Subscribe 
Catherine McCord is a Mum and model who now channels her biggest passion - cooking easy, healthy food - into a popular website for parents, www.weelicious.com. Since it launched in October 2007, Catherine’s website, Weelicious.com, has been changing the family kitchen dynamic – parents are being more conscious of what they feed their families and by involving kids at an early age, Weelicious is getting youngsters excited about eating nutritional food. Catherine posts a new recipe or tip daily as well as how-to cooking videos every Friday. She doesn't promote "tricking" kids into eating healthy food, so no sneaking pureed veggies into the usual kid-fare like mac and cheese. Her philosophy is to be honest, while including and engaging kids in the kitchen.
Catherine generously provided us with 4 fantastic (yet healthy) recipes that everyone will love.
Catherine says:
1) My inspirations for weelicious recipes come from a lot of different places. For some, they’re simply based on a food I see at our farmers’ market, for others it can be a dish I love from a restaurant or a food memory I had as a kid that I now find myself craving (and possibly want to make a bit healthier). In the case of this Summer Fruit Gazpacho, my muses were the mint growing wild in our garden and all of the naturally sweet fruits sitting on our kitchen counter that I was afraid would spoil. Traditional gazpacho is a cold soup made with tomatoes and other vegetables. This version is completely different, but I wanted to call it a gazpacho because I love the idea of a cold soup during these hot summer months and truthfully…I just dig the word "gazpacho”!
Summer Fruit Gazpacho (Serves 4)
6 Cups Cantaloupe, peeled & seeded, cut into chunks
1 Tbsp Fresh Mint, chiffonade
1 Cup Strawberries, stemmed & quartered
1 Peach, seeded & diced
1/2 Cup Blueberries
1/2 Cup Yogurt
1 Tbsp Honey
1. Place cantaloupe chunks into a food processor and puree.
2. In a large bowl, mix together the mint, strawberries, peach, and blueberries.
3. In a separate small bowl, combine the yogurt and honey.
4. Evenly divide the cantaloupe puree into small bowls, top with mixed fruit and add a dollop of the honey yogurt sauce on top.
5. Serve.
* If you want to make this dish vegan, replace the yogurt and honey with soy yogurt and agave
2) Many nights, I serve sliced cucumbers and cubes of avocado as individual side dishes at dinner, so I thought, why not mix them together, add a few fresh herbs and turn them into a bright salsa! It’s a cool, refreshing side dish that you can also serve alongside chips or even on top of fish or chicken on those warm nights when you want something nutritious and light but that also takes little time or effort to prepare.
Cucumber Avocado Salsa (serves 4)
1 Large Cucumber, seeded and chopped
2 Avocados, peeled, pitted, & cubed
2 Tbsp Fresh Cilantro, chopped
1 Tbsp Fresh Mint, chopped
Juice of 1 Lime
1 Tbsp Olive Oil
1/2 Tsp Kosher Salt
1. Place all of the ingredients in a bowl and combine.
2. Serve.
3) With all the fun things my kids have going on during the summer, the last thing I want to do is be in the kitchen. So, on Sundays I grill a few pieces of chicken and several ears of corn to keep in the fridge and turn into different meals over the next few days. Since my kids love chicken and corn and quesadillas, this unbelievably delicious and simple to prepare dish couldn’t make them any happier. With just a few additional ingredients to make it even more of a complete meal, this is a great recipe to keep in your file when you want to make the most out of the leftovers in your fridge!
Grilled Chicken & Corn Quesadilla (Serves 6)
1 Tsp Kosher Salt
1 Lb Chicken Breast, boneless & skinless
2 Ears Fresh Corn
1/2 Tsp Ground Cumin
1/2 Tsp Kosher Salt
2 Tbsp Fresh Cilantro, chopped
2 Green Onions, sliced
1 1/2 Cups Jack Cheese, grated
6 Flour Tortillas
1. Preheat grill.
2. Season chicken breasts with 1 tsp of salt, brush grill with oil and grill corn and chicken breasts for a total of 8 minutes until juicy and cooked through.
3. Allow chicken and corn to cool, then remove the kernels from the corn and dice the chicken into small cubes.
4. Place the chicken and corn into a bowl along with the remaining ingredients and toss to combine.
5. Lower the heat on your grill and place a 1/2 cup of the chicken mixture onto one side of the tortilla and fold over.
6. Grill the stuffed tortilla for 2 minutes on each side, being careful not to burn the tortilla.
7. Continue to make the remaining quesadillas.
8. Slice into triangles and serve.
4) Especially when it gets hot, I like to take really ripe fruit and make popsicles. Between the luscious strawberries and succulent peaches available at this time of year, you probably only need a dash of honey to brighten the flavor of these pops. Why spend a bunch of money on packaged icy poles made with artificial coloring and all sorts of additives when you and your kids can make these super easy, truly all-natural, refreshing pops that are the perfect treat on a warm summer’s day!
Peach & Strawberry Popsicles (Makes 6 Popsicles)
2 Ripe Peaches, pitted
1 Cup Strawberries, stems removed
2 Tbsp Honey
1/2 Cup Milk (any variety works)
1. Place all of the ingredients in a blender and puree.
2. Pour into popsicle molds and freeze for at least 3 hours.
3. Serve.
0 Comments 
