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Eat Up

Lunchtime fun Perk up the midday meal with a little variety. By Susan BelknappPublished: August, 2010

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Healthy lunches can be creative We all know the stress parents feel when trying to think of new and exciting lunch ideas for their kids. Catherine McCord, former model, mom of two and author of her international healthy eating blog, Weelicious, came up with these options for creating lunches that no kid would think of swapping: > Colors, textures and shapes, oh my! – The appearance of food is just as important as taste, so use shapes, texture and color to get your kids excited about lunch. > Get your kids involved – Try getting kids into the kitchen to help you cook. They’ll be thrilled that they actually made something they’ll see in their lunch box. > Remember the food groups – Include a fruit, vegetable, carbohydrate and protein in each lunch. Be creative: For instance, the protein doesn’t have to be deli meat; try cheese instead. > Do the dip – Kids love an interactive lunch, so incorporate a dipping sauce for items like fruit and veggies. > Include the right sweet treat – Avoid processed or high-sugar foods, and opt for healthier alternatives, such as dried fruit, chewy granola balls or Cheerios cookies. For more great recipes, go to weelicious.com. CHEF JAMIE GWEN’S RECIPE OF THE MONTH New for the BBQ: Grilled Pizza with fontina, cherry tomatoes and basil It's a backyard pizza party, the perfect way to get your family and friends involved in dinner! Start with prepared pizza dough, and have your kids stretch and form it. (Don’t worry about perfectly round pizzas – these are supposed to be rustic.) Throw the dough onto the grill, top with cheese and other goodies, and grill away. This recipe of mine was featured on Facebook (befriend me at “Jamie Gwen”) and on Martha Stewart Radio on Sirius & XM! INGREDIENTS > 6 oz. pizza dough > 1/2 cup virgin olive oil, for brushing and drizzling > 2 cups shredded mozzarella cheese > 2 cups shredded fontina cheese > 1/2 cup freshly grated Parmesan cheese > For toppings: grilled and raw vegetables, prosciutto, sausage, pepperoni, pesto, pineapple, basil leaves, fresh mozzarella cheese or crumbled goat cheese. DIRECTIONS Fire up your outdoor grill or stovetop grill to medium-high. In a mixing bowl, combine the cheeses.      Cut the pizza dough into 8 equal pieces, and roll each one flat on a floured work surface. Stretch each ball into a 5-inch-round disk, as thin as possible. Brush the top side of the dough rounds with olive oil. Lay the dough onto a heated grill. The dough will puff slightly; the underside will stiffen, and grill marks will appear. Using tongs, flip the crust over onto the coolest part of the grill. Brush the grilled surface with olive oil. Scatter the cheese over the dough and add your toppings of choice.      Using tongs, rotate the pizza frequently so each section receives high heat; check the underside often to prevent burning. The pizza is done when the top is bubbly and the cheese has melted – about 5 minutes. Makes 8 individual pizzas Jamie Gwen is a celebrity chef, certified sommelier and cookbook author. For delicious recipes and cooking tips, visit chefjamie.com. ASK THE NUTRITIONIST Q: Does fruit-flavored yogurt count as a serving of fruit? A: Most fruit yogurts don’t have enough real fruit in them to count as a serving of fruit. Instead of commercial fruit-flavored yogurts, try plain, low-fat yogurt and add a half cup of fresh fruit. Q: What is a healthy breakfast that my kids can eat on the go? A: If you don’t have time for a sit-down meal, try fruit and a nut bar, such as Clif’s Mojo Bar (if they’re not allergic to nuts). String cheese with crackers, trail mix, hard-boiled eggs and yogurt are other portable, healthy breakfast ideas. Try preparing your grab-and-go breakfasts the night before. Erin Silva, MS, RD healthierpackagedfoods.blogspot.com Go HERE to send her your nutrition questions.

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