How to make Rice Burger

California Avocado Toast Three Ways Recipe | California Avocado Commission

California Avocado Toast Three Ways Recipe | California Avocado Commission

Ingredients

1 slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
½ ripe, Fresh California Avocado, peeled, seeded and mashed
1 egg – Optional
2 slices heirloom or beefsteak tomato – Optional
2 slices cooked bacon (try maple bacon, peppercorn bacon, turkey bacon or veggie bacon) – Optional
Fresh cracked pepper – Optional
Sea salt to taste – Optional

Instructions

California Avocado Toast with Fried Egg
Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.

California Avocado Toast with Heirloom Tomatoes
Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.
Top with fresh cracked pepper and sea salt to taste.

California Avocado Toast with Bacon
Toast 1 slice bread, spread with 1/2 ripe, Fresh California
Avocado (mashed or sliced) and 2 slices cooked bacon.

Cal-Asian Lettuce Wrap Burger Recipe | California Avocado Commission

Cal-Asian Lettuce Wrap Burger Recipe | California Avocado Commission

Ingredients

1 lb. (90/10 lean to fat ratio) ground beef
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 Tbsp. hoisin sauce
1 tsp. low-sodium soy sauce
8 oz. shiitake mushrooms, stems removed, caps sliced ¼-inch thick
½ tsp. toasted sesame oil
2 Tbsp. extra virgin olive oil, divided
1 ripe, Fresh California Avocado, seeded, peeled, and sliced
½ cup finely julienned or shredded carrots
2 green onions, white and light green part only, thinly sliced
4 large butter lettuce leaves
Sriracha for serving (optional)

Instructions

Combine the beef, garlic, ginger, hoisin sauce, and soy sauce in a bowl and mix well. Form into burger patties about ½” thick. Set aside.
Heat half of the olive oil in a large non-stick skillet over medium high heat. Add mushroom slices and sauté until golden, about 4-5 minutes. Remove from heat and transfer to a small bowl. Toss with the toasted sesame oil.
Heat the remaining olive oil in the pan over medium high heat. Add the burger patties and cook for 3 minutes, then flip and cook for an additional 3-4 minutes for medium-rare. Remove the patties from the pan.
Place each burger patty on a lettuce leaf. Top each with the mushrooms, avocado slices, carrots, green onions, and bean sprouts. Serve with sriracha (optional).

Children: Nutritional Deficiencies

In developing countries children are eating more calories but not always obtaining adequate minerals--iron, zinc, and calcium. A balance meal and eating a wide variety of food is essential in development. Another problem is many cultures encourage children to eat too many sweets like birthday cakes, holiday candies, desserts and other sweets.

Tooth decay is a common disease in children, have too much sugar and too little fibers. The main cause of this is sugary fruit drinks and soda. Are you thinking that it's alright have a few decays because there baby tooth? Well severe decay can cause harm to the permanent teeth beneath the baby tooth, also can cause jaw malformation, chewing difficulties, and speech problems. The teeth are effected by diet and illness which means that the state of kids teeth can alert adults of other health problems.

Kathleen Stassen Berger.  Chapter 8 of "The Developing Person Through the Life Span." 2011.

Get the child into habit of regularly brushing their teeth, drinking less sugary drinks, eating more veggies, wide variety of food and less fried food.

Honey Cloud Pancakes

LINK: http://thingswemake.wordpress.com/2012/02/11/honey-cloud-pancakes/

LIST: one serving
1 large egg and 1 egg white
1/4 cup of warmed milk
1/4 cup of flour (plain or 00 or GF)
1 pinch of salt
2 teaspoons of honey
1 dash of vanilla extract
1 tablespoon of butter
Soft fruits
Honey

HOW TO MAKE:
Heat the oven to 200°C (392°F)
Heat a small 6″ oven proof frying pan
In one bowl whisk one egg white until it is white and peaky
To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk
Gently fold the egg white into the batter with a metal spoon
Melt one tablespoon of butter in the hot pan
Pour the batter in and cook on the hob (stove top) for a few minutes until starting to set at the very edge
Sprinkle some fruit on top
Bake the whole lot in the hot oven for 7 minutes until puffed up and golden
Drizzle with honey

Oatmeal and Soft-Cooked Egg

This looks really pleasing, yummy and simple to make.

LINK: http://everydayfoodblog.marthastewart.com/2012/12/healthy-start-savory-oats.html


List:
1/2 cup quick-cooking rolled oats
Coarse salt and ground pepper
Nonstick cooking spray
1 large egg
2 tablespoons shredded sharp cheddar
1 tablespoon thinly sliced spring onions

Directions:
In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.

Quinoa Salad Recipe

I made this in Agrace kitchen. Never had red quinoa before. Has a unique texture. I didn't really like the taste because I don't like basil very much so I think it tasted weird. I'm not sure if herb dressing was a vinaigrette because I couldn't taste the sourness. So I think it was just plain oil blend with herbs. Don't know, got to test it out. Well if it were me I would add olive oil.

Need:
drained, cooked red quinoa
chopped fresh cilantro - want the stem to be chopped smaller than the leaves part
chopped fresh basil leaves
Fresh Herb Vinaigrette - makes the quinoa moist and not dry
salt - add to your taste

mix together.

Yogurt fruit dip

http://www.iheartnaptime.net/key-lime-yogurt-fruit-dip/


Ingredients:
18 oz container Cool Whip
26 oz containers of Key Lime Yoplait Yogurt (or your favorite flavor)

Instructions:
Combine the yogurt and cool whip in a large bowl. Serve with fresh fruit. Store in the refrigerator. Enjoy!