Friday, September 12, 2014

Happy Birthday Food Revolution Ambassadors!

It’s hard to believe but the Food Revolution Ambassadors are celebrating their 2nd birthday. I remember two years ago when I was asked to be an ambassador and I’ve loved getting to know my fellow ambassadors from all over the world. We keep in touch in our group on Facebook, have google hangouts and follow each others cooking adventures on Twitter and Instagram. It is a great group of humans and I’m so lucky to be a part of it. A huge thank you on this anniversary to Jamie Oliver and his amazing staff who keep us up and running and inspire us too!
Happy Birthday JOFR Ambassadors!

And now…on to the September Monthly Challenges! Here are the challenges I’ll be working on this month. Don’t forget to follow me on Facebook and Twitter and let me know if you’re trying any of these out as well. I’d love to hear from you!

September Monthly Challenges
1). Celebrate! Wish the awesome Food Revolution ambassadors a happy 2nd birthday and do some celebratory cooking. 
2). Speciality diets. Whether it is vegetarian, diary-free, gluten-free or vegan, share recipes and photos of your go-to special diet recipes.

3). Back-to-school! This year as US schools head back they are improving the snacks and beverages sold through the #smartsnacks rule. Find out what changes have been made at your local schools.

Monday, September 1, 2014

Cook More.

The end of August snuck up on me and I didn’t get my last post up yesterday but I couldn’t let such an important challenge sneak by so here it is…

August Challenge #3 Share with us your top tip for food education. What one skill or piece of advice would you teach to/share with others?

I love this challenge. When I started cooking my way through Jamie Oliver’s Food Revolution Cookbook four years ago, I had no idea how to cook. Fast forward four years later and I’ve cooked my way through the book, had a pretty successful blog, taught cooking classes, written articles for Jamie’s website and the Food Revolution Ambassadors are about to celebrate their second anniversary. My favorite and probably the most unexpected part of my journey though has been the emails and comments from family, friends and strangers who have been inspired by what I did. The most common thing I hear is “I’m JUST like you were and I don’t know where to start!” 

What I always tell them is that you don’t need to do something crazy like I did. My idea actually started very simply with a New Year’s Resolution to “Cook More.” That’s it. Just decide you are going to cook more. Get your family involved. Don’t be scared. Just jump in there and do it. If you’ve read my blog from the start you will know that things did not always go smoothly in the kitchen when I was learning to cook. Give yourself permission to laugh and have fun. As long as you don’t burn the house down (I’ve had a few fires during my Food Revolution) it will all be okay. Once you’ve decided to “Cook More” you can add a bit at a time. Try a new recipe a week. Go to the Farmer’s Market. Get your kids in there to help you in the kitchen. It will come. Just laugh, have fun and cook more.

Friday, August 22, 2014

Last Day of Summer Frozen Yogurt Pops

It is the last day of summer vacation for my kids. The summer flew by. To mark the occasion we made Jamie’s Frozen Yogurt Pops today, August Challenge #2. 

Jamie’s Recipe:
2 small ripe bananas
6 ounces frozen strawberries or 1 cup frozen blueberries
2 cups non-fat plain yogurt
2 tablespoons honey
Blend together in a food processor or blender. Use any ice pop molds or even paper cups and popsicle sticks and freeze. 

I knew that being a kitchen gadget queen would come in handy eventually! We made them in our blender and then put them in the zoku ice pop maker. My sister gave it to my daughter for her birthday a few years ago. It’s a cool, creative and fun gift for any young chefs with a birthday around the corner. 

Feel free to play around with the recipe and make it your own. Here’s what we did:

1 medium ripe banana
6 oz. frozen mixed “Berry Medley” (strawberries, blackberries, raspberries and blueberries)
2 cups non-fat plain yogurt
2 Tablespoons honey

They looked pretty and were super yummy too!