Reno advocates, for children and parents alike, not dieting, but embracing a healthy lifestyle where whole foods take center stage. In her words, clean eating “is all about making smarter food choices, eating more often and stimulating the most effective fat-burning mechanism you already possess, your metabolism.”
To do this, she recommends eating six small meals each day, every two to three hours, drinking lots of water, and focusing on a mix of fruits, veggies, whole grains, lean protein and healthy fats. Reno advocates saying goodbye to refined foods, preservatives, white flour and sugar, artificial sugars and calorie-dense foods with little nutritional value.
Reno is realistic about how difficult it can be to wean your kids off of the Happy Meals and sugary snacks they are used to and focuses her book on helping parents make these changes slowly and effectively. She even shows how to get kids on board with healthy eating, turning meal and meal-preparation time into family fun.
Instead of just telling you what to do and throwing you out there own your own, Reno offers a colorful, easy-to-read, step-by-step guide on how to make this transition, from changing the way you grocery shop to making over the staples in your pantry to eating out. She even gives advice on teaching your children to navigate the school cafeteria.
Perhaps, best of all, Reno includes a section of delicious, healthy, clean-eating recipes for many of children’s favorite foods. Overall, this book should be a staple for anyone who is trying to change their family’s lifestyle — or for the person who is already living a healthy lifestyle to mix it up a bit. Reno advocates living well and eating what you love, as long as you clean it up a bit first.
You can purchase the book at:
Here is one of my favorite recipes from Reno’s book:
Healthy Mac and Cheese, Believe It!
Yield: 9 cups
Prep Time: 25 minutes
Cook Time: 30 minutes
2 T olive oil
2 T whole wheat flour
¾ cup cooked, mashed sweet potato or regular potato
¾ cup low fat milk (heated until just warm)
1 cup yogurt cheese
2 T parmesan cheese
Freshly ground black pepper
¾ pound whole-grain noodles
- Cook macaroni noodles according to instructions on package. Drain and set aside.
- Meanwhile, heat olive oil over medium heat in a medium skillet. Add flour. Using a wire whisk, make a paste (called a roux). Don’t let the roux burn. Add the warm milk gradually, whisking all the while until you see the sauce begin to thicken. Add the mashed sweet or regular potato. Keep stirring.
- Now add the grated parmesan cheese, yogurt cheese, sea salt and pepper. Your sauce should look smooth. When that mixture is nicely heated through, add the drained, cooked noodles. Stir to coat the noodles. Serve piping hot.