Want to know more about Georgia? Check our the GoodLife Books Georgia Pellegrini Interview

Hi Everyone! I am thrilled to be paying a visit to Katie at Good Life Eats today.

I’m here to share one of my favorite ice cream recipes with you that highlights all of the herbs that are so abundant during the Spring months.

I have cooked a lot with my grandmother through the years and one of the beliefs that I’ve inherited from her is that there is nothing better than fresh herbs. Fresh herbs are an inexpensive and healthy way to introduce so much extra flavor and intrigue into any dish.

I even use fresh herbs in sweet dishes. One of my Grandmother’s favorite herbs to grow is stevia leaves, a natural sweetener. She and I don’t have much of a sweet tooth… in fact, she taught me that in most recipes, you can often cut the sugar down to about 1/3 of what it calls for and taste the rest of the ingredients much better that way.

This recipe turns the idea of a sweet treat on its head a bit by adding something savory to the mix–it’s Lemon Basil Ice Cream! It may sound strange, but it is truly intoxicating.

There is something about this ice cream recipe… it’s the potent smell of the basil and the tang of the lemon. You can play with the balance, adding more or less lemon and more or less basil. And of course any other herb would also be a nice experiment. Thyme is another favorite of mine.

One of the things I like about making my own ice cream is knowing how simple the ingredient profile truly is. Just 7 ingredients here and all wholesome ones.

Spring time is such a great time to experiment with fresh herbs, and this recipe is a great way to start. I think Lemon Basil Ice Cream truly is my favorite ice cream flavor.

What’s your favorite way to use fresh herbs?

Homemade Lemon Basil Ice Cream

Yield: serves 6

Ingredients:

2 cups milk
1 cup heavy cream
1 1/2 cup packed basil leaves
1 teaspoon lemon zest
1 pinch of salt
5 egg yolks
3/4 cup sugar

Directions:

Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut of the heat and let it infuse. Make sure to stir so the bottom doesn’t scorch. Let sit and infuse until no longer hot, but still warm.

Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you’ve incorporated. Set it aside.

Mix the basil milk in a blender until uniform.

Temper the yolks by adding a bit of the warm liquid to them gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs.

Return it all to the sauce pan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula.

Let it cool for 10-15 minutes, then pour the liquid into the frozen ice cream container and run it through the ice cream maker for 50-60 minutes.

This recipe is a guest post from Georgia of GeorgiaPellegrini.com.

About the Author:

Georgia Pellegrini is a chef, author, and blogger who roams the world hunting and gathering, tasting good food, and meeting the good people who make it.

She chronicles her adventures on her website and in her books. Her new book is called “Girl Hunter,” and her first book is called “Food Heroes.”

You can follow her wild adventures on Twitter and Facebook.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

We recently rounded up and packed a lot of my overflowing cabinets: extra plates, bowls, serving dishes and platters, props, and baking pans – who has time to bake cupcakes, tarts, or bread 3 weeks before they move anyway? – were all carefully wrapped and packed away over the last week.

Photos from Instagram

The reality of what moving means is starting to set in. Our home here in New Mexico is no longer attractive or organized. And honestly, it’s stressing me out just being in here. 

No matter how much I clean up and try to put things back in their proper places it just doesn’t feel like home anymore.

We’re trying our best to maintain family meal time as a priority. I’ve written a list of dinner ideas that don’t take a lot of tools, ingredients, or time to prepare that we’ll likely be cycling through for the next 4 weeks. That doesn’t mean food needs to get boring.

I have recipes like Sweet Potato Tacos, Burgers on the grill, 5 Grain Pancakes with Flax (mix already prepared), Sweet and Sour Asian Meatballs with Vegetables (meatballs in the freezer), Spaghetti, and the like on our menu this week.

Food will still be tasty and nutritious, but we’ll be working on whittling away at our freezer and pantry stores so we have as little food as possible to deal when it’s time to start filling up the moving truck.

But there are days now and more that will be coming when it will be far too hectic to prepare anything and we’ll be much in need of a break. Some time to recharge our batteries as a family.

Times like this we turn to our backyard. Thrown down a blanket or big beach towel on the grass and have a picnic. This isn’t a picnic worthy of the pages of a magazine. It isn’t styled to be beautiful by any means, but to the kids is feels like such a luxury. A special treat.

The plates we eat on are paper so there will be minimal dishes to wash. The food doesn’t create a large mess in the kitchen. We served simple Italian Sandwiches, fresh fruit, and grilled corn. The crumbs become bird food rather than something I need to vacuum after our meal.

Two of my other favorite ways to indulge – playing outside with friends and reading!
Photos from Instagram

These breaks from reality don’t need take a lot of effort or be pretty enough for the pages of a magazine but they are special enough to give us a moment of joy to cherish.

How do you treat yourself during times of stress?

Italian Sandwiches

These Italian Sandwiches are inspired by my dad who always made them for family outings when we needed to eat on the go. They've always been a family favorite from my childhood!

Ingredients:

Artisan Bread, such as Ciabatta
Your favorite Italian Salad dressing or Balsamic Vinegar and Olive Oil
Italian Seasoning
Black Olives, sliced
Cucumbers, slicd
Sundried Tomatoes
Deli Meats like Smoked Turkey, Honey Ham, and Genoa Salami
Italian Cheese, like Provolone Cheese
Romaine Lettuce

Directions:

Slice the bread in half lengthwise.

Spread Italian Dressing or oil and vinegar on the inside of both halves of the bread. Then sprinkle with Italian Seasonings.

On the bottom half, layer sun-dried tomatoes, cucumbers and black olives. Then layer your preferred amount of meat. We like smoked turkey, honey ham and Genoa Salami.

Top with Provolone Cheese and Romaine Lettuce. Tightly wrap the sandwich in plastic wrap and refrigerate until serving. I usually make the sandwiches a couple hours in advance.

Before serving, slice the sandwich into individual portions. Spear with a toothpick if necessary. Enjoy!

Notes:

Mix things up with your favorite meats, cheeses and toppings.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

Imagine your child being on guard all the time. And over time that fear of unknown foods turning into a habit.  As parents, suddenly we found that despite our best efforts, Logan began to eliminate more and more foods from his diet.

Food became a power-struggle. I was in a constant state of worry about Logan’s nutritional intake. And already on the smaller side, food strikes were not an option. Working with a feeding specialist we learned that Logan wasn’t really a picky eater, but a “Problem Feeder.”

Fast forward 5 years…these days Logan is still “Picky” by my standards, thought I’m certain that he eats a much healthier and nutritionally well-rounded diet than many of our fellow American children.

His diet is FULL of fresh fruits and vegetables. He PREFERS whole grain and whole wheat bread to any other variety. He eats sweets in moderation. He follows Michael Pollan’s advice to “Eat food. Not too much. Mostly plants.”

So what’s the problem? We’ll, we’re still fighting the battle. The odds are in our favor despite the fact that Madeline has chosen to join forces with her brother. Slowly I see small victories that will translate into a war won. But I’m ready for it to be over.

Our picky eaters.

Picky eating is an issue that we are working on DAILY in our home. I am always on the lookout for Picky Eating Tips as well as Nutrition Tips for Picky Eaters. I think it is a safe assumption that picky eating is always on my mind.

When I received an invitation to review a copy of the book French Kids Eat Everything, by Karen Le Billon I was naturally intrigued. Especially when I came to the subheading of the book: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters. Cured picky eating? Sign me up!

10 Simple Rules for Happy, Healthy Eaters

We have already mostly banned snacking since I began reading this book. The exception: a snack of a fruit or vegetable is allowed in the event someone really is hungry (and not just bored). This has increased my children’s fruit and vegetable intake.

What I didn’t realize when I began reading French Kids Eat Everything was how badly Madeline needed help as well. I have noticed in the past few months how little she has been eating at dinner.

She had taken to spending all her time between meals snacking on things like yogurt, crackers, dried fruits, etc. While those items are healthy in moderation, the simple fact that she wasn’t eating her dinner because she had filled up on snack foods did not sit well with me.

I am also a big fan of rule #6 – You don’t have to LIKE it, but you have to TASTE it. I’ve been saying this all week and somehow have been able to gently encourage Logan into eating a few bites of rice from our stir fry dinner.

Watch the Trailer for French Kids Eat Everything:

More Interesting Reads from Karen Le Billon:

I could write a book about how this book is changing my outlook on feeding my kids. I have already had some thought provoking discussions with Allison (she read the book too).

The takeaway tips are helpful and practical. The writing is enjoyable as is it incredibly intriguing to peak into how the French view food and education. And there are adorable illustrations throughout from the lovely Sarah Jane (we have a few of her prints in Madeline’s room).

If after reading French Kids Eat Everything you are hungry for more, head over to Karen’s blog. I loved these posts about the French’s approach to kids food, how to deal with picky eaters, and thoughts on snacking. Click on over and give them a read!

• Science behind the French Approach to Kids Food
• Should Kids be Allowed to Randomly Snack?
• Top Tips for Picky Eaters from French Kids Eat Everything

Giveaway Prize (2 winners):

Each winner will receive one copy of French Kids Eat Everything, by Karen Le Billon

Giveaway Requirements:

• Do you have picky eaters in your home? How would you use French Kids Eat Everything to reform their taste buds and eating habits?
  
• Contest ends May 25, 2012 at 11:59 p.m. PST.
• Contest open to USA residents only.
• Winners will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.

Optional Extra Entries:

Additional entries can be earned by doing any of the following, giving you a total of 4 extra entries. Leave a separate comment for each of your entries.

1. Follow GoodLifeEats and Karen Le Billon on Twitter and ReTweet the following message: I just entered to win a copy of @karenlebillon’s new book, French Kids Eat Everything, from @goodlifeeats http://su.pr/2ezuYf #giveaway #books

2. Share this post on Facebook. Come back here and let me know that you did.

3. Like GoodLife Eats and Karen Le Billon on Facebook. Come back here and let me know that you did (or already do).

4. Share this post on Pinterest. Come back here and let me know that you did.

Disclosure: I was provided with a review copy of the book as well as the giveaway prize.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

Enter these Herbed Ricotta and Tomato Crostini. They take less than 10 minutes to make. Probably more along the lines of 5 minutes.

And the word “Crostini” sounds a lot fancier than what the meal really is, except that it actually tastes special and looks rather pretty. Proof you can eat delicious food without spending the whole afternoon preparing it!

Ricotta cheese plus fresh tomatoes plus whole grain bread and a sprinkling of parmesan – I’d say that’s actually a pretty healthy lunch or late afternoon snack. We’ve even served these delicious little crostini with a plate of fruit and called it dinner.

I have a feeling we’ll be eating a lot of crostini in the next three weeks.

Aside from the whole we’re moving, our kitchen is packed up, and we have no time to cook a real dinner conundrum, recipes like this Herbed Ricotta and Tomato Crostini are always welcome in my home when the hottest summer months roll around.

By late summer it’s really too hot to stand over an equally hot grill to cook outdoors and it’s so hot I don’t want to turn the oven or stove on either. Make sure to keep this easy no-cook recipe in your back pocket when those hotter than hot summer days come your way!

We tend to eat a lot of meals that really consist of appetizers in the summer and I often look forward to the simplicity of these dishes.

Tasty Appetizers for Fast, Simple Meals

• Cumin Chipotle Lime Chips served with Black Bean Salad
• Roasted Red Pepper Hummus served with vegetables and toasted pita bread.
• Vietnamese Summer Rolls
• Zucchini Nachos and Guacamole

What are your favorite appetizer for dinner recipes?

Herbed Ricotta and Tomato Crostini

Yield: serves 4 - 6

Total Time: 10 minutes (or less!)

Ingredients:

1 cup of Whole Milk Ricotta Cheese
Fresh Basil, minced
Fresh Parsley, minced
1 - 2 drops pure lemon essential oil or 1/2 teaspoon lemon juice
1 1/2 - 2 cups Grape Tomatoes, sliced in half
1 1/2 teaspoons olive oil
Salt and Pepper, to taste
1/2 teaspoon white balsamic vinegar
Fresh Parmesan Cheese, grated
1 loaf Whole Grain Artisan Bread, sliced

Directions:

In a medium bowl, combine the ricotta cheese, fresh basil, fresh parsley, lemon oil or lemon juice. Stir until well mixed. Set aside.

In a small bowl, combine the grape tomatoes, olive oil, balsamic vinegar and salt and/or pepper to taste. Set aside.

Meanwhile, toast the whole grain bread. After toasting, spread the tops with the ricotta mixture and spoon the tomato mixture on top. Sprinkle each slice with freshly grated parmesan cheese. Enjoy immediately!

Notes:

I like La Brea Bakery's Whole Grain Loaf for this recipe.

You can use regular balsamic vinegar, but I liked the white because it didn't stain the Ricotta Cheese. I found white balsamic vinegar at Trader Joe's.

Ricotta mixture keeps in the refrigerator for about 2 - 3 days.

Adapted from Red Pepper and Cheese Crostini.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

One thing I learned early on from my mom was that the day is best brought to a close with a bowl of ice cream in hand. For as long as I can remember, the freezer of my childhood home was stocked full with our family’s favorite ice cream flavors.

Often, just a simple bowl of vanilla ice cream was needed. A little something sweet to treat ourselves to at the end of the day. It was even sweeter after a hard day. Other times dessert was made a little more special with the addition of a batch of warm, fudgy brownies.

Somewhere along the way someone made an ice cream sandwich out of the simplest of ingredients – creamy, vanilla ice cream pressed between two graham crackers.

And though I can’t remember which family member it was that first discovered this simple, way to eat ice cream, I do remember clearly its existence in my childhood.

I still enjoy the pleasure of a graham cracker and vanilla ice cream sandwich now as a 30 year old woman with a family of my own. And it isn’t a tradition that I ever intend to grow out of. Nor is the the tradition of treating ones self to something sweet at the end of the day a tradition I ever plan to rid myself of.

As I’m sure you all have noticed by now, our life is full of packing tape and moving boxes right now. I won’t lie. It isn’t fun at all.

I am excited about our new adventure and new home, but I hate this process called moving. I feel a heavy weight (literally) on my shoulders. I am tense, tired, and stressed.

As we embark on this crazy busy journey I am finding that bowl of ice cream at the end of the day all the more necessary. And I am of course reminded of those simple treats at the end of the day during my childhood.

Taken up a notch to satisfy my sophisticated adult taste buds, these Raspberry Ice Cream Sandwiches are just the treat I need to settle my nerves after a long, exhausting day. Creamy, vanilla ice cream, fresh raspberries, and chocolate pair so well together sandwiched between a simple graham cracker.

How do you indulge in life’s little luxuries?

Raspberry Ice Cream Sandwiches

Yield: 6 sandwiches

Ingredients:

10 ounces Häagen-Dazs® Vanilla Ice Cream, slightly softened
5 ounces Fresh Raspberries
Your favorite hot fudge sauce, optional
6 whole graham crackers, broken in half

Directions:

In a bowl, combine the softened vanilla ice cream and the fresh raspberries. Stir until well mixed.

If eating immediately following preparation: Divide the mixture evenly between the graham crackers and assemble 6 sandwiches by placing ice cream on top of a graham cracker half, followed by warm hot fudge sauce (about 2-3 teaspoons, if desired) and then another graham cracker half on top. Repeat with remaining ingredients. Serve immediately.

If preparing ahead of time: Press the ice cream mixture into a parchment paper lined rectangular plastic storage container (about 7 1/2 x 5 inches in size). Cover and freeze the ice cream until ready to serve.

Remove the ice cream from the plastic storage container and cut into 6 equally sized pieces, about the size of half a graham cracker. Place 1 ice cream square on top of a graham cracker half. Top with warm hot fudge sauce (about 2-3 teaspoons, if desired) and then add another graham cracker half on top. Repeat with remaining ingredients. Serve immediately.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

Cheryl’s beautiful book, photography by Paulette Phlipot, is not your typical cookbook. It has recipes, stories, helpful information and pictures of food, all the while presenting itself as a coffee table book.

You’ll find it bright and colorful as the recipes are arranged not according to whether they are soups, appetizers, or entrees, nor by seasonal ingredients, but instead by color. And it is bound to get you excited about what fresh produce has to offer.

Welcome, Cheryl!

You recently won an award from IACP for your noteworthy blog just after your cookbook was released. Very exciting! How did you get involved in food writing?

Thanks so much, Katie. I got involved in food writing after I graduated from culinary school and worked for two different cookbook authors.

In 2004, I started freelancing for newspapers and magazines, and then for websites. I finally started my blog 5 Second Rule in 2008.

That’s when I began collaborating with Paulette Phlipot on the early stages of our joint cookbook, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. The recent IACP award for 5 Second Rule was the cherry on the top of an ice cream cone I’ve been licking for quite a while.

One of the very first posts I ever read on 5 Second Rule was the one about your children returning to their childhood home with their children in tow and finding a time capsule of the best ever chocolate chip cookies that you use to make them. I’ve always loved that post! (Read that post here: Capsule) Do you have a favorite post you’ve written on your blog? Why is it your favorite?

Photo by Cheryl Sternman Rule / 5 Second Rule / Used with Permission

Actually, the one you just referenced is one of my favorites, too. It’s one of the first ones where I just went completely stream of consciousness and spilled the thoughts in my head onto the page in a fast, frenetic heap.

My brain works that way, and in my writing, I try to convey the rush of emotions as authentically as possible.

One of my other favorites is I Want My Children to Eat Za’atar. It’s about my fascination with other cultures, and my desire to share this part of my life with my kids.

Photo by Cheryl Sternman Rule / 5 Second Rule / Used with Permission

I believe we should all be citizens of the world, or at least aspire to be even if our current circumstances (young kids at home, a mortgage, etc.) keep us temporarily rooted in one place.

I love all the gorgeous colors in Ripe and the way the book is organized. Besides being filled to the brim with delicious recipes and helpful hints (love the “simple uses” you share for featured ingredients) it is so pleasant to look at! Can you tell us a little bit about the inspiration behind your book?

Thanks! Paulette came up with the idea to feature fruits and vegetables in such a visually arresting way. And the inspired decision to organize the book by color was completely hers.

Paulette had dreamed of producing a photo-driven fruit and vegetable book before we’d met. Then when we got together and started brainstorming more of a joint vision, we realized the best way to collaborate and showcase each of our talents was to create a photo-heavy a cookbook instead.

The result is really three books for the price of one: a photography / coffee-table book, a cookbook, and a book of quick essays, all revolving around the natural beauty and versatility of produce.

I think many people fantasize about how cool and fun it would be to write a cookbook, but I can certainly see that it must truly be a labor of love. What was your favorite part about writing Ripe? Least favorite?

My favorite part was writing all the essays. That’s where the blog training came in super-handy. I loved letting loose and just seeing what came out when I looked at a head of bok choy or a giant pomelo.

My least favorite part was waiting a year from the time we finished the book until the time it hit the shelves.

What are your top 3 favorite recipes from your blog?

Photos by Cheryl Sternman Rule / 5 Second Rule / Used with Permission

Ah. If I had to pick, I’d say: whole wheat biscotti with fennel seeds and chocolate; pear-halloumi salad with sherry-vinaigrette; and polenta with caramelized onions and walnuts.

What are your top 3 favorite cookbooks?

Too hard to choose. Too hard! Right now I’m cooking a lot from Good Food to Share. I also love Big Night In, Almost Meatless, and Plenty. And about 5 billion more.

How about top 3 fiction books?

Of all time??? Lordy. A few books that spring to mind are: A Heartbreaking Work of Staggering Genius by Dave Eggers (which is definitely more memoir than fiction, but I still find his writing incredible); Extremely Loud and Incredibly Close by Jonathan Safran Foer; and anything by Jhumpa Lahiri.

Watch the Trailer for Ripe:

Giveaway Prize (2 winners):

Each winner will receive one copy of Ripe: A Fresh, Colorful Approach to Fruits and Vegetables, by Cheryl Sternman Rule

Giveaway Requirements:

• How do fresh fruits and vegetables inspire you in the kitchen?
  
• Contest ends May 18, 2012 at 11:59 p.m. PST.
• Contest open to US States only.
• Winners will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.

Optional Extra Entries:

Additional entries can be earned by doing any of the following, giving you the opportunity for a total of 3 extra entries. Leave a separate comment for each of your entries.

1. Follow GoodLifeEats and Cheryl Sternman Rule on Twitter and ReTweet the following message: I just entered to win a copy of @sternmanrule’s new book, Ripe, from @goodlifeeats  http://su.pr/22mhFT #giveaway #books

2. Share this post on Facebook. Come back here and leave a comment letting me know that you did.

3. Like GoodLife Eats and 5 Second Rule on Facebook. Come back Here and leave a comment letting me know that you did.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

Cinco de Mayo is just around the corner! That has me itching to make some Mexican food. I’ve always loved a good plate of tacos or enchiladas and plenty of salsa and guacamole to go around the table. You can’t go wrong with something sweet, frosty and coconutty to drink either.

When I saw that pineapples were on sale in my grocery store last week I thought I’d give a strawberry, pineapple coconut smoothie a whirl in the blender. It was pretty tasty and oh-so-cute when we added a wedge of fresh pineapple and a maraschino cherry to the glass.

I did find that fresh pineapple is a little tricky to work with in a smoothie. When first testing this recipe I used fresh pineapple at room temperature. Fresh pineapple is very juicy and made it difficult to achieve the thick, smoothie consistency I was looking for.

Not one to be deterred from something so simple, I tried again. This time, freezing the freshly chopped pineapple until solid for use in the recipe. Problem solved! Taste buds satisfied!

Cinco de Mayo Menu Ideas

Need some more recipe ideas for your Cinco de Mayo menu? Look no further!

Drinks

Pineapple Lime Cooler
Watermelon Agua Fresca
Lazy Frescas

Appetizers

Roasted Salsa Verde and Roasted Tomatillo Guacamole Recipe
Restaurant Style Salsa
Fruit Salsa
Roasted Tomato Salsa

Salads

Mexican Sweet Potato Quinoa Salad
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime
Mango, Jicama, and Cucumber Salad
Taco Salad with a Honey Lime Dressing

Main Dish

Mexican Chicken Salad Wrap
Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce
Sweet Potato and Black Bean Taco Recipe
White Bean Chicken Chile Verde
Portabella Mushroom Fajitas

Dessert

Lime-Coconut Cupcakes
Kiwi-Lime Bars with Macadamia Nut Crust
Fruit Tacos
Churro Cupcakes

What are your favorite recipes for Cinco de Mayo?

Strawberry Pineapple Coconut Smoothie

Yield: 2- 4 servings

Total Time: 5 minutes

Like most simple smoothie recipes, they're all about personal taste. Add more or less liquid depending on your preferences, or substitute other fruits if you desire. We've also tried this with Mango, Pineapple, Coconut. Enjoy!

Ingredients:

3/4 - 1 cup coconut milk
2 teaspoons coconut oil
8 ounces frozen fresh chopped pineapple*
6 ounces frozen strawberries

Directions:

Add all the ingredients to your blender in the order listed. Place the lid on and puree (use the “smoothie setting” if your blender has one) until smooth and desired consistency is reached.

Serve immediately, or portion into freezer safe canning jars and store in the freezer for later use.

If desired, garnish with a wedge of fresh pineapple and/or a maraschino cherry.

Notes:

When first testing this recipe I used fresh pineapple at room temperature. Fresh pineapple is very juicy and made it difficult to achieve a thick, smoothie consistency. This was solved by chopping fresh pineapple, then freezing it until solid for use in the recipe.

Additional tips: Tips for Making Smoothies

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

Oh the dreaded vegetable battle. It is one almost every mom (unless you’re Super Woman) faces with their children. We may be able to get them to eat the vegetables. But how do we get our children to LIKE the vegetables?

It has been a learning process here in our home, but I thought today that I would share with you a few tips and tricks that I’ve learned along the way to help nurture Logan and Madeline’s enjoyment of vegetables. I hope you’ll share your tips, too!

5 Tips to Get Kids to Enjoy Fresh Vegetables

1. Offer Fresh Vegetables as Snacks

Kids get hungry and often when they’re hungry they’re more willing to eat…PERIOD. We try to limit snacking between meals because I have found that my kids eat better at lunch and dinner when they haven’t snacked all the hours between their previous meal and the next.

However, if they ask for something to eat and they say they’re hungry before it is time for the next meal I will offer a choice of fresh vegetables they can choose from as a snack.

Vegetables that Make Fast, Easy Snacks:

• Baby Carrots
• Mini Bell Peppers
• Sugar Snap Peas
• Celery Sticks
• Broccoli Florets

2. Offer a choice

This was one of those “duh” moments for me as a mom. Don’t ask: “Logan, would you like some carrots?” Instead ask: “Logan would you like carrots, peppers, or celery with your lunch?”

Rather than giving my kids the option to say “no,” I choose a few acceptable to me options and allow them to pick which choice they’d prefer. My kids have a much more positive attitude towards what they’re eating when food is presented to them as a choice.

3. Grow a Garden

photo via Shaina

Kids enjoy seeing the process of food growing. Get them involved by taking them to the nursery and allowing them to choose a vegetable or two that they would like to grow and nurture.

They will love this responsibility and for some reason kids are much more likely to want to eat something that they’ve grown. After such a fun, positive experience in the garden they’ll have good feelings towards the vegetables their plant has grown.

My kids have always enjoyed the summers we planted a garden. Unfortunately this year due to our move, we will not be able to plant as intensively as other years.

Right now we have a small herb garden in a pot, and our nectarine tree and grape vines have little tiny fruits producing (which we won’t get to see develop this year). I’m hoping we’ll at least get to plant something in a pot on the deck in our new backyard.

4. Present Vegetables Regularly

Don’t ever give up. I know that it is so hard to get certain kids to enjoy their vegetables, but consistency will pay off.

It took us almost a whole school year of putting carrots in Logan’s lunch every day before he would start eating them at lunch time. Though this is an extreme case and most kids won’t be this difficult, our persistence paid off!

5. Serve it Differently

This Black Bean Salad Salsa is full of fresh vegetables: Tomatoes, Cucumber, Bell Peppers, Cucumbers, and more.

Even after we’ve presented vegetables regularly we have found that there truly are some that Madeline and Logan don’t like (yet). And that is ok! We all have different tastes. The key is finding how our children like their vegetables prepared or served.

While Madeline doesn’t like roasted broccoli with balsamic vinegar, but she gives raw broccoli with a dip, such as Hummus, two thumbs up. Or maybe a fresh salsa of vegetables, such as Black Bean Salad Salsa, or  Guacamole, served with pita or tortilla chips will get your kids to enjoy vegetables.

There are almost unlimited possibilities when it comes to serving vegetables.

How do you nurture you child’s enjoyment of vegetables?

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

I’m looking for ways to eliminate every bit of clutter in my life, because it also means I’m not packing that clutter.

When you run your own business, it means there is even more paper to think about; receipts for write-offs, business expenses to keep track of, and, as a recipe writer – recipes!

That’s where the Neat Desk comes in. Neat Desk is not just a scanner – it promises to take everything you have piled on your desk: bills, business cards, and receipts, and turn them into digital records that are easily searchable, categorized, and organized in one spot on your computer.

Just imagine a paper-free desk. Thinking about that gives me a little thrill! Right now I’m all about cutting the clutter!

The NeatDesk comes with custom software that searches for keywords as it scans each document. It knows, for example, that a business card should be labeled as a contact, and that all the details on that business card will need to be put into a contact form. Those forms can then be exported out to your favorite mail program.

I’m also loving that I can scan in recipes I’ve written by hand, or printed, and keep them filed away for when I need inspiration. The Neat Desk software even recognizes ingredient names for a quick search.

Tax time has always been a nightmare for us, searching through baskets, bags, and purses of receipts, trying to get everything right. Thinking we’re done only to find a handful more of receipts in a drawer or cabinet somewhere.

The Neat Desk will put a stop to all that. As each receipt is scanned, it takes note of the merchant name, and the individual charges. All of this information is then exported into a tax program for me or stored as PDF or JPG files until we needs them.

I can then make notes that allow me to easily pull up everything household related, kid related, or even blog related when it comes time to file our taxes.

Want to simplify your taxes next year? Enter to win the Neat Desk system courtesy of The Neat Company!

Giveaway Prize (1 winner):

• Neat Desk Complete System

Giveaway Value: $399.95

Thank you The Neat Company for providing this giveaway!

Giveaway Requirements:

• Check out what Neat.com’s website and leave a comment to tell me how the Neat Desk could reorganize your life.
  
• Contest ends May 11, 2012 at 11:59 p.m. PST.
• Contest open to US States only.
• Winner will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.

Optional Extra Entries:

An additional entry can be earned by doing the following, giving you an opportunity for a total of 3 extra entries. Leave a separate comment for each of your entries.

1. Follow goodlifeeats and Neat Company on Twitter and ReTweet the following message: I just entered to win a @NeatCompany Complete Neat Desk System from @goodlifeeats http://su.pr/1JRyqj #giveaway

2. Share this post on Facebook. Come back here and leave a comment letting me know that you did.

3. Like GoodLife Eats and Neat Company on Facebook. Come back Here and leave a comment letting me know that you did.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

Shaina also has a cookbook coming out this June. Check it out! – Desserts in Jars: 50 Sweet Treats that Shine. Welcome, Shaina!

Despite the rash of warm weather we received in March where it felt more like we were nearing the summer solstice than the vernal equinox, my garden remains full of dirt and not much else. This is not by my choice.

As it were, spring decided to backtrack, turning cold and rainy. We even saw a few flakes just last week on a grey April morning. As such, all early garden ideas were pushed aside whilst sighing heavily.

I suppose it gives me a bit more time to plan the green that I will put in the ground, but I can’t say that I’m not disappointed having to wait to harvest produce just steps from my back door.

The warm weather did help out the perennial plants and early starters, though. Baby arugula, tarragon, chives all look just as large as they did in July of last year, when we didn’t see the sun until well into June. Perhaps all is not lost for the spring garden then. It just needs an open mind and a few eggs.

Shirred or baked eggs are one of my favorite meals. In all reality, all meals with eggs are my favorite. I recently declared 2012 the “Year of the Egg,” and I aim to keep to my word, serving egg dish after egg dish to family and friends.

These particular eggs are baked in a bed of fresh arugula with a bit of olive oil to soften it. Topped with parmesan and fresh chives from the overwintered garden, they foretell the harvest that is to come as summer nears.

What is your favorite way to eat eggs?

More Egg Recipes:

• Roasted Potato and Spinach Frittata with Feta
• Artichoke, Leek, and Potato Frittata
• Quiche Lorraine
• Individual Zucchini, Pepper, and Fontina Frittata

Arugula and Chive Baked Egg Cups

Ingredients:

1 cup baby arugula
1 1/2 tablespoons olive oil
1 clove garlic, minced
4 large eggs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh minced chives
Kosher salt

Directions:

Preheat oven to 350º F. In a small bowl, combine the arugula, olive oil, and garlic. Separate the arugula mixture between 4 ramekins. Crack an egg in the center of each ramekin. Top the ramekins with the Parmesan cheese and chives. Lightly sprinkle with a bit of kosher salt.

Place the ramekins on a baking sheet. Bake for 10-14 minutes or until the egg is nearly set. It should still be slightly soft. Remove from the oven and allow it to rest for 3-5 minutes for the egg to completely set. Serve warm.

Makes 4 baked eggs.

This is a guest post from Shaina of Food for My Family.

About the Author:

Shaina Olmanson is the home cook and photographer behind Food for My Family and author of Desserts in Jars: 50 Sweet Treats that Shine.

She strives to teach her 4 children to cook and prepare real food in a day and age where many people have turned to convenience foods because they are so readily available and hopes to encourage others to do the same.

Shaina can usually be found in one of three places: cooking, at the computer or behind the camera.

Shaina can also be found on Facebook and Twitter.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain