Coconut Macaroons with a Chocolate-y Drizzle

Photo Credit: anna.xie via Compfight cc

Coconut Macaroons with a Chocolatey Drizzle

With Passover right around the corner, we had the idea of trying out some Kosher for Passover recipes. While this recipe makes a delicious macaroon, it also allows you the opportunity to get your kids helping in the kitchen and to teach them the traditions of Passover.  Make these delectable desserts with your little ones and share with family and friends at your next gathering!



  • 4 egg whites
  • 3 ½ cups of shredded coconut, unsweetened
  • ¾ cup sugar
  • 1 tsp of vanilla extract
  • 1/8 tsp of salt


½ cup of semisweet chocolate chips



  1. Preheat the oven to 350˚F.
  2. Combine the egg whites, coconut, sugar, vanilla extract, and salt into a bowl.
  3. Place the bowl over a pot of simmering water.  Do not let the bowl and the pot touch.
  4. Stir the ingredients until the sugar has melted, roughly 5 minutes.
  5. When the mixture is slightly thick and begins to appear opaque, remove the bowl from the heat.
  6. On parchment paper or a non-stick baking sheet, spoon out 2 tbsp of the batter for each cookie.  Leaving approximately 2 inches of space between each cookie.
  7. Bake for 5 minutes.
  8. Lower the temperature to 325˚F and bake for another 10 minutes so that the outside is a deep golden brown.
  9. Remove the cookies from the oven and let them cool before serving.
  10. (Optional)- Melt the chocolate chips in a small saucepan over low heat.  With a fork dipped into the chocolate, drizzle the chocolate over the macaroons.
  11. (Optional)- Let the cookies sit at room temperature for about 30 minutes until the chocolate has cooled.

Salmon Patties for Breakfast!

We mentioned the importance of getting kids active in the kitchen in yesterday’s blog post. To continue with that message, we wanted to post a recipe that makes a great addition to a homemade, weekend brunch and serves as a wonderful opportunity to get your children to expand their eating and cooking horizons! Salmon is a great source of both DHA and EPA, forms of omega-3 fatty acids, which have been shown to aide in decreasing the risk of heart disease and help fight inflammation. So have the kids help with the potatoes (careful of the knife, of course!) or cracking the egg. Then enjoy a family meal all together to help further foster a positive relationship with food!

Photo Credit: Dalboz17 via Compfight cc

Salmon Breakfast Patties
Serves 6


  • 1/2 cup sweet potatoes, peeled and cut into bite-sized cubes
  • 8 ounces skinless, deboned salmon
  • 1 lg egg white
  • 3/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup chopped green onions
  • 1 tbsp chopped basil
  • 1 tsp canola oil + oil for cooking



  1. Bring potatoes to a boil in small saucepan. Cook for 5-7 minutes or until potatoes are tender. Drain and allow to cool.
  2. Preheat the oven to 350˚F.
  3. Place salmon in a food processor and pulse until chopped. Add the egg white, salt and pepper. Process until pureed.
  4. Transfer the mixture to a mixing bowl. Mix in the potatoes, onions, oil and basil.
  5. Spoon the mixture into burger-sized patties. Set aside.
  6. Heat a skillet with canola oil over medium-high heat. Add patties and cook until brown (roughly 2 minutes per side). Transfer the cooked patties onto a parchment-lined baking sheet. Repeat until all patties are cooked.
  7. Bake the patties an additional 5-7 minutes in the oven.
  8. Remove from oven and enjoy!


Recipe adapted from the Mindful Eating Miraval Cookbook.

Get your kids cooking in the kitchen!

Get your kids cooking in the kitchen!
By Laura Cipullo, RD CDE CEDRD CDN and Mom

To honor National Nutrition Month we wanted to focus on helping children foster a positive relationship with food. A great way to do that is by getting kids active in the cooking process. Even if its making sometimes foods like baking cookies or, in this case, making pancakes! Here’s a cute video we made with the kids:


Buttermilk Pancakes
Recipe makes about 12 pancakes, depending on size.


  • 1 large egg
  • 2.5 cups low-fat buttermilk
  • 2 tbsp butter, melted
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • maple syrup for serving


  1. Mix all ingredients in a large mixing bowl. Beginning with the eggs, followed by the buttermilk, butter, and whisk until combined. Add flour, sugar, baking powder, baking soda, and salt and whisk until the flour is incorporated.
  2. Heat a large frying pan over medium heat, add a little butter or cooking spray to the pan. Spoon about 1/2 cup of batter into heated pan and cook about 2 minutes or until edges are golden brown. Flip and cook for an additional 1-2 minutes or until golden brown.
  3. Serve with optional warm butter, maple syrup, and/or fruit.



– See more at: Bitsy’s Brainfood

The Kids Cooking with Cacao… DIY Cocoa Tea and Inca Hot Chocolate

The Kids Cooking with Cacao…
DIY Cocoa Tea and Inca Hot Chocolate

With Valentine’s Day just around the corner—and a totally unplanned day to fill while in Lima, Peru—we took our boys to the Cocoa Museum for a class called “Beans to Bar.” Upon our arrival, I tasted their cocoa tea which is supposed to be great for altitude sickness as well as digestion without causing the jittery edge caffeine normally does. I had drank cocoa tea for the three days while we were in Cusco and Machu Picchu to help me manage the high altitudes! What a relief.


The children took the class while the moms helped and, of course, learned a few important new things along the way. For example:


One cacao tree produces about 40 pods—the big fruit-like looking thing hanging on the tree. Each pod contains about 20 to 60 beans; 100 beans are needed to make one bar of chocolate. After opening the pod, the beans are placed in a wooden box and left to ferment for approximately 3 to 9 days. Then, the beans are left to dry under the sun for three sunny days. But here’s the fun part!


The kids started their class at this point in the bar-making process. The beans were roasted for roughly 15 minutes until they started to make crackling sounds. (See the pictures for an informative visual story.)


Next, the shells had to be separated from the nibs. This was the children’s favorite part; it took quite some time to accomplish. But it was a perfect hands-on activity. The shells are used for brewing tea while the nibs are mortared down into a buttery paste to be used for making chocolate. The kids also loved making the paste by grinding the nibs in a circular motion. It did take some muscle power though. My oldest son truly loved this! When the process was complete, there were shells in one bowl and nibs turned into a paste in another.


We placed nearly one cup of shells in a pitcher, then added boiling water with one teaspoon of sugar and stirred the mixture for a minute. After straining to remove the shells, we poured our cocoa tea into a mug and sipped. Ooh la la…just delicious!





If you want to pep up the cocoa tea…

Next we made a tea from the cocoa paste. We added one cup of cocoa paste, 1½ tablespoons of honey, 2 teaspoons of chili spice and ½ teaspoon of Achiote spice (for its red color) to a pitcher with two cups of boiling water. It’s mixed by pouring the liquid from one container to another many times until the tea cools down a bit—usually about one to two minutes—then strained and served. I loved this version but the kids didn’t like the spice.

And then we learned how to make the first “hot chocolate” ever devised; it’s called Mayan or Incan hot cocoa.


We added 1 teaspoon cloves, ½ liter of milk and a few cinnamon sticks to a sauce pan, and then heated it to a low boil and set it aside. We placed 4 teaspoons of sugar and about 1½ cups of cocoa paste in a pitcher and then used a “molinillo”—a Mexican turned wooden whisk—to combine the sugar and cocoa paste. Then we poured the warmed milk, cloves and cinnamon mixture into the pitcher and again used the molinillo to combine everything together. And voila…you’ve created a most delicious hot chocolate!


While we made this delightful drink in tropical 80 degree weather, I definitely plan to make it at home…especially since it will warm us up during this particularly frigid winter! I even bought the cocoa shells to make the tea at home. If you want to try to replicate our experience, you can buy the cocoa beans right here in the States and then make it with your kids. The Cocoa Museum also sells their products online at