This post would be more accurately titled “Letting Kids Do the Cooking,” but I don’t want to interrupt the flow of this weekly feature (which I totally love, by the way). And besides, this was still cooking with kids, since I did all the prep work and set Will’s mise en place out for him. But he was responsible for the idea, the push and the actually making of the dish.

And that dish was delish. (Sorry, I couldn’t resist the rhyme.)

Will was inspired by a photo of a fruit salsa that he saw. He immediately asked to make it. And while I wasn’t game for the actual pictured salsa (too many odd ingredients), I was more than happy to help him create his own version. We used frozen mango that we defrosted in a bowl for a few hours. The pineapple is from kid-friendly cups of pineapple that I keep in the cupboard. We always have red peppers on hand (everyone in the house eats them, YAY!)–same with the lime. And we just had to pick up the cilantro at the store.

The result? A kid-made, kid-friendly salsa that we devoured during the game last night. I love fruity salsas and this one, with its hint of citrus and whisper of cilantro is a perfect non-hot version.

Will’s Fruity Salsa
yields about 3 cups

2 cups diced mango (about 1/2 inch dice)
1/4 cup diced pineapple
1/4 cup diced red peppers
2 tbsp chopped fresh cilantro
juice of 1 lime
salt

Combine all ingredients in a large bowl and stir until well mixed. Chill until ready to serve.

This will last for about a week in the fridge in an air-tight container.

First Lady Michelle Obama recently unveiled an official campaign to combat childhood obesity and although she met with criticism for sharing her family’s pediatrician’s words about her daughters’ body mass indexes, the message should be heard loud and clear. Parents need to take responsibility for their children’s behaviors and make small changes to ensure their kids grow up healthy.

Earlier this week, I had a chance to talk to Jacque Miller, a behavior nutritionist in Arizona who works with a childhood obesity program, about raising healthy families.

“I think the biggest things for the parents to know is that they are in charge of their kids’ health. The kids are not the ones starting the car and driving through (fast food joints) … Parents are the ones in charge of their family’s health,” says Miller.

So, what can you do? Here are some tips from Miller:

• Practice portion control. Without a doubt, portion sizes are out of control in the U.S. As parents, we need to stop the madness and eat smaller amounts. “Portion control is the big issue when it comes to obesity,” says Miller.
• Learn to cook and read labels. If you rely on premade, prepackaged foods, you aren’t setting your family up for success. Miller says that cooking, and also understanding nutrition labels is really important for parents. Did you know that there are 14 different ways that sugar can be listed on a label?
• Shop right. If you shop the right areas of the store, then your meals will naturally be healthier. “If it comes in a box, don’t eat it. … You shop the perimeter of the grocery store, that’s where the fresh food is,” says Miller. Farmers’ markets are another great resource.
• Choose the best you can afford. Farmers markets aren’t open year-round all over, so you need to choose the best source available to you. Miller says that if local, fresh veggies and fruits aren’t available, go for certified organics from the grocery store (the ones with the green and white label that indicates they are certified organic by the FDA). If that’s not available or it’s too expensive, choose frozen veggies. “Frozen is always better than canned. The canned foods have a lot of preservatives in them and they have a lot of sodium,” says Miller.

“It’s all about choices and making healthier choices,” says Miller. “It’s a matter of taking charge.”

Are you ready to take charge of your family’s health?

But it’s not exactly the most waist friendly event of the year. Nachos, wings, pizza, lasagna … it can all add up fast. The good news? Your Super Bowl spread doesn’t have to derail your healthy lifestyle.

Instead, make some good choices when planning your appetizers … these ones are perfect for a healthier game day spread.

Lightened Up Super Bowl Appetizer Ideas

• Honey Lime Dipping Sauce with a selection of fruit (double or triple the recipe for a party) at Sarah’s Cucina Bella
• Mini Turkey Meatballs at Sarah’s Cucina Bella
• Parmesan Rosemary Sweet Potato (Baked) Fries at Sarah’s Cucina Bella
• Healthified Spinach Dip with Artichokes at Tablespoon
• Heart-Healthy Shrimp Dip with Veggie Dippers at Kalyn’s Kitchen
• Pico de Gallo Salsa at Sweetnicks
• Roasted Tomatillo Guacamole at Food Blogga
• Homemade (Baked) Sweet Potato Chips at Fab Frugal Food
• Chicken Tikka at The Perfect Pantry
• Pineapple-Soy Glazed Wings at The Apartment Kitchen
• Vegetable Spring Rolls with Peanut Dipping Sauce at Two Peas and Their Pod

In a way, it’s kind of good that I didn’t know what it was when I first tried it because I might have been more reluctant to give it a shot. Really, it could have stopped me from enjoying this delightful vegetable. Yes, it’s true: Back when I was younger, I was admittedly less adventurous with eating.

Thankfully, I have wonderful friends who convinced me to try all sorts of new things. And most of the time, I ended up loving them. Except for the octopus … never again.

Anyway, this is about this beautiful, pearly colored radish. If you’ve never tasted one before, then you don’t know what you are missing. It’s unlike anything else: a little sweet, crisp and with this amazing freshness to it. Oh, I can’t say enough good things about daikon.

This Daikon Salad is easy peasy to make and only takes a little bit of chilling before it’s ready to enjoy. And enjoy you will! Try this salad alone, with shredded carrots and peanuts or even in a wrap with grilled chicken. It’s also delish served alongside dishes like pad thai or chicken satay.

So, how did the family like it? Well, Will adores it and could eat a whole batch himself (a boy after my own heart! I could too). However, Paige wasn’t a fan and my husband wouldn’t try it. But that’s okay: more for Will and I!

Are you a daikon fan?

Easy Daikon Salad
serves 4
Click here for the printable version of this recipe on Tablespoon.com.

2 cups julienne cut daikon radish (I used my food processor to cut it)
1 tsp kosher salt
1 tbsp seasoned rice vinegar
2 tsp granulated sugar
1 tsp sweet rice wine (mirin)
OPTIONAL: crushed peanuts

Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.

In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).

Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.

This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.

“Mommy, tomorrow is hog day!” Will told me excitedly last night.

Now, Will is a smart boy who tends to remember everything (no, really, everything … he brought up a great time he had with our cousins in the summer two years ago this past week. The boy is four and a half – how did he even remember that?). So, it was safe to assume that he heard about this hog day somewhere … the question was where and what exactly was it.

It took me a good minute or two before I put one and one together …. Groundhog Day.

Right. So, today is Groundhog Day and Punxsutawney Phil saw his shadow. Great! Thanks, Phil! That means, according to the lore, that there will be six more weeks of winter. Oh yay. Just what I wanted to hear on this dark, dreary day. Aren’t you excited?

Eh, the weather might be a bummer, but this dip is bright and sunny and so, so tasty. Will said that it tasted like frosting and was yummy. I’m not sure about the frosting part (maybe a cream cheese frosting? Sort of?). Meanwhile, Paige, 2, couldn’t stop eating it. She would have licked the bowl, if I let her. (Don’t worry, I didn’t! I swear!) But, heck, I couldn’t stop eating it either.

It’s pretty simple to make (just three healthy ingredients!). I used a low-fat yogurt, but you could use full fat, Greek, whatever you like … Just add, stir, serve … does it get any easier? Plate it up alongside some sliced apples, mini waffles or whatever else you can think of and go to town with dipping. Or just grab a spoon and eat it … It’s really delish.

Honey Lime Dipping Sauce
serves 2-3

1 6 oz container vanilla yogurt
1 tbsp honey
zest of 1 lime

Combine add ingredients in a small bowl. Stir until fully combined. Serve with a section of fruits, waffles, pound cake or whatever you like.

Whatever the case, in his nearly four years in my kitchen, Will has learned to cut (a soft item like avocado) with a butter knife, use the food processor to make a quick and smooth guacamole and to operate the stand mixer. He understands basic safety rules and follows them. And he can suggest new pairings for foods with confidence. Did I mention that he’s only four?

Meanwhile, my two-year-old daughter really wants to contribute too and has to some degree. She can add ingredients, stir easy things and is a master at unloading the dishwasher (with my help, of course). She also understands the basic safety rules.

Safety is the cornerstone of indoctrinating your children to the kitchen and must always come first. So, before you start cooking with kids, make sure they know the basic rules of the kitchen. What are they?

Basic Principles of Safety

1. Beware of anything hot – The word ‘hot’ should be a clue to step away quickly from the oven, stove or wherever. For young children, explaining that hot things can burn you, leaving painful boo-boos is a good way to teach this safety lesson. For the youngest of kids though, it may take a several reminders before they learn that when you say ‘hot,’ they should move away fast.
2. Ask, and then do – After a few times helping in the kitchen, a child may feel comfortable enough to start reaching for utensils, ingredients and more. But it’s important that the adult takes the lead on things like this. So, teaching the child to ask first is important. (This applies to everything from cutlery to kitchen gadgets to adding ingredients).
3. Sharp! – Much like the hot lesson above, children need to understand to be weary of sharp objects including knives, scissors and skewers. Explain that these items need to be used in a certain way by an adult only. If pressed, then explain what sort of a boo-boo they can cause.

I’ve lost about 12 pounds since just before Thanksgiving. I feel better, I look better and I have more energy. Lately, I have conquered some serious vendetta goals. For instance, I’ve been running lately as part of my workout. Last week, I ran for a whole 11 minutes. It might not seem like much to most people, but to someone who has never been able to run due to breathing issues, it’s huge.

But here’s the thing: being a healthy mom and getting fit isn’t easy. Heck, it’s hard. There’s always temptations – the cupcake at a kid’s birthday party, the on-the-run lunch, the kid’s leftovers. And there is always reason to slip up: being too tired, feeling weak, being stressed out. So to be fit and healthy takes a good deal of constant effort. You have to be vigilant and make conscious choices to do the right thing.

You also have to recognize that sometimes you will slip up … like I did recently. My efforts to exercise have lagged, my calorie counting has waned. I’ve been stressed over money (who isn’t these days?) and I have been letting it impact how I treat my body.

Whenever you slip up, you have a choice: do you let it set you back and allow yourself to compound the problem or do you woman up and get back on track? I am getting back on track. I’ve made a commitment to be a healthy mom who is a healthy weight and who has healthy habits. It’s not just for me — it’s for Will and Paige too. They need to see how important it is to live an active, healthy lifestyle.

I just have to do this.

(Psst! The food will be back on Monday and I have some great interviews lined up for the next few weeks to feature on Fridays. You’re going to love it!)

Did you make a resolution to lose weight or be healthier this year? How is it going so far?

This morning’s snow was a complete surprise to me. I think I had just about married myself to the idea that even though it’s January still, that the harsh temperatures and need to shovel was behind us. It so totally is not.

Regardless of what season I am in, some days I like to eat lightly. Today was one of those days.

But then, it really doesn’t matter what time of year it is or what the weather is … I love salads all the time. Sometimes, I go for bold toppings — glazed nuts, homemade croutons, roasted tomatoes. Sometimes, I want my dressing to be the star with a bold, aged balsamic vinegar. But other times, I just want simple, easy, light.

This dressing is great for the days where you just want something simple. Although it’s built around the sweet juice of a Honeybell orange, it’s not overly sweet. It does have unmistakable orange notes though. It’s a subtle dressing, one that tastes great without overpowering anything. It doesn’t mind if it’s paired with other ingredients that want to shine too.

And really, it’s a dressing perfect for a simple salad like this one: Romaine hearts, gorgonzola cheese and sunflower seeds. And really … it doesn’t need anything else.

Honeybell Orange Rosemary Vinaigrette

1 Honeybell orange, juiced
1/4 cup olive oil
1 tbsp white wine vinegar
1 tbsp fresh rosemary, finely chopped
1/2 tsp sweet Hungarian paprika
1/4 tsp kosher salt
1/8 tsp dried mustard

Combine all ingredients in a small bowl. Whisk together. Store in an airtight container in the fridge for up to a week.

It’s not unusual for breakfast in my house to be buttered cinnamon raisin toast and a banana or yogurt. Most days during the week, I like to keep things really, really simple. The kids have school, I have work … we just don’t have time to fuss with complicated breakfasts.

But sometimes I like to surprise the kids with something a little different … a little special. Pancakes make too frequent an appearance on our table on weekends and when my husband is home from work, but muffins are a rarity … and one that the kids love hot from the oven.

With whole wheat pastry flour glaring at me from the cupboard, I decided to adapt a recipe from Tablespoon to make these muffins with an extra punch of whole grain goodness. Add some streusel and you’ve got a great morning surprise.

The result was a moist muffin with hints of apple and graham and cinnamon. It’s homey and comforting, soft and sweet. Does it get any better?

What do you make for a special breakfast?

Whole Wheat Applesauce Graham Muffins
yields 12 muffins

3/4 cup unsweetened applesauce
1/3 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 large egg
1 tbsp canola oil
1 cup whole wheat pastry flour
3/4 cup graham cracker crumbs
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Streusel Topping (see below)

Preheat the oven to 400 degrees. Line 12 muffin cups with liners. Set aside.

In a large bowl, beat together the applesauce, brown sugar and butter. Add the egg and oil and beat well. With a spatula, stir in the flour, graham cracker crumbs, baking powder, baking soda and cinnamon until just combined.

Divide the batter evenly among the muffin cups. Top each with the streusel topping, dividing it evenly between the cups. Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean.

Streusel Topping
enough for 12 muffins

2 tbsp firm unsalted butter
1/4 cup light brown sugar
2 tbsp whole wheat pastry flour
1/2 tsp ground cinnamon

Combine all ingredients in the bowl of a food processor and pulse until the mixture resembles big crumbs.

It’s that sense of curiosity that keeps me going back week after week to check out Other People’s Pantry on The Perfect Pantry. I’ve gleaned great organizing ideas and tips from the weekly posts, which showcase pantries from all over the world. It’s also wildly interesting to see how a pantry in Brazil differs from one in Ohio.

Anyway, a little while back, I noticed that Lydia, who writes The Perfect Pantry, was looking for more pantries to feature. Since I had recently gotten control of my pantry with some new organizing tools, it seemed like the perfect time to share mine, so I sent her a note. Next thing you know, I was sending photos and descriptions over.

That was about a month ago … my pantry appeared this weekend. It was really exciting to see how my ideas resonated with others.

So, speaking of my pantry, I was thinking about the things that I just cannot live without in my pantry. There are some ingredients that are just musts for me. So, I figured I would share my top 10 must haves. Of course, I made a few self-imposed rules: I limited this list to items with a longer shelf life (so potatoes, onions, garlic and the like were out). And I let myself lump together a few like-items (flours, sugars, etc).

But, being the kitchen voyeur I am, I want to know what yours are too! Share your top 10 must have pantry items in the comments! I can’t wait to hear about the things you love.

1. Salts – Kosher and sea salt
2. Paprika – Hungarian sweet and Spanish smoked
3. Sugars – light brown sugar, granulated sugar and confectioner’s sugar
4. Flours – whole wheat flour and unbleached all purpose flour
5. Baking powder
6. Pasta in a few different shapes
7. Balsamic vinegar
8. Good red wine
9. Peanut Butter & Co Peanut Butter (my fav is The Bees Knees)
10. Extra virgin olive oil

So, what are your 10?