As a working parent of a 4-year-old, some of the things I Google most are: "meal planning strategies," "sandwich ideas" and "how to make overnight oats taste good."
During my work hours as a food editor I may produce stories about pairing wines with homemade paella or smoking a brisket for an entire day, but that is generally not what's happening in my house. Efficiency is key. I want my small family of three to eat whole foods that are healthfully prepared, but I also want to sit down and relax every now and then, or maybe just sleep.
"The School Year Survival Cookbook" by Laura Keogh and Ceri Marsh (Random House, $29.95) recently landed on my desk, and it spoke to my tired, hungry and aspirationally healthy heart.
The cookbook is very organized (of course), and it details pantry and gear must-haves, then goes into plans for breakfast, lunch, dinner and even snacks and treats, all focused on nutrition, few ingredients and quick techniques.
SIMPLE BUT INTERESTING
The recipes are simple and use lots of fruits and veggies, but that doesn't mean they are boring: Carrot Cake Breakfast Cookies (these were a hit at my house), Beet Hummus, Curried Chicken and Grape Pockets, Sweet Potato and Apple Soup, Fruit Sticks with Cardamom Sauce.
The recipes also embrace parental trickery, packing nutrition and green things into whatever we can, with Protein Pancakes with Cottage Cheese, Chocolate Avocado Chia Pudding, Banana Chocolate Quinoa Bars, and Broccoli and Cheese Patties.
There's even an entire chapter on how to do magic with leftovers. You can pretty much turn anything into a grain bowl, quesadilla, taco or bread pudding.
There are also make-ahead mixes, batch cooking tips, and a lot of lunch ideas. I liked these two fritter recipes as replacements for run-of-the-mill sandwiches.
