A Fun and Healthy Kid Creation Recipe to Make with Your Child!

The breakfast fruit wrap recipe listed below is from Combat Fat for Kids Kid Creation section. Older kids can make it by themselves or parents can make it with younger ones! Combat Fat for Kids is the ultimate guide to building a healthy lifestyle for the whole family and fighting childhood obesity. Complete with nutritious recipes and kid-themed exercises, the book has everything you need to get your family fit and establish healthy habits that will last a lifetime.


Breakfast Fruit Wrap


1 tortilla, preferably whole wheat

2 teaspoons all-fruit strawberry preserves

2 tablespoons reduced-fat ricotta cheese

1/2 cup sliced fresh strawberries

2 tablespoons sliced almonds, toasted



On a flat surface, spread strawberry preserves on tortilla. Top with ricotta cheese. Carefully top with sliced fruit and sprinkle with sliced almonds. Starting from one end, roll tightly. Wrap in foil for neater eating.

Note: As an alternative, try replacing the strawberry preserves and strawberries with apricot preserves and sliced fresh or canned, well-drained peaches.


Reprinted with permission from Combat Fat for Kids. ISBN: 978-1-57826-458-2, $9.99 (ebook). ISBN: 978-1-57826-396-7, $15.00 (paperback). New from Hatherleigh Press. Distributed by Random House.

Hydrate Your Skin All Summer with this Rosy Complexion Recipe

Summer is in full bloom. The grass is green, the air is crisp and nature is calling. Take advantage of the beautiful weather and spend some time outdoors and let the sunshine bathing your skin (But please don’t forget to wear your sunscreen!).

Do your skin a favor, and sweat out the toxins in your body while spending time outside in the warmth of the season. Exercising in the fresh air often motivates you to do even more than you typically would do inside at the gym. The sensory experience you get from working out outside plays into that. You hear the birds sing, enjoy the view, fill your lungs with new air, exhale the stale air, and feel your beauty. Nature is quite a motivator. So break a sweat for beauty’s sake!

After a brisk hike in the mountains or an outdoor workout of your choosing, refresh your skin and hydrate with this great, natural beauty recipe.

Rosy Complexion Recipe

Green Tea is an anti-inflammatory with healing properties.  Rose water is derived from the beauty of the rose.  It aids with circulation and digestion, and has value as a toning astringent.

Note: Rose water can be purchased at your local health food store in the body/beauty aisle.


2 Green tea bags

1 cup rose water


Steep green tea and add to rose water in a 1:1 ratio. Place in a mister and use as an astringent on a clean face, before applying moisturizer.


ELIZABETH TENHOUTEN is an accomplished beauty expert and author of Natural Beauty: Homemade Recipes for Radiant Skin & Hair and Cooking Well: Beautiful Skin. She has devoted her career to bringing out the best in women, naturally. Widely known for her all-natural skincare recipes and holistic approach to beauty, TenHouten’s sough-after tips and expert advice regularly appear on television, online, and in national publications such as Health, Natural Health, Working Mother, Natural Solutions, Discovery Channel’s Planet Green, Your Health Connection, Young Hollywood, and US Weekly, to name a few. She has appeared on It’s Your Health TV and the KTLA Morning Show, and has been featured on Beauty Now Radio and Martha Stewart Living Radio, among others. TenHouten is the Editor-in-Chief of Celeb Life Magazine and also serves as Contributing Beauty Expert for DiscoverBeauty.com and ShareCare.com, the health and wellness social media platform created by Dr. Oz in partnership with Harpo Studios and Sony Pictures Television.


A Veggie-Packed Pasta Salad Recipe

Primavera Pasta Salad


1 1/2 tablespoons olive oil

1 1/2 tablespoons butter or margarine

1 1/2 cups broccoli florets

2 cloves garlic, minced

2 tomatoes, seeded and diced

3/4 cup julienne zucchini

1/2 cup julienne carrots

1/4 cup honey

1/4 cup lemon juice

1 1/2 teaspoons grated lemon peel

3/4 teaspoon dried basil, crushed

3/4 teaspoon dried oregano, crushed

6 ounces linguine pasta, cooked

Parmesan cheese, grated

Salt and pepper, to taste



Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles; cool. Sprinkle with Parmesan cheese. Serve at room temperature or chilled.



Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.


Spiced Toasted Almonds


1 tablespoon dried thyme leaves

1 teaspoon kosher or sea salt

1/4 teaspoon red (cayenne) pepper, or to taste

2 teaspoons canola oil

2 cups whole, unblanched almonds

Canola oil spray, as needed



Preheat oven to 400°F. IN large, shallow bowl, combine thyme, salt, pepper, and oil. Set aside.

Place nuts in medium bowl. While tossing with fork, lightly spray with canola oil so all surfaces are coated. Lightly coat baking sheet with canola oil spray. Turn nuts onto sheet and spread evenly across surface. Place baking sheet in center of the oven. Toast until nuts are lightly browned and fragrant, about 8 minutes. Occasionally, shake pan to shift nuts and prevent scorching (be careful not to let nuts get too dark or they’ll taste burned). Remove from oven and immediately add hot nuts to spice mixture. Stir for a few minutes to coat the nuts thoroughly. Taste and adjust the seasonings. Serve warm or at room temperature. Nuts can be sealed and stored for up to two weeks. Reheat in a hot oven.


Reprinted with permission from Combat Fat for Kids. ISBN: 978-1-57826-458-2, $9.99 (ebook). ISBN: 978-1-57826-396-7, $15.00 (paperback). New from Hatherleigh Press. Distributed by Random House.


A Healthy Egg Roll Recipe...Yes, It's Possible!

Love Chinese food but hate the calories? Take a look at this delicious recipe for Egg Rolls, tweaked for those looking for healthier approaches to eating!

Healthy Chinese Egg Rolls


2 teaspoons minced ginger

1 pound ground pork

1 small onion, chopped

1/2 pound fresh mushrooms, sliced

1/2 pound bok choy (Chinese or Napa cabbage), sliced thinly, 1 inch lengthwise

1/2 pound fresh bean sprouts

2 green onions (scallions), chopped

2 teaspoons rice cooking wine

2 teaspoons soy sauce

1/2 teaspoon sugar

1 teaspoon sesame oil

2 teaspoons oyster sauce

1 tablespoon cornstarch

2 tablespoons water

1 package egg roll wrappers (about 25 wrappers)

Oil, for frying

Salt and white pepper, to taste



Heat the wok. Add ginger and ground pork. Brown pork with ginger. Add onion, mushrooms, bok choy, bean sprouts, and green onions to pork mixture. Cook for 2-3 minutes. Add rice wine, soy sauce, pepper, sugar, sesame oil, and oyster sauce. Dissolve cornstarch with water. Mix well. Add it to the pork mixture until it thickens; remove to a bowl and let cool.

Put a heaping tablespoon of filling mixture on each egg roll, moisten the edges with water, and roll into the shape of an egg roll (start rolling from one corner, stop in the middle, fold over the edges, and continue rolling). Add oil in a wok or frying pan and heat to medium. Put egg rolls in until they turn golden brown. Turn and cook other side until golden brown. Put finished egg rolls on paper towel to drain oil.


Reprinted with permission from Cooking Well: Healthy Chinese. ISBN: 978-1-57826-428-5 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.


Try this Fruit and Yogurt Treat for Breakfast or Dessert

Yogurt-Granola Parfait


1 3/4 cups plain or vanilla yogurt

6 tablespoons honey

8 ounces fresh berries (blackberries, blueberries, raspberries and/or strawberries)

2 Cameo apples

2 1/2 cups granola



Stir together the yogurt and 4 tablespoons of the honey in a small bowl. Pick over the berries to remove any stems or leaves and halve or quarter larger berries. Put the berries in a medium bowl. Quarter and core the apples and cut them into 1/4-inch dices. Stir the apples and the remaining 2 tablespoons of honey into the berries. Spoon a few tablespoons of the granola into the bottom of each sundae dish or wine glass. Top the granola with a few tablespoons of yogurt, then add a generous spoonful of the apple-berry mixture. Repeat the layering 1 more time, drizzling any remaining juice from the fruit over the top.


Reprinted with permission from Farmstand Favorites: Apples. ISBN: 978-1-57826-358-5 $5.95 (paperback). From Hatherleigh Press. Distributed by Random House.


Sweet Honey Walnut Shrimp Recipe

Honey Walnut Shrimp


1 tablespoon butter

1 cup whole shelled walnuts

3 tablespoons sugar

3 tablespoons mayonnaise

1 tablespoon honey

2 tablespoons sweetened condensed milk

1/2 teaspoon lemon juice

1 cup flour

1/2 teaspoon salt

1 cup water

2-3 cups good-quality cooking oil, for the wok

1 pound shrimp, shelled and cleaned



Heat the butter in a pan over medium heat until melted. Add the walnuts and stir constantly for one minute. Add 2 tablespoons sugar and continue stirring all these ingredients together for 2 minutes.


Mix together the mayonnaise, honey, sweetened condensed milk, and lemon juice. Set the sauce aside.

Shrimp Batter:

Mix together the flour, remaining teaspoon of sugar, salt, and water. Stir ingredients until smooth.


Heat 2 to 3 cups of cooking oil in a wok. Add shrimp to the batter and, using a fork to pick them out, shake any excess batter off and place into the hot oil. (It is recommended to use 8 to 10 shrimp at a time to avoid overloading the wok.) Cook the shrimp until they become a light golden brown color. Repeat and when each batch is ready, place them on paper towels to soak up the excess oil. Once the shrimp are all cooked, stir them into your sauce and serve.


Reprinted with permission from Farmstand Favorites: Honey. ISBN: 978-1-57826-406-3 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.


Get Soft, Healthy Skin with This Moisturizer Recipe

Shea-Olive Moisturizer

Olive oil is rich in omega-3 fatty acids, which are naturally moisturizing and softening for the skin. Olive oil also has plenty of vitamin E, which is a powerful antioxidant and is effective for soothing dry skin. Shea butter is a wonderful moisturizer and penetrates your skin deeply to restore collagen and elasticity. It’s also packed with vitamins A and E, which are essential for skin health.

In her new book, Natural Beauty, beauty expert Elizabeth TenHouten lays out a philosophy of beauty that encompasses physical, mental and spiritual well-being, an integrated approach that addresses the whole person. Natural Beauty includes a wide variety of all-natural beauty tips and tricks drawing on everyday ingredients with amazing healthful properties. This Shea-Olive Moisturizer is one recipe included in the book:



1 tablespoon extra-virgin olive oil

1 tablespoon shea butter


Preparation and Application:

Mix both ingredients together and massage thoroughly over your hands, including the backs of your hands, which tend to be a drier area. The shea butter will melt into your hands as you apply it.


Reprinted with permission from Natural Beauty: Homemade Recipes for Radiant Skin & Hair. ISBN: 978-1-57826-446-9, $20.00 (hardcover). New from Hatherleigh Press. Distributed by Random House.

Try This Tasty Hummus Recipe

Hummus with Garlic and Lemon


1 can garbanzo beans

1/4 cup vegetable broth

2 cloves garlic

3/4 fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon finely minced fresh herb (such as parsley, basil, or thyme)

salt and pepper to taste



Heat the vegetable broth to medium in a medium-sized, shallow pan. Rinse the garbanzos in a colander and pour into the broth. Heat until broth has evaporated, about 5-8 minutes. Test the beans with a fork for tenderness about halfway through. Once the broth has evaporated they should mash easily. If they’re still hard, heat for a few extra minutes with a few additional tablespoons of broth.

Transfer the beans to a large bowl and mash with a fork until they are the consistency of a thick paste. Add the garlic and fresh herb and slowly add the lemon juice and olive oil. Season to taste. Stir until all ingredients are evenly distributed and the hummus has a coarse yet creamy texture.

Reprinted with permission from Cooking Well: The New Kitchen Garden. ISBN: 978-1-57826-331-8 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Delicious Vegetarian Stuffed Peppers Recipe

Here’s a great healthy anytime recipe for stuffed peppers! Fire up the grill and get cooking!

Stuffed Poblano Chilies


2 teaspoons olive oil

4 poblano chilies

1 medium onion, diced

2 tomatoes, seeded and diced

1 cup cooked black beans

1 cup cooked corn kernels

2 garlic cloves, minced

1 jalapeño, seeded and diced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 teaspoon ground cumin

1 1/4 cups Monterey Jack cheese, shredded

Salt and pepper to taste



Preheat the grill on medium.

Cut and slice the chilies in half. Scrape out the seeds and set aside.

Heat the oil in a saucepan over high heat. Add the onion and sauté 1 minute. Add the tomatoes, black beans, corn, jalapeño, pumpkin seeds, cilantro, cumin, and cook until hot. Divide the mixture among the chile halves and top with the cheese.

Lightly oil the rack of the grill and place the stuffed chilies on the grill. Grill for 15 to 20 minutes or until the cheese is golden brown and the chilies cook through. If they start to burn, move them away from the heat source to finish cooking and then serve immediately.

Makes 4 servings.

Note: You may also cook the chilies in the oven at 375ºF for 15 to 20 minutes.


Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.