Food Fun for Kids


by Linda Sechrist


Julie Frans is the owner of a personal chef service that focuses on whipping up delicious


meals made with local, organic produce, meats, poultry and sustainable seafood. Her parent company, Dining Details, caters everything from intimate dinners for two to events for 150 people. “My trained staff is also in the kitchen from Monday to Wednesday, cooking up a week’s worth of nutri- tious meals for individuals who don’t have time to make their own healthy meals or have eating restrictions and health issues,” says Frans.


Chickpeas, Frans’ newest offshoot, allows her to chan- nel her passion for eating healthy into providing nutritious lunches, parental cooking classes and educational assembly programs for schoolchildren. Divulging a few of the tricks she keeps up her chef’s sleeve, Frans shares some of how she brings kids and families around to her way of thinking— healthy kids, healthy families—which expands on this month’s Healthy Kids Smacking Good Snacks, by Judith Fertig.


Variety


“Kids need a lot of variety and different tastes. Take your toddler to the farmers’ market and let them lead you around to touch and taste,” says Frans. “What a toddler may not eat at home, they may dive into at the farmers’ market, with all its interesting sights and sounds.”


Hands-on in the Kitchen


Set out plates of different nuts, dried fruits, coconut and cornflakes. “Let your child make their own trail mix,” suggest Frans, who notes that just as they like to dress themselves, kids will enjoy the empowering idea of a do-it-yourself proj- ect.


Not Your Mother’s Sandwich Instead of two pieces of bread and a filling, cut up thin slices of apples and put out cheese slices. Let children make fun sandwiches that are more interesting. Use cookie cutters to cut cheese slices into different shapes.”


Picasso’s Veggies “Encourage your children to turn their vegetables and fruit into simple artwork, like happy faces and flowers,” advises Frans, who points out that the colors are alluring to a child’s imagination.


For more information on Dining Details/Chickpeas, call 858-248-3413, 619-447-4140, visit DiningDetails.com or email info@DiningDetails.com. See ad on page 31.


organicrecipewatch


Healthy Kids’ Favorites Recipes from Chickpeas


Providing quality food for growing bodies is the mission of Chickpeas, but we know great taste and variety are impor- tant, too. These two recipes are loaded with nutrition and light on prep time—a perfect summer combo! (Double up on the burritos so you can begin your own day with this irresistible, savory starter.) ~ Julie Frans, owner and ex- ecutive chef


Breakfast Burritos Serves 1


Ingredients 2 organic eggs 3 Tbsp milk


½ slice turkey bacon, chopped ½ small, peeled zucchini, grated 2 ounces diced, roasted potatoes Large pinch shredded cheddar cheese Salt and pepper, to taste Natural whole wheat tortilla


Sautee the bacon and zucchini a few minutes, then add eggs and milk. Cook until eggs are scrambled. Add potatoes and cheese. Season to taste, then wrap in tortilla.


Healthy Chickpeas


Chicken Salad for Kids (Offered in the café at the New Children’s Museum) Serves 6 to 8


Ingredients


1 pound of roasted, boneless chicken, diced 2 celery stalks, diced 2 carrots, shredded


½ cup raisins 1


/8


to ¼ cup safflower mayo, or to taste (can be found at most health food and specialty foods stores) Splash of apple cider vinegar and flax oil Sea salt and freshly ground pepper, to taste


Combine all ingredients in a large bowl and mix well. Season to taste. Serve with whole-grain crackers or sandwich bread.


Chickpeas, an offshoot of Julie Frans’ personal chef service, Dining Details, provides nutritious school lunches and cook- ing classes. Call 619-447-4140 or visit EatChickPeas.com. See ad on page 31.


natural awakenings August 2010 33


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