We enjoyed a beautiful sunny day to celebrate Easter Sunday!

After an early morning egg hunt with other toddlers in the neighborhood, the twins played hard in the backyard. As the morning turned into noon, it was time for lunch, which they insisted on having outside as a “picnic”!

Here they are,  munching on a turkey-cheese sandwich and cheesy cauliflower. A strawberry-banana fruit/veggie punch from V8 (12 g sugar per serving) went along as the drink.

Hope your family had a wonderful Easter today!

©2011 Littlestomaks.com

Registered Dietitian Susan Dopart sent me this recipe from her recent book A Recipe for Life by the Doctor’s Dietitian. A great way for children to enjoy vegetables.

Servings – 4
Prep Time – 10 minutes
Cooking Time – 10 minutes

Ingredients

• Large head cauliflower (regular or colorful variety)
• 1 tablespoon butter, melted
• ⅓ cup unsweetened coconut
• ⅓ cup chopped pecans or almonds

Method

Clean and cut cauliflower into flowerets.  Place into pot of boiling water and let cook, approximately 2 minutes.

Drain and pat dry.  Place florets close together in tin-foiled lined pan and drizzle with butter.  Cover with coconut and nuts.

Place under broiler until toasty brown, about 5 to 10 minutes.  Important to watch and rotate for even cooking.

Variation: You can microwave cauliflower if short on time.

Per serving nutrition information – Calories 107, Protein 3 g, Total Carbs 6 g, Total Fat 8 g, Fiber 3 g, Sodium 44 mg

If you have a favorite recipe you want to share on our blog, send me a note via our Contact Us form.

©2010 Littlestomaks.com

Ever since we discovered quinoa a while back, we have been trying to make different recipes with it. This one is another very quick and simple recipe you can make easily. It tasted great and provided a good way to get some veggies in front of our twins.

Ingredients

1. 1 cup organic quinoa (we used the 365 brand from Whole Foods)
2. 1 cup cauliflower florets
3. 1 cup carrots, chopped
4. 1 tbsp finely chopped green onions
5. 2 – 3 tbsp chopped fresh cilantro (or parsley)
6. 2 tbsp white wine vinegar
7. 1 tbsp extra virgin olive oil
8. salt, pepper and soy sauce to taste
9. 2 cups water

Method

Rinse quinoa well. Add quinoa, cauliflower, carrots and water in a saucepan, cover and bring to a boil. Season with soy sauce, cover and reduce heat to low. Simmer about 15 minutes or until all liquid is absorbed and quinoa is opened up. When cooked, the quinoa grain appears soft and translucent. The germ ring is visible along the outside edge of the grain as seen in the picture above. Slowly fold in cilantro, green onions, vinegar and olive oil. Serve immediately.

©2010 Littlestomaks.com