Former model and T.V. host, Catherine McCord is not your typical Hollywood housewife. While she has traveled the world, and even the cat-walk (hello Donna Karan, Calvin Klein and Victoria Secret), she has roots and healthy beliefs for the whole family that run deep in the food world.
As the creator of the super popular blog Weelicious, Catherine has followed up on her first cookbook Weelicious: 140 Fast Fresh and Easy Recipes with even more recipes of delicious food for kids in Weelicious Lunches: Think Outside the Lunch Box with More Than 160 Happier Meals. To celebrate, you’ll be able to take a beat from our latest crush and give your kids a healthy, and deliciously unique spin on the lunchbox routine with recipes created from your own copy of this tasty book for yourself.
Catherine grew up Louisville, KY and thanks her parents and her grandparents for her understanding of the impact food has on a person’s health and well-being. She was taught to respect food and now is passing that along to her own kids – think top model gone model mom.
If the “secret to having it all” does exist, Catherine has it. And lucky for us, she’s all about sharing what she knows, and what she loves. That’s where Weelicious.com comes into play. Like in these cheesy, broccoli spiked Stuffed Pizza Rolls. Did I mention she’s sneaky too?
A gorgeous, interactive and super helpful blog every mom dedicated to delivering moms with information Catherine thought was lacking out there in the vast world wide web and just world in general: feeding tips and fresh, healthy recipe ideas for children. Her simple how-to videos are reason alone to make a visit.
After marrying her dreamy hubby (producer of Silver Linings Playbook and the soon to be released American Hustle, where Catherine plays the role of the proud wife) and having her first child, Kenya, Catherine was inspired to create a platform for all moms alike from the model to the momma bear.
Since then, Weelicious has become a vehicle for the entire family, a place where recipes appeal to a range of ages from infants starting on solids to school-age kids with packed lunch and even adults!
Cue the Stuffed Pizza Rolls.
Even with a busy schedule of mothering and inspiring, Catherine happily agreed to fill us in on what makes her tick. Thank you Catherine for being a favorite foodie crush.
1. Describe your blog in 3 words:
Family Fun Food
2. If you could be one food blogger other than yourself, who would you be?
This question is such a tease! I’m obsessed with so many blogs for so many reasons.
3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Shutterbean, What’s Gaby Cooking, Aida Mollenkamp, Joy The Baker, Bakers Royale, The Pioneer Woman, White On Rice, Steamy Kitchen, Edible Living, TurnTable Kitchen, With Style and Grace, Heather Cristo, Hola Jalapeño…The list goes on..I have issues! I feel so grateful for this community that my obsession has grown far and wide.
4. What is the one kitchen tool you could never give up?
My hand mandoline. From homemade potato chips to thinly sliced radishes and carrots, it makes magic out of so many vegetables.
5. What dish are you obsessed with mastering that you just can’t get quite right?
Fortune cookies. I’ve been trying to make a chocolate ones for months. I think I’m on my 13th try.
6. What did you have for dinner last night?
Cedar Plank Salmon with a greek yogurt dill, cucumber sauce, baked french fries, sliced heirloom tomatoes with fresh basil and reduced balsamic and ratatouille.
7. What’s one secret talent outside of the kitchen nobody knows about you?
I can do the straddle splits in the air when jumping on a trampoline. Not sure if that’s a talent or just something dorky I like to do with my kids.
8. You’re happiest when cooking/eating:
Anything surrounding the holidays: Brined turkeys, sugar cookies, sweet potato casserole, homemade pies, any and all of it! I just love cooking all day long and going into a food coma with all of my family around.
9. What have you taken from your experiences as a top model and television host that have lent to your success as a cookbook author and model parent?
Work ethic when it comes to Weelicious and writing cookbooks. I feel so lucky to be able to do something for work day in and day out that I’m so passionate about. I’ve been working since I was about 14 years old and feel lucky that I’ve had several careers working on projects that inspire me. I try to let my kids see that work can be fun when you’re doing something that makes you feel good.
10. The one secret ingredient to your success is:
My family. I feel blessed to be able to work from home (often with my kids) so I don’t miss all the important moments. My husband is so supportive of what I do. There’s no way I could be working and spend quality time with my friends and family if it wasn’t for his endless support.
Weelicious Lunches is packed with tons of great lunch inspiration. And now you can win a copy for your own kitchen. Just fill in the info in the widget below with one or more entries to be entered to win.
When I was choosing a recipe to try from Weelicious Lunches, I pretty much tagged Catherine’s cookbook with a whole stack of post its, marking some future favorites to give Smudge some variety in her school lunches. I narrowed down my choices to PB&J Pancake Sandwiches, Cinnamon Roll Sushi Sandwiches and Carrot Hummus, because who doesn’t love carrots and hummus?!!
But the recipe that took first try honors was Weelicious Lunches Stuffed Pizza Rolls with a big “thumbs up” from the girl who had them for lunch and then again for dinner and is not a broccoli fan. Until now.
Stuffed Pizza Rolls
- Olive oil
- 2 disks white wheat pizza dough or 1 pound prepared pizza dough at room temperature
- 2/4 cup veggie-heavy pizza sauce
- 1 cup grated mozzarella cheese
- ½ cup chopped broccoli or other favorite topping
Preheat the oven to 400 degrees F and oil the muffin cups.
Roll out the pizza dough to ¼ inch thick, making a 10 X 20 inch rectangle.
Spread the marinara sauce in a thin layer across the surface of the dough. SPrinkle wiht the cheese and broccoli or your favorite topping.
Roll up the dough lengthwise to form a 20-inch log and pinch the seam together.
Slice the log into 2-inch pieces. Place the pizza rolls in the muffin cups and pat down slightly.
Bake for 25 minutes or until golden and bubbly and the center of the dough is cooked through. Serve immediately.
reprinted with permission from Catherine McCord
Thank you again Catherine, and best of luck to you guys on the giveaway.
Additional reporting thanks to Abby Read.
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