TUNE IN TO TODAY’S FAMILY FOOD SUMMIT PODCAST FEATURING
During her interview, Tracy reminds us how important it is to look at the big picture. “How did we do towards our food goals this week”. Rather, than harping over the day-to-day. We also chat about how picky eating can be a power struggle. I love how she and her husband bring the “be your own chef” empowerment to their son during taco night. Here’s a little bit more about Tracy.
- Shutterbean is a space where Tracy creates and celebrates photography and domestic arts. Each week, she features new recipes, snippets of her everyday life, occasional organizing tips, and a few decorating posts. Tracy believes that Life is better with good food. Shutterbean was Voted one of Time Magazine’s 50 Best Websites of 2013 and One of Babble’s Top 100 Food Blogs of 2013.
- She also has a weekly column called High Straightenence on Homefries organizing some aspect of her life with BEFORE & AFTERs.
- She is also a co-host of a hilarious podcast with Joy, Joy the Baker Podcast.
- Some cooking advice from Tracy: “My advice to you is to clean up as you go! The process can’t take a lot out of you!”
Try cooking with coconut!
For today’s challenge, go crazy…Print
Toasted Coconut Popcorn
- Yield: 16 1x
- 1 cup coconut flakes
- 4 tablespoons coconut oil
- 1/2 cup yellow popcorn kernels
- a few pinches sea salt
- Preheat oven to 350F. Spread coconut flakes on a baking sheet. Bake for 4-5 minutes until golden brown. Set aside.
- Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add 3 tablespoons coconut oil and popcorn kernels to the pan. Close the lid and move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove. When popping stops, stir remaining tablespoon coconut oil until well combined. Put half the popcorn in a large bowl. Sprinkle with toasted coconut and sea salt, mix well and top off with the remaining popcorn and coconut. Serve immediately.
- If you’re looking to cut down fat, you can use 1-2 tablespoons of coconut oil when you’re popping the popcorn.
TODAY’S CHALLENGE “TWEETABLES”
Click to Tweet: My son has #pickyeating challenges, but I never want him to feel guilty about what he’s eating. I want him to enjoy food. ~ @shutterbean
Click to Tweet: It’s important for children to feel confident about the decisions they are making in the food they’re eating. @shutterbean #pickyeatingtips
And don’t forget to check out our daily Instagram contest for a chance to win great prizes! Show us how you’re cooking with coconut on Instagram with the tag #pickyeatertips.
Stay updated with The Picky Eater Challenge – daily prizes, resources and tips will be emailed to you!