Archive for the ‘ Food ’ Category

Did You Know National Chocolate Chip Cookie Day is Coming Up?

Tuesday, May 13th, 2014

I have two daughters, ages 8 and 5. My girls like to make a lot of lists. Any topic is worthy of a list: colors, teachers, names (not even “favorite names,” mind you–just plain old names). The only time we get into favorites is when the subject turns to food–favorite breakfast, favorite snack, favorite candy, favorite dessert, and favorite ice cream flavor. (I wish I could say fruits and veggies make the cut, but they don’t.) So I’ve had lots of chances to ponder my favorite treat, and I’ve decided that above all else, there’s nothing I love more than a great chocolate chip cookie.

I’m not picky–I’ll eat soft ones, crispy ones, store-bought, homemade, ones with nuts, ones with oatmeal. I thought I’d tried all the permutations until I was introduced to HannahMax Baking Cookie Chips, which are thin, mega-crunchy, and delicious. They’re also somewhat lo-cal, totaling only 120 calories and 6g of fat for 5 cookies (each one’s about the diameter of a Chips Ahoy). Not often I can eat–or serve my kids–five cookies relatively guilt-free. The Cookie Chips team was nice enough to send the Parents staff a big box of all five flavors, which included Cinnamon Sugar, Original Cookie (basically chocolate chip cookies minus the chocolate chips), Dark Chocolate Chocolate Chip, and Sea Salted Peanut Butter. I put them in our kitchen for my colleagues to enjoy, and within minutes all that was left on the counter were flattened bags and an array of crumbs.

Here’s a list of stores that sell Cookie Chips. But starting today and running through May 20, if you buy (only) Chocolate Chip Cookie Chips from the site and enter the promo code BRIBE, you’ll get 20 percent off in honor of holiday I never knew existed, National Chocolate Chip Cookie Day. I know how I’ll be celebrating this May 15!

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7 Shocking Things I Learned From Fed Up

Friday, May 9th, 2014

Fed Up - Childhood ObesityOver the years we have heard a lot about the childhood obesity epidemic in the United States. But Fed Up, a new documentary produced and narrated by Katie Couric, suggests that we’ve been battling this disease in all the wrong ways.

Instead of blaming a lack of will power and pushing kids to exercise more, Fed Up puts the responsibility squarely on the sugary processed foods so many kids and families rely on for their daily nutrition.

The doc follows four overweight children who are struggling with their weight, and, frankly, it’s heartbreaking. These kids desperately want to be healthy and accepted by the other students at school. They are afraid of getting diabetes or cancer or even dying young. But they are confronted at every turn—at school, at home, on TV, and online—by the foods that are making them fat. As one of the kids says, alcoholics don’t have to keep liquor in the house, but everyone needs to eat.

Here are just a few of the shocking things I learned while watching:

A calorie is not a calorie. One hundred and sixty calories of almonds is not equal to 160 calories of soda. One provides healthy fats, vitamins, and fiber. The other is absorbed instantly by the liver and turned immediately to fat. Guess which is which.

Based on lab studies, sugar is eight times as addictive as cocaine. For this reason alone parents should go easy on the added sugars given to babies and toddlers. The more sugar kids consume at this age, the more they’ll crave it as they grow up.

In 1980 there were no reported cases of Type 2 diabetes in the U.S. In 2010, that number was 57,638.

There are 600,000 packaged food items in America. Eighty percent of them contain added sugar. As Dr. Robert Lustig recently told Parents, naturally occurring sugars in fruits are perfectly healthy since they come with fiber to balance it out. But most added sugars enter our bodies with little fiber and go straight to our liver where they’re turned into fat.

One can of soda contains 10 teaspoons of sugar, and 80% of America’s public schools have a deal with Coke or Pepsi. Mark Bittman, New York Times columnist, calls soda “the cigarettes of the 21st century.”

When it comes to school lunches the federal government considers tomato paste a vegetable; thus a slice of pizza can help meet a lunch’s produce requirement. I love pizza, but it doesn’t look like a vegetable to me.

It is possible to be “TOFI”, or thin on the outside and fat on the inside. Meaning, thin people who eat junk food are still at risk for major health problems.

What does this mean for me and you and our families? The prescription is simple: eat more real food. Cook at home and rely less on processed foods that are typically sugar-laden and nutrient-poor. Home-cooked food doesn’t need to take a long time or be fancy. Here are some of my favorite recipes from Parents.com:

Get recipes for three weeks of easy, weeknight dinners, plus a grocery list.

Try a stir-fry kids will love.

Make ahead parts of your meal for easy family dinners.

Fed Up opens in movie theaters today. Learn more about the film and how we can feed our kids better.

How to Eat Healthy: Raising Nutrition-Smart Kids
How to Eat Healthy: Raising Nutrition-Smart Kids
How to Eat Healthy: Raising Nutrition-Smart Kids

Image via Fed Up

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Gluten-Free, Allergy-Safe Cupcakes? Yes, please!

Wednesday, May 7th, 2014

Allergy-Free CupcakeHas this ever happened to you? You see a recipe in a magazine, and the dish looks spectacular. You make it at home, and while the food tastes good it looks nowhere near as beautiful as it did in the photo.

It’s certainly happened to me (and I’m a food editor!). Here’s the truth: It’s not our fault. The food in Parents and other magazines looks amazing thanks to talented food stylists and photographers like Liza Jernow and Tara Donne. Liza is a food stylist extraordinaire. You can see some of her recent work for Parents on cookies and birthday cakes. Photographer Tara Donne recently shot our gorgeous Easter Lunch story.

Now these two are starting Wild Apple, a magazine devoted to gluten-free living. I recently chatted with them about the magazine, and they graciously shared a recipe for a scrumptious allergen-free cupcake.

This is a big undertaking! Why did you decide to publish a magazine?

Being gluten-free for a collective 13 years now, we’ve really seen the market for gluten-free goods change shape. We saw a hole in this expanding category and felt that with our experience in magazines and food we could offer readers something really special.

What will Wild Apple cover?

Wild Apple will share simple snack ideas, well-tested recipes for classics, and menus with which to entertain friends or easily create weeknight meals. It will also feature travel, city guides, profiles on interesting creative people, and roundups of beauty products—all, of course, gluten-free.

Learn how to stock an allergen-free pantry.

What’s your plan to get Wild Apple off the ground?

Our Kickstarter campaign launches today and our goal is to raise the funds required to launch our inaugural issue this fall. We then plan to develop relationships with brands we believe in to carry the magazine forward. Visit Wild Apple’s Kickstarter page.

What are your biggest challenges living gluten-free?

Eating in restaurants and finding on-the-go snacks. When eating out, we make sure our servers know our limitations and that cross-contamination is an issue, especially with deep fryers.

Regarding snacks, it’s always good to keep a bag of almonds – or another nut your kids like – in your purse. We also like to pick up extra in-season fruit at the farmer’s market to have on hand at home. On road trips we stop at grocery stores whenever possible as opposed to fast food options. Here we might pick up snack packs of almond butter, carrots and hummus, or a yogurt. The key with the latter two is to check the ingredient list or look for a “GF” symbol.

What are a few tips for families with kids who are making the switch to gluten-free foods?

Our biggest tip is to become vigilant about reading ingredient lists. Forming this habit is a game changer. Gluten is a protein found in grains such as wheat, barley, farro, kamut, oats, rye, and spelt. In addition to these grains, gluten is sometimes used to make other foods like soy sauce, some vinegars, malt, seitan, salad dressings, and more. Other foods to look out for include crackers, bread, pasta, cream sauces and soups, candy bars, cookies, flavored potato chips and rice mixes. It is also often added to cosmetics, hair creams, and lipsticks.

Focusing on naturally gluten-free foods is also a good way to save money instead of paying big bucks for processed gluten-replacement foods. A homemade meal like roasted chicken, potatoes, and vegetables is already gluten-free and your family will not wonder where the gluten went. This way everyone can enjoy the same meal, which will save you time.

Many kids’ breakfasts, for example, have gluten in them — any quick ideas for moms?

There are lots of options. A few of our favorites are gluten-free oatmeal, quinoa porridge, cream of rice cereal, breakfast taco with egg and corn tortilla, corn tortilla quesadilla, or apple wedges with nut butter.

Tell us about this cupcake recipe.

In a group of children there will always be someone with an allergy so we think it’s easier to just avoid the major players and go straight to something everyone can enjoy. So this recipe is as allergen-free as it gets; there’s no milk, eggs, tree nuts, peanuts, soybeans, or wheat. When baking for others with allergies make sure you’re careful with cross-contamination. Use a fresh sponge and clean everything you’ll be using thoroughly before you start.

Gluten-Free CupcakesChocolate Chip Allergen-Free Cupcakes

(From Wild Apple Magazine)

Makes 2 dozen

These cupcakes have a great flavor and theyre speckled with chocolate chips.  They also happen to avoid some of the most common food allergens: tree nuts, egg, lactose, and gluten. Gluten-free baked goods store well in the freezer. If they are made ahead, freeze them unfrosted and tightly wrapped for up to 1 week. Bring to room temperature and frost them just before serving. Use organic ingredients to enhance the flavor.

When cooking for people who have very sensitive food allergies, avoid buying ingredients that are processed in a facility that manufactures other products containing soy, milk, eggs, wheat, peanuts, tree nuts, fish, and shellfish.

• 2 tablespoons freshly ground golden flax meal

• 1 teaspoon psyllium husk powder (found online or in natural foods stores)

• 2 1/2 cups all-purpose gluten-free flour mix (that does not contain guar or xanthan gums)

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 cup extra-virgin coconut oil

• 1 1/3 cup firmly packed dark brown sugar

• ½ cup vegetable oil

• 1 1/4 cups rice or soy milk

• 2 teaspoons pure vanilla extract

• 1/3 cup mini bittersweet chocolate chips

In a medium bowl, whisk together first seven ingredients, set aside. With an electric mixer beat the coconut oil, brown sugar, and vegetable oil together until fluffy, about 3 minutes on high.  Add the milk, vanilla and dry ingredients. Beat for 3 minutes on high speed until well-combined.

Preheat the oven to 350 degrees. Let the batter sit until the oven is hot, about 20 minutes, to allow the flax to thicken the batter. Line two 12-cup muffin tins with paper liners. Fill the cups 2/3 full and add a pinch of chocolate chips to the top of each cupcake. Bake for 35 minutes, rotating the pans halfway through baking. The cupcakes are done when a toothpick inserted in their center comes out clean. Let cupcakes cool completely before removing from pan.

Chocolate-y Coconut Frosting

Enough to frost 2 dozen cupcakes

When you refrigerate a can of coconut milk, the coconut water separates to the bottom and the cream rises to the top. Refrigerate a can of coconut milk overnight.

• 1 cup bittersweet chocolate chips

• 1 cup cream from the top of a can of unsweetened coconut milk

• 1/4 cup extra-virgin coconut oil

• 1/4 cup vegetable shortening

• Pinch fine sea salt

• 1 teaspoon pure vanilla extract

Heat the chocolate with half the coconut cream until melted. Let it cool to room temperature. With an electric mixer beat the remaining coconut oil and vegetable shortening together. Beat in the chocolate mixture. Add the salt and vanilla. Place the bowl in freezer for 10 minutes, until it begins to set up. Continue beating on high until light and fluffy.

Interview has been edited and condensed.

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Food Allergies: Helping Your Child Cope
Food Allergies: Helping Your Child Cope
Food Allergies: Helping Your Child Cope

Photos by Tara Donne; food styling and recipe by Liza Jernow

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Celebrate Cinco de Mayo with This Kid-Friendly “Cocktail”

Friday, May 2nd, 2014

Chef Tino Feliciano

Chef Tino Feliciano with his family.

Monday is Cinco de Mayo, and while moms and dads might not be able to indulge with multiple margaritas (like we used to) we can still celebrate with our kids. This special occasion drink recipe from Chef Tino Feliciano is a perfect treat with a Latin-style supper.

Kids’ Coconut Mojito

• 10 mint leaves

• 2 limes, cut into wedges

• 4 Tbs. sugar

• 16 oz. lemon-lime soda (regular or diet for a lower-sugar version)

• 4 oz. sweet cream of coconut

• 2 Tbs. grated coconut

Place the mint leaves, lime wedges, and sugar in a large pitcher. Using the handle end of a wooden spoon, lightly mash the ingredients together until they are roughly incorporated. Add the soda and cream of coconut and mix well. Serve in glasses with ice and garnish with the grated coconut.

Serves 4

Find easy Mexican dishes to make for dinner tonight. 

The father of two girls and one boy, Chef Tino is a restaurant-owner in Puerto Rico. On Cinco de Mayo he brings his culinary (and people) skills to the mainland in the premiere of his Cooking Channel special The Fixer with Chef Tino at 9 PM (check local listings). Tino’s mission: to turn around a family-run Mexican restaurant in New Jersey. I had the pleasure of working with Tino and the production company on Monday’s night special, and one thing’s for sure—watch and you will crave Mexican food! Tino’s creamy cocktail will be the perfect accompaniment. And once the kids go to bed feel free to add a drop of two of rum. I won’t tell.

Click to find fun activities your  family can play at home tonight.

Chocolate Chili Poppers
Chocolate Chili Poppers
Chocolate Chili Poppers

Image courtesy Engel Entertainment

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Cakes with a Surprise Inside

Friday, April 25th, 2014

Self-taught baker, blogger, and mother of five Amanda Rettke created her first surprise-inside cake four years ago. Since then, she has crafted countless confections that reveal rainbow hearts, butterflies, balloons, and even houses (!). The busy baker also homeschools her children, writes for FoodNetwork.com, and recently released her debut book, Surprise-Inside Cakes. Amanda’s recipes range from simple to intricate, so you can recreate her inventive designs no matter your level of kitchen experience. Read on for her tips for whipping up better-than-the-bakery desserts—it’s a piece of cake!

You were first inspired to bake a surprise-inside cake while preparing for a potluck. Where in the world did this idea come from?

To put it simply, I wanted to bring something completely different. It was Halloween and I knew everyone would have run-of-the-mill seasonal desserts. I knew I could make a pumpkin-shaped cake, but that wasn’t unique enough. When I saw a few white cupcakes sitting on my counter, the idea just hit me: pop them inside, in the shape of a candle. Honestly, I was shocked that it worked. And, ironically, that cake never made it to the potluck—we ate the entire thing at home!

And you had never done this before?

That’s right. In the kitchen, I had no formal—or even informal—training whatsoever. In fact, my husband did all the cooking when we first got married. So I had to teach myself everything. I was so terrible that the first time I tried to make a cake that I forgot to add some of the wet ingredients. Whoops!

So what’s the process like in creating one of these confections?

I use three general techniques. The first is deconstruction, when I stack multiple layers, cut shapes out, and fill in the holes with another piece of cake or a cake mixture [Rainbow Cake, page 41]. The second is batter manipulation, where I place different colored batters into the pan in a specific pattern [Leopard Cake, page 109]. And then there’s the twice-bake method [Candle Rose Cake, page 131], where I stick hand-molded cake shapes into new batter.

Okay, you’ve got me hooked. How do I begin?

Twice-baked is where to start. Cut a design from a sheet cake (like the hearts in my Candle Rose Cake) and place it in a clean cake pan. Then surround your shapes with cake batter, which acts as insulation and keeps everything moist.

 

 

And once I’ve mastered the twice-baked method, what’s next?

Move on to a layer cake. It seems simple, but it really does challenge your cutting, leveling, and frosting skills. Plus you’ll learn how to physically handle a cake and, in turn, build a strong comfort level required to move forward with other designs.

That’s easy enough. But with the other, more intricate cakes, it seems there is a lot of measuring and geometry involved…

Actually, there are only a few cakes that I’ve measured beforehand. Most others require such a trial and error process that I typically just get right into it: I dig in, cut out shapes, and add new colors and textures. To me, cake is a form of art.

With all this creativity, do your kids like to join in on the fun?

This is one of the best things you can with your kids. For my kids, the idea of making a cake and then playing with it is thrilling. I’ve also found ways to incorporate baking into home-school lessons: measuring, cutting, and building three-dimensional designs.

I can see beginners (like myself) getting frustrated when their cakes aren’t executed perfectly. Did this happen to you? How did you overcome it?

I’ve had more failures than successes by far, yet we’ve always found a way to hide the evidence … haha. But in all seriousness, I had more than 60 cakes that didn’t make it into the book. Because I’ll have an idea that I then try to create and it turns out nothing like it’s supposed to. For an important event, practice making your cake at least once ahead of time. Get a sense of what you need to improve on when you go to polish the final product before the big day. The plus side is that no matter what the result, you get to eat cake!

One of my favorite lines from the introduction is: “It doesn’t have to be perfect to be appreciated.” What does this mean to you?

You know, I really believe that mantra applies to all avenues of life, but especially with baking. There is a great debate between using boxed mixes and from-scratch recipes, but I just can’t embrace choosing sides. In my opinion the same amount of love goes into both. No one cares if you jazzed-up a store-bought treat or if your homemade cake slides halfway off in the car on the way there. When people bake and share their creations, they are simply spreading joy.

Where do you find the time to “practice, practice, practice,” as you advise, while balancing a high-traffic blog and busy family life?

The truth is everything doesn’t stay balanced. A typical day for me: We eat breakfast together as a family, and then the kids and I start school—sometimes that includes me holding a screaming baby, or changing a dirty diaper. Each day can be a struggle just as much as it can be a blessing. I can’t strive for perfection, but I do strive to make it through my day with peace. To us, the things that matter most are learning something at the end of every day, and figuring out how to be better the next.

Want more ideas? Try one of our super-simple birthday cakes.

 

Interview has been edited and condensed.

Images by Susan Powers; published with permission from William Morrow, an imprint of HarperCollins Publisher.

Quick Cake Decorating Techniques: How-To Video
Quick Cake Decorating Techniques: How-To Video
Quick Cake Decorating Techniques: How-To Video

 

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Lessons From A Day of No Sugar

Friday, April 11th, 2014

Table-SugarWe did it! We survived a day of no sugar. Inspired by Eve Schaub’s new book Year of No Sugar, several of my colleagues and I shunned the sweet stuff on Wednesday, part of a national #NoSugarChallenge. That meant no table sugar, honey, agave, maple syrup, or any sugar in packaged foods. Sweet fruit and vegetables were still on the table.

While Eve and her family gave up sugar for an entire year, one day seemed like a manageable goal. But, for many of us, it was a tougher challenge than we anticipated, primarily because sugar is in so many foods—80 percent of products found in the supermarket in fact.

• Learn more about identifying added sugar and cutting processed food from your diet.

Here are our reports on what was easy, what was hard, and what we learned:

Laura Fenton, Lifestyle Director – So, I failed straight off the bat: I forgot it was no-sugar day and poured myself a bowl of cereal for breakfast (looking at the label after work, I saw that the brand contains both honey and molasses, a.k.a. sugar). But once I got to work and remembered my mission I had a steely reserve to resist sugar, including: Bagels, cookies at my cube mate’s desk, and jelly beans at my other cube mate’s desk. When I went for lunch, I actually looked at the label for the salad dressing to make sure it was sugar free (it seemed to be!) and said “no thank you” to the roll that was offered with my salad that was likely made with sugar.

Alexandra Johnston, Assistant Photo Editor – I thought by biggest struggle would be handling my after-lunch sweet tooth, but my sugar-free banana chocolate “ice cream” was amazing and it actually felt very indulgent. The rest of the day proved to be more difficult. I didn’t realize how many condiments and packaged ingredients actually had sugar in them. While I won’t be making this a permanent change at this time, it did open my eyes to the problem and I will be checking the labels more closely in the grocery store from now on.

Rheanna Bellomo, Editorial Assistant – I made it through breakfast, lunch, and dinner by making all my own fresh food (nothing processed) and snacking on a mango in the afternoon. What I found so funny was that once I settled in for the night with my book, the challenge completely slipped my mind and I had a piece of chocolate. It was so mindless! That’s what really stuck with me: the need to be more thoughtful about food.

Karen Cicero, Contributing Food and Nutrition Editor – It was a lot harder than I expected—and we are really careful about added sugar to begin with. Breakfast was easy (eggs & fruit), but when packing lunch, I remembered that our whole-wheat bread has one gram of sugar per slice and the peanut butter has a gram per serving. I couldn’t do much about that last minute so Katie had three grams of added sugar in her lunch. I had a salad for lunch, and made my own balsamic vinaigrette so it would be sugar-free. But I blew my sugar-free day when I mindlessly tried a piece of a granola bar that came in the mail for an upcoming story—that was about three grams of sugar. For dinner, we had whole-grain pasta with a fresh sauce I made with heirloom tomatoes and red onions. Overall, it was a really good reminder about how pervasive added sugar is in foods that don’t taste at all sweet, and how deliciously sweet and satisfying fruit is. I’m going to try to do it once a week–a la Meatless Monday, maybe this is Sugar-Free Sunday. Starting the week after Easter, of course!

Allison Berry, Editorial Assistant – My goal of cooking vegan was unsuccessful (I didn’t realize how complicated some of the recipes could be!), but I was able to eat vegan for the day, which I loved! The hardest part was passing up a morning bagel and cream cheese, but I was surprised to find that during the workday especially, my sugar-free snacks of fruit, almonds, and tea kept me going between meals. After dinner did get hard for me, seeing as a lot of the snacks I go for after dinner have added sugar in them. If definitely opened my eyes to what even having a cookie after dinner can do to your sugar intake. The habit I’ll definitely continue is snacking on almonds and fruit through the workday. I bought a 1 bag of almonds at the drug store and they’ve kept me full and lasted all week.

Sherry Huang, Features Editor – The two toughest times of the day were the afternoon (when I usually eat a sugary snack) and the evening (when I usually have dessert after dinner). After eating a few Craisins by accident (shoot, added sugar!), Jenna rescued me with a no-sugar-added protein bar for a snack. Dessert was a little pitiful – plain saltine crackers and natural peanut butter. I did feel slightly more alert and energetic throughout the day, so that was a bonus. Overall, the challenge was slightly easier than I anticipated, in part because it was just for one day, and there were no tempting treats lying around the office! I do confess to waiting until midnight to eat some cake, but I’d be willing to try avoiding sugar for a few more days…but maybe not consecutive ones.

Ruthie Fierberg, Editorial Assistant – It took some planning, but turns out I have a good amount of meal options that I typically eat anyway that are sugar-free. The main component of my meals didn’t deviate from my norm (eggs over spinach with some nuts for breakfast, a salad with black beans and an apple for lunch, banana for an afternoon snack, chicken and rice and a small salad for dinner with blackberries for dessert). What DID surprise me is how many of my condiments had sugar in them. I couldn’t have my usual salad dressing – I opted for lemon juice instead – and I couldn’t have barbeque sauce on my chicken – that actually has a LOT of sugar in it. I think in the future I will pay more attention to the “sugars” listing on nutrition labels and opt for things with less sugar, but I have no plans to go sugar-free for good. I like my whole wheat pastas and multigrain breads and even that barbeque sauce. The challenge was certainly interesting and eye-opening!

Madeleine Burry, Associate Managing Editor – The best part of the sugar-free day was the need to be thoughtful about what I eat: Does that salad dressing have sugar added? What about that bottled tomato sauce? I prepped for the day with lots of tiny containers of fruits and veggies (apple slices in one, cut up cucumber in another, and grapes in the last little tupperware), and was able to escape the kitchen without trying the cookies temptingly laid out on the counter, and make it through the treacherous three to five p.m. window, when I’m most vulnerable to lure of the sugary snack. Will I quit sugar forever? No way! I quit sugar for a month once, and midway through, life felt dark and dreary. A little sweetness is a good thing, and sometimes an apple just doesn’t cut it. But I will definitely try to be more mindful when eating, especially about the presence of sugar in foods I don’t think of as being sweet (like ketchup, instant oatmeal packets, dried fruit, and salad dressing).

For my part, feeding my daughter sugar-free meals turned out to be the toughest challenge. She usually has a low-sugar cereal for breakfast, but we decided on eggs and whole grain crackers for breakfast—not something I’d want her to have everyday. I left a list of sugar-free snacks for the babysitter, and it was a little humdrum: dried plums, more crackers, fruit, milk.

Participating in this challenge made me realize just how hard it is to not eat sugar throughout the day, especially for kids. Since all the grams of sugar – in cereal, chocolate milk, yogurt, and granola bars – add up, even if I feel like I’m feeding my daughter a “healthy” diet, it is still very sugary. My new goal is to step up my game and find some delicious, sugar-free options for her everyday diet.

Could you or your kids ever go sugar-free—even just for a day?

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Nutrition Labels: 3 Things To Avoid
Nutrition Labels: 3 Things To Avoid
Nutrition Labels: 3 Things To Avoid

Image: Sugar on wooden table via Shutterstock

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Parents Tackles A Day of No Sugar

Wednesday, April 9th, 2014

Zero. Zilch. Nada. Today, a few of us here at Parents are going sugar-free. That means no table sugar in our coffee, honey in our tea, or syrup in our oatmeal. It also means saying no to any processed foods that contain sugar, high-fructose corn syrup, brown rice syrup, cane sugar, fructose, evaporated cane juice, agave, or molasses, just to name a few of sugar’s aliases.

But, just because we’re saying no to a lot of foods, there are many others we can still say “yes” to including naturally sweet fruits and vegetables.

Many of us are also enlisting our families in this experiment. We were inspired by writer Eve Schaub’s new book Year of No Sugar, in which she, her husband, and her two small children cut out sugar – for a whole year. Schaub has declared today, Wednesday, April 9, the Day of No Sugar Challenge.

Why are we doing this? We each have our own reasons, but the fact is that Americans are drowning in added sugar. According to Robert Lustig, M.D., about 80 percent of items in grocery stores contain added sugar. We now consume an average of 22 teaspoons of sugar a day, about double what we should be eating.

• Learn more about identifying added sugar and cutting processed food from your diet.

Here is what my colleagues are saying about giving up sugar tomorrow:

Ashley Oerman, Assistant Editor: I’m doing this because I think I might actually be addicted to sweets. I think it would be a great exercise in impulse control (a study I just read said this could be genetic. I blame my ice cream-aholic dad).

Sherry Huang, Features Editor: I have an irrational fear that I am addicted to sweets or the taste of sweetness. When I wake up in the morning, the first thing I crave is something sweet. When 3 p.m. rolls around, I need a sweet snack, and after dinner, a meal is never complete without dessert (who cares about a cheese plate?). I would like to make (more of) an effort to curb the craving and resist my pull toward eating an excess of sugary, processed foods so I can start to gravitate toward more healthy, natural foods.

Karen Cicero, Contributing Food and Nutrition Editor: For my daughter, no chocolate milk in her lunch—water instead. No cookie or small piece of candy after dinner; it will be fruit! And I’ll be sure to make dinner since you don’t know what’s in the restaurant food!

Ruthie Fierberg, Editorial Assistant: So I’m a pretty healthy eater anyway – lots of fruits and veggies. I’d say it’s most likely going to affect breakfast the most – since I won’t be having cereal or oatmeal and probably opt for something more protein-y like eggs. In general, it will be tough not to eat processed foods. I sometimes eat a frozen meal or a veggie burger or salad with salad dressing for lunch, so I’ll have to check on that. But I really don’t eat too much sugar, so I’ll be surprised if one day of this is crazy challenging. (Famous last words.)

Laura Fenton, Lifestyle Director: A sugar-free day wouldn’t be a big challenge for most of my meals, but it would be difficult for me to pass up on treats, if they came in my path. I almost never say no to a cookie or a sweet, if it’s offered. [And, here at Parents, they’re offered a lot!]

Allison Berry, Editorial Assistant: Since I’ve always been curious about going vegan, I’m using this as a chance to try a couple of sugar-free vegan recipes I’ve pinned! Fingers crossed the goodies in the Parents kitchen don’t get the best of me…

Alexandra Johnston, Assistant Photo Editor: I’ve always been pretty good about not adding sugar to drinks or fruit but boy do I have a chocolate sweet tooth. Especially after lunch and dinner, I always love a bite (and sometimes more) of chocolate to feel like I’ve completed the meal. Tomorrow I’m hiding the cookies and candy and trying a Pinterest recipe of a frozen banana mashed with a bit of cocoa powder. I’m hoping the result will curb my appetite for chocolate!

Personally, I am going to miss sugar in my coffee the most. And, I’m nervous about finding a sugar-free breakfast my 8 year-old will like (I’m thinking of giving her a smoothie with milk, Greek yogurt, unsweetened almond butter, frozen grapes, and a banana). But, I’m excited to choose from all the delicious, sugar-free foods at our disposal: hummus and veggies, apples with unsweetened peanut butter, roasted sweet potatoes, pasta with quick homemade marinara, and chicken noodle soup, just to name a few.

Tomorrow or Friday we’ll report back and let you know how we survived our day of no sugar.

Will you say no to sugar with us today? Give it a shot, and let us know how you’re doing by tweeting us @parentsmagazine using the hashtag #NoSugarChallenge.

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Nutrition Labels: 3 Things To Avoid
Nutrition Labels: 3 Things To Avoid
Nutrition Labels: 3 Things To Avoid

Image: Year of No Sugar book cover courtesy of Sourcebooks, Inc.

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Could You Give Up Sugar for a Day? Join Us As We Try

Monday, April 7th, 2014

A couple years ago writer Eve Schaub, her husband, and their two small kids stopped eating sugar — for a whole year. Not only did this mean no cookies, candy, or ice cream, they also discovered that many of their favorite everyday foods contained hidden sugars including some brands of bacon, crackers, yogurt, salad dressing, pasta sauce, chicken broth, tortillas, and even ketchup.

Schaub learned that the sweet stuff is everywhere, often lurking on food labels under names like high-fructose corn syrup, agave nectar, maple syrup, honey, brown rice syrup, cane sugar, fructose, dextrose, glucose, evaporated cane juice, or molasses.

She chronicled her family’s journey in the upcoming book Year of No Sugar. And, now she’s organizing an event for the rest of us to test our sugar-free mettle, for one day only (phew!). Schaub has declared Wednesday, April 9, the Day of No Sugar Challenge. Several of us here at Parents are going to participate, and we’d love to have as many of our readers as possible join us.

But, first of all — why give up sugar at all?

To be clear, not all sugar is “bad.” Natural sugars in fruit and vegetables are fine. Because your apple contains fiber that counteracts its sugar content, your body remains balanced. But, dig in to packaged applesauce with its heaping teaspoons of sugar, and your body must produce insulin to battle it. All too often, this can lead to a number of problems ranging from sluggishness and irritability to diabetes and heart disease.

The World Health Organization recommends limiting daily sugar intake to 9 teaspoons for men, 6 teaspoons for women, and 4 teaspoons for children. A typical breakfast of cereal and juice can rack up 11 teaspoons—that’s nearly four times the amount your kid should have in an entire day! Clearly, we need to cut back.

On top of this, sugar does not satisfy hunger. Instead, it can make you hungrier (or “HANGRY”) and more moody once your blood sugar drops.

So how did sugar get in virtually everything we eat in the first place?

Sugar used to be a condiment, sprinkled lightly onto food. Now, sugar has become our food. According to Robert Lustig, M.D., about 80 percent of items in grocery stores contain added sugar. This is because a majority of the food we eat is processed, which requires refined sugar to be palatable.

One of the best examples of this is flavored yogurt. Often considered a health food, yogurt can actually be pit of hidden sugar. Traditional yogurt is strained, sour milk—it’s supposed to be tangy. “Who gave us the notion to add fruit-flavored syrups to make it sweet? The food industry, which wants to sell more,” says Dr. Lustig. “No doctor would suggest that.”

Learn more about identifying added sugar and cutting processed food from your diet.

I’m already thinking about what my 8 year-old daughter and I will eat on Wednesday. Surprisingly, I think breakfast will be the toughest challenge. With no honey or maple syrup, oatmeal just won’t be the same. The vast majority of packaged cereals are out. Virtually any bread I buy at the grocery store has sugar in it, so no toast. I will probably make us a smoothie with milk, banana, unsweetened yogurt, frozen fruit, and unsweetened peanut butter. Eggs are another possibility.

Does this one-day experiment seem like more trouble than it’s worth? For a minute. But, then I remember that sugar doesn’t really belong in every single food we eat. I’ve come to crave the taste so much that any meal without something sweet seems like it’s missing something. I want to prove that I have power over my cravings. Because, really, we should be able to make it through just one measly day without sugar. Right?

Would you ever give up sugar, even just for a day? If you’re game, join us on Wednesday: Tweet to @parentsmagazine using the hashtag #NoSugarChallenge.

Sign up for our weekly newsletter to get delicious recipes and food inspiration sent directly to your inbox!

Nutrition Labels: 3 Things To Avoid
Nutrition Labels: 3 Things To Avoid
Nutrition Labels: 3 Things To Avoid

Image: Year of No Sugar book cover courtesy of Sourcebooks, Inc.; close up on fruit salad via Shutterstock

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