When does a seven year old need baby food?

When does a seven year old need baby food?
When they get  BRACES!! I thought this was the perfect opportunity to chat about the UBFC.
Yes that is my face on the box, and I am loving the fact that I get to develop recipes and promote this product. The interesting part is, is that as much as I love developing toddler and baby food, my toddler just turned eight years old! *crying*

Ultimate Baby Food Center (UBFC)

I am always looking for new ways to use this machine, it sits on my counter and it does do lots of nice little jobs like chop nuts, steam a quick side dish for my lunch but best of all makes great baby food!

My baby (yes I know she is 8 now) got braces when she was 7 just a few months ago. First off I have to tell you what a warrior she is because braces hurt! She was not scared a bit or nervous at all, she obviously does not take after me I break out in hives at the thought of the dentist. 

Once she got the mouth bling, she was excited and proud to show off the colored rubber bands to anyone who would look in there.  The pain was secondary, I knew it hurt but she wouldn't cave to it, just a few whimpers from her was all I heard. 

I knew she couldn't chew or bite and the dinner that night, I had absently mindedly made something chewy and tough so that was out. I surely didn't want her to exist on Jello and pudding and canned soup for three days, how could I live with myself?

Baby Chef to the Rescue! I went to my handy copy of the little cookbook I wrote for the machine and made my Swamp Soup recipe. Perfect, I knew she loved it because we have been making it the traditional way for so long.  I knew I could whip it up in the UBFC machine in 5 minutes, steam, chop and voila! We also made lots of smoothies with wholesome ingredients to keep her going, she loves an egg in her milkshakes! (that is probably from us talking about the old days at Orange Julius)

For a few days I concocted some soupy recipes with ingredients like silken tofu, broth and beans,  and she ate it all.  So that is how a 7 year old ends up eating baby food. A puree is a puree, whether it is in a five star restaurant or just plain old baby food. At least when you make it you know what goes into it and you can really make sure your family is getting the best.  Get creative, make this with carrots or a blend of veggies.
Happy blending.

Swamp Soup For Ultimate Baby Chef Machine

Makes 1 ½ cups

 1 medium zucchini unpeeled, diced

1/2 avocado, peeled and pitted

1/8 teaspoon nutmeg

3/4 C. chicken broth

 Add water to the steaming chamber

Place zucchini pieces into steamer basket.

Place filled basket into steaming chamber, turn onto HI

Steam zucchini for 5 minutes.

Meanwhile add chicken stock and nutmeg to blender, spoon the avocado in, set aside.

When zucchini is done add steamed zucchini to prepared blender cup blend for 1 min or until smooth and silky.

As with all hot foods, when blending be careful and open blender slowly

Protein-a-luscious: A Fancy Pants Breakfast

Finished nests just out of the oven

If you know me you know I am a breakfast junkie, I am a believer in high protein breakfasts for kids. I think they act better, think better and grow better. With good for you foods in the early hours of the day their brains function much better than with sugary or even no breakfast. Some kids just don't like eggs so this is for kids who don't like eggs.  Call them nests!
I saw this recipe on Simply Recipes and I instantly loved the concept. The original recipe called for Gruyere cheese but I happened to have a cheddar and jack blend so I went with that. I have changed this recipe, I upped the servings and added a few tips of my own, enjoy!

I like making a few extra smaller puffs (as we call them) ones without egg just to snack on! So snack on and on....

My daughter said it was the best breakfast EVER!

I can't wait to start experimenting with some other ideas using this technique stay tuned.


The Bird is in the Nest (wink wink)


Egg Nests originally from 

La cuisine est un jeu d'enfants

Serves 4

Ingredients:

4 eggs

1/2 teaspoon salt

1/2 cup grated Cheddar / Jack
Pepper or Paprika (optional)

Preheat the oven to 450°F with a rack in the middle. Line a cookie sheet with parchment paper or non stick silicone mat.
Separate the egg yolks from the whites. Keep each individual yolk in half of a shell on a rimmed plate or small bowl. (this way you don’t have to dirty four little bowls making for an  easier clean up.)

Yolks awaiting to be deposited in the white nests

Place the egg whites and salt in a very clean mixer bowl. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), start on low speed working your way up to high speed, until stiff peaks form. Do not over beat the eggs here, you'll want them silky not chunky.

With a rubber spatula gently fold in the grated cheese, doing your best not to deflate the egg whites.

Create four equal mounds (or more) of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, using the back of a spoon make indentations in the centers.

Place nests in the oven for 3- 4  minutes until firm but not browned. After 3 minutes, take the pan out of the oven and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 4 more minutes. Sprinkle with a small amount of salt.

Serve immediately.

Unbaked nests with cheese

Tip* Make sure your egg whites are yolk free, free of any fat, the yolk will cause the whites to misbehave. 

Make it Pretty for Earth Day + Kids Konserve Giveaway

I buy plates and cute cups like some people buy shoes! (OK, I buy shoes like that too) My husband and I do many food shoots and I am always on the hunt for new props. I can’t keep my hands off  those cute playful serving vessels, I do try to buy recyclable items as much as possible. My cupboards are busting (to my husband's dismay) with stacked colorful plates, bowls, napkins and even the occasional coconut shell or bamboo plate.  But in real life I try to reuse as many containers as I can.  I like fun food and so do kids, they love to imagine and play and it doesn't stop at mealtime.  If you are trying to get your kids to eat healthier, it can be a frustrating challenge. Starting with snacks can ease the pain, get them eating better in small doses. Once the snacks are more wholesome then you can work on mealtime. Kids are much more likely to be interested in a fun presentation of a food even if they may not have been a fan of it in the past.  Any change for kids can be tough but making it fun can make a world of difference. You can get your kids to make a world of difference by re using containers you already have. Reusing containers in a great way to stay conscious about how much trash we are tossing. Ditch the paper plates and cups and please do away with plastic forks and spoons. If you need some good ideas for no waste lunches click here. 
I have a great giveaway, this super reusable lunch bag and containers from Kids Konserve!! Read below to find out how to enter.

• ·      Take everyday foods and cut them in new ways. Instead of giving a granola bar in the wrapper, unwrap it and cut it lengthwise for something different.
• ·      Serve salad in a cup, stand up the baby Romaine leaves and cut everything in sticks
• ·      Slice quiche in small triangles and insert fun playful toothpicks for eating. 
• ·      Use an ice cream scoop for rice, or even veggie lasagna!  

Make it different, change it up and think out of the box. Snack time is a fun time to try new food ideas, it fast and uncomplicated. Moving to healthier foods at snack time can be tough, so put the emphasis on adding new foods not on taking away foods. Start with fruit to replace sugary bars and nuts to replace chips.  Keep the crunch, kids love crunch it is very satisfying.  Try fun snacks you may have not noticed in the store before, check the natural section.  Have fun and look around the house for new ways to serve up snacks to your kids.

See what you have in your cabinet to serve in and see what kind of healthy snacks can go in to them in fun exciting ways. Have your kids help find containers to hold the snacks.

Suggestions:

•   Clean votive candle holders

•   Shot glasses

•   Mason jars

•   Use clean-take out containers

•   Wrap snacks in parchment paper  and tie with a bow

•   Cut a circle from a paper bag and make a cone shape for holding snacks

•   Make a boat shape from aluminum foil

•   Small Tupperware containers, are good for serving

•   Large deep lids are good to serve in too

•   Use doilies left over from Valentine's Day

•   Cut wrapping paper in to squares for a makeshift place mat

Our winner is The Family Chef!

To win the Kids Konserve Lunch bag:
Tell me what creative ideas you have come up with for your children's lunches or what you thought of while reading this post?

Follow my blog or or join me on  The Toddler Cafe Facebook page but leave a comment here telling me you did!  

I will do a drawing on Saturday April 30th at 12:00 PM using Random.org you will receive your gift within three weeks.

Please make sure your profile is public or leave your email address in your comment or I won't be able to find you!!

Apple Stuffin’ Muffins

Mini muffins with a strawberry and mint leaf in place of real leaves

Besides driving, working and entertaining, parents are always running right alongside their toddlers: making meals, doing dishes, and trying to keep everyone from getting grumpy.  The best way I have found to offset the constant running in circles is to be prepared with nutritious snacks.   I promise you that these are so quick and easy that you will WANT to make them, instead of feeling like it’s yet another chore.

This is a really flexible recipe.  You can change ingredients here and there and still get great results.  Add a small dot of cream cheese on top for more protein, or leave out the butter or replace it with a vegetable based non-hydrogenated margarine.  These muffins are extremely forgiving, so get to it and make a batch now your kids will thank you!  What are your kid's favorite healthy afternoon snack?

 Apple Stuffin’ Muffins

Makes 24 mini muffins

Here’s a great after-school snack for a hungry kid or any other member of your family. These are perfectly sweet with a strong apple flavor when you use homemade applesauce.  The better the apple sauce the more flavor the muffins will have. No time for making applesauce, add diced fresh apple to the recipe for a stronger flavor.

Ingredients     

3/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cardamom (optional)

3 tbs butter

1/8 cup brown sugar

3/4 cup fresh applesauce 

1 egg

1/4 tsp salt

Optional. 1/2 apple peeled and chopped very small

Heat the oven to 350 degrees F.

Spray a mini muffin tin with non-stick cooking spray, set aside.

Whisk together the flour, baking powder, baking soda, and cinnamon in a small mixing bowl, set aside.

In a microwave-safe bowl, melt the butter on high for about 30 seconds; add sugar, applesauce, egg and salt to bowl.  Mix well.

Pour the apple mixture over the flour mixture.

Gently stir in the flour until just incorporated, do not over mix.

Fill the muffin tins about half full with batter.

Bake for 8-9 minutes for mini muffins.

Note: For 6 standard size muffins bake 15 minutes

Tip:

For evenly sized muffins, a mini cookie scoop works wonders, get one at your baking supply or craft store.

Optional Add-ins:

Small shredded carrot or zucchini, currants, chopped dates, flax seeds, quick oats, peanut butter, diced banana, shredded cheddar cheese

Our Whole Family Reviews The Whole Family Cookbook

My husband and I have been supporting Michelle since she told me she wanted to do a book. She has been so super supportive of me and all my projects so now it is her turn to soak it in. It finally happened a book was born and we got to be a big part of the making of it! Matthew photographed and I styled the recipes and we had a great time doing it. When you get two Jewish girls who love food together how can you NOT have a good time?  

I wanted to do a review of this book but since it is really for kids we decided our daughter would do a great job.

Claire decided on the Baked Apple Puff recipe because she loves apples and most of it was at her skill level. You could have it for breakfast for breakfast dessert, which is what we did. You have to have breakfast dessert on Sunday, it's law.  It would be delicious along with some pork chops and a salad for dinner too.

In the book each task is notated with a color code to make sure the task is age appropriate, we loved this feature.  We also loved how the book was easy to read and had lots of hints and eco tips.

We shot this video very off the cuff on a Sunday morning and Claire is quite taken with seeing herself in the camera.  (notice staring child) You may notice the video is a bit long, that is due to my lack of video editing skills, I know know that there is a learning curve!!  Watch our video to the end because there are some dancing monkeys you won't want to miss.  Next we are going to make the Nutella Lace Cookies, but not for breakfast or even breakfast dessert!

Enjoy our video review and leave a comment answering my question below to win a copy of The Whole Family Cookbook! 

What are your children's favorite tasks to do your kitchen?

Follow my blog or leave a comment here to win The Whole family Cookbook for your family.

I will do a drawing on Saturday April 16th at 12:00 PM using Random.org you will receive your book within three weeks.

Please make sure your profile is public or leave your email address in your comment or I won't be able to find you!!

Now the disclaimer...I didn't clean up for you all, yes I invited you in to my house and did not tidy up!

Avert your eyes from the mess I totally forgot that you would be seeing all the parts of my kitchen. (oops)

Winner is:

Krista said...

hah! great video. this cookbook looks great, we would love to have a resource like this around!

pulchrabliss(at)hotmail(dot)com

Movin and Groovin'

Wondering why I am not posting here? For the month of March I moved over to Nickelodeon Parents Connect. Stop by for a visit and enter to win the grand prize, The Ultimate Baby Food Center plus a prize a day.

Ingredients:

2 cooked lasagna noodles (the old fashioned kind)

2 slices cheese, mozzarella or Monterey jack

2 pieces of lettuce

2 thin slices turkey

2 thin pieces of salami

Instructions:

1. Lay the noodle out flat on a piece of plastic wrap.

2. Layer the cheese, lettuce and meats on top of the noodle, alternating end to end.

3. Roll up from the short end, then wrap in plastic wrap or secure with a toothpick.

Mucking it up in Spring!

Article from: Edible Marin and Wine Country — Spring 2011

Stone's Soup Corner

For those of us who live in Northern California, spring is all about waiting for the rains to end and the sun to arrive again, and, thankfully, it always does. During this time of year, there is a lot to be done to prepare the garden for summer planting. It's also a great time to talk to your kids about what you are going to plant so that they will be excited about taking care of the garden and harvesting and eating what you have grown–and getting dirty in the muddy veggie patch! So, put your rain boots back on and go get dirty with your kids in the Spring muck!

Try my recipe below for "Swamp Soup," and I bet you will get your kids to not only eat their vegetables, but love them. The trick here is to hide a few beans in the bottom of their soup bowl and tell the kids to eat to the bottom of "the swamp" to find the "muck beetles"–and yes, I made that up. By the time they get to the bottom of the bowl, the soup will have magically disappeared. The soup itself is delicious, packed with green vegetables and will warm you and your kids up on a chilly Northern California spring day.

Swamp Soup

Yield: 4 servings

INGREDIENTS

4 cups chicken or vegetable broth, divided in half

1 medium onion, finely chopped

2 cloves garlic, finely chopped

¼ teaspoon ground nutmeg

2 cups zucchini, thinly sliced (about 3 whole squash)

2 medium ripe avocados, peeled and with the pit removed

½ teaspoon salt or to taste A handful of cooked organic black or pinto beans Prepared pesto (optional)

TO PREPARE

In a large saucepan, bring 2 cups of the broth to a boil with the onion, garlic and nutmeg. Reduce the heat to low, cover and simmer for an additional 15 minutes, stirring occasionally. Next, add the remaining 2 cups of broth and the zucchini and bring back to a boil. Reduce the heat to low, re-cover and simmer for an additional 15 minutes. Remove the lid and allow the soup to cool slightly.

In a blender, purée the slightly cooled soup mixture with the avocado, in batches, until it reaches a smooth consistency. Return the purée to the saucepan, add salt to taste and warm gently. To serve, place a few of the beans in the bottom of the bowl and gently pour in the soup. When you serve it make sure to tell the kids to eat to the bottom to find the muck beetles!

OPTIONS:

• If you don't want to open a whole can of beans for this recipe or take the time to soak dried beans and cook them separately, just pick up a few at your grocery store's salad bar.

• Add a dollop of pesto to this soup after you purée it for an extra punch of flavor and a green color.

• Float strips of toasted bread or crackers on top of the soup and place a bean on one so your kids can make the "bean bug" "jump" from log to log.

KIDS' CRAFT–SCIENCE IN THE KITCHEN

Looking for something fun and educational to do with your kids over a long weekend or spring break? Try this project using dried beans that will teach them a little science and gardening know-how. Setting it up is a great inside activity on a rainy day. Beans sprout very quickly so they are fun to watch and this experiment works well for kids of all ages.

In this version of the old-school experiment you use different liquids–milk, water, salt water and sugar water–to find out which one causes the beans to sprout in the shortest amount of time.

Things you'll need:

4 empty cups

1½ cups of water

½ cup milk

1 teaspoon sugar

1 teaspoon salt

4 paper towels

20 dried beans

4 plates

Steps of the experiment:

1. Fill 3 cups each with ½ cup of water, and a 4th cup with ½ cup of milk.

2. Add the sugar to 1 of the cups that contain water and add the salt to another, leaving 1 with just plain water.

3. Soak 1 paper towel in each cup for 1 minute, or until saturated.

4. Label each of the 4 plates with one of the following: water, milk, salt-water and sugar-water.

5. Place 5 beans on each plate, and cover loosely with the saturated paper towel that corresponds to the label on that plate.

6. Observe the growth of the beans each day for several weeks, making notes on the number of beans that have sprouted on each plate, as well as the length of the sprouts. Determine which liquid was the most successful at causing the beans to sprout.

7. Once the beans sprout, you can plant them in dirt and keep them growing!

Launch of The Ultimate Baby Food Center!!

Over the past few months I have had the privilege to work with Kids Line and be a part of their new exciting product line, Baby Chef. Recently I was at the ABC Baby Show in Las Vegas working with the machine and demonstrating it to retailers. I met Kathy Ireland who was a doll and generally had a blast, as I usually do.

Since then I have written a small cookbook insert for this product and also if you look close enough you will see my smiling face on the product packaging! Yes, it's true, that's me and where every you see this great product you will probably see me close by using it to make fresh delicious food for baby.

I will be heading to Seattle to take part in the launch of The Ultimate Baby Food Center for Amazon Baby this week and will be demonstrating the the Food Center featuring 2 of my original recipes. Amazon.com is hosting us with hundreds of Mom bloggers who will be there sampling my food and watching this product hard at work. I am honored to be a part of this event, I will be giving away 10 signed books as well as

10 Ultimate Baby Food Centers

Baby Chef vegetable bags

Freshness Minders

10% off coupon for attendees

Event date:

February 23rd, 2011Palace Ballroom in downtown Seattle Washington

My next stop will be the International Housewares Show in March in Chicago. I am really looking forward to that show. Check in here for updates.

Granny's Drawers

When I was a kid I just loved going to my Bubbi's house. (Bubbi is a word for a Jewish Grandma) The minute we got there I would run over to her bottom drawer in the dinning room because I knew that is where she kept the Hershey Bars. She also kept a host of other chocolates and goodies in there, those sugary fruit gel slices that we only got on Passover.

My Bubbi also always had her famous chocolate chip cookies in the freezer; she was never without a batch.

My point is is that back in the day when people moved slower it seemed like they were prepared. If someone dropped by, or if the whole family was coming for a holiday they were ready. It always made us feel special, like she cared and thought about is when we weren't there.

Now we just run out and grab something prepared at a store because there is one everywhere you turn. I live between a Trader Joe's and Whole foods, with a peppering of other stores all around. It's fine for company and when it comes to your children's lunches it may be easy to just grab a pre made sandwich. If you are like me you want fast and easy, and there is nothing wrong with that, but adding personalization can make a big impact on your child and is is not too much extra effort.

My solution is to start by making your child's lunch very special. Some parents add a note, some draw hearts or smiles on the brown bag. Our kids are away from us all day and as much as they may resist hugs or kisses they really do need and want to be with us and know we care.

A really nice way to make them feel warm and loved is by adding a very small quick note, a drawing or stickers. Many schools are now requiring no waste lunches and in that case you may want to keep reading.

Now back to Grandma...a few years ago my husbands Nana died and she has an amazing collection of linens. She was a real collector, anything you can imagine, and she had a jar or drawer full of it. Lucky for us she had a whole collection of beautiful linen napkins. I don't mean a few of them I mean hundreds. I sorted through to find the ones I thought my daughter would love and I took about fifty of them home. They are from the 1940's, 50's, and 60’s so cute and and brightly colored. Every day I choose two to go in her lunch, one for snack and one for lunchtime. She uses them as a place mat or a napkin. She never knows which ones she will get; it’s always a surprise. Sometimes I try to match the colors of her clothing, if it’s a grey day I add a floral pattern. Are you getting my drift? They wash up beautifully; I just toss them in with the laundry, no ironing for me!

She knows that I pick them for her and she knows that they were her great grandma's, and that I put an extra bit of thought into her lunch. Getting away from paper napkins can make you, your child and the landfill feel good, and this is an easy way to get started. I was resistant because of the extra laundry but it is very easy to wash them.

So look in the drawers or ask your parents or grand parents if they have old linens or cloth napkins you could have. Any thrift shop should have a stack somewhere. So that is what you can gain from looking in Grandma’s drawers!

The Gingerbread Man Gets Healthy (and no he is not lifting weights!)

I am sure you are all in the thick of it, you know, the holiday rush. Shopping, baking, cleaning for guests, decorating and traveling. When Texas Oncology asked me to share their Healthy Granola recipe with my readers I jumped at the chance. Unfortunately there are very sick adults and children out there all year long, not just with cancer but heart problems and a host of other illnesses. The holidays are especially difficult for their families and the ones affected.

A good friend of ours has a toddler who has Leukemia and has been in the hospital for almost two months. You may feel helpless if you have a family member or friend who is sick, so what can you do? A phone call, an offer of making food or school lunches for their other children or just a card. You can make this recipe and share it with their family or the great doctors and nurses who work so hard.

Every year Texas Oncology shares healthy recipes with its families and this year they asked me to share their Gingerbread Granola recipe with a larger audience.

I took the statement below off their site, now I know some cancer, especially in children does not fall in to the category of nutrition. As adults we can think about what we are feeding our kids and ourselves, we need to stay healthy for our kids, it’s our responsibility.

Just like millions already know, Nearly a third of cancer deaths in 2010 could be prevented because they are related to poor nutrition, obesity, and physical inactivity, according to the American Cancer Society. The organization also states: “There is strong scientific evidence that healthy dietary patterns, in combination with regular physical activity, are needed to maintain a healthy body weight and to reduce cancer risk.” “Nutrition plays a major role in promoting good health,” said Dr. Arvind Bhandari, medical oncologist at Texas Oncology–Sugar Land. “A healthy lifestyle and proper dietary habits can lower the risk of disease and contribute to overall well-being.”

Granola is great but some store bought granola can be fatty and over sugared, so make some at home, it easy!

Gingerbread Granola

Ingredients

2 ½ cups rolled oats

¾ cup raw slivered almonds

¼ cup raw sunflower seeds

2 teaspoons flax seeds

¾ teaspoon ground ginger powder

¾ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon salt

Pinch nutmeg

1/3 cup agave nectar

1 tablespoon molasses

1/3 cup brown sugar

¼ cup chopped dried apricots

¼ cup golden raisins

Directions

Preheat oven to 300˚F. In a large mixing bowl, combine the oats, almonds, sunflower seeds, flax seeds, and spices. In a separate bowl, whisk together the agave nectar, brown sugar, and molasses. Pour over dry mixture and stir until incorporated thoroughly. Evenly spread the granola mixture onto a parchment-lined baking sheet. Bake until dry, stirring occasionally, for about 25 to 30 minutes. Cool slightly before adding apricots and raisins. Once cooled completely, store in an airtight jar or sealed bag.

I like to put it in a large mason jar with a tag, the jar can be reused and no plastic bags are wasted.

Here is a link to a very cute recipe card with the recipe to attach to the jar!

Here are some ideas on how to use your creation…

Combine it with milk, almond or soy milk for a healthy start to the morning.

Sprinkle it over yogurt with fresh fruit.

Put it on top of ice cream for a sweet treat with a drizzle of honey.

Serve it as a nutritious afternoon snack.

For seasonal color, add dried cherries, which are rich in Vitamin C.

Slice apple, add almond butter, dip apples in granola for a crunchy after school snack.

Sweeten it up with bits of dark chocolate for antioxidant power.

Add chopped pecans or walnuts for a nutty dose of protein.

Mix in sesame seeds for a calcium boost.

Put it inside apples and bake for a healthy dessert

Here are some other very simple ideas from Texas Oncology for a healthier holiday

When planning holiday menus, select foods that represent a rainbow of colors, like dark, leafy greens and seasonal fruits and vegetables, including berries.

Prepare holiday meals rich in fresh and seasonal fruits, vegetables, and legumes, such as cranberries, pumpkins, clementines, beets, sweet potatoes, and lentils.

Limit sugary drinks, like eggnog, and serve sparkling cider for toasting.

Vegetables in the cabbage family are rich in fiber and protective vitamins, so load up on Brussels sprouts, broccoli, cauliflower, cabbage, and turnip greens.

Instead of buying a frozen turkey, try a natural, fresh one free of artificial ingredients.

Skip the mashed potatoes in favor of cauliflower, celery root, or turnip purees.

Review favorite holiday recipes to substitute butter or lard with healthy oils such as olive, canola, and other vegetable oils.

Add fiber, “good fats,” and a host of phytonutrients, vitamins, and minerals with chopped nuts such as pecans, walnuts, almonds, or hazelnuts.

Serve whole grain bread with holiday meals, which contains fiber, folic acid, and iron, or use whole wheat bread in stuffing.

For the table, dress up water for the holidays with cranberry ice cubes

For more from Texas Oncology sign up for their newsletter here.