SOURCE: Hail Mary's

April 24, 2008 16:29 ET

Los Angeles Chef Teaches Kids Healthy Eating and Provides Easy "Mother's Day Brunch" Recipes Anyone Can Make

LOS ANGELES, CA--(Marketwire - April 24, 2008) - Los Angeles-based Chef Mary Payne Moran, known for her healthy, easy-to-prepare recipes, will be presenting "Vegetables or Not, Here I Come -- Chef Mary Cooks It Up" to teach the elementary school students of Hollywood Schoolhouse how to make healthier food choices. As the founder of Hail Mary's boutique catering and personal chef services, Moran has years of experience preparing tasty, nutritious foods for entire families that include children who are picky eaters and health-conscious adults. She also prepares more sophisticated dishes for events like the upcoming "Vintage Bouquet," a fundraising event held by the Beverly Hills Bar Association.

"Children need to be exposed to a variety of foods to learn how to make good choices," says Moran, who plans to continue educating children about healthy eating. "A lot of people give in to their children's demands for unhealthy food but children are naturally curious, so you can make exploring new foods fun for them. If you eat healthy most of the time, you can splurge once in a while."

For a Mother's Day brunch that anyone can make, Moran provided these "splurge" recipes. More Mother's Day recipes can be found on Moran's blog beginning May 7:

Scrambled eggs with Smoked Salmon, Cream Cheese, Dill and Capers

Ingredients -
6 eggs
2 tbsp butter
2 tbsp canola oil
3 pieces of smoked salmon torn into smaller pieces
2 tbsp capers
1/4 c cream cheese
A few sprigs of fresh dill
Salt and pepper to taste

Directions -

In a large mixing bowl beat 6 eggs add a pinch of salt and pepper. In a large sauté pan heat on medium a little canola oil and butter. Next, add the eggs and let them cook for a few minutes. Then, fold them gently into the center by scraping the bottom and turning over in the pan. When your eggs are close to being finished add strips of smoked salmon. Continue to cook until the eggs are done. On each plate, place a dollop of cream cheese, a few capers and a small piece of fresh dill.

Crepes with Nutella and Strawberries

Ingredients -
2 beaten eggs
1 1/2 c milk
1 cup all-purpose flour
1 tbsp canola oil
Zest from 1/2 lemon
1 cup fresh cut strawberries
1/2 cup Nutella
Extra-fine powdered sugar

Directions -

In a bowl mix all of the ingredients together well. Heat a 6-inch skillet; grease lightly. Pour enough batter to lightly cover the pan. Once it moves freely in the pan, flip. Take it out after it is cooked and separate crepes in between parchment paper or wax paper. Fold crepes with fresh strawberries and Nutella in the middle. Let your kids sprinkle powdered sugar if the want.

"If you want something very quick, layer vanilla yogurt with fresh fruit to make a pretty parfait. Make an edible centerpiece by cutting up fruit and put it in a hollowed out pineapple," recommends Moran, whose philosophy is "most things in moderation."

For more of Moran's quick tips, lessons and recipes which are archived by topic, visit Moran welcomes questions about food, cooking and life in the kitchen via e-mail at

Contact Information

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