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My 9-year-old refused birthday cake and what it taught me about healthy eating for all of usIt is rare that I have a moment in parenting when I think: “Wow! Something is really going right here!” But recently I had a couple of those treasured moments and I wanted to share them with you along with some thoughts about why they happened.My kid refused birthday cake. On Sunday afternoon, my 9-year-old went to a birthday party. He had an amazing time and came back glowing from all the fun he had. Then, at dinner, he said, “I didn’t have birthday cake at the party, so can I have dessert?” I looked to my husband, who had picked him up from the party, and he confirmed that it was true. I was stunned. I mean, a kid saying no to birthday cake?! I asked him why and he said, “I wanted to save my treat for something I really wanted.”My vegetable-resistant kid ate three helpings of salad. Recently I made a new pasta dish for dinner. I prepared it with my...

This dish is great for a hearty family dinner or a casual gathering. You can easily expand it to feed an army. Thanks to Scramble member Sarah Burke for the recipe! Check out Jessica making it on Facebook Live here.Italian Sausage Linguine with Grated Carrot2 Tbsp. extra virgin olive oil 1/2 yellow onion, diced 8-12 oz. sweet or spicy Italian-style chicken or meatless sausage (use wheat/gluten-free, if needed), diced into 1/2-inch pieces, or use mushrooms 16 oz. whole wheat or regular linguine (use wheat/gluten-free, if needed) 2 carrots, grated, or 1 1/2 cups pre-shredded carrots 1 tsp. dried oregano, or use fresh 28 oz. whole tomatoes with their liquid, or use 6 - 8 fresh tomatoes, diced 1 Tbsp. sugar 1/4 cup grated Parmesan cheese, for serving (optional) In a large skillet, heat the oil over medium heat and sauté the onions and sausage for 3 – 5 minutes, until the onions are translucent and the sausage is starting to brown. Meanwhile, cook the pasta...

Are you frustrated with the way meals are going in your house? Too much takeout or cereal for dinner? Eating the same things over and over? Family complaining about what you make? Then maybe it’s time to turn things around with meal planning! There are so many reasons to meal plan, from saving time and money to making healthier choices (you are more likely to stick to dietary goals if you plan your meals) to less panic and tension as dinnertime approaches. But getting over the hump and actually doing it is a big struggle for a lot of people. Over the years I have found some ways to help to make meal planning less intimidating and more doable that I want to share with you.1. Keep It SimpleThere are all sorts of meal planning approaches out there from the classic weekly plan to two-week rotations, to even monthly systems. In my experience, the longer-term plans can be daunting, while weekly plans are more accessible. If you want some more structure you can try a...

Granola is one of my favorite go-to breakfasts because it is quick, easy, and infinitely variable. I like to eat it with a lot of cut up fruit (half a big apple, a whole peach, half a mango, or berries fresh or quickly defrosted from the freezer), a big dollop of plain yogurt, and a sprinkling (probably about 2 Tbsp.) of granola for crunch. My kids like it with cut up fruit and milk. This 7-Minute Granola recipe has been a life saver for those moments when I just don't have time to wait for a batch to bake. Check out Jessica making the granola on Facebook.7-Minute GranolaCook + Prep Time: 7 minutes 6 Servings Ingredients 3 Tbsp. unsalted butter 1 cup rolled oats (use gluten free, if needed) 1/4 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. cardamom (or use more cinnamon) 1/2 cup pecans or walnuts, chopped 3 Tbsp. maple syrup 1/2 cup dried currants or dried cranberries Melt the butter in a large skillet on a medium-high heat. Add the oats, salt, cinnamon, and...

 My summer dinner recipes tend to use what is freshest at the markets. I was daydreaming about this Watermelon Caprese Salad all day once I spotted the watermelon and marinated mozzarella while I was making lunch. Scramble recipe tester Jen Grosman says, “It tastes like summer.” Add some grilled shrimp or chicken for a heartier meal. Watch the video and subscribe to the YouTube channel for weekly cooking videos from Aviva Goldfarb: Watermelon Caprese Salad with ArugulaPrep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes   Makes six servings 4 cups chopped watermelon 1 English cucumber, chopped (2 cups) 1 large tomato, chopped (2 cups) 2 oz. arugula, (4 cups) 1/2 cup fresh mint and/or basil, chopped 8 oz. marinated mozzarella balls, halved 2 Tbsp. extra virgin olive oil, (you can use the oil from the marinated mozzarella) 2 Tbsp. balsamic vinegar In a large serving bowl, combine all of the ingredients. Season with freshly ground pepper and...

15 Ideas for Baked Potato Toppings to Liven Up Plain Baked Potatoes

Liven up your baked potatoes with these simple and fun ideas for toppings for baked potatoes. Plus, how to make baked potatoes in the oven, microwave and slow cooker.  

Watch the video and subscribe to the YouTube channel for more easy healthy recipe ideas for busy people: How to make Baked Potatoes in the Oven, Slow Cooker or Microwave:Pierce the potatoes in several places.To cook in the microwave: Cook the potatoes on high for about 10 minutes, flipping them once, until they are tender when pierced with a knife.  If they are not done after 10 minutes, keep checking every 2 minutes.To bake:  Preheat the oven to 400 degrees. For more flavorful skin, rub the potatoes with olive oil and sprinkle them with salt before baking.  Place the potatoes directly on the oven rack and bake them for 50 - 60 minutes, or until tender when pierced with a knife, turning them once.Slow Cooker Directions:...

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We’ve all had crushes before, right?  How about a food crush?  Michele has got one now.  You’re wondering who Michele is, right?  I’m referring to Michele of Michele’s Granola.  Back in 2006, Michele realized how infatuated she was with the crunchy, golden goodness she was often purchasing.  As a self-taught baker, she started experimenting with making her own granola.  After countless hours and attempts, Michele arrived at the perfect, crunchy bite.  Because so many people have agreed that Michele has got it just right, her idea has grown from a one-woman farmer's market stand to a thriving business. I’ve been a fan of Michele’s Granola since the moment I first tried it several years ago.  (I sprinkle it on my Greek yogurt with cherries every day!)  I love that each batch is made from scratch with GMO-free ingredients, organic whole grain oats and no preservatives.  Additionally, all of the products are dairy, wheat and peanut-free.  And, because...