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Free Recipes: Power Pizza

Free Recipes: Power Pizza

byMissy

Healthy Alternative Power Pizza

Nutrition Highlights: Vegetables, beans, calcium, fiber, and protein Rich in vitamins A, C, and K, magnesium, iron, lycopene, manganese, folate, tryptophan, fiber, protein, and calcium

With uncooked pizza dough on hand, or just some pocketless pita breads, this pizza is quicker to make than calling out for delivery from the local pizza place. And I’m sure Tony’s not sneaking carrots, yams, and beans into his sauce! I mix the healthy purees right into the bottle of store-bought tomato sauce (it looks perfectly normal), then I let the kids do the rest, adding any additional toppings they like. They’ve never once suspected anything in the sauce, especially under that blanket of bubbly cheese. You can even prepare this pizza ahead of time without cooking it, and then refrigerate for a day or two. Simply bake when you’re ready to eat.

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The Sneaky Chef
Sneaky Chef’s Twist on Skinny Mom’s Farmers’ Market Garden Bake

Sneaky Chef’s Twist on Skinny Mom’s Farmers’ Market Garden Bake

byMissy

The Sneaky Chef and the Skinny Mom

Eat Healthy, Be Happy

Eating healthy and getting the picky eaters in your life to eat the food you make, don’t always go hand-in-hand. This tasty recipe from, Brooke Griffin, the Skinny Mom, will make the whole family happy and healthy. The Farmers’ Market Garden Bake is choked full of goodness from the garden with a variety of colors, tastes, and textures. This recipe is a true testament to Brooke’s mission of bringing light and balanced meals to moms.

Remember to check your local farmers’ markets for veggies that are in season. Not only will you be eating the freshest produce, but you’ll be supporting your local agriculture and community. Feel free to use any vegetables that you choose in this dish, the possibilities are endless.

For even more nutrients, try adding ¼ to ½ cup of one of my Make-Ahead Sneaky purees to the sauce: White Bean Puree Make-Ahead Recipe or White Puree Make-Ahead Recipe are both excellent options. 

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Easy, Healthy Mother’s Day Recipes Even Your kids Can Make

Easy, Healthy Mother’s Day Recipes Even Your kids Can Make

byMissy

I understand that all any mother of a picky eater wants is peace at the dinner table. With Sneaky recipes you can be sure your kids will love what they are eating while knowing they are getting the vitamins and nutrients they need to grow big and strong.

Here are some deliciously simple recipes that your husband and kids will be able to "surprise" you with.

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The Sneaky Chef

Polenta Fries

byMissy

From: Jay

Message: Do you have a recipe for a potato and veg mix that can be
shaped and cooked into ‘french fries’?.  My boy needs the texture,
shape, and ease of chewing.  If it’s in your book, which one?

Thanks

Dear Jay,

Last night when the day was done I was thinking about your request, and I thought you might also try the below recipe for polenta squares from my Men’s Book. You could just as easily slice them into french fry strips.

Enjoy : )

Missy

Plenty of Polenta
Don’t let the word “polenta” scare you into thinking this is a difficult dish to make. In fact, it’s very simple to prepare. The only tricky part is to allow it to chill long enough before you attempt to slice and grill it—refrigerate it between four and twenty-four hours first.
 
Makes 4 servings
 
3⁄4 cup vegetable broth
1⁄4 cup instant polenta*
1⁄2 cup White Puree (see Make-Ahead Recipe #4)
1⁄4 teaspoon salt
2 tablespoons Parmesan cheese
 
*Instant polenta is available at most grocery and natural food stores, sometimes under the name corn grits. If you can’t find it, substitute with the same amount of yellow cornmeal and cook for 15 minutes, or according to package directions.
Spray a 13 x 9-inch baking pan with oil. Place a piece of parchment paper on the bottom.
Pour the broth into a large saucepan and bring to a boil. Add the polenta and reduce the heat to low; cook for about 5 minutes, stirring occasionally. Stir in the White Puree, salt, and cheese. Immediately transfer the polenta to the prepared baking pan, cover the pan with foil, and refrigerate until firm, at least 1 hour and as long as 24 hours.
Preheat an outdoor grill to medium-high, or heat an indoor grill pan to medium-high and spray it with oil. Cut the chilled polenta into squares and remove it from the pan. Lightly spray both sides of the polenta squares with oil and grill for 2 to 3 minutes per side, or until grill marks appear on the polenta. Serve warm.
 
Pizza Polenta Variation
Follow the instructions for Plenty of Polenta, but cut the chilled polenta into triangle-shaped pieces instead of squares and top each piece with one tablespoon marinara sauce (or Mega Marinara Sauce, page 228) and one tablespoon grated Parmesan cheese. Broil until cheese melts, about 1 to 2 minutes.

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Ask The Sneaky Chef

Toddler & Husband

byMissy

From: Valerie Ringuette
To: Missy Chase
Subject: Love your book
 
Hi Missy,
 
First I just want to thank you for helping me to get my 23 month old toddler to eat some vegetables.  I’ve used your advice and techniques to put the puree’s into my own recipes.  My daughter won’t eat much…VERY picky.  She will eat the meatloaf and twice baked potatoes from your book though.  I still have not been able to get her to eat any chicken however.
 
My friends and husband think I’m nuts for making all these puree’s and some juices, packaging them in 1/4 portions and freezing them.  It’s worked out great.  There is no greater feeling then knowing I’m taking care of my family…whether they know it or not!  (-:  My husband has asked that I not tell him anymore when he has had green puree and wheat germ in his food.  LOL!
 
Thanks again!
 
Valerie Ringuette

Dear Valerie,

Your letter made my day!

Over and over I get the same feedback: "This really works!" That, to me, is the beauty of being a sneaky chef. Your family is really eating vegetables, and your health will only benefit from that.

I’m going to have an extra big grin on my face, thinking of your daughter eating super foods. And please tell your husband he gets a gold star for supporting your sneaky streak!

With healthiest regards,

Missy

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Ask The Sneaky Chef

High Protein Shake

byMissy

Dear Sneaky Chef
Every Morning as I am mixing my 4 1/2 year old son’s "Milk Shake" I think about you and send you a huge Thank You! My son is a very picky eater!! He hates protein in all forms! He Loved your chocolate chip cookies (with white beans) so based on your White Bean Puree  and other recipes I have created my own form of a Breakfast Milk Shake:

He has a dairy problem so we use Rice Ice Cream , 1/4 cup pureed bean mixture , 1/4 cup spinach juice, frozen blueberries, and either orange puree (1/4 cup or I juice 2 carrots- That combined with some rice / or Almond Milk some really good quality Cocoa, a drizzle of a no preservative Chocolate Syrup and some vanilla all blended together makes a wonderful tasting Chocolate Milksahake- (sometimes we even add avacado) I make some taste tests-
sometimes I add more cocoa for a more chocolate taste and sometimes a little agave if I think it needs to be a little sweeter.

I know I have you to thank! That is the most nutrient dense meal he has all day! BUT HE DRINKS 90- 95% of it so I figure we are doing pretty well- I am sure you will see all of your various ingredient combo"s and recipes I pulled from to create this–I cannot stress enough how important this is because my son is a very high functioning Aspergers Child- As I am sure you know Nutrition is one of the many important aspects of helping him.

So Thank You!! I share my shake recipe with many parents combined with the statement that they "Must get the  Sneaky Chef Books for more great ideas!!" By the way I just ordered Your Book #3 from Amazon and am very excited to get it! Thank You Again! We really Love Your Books!!! Melissa

Dear Melissa,

You are really doing fantastic with this : ) I love to hear success stories like this. I can’t tell you how rewarding it is to me hear that things are working out so well nutritionally for your child : )  Real nutrition can help with so much.

Keep up the great work, and enjoy in good health,

With fondest regards,

Missy

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Ask The Sneaky Chef

Step Parenting Made Easier

byMissy

Hi Missy,

I just want to thank you from the bottom of my heart for all your
work! I am a brand new stepmom to a 5 year old and a 4 year old, one
of which is a Picky eater and the other of which is a Majorly Picky
eater! Having not only no parenting experience, but zero
cooking-for-kids experience has made the road a bit bumpy for me…

Your book has truly been a godsend in our home—now that I know their
growing little bodies are getting some nutrients, I don’t worry as
much about dinnertime and I can focus on the (MANY) other challenges
of stepmotherhood. You must get a thousand gushing messages like mine
every day, but I truly want you to know how grateful I am and my
husband is as well! We can’t wait to get to Barnes and Noble to pick
up both of the more recent books!

Dear Wendy,

I am truly touched that my recipes are bringing peace and health to your table. Nothing brings me more pleasure than knowing I’m making a positive difference in many lives!

With healthiest regards and warmest wishes for a smooth road ahead,

Missy

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Ask The Sneaky Chef

Blueberry Muffin Recipe (from Men’s Book)

byMissy

Hi Missy,

I was at the Heathcote presentation last week.  It was great!  I
especially liked that there were so many things to sample.

I tried the blueberry muffins and liked them, but cannot find the
recipe in the book.  Where can I find the recipe for that??

Thanks
judy

PS – Made the corn tortilla chips when I got home.  They were a
complete hit!  Thanks for the great ideas!

Hi Judy,

Thanks for the nice note!  The blueberry muffins are from my 2nd
book for men here:  http://www.amazon.com/Sneaky-Chef-Kitchen-
Hiding-Healthy/dp/0762433205/ref=sr_1_1?
ie=UTF8&s=books&qid=1198336967&sr=1-1

In the meantime, here’s the recipe *you have the Flour Blend and
White Bean Puree recipes in kids’ book:

Blockbuster Blueberry Muffins

These days, the average supersized muffin costs you half a day’s
calories and fat grams. The ones that taste good are no better than
cupcakes without the icing (and the ones that are whole grain and
low-fat taste just like the box they came in!). If you want the
best of both worlds—great taste and lower fat—these muffins may
become your family’s favorite morning staple. White Bean Puree
works overtime to cut the fat and provide fiber, and the oat bran
and wheat germ disappear behind the world’s healthiest berry.

Be sure to make extras and freeze them in a plastic bag.
When you’re ready to eat, simply pull one out and toast it!

Makes 6 large muffins
2 large eggs
1⁄4 cup sugar
1⁄4 cup almond or canola oil
1⁄2 cup White Bean Puree (see Make-Ahead Recipe #9)
2 teaspoons pure vanilla extract
3⁄4 cup Flour Blend (see Make-Ahead Recipe #13)
2 teaspoons baking powder
1⁄2 teaspoon cinnamon
1⁄2 cup oat bran
1⁄2 teaspoon salt
1 cup fresh or frozen (not thawed) blueberries

Preheat the oven to 375 degrees. Line a muffin tin with paper liners.
In a large bowl, whisk together the eggs and sugar until well
combined, then whisk in the oil, White Bean Puree, and vanilla. In
another bowl, whisk together the Flour Blend, baking powder,
cinnamon, oat bran, and salt. Fold the dry ingredients into the
wet, mixing until the flour is just moistened, then lightly mix in
the blueberries. Don’t overmix, or the muffins will be dense.
Fill each muffin cup to the top, spooning about 1⁄4 cup of batter
into each. Bake for 22 to 25 minutes, until the tops are golden brown.

Grilled Muffin Variation
Once cool, slice the muffins in half, butter each side very
lightly, and place buttered-side down on a hot indoor grill pan or
outdoor grill until toasted the muffin is toasted and grill marks
appear. Serve hot, with coffee.

My best,
Missy

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Ask The Sneaky Chef

Substituting Flax

byMissy

Dear Missy,

I am addicted to sneaky cooking now thanks to you! I love
using mixed flax seed, can I substitute that for wheat germ in all of
your recipes? I have used it in your flour blend recipe with great
results. 

Danielle

Dear Danielle,

Sneaky cooking is habit forming, isn’t it! ; )

You can substitute flax for wheat germ, but you’re going to have to do some experimentation. Flax tends to thicken up after it’s been ground and moistened, whereas wheat germ will only soften but will not thicken. It sounds like you’ve got some experience with it, so I’d say give it a try. You’ll get the results you’re looking for in a batch or two : ) 

Keep up the creativity!

Missy

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