Post 4 of "Better Health through Better Eating From the Bounty Box!" by Mi Ae Lipe, Author, Bounty from the Box: the CSA Farm Cookbook. More Info: /blog-author---mi-ae-lipe.html
[Photo by Oksana Kuzmina, Dreamstime.com]
As we head into the New Year, our thoughts may be turning to eating better and spending more quality time with our families. A great way to accomplish both is to cook more at home and involve our children in the kitchen. Learning how to plan meals, shop for their own food, and properly prepare it helps our kids—and ourselves—to be healthier. It also provides great lessons that will serve them their whole lives!
Here are some ideas for engaging your children in the kitchen:
[Photo by Sonya Etchison, Dreamstime.com]
Holiday Blessings and Happy New Year!
[Photo by zoryanchik, Dreamstime.com]
Do not toss this salad; it should look arranged. This Riviera favorite goes best with vinaigrette dressing. You don’t have to cook much—just boil the eggs and potatoes and steam the green beans (or pick them up at a salad bar for a no-cook meal). Then open a can and a couple of jars, chop, stir, assemble, and it’s done. It’s a fun finger-food meal for kids too! Serve with good sliced French bread, warmed or toasted, and maybe even a chilled dry rosé wine.
½ pound green string beans
4 small red or white potatoes
1 head Boston or red leaf lettuce
1 (6-ounce) can albacore or other high-quality tuna, drained
3 to 4 tomatoes, quartered, or 1 cup cherry tomatoes, halved
2 to 3 hard-boiled eggs, peeled and halved
1 green or yellow bell pepper, seeded and cut into thin rings
16 to 20 herbed black olives (Niçoise olives are the classic choice)
2 tablespoons capers
8 anchovy fillets (optional)
Salade Niçoise Vinaigrette
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
Pinch of fresh tarragon or basil
Salt and freshly ground black pepper
½ cup extra-virgin olive oil
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