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Thursday
Oct012009

Kids and Obesity Teleconference in October

Do you have a child who is overweight and teased by other children, or are you a teacher who works with kids struggling with weight issues? Then check out this free teleconference about how to raise our kids to be healthy physically and emotionally. The teleconference consists of seven different sessions held throughout October given by a variety of top experts.

Examples of topics

  • Tools to help children of all sizes feel more confident, more empowered, more motivated, and a lot happier
  • How to steer kids away from diet-oriented thinking
  • Techniques to help a child love, accept, and appreciate him/herself
  • How to motivate your kids to develop healthy eating habits and participate in regular physical activity

The speakers include

  • Sylvia Rimm, PhD, child psychologist and NYT bestselling author of Rescuing the Emotional Lives of Overweight Children
  • Carol Dweck, PhD, Stanford University psychologist and author of Self-Theories: Their Role in Motivation, Personality, and Development
  • Frances M. Berg, internationally known authority on weight and eating and author of Underage and Overweight
  • Charlotte Reznick, PhD, internationally recognized child psychologist and LA Times bestselling author of The Power of Your Child’s Imagination
  • Christine Wood, MD, practicing pediatrician and author of How to Get Kids to Eat Great and Love It!

You “attend” these free teleconferences by phone, and each session takes place from 8-9pm EST. Simply register on the website and you will receive the call-in information. You can attend all of the sessions or just one. Visit Healthy Talks for Moms for more details on the speakers and topics to be covered. Don’t miss this great learn-at-home opportunity!

Saturday
Sep262009

Want Woccoli!

Jake hand-picking his broccoliIt surprises the heck out of me whenever my son Jake says this. Unlike most toddlers, his first experience with broccoli was a good one. We were in a Chinese restaurant and a platter of fresh, bright green stir-fried broccoli was placed before him. Before I realized it, he’d grabbed a piece of broccoli off the plate and stuffed it in his mouth. Then another, and another. That’s all he would eat that meal, he loved it so much! He asked to eat these “trees” for days afterward.

Broccoli gets a bad rap. Many people have traumatic childhood memories of soggy, bitter gray stalks sitting on their plates, being forced to swallow them before getting dessert. Broccoli is often overcooked, perhaps to soften the stalks, but the texture quickly becomes mushy. It may also develop an off-putting smell. On the plus side, broccoli belongs to the cruciferous family of vegetables (including cauliflower, collard greens, cabbage, Chinese broccoli and bok choy) that are rich in powerful cancer-fighting phytonutrients as well as vitamins A and C, folic acid, and fiber.

For the best broccoli experience:

  • Choose fresh broccoli that is firm and dark green or blue/purple (versus bendable and light green or yellow).
  • Wash the broccoli thoroughly under cool running water, especially the florets, which may contain debris.
  • Trim off the leaves and tough woody parts of the stalk. Cut the florets into smaller sections and the stalk into thin slices.
  • Avoid overcooking, which can leach out the nutrients and produce a strong unappealing odor and color change.

Try this quick-cooking recipe:

Easy Stir-Fried Broccoli

Clean and chop up two large stalks of broccoli as described above. Heat 1 tablespoon of oil in pan or wok until very hot. Lower to medium-high heat and add broccoli; stir-fry for 1 minute, moving broccoli around to coat with oil and heat each piece. Add 1/2 cup water or broth and allow to steam uncovered another 4-5 minutes while stirring continuously. Season with salt and garlic powder to taste. (If you prefer fresh garlic, dice 2 cloves of garlic and add to oil before adding broccoli.)  

Sunday
Sep202009

Not Your Average Pasta 

As Rachael Ray would say, “Yum-o!” This recipe tested by Christina takes a little more effort but it’s not your average pasta and sauce. This is one to impress the guests. Christina also managed to substitute out many of the original high fat ingredients while leaving room for the flavorful pancetta. Pancetta is unsmoked Italian bacon cured in salt and spices and then dried. It adds a lovely richness and spice to the red sauce. A perfect dish for fall! Go to the recipe.