March 2010 Archives

Look for me demonstrating Sneaky Fitness on the 700 Club on Wednesday morning, March 10th. The exact time is pending, but it looks like about 9AM. 

It's going to be a great segment on Sneaky Fitness. Don't miss it!

Enjoy in good health,


Hi Mrs.Lapine,

I am 11 years old and I absolutely love your books! When I discovered the sneaky chef in my moms cabinet, I looked in the back of the book and realized that there were more of your books! I was so happy and ordered the other 2 cookbooks. I can't wait to order sneaky fitness. I love to make all of your delicious recipes. the only thing we were wondering is if you can subsitute purees in terms of the white puree and white bean puree. Thanks! Please tell emily and samantha hi for me! Thanks for all your doing! Grace

Dear Grace, 

Emmy and Sammy say "Hi!" right back to you, and hope you enjoy the fitness activities and recipes in the Sneaky Fitness book! I'm thrilled to have young fans like you--not just because kids are the greatest, but also because if you're starting to get "sneaky" now, you're in for a lifetime of good health. 

As for the white out! These two purees are quite different in consistency, and how they cook up. You'd be pretty brave to use them interchangeably. But if you dare, let me know what happens!

Enjoy the next books, and keep up the great cooking!

With healthiest regards,


Hi Missy,

I'm stuck!  My 10 year old will not eat any meat.  We've tried all kinds made all ways.  She will eat disgusting store bought frozen chicken nuggets, but not homemade chicken cutlets or nuggets.  Do you have any tips for getting her to get protein & iron in?

Dear Georgina,

I would first recommend trying my Crunchy Chicken Tenders and see if they work. They get rave reviews from most kids the age of your daughter. I'll paste the recipe below (from my first book).

Regarding your questions about protein and iron: spinach, and other dark greens, are a great source of both. You'll find spinach in my purple puree and in my recipe for green juice. Tofu, beans and nuts are significant sources of protein. And some grains, like millet, are very high in iron.

Enjoy in good health!



You can gradually increase the amount of the Orange Puree used in this batter. Your kids may not be able to see the veggies under the crunchy breading, but their little bodies know the nutrients are there because overall, they just feel more energized. You can pan fry these in a little heart-healthy olive oil or oven bake them if you are short on time in the kitchen.

Makes 4 to 6 servings
1 pound boneless, skinless chicken tenders (or boneless, skinless chicken breasts, cut into strips)
1/2 teaspoon salt
1/2 cup flour, ideally whole wheat
2 large eggs
1/4 to 1/2 cup Orange Puree (see Make-Ahead Recipe #_)
2 cups Better Breading (see Make-Ahead Recipe #_)
1/2 cup grated Parmesan cheese

Olive oil for pan frying

Season chicken tenders with salt. Place flour in a shallow dish or on a plate. Beat eggs with Orange Puree in shallow bowl and place next to the flour. In a third shallow dish or on a paper plate, combine the Better Breading with the Parmesan cheese.

Dredge each piece of chicken in the flour, shaking off excess, then the egg mixture, and then the Better Breading mixture. Press the breading evenly onto both sides of the chicken. Put on wax or parchment paper and store in the refrigerator for cooking tomorrow or proceed to cook immediately.

Pan-fry method:

Heat 2 tablespoons oil in a large skillet over moderately high heat until hot but not smoking. Add a few strips at a time, pan frying on one side until the crumbs look golden, about 2 to 3 minutes. Watch for burning, and turn down heat if necessary. With tongs, turn the pieces over and lightly brown the second side until golden, about 3 minutes. Reduce the heat to low and continue heating chicken until cooked through, about another 10 minutes. Blot cooked tenders on paper towels to remove excess oil.

Oven-bake method (not as brown and crisp, but quicker):

Preheat oven to 400 degrees.

Place breaded tenders on a lightly sprayed cookie sheet and bake for 10 to 12 minutes. Turn chicken tenders over once with tongs, then return to oven for another 10 to 12 minutes until cooked through.


Dear Missy,

My toddler does not like meat (or fish) and will not touch anything with meat in it.  I use your first cookbook and love making the meatless dishes for my little one.  I use quite a bit of the orange puree dishes.  I hide it in your french toast, mac and cheese, grilled cheese, and Frank n' Beans (with meatless hotdogs of course) recipes.  We also use the white puree in your twiced baked potatoes.  He LOVES the green puree and eats it without me hiding it in anything!  We don't have issues getting him to eat fruit either.  In addition to you meatless recipes we go through a lot of hummus & natural peanut butter. I would like to prepare more dishes that use lentils and quinoa but don't have any kid-friendly recipes. Do you have any plans to publish a vegetarian cookbook? 

Dear Valerie,

It sounds like Sneaky cooking is working quite well for your family : )  
I happen to have a lentil puree in my third book, Sneaky Chef to the Rescue. I've pasted the recipe below. 

One day I hope to do a vegetarian book. Keep your eyes peeled ; )

Enjoy in good health, and keep up the great work!


Make-Ahead Recipe #5: Lentil Puree

2/3 cup lentils* (about 4 ounces), rinsed 
2 cups water plus 2 tablespoons water

*Green Lentils have the most fiber, but you can use any color lentil for this recipe - green, brown, orange, black; also feel free to substitute canned lentils and skip the cooking step – go right to pureeing.

Combine the lentils and the water in a saucepan over medium-high heat. Bring to a simmer, cover, and simmer for 35 to 40 minutes, or until lentils are tender. Drain any excess liquid and fill the bowl of your food processor with the lentils and 1 tablespoon of water. Puree on high until as smooth as possible, adding the other tablespoon of water if needed. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

This recipe makes about 1 ½ cups of puree; double it if you want to store more. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

Lentil Puree is used in the following recipes:
Mexican Cheeseburger
Sneaky Sliders
Sneaky Gravy


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