5 Easy Weeknight Meals: Your 7 Day Family Jump Start!

Do you ever wish you didn't have to ask yourself what's for dinner or what's healthy EVERY DAY?

Do you ever wish a menu of easy, healthy, and delicious meals for your family would just appear in your inbox?

Here's your chance! Get 5 Easy Weeknight Meals, absolutely free, along with weekly recipes, tips and tricks for a healthy, happy family, delivered directly to your inbox. Just type in your email address below.

(* Indicates required)
Email Format html text

Red, White and Blue Recipes! 1 pie, 1 Salad & 3 Drinks!

Red, White and Blue Recipes! 1 pie, 1 Salad & 3 Drinks!

All-American fun with watermelon and corn! And Pie!

I know most people are focusing on barbequing meat this weekend. Let’s also focus on what will be refreshing, healthy and seasonal.

Don’t forget FUN!

Fourth of July Face Pie! (Serves 8)

FourthofJuly Face Pie

Fourth of July Face Pie! (Serves 8)

Lemon crème recipe, courtesy of Physicians Committee for Responsible Medicine


1 12.3-ounce package reduced-fat, extra-firm silken tofu, crumbled
1/3 cup Grade A (light) maple syrup or agave nectar
3 tablespoons fresh lemon juice
1 tablespoon lemon peel, grated

1 graham cracker crust (optional)

1 pint blueberries

1 large strawberry for face pie


Blend tofu, maple syrup or agave nectar, lemon juice, and lemon peel until very smooth in a blender or food processor (or place in a bowl and use a handheld blender).

Pour into graham cracker crust (or skip it. You can also find healthier versions at health food stores).

Wash and dry blueberries.

Sprinkle blueberries evenly on top of creme. Slice the strawberry from the top down. Take 2 pieces and place them for eyes (with pointed ends facing out); 1 piece for the nose (pointed down); and 2 pieces, facing one another (pointed ends facing out and inside ends touching), for the mouth.


Of course, for a 4th of July pie, you can also use the blueberries and a pint of sliced strawberries to make an American flag design. Place a square of blueberries in the corner. The pie itself can serve as the white stripes in between the red rows of strawberries.

Cover with the top of the graham cracker crust container and put in refrigerator until chilled.

p.s. You can also use this lemon crème in a parfait, with blueberries and strawberries or raspberries on top. This would be especially adorable in the tiny dessert cups that are all the rage now.

Summer Corn and Tomato Salad (Serves 4-6)

Summer Corn Salad


3 cups corn (defrosted frozen, cooked and cut off the stalk or raw if that’s what you’re into!)

1 pint cherry tomatoes, halved

1/2 a large or 1 small avocado, diced

Juice of 1/2 to 1 lemon, to taste

Himalayan pink salt to taste


Mix corn, tomatoes and avocado in a mixing bowl.

Add lemon juice and salt.

Mix gently. Transfer to serving dish if you like.


Watermelon Slurpee (Serves 4)

Watermelon slurpee

Watermelon Slurpee (Serves 4) 


4 cups cubed watermelon, frozen at least 8 hours before you go to make the recipe

2 cups filtered water




Add straw.


Watermelon Slurpee 2

Next Step: Take leftovers and make adorable ice cubes!

Watermelon Ice Cubes

Watermelon Lemonade (Serves 1)


Watermelon Lemonade (Serves 1)


8 oz cold organic lemonade

1 adorable ice cube, made with leftover Watermelon Slurpee (see above) Recipe


Tiny Umbrella


Pour the lemonade into a clear glass

Add the ice cube

Garnish with straw and tiny umbrella

Serve to your delighted and impressed guests!

Watermelon Spritzer (Serves 1)

Watermelon spritzer

Watermelon Spritzer (Serves 1)


8 oz cold seltzer

1 adorable ice cube [stars might be most appropriate for 4th of July], made with leftover Watermelon Slurpee (see above) Recipe


Pour seltzer into a clear glass

Wait until you are serving your guest to pop out the ice cube and put it in the glass. It may start to melt quickly and you want to make sure they get a chance to say, “awww,” and appreciate how cute it is!


Happy 4th of July!

7 ways to keep your kids healthy at camp!

7 ways to keep your kids healthy at camp!

1.Talk to your child’s camp. Establish a friendly relationship and ask them how you can make their lives easier. Then they won’t think you’re a nudge when you ask questions and make suggestions! And, you’ll know more about camp without having to ask and make them feel like they’re on Twenty Questions.

What you need to know: Find out what they’re feeding your kids, how often they give them water (or if they’re giving them something else to drink), and if they have a routine for reapplying sunscreen.

2. Sunscreen. In addition to finding out how and when your children are helped with sunscreen throughout the day, buy thoughtfully. Most mainstream sunscreens contain a number of chemicals that can contribute to cancer, hormone disruption and nervous system changes. Here’s a link to information about healthier sunscreen options. They’re not all more expensive and sometimes they go on sale or are cheaper online.

3. Keep them hydrated. Step away from the Gatorade and Powerade! You don’t need food coloring and corn syrup to hydrate. Cold, filtered water is plenty refreshing. Counselors can also make it fun by giving kids a choice of frozen fruit to use as ice cubes (and then gobble up, of course). You can either blend the fruit first and put it in mini ice cube trays or give them pieces of frozen fruit right out of the bag. Fruits like diced mango, cherries and pineapple are easy to simply purchase. You can also freeze fresh grapes. Trader Joe’s and warehouse clubs probably have the best deals on frozen fruit. If you really think your children need extra electrolytes you can give them a natural alternative: coconut water.

4. Plan before you pick them up. In the summer my kids always want me to take them for ice cream after camp. “It’s such a hot day. You know it’s perfect weather for ice cream!” Gee. Thanks. I hadn’t thought of that. They’re less likely to demand cold refreshment if I’ve already provided it for them, usually in the form of cold watermelon or green smoothies (tropical or chocolate flavor).

5. Give ‘em a break. Chances are, your camp administrators and counselors are working very hard to make your kids happy this summer. Sometimes they just don’t have time to think through whether the popsicles have food coloring. Give them suggestions for healthier options and, if you can, even use your time to help. If you can’t, maybe someone else can. It could even be a daily activity for kids to make their own popsicles out of juice (no sugar added) or fruit puree. “Bunks” can go in on buying cool ice pop molds or simply use small paper cups and popsicle sticks.

6. Pack a healthy lunch. Here are some helpful resources for this. Websites: Lunch Box Bunch, Books: Vegan Lunch Box Around the World, Vegan Lunch Box.

7. Bring in a sample. Bring some fun and colorful foods to camp to try out with the kids (with camp’s permission of course). That way you’re taking some pressure off the counselors. Here is one idea for Rainbow Fruit Skewers (from Naturally Thin by Bethenny Frankel). Don’t be afraid to use frozen fruit for the mango and pineapple!

2014-01-14 11.54.08 2014-01-14 11.39.19

Here are pictures from some fun we had making flowers, hearts and stars out of fruit last year. We even found a natural watermelon heart!

Rainbow Fruit Skewers

Using wooden skewers, here is your rainbow:

Red: Watermelon (or cherries or strawberries)

Orange: Mango (Cantaloupe and oranges would work too)

Yellow: Pineapple

Green: Kiwi (or Green Grapes)

Blue: Blueberries

Purple: Purple Grapes

Have fun and let me know how it goes!

The Mexican Menu + New Recipes

T minus 1 day until Shavuot started, my Mexican feast totally planned and shopped for…then I realized that I’d invited someone to lunch who happens to be from Mexico. By then I couldn’t make a whole new menu. Besides, I love Mexican food and I wanted to eat it! My guest was quite gracious in insisting that I did just fine but he did inform me that in Mexico tacos are actually made with soft tortillas. The closest thing they have to what we consider a taco is a tostada. The good news is that I was just trying to make a delicious menu and not a completely authentic one!

Here is the complete menu, for your copying pleasure, along with the recipes, resources and shortcuts that I used. The point is healthy and delicious, not to kill yourself in the kitchen.


  • Gazpacho (Super fresh and tasted homemade, but purchased from Goldberg’s Bagels in Potomac)


  • Roasted Corn, Pineapple and Black Bean Salad (Click for link to recipe)
  • Jicama Mango salad. I got the idea from a Kimberly Snyder recipe from The Beauty Detox Foods that called for papaya, basil and dill. See my recipe at the bottom of this post.

Main Dish

  • Taco “meat” made with walnuts. I used the recipe from Kimberly Snyder’sThe Beauty Detox Foods” book. I don’t have permission to reprint her exact recipe. However, if you grind raw walnuts in the food processor (to the consistency of ground meat) and add taco seasoning (make your own or buy a pre-made spice mix without additives or too much salt), you’ll get a pretty similar result. My guests loved it and they are not people who normally skip red meat! It’s actually kind of creepy how similar it tastes and feels to ground beef (minus the gross parts anyway).
  • Taco fixings: Garden of Eatin’ organic blue corn taco shells with Wholly Guacamole taco bean dip and guacamole, Wholly Salsa regular mild salsa and roasted tomato medium salsa. Tofutti and regular sour cream (If I’d had more time I could have made a healthier alternative to the processed store-bought non-dairy sour cream. Alas, I did not.) Shredded lettuce (purchased already shredded!).


  • Freshly cut watermelon (When desperate, feel free to buy overpriced already cut watermelon. Better yet, ask a guest to bring it already cut up).
  • Non-dairy cheesecake. I used an organic graham cracker crust. Because it only made enough filling to fill it half way, I took the top of the crust and used it to dust the top of the cheesecake and served it with fresh blueberries, raspberries and non-dairy whip. Here is the filling recipe by Paul Jarvis that I found on Kris Carr’s website: Blend 2 cups raw cashews (soaked, rinsed and drained), juice of 1.5 lemons, 1/4 cup maple syrup, and 2 teaspoons vanilla extract. Pour into crust and freeze for at least 1 hour. Was that easy or what?

Jicama Mango Salad Recipe

(Image courtesy of

Serves 6-8


1 medium jicama

1 avocado

1 mango

3 small kirby cucumbers

1 organic lime, juice and zest


Peel and dice jicama, avocado, mango and cucumber. Add zest and juice of 1 lime and mix.

Easy, right? Let me know how it turns out!