Check out a most recent camp video!

The kids were channeling Celebrity Chef favorites like Giada, Bobby Flay and Rachel Ray. Another week of great food and tons of fun!

Summer Kids Camp Week 2

Week 1 of this Summer Kid's Camp

Video from our first week of Kid's camp this summer. This year we started ”Iron Chef Fridays” where the kids teamed up for little competition complete with a secret ingredient! The kids were awesome and the food came out great!!

Simple Gourmet's: Life Changing Cooking Tips: Cutting Scallions

Simple Gourmet's Life Changing Cooking Tips: Cutting Avocados

Blueberry Almond Bread

We had a request for the healthy Blueberry-Almond Bread we made last week from the Moosewood Cookbook. Here it is!

make in a 9-inch cake pan

1/4 cup olive oil

1/4 cup packed brown sugar or unrefined cane sugar

2 large eggs

1/4 tsp almond extract

1 cup applesauce

1 cup whole wheat flour

1/2 cup ground rolled oats (pulse in a food processor or blender until

finely ground)

1/2 cup ground almond (almond meal)

1/4 cup ground flaxseeds

1 tsp baking powder

1/2 tsp baking soda

pinch salt

1 cup fresh or frozen blueberries

Preheat oven to 350 and spray a 9-inch cake pan with non-stick spray.

Whisk together the oil and sugar. Add the eggs and almond extract -- whisk until creamy.

In another bowl whisk together the flour, oats, flaxseed, baking soda, baking powder and salt.

Add the dry to the west ingredients and stir. Add the blueberries and stir until just combined.

Pour batter into the pan and bake for 20 minutes or until a knife inserted in the center comes clean. Let cool for 15 minutes before serving.

NOTE: This bread freezes well. I cut the leftovers into wedges and froze in small baggies. Then I just microwaved it for 30 seconds for a quick breakfast on the run alongside a smoothie.

Whole Grain Waffles

I've been experimenting with baking lately, substituting whole grain flour and ground flax seed for white flour. Here's the waffles I came up with this morning (could also be made into pancakes). They are fluffy thanks to plenty of baking powder and have a nice crunch from the sunflower seeds. A drizzle of real maple syrup, a handful of fresh blueberries and breakfast is served!

Whole Grain Waffles
Makes about 10

1 1/2 cups whole wheat flour

1/2 cup rolled oats

2 tbl ground flax seed (optional)

1/4 cup light brown sugar (or raw cane sugar)

4 tbl baking powder

1 teaspoon cinnamon

Pinch salt

2 eggs

1 1/2 cups milk (lowfat or regular or soy milk)

3 tbl melted butter (or olive oil)

1/2 cup sunflower seeds

Maple syrup

Fresh blueberries

In a large bowl, stir together the flour, oats, flax seed, brown sugar, baking powder, cinnamon and salt. Whisk in the eggs, milk, butter and sunflower seeds.
Heat a waffle iron and pour 1/2 cup of batter onto the iron per waffle. Remove waffles when golden and puffed. Serve immediately with maple syrup and fresh blueberries