picky eaters

This rich flan with pumpkin, spices and flavored with a touch of bourbon, is an elegant autumn dessert that can easily be made with lactose-free whole milk.

Prep time: 30 minutes

Cooking time: 30 minutes

Serves: 8

Ingredients

CARAMEL
1 cup granulated sugar
2 tablespoons water
CUSTARD
3⁄4 cup granulated sugar
1-1⁄4 cups lactose-free whole milk
1 teaspoon vanilla extract
1 tablespoon bourbon
1 (15-ounce) can pumpkin puree, not pumpkin pie mix
1-1/2 teaspoons cinnamon
1/2 teaspoon ginger, ground
1/4 teaspoon allspice
1/4 teaspoon nutmeg, ground
6 eggs

Preparation

1. Set a rack in the middle of the oven and preheat to 350°. Boil 1 quart of water. Arrange 8 (4 to 6-ounce) greased ramekins in a large baking dish or 2 medium baking dishes.

2. CARAMEL: Combine the sugar and water in a small saucepan. Bring to a boil over medium-high heat, stirring with a fork just until the sugar dissolves, about 3 minutes. Stop stirring to prevent the sugar from crystallizing. Let the sugar continue to cook and gradually caramelize until deep golden brown, about 4 minutes more. Remove from heat and carefully divide the hot caramel between the 8 prepared ramekins to form a layer in the bottom of each. Allow to cool.

3. CUSTARD: Put 6 tablespoons of sugar, plus the milk, vanilla and bourbon into a  1-quart saucepan. Bring just to a boil over medium-high heat, then remove from the heat. In a small mixing bowl, whisk the remaining sugar with the cinnamon, ginger, allspice and nutmeg. In a 3-quart mixing bowl, whisk the eggs just until the yolks are broken and mixed with the whites. Add the sugar mixture and whisk until thoroughly combined with the eggs, then whisk in the pumpkin puree until thoroughly combined. Add the hot milk mixture a little at a time, whisking constantly, until well combined. Skim off any foam from the surface.

4. BAKE: Carefully pour the custard mixture evenly into the ramekins. Pull the oven rack about halfway out of the preheated oven and put the baking dish onto the rack. Pour in hot water from the kettle until it comes halfway up sides of the ramekins. Gently slide the rack back into the oven and close the door. Bake until the flans are set around the edges but still slightly wobbly in the center, about 25 to 30 minutes. Carefully remove the baking dish from the oven and set on a cutting board. Let the flans rest in the water bath for 5 minutes, then remove and transfer to the refrigerator to chill completely, at least 2 hours.

5. SERVE: Let the flans stand at room temperature for about 10 to 15 minutes. Carefully run a sharp knife around edges of each ramekin. Dip the bottoms of each ramekin briefly into a bowl of hot water to warm the caramel slightly. Invert the flans onto dessert plates, tap the bottoms to release, and carefully lift the molds. The caramel should run down the sides and form a pool on the plate.

Image Source: Moovision.com

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

Bread pudding is usually a sweet dish and often served for dessert. But who says you can't mix it up and serve it for breakfast? This savory twist on bread pudding uses salty lean ham, nutty Gruyere cheese, and a little bit of Dijon mustard to balance the two. Next time you're looking for a new breakfast idea or dish to serve at brunch, try this savory bread pudding. We think you'll love it! 

Prep time: 10 minutes

Cooking time: 35 minutes

Serves: 6

Ingredients

6 slices of bread, diced
1/2 cup lean ham, diced
1 cup aged Gruyere cheese, shredded (could also use Swiss)
3 eggs
1 and 1/2 cups Lactaid Reduced Fat 2% milk or Lactaid Whole Milk
1 tsp Dijon mustard
1 tsp salt
1/2 tsp pepper

Preparation

1. Spray or grease an 8x8 baking dish and place half of the cubed bread in the bottom of the dish.

2. Place the diced ham and the cheese on top of the layer of bread.

3. Top with the remaining bread cubes.

4. In a separate bowl, beat the eggs. Stir in the milk, Dijon, salt, and pepper.

5. Pour the milk mixture over the bread, pressing down to let the milk soak into the bread.

6. Bake at 350 for 30-35 minutes or until the top is golden and the the bread pudding is set.

7. Cool 5 minutes before serving.

Image Source: Moovision.com

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

A tasty dish featuring lactose-free milk that's perfect for barbeques.

Prep time: 15 minutes

Cooking time: 40-45 minutes

Serves: 12

Ingredients

36 Baby yukon gold or red potatoes
3 Tbs. olive oil
1-2 tsp. fresh thyme
Kosher salt and freshly ground black pepper
6 slices bacon, cooked until crispy and crumbled
1/3 cup chopped fresh chives
1/3 cup lactose-free sour cream of full-fat yogurt
1/2 cup lactose-free milk
1/2 cup coarsely grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper 

Preparation

Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Season liberally with kosher salt and freshly ground pepper; toss until coated. Roast potatoes until tender, about 30 minutes depending on size. Remove from the oven and let cool.

Carefully hollow out each potato: Begin by slicing off the top; use a small spoon to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then add in the bacon, thyme, chives, lactose-free sour cream, lactose-free milk, Parmigiano-Reggiano, 3/4 teaspoon salt and 1/2 teaspoon pepper.

Fill the hollowed potatoes with potato mixture, forming a mound on the top.

Return the potatoes to the oven and bake until the filling heats through, about 10 to 12 minutes. If you’re barbecuing, try heating the potatoes on the grill for a smoky flavor. Sprinkle with the remaining chives and serve warm.

Image Source: Moovision.com

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

Does the texture of seeds in fruit gross you out? Does the smell of vegetables like broccoli make you upturn your nose? Even with the best intentions to be healthy, you might be a picky eater. Lucky for you, scientists have discovered that you can train taste buds to eat healthier, which can help you lose weight if that is your goal.

Tips to train your taste buds to eat healthier after the break!

Though he races around the country serving up alternatives to fast food as the host of The Great Food Truck Race, Tyler Florence slows things down when it comes to feeding his own kids. The Food Network veteran and father of three — Miles, 14, Hayden, 4, Dorothy, 3 — is making it easier than ever for parents to cook healthy, veggie-rich meals for their kids. I sat down with the chef to discuss his new family cookbook, Start Fresh: Your Child's Jump Start to Lifelong Healthy Eating, and learned a little more about his one family meal concept. Here are some more excerpts from our conversation:

On why he's making children's food his new mission: If you think about most baby foods, at 33 cents a portion — and that’s two different companies making a profit on top of that — you have to wonder, what kind of quality is really in that jar. I’m a dog lover, and our pet food costs more per portion than the jarred [baby] food you find at the grocery store. When we start to piece this whole thing together, we started to realize that there was a market for super-premium baby food.

On avoiding the creation of picky eaters: Dr. Alan Greene writes in my book that if you don’t introduce children to foods by the time they’re 2 or 3, there’s a syndrome to protect themselves from experiences that may harm us. So if you think about that from a primate state, that if your mother hadn’t shown you something to eat by the time you’re 3-4 years old, maybe you shouldn’t eat it . . . they look at it like it will harm them.

On sending kids to bed without dinner: Sure, [we do it] all the time. They’re not going to die. If it gets to a point where you’ve had enough of them throwing the plate on the floor, then you have to remove them from the situation. Because they’re just destroying the experience for everyone else. It's really about knowing in your heart that you’re creating a well-balanced adult, and that you’re not going to create that child that is still eating chicken fingers when they’re 16 years old.

Keep reading to see what Tyler recommends parents keep in their freezers and whether or not he's opening a baby food truck!

Tired of cheese and crackers? Spice up your mid-meal routine with these 10 healthy snacks for kids, all recommended by Circle of Moms members who’ve tried them successfully on their own kids.

1. Hummus with Veggies or Pita Bread

Healthy hummus makes a perfect dunking dip for whole wheat pita wedges and sliced veggies like carrots, cucumbers, bell peppers and broccoli. If your kids don’t like the chickpea spread, experiment with varieties (think lemon, garlic, roasted red pepper) or whip up Sherry D.'s easy white bean hummus recipe for a different taste altogether.

2. Apples and Peanut Butter

Pair high-fiber apples and protein-packed peanut butter (or soynut butter for kids with peanut allergies) for a healthy, satisfying snack. Mary B. suggests adding a dash of honey to the peanut butter and microwaving it until melted. “It’s really good and about the only way I can get my son to eat apples.”

3. Edamame (Soy Beans)

“My 5 yr. old loves edamame,” shared Karen M. in the Healthy Food for Kids community. Rachel V.’s daughter is a fan of soy beans too: “My daughter loves them and thinks they taste sweeter than other beans.” Your kids may love shelling the healthy legume themselves; otherwise, buy the frozen, pre-shelled edamame.

4. Healthy Bread and Muffins

From zucchini bread to Fiber One banana muffins, moms are full of praise for healthy baked goods. To make recipes healthier, Circle of Moms members like Teka G. recommend easy baking subsitutions such as "applesauce or prune puree for half of the called-for butter, shortening or oil."

5. Popcorn

Your preschooler will get a kick out of eating just-exploded popcorn! “Pop it yourself on the stove,” says Nikki D., and you'll avoid additives and excessive oil, plus save some cash. 

6. Yogurt Parfait

“My kids like to have plain yogurt with granola and fruit,” Heidi M. shares. Yogurt is an excellent nutritious snack, and even more so with real granola and fresh fruit mixed in.

7. Healthy Cereal

Moms like Brandy K. recommend “healthy cereals that can be eaten dry” for snack time, “like Multigrain Cheerios or Harvest Crunch.” Low-sugar, high-fiber and iron-rich cereals like the trusty regular Cheerios are also great picks.

8. Smoothies

“Smoothies are a huge hit in our house!" raves Dana M. "They're an easy and fun way to afford [your] son all the nutrition he needs in a quick snack!...I usually use milk or yogurt… and throw in some flax seed, avocado, and of course fruit!” They can also easily be served in popsicle form, shares Sarah H.: “Freeze them in those Popsicle molds for a different texture.” 

9. Mini Pizzas

Whole grain bagels, English muffins, and pita bread are all healthy “dough” bases for kid-friendly mini pizzas. They're simple to make too, says Mickey O.: “I always make pita pizzas. Kids love them…It's just a pita with pizza sauce and cheese and whatever other toppings you care to throw on there. They take [only] up to ten minutes to make.”

10. Homemade Popsicles

Somehow every snack seems more appealing when it's frozen and on a stick. Some moms recommend banana pops, while mother-of-two Lynn S. shares how she takes yogurt and fresh juice to the next level: “We make a ton of different fresh squeezed juice, add a little lemon and yogurt, then freeze into popsicles.”

Do you have another easy, healthy snack that your kids love? Share it in the comments!

Have you ever noticed how hard food producers work to hide the flavor of fish from our children? There seems to be an assumption that children and fish don’t mix, or that they’ll only eat it if it’s breaded and fried. When purchased fresh and from a reliable source, fish is a wonderful food to introduce into our children’s diet. It’s a great source of lean protein, vitamins, and minerals. Secondly, with so many types of fish available today, fish can add great variety to your diet. To top it all off, many scientists believe the Omega-3 fatty acids found in most fish can help prevent cancer and heart disease, reduce inflammation, and even improve our moods. Even with all of the benefits of fish, there are some risks that shouldn’t be ignored, so here are my tips for safely introducing fish into your child’s diet:

1. Talk to Your Pediatrician

If your child has no known food allergies, many pediatricians allow you to give your children fish fairly soon after starting solids. If your child does have food allergies, your doctor may want you to wait.

2. Make Friends with a Fishmonger

If you’re not used to buying fish, that person behind the counter should become your new best friend. They can help you navigate through all of the tough questions facing parents about fish, like where it’s coming from, what’s in it (such as mercury or antibiotics), and if it is endangered. If your fishmonger can’t answer these questions, it’s time to shop somewhere else.

3. Learn How to Tell if Fish is Fresh

Fish should never smell “fishy,” but rather like the sea. Also, if you are buying whole fish, the eyes should be bright and not cloudy and the gills should be bright pink or red. Don’t be afraid to ask to smell the fish, or to ask them how old it is. Many good groceries get fish orders almost daily, so for the freshest cut you can ask for a piece out of the back. (They’ll think you’re a pro!)

4. Start with Simple Preparations for Your Young Children

I love to grill, pan fry, or bake fish in parchment paper in the oven. As your children get a little older, you can add sauces, spice rubs, and other aromatics to add some variety to simpler preparations.

Here are a few recipes from Circle of Moms members as well as two of my own that are a wonderful way to start your children on fish: Twisted Fish with Spring Vegetables and Fish Tacos with Lime Crema and Mango Salsa.

Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.

Image Source: Maggie Hoffman via Flickr/Creative Commons

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

These fish tacos are a hit with everyone in my house. My kids love when they have some say about what goes into their meal, so I let them put the lime crema, mango salsa, and shredded cabbage on themselves.

Ingredients

• 1 lb mahi mahi
• 2 tbsp olive oil
• 8 corn tortillas
• 1/2 cup mayonnaise (or plain whole milk yogurt)
• 1/2 avocado
• 1/2 cup cilantro leaves
• 3 tbsp lime juice, freshly squeezed
• 1 container mango salsa
• red cabbage, shredded
• kosher salt and freshly ground pepper

Preparation

Place the Mahi-Mahi in a baking dish and coat with the olive oil. Sprinkle with salt and pepper. Preheat a gas or charcoal grill for direct cooking over high heat (450-500˚F). Alternatively, you can bake this fish at 400˚F in an oven.

To warm the tortillas, preheat an oven to 350˚F. Wrap the tortillas in aluminum foil and place in the oven. Heat for 10-15 minutes or until they are warmed through.

To make the crema, put the mayonnaise, avocado, cilantro, and lime juice in the bowl of a food processor. Pulse to blend. Taste and add salt and pepper as needed. Set aside, or cover and refrigerate for up to 2 days.

Before grilling the fish, carefully grease the grill rack with oil by using a paper towel that has been folded over 4 times and lightly greased. Cook the fish until it is cooked through, about 8-10 minutes (4-5 minutes per side). Remove the fish and allow it to cool for a minute until it can be shredded into smaller pieces with a fork.

Serve the fish inside the warm tortillas with a dollop of the crema, a spoonful of mango salsa, and some shredded cabbage.

Recipe by Amanda Haas

Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.

Image Source: Courtesy of Amanda Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

Kids seem to love this preparation, as each piece of fish is twisted up in a piece of parchment paper like a Tootsie Roll. And you’ll love it because it can be made ahead, is really healthy, and a snap to clean up. You can add any type of vegetable you’d like that’s in season to these fish packets.

Ingredients

4-6 fish fillets
olive oil
kosher salt and freshly ground pepper
1 lemon, thinly sliced
1 bunch asparagus

Preparation

Preheat the oven to 400˚F.

Tear off 4-6 pieces of parchment paper that are 24 inches long. Rinse the fish and pat dry with paper towels. Place a piece of parchment paper on the counter running horizontally. Place a piece of fish right in the middle. Brush a little olive oil over the fish, then sprinkle with salt and pepper. Place a few thin slices of lemon on top of the fish, then scatter a handful of cherry tomatoes around the sides. Place a few of the thin asparagus pieces above the fish and a few below.

Now to seal it, grab the top and the bottom of the parchment paper and put them together. Make a crease (like you would in the top of a lunch bag) and fold the paper down over itself a few times. Once it’s sealed on the top, grab the sides and twist them until they are firmly shut, just like a Tootsie Roll. Repeat with the remaining fish.

Place the parchment packets on a baking sheet and bake for 15 minutes. Remove and let them cool slightly before cutting open. Serve immediately.

Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.

Image Source: Courtesy of Amanda Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

This week's delicious (and super fast!) recipe comes from Liz and Janice at Meal Makeover Moms' Kitchen, one of our Top 25 Foodie Moms.

Quick Apple Sausage Quesadillas

Makes 5 Servings

Ingredients

2 tablespoons canola oil, divided
1 medium red bell pepper, cut into 1/4-inch dice (about 1 cups)
2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped
1 cup shredded reduced-fat Cheddar cheese (4 ounces)
1/2 cup fresh or frozen corn kernels, thawed
2 tablespoons barbecue sauce
Five 8-inch flour tortillas, preferably whole wheat

Preparation

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 7 minutes. Stir in the sausage, reduce the heat to medium, and cook until heated through, 2 to 3 minutes.
2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn kernels, and barbecue sauce. Spread the mixture evenly over half of each tortilla. Fold over, press down gently, and set aside.
3. Heat 1 teaspoon of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first). Add 2 of the quesadillas and cook, pressing down occasionally with a spatula, until the bottoms are crisp and golden, about 3 minutes. Flip them, and cook until the other sides are golden, about 2 minutes.
4. Repeat with the remaining oil and quesadillas. Cut into halves or quarters and serve.

For more great recipes, check out our Top 25 Foodie Moms.

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