Good Morning Body Walkers!
Recently I participated in an Office of Nutrition Education (O.N.E.) Retreat. While there, I was introduced to a great magazine.
ChopChop is a quarterly magazine published in both Spanish and English. Winner of the prestigious 2013 James Beard Foundation Award for Publication of the Year, ChopChop is filled with nutritious, great-tasting, ethnically diverse, and inexpensive recipes. It also has fun food facts, games and puzzles, and interviews with healthy heroes ranging from kid chefs to professional athletes to the White House Chefs.
Fifty percent of all U.S. practicing pediatricians request ChopChop and “prescribe” it during well-child visits. ChopChop is distributed through children’s hospitals, health centers, public schools, afterschool programs, Indian reservations, and community organizations. ChopChop is also available at newsstands and by subscription.
One of my favorite parts of the current issue is their Collard Roll-Ups. I love this recipe because so many Mississippians are already familiar with collards. This recipe gives them an entirely new way to eat them. The recipe has full directions, but not just the basics we may be used to, but FULL directions. For example, in the ingredients list, it calls for 2 pinches of salt, then it defines what a ‘pinch’ is! After calling for 1/4 cup of toasted pecans, cashews, walnuts, or pumpkin seeds, it tells you how to toast them! On the page with the full color picture of the roll ups (so you know exactly what they should look like) there is a box of tips. In the listed tips, it suggests you ‘PREPARE your ingredients, which means you may have to do something before you get started with the instructions.’
How cool is that? I love that this recipe (and really the whole magazine) is VERY child or novice friendly. When you have been cooking for years, you don’t think about these very, very basic first steps. This magazine goes from the point that you are learning everything for the first time and it holds your hand all the way. This is perfect for first time cooks.
There are 11 recipes in this issue, plus other content. I just want to tell you about one more recipe I particularly liked. They have a no cook recipe for Stuffed Cherry Tomatoes. This recipe is great for a lot of reasons. Cherry tomatoes are easy to find right now, either at the grocery story, or at Farmer’s Markets. This recipe builds off two others in the magazine, Summery Tuna Salad and Any-Herb Pesto. I like this because it shows kids how to branch out when they cook. Almost anything you make can be eaten in a variety of ways. This recipe also offers variety within itself. At the very top, it says that if you don’t like tomatoes, then use cucumbers or celery sticks instead. Kids love choice and this magazine shows them great food can be made and enjoyed in a way they will like it.
What else do I love about this magazine? It is full of pictures of real kids making the recipes (and eating the food!), there is a section on physical activity, there is an interview with real kids who decided to sell healthy lunches instead of plain lemonade for the summer, there are quizzes and puzzles, and there are definitions so you know what the cooking terms mean.
I think this magazine is a great resource for anyone who takes care of kids. If you are a parent, grandparent, daycare worker, or other guardian of kids, this is a great place to get meal ideas, and to encourage kids to start helping with meal planning, by deciding on meals they can actually cook.