- I have self-imposed a 30-day smoothie challenge. Ava and JP have decided to join me. We started on Sunday and have each had one every day since (three total, ha!). Latest recipe: 1 banana, 1 cup water, 1/2 cup plain greek yogurt, 1/4 cup shredded raw carrots, at least 1 cup spinach, 1 cup frozen fruit.
- I am drinking much less DD coffee these days and am trying to pack my lunch for work. It's kinda working. It's hard because I literally hit the road after every student, so I pass a billion restaurants/convenience stores each week.
- Still totally sucking at exercising. I am only doing yoga 1x per week. I don't have time and when I do have time it's the LAST thing I feel like doing. Wonderful, right?
- They're discontinuing our age group at mommy and me yoga. Three more classes then we're done. Boo.
- A lot of my friends are becoming more and more interested in healthy eating. I love discussing it with them!!!
- I am going to my first sushi restaurant tomorrow!
- Baby A got her first BEAN stuck in her nose yesterday. Thankfully I noticed it right away and plugged her free nose with my finger---the bean shot out into my other hand. YUM!
- My photography world has been rocking. We won #2 in the category of BEST Children's Photographer!!! We got TWO photos into a juried art show in Center City Philadelphia! YEAH!
- It's been very chilly in the Philly burbs lately----I LOVE it! We had some delish mac and cheese last night and have been drinking piping hot tea before bed. One of my client's owns a tea room and they have PUMPKIN tea! I need to find a way to get over there!
- Speaking of pumpkin- every year I crave pumpkin everything. Well, a few weeks ago I had a nasty pumpkin iced coffee and now don't even want my annual pumpkin spiced coffee!!!
Tuesday, October 5, 2010
Ten On Tuesday
Monday, October 4, 2010
B.I.T.K. Holiday Gift Guide
Have you checked out our holiday gift guide? SO many more good things to come!!!!
Ten Tips for Healthier Breakfast
This is perfect for busy moms....especially new moms and those moms getting kids out the door in te morning!
Thank you to Empower Me for the great hand-outs at CHOP's Healthy Kids Day.
Ten Tips to for a Healthier Breakfast
- Instant Oatmeal- choose one that is not pre-sweetened. Sweeten with raisins or fresh fruit.
- Smoothies- low-fat milk or yogurt, a banana and a blend of fresh or frozen fruit are all you need. Add spinach if you want to pack in more nutrients!
- 100% Whole Grain, Fiber-Containing Cereals- use low-fat or fat-free milk. Whole wheat muffins with smashed banana are another easy and tasty choice.
- Eggs! Boil, scramble, or poach eggs and serve on whole-grain toast.
- Toaster Treats- frozen whole-grain waffles take almost no time to make. Top them with berries, low-sugar applesauce or sliced bananas instead of syrup (yogurt works well, too!).
- Nuts-spreading peanut or almond butter on whole-grain toast is a great way to get protein+fiber.
- Fruit- fresh chunks of fruit with a dollop of low-fat/fat-free yogurt is a great way to start the day. Apples contain fiber and bananas contain potassium.
- All-Fruit Spreads- substitute butter or margarine on toast with all-fruit spreads, fruit butters, or even sliced bananas or strawberries.
- Bagels- try whole wheat or sunflower seed bagels with low-fat cream cheese or peanut butter.
- On-the-go: Keep whole-grain mini bagels on-hand, muffins, nuts, dried and fresh fruits that can easily be taken to the car.
Thank you to Empower Me for the great hand-outs at CHOP's Healthy Kids Day.
Sunday, October 3, 2010
Healthy Snacks for Growing Kids by O'Boy Organic
Last week, I told you about the Happy and Healthy Mom Fair, and specifically that I met O'Boy Organic. Among the many handouts I received, the ones from O'Boy Organic were my favorite! I don't know about your children but Ava eats SO MUCH. I feel like she is smacking her lips yelling "Hunnnnny!!!!!!!" (hungry) every two hours, a little throwback to the breastfeeding days when her nickname was "The Little Bull".
Sometimes we get in a snack rut and she eats the same 5 or 6 things over and over again. Thanks to O'Boy Organic for keeping our snacks fresh and exciting with this list...
1. Fruit cut into bite-sized pieces: apple, pear, plum, apricot, peach, nectarine, kiwi, pineapple, berries, banana, canteloupe, watermelon, papaya, mango, grapes. Let them dip in a low-sugar yougurt mixture (we use greek plain at our house).
2. Grain Snacks: whole grain crackers (try to get the ones with flax seed mixed in), toaste dbread and fruit preserves or cream cheese (try sprouted bread- tons of protein and fiber), pretzels, oatmeal bars, cold ceral (dry or with milk).
3. Veggie Snacks: choose your child's favorite vegetable and let him dip in hummus, salsa, ranch or guacamole. Try carrot sticks, red or yellow pepper strips, jicama slices, and broccoli florets --call them "trees"!
4. Dairy Snacks: yogurt, yogurt and fruit smoothies, cheese and crackers, cheese with apple slices. During hot months, try freezing smoothies or yogurt and make ice pops.
5. Protein-Packed Snacks: hummus or black bean dip with pita triangles, crackers or sliced veggies, peanut butter sandwiches
*Because nuts and peanuts cause allergic reactions, wait until at least 2 years old before introducing to your child. Take to your pediatrician about when to introduce potentially allergenic foods as it may be best to wait longer than the stated guidelines. Small round foods like grapes can cause choking in young children. Avoid whole grapes until age 2 or older.
Sometimes we get in a snack rut and she eats the same 5 or 6 things over and over again. Thanks to O'Boy Organic for keeping our snacks fresh and exciting with this list...
1. Fruit cut into bite-sized pieces: apple, pear, plum, apricot, peach, nectarine, kiwi, pineapple, berries, banana, canteloupe, watermelon, papaya, mango, grapes. Let them dip in a low-sugar yougurt mixture (we use greek plain at our house).
2. Grain Snacks: whole grain crackers (try to get the ones with flax seed mixed in), toaste dbread and fruit preserves or cream cheese (try sprouted bread- tons of protein and fiber), pretzels, oatmeal bars, cold ceral (dry or with milk).
3. Veggie Snacks: choose your child's favorite vegetable and let him dip in hummus, salsa, ranch or guacamole. Try carrot sticks, red or yellow pepper strips, jicama slices, and broccoli florets --call them "trees"!
4. Dairy Snacks: yogurt, yogurt and fruit smoothies, cheese and crackers, cheese with apple slices. During hot months, try freezing smoothies or yogurt and make ice pops.
5. Protein-Packed Snacks: hummus or black bean dip with pita triangles, crackers or sliced veggies, peanut butter sandwiches
*Because nuts and peanuts cause allergic reactions, wait until at least 2 years old before introducing to your child. Take to your pediatrician about when to introduce potentially allergenic foods as it may be best to wait longer than the stated guidelines. Small round foods like grapes can cause choking in young children. Avoid whole grapes until age 2 or older.
Friday, October 1, 2010
Make Your Own: Pumpkin Waffles
Pumpkin Waffles? Yes please!!!!
More savory goodness from Weelicious!
When I come up with a new recipe for weelicious, it usually takes me some to test it, write the post and stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of Kenya’s lunch on my facebook and Twitter, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, pumpkin waffles!
Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!
In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy pumpkin waffles? I guarantee you’ll win mom (or dad) of the year for that one!
Pumpkin Waffles (Makes 12 4 inch Waffles)
2 1/2 Cups Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted
1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
More savory goodness from Weelicious!
Pumpkin Waffles
When I come up with a new recipe for weelicious, it usually takes me some to test it, write the post and stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of Kenya’s lunch on my facebook and Twitter, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, pumpkin waffles!
Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!
In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy pumpkin waffles? I guarantee you’ll win mom (or dad) of the year for that one!
Pumpkin Waffles (Makes 12 4 inch Waffles)
2 1/2 Cups Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted
1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
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