Almost any parent will tell you that their child doesn’t eat ___. It’s a rare child who will eat everything, but Stacey Antine, MS, RD‘s new book Appetite for Life proclaims to deliver a solution to the picky eater. I was a little skeptical, but having spent some time reading the articles and checking out the recipes, I have to admit, this book does look promising. As the founder of HealthBarn USA, an organization dedicated to introducing kids and their families to healthy eating habits and real food, Stacey knows what she’s talking about.
Appetite for Life begins with tips for introducing new foods to your kids, such as avoiding words like “yuck” in favor of a thumb up, thumb sideways and thumb down system for rating new foods. There is a great section for how to get your kids involved in cooking and growing their own food. This book has an excellent pantry list section, weekly meal planners and even educational activities for kids. Recipes are kid-approved and range from breakfast dishes like Sweet Potato Pancakes to more exotic fare for dinner like Coconut Shrimp with Pineapple Herb Dipping Sauce. Appetite for Life has a wonderful selection of healthy snacks for those after-school munchies and a healthy, but delicious array of dessert choices.
The kind folks at Harper Collins have provided three copies of this lovely book for us to giveaway. We’re pairing these books with a package of our Flaxseed Meal, Buckwheat Flour and Cornmeal so you can try this delicious recipe (one of the author’s favorites) for Blueberry Buckwheat Pancakes right away.
To enter, tell us what your least favorite food was as a kid. Me? I loathed lima beans and would pick them out of every dish my poor mom prepared with them. I’m not sure why exactly, but they were my nemesis in the food world. We’ll pick three winners randomly from all who enter by 11:59 pm on 09/09.
Congratulations to Charlene, Crystal and Georgia!
Blueberry Buckwheat Pancakes
- 2/3 cup Buckwheat Flour
- 1/3 cup Cornmeal
- 3 Tbsp packed Brown Sugar
- 2 Tbsp ground Flaxseeds
- 1-1/2 tsp Baking Powder
- ½ tsp Sea Salt
- 1 large Egg
- 2 large Egg Whites
- 1-1/2 cups Low-Fat (1%) milk
- ½ tsp Vanilla Extract
- 1 cup Blueberries
- Maple Syrup or Agave Nectar
1. In a large bowl, stir together flour, cornmeal, brown sugar, ground flaxseeds, baking powder, cinnamon, baking soda, and salt.
2. Add egg, egg whites, milk, and vanilla to flour mixture, and stir until moistened. Add blueberries and stir until blended.
3. Heat a nonstick griddle or large nonstick skillet over medium heat until hot. Pour batter by ¼ cup onto the hot griddle or skillet. Cook pancakes until bubbles form on top, about 4 minutes. Turn over and cook a few minutes longer, until underside is golden. Transfer pancakes to a plate; keep warm. Repeat until all batter is used.
4. Serve with pure maple syrup or agave nectar.
Makes 6 servings (2 pancakes per serving)