Popped Amaranth Nut And Fruit Cereal

A diminutive South American grain, amaranth has an earthy flavor and is naturally gluten-free. The seeds of the amaranth plant are rich in iron, a mineral that helps deliver oxygen to your baby for proper development. Amaranth can be cooked in liquid similar to other whole grains or - surprise! - popped like popcorn.

Popped Amaranth Nut And Fruit Cereal
Servings: 4 Prep 15 mins Cook 10 mins Start to Finish 25 mins


  • 1/2 cup amaranth
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped
  • 1/3 cup dried cherries or raisins
  • 1/2 cup fresh blueberries
  • 1 medium apple, chopped
  • 2 cups milk
  • 4 tablespoons pure maple syrup
  • 2 tablespoons unsweetened coconut

Make It

1. Heat a medium-sized saucepan over medium-high heat. When a drop of water energetically sizzles in the pan, add 1 tablespoon amaranth, cover with a lid and shake the pan as soon as the grains begin to pop vigorously. Keep the pan on the burner until most of the amaranth has popped, about 10 to 15 seconds. (If amaranth burns, shake the pan about 1-inch above the burner when the popping begins.) Remove from the pan and place in a large bowl. Repeat with remaining grain.

2. In a small bowl, combine cinnamon, nutmeg, ginger and salt. Divide popped amaranth among serving bowls and top with equal amounts of spice mixture, pecans, cherries, blueberries and apple. Pour in milk and top each bowl with maple syrup and coconut.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 14, sat. fat (g): 3, carb. (g): 61, fiber (g): 6, pro. (g): 10, Folate (µg): 33, calcium (mg): 239, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.

Make Your Own Mocktail: The Non-Alcoholic Frozen Watermelon Mojito

Stay cool this summer with this booze-free beverage.

Make Your Own Mocktail: The Non-Alcoholic Frozen Watermelon Mojito
Servings: 2 to 4 Prep 15 mins Start to Finish 15 mins


  • 4 cups seedless watermelon chunks (About 3 1/2 lb watermelon)
  • 1 cup lemon-lime soda
  • 1/4 cup fresh lime juice
  • 1 tablespoon rum extract, optional
  • 1 1/2 tablespoons fresh mint, minced, plus extra for garnish

Make It

1. Puree watermelon chunks in a blender to yield about 3 cups of watermelon puree.

2. Pour about 2 cups into 1 standard sized ice cube tray and freeze till solid (several hours or overnight) and reserve remaining watermelon puree in refrigerator.

3. When ready to make mojitos, place tray of watermelon puree cubes (16 cubes), reserved watermelon puree, lemon-lime soda, lime juice, and rum extract in blender.

4. Blend until smooth. Stir in fresh mint and pour into 2 tall glasses or 4 martini glasses. Garnish with additional fresh mint. Umbrella optional.


  • If making real mojitos eliminate the rum extract and add 1/4-1/3 cup rum to each batch depending on how strong you want your drinks (you may want to add more lime juice if it tastes too sweet). This recipe is easily doubled or tripled for a crowd - just prepare them in multiple blender batches following the instructions above.
Macaroni with Goat Cheese, Spinach and Optional Sausage
Servings: 6 Prep 5 mins Cook 10 mins Start to Finish 15 mins


  • Salt
  • 2 - 4 tablespoons olive oil
  • 1 - 2 sausages, crumbled or sliced (optional)
  • 1/2 small red onion, diced
  • 1 bunch spinach, stems discarded, washed well and chopped
  • 3/4 pound whole wheat macaroni or other pasta
  • 1/2 cup crumbled plain goat cheese

Make It

1. Bring a large pot of salted water to a boil. In a heavy skillet over medium-high heat, warm the oil (using the amount desired) over medium-high heat. Add the sausage, if using, and cook, stirring a few times, for 5 minutes. Add the onion and cook, stirring, for 3 more minutes. Stir in the spinach until wilted.

2. Meanwhile, cook the pasta in the salted water until al dente. Drain, reserving 1 cup of the pasta cooking water.

3. Add the pasta to the skillet along with 1/2 cup of the cooking water. Stir over medium heat until the liquid is almost absorbed. Add the goat cheese, and stir just until creamy, about 1 minute, pouring in a little more pasta cooking water if desired. Serve right away.


  • Find out more about this recipe on Mom Appetit's blog.

Lemony Quinoa Pilaf with Cauliflower and Pine Nuts

If you don't mind using another small skillet, toast the pine nuts in the olive oil and pour the hot mixture over the rest of the pilaf.

Lemony Quinoa Pilaf with Cauliflower and Pine Nuts
Servings: 4 Prep 10 mins Cook 20 mins to 25 mins Start to Finish 30 mins


  • 2 cups low-sodium vegetable or chicken stock
  • 1 cup quinoa, rinsed and drained three times
  • 1 1/2 cups roasted, steamed or sauteed cauliflower florets
  • 2 tablespoons toasted pine nuts or sliced almonds
  • 2 tablespoons golden raisins or chopped green olives, optional
  • 2 scallions, minced
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons lemon juice, plus additional
  • 1/2 teaspoon finely grated lemon zest
  • Chopped fresh parsley for garnish (optional)
  • Coarse sea salt and freshly ground black pepper, to taste

Make It

1. Bring the stock to a simmer in a small saucepan and stir in the drained, rinsed quinoa. Cover and simmer over medium-low heat until the grains expand and the liquid is absorbed, 20-25 minutes.

2. Toss the quinoa with the remaining ingredients, season with salt, pepper and added lemon juice as desired, and serve warm or at room temperature.


  • Find out more about the recipe on Mom Appetit's blog.

The Watermelon Mocktail That Boosts Your Immune System

The watermelon in this fruity beverage is packed with lycopene and vitamins A and C.

The Watermelon Mocktail That Boosts Your Immune System
Servings: 1 Prep 10 mins Cook 10 mins


  • 1/2 cup watermelon (blended, shaken or muddled)
  • 1/4 cup white grape juice
  • 1/4 cup tonic water
  • 1 orange wedge
  • Watermelon wedge for garnish (optional)

Make It

1. Put ice cubes in a glass and then pour in watermelon and white grape juice. Add tonic water and squeeze orange wedge on top; stir.

2. To finish the drink, cut a small triangle of watermelon and slide it on the rim.

Nigella's Chocolate Banana Muffins

The oat bran and salt are my additions to this recipe, adapted from Nigella Kitchen. Children are very handy banana mashers.

Nigella's Chocolate Banana Muffins
Servings: 12 Prep 10 mins Cook 15 mins Start to Finish 25 mins


  • 3 very ripe or overripe bananas
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup (packed) light brown sugar
  • 1/3 cup Quaker oat bran, optional
  • 1 1/4 - 1 1/2 cups all-purpose flour
  • 3 tablespoons best-quality unsweetened cocoa powder, sifted (I skipped the sifting)
  • 1 teaspoon baking soda
  • Pinch salt, optional

Make It

1. Preheat the oven to 400 degrees F and line a muffin tin with paper muffin cups (I used nonstick cooking spray instead). Mash the bananas.

2. Beat in the oil, followed by the eggs and sugar. Whisk in the oat bran, if using.

3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt, using the lesser amount of flour if you've added the oat bran. Add this mixture to the banana mixture and stir gently until combined. Spoon into the muffin cups.

4. Bake for 15-20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cups. Let cool slightly in the pan before removing to a wire rack.


  • Find out more about this recipe on Mom Appetit's blog.
Tofu and Spinach in Garlic Sauce
Servings: 2 to 3 Prep 10 mins Cook 5 mins Start to Finish 15 mins


  • 2 teaspoons cornstarch
  • 1/2 cup low-sodium chicken stock, ideally homemade
  • 2 teaspoons shoyu or other good quality soy sauce, plus additional to taste
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 1/2 tablespoons vegetable oil, such as grapeseed
  • 1 shallot, sliced
  • 1 pound firm tofu, patted dry and cut into 1-inch cubes
  • 1 inch fresh ginger, sliced into coins
  • 2 large garlic cloves, roughly chopped
  • 1 bunch fresh spinach, chopped

Make It

1. In a small bowl, whisk the cornstarch with 1 tablespoon or so of the chicken stock and set aside. In another bowl, stir together the remaining stock, soy sauce, sesame oil and sugar.

2. Heat a wok or large skillet over high heat and add the vegetable oil. Add the shallot, then the tofu, and stir-fry until the shallot is translucent, 1 minute. Add the ginger and garlic and stir-fry for 1 more minute.

3. Add the spinach and toss until beginning to wilt, then pour in the soy sauce mixture. Cover and simmer for 2 minutes.

4. Stir the cornstarch mixture well, then scrape it into the stir-fry. Simmer and stir until the sauce thickens, 1 to 2 minutes. Add a little more soy sauce to taste, and serve over steamed brown rice.


  • Find out more about this recipe on Mom Appetit's blog.

Yogurt Fruit Smoothie

Yogurt Fruit Smoothie
Servings: 2 Prep 5 mins Cook 1 min Start to Finish 6 mins


  • 1/2 cup frozen strawberries
  • 1 cup baby spinach
  • 1/3 cup walnuts
  • 1 cup apple juice
  • 1/2 cup plain yogurt, preferably Greek style
  • 1 frozen banana
  • 1 tablespoon honey

Make It

1. Place strawberries, spinach and walnuts in a blender in that order. Add apple juice, yogurt, banana and honey; blend until smooth. Pour into two glasses.


  • Want your greens on the go? New moms should try Jamba Juice's Great Green juice from their new line of freshly squeezed juices. (Pregnant mamas should wait, since the juices are non-pasteurized.)

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