There’s no better day than Valentine’s Day to make dinner feel like you’re going out to a fancy restaurant—kids in tow–without actually leaving the house.

Here’s what will happen at Chez Beth this year on Valentine’s Day:

1. Determine the menu. A quick trip to the fancy food section of the grocery store goes a long way, whether it’s a simple addition to the regular fare of a gourmet cheese or a full-on entree featuring an item you normally reserve for holidays. Drink-wise, I like to give the kids a sparkling drink like cider, while my husband and I will probably go with a nice merlot.

2. Break out the fancy table dressings. Set the table with special linens and dishes. A fun mom-child bonding moment can come with simply finding a fun way to fold napkins and doing it together. Delish lists a few great how-tos here.

3. Set the mood. A typical checklist might include: Light candles. Turn off the TV. Break out the classical or jazz music collection. Also, if you’ve got an easel and dry erase board, I think it’s fun have the kids help me write out the menu, fancy resto-style.

4. Get the whole family in on the action. Part of what makes a restaurant a restaurant is that it’s not a one-woman/man-show. Have each family member play a part. I like to have my youngest show everyone to their seats and explain “today’s specials,” the two older boys serve as my trusty sous chefs, and my husband be the sommelier, who chooses and explains the wine selection. (The perfect job for a guy who doesn’t get home as early as the rest of us!)

5. Course it out. Instead of typical dinner at home, where you have everything all at once on the table, it can be fun to bring things out at different times. It also keeps everyone at the table longer, so I like to come up with a fresh supply of conversation-stimulating topics, asking funny/engaging questions to get everyone talking. I also like the trick of having everyone read something that interests them earlier in the day, to share their “news” story with the family.

There are so many perks to this special Valentine’s night, that a few extra dishes are worth it. Just think: you have full control of the menu (no crazy transfats, no ridiculous portions, etc). The price is always right. There’s no traffic or parking drama included. Plus, there are a lot of ways you can make it easy and efficient* while still taking time to savor the aroma of the foods, the extra time with the family, and the other little things that can make any day extraordinary.

P.S. if you need some inspiration for the perfect dessert, let “The Confections of a Foodie Bride” entrance you with her chocolate covered cherry cupcakes.

Bon appétit!

Appetizers

• One pound of frozen pre-cooked shrimp thawed and served on crushed ice with a side of cocktail sauce.
• Bowls of mixed nuts
• Mini cocktail hot dogs wrapped in immaculate bakery’s crescent roll. I like this brand because there are no chemicals or preservatives and the kids love em. Serve a side of ketchup and mustard in little dipping bowls

Dinner

Make a hearty roast. Start with 2 pound beef roast (I save up and purchase a beef tenderloin roast, but with the marinade, you can use your favorite cut of beef).

Marinade Ingredients

• ¼ cup olive oil

• 1 T. Dijon mustard
• 1 t. rosemary chopped
• 2 T Worcestershire sauce
• 2 T soy sauce
• ½ t. powdered garlic (or 1 clove of garlic, minced)
• ¼ cup water

Directions:

1. Place meat in a glass container or plastic zipper bag; pour mixture over meat and let marinade for at least 4 hours. *When I use a leaner cut of beef, such as a tenderloin, you can simply pour this marinade over the meat and cook in the oven. If you are using a less tender cut of meat, marinade and then remove the beef from the refrigerator and let sit at room temperature for about an hour before roasting.
2. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.
3. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125°F to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes. 
4. When you remove the roast from the oven, tent with aluminum oil and let sit for 10-15 minutes while you plate the rest of the meal.  (I often pull the roast out when it’s rare so that while the roast sits, tented, it won’t over cook.)

Sides

• Rinse and trim a bunch of asparagus and place side-by-side on a cookie sheet and sprinkle olive oil and sea salt over top. Roast in 375* oven until a fork test comes out tender. (Steam broccoli for the kids).

• Make it easy on yourself and pop in a bag of Trader Joe’s instant white or brown rice into the microwave. It’s really delicious and cooks up perfectly every time-in just three minutes.  My sons top it with soy sauce or butter and sea salt.

Dessert

My no-bake brownie recipe from my new book, Real Moms Love to Eat (Penguin Books, January, 2012), are so easy and quick to make and taste so chocolatey delicious (not to mention healthy for you):

Ingredients:

• 3 cups raw walnut halves
• 16 pitted dates
• ⅔ cup raw cacao powder (or ½ cup cocoa powder)
• ¼ cup raw cacao nibs (or mini chocolate chips)
• ¼ cup raisins, dried cherries, or dried cranberries

Directions:

1. Put each ingredient in the food processor, in order, processing each addition for about eight pulses.

2. Press into an 8″ x 8″ ungreased pan and refrigerate for at least 30 minutes.
3. Cut into 12 squares and then scoop one out for yourself and savor every sweet, chocolaty, heavenly nibble. (You will only need a tiny piece.)
4. Top with sliced berries and whipped topping.

Here’s a mom’s New Year’s trick. Push the clocks ahead an hour so the kiddos can enjoy their sparkling grape juice and get to bed at a somewhat reasonable hour.

Happy New Year!

What is it about these circular little lovies? My guess: it’s the salt, fat and sugar that, combined, makes cookies so addicting. Even Santa knows a good cookie when he sees one. After Mrs. Santa Claus called me this week to discuss her husband’s obsession with cookie, peppermint sticks and hot chocolate, I decided to get to work and search for some healthy and low-fat recipes for you to bake, so Santa Baby can fit back up the chimney on Christmas Eve.

Here are my top picks for healthier options, Santa style (or for that upcoming holiday cookie exchange).

No Bake Brownies: Although it’s not a cookie, my personal no-bake brownies, top the list. They’re number one, because in addition to using pitted dates as the sweetener (can you say, fiber?), they also contain walnuts as the base, so your little elves will get a good dose of muscle-building nutrition, even for breakfast. Yes, these chocolate dreams are the perfect complement to a morning cup of tea, or juniors main course.

Frozen Banana-Chia Fun Pops: Clean Cuisine’s Ivy Larson gets healthy but heavenly dessert down pat with these. We’re talking almond butter, agave, cacao and popsicle sticks. Seriously, how can you go wrong with that combo?

Chocolate Coconut Meringues: When you love chocolate as much as I do, you can’t resist these little puffs of air, infused with almond, coconut and vanilla extract, giving you the illusion of full-fat flavor, but nothing could be further from the truth. With no fat and only 36 calories, Santa’s going to go Co-Co-Nuts over this one. Sorry Rudolph, reindeer can’t each chocolate.

Orange Spice Molasses Cookies: Anything with oranges catches my attention, but then when you add spice and molasses, you have a combination that can’t be beat. The healthy secret to these little sparkly babies is the applesauce and rolled oats. With fresh orange zest and the host of seasonal spices, Dasher will be dancing on the rooftops.

Gingerbread Biscotti: Who says Mrs. Claus isn’t savvy? While Chris is off dashing about the globe, she’s hanging with Prancer’s wife, sipping tea and dipping her Gingerbread Biscotti in it for added flavor. This new take on an old time favorite, gives hip, social moms the perfect accompaniment to an in-between shopping, wrapping and decorating, coffee break.

During the holiday season, we tend to overeat and indulge on empty calories but when you enjoy soup, you are filled up quicker (with a higher density of nutrition), which in turn, helps you control calories and eat less. We’ve all heard the expression, “feed a cold” and “chicken soup is the perfect remedy for a cold”, well, it’s true. The concentrated nutrients in chicken soup have been known since ancient times, to be the cure for the common cold. According to the American Heart Association, Americans consume way too much sodium which can lead to high blood pressure, leading to an increased risk of stroke, heart disease and kidney disease. The perfect way to do this is to avoid sodium-filled canned soups and make your own.

To save time and money while preparing holiday meals, work with what you have in your kitchen and create a soup from hearty winter root vegetables and a vegetable or chicken bouillon cube or stock to nourish and satisfy your holiday guests. For years, my secret weapon for a variety of kitchen tasks has been my Vitamix blender. I’ve tried every blender on the market and one thing I love about this blender is that you can actually prepare and make soup in it. The speed and power of this blender is that of an industrial blender and it actually has the capability of heating up the soup, simply from the speed of the motor–kinda nice when your stove real estate gets overcrowded with pots of this and pans of that during the holiday cooking rush. Here are two uber-tasty recipes, which can be found on the Vitamix website.

Sweet Potato Soup

Ingredients:

• 1 baked sweet potato, halved
• 1 roma tomato, quartered
• 1/2 apple, large
• 1 carrot, medium
• 2 tablespoons tomato paste
• 1 vegetable bouillon cube
• 1 1/2 cups (360 ml) water

Directions:

1.  Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 5-6 minutes or until heavy steam escapes from the vented lid. Serve immediately.

Apple Acorn Squash Soup

Ingredients:

• 3 cups acorn squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1/4 small onion, peeled
• 1/2 garlic clove, peeled
• 2 cups chicken, vegetable or beef broth
• 1/4 teaspoon thyme
• 1/8 teaspoon salt
• 1/2 large apple, quartered

Directions:

1.  Steam squash in a steamer or microwave. Saute onion and garlic in oil until onion is clear and tender. Set aside.
2. Place all ingredients into the Vitamix container and secure lid.
3. Select Variable 1.
4. Turn machine on and slowly increase speed to Variable 10, then to High.
5. Blend for 5-6 minutes. Serve immediately

Note: Serve with sour cream or yogurt.

Here are four of my personal favorites that I know, once you hear about their nutritional resume, you’ll become fans too (if you aren’t already).

Apples:

Savor the fruit’s smooth skin and get your flavonoid “fill”. A flavonoid found in an apple’s skin, called Quercetin, is a powerful antioxidant that is known to stave off diseases such as Alzheimer’s and breast and colon cancers. Keep in mind that red-skinned apples have more nutrient bang for their buck and remember opt for the whole apple versus the fruit because whole apples are packed with a lot more fiber and a lot fewer calories than their liquid counterparts, according to the Harvard School for Public Health. If you’re feeling adventurous, plan an apple picking excursion and really get into the act. It’s one of the easiest fruits to harvest and you can even eat them right off the tree, ripe and fresh. When picking apples, keep in mind that the color is not really how you tell when an apple is ripe. Just know that apples should be crisp and firm when they’re ready to eat. A good way to know which apples are ripe is to ask the farmer.  She will know because it is calculated from the number of days since the trees flowered, and apple farmers track that date carefully, if they’re a good apple grower! To find a host of helpful apple tips, visit PickYourOwn.org.

Pumpkins:

Nothing says fall like pumpkins! Every year, I take my sons to the pumpkin patch to pick out our future Jack-o-Lantern and every year, we always get the biggest one of the bunch. Historically, I’m the one who is assigned to slimy “insides” and seed removal and quite frankly, I’m not in the mood to do it again this year. Instead, we’re going to take a different approach.  I found this really cool video that will rid me of sticky, gunky fingers forever. Join me in the march to (etch our pumpkins this year. The benefits of etching is the aforementioned lack of stickiness and the pumpkins will last much longer-about 2-3 weeks! In addition to tasty roasted seeds, pumpkins serve up a full serving of Vitamin A, in the form of betacarotene-supporting your vision, immune function and skin. Like bananas, pumpkins offer a healthy dose of potassium and they also act as an anti-inflammatory. I have a really great black bean pumpkin soup in my new book, Real Moms Love to Eat, and if you’d like a free copy of it, just email me, and I’ll email it to you-in honor of healthy fall eating.

Kale:

Tall and handsome, this fall-harvested green is brimming with antioxidants and anti-inflammatory nutrients-warding off a host of cancers and heart diseases and stroke. The Vitamin K found in Kale tops the charts when it comes to other greens and the calcium in this green machine is easy to absorb in the body, supporting healthy bones, teeth and hormones. Try this next time you want to add some nutrient-dense kale to your daily intake: Make a smoothie with apple juice, a frozen banana, 1 large leaf of kale, ripped in strips, a scoop of vanilla protein powder and ¼ cup of ice. Blend together and enjoy. To get used to the green taste, you may want to add a teaspoon or two of agave nectar or honey. Silky hair, strong nails and a healthy heart is yours for the sipping.

Beets:

Not your grandma’s canned, red gross root-food from the 70’s-no way. Super powermom-strong, antioxidant-rich beets are here to stay and are one of the most sought after “it” foods of the year. This humble folic acid-filled crimson beauty boasts health benefits like high fiber, iron, potassium and Vitamin C-heading off heart disease and colon cancer. I appreciate that beets help lessen headaches and toothaches and really kick it in for my skin and menstrual problems. To learn more of the many benefits of beets, visit the Hub pages. To ramp up your day, try whipping up this delicious and easy salad, which takes very little time to prepare and is a great meatless main course: combine beets (roasted or steamed), crumbled goat cheese, candied walnuts and baby greens. For a main dish salad, simply add diced chicken. I also have a Roasted Red Beet soup in my book. If you contact me, I’ll send you that recipe, too!

What is it about these foods that evoke such pleasure? Is it the aroma, the taste or simply the satisfying feeling you get when you eat it? It could be a variety of those things, but let’s take a closer look at some spices that put you in the cozy-kind-of-holiday mood, just by the mere scent and flavor of them: nutmeg, ginger and cinnamon.

These three spices taste delicious, are easy to find and are inexpensive, making them widely popular and a staple in most American’s spice cabinets. In preparation for the holiday season, be sure to pick up a bottle of each of these spices and cook up some memory-making comfort for your family.

Nutmeg:

The name nutmeg might suggest that it’s a nut, but it’s not. It’s the kernel of the apricot-like fruit found on the nutmeg tree,  grown in Banda, the largest of the Molucca spice islands of Indonesia. The tree carries two spices, nutmeg and mace. The fragrant nutmeg grows in an egg-shaped seed and the English word nutmeg comes from the latin nux, meaning nut, and muscat, meaning musky. Nutmeg is used in ground or grated form, but tastes best when grated fresh-one whole nutmeg equals 2-3 teaspoons grated. Nutmeg is used to flavor many dishes, including egg nog, cider, sweet potatoes and holiday cookies. This sweet potato raisin bread is sure to make you feel cozy inside and this traditional Nutmeg Log cookie recipe will be a favorite this holiday season.

Cinnamon

Cinnamon has such a sweet scent and is a spice that perfectly blends with sweet potatoes or sprinkled on toast-to create a rich recognizable flavor. It’s originally from Sri Lanka  and was often used in sacred rituals since ancient times, such as Egyptian mummification. Chinese medical specialists have recommended cinnamon for influenza, parasites, skin infections, digestive problems and has been used as an antiseptic, for thousands of years. In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month. This flavorful spice also helps lower your cholesterol, so try sprinkling some into your breakfast smoothie for an added health boost this fall.

Ginger

Native to India and China, ginger gets its name from the Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers. This warm, sweet and pungent root, has been associated with Chinese medicine for many centuries as a digestive aid, anti-inflammatory, cure for nausea and motion and morning sickness; and it became so popular in Europe that it was included in every table setting, like salt and pepper.  Fresh ginger is pale yellow inside and the skin is a brownish color. Fresh ginger is a key component to Asian and Oriental recipes, from pickles, chutneys and curry pastes to thin slices used in salads. In America, we enjoy dried ginger in cake and biscuit recipes, in ginger snaps, ginger tea and gingerbread. Feeling ginger-ly, check out some tasty ways to enjoy ginger this fall with these recipes.

As I look outside my window, I see the beginning signs of fall, just a pane of glass between us, the leaves wave to me as the wind whirls them back and forth on the branches, as if to say, “Hello”. I love the fall season-football games, back to school (and new back to school outfits), chilly nights, and the fall colors-all put me in the autumn mood. When I think of fall, my thoughts wander to the visions of candy corns dancing in my head, when suddenly–crack, my thoughts are interrupted, as a wind blown tree branch bangs against the side of my house–bringing me back to present moment. It’s no secret that I love Halloween time. It’s like a “hall pass” to eat mini candies and sweets, to your heart’s content-forat least for one 24-hour period-while wearing a silly costume.

While surfing the web for kitchen creation inspiration, I came across some pretty satisfyingly scary entrees. Perfect for classroom parties, Halloween gatherings, or mealtime fun!

Apple a Day

When I think of fall meals, I think of the colors, aromas and seasonal ingredients. This Cheddar with Sauteed Apples side dish from Recipe.com would pair perfectly with chicken or beef. It’s served on a kid-familiar cracker and it offers up an extra 5 grams of protein to your meal and is lick-your-lips delish.

Smile for Me

As a mother to three boys, I sometimes find it tricky to get them to eat their veggies. Well, not any more, thanks to the Goblin Grins found at Family Fun, my sons have been munching veggies, ever since their first bite. This is a perfect idea for classroom parties-the other moms will love your clever nutrition.

Hugs for Mummy

When I think of Halloween, I think of mummies. I can still remember the old time monster movies I’d watch on Friday nights with my parents and siblings. I’d get so scared, especially of the mummy. These little Hot Dog Mummies from Family Fun are the perfect “scare” to get your kiddos munching. To make this even healthier, I’ve substituted and used the chemical-free, ready-to-use crescent rolls from Immaculate Baking Company-same great taste, less chemicals and preservatives.

Since we’re on the subject of mummies, these mini Pizza Mummies found at Family Fun are so darn cute, you’ll end up eating them all yourself. I use the English Muffins from Rudi’s Organic Bakery, to avoid any chemicals or preservatives.

Scary Strawberries

You’ve got to love a treat that’s loaded with Vitamin C. These cute little Stawberry Halloween Ghosts from Taste of Home, really hit the spot. They’re so inviting and festive, you may even want to use them for your mom’s get-together party–you’ll be a howling success.

Finger Fun

Next time you make some pasta, remember to serve the breadsticks, the Witches Hairy Breadsticks, that is. These creepy fingers look so real, your kids will be amazed–and they’re tasty, too.

Happy Halloween.

Go for healthy. Try granola-topped yogurt, celery or carrots, whole-grain toast or whole grain crackers, apples or oranges. Better yet, try a whole grain (high fiber) cereal bar from Kashi. I’ve found their ingredient list to be very clean and free from chemicals and preservatives.

Designate a snacking zone in your home to avoid countless calorie build up because of mindless munching in front of the TV or computer.

Make it quick. If you need to snack on the go, think beyond a bag of potato chips. Bring a handful of almonds, sunflower seeds or walnuts or even string cheese, yogurt sticks, cereal bars or other drip-free items to keep your car crumb free.

Don’t be fooled by labeling gimmicks. Foods marketed as low-fat or fat-free can still be high in calories. Likewise, foods touted as cholesterol-free can still be high in fat, saturated fat and sugar. Check nutrition labels to find out the whole story.

Go for the grain. Whole-grain snacks – such as whole grain pretzels or tortillas and low-sugar, whole-grain cereals – can give you energy with some staying power.

Out of sight, out of mind. If the cookie jar is full, you’ll probably clamor for cookies. But if there aren’t any cookies in the house, fresh fruit or raw veggies may seem more appealing.

Think outside the box and try something new, such as fresh pineapple, cranberries, red or yellow peppers, or roasted soy nuts. Slice a whole-wheat pita and enjoy with hummus.

Revisit breakfast. Many breakfast foods – such as low-sugar, whole-grain cereals and whole-grain toast make great afternoon snacks.

Use the freezer. When bananas have gotten black and soggy, simply peel and place in a freezer bag. Frozen bananas and berries mixed with apple juice and ground up flax makes a super mid-day snack.

Sweeten it up. Healthy snacks don’t need to be bland. To satisfy your sweet tooth, try frozen yogurt or frozen fruit bars with agave nectar.

Remember your leftovers. A small serving of last night’s casserole might make a great snack.

Drinks count too. Drink plenty of water between meals. Liven it up with a squirt of lemon, cranberry or other fruit juice.

This recipe is one of my all-time favorites from growing up. After a busy day picking (fiber-rich) apples, my mom would make this hearty and delicious baked chicken recipe, so naturally, it found a spot in my new book, Real Moms Love to Eat: How to Conduct a Love Affair with Food, Lose Weight and Look Fabulous (New American Library-Penguin Books, January, 2012). Now you can enjoy it too, reaping the nutritional benefits of the apples and the high quality protein in the chicken!

Baked Chicken with Honey and Apples

Serves 6.

Ingredients

• 6 organic or pasture-raised boneless, skinless chicken breast halves

• 1 tablespoon olive oil
• ½ sweet onion, sliced (like Vidalia)
• 2 organic Granny Smith apples, cored and sliced

• 1 tablespoon olive oil, divided

• 1½ cups organic apple juice

• 2 tablespoons honey

• 1 teaspoon salt

Directions

• Preheat the oven to 350ºF. Put the chicken in a shallow baking pan.
• Heat half the olive oil in a large, deep skillet over medium heat. Add the onions and cook, stirring occasionally, until tender, about 4 minutes. Add the apples and cook for about a minute. Pour over the chicken.
• Warm the remaining olive oil in the same pan over medium heat. Stir in the apple juice, honey, and salt. Cook, scraping the bottom of the pan, for 2 minutes. Pour over the apples.
• Bake until bubbly and the chicken is no longer pink in the center, about 45 minutes. Serve with any sauce remaining in the baking pan.
 


Take a peek at the food pyramid found on the Oldways.org site, and note – red wine is definitely there! Speaking of red wine, check out this tasty Salade Niçoise Recipe for your Labor Day Picnic, which would pair beautifully with a nice juicy glass of red wine!

Salade Niçoise Recipe
Makes 4 servings

Ingredients:
1/2 pound potatoes
1/2 pound fresh green beans
4 Tb. extra-virgin olive oil
2 Tb. vinegar
1/2 tsp. mustard
1 tsp. minced garlic
1/4 large onion, sliced very thin
1 can (5-6 oz) chunk light tuna, drained
4 hard boiled eggs, quartered
2 large tomatoes, quartered

Directions:
Scrub the potatoes and cut into bite-size pieces. Trim the ends off the beans. Bring two saucepans of water to a boil and cook the potatoes and beans until fork-tender but not mushy, approximately 10 minutes for the potatoes and 3 minutes for the beans. Drain immediately. Or, steam each until tender.

In a large bowl, combine the olive oil with the vinegar, mustard and garlic, and whisk to make the dressing. Add the onion, potatoes, beans, and tuna to the bowl and toss gently with the dressing.

Arrange the vegetables and tuna on a platter and garnish with the egg and tomato quarters.

* Option: Drain and rinse 1 can of white beans (cannellini, Great Northern, navy, etc.) and toss with the salad in step 3. This adds about 20¢ per serving to the cost.