Whipping up a delicious meal can be daunting, we know. With limited time during busy weekday nights, trying to pack in the flavor and create a delicious meal can feel challenging! Thankfully, there’s Crush Cube, an all-natural, easy way to cook fresh meals with big flavor; Crush Cubes are pre-portioned cubes of seasonings and sauces that will help save you time while cooking! Their impressive variety of flavors make it easy to add a POP of flavor to your next culinary creation whenever you need it! Don’t have time to make your own pesto? Well, Crush Cube has you covered with their Pesto Sauce Cubes, ready to serve over pasta, bread, fish, and more!

From the Mouth of a Kid:

The cube turns my pasta GREEN!

From the Eyes of a Parent:

Crush Cube has become a lifesaver at dinnertime! I can easily add a lot of flavor to our meals, and they have so many different herbs and sauces, that we use them on a daily basis for almost everything! My kids love pesto, but sometimes I don’t always have the time to make it myself; Crush Cube Pesto Sauce saves the day!

Flavorful Features:

Crush Cube comes in a variety of flavors. Here are their herb flavors:

• Glorious Ginger
• Beautiful Basil
• Perfect Parsley
• Savory Shallots
• Cool Cilantro
• Gorgeous Garlic
• Divine Dill
• Exotic Epazote

Crush Cube also comes in a variety of butter flavors:

• Maple
• Honey Cinnamon
• Garlic Herb
• Pesto
• Red Pepper
• Lemon Pepper

Don’t forget to check out their Soup-er Cubes, Rice Seasoning, and sauces!

The Icing on the Cake:

All Crush Cube products are flash-frozen fresh so there’s no loss of nutrients, flavor, color, or texture!

Time to Eat?!

Crush Cubes are perfect for adding flavor to your favorite pasta or chicken dish, or why not try one of their sweet butters at breakfast?

Mix it Up!

Try the Maple or Honey Cinnamon butter the next time you make your favorite batch of pancakes! Or why not use some in your favorite cookie recipe?

http://crushcubes.com/preview.php

https://www.facebook.com/CrushCubes/

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Autumn is here! As the weather gets cooler we look to heartier recipes to fill our stomachs. This Pumpkin-Apple Soup from our friends at Cooking Light is the perfect dish to enjoy on a cool Fall night. This tasty recipe can act as a base and be made into two separate soups.  For mature palates, Chipotle Spiced Pumpkin Soup provides a kick and Thai Coconut Pumpkin Soup will keep younger palates satisfied with its sweet taste of coconut.  These small variations give each soup a different flavor makeup.

Ingredients:

Instructions:

1. Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

2. While soup cooks, combine pepitas, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and pepitas are toasted, stirring often. Transfer to a plate; cool completely, breaking up any clumps.

3. Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in apple cider, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with pepitas.

• Thai-Coconut Soup: Omit cinnamon; instead add 1/2 teaspoon ground ginger with the pumpkin and apples in step 1. Omit apple cider; instead add 3/4 cup light coconut milk and 1 tablespoon lime juice. Omit pepitas, sugar, and salt in step 2; instead sprinkle evenly with 2 tablespoons cilantro before serving. Serve with lime wedges.

• Chipotle-Spiced Pumpkin Soup: Increase cinnamon to 1/2 teaspoon. Add 1 finely chopped seeded chipotle chile canned in adobo sauce to apples and pumpkin in step 1. Omit apple cider; instead add 1/4 cup water. Omit pepitas, sugar, and salt in step 2; instead garnish with 1 ounce thinly sliced and slivered Spanish chorizo, cooked in a small skillet over medium-low heat until crisp.

Tips & Trick:

• Simple toppings like salty-sweet pepitas, chorizo, or freshly chopped herbs make each soup more flavorful.
• For a fun, no-fuss garnish, top any of the soups with 2 tablespoons popped popcorn.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Everyday Frittata

“We use evaporated milk here because it has a richness similar to that of sat fat-heavy half-and-half, but with far less fat. Be sure to shake the can vigorously before using. We love the flavor that bacon adds, but if you’d rather omit it, each serving will contain 212 calories, 13.2g total fat (4.4g sat), and 379mg sodium.

Cost for 4: $6.95
Total Time: 20 minutes”

Click here for the recipe!

Smoky Two-Bean Vegetarian Chili

“A wee bit of canned chipotle chiles goes a long way in infusing this hearty chili with rich, smoky flavor and a hint of heat.

Cost for 4: $4.69
Total Time: 28 minutes”

Click here for the recipe!

Beef Chorizo Tacos with Cabbage Slaw

“Each person gets three filling tacos for a satisfying meal full of fresh veggie crunch. Garlic, paprika, cumin, and vinegar turn ground beef into near-instant Mexican-style chorizo, much leaner than the traditional pork version.

Cost for 4: $8.37
Total Time: 25 minutes”

Click here for the recipe!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

In a world where high-fat and high-sodium dips, dressings, and spreads are inescapable, we at The Creative Kitchen welcome any and all healthy alternatives! Our latest obsession is Soom Tahini, Pure Sesame Butter. Not only do we love its smooth and creamy texture, but we absolutely adore its simplicity – it contains only pure sesame! Nothing artificial, nothing over-processed. Soom Tahini, Pure Sesame Butter is a new and fresh alternative to the nut butters we already know and love.

From the Mouth of a Kid:

My mom packs in it my lunch with apple or carrot slices. Sometimes she even buys the chocolate sesame butter version! They’re both so yummy, I don’t know which I like better!

From the Eyes of a Parent:

My little ones are far more apt to eat their fruits and vegetables (emphasis on the vegetables) when they have something yummy to dip them in. I’m also so apprehensive to put anything chemical-laden or artificial in their lunchboxes. Enter Soom Tahini Butter! It’s creamy, delicious, and most importantly healthy! They love it with their veggies, in their oatmeal, and in yogurt! Sometimes I swap the original with the Chocolate Sesame Butter as a treat for them—and me!

Flavorful Features:

Soom Sesame Butter comes in two packages and flavors:

• Tahini Butter, Pure Sesame Butter 12oz. and 17 oz.
• Chocolate Sesame Butter 12 oz.

The Icing on the Cake:

Soom products are made with Ethiopian White Humera sesame seeds that the Soom founders discovered the beauty of while living abroad. These specially roasted sesame seeds help give Soom the ultra-creamy, ultra-flavorful Tahini Butter that we’re lucky enough to enjoy

Time to Eat?!

Anytime! Soom Tahini is a great addition to any meal – add it to oatmeal for breakfast, spread it on bread with jelly for a Sesame Butter and Jelly Sandwich for lunch, or mix it into your favorite sauce for nutty twist at dinner. 

Mix it Up!

Both the original Soom and the Chocolate Sesame Butter are so versatile! Try the original Tahini in salad dressings, pesto, hummus, and marinades. The Chocolate Butter is great for smoothies, as a topping for French Toast or waffles, and tastes delicious baked into your favorite brownie or cookie recipe!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Looking for fun food to serve at your next tailgating party? How about bread shaped like a football?! If you want bread that stays fresh, uses natural ingredients, AND is fun to eat then Eat the Ball is for you! Eat the Ball fresh frozen bread comes in a variety of three-dimensional shapes to attract your child, including: footballs, basketballs, and soccer balls! We love Eat the Ball because it only contains high quality and natural ingredients like wheat flour, malted barley flour, and real butter. We especially love it because it is a no-fuss food! There is no baking involved — simply thaw and enjoy!

From the Mouth of a Kid:

I love the different shapes of the bread! My favorite shape is the soccer ball — it’s my favorite sport, too!
 

From the Eyes of a Parent:

My kids can’t get enough of Eat the Ball’s fresh frozen bread. It’s perfect for parties and tailgating. I even bring it as a team snack for my child’s sports team. It’s a favorite for everyone! The unique shapes make eating bread so much fun! Preparing the bread is so easy because all I have to do is thaw it — the baking is done for me. It even stays fresh for 24 hours, so my child can eat it any time of day — as a snack, smeared with Nutella or peanut butter, or as a side with dinner!

Flavorful Features:

Eat the Ball fresh frozen bread comes in a variety of three-dimensional shapes:

• Football
• Basketball
• Hockey puck
• Handball
• Volleyball
• Soccer ball

New shapes coming soon include:

• Baseball
• Rugby ball
• Tennis ball
• Golf ball

The Icing on the Cake:

Each Eat the Ball fresh frozen bread contains high quality and one-hundred percent natural ingredients, such as:

• Wheat flour
  
• Yeast
  
• Water
  
• Sugar
  
• Salt
  
• Malted Barley Flour
  
• Malted Wheat Flour
  
• Real Butter
  

Eat the ball is pre-baked, so it only needs to be thawed. Its unique slow cooking process keeps it fresh for 24 hours.

Time to Eat?!

“Eat” the ball as a snack, smeared with your favorite spread, as a side to your favorite soup, or with dinner! Eat the Ball can also be served at a birthday party or play date.

Good to Go?

Yes! Take Eat the Ball with you on your way out of the door!

Mix it Up!

Cut an Eat the Ball bread in half and use it to make your child’s sandwich!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

These yummy recipes from our friends at Cooking Light are sure to warm tummies and fill them with oodles of nutrients too! Each of these recipes were inspired by MyPlate and incorporate a variety of protein, vegetables, and grains to make healthful one dish-meals the whole family will enjoy.

Southwestern Chicken Soup

This top-rated Southwestern soup is a great way to use up leftover chicken. The creamy chunks of avocado add a richness that’s unusual to find in most chicken soups.

Click here to try this recipe now!

Creamy Tomato Soup

Smoked paprika and cumin round out the sweetness of San Marzano tomatoes. If you can’t find these tomatoes, use a can of regular unsalted tomatoes.

Click here to try this recipe now!

Ham and Bean Soup

This ham and bean soup recipe gets great flavor from a smoked ham hock, fresh vegetables, and fresh herbs. Starting with a package of dried bean soup mix instead of using canned beans helps keep the sodium in check.

Click here to try this recipe now!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

In the season of cool weather, candy and trick-or-treating make sure to warm your family and fill their tummies with nutritious soup. These three simple and quick to make soups from our friends at Cooking Light are sure to be a hit with the whole family! They even make a delicious and healthful family dinner before going out to trick-or-treat.

Chicken and Parsnip Soup

Time: 40 minutes

Vegetarian Swap: Use mushroom broth, omit chicken, and use 2 cans of chickpeas.

Serve with Herb-Scented Drop Biscuits: Preheat oven to 450°. Combine 4.5 ounces (1 cup) all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450° for 15 minutes or until golden brown. Yield: 4 servings. CALORIES 156; FAT 3.5g (sat 2.1g); SODIUM 256mg

For the recipe click here.

Vietnamese Beef-Noodle Soup with Asian Greens

Time: 30 minutes

Prep Pointer: Take care not to overcook the noodles, as they’ll turn soggy in the soup.

Serve with Sesame Wontons: Cut 16 wonton wrappers in half diagonally; arrange on 2 baking sheets coated with cooking spray. Brush 2 teaspoons dark sesame oil over wrappers. Sprinkle evenly with ¼ teaspoon salt. Bake at 375° for 7 minutes or until crisp and edges are browned.

For the recipe click here.

Cheesy Potato Soup

Time: 40 minutes

Time-Saver: Buy prechopped onion in the refrigerated produce section of the supermarket.

Serve with Mini Ham Sandwiches: Preheat oven to 400°. Combine 1 tablespoon minced chives, 2 tablespoons canola mayonnaise, and 1 teaspoon Dijon mustard. Cut 8 (1-ounce) Hawaiian rolls in half horizontally, cutting to, but not through, other side. Place rolls, cut sides up, on a baking sheet; bake at 400° for 5 minutes or until golden. Spread cut sides evenly with mayonnaise mixture. Divide 4 ounces reduced-sodium thinly sliced ham (such as Boar’s Head) evenly among bottoms of rolls. Cover with roll tops; cut into individual rolls.

For the recipe click here.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Keep your heart strong and healthy this month with recipes your family will love from The American Heart Association. Warm them  from head to toe this chilly February with this delicious Sweet Potato and Black Bean Chili! YUMMM-Y! 

Description

Ingredients

Cooking Instructions

Cook’s Tip

Mom and Dad need time alone sometimes! Prepare a casual romantic kid-free dinner for two with these delicious recipes from our friends at Cooking Light.

Posole with Turkey and Heart-Shaped Chipotle Gorditas

A gordita, which means “little fat one” in Spanish (no offense intended), is a thick corn tortilla. In this recipe, we used a heart-shaped cookie cutter to make sweet designs – perfect when creating this dish for someone special. Also, because gorditas are more practical to make in larger quantities, this recipe makes enough for two meals.

Ingredients 

• Gorditas:
• 2/3 cup masa harina or cornmeal
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 1/2 tablespoons vegetable oil
• 1 1/2 teaspoons minced seeded, canned chipotle chile in adobo sauce
• Cooking spray
• Posole:
• 1 1/2 teaspoons vegetable oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 3/4 pound turkey tenderloin, cut into 3/4-inch pieces
• 1 tablespoon adobo sauce (from canned chipotle chile)
• 1 (16-ounce) can fat-free, less-sodium chicken broth, divided
• 1 tablespoon all-purpose flour
• 1 (15.5-ounce) can white hominy, rinsed and drained
• 2 poblano chiles, seeded and chopped
• 3 tablespoons chopped fresh cilantro

Preparation

1. Preheat oven to 400°.
2. To prepare gorditas, combine first 4 ingredients. Stir in water, 1 1/2 tablespoons oil, and chipotle chile. Turn out onto a lightly floured surface; roll dough to a 1/4-inch thickness. Cut with a sharp (1 1/2-inch) heart-shaped cookie cutter into 12 gorditas. Place gorditas on a baking sheet coated with cooking spray; discard any remaining dough. Bake at 400° for 8 minutes. Reserve 6 gorditas for another use; refrigerate in an airtight container for up to 1 week.
3. To prepare posole, heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Combine turkey and 1 tablespoon adobo sauce, tossing well to coat. Add turkey mixture to pan; sauté 3 minutes. Combine 1/4 cup broth and 1 tablespoon flour. Add broth mixture, remaining broth, hominy, and poblano chiles to pan; bring to a boil. Reduce heat; simmer 15 minutes. Remove 2 1/2 cups posole for another use; refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
4. Arrange 6 gorditas on top of posole in pan; cover and simmer 5 minutes. Spoon 1 1/4 cups posole into each of 2 bowls, and top each serving with 3 gorditas. Sprinkle with cilantro.

Chicken with Prosciutto and Tomatoes Over Polenta

Lightly breaded chicken thighs are seasoned with sage and white wine, topped with a tomato mixture, and served over polenta. Time-saving tip: while the chicken cooks, prepare the polenta.

Ingredients 

• 4 (6-ounce) chicken thighs, skinned
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 teaspoons olive oil
• 1/2 cup dry white wine
• 2/3 cup yellow cornmeal
• 2 cups water
• 1 cup chopped seeded peeled tomato
• 1 teaspoon fresh lemon juice
• 2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
• Sage sprigs (optional)

Preparation

1. Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.
2. Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.
3. Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.

With the snow starting to fall and chilly winter weather here to stay, there is no better way to warm your family up than with a delicious bowl of homemade soup (also great to help fight the flu this winter season!). These two versions  of homemade chicken noodle soup from our friends at Cooking Light, are particularly kid-friendly – with the curly fusilli pasta in the first recipe and the zesty lemon flavor featured in the second. No doubt the whole family will be clanging their spoons and bowls for more!

Quick Chicken Noodle Soup

Ingredients

2 cups water

1 (32-ounce) carton fat-free, lower-sodium chicken broth

1 tablespoon olive oil

1/2 cup pre-chopped onion

1/2 cup pre-chopped celery

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium carrot, chopped

6 ounces fusilli pasta

2 1/2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

 Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Lemon Chicken Orzo Soup

Ingredients

1 (4-pound) whole chicken

2 carrots, peeled, cut in 1-inch pieces

2 celery stalks, cut in 1-pieces

1 medium onion, peeled sliced

6 garlic cloves, crushed

4 sprigs fresh flat-leaf parsley

2 teaspoons whole black peppercorns

2 bay leaves

6 cups water

1 1/3 cups chopped carrot

1 1/4 cups chopped onion

1 cup chopped celery

2 teaspoons salt

8 ounces uncooked orzo (rice-shaped pasta)

1/4 cup chopped fresh flat-leaf parsley

2 1/2 teaspoons grated lemon rind

1/4 cup fresh lemon juice

Lemon wedges (optional)

Coarsely cracked black pepper (optional)

Preparation

1. Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
2. Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
3. Add enough water to broth to enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
4. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.