by mfc | Feb 5, 2013 | Recipes
INGREDIENTS: Fresh Yukon Gold potatoes (or another variety of your choice…ask your student! He or she should be able to name a few varieties) cut into thin slices A dash or two of oregano or a different favorite herb of your choice A pinch of salt to sprinkle on...
by mfc | Jan 24, 2013 | Recipes
INGREDIENTS: With your child you can choose which toppings to add to your salsa. In class we often use these ingredients: Roma and/or cherry tomatoes, chopped Avocado pieces Cilantro, chopped finely Orange or red bell pepper, chopped fresh squeezed lime Salt...
by mfc | Dec 21, 2012 | Recipes
Steel Cut oats are a delicious way to eat the seeds from oat plants! Steel cut oats are simply the whole oat seed chopped up into little pieces. They are the most nutritious way to eat the seeds since there are minimal changes to the content of the seeds. When...
by mfc | Dec 17, 2012 | Recipes
INGREDIENTS: 1 cup of plain yogurt 1 teaspoon honey 1 teaspoon natural maple syrup (from a tree!) A dash or two of cinnamon Add fresh fruit and/or granola if you would like to make it less of a snack and more of a meal, especially at breakfast. ...
by mfc | Nov 30, 2012 | Recipes
INGREDIENTS: One ready made or prebaked pizza crust (we used Rustic Crust Thin & Crispy brand in class) About 1/3 cup pizza sauce (we used Enrico’s brand in class) A variety of fresh herbs of your choice. Just a few sprigs of each. We used basil, rosemary,...
by admin.mfc | Nov 30, 2012 | Recipes
INGREDIENTS: Rutabaga – chop into cubes Dinosaur Kale (or another kind of kale or “greens”) – cut into bite-size pieces Leek – cut the white and light green parts into rings or half rings Oil and Salt INSTRUCTIONS: Heat up a little oil in a pan. Add...
