At doctoryum, we try new recipes every week and survey the neighborhood kids to see which ones work and which ones don’t. That way we can work together to build better nutrition with great taste to boot.
Friteenie Frittatas
I have a lot of swiss chard growing in the garden. I asked friends for ideas on how to use it up, and one good friend suggested making frittatas. Of course! Like a giant baked omelette, frittatas are a wholesome vegetarian meal that can be served for breakfast or dinner. They are also a great way to use up extra veggies. While I started making frittatas I saw a great egg muffin idea from a wonderful facebook page called, “Help! Mom’s on a Health Kick!” Then it occured to me that I could make my frittatas TEENIE TINY...
read moreSweet Curried Carrots with Chive Yogurt Dressing
This is a great carrot recipe that was shared by my friend nurse Trina at our office at PL Pediatrics. It combines the sweetness of honey with spiciness of curry. The whole dish is cooled off with a greek yogurt dressing. This would be great for an Easter Dinner (just make sure the Easter Bunny doesn’t get his hands on these delicious carrots!) The recipe originally comes from Better Homes and Gardens. Baby Food Option Babies can be introduced to spices at a very early age, and roasting these carrots get them nice and...
read moreSpinach Gnudi
I would like to thank a fellow physician and bonified chef, Sonali (aka “The Foodie Physician“) for lending me this fantastic recipe and allowing me to try it on the Tiny Tasters. Gnudi is a cool Italian dish that is basially a “nude” ravioli! Think of a big ball of spinach ravioli filling, cooked like pasta, and served with sauce and a sprinkle of parmesan cheese. Delicious!! I let some of my Tiny Tasters try it, and it went over quite well. Some of these tasters were a little hung up on the fact that there was...
read moreSloppy Joe Sliders
My kids have never had Sloppy Joes, so when Chef Kirsten shared this “healthified” version from her awesome website, La MesaVida, I knew I had to give a try! I changed the recipe ever so slightly according to what I had available. My nine year-old is still not completely sold on peppers, onions and mushrooms, but I find if I chop them really well in the food processor, they don’t bother him as much. I chopped each veggie in my mini-food processor, but you could just as easily throw them all into a full-sized food...
read moreVeggie Tempeh Stir Fry over Udon Noodles
Tempeh has become a new staple at our house. It’s cheap, easy to cook, and a great meat substitute. After my kids asked me to cook more vegetarian meals, I have been searching for alternative sources of protein. I haven’t been able to get the kids fully on board with tofu, but tempe was much easier sell. I think the more firm, meaty texture is a bit more familiar, and it tends to soak up the flavor of sauces nicely. I tried this recipe on a few new Tiny Tasters today, with some great reviews overall. The udon noodles are...
read moreEnjoy A Few Girl Scout Cookies with Balance
It’s that time of the year. The Girl Scouts are out selling cookies! The Girl Scouts have an eighty year-old cookie tradition that has blossomed into a seven hundred million dollar business. In fact, the Girl Scout cookie business is the largest girl-run business in America! How do we let our kids (and ourselves) enjoy these special treats at this time of year without going overboard? The reality right now is that one-third of the population of children I see in my practice (and around the nation) is overweight or obese. Given these...
read moreMashed Potatoes and More
Kids love mashed potatoes and they make a nice easy baby food too. This recipe uses root veggies mashed up with the usual mashed potatoes to create a more rustic, flavorful and nutrition-packed side dish. I modified the recipe idea, which I got from Cooking Light Magazine slightly to make it more user friendly, and added roasted garlic to bump up the flavor. The result is delicious! I like to keep some of the skins of the potatoes for more texture and added nutrition. Dr. Yum Tip Potatoes tend to be high in pesticide residue (see...
read moreCrêpes
I love crêpes. They are super versatile, kid-friendly, and easy to make. We were introduced to crêpes by a lovely French exchange student named Hélène who stayed with my family for a summer when I was a child. Hélène and I recently reconnected after MANY years, and as it turns out she is a nutritionist! For years my family would make these on the weekends and fill them with different fruits. These can also be made with savory fillings like ham, cheese and vegetables. Spinach and cheese would also be “délicieux”! I...
read moreVery Veggie Turkey Meatloaf
This is a very easy turkey meatloaf recipe that packs in a TON of veggies. I can get other nutritious ingredients like flaxmeal and wheat germ into this recipe too without compromising the taste. Sometimes I will use some whole wheat breadcrumbs or quinoa mixed in. This recipe has a lot of room for interpretation, so try adding other vegetables you may have on hand. Dr. Yum Tip Try making these in cupcake pans. It will cook faster and everyone can have their own portion with their own individual topping. Baking time will have...
read moreRed Beans and Rice
This is a great go-to vegetarian recipe that tastes like comfort food but is actually very healthy. The original recipe came from a 2009 Cooking Light magazine. I made a few adjustments to suit my family. First, we have decided to curtail our use of canned goods because of concerns about BPA (Bisphenol-A) exposure. Instead of using canned diced tomato I used 3 medium fresh tomatoes which I diced myself (the result was great). I also used dried beans instead of canned. If you are also concerned about BPA but don’t have the time to soak...
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