Beet Tzatziki and Red Lentil Hummus

Who loves veggies? I love veggies. I really do. In fact, with the exception of green bell peppers (which I believe to be an abomination against food), I can’t think of a single vegetable that I don’t enthusiastically enjoy. That’s why I was so excited to be invited back to the #LoveHealthy campaign, which is all about vegetables in the month of March. It was, quite honestly, hard for me to decide what to post. We eat tons of vegetables in this house, so which recipe would be the best to spotlight during the campaign? I finally realized that I was coming at things from the wrong angle. I didn’t

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grocery store vegetables

I’ve been quietly watching something take shape in the blogging world, as respected kid-and-food writers (many of whom are friends of mine) have been debating the merits of the new FNV campaign – essentially, a marketing machine that’s aimed at promoting fruits and veggies. The idea behind the whole thing is that if kids can be swayed into eating junk foods and highly processed items by savvy marketing, then the reverse should hold true: We should be able to increase fruit and vegetable consumption among our children if we advertise properly. (Side note: FNV apparently doesn’t SPECIFICALLY target kids, but I can’t believe that a star-studded ad campaign to make

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March2015

Okay, I admit it. Things have been really boring around here lately. If you’re a reader of mine, you’re probably not reading anymore, because there’s been nothing TO read. Yes. I’m hibernating. I’ve been taking a blogging break. It wasn’t intentional, and I wouldn’t say that I think it’s been a strictly fantastic idea from a pure audience-engagement standpoint (a quick look at my Facebook page tells me that nobody’s particularly impressed). But it happened. The best way I can explain it, without being EVEN MORE BORING THAN SILENCE, is that there are times when life takes more from you than you expect it should. Even though there’s nothing currently

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Lovehealthy

Those of you who have followed me for a while know that I’m not much for making “cute” food on a regular basis. I’ve always followed the philosophy that healthy, delicious meals and snacks are already appealing to the eye, so they don’t need a lot of extra dressing up. However, on certain occasions, I realize that my wholesome homemade foods are going to be up against a lot of competition: Sugary, highly processed, marketed-within-an-inch-of-their-lives sweets and treats. Valentine’s Day is probably the worst culprit, at least in my book. Just as we’ve finally started to get everyone back on track after the winter holidays and hot-cocoa-fueled sledding trips, along

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February 2015

So, uh, it’s not quite the last day of the month yet, but there’s this thing called “Juno” apparently headed this way? And we might get crushed under the weight of one billion pounds of snow? OK, it probably won’t be THAT bad, but still, it does look like there is going to be quite a lot of weather bearing down on us here in the Providence, RI area this week. Schools are already cancelled for tomorrow, with principals cautioning parents that we ought to mentally prepare for a Wednesday cancellation as well. People are scrambling to stores for bread and milk and batteries and flashlights. My boys are planning

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See the one on the top? Oranges AND figs. He tried figs. Didn't like them, but tried them!

Not long after I began writing this blog, many moons ago during the last Ice Age and when I could still say confidently that I was closer to my 20s than I was to my (gulp) 40s, our older son L. was diagnosed with Sensory Processing Disorder. As time went on, he’d also be diagnosed with a motor planning disability, Non-Verbal Learning Disorder, and giftedness in selected areas (which, believe me, is more of a “diagnosis” than a bragging thing and can affect his functioning in the world as much as any of the other stuff he’s got). All of those labels for my kid’s complicated brain wiring mean a

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Baked samosas

We don’t often go out to eat. Whether it’s taking the whole family to a restaurant or getting a little “date night” time for me and J., a meal away from home is a relative rarity for the RRG clan. I love a good restaurant experience, but it can be expensive to eat out, and my standards for “good restaurant experience” are probably higher than they ought to be. It doesn’t have to be fancy or extra-pricey to qualify as good in my book, but for the most part, I’ve got to be served food I can’t (or won’t) make at home…which, if you’re an adventurous cook like me, cuts

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See? Amazing leftovers. Perfect for lunchboxes.

Ever see those posts on Facebook where somebody says something like, “OMG…this is my EVERYTHING?” Maybe it’s just my friends, but it seems like “my everything” is the latest equivalent of “greatest thing ever” to hit the internet. I’m not complaining, by any means – I’m sort of a fan of funny social media hyperbole. (Not to mention a user of it, occasionally – guilty as charged on that.) It’s just something I noticed, and it made me think of food. Obviously. Because all the things apparently make me think of food. For me, “my everything” makes a lot of sense as a measure of praise, because – follow the

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January 2015

I usually have some insights or observations to offer in preface to my meal plans. Even if it’s just a little reflection on the season, an anticipatory commentary on ingredients that are about to become available, or a half-hearted lament about the jam-packed schedule that’s led to a certain method to the madness, I always have something to say. Not so for January 2015. Not so. Honestly, right now, I’m just rolling with it. Rolling with what? Life. Family. Work. Routine. There’s plenty to think about on a daily basis, and plenty to do. Making (and planning) dinner is, as always, one of the cornerstones. So I wrote a meal

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baguette lunches

I’ve never been much in the habit of doing a year-end post here on the blog – I don’t know if it’s pure laziness or the fact that I tend to be more “unplugged” during the final few weeks of the year than at any other time. It may be that I don’t think of a food blog as being a place to put any wise or pithy observations about the passing of time, or it may be that I’m not a person who believes in making grand resolutions on January 1, so the New Year for me is no more and no less than what it says it is.

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