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.
Bu hikaye Allrecipes dergisinin Summer 2023 sayısından alınmıştır.
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Bu hikaye Allrecipes dergisinin Summer 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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Table Talk
How to roll with your kids' unpredictable eating at the holiday table.
VEG UP!
A pair of party apps and a creamy, warming soup get the vegetarian treatment. Each recipe includes quick adjustments to feed the meat lovers and vegans in your life, too.
BAKE your BEST BISCUITS
Buttery, flaky, dramatically layered biscuits are a work of art, but they can be intimidating and who wants a biscuit that falls flat? These recipes and expert tips from biscuit king Chadwick Boyd ensure you can't miss.
Kid-Tested (parent-approved)
Cookbook author, recipe developer, and Allrecipes Allstar Lisa Childs does it all for her family. And she wants the same for you. Her blog, Tried Tested and True, and her YouTube channel help home cooks find joy and confidence in the kitchen. Here, she shares her favorite kitchen tips, childhood inspirations, and the foods her family loves.
ROCK THE BROC (and more)
Raw, roasted, or even fermented, cruciferous veggies deserve a spot on your list of produce MVPs. The robust winter goodies are filled with nutrients that can help prevent cancer, stabilize blood sugar, and boost gut health.
DIY DONUT HOLES
Customize munchable donut holes with your choice of sprinkles and during the holiday season, make a double batch to build a mini croquembouche-inspired centerpiece.
comfort classics
These stick-to-your-ribs comfort classics are pure indulgence. Make the recipes as written it's the holidays, after all or try our tips to boost nutrition and curb a few dietary concerns.
great BAKES
AS LATE-FALL AND EARLY-WINTER calendars start to fill, save your sanity with these simple suppers. For laid-back dinners and tote-along sides, these make-and-take bakes are what we're craving this season.
RETRO REWİND
Eat, drink, and time-travel back a few decades with party snacks from the '70s and '80s. What's old is new with a vintage-inspired menu and tableware that never goes out of style.
CELEBRATE CITRUS
Oranges play a part in many families' winter holiday festivities. (As the story goes, they symbolize St. Nicholas' generosity.) But regardless of your holiday traditions, tangerines, tangelos, clementines, and mandarins bring bold, juicy flavor to brighten the long winter.