I am sure you have heard about our 16-year-old grandson who is a state and nationally ranked high school golfer. What you probably don’t know is that my husband, Phil, and I have been accompanying him on and off to his tournaments since he was 6 years old. My job is to be a chauffeur and his personal chef, ha. I prefer the term cook, but he insists that when he goes pro and makes the PGA circuit I will be his traveling personal chef. My husband and his parents really do the hard work, taking turns being his tag-along gallery at every tournament nationwide. We have a lot of fun traveling around the country and I even went to Europe with them! The fun for my husband is the great, grandfather/grandson bonding. They are so alike it is scary! But it doesn’t stop with one grandchild, Alex age 19, is now entering 5Ks, Tori is a tennis nut and Carlie Jean was born part fish. So, to quote the title of a great book by Christine Wood, MD “ How to Get Kids To Eat Great and Love It!” “Please Join My Table!” as we munch on health kid foods!

With school starting I thought I would share a few of the breakfast, lunch and snack options we give our grandkids when they are with us and; what they munch on while competing in sports!


Carlie Jean and Presley’s Elvis Presley “Shake it up Breakfast”


1 organic banana

1 large tablespoon of natural organic Salt-free peanut butter

3-4 ice cubes

6 ounces of any of the following: water, almond milk or coconut water

1 teaspoon unsweetened cocoa

3 scoops Chocolate Whey Nutrimeal Note: I use this because it is free of gluten and soy protein, GMO-free and it is specifically formulated without gluten. It is available at Houston.USANA.com.

Organic honey to taste ( Jessi insists on this ingredient!)


DIRECTIONS: Place all in a blender and blend till smooth. Makes two 6-ounce glasses or one 12-ounce glass, depending on the size of your banana. Adjust the liquid to your desired thickness.


Levi’s on the go in the golf bag dogs


4 Hebrew National hot dogs

4 whole wheat or corn tortillas or pitas

4 slices of cheese, your choice

4 sheets of aluminum foil


DIRECTIONS: On a sheet of aluminum foil, place one slice of cheese in the center of each tortilla, set aside. Grill, broil, boil or microwave the hot dog. Carefully place one hot dog on the upper third of each tortilla. Roll it up to enclose the hot dog. Now wrap it tightly in the foil it is sitting on. Place

In a small-insulated soft-sided cooler, stays hot for hours!


Our No. 1 go-to Popcorn Snack


1/2-cup white gold or ruby red organic popcorn

2 tablespoons vegetable oil, not Canola, (I use grapeseed oil)

1/4 cup, grated cheese your choice

(No salt, no butter)


DIRECTIONS: In a heavy-bottom pot over medium-high heat, place the oil and corn kernels. Cover with a lid slightly off center to allow steam to be released. When popping begins to slow, remove from heat; approximately 4 minutes. Pour into serving bowls and top with cheese. Makes about 2 quarts.

Makes 4

I can’t close this column without including my kids’ favorite when they were toddlers. A friend in my La Leche League group gave me this recipe back in 1978. Note: There now is a La Leche League group in Kingwood, you can find them on Facebook.


Back to the '70s No Bake Good For You Peanut Butter Balls


1 1/4 cups organic peanut butter, smooth or crunchy

1 1/4 cups non-fat powdered milk

3/4 cup organic honey

1 cup wheat germ (or finely chopped graham crackers)


Directions: Mix together and roll into 1-inch balls. Roll in wheat germ or Graham cracker crumbs; refrigerate until ready to serve. I love sticking a chopstick in each one, makes them fun to eat!

P.S Doug Erdy requested this recipe after finding out I was from Ohio. Here it is!

A little history, Nicholas Lambrinides – yes he is Greek – created it in 1949. And he cooks his chili like my sister, Paula Kariotis-Cramer, cooks her spaghetti sauce; instead of browning the meat, they boil it in the sauce!

Greek Cincinnati "Skyline" Chili


1 quart cold water (I use half beef broth; makes it richer)

2 pounds ground beef or half lamb

2 cups crushed tomatoes

2 large onions, diced

6 garlic cloves, minced

1 tablespoon Worcestershire sauce

1 tablespoon unsweetened cocoa

1/4 cup chili powder

1 1/2 teaspoons cayenne pepper

1 teaspoon ground cumin

2 tablespoons apple cider vinegar

1-2 whole bay leaves

1/4 teaspoon ground cloves

2 teaspoons ground cinnamon

1 1/2 teaspoons sea salt

This is a must…cooked spaghetti to serve the chili over!


DIRECTIONS: In a heavy-bottom, 4-quart pot, add the meat, broth and water and bring it to a simmer while stirring until the meat is in very small pieces. Simmer for 30-35 minutes then add the rest of the ingredients. Continue to simmer, uncovered, for about three hours. Add more water or broth if the chili becomes too thick. Don’t skip this step; refrigerate the chili overnight, the next day remove the fat from top before reheating and serving. If you go, here is how to order:

1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, topped with grated cheddar cheese

4-way: chili, spaghetti, topped with cheese and onions

5-way: chili, spaghetti, topped with cheese, onions and beans

All the above versions are served with oyster crackers.

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