Whether or not Ben Franklin actually said this is irrelevant, because he probably said something close: “In wine there is wisdom, in beer there is freedom, in water there is bacteria.”
That’s how my conversation with motivational speaker, author, life coach and business developer Molly Nece of the Molly Sunshine Group started. I caught up with this bundle of energy and enthusiasm at Sunshine Painting in the Vineyard, a joint effort with Penns Woods Winery in Chadds Ford, and was not surprised to learn her foodie philosophy tracks with her bright attitude.
Q: Your social media posts show us you do so much as a family. And your husband, Dan Nece, is known as The Healthful Dad. What are your favorite family foodie pursuits?
Dan completed the Integrative Nutrition Program [nutrition training school/health coach certification], so food is a huge part of what our family enjoys doing together. Food is so much more than what we put in our mouths: it’s about relationships, it’s part of our careers and it’s something we do every day with our 8-year-old son, Tyler.
Thanks to Dan’s recent acquisition, the Vitamix, some of our favorite things to make as a family are smoothies. They’re simply fun. We can fill them with green goodness and they come out wonderful. Ty likes to mix up bananas, blueberries, strawberries and avocado, which is delicious and just-right sweet thanks to all the natural sugars. We make cooking fun and that brings joy to our life as a family.
Q: So even Ty is a foodie! What are some of his favorites that are now family favorites?
There’s not one favorite thing because we enjoy working together as a team. The other day we made Green Turkey Balls; Ty took a look at the ingredients and said, “Um, what just happened?!” We pureed spinach, broccoli and sweet peas and mixed them into the ground turkey and it was awesome. Studies show kids who eat with their hands and are a part of making something are healthier eaters.
We had a bit of a miss with Spinookies, a spinach-based cookie, which didn’t come out great but is fun to say and was a good experiment. We had a great win with Potato Flower Power, a mix of russet potatoes and cauliflower. You can find some of Ty’s favorites by checking out Tyler’s Tasty Treats.
Q: In your healthful household, who cooks dinner?
While I was out building businesses, Dan stepped up as Mr. Mom. He’d handle the evening, and I’d handle the morning. We’re really quite a team.
We’ve been working on a cookbook, and it’s going to show how you can make something healthy that doesn’t taste “green.” You know what I mean: so many adults don’t like certain vegetables, and they inadvertently pass that down to their kids. We’ve taken veggies, made them fun and, just as important, made them quick and easy to prepare.
A good example: I love zucchini, but Dan isn’t a huge fan. So I whipped up Ladybugs on a Log, which are simply sliced grape tomatoes in a half a zucchini that’s been seeded, plus a little cheese and breadcrumbs. He loved it! It reminds us of French bread pizza.
Q: You’re out and about a lot. How do you manage eating at business events and in restaurants?
My best tip at an event: pick a smaller plate, not a dinner plate, and aim for moderation. At restaurants, when I have dinners and lunches with clients, I usually order off the appetizer or salad menu. There’s no rule that says you have to get an entrée: you make up your own rule and you might just inspire others to change what they’re doing.
When we go out as a family, we tend to each pick one thing and share. This is mindful, builds awareness and opens a relationship of talking about something new.
In the end, those are the keys: awareness, and being mindful of what you’re eating and how that makes your body feel. Ty recently read the ingredients on the back of a soda bottle, and let’s just say he has yet to try soda. And that’s his mindful choice.
Q: So do you have a guilty pleasure?
You can’t deprive yourself. Sometimes you have a craving, so have something small. Your body craves certain things depending upon emotions, mood swings and even how much water is in your system. Try having a glass of water and see how that helps with cravings. I like to dip green beans in soy sauce, which better than “junk” and certainly better than ignoring the hunger.
But a guilty pleasure? Anytime Dia Doce is in the area, I get a cupcake. Owner Thais Da Silva’s cupcakes are about as healthy as you can get in a treat because she doesn’t use artificial ingredients and you can get gluten-free, dairy-free, vegan—you’ll find something to completely love.
Q: What’s next for Molly Sunshine?
Well you planted a seed when we emailed about doing a “sunshine foodie” article: I brought out a book cover I’d done about a year ago, changed the title a bit and we’re going to publish a cookbook. Watch for “Sunshine Foodie: Kid Tested. Mom and Dad Approved.”
Q: I take it there will be more collaborations, like Sunshine Painting in the Vineyard, at Penns Woods Winery?
Absolutely! It’s more than food or wine: it’s about friendships, like the ones we have with Carley (Razzi Mack) and Andrea (Gillespie Creato). Check out Sunshine Hookie in the Vineyard on Sept. 20.
Thanks to Molly for taking some time to brighten our days. Here are her top five tips:
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Sunshiny Foodie Tip #1: Sharing meals at restaurants grows tastes, creates conversation and strengthens relationships.
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Sunshiny Foodie Tip #2: Hide the veggie taste.
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Sunshiny Foodie Tip #3: Eat what’s in season. Save money and enjoy the harvest.
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Sunshiny Foodie Tip #4: Involve the kids in the fun. Have them look through the cookbooks, build container gardens, cook with you (or take charge under your supervision) and even become a star in their own foodie video.
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Sunshiny Foodie Tip #5: Don’t deprive yourself of delicacies. Everything in moderation is FABULOUS!
And a few words about Sunshine Painting in the Vineyard …
Media Dish enjoyed a delightful afternoon painting, making new friends and learning from Molly’s Sunshine Mini-Motivator. As always, Andrea was a gracious host, pouring the wine tasting which was a fun and important part of the day as our aspiring artists sipped and painted. She took us through some Penns Wood’s specialties, like Traminette 2012, a hybrid that’s part gewürztraminer and was a crisp and clean bevvy on a hot summer’s day. And let’s not forget Bancroft Riesling, Gold Medal winner at the 2013 International Eastern Wine Competition and 2013 Finger Lakes International Wine Competition. Light bodied but rich with honey, ripe pear and citrus notes: refreshing. And a nod to White Merlot, another cool drink of with flavors of peach, apricot and a hint of vanilla.
Get your daily dose of the Molly Sunshine Group here.
Penns Woods Winery is located at 124 Beaver Valley Rd. in Chadds Ford. The tasting room is open Thursday through Monday. Call (610) 459-0808 for information, directions or to book a private event.
Molly shared a few recipes from the upcoming cookbook “Sunshine Foodie: Kid Tested. Mom and Dad Approved.”
Sunshine Smoothie
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1 cup water
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1 ripe banana, peeled
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1 cup fresh pineapple chunks
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1 cup frozen unsweetened strawberries
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1/3 cup frozen unsweetened blueberries
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1 avocado, peeled and pitted
Blend and enjoy two servings (2 ½ cups).
Ladybugs on a Log
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Cut a zucchini in half lengthwise and trim a little off the bottom so it sits in a baking dish
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Scoop out the center where the seeds are with a spoon
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Brush the surface with a mixture of olive oil, salt and pepper
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Arrange halved grape tomatoes into the grooves, sprinkle with seasoned croutons (crush croutons in a baggie with a kitchen hammer)
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Bake in a 350 degree oven for about 30 minutes
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Remove and place shredded mozzarella in between the tomatoes
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Place them back in and take out when the cheese is melted
Makes a great side dish or a meal. Bonus: tastes like French bread pizza.
Green Turkey Balls
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1 lb. ground turkey
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1 large egg blended then added to turkey
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½ cup green puree (blend 2 cups broccoli and spinach, and 1 cup sweet peas. Freeze leftover green puree in ice cube tray for future meals.)
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Mix and form 14 balls
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Place in oven at 350 for approximately 25 minutes until cooked through.
Serve as is, in a sandwich or with tomato sauce over spaghetti. Tastes like sausage!
Recipes copyright 2013 Molly Sunshine Group; all rights reserved. Sunshine Painting in the Vineyard photo credits: Nina Malone. Other photo credits: Molly Sunshine Group.
