Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food

I purchased "Deceptively Delicious" back in January but was initially tentative about trying this cookbook due to the fact that I had to make a puree for every recipe. Once I got over that hurdle and decided to make the "Green Eggs" I was hooked. I then wanted to try other recipes because the eggs were so delicious. They are the easiest recipe in the book and basically require you to sauté baby spinach, which you then incorporate into scrambled eggs. You do need a small food processor to make the recipe but you could also use a blender. The next recipe I tried was the "Ranch Dressing." It was good on salad but not as good as a dip. The "Greek Dip" was delicious for dipping veggies (celery was especially good) and crackers not to mention pita bread. The recipe uses chickpeas and artichoke hearts and I found I could make it in a blender. My food processor only holds about 1 cup of ingredients so for this cookbook you may want to buy a larger food processor. The last two recipes I tried include the "Turkey Chili" and the "Oatmeal with Sweet Potato." For the turkey chili you need to puree carrots and red bell peppers. I had never steamed red bell peppers before but it worked well and at the same time I cooked the carrots in the boiling water. Less to clean up later! For the turkey chili I added an additional tablespoon of chili powder and 2 teaspoons Emeril's Original Essence because I felt the recipe needed a little more seasoning for adults but it was perfect for kids. I think the reason the recipe needed more salt is because it calls for low-sodium chicken broth. Instead of the kidney beans I used some butter beans I had in my pantry. For the turkey recipe it would have been helpful to know how many carrots and red bell peppers you would need. I found you needed about three carrots and 1 ½ bell peppers. Other than that fact the recipes are very easy to make and don't take as much time as you would expect them to. The oatmeal recipe is delicious with the addition of pumpkin pie spice and peanut butter. All of the recipes I've tried so far have worked very well which has encouraged me to try even more. Since I have more sweet potatoes left over the "Hot Cocoa" with pumpkin pie spice sounds delicious. You may also want to try "Blueberry Cheesecake Cupcakes with Yellow Squash and Spinach," "Frozen Yogurt Pops," "Macaroni and Cheese," and "Chicken Salad with Cauliflower." Once you make a puree and realize how easy it really is you will love this cookbook! Highly Recommended even if you love eating your veggies. I try out new recipes every week and this is one of my favorite cookbooks this year. ~The Rebecca Review

Like this cookbook for so many reasons. Have several cookbooks that base their recipes on purees. Like this one because the purees are flexible and varied. Most of the recipes have turned out vary well. Baking the choclate chip bean cookies now, although using pecans instead of walnuts. The cookies have proved popular with even non health food eating people! However, I did change the recipe a little in that I chop the beans after draining them. By the time one chops them some are rather mushed but that works out just fine. Family also loves the avocado choc pudding an unlikely combination but really works. We process it until almost smooth. Husband likes a little bit of texture to it. Have found breading recipes don't work as well as hoped. Spinach in brownies, great disguise! Turned out more like fudge though. Very moist and dense. Love some of the muffins. Peanut butter Jam muffins were great. Made with almond butter. The "jam" I used was simply dried apricots soaked overnight and then pureed. No sugar added so lots of nutrition as well as sweetness. Note: the cream cheese centered muffins/cupcakes are nicknamed "ugly muffins" in our house. Taste great (and I reduce the sugar as I so in most recipes) but the spinach is very visible. Tends to separate out and be in a layer after the baking and the color is horrible. Hence the nickname ugly muffins. But my son is picky about texture and taste so if can get one bite in and it tastes good we are ok. Anyway, we like them and so many veggies in one sweet treat! My son is picky enough that he doesn't eat most of the items used to disguise the other items. Example: He doesn't eat mac and cheese! But this recipe book has enough ideas that I have found new ways to sneak his veggies in. He is 3.5 and now knows I sneak them. He has a choice to eat them straight or disguised and always chooses disguised. By the way, we did everything by the books to start him right, including eating a wide variety of things when nursing and pregnant and introducing him to a wide variety of foods as a beginning eater. Hopefully he will outgrow this pickiness but for right now I am just concerned that he gets his nutrition. So my motto is never let a desert go wasted - make them all count with disguised veggies! No his diet is not made up of deserts, but they are certainly a great place to increase his veggie intake. One of my favorite things about this book, in comparison to others of this genre, is the flexibility of purees in given recipes. Also, it is a beautiful cookbook! I, too, am convinced some of these recipes simply don't work and try to imagine that they were actually tested before published. But so many great recipes that do work for us that they more than make up for the ones that don't work!

THIS IS A LOVELY BOOK, WITH A SPIRAL BINDING, MANY GLORIOUS COLOUR PHOTOS, NICE LINE DRAWINGS REMINISCENT OF THOSE I GREW UP WITH IN THE LATE 1950s AND EARLY 1960s, (baby boomers....take note!) AND RECIPES FOR "VEGGIE PUREES", which add nutrition to just about any receipe. The purees are easy to make...and it's nice to know which puree to put into which recipe -- ie: CAULIFLOWER PUREE goes into Mashed Potatoes....red pepper puree would probably not taste as good. I even found a receipe for which I have been searching in other cookbooks, but haven't found: RANCH DRESSING! I have come to love the stuff...but not the artificial ingredients in most commercial Ranch Dressings. Whether I buy the book or not, (my present copy comes from the library), THIS receipe will be copied, kept, and used! This seems to be an updated, and personal receipe collection -- a variation on a theme I first came into contact when I heard about the book: "CONFESSIONS OF A SNEAKY ORGANIC COOK: HOW TO MAKE YOUR FAMILY HEALTHY WHEN THEY'RE NOT LOOKING," in 1972. I believe I even saw the author, JANE KINDERLEHRER, interviewed, vaguely remembering, (I think), that she had a "Dutch-Boy" hairdo, a kindly face, and a very enthusiastic manner! I never bought that book, (as yet, anyway)....but the interview did give me ideas. I began soaking lima beans, (which I hate), putting them in a blender, and adding them to meatloaf. (Not much....about eight parts meatloaf to one part lima bean puree). I never tasted the lima beans...but I knew I was eating them, and that they were good for me. Much more recently, (last month), I purchased some ready-made sweet potatos...but didn't like the taste, as the manufacturer put in more cinnamon than I found palatable. Throw it out? No -- I wasn't raised that way. So, I take a few tablespoons of it, and add them to meatloaf, tuna spread....you name it. No waste...and I get all the goodness of the sweet potatoes. So the same idea seems to be in this book. If you can afford a copy, by all means buy it...it's full of tips, pictures, receipes which tell which vegetable puree, (the author lists 17), to put in which receipe, and full colour photos of just about every receipe listed. If you can't afford a copy, at least get it out of the library....the beautiful photos and nostalgic drawings WILL make you want to try out the receipes! The receipes are simple, and easy to follow. They even give a confessed "lazy cook" like me, (whose favourite receipes ALL (Igo like this: Mix ingredients together, put in oven, serve piping hot. Or cold, (which is better, because you don't have the extra step of putting them in the oven.) I'm a "tuna fish salad or meatloaf" cook, I guess....but these receipes do give eve me some ambition to do more. Yes -- I agree with the reviewer who opined Ms. Seinfeld's use of margarine -- an artificial amalgam that is NOT healthy....but I've always believed in "re-arranging" receipes to suit MY tastes. (I also notice that Ms. seinfeld recommends using "3 quarts reduced low-fat chicken broth", presumably CANNED chicken broth, in her receipe for "Chicken Alphabet Soup". Hey --even I'm not so lazy I must use CANNED chicken broth! My receipe for "Chicken Broth"? Easy! Take a few pieces of boneless chicken, cut into smallest pieces, put into blender with the liquid of your choice, blend -- and presto! Chicken broth! (For chicken SOUP, use LESS liquid and MORE boneless chicken.) This makes chicken puree broth or soup. For CLEAR chicken broth or soup, just soak the chicken, with vegetables surrounding it, in water overnight, or for a few hours. When ready, SKIM THE FAT OFF, and use. (Whatever you do, D O N ' T throw out the "first water" to get rid of the fat....because you get rid of all he vitramins that way, too!) I know it's easier to open a can of chcken broth, (as Ms. Seinfeld seems to recommend....the "reduced-fat, low-sodium" variety she recommends on page 103 sounds very much like it came out of a can to me!) But what's so hard about letting the ingredients soak overnight and then skimming off the fat? It's not even hard for lazy me! Yes, this idea of adding healthy foods not usually liked by kids, (and other vegetable-haters), is not new. But this book presents itself with large print, enticing photos, proven(?) receipes, a nice index, and obvious enthusiasm. Should Jane Kinderleher, and others who have used this "put-bad-tasting-stuff-in-the-midst-of-a-lot-of-good-tasting-stuff- and-you'll-never-know-the-bad-tasting-but-healthy-stuff-is-there" technique sue? That's up to them, of course...but as far as I'm concerned, the more books written this way, the better. Each author adds SOME spark of originality, (I would hope)....and a reader can learn from each author. In this case, knowing which puree to put in which receipe is a very nice thing to know. Remember, there is not, and never has been a "Recipe Police" (yet anyway). Feel free, (as I do, with any cookbook), to change the receipes here, as you see fit!

I love this book. I think more than anything it got my brain thinking on how to add more healthy things to meals. I took it and ran, coming up with many of my own combinations using the principle puree idea. She gives great tips and its real things the kids eat. My kids love the recipes and gobble it up. I happen to be partial to the look of the book itself, its pretty and something that looks like it fits in my kitchen. The photos are great of the foods and the tips and how too's for making the puree's are excellent. My freezer is now well stocked with puree's to add with anything. I have had friends who said they didn't care for the taste of some things but I think you have to remember that the recipe is not designed to taste like grandmas brownies but a healthy and yummy alternative, I don't think you taste the veggies at all but it may have a slightly different taste than what you might be used too. I have VERY picky eaters and now feel that I am feeding them more nutrious items. The pink pancakes are to die for! So I highly recommend this book, and for those who are determined to pick at recipes and feel the need to be critical you just go on not eating your veggies. And for those who think an idea was stolen I don't believe she is wrong to want to publish her recipes and her methods, even though they may be similar to another book, it is her opinion and recipes.

BUT...I must say that I am disappointed. I would recommend to someone to borrow the book from the library and save their hard earned dollars. With a small amount of common sense and a little effort, you can easily replicate the idea on your own. Three stars because the instructions for the purees and the ideas are worthwhile. The spiral binding is convenient and the nutrition info is interesting. I like the section about stocking one's pantry and the tools. So far, I've tried a variety of recipes with lackluster results. Here is a sampling of the results I've had. Scrambled eggs: my children thought the eggs were spoiled because they looked and smelled differently. One of my girls has not eaten a scrambled egg ever since - more than a year ago! Coffee cake: What doesn't come across through the recipe or the photo is that there is a layer of butternut squash between one side of the coffee cake and the other. Like a butternut squash sandwich. My children wouldn't touch it with a ten foot pole. When it cooled and had time to sit around, it was good! I enjoyed it and had the whooooole thing to myself. Another attempt on the same recipe (round pan instead of square)resulted in a gummy coffee cake that ended up in the trash. It cooked for longer than the recipe states but it seemed to never get cooked. Not sure what I did wrong but it was a disappointment. Tuna: Made on Sunday night for hubby's lunches. DH didn't complain (he wasn't told about the cauliflower) but it sure was odd that there was half a container of tuna left come the end of the week. Banana Pudding Pie: they took a finger taste and refused to eat it. I thought they would have liked it. Their main complaint was that it looked too orangey and not like bananas. It was super, super sweet (it actually hurt my teeth) and ended up in the trash. Even I couldn't have eaten it and I love sweets. I thought putting two boxes of instant pudding in one recipe without milk seemed odd. It would have been better with one box and milk so I might try my own version of this recipe. Chicken nuggets: a loser, the breading falls off. The kids wouldn't so much as try it. Chocolate chip cookies: a sort of winner. Sort of...my children knew there was something foreign in them (chick peas) but they ate them anyway because of the chocolate chips. Spaghetti and meatballs: a loser. The meatballs fall apart before they can even be eaten because there isn't anything to bind them together. So much for meatballs. Try spaghetti and meat sauce (which is what I did). Be watching Ebay for my used copy of this book! :)

Wonderful food recipes and ideas for getting good ingredients in foods.

This little book has revolutionized the way we eat in our home. I am so thankful that I found it. First of all, lots of reviewers are very passionate about the whole philsophy of how we feed children. There are many who feel strongly that "hiding" vegetables isn't a good idea and that children should eat vegetables "as they are." I respect that opinion-- but that is NOT a fair review of this book. That is a separate philosophical issue that you should resolve in your own home and for your own family. Deceptively Delicious states openly, on the front cover in fact, that its purpose is to get children to eat good food. That's it. So, to review this book, I think its fair to focus on how well it meets its stated goal. In other words, I'm going to review the specific recipies and the strategies: RECIPES: I have made every single recipe in this book. They are mostly "YUMMY!" with a couple that are just okay. The standouts, by far, are: spagetti with meatballs, chicken nuggets, soup, macaroni and cheese, chocolate pudding, burgers, and grilled cheese. THE STRAGETIES: I am a mother who works full time, and I am an average cook. No special kitchen skills. I make my purees on Sunday nights after the little one is asleep, while I chat in the kitchen. It does take an investment of time and a willingness to grocery shop and prepare food. However, the stragies have truly revolutionized the way I think about food and children. I still offer "traditional" vegetables in "pure" form, but I also have changed my thinking about what goes into my child's body and how to best nourish him. Every dish, no matter how simple, contains wholesome ingredients and that makes me feel good. Bottom-line: there are lots of reviewers who may judge these "deceptive" strategies, but I'm willing to bet my kiddo has eaten more broccoli, cauliflower and carrots this week than most kids eat in a month!

My niece thought this book was a great way to introduce veggies to her 2 yr son!!!!6

Wow, this book was close to useless and so badly presented. It had no images and I was shocked that this author, with all her wealth and connections, would publish a book that is presented to look like a homework project by a teenager. She lists a few ideas that are helpful and she is clearly a skilled cook in the kitchen but this book does her no justice!

This book is fab. I cook for twins who are 19 months old so I adapt the receipes to suit them. I think the recipes are very yummy, and my kids think so too. The aloha Kebabs are delicious - i cook extra for myself always. The children's favorite is the Avecado spread on their bread. The meals take on average about 40 minutes in total including the prep, which isn't that long in my opinion and they are all so easy. I know the slogan is to decpetively put vegetables in each meal, which I do as per the recipe, but I always put a seperate vegetable on the side of their meal so they learn to accept and eat them. My twins love their vegetables and enjoy eating these meals. This book is a life saver. They are getting a variety of healty meals and I'm kept sane from the headache of finding great recipes for them!

I also purchased the Simple Strategies for Hiding Healthy Foods in Kids and Deceptively Delicious by Jessica Seinfeld. In comparison I found that the Sneaky Chef books require more work whereas the Jessica Seinfeld book is simple and effortless. I have been hiding cauliflower and sweet potato in all of my toddler's food. I highly recommend this book.

Very helpful! takes the guesswork out of how to fit veggies in to meals, and is very well written, fun and interesting

I like the eady to make recipes. I live the idea of puréing vegetables.