Posts in: Healthy Eating

Thanksgiving Leftover Makeovers

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turkey
Want to make the most of your holiday leftovers, without boring your family with turkey sandwiches every day? Here are some suggestions to try!

Totally Awesome Turkey Burritos
Drain a can of black beans, and heat it in a saucepan with 1 cup of your favorite salsa. Add shredded turkey to the mix until well-heated. Cook a pot of rice. Build a burrito bar with grated cheddar, sour cream, fresh sliced jalapeños, sliced limes, salsa, and flour tortillas. Enjoy!

Cranberry Cream Cheese
Great for spreading on toast for breakfast, or a quick snack on a cracker. Mix your leftover cranberry sauce with cream cheese in a mixer on slow, mixing it well. You can add as much cream cheese as you like, until you reach a good spreadable consistency.

Stuffing, Sunnyside Up
Take two cups of leftover stuffing and make into 2 patties, similar in shape and size to a large burger. Take a large frying plan and melt two tablespoons of lightly salted butter. Put the patties in the pan and cook until golden brown on bottom. Flip, and then crack an egg over each patty, and add salt and pepper to taste. Cover and cook for 4 minutes, or until eggs set.

Halloween Treats

Posted in: Family, Healthy Eating // 0 Comments

treats
Sweet Pumpkin Carrot Squares
Adapted from SparkPeople

Yield: 48 Squares
Cook Time: 1 hour
Only 71 calories per serving, the bars are sure to put a smile on even the most ghoulish face at your Halloween party.

Ingredients:
-2 cups whole-wheat pastry flour
-2 teaspoons pumpkin pie spice
-2 teaspoons baking powder
-1 teaspoon baking soda
-1 cup sugar
-1/2 cup brown sugar
-1/3 cup Earth Balance (or other butter substitute)
-2 eggs
-2 large egg whites
-1 can (15 ounces) pumpkin pie filling
-2/3 cup finely shredded carrot
-Cream cheese topping:
-4 ounces light cream cheese, softened
-1/4 cup sugar
-1 tablespoon skim milk

Directions:
1. Preheat the oven to 350°F. Spray a 15 × 10 inch jelly-roll pan with cooking spray.
2. In a small bowl, whisk the flour, pumpkin spice, baking powder, and baking soda.
3. In a larger bowl, use an electric mixer to beat the sugar, brown sugar, and Earth Balance until crumbly. Add the eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
4. Add the flour mixture and mix until well blended. Spread onto greased pan.
5. To prepare cream cheese topping, mix together the cream cheese, sugar, and milk until thoroughly blended.
6. Drop teaspoons full of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
7. Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
8. Cool in pan completely on wire rack before cutting into squares.

Creative Ways to Build School Lunches that Nourish

Posted in: Family, Healthy Eating, Preventative Health // 0 Comments

kidslunch

Fruity Jewelry

Ingredients:
Whole grain O cereal
Dried Fruit
Supplies:
Skewer
Elastic Cord

Directions:
1. Puncture holes in the dried fruit with skewer.
2. String the dried fruit and O cereal onto the elastic cord.
3. Tie cord to fit either as a bracelet or necklace for your child.

Silly Sandwiches

Ingredients:
Soft Bread
Sandwich fixings of choice
Supplies:
Cookie Cutters

Directions:
1. Make a sandwich your child enjoys.
2. Take your cookie cutter and align in the middle of the sandwich.
3. Press down firmly, and trim around the cookie cutter.
4. Remove sandwich from inside the cutter mold.

Bento Boxes

Bento boxes are Japanese lunch boxes divided into compartments. There are a variety of ways to create fun presentations with this type of lunchbox, because much like opening a present in a box, when you lift the lid the entire lunch is presented to the child.
1. Fruit: Arrange fruit in a silly face or a flower to make it more visually appealing.
2. Sandwich: Add a face to the outside of the sandwich with raisin eyes and cheese smile.
3. Rainbow colors: Choose lunch foods that represent the colors of the rainbow, from red apple triangles, to orange slices or cheese cubes, to green spinach wrap pinwheels, blueberries, and red grapes.

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