I WOULD LIKE TO SEE A VEGETARIAN VERSION OF YOUR BOOK "THE SNEAKY CHEF [KIDS’ MEALS]". THANKS.View More
Dear Ms. Lapine, This is a note of appreciation from a physician who loves to cook for others (nephews but no children, plus a husband and lots of friends) and who cares more and more about nutrition, for the sick, the aging, the young. Your recipes are brilliant. We can incorporate them into our meals at home, but it will be a wonderful day indeed when hospitals and schools begin to follow your lead. Can you imagine? My sincere and deepest thanks for your work! Kate W.View More
Missy – if I wanted to add milled flaxseed to the recipes, do I need to omit anything? Or just add it?
Moms, dads, and even kids have been writing in daily with testimonials about the men’s recipes in my new book released last week, "How to Cheat on Your Man in the Kitchen." I can’t tell how good that makes me feel. Even though The Sneaky Chef for Kids continues to be a best seller, I have to admit that I still had a bit of anxiety in me about the publication of the men’s recipes. Well, I am sleeping well now, thanks to everyone who has told me that the man in their life is gobbling up the food and asking for more.
It seems that our test groups of firemen were right-they didn’t care if it was healthy as long as it tasted good. In fact, they preferred it healthy. This makes sense to me because that’s what I want, too. Now it’s been validated by men everywhere, and I couldn’t be happier about it.
Why not make every recipe as healthy as it can be? If it tastes as good as the original, there’s absolutely no reason not to. And given that food is our best weapon against disease, there is even more reason to include super foods in our favorite recipes whenever we can. This is only getting better and better!
With healthiest regards,
Dear Sneaky Chef,
What would be a good substitution for wheat germ? My son is casein and gluten intolerant, and while Ive found good replacements for most wheat and dairy products, but Im stumped when it comes to wheat germ.
Thanks so much for the wonderful books. My family loves the recipes and we are all enjoying eating healthier!
Hi Missy – I added in about 1/4 cup of the white bean puree to the Chicken Tetrazzini and it did not affect the flavor at all! Like you said, I will just experiment, keeping in mind color and texture guidelines.
I have been freezing the purees in ice cube trays, then transfering to freezer bag – works great as the cubes are about 2 TBS each, so makes it easy for measuring. I made the white puree and have been adding it to my stock when I make soups – they’ll never know!
I made the chicken tenders from your book the other night – more for adults than kids though – I ground up some garlic bread into the breading mixture + added Romano cheese – they were delicious!! I
Also, I wanted to ask about pureeing some frozen strawberries I have in my freezer from our garden. I froze them whole, on a cookie sheet, then transferred to a bag. Should I let them thaw out before putting them in the food processor? Do I need to add lemon juice? I would like to do this instead of the strawberry juice in case I want to add the berries to yogurt (my son doesn’t object to the texture).Thanks in advance and thank you for such an inspiring book!
– OHCherylView More
I just fixed my first recipe, Maxed Out Meatloaf, and it was wonderful! My husband, daughter & I agree that it was the best we’ve ever tasted. My daughter (who is 5) even asked for it in her lunchbox tomorrow and told me to tell you that it was delicious! I can’t wait to try out the other recipes, thank you!!!!View More
Dear Sneaky Visitor,