Nutritional Therapy with Diana Galindo
If you are not happy with the results below please do another search
Fruit on a cookie, so fun to make!The first time my mini-chef M made was rather stressful. She wanted to do it her way. I quickly realized my then-four-year-old has her own creative instinct. It was a sloppy “Easter Egg” but she was so proud of it, and it was delicious. Since then, this has […]
Jumping on St. Patrick’s Day as a great opportunity to make “green food”, this turned into a super fun dinner party for my 7-year old and friends—and their parents. With 10—TEN!—vegetables, it was a meal everyone enjoyed. The “leprechaun” graham cracker houses were so fun for them to make.
This menu was crafted for 50 people. I plan dinner party menus to have food for both omnivores and vegans and challenge myself to put as many plant foods into one meal knowing it will make it colorful, delicious and nutritious. This menu has EIGHTEEN marvelous plant-foods!
Homemade pizza dough is simple and fun to make, the kids love to roll and mush the dough. For sanity’s sake, the dough can be made and rolled out ahead of time.
Here’s some Halloween fun with a “ghost” cheese pizza and a “pumpkin” pepperoni pizza. Round out the fun with Pumpkin Hummus and veggies sticks to start, and whole-wheat sugar “pumpkins” planted in Oreo “dirt”.
What to make for dinner for first grade friends and their parents? Something they will eat and their parents will enjoy too? In a nutritious and delicious way?
Ta-da! Here’s a menu with 12 vegetables and fruits and I’m delighted to say everyone ate – and enjoyed — dinner.
Grapes, snap peas, edamame, avocado, broccoli, tomato, onion, butternut squash, kale, spinach, pear, pumpkin seeds, zucchini oh my!
Fruit wands, and tea sandwiches shaped like crowns filled with cream cheese and raspberry jam. Beautiful bright cupcakes, with beets as the secret ingredient giving cupcakes their lovely color and delicious, nutritious boost . This fairy tale themed play date celebrates a special friendship.
This was an impromptu dinner that came together easily, the colors and flavors meet my delicious and nutritious criteria beautifully. The roasted red bell pepper and almond sauce elevate this meal to gourmet status. Poached pears are a quick dessert, and I used orange juice instead of peach nectar.
Birthdays and special occasions are often celebrated at tea time in my hometown of Cochabamba. The table is beautifully set with linens and porcelain tea cups. My favorite part is to find we are all still at the table, long after the food is gone, chatting and sharing, enjoying each others company in a leisurely way.
As I’ve become more attuned to eating locally, the seasons bring real pleasure to the table. Eating locally sourced produce adds such flavor.
Grilled chicken, a delicious twist on potato salad and sun-ripe blueberries make this summertime dinner a feast.
An impromptu tea for two; preparing it together was as much fun as sitting down to a pretty table to enjoy the savory tea sandwiches, scones bursting with blueberries and a lovely creamy mango sauce over luscious strawberries.