By Brenna O’Dea

Put the tablet away, it’s time to play. I’m not talking about the latest app or the most recent update on Angry Birds (is that game even cool anymore?). I’m talking about real life, hands on stuff. The good stuff. The creative stuff. The stuff that I, a millennial, used to do as a kid. Before there was “an app for that.”

I have heard parents of young children today joke about how their kids try to swipe their fingers across every flat surface they see. No, they are not checking the floorboards for dust, they think everything is TOUCH SCREEN. Kids are smart. They are sort of the perfect omniscient narrator of your lives (I’m talking to you, parents). Of course, the little ones cannot yet verbalize what they see, but they see it, they see it ALL. Parents, siblings, anyone and everyone spending hours upon hours swiping across those screens. Eyes glued…HAND CRAMPING.

Let’s take a step back. Let’s pause. Tomorrow is Valentine’s Day. A day devoted to just a lil’ extra lovin’ (and a lot more chocolate). We need to remind our children what it means to love each other, to connect with each other. Not through a screen or a speaker, but with our hearts and our minds. Of course, we are grateful for all that technology has done for us, especially in terms of education. We can research anything and everything related to healthy eating and cooking, and we can easily communicate with our wide network of amazing teachers and chefs in order to bring this information into the classroom. However, one of the reasons our teachers and chefs are so wonderful is because they go beyond the basics that you can find on the internet. They don’t just read their students a story about salmon fishing. They bring a whole, fresh fish into the classroom, break it down piece by piece, and invite every single child to smell, feel, and finally, TASTE that freshness for themselves.

This art of tactile learning, learning with all of your senses, has become somewhat lost on our youngest generation. Not by any fault of their own, not really by anyone’s fault at all. We must keep up with our rapidly modernizing society and part of this (a huge part of this) means bringing technology into nearly EVERY aspect of our lives. This is not all bad, but we believe that kids need and deserve so much more than what their screens can offer them. We want them to slow down, ask questions, create something new, try something new, whether that means literally trying a bite of fresh salmon for the first time, or trying out the Hunger Games series once they finish off Harry Potter.

These expressions of creativity, these opportunities to push yourself and your kids (or students!) beyond comfort zones can start in the classroom, and even right at home (preferably in the kitchen!). Instead of bombarding you with sweet n’ sugary recipes to whip up for your loved ones this year (hopefully you’ve already got plenty of those) we decided to share one simple way that you can encourage your little ones to step away from those screens and close those keyboards…FOOD. Okay, it’s not quite that simple…but it is something edible.

This recipe for EDIBLE PLAYDOUGH is so foolproof, even your two year old can pull it off…with just a little help measuring. This particular recipe calls for peanut butter as the base, but you can certainly substitute a non-nut alternative for an allergy friendly version. Sunflower seed butter will work wonders and nobody will know the difference. Wild Friends Foods even offers chocolate, maple, and honey varieties for even more sweetness n’ love. This recipe will already be pretty sweet on its own, with the other two ingredients being powdered sugar and honey. Plenty of recipes out there call for less sugar and the addition of some flour or cream of tartar, but this three ingredient bad boy definitely does the job.

So invite EVERYONE into the kitchen or around the toy table (don’t forget to put down a tablecloth for extra easy cleanup) and get to measuring and mixing! I have countless memories from my own childhood playing with playdough for hours on end. I remember feeling so free and excited every time I cracked open a new carton. I had the world at my fingertips. Not because there was a computer game there to guide me along, but because I had no guide at all. I could use my own two hands and the only SIM card I needed, my BRAIN, to create something beautiful, something entirely my own. We can’t forget the next step…learning to share…but learning to create is pretty important too.

And the most important lesson of all…LOVE. Give and take all the love you can wherever you go. Not just tomorrow, but every single day. Show love through words, hugs, high fives, dance moves, punch lines, playdough, food (our favorite, of course) and any other way you can dream of. Show love not just to your closest family and friends, but to new faces, unfamiliar faces, faces that look different than your own. Whether the gesture is big or small, the person young or old, act with love, act with kindness.

I’m not super into those cheesy, semi-inspiring quotes that we see floating around the interwebs CONSTANTLY…but sometimes there are people and there are words that stick with you and make your heart happy. Fred Rogers, or as I more fondly remember him, Mr. Rogers, is one of them, and he sums it up pretty damn well:

“There are three ways to ultimate success: The first way is to be kind. The second way is to be kind. The third way is to be kind.”

Wishing you all plenty of playtime and downtime this week (with a side of full hearts and full bellies).

(Image by flickr member rouncival licensed under Creative Commons)

By Brenna O’Dea

Let’s take a trip back in time to ancient India, where Ayurvedic healing practices first began. To understand Ayurveda you must understand two things: your body and your mind. Through Ayurveda we learn that the body and the mind are completely intertwined and in order to be our best selves, we must engage in healthy practices inside AND out. Ayurveda is all about healing the body and mind through movement and nutrition. This can include anything from adding yoga to your daily schedule to adding some extra spice to whatever you’re cookin’ up. If you truly want to live an Ayurvedic lifestyle all around, things can get pretty complicated, but today we are just going to go over the basics and empower you to feel and feast at your best.

Eat

A bowl and a spoon, basically all you need to enjoy a wholesome, healing meal made of key Ayurvedic ingredients. If it’s warm, full of flavor and full of healthy fats, it’s probably a good choice. Try whipping up this Spiced Vegetable Soup loaded with beautiful beets and gorgeous greens. This recipe has all the Ayurvedic goodies under the warming sun: onion, garlic, ginger, olive oil, cilantro…plants that pack a flavorful punch and also cleanse the system. If you are looking for something a bit heartier than a simple soup, kitchari is the dish for you. Kitchari is a warming, healing rice & lentil dish and the perfect opportunity to invite the little ones into the kitchen. This Cleansing Kitchari recipe includes plenty of spice…cinnamon, cardamom, cumin, turmeric…the list goes on. Spice it up for the adults around the table, or ease up for the picky palates in your family (we all have them!). Tiny hands are perfect for tossing the herbs and spices into the pot and stirring slow and steady. These balancing bowls will fill your bellies and boost your immune system so nobody has to catch that winter bug going around.

Drink

Drink up! Staying hydrated is one of the primary practices of Ayurveda. Hydration is essential for a healthy body AND mind. You’ve heard it before and you’ll hear it again…drink plenty of water! Sounds simple, but it is oh so important. Not only should we be sipping on more water all day long (especially little ones!), we can also do wonders for our bodies and minds by switching from coffee to tea, and adding some super spices super foods to our cups. Turmeric tea is the perfect Ayurvedic addition to your morning or evening routine. Whether you are at your desk or on the go, prefer it iced or hot (we recommend the latter!), brew up a quick batch and sip on something special all week long. You can buy turmeric flavored tea bags at your local health foods store, or add your favorite REAL milk and some healthy-fat-filled clarified butter, or ghee, that will melt right in and add plenty of nutrients. Contrary to most diet tips today, when you get back to basics with Ayurveda, dairy is actually a good thing! Of course, it’s not for everyone, but many Ayurvedic diets include whole milk, yogurt, and kefir because of their probiotic-rich, gut-cleansing properties. So add a splash to your morning mug and reap those raw benefits.

Do

Slow and steady surely wins the race with these Ayurvedic practices. Focus on feeling your best and choosing an exercise that works for you, and make sure not to push yourself TOO hard. Ayurvedic exercise principles are more about grounding and growth than sprinting that extra mile or swinging that kettlebell one more time. At this time of year, those new year’s resolutions might be beginning to fade and your energy levels might fall fast. Don’t fret. Now is the perfect time to rest and restore. Emphasize stretching and even sitting still. Adding some easy Vinyasa yoga flows and mini meditation sessions can get your body back on track in no time. If you do have more energy and February is YOUR time for fitness, opt for some Bikram yoga to sweat out ALL those toxins or go on a nice long run…wait for it…off the treadmill! Skip the stinky, stuffy indoor gym environment and choose the great outdoors! Your couch will still be there waiting for you when you return and I think I hear a cup of turmeric tea calling your name.

(Image by flickr member Janet licensed under Creative Commons)

by Jason Hammel

At the beginning of the Obamas’ first term in office a group of Chicago chefs found ourselves around a long table at a friend’s restaurant after-hours.  A few of us had recently been invited to the White House Lawn where the new First Lady captivatingly called upon us to get involved in her program “Chef’s Move to Schools.”   She asked that we return to our cities and towns and throw ourselves into changing kids’ relationships to food, by cooking and teaching in local public schools.  So here we were, some of Chicago’s top chefs, doing exactly that.  And thinking big.

Around that table we created the group Pilot Light Chefs.  We weren’t the only ones making these kinds of plans.  The first lady’s initiative spawned many such programs on nutrition, physical and cultural education, such as the Sande Youth Project and the Partnership for a Healthier America, inspiring many kitchen and gardens to be built nationwide, and fighting problems such as childhood obesity and food insecurity.  Chefs all over the country lent a hand, spawning innovative school lunch reform programs and culinary education projects like the Vetri Foundation’s Eatiquette and Chef Daniel Giusti’s Brigiade.  All of us, now seven years in, find ourselves on the precipice of change.  We can’t go back now.

Today, Pilot Light works with hundreds of kids in various Chicago Public Schools across the city.  We have developed a new approach to food education by connecting common subjects like math and social studies to things like chocolate, spring peas, and succotash.  We’ve mapped food deserts and held debates on whether or not access to food should be considered a civil right.  We’ve cooked eggs in order to understand how temperature change might affect mass (climate change anyone?).  We’ve created a training institute for teachers to help them understand how the leverage food education in their classrooms.  And we’ve extended this work to the lunchroom by developing recipes that connect to lessons learned earlier in the day.  At a Pilot Light school a taco al pastor isn’t just a quick meal: it’s a way to think about culture, to tell a little-known story about Lebanese migration to Mexico, about spice trade routes and the economics of the colonial past.  It’s a way to understand how the foods we eat make up who we are.

But our latest findings suggest something greater is at stake than stimulating young curiosity with food.  Yes, kids in our program will choose to treat their bodies with respect, will learn to ask questions about the source of their food, will challenge their parents and their school leaders to provide healthier options, but they will also care about each other more.  This is because food brings us around a communal table.  It connects.  It makes us understand that we are, even in our differences, bound inextricably to the earth and its fragile bounty and our need to survive.   And what we see is that kids learn to care.  They learn to empathize.

In this light our chefs and teachers read with interest Amanda Hess’s piece in the Times, “Is Empathy Really What this Nation Needs?”  Ms. Hess sees a dark side of empathy, in which she finds a self-serving motivation in the act of reaching outside of one’s self and feeling what it’s like to be in someone else’s shoes. “These days, (empathy) often seems to mean understanding their pain just enough to get something out of it — to manipulate political, technological and consumerist outcomes in our own favor.”  Yes, true, the idea that empathy may be a self-serving ploy seems to sully the whole moral mandate.  But is it really wrong to empathize in order to get something you want, if that something will truly help the person?  For us, we support creating spaces of empathy because we want kids to get to know each other, to get to know their bodies, and then, yes, so that they will make better choices about how to treat themselves.  Better choices.  As adults we believe we know what those better choices are (more vegetables! Less corn!).  It may be manipulative, but it’s honest and caring.  And it brings kids together, too.

It’s really only teachers who understand how divided our kids are inside a single classroom.  There are kids from supportive homes and kids who have to fend for themselves; there are kids with different reading abilities, kids with different class-, cultural -or racial backgrounds; there are kids who don’t understand each other’s religious beliefs and traditions.   Plus, think about it, in any one class there are no two physical bodies alike.  But when food becomes a common element in a child’s education these differences become something over which we can bond, connect, and learn.  A child who might not have the strongest reading aptitude can understand a topic with which she might have otherwise struggled.  And a child who shies from expressing his family’s cultural background can feel proud to claim her food history as her own.  We all have interesting food memories to share.  And sharing makes us better listeners.

We have the Obama administration to thank for this focus on food-as-common ground.   If the table is the core symbol, anchored by the beautiful new table in the Obama’s garden, literally too heavy to move, it’s not because food was “#trending” or because the Obamas employed that cool chef from Chicago (hey Sam!) but because as leaders the Obamas have a unique ability to see the potential for empathy in our everyday lives.

This is a legacy that we must call upon the next administration to assume.  Today, obviously, we need empathy and compassion more than anything.  We chefs see this in our restaurants’ dining rooms.  The day after the election in Chicago we saw friends coming together over food.  As our dining rooms filled, we watched folks search each other out, whether to commiserate or to plan, joining figural hands over a literal table.  This power of the table to create a space of empathy, more than anything else in our chefs’ lives, is what makes meaning and purpose in a challenging world.

We named our group Pilot Light because we want to start a small flame and ignite a larger glowing fire: of compassion, care, empathy, and, ultimately, happiness in our kids.  And in ourselves.  In the waning months of this administration let’s understand that in order for us to find common ground we need to literally break some bread with the youngest citizens around whatever table we can find.

Let’s keep moving.

JASON HAMMEL

Co-Founder, Pilot Light

Chef and Owner, Lula Café

Chicago

By Brenna O’Dea

Beets hold a special place in my heart. I remember the first day I learned of the existence of this magnificent vegetable and sunk my teeth into my first bite of pure joy. Okay, it’s not like beets are comparable to chocolate soufflé or anything, but they sure are sweet, and believe it or not, they can be made into some pretty perfect desserts that are actually pretty healthy.

Best benefits

Beets bring a whole lot more to the table than their sweet taste and smooth texture. Where to begin? Fiber, iron, calcium, potassium, folic acid, phytonutrients, manganese, magnesium, vitamins A & C…phew, I’m out of breath. These bad boys boast countless health benefits, some of the best being for runners. Beets are chock full of nitrates. Not the nasty kind we see added to processed meats as a preservative, the naturally occurring kind that actually help your health, not hinder it. These friendly chemicals aid in blood flow, increasing athletes’ endurance abilities. So the next time you lace up those sneakers for a long run, sip on some beet juice or slurp down a beet-blasted smoothie.

Best blended

A beet smoothie?? Sounds strange…tastes spectacular. A smoothie for the vampire in all of us, this baby is blood red but damn delicious. Now there are a few variations on this one, so whether you prefer a creamier texture with a plant milk base, or you like to add apple and avocado to the mix, I bet there’s a beet smoothie out there that’s right for you. This strawberry spin even has oats and dates for the most fiber-ful fix of all. And if the beet flavor isn’t for you, these still might please your palate. Just add some extra berries or banana, grab a straw, and get to slurping!

Best store-bought

Trader Joe’s is the place to go for your last minute beet buying needs. Found in the snack section, Just Beets, are what they say they are: just beets. Dehydrated and done. No added oil, salt, sugar, nothin’ but beet beauty. They taste like any other beet chip you can find, but better. Less really is more when it comes to root veggies. And for when you are hungrier for more than just a snack, Love Beets brand offers the most convenient option out there, fully cooked beets that are ready to eat. Buy them plain or marinated, and toss them over tonight’s dinner. They also sell beet juice, and their most mysterious product, beet powder. I have not had the privilege of trying this stuff out yet, but it’s definitely on my beet bucket list.

Best baked

Two words: cup+cake. Actually, three words: beet+cup+cake. Yep, that’s right. BEET CUPCAKES. These little chocolatey clouds are heavenly and your little ones will definitely want to help out in the kitchen. From the always delightful, Minimalist Baker, comes this recipe for Fudgy Vegan Beet Cupcakes that seems too good to be true. But alas, I have made these cupcakes quite a few times and they just never fail. So moist, fluffy, flavorful…I could go on, but it’s time to get baking. Gather your sous chefs, small to tall, and soon enough their tastebuds will take a trip worth remembering. Make sure to write this recipe down, the chocolate lovers in your family will more than likely be asking for these again real soon. And you can actually feel GOOD about making these cupcakes a regular occurrence, because they are loaded with energy-boosting apple cider vinegar, protein-rich almond milk, and of course, beautiful beets.

Best in the big city: Lula Cafe

Looking for lunch? Take on this two handed beet bruschetta and spend the rest of the day happy and FULL. Piled high with marinated kale, smoked pecans, shaved red onion, and drumroll for the dairy…whipped goat cheese. This ain’t no ordinary bruschetta, so make sure to order enough for the whole table to have a taste. We bet that even your little ones will beg for a bite. With those bright, vibrant colors, it’s almost too pretty to eat…almost.

Don’t feel like cooking dinner tonight? The golden beet salad will start off the evening right. Tossed to perfection with satsuma mandarins, macadamia nuts, and a dollop of yogurt for a lil’ probiotic action. This salad is a special one that stands out from the usual blasé beet salad lineup. The mandarins and macadamias combine into the perfect sweet n’ savory bite, while the yogurt cuts the sweetness just in time. And hey, it is a salad after all, so feel free to enjoy one of those fudgy beet cupcakes back at home…if there’s any left.

Well now I must be off and get back to my own beet business. I can almost see the bottom of the bag of beet chips I am currently devouring…so that must mean it’s time to do some shopping. At least I know I will have plenty of energy to roam the aisles thanks to my phytonutrient-filled friends.

(Image by flickr member fifilapeu licensed under Creative Commons)

By Brenna O’Dea

LaCroix

First of all, this barely even count as a “food trend” because, well, it’s not food. I just cannot help myself. I must address the Croix Craze. The product is not new. The brewing began back in 1981 in a state that I certainly have a soft spot for, Wisconsin. I wish I could say that as a Badger I am proud of this origin…but honestly…I do not understand the hype. I am certainly bias as I tend to steer clear of all carbonation (thank you acid reflux), but I did make a small effort to hop on the bandwagon this summer. Cases of the beverage lined the walls of the office where I spent most days, and when I found myself craving those afternoon naps, a bit of bubbly sounded pretty perfect. WRONG. The flavor lacks, the fizz fades, and studies show that sipping on that seltzer might not be the best choice for those pearly whites. So enjoy the occasional can, but for all the hype out there, this one falls flat (literally).

Savory yogurt & Sweet hummus

The tables have turned. You can now dip your chips into something sweet and your spoon into something savory…and it’s just plain weird. Let’s begin with the chocolate hummus by Hope. The brand offers plenty of varieties that sound great: thai coconut curry, lemon peppercorn, and kale pesto to name a few. However, the most recent addition to the flavor family made me raise an eyebrow (or two). Chocolate should be a food group all its own, I could say the same about hummus, but when you put the two together…sparks do NOT fly. Nor does magic happen when you flavor yogurt with squash…or tomatoes. Blue Hill Yogurt brings us beautiful dairy from the beautiful Berkshires, from 100% grass fed cows. Unfortunately, the flavors are not quite as lovely. The beet and carrot flavor sound a bit more tolerable, but I recommend that we rein it in and keep coffee as our craziest yogurt flavor.

Bone broth pops

NEED I SAY MORE?? I mean…seriously people…but just in case you are not convinced that the words meat and popsicle should never be paired together…I am here to make my case. This crazy cooky concoction was born out of the bone broth boom. Now, in itself, bone broth can be great…the problem came when people thought it would be a good idea to freeze the broth. Some things were just not meant to be frozen. Mac and cheese, oatmeal, clam chowder…any chowder. Of course, sometimes freezing a hot beverage is the best idea in town…that frozen hot chocolate stuff sounds pretty damn delicious. But when something meaty is on the menu, I certainly hope the word popsicle is not.

Sushi everything

Burgers, burritos, even DONUTS. The sushi-fying frenzy was almost too much to handle. I honestly do not know when this all took off…or why…but I am glad that it faded fast. Sushi is not something to be messed with. Already an art form in itself, there is no need to stack it up like a sandwich or put a hole in the center. Besides, burgers, burritos, and donuts (especially donuts) are already beautiful bites on their own, why complicate things. Of course, innovation and combination in cooking can lead to loveliness, but a sushi donut?? Really?? Thanks, but no thanks.

Banana milk & Coffee flour

I am all about alternatives. Almond milk and almond flour, coconut milk and coconut flour…I have even experimented with hemp and flax varieties. These two takes on traditional kitchen staples however, leave me questioning the future of humanity. Okay, maybe that is going a bit too far, but come on, must we milk and juice EVERYTHING? Must we turn traditional baked goods into unrecognizable mutants? Banana milk is basically a watered down banana smoothie. It hardly qualifies as “milk” and the texture is funky. Coffee flour is basically powered coffee beans…that’s it. These creative spins are no where near as abhorrent as the aforementioned bone broth popsicle…but I think I’ll stick with my almond milk latte for now.

Avocado buns

A short lived summer specialty, the avocado “bun” was pretty much a bust, and we are just fine with that. Don’t get me wrong, I LOVE a good avocado and I think it pretty much combines well with any flavor or dish, but I’m sorry, an avocado cannot replace the classic burger bun. The texture, the color, it just doesn’t cut it. I guess it was a nice attempt at health-ing up the greasy American favorite, but sometimes that’s just what you need, a gorgeous greasy gooey burger on a fluffy bready bun. And hey, for the ultimate avocado addict, just slice some right on there or slather on some guac. You’ll get the best of both worlds and your stomach will thank you.

(Image by flickr member devianb licensed under Creative Commons)

By Brenna O’Dea

Kale popcorn

I am just as surprised to be writing this as you are to be reading it. Why would we take something as classic and fool proof as popcorn and ruin it with kale?? I love a good kale salad as much as the next healthy foodie, but must we put it in and on everything these days?? Yes. We must. And in this case, it SLAYS. Quinn Snacks Super Kale & Sea Salt Popcorn is delicious, delightful, and above all else, addicting. Make sure to grab a few…dozen bags, because this snack will be gone faster than you can say I can’t believe it’s not butter…it’s kale! All organic and of the “farm to bag” variety, this kale comes from Van Drunen Farms just about 50 miles away in Momence, Illinois. The whole family can share this snack and keep up those healthy new year’s resolutions too. Every handful is full of fiber and fresh from the farm flavor. So believe it or not, kale popcorn may soon become a staple in your pantry (and in the little ones’ lunch boxes).

Rosé chocolate

Kind of strange. Kind of AMAZING. You will never have to worry about pairing the perfect glass of vino with the perfect bite of chocolate EVER again. Compartés Chocolatier has done the dirty work for you. Pretty, pink, and palate pleasing till the very last square, the rosé chocolate bar is the ultimate sweet treat at the end of a stressful week (or any week, really). I don’t think this variety will be replacing classic cocoa anytime soon, but when you are in the mood for something different, something sassy, this will do the trick. Just make sure you save this sweet treat for yourself and find something else for the little ones. They can still join in on the fun…opt for the animal cookie chocolate bar and make their wildest dreams come true Or better yet, sweeten up your usual after school snack time and make your own!

Sweet potato toast

Gluten free goddesses (and gods) rejoice! We can finally hold our heads up high and enjoy that amazing avocado toast alongside our gut-gifted peers. Packed with potassium and loaded with vitamins A & C, your tummy will never be happier or healthier. Don’t worry, I was skeptical at first too. How can a slice of a measly potato replace the perfectly toasted slice of sourdough? Won’t every bite be soggier than the last? NOPE and NOPE. The sweet potato adds more flavor than its carby-counterpart, and the texture is surprisingly satisfying. Crisp and creamy, sweet and savory, whatever you top your toast with, swap in a sweet potato for the base and let your taste buds run wild.

Golden goodness

This trend has been going strong for quite a while now, and we are not tired of it yet. In fact, we may never tire of this inflammation-fighting, metabolism-magnifying super spice. Turmeric has earned its well-deserved reputation as one of the most powerful tools in the kitchen. Sprinkle some on nearly ANY dish and it will probably taste a bit better and be a whole lot healthier. One of our favorites for this chilly time of year, the glorious golden milk latte filled with flavor and warming spices like ginger and cinnamon. The one and only downside of this spectacular spice…stain city. While the yellow hue is lovely to look at, it will tint nearly everything it comes in contact with (including your hands). But have no fear! Here are some helpful tips to get out even the toughest of turmeric stains, so you can get back to the real work…EATING.

Galaxy cake

A cake that is out of this world…literally. The galaxy trend blasted off in 2016 and it is still soaring. To create a cake with the true wow factor, you will definitely need to put in some extra time and effort. But the results with be BEAUTIFUL and of course, DELICIOUS. Whether you use fondant or glaze, this project is perfect for little hands. They will LOVE decorating this delicacy with the craziest colors and sparkles you can find. For an extra special surprise inside, add star-shaped sprinkles right into the batter for a taste of the solar system in every single bite! Finish it off with some edible glitter dust – your audience is sure to be awestruck.

Rainbow bites

We all know that I am not the biggest fan of food coloring. I kind of detest the stuff. However, when you add a few drops to an ooey gooey grilled cheese or a big beautiful bagel…something magical happens. I’m serious. The only possible explanation for something this insane is magic or sorcery. Plus, this trend has also been called “unicorn food” and it doesn’t get much more magical than that. Your little hungry monsters will go gaga for a grilled cheese sammy gushing with the colors of the rainbow, or a bagel with blue in every bite. We recommend making this a special-occasion-only treat, because last time we checked, unicorn was not included on our food pyramid, no matter how much we wish it was.

(Image by flickr member Jordan Gonzales licensed under Creative Commons)