Meal Planning

Holiday Tips from Kristin Bell and Whole Foods Market

November 19, 2017

Kristin Bell

Marin Mommies presents a guest article from Whole Foods Market.

Meet our holiday host: Kristen Bell! The holidays are for cozy gatherings with friends and family — after all, this is the time of year when gathering around a festive table with good food matters most to her. Cooking is taking care of her nest. She’s an actress, but also a wife, a mom and a home cook, and preparing a meal for her family makes her feel of service to the ones she loves. Check out Kristen’s tips and tricks below!

Easy and Healthy After School Snacks

September 15, 2017

Whole Foods after school snacks

Marin Mommies presents a sponsored article from Whole Foods Market.

Kids running for the fridge as soon as their backpacks are off? These tasty after-school snacks are not only easy to prepare, they’re delicious and kid-approved!

Busy school days mean busy brains need a refresh. What better way than with a wholesome after-school snack? These snack recipes use familiar flavors (PB&J anyone?) prepared in new ways. From poppable bites to savory spreads, these snacks will satisfy any kid — or kid at heart.

Easy Chinese Cashew Chicken

July 23, 2017

Cashew chicken

Whenever we get Chinese take-out, my kids love to order cashew chicken. Like many Chinese-American restaurant staples, cashew chicken is actually easy to make at home, and requires only a couple special ingredients, which you should be able to find in the Asian foods aisle of your local supermarket. Accompany this with stir-fried green beans and steamed brown rice for a healthy weeknight meal.

Homemade Snacks for Summer Road Trips

July 17, 2017

Marin Mommies presents a guest article from Elizabeth Leader Smith and Whole Foods Market.

When I was a child, my family frequently made long road trips to visit family members peppered around the Midwest. The novelty of pit stops at roadside convenience stores lost its luster early on. Instead my family hungered for wholesome foods we could feel good about eating while sitting in the car for long stretches.

By planning ahead, my mom was able to pack with the car with healthful snacks (often homemade) to get us through that stretch from Cleveland to South Bend or Chicago to Green Bay. Today I do the same thing making some and buying others. When I have time to prep ahead, I'll make easy and affordable snacks like Popcorn Trail Mix and other recipes for the road like these:

Tasty Chicken Pozole Verde

April 30, 2017

Pozole verde with chicken

Cinco de Mayo is coming up, so why not make a classic Mexican recipe for dinner? Pozole, a hearty soup based on nixtamalized corn, also known as hominy, is considered one of Mexico's national dishes. Usually you'll encounter it in its red form with red chiles and pork, but I think the green version is just a delicious.

Instead of using dried red chiles to flavor the broth, this green pozole feautures tomatillos, jalapeños, and ground toasted pumpkin seeds. This is definitely not a throw-it-together-after-work recipe. It's slow food at its best, and you can use even use your slow cooker if you like. While you can make this with canned hominy and it will still be delicious, definitely try to prepare it using the real deal, which comes dried. You need to cook it slowly for hours, but the texture and flavor are superior.

Spicy Spaghetti Squash with Black Beans

March 19, 2017

Spaghetti squash

Marin Mommies presents a delicious and healthy sponsored recipe from Whole Foods Market, with Marin locations in Mill Valley, Novato, and San Rafael. Don't miss the great coupon at the end of the article!

Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.

Serves 4

Ingredients

  • 1 medium spaghetti squash, halved lengthwise and seeded
  • 2 teaspoons extra-virgin olive oil

Easy Asian Dumpling Soup

October 9, 2016

Easy Asian Dumpling SoupThis hearty soup hits the spot on a fall night and couldn't be easier to make. The kids love dumplings in all their forms, too, so this soup is a hit in our house.

Use quality frozen potstickers or wontons; the vegetables you use can vary depending on what you have on hand and what you and your family like. We used chicken gyoza from Trader Joe's, but you can use vegetable ones and veggie broth for a vegetarian/vegan version of this recipe.

Ingredients

  • 1 16-ounce bag frozen potstickers or wontons
  • 2 quarts chicken broth
  • 3 cups chopped bok choy, napa cabbage, or spinach
  • 1 cup shredded carrots

Easy Lasagna Roll Ups

September 12, 2016

lasagna roll upsI don't know anybody who doesn't like lasagna, and this rolled version is simple to make and delicious. With all the same ingredients as traditional Italian-American lasagna, I find it easier to assemble and serve. The kids like to help assemble the rolls, too.

Ingredients

  • 1 recipe or 24–26-ounce jar of your favorite pasta sauce
  • 16 ounces ricotta cheese

Back-to-School Recipes from Hip Chick Farms

September 11, 2016

Hip Chick Farms mini meatball subs Coming up with new healthy and kid-friendly lunch and after-school snack ideas can be something of a challenge, but local business Hip Chick Farms makes it a little easier! Hip Chick Farms, a parent-run company based in Sebastopol, has made a mission out of creating a healthier, more sustainable version of that children's menu staple, the chicken finger.

Available at numerous grocery stores in Marin and the Bay Area, including Whole Foods, Mollie Stone's, Woodlands Market, Mill Valley Market, and others, their products are made with Mary's air-chilled chicken, and organic and gluten-free versions are available, too. They also make chicken meatballs and sweet-and-spicy chicken wings. They're all delicious, too! (We've tried them all.)

We asked Hip Chick Farms' Chef Jen a few questions about the business, and she even provided us with a couple of tasty recipes that utilize their products, both of which are perfect for a quick and easy lunch or after school snack.

What was your inspiration for starting Hip Chick Farms?

I began my career working with Alice Waters of Chez Panisse in Berkeley. It was there that I became passionate about creating food that incorporates only the freshest, sustainable and locally sourced ingredients. It was actually my work in Ann and Gordon Getty’s kitchen as their personal chef that motivated me to share my recipes with the world. Part of my job included cooking meals for all the children attending the school in the Gettys' home. My cooking became a pretty big hit with all of the kids – particularly my chicken fingers. This became the inspiration for our Hip Chick Farms’ line of artisan, transparently sourced frozen poultry products; convenient for busy families. Our chicken products contain no artificial ingredients; it’s like I’m in your kitchen, making it for you fresh.

What makes your product different from the others available out there?

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