ABOUT ME
I grew up in New Jersey and got a degree in chemical engineering but soon realized that wasn't my passion. I went back to school and got my MBA, worked for a major food company for a while, then found my true calling: teaching kids about food. At my company, Real Food 4 Kids, I lead hands-on cooking and food education classes for kids and teens. I live in Des Moines with my husband and four kids, who are 17, 15 (twins), and 12.
MY FOOD AHA MOMENT
My youngest daughter needed a feeding tube until she was almost 5. She was on canned formulas for a while, but then I decided to make her food from scratch. I did a ton of research on what nutrients kids need and started concocting all sorts of stuff in the blender (kale, quinoa, proteins, veggies, whole grains, etc.). Pretty quickly, her demeanor and her coloring changed. It made a huge difference and made me realize the benefits of feeding kids real food.
A RECENT DINNER WIN
Last week, I made avocado toasts for dinner one night. We just piled everything on top of the toasts: prosciutto, scrambled eggs, veggies, balsamic vinegar.
IN MY FRIDGE NOW
Lots of color. I go overboard on the fruits and veggies. And there are also lots of leftovers in my fridge. I love to make enough so I can eat it for lunch again for the next couple days. I'm not a big sandwich girl. I'd much rather eat repeat meals of dinner leftovers. It's getting harder with almost four teenagers, though. The food consumption is incredible.
IN MY PANTRY NOW
I always have big tins of peanuts because I like to make my own peanut butter in the Vitamix. We also make peanut butter for classes. The kids in my classes are amazed that peanut butter is just peanuts and nothing else.
Diese Geschichte stammt aus der Summer 2023-Ausgabe von Allrecipes.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der Summer 2023-Ausgabe von Allrecipes.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
HAPPY PET HAPPY HOLIDAY
Hosting can be a tense time for everyone in the house including pets.
BREAKFAST WITH THE ROKERS
Today show co-anchor, journalist, and dad AI Roker takes family breakfast seriously especially around the holidays. In his new cookbook, AI Roker's Recipes to Live By, he teams up with his daughter Courtney, a recipe developer and trained chef, to preserve dozens of family favorites. Here's just one from their breakfast table.
Feeding the Frenzy
Culture Shift Food plays an important part in alleviating loneliness. \"So much of our life is centered around food and what it symbolizes in terms of bringing people together,\" says Frank Infurna, PhD, professor of psychology at Arizona State University and director of its Lifespan Development Lab.
ALL TOGETHER
Loneliness has become the latest epidemic negatively affecting Americans' physical and mental health. The good news? Food and cooking can prevent isolation and help boost overall well-being.
secret ingredients CAPERS
Tiny pickled flower buds bring a hit of briny, tangy flavor to more than just bagels and puttanesca sauce.
DINNER FIX
Get dinner done in 30 minutes (or less) with these cold-weather meals and mains.
SIMPLE SIDES
Make these speedy side dishes for potlucks or pair them with weeknight mains.
PASS THE NOODLES
Beloved for their versatility, shelf life, and cozy, comforting carb-iness, noodles serve as a canvas for countless dishes and cuisines around the world. These recipes for pastas, noodle bowls, and soups show just how much starch can do.
DOUGH IT YOURSELF
YOUR HOLIDAY SECRET WEAPONS ARE ONLY A GROCERY RUN AWAY. USE PREPARED PIE CRUST, PHYLLO, AND PUFF PASTRY TO HELP LIGHTEN THE LOAD OF SEASONAL BAKING AND TURN OUT TREATS THAT COULD HOLD THEIR OWN IN THE BAKERY CASE.
QUICK-PICKLED CARROTS AND RADISHES
HANDS-ON 20 MIN TOTAL 4 HR, 20 MIN SERVES 24 SUBMITTED BY ELIZABETH HEISKELL NEW RECIPE GO ONLINE TO RATE REVIEW
