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Mexican Hot Cocoa Popcorn

Popcorn is surprisingly simple to make at home, even without a microwave. With questions arising about the plastics and chemicals in microwaveable popcorn bags, this is a worry-free way to go. Or you can follow the directions at the end of the recipe for safe microwave popping or air-popping. Either way, the result is a delicious, good-for-you treat. The dusting of cocoa will satisfy both the sweet and salty cravings in your house.

Makes 2 servings (about 3 1⁄2 cups popped corn each serving)

1⁄2 teaspoon cinnamon
1 tablespoon hot cocoa powder, sweetened (or 1 ½ teaspoons unsweetened cocoa
and 1 ½ teaspoons sugar)
1 tablespoon ground flaxseed
1⁄4 teaspoon salt
1 tablespoon coconut or canola oil
1⁄4 cup unpopped popcorn kernels
Good-quality spray oil
Optional: pinch of chili powder

In a small bowl, combine the cinnamon, hot cocoa powder (or cocoa and sugar), flax, salt, and chili powder (if using).
In a large pot with a lid, heat the oil over medium. Stir in the popcorn kernels and shake to coat with oil. Reduce heat to medium low, cover the pot, and cook, shaking the pot often, until the continuous popping sound ends. Transfer to a large bowl, mist evenly with oil, and sprinkle on the cinnamon cocoa mixture. Serve hot.

Alternative Cooking Methods
Microwave: Put kernels in a paper lunch bag, fold over the top, secure it with a piece of tape, and microwave on high for 3 minutes. Mist oil and sprinkle the cocoa and spice mixture (see directions above) over popcorn when popped.

Air-popped: Follow directions for your popcorn machine. Mist oil and sprinkle the cocoa and spice mixture (see directions above) over popcorn when popped.

Sneaky Tip:
Popping two batches of traditional generic popcorn a week, instead of an equivalent amount of microwave popcorn, will save $l00 a year.

 

Bravo Nacho Cheese Dip

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Bravo Nacho Cheese Dip

Melted American cheese was as close as I could come in texture to the silky smooth feeling of the nacho cheese dips at the movies or ball games. Other cheeses like cheddar melted into a stringy mess. The carrots and yams actually help the texture, adding a hint of sweetness to this dip. This is all in addition to their fantastic nutrition-boosting properties.

Makes about 1 cup
4 ounces (or 6 slices) American cheese, ideally organic
1/4 cup lowfat milk
1/4 cup Sneaky Chef Orange Puree (simple recipe also below)

Combine cheese, milk, and Orange Puree in a microwave-safe bowl. Cover the top of the bowl with a wet paper towel and microwave on high for 2 to 3 minutes, stopping to check and stir every 30 seconds until fully melted. Alternatively, you can cook mixture over a double boiler or in a metal bowl over a pot of boiling water.
This dip thickens as it cools, so if there is a delay in serving it, simply put it back in the microwave for another 30 seconds first.
Serve with Crunchy Corn Chips, pretzel sticks, or over broccoli or other veggies.

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Sneaky Chef Orange Puree
1 medium sweet potato or yam, peeled and chopped
3 medium to large carrots, peeled and sliced into chunks
2 to 3 tablespoons water

Boil or steam carrots and sweet potatoes for about 20 minutes, until carrots are very tender.
Drain and place in food processor with 2 to 3 tablespoons of water. Puree on high until smooth—no pieces of vegetables showing. Puree keeps for 3 days in refrigerator or 3 months in freezer.

Spiced Golden Globe Snacks
Crunch on these high protein roasted chickpeas instead of nuts or chips and you’ll deliciously save hundreds of calories and fat grams…plus this heart-healthy spice mixture not only tastes great, boosts circulation and decreases inflammation. Win-win!

Makes about 2 servings

1⁄4 teaspoon cinnamon
1⁄4 teaspoon ground ginger
Pinch to 1⁄8 teaspoon cayenne
1⁄2 teaspoon salt
1 tablespoon sugar
1 (15-ounce) can chickpeas, drained and rinsed

Preheat oven to 350 degrees.
Combine the cinnamon, ginger, cayenne, salt, and sugar in a large bowl. Add the chickpeas, and toss until well coated. Spread the chickpeas on an ungreased cookie sheet and bake for 55 to 60 minutes, shaking the sheet and mixing occasionally until the chickpeas are crisp and “ rattle” on the pan.

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Makes 4 servings
12 (6-inch round) corn tortillas (white or yellow)
2 tablespoons extra virgin olive oil
1 tablespoon ground flaxseed
2 tablespoons taco seasoning mix
1⁄4 cup tomato paste
1⁄4 cup Sneaky Chef Orange Puree or baby food carrot puree
2 cups cooked chicken, shredded
1⁄2 cup shredded, reduced-fat Mexican or cheddar cheese
Optional garnish: plain Greek yogurt, chopped jalapeños, salsa

Preheat oven to 400 degrees.
To make my Make-Ahead “Instant” Tortilla Chips, brush or spray both sides of the tortillas with oil. Stack 6 of them together and, using kitchen scissors, cut the stack into 8 triangles. Repeat with the final 6 tortillas, for a total of 96 chips. Scatter the chips in a single layer onto a large cookie sheet and sprinkle them evenly with the flax and taco seasoning. Bake for about 10 minutes, or until lightly browned and crispy. Remove from oven and transfer to an ovenproof serving bowl or casserole dish.
In a mixing bowl, combine the tomato paste, puree, and cooked chicken. Spoon the chicken mixture evenly over the crispy corn chips, top with cheese, and bake until chicken is warmed through and cheese is melted, about 7 to 10 minutes.
Top with optional garnishes and serve warm.

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I created Sneaky Chef Pasta Sauces to add more veggies to the dinner table, but what do you do if your kids won't eat pasta sauce at all? Plain pasta with butter presents the ultimate challenge for Sneaky Chefs, yet it’s the universal favorite among the “no tomato sauce” set. You can sneak in some White Bean Puree as long as you use grated Parmesan cheese as a decoy on top. Who doesn’t love cheese on their pasta? Aside from the fiber and added vitamins from the beans, the combination of beans and pasta creates a “complete protein” out of this normally no-protein high carb meal. Of course you can also use my Sneaky Chef Pasta Sauces for sneaking in 8 hidden veggies!


PASTA WITH BETTER BUTTER SAUCE

Make 4 servings
1 tablespoon butter
1 teaspoon olive oil
1/2 cup chicken broth
1/4 cup Sneaky Chef White Bean Puree
4 cups cooked small pasta (such as elbows, ideally whole wheat)
3 to 4 tablespoons Parmesan cheese (optional)

In a saucepan, melt the butter with the olive oil, chicken broth, and White Bean Puree over low heat. Add the pasta and toss to evenly coat all pieces. Serve with a Parmesan cheese, if desired.
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Chocolate No-Nut Butter Cup Candies

I can’t think of a better combination than peanut butter and chocolate….wait, yes I can! Sneaky Chef No-Nut Butter and chocolate – this simple recipe takes 5 minutes to make and is safe for anyone with nut allergies, yet delicious for everyone to enjoy.

Makes about 24 mini candies or 12 larger candies

2 ½ cups semi-sweet chocolate chips, divided
½ cup Sneaky Chef Creamy No-Nut Butter (or peanut butter)
festive sprinkles or non-pareils, optional

Line a muffin tin (mini or regular sized) with baking cups or paper liners.

Melt 1 ¼ cups of the chocolate chips in a double boiler, a metal bowl over simmering water, or in a microwave, checking every 15 seconds. Stir melted chocolate until smooth. Spoon about one teaspoon melted chocolate into mini baking cups or two teaspoons of chocolate into regular sized cups. With the spoon or a pastry brush, draw the chocolate up the sides of the cups almost to the top. Cool in the refrigerator for a few minutes until set.

Place about one teaspoon of No-Nut Butter over the chocolate for mini baking cups or two teaspoons of No-Nut Butter into regular sized cups.
Melt the remaining chocolate, and spoon over No-Nut Butter. Top with festive sprinkles, if desired.
Freeze for a minimum of one hour. Serve frozen or slightly thawed.

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Cold Buster

This sweet, frozen-fruit smoothie has a big dose of immune-boosting vitamin C and antioxidants, which may help ward off winter colds and flu. The surprise ingredient here, black tea, has been shown to build up germ-fighting powers. The honey not only sweetens the deal, but soothes sore throats and coughs, too.

Makes 4 servings
2 cups brewed decaffeinated black tea, cooled
1 large orange, peeled
1 cup fresh or frozen strawberries, rinsed (If using frozen, use a brand without syrup or added sugar)
Juice from 1 fresh lemon
4 tablespoons honey
2 to 3 cups ice

Put all the ingredients in a blender and blend on high until smooth. Serve in a tall glass with a straw.

 

Dear Sneaky Chefs,
Thank you for helping to make Sneaky Chef No-Nut Butter a winner of the 2015 Cooking Light Annual Taste Test Awards! We are honored to be among their 24 favorite snacks with 200 calories or less per serving, especially as back-to-school time is upon us and we moms need nut-free, portable delicious foods our kids will love to eat (and not trade away!)
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If you haven’t tasted this amazingly creamy and “nutty” peanut butter alternative, you’ll be in for a treat. Find it here on amazon or contact us for a store near you. Cooking Light calls Sneaky Chef No-Nut Butter a creamy golden pea spread that mimics nut butter with big-time roasty-nutty flavor but none of the allergens. The individual serving cups make it ideal for lunch boxes”

Sneaky Chef No-Nut Butter is not only a great PB stand-in (some even say it's better than PB), you can bake these 5-ingredient nut-free, gluten-free Dreamy No-Nut Butter Cookies with it!
Happy back-to-school time!
Missy

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BACON AND CHEESE-STUFFED BURGERS

When you load toppings onto a burger, they often fall off. My inside-out stuffed burgers mix the toppings into the meat, giving you a whole new experience of
smoky-flavored turkey bacon, cheddar, and meaty Portobello mushrooms in every bite.

No one will notice that these juicy and delicious burgers feature lean grass-fed beef and fiber-rich flax for a healthier burger recipe.

Makes 4 burgers
2 slices turkey bacon
1 pound lean ground beef (grass-fed optional)
1 ½ ounces Portobello mushrooms, finely diced
½ teaspoon onion powder
½ teaspoon each salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
2 ounces reduced fat cheddar cheese, shredded or diced
2 tablespoons ground flaxseed
4 whole grain hamburger buns
Optional toppings: ketchup, tomato, lettuce, pickles and/or grilled onions

Prepare bacon as directed on package, drain on paper towels, and chop into small pieces. Set aside.

In a large mixing bowl, use your hands to gently but thoroughly mix together the beef, diced mushrooms and bacon, onion powder, salt, pepper, Worcestershire sauce, cheese, and flaxseed. Dampen hands and form into 4 equal sized balls, then gently press into patties, about ½ to ¾-inch thick.

Preheat an outdoor grill (or indoor grill pan) to medium-high, and brush or wipe the grill grates with oil.

Grill burgers about 5 minutes on each side (close lid if using outdoor grill), flipping only once, or to desired doneness. For safety, ground meat should be cooked until a meat thermometer reads a minimum of 160°F.

Remove burgers to let rest on a clean plate while you warm the buns for a minute on the grill. Add optional toppings and serve.

Sneaky tip: Don’t press down on burgers with a spatula while cooking – that makes the juices leak out and make burgers dry.

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Happy Earth Day! As a mom, I’ve always believed in the importance of teaching my children about the benefits and gifts we receive daily from our planet. Although Earth Day is an ideal time to recycle and make steps to take better care of the environment, it’s also a perfect opportunity to teach our kids the difference between real, whole foods from nature, and overly-processed foods that are often filled with chemicals and fake ingredients.

Taking the time to enjoy foods that are as close to their natural form like, fresh fruit, vegetables, legumes, grains and lean proteins, can be a delicious and eye-opening way to celebrate Earth Day with your children, and all the bounty our planet provides us.

One of the easiest ways I’ve found to teach my kids the difference between foods from the earth and heavily processed items is by taking them grocery shopping with me. It can be fun and educational to walk the perimeter of the store where the fresh produce is, and then show them a few examples of unhealthy packaged foods. I know how hard it can be to convince kids not to go for the super sugary cereals and fruit roll-ups, so here are a few different techniques to try:

sc3_Stovetop Lasagna web.jpg1. Read them the nutrition labels and ingredients list. I like going by the rule of “if you can’t pronounce it; you probably shouldn’t be eating it.” Let them give it a try too! Reading labels will help set healthy habits for the rest of their lives early on.
2. Try explaining how natural foods are changed by other ingredients to become something different that is less healthy for our bodies. Although some processed foods can be a part of a healthy diet, try to go for those that still have real ingredients in them (that you can pronounce).
3. If your kids aren't impressed by Earth's natural bounty, try this win-win approach: make them my Earth Day Milkshake (recipe below) but don't tell them what's in it. About an hour later, ask them how they're feeling: good? sleepy? sugary crash? Now tell them that you made it really easy for them to eat their veggies today by putting them in the milkshake. Point out that you balanced out the sugar with the high quality nutrition of spinach. This is the classic "sneak and teach" approach. Kids get to experience first hand the energy and mood benefits of the veggies in a way that's completely easy and delicious for them. What's not to love about spinach when it tastes so good? Try this and my other free recipes for kids' favorites including: Sneaky Chef mac n' cheese, Speedy Stovetop Lasagna, chicken nuggets, Brainy Brownies, spaghetti and meatballs, Power Pizza, etc!"

My Earth Day Milk Shake features one of my all-time favorite whole foods, spinach. This green superfood has countless nutritional benefits, and the green color makes it fun for the kids on Earth Day.
I hope these tips and recipe helps you celebrate Earth Day with your children in a fun and delicious way!

Earth Day Milk Shake
Yes, it’s bright green, but so are mint chocolate chip and pistachio ice creams and that never stood in anyone’s way. Tell the kids you’re celebrating Earth Day or just having fun. They will gobble it up and you’ll be amazed. The key is to start with a really good tasting vanilla frozen yogurt or light ice cream; the vanilla extract will help its flavor shine through. Each tablespoon of Spinach Juice is the equivalent of eating about 1/4 cup of spinach, so you can feel great about serving this delicious treat. Start with the lesser amount of juice called for, and work up to more over time.
Makes 2 servings
• 2 cups vanilla low-fat ice cream or frozen yogurt
• 4 to 6 tablespoons Spinach Juice (See Make-Ahead Recipe below)
• 1/4 cup milk
• 1/2 teaspoon pure vanilla extract

Blend all ingredients together in a blender until smooth. Serve in tall glasses with a quick squirt of whipped cream and a straw.

The Sneaky Chef Green Juice
Makes about 1 cup of juice

• 3 cups raw baby spinach leaves
• 1 cup water
Directions:
• Thoroughly wash the spinach, even if the package says “prewashed.” In a medium-sized pot, heat the spinach and the water to a boil; reduce the heat to low and simmer for 10 minutes. Pour into a fine mesh strainer over a container or bowl, pressing the green “pulp” with the back of a spoon until all the liquid is released.

• This recipe makes about 1 cup of juice; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze ¼ cup portions in sealed plastic bags or small plastic containers.

 

We all know that kids are picky eaters and some won't even eat certain colors, especially "yucky" colors like green. If you have a picky eater in the family who refuses to eat anything green, St. Patrick's Day is a great way to introduce the color into their diet! Your kids are sure to enjoy green-colored meals to celebrate St. Patrick's Day with their friends and family, so give them green food that they'll want to enjoy all year long!

Adding green to food is easy, especially with my Sneaky Chef Green Juice made with spinach. The green juice can be added to almost any light-colored foods, like eggs, vanilla yogurt, ice cream, and even icing, while boosting the nutritional value since it's packed with spinach. The sneakiest trick is that baby spinach has almost no taste in this juice-form, so your family won't even notice a difference in taste! You can find The Sneaky Chef Green Juice recipe below, along with a few of our favorite green-colored recipes. If your family has a favorite St. Patrick's Day recipe, then just add a few drops of the Sneaky Chef Green Juice and enjoy!
spinach photo.jpgThe Sneaky Chef Green Juice
Makes about 1 cup of juice

Ingredients:
• 3 cups raw baby spinach leaves
• 1 cup water

Directions:
• Thoroughly wash the spinach, even if the package says “prewashed.” In a medium-sized pot, heat the spinach and the water to a boil; reduce the heat to low and simmer for 10 minutes. Pour into a fine mesh strainer over a container or bowl, pressing the green “pulp” with the back of a spoon until all the liquid is released.

• This recipe makes about 1 cup of juice; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze ¼ cup portions in sealed plastic bags or small plastic containers.
green smoothie 200 wide.jpeg"St. Sneaky Day" Green Milkshake
Makes 2 servings

Ingredients:
• 2 cups vanilla low-fat ice cream or frozen yogurt
• ¼ cup Sneaky Chef Green Juice (recipe above)
• ¼ cup milk
• 1/2 ripe avocado
• ½ teaspoon pure vanilla extract
• ice, if needed

Directions
• Blend all ingredients together in a blender until smooth. Serve in tall glasses with a quick squirt of whipped cream and a straw.

Green Eggs and Ham

Ingredients:
• ¼ cup Sneaky Chef Green Juice
• 2 eggs
• Options: light-colored cheese and ham

Directions:
• Add the Sneaky Chef Green Juice and eggs into a bowl and mix until smooth. If desired, add cheese and ham into mixture. Scramble mixture on stovetop or make into an omelet.



 

These fun pink popcorn ball treats are so cute that my daughter, Sammy, is bringing them to school for the other kids on Valentine’s Day. They are a nice change from the heart-shaped lollipops and chocolates that the other kids share.

Enjoy in good health!

Missy

PINK POPCORN BALLS
Make 6 balls

6 cups popped popcorn
4 ounces regular marshmallows (a little less than half of a 10-ounce package)
1 teaspoon canola or vegetable oil
2 tablespoons Cherry Puree (see Make-Ahead Recipe below)
3 tablespoons oat bran
6 craft sticks

Place popcorn in a large bowl; set aside. In a saucepan, melt marshmallows and canola or vegetable oil over low heat. Stir in Cherry Puree and oat bran. Pour over popcorn and toss to coat. Allow to cool for 5 to 10 minutes, then spray your hands with oil and shape mixture into 6 baseball-sized balls. Re-spray hands with oil as needed.

Insert a craft stick into the end of each ball and place on wax or parchment paper to harden.

Make-Ahead Recipe #7: Cherry Puree

2 ½ cups fresh or frozen cherries,* no syrup or sugar added
½ teaspoon lemon juice
1 to 2 tablespoons water

Makes about 1 cup of puree

Fill the bowl of your food processor with the cherries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. 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 cup of puree; double it if you want to store another cup. 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.

*Try to use organic cherries, since they rank high on the “dirty dozen” list of produce most contaminated with pesticide residues.

For more Valentine’s Day ideas, try my new Sneaky Chef No-Nut Butter, delicious peanut butter alternative that is so good everyone will love it, allergies or not!
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These fun pink popcorn ball treats are so cute that my daughter, Sammy, is bringing them to school for the other kids on Valentine’s Day. They are a nice change from the heart-shaped lollipops and chocolates that the other kids share. 

Enjoy in good health!

Missy

Make 6 balls

6 cups popped popcorn 
4 ounces regular marshmallows (a little less than half of a 10-ounce package)
1 teaspoon canola or vegetable oil
2 tablespoons Cherry Puree (see Make-Ahead Recipe below)
3 tablespoons oat bran
6 craft sticks

Place popcorn in a large bowl; set aside. In a saucepan, melt marshmallows and canola or vegetable oil over low heat. Stir in Cherry Puree and oat bran. Pour over popcorn and toss to coat. Allow to cool for 5 to 10 minutes, then spray your hands with oil and shape mixture into 6 baseball-sized balls. Re-spray hands with oil as needed.

Insert a craft stick into the end of each ball and place on wax or parchment paper to harden. 

Make-Ahead Recipe #7: Cherry Puree

2 ½ cups fresh or frozen cherries,* no syrup or sugar added
½ teaspoon lemon juice
1 to 2 tablespoons water

Makes about 1 cup of puree

Fill the bowl of your food processor with the cherries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. 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 cup of puree; double it if you want to store another cup. 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.

*Try to use organic cherries, since they rank high on the “dirty dozen” list of produce most contaminated with pesticide residues.

For more Valentine’s Day ideas, try my new Sneaky Chef No-Nut Butter, delicious peanut butter alternative that is so good everyone will love it, allergies or not!
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Sneaky Dipping Sauce!

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Happy Kids = Happy Mom! Sneaky Dipping Sauce with 8 hidden super veggies & no added sugar goes well with chicken fingers, pita triangles, even mozzarella sticks! 
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Parmesan Chicken Fries
Makes 4 Servings

2 tablespoons ground flaxseed
2 tablespoons wheat germ
2 tablespoons grated parmesan cheese
1 cup breadcrumbs, ideally whole grain
12 ounces uncooked boneless, skinless, thinly sliced chicken breasts
Cooking spray oil

Dip:
1⁄2 cup Sneaky Chef Pasta Sauce (or other pasta sauce)
1/4 cup Orange Puree or carrot baby food puree

Preheat oven to 425 degrees and generously coat baking sheet with cooking spray oil.
Cut tenders into French fry–shaped strips, easily done using kitchen scissors. Combine flax, wheat germ, parmesan and breadcrumbs in zip-top plastic bag, seal, and shake to mix. Add chicken strips, seal, and shake to coat chicken evenly. Remove chicken pieces and place on prepared baking sheet. Generously coat top of chicken with more cooking spray and bake for 12 to 14 minutes or until browned and cooked through.
Combine marinara sauce with puree and serve as dip alongside the chicken fries.

CLICK HERE TO SEE MY NEW SNEAKY CHEF FOOD LINE COMING TO A GROCERY STORE NEAR YOU!  Sneaky Chef Sauces are now on shelves at many Stop&Shop stores (natural section) in NY area! Coupon $1 off here.

 

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It’s a funny thing about making homemade waffles—they’re actually quicker than homemade pancakes! So long as you have a decent waffle iron, they cook themselves with less effort than standing at a griddle waiting and flipping flapjacks. I make several batches and freeze them in zip-top plastic bags, then presto, toaster waffles any weekday morning!

Makes 4 waffles

3 tablespoons liquid egg white or 1 large egg
1 teaspoon pure vanilla extract
1⁄4 teaspoon salt
1⁄2 cup applesauce
1⁄2 cup Sneaky Chef Orange Puree (sweet potato/carrot)
1 cup packaged whole-grain pancake mix 
3⁄4 cup fresh or frozen blueberries, optional
Low-fat milk, as needed
Maple syrup

Preheat a waffle iron to medium high and spray with oil.

In a large mixing bowl, whisk together the eggs, vanilla, salt, applesauce and Puree. Mix in the blueberries, if using, and pancake mix, adding milk, as needed, to make a fairly thick batter.

Spoon 1⁄3 to 1⁄2 cup batter onto the center of the prepared waffle iron (the amount of batter needed will vary according to the size and type of the waffle iron you’re using). Close the top and cook until the waffle is lightly browned, crisp, and lifts easily off the grids, about 3 minutes (or until the indicator light shows ready). Repeat with the remaining batter, spraying the waffle iron with more oil if needed.

Serve immediately as the waffles come off the iron, or keep them warm on a plate, covered with aluminum foil. Serve drizzled with maple syrup.
orange puree new copysm.jpgCARROTS & SWEET POTATOES IN HERE!
Why bother? Here's why!

Top reasons to eat sweet potatoes

  • These bright veggies contain twice as much fiber as white potatoes, causing it to rank lower on the glycemic index.
  • They stabilize blood sugar.
  • Sweet potatoes’ vivid orange color indicates significant amount of the plant pigment beta-carotene, which reduces the risk of lung cancer by protecting against secondhand smoke and pollution and also converts to
  • vitamin A in the body in order to help skin stay clear and smooth.
  • They’re one of the best sources of “feel-better,” mood-lifting complex carbs

    Top reasons to eat carrots
  • They’re a rich source of beta-carotene and carotenoids, which protect vision, especially night blindness.
  • Studies suggest that as little as one carrot per day could cut your risk of lung cancer in half, especially for children who are around second-hand smoke.
  • Carrots are a good source of fiber, which helps with digestion and lowering cholesterol.
  • They’re also a great source of vitamin A and beta-carotene, which are important for healthy skin, eyes, hair, growth, and resisting infections.
  • Tip: Cook them with a little fat to help absorption of their carotenoids.

    INSTANT SUBSTITUTES FOR ORANGE PUREE:  Carrot and/or sweet potato baby food, stage 1 or 2
     

Check out new Sneaky Chef Pasta Sauces & No-Nut Butters! 

 

 

I think I've gained and lost those same 5 or 6 pounds a hundred times over the years. Not one for deprivation (being a foodie and cookbook author!), I came up with 6 simple and painless (aka "sneaky") ways to lose those 6 pounds for good...you won't even know you're dieting, cause you're not!  Just remember the simple rule of "6-S"

Six Simple “S” Strategies for Staying Slim
๐Ÿ’ฆ ๐Ÿ˜ด ๐Ÿ•™ ๐Ÿญ ๐Ÿน

1. Sit down when you eat anything
2. Soup or salad to start the meal
3. Slow down by putting your fork down between bites
4. See if a craving will pass by waiting 10 minutes before indulging
5. Sleep more! Lack of sleep leads to cravings.
6. Sip eight ounces of room-temperature water fifteen minutes before each meal (flavor water with cucumber, mint, basil or fresh fruit)

SNEAKY ALERT! CHOCOLATE NO-NUT BUTTER COMING SOON - BE THE FIRST TO GET A JAR HERE!!
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Want to drink more fresh water with no calories or sweetener? Try simple and delicious infusions at home - today I tossed a few leaves of fresh basil and slices of cucumber into my glass. Add a straw for the fun factor - and you'll drink more - you'll never need to buy another flavored water again!

Other delicious infusions - use fresh or frozen fruit all year long:

-strawberry + lime

-cucumber + mint

-raspberry + lime

-watermelon

-watermelon + basil

-mango

Pretty much any fruit or veggie works well for an infusion!

colander01.jpg Don't forget to subscribe to my tips & recipes and a chance to win cool stuff like food processors, my cookbooks, aprons etc! click here to enter

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Happy Labor Day Weekend Sneaky Chefs!

Grilling this weekend? This easy, fast recipe for grilled chicken drumsticks offer more meat, less fat and all the fun of finger-licking Buffalo wings. Pair with my cool and creamy blue cheese dip, and with a few of my Sneaky Swaps like yogurt for sour cream, you can happily eat them without the guilt.

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BBQ CHICKEN DRUMSTICKS WITH BLUE CHEESE SNEAKY DIPPING SAUCE

Makes 4 servings
8 chicken drumsticks, rinsed and patted dry
3 tablespoons olive oil
Approximately 1 teaspoon Tabasco or hot sauce
2 tablespoons reduced fat mayonnaise
2 tablespoons plain low fat Greek yogurt
2 tablespoons Sneaky Chef White Puree 
2 tablespoons white or champagne vinegar
¼ cup crumbled blue cheese (about 1 ounce)
Salt and freshly ground pepper, to taste
6 ribs of celery, sliced into sticks

Preheat an outdoor grill (or indoor grill pan) to medium-high and brush or wipe the grill with oil.

In a small mixing bowl, combine the olive oil and hot sauce, to taste. Brush the chicken with the hot sauce mixture and place on heated grill. Cook, covered, turning occasionally to evenly brown, for about 30 to 35 minutes or until internal temperature reaches a minimum of 170 degrees Farenheit.

For the blue cheese dipping sauce:
Combine the mayonnaise, Greek yogurt, White Puree, vinegar, blue cheese and salt and pepper in a serving bowl (for a smoother sauce, place ingredients in the bowl of a food processor and process until smooth).
Serve drumsticks with celery and dipping sauce.

HAVE A SAFE AND HAPPY HOLIDAY!!

Don’t forget to make back-to-school super simple and successful with my new Sneaky Chef Smooth Red Sauce & No-Nut Butter (delicious peanut butter alternative) – find a store near you here  
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Nutrition Highlights: Fruit, calcium, and probiotics
The name alone makes kids giggle and school mornings go a bit smoother. Your kids will think you’re the best when you call them into the kitchen for their morning “ ice cream” ! These two-minute recipes are fun enough to entice even the grumpiest kids. This is the only way I get my youngest daughter, Samantha, to eat anything in the morning!

Your food processor is the only way to puree the frozen fruit without having to add a lot of liquid — and for these small quantities, a three-cup mini food processor works best. These recipes can be quickly converted to a thinner smoothie by adding an extra ½ cup of milk to all the variations below and then mixing them in the blender:

Each variation below serves 2 children

Chocolate Banana Breakfast Ice Cream
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons plain yogurt (use Greek yogurt if you want extra protein)
1 tablespoon honey or sugar
1/2 teaspoon unsweetened cocoa powder


No-Nut Butter n Banana Breakfast Ice Cream

1 frozen banana, cut in pieces (about 1 cup)
1-2 tablespoons Sneaky Chef No-Nut Butter (new! check it out here) or use peanut butter, optional
1 - 2 tablespoon milk
 

Really Easy Strawberry Breakfast Ice Cream 
1 1/2 cups frozen strawberries, without syrup or added sweeteners
1/2 cup milk
1 tablespoon honey or sugar

Extra Sneaky Strawberry Breakfast Ice Cream
1/4 ripe avocado
1/2 cup frozen strawberries, without syrup or added sweeteners
2 tablespoons plain yogurt (use Greek yogurt if you want extra protein)
1 tablespoon honey or sugar

Banana Breakfast Ice Cream
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons plain yogurt (use Greek yogurt if you want extra protein)
1 tablespoon honey or sugar

Note: If you prefer to use sweetened yogurt (the vanilla flavored yogurt works well with all of the above), you probably won’t need the extra sugar or honey.

 

 

The Sneaky Chef is available at fine booksellers everywhere: