Posts Tagged ‘yogurt’

Prevent Child Obesity – 5 Tips

Monday, January 9th, 2012

Childhood obesity has been in the news this week – even more so than before – in part because of a controversial series of ads run in Georgia. These ads feature overweight kids who talk frankly about being teased and ostracized because of their weight. No matter how you feel about the ads, the pain that these kids suffer is clear. No one wants kids to have to go through that kind of torment.

There’s plenty of debate about how to solve the childhood obesity epidemic, and no consensus on solutions (Eat fewer calories? Get more exercise? Both? Something else entirely?). But no matter how the problem gets addressed, it has to start at home. Therefore we humbly submit this list of things to do in your home to make sure your kids stay healthy without adding on pounds of fat. Let’s call these the “Top 5 Tips to Prevent Childhood Obesity.”

Shop with them: Take them with you to the store or the farmer’s market or the co-op (yes, we know, it’s a pain. Bring distractions if necessary). Let them see you evaluate options and make healthy choices. Help them make choices of their own (The Fuji apples or the Granny Smith apples? The red potatoes or the yellow potatoes?).

Cook with them: Yes, it’s messier this way, but it’s worth it if they have an investment in the food they are making and they have an incentive to eat it. There are countless jobs for kids to do in the kitchen. They can make granola. They can tear lettuce for salad and put it in the salad spinner. They can shake chicken with breadcrumbs in a bag to bread it. They can chop vegetables, within reason and with good guidance. Parents – this is your free labor force – why don’t you use it? The more they get excited about cooking, the more likely they are to choose healthier (not processed) food and to think carefully about the ingredients that are in each food.

Don’t punish or reward with food: You choose what foods they eat; they choose how much they are hungry for. Whether they eat a huge meal or a tiny meal, let it go. Kids have a strong sense of how hungry they are at any given time; we shouldn’t ruin that sense by insisting that they eat a certain amount at a certain time. We know some kids who are big breakfast eaters and just eat a tiny dinner; we know others who are breakfast pickers but will wolf down any and all dinner options. Know your kid. Respect his or her eating patterns. Don’t reward them with food, and don’t punish them for not eating as much as you think they should.

Skip the kids’ packaging: Sure, it’s tempting and easy to buy those small packs of yogurt or kiddie crackers. But what you’re getting with the kids’ version of any given product is probably more sugar and/or refined or processed ingredients. Do they like yogurt? Buy a big tub of plain yogurt and flavor it yourself. Do they love crackers? They can eat grownup crackers. Do they love sandwiches? You don’t have to buy special squishy white bread for them.

Skip the juice: This is a tough one, especially considering that most of us grew up drinking juice ourselves. But food is different now, as are activity levels and serving sizes. Juice manufacturers will try to sell you on all of the vitamins your kids are getting. But what they’re primarily getting is all of the sugar from fruit and none of the fiber. Want them to get those vitamins? Serve fruit. And pass out water or milk for drinking with meals.

We have one last pointer that doesn’t have to do with food specifically: Turn off the TV. Yes, we know kids love TV and it’s a big help to Mom and Dad sometimes.  But when the TV stays on and on for hours it gets destructive. First, your kids are exposed to countless crummy commercials. And second, it puts them in couch potato mode, where it becomes impossible to get up. So pick out a show that they want to watch, and then turn it off when it’s over (the DVR is a big help with this). Or pick a movie that everyone wants to watch and watch it together. It’s the same theory that dieters talk about with “intentional eating” only this is “intentional TV watching.” Decide what you’re going to watch, watch it, and then move on to the next thing – preferably something outside.

Here’s to a happy and healthy 2011!

Fun Food: Crazy Breakfast

Saturday, August 20th, 2011

During the school year, breakfast is a utilitarian affair – eat it and get out the door. But in the waning days of summertime, we want to savor those last few days when breakfast isn’t quite so rushed.

In honor of summer kid breakfasts, we decided to go a little crazy. We were inspired by Laura over at Family Spice with her breakfast smoothie popsicles. Mmmm…what kid would turn down popsicles for breakfast? And we have to give her props for sneakiness by putting protein powder, wheat bran, and flax meal into the popsicles. Ours is a pale imitation, but tasted pretty darn good anyway: We tossed yogurt, milk, strawberries, and flax meal into the blender for the main smoothie. Then we froze the mixture in popsicle molds for 30 minutes. In the meantime, we blended blueberries, strawberries, and orange juice. When the yogurt mixture was frozen just firm, we added the fruit mixture on top of the yogurt to make a colorful top layer.

Next we decided to try making a summer breakfast lasagna. This lasagna is made by layering homemade crepes with a sweetened ricotta cheese mixture and a raspberry/peach sauce. After we assembled it, we heated it at 350 for 20 minutes and served it warm - and it was tasty - but believe it or not it tasted even better the second day, served cold.

Last we decided to confound our kids completely by creating a breakfast salad. We were inspired by this Blueberry Breakfast Salad from Fruit and Veggie Guru, and by the Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette from A Spicy Perspective.

We made our breakfast salad with fresh spinach, blueberries, mango, and sugared walnuts. Then we created a mango-citrus salad dressing: Take 1/4 cup olive oil, juice of one lemon and one lime, 1 teaspoon white vinegar, and 2 ounces chopped mango; blend it up with the immersion blender to make it a smooth sunny yellow. Now that looks so good you could eat it for breakfast, lunch, or dinner.

Weekend fun food: Because food should be fun.

Kitchen Sink Foods

Thursday, May 26th, 2011

Heading out on a long vacation? Moving? Or is it just time to clean out the refrigerator?  No matter what the reason, there are days when you need to use up the food in the fridge, and re-heating those leftovers just doesn’t sound appealing.  Can food be made just as appetizing – or even more so – the second time around? (This has been a big question on our minds because we’re moving over the weekend and we’re trying to empty out the refrigerator as much as possible before the big day.) The answer is “yes” if you know how to make ”kitchen sink” foods – i.e. creative ways to use up just about everything in the kitchen sink.

Here are some of our tried-and-true strategies:

Pasta: Pasta is a great food companion. By that we mean it’s happy to be paired with just about anything. Do you have too much spinach in your fridge? Saute it in some olive oil and toss it with pasta. Leftover rotisserie chicken? Tear it into pieces and toss it with pasta. Extra chili? Serve it over a bed of…you get the idea. We made this pasta dish by sauteeing onions, fresh spinach, chopped sundried tomatoes, garbanzo beans, and leftover crumbled cooked bacon. We stirred in some cooked ditalini pasta, put in a splash of white wine, simmered it for a few minutes, and voila! Instant confetti pasta – and it helped us empty out at least three different containers in the fridge.

Fried rice: We love making fried rice to use up leftover rice – and to use up those eggs. Heat a little butter or oil in a large pan, add chopped veggies to cook, then add the rice and mush it around so it de-clumps. Once the rice is warmed through, add one or two scrambled eggs, and cook, stirring frequently, until the egg is solid.

Quesadillas: The great thing about quesadillas is that you can hide just about anything inside. All you need are the basic staples of tortillas and cheese. We made these “broccodillas” with a mixture of leftover mozzarella, cheddar, and Monterey Jack cheeses, plus some steamed broccoli.

Salsas: This is another super-sneaky way to use up fruits and vegetables. It helps if you have some fresh onions or spicy peppers, but there’s pretty much no limit on what you can combine. We’ve had watermelon-cucumber salsa, mango-bell pepper salsa, tomato-orange salsa…the list goes on. Plus it’s a good way to use up those half-eaten bags of chips.

Smoothies: Ahhh, the good old smoothie. Of course we make smoothies to use up milk, yogurt, bananas, and strawberries. But we’ve also been known to toss in tofu, peanut butter, hard-boiled eggs, or just about anything that will blend up smoothly and neutrally. Bonus tip: If you have just a small amount of jam left in a jar, add that to the smoothie to give it a little more color and sweetness.

Frittatas: Have a lot of eggs? Make a frittata. It’s basically the same idea as an omelet (lots of goodies in an egg) but with a frittata, the goodies are mixed in along with the egg mixture (rather than folded in) and the frittata bakes in the oven after being partially cooked on the stove. Start by sauteeing or reheating whatever ingredients you want to use in an ovenproof skillet (onions, potatoes, bacon, ham, carrots, celery, peppers, etc.); pour in a few well-scrambled eggs; cook in the pan until the bottom of the egg mixture is set; then finish by baking it in the oven at 350 degrees for 10 to 15 minutes, or until the center is firm.

Goofy Stuff: Sometimes you just don’t have a clear picture of what you want to make, but you know you have some food you need to use up. Who says you need to follow the rules? We took the Idaho Potato Commission’s Hasselback potato recipe and tossed in a few slices of pepperoni for the last ten minutes of baking. Sure, it’s a little odd, but everyone loved these “pep-otatoes.”

Is your refrigerator empty yet? We’ve got more boxes to pack, but we look forward to hearing what everyone else cooked this weekend. Happy cleaning, and happy weekend to all!