It would be terrific if only the healthiest of healthy foods passed the lips of our children.  Let’s be honest, it would be terrific if we could claim that for ourselves.

In the real world we teach our kids about nutrition and, if we’re lucky, pass on an appreciation for the way the media tries to influence what we think about things.  It can be fun to challenge kids to figure out what ploys the advertisement writers are using to make kids feel they need to own, do, or eat the product-of-the-moment.

Take a look at this article about how Nickelodeon is getting bashed for providing air time to food manufacturers promoting less-than-optimal foods to our kids (please recognize my exceedingly diplomatic language).

It’s easy to focus on others and their needs, but since eating breakfast is key to everyone at home making the most of the day, here are some easy ways to make sure you all take advantage of this boost to the morning.

1.  When you do your grocery shopping, make sure you include items that will make breakfast a treat (and a snap) like fresh fruit, yogurt, hot and/or cold cereal, whole grain bread, nut butter and orange juice.

2.  Pretend you’re on one of those home shows and you’re staging your breakfast table.  Lay out bowls, silverware, juice glasses and pantry items on the table the night before – and make sure you get up early enough to partake!

3.  Keep breakfast foods within reach of the kiddos so they can help themselves.

4.  If you’re not hungry before you run out the door, grab something portable and eat your breakfast when you do get hungry.

Eating breakfast grants you good health AND healthy body weight.

Enjoy!

Are you planning to do some holiday food shopping this weekend?

Make your way over to Whole Foods Hingham to get yourself some FREE Indigo Rabbit cookies.  We’ll be there handing out delectable samples this Saturday, December 5, from 11:00-2:00.

Can’t wait to see you!

The Wall Street Journal is reporting that these challenging economic times have had an unwelcome impact on our eating patterns.  Many consumers are turning to less expensive options at the grocery store (or off the highway) in order to keep their budgets in check and this means typically more processed foods that are higher in sodium, sugar, fat and calories.

Take a look at the article for tips on keeping our bodies healthfully fueled while not breaking the bank at the same time.

Back in October I wrote about the new “Smart Choices” food rating system that’s showing up in grocery store aisles across the country.  Any program that highlights Fruit Loops as a “Smart Choice” deserves serious scrutiny.  Take a look at this recent piece in the LA Times.

The program is now on hold because of the FDA suspects it might mislead consumers into buying processed foods that are high in sugar, sodium and fat.  USA Today is reporting this latest highlight.

Bottom line – don’t look solely at the front of a food package to make a purchasing decision.  Read the nutritionals and ingredients for yourself to see if the science supports the claims made on the front.

Did you know that our bodies benefit more from the disease-fighting antioxidants from fruits and veggies when we eat them together than when we eat them individually?  So – make yourself a salad!

Including lots of healthy foods in your repertoire is terrific, but proper storage and preparation can get you even more nutritional bang for your buck.

1. Keep the Peels ON -  The peels on many fruits and vegetables bestow huge benefits in terms of additional fiber and phytonutrients.

2. Extra Virgin Olive Oil is an excellent source of those good fats.  Recent studies have determined that it can lose a significant portion of its antioxidant properties if used after 6 months of storage.  There are brands that are date stamped, so look for one with recent production.  Also, make sure you keep your olive oil in a cool, dark location (not over the stove like I’ve been doing!).

3. Speaking of good fats, a little fat even helps with the absorption of nutrients from other foods.  Make sure you include hummus, olive oil based dressings, nuts or even avocadoes with your veggies for enhanced absorption.

4. When you’re craving fruits or veggies that aren’t currently in season, buy them frozen instead of “fresh” (shipped from a faraway land).  Frozen produce is packaged immediately after harvesting and retains more of its nutrients.

I’ll bet you’ve got even more tips for healthy eating year-round!

5.

I have a thing about the way #’s can have control over people – the number on the scale, the number of “dates” we have with our partners, the number on a W-2, the number of calories in every bite consumed.  My head hurts just thinking about the “heaviness” of some of that data.

Here is a woman who puts at least the calorie element in perspective.  I invite you to take a look at Peg Doyle’s sentiment on her website, http://wellnessandyou.com/Nutrition+Counseling.  She has a smooth way of presenting a topic many struggle with daily.

Halloween has arrived.  I live in a kid-packed neighborhood, so skimping on my candy inventory is out of the question.  So, how do I free my kids up to enjoy the holiday festivities while maintaining some reasonable sense of sanity over the impending sugar trough soon to come into my house?

When I was a kid my siblings and I were given 30 minutes to do whatever we wanted with our stash and then it was GONE.  That’s one approach (not a favorite). 

Another is to avoid at least some of the sugar stockpile in the house by handing out pretzels or toothbrushes (another huge mistake if you enjoy having an egg-free exterior to your home).

Check out http://kidshealth.org/parent/food/general/halloween_hints.html# for ideas on getting through Halloween without losing your mind, gaining 100 pounds, or having to fix architectural elements in your home damaged by kids bouncing out-of-control from their everlasting sugar high.

Many of you are familiar with the ever popular “The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals“.  Here is a fantastic recipe from Missy Chase Lapine that your kids will love!

White Puree

2 cups cauliflower, cut into florets

2 small to medium zucchini, peeled and roughly chopped

1 tsp fresh lemon juice

3 to4 tablespoons water, if necessary

Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly covered pot, for about 10 to 12 minutes until very tender.  Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.

While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point).  Drain the cooked cauliflower.  Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with 2 tablespoons of water.  Puree on high until smooth.  Stop occasionally and push contents from the top to the bottom.  If necessary, add the rest of the water to make a smooth puree.

Double the recipe if you want to store even more, which can be done in the refrigerator for up to three days, or freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

Add this mixture to mac n’ cheese, soup, stew, pasta sauces, dips (like hummus), tuna salad, even hamburgers!