Sneaky Chef by Missy Chase Lapine Lapine starts the book with a rather lengthy argument for hiding veggies rather than forcing kids to eat them undisguised. She then gets down to business, explaining the theory of hiding unpopular nutrition inside favorite foods, matching color and texture and adding whole grains without being obvious about it. Next come recipes for several purees – white, orange, green, purple, bean, as well as several juices. Most of these use multiple veggies for added nutritional punch. If you're handy in the kitchen, you can stop right there – just read the theory, and start adding her purees to your food. Or, go on to the recipes. These look quite solid. Yes, she uses veggies purees and whole grains, but they are mostly real food. She will mix butter and olive oil for a buttery taste without all the cholesterol, but not call for trans-fat free margarine, or separate the eggs to cut down on the fat. I'm still of the opinion that kids need cholesterol and natural saturated fats, but her approach is both easy to substitute full-fat items back in, and moderate as far as the low-fat crowd goes. The recipes that we've tried have gone over very well – macaroni and cheese was actually creamier after the addition of white puree, and went down like a charm. Mr. Froggie Pants is also excited about trying breakfast ice cream and cookies, and any of the desserts. I'd use the theories for adults as well as kids, because couldn't we all use a little extra veggie power in our meals? And don't we want it to taste yummy, too?
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
library_mama
