Guess what? I was featured on Hoboken Mommies, a social networking website for moms in Hoboken, NJ. I wrote an article on making healthy meals for your kids. I know what you’re thinking “But you’re not a mother?” That’s alright – I have a mother, I have friends and family who are mothers, and most importantly, I know healthy eating. Plus, I’m a woman and therefore have a maternal instinct, doesn’t that count for something? You don’t have to be a parent to understand that it’s crucial that our children grow up eating a balanced diet, including plenty of heart-healthy veggies.
Here’s an excerpt from the article:
All mommies would agree that one of the most difficult parts of parenting is introducing vegetables to their children in a quick, healthy and edible way. Take broccoli, for instance. I’ve seen mothers do everything to get their children to eat this vitamin-rich cruciferous vegetable – bake it in cheddar cheese, hide it in mac n’ cheese, pulverize it into a creamy soufflé, and grate it into a potato pancake. The thing is – that broccoli isn’t broccoli anymore – it’s a cheesy, high-calorie, high-fat version of its former healthy self.
All mothers fear that their child won’t get enough nutrients during the essential parts of their growth stages or that their child will eventually become malnourished or overweight because they don’t have a well-balanced diet. These fears are made worse everyday when their kid grabs a mozzarella stick instead of a celery stick or when they push aside their peas during dinner. Why doesn’t your son want to snack on brussel sprouts? Why doesn’t your daughter prefer a good green smoothie after school? Well, because they know they’re eating vegetables.
So, what do we do to get our children to eat cleaner diets and to simply, eat more vegetables? The answer is simple: Get Creative and Get Healthy. How? Get Inspiralized.
Check out Hoboken Mommies and see the full article here, which features this following recipe for Chicken Noodle Soup:
Hoboken Mommies’ Healthy Chicken [Zucchini] Noodle Soup
Serving size: 3-4 kid portions
Time to prepare: 5 minutes
Time to cook: 15-20 minutes
- 2 large zucchinis, peeled, Blade A
- 2 tbsp olive oil
- ½ medium red onion, chopped
- 1.5 large garlic cloves, minced
- 1 whole carrot, quartered/diced (about ½ cup)
- 1 celery rib, halved lengthwise and chopped (about 1/3 cup)
- 1.5 – 2 cups of shredded chicken*
- 1 sprig of thyme
- 1.5 tsp of dried parsley
- salt and pepper to taste
- 3-4 cups of chicken broth**
*I cooked my chicken using a George Forman grill and then shredded it with a fork and knife. A quicker solution is buying a cooked rotiserrie chicken and shredding the meat that way.
**If you like your chicken noodle soup with more broth, use 4 cups. For less broth, use 3 cups.
Place a large saucepan over medium heat and pour in olive oil. Once oil heats, add in garlic, celery, onions and carrots. Season with salt and pepper and stir to cook for about 3-5 minutes or until onions look translucent and vegetables begin to soften.
Add in desired cups of chicken broth, parsley and thyme. Bring to a boil, lower heat and let cook for about 5-7 minutes and then add in the chicken. Cook the chicken for 2-3 minutes to heat up.
Finally, add in the zucchini noodles and stir to combine. Cook for about 2-3 minutes or until noodles heat and soften slightly. Ladle soup into bowls and enjoy!