The third largest hotel management company in the U.S., Destination Hotels & Resorts, has just launched a new Kids Eat Healthy campaign. The program is being implemented at almost all of 36 of the company’s properties.
The focus of the campaign is to encourage children and families to eat healthy while traveling and at home and are leading by example in the food they are serving in the Destination restaurants.
Each hotel and resort will be feature a specific health initiative which range from getting children involved in picking ingredients and cooking to healthy breakfasts. Every day throughout the campaign there will also be a new healthy recipe on the Destination Hotels & Resorts blog.
Here are a few tips from the Destination Hotels & Resorts Chefs involved in the Kids Eat Healthy campaign. More tips can be found at the Kids Healthy Eating website. Look for the incredible recipes following the tips!
Kids Healthy Eating Tips from DH&R Chefs
1. Make sure your child eats breakfast. It’s simply the most important meal of the day. -Margaret Fenaoui, Embassy Suites at the Chevy Chase Pavilion (try her French Toast Fruit Kabobs) and Jason Friendy, Resort at Squaw Creek (Multi-grain fruit rolled pancakes)
2. Learn what the season has to offer. Fresh ingredients have more flavor and allow you to control the sodium and sugar. -Rodney Herwerth, The Inverness Hotel and Conference Center (Carmel Peach French Toast) and Matt Ostrander, Inn and Spa at Loretto (Grilled Chicken Lasagna)
3. Agave nectar is a healthy way to substitute for sugar. It’s easy to make simple, nutritious substitutions for unhealthy foods. -Nunzio Cassara, Hamilton Park Hotel & Conference Center (Gluten-free Strawberry Pancakes
4. Silence can be golden. Set the plate down and let your kid explore and decide for themselves if they like it based on taste – not based on whether or not they think it’s good for them. -Jessie Lee Williams Jr., Paradise Point Resort & Spa (Vegetable Spaghetti Volcanoes with Marinara Sauce)
5. Make cooking (healthy) together fun – kids will enjoy eating something that they helped to prepare. -Alessandro Serni, Terranea Resort (Creamy Rice Pudding)
Multi-Grain Fruit Rolled Pancakes
Cooked 9 grain cereal
Sugar free syrup
Light non stick pan spray
Follow manufacturer’s directions to make 5 oz of pancake mix and combine with 1 oz of cooked cereal. Spray a home use griddle or flat top with light non stick pan spray. Pre-heat to 350 deg. and spread pancake mix on flat top in the form of a rectangle. Cook on one side till cake is firm and bubbles form. Flip on second side and flatten down with a spatula. Cook for 30 seconds more and remove onto a cutting board. Spread strawberry jam on one side of pancake. Roll into a pinwheel. Cut into 4 equal pieces and place on plate. Garnish with sliced oranges and strawberries. Serve with sugar free pancake syrup.
**It is important to flatten down the pancake to help roll into pinwheel. Also, steel cut oats can replace 9-grain cereal.
French Toast Fruit Kabobs
Wheat Bread or Cinnamon Raisin Bread
Cinnamon (only needed for the Wheat Bread )
Maple Syrup for Dipping
1. Beat together egg, milk, desired spices and vanilla.
2. Heat a lightly oiled griddle of skillet over medium-high flame.
3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden.
4. Cut Fruit and French toast into medium sized pieces and place on a kabob stick alternating fruit &French toast.
**For the bread you can use whole wheat and also use different types of fruit or what is in season.
Gluten Free Strawberry Pancakes
12 oz. room temperature sweet butter
¼ cup “Splenda” sugar substitute
1 pint sliced strawberries
For the Pancakes:
1/2 cup milk
1 tablespoon vegetable oil
1/2 teaspoon salt
1 cup rice flour
For the Syrup single serving:
2 oz. Agave nectar
1 oz. nutella
For the Butter:
On low heat, cook the berries with the Splenda and 4 oz. of water until a syrup consistency. Cool. With an electric mixer on medium speed, cream the butter then add strawberry mixture until smooth. Keep cold until ready to serve.
For the Pancakes:
1. Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
2. Heat a lightly-oiled griddle over medium-high heat. Pour 1.5oz. Portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until golden brown on the other side. Repeat with remaining batter.
For the Syrup Single Serving:
Mix them together and pour over top of pancakes, add fresh berries to taste.
Creamy Rice Pudding
• 1/2 cup splenda & sugar blend ( or can use just splenda)
• 1/2 cup uncooked Arborio rice
• 1 ½ tablespoon egg replacement (Brand I used Bobs Red Mill)
• 1/4 cup soy milk
• Pinch of salt
• 1 teaspoons vanilla extract
• Cinnamon to taste (optional)
• 1/2 cup raisins
1. In a large saucepan over medium-low heat, combine 4 cups soy milk, sugar and rice. Simmer for 2 minutes; turn the heat off, cover with a plastic film let it rest for 1 hour, stirring frequently.
2. In a small bowl, combine egg replacement, 1/4 cup soy milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Remove from the heat Pour into a bowl and cover with plastic wrap, folding back the corners to allow the steam to escape.
3. When pudding has cooled to room temperature, remove plastic wrap
4. Rewrap and keep it covered in refrigerator till service
5. Portion rice pudding out in to cups arrange sliced apples and strawberries, sprinkle surface of pudding with cinnamon and raisins
Chefs Note: This recipe is a great tasting dessert with less of the sugar. No dairy product