Vegetarian recipes, I need some!?

JadeD

I just decided I wasn't going to eat meat... not a fan; but my mom makes a lot of her recipes with some type of meat... are there any other ideas out there as to what I can eat, possibly a good website with recipes and what not.


Additionally, I'm not the best cook... I can manage though;
I also don't eat eggs, anything with gelatin, fish, pickles, or black olives.

10 points to the yummiest.

Answer
Please visit the Veggie Table website. You will find many recipes for vegetarians and easily adapted recipes for vegans. There is a whole section of "Easy Recipes" and another section of "Kids' Recipes." You will be cooking for your whole family before you know it. Enjoy!
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Barbecued Tofu Sandwich
One of the things I miss most as a veggie is barbecue sauce, since it's typically eaten with steak or ribs. What can a vegetarian eat barbecue sauce with? I've just learned the answer: fried tofu. Give this barbecued tofu sandwich a try - you won't believe your taste buds.

Cashew Chili
Cashew chili is easy, delicious, filling, and vegetarian. What more can you ask for? :-)

Felafel
Felafel are crunchy chick pea nuggets from Lebanon that make a delicious and very healthy sandwich.

What are healthy vegetarian lunches to send with a 3rd grader to school that won't need to be heated up?

Q. She is vegetarian because her stomach does not handle meat well.

Also, I want to keep the lunches interesting...I don't want to feed her the same foods every week.

Vegetarianism shouldn't be a punishment for her, so I would like to make it nutritious and tasty!

Answer
I am a former vegetarian and I live with a vegetarian, so I have tons of ideas. There are some recipes that are vegan, lacto or lacto-ovo vegetarian. Most of the lunches can be heated in the morning and served at room temperature--some do not need to be heated at all.

There are many soy based meat alternatives that are somewhat decent. We jokingly refer to them as 'mock meat'. They are high in protein, low in fat and the flavor is pretty good.

Sandwich like foods--serve with dip and veggies, fruit kebabs or oven baked chips

1. 'Tofu pups'--which is like a hotdog

2. Soy based 'chicken nuggets' (without 'real chicken)--with some bbq, honey mustard or sweet and sour sauce it is yummy. Some soy based 'mock chik-en' + veggies and sauce make good wrap sandwiches.

3. 'Tofu crumbles' which my daughter makes 'sloppy joes' or tacos

4. Veggie burgers

5. Cream cheese and roasted veggie paninni/ sandwich

6. Cheese and veggie quesadillas

7. Grilled portabello mushroom with cheese on sourdough bread

8. Nutbutter (penut or almond butters) and low sugar fruit preserve sandwich

9. A burrito with black beans, spanish rice salsa, cheese and veggies

Pizza ideas:

1. We like to purchase a nice gourmet veggie pizza and repackage the slices into individual servings to grab for lunch--this is always a hit!

2. There is soy based mock 'pepperoni'. With a pita bread, tomato sauce, cheese if desired, veggies; your 3rd grader can make their own pizza

3. Pita bread pesto sauce and roasted veggies, with or without cheese make a really yummy 'pizza'

Incidently--there are 'nut based' cheeses and other cheese products that do not use animal products.

What about lunches that you dip--they are fun for kids!

1. Mexican layer dip--which we put beans, salsa, guacamole, cheese in colorful layers and serve with baked tortilla chips--tortilla chips come in many colors and flavors, so the possibilities are endless

2. Veggies, toasted pita bread and greek dips--hummus, babba ganoush (a yummy eggplant dip), tzaki (a yummy yogart dip)

3. Steamed asian veggie dumplings or spring rolls with soy sauce or duck sauce (purchase them at your local chinese restaurant). We like to use leftover brown rice and make fried rice (sesame oil, bok choy, bean sprouts or any veggies you have on hand. Sometimes we add shreaded scrambled egg)

4. Toasted bread slices with a tomato based sauce like marinara or a type a chunky tomato sauce like that which is served with brushetta. Add spinach/artichoke dip (made with low fat cream cheese, parmesan cheese, garlic powder, chopped-drained thawed spinach and chopped artichokes)--the internet has good recipes!

Last but not least

1. Mac and cheese

2. Spanish 'tortilla'--which is an egg and potato dish and often served at room temperature. We like to eat it with salsa--again the internet has recipes

3. If your third grader has access to a refrigerator to freezer, then fruit smoothies are good. We make a 'reese's penut butter smoothie, where we use soy milk, natural penut butter, sweetend protein powder, cocoa powder. Frozen banana and penutbutter with sweetend protein powder is yummy or any type of frozen fruit smoothie. The possiblities are endless.

4. I like to make 'brown rice concoctions', where I take left over brown rice and put in whatever veggies I have on hand--leftover grilled veggies are the best! You can add the soy based vegetarian sausage, soy based bacon bits, tofu crumbles or whatever.

5. Using the same concept, I like making homemade soup concoctions. There are vegetarian soup broths you can purchase on the shelf and adding grilled veggies, beans or 'mock meat' the possibilities are endless. Let your third grader design their own soup! Do not put certain starches in your soup--rice, noodles--they tend to absorb the liquid and swell and turn mushy. Potatoes are okay. You can heat the soup in the morning and transport it in a thermas.

6. If you are lacto vegetarian--try a milk based soup. I like to take sauted onions, baked potatoes, soy based bacon bits, broccoli or califlower and cheddar cheese to make a yummy soup--served in a thermas.


I hope this provides you with ideas and your 3rd grader with lunches he/she will enjoy!

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I am looking for healthy vegetarian meals/recipes :)?

~Joy~

I have been interested in natural health for a long time. My Dad was recently diagnosed with bladder cancer and prostate cancer. I have known about Dr. Lorraine Day ( http://www.drday.com ) for quite some time but have recently been trying to implement some of her natural steps to good health. I have been making fresh carrot juice for me and my parents, but I also want to learn good vegetarian recipes that are natural and good for your health (nothing made from a can) so I can make healthy meals for my whole family. The kids don't want to touch the carrot juice, and it is really good. Any healthy vegetarian recipes would be greatly appreciated! Thanks!

By the way, what is the difference between vegetarian and vegan?

Answer
Here are some web sites with some great vegan/vegetarian foods:

http://silksoymilk.com -chocolate and chai flavors are good
http://amys.com
http://organicfoodbar.com
http://gardenburger.com
http://yvesveggie.com
http://sunshineburger.com
http://rightfoods.com
http://veganstore.com -they have chocolate!
http://nakedjuice.com
http://www.cedarsfoods.com/
http://bolthouse.com
http://naturespath.com
http://turtlemountain.com -vegan ice cream and yogurt
http://goodkarmafoods.com - vegan ice cream
http://fruitabu.com
http://clifbar.com
http://www.pacificfoods.com -has good almond milk
http://www.eatintheraw.com/index.php
http://odwalla.com

Here are some good recipes:


Stir fry- You need cut up tofu, soy sauce, olive oil, steamed veggies, and cooked rice

Get a frying pan and coat it with olive oil. The put the tofu in the pan and brown each side of it. Next, add the veggies. Add a little soy sauce and put in the rice. Mix everything up and then let it sit on the stove, occasionally stirring it to make sure it doesn't burn. After about a minute and a half of that put it in a bowl and enjoy!


Hummus- chick peas, lemon juice, paprika, cumin, black pepper, and any other spices/seasonings you like

Puree the chick peas. Then add a little lemon juice, paprika, pepper, and other spices. Then stir. Serve with a pita, with cucumbers, or on a veggie wrap.


Favorite Classic Pancakes

1 cup unbleached all-purpose flour
1 Tbsp. sugar
2 Tbsp. baking powder
1/8 tsp. salt
1 cup soy milk
2 Tbsp. vegetable oil
Combine the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Mix in the soy milk and oil, and with a fork or wire whisk, combine just until the batter is smooth.

Pour cup batter onto a hot, oiled griddle. When bubbles form in the center of the pancake, flip. Cook for another 2 minutes. Remove from pan and keep warm while you make remaining pancakes. Serve warm with maple syrup or fruit syrup.


Here are some snack and dinner suggestions:

Snacks:
Celery with peanut butter
Apples with peanut butter
Pita with hummus
Raisins
Amy's Apple Toaster Pops
All natural popsicles
Natural Valley bars
Clif Bar
Fruit Leather
Silk Chocolate Soy Milk
Naked Juice
Apple chips

Dinners:
Tofu Stir Fry
Amy's Pizzas
Amy's entrees
Sandwiches made with Yves meatless deli slices
Tofu Scramble
Gardenburgers
Natural Oven's bagels
Dr. McDougall's Soups and Noodle Soups
Soy Cheese Quesedillas
Veggie Wraps
Lentils with Wild Rice and Veggies

Whole foods is a great store for vegetarians/vegans, so I recommend grocery shopping there. You also can get a lot of the things I listed above there.


No Yeast Pizza Dough

Ingredients (use vegan versions):

1 cups of unbleached flour
1/2 cups of soy milk
1/4 cup of olive oil
1 tblsp baking powder

Directions:

Mix the baking powder with the flour. Slowly add the soy milk and oil until you feel the consistency is right. Knead for about 10 minutes. Let rest for 5 minutes and then use a roller to flatten it up.. Place in oven at 350F for 20 minutes, or until bottom part is light brown...Dont forget to oil the pizza pan, before placing dough.

Once cooked you can place some cooked or raw vegetables on it, sprinkle some tofu marinated in tomatoe sauce and then stick it back into the oven for 10 more minutes..


Simple yet Amazing Banana Muffins

Ingredients (use vegan versions):

4 large bananas
1/3 cup soy milk (or whatever kind)
1 teaspoon vanilla extract
1/2 cup vegan margarine
3/4 cup sugar
2 cups flour
1 teaspoon (5 ml) baking soda
cinnamon

Directions:

Blend bananas. Add milk and vanilla.

Mix margarine and sugar and add to previous.

Combine wet ingredients with flour and baking soda.

Add 1/4 to 1/2 cup chocolate chips or nuts (optional).

Fill about half full 10-15 muffins or 24 mini muffins.

Bake at 350F (180C) for about 10-12 minutes, or for 45-60 minutes if making a loaf.

Serves: 10-15 muffins


Vegan Bagels

Ingredients (use vegan versions):

1 cup warm water
3 cups unbleached white flour
1 1/2 tblsp. vegan sugar
1 1/2 teaspoon salt
1 1/2 teaspoon yeast

Directions:

Place all ingredients in bread machine and set for normal white vegan bread. Let the machine knead once and then turn off the machine and set a timer for 20 minutes. When time is up remove dough and cut into eight equal peices. Roll each piece into a rope about 1 inch thick, wet ends and stick together. Put all bagels on a greased cookie sheet, cover and let rest for 15 minutes in a warm place. Fill a wok (or whatever you use) with about three inches of water. Place two tblsp of vegan sugar in this water and bring to a boil. After the bagels rise for the fifteen minutes add them to the boiling water for 1 minute turning them as they boil. Drain and place on the greased cookie sheet again ( sprinkle with toasted sesame seeds if you like). Bake at 550 for 15 minutes or until desired browning occures.

Serves: 8


Easy Macaroni and Cheeze

1 pound pasta (regular or gluten-free)

Blend together:
1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste

Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.


Bean Chili

Very easy and yummy!

Ingredients (use vegan versions):

1 can black or pinto beans
1/2 of a onion
1/2 of a green pepper
2 cloves of garlic
1 packet vegan taco seasoning
1 vegetable bouillon cube OR 1 cup of vegetable broth

Directions:

Dice onion, green pepper, and garlic and fry in olive oil in a pan.

Heat beans in a separate pot.

Once onion and pepper are cooked, add beans to the pan.

Sprinkle over taco seasoning powder.

Add vegetable broth. (I use the little cubes that you dissolve in water and dissolve it in about a cup or so of water.)

Mix together and enjoy with crackers or bread or just by itself. It's yummy! I made this from scratch one day and it's so easy!

Serves: 2-3


"Chicken" Soft Tacos

A simple and satisfying meal.

Ingredients (use vegan versions):

1 cup textured soy protein chunks
1 cup vegetable broth
oregano, thyme, marjoram
2 ripe tomatoes, diced
1/4 cup onion, finely chopped
1 clove of garlic, finely chopped
1 jalapeno pepper, deseeded and finely chopped (optional)
1-2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon lime juice (lemon works too)
1/2 teaspoon oregano
1/2 teaspoon salt (or to taste)
1 Tablespoon vegetable oil
Suggested toppings: lettuce, green onion, olives, plain soy yogurt or vegan sour cream

Directions:

Bring vegetable broth to a boil, remove from heat and add soy protein chunks. Add a couple dashes of oregano, thyme and marjoram. Soak until the chunks are soft and liquid absorbed.

In a medium sized saucepan heat oil over medium heat. Add onion, garlic and jalapeno and saute until softened. Add textured soy protein, tomatoes, lime juice and spices. Simmer until the tomatoes have cooked down, about five minutes or so. Remove from heat and fold into soft wheat tortillas and top with suggested toppings or whatever toppings you enjoy!

*Please note I don't really measure my ingredients, so all measurements given are approximations, especially the spices. Please feel free to experiment and adjust to suit your own tastes. Happy cooking!

Serves: 2



Baked Fried Eggplant

Ingredients (use vegan versions):

2 medium to large eggplants - peeled and sliced into rounds
Fat free Italian salad dressing
Seasoned breadcrumbs
Vegetable cooking spray

Directions:

Serves: 4.

Preparation time: 20-30 min..

Dip eggplant slices into the fat free Italian dressing. Allow the excess dressing to drip off (too much dressing will wet the vegan breadcrumbs and make them a pain to work with). Coat the eggplant with the vegan breadcrumbs and place on a cookie sheet sprayed with vegetable spray. Lightly spray the eggplant with the vegetable spray. Bake at 400 degrees F until brown and crispy turning at least once (about 10 to 15 minutes).

*The difference between a vegetarian and vegan is that most vegetarians eat dairy and eggs, but no meat and vegans eat nothing what so ever that comes from an animal, including honey.*

Healthy recipes?????

anyone know any healthy dishes for kids??
I make lunch for my sisters when they get home and I need some ideas.
I don't know how to make meat so I would prefer vegetarian dishes
or they could have lunch meat.
thanks.

Answer
How about Turkey Roll Ups-
INGREDIENTS
1 (8 ounce) package fat-free cream cheese
1/2 cup reduced-fat mayonnaise
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
10 (6 inch) flour tortillas, warmed
1 medium onion, chopped
10 (1 ounce) slices cooked deli turkey breast
Shredded lettuce
DIRECTIONS
In a small mixing bowl, combine the first six ingredients; beat until smooth. Spread over the tortillas. Sprinkle with onion; top with turkey and lettuce. Roll up tightly jelly-roll style; serve immediately.
Nutritional Analysis: One serving (1 each) equals 259 calories, 9 g fat (2 g saturated fat), 17 mg cholesterol, 701 mg sodium, 33 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Grilled Sourdough Cheese Sandwich
Sourdough bread
Butter
Chedder Cheese
Havarti Cheese
Tomato Slices
Oragano

Butter each side of the bread, On one slice place a layer of Havarti cheese, then tomato slices, followed by Chedder Cheese slices then the other slice of bread. Brown in a warm skillet sprayed with pam.

Otherwise you could always do a fresh garden salad with veggies.

Or kids always love a veggie tray with carrots, celery, broccoli, cauliflower, cucumber, etc.. and then having a bunch of dipping sauces like ranch, peanut butter, whatever salad dressing they like, honey mustard, cheese...

Hope that helps!

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Easy healthy, vegetarian lunches?

tiffany's<

i'm going to be a freshman and i always have a sack lunch. last year, i pretty much always had a peanut butter and jelly sandwich. i am really sick of that!
this year, i want something that will just be as easy to make, plus healthy and vegetarian. any ideas? :]

Answer
-tabouli (just chop up some parsley and veggies and add bulgur and olive oil mixed w/ lemon juice)
-eat sandwiches in wraps or pitas! it makes classic fillings fresh
-spring rolls (wrap rice, lettuce, carrots, and whatever else you want in circular rice paper) make a simple dip with soy sauce, peanut butter, rice vinegar, whatever!
-yogurt or cheese, crackers, and veggies (cherry tomatoes are nice)
-leftovers from dinner
-mix leftover pasta with chopped vegetables and or your favorite sauce (try pesto or salad dressing) and top with pine nuts!
-beans and rice with corn and cheese or salsa (really simple, just throw them into a plastic container)
-slice cucumber, and put it onto a slice of bread (try whole wheat) coat the other slice with a thin layer of whipped cream cheese and chives
put the pieces together!
for more ideas, (some are vegetarian) go here:
http://www.foodnetwork.com/holidays-and-parties/14-easy-kid-approved-lunch-recipes/pictures/index.html
and
http://www.foodnetwork.com/recipes-and-cooking/easy-and-creative-lunch-recipes-for-kids/index.html
good luck!
edit- i just thought of my favorite sandwich!
top good sliced bread with a few slices of tomato, put salt and pepper on that, top with a slice of mozzarella cheese, drizzle with balsamic vinegar, and top with another slice of bread! even though you probably shouldn't eat this every day, it is a delicious classic!

What are some good vegetarian meals that are around 350 calories?

Sarah

I've recently become a vegetarian and I want to stay healthy. Get the appropriate amount of protein into my body.

Answer
This will give you a great opportunity to learn more about cooking or to expand what you already know. I think the Fat Free Vegan website will have exactly the type of recipes you are looking for. Everything is healthy and low in fat. Here is just an example:


http://blog.fatfreevegan.com/2011/06/vegan-zucchini-frittata.html
Vegan Zucchini Frittata
by SusanV on June 7, 2011
Nutrition Facts (per serving): 115 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 468.1mg sodium, 165.6mg potassium, 10.1g carbohydrates, 1.7g fiber, 1.2g sugar, 11.4g protein, 3.2 points.

See website and blog for recipes in these and other categories:

Readers' Favorites
E.'s Kid-Friendly Recipes
Recipes by Region/Cuisine
Breads
Breakfasts
Appetizers, Dips, Snacks
Desserts & Fruit
Lunches & Sandwiches
Main Dishes
Potatoes & Grains
Salads
Sauces & Dressings
Soups
Vegetables
Fat-Free Tips
Ridiculously Easy

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How do I cook a meal to satisfy both my son and my daughter. He loves meat, she is a vegetarian. Any ideas?

healthy vegetarian sandwich recipes for kids image

Tareksgirl

I eat meat too, but we don't eat pork. Sometimes beef, and we eat lots of chicken. Also, my kids (ha, a teen and a 20-something) are no stranger to middle eastern food. Any suggestions would be appreciated!

Answer
Try and talk your son into a healthy diet.

WASHINGTON, Aug 06, 2008 /PRNewswire-USNewswire via COMTEX/ -- 'Physicians Committee' Campaign Exploits Children and Is Fear-Mongering at Its Worst
Attribute Statement to AMI Foundation President Randy Huffman, Ph.D.
The following is a statement by AMI Foundation President Randy Huffman, Ph.D.:
"A factually inaccurate, alarmist and exploitive new campaign aimed at scaring parents and school systems out of feeding children processed meats is just what those of us who know the Physicians Committee for Responsible Medicine (PCRM) have come to expect from this pro-vegetarian animal rights group in doctors' clothing.
After all, it is this group's actions that prompted the American Medical Association in 1991 to issue a news release stating that, 'The AMA finds the recommendations of PCRM irresponsible and potentially dangerous to the health and welfare of Americans. [PRCM is] blatantly misleading Americans on a health matter and concealing its true purpose as an animal 'rights' organization.' The California Medical Association also has criticized PCRM for 'lies and misrepresentation.'
And most recently, in a story carried by STATS.org, Ron Kleinman, M.D., a leading medical expert on childhood nutrition, called the campaign 'outrageous' and chastised the group for exploiting children to achieve their political agenda.
What more does the media need to convince them that this effort is not worthy of coverage? Perhaps these facts will help:
-- Fact: PCRM's goal is to create a vegan society. PCRM bases its claims against processed meats on this longstanding and myopic view that vegan diets (extreme diets that include no animal products whatsoever) are better than balanced diets. PCRM also cites a controversial and inconclusive report by the World Cancer Research Fund as representing "consensus" when it has been widely challenged by scientists.
-- Fact: PCRM's Executive Director Neal Barnard until 2005 sat on the board of the Foundation to Support Animal Protection which has since become known as The PETA (People for the Ethical Treatment of Animals) Foundation. Need we say more?
-- Fact: There are safe levels of just about everything; balance and moderation are key. Even botulism toxin, a very dangerous substance at certain levels, is approved to treat muscle spasms in people and to reduce skin wrinkling. Mustards seeds produce the deadly "Mustard Gas" but mustard seeds also are the source for the condiment mustard. Saying that there are "no safe levels" of a nutritious food product is simply outrageous and scientifically insupportable. Processed meats do play an important role in a balanced diet that includes fruits, vegetables, grains and dairy products.
-- Fact: Children derive important nutrition from processed meats - and they will eat them. Children are notoriously picky eaters, but they enjoy many processed meats and derive essential vitamins, minerals, protein and amino acids to the diet. Uneaten bowls of lentil artichoke stew or potato cauliflower curry (two of PCRM's suggested recipes) contribute nothing to a child's diet.
-- Fact: Processed meats come in a variety of different formulations to meet many nutrition needs. Some choices include low fat, fat free or regular processed meats; processed meats made from beef, pork or poultry; and low-salt, cured and uncured processed meats. Yet PCRM takes a broad swipe at an entire and very diverse category of products. That's as stereotypical as saying that all vegetarian diets are healthy when a diet of potato chips, beer and lollipops - technically speaking - is a vegan diet.
-- Fact: Vegans Derive Far More Nitrite From Their Vegetable Consumption Than Meat Eaters Derive From Cured Meats. A liter of pomegranate juice contributes 100 times more nitrite to the diet than a hot dog and a spinach salad and a ham sandwich contribute about the same amount, according to one of the nation's leading experts on nitrite and nitrate. In fact, less than five percent of human nitrite intake comes from cured meats. Ninety-three percent is contributed by vegetables and by saliva. Will PCRM recommend that people stop eating vegetables or swallowing saliva? We hope not, because leading experts doing cutting edge research at the National Institutes of Health have found that nitrite is not just safe, it can be an important treatment for sickle cell anemia, heart attacks, brain aneurysms, even an illness that suffocates babies. 'The idea it's bad for you has not played out,' NIH Researcher Mark Gladwin, M.D., has said publicly.
Likewise, Nathan Bryan, Ph.D., of the Univ. of Texas-Houston Institute of Molecular Medicine, another nitrite expert, told Food Quality magazine, 'Many studies implicating nitrite and nitrate in cancer are based on very weak epidemiological data. If nitrite and nitrate were harmful to us, then we would not be advised to eat green leafy vegetables or swallow our own saliva, which is enriched in nitrate.'
-- Fact: The WCRF/AICR report that PCRM cites made selective use of science. The WCRF review has been viewed with skepticism by respected scientists since its release in 2007. It is a review of epidemiological studies. In response to the 2007 report, a systematic review by independent epidemiologists has documented that 15 of 16 comparisons cited by WCRF regarding processed meat and colorectal cancer in men were not statistically significant. Many other disregarded studies show no relationship. In July, the prestigious Journal of the National Cancer Institute published an article by a team of world-renowned cancer researchers who cautioned the epidemiological research community about the limitations of epidemiology and suggested that "...false positive results are a common problem in cancer and other types of epidemiological studies." The bottom line: The literature simply does not support the recommendations of the WCRF report and, in turn, PCRM's outrageous claims.
-- Fact: Cancer rates broadly and colon cancer rates specifically are declining, despite claims by PCRM that they are increasing. Colorectal cancer rates have been declining for most of the last two decades, according to the American Cancer Society, and so have colon cancer mortality rates.
Just as consumers need to eat a healthy, balanced diet, they need balanced information. Check with credible health sources like your doctor, dietician or the U.S. Dietary Guidelines. You can be assured that they will tell you that a healthy diet can include processed meats," Huffman concluded.

Vegan moms: Are you raising your children to be vegan as well?

chloe

I have an 8month old, and I 'm thinking of raising her vegan. What are your experiences? Give me some info to help me make up my mind. What do your kids eat instead of meat and dairy?
Wow Harry D, your answer has so much insight! I think I might choose you for a best answer!!! Go waste somebody else's time.

Answer
yes. 3rd generation vegetarian. all doing very well...from age 90s to babies.

hubby and i have had nothing but positive experiences feeding our kids vegan...in fact, it's no big deal. being vegan is a way of life. i can remember back in the 70s and 80s when you couldn't even find a restaurant or airline that served a decent vegetarian meal so you were relegated to eating most meals at home or packing a meal to go. now we can fine dine in or out...my how things have changed.

today, we eat breakfasts such as smoothies, oatmeal, and peanut butter toast. (follow the link below to get two vegan kid taste testers responses to these yummy smoothies) Or we might have grits, scrambled tofu, vegetable patties, and orange juice. or we might have oatmeal waffles topped with fruit and served with a side of soy yogurt topped with nuts or granola. for recipes for these and more ideas visit: www.tpbooks.biz and check out the books "the daniel diet: preface to prophecy" or "presto! it's raw vegan pesto!"

For lunch, we have combos such as oven fried potatoes (lightly oil pan with olive oil and place potato wedges in sprinkled with rosemary and lightly salted) and "subway" sandwiches...our take on the franchise standard. we layer up with veggies like lettuce, tomato, olives, onions, and the works. then instead of mayonnaise (which has egg in it), we use vegannaise by the brand 'target your heart'. it is so delicious ...everyone who taste tests this and other vegan food is always astounded that it can be so easy to prepare, and downright delicious, not just "sacrificially healthy". Instead of cheese, we whip up a vegetarian alternative made with cashews or you can buy the 'target your heart' brand of cheddar cheese. just so you know i am not an employee of 'target your heart" they just happen to be what tastes good, is vegan, and what we eat. for a whole book of cheese replacements, get the book, "the uncheese cookbook" by Joanne Stepaniak.

if you happen to live near a Seventh day Adventist church, college, university, hospital, or academy, stop in regularly and eat in their cafeterias to get a feel about what vegetarian meals look like in action (several research studies have been done on Adventists because they are known for their vegetarianism. Thus if you visit any of their institutions, you will likely find the whole range of vegetarian options). (ie. if you live in the Los Angeles, California area, check out Loma Linda University's cafeteria or even Loma Linda Medical Center cafeteria).

if you want some compelling reasons for why vegan and children can be a perfect combination, get the book, "the china study" the largest study of its kind on the best nutrition to eat. this was done by a research scientist who attests that even he realized solid reasons why this would be a beneficial diet to follow based on what he has discovered over the years in the labs and he converted his own family to follow better eating as a result. now he is working in the government and you've gotta get his book...it is quite compelling indeed.

good luck with that. ps. we also steer clear of candies, icecream, sodas, etc. our delicious and preferred replacements for these are:

instead of gummy worms we eat dried cantaloupe slices (they look at taste BETTER than gummy worms)

instead of sodas, we drink water (we don't even drink alot of juices on the market because the words "natural coloring" on the label could be ground insects that are red and being used for their pigment in otherwise vegan products...can you say gross??!

instead of icecream, we just freeze bananas and run them through our Champion juicer (or if you don't have one of those, add Silk brand soymilk to your blender and then add frozen bananas) the kids lapp this up!

there is so much to say on this topic, but suffice it to say, you won't be without taste, pleasure, or nutrition when vegan done right is implemented. good luck!

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I need some easy food recipes for children 5 and under?

healthy vegetarian sandwich recipes for kids image

Karah Hend

My children are real picky eaters. Most of the time I cook something half of it always ends up in the trash, then I resort to little snacks which is unhealthy for them, and then I worry that they are not eating enough. I need a quick and easy and preferably healthy meal that children 5 and under will eat up. Thank you :)

Answer
Could it be that your kids are refusing to eat becasuse they know that if they don't eat dinner, Mommy will give them the junk instead? My daughter is two weeks into her sixth year and my son is less than two months from turning three. They both try that. They both know that if they refuse to eat for the sake of refusing to eat, they don't get a bedtime snack (which is usually a small treat, i.e., a cookie, a small Girl Scout bar [which we bought up while they had them], etc. The pure junk.) If they do want something before bed, it's bread with something (whole wheat bread with SmartBalance spread, peanut butter, etc.) or fruit or leftover vegetable from dinner.

We live with my husband's parents, and his younger sister. My husband and is parents are not veg*n, my sister-in-law is vegetarian (but eats a lot of junk "food"), my daughter is a "flexitarian" (i.e., she could have tofu or a veggie deli "meat" sandwich for lunch, and have meat with dinner), and my son and I are vegan. Even though three different meals are often made (except on Fridays; My FIL is member of Catholic Church and does not eat any meat but fish on Fridays, regardless of the liturgical season), then it's all veg*n or leftovers. Even with all of that, we are nto short order cooks. We cook what we think everybody will like and if they don't, then they don't eat.

There are exceptions, though. Monday of this week my husband took his brother to the nearest cancer hospital for his treatments. He wasn't sure when he would be home and we didn't think about story hour at the library that evening. We had dinner after we got home and the kids were tired. My daughter smartly refused the Kraft macaroni and cheese my MIL made and wanted the tomatoes, lettuce and whole wheat bread from the BLTs that were also available. I didn't have a problem with that and was quite happy with her choices. My MIL made macaroni and cheese for my two-year-old and me-- whole wheat pasta with rice milk cheese and a bit of soy milk and Smart Balance spread. He at half of his bowl with struggle. It was late and he was tired and I think he decided that he didn't have to eat if his older sister (who was also fighting) didn't have to. Ugh. Most nights, it's easy, but my son still thinks that he can run around and eat at the same time-- a habit I have tried to discourage, but my husband and his mother are cool with. (My husband thinks it's okay for our son to sit and eat if my husband is feeding him. I help my son when it's difficult to get some of the food out, like the last few bites, but I don't sit and feed him like a baby learning.)

Anyway, quit giving in to your kids. They are smart and seem to know they can manipulate Mommy. On very rare occasions, I let my kids get away with it-- i.e., when I am tired, when they are tired, when we're both quite tired and I just want them to eat something so they sleep better at night with food in them, or when I'm just being nice and letting them get away with it just to think they got the upper hand that time.

How do I cook a meal to satisfy both my son and my daughter. He loves meat, she is a vegetarian. Any ideas?

Tareksgirl

I eat meat too, but we don't eat pork. Sometimes beef, and we eat lots of chicken. Also, my kids (ha, a teen and a 20-something) are no stranger to middle eastern food. Any suggestions would be appreciated!

Answer
Try and talk your son into a healthy diet.

WASHINGTON, Aug 06, 2008 /PRNewswire-USNewswire via COMTEX/ -- 'Physicians Committee' Campaign Exploits Children and Is Fear-Mongering at Its Worst
Attribute Statement to AMI Foundation President Randy Huffman, Ph.D.
The following is a statement by AMI Foundation President Randy Huffman, Ph.D.:
"A factually inaccurate, alarmist and exploitive new campaign aimed at scaring parents and school systems out of feeding children processed meats is just what those of us who know the Physicians Committee for Responsible Medicine (PCRM) have come to expect from this pro-vegetarian animal rights group in doctors' clothing.
After all, it is this group's actions that prompted the American Medical Association in 1991 to issue a news release stating that, 'The AMA finds the recommendations of PCRM irresponsible and potentially dangerous to the health and welfare of Americans. [PRCM is] blatantly misleading Americans on a health matter and concealing its true purpose as an animal 'rights' organization.' The California Medical Association also has criticized PCRM for 'lies and misrepresentation.'
And most recently, in a story carried by STATS.org, Ron Kleinman, M.D., a leading medical expert on childhood nutrition, called the campaign 'outrageous' and chastised the group for exploiting children to achieve their political agenda.
What more does the media need to convince them that this effort is not worthy of coverage? Perhaps these facts will help:
-- Fact: PCRM's goal is to create a vegan society. PCRM bases its claims against processed meats on this longstanding and myopic view that vegan diets (extreme diets that include no animal products whatsoever) are better than balanced diets. PCRM also cites a controversial and inconclusive report by the World Cancer Research Fund as representing "consensus" when it has been widely challenged by scientists.
-- Fact: PCRM's Executive Director Neal Barnard until 2005 sat on the board of the Foundation to Support Animal Protection which has since become known as The PETA (People for the Ethical Treatment of Animals) Foundation. Need we say more?
-- Fact: There are safe levels of just about everything; balance and moderation are key. Even botulism toxin, a very dangerous substance at certain levels, is approved to treat muscle spasms in people and to reduce skin wrinkling. Mustards seeds produce the deadly "Mustard Gas" but mustard seeds also are the source for the condiment mustard. Saying that there are "no safe levels" of a nutritious food product is simply outrageous and scientifically insupportable. Processed meats do play an important role in a balanced diet that includes fruits, vegetables, grains and dairy products.
-- Fact: Children derive important nutrition from processed meats - and they will eat them. Children are notoriously picky eaters, but they enjoy many processed meats and derive essential vitamins, minerals, protein and amino acids to the diet. Uneaten bowls of lentil artichoke stew or potato cauliflower curry (two of PCRM's suggested recipes) contribute nothing to a child's diet.
-- Fact: Processed meats come in a variety of different formulations to meet many nutrition needs. Some choices include low fat, fat free or regular processed meats; processed meats made from beef, pork or poultry; and low-salt, cured and uncured processed meats. Yet PCRM takes a broad swipe at an entire and very diverse category of products. That's as stereotypical as saying that all vegetarian diets are healthy when a diet of potato chips, beer and lollipops - technically speaking - is a vegan diet.
-- Fact: Vegans Derive Far More Nitrite From Their Vegetable Consumption Than Meat Eaters Derive From Cured Meats. A liter of pomegranate juice contributes 100 times more nitrite to the diet than a hot dog and a spinach salad and a ham sandwich contribute about the same amount, according to one of the nation's leading experts on nitrite and nitrate. In fact, less than five percent of human nitrite intake comes from cured meats. Ninety-three percent is contributed by vegetables and by saliva. Will PCRM recommend that people stop eating vegetables or swallowing saliva? We hope not, because leading experts doing cutting edge research at the National Institutes of Health have found that nitrite is not just safe, it can be an important treatment for sickle cell anemia, heart attacks, brain aneurysms, even an illness that suffocates babies. 'The idea it's bad for you has not played out,' NIH Researcher Mark Gladwin, M.D., has said publicly.
Likewise, Nathan Bryan, Ph.D., of the Univ. of Texas-Houston Institute of Molecular Medicine, another nitrite expert, told Food Quality magazine, 'Many studies implicating nitrite and nitrate in cancer are based on very weak epidemiological data. If nitrite and nitrate were harmful to us, then we would not be advised to eat green leafy vegetables or swallow our own saliva, which is enriched in nitrate.'
-- Fact: The WCRF/AICR report that PCRM cites made selective use of science. The WCRF review has been viewed with skepticism by respected scientists since its release in 2007. It is a review of epidemiological studies. In response to the 2007 report, a systematic review by independent epidemiologists has documented that 15 of 16 comparisons cited by WCRF regarding processed meat and colorectal cancer in men were not statistically significant. Many other disregarded studies show no relationship. In July, the prestigious Journal of the National Cancer Institute published an article by a team of world-renowned cancer researchers who cautioned the epidemiological research community about the limitations of epidemiology and suggested that "...false positive results are a common problem in cancer and other types of epidemiological studies." The bottom line: The literature simply does not support the recommendations of the WCRF report and, in turn, PCRM's outrageous claims.
-- Fact: Cancer rates broadly and colon cancer rates specifically are declining, despite claims by PCRM that they are increasing. Colorectal cancer rates have been declining for most of the last two decades, according to the American Cancer Society, and so have colon cancer mortality rates.
Just as consumers need to eat a healthy, balanced diet, they need balanced information. Check with credible health sources like your doctor, dietician or the U.S. Dietary Guidelines. You can be assured that they will tell you that a healthy diet can include processed meats," Huffman concluded.

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I need some easy food recipes for children 5 and under?

healthy vegetarian sandwich recipes for kids image

Karah Hend

My children are real picky eaters. Most of the time I cook something half of it always ends up in the trash, then I resort to little snacks which is unhealthy for them, and then I worry that they are not eating enough. I need a quick and easy and preferably healthy meal that children 5 and under will eat up. Thank you :)

Answer
Could it be that your kids are refusing to eat becasuse they know that if they don't eat dinner, Mommy will give them the junk instead? My daughter is two weeks into her sixth year and my son is less than two months from turning three. They both try that. They both know that if they refuse to eat for the sake of refusing to eat, they don't get a bedtime snack (which is usually a small treat, i.e., a cookie, a small Girl Scout bar [which we bought up while they had them], etc. The pure junk.) If they do want something before bed, it's bread with something (whole wheat bread with SmartBalance spread, peanut butter, etc.) or fruit or leftover vegetable from dinner.

We live with my husband's parents, and his younger sister. My husband and is parents are not veg*n, my sister-in-law is vegetarian (but eats a lot of junk "food"), my daughter is a "flexitarian" (i.e., she could have tofu or a veggie deli "meat" sandwich for lunch, and have meat with dinner), and my son and I are vegan. Even though three different meals are often made (except on Fridays; My FIL is member of Catholic Church and does not eat any meat but fish on Fridays, regardless of the liturgical season), then it's all veg*n or leftovers. Even with all of that, we are nto short order cooks. We cook what we think everybody will like and if they don't, then they don't eat.

There are exceptions, though. Monday of this week my husband took his brother to the nearest cancer hospital for his treatments. He wasn't sure when he would be home and we didn't think about story hour at the library that evening. We had dinner after we got home and the kids were tired. My daughter smartly refused the Kraft macaroni and cheese my MIL made and wanted the tomatoes, lettuce and whole wheat bread from the BLTs that were also available. I didn't have a problem with that and was quite happy with her choices. My MIL made macaroni and cheese for my two-year-old and me-- whole wheat pasta with rice milk cheese and a bit of soy milk and Smart Balance spread. He at half of his bowl with struggle. It was late and he was tired and I think he decided that he didn't have to eat if his older sister (who was also fighting) didn't have to. Ugh. Most nights, it's easy, but my son still thinks that he can run around and eat at the same time-- a habit I have tried to discourage, but my husband and his mother are cool with. (My husband thinks it's okay for our son to sit and eat if my husband is feeding him. I help my son when it's difficult to get some of the food out, like the last few bites, but I don't sit and feed him like a baby learning.)

Anyway, quit giving in to your kids. They are smart and seem to know they can manipulate Mommy. On very rare occasions, I let my kids get away with it-- i.e., when I am tired, when they are tired, when we're both quite tired and I just want them to eat something so they sleep better at night with food in them, or when I'm just being nice and letting them get away with it just to think they got the upper hand that time.

How do I cook a meal to satisfy both my son and my daughter. He loves meat, she is a vegetarian. Any ideas?

Tareksgirl

I eat meat too, but we don't eat pork. Sometimes beef, and we eat lots of chicken. Also, my kids (ha, a teen and a 20-something) are no stranger to middle eastern food. Any suggestions would be appreciated!

Answer
Try and talk your son into a healthy diet.

WASHINGTON, Aug 06, 2008 /PRNewswire-USNewswire via COMTEX/ -- 'Physicians Committee' Campaign Exploits Children and Is Fear-Mongering at Its Worst
Attribute Statement to AMI Foundation President Randy Huffman, Ph.D.
The following is a statement by AMI Foundation President Randy Huffman, Ph.D.:
"A factually inaccurate, alarmist and exploitive new campaign aimed at scaring parents and school systems out of feeding children processed meats is just what those of us who know the Physicians Committee for Responsible Medicine (PCRM) have come to expect from this pro-vegetarian animal rights group in doctors' clothing.
After all, it is this group's actions that prompted the American Medical Association in 1991 to issue a news release stating that, 'The AMA finds the recommendations of PCRM irresponsible and potentially dangerous to the health and welfare of Americans. [PRCM is] blatantly misleading Americans on a health matter and concealing its true purpose as an animal 'rights' organization.' The California Medical Association also has criticized PCRM for 'lies and misrepresentation.'
And most recently, in a story carried by STATS.org, Ron Kleinman, M.D., a leading medical expert on childhood nutrition, called the campaign 'outrageous' and chastised the group for exploiting children to achieve their political agenda.
What more does the media need to convince them that this effort is not worthy of coverage? Perhaps these facts will help:
-- Fact: PCRM's goal is to create a vegan society. PCRM bases its claims against processed meats on this longstanding and myopic view that vegan diets (extreme diets that include no animal products whatsoever) are better than balanced diets. PCRM also cites a controversial and inconclusive report by the World Cancer Research Fund as representing "consensus" when it has been widely challenged by scientists.
-- Fact: PCRM's Executive Director Neal Barnard until 2005 sat on the board of the Foundation to Support Animal Protection which has since become known as The PETA (People for the Ethical Treatment of Animals) Foundation. Need we say more?
-- Fact: There are safe levels of just about everything; balance and moderation are key. Even botulism toxin, a very dangerous substance at certain levels, is approved to treat muscle spasms in people and to reduce skin wrinkling. Mustards seeds produce the deadly "Mustard Gas" but mustard seeds also are the source for the condiment mustard. Saying that there are "no safe levels" of a nutritious food product is simply outrageous and scientifically insupportable. Processed meats do play an important role in a balanced diet that includes fruits, vegetables, grains and dairy products.
-- Fact: Children derive important nutrition from processed meats - and they will eat them. Children are notoriously picky eaters, but they enjoy many processed meats and derive essential vitamins, minerals, protein and amino acids to the diet. Uneaten bowls of lentil artichoke stew or potato cauliflower curry (two of PCRM's suggested recipes) contribute nothing to a child's diet.
-- Fact: Processed meats come in a variety of different formulations to meet many nutrition needs. Some choices include low fat, fat free or regular processed meats; processed meats made from beef, pork or poultry; and low-salt, cured and uncured processed meats. Yet PCRM takes a broad swipe at an entire and very diverse category of products. That's as stereotypical as saying that all vegetarian diets are healthy when a diet of potato chips, beer and lollipops - technically speaking - is a vegan diet.
-- Fact: Vegans Derive Far More Nitrite From Their Vegetable Consumption Than Meat Eaters Derive From Cured Meats. A liter of pomegranate juice contributes 100 times more nitrite to the diet than a hot dog and a spinach salad and a ham sandwich contribute about the same amount, according to one of the nation's leading experts on nitrite and nitrate. In fact, less than five percent of human nitrite intake comes from cured meats. Ninety-three percent is contributed by vegetables and by saliva. Will PCRM recommend that people stop eating vegetables or swallowing saliva? We hope not, because leading experts doing cutting edge research at the National Institutes of Health have found that nitrite is not just safe, it can be an important treatment for sickle cell anemia, heart attacks, brain aneurysms, even an illness that suffocates babies. 'The idea it's bad for you has not played out,' NIH Researcher Mark Gladwin, M.D., has said publicly.
Likewise, Nathan Bryan, Ph.D., of the Univ. of Texas-Houston Institute of Molecular Medicine, another nitrite expert, told Food Quality magazine, 'Many studies implicating nitrite and nitrate in cancer are based on very weak epidemiological data. If nitrite and nitrate were harmful to us, then we would not be advised to eat green leafy vegetables or swallow our own saliva, which is enriched in nitrate.'
-- Fact: The WCRF/AICR report that PCRM cites made selective use of science. The WCRF review has been viewed with skepticism by respected scientists since its release in 2007. It is a review of epidemiological studies. In response to the 2007 report, a systematic review by independent epidemiologists has documented that 15 of 16 comparisons cited by WCRF regarding processed meat and colorectal cancer in men were not statistically significant. Many other disregarded studies show no relationship. In July, the prestigious Journal of the National Cancer Institute published an article by a team of world-renowned cancer researchers who cautioned the epidemiological research community about the limitations of epidemiology and suggested that "...false positive results are a common problem in cancer and other types of epidemiological studies." The bottom line: The literature simply does not support the recommendations of the WCRF report and, in turn, PCRM's outrageous claims.
-- Fact: Cancer rates broadly and colon cancer rates specifically are declining, despite claims by PCRM that they are increasing. Colorectal cancer rates have been declining for most of the last two decades, according to the American Cancer Society, and so have colon cancer mortality rates.
Just as consumers need to eat a healthy, balanced diet, they need balanced information. Check with credible health sources like your doctor, dietician or the U.S. Dietary Guidelines. You can be assured that they will tell you that a healthy diet can include processed meats," Huffman concluded.

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What are some kid-friendly vegetarian recipes?

healthy vegetarian sandwich recipes for kids image

jmaddengrl

Im not actually a kid, im just really picky. I've tried only one kind of vegetarian meat and I couldn't stand it. It tasted spongey and dry. Does anyone have any good recipes (healthy please)? They can contain soy and tofu, just hopefully it tastes ok.

Answer
Try noodles in a tahini soy sauce.

*cook some pasta and noodles(buckwheat or wholemeal).
*make a sauce with tahini, water and soy (to taste).
*stir the sauce for a few moments in a saucepan till it warms and thickens.
*place sauce in a bowl or on a plate and pour the sauce on top

Tastes fantastic like this, but you can add some veges if you like - broccoli and snow peas.

I also sprinkle afalfa on top when serving, and may also serve on a bed of lettuce.

My brother's mother in law is Chinese and she makes a similar dish which my brother devours (even though he is a meat eater). When I visited them she specially made this for me as she knew I was vegetarian, but she had to tell my brother to stop eating it and eat some meat or there would be no pasta left for me, it's so delicious.


You could have
*falafels, hummus, tabbouleh, & salad in a pita bread.
You can buy plenty of good falafel mixes that are all natural. They are usually dehydrated, you just add water and leave to stand for 15 minutes, then roll into balls or stir-fry or oven bake (less oil).

There's a hummus recipe at vegecentral in the chick peas section.

You can also just have falafels and hummus with any salad choices instead of in a sandwhich.

*crudites with hummus

*Just sandwiches with sun-dried tomatoes, feta, pesto and salad of choice.

* vegetarian sushi
*lentil burgers

* I love to have stirfries with tofu and basil and pumpkin and other veggies (some thai places have nice basil and tofu dishes - make sure they don't add fish sauce). You could also add cashews to it (or other nuts of choice)

* You may like simple pasta dishes - basil & tomato paste with veges and legumes of your choice.
Try lentils, spinach and tomato with pasta
or
kidney beans, tomato and basil sauce with pasta.
*Pesto Pasta

*vegetarian lasagna's nice
* spinach and cheese rolls or pies

I get a dried tofu mix that looks a little like mince when you add water to it. I make this up in a tomato & basil sauce, add a few veges and have it with pasta. It's very nice - Planet organic vegetarian mince

I also cheat and buy prepared food - such as Amy's organic chilli (spicy) and have it with brown rice or toast (it's great to heat up at work for lunch).

I hope something here is ok for you.

What are some good vegetarian meals that are around 350 calories?

Sarah

I've recently become a vegetarian and I want to stay healthy. Get the appropriate amount of protein into my body.

Answer
This will give you a great opportunity to learn more about cooking or to expand what you already know. I think the Fat Free Vegan website will have exactly the type of recipes you are looking for. Everything is healthy and low in fat. Here is just an example:


http://blog.fatfreevegan.com/2011/06/vegan-zucchini-frittata.html
Vegan Zucchini Frittata
by SusanV on June 7, 2011
Nutrition Facts (per serving): 115 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 468.1mg sodium, 165.6mg potassium, 10.1g carbohydrates, 1.7g fiber, 1.2g sugar, 11.4g protein, 3.2 points.

See website and blog for recipes in these and other categories:

Readers' Favorites
E.'s Kid-Friendly Recipes
Recipes by Region/Cuisine
Breads
Breakfasts
Appetizers, Dips, Snacks
Desserts & Fruit
Lunches & Sandwiches
Main Dishes
Potatoes & Grains
Salads
Sauces & Dressings
Soups
Vegetables
Fat-Free Tips
Ridiculously Easy

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Easy low fat recipes for picky kids?

healthy vegetarian sandwich recipes for kids image

Q. Maybe even vegetarian type meals? I have a few picky eaters and on some weekends we have all the kids so there are 7 plus my husband and myself so it would need to be relatively easy and of course healthy, low fat and nutritious. I have one kiddo who hates almost everything except pasta, sandwiches and cereal(of course, it could be also that he just prefers his moms cooking which I can respect). I feel guily trying to make my kids eat foods they don't like but for the sake of their health they need to eat veggies, beans, whole grains, proteins, etc.

So anyone with good recipes for picky eaters would be appreciated.

And please don't just say 'make them eat what you serve'. I've tried that and it seems cruel to watch them sit there so long and then leave the table hungry because after awhile I tell them to just go if they refuse to eat their veggies or whatever. I also have tried withholding any snacks or desserts if they won't eat their dinner - doesn't work either.

Thanks!

Answer
CRUNCHY FRIED FISH

Here's a low fat version of fried fish. Simply coat chunks of white fish fillets in breadcrumbs and bake in a hot oven. Serve with tarter sauce and russet fries baked alongside. Kids LOVE this!!

1 1/4 pounds firm white fish, such as cod or halibut
1 egg lightly beaten
1 1/2 cups breadcrumbs
1 tsp dried mixed herbs
1 tsp paprika
Freshly ground black pepper

Preheat oven to 450 degrees. Place a large cookie sheet coated with nonstick cooking spray in the oven.
Meanwhile cut fish into chunks. Put beaten egg into a small bowl, and combine breadcrumbs, herbs, paprika and pepper in a large shallow bowl.

Remove cookie sheet from oven. Dip the fish first into the egg and then into the breadcrumb mixture and on to the cookie sheet. Repeat with each piece of fish. Bake for 8-10 minutes, turning once, until fish is cooked through.

LOW FAT FISH TACOS

Halibut and cod work especially well with these low fat fish tacos. Bake, broil or grill the fish after briefly marinating it, and serve with your choice of low fat or fat free garnishes on top of warm corn tortillas.

2 tbsp lime juice
1 tsp cumin
1 tsp olive oil
2 tbsp freshly chopped cilantro
1 pound firm white fish fillets such as halibut or cod
8 corn tortillas

In a small bowl, combine lime juice, cumin, olive oil and cilantro. Place fish in a glass baking dish or in a resealable plastic bag. Add marinade. Cover and marinate in the refrigerator for 15 minutes. Coat a nonstick baking sheet with cooking spray and preheat oven to 350 degrees. Place marinated fish on baking sheet and bake for 15-20 minutes, until fish flakes easily with a fork. Alternatively, broil or grill fish, allowing 10 minutes per inch of thickness. Warm corn tortillas according to instructions on package. When fish is cooked, cut into strips or chunks and divide among corn tortillas. Add shredded cabbage, low fat or fat free sour cream and salsa for garnish.

Serves 4.


LOW FAT CHICKEN ENCHILLADAS

This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.

4 corn tortillas
1 1/2 cups shredded cooked chicken (skinless, white meat)
1/2 cup black beans
1/2 cup sweet corn
1 cup medium or hot salsa
1 cup plain low fat yogurt
1/2 cup reduced fat sour cream
1/2 cup reduced fat shredded Jack cheese

Preheat oven to 350 degrees.
Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.
Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Serves 4.


BEEF AND PENNE CASSEROLE

This is comfort food at its best (and a family favorite), combining extra lean ground beef, tomatoes, penne pasta and a sprinkling of reduced fat cheese. Sometimes I wilt half a 10-ounce pack of fresh baby spinach (squeezed dry) and stir it into the beef and tomato mixture.

1/2 pound penne pasta
1 14-ounce can crushed tomatoes
1 8-ounce can tomato sauce, no salt added
1 tsp oregano
1 pound lean or extra-lean ground beef
1 medium onion, finely chopped
1/2 cup shredded reduced fat mozzarella and cheddar cheese blend

Preheat oven to 350 degrees.
Boil pasta according to instructions on package. Do not overcook. Drain and set aside. Meanwhile, in a large skillet sprayed with cooking spray, saute onions and ground beef on a medium to high heat until the beef is browned. Add crushed tomatoes, sauce and oregano, and stir well. Cover and simmer for about 10 minutes. Empty pasta into a 2 quart baking dish; add beef and tomato mixture and toss well to coat. Sprinkle with cheese blend and bake for 25 minutes.

Serves 4-6

You can also do a lot of wonderful things with POLENTA, which is very healthy, pre-cooked and you can buy it in the supermarket in a roll you just have to slice. It's a great substitute for pasta. Try covering it with fresh tomato sauce and a little reduced fat cheese as a side dish to broiled chicken or veal, etc.

Hope this helps!

How do I cook a meal to satisfy both my son and my daughter. He loves meat, she is a vegetarian. Any ideas?

Tareksgirl

I eat meat too, but we don't eat pork. Sometimes beef, and we eat lots of chicken. Also, my kids (ha, a teen and a 20-something) are no stranger to middle eastern food. Any suggestions would be appreciated!

Answer
Try and talk your son into a healthy diet.

WASHINGTON, Aug 06, 2008 /PRNewswire-USNewswire via COMTEX/ -- 'Physicians Committee' Campaign Exploits Children and Is Fear-Mongering at Its Worst
Attribute Statement to AMI Foundation President Randy Huffman, Ph.D.
The following is a statement by AMI Foundation President Randy Huffman, Ph.D.:
"A factually inaccurate, alarmist and exploitive new campaign aimed at scaring parents and school systems out of feeding children processed meats is just what those of us who know the Physicians Committee for Responsible Medicine (PCRM) have come to expect from this pro-vegetarian animal rights group in doctors' clothing.
After all, it is this group's actions that prompted the American Medical Association in 1991 to issue a news release stating that, 'The AMA finds the recommendations of PCRM irresponsible and potentially dangerous to the health and welfare of Americans. [PRCM is] blatantly misleading Americans on a health matter and concealing its true purpose as an animal 'rights' organization.' The California Medical Association also has criticized PCRM for 'lies and misrepresentation.'
And most recently, in a story carried by STATS.org, Ron Kleinman, M.D., a leading medical expert on childhood nutrition, called the campaign 'outrageous' and chastised the group for exploiting children to achieve their political agenda.
What more does the media need to convince them that this effort is not worthy of coverage? Perhaps these facts will help:
-- Fact: PCRM's goal is to create a vegan society. PCRM bases its claims against processed meats on this longstanding and myopic view that vegan diets (extreme diets that include no animal products whatsoever) are better than balanced diets. PCRM also cites a controversial and inconclusive report by the World Cancer Research Fund as representing "consensus" when it has been widely challenged by scientists.
-- Fact: PCRM's Executive Director Neal Barnard until 2005 sat on the board of the Foundation to Support Animal Protection which has since become known as The PETA (People for the Ethical Treatment of Animals) Foundation. Need we say more?
-- Fact: There are safe levels of just about everything; balance and moderation are key. Even botulism toxin, a very dangerous substance at certain levels, is approved to treat muscle spasms in people and to reduce skin wrinkling. Mustards seeds produce the deadly "Mustard Gas" but mustard seeds also are the source for the condiment mustard. Saying that there are "no safe levels" of a nutritious food product is simply outrageous and scientifically insupportable. Processed meats do play an important role in a balanced diet that includes fruits, vegetables, grains and dairy products.
-- Fact: Children derive important nutrition from processed meats - and they will eat them. Children are notoriously picky eaters, but they enjoy many processed meats and derive essential vitamins, minerals, protein and amino acids to the diet. Uneaten bowls of lentil artichoke stew or potato cauliflower curry (two of PCRM's suggested recipes) contribute nothing to a child's diet.
-- Fact: Processed meats come in a variety of different formulations to meet many nutrition needs. Some choices include low fat, fat free or regular processed meats; processed meats made from beef, pork or poultry; and low-salt, cured and uncured processed meats. Yet PCRM takes a broad swipe at an entire and very diverse category of products. That's as stereotypical as saying that all vegetarian diets are healthy when a diet of potato chips, beer and lollipops - technically speaking - is a vegan diet.
-- Fact: Vegans Derive Far More Nitrite From Their Vegetable Consumption Than Meat Eaters Derive From Cured Meats. A liter of pomegranate juice contributes 100 times more nitrite to the diet than a hot dog and a spinach salad and a ham sandwich contribute about the same amount, according to one of the nation's leading experts on nitrite and nitrate. In fact, less than five percent of human nitrite intake comes from cured meats. Ninety-three percent is contributed by vegetables and by saliva. Will PCRM recommend that people stop eating vegetables or swallowing saliva? We hope not, because leading experts doing cutting edge research at the National Institutes of Health have found that nitrite is not just safe, it can be an important treatment for sickle cell anemia, heart attacks, brain aneurysms, even an illness that suffocates babies. 'The idea it's bad for you has not played out,' NIH Researcher Mark Gladwin, M.D., has said publicly.
Likewise, Nathan Bryan, Ph.D., of the Univ. of Texas-Houston Institute of Molecular Medicine, another nitrite expert, told Food Quality magazine, 'Many studies implicating nitrite and nitrate in cancer are based on very weak epidemiological data. If nitrite and nitrate were harmful to us, then we would not be advised to eat green leafy vegetables or swallow our own saliva, which is enriched in nitrate.'
-- Fact: The WCRF/AICR report that PCRM cites made selective use of science. The WCRF review has been viewed with skepticism by respected scientists since its release in 2007. It is a review of epidemiological studies. In response to the 2007 report, a systematic review by independent epidemiologists has documented that 15 of 16 comparisons cited by WCRF regarding processed meat and colorectal cancer in men were not statistically significant. Many other disregarded studies show no relationship. In July, the prestigious Journal of the National Cancer Institute published an article by a team of world-renowned cancer researchers who cautioned the epidemiological research community about the limitations of epidemiology and suggested that "...false positive results are a common problem in cancer and other types of epidemiological studies." The bottom line: The literature simply does not support the recommendations of the WCRF report and, in turn, PCRM's outrageous claims.
-- Fact: Cancer rates broadly and colon cancer rates specifically are declining, despite claims by PCRM that they are increasing. Colorectal cancer rates have been declining for most of the last two decades, according to the American Cancer Society, and so have colon cancer mortality rates.
Just as consumers need to eat a healthy, balanced diet, they need balanced information. Check with credible health sources like your doctor, dietician or the U.S. Dietary Guidelines. You can be assured that they will tell you that a healthy diet can include processed meats," Huffman concluded.

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What are some good meals and snacks a five-and-a-half year old can help fix?

healthy vegetarian sandwich recipes for kids image

CrazyChick

So far his help in the kitchen has consisted of helping make sandwiches and microwaving frozen dinners.

He likes to help, and asks often. My kids will eat pretty much anything, except one won't eat nuts (peanut butter is ok, though).

I will be right there with him, so he'll be closely supervised.

Answer
I suggest:

Pot Pies
Fruit Jellies [homemade jello cups]

I saw this on Take Home Chef last night and he did it with a bunch of kids for a get-together. It looked like fun.

Other ideas:
Family Fun magazine usually has fun, kid friendly stuff in it. I used to make stuff out of the recipes section all the time with my niece when she was younger.

Shmooed Food has some healthy, kid friendly recipes as well. My whole family loved making [and eating] Vegan Twinkies and Vegan Goldfish crackers from the recipes she invented on the site.

Also on the healthy side, In A Vegetarian Kitchen has some great stuff too.

I've made some stuff similar to what's on amazingmoms.com with my niece as well. Most of it turned out well.

And if you want to go out on a limb and make edible art supplies [because what kid doesn't like art you can eat?], check out KinderArt's Art Kitchen recipes. I've made some similar recipes with my niece and she had a blast...and so did her aunt. :]

Does anyone have any ideas of what I could bring to lunch?

Q. I'm going to a public school from a Catholic school, and there is a student at this school who has a severe peanut allergy. Normally I would just say, "Screw other people's needs," but no nuts are allowed in the building at all. So my problem is, what will I bring for lunch? I'm a vegetarian, and, of course, I'm not really comfortable with being un-vegetarian, so if they are serving meat in the cafeteria, what can I bring besides salad that will fill me up?

Answer
Are you looking for easy recipes that you can make fast and bring to that lunch? There are so many options. Why don't you start looking at these healthy sandwiches - all without peanuts. I am eating these almost daily in summer, like a whole wheat bread with mustard greens, hummus, and tomatoes or a sandwich wrap with veggies, sesame seeds, and ginger:

http://www.belsandia.com/healthy-lunch.html

I also have plenty of vegetarian full meal recipes that you can prepare. If someone in your home cooks for you, have them make plenty of one recipe and freeze it, so you can take a portion with you every other day or so:http://www.belsandia.com/healthy-meals.html

Why don't you try the vegetarian meatloaf recipe, then bring it to school and have other kids try it too. Wouldn't it be fun if they like it and won't even notice that it is meat-free? Maybe you can win over some like-minded eaters this way:

http://www.belsandia.com/vegetarian-meatloaf.html

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