Upcoming Virtual Cooking Class
Let’s Make Salmon Yaki Onigiri + Pineapple Teriyaki Glaze
Join bestselling author Jennifer Tyler Lee on Friday, September 11, 2020 at 3:30pPT to make Salmon Yaki Onigiri in this virtual cooking class! Jennifer’s healthier take on this handheld Japanese treat gets a touch of sweetness from her Pineapple Teriyaki Glaze. It’s great as a snack or for toting in a lunchbox. This recipe is can be made 100% plant-based, and is nut-free, gluten-free, and dairy-free so that everyone at your table can enjoy! Bonus goodies will be included, along with a copy of Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day! Ticket price: $30 (includes a book for first-time participants, 100% of proceeds support No Kid Hungry)
What You’ll Get
Live virtual cooking instruction, insider hacks, and expert tips for preparing comfort foods with less sugar and more flavor
Updates on the latest evidence-based science about added sugar
Proven strategies for reducing added sugar with healthy swaps
Live Q&A to address your questions
One (1) copy of Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day (includes a book for first-time participants, 100% of proceeds support No Kid Hungry)
Bonus goodies include: ingredients list and prep guide with substitutions for gluten-free, dairy-free, nut-free, vegan, and limited pantry cooking, quarantine pantry checklist, and downloadable bonus recipes! After the class, you’ll also receive a video recording for “on-demand” cooking.
What We’ll Cook Together
SALMON YAKI ONIGIRI WITH PINEAPPLE TERIYAKI GLAZE
Yaki onigiri is made from white rice that is formed into a compact triangular shape, grilled until crisp and lightly browned, and brushed with a salty-sweet soy glaze. This handheld Japanese treat can be prepared plain or with a small amount of filling. Here, Jennifer has included cooked salmon and used her Pineapple Teriyaki Glaze to sweeten the outside. It can also be made with tofu. While yaki onigiri is best served hot for maximum crispness, it is no less delicious tucked into a lunch box (with an ice pack) and eaten several hours later, although it will be softer and chewier in texture. This recipe can be made 100% plant-based and is gluten-free, nut-free, and dairy-free.
More About Jennifer’s Book
Today our kids consume at least three times the recommended daily allowance of added sugar. And it’s not just because they are drinking too many sodas. Added sugar lurks everywhere in our food—in yogurts and bottled salad dressings, in jarred tomato sauce and oatmeal packets, and on and on. And it’s a real problem—excess sugar causes a variety of health issues, including cavities, of course, but also type 2 diabetes, high blood pressure, and fatty liver disease. Here to help concerned parents is a family cookbook that addresses the problem with reduced-sugar versions of kids’ favorite foods, including dessert. Functioning like a cross between Eat This, Not That and Deceptively Delicious, Half the Sugar, All the Love is an eye-opening education, an action plan, and a cookbook all in one. It shows us how to shop smartly to avoid hidden sugars. Busts the most common myths about sugar (honey is not healthier; sugar substitutes are questionable at best). Gives seven easy tips for globally reducing added sugar at home. Helps us stock our pantries with better ingredients. And then offers 100 family friendly recipes that minimize added sugar while maximizing flavor, from granolas and yogurt pops for breakfast through big-batch sauces to make the tastiest dinners, to ingenious desserts—like Jennifer’s favorite Chocolate and Peanut Butter Snack Cake that gets its sweetness from dates.
Meet Your Host
Jennifer Tyler Lee is the best-selling author of Half the Sugar, All the Love, which hit #1 in its category in Canada and the US in January 2020 and was selected as a Barnes & Noble New Year, New You Top Pick for 2020. A cross between Eat This, Not That and Deceptively Delicious, Jennifer’s newest cookbook shows that quitting sugar doesn’t mean giving up the foods you love—the trick is to sweeten with fiber-rich fruits and vegetables instead of added sugar. Jennifer’s inventive recipes have been featured by The Washington Post, Parents Magazine, Real Simple Magazine, Hallmark’s Home and Family, NBC News Better, and US Weekly among many others. Her unique approach to using fruits and vegetables to boost flavor and deliciousness has been spotlighted by Alice Waters, Michael Pollan, Mark Bittman, Jessica Alba, and Oprah. Jennifer’s first book, The 52 New Foods Challenge, was nominated for an IACP Cookbook Award. Her nutrition game, Crunch a Color®: The Healthy Eating Game, was named one of Dr. Toy’s “10 Best” Children’s Products and received the Parent-Tested Parent-Approved seal of approval. Jennifer earned her Nutrition and Healthy Living certificate from Cornell University. She is a guest lecturer at Stanford University and a featured contributor at ABC7 News in the Bay Area. She shares her recipes each week at www.52newfoods.com. Follow on social media: @jennifertylerlee
What’s in the Book
DELICIOUS RECIPES
100 crave-worthy recipes, from breakfast to dessert, remastered with at least 50% less sugar (and sometimes no sugar at all).
HEALTHY SWAPS
Learn to sweeten naturally, with fiber-rich fruits and vegetables, instead of added sugar. Bonus: foods are more flavorful and more filling!
DOCTOR’S ADVICE
Evidence-based nutrition science and sound advice from a trusted pediatrician and professor at the forefront of sugar research.
What People Are Saying
“For those concerned about sugar [Half the Sugar, All the Love] is a great tool.”
– MARK BITTMAN, author of the New York Times bestselling How to Cook Everything series
“Delicious recipes. Jennifer and Anisha have just the right idea on how to reduce unnecessary sugar from our diets, and more importantly, our kids’ diets.”
—TRACY, DANA, LORI, and CORKY POLLAN, authors of the New York Times bestselling Mostly Plants and the award-winning The Pollan Family Table
“So many delicious, kid-friendly ideas for breakfast, lunch, and dinner. I can’t wait to dive into these recipes.”
—ELYSE KOPECKY, New York Times bestselling author of Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow.
“Breaks down all the sugar myths and inspires you to cook decadent recipes that include tons of flavor and fun!”
—CATHERINE McCORD, Founder, Weelicious
“This book hits the sweet-spot perfectly with mouthwatering recipes that reduce added sugars naturally, without going to the unnecessary extreme of eliminating them completely. It proves you can have both taste and healthfulness in every sumptuous bite.”
—ELLIE KRIEGER, RD nutritionist, cookbook author and TV personality
“A new family cookbook we can’t get enough of.”
—COOL MOM PICKS
“Lee (The 52 New Foods Challenge) and Patel, an associate professor of pediatrics at Stanford University, offer alternatives to sugary store-bought, processed food in this collection of 100 low-sugar, family-friendly dishes that don’t lack in flavor. The authors here eschew added sugar, fruit juice, and concentrate in favor of more fibrous “whole or pureed fruit and vegetables.” An overnight French toast strata with raspberry sauce (made with fresh raspberries and maple syrup) calls for one teaspoon of sugar compared to 16 in many other recipes; carrots are subbed for sugar in tomato soup; and using dark chocolate in chocolate chip cookies reduces the need for sugar. The recipes run the gamut and include barbecue chicken with grilled corn salad, rainbow chard lasagna with tomato sauce, and a sugar-free blueberry pie. Kid-friendly favorites like DIY toaster pastries, maple caramel corn, stuffed chicken parmesan strips with marinara dipping sauce, and sloppy joes are sure to win over the harshest (and youngest) critics in the house. This is a smart choice for families interested in improving their diet.”
—PUBLISHERS WEEKLY