One of my fondest childhood memories was making ice pops.  It was super easy and not a big deal at all but on hot summer days there’s no better refreshment than a juice ice pop.  Not only are they delicious but they are so much better for you than those unnaturally neon ice pops that come in plastic tube wrappers.

Making juice pops is a fun way to get kids in the kitchen and give them a healthy snack.  All you need is an ice pop mold and juice, or even homemade lemonade.  If you want to get crazy you can make a rainbow ice pop using more than one juice.  The key to making rainbow pops is to go layer by layer.  Pour in the first layer, let it freeze and then pour the next layer and freeze.  Repeat until the mold is full.  For my rainbow pops I used pomegranate juice, tangerine juice and pineapple juice.  Enjoy!

While the rest of the country is having a heat wave, if you are in San Francisco in the summer you better pack a sweater – or two. To be fair, this photo was taken about a month ago but it was still definitely summer when we took it. I’ve lived in the Bay Area for nine years and I still don’t understand the crazy weather pattern we have going on here. Suffice it to say, I just know that in the summer in SF, it feels more like fall. Save your shorts and tanks for southern California if you’re visiting the Bay pack those layers! On the day the photo was taken the family went to the Ferry Terminal for the Farmer’s Market and yummy breakfast: Blue Bottle Coffee and chilaquiles.

On the Tiny Dancer:
Top: Benetton Baby Ombre Sweater
Bottom: babygap jeans
Shoes: Tiny Toms

On Mama:
Top: Uniqlo Navy Cardigan
Bottom: Banana Republic Jeans
Shoes: Bensimon
Nails: Chanel Mimosa
Bracelet: Cubannie Links

Earlier this month I took a few days off, the family headed to Southern California and we took the Tiny Dancer to Disneyland. I’ve read a bunch of posts lately about parents who hate Disneyland. I don’t understand what planet those people are from. Ali and I would take annual trips to Disneyland BEFORE we had the Tiny Dancer so when she came along it was only a matter of time before we took her to experience the happiest place on Earth. Needless to say it was the best-trip-ever. The highlight of our day at Disneyland was the parade – the Tiny Dancer LOVED it. I’m also happy to say that the Tiny Dancer loved the “It’s A Small World” ride – the apple does not fall far from the tree. Check out some of our highlights – I had a bit of fun on iMovie putting together a short film of our trip.

If you’re thinking of taking a trip to Disneyland check out my tips for tips for a great day at Disneyland with young children.

Images: OHW2007

Clockwise from left to right: Tropical Hello Kitty, Classic Minnie Mouse, Yo Gabba Gabba, Classic Hello Kitty

One of my favorite things about summer is going to the pool or the beach.  Whether you like the surf and sand or the predictability of concrete and chlorine, you’ll need a towel to dry off.  Instead of looking at towels as something that is solely useful, I like to think of them as accessories.  Here are my favorite beach towels for little girls (there are a few I wouldn’t mind for myself – I’m looking at you Hello Kitty!).

Clockwise from left to right: Pottery Barn Kids Mermaid Beach Wrap, Stephen Joseph Crab Beach Wrap, Multi Color Hearts, Polka Dots

I make a ton of soups at the restaurant I work at (@spoonfednyc). Tons. I think if someone was gonna do a “How Many Soups Do You Make A Year” Contest, I’d win. Big time. (I wouldn’t climb up on stage and get arrested if I wasn’t allowed to compete or anything…) I exhaust myself when I picture all the soups I concoct. Don’t get me wrong, I’m really good at it. However, let’s face it, IT’S HOT OUT. Who wants to eat hot, steamy soup now??? I gave you a soup last time to celebrate the Season O’ Corn, i.e. Summer. But, really, I was saving this one for you. It’s COLD. Brrr. Break out the Cuisinart (or blender). Time for a workout, Handy Kitchen Appliances!

REFRESHMENT IN A BOWL

aka. Zucchini, Cucumber, & Avocado Cold Sopa

• 2 zucchini, large dice
• 2 cucumber, large dice
• 2 jalapeño, diced, no seeds (unless you want it to be spicy)
• 1/2 chopped onion
• 1/4 c each of cilantro, basil, mint, parsley
• 1/4 c of rice wine vinegar (use white wine if you don’t have this)
• juice & zest of 2 limes
• 2 avocado, scooped out with a spoon
• 2 cans of coconut
• s&p
• water

Put all top 6 ingredients in your Cuisinart or food processor. You will probably need to do 2 batches. Purée. Place in a large mixing bowl. Purée lime juice, zest & avocado separately. Pour into the large mixing bowl mixture. Add coconut milk. Mix thoroughly w/ a whisk. Slowly add water and mix. Season with salt & pepper. Depending on if you want your soup thin or thick…add more or less water. Chill for an hour or more. The longer you chill, the more the flavors will come together. Garnish w/ EVOO, crushed tortilla strips, or chives. (This is yogurt in the pic. It’s amazing vegan, though!)

I have brought cold soups to the beach in a thermos. The hours of sun and sand really wear on your cohorts. This makes them love you even more.

p.s. I had a farmer last week tell me that the Watermelon Gazpacho I made was the “Best Gazpacho He’s Ever Had In His Life”. This guy is not especially vociferous. Or social. He’s a farmer. I feel so special! Follow us at @skimkim!

It summer. It’s time for corn!!! A few markets have popped up with fresh local corn and of course, I’m gobbling it up. I make all the soups at my restaurant and it’s like a spiritual thing for me. Here is a really yummy corn recipe that I came up with and I’m telling you, use this seasonal fresh stuff. It will make it so much better!!!

Summer Corn Soup

• 3 cups whole milk
• 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 large carrot, peeled, thinly sliced
• 1 celery stalk, thinly sliced
• 1 garlic clove, pressed
• 2 cups water
• 2 large fresh thyme sprigs
• 1 bay leaf
• 1 tsp Old Bay
• Ground white pepper

The season of sweet, delectable berry goodness is upon us! The markets are overflowing with beautiful little strawberries here in NYC. Yes, they are little because they aren’t hopped up on antibiotics and pesticides and crazy unnatural chemicals. This is my favorite summertime dessert to make both for friends and clients. It’s ridiculously easy and versatile. Make a pie or baby bites like I do. Instead of a pie crust, check out your grocer’s freezer section for tiny phyllo cups. I brought these to a friend’s BBQ and decorated them with the kids. So cute and fun!

I make my own whipped cream. All you have to do is take a pint of heavy cream, a dash of sugar (agave or honey are great, too) and vanilla, throw it in a mixer or beat the hell out of it until it forms a medium peak. Done. These gold balls are edible sugar dragees that I picked up from New York Cake on 22nd between 5th & 6th. A baker’s dream in there…Speaking of dreamy, if you’re in NYC Friday, June 11th, come by Fontana’s for a yummy party of Smash N’ Burn Smore’s and awesome tunage. Me and thatkidprolific in the kitchen/on the tables!

Strawberry Pie Bites

• 1 (9 inch) pie crust, baked or 2-3 boxes of small Phyllo Cups
• 1 quart fresh strawberries, sliced in thirds for pie, sixths if bites
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• whipped cream (see directions above)
• piping bag or quart ziploc plastic bag (if you are making the bites and not the pie)

Arrange half of strawberries in baked pastry shell or phyllo cups. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell or cups. Use the piping bag or ziploc bag with corner cut off to fill the phyllo cups. Chill for several hours before serving. Top with whipped cream & cute decorations as your heart desires.

Oh, here’s a pic of the infamous Smash N’ Burn S’mores which will be at the party on Friday. Delish.

Pack it up for a Road Trip!

To me, summertime always meant road trips.   We’d pack up a van with all my fam, luggage, and a cooler and then trek hundreds of miles to Vacationland.  Along the way, we’d stop at random diners, gas stations, and fast food joints.  When we weren’t playing Slug Bug or license plate games, we were stuffing ourselves with chips and soda, which usually led to even more stops at rest areas.  “Are we there yet?” came out of my mouth just as frequently as junk food went in it.  Those were the days…

Now, I have learned to appreciate a road trip.  A long car ride isn’t as glamorous as a hopping on a plane, but in these times, it’s usually more economical.  To save time, money, and your health, choose wisely what you pack into your mouth during your trip and you’ll be thankful you hit the road instead of the clouds.

To prevent lunch stops and snacking at a gas station, a treasure chest of goodies will keep you well satisfied during your ride.  Before you leave, stop at a grocery store or farmers market to fill your cooler up.  Pack it with ice, water, and easy-to-eat foods and fruits.  Pre-cut watermelon in plastic containers and other summer fruits like blueberries and strawberries could be a refreshing treat during the trip.  Ready-made whole wheat sandwiches or wraps, baby carrots and celery, or even cheese cubes could fulfill your hunger as well.  Keep the cooler nearby so that the passengers can access it without having to stop and get out of the car.

If you have the munchies for something crunchy, keep healthy snack foods in plastic containers or baggies.  Trail mix would make a great snack and give a boost of energy for a long ride. All that crunch will get you thirsty, so make sure to keep yourself hydrated, especially if you’re traveling through somewhere hot.  Drink water and avoid sodas, not only because it’s healthier and it’s still a soda-free summer, but because a water spill won’t be as bad as a sticky soda mess.

For times when time isn’t an issue, take rest stops frequently and make sure to stretch your body and move.  You can plan your trip around a more scenic route and stop for a picnic on the beach or in the forest.  Traveling through the country roads will surely pave the way to fruit stands with fresh, delicious delights that you’ll be sure to enjoy for the rest of your trip.  And, it doesn’t hurt to stop at an unknown joint to try something new.  You’ll most likely see a McDonald’s every hundred miles or so, but expand your palette and ask the folks at the gas station for a good restaurant in town.  Make sure to choose something for the menu that will agree with your stomach so that you won’t have to make another restroom break down the road.  You just might encounter a new favorite spot that you’ll want to stop at on the way back.

Where ever the road takes you this summer, just remember that the best route to take is the healthy route.  Happy trails to you!

Have a Cornucopia of Corn This Summer!

Everyday, you could be eating corn and not even know it. Chances are, if you purchase a processed product from the market aisles, or even make a trip to the fast food joint, then you’re buying corn. I’m not just talking about the cereals or popcorn; anything from ketchup to soda to even fresh ground beef used to be corn at one point. How does corn appear in all of those products?

Corn is a highly subsidized crop in the U.S., meaning that corn farmers get government money for growing the crop. This keeps the prices low- low enough for large corporations to use corn in many of their products, making most of the corn to be used for processing, not for eating fresh. Corn sweeteners, like high fructose corn syrup, are used in many products, which many believe causes an unhealthy effect on consumers. Sodas, sweetened cereals, and even pasta sauces might contain this cheap sugar substitute. Since there is such an abundance of corn in this country, much of it is used to feed cattle and other livestock. Cows are by nature a grass-eating animal, but because of the cheap price of corn, cows are now mostly grain-fed. So, yes, even the meat you eat was corn at one point.

But the best way to enjoy corn is to know that you’re eating it so you can really enjoy it. It tastes good and is good for you, so just eat it! Corn is so versatile because it can either be eaten as a vegetable or like a grain.And, you can eat it at any time of day during any meal.

Try these for taste:

Breakfast:

• Corn cereals
• Grits
• Pozole

Lunch:

• Corn Salad
• Corn Tortilla Tacos
• Grilled corn
• Corn fritters
• Corn chowder

Dinner:

• Tamales
• Polenta-crust pizza
• Pupusas
• Corn Bread
• Creamed corn

Desert:

• Corn pudding

Drink:

• Atole or champurrado
• Chicha and chicha morado

Snacks:

• Blue corn chips
• Popcorn

Despite all of the many ways to enjoy corn, one of the best ways is corn on the cob. It doesn’t get simpler than that. Sweet corn is a popular variety to enjoy because it tastes great by itself! Especially during the summer months, when corn is in season, you’ll find the cheapest and tastiest varieties. Throw a few ears on the grill and or boil in a pot, husks and all, after 15 minutes or so, you’ll have warm and juicy corn. The only processing you’ll need is to peel the husk. But if you do like a little bit of flavor, try light seasonings like little bit of salt and pepper, lime, or chili powder.

Corn isn’t just a tasty bite to eat because it’s quite healthy for you too. Corn contains antioxidants to help fight cancer and disease and it can help your heart stay healthy with folate. The healthiest way to enjoy it is to eat it fresh or quickly cooked, because after factory processing some vitamins and minerals get lost. And you can’t forget that corn is a whole grain, giving you a good dose of fiber, protein, and carbohydrates with every crunch.

Take advantage of this time of year and eat sweet, fresh corn as much as possible. Make it a point to bring corn to a picnic BBQ. Have a weekly grill night. Use leftovers in a salad or soup. Once you’ve had enough, keep some in the freezer to pop out for those cold fall nights when all you can do is reminisce about summer days and the juicy kernels of corn.

For more on corn, check out the documentary, King Corn.



M.I.S.S. Healthy Bites: The Smashing Watermelon

As a kid, I remember watching Gallagher during his stand-up comedy specials. I could care less what he said (well, I was a kid), as the most memorable part of his act, aside from his outfit, was his grand finale. He would raise a giant sledge hammer and smash a watermelon into smithereens. The audience, covered in plastic, mouths wide open in excitement, would try to duck and dodge the flying melon pieces. And each time he smashed a watermelon, I couldn’t help but think why would anyone want to waste a watermelon!? This fruit deserves so much more than that.

Watermelons are the perfect summertime fruit. Not only are they bright and colorful, they are also sweet and refreshing. That’s because watermelons are almost all water….and vitamins, of course. You can get a good dose of vitamin A, to help your eyes, and vitamin C for immunity. Plus watermelons have the most lycopene than any other fresh fruit or vegetable. This antioxidant is found in red fruits and vegetables and can prevent illness and disease. If that’s not enough, watermelons contain amino acids that benefit heart health.