Posts Tagged ‘
Food and Drink ’
Monday, November 18th, 2013
DIY crafter Alison Caporimo recently released her first book, Instacraft, about fun and simple projects for adorable gifts and décor. We received permission to showcase four crafts from the book on Goodyblog. Come back each Monday (11/4, 11/11, 11/18, 11/25) to see which creations we feature next.
“Have left over blueberries in the fridge? Let’s make something of them!” Alison says.
3 cups water
1 cup blueberries
1. Pour water into a pot and heat over a high flame until boiling.
2. Stir in blueberries and smash with a spoon or potato masher. Mix well and allow to cool slightly until lukewarm.
3. Dip card stock into dyed water and allow to dry completely before using. (Experiment with dipping times and angles.)
Alison’s extra tips for Parents readers:
- Swap it: Instead of blueberries, try beets, blackberries, tea, or turmeric spice.
- Challenge your kids to count and measure the ingredients before you get started.
- Explore and investigate! The color of your dye is true to what it looks like in the pot, so experiment with your measurements to create different shades.
- To let stationery dry without disturbing the dye, secure the card stock to a wire hanger with clothespins.
For more ideas from Alison Caporimo, follow her on Twitter.
Text adapted from Instacraft, with permission from Ulysses Press. Copyright 2013. All images by Meera Lee Patel.
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Crafts, GoodyBlog, Time for Fun
Wednesday, September 18th, 2013
After writing more than 21 cookbooks and contributing to numerous national publications, mom-of-two Sally Sampson decided to dedicate her skills to the fight against childhood obesity. In 2010, ChopChop: The Fun Cooking Magazine for Families was born. The quarterly delivers lively food fundamentals for kids (and adults!) to doctors’ offices, schools, and homes across the country. Now, the clever cooking guide is available in book form. ChopChop: The Kids’ Guide to Cooking Real Food With Your Family features more than 100 recipes to get your kids in the kitchen. And if these fun ideas don’t inspire your little ones, Sampson has a few tips that just might do the trick.
ChopChop is dedicated to teaching children cooking skills and healthy eating habits. Why is this mission important to you?
Before I created ChopChop, I was writing cookbooks but didn’t feel that was enough. I knew I could do more than write recipes; I wanted to make a difference. Teaching nutrition and cooking to a child helps her understand that there’s a difference between an apple, apple juice, and apple-flavored products. Then she can make better food choices, and that results in better health. Plus, cooking is such a wonderful way to bond with your kids! I just think it’s the greatest, most important thing.
How did you come up with the name “ChopChop?”
You know, it’s the funniest thing: we spent days and days listing different names and none of them felt right. Then one day I just said, “ChopChop.”And it stuck.
I have to ask—what were the duds?
One of them was “Picnic,” another was “Nosh.” And there were a million versions with “Kids Cooking.” When I look at them now, they really just don’t fit.
How can kids get their hands on a copy?
Subscribe! Or find copies in your pediatrician’s office, hospital, or school. If your school doesn’t have issues available, you can visit our website or call us to set up a classroom subscription. Some schools have even gathered sponsors and created custom editions!
The magazine received the James Beard Foundation Publication of the Year Award for 2013. What was that like?
It was great! It gave us gravitas in the food world—Mark Bittman has written about us in the New York Times, and our readership has close to doubled in subscriptions. As the only kids’ magazine to receive the award, in addition to being a non-profit, we’ve really stood out.
Reviewers have credited the cookbook with teaching their own children math and measurements, science and chemistry through cooking, and nutrition. What other benefits are there to cooking as a family?
It’s such a great way to connect with your child as a parent. In some ways, that’s the most important thing about cooking. It’s creative, fun, and uniting. Food is also a really good way to understand other cultures. When I was growing up, we didn’t eat hummus or salsa. Through cooking together, new foods and tastes feel more familiar.
At what age should parents start bringing kids into the kitchen?
Immediately—it’s never too early! If you have an infant, bring her into the kitchen in her high chair and tell her what you’re feeding her. Say, “I’m cooking carrots. Carrots are orange.” Start a monologue with your baby. As she gets older, continue your monologue but start to ask questions. Ask, “How many cherry tomatoes are there?” And have her toss them into a salad.
Then as your child grows, gauge her ability. She will be interested in being part of it. Children want to be a success in the adult world and being in the kitchen is a great way to do that—just be sure to let her take the next steps and progress.
It might be hard at first for parents to get their kids in the kitchen—what do you suggest?
Start very small. Tell your child you need his help. Just say, “We’re having pasta tonight, can you pick out the shape?” Then give them more choices: “Let’s plan out your meals for school lunch.” To make it easier (and healthier) for my kids, I made a chart of acceptable options and they chose which lunches to have on which days. Tiny things like that can get kids very excited about participating.
How did you encourage your children to eat a variety of foods?
This was my point of view on dinner: I never made two meals and I never made them try anything. I never said, “You have to taste it.” Instead, I told my kids that if they didn’t like what I made, they could have cereal (non-sugared Cheerios), cottage cheese, or yogurt. If there isn’t an amazing alternative your children will eat dinner. Otherwise, if you make it appealing not to eat what you make – by offering chicken nuggets for example – why would they eat it?
As for picky eaters, don’t make it a big deal. Just keep putting other foods on the table that they might say they don’t like. Avoid defining your child as a picky eater and don’t give her pickiness a lot of attention.
The cookbook proves that you don’t need to be a “foodie” in order to cook well and healthfully. Instead, it presents cooking as a fun life skill that everyone should know and enjoy. Was this part of your goal?
Yes, of course. It’s really simple and easy to cook and it doesn’t have to be time-consuming or esoteric. We need to help the generation of non-cooks raising non-cooks and get them into the kitchen. I’ve even had retirees and college students send letters, thanking us for helping them become better cooks.
So which recipes are best for kids when cooking for the first time?
Smoothies—they’re so adaptable: If a recipe calls for an apple, you could replace with a pear. If you can’t have milk, you can use soy milk. It’s also really fun to watch the blender—it’s like it’s exploding!
Sandwiches are also great to make with any age kids. Our Rainbow Sandwich recipe challenges them to fill their bread with as many colors as possible. For this, I suggest putting out a spread of cabbage, tomatoes, colored cheeses, and other options. It shows kids that a sandwich doesn’t have to be ham, mustard, and cheese.
What are your favorite family recipes?
Vegetable chili. You can make it spicy or not, and you can serve up little bowls of onions, avocado, hot sauce, cilantro, and yogurt to personalize it. It’s a great way to get kids to try new things. And they love putting together our other adult-like “Make It Your Way” meals.
And about the term “kid-friendly:” Why don’t you use it?
I don’t think there’s kid food and adult food. We don’t have anything in the magazine or book that’s not appropriate for an adult. I highly discourage having a two-meal dinner. Food is food. And you shouldn’t have anything in the house you don’t want your child to eat!
What else should readers should know?
If you’re trying to change the eating habits of your family, take really small steps. If you eat out five times a week, and you can cook one meal a week at home, that’s a good step. Really big changes really fast don’t work. Take baby steps. It’s okay.
Interview has been edited and condensed.
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Food, GoodyBlog, Health & Safety
Friday, June 7th, 2013
Even when you want to eat more healthy food as a family, it can feel like an uphill battle. There is so much “kid food” available everywhere, and our children are served snacks and sweets at school, friend’s houses, and soccer games. The new e-book, Bite This! Your Family Can Escape the Junk Food Jungle and Obesity Epidemic, was written by Haim Handwerker, Eileen Katz, and Katherine Weber, who met at their children’s school and discovered that they shared a similar desire to return to “real food.” Even if you have chicken fingers in your freezer (like I do), the authors will inspire you to realize that making smarter choices is easier than you think.
Check out the ideas for throwing together simple meals and snacks from an inventory of healthy basics like rotisserie chicken, plain yogurt, quinoa, eggs (“the new black”), chick peas and spaghetti squash. The book (only $2.99 for Kindle, Nook, iBook, and PDF) has attitude, and the authors want you to get one too. It urges you to be informed, be engaged, be intentional, and persevere.
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Wednesday, January 16th, 2013
You may have read the news yesterday that blueberries and strawberries can lower your risk of heart disease by about a third. I thought the study—a joint effort between Harvard University and East Anglia University in England—was totally cool for two reasons: Researchers started tracking the women when they were young moms—25 to 42—while most other work of this kind has been done in older women, and blueberries and strawberries are my daughter’s two favorite foods. Seriously, Katie said to me a couple of weeks ago, “I like strawberries better than candy.” And knowing how much she loves candy, that’s a bold statement!
Last night, I sent a note to one of the study’s authors, Aedin Cassidy, Ph.D., from East Anglia University, asking whether she thought her results applied to kids as well as moms. She responded right away: “This is a very interesting question,” she wrote. “We don’t have data on kids but if you extrapolate from our study, it’s likely that a healthy diet in childhood will also play out to a reduced risk of heart disease later in life.” That’s good enough for me. High cholesterol and high blood pressure, two big-time risk factors for heart disease, are becoming increasingly common in kids. One study published last year found that 24,000 children received treatment for elevated BP in 2006—double that compared to a decade before.
Dr. Cassidy also added that besides the strawberries and blueberries that got all the attention on the news yesterday, eggplant, plums, red cabbage, and other berries (like cranberries and raspberries) are also rich in pigments called anthocyanins that help lower the risk of heart disease and keep blood pressure in check. I’ve found some great recipes for each of them. Dig in!
* Strawberries: Puree berries in the blender for strawberry milk or make this strawberry soup for a Valentine’s treat.
* Blueberries: For baby, consider this blueberry puree while older kids will love these blueberry yogurt pops.
* Eggplant: Watch Disney’s Ratatouille, then make this pasta and eggplant dish.
* Plums: This plum pizza with feta cheese is a great way to work fruit into dinner.
* Red cabbage: Try this recipe for apple and cabbage baby food. For older kids, slip shredded cabbage into sandwiches—they’ll probably like it better than lettuce.
* Cranberries: Both fresh and dried are packed with the healthy pigments. Try these cranberry granola bars and this homemade cranberry sauce (it’s not just for Thanksgiving!)
* Raspberries: Whip up a healthy raspberry sauce to top whole-grain pancakes and waffles.
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Thursday, November 1st, 2012
I recently was lucky enough to eat lunch with Jamie Deen of The Food Network. The event was sponsored by Hidden Valley Original Ranch, and was promoting healthy eating for children. Deen’s mom is Paula Deen, whose recipes are certainly known for being delicious—but not necessarily for being healthy. Jamie, however, is the father of two boys, ages 6 and 17 months, so he has made it his mission to make sure they eat nutritious foods every day.
Here are some of his tips for parents on getting kids to eat those veggies and other healthy foods:
1. Get them eating healthy foods right away. “I think it’s important that you start them off when they’re young,” Deen says. “That’s really the key.” He and his wife bought a baby food maker and use it with fresh fruit and vegetables like butternut squash. Then, they’ll put some of the mix into an ice cube tray and freeze them, so they can pop them out later and feed to Matthew, his youngest son. “He’s eating different tastes and different textures at 17 months and that opens up his palate,” Deen explains.
2. Lead by example. “Kids emulate what they see,” he says. “If you’re eating healthy, it’s part of their life and that’s just what they eat. That’s what I cook, that’s what’s at the table, and that’s what we eat.”
3. Let kids get involved with meal preparation. “If my older son touches the food in the production stage, the more he’s likely to eat it and take ownership of it,” Deen explains. “He’s like, ‘Oh, I made this and this is mine.’” Deen and his wife encourage him to decorate his fish with zest or help his mom make fruit smoothies.
4. Pack a lunch. Deen makes sure to include a simple sandwich like peanut butter and banana or peanut butter and jelly, along with a fruit cup and pretzels.
5. Find new options, if necessary. If your child really cannot stand one particular food, look around and see if you can find a substitute. “Or, use a little low fat ranch dip and that helps mask some of the bitterness for the kids,” Deen suggests. “If that’s the trick you use to get your kids to eat more fresh vegetables, then that’s a good option too.”
Photo courtesy of Hidden Valley
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Tuesday, October 23rd, 2012
Want to keep your house safe from egg and toilet paper vandals on Halloween? Trust us, giving trick-or-treaters what they want is the first line of defense. Forget handing out raisins or carrot sticks and stock up chocolate candy bars. Snickers is the preferred choice for little ghosts and goblins, with Reese’s Peanut Butter Cups coming in second.
Feeling guilty for sneaking candy from your kids’ Halloween night haul? Don’t worry, you’re not alone. A whopping 90% of parents admit to having sticky fingers!
For more fun Halloween facts (on everything from the most popular costumes to the largest pumpkins) just click on the infographic below. The statistics may surprise you.
Click here for even more Family Halloween Fun
Spooky Scoop Compiled by Kiddie Academy
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Tuesday, October 23rd, 2012
On the heels of the Stanford University study published in the Annals of Internal Medicine, The American Academy of Pediatrics (AAP) has released a similar report stating organic foods do not provide any nutritional benefits that children cannot get from conventionally grown foods.
What does this mean for those of us who have been spending more for organic food with the perception that it’s better for us? Well in some ways it still might be. Even though organic food is nutritionally no better than conventionally grown, organic produce contains less pesticide residue. Author Debbie Koenig outlined her reasons for continuing to buy organic, and we think she makes a strong case for shelling out the extra dough. First on her list: protecting her son from unnecessary exposure to pesticides.
For more information on what to buy organic, check out our Organic Food Shopping Guide, then take our quiz to see if you know your stuff!
Image: Different fresh vegetables on the table, via Shutterstock
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Thursday, October 4th, 2012
Kids (and parents!) need whole grains all year round, and autumn is the perfect time to incorporate these nourishing ingredients into your family meal plan. The most recent Dietary Guidelines for Americans recommend that children consume at least 2 to 3 servings of whole grain daily. In addition to lowering the risk of many chronic diseases, fiber-rich whole grains have been proven to keep you feeling full for longer, so you’ll eat less and feel energized all day long. There are plenty of fun ways to get kids eating nutritious and tasty meals, so what are you waiting for?
We spoke with Karen Mansur, program manager of the Whole Grains Council about how to help your family make the switch to whole grains. Here are a few of her tips:
1. Host a family taste test
Make three different whole grain pastas (brown rice, whole wheat and quinoa are some popular possibilities) and vote on the family favorite. Next time you make pasta, use the newly crowned whole grain favorite. Do the same with breads, cereals, pancakes mixes, etc. until you’ve switched out all of the classic meal components with whole grain options. And if your picky eater just does not like one particular grain, don’t worry—there are plenty of others to choose from.
2. Cook whole grains together
“Studies show that cooking with children encourages them to be more adventurous with flavors and textures,” Mansur says. Little ones can help out with simple tasks like measuring and stirring. “Getting their help in the kitchen also creates a bonding opportunity and best of all, teaches an appreciation for the effort required to put together a meal,” Mansur adds.
Here are some easy recipes that incorporate whole grains:
You can also adapt your current recipes by simple substitutions like switching from white to brown rice, or by replacing half the white flour with whole wheat flour for foods like cookies and quick breads.
3. Pack healthy lunches for school (or work)
Switch out potato chips for popcorn, make trail mix by combining whole grain cereal with dried fruit or nuts, or select an oatmeal cookie for dessert. Best of all, the whole grains will help kids stay full and focused for the rest of the school day.
4. Look for the Whole Grain Stamp
If you’re having trouble locating whole grains at the grocery store, just look for the Whole Grain Stamp. Food packages with more than a half serving of whole grains are eligible for the black and gold seal, making it easy for shoppers to identify nutritious options.
Image: Various rye bread via Shutterstock.
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