A peek Into My Kitchen: Mexican Coleslaw

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It’s getting warmer outside and I am dreaming of all sorts of light Summer salads!
I made this tonight as an additional topping for my Veggie Tacos. So yummy, and took under 10 minutes to make!

Mexican Coleslaw

1/2 head of cabbage, thinly sliced (about 6 cups)
2 tsp celery seed
1/2 tsp cumin
Juice of 1 lime
3-4 Tbsp Olive Oil
Sea salt to taste

Mix all ingredients together. Mix it really well. Eat 🙂

A peek Into My Kitchen: Vacation Snacks to Pack for Small Children

I’m typing this post into my phone with one thumb in a hotel room in Israel with intermittent WiFi…
Traveling with kids can be tough, routines get thrown off, familiar stuff is left at home (the favorite stuffed animal or blanket of the moment almost always turns out to be the one you left behind) and, often, changes in time zone wreak havoc on sleeping patterns.
I’m a big believer in traveling with a whole bunch of medication, toys, gear and especially snacks to make the change more palatable. I promise to share my other lists at some other point, but here are some easy to throw in a suitcase foods that can be ready to appease little mouths for your actual traveling time as well as for when you get to your destination and thoughout your stay:
For plane/car/bus/train:
*Refillable water bottle per child (if you’re flying internationally, empty it before you go through security so the TSA doesn’t bug you and have stewardesses refill on the plane)
*Empty milk cup/bottle per child (good to keep your cups for milk and other beverages separate, especially when you may not be able to wash them so well)
*Applesauce or other puréed fruit pouches–some good ones are Happy Baby, Plum Organics, Earth’s Best, Revolution Foods and GoGo Squeeze. These are great for older kids as well! Freeze a couple and pop them in your bag for slushy treats en route! They also make great ice packs for…
*cut up apples, pears, grapes, carrots, clementines, cheese sticks/cubes
*frozen single serving shelled edamame
*raisins, dried apricots or other dried fruit
*fruit leather
*cereal (either in small bags or snack cups)
*crackers, pretzels, rice cakes, cookies, cereal bars, yogurt drops
*For a plane–lollipops, sucking candies gum are essential for kidlets too big to suck on a bottle or to nurse during takeoff and landing. Toddlers under 3 should probably stick to the lollipops to prevent choking scares.
*small sandwiches, mini yogurts or yogurt squeeze sticks if it’ll be meal time
Note: if you are traveling between countries, you may need to leave any leftover produce on the plane so as not to have problems with agricultural authorities (particularly when entering the US)
For the trip itself:
*more of all of the non-perishable items from above
*if your children are avid milk drinkers, you may want to pack a few boxes of shelf stable milk–particularly if you prefer organic, which isn’t always easy to find. Milk tastes different in different places, and, you may not want to jeopardize this source of protein and calcium for a picky child.

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A peek Into My Kitchen: Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

  

 

 

 

 

 

 

 

 

 

I love stuffed vegetables and my kids love eating them because they’re so much fun to dissect on your plate.  A lot of recipes take a lot of work, a lot of time or both.  This one requires neither! It could be served as a side dish, but we eat as a main dish with some roasted vegetables (like cauliflower) on the side.

Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

1 acorn squash

1-2 Tbsp olive oil

2 small onions, chopped (about 1/2 cup)

1 small apple, chopped (about 1 cup)

1/2 cup dried cranberries

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A peek Into My Kitchen: Pink Lemonade Bars (No Dye!)

Ah, the insanity that is Pinterest.

I am developing a love-hate relationship with this fabulous new time-suck…but, when it comes to finding new food inspiration, the feeling is generally one of love.

When I clicked on the original pin for this recipe, I fully expected the bright pink color to be a result of Jello, cake mix or insanely large amounts of food coloring that would’ve sent me clicking away. Instead, I was amazed to find that freshly pureed strawberries added to the lemon-sugar mixture result in a shade of pink so super girly vibrant that it would Pinkaliscious smile 🙂

I actually want to play with this recipe some more, maybe trying a few different types of berries to get different colored bars. And maybe a thicker crust–I’ll keep you posted.

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A peek Into My Kitchen: Quinoa, Corn & Broccoli Casserole

Quinoa is incredibly healthy, filling, vegetarian and pretty easy to cook.  It has a strong taste that is somewhat lessened by rinsing it 3 or 4 times before cooking.  Cooking it in carrot juice, beet juice or vegetable broth not only sweetens the taste but also changes the color.  White quinoa made with carrot juice turns an amazingly beautiful bright orange–so cool.

To shorten the cooking time even further, you could skip the casserole dish and baking step completely and just eat it right out of the pan.

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