Weeknight Recipes
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Growing Great Kids!


Here is a compliation of recipes and activities that are sure to keep your kids invovled and interested in healthy eating.  These recipes have been tested by over 100 kids and have come out on top!  Try these out at home and contact me with any questions or requests for help!  



Superfood Worksheet

Eat This, Not That!

Camp KO- Culinary Camp 2015


Healthy Summer Lettuce Wraps

Pineapple Salsa

Creamy Avocado-Yogurt Dressing

No Gluten Noodle Bowl

Salt and Vinegar Roasted Chick Peas


Smoothies (Variety)

Roasted Kale Chips

Superfood Fruity Kale Smoothie

Easy Granola

Greek Yogurt and Nutella Dip

OVER 35 MORE healthy recipes here!!



Wild Mushroom Soup



  • 1/2 ounce black trumpet mushrooms, soaked in 1 cup hot water
  • 1/2 ounce dried shiitake mushrooms, soaked in 1 cup hot water
  • 1 1/2 pounds assorted fresh mushrooms, preferably creminis mixed with at least 6 ounces shiitakes
  • 3 T olive oil 
  • 2 large shallots, chopped
  • 1 small leek, chopped
  • 1 small Vidalia onion, chopped
  • 3 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 3 cups vegetable stock or water
  • 1/2 c madiera or sherry wine
  • 2 T tamari
  • 1 branch fresh thyme
  • 1 bay leaf
  • Sea salt


  • 1/2 lb shitake, cleaned
  • 1 tsp fresh thyme
  • 1 shallot, finely chopped
  • 1/2 c pancetta, diced
  • olive oil
  • salt and pepper, to taste


Soup:  Drain black trumpets and shiitakes, reserving liquid. Chop fresh mushrooms. Heat oil over medium flame in a large saucepan.  Add mushrooms to pot along with chopped vegetables. Increase heat to medium high, and cook vegetables, stirring often, until they begin to soften, about ten minutes.  Add soaking liquid from mushrooms, stock, tamari, wine, thyme, and bay leaf. Bring to a boil, reduce heat, and simmer 30 minutes.  Remove thyme branch and bay leaf, and puree with vertical hand blender until smooth.  Season to taste and simmer an additional 5 minutes.


Preheat oven to 400 degrees.  Line sheet pan with parchment and spread ingredients out in one layer.  Sprinkle lightly with olive oil (fat from pancetta will assist in roasting process).  Roast for 15 minutes or until you achieve desired crispness.  


Greek Yogurt, Honey and Ginger Sauce

A perfect accompaniment to beet, carrot and apple latkes! 


  • 1 c sugar
  • 1 c water
  • 1/2 c ginger root, diced
  • 1 container plain greek yogurt
  • 2 Tbsp honey


Make a simple sugar by combining sugar and water in sauce pan in saucepan over medium high heat.  Bring to boil and let sugar dissolve.  Add ginger.  Turn off heat and let cool completely.  Strain and discard ginger.

Combine yogurt and honey.  Slowly add cooled ginger simple syrup, a tablespoon at a time.  Taste to ensure proper sweetness.  You will likely not need to add all of simple syrup.  



I practically could not go wrong with this one.  Recently I was asked to conduct an "latke" interactive culinary class at Beth El temple.  Two things ran through my head- crowd pleaser and industrial ventilation. Bring out the frying pans.  

We had a blast frying up a bunch of traditional latkes and even more fun creating a twist on the old. 

Enjoy these recipes with the traditional accompaniments- applesauce or sour cream.  Or, consider something new like sour cream and goat cheese OR Greek yogurt, honey ginger sauce.  



Easy Granola