Posted on March 13th, 2009
3 Comments »

by Samantha Gotlib

If your house is anything like mine, breakfast is very rushed and frenetic. Its hard enough to remember backpacks, tooth and hair brushing, what to bring for show and tell and field trip forms – who has time to make a healthy and fulfilling meal?

I have been so tempted by things like Pop Tarts (yes, there are even organic ones now!) but it just doesn’t seem like a great way to send them off for the day.

We all know how important breakfast is for our kids.  It helps sustain them all the way thru lunchtime. They need protein and fiber to keep going and the right mix of carbs to keep their energy levels up. In a perfect world, we would make them an omelet, some whole grain toast and maybe a little yogurt smoothie – but we don’t live in a perfect world, do we? ☺ 

So, last year I started making these breakfast cookies that I found in the Sneaky Chef Cookbook. Over the last several months I have made changes and additions to get them “just right”. They are an overwhelming hit in our house and since they freeze so well, just as convenient as a Pop Tart (without the fat, sugar and chemicals).

You can easily double the batch for freezing. Once frozen, microwave the cookie for about 15-20 seconds before eating.  Your kids, (and the grownups too) will inhale these and you can exhale knowing you sent them off with a pretty good breakfast.

BREAKFAST COOKIES
(Adapted from The Sneaky Chef, by Missy Chase Lapine)

Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.

• 2 cups whole grain cereal flakes (such as Wheaties or Total)
• 3/4 cup Flour Blend (1/4 cup white flour, 1/4 cup whole wheat flour, and 1/4 cup wheat germ)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 large egg
• 1/2 cup brown sugar
• 1/8 cup canola oil
• 1/8 cup applesauce (unsweetened)
• 3 tbl Orange Juice
• 2 teaspoons pure vanilla extract
• 3/4 cup low-fat ricotta cheese
• Cinnamon sugar for dusting*

1. Preheat oven to 375 degrees and line baking sheet with parchment paper (or spray with oil).
2. Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
3. In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, applesauce, orange juice, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.

Makes 16 to 18 large cookies.

Posted on January 17th, 2009
7 Comments »

Anyone who has ever used the expression “parenting isn’t easy” probably had a child who was a picky eater. As the owner of a kids’ lunch catering business, I get parents calling, e-mailing and stopping me on the street to tell me that THEIR child is the pickiest eater in the world. It’s a common problem, more common than one might think.

In our business, we serve hundreds of kids each day, many of whom are picky eaters. We are not dieticians, but our experience has taught us a few tricks, which might help.

• If you do not want your child to eat a particular food (i.e. Chicken Fingers or Hot Dogs), stop buying it. “What!? But what will my child eat?” Perhaps nothing and that is ok. Your child will not starve. By continuing to buy the foods that are unhealthy, you are allowing the behavior to continue. You are the CEO of your kitchen and you can decide what comes in and out of it.
• Offer it, but don’t force it. Keep putting the green beans on his plate. Just the exposure to it is important. If you throw in the towel and give up, he learns that it is ok to not have vegetables in his diet. One day, he might surprise you and try a bite.
• Limit snacks. Let their tummies get a little empty and hungry before a meal. Then do what my business partner does with her kids (genius), give them appetizers. Put out a plate of carrots and yummy ranch dressing for them to dip. How about some celery with PB and raisins to start with? The combination of hunger and available snacks might entice them to give it a try.
• Do not be a short order cook.  Your child should eat what you are eating for dinner, when you are eating dinner. Family dinners are key. Kids that eat as a family are far more likely to try new foods than those kids that are isolated from the family unit.
• Be a good example. It goes without saying that if you are eating burgers, fries and a Coke, how can you expect your child to eat healthily? Practicing what you preach goes a long way.
• Make mealtime a relaxed and fun time for your picky eater. Forcing, bribing and pleading will only create more stress and a power struggle. Try putting healthy foods in a positive light. Try not to label foods as “good” and “bad.”
• Exposure, Exposure, Exposure. It can take 10-15 times for a child to finally try something new. Don’t give up hope! Keep making those healthy meals and one day, your child might just surprise you.
• If all else fails, take a tip from recent bestseller cookbooks and “sneak” those veggies in. Pureed veggies are practically unnoticeable in soups, casseroles, spaghetti sauces and even desserts.

Implementing these ideas takes patience. Fussy eaters will not be turned around over night, but in time with some hard work and creativity, your child can learn to like and even love more healthful foods.