Family Nutrition
Halloween is over… what to do with all that pumpkin!!!
Posted on November 2, 2011 by ChrisCIn my house, with Halloween now come and gone, we still have several un-carved pumpkins just waiting for the right recipe. Smaller pumpkins tend to be a bit sweeter than the bigger ones, but either way, don’t pass up the opportunity to make some fabulous fall recipes and put that delicious squash to good use!
My favorite fall lunch!
This meal is a family favorite in my house. It’s delicious, nutritious and absolutely perfect on a weekend afternoon with winter just around the corner. A few slices of fresh green apple on the side is also a super finish to the meal.
Pumpkin Soup with Parmesan Rosemary Scones
(1) Scones with a savory twist – Parmesan, Rosemary and honey
Using Nutrition First Pancake/Waffle Mix
Yields: 10-12 large scones
- 1 ½ cup Nutrition First Pancake and Waffle mix
- 1 ½ cup All Purpose Flour
- 5 tablespoons cold unsalted butter, cut into 12 pieces
- 2 Eggs
- 3/4 cup Milk buttermilk for a decadent treat
- 1 egg whisked with 3 tbls water for egg wash
Additions
- ½ cup finely grated parmesan cheese
- 1 teaspoon fresh rosemary – finely chopped
- 3 tablespoons honey
Procedure:
Pre heat oven to 450 degrees
Combine Nutrition First™ Pancake and Waffle Mix with dry ingredients in a bowl, add in butter and rub it evenly into dry ingredients, until mixture resembles cornmeal. Add in other additions. In a separate bowl whisk two eggs with milk and honey and stir into butter mixture, until a smooth dough forms. Dusting with more flour to prevent sticking. Divide dough into three pieces and form into 5 inch rounds. Using a sharp knife that has been dipped in flour, cut into 4 wedges. Place wedges on a prepared pan and apply egg wash, wait 2-3 minutes and apply egg wash again. Handle dough as little as possible for a flakey pastry. Bake scones for 10-12 minutes or until firm.
(2) Pumpkin soup
- 6 cups peeled diced pumpkin
- ½ small Onion
- 2 garlic cloves peeled and crushed
- 3 cups Chicken Broth (if watching salt intake choose a low sodium variety)
- ¼ teaspoon Nutmeg
- ¼ teaspoon Black Pepper
Procedure:
Heat oil in large/deep skillet over med-high heat. Add pumpkin, onion and garlic and cook until lightly browned. Add chicken broth, pepper and nutmeg and let simmer about 15 minutes until pumpkin is tender. Remove from heat and using a blender puree until smooth. I like to drizzle top with roasted pumpkin seeds and rosemary infused olive oil drizzle or a small dollop of sour cream. Pair with Nutrition First™ Parmesan scones and enjoy!!
Grilled Cheese – My Fall Lunchtime Favorite!
Posted on October 12, 2011 by Jacquie DanforthI make this one for my kids with cheddar and for me with brie! It’s a family favorite that combines crisp apples and warm melted cheese… a fresh autumn tune up for everyone’s favorite grilled cheese.
Ingredients:
4 slices of Nutrition First bread (using my favorite multigrain bread machine recipe) OR any whole wheat bread you like;
4 slices cheddar cheese (substitute brie if making for yourself!)
1 cup thinly sliced peeled tart apple
Margarine
[If you want to make this extra decadent toss in a few finely chopped walnuts too. They fit nicely between cheese slices and bread.]
Heat nonstick skillet;
Prepare sandwiches by topping one slice bread with one slice of cheddar; thin apple slices; second slice cheddar and close with a second slice of bread. Spread margarine on the outside of each sandwich.
Toast for 1 to 2 minutes per side in hot skillet until golden brown and cheese is gooey.
A delicious and nutritious treat for the whole family.
Back to School: Where does the time go?
Posted on September 6, 2011 by Jacquie DanforthWow… what happened to Summer?? It’s back to school already in my neck of the woods, and it seems I just finally got my “summer” routine down. Now I have to switch the schedule to “School-mode” with early mornings, rushed breakfasts, packed lunches, snacks and the full calendar of after school activities!
While I must admit I was excited for my daughter to come home this past Monday from her first day of preschool, proudly displaying the day’s work (Her name spelled out in kidney beans glued to construction paper), I was also exhausted from all the last minute things that had to get done on the weekend to make sure the first days of school this week went off without a hitch. From supplies and new clothes to planning healthy snacks for the week, I barely had enough time to fit it all in. As I sat at my kitchen table Monday at 6AM thinking about what might be the best breakfast to start school off right, I wondered… what happened to my slower paced summer mornings?
Here are a few tips I’ve learned to keep myself organized and “in the know” while school’s in session:
(1) Plan the week’s lunches and snacks in advance, and prepare what you can ahead of time. I like to make healthy muffins or some other special snack on Sunday afternoon, so there is an easy recess snack on hand for the kids at school. I use refillable steel water bottles for a thirst quenching drink, and the lunch menu is sorted out prior so I know I have all the supplies on hand to quickly and easily whip up whatever that day’s noon meal might be. Read more…
Kids Play and Learn About Nutrition
Posted on July 6, 2011 by Jacquie DanforthThis summer, get your child interested in nutrition with Nourish Interactive: Kids Healthy Tips
We use this site all the time for everything from making healthy snack lists to interactive learning games about food and nutrition. It’s a fun way to get your kids started on the path to eating right. Best of all – it combines some parent-approved computer time (If your kids are like mine they love their computer access hour!) with a fun and free learning opportunity.
Give it a try and let us know what you think.
5 Tips to Keep Kids busy in the Summer
Posted on July 3, 2011 by Jacquie DanforthSchool’s out! How will you keep your kids busy and entertained in the summer months?
As a working mom, these are five tips I use myself to keep the kids on the go during the summer months:
- Continue the usual breakfast routine. Routine is important to kids (especially young ones!) so I keep mine on the same wake-up routine during the summer months to ensure we’re not wasting those lovely summer mornings. This is great for a number of reasons and makes it that much easier to get back to the school routine in the fall.
- Plan some group activities for your kids on set days and times. It could be as simple as “play dates” with the neighborhood kids to more involved activities such as summer camp.
- Prepare snacks and have water on-hand to keep energy levels high and everyone properly hydrated. We keep pre-portioned snacks in the fridge and pantry for the impromptu bike ride, back yard soccer game or trip to the beach. Chopped veggies and fruits are great midday snacks along with dried fruit, nuts and plain popcorn. Our pantry also includes pre-baked Nutrition First brownie bites in case a chocolate craving arises.
- Plan meals in advance. As a working mom I still want to enjoy outdoor time with my family, so several nights a week I use one of my pre-prepared “freezer” meals for food that’s healthy and fast. I use Sunday morning as my prep time and usually prepare two or three one-dish meals that can be pulled from the freezer, warmed and paired with a quick salad.
- Keep the learning on-track. Even though it’s summer, I like to keep my kids on their toes by ensuring they have educational activities on their summer calendars. Whether it’s a weekly reading group at the local library or an hour set aside to complete workbook activities, we keep education on the agenda. There are so many fun and entertaining books, computer programs and educational support tools to choose from. If your kids are older, it’s fun to set aside a weekly book club or research activity where the whole family selects something to read, learn and discuss.
Whatever you have planned to keep your kids active this summer, be sure to check out our blog for fun and useful tips and recipes.
Father’s Day – Blueberry Daddy Cakes
Posted on June 15, 2011 by Jacquie DanforthWith Father’s Day just around the corner, families everywhere are getting ready to show Dad just how much he’s loved. Growing up it was always special to create something wonderful to give your Dad on Father’s Day. For me – that was usually a carefully crafted card, something I knit or sewed myself, or a special meal that I prepared without any help.
I always loved to cook, so preparing a meal my Dad would love was an extra special treat! I did it all myself, from finding the right recipes to saving money to purchase the ingredients, a visit to the local market, and preparing each and every dish, including dessert. It wasn’t always fancy, but it came from the heart and I know my Dad loved each and every bite.
Now that I’m all grown up, Father’s Day is even more wonderful, with my own kids eager to find a way to tell their Daddy just how much they care. Helping them discover their own ways to show their love and appreciation is an invaluable experience, and the best part is that each of my children has a different idea on what Dad would enjoy. My daughter takes after me wanting to bake some treat Daddy can eat all week long, and my son wants something a bit more handy and useful for Dad… something to support Dad’s hobbies or that they can do together to be sure the time is special.
For my part in the day, early this Sunday morning my daughter and I will be preparing a favorite recipe she calls “Blueberry Daddy Cakes”. This year, we’ll use one of my Nutrition First bake mixes to keep it healthy because we care about Daddy! We’ll wrap the “cakes” in a nice box that we decorated together. Whatever your family chooses to do this Sunday to celebrate Dad, from my family to yours, we wish you a very Happy Father’s Day.
Tell us what you have planned for Dad this weekend to win an extra entry to our Nutrition First Kick Start your Health contest. And for the chance to win a $25 gift certificate to Lowe’s for a special Dad, visit our Father’s Day Contest post.
Blueberry Daddy Cakes
1 package Nutrition First™ Blueberry Muffin Mix
1 egg
1 tablespoon canola oil
1 1/8 cup water
½ cup chopped pecans
¼ cup dark chocolate chips
Procedure:
Place egg, oil and water into bowl and blend with a fork for ~10 sec. Add Nutrition First™ Blueberry Muffin Mix and blend with a spatula minimizing blend time (approx 1 to 1 ½ min). Fold in nuts and chocolate chips. Spray 2 shallow muffin tins (6 per tray) lightly with oil spray. Evenly spoon batter into prepared muffin tins and bake @ 350 F for 18-22 Minutes depending on oven. Check for doneness with toothpick. Cool on rack in tin for ~10 min then remove from tin. Makes 12 moist and delicious muffin tops or as Brooklyn calls them “Daddy Cakes”.
Healthy Kids: Easy Ways to Get the Family On Board
Posted on May 17, 2011 by Jacquie DanforthIt’s not hard to get kids eating healthy, especially with so many exciting options and colorful spring produce available. But it’s up to you, as a parent, to show them how. Kids learn by example and love to make their own choices, so a sit-down talk about food groups, meals and healthy options is usually well received.
How can you go about it? Now that Spring has sprung and Easter is over, it’s the perfect time to hold a family meeting. It doesn’t have to be totally food focused — chat about your goals and activities for th
e season, upcoming plans – and how you can get back on track with healthy eating!
Start by discussing meal plans. Stress the importance of vegetables and fresh fruits, whole grains and fiber rich food sources, lean protein, and smart carbohydrates. If you have time, make it interactive and interesting – show kids what those things look like with a quick trip to the grocery store or local farmer’s market. Read more…
How-to Tips to Fit in More Fiber
Posted on May 11, 2011 by Hope Warshaw
Are you getting the recommended 25 grams of dietary fiber you need each day? It’s doubtful, but don’t feel alone. Studies show that American adults, at best, are getting no more than half of the 25 grams of fiber they need each day. A recent study showed that fewer than five percent of Americans were hitting the 25 grams per day mark.
But, this low fiber intake isn’t surprising bearing in mind the foods that Americans aren’t getting our fill Read more…
