Georgia Varozza - The Sugar Smart Cookbook for Kids: *Trim the Sugar from Your Childs Diet *Raise Kids on Nutritious Sugar Solutions *Serve Over 100 Family-Friendly Recipes in 30 Minutes or Less

Do you have a sweet tooth? Youre definitely not alone. The average American consumes 130 pounds of added sugar every yearthats 22 teaspoons per day! High-sugar diets have been linked to heart disease, diabetes, obesity, and a host of dental problems. Popular cookbook author Georgia Varozza is here to gently guide you toward trimming some of the sugar from your diet and offer a better, more healthful way to eat. Youll be amazed at all the tasty meals you can make and still tame your craving for sweets: Mushroom Soup with Parmesan Cheese Oriental Pea and Shrimp Salad Black Beans with Pork and Citrus Sauce Chocolatey Oatmeal, Coconut, and Banana Cookies Pumpkin Cranberry Muffins and many more! With expert advice, helpful encouragement, and delicious, nutritious recipes, The Sugar Smart Cookbook is your go-to guide for healthy eating.

B reakfast is probably the most important meal of the day, especially for children. Their bodies are waking up, and they need good fuel to get moving and thinking.

Protein and healthy carbs are the answer. But breakfast is often either overlooked entirely, or something quick and sugary is wolfed down before racing out the door. Not a good start. On those mornings when you really dont have time to sit down at the table and eat a meal together, try grabbing a few ounces of cheese and a piece of fruit. Or throw some nuts and granola in a baggie to eat on the way. A travel mug filled with milk or juice can add nutrition and help fill you and your loved ones.

Another idea is to have whole wheat English muffins and precooked sausage patties ready to put together as a take-along breakfast. Just heat them in the oven or microwave. You can even fry an egg to put in the sandwich. Peanut butter spread on whole wheat bread with some spreadable fruit or sliced banana also makes a tasty breakfast on the go. A whole wheat bagel with cream cheese is another great take-along choice. By doing a bit of planning and organizing the night before, breakfast can be a tasty, healthful meal for even the pickiest eaters and the busiest moms.

And if you have the time to whip up one of the recipes in this section, all the better.

Preparation Time: 30 minutes lb. baby red potatoes, quartered 6 to 8 slices bacon, coarsely chopped cup onion, chopped 2 cups kale, chopped (you can substitute fresh chopped spinach) 8 eggs, beaten tsp. salt tsp. pepper cup cheddar cheese (optional) Preheat the oven to 400. In a saucepan, cover the potatoes with water and gently boil them until tender; drain and set aside for now.

In another bowl, whisk together the eggs, salt, and pepper and set aside. Meanwhile, cook the bacon until crisp in a large, ovenproof skillet on medium heat. Add the onion and kale and cook about 5 minutes or until the onion is tender. Next, add the potatoes and gently stir the mixture to evenly distribute the ingredients; add the egg mixture. Cook the frittata over medium-low heat. As the egg mixture sets, run a spatula around the edges so the uncooked eggs flow underneath.

Continue to cook and lift until the eggs are mostly set, being careful to keep the heat low enough that the bottom doesnt burn. Place the skillet into the preheated oven and continue to bake for 5 to 7 minutes or until the top is cooked. Remove from the oven, immediately sprinkle on the cheese if using, and let the frittata set for 5 minutes before slicing into wedges and serving. Yields 6 servings

Preparation Time: 10 minutes 2 bananas, very ripe cup creamy peanut butter 3 eggs tsp. baking powder In a medium mixing bowl, mash the bananas. Add the peanut butter, eggs, and baking powder and mix until well blended and smooth.

Fry the pancakes in heated oil and serve. Note: If youre using a nonstick pan, you will still need to use a bit of oil. Yields 5 servings

Preparation Time: 75 minutes 6 cups rolled oats 2 cups (any combination) walnuts, almonds, sunflower seeds, pumpkin seeds to cup honey 1 T. salt cup vegetable oil cup water 3 tsp. vanilla 2 cups raisins 2 cups toasted wheat germ In a large bowl, mix all of the ingredients together except for the raisins and wheat germ. Spread the mixture in a thin layer on baking sheets or large baking pans.

Bake at 300 for 1 hour, stirring several times while the granola is baking. If you need to use two oven racks, switch the baking pans about halfway through so they cook evenly. When cool, add the raisins and wheat germ. Store the granola in airtight containers. Note: You can also add coconut, dried apricots or apples, or anything else that suits your fancy. baking powder tsp. salt 2 T. brown sugar 1 cup bran 1 egg, slightly beaten cup milk 2 T. shortening or butter, melted Preheat the oven to 425. shortening or butter, melted Preheat the oven to 425.

Grease a muffin tin. In a large bowl, mix together the flour, baking powder, salt, and brown sugar; add the bran and mix again. In a small bowl, mix together the egg, milk, and shortening; add to the dry ingredients and mix just until incorporated. Pour the batter into greased muffin tins and bake for about 14 minutes or until done. (You can insert a toothpick just off center to test for doneness.) Yields 12 muffins

Preparation Time: 10 minutes 1 cup buckwheat flour 1 cup whole wheat pastry flour 2 eggs, beaten 2 tsp. baking powder tsp. salt 1 cups milk cup water In a medium mixing bowl, combine all ingredients and mix until well blended and smooth. salt 1 cups milk cup water In a medium mixing bowl, combine all ingredients and mix until well blended and smooth.

Drop the batter on a well-greased, hot griddle and cook the pancakes until browned. Flip to the second side and continue to cook until done. Yields 4 to 5 servings

Preparation Time: 10 minutes 1 wide-mouth, pint-sized canning jar or 16-ounce microwavable container with a tight-fitting lid tsp. butter 2 eggs 1 tsp. milk 2 slices bacon, cooked and crumbled, divided 2 T. green onion, minced, or 1 tsp. onion, minced (optional) 1 to 2 T. salsa In the canning jar, place the pat of butter in the bottom. salsa In the canning jar, place the pat of butter in the bottom.

Break in the eggs and then add the milk, most of the bacon, 1 tablespoon of the cheese, and salt and pepper. At this time, also add any or all of the optional ingredients. Screw the lid on the jar and shake briskly for about 10 seconds. Remove the lid and microwave the jar uncovered on high for 1 minute. With a fork, gently stir the egg mixture to bring any uncooked egg to the top; microwave on high for another 10 to 15 seconds. Repeat this step until the eggs are set, although you probably wont need more timeit really depends on your particular microwave.

When done, sprinkle the rest of the cheese and bacon on top. Eat now, or screw the lid back on to take with you. (We sometimes eat these in the car when traveling.) Note: Make as many servings as you need, using a separate jar for each serving. These are quick to make, but you can save even more time by putting the ingredients together the night before and refrigerating them until time to cook. Also, you can buy plastic lids made especially for canning jarsthese lids are reusable and wont rust over time and use. cocoa powder, slightly rounded 1 tsp. maple syrup 1 T. peanut butter (optional) cup raspberries (fresh or frozen) In a small bowl, stir together all ingredients except the raspberries until thoroughly mixed. peanut butter (optional) cup raspberries (fresh or frozen) In a small bowl, stir together all ingredients except the raspberries until thoroughly mixed.

Add the raspberries and gently fold into the oat mixture, making sure the berries are under the surface. Cover and refrigerate overnight. When ready to eat, gently stir the mixture and add a bit more milk if needed. Note: This oatmeal is served cold. Yields 1 serving

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