Cooking Healthy With The Kids In Mind

By: Joanna M. Lund with Barbara Alpert

Reviewed By: Jennifer A. Wickes

Cooking Healthy With The Kids In Mind
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Need a cookbook that helps you create healthier more appealing meals for your children? Want to know how to create meals from packages off the grocer's shelf? Then Joanna Lund's "Cooking Healthy With The Kids in Mind" is perfect for you!

Joanna M. Lund was once close to 300 pounds. She was tired of diets that would initially help, but could not keep the wait off. She developed Healthy Exchanges. This process helped her lose 130 pounds! She is the author of numerous bestselling Healthy Exchanges cookbooks. She has been in national publications such as People and the New York Times. She has made hundreds of appearances on radio and television, including the shopping station, QVC, where she has been on regularly for 10 years! She is a speaker on weight-loss, diabetic and cardiac support groups. She runs the Healthy Exchanges business and publishes the Healthy Exchanges newsletter.

The Healthy Exchanges program gives you examples of serving sizes needed from each group each day to live a healthy life. For example, protein, breads, fruit, skim milk, vegetables, fats, free foods (herbs, spices, mustard etc.), optional calories (sugar-free gelatin, fat-free mayonnaise etc.) and sliders (an extra 80 calories that can be used in any group)!

This cookbook also gives you tips on substitutions, needed pantry items and equipment for your kitchen. She explains cooking terms she uses in this book, how to shop for healthy food, as well as a section on sodium, fat and processed foods.

Each recipe gives you the nutritional information for each serving, as well as the diabetic exchanges, and Joanna's Healthy Exchanges. This cookbook is very easy-to-read. The recipes are easy-to-prepare. This book is perfect for someone who is tired of taking the guess- work out of healthy eating. The recipes are not time-consuming either. This book is packed with over 200 recipes. The recipe chapters included in this book are: Get-Out-Of-Bed Breakfasts, Super-Super Soups (and Sandwiches, too), Veggies and Salads, Fill-'Em-Up Main Dishes, Delicious Desserts for Good Girls and Boys, Scrumptious Snacktimes, Special Occasion Spectaculars and The Tiny-Tot Top Ten.

Cherry Almond Tarts
Reprinted with permission.

This is my version of a healthy cherry cheesecake-in-a-cup, one I just know your family will love. If you haven't got a biscuit cutter, you can use a small glass to cut out the curcles of dough.

Serves 8 (2 each)

  • 1 Pillsbury refrigerated unbaked 9-inch piecrust
  • 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
  • 1 (4-serving) package JELL-O sugar-free cherry gelatin
  • 2 cups (one 16-ounce can) tart red cherries, packed in water, drained, and 1/2 cup liquid reserved
  • 1/4 cup water
  • 1 teaspoon almond extract
  • 2 tablespoons (1/2 ounce) slivered almonds

Preheat oven to 400 degrees. Unfold piecrust. Using a (2 1/2- inch) biscuit cutter, cut 12 circles. Press dough scraps together and cut 4 more circles, for a total of 16 circles. Place pastry into 16 miniature muffin cups. Press into the cups to form shells. In a medium saucepan, combine dry pudding, dry gelatin, reserved cherry liquid, and water. Cook over medium heat until the mixture thickens and starts to boil, stirring often. Remove from heat. Stir in the cherries and almond extract. Evenly spoon mixture into prepared pastry shells. Sprinkle with about 1/4 teaspoon almonds over top of each. Bake for 18 - 22 minutes. Place pans on a wire rack and allow to cool for 10 minutes. Carefull remove tarts from pans and allow to cool completely.

In this fast-paced society, where time is of the essence, Joanna Lund has made life easier by helping create new healthy recipes for not only us, but also our children.

Jennifer A. Wickes is a freelance food writer, researcher and cookbook reviewer. She has written several eBooks, and has had numerous articles and recipes in printed publications, as well as on- line. She is working on her first cookbook. For more information about Jennifer or her work, please visit her home page:

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