Tweet Your Advice to Kelly Ripa & Anderson Cooper!

LIVE! with Regis and Kelly are expecting Anderson Cooper to stop by (filling in for Regis) this Friday. Anderson is covering the current flux in education funding and wants us to help him get advice, secrets and tips on budget crunching to families that need it most!! In anticipation of his arrival, the team at “Live with Regis & Kelly” want to know what are some of the ways you maintain your budget and still send your little ones fully equipped for school!? What are some training strategies, and lessons you’ve instilled about respect, honesty and safety?
Do you have advice you’d like to share and potentially have it read live on the show? Then send a tweet to Regis and Kelly: @Regis_and_Kelly and Anderson Cooper: @AndersonCooper. And while you’re at it, tell them Role Mommy sent you!

Take Back the Kitchen with an Edamame Dip

TBKLogoBlog.jpgIntroducing our latest contributor, Alma Schneider, founder of Take Back the Kitchen!
Getting your kid to eat something besides chicken nuggets and mac n’ cheese might be a challenge-until now. This easy, delicious AND nutritious edamame dip may solve some of your how-do-I-get-protein-into-my- kid? blues. Yes, chicken nuggets are easy but so is this dip if you take a moment at the supermarket to pick up some frozen, organic, shelled edamame beans. You probably have the rest of the ingredients at home so whip out the food processor, make a big batch, and freeze it in 1 cup servings for easy defrosting whenever you are strapped for dinner. Whole wheat pretzels, carrot sticks or celery can make a dip dinner a lot of fun. It freezes really well and you’ll be all set at 5PM . Be careful-it is so good, you may eat it all before your kid does!
Edamame dip:
1 lb bag of frozen, shelled edamame beans (sold in most supermarkets but definitely in Whole Foods and Trader Joe’s)
1/2 cup olive oil
1/4 cup rice vinegar (can get in any supermarket)
1 TBS sugar (if rice vinegar is seasoned-which means it has sugar in it, you may not need any sugar)
1 tsp salt
Boil water in a med. sized sauce pan. Add beans and when the water starts boiling again, cook for another 5 minutes. Drain beans and let cool until warm.
In a blender or cuisinart, add beans, rice vinegar, salt, sugar and oil. Blend until pureed to a creamy texture.
Kids love this and it is a beautiful light green color.
Want to hear more from Alma? Then listen in to our recent interview with her!

alma072V4WEB-1.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She is a featured Kitchen Coach Expert on and healthy food sponsor for Alma is also a frequent recipe contributor to Alma is a native New Yorker, transplanted to the suburbs, where she lives with her husband and four children. She is also the founder and President of Parents Who Rock, a non-profit organization which raises money for charity through concerts performed by parents seeking to reconnect with their musical pasts.