Great Greens – How on Earth Do They Grow?

Great Greens – How on Earth Do They Grow? Artichoke and Asparagus facts and recipes!

And the Beet Goes On!

Kids can be picky eaters, especially when it comes to trying new and nutritious foods like beets. Many parents don’t even consider serving certain foods thinking their kids will turn up their nose at them. Don’t underestimate this tiny, red root vegetable though. It’s packed full of energy-boosting, heart-healthy nutrients and makes a colorful addition to any dish. Go ahead and give beets a chance!

Monday Menu: Irish Soda Bread

Celebrate St. Patrick’s Day with your kids and make this recipe and a Recycle Leprechaun Craft! Traditional Soda Bread was not the sweet raisin-and-caraway-filled loaf many Americans eat today. A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter.

An Inspired Childhood | Sour Cream Coffee Cake Recipe

An inspired childhood is our gift to our kids and it is built on what we give emotionally, do to set an example, and provide as a means to supporting the skills our children will need to grow up and be successful independent contributive adults. It is the giving of ourselves and the sharing of our own stories – how will you build your family foundation?

Chipper Snacks: Mummy Madness Monday

Monday Mayhem: You start off strong ready to conquer the week and by the end of the day you wonder if you’ll even make it to Wednesday. Sound familiar? Part of this feeling comes from being conscious of everything you have on your “to do” list rather than the task at hand. So start the week of by listing your “to do’s” on a daily basis then let it go so everything can fall into place and happen. At the top of the list is probably what you need to pick up or make for dinner. As we welcome a week we know will end in screams – rightfully so – let’s kick-off some Halloween fun that will also encourage your kids into the kitchen.

Here are two simple Mighty Mummy dinner ideas to kick off this Monday …and maybe even repeat before you go Trick o’ Treating. “Playing with your food” never tasted so good …er ghoulish.

Mummy Pizza

Ingredients:

• ½ cup black olives, sliced
• 1 package of mozzarella cheese, sliced
• English muffins
• ½ cup pizza sauce (click in the link for an easy recipe or buy it pre-made!)

Directions:

1. Preheat your oven to 350 degrees.
2. Open your English muffin and spread some pizza sauce on it. Let the kids do this – they’ll loved it!
3. Next, give each mummy two eyes using the black olive slices.
4. Lastly, use to cut the mozzarella cheese slices into strips. Again, it doesn’t have to be perfect. The kids can lay them over the top of the crust.
5. Bake 8-10 minutes or until the cheese is melted. Enjoy 🙂

Mummy Dogs

Ingredients:

• 8 hot dogs
• 1 can prepared dough of your choice
• mustard or ketchup, for serving

 Directions:

1. Preheat the oven to 375˚F
2. Roll out the dough very thin, then use a pizza cutter to cut skinny strips of dough.
3. Wrap each hotdog. Leave a little bit of open space around the “face” of the mummy. Keep wrapping in a crisscross pattern until covered. Let the kids do this, it feels sticky & fun. Repeat, then lay them on a baking sheet lined with parchment paper or baking mat.
4. Bake 18-20 minutes, until the dough is nice and golden brown.
5. Use a toothpick to make ‘eyes’ with mustard or ketchup, admire, then enjoy 🙂

What other Halloween snacks do you and your kids love to make? Share with us in the comments below or on Facebook.

School Just Started and I’m Cheating Already

Sometimes it’s okay to cheat.

Chipper Snack Recipe: Mushroom Nuggets

Mushroom Nuggets

Tell your kids Mushrooms taste better than slugs! Bruce the Banana Slug LOVES mushrooms!

If Meatless Monday is the only day on your calendar for vegetarian dishes we have a new recipe for you to be chipper about. Even your picky eater whom refuses to eat their veggies will consider these healthy bite-size bursts of flavor on any day. Mushroom Nuggets – call them “earth balls” – are a delicious alternative to “chicken nuggets.” Each bite-sized nugget is packed with flavor and conveniently hides the healthy stuff like beans, mushrooms and veggie protein – yes, the stuff your kids bemoan.

Or make as veggie burgers…

These bites are savory, slightly cheesy, with a hint of sweetness and accents of earthy flavors. Do you think your kids will notice the health benefits? Just tell them that they are going to have a ball at dinner tonight.

Mushrooms are an excellent source of vitamin D; they boost your immunity, are high in antioxidants, and increase your metabolism. And they go from snack to meal; try stuffing these tiny falafel-sized bites into pitas, wraps or over pasta.

Store a few mushroom bites in the fridge for a grab and go lunch. Salads, sandwiches, pitas and more love these bites. Use any way you would a meatball!

Mushroom Nuggets
Makes about two dozen | Recipe & photos by KATHYPATALSKY

Spices:
1/4 tsp garlic powder
2 Tbsp dried parsley flakes
1/2 cup nutritional yeast (add more if you’d like more cheezy flavor)
1 Tbsp mushroom powder
1/4 tsp sea salt
A few dashes pepper
2 Tbsp salt-free spice blend

Liquid:
1 Tbsp apple cider vinegar
1 Tbsp maple or agave syrup
2 Tbsp tamari or soy sauce
2 Tbsp olive oil
3/4 cup water (or low-salt veggie broth for added flavor)

Base:
1 1/2 cups TVP or TSP (textured veggie or soy protein)
1 can Cannellini beans, drained
1 1/2 cups mushrooms, chopped
1/3 cup diced sweet onion (omit for onion-opposed kids)
1/2 cup flour

Sauté in 1-2 Tbsp safflower oil.

To make:

1. Combine all the spices in a large mixing bowl. This can be a fun math moment for kids: How many tablespoons of spices are we adding? How many teaspoons in a table spoon?
2. Add in the liquids and the base ingredients. Grab a large fork and start mashing well – especially the beans. Another great step for kids to jump in and help. Wear ’em out with the mashing! Try to break them down as much as possible so they provide a sticky agent which binds the mixture. The TVP will begin absorbing the liquid as well to thicken the mix.
3. Next, add in the flour for the final step. You can add in a tablespoon at a time until you are comfortable with the consistency. You want the mixture to be like a very wet bean patty.
4. Turn a nonstick skillet on med-high heat – add about 1-2 Tbsp of safflower oil. Safflower oil is perfect because it gives these nuggets crispy edges.
5. When oil is hot, grab golf ball sized balls and roll in a big of flour (roll in some nutritional yeast for added savory flavor) – then plop onto skillet. Another fun moment for kids to help out and get a little messy! Allow each side to cook for about a minute or two. Try not to burn, but you do want a nice brown color to the exterior.
6. Place on a paper towel to rest a few minutes – they will further bind as they cool – serve hot and enjoy!

Chipper Snack Recipe: Heart Shaped Tortilla Chips

Valentine’s Day is coming up fast! Make a healthy and fun snack with your kids in the kitchen to celebrate. Whether you are making heart-shaped pancakes or chocolate-dipped strawberries, having your little ones help cook not only builds confidence and independence, it’s a great opportunity to practice simple measurement math skills and connect with your child on a deeper level.

Photo from Sugar Aunts

Make some heart-shaped tortilla chips in honor of the day of love! When kids make their own tortilla chips, they get to pick the flavor and shape (and you can monitor the ingredients).

What you need:

• Tortillas (make your own with this easy, kid-friendly recipe!)
• Sea salt or table salt
• Olive oil or butter
• Heart shaped cookie cutter
• Pastry brush
• Cookie sheet
  

  Photo from Give Everybody Nice Sweaters

Instructions:

1. Blend oil or butter with the flavor of you choice! Cheese, lemon and herbs, or cinnamon sugar are all yummy ideas. Or keep them plain and eat with a tasty salsa or guacamole dip!
2. Brush whole tortillas (corn or flour) with olive oil or melted butter.
   

   Photo from RosaRosas

3. Cut with a knife or heart cookie cutter and place them on your cookie sheet.
4. Sprinkle on some salt to your taste.
5. Put in the oven at 350˚ F for about 15 minutes. Make sure to keep a close eye on them and pull them out every once in a while to flip the chips around. The rate they bake depends on the size of your hearts.
   

   Photo from A Glimpse Inside Blog

Once they’re baked, package in snack-size bags for a nutritious snack to share with your child’s class or to enjoy at home over the weekend. What other shapes and flavors will you try? Let Chipper know in the comments!

Chipper Snacks: 3 Healthy Dip Recipes for Game Day!

With all the flavor and less than half the fat of fried chips, popchips only taste like they should be bad for you. Chipper says, “Healthy before sweet, can’t be beat!” and popchips are a healthy snack with flavors your kids will love! Make game day healthy with these 3 dip recipes that cut the fat and keep the flavor! Plus, they are easy enough to make with the kids. Have some fun in the kitchen and have a flavorful Super Bowl Sunday!

Healthy Dip Recipe #1: Lowfat Mexican Layer Dip

• 1 cup of fat free refried beans
• 1/4 cup low fat shredded cheddar cheese
• 1/2 cups fresh guacamole
• 1/2 cup fat free sour cream
• 1 tablespoon taco seasoning
• 1 cucumber chopped
• 1 cup fresh salsa
• 1 head of finely chopped iceberg lettuce
• 2 cups chopped tomatoes
• 1/4 cup sliced black olives

Mix the sour cream and taco seasoning together and set aside for 10 minutes to allow flavor to mingle. In a glass pie plate or 8 x 8 inch baking pan, layer the refried beans in the bottom so they are equally spread. Top with guacamole and spread evenly. Top with chopped cucumber, tomatoes and lettuce. Top with salsa. Sprinkle cheese over the top. Place sour cream in a zip lock bag and cut off the end, do a zig zag pattern across the top of the dip. Sprinkle with olives. Serve with popped tortilla chips or veggies.

Healthy Dip Recipe #2: Best Ever French Onion Dip

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 large sweet onions, chopped
• salt & pepper
• 1/2 cup beef broth
• 1 tablespoon worcestershire sauce
• 1 teaspoon sugar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 12oz plain greek yogurt
• 8oz 1/3-less fat cream cheese, at room temperature

Heat butter and oil in a large skillet over medium heat. add onions, salt & pepper, worcestershire sauce, dried thyme, garlic powder, sugar, and beef broth then stir well. Turn heat to high and bring broth to a boil, then turn heat back down to medium and cook, stirring occasionally, until onions are very soft and dark brown, about 35-40 minutes. If onions begin to burn, turn heat down to medium-low. Remove onions to a plate or bowl then cool completely.

In a large bowl, stir together greek yogurt and cream cheese until smooth then fold in cooled onion mixture. Spoon into a serving dish then serve with chips and veggies.

Healthy Dip Recipe #3: Chopped Cherry Salsa

• 1 c. cherries, pitted and cut in quarters
• 1 shallot, chopped
• 1 jalapeno, chopped
• 1/4 c. cilantro, finely chopped
• 1/2 lime, juiced

Chop it all up. Throw it in a bowl. Stir. Chill for an hour or so. Eat and ENJOY!

Share your game day dip recipes with us! Have a Chipper Super Bowl 🙂

I’m a Chipper Mom – Wake up and smell the cookies!

Wake up. Get dressed. Grab your lunch. Get to school. Errands to do, lists to check-off. Rooms to clean. Dinner to be made …um, heated, er “take-out.” …Brush your teeth and get to bed. Sound familiar? Now add in the holidays and check your list again. Or don’t. You could choose to stop this year and start a new goal before the ball has dropped and the horns blare.

The Let’s Go Chipper series was inspired by my own childhood which went a bit like the list above only I lived it through the eyes of a child. It was different though because in our home children were expected to participate in the daily “to do” list and contribute in the community. Sure, activities were age-appropriate but that’s up to the parent in the end and we started early in our house. My life was the backyard and mountains surrounding our community, and weekly 4-H meetings and activities. It was active – and stressful – but it was also real.

There was always something cooking, and, no matter the stress of the day, the clanging of the triangle bell brought us home. The family table brought us back together.

I get a wry smile when reflecting this December on what Chipper has brought into my family; I admit the spirit of my own childhood lives on in the stories and activities we bring to the website, blog, community, and classrooms each day …and most often with my own kids in tow. So now it’s time to celebrate other parents doing the same: Chipper moms and dads, and caregivers. We’ll do so through the Monday theme “I’m a Chipper Mom” which gives us an opportunity to embrace the chaos with resolve and enthusiasm. Oh, and a recipe – inspired by one of Chipper’s friends – to keep us all together.

Daffodils

Daffodils – Like Chipper’s shy but playful dear friend he met along the trails, these cookies are sweet but pack some worthy nutrients with the almonds, cashews, and cranberries.

Ingredients:

• 2 ¼ c. all purpose flour
• ¼ tsp baking powder
• ¼ tsp. salt
• 1 ½ sticks unsalted butter, room temperature
• ¾ c. granulated sugar
• 1 tsp. vanilla
• 1 egg

Topping:

• 1 Cup Roasted and chopped almonds and cashews (unsalted)
• 1 Cup dried cranberries
• Optional dark chocolate chips

Directions:

1. Sift together the flour, baking powder and salt. Set aside.
2. Cream butter and sugar until light and fluffy (3-5 min)
3. Add the vanilla and egg.
4. Reduce speed and add in flour mixture.
5. Roll out to a ball in the bowl then flatten on wax paper. If you use a rolling pin and roll out dough to about a ¼” think you will be set to cut out when dough is ready. You can place the rolled out dough on the wax paper/on a cookie sheet or thin cutting board. Cover and refrigerate for at least 3 hours, or put in the freezer.
6. Preheat oven to 350˚F
7. Remove dough from fridge or freezer (if freezer give it a few minutes to soften enough to work the cookie cutter through)
8. Toss almonds, cashes, and cranberries together then press into rolled dough. Cut crisscross making 2×2” pieces. It’s okay to be free form on this, or go smaller with each piece.
9. Bake for 15 minutes or until edges are golden
10. Cool completely and Enjoy!

 Happy Holidays – Share a cookie recipe with us!