I have been aware of Catherine McCord’s website, Weelicious, for several years, so it was a real pleasure to meet her in person last June at BlogHer Food. Her new book, aptly titled Weelicious: One Family. One Meal. fully embraces her philosophy that kid-friendly food should and can be healthy and delicious. Weelicious is full of recipes and advice for getting your children started on healthy eating habits from their first bite. The book has a wonderful Getting Started section with tips for turning food into an experience your children want to partake in- from being aware of what they’re eating to shopping for and cooking those foods. Then come the recipes- ranging from baby purees to dinners, sides, breakfast and dessert.
Catherine focuses on making meals that the whole family can enjoy rather than catering to a picky palate. Some of her dinner recipes include Veg-Wee Burgers, Mexican Lasagna and Chicken Parmesan Wheels—familiar foods that are easy to prepare with common, healthy ingredients. I love that the recipes are kid-tested and different enough to push their little palates into trying new things without being too foreign. I also love that all of the recipes are easy- nothing too complicated or time consuming here! Most recipes are accompanied by beautiful photography (a must in my opinion) and have serving suggestions. Looking at this book, I can imagine sitting with your little one and picking out a recipe to try from the book, shopping for the ingredients and then cooking it together.
In addition to the book, Catherine’s website is a wonderful resource for parents with meal planning advice and great articles for everything you need to get your children eating well and enjoying it. Weelicious: One Family. One Meal. comes out on September 18th from Harper Collins. The book will retail for $27.50 and is available at an introductory price of about $18 through Amazon and Barnes and Noble. You can keep up with Catherine on her Facebook Page and follow her on Twitter.
Harper Collins has generously given us two copies of Weelicious to share with two lucky readers! In addition to the book, we’ll kick in a 5 lb bag of our Organic Whole Wheat Flour, a common ingredient in Weelicious. To enter, simply visit Catherine’s website and tell us which recipe appeals to you the most in the comments. We’ll pick two winners at random from all who enter by 11:59 pm on Wednesday, September 13th, 2012. Yep, that’s only two days to enter!
Congratulations to Livia B and Sandy N
In the meantime, enjoy these delicious Blueberry-Lemon Whole Wheat Pancakes!
Blueberry-Lemon Whole Wheat Pancakes
One of the benefits of living in Los Angeles is that there’s free fruit everywhere. Here in LA, if a fruit tree is growing on or over public property, you can pick as much as you want. The kids love going for walks in our neighborhood and returning home with a bag full of the oranges and kumquats that grow wild near us. One of our friends has an enormous lemon tree at her house, and she brings dozens over to us weekly, so I’m always trying to think of fun uses for them.
Blueberry pancakes are delicious, but add some lemon and they become something truly fabulous. The lemon adds a unique zip and zing and totally brightens the flavor of pancakes. Now if I could only find a free blueberry bush . . .
- 1-1/3 cups Whole Wheat Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 Tbsp Vegetable or Canola Oil, plus more for cooking
- 1 large Egg
- 1 cup Milk
- 1 Tbsp Honey
- 1 Tbsp fresh Lemon Juice
- 1 tsp Lemon Zest
- 1 cup fresh or frozen unthawed Blueberries
- Maple Syrup, Honey, Butter
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the oil, egg, milk, honey, lemon juice, and lemon zest.
- Whisk the dry ingredients into the wet ingredients until just combined (it’s okay if there are a few lumps).
- Heat a large pan or griddle over medium heat and grease with oil.
- Pour about 1 heaping tablespoon of the pancake batter onto the griddle and top with 2 to 3 blueberries. Repeat to make more pancakes.
- Cook the pancakes for 2 minutes, then flip and cook for 2 minutes more.
- Serve with maple syrup, honey, or butter.
(c) Copyright 2012 Catherine McCord