It’s nice to start traditions and making a meal for Mom on Mother’s Day can be a lot of fun for the whole family! It can also help children begin to try new foods because helping with the food preparation usually peaks their interest to try what they have prepared.

Simple Food for Busy Families: The Whole Life Nutrition Approach
provides busy families with practical information, strategies and healthy recipes for feeding nutritious, tasty meals and snacks quickly and easily every day.

 
Strawberry-Peach Smoothie
Ingredients
1 cup Peaches, Frozen sliced unsweetened
1 cup, unthawed Strawberries, frozen, unsweetened
1/2 cup 8 oz Greek Yogurt
1 1/2 cup Almond Milk Original
2 Tbsp ground Flax Seeds (sprouted)
2 tsp Honey
Cinnamon sprinkle (Optional)
1-2 Tbsp Whey Protein 1-2 tbsp (Optional) for Brain power and curbs appetite

Place all ingredients in blender. Mix for 1-2 minutes, or desired consistency. Divide in three 8 ounce cups. Drink and enjoy!

Veggie-Cheddar Naked Quiche
Since the kids will be involved in the preparing of the naked quiche, the likelihood of them experimenting with trying new vegetables is great. The veggies look so vibrant in the quiche. You can also simply make one with onions and cheese and have them add one of their favorite veggies.
Ingredients
1/2 cup, chopped Onions
1 1/2 cup Cauliflower, asparagus, spinach, tomatoes, broccoli or a combo chopped
1/2 cup shredded cheddar cheese
5 large Eggs
1/2 cup 2% Milk
1 tsp Paprika
¼ tsp pepper to taste

Preheat oven to 375 degrees. Lightly butter an 8 x 8 casserole dish or 8-9 inch pie pan. Spread onions evenly throughout casserole dish and put it in the oven while you are preparing the other ingredients.

In a small bowl, beat eggs and milk with a whisk. Take the dish out of the oven using oven mitts. Spread cauliflower and cheese evenly throughout casserole dish. Pour mixture over cauliflower, onions and cheese. Sprinkle with paprika.

Bake for 25-30 minutes, until vegetables are cooked and casserole is golden brown. Refrigerate in a sealed container for 2-3 days.

Flank Steak with Mango Salsa with Vegetable Kabobs
Meat and fruit is a refreshing combination; the sweetness of the fruit complements the tender succulent meat. If possible it’s to your health’s benefit to buy organic grass fed beef. Grass fed beef’s fatty acid composition is lower in overall fat and in saturated fat, providing more omega-3 fatty acids. Meat from animals that graze on grass is high in omega-3 fatty acids and conjugated linoleic acid (CLA) which is associated with a decreased cancer risk. Grass-fed animals raised on pastures not confined to feedlots have more positive life force energy which then in turn effects your body. Veggie Kabobs are fun for kids to put together and will help them explore tasting new vegetables.

Ingredients
1.5 lbs Flank Steak, (Grass-fed pasture raised preferably)
Marinade:
1/3 cup beef broth
2 Tbsp Tamari (wheat free soy sauce)
1 clove Garlic, minced
1 Tbsp Ginger Root, minced or cut in slices
2 Tbsp Honey
Mango Salsa:
2 Mangos, peeled and diced
1 Roma Tomato, diced
1 Tbsp lime juice
2 tsp cilantro, chopped (optional)

Combine all ingredients together and mix gently. Adjust ingredients to your taste. Store covered in fridge until ready to use. Keeps in refrigerator about 3-4 days.

Pierce steak with a fork. Place steak in a glass dish with marinade. Cover and marinade for best results at least 2 hours to overnight.

Prepare and preheat grill. Remove steak from marinade; discard marinade. Grill for 5–7 minutes on each side, turning once, until the steak reaches desired doneness.

Let steak stand, covered with foil, for 10 minutes, then slice very thinly across the grain. Serve with Mango Salsa.

Vegetable Kebobs
1 large Red peppers, cut in 1-inch chunks
1 large Zucchini
1 cup Baby portabella mushrooms, cut a small portion of the
1 medium Vidalia onions cut into small pieces
6 Kabobs (if using wooden kabobs soak them in water so they don’t burn.
Marinade:
¼ cup vegetable broth
¼ cup balsamic vinegar
1 garlic clove, crushed
¼ teaspoon paprika
Black pepper, to taste

In a large bowl or plastic bag combine the marinade ingredients. Marinate in the refrigerator for 2 to 24 hours.

Preheat the grill on medium-hot. Thread the vegetables and continue to make a pattern on the skewers. Grill for 4-6 minutes, turning the skewers occasionally until soft and light brown. Serve hot with a whole grain such as brown rice, couscous, quinoa or millet.