EatSavvy Blog

I like to dress up ordinary fruit slices with skewers and sprinkles for instant fun. They are great for special occasions or weekend treats and there is something almost universally appealing about fruit that’s been dipped in chocolate. Even my nine year-old (who likes very few fruits), loves these.

My favourite fruits to dip are strawberry halves, bananas, orange segments blackberries and dried fruits (specifically apricots and dates). They are incredibly easy to assemble, and you can customize the look by using a mix of white and dark chocolate with assorted sprinkles. You can even consider adding a few spices to the melted chocolate (like cinnamon) for a unique flavour upgrade.

Like individual fondues on a stick, they are good for adult gatherings too. Pass a tray of the dipped fruit around with after-dinner coffee, or lay a platter out alongside some prepared dessert for a fun end to your meal.

Besides the ones I mentioned, what other fruits would you dip in chocolate?

Chocolate Dipped Fruit Skewers

You’ll Need

• 8 oz semisweet chocolate
• 1 tsp butter
• 10 strawberries, sliced in half
• 6 dried apricots
• 1 banana, peeled and sliced into 3 chunks
• 1 orange, peeled and segmented

Prep and Cook

1. Slice, peel and prepare all the fruit and place it on a tray in the fridge for 3 to 4 minutes to cool while the chocolate is melting (the chocolate will adhere to the fruit better).
2. In a heat-proof bowl set over a pot of boiled water, melt the chocolate and butter, stirring constantly until smooth.
3. Spear the fruit with wooden skewers and dip into chocolate.
4. Place the fruit on a parchment-lined baking sheet to harden.

 

Sometime in the next three or four weeks I’m hoping we’ll be able to load up the car and head out for our annual strawberry picking excursion.

I absolutely love this fruity season, and whether I’m buying mine directly from the farm, at the market or in the store, I always find that as soon as I walk in the door with my bundle of berries, they begin to ripen.

Since they’re so expensive and not in season for very long, I try my best to store and wash them properly in order to maximize their longevity. Here are some tips on what works well for me:

1. Keep berries in a container that has holes or vents (colander or the plastic container they come in at the store). This will allow the air to circulate and ensure the berries stay fresh.
2. If it’s humid in your home or fridge, place your berry container in a loosely closed brown paper bag to protect the fruit. Humidity can cause berries to spoil quickly.
3. Never wash the berries before you are ready to eat them. In order to remove the dirt prior to serving, place the berries in a large bowl of fresh, cold water and gently toss them around to remove the dirt particles.
4. Remove the berries gently by hand and place them on a towel-lined plate or tray and allow them to dry.
5. Be careful with handling the berries so they don’t bruise, and don’t leave them in the water too long or they will get waterlogged.
6. Trim the hulls only prior to serving, cutting as close to the leaves as possible.

Wondering how to use up your berries? Check out these great SavvyMom recipes:
Sweet Summer Berries
Ice Cream with Summer Berry Drizzle 
Fruity Spinach Salad

My kids are not that fond of berries. My 11-year-old is getting better about eating them, but my nine-year-old can only bear to ingest blueberries if they’re pureed into a smoothie that mostly tastes like something else (whose kids are these anyway?).

So imagine my surprise when they liked, and requested more of this new milkshake recipe I came up with. Now, I’m no fool and I recognize that almost anything blended with ice cream is certain to taste great, but I was still surprised by their excitement over these shakes. 

I originally made them for myself, as I adore berries and love them added to any kind of sweet treat. I only offered the kids a taste in an off-handed, “I know you won’t try it…” kind of way because they were there in the kitchen with me. They both said yes, and before I knew it, three strawberry milkshakes were being devoured.

I’m hoping that I won’t have to keep pairing the berries with ice cream in order to get the kids to enjoy them, and that eventually they will love them for what they are on their own. But for now I don’t mind making milkshakes for a treat. I like to get the kids in the kitchen with me for these, as they are so easy to make that the boys can do so with virtually no guidance from me.

I just need to make sure the berries make it into the blender.

Strawberry Milkshakes

You’ll Need

• 1 cup milk
• 2 cups chopped strawberries, hulls removed
• 2 tsp vanilla
• 2 cups vanilla ice cream

Prep and Cook

• Place the milk, strawberries and vanilla in a blender and blend until the berries are pureed.
• Add the ice cream and pulse until the milkshake is thick and the ingredients are well combined.
• Serve immediately.
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As previously mentioned, I almost always try to grill more meat than what’s needed for an average family dinner.  Leftovers make for an excellent lunch, and chicken is probably the most versatile protein of the lot.

I use leftover grilled chicken two or three times a week in our summer lunches.  Uses include, but are not limited to:

• Pasta Salad—Toss sliced and chopped chicken with pasta and fresh veggies
• Pizza—Make a cold pizza by spreading hummus over a pita, then top with chicken cubes and sliced cucumbers.
• Sandwich—Crusty bread, sliced chicken, lettuce and cheese
• Make a platter lunch and add slices of grilled chicken to the plate
• Chicken salad in lettuce cups

Chicken lunches can be packed up for a picnic just as easily as they can be eaten at home.  Just be sure to keep an ice pack, or mason jar filled with ice on hand to keep your meat cool.

Here’s a recipe for chicken wraps that includes this seasons finest peaches. I think you’ll love it.

Grilled Chicken and Peach Lettuce Wraps

You’ll Need:

• 2 cups chopped grilled chicken
• 1 peach, halved, pitted and chopped
• ½ cup dried cranberries
• ½ cup chopped pecans
• 2 Tbsp mayonnaise
• 3 Tbsp olive oil
• 1 tsp Dijon mustard
• 2 Tbsp chopped fresh herbs (tarragon, rosemary or parsley)
• Lettuce (butter or Boston work well)

Prep and Cook:

1. Combine the chicken, peach, cranberries and pecans in a medium bowl and set aside.
2. Stir together and garnish with the chopped herbs.
3. Scoop ¼ cup of the chicken salad onto each lettuce leaf and roll up like a wrap.

Tip:  Whenever you are barbecuing, toss a few pieces of fruit (peaches, pineapple, watermelon) onto the grill as well.  Keep them in the fridge to enjoy later in the week.

Do you use leftover meat for lunches?  What are your favourite grilled meat re-dos?

Summer smoothies have as many flavour combinations as Lady Gaga does new outfits. In other words, the variations are endless.

There are berry-based smoothies made from fresh or frozen seasonal fruits (with banana or without), and possibly even protein enhanced—or maybe not. You can add regular milk, almond milk, soy milk or even coconut milk. Greens, like spinach and kale, can be added, and so can fresh herbs (parsley is great). Smoothies can be yogurt based, juice based, herb infused and/or made with ice.

Smoothies are a great way to help detox your system after long weekend indulgences (ice cream, burgers and beer, I’m talking to you), and they can be dairy-free, sugar-free and full of nothing but powerhouse foods.

I personally am a fan of thin, pure-fruit smoothies in the morning, with slushier concoctions saved for late afternoon snacks. It feels more like a treat rather than a healthy refreshment, and the kids certainly don’t complain.

Does your family enjoy smoothies? What are your favourite summer varieties to make?

Blueberry, Banana, Spinach Smoothie

You’ll Need:

• 1 cup of frozen blueberries
• ½ cup loose spinach leaves
• 1 banana
• ¼ cup plain yogurt
• ¼cup of apple juice

Prep and Cook:

1. Combine all ingredients in a blender, and puree until smooth.

Banana Oat Smoothie

You’ll Need:

• 1 frozen banana, cut into chunks
• ½ cup almond milk
• ½ cup plain yogurt
• ¼cup large flake oats
• 2 Tbsp peanut butter
• 1 Tbsp honey
• 1 Tbsp ground flaxseed

Prep and Cook:

1. Combine all ingredients in a blender, and puree until smooth.

 

The very best thing about this breakfast (besides the fact that it’s delicious and versatile, allowing you to change up the fruit with the season) is the fact that it can be made in advance.

I don’t know about you, but any recipe that can make my mornings flow a little more smoothly is a keeper in my books.

Whenever we have a dinner that calls for a side of baguette, I aim to have extra bread leftover so I can make French toast kebobs. When our dinner is finished, I cut the bread into chunks while I’m cleaning up the kitchen, throw it all into a bowl and cover it with an egg and milk mixture. The kitchen is already a mess, so it really isn’t a big deal to dirty one more bowl.

The bread goes into the fridge where it rests until morning. The next day I heat a skillet on the stove, throw the pieces into a pan and in less than five minutes, breakfast is cooked.

My boys, Ben and Jackson, love anything that comes served on a stick, so I slide the toasts cubes along a bamboo skewer, along with fresh blueberries, and add a small dish of maple syrup for dipping.

French Toast Kebobs

You’ll Need:

• 10” piece of baguette, sliced and cut into 1” chunks
• 1 egg
• 3 Tbsps milk
• 1 tsp sugar
• 1 tsp vanilla
• ½ tsp cinnamon
• Fresh blueberries
• Maple syrup

Prep and Cook:

1. Place the baguette chunks in a medium-sized mixing bowl and set aside.
2. Combine the egg, milk, sugar, vanilla and cinnamon in a small bowl of glass measuring cup and whisk well.
3. Pour the egg mixture over the bread and toss together, making sure each piece of bread is covered in the liquid. Cover and place in the fridge overnight.
4. Melt the butter and oil in a skillet set over medium high heat.
5. Add the bread chunks to the pan, cooking each side until golden brown, about 2 minutes per side.
6. Transfer the bread to a platter and slide the bread onto a bamboo skewer, alternating the pieces with fresh blueberries.
7. Serve with maple syrup.

 

 

Traditionally made from stale bread and garden fresh tomatoes, panzanella is an easy Italian salad. I’ve seen variations made with the addition of crisp cucumbers and colourful peppers, and this year I tried my hand at a slightly sweet version, using honey, fragrant basil and sweet, juicy peaches.

Summer seems like the perfect time of year to forgo the traditional lunch or dinner meal and eat something that’s easier to prepare. With shortened days soon upon us, it’s nice to make the most of simple spreads whenever we can, and this salad fits the bill perfectly.

Greens can be added to the bowl, along with a splash or two of balsamic vinegar for a more savoury dish, but I find the kids like it best when dressed with a dollop of yogurt.

What non-meal summer menus are you serving up these days?

Peachy Panzanella

You’ll Need:

• ½ baguette
• 2 Tbsp olive oil
• 1 tsp kosher salt
• Fresh ground pepper
• 5 peaches, sliced and chopped
• 1 Tbsp honey
• 2–4 basil leaves, roughly chopped

Prep and Cook:

1. Slice the baguette into 2 ” inch rounds and cut each round in half.
2. Heat 1 Tbsp of oil in a skillet set over medium-high heat and add the baguette.
3. Toss to coat with the oil and season with the salt and a few grinds of fresh ground pepper. Cook until both sides of the baguette are golden brown and crispy.
4. While the bread is cooking, place the chopped peaches in a small bowl. Combine the remaining Tbsp of olive oil and honey and drizzle over the peaches. Stir to combine.
5. When the bread is cooked, transfer it to a serving bowl; add the peach mixture and the basil. Toss everything together to combine and serve.

Tip: Can be made up to two hours in advance.

The school year has officially started, and with it comes requests for snack food donations. Whether it’s for preschool nibbles or classroom parties, you’re certain to be called upon to provide some nourishment at some point in the year.

With rainbow-inspired food being all the rage these days, making appearances in cake, doughnuts, Jell-O and popsicles, we would be remiss to exclude fruity treats from this colourful application, especially when no unnatural dyes are required.

The how-to is simple: choose a red, orange, yellow, green and blue fruit. Chop up enough of each for your group: small bite-sized pieces work best. Using a large, wooden cutting board, arrange the fruits into an arc starting with the red fruit first, followed by orange, then yellow, the green and finally the blue. Make clouds with mini marshmallows or dollops of whipped cream, and you’re pretty presentation will easily win the kids over.

Alternatively, you could skewer the fruits in a rainbow pattern, using the same colours and slide one of each onto a bamboo skewer, topping it off with a large marshmallow. Just remember to cut off the sharp end with scissors to make the ends blunt before you take them into the classroom.

What are some of the ways you get creative with your fruit and vegetable platters for classroom parties?

Waldorf Salad is the perfect salad for kids who don’t ‘like’ salad.

I should know because at 9 and 11, my boys still hate to eat their leafy greens. Until now. Once I discovered they were happy to eat an apple-based salad, I started to make my own version of a Waldorf Salad. It’s made of foods they like, such as crisp apples, crunchy walnuts, chopped celery and dried cranberries, and I keep them even happier by lightly coating the salad with a yogurt, lemon and honey dressing.

Now that they happily eat this ‘salad’, I also like to serve it up for an afterschool snack and occasionally even tuck it in the lunchbox as the lemon in the dressing keep the apples from going brown. We’ve even been known to eat this for dinner alongside a grilled chicken breast, of which the leftovers can be chopped up, added to the salad and tucked into a whole grain pita or wrap (read: lunch the next day). For toddlers, chop all of the ingredients finely and the walnuts can be replaced with sunflower seeds if nuts are a concern.

Do your kids have funny salad eating habits? What kind do they like best?

Waldorf Salad

You’ll Need

• 1 large apple, cored and thinly sliced
• 3 celery stalks, washed and cut on the bias
• ¼ cup dried cranberries
• ¼ cup walnut halves
• 2 Tbsp plain yogurt
• 1 tsp honey
• Juice of half a lemon

Prep and Cook

1. Place the apple sliced, celery chunks, dried cranberries and walnuts in a small bowl.
2. Combine the yogurt, honey and lemon juice and whisk well.
3. Drizzle the salad with the dressing and toss to coat.

Good to Know: If the salad isn’t going to be eaten immediately, add the lemon juice to the bowl with the apple, celery, dried cranberries and walnuts and, using your fingers, toss to combine. Mix the yogurt and honey together and dress the salad as per the recipe.