The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals [Paperback]

Missy Chase Lapine (Author)

Book Description

Publication Date: April 4, 2007

Parents will do almost anything to get their kids to eat healthier, but unfortunately, they’ve found that begging, pleading, threatening, and bribing don’t work. With their patience wearing thin, parents will “give in” for the sake of family peace, and reach for “kiddie” favorites-often nutritionally inferior choices such as fried fish sticks, mac n’ cheese, Pop-sicles, and cookies. Missy Chase Lapine, former publisher of Eating Well magazine, faced the same challenges with her two young daughters, and she sought a solution. Now in The Sneaky Chef, Lapine presents over 75 recipes that ingeniously disguise the most important superfoods inside kids’ favorite meals. With the addition of a few simple make-ahead purees or clever replacements, (some may surprise you!) parents can pack more fiber, vitamins, and antioxidants in their kids’ foods. Examples of “Sneaky” recipes include: No Harm Chicken Parm Power Pizza Incognito Burritos Guerilla Grilled Cheese Brainy Brownies Health-by-Chocolate Cookies Quick fixes for Jell-O(R)

Editorial Reviews

Review

"The Sneaky Chef is a brilliant and timely concept." -- Chef Daniel Boulud

"The Sneaky Chef offers frustrated parents a simple, practical solution to getting their kids to eat healthier food." -- Nancy Samalin, best-selling author of LOVING WITHOUT SPOILING

"Here are lots of good ideas and recipes that will work for you if you are at wits end." -- Vicki Lansky, author of FEED ME I'M YOURS

"Missy Chase Lapine is not only the best at what she does, she's the only one who does it" -- Rob Rosenthal, KitchenMC

About the Author

Missy Chase Lapine is the creator of the Sneaky Chef series of books, including New York Times bestseller, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals. The Sneaky Chef and Sneaky Fitness books have inspired not only families around the country, but have established a whole new healthy eating and lifestyle brand category.

 

Missy is a member of Parenting Magazine’s team of experts, the “Mom Squad,” a panel of high-profile experts. She has been a cooking instructor at New York’s finest culinary schools, and serves on the New York-Presbyterian/Morgan Stanley Children’s Hospital Advisory Council and the Health Sciences Advisory Council of New York-Presbyterian/Columbia. Missy has an ongoing commitment to the Food Bank for Westchester and is also a Curator for the members-only shopping site, OpenSky.com. Missy actively engages the public through her state-of-the-art consumer friendly website, www.TheSneakyChef.com.

Missy is the former publisher of Eating Well magazine and is the founder of BabySpa, a natural baby product line. She lives in Westchester County, New York, with her husband and two daughters.

Product Details

• Paperback: 272 pages
• Publisher: Running Press (April 4, 2007)
• Language: English
• ISBN-10: 0762430753
• ISBN-13: 978-0762430758
• Product Dimensions: 8 x 0.8 x 10 inches
• Shipping Weight: 8 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (370 customer reviews)
• Amazon Best Sellers Rank: #3,554 in Books (See Top 100 in Books)
  • #25 in Books > Cookbooks, Food & Wine > Natural Foods
  • #84 in Books > Cookbooks, Food & Wine > Special Diet > Healthy

More About the Author

Missy Chase Lapine is the creator of the wildly successful Sneaky Chef Method and series of books, including the flagship, New York Times bestseller, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals. Based on the success of her books and in response to demands from her dedicated followers, Missy developed The Sneaky Chef Foods, a line of packaged foods that improve children's health by helping moms easily feed their kids the fruit and veggies they need in the foods they already love. Learn more at TheSneakyChef.com

As a celebrity Chef, Missy has appeared on The Today Show and hundreds of national TV, radio and print appearances, and is a regular contributor to the Huffington Post, a successful "mompreneur," a member of the Children's Advisory Council for NewYork-Presbyterian Morgan Stanley Children's Hospital (where Sneaky Chef meals are served to patients), a member of Parenting Magazine's Mom Squad, and collaborator with one of the world's largest insurance companies, United Health Group/Optum Health.

Missy is the former publisher of Eating Well magazine and is the founder of BabySpa, a natural baby product line. She lives in Westchester County, New York, with her husband and two daughters.

Most Helpful Customer Reviews

214 of 215 people found the following review helpful

5.0 out of 5 stars We dont care who did it first, the Sneaky Chef is the one that works., December 17, 2007

By Sleep Doctor

Format:Paperback

We dont care who did it first, the Sneaky Chef is the one that works.,
Sleep Doctor "Dr. Mom, MD" (Los Angeles, CA) - See all my reviews

This review is from: Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food (Spiral-bound)
This weekend 7 friends and I got together to compare recipes from The Sneaky Chef(TSC) and Deceptively Delicious(DD). Our primary loyalty is to our kids and getting good food into them. We don't really care who did it first, just what works. We've been successfully sneaking for months and need more recipes now, so we were eagerly awaiting the release of Deceptively Delicious.

We chose six duplicate recipes from each book (12 total) and did double-blind (where neither the server nor the child knows which is which-only the cook keeps track) side by side taste tests. The whole process took all day Sunday. We chose to make mashed potatoes, mac n cheese, peanut butter & jelly muffins, brownies, chicken nuggets and meat loaf.

Summary: For one reason or another, kids clearly preferred the recipes from TSC. The main reasons seemed to be that DD's were too sophisticated in flavors and the textures were off. The cooks felt that TSC was more geared towards kids' tastes, especially where picky eaters are concerned, and addressed the needs of the cook better. Roughly half of the recipes in Deceptively Delicious are the same as in The Sneaky Chef, which was disappointing since we're starved ; ) for new recipes at this point.

The following are the detailed results:

Mashed Potatoes: Kids' preference: TSC. Main reason: "Creamier." DD was called "watery" by most kids. Cooks found both recipes easy to make and would do so regularly.

Mac n cheese: Kids' unanimous preference: TSC. Main reason: "the same as they're used to." Kids rejected DD version as "adult food" and would not eat it. Cooks' also preferred TSC. Reasons: DD has too many ingredients, is too expensive and time consuming to make regularly.

Peanut Butter & Jelly Muffins: Kids' preference: none. A clear tie. This was probably due to the dominating peanut butter flavor in both recipes. Kids did prefer the appearance of DD, though, as the jelly was visible on top of the muffin and TSC is hidden inside.

Brownies: Kids' unanimous preference: TSC. Main reason: DD had a slightly bitter to some kids but all found the texture "too pasty." Cooks found both recipes easy to make and would do so regularly.

Chicken Nuggets: Kids preferred TSC overall. Main objection to DD: "too spicy and mushy." Cooks' also preferred TSC. Reasons: DD has too many ingredients and the flax meal contributed to the too-soft texture.

Meat Loaf: Kids unanimously preferred TSC. Unanimous objection to DD: "too spicy and mushy." Cooks' unanimously preferred TSC for texture and flavor.

Note: The layout in DD is more clear and concise, and having the photos next to the recipes is also very helpful. TSC would take a lesson here.

Finally, we hope that many more authors get on this sneaky bandwagon-we need more recipes

482 of 500 people found the following review helpful

5.0 out of 5 stars I can't say enough good things about this book!! May 29, 2007

By Amazon Shopper

Format:Paperback

This book is truly amazing. I have two children who won't eat a mini-carrot between them, and they are now downing veggie after veggie without suspecting a thing!! Here is the funny thing- it works on my husband too! He claims he doesn't like sweet potatoes, but he has eaten them in so many things now- I just wait and tell him afterwards (haha, guess what you just ate?!). Do I feel guilty about sneaking veggies? Not at all! Whatever I can do to help my family be healthier, I would do in a heartbeat. I have a couple of hints- first of all, buy all of your veggies at once and spend about 3 hours one afternoon once per month making the five most common veggie purees. Pour them into individual serving size freezer bags and then put all of the little bags into a gallon bag (one per type of puree), label them, and you are good to go! This is much easier than trying to puree veggies for each meal, it would become so time-consuming that you would be tempted to change your mind at the last minute and make something easier (and less healthy). I grab a bag out of the freezer, quickly defrost and then stir it in with the kids mac n' cheese, chocolate pudding, and all sorts of other "treat food" that all of a sudden become vitamin-rich dishes. I also pre-make some of the breading and flour mix too, and keep them vacuum-packed...it really simplifies things at dinnertime. Likewise, I make the breakfast cookies in a triple recipe, and save them and freeze them for a quick, easy and healthy breakfast. The meat recipes in this book are also excellent- the sloppy joes, meatballs, and the meatloaf- as well as the baked ziti and the pizza- are especially fabulous. This is the first book that I have felt compelled to write a review about, but I felt I absolutely had to do it! We have been eating almost exclusively on recipes from this book for a month now and we all feel so much healthier. Kudos to Missy Chase Lapine! Thank you!

169 of 173 people found the following review helpful

3.0 out of 5 stars Mixed thoughts but overall favorable October 10, 2007

By Michele Richard

Format:Paperback

Let me first say I like this book and I am glad I purchased it. I echo other reviewers who question the idea of hiding foods instead of teaching your children to enjoy them. However, this is certainly a way to sneak some in while you are attempting the teaching.

My kids are not THAT picky, but they are children after all so of course they would prefer nothing but cookies for the rest of their lives.

I have made all the purees so far and have tried many of the recipes. I have also used the concept in my own recipes with great success.

Like other reviewers, I am also wondering how much nutrition is left in the food once you boil it down to nothing. In some cases, I have added the water I boiled the veggies in to recipes in other ways. Don't know if that helps anything, but it made me feel better about it.

Now for my disappointment about the book...the recipes don't have nutritional values listed. yes, there is a list of nutrients provided by the sneaked in foods, but no real nutrional value - ie calories, fat, fiber, etc. My next project will be to calculate nutritional value based on my old recipes versus adding the new recipes. I am not certain how much I am actually changing the value - in other words, am I doing a fair amount of work for little improvement? The sneaked in foods seem to be in such small amount sometimes I am just not sure that there is a real value in it. I guess something is better than nothing, but since my kids already eat fairly well, I am not convinced that it is worth all my extra effort.

I should say for the record that I have 4 children -infant, 2,4 and 13. The overall concept is not THAT much work, but I decided to go gung ho and made every puree over a couple of days - many tiny containers in my freezer now with 1/4 cup dollops of purees. Also, I have a managerial job where I work 50-60 hours weekly away from home. I cook meals ahead of time and leave them for stay-at-home husband to put in the oven. He is NOT in on the sneaking (just for fun). I have included my 13 year old in the plan b/c she is a very healthy and adventurous eater -so this is our little joke on the rest of the family. As I mentioned before, I have been able to incorporate the concepts into my own recipes and have had no problems so far. I usually cook large quantities in advance - ie 4 gallons of chili or meat sauce - then separate and freeze for quicker meals later. The purees figure quite well into that plan because I can whip up a batch and add the entire amount to my stock pot instead of measuring out these tiny amounts for later. AND I have not had any problems with my frozen dinners. I can tell no difference from before I began adding the purees.

My last concern about the book is that (much like me in this post) she spends almost the first half of the book going on and on about how great it is before ever starting to tell me what to do. Also, the recipes are certainly not difficult or gourmet quality, but they do require a little bit of cooking knowledge. Sometimes they act like I haven't a clue about the kitchen "makes about 1 cup of puree...double the recipe if you want more" (gee, never would have thought of that). Other times they can be a bit ambigous "makes 8 large muffins...scale quantities for smaller muffins" - well "large" turned out to mean the normal size muffins, not the larger muffins I had hoped (not a big deal, you just have to figure out what they mean).

Overall, useful book...gave me several ideas I had not thought of before. I have been able to use the recipes in the book as well as incorporate the concepts into my recipes. After several weeks and many recipes, we have had great success...no flops, and no one has suspected a thing.