Haylie Duff Shares Her Tips For Making Healthy No-Hassle Meals For The Whole Family
by Bethany Braun-Silva
Haylie Duff is an actress, author and mom to two girls Ryan, 4 and Lulu Gray, 1, so she knows just how challenging back to school time can be. Between after-school activities, homework and carpools, it can be tough to find quality time to spend with as a family once school is back in session, let alone get a wholesome, homemade meal you can feel proud of on the table. We talked to Haylie about her best back-to-school tips and tricks, including her family’s favorite recipes featuring her secret pantry ingredients – canned foods!
What are your tips for an easy back-to-school transition for families this season? Back to school doesn’t have to mean back to stress! One of my tips for ‘acing’ the back-to-school season is to make sure I plan ahead. For example, I love to keep a well-stocked pantry. Having items like canned foods at my fingertips helps cut down on my prep time so I can spend more quality time with my family and helping Ryan get ready for school. Total mom win!
What are your must-haves for easy lunch making for parents? One of my go-to lunchbox lunches is a Chicken Burrito Salad. (Recipe below.) It has veggies like carrots, black beans and corn. Everyone loves this salad, even my girls! Getting my family to maintain an overall healthy diet is super important to me. Keeping canned foods in my pantry means I have year-round access everyone’s favorite seasonal fruits & veggies.
How do you handle picky eaters? I try to not put too much emphasis on whatever it is they don’t like, and still try to sneak it on their plate. At our house we have a “try one bite” rule: you have to try one bite and if you don’t like it, you don’t have to eat it!
What are your favorite back-to-school products for kids? love LunchBots Stainless Steel Snack Containers – they don’t leak! Little Moon Society clothes of course, and I love the Munchkin Miracle Stainless Steel sippy cups. They’re perfect for when we’re on-the-go!
Favorite self-care must-haves for moms? My version of self-care is going out and having some fun! I’ll take care of myself by booking a sitter and having a date night with Matt or a girls’ night out.
What is your favorite food to serve your kids? Lulu loves canned chickpeas. Whether I’m serving them roasted as a snack or incorporating them into my Tuna Chickpea Sliders, they’re delicious and such a good source of fiber and protein
Check out these awesome recipes for an easy and healthy meal:
Chicken Burrito Salad
- 1 small head romaine lettuce, torn into small pieces
- 1 cup cooked brown rice
- 1 15-ounce can black beans, drained and rinsed
- 1 14-ounce can diced tomatoes
- 1 cup rotisserie chicken -or- 1 10-ounce can chicken breast chunks, drained and flaked
- 1 10-ounce can corn kernels, drained
- 1 4.25-ounce can diced green chilies, drained
- 1 2.2-ounce can sliced ripe olives, drained
- 2 tablespoons fresh-squeezed lime juice
- 1 tablespoon fresh chopped cilantro
- 3 tablespoons extra-virgin olive oil
- Salt and ground black pepper to taste
Salad: In large platter or individual bowls, place lettuce leaves. Top with brown rice, black beans, diced tomatoes, chicken, corn, green chilies and black olives.
Dressing: In small bowl combine lime juice and cilantro; whisk in olive oil. Add salt and pepper to taste. Drizzle dressing over salad.
Tuna Chickpea Sliders
- 1 15-oz can chickpeas, drained and rinsed
- 2 5-oz cans tuna in vegetable oil, drained
- 2 green onions, chopped
- 1 egg
- ¼ cup fresh parsley leaves, chopped
- 1 tbsp mayonnaise
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 3-4 Tbsp olive oil, divided
Green Chili Aioli:
- 1 4-oz diced green chiles, drained
- 3 garlic cloves
- 1 cup mayonnaise
- ½ cup fresh parsley leaves
- 1 tsp kosher salt
- 1 tsp black pepper
- Butter lettuce
- Slider buns
In a food processor, pulse chickpeas, green onions, parsley, salt and pepper until chickpeas are chunky, but broken down. Add tuna, egg, mayonnaise and process until smooth, scraping down the sides, if needed. Using an ice cream scoop, scoop balls of mixture and drop onto a parchment lined sheet tray. Push down to form a patty. Repeat with remaining mixture and place in refrigerator to firm up, about 30 minutes.
In a large skillet, on medium high heat, add 2 tbsp olive oil. When oil is hot, add tuna patties and cook for 2 to 3 minutes on each side until crispy and golden brown. Cook patties in batches, if needed.
Enjoy sliders wrapped in butter lettuce or on slider buns. Serve with green chili aioli.
In a food processor, add all ingredients for aioli. Process until smooth. Refrigerated until ready to use. Will keep for 5-6 days in the refrigerator.