Eat Right: Healthy for the Holidays!

Holiday meals are full of New Jammies’ traditional favorites, from turkey and stuffing to pumpkin pie topped with fresh whipped cream. With many of these holiday appetizers, entrees and desserts loaded with fat and calories, we like to discover some of the more healthier options for families, especially those with kiddos to please.   

One way to start thinking healthy for the holidays is to consider switching out traditional ingredients for less sugar- and calorie-heavy items. Everyday Health healthy living newsletter offers these options, featured in its “11 Healthy Holiday Food Swaps” article. These include skipping:

• Full-fat dips, and eat yogurt dips (hummus with yogurt and lemon recipe)

• Some alcohol calories, drink wine spritzer instead (8 ‘skinny’ holiday cocktails)

• Candied yams, eat roasted sweet potatoes (low-calorie candied yams recipe)

• Store-bought, eat homemade stuffing (low-calorie stuffing)

• Traditional gravy, eat low-fat gravy (click here for recipe from the Mayo Clinic)

These recipes will be a hit with the family this holiday, and help with staying healthy:

We discovered this healthy mama on instagram with a new low carb twist on stuffing.

Cauliflower Stuffing

“It’s really pretty simple: melt 4T butter, sauté 1 chopped onion. Add 2 chopped carrots and 2 ribs of diced celery and sauté till soft. Add about 3 cups of riced or finely diced cauliflower and cook about 8 min. Add 1cup chopped mushrooms and season with salt, pepper, 1/2 t dry sage, fresh parsley and fresh rosemary. Cover and cook 15 min. Add up to 1/2 c broth if it seems dry. Using frozen cauliflower rice brings more moisture. Serve warm and eat it up!!!”

Thanks  Jennifer!  https://www.instagram.com/jenniferpantall/

 

 

 

 

Wild Rice with Cranberries & Almonds

This low-calorie (120 per 1/2 cup), low-cholesterol (0 mg) side dish, courtesy of the American Diabetes Association’s Recipes for Living, is a healthful holiday option that can be made for a big dinner, or a small get-together with lots of leftovers, as it serves 11. According to the ADA, wild rice takes longer to cook than other rice, but it has a lower glycemic index of 45 compared to white rice with a glycemic index of 70. This is important for those holiday guests with diabetes or other special diet considerations. The toasted almond slices and dried cranberries are a nice touch for any holiday spread.

Prep Time: 10 minutes

Ingredients
1 tablespoon olive oil
1 small onion, diced
3 1/2 cups water
1 cup fat-free, reduced sodium chicken broth
2 (4-ounce) boxes wild rice
1/3 cup slivered almonds, toasted
1/3 cup dried cranberries

Instructions
1. Heat the oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes.

2. Add the water and chicken broth to the pan and bring to a boil.

3. Add the rice; cover and cook according to package directions; usually about 50-60 minutes.

4. Remove the lid and add in the toasted almonds and cranberries; use a fork to mix together.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free, including the chicken broth, and this can be made gluten-free.

Butternut Squash Soup

Roasted Butternut Squash Soup

Finally we found Jenn, a veggie lovin’ mama, cooking up Roasted Butternut Squash Soup which she considers a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there’s something for everyone!

Recipe yields approx. 4 bowls or 6-7 cups of soup.

COURSE SOUP
CUISINE AMERICAN
KEYWORD ROASTED BUTTERNUT SQUASH SOUP
PREP TIME 10 MINUTES
COOK TIME 50 MINUTES
TOTAL TIME 1 HOUR
SERVINGS 6 SERVINGS
AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

Ingredients

  • 2.5 lb butternut squash
  • 3 large carrots
  • 1 onion (white or yellow)
  • 1 TBSP avocado oil (or favorite healthy oil)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup water
  • 2 TBSP unsalted butter
  • 3 cloves garlic smashed + minced
  • 3 cups vegetable broth
  • additional salt + pepper to taste

SPICY ROASTED CHICKPEAS

  • 15 oz canned chickpeas
  • 1 TBSP avocado oil (or favorite healthy oil)
  • 1/4 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cayenne pepper (spiiicy!)
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cumin
  • 1/8 tsp black pepper

Instructions

  1. Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.

  2. Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they’ll get in the oven. Woot!

  3. Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.

  4. Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)

  5. Pat chickpeas dry and add to your second baking sheet. Drizzle with 1 TBSP oil and season with 1/4 tsp salt. (The rest of the spices will be added after)

  6. Place both pans on the center rack in your oven and roast. Chickpeas will be done at 30 minutes and the squash and veggies will be done after 45-55 minutes. When squash is tender and can be removed from the skin easily with a spoon it’s good to go!

  7. While your veggies roast, combine spicy chickpea seasoning in a small bowl: paprika, cayenne, garlic powder, cumin, black pepper. Set aside and once chickpeas are done roasting, sprinkle with the seasoning blend, mix ’em up, and set aside. They will crisp up more as they cool!

  8. In a medium-large pot, melt 2 TBSP butter over medium heat. For extra flavor, let’s brown the butter first to add some nutty flavor to our soup! Let your butter melt untouched, then once it starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant. Add your vegetable broth, cover, and reduce heat to low.

  9. Once your squash is ready, allow to cool enough t handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.

  10. Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender only 2/3 full is best as hot liquid expands.

  11. Return the soup to your pot and mix well. Add any additional seasoning to taste and feel free to add extras like nutmeg, allspice, cayenne pepper, etc… If skipping the chickpeas (which have a LOT of flavor) you’ll want to add extra seasoning to the soup. Keep covered over lowest heat setting until ready to serve.

  12. Dive in while it’s hot and top soup with seasoned chickpeas and your choice of toppings from the notes below. I like mine with chickpeas, scallions and a teeny drizzle of cream!

    Visit Jenn for more topping and spice ideas for your bowl!   This might be bookmark worthy –  Peas and Crayons 

Wishing you a happy, healthy holiday season!!

New Jammies was born as an environmentally responsible company offering 100% certified organic cotton and flame retardant-free children’s pajamas. Learn more at newjammies.com.

Sleep Tight: Naps and Why Kids Need Them

Ask some New Jammies parents about naps, and you may see a longing in their eyes. They might be wishing for one themselves. Or daydreaming about the days when their children’s naps were as common as a diaper change. Often, as a child grows older, naps can become a distant memory. That doesn’t always mean parents should give up on them.

According to KidsHealth, the importance of naps is vital, as “sleep is a major requirement for good health, and for young kids to get enough of it, some daytime sleep is usually needed.”

“Crucial physical and mental development occurs in early childhood, and naps provide much-needed downtime for growth and rejuvenation,” KidsHealth says. “Naps also help keep kids from becoming overtired, which not only takes a toll on their moods but may also make it harder for them to fall asleep at night. And naptime gives parents a brief oasis during the day and time to tackle household chores or just unwind.”

Sleep Needs by Age

KidsHealth reminds parents that there’s no one-size-fits-all answer regarding how much daytime sleep kids need.

“It all depends on the age, the child, and the sleep total during a 24-hour period,” KidsHealth says. “For example, one toddler may sleep 13 hours at night with only some daytime catnapping, while another gets 9 hours at night but takes a solid 2-hour nap each afternoon.”

Though sleep needs are highly individual, these age-by-age guidelines give an idea of average daily sleep requirements:

Birth to 6 months: Infants require about 14 to 18 total hours of sleep per day. Younger infants tend to sleep on and off around the clock, waking every 1 to 3 hours to eat. As they approach 4 months of age, sleep rhythms become more established. Most babies sleep 9 to 12 hours at night, usually with an interruption for feeding, and have 2 to 3 daytime naps lasting about 30 minutes to 2 hours each.

6 to 12 months: Babies this age usually sleep about 14 hours total for the day. This usually includes two naps a day, which may last 20 minutes for some babies, for others a few hours. At this age, infants may not need to wake at night to feed, but may begin to experience separation anxiety, which can contribute to sleep disturbances.

Toddlers (1 to 3 years): Toddlers generally require 12 to 14 hours of sleep, including an afternoon nap of 1 to 3 hours. Young toddlers might still be taking two naps, but naps should not occur too close to bedtime, as they may make it harder for toddlers to fall asleep at night.

Preschoolers (3 to 5 years): Preschoolers average about 11 to 12 hours at night, plus an afternoon nap. Most give up this nap by 5 years of age.

School-age (5 to 12 years): School-age kids need about 10 to 11 hours at night. Some 5-year-olds might still need a nap, and if a regular nap isn’t possible, they might need an earlier bedtime.

To Nap Or Not to Nap?

The National Sleep Foundation reminds parents not to become discouraged, as naps, or the lack thereof, are a phase all kids go through.

“About half of all children stop napping by age four, and 70 percent are done with daytime sleep by age five,” the NSF reports.

What are some signs little ones are ready to drop the nap habit?

“Consistently taking 45 minutes or more to fall asleep for a daytime snooze or getting 11 to 12 hours of sleep overnight are two big ones,” the Foundation says. “If you think it’s time to give nap-less living a try, follow these steps to ease the transition.”

Nap as Needed

The National Sleep Foundation agrees that napping doesn’t have to be an “all-or-nothing proposition.”

“While some children might be fine quitting cold turkey, others may do better with a gradual approach. For instance, consider skipping naps for three days, then napping again on the fourth,” the NSF says.

“Alternately, you could shorten the naps by waking your child within the hour to keep daytime sleep from interfering with bedtime. Even a 20-minute nap can have benefits for a small child. There is no one-size-fits-all formula, so follow your child’s cues to figure out the right sleep strategy.”

Turn Naps into Quiet Time

“Skipping an afternoon nap doesn’t mean your child is ready for constant action from morning to night. An hour of quiet time in the afternoon can offer an important opportunity for a non-napping child to re-group (not to mention restoring the caregiver’s energy, too),” says the Fiundation. “Reading books, coloring quietly, and listening to calming music are all good ways to rest up for the evening ahead.”

Also, the National Sleep Foundation suggests moving bedtime to an earlier time.

“If your child is no longer napping, bedtime hours may need to be adjusted to be sure you still provide enough time for sleep,” the NSF says. “Preschoolers should get 10 to 13 hours of sleep a day, with or without naps, which could mean going to sleep as early as 6:30 PM depending on what time your child wakes up in the morning.”

For more information on naps, sleep and additional topics involving kids’ health, visit these helpful online resources:

American Academy of Family Physicians
http://familydoctor.org
This site, operated by the American Academy of Family Physicians (AAFP), provides information on family physicians and health care, a directory of family physicians, and resources on health conditions.

National Sleep Foundation (NSF)
http://www.sleepfoundation.org
NSF is an independent nonprofit organization dedicated to improving public health and safety by achieving understanding of sleep and sleep disorders, and by supporting education, sleep-related research, and advocacy.

American Academy of Pediatrics (AAP)
http://www.aap.org
The AAP is committed to the health and well-being of infants, adolescents, and young adults. The website offers news articles and tips on health for families.

American Academy of Sleep Medicine (AASM)
http://www.aasmnet.org
AASM strives to increase awareness of sleep disorders in public and professional communities.

 

New Jammies was born as an environmentally responsible company offering 100% certified organic cotton and flame retardant-free children’s pajamas. Learn more at newjammies.com.

Eat Right: Heart-healthy Family Dinners

February is American Heart Month, and New Jammies joins the American Heart Association in reminding families this is an ideal time to focus on their hearts and encourage them to get their loved ones, friends and communities involved.

“The biggest part of living healthy comes down to simply making healthy choices,” says the AHA. “While you can’t change things like age and family history, the good news is that even modest changes to your diet and lifestyle can improve your heart health and lower your risk by as much as 80 percent.”

In its Heart-healthy Recipes section of the American Heart Association’s Go Red for Women website, the AHA provides meal planning ideas that can save your heart by improving your diet.

“There’s a common misconception that anything described as healthy is lacking in flavor and satisfaction. To add insult to injury, there’s also an automatic assumption that healthy foods are unaffordable,” the American Heart Association says.

“The truth is, there are plenty of creative ways to make a tasty, heart-healthy dish. And you don’t have to be a master chef to whip one up, and do it well … Once you start eating this way, you may wonder why you didn’t start sooner. And before you know it, you’ll be coming up with your own inspired creations.”

Try these heart-healthy dishes from the American Heart Association and encourage your New Jammies kids and to eat right today:

Healthy greens and beans add a flavorful punch to this easy soup recipe for Tuscan Bean Soup.

Ingredients

6 Servings (Serving size 1 cup)
1 tsp. olive oil (extra virgin preferred)
1/2 small red onion (chopped)
1 medium celery (chopped)
1 medium garlic clove (minced)
2 cups fat-free, low-sodium chicken broth
15.5 oz. canned, no-salt-added Great Northern beans (rinsed, drained)
14.5 oz. canned, no-salt-added, diced tomatoes (undrained)
1 tsp. dried oregano (crumbled)
1/2 tsp. dried thyme (crumbled)
1/4 tsp. crushed red pepper flakes
2 cups spinach
1/3 cup grated Parmesan cheese

Directions

1. In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4 to 5 minutes, or until the onion and celery are soft.

2. Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes so the flavors blend.

3. Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.

4. Just before serving, sprinkle the soup with the Parmesan.

This protein-packed vegetarian Edamame Salad with Orange-Balsamic Dressing can be a main course or a side dish.

Ingredients

Serving size 1 1/2 cups

1 1/2 cups shelled edamame (green soybeans)
1/4 cup fresh orange juice
2 Tbsp. Dijon mustard, lowest sodium available
2 Tbsp. balsamic vinegar PLUS
1 Tbsp. balsamic vinegar, divided use
1 tsp. olive oil, extra virgin preferred
1/4 tsp. pepper
15.5 oz. canned, no-salt-added navy beans, rinsed, drained
1/4 tsp. salt
2 oz. mixed salad greens, torn into bite-size pieces (about 2 cups)
1/4 medium cucumber, sliced crosswise
1 medium Italian plum (Roma) tomato, diced
1/4 cup shredded carrot
1/4 cup sliced radishes

Directions

1. Prepare the edamame using the package directions, omitting the salt. Meanwhile, in a small bowl, whisk together the orange juice, mustard, 2 tablespoons vinegar, oil, and pepper. Set aside.

2. In a medium bowl, stir together the edamame, navy beans, salt, and remaining 1 tablespoon vinegar. Let stand for 10 minutes at room temperature or cover and refrigerate until needed, up to five days.

3. At serving time, put the salad greens on plates. Top, in order, with the cucumber, tomato, carrot, radishes, and bean mixture. Pour the dressing over all.

Benefit from heart-healthy omega-3 fats with this vegetable and seafood Spinach-Stuffed Baked Salmon dish.

Ingredients
4 Servings (Serving size 3 ounces fish and 1/2 cup vegetables)

1 tsp. olive oil (extra virgin preferred)
2 oz. spinach
1 tsp. grated lemon zest
1/4 cup chopped, roasted red bell peppers, rinsed and drained if bottled
1/4 cup fresh basil (coarsely chopped)
2 Tbsp. chopped walnuts
Cooking spray
4 salmon fillets (about 4 ounces each), rinsed, patted dry
2 Tbsp. Dijon mustard (lowest sodium available)
2 Tbsp. plain dry bread crumbs, lowest sodium available
1/2 tsp. dried oregano (crumbled)
1/2 tsp. garlic powder
1/8 tsp. pepper

Directions

1. In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the roasted peppers, basil, and walnuts. Let cool for 5 minutes.

2. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

3. Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.

4. In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the top with cooking spray.

5. Bake for 12 to 13 minutes, or until the fish is the desired doneness and the filling is heated through.

This Blackberry Cobbler dessert recipe features nutrient-dense blackberries and is great for family meals, especially as the weather warms. Nutrient-dense foods are high in nutrients but relatively low in calories, and contain vitamins, minerals, complex carbohydrates, lean protein, and healthy fats.

Cooking Tip: On the blackberries, this sweet-tart fruit is nutrient dense. Look for plump berries with a dark, rich color.

Ingredients
8 Servings

Cooking spray
4 cups blackberries
1/4 cup sugar substitute and 1/2 cup sugar substitute, divided use
1/4 cup water
Juice from 1 medium lime
2 teaspoons ground ginger
1 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/16 teaspoon salt
1 1/4 cups fat-free milk
1/4 cup canola or corn oil
1/4 cup fat-free, plain Greek yogurt
1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.

2. In a medium bowl, gently stir together the berries, 1/4 cup sugar substitute, the water, lime juice, and ginger. Let the berry mixture stand for at least 15 minutes so the juices can accumulate.

3. In a small bowl, stir together the flour, baking powder, salt, and the remaining 1/2 cup sugar substitute.

4. In a large bowl, whisk together the milk, oil, yogurt, and vanilla.

5. Add the flour mixture to the milk mixture, stirring just until no flour is visible. Don’t overmix.

6. Pour the batter into the baking pan. Using a spatula, spread the batter in the pan. (The batter doesn’t have to touch the edge of the pan; it will spread while baking.) Top with the berry mixture.

7. Bake for 50 minutes, or until a wooden toothpick inserted in the center comes out clean.

For information on women and heart disease, visit Go Red for Women.

 

New Jammies was born as an environmentally responsible company offering 100% certified organic cotton and flame retardant-free children’s pajamas. Learn more at newjammies.com.

Eat Right: Healthy Eating in 2018

Every January, millions of Americans make resolutions to improve their health and well being in the new year, including through diet and exercise. The intention is there, but only about 8 percent of people who make resolutions keep them. At New Jammies, we’re here to improve those odds with these tips for healthy eating habits for the whole family in the new year.

The CDC Office of Women’s Health offers Six Tips for 2018, including No. 3, make healthy food choices.

”A healthy eating plan emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products,” the CDC says. “It also includes lean meats, poultry, fish, beans, eggs, and nuts, and is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.”

One way the CDC offers advice on Healthy Eating for a Healthy Weight is by trying a new twist on an old favorite.

“If your favorite recipe calls for frying fish or breaded chicken, try healthier variations using baking or grilling,” the CDC suggests. “Maybe even try a recipe that uses dry beans in place of higher-fat meats. Ask around or search the internet and magazines for recipes with fewer calories ― you might be surprised to find you have a new favorite dish.”

This American Heart Association recipe for Kid-Friendly Hawaiian Chicken Kebabs with Brown Rice, from its Simple Cooking with Heart program, “helps you travel to the islands with this recipe. Kids can help make them and because they’ll be in the kitchen where all the action is, they’re probably going to be excited to eat them, too.”

Ingredients

4 Servings

For the Marinade:

1 lb. boneless, skinless chicken breasts (at least 36 pieces), all visible fat discarded, cut into bite-size pieces
2 Tbsp. low-sodium soy sauce
20 oz. canned, unsweetened juice from pineapple chunks can
2 clove fresh garlic (minced)
OR
1 tsp. jarred, minced garlic

For the Chicken Kebabs:

Non-stick cooking spray
36 pineapple chunks (packed in their own juice)
2 fresh, chopped bell peppers (chopped into 36 pieces)
1 pint grape tomatoes or cherry tomatoes
12-15 wooden skewers
2 cup brown rice (cooked to package instructions)
OR
2 8.8- oz. packaged, cooked brown rice

Directions

For the Marinade:
1. In a plastic bag, add chicken chunks.
2. Have kids add soy sauce, 1 cup pineapple juice, and garlic into the plastic bag. Seal and let chicken marinate in the fridge for about 15 minutes.

For the Chicken Kebabs:

1. Preheat oven to 400° F. Take chicken out of marinade and place in a bowl.
2. Spray a baking sheet with cooking spray. Have kids wash bell peppers and tomatoes before chopping peppers. For kid-friendly assembly, place the pineapple, chopped peppers, and tomatoes in 3 separate bowls.
3. Let kids add 1 tomato to the bottom of 1 skewer. Top with pineapple, chicken and bell pepper 3 times, letting kids add everything but the raw chicken. Let kids add 1 more tomato to top. Repeat with the rest of skewers.
4. After 12 skewers are made (and all the chicken has been used), have kids make their own skewers with any remaining pieces. Cook kabobs in oven until chicken is cooked, about 15 minutes. Serve with rice.

Quick Tips

Cooking Tip: Pineapples have an enzyme called bromelain that helps to make meat tender, making pineapple juice an excellent quick marinade.
Keep it Healthy: Skewering pieces of meat, vegetables, and fruit for dinner makes it fun for kids to eat, along with a having a meal with a quick cooking time.
Tip: You can also cook these on the grill but first, you would need to soak the wooden skewers in cold water to prevent them from catching on fire.
Tip: Grape tomatoes are smaller than cherry tomatoes, so more will fit in a pint container. If using grape tomatoes, there will be enough tomatoes to add 4 grape tomatoes per skewer. If using cherry tomatoes, just stick with 2 per skewer.

In helping people stay on course for their wellness resolutions, the American Heart Association suggests these tips on How to Eat Healthy without “Dieting”:

• Choose mindfully, even with healthier foods. Ingredients and nutrient content can vary a lot.
• Read labels. Compare nutrition information on package labels and select products with the lowest amounts of sodium, added sugars, saturated fat and trans fat, and no partially hydrogenated oils.
• Watch your calories. To maintain a healthy weight, eat only as many calories as you use up through physical activity. If you want to lose weight, take in fewer calories or burn more calories.
• Eat reasonable portions. Often this is less than you are served, especially when eating out.
• Don’t dismiss entire food groups. Eat a wide variety of foods to get all the nutrients your body needs.
• Cook and eat at home. You’ll have more control over ingredients and preparation methods.

Another kid-friendly, healthy recipe to help you and your family eat well throughout the new year is courtesy the We Can! program, a collaboration between the National Heart, Lung, and Blood Institute, the National Institute of Diabetes and Digestive and Kidney Diseases, the Eunice Kennedy Shriver National Institute of Child Health and Human Development, and the National Cancer Institute.

Find more easy, healthy Fun Family Recipes from the National Heart, Lung, and Blood Institute and the National Institutes of Health.

Lentil Soup

Ingredients

11 servings (serving size: 1 cup)

2 tablespoons olive oil
2 medium carrots, diced
2 medium stalks celery, chopped
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground black pepper
2 cups dry lentils
1 can (14 ½ ounces) crushed tomatoes
2 cups vegetable broth
6 ½ cups water

Directions

1. In a large soup pot, heat oil over medium heat. Add carrots, celery, and onions; cook and stir until the onion is tender.
2. Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
3. Stir in lentils and tomatoes, then add the vegetable broth and water. Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.
4. Store leftovers in the refrigerator and reheat on the stove or in the microwave. The soup will taste better the next day!

This recipe for a Superfood Smoothie from the American Diabetes Association is great for kids and adults, for breakfast, a snack or dessert on the go.

“Blueberries, spinach, and almond milk make this a Superfood Smoothie and a great way to start your day,” says the ADA. “Superfoods provide key nutrients that are lacking in the typical western diet.”

Ingredients

2 Servings

1 cup original almond milk
1 cup frozen blueberries
2 cups baby spinach
1 banana

Directions

Combine all ingredients in a blender and puree until smooth and thick.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

Cheers to a happy and healthy new year!

New Jammies was born as an environmentally responsible company offering 100% certified organic cotton and flame retardant-free children’s pajamas. Learn more at newjammies.com.

Eat Right: Healthy Fall Treats for Kids

Two+Two re-useable snack bags for fall treats.

Apples. Pumpkins. Mushrooms. Figs. Turnips. And pears. These are just a few of New Jammies’ favorite Fall fruits and vegetables, and we’re happy to share some healthy and quick recipes for treats this season for the kids.

Raw pumpkin provides food energy and is an excellent source of provitamin A beta-carotene and vitamin A. Figs are a great source of potassium, which helps control blood pressure. Pears are rich in antioxidants, flavonoids and dietary fiber, and packed with fat-free and cholesterol-free nutrients. And of course we are pleased to know that apples are high in fiber, vitamin C and various antioxidants, plus low-calorie as well.

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This cute recipe for Apple Sandwiches with Granola and Peanut Butter from Whole Foods Markte are perect for after-school snack time, can be added to kids’ lunchboxes, or will top off dinner right as a healthy option for dessert.

Ingredients

2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon lemon juice (optional)
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

Directions

1. If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.

2. Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola.

3. Top with remaining apple slices, pressing down gently to make the sandwiches.

4. Transfer to napkins or plates and serve.

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The Dr. Oz Show is great for bringing healthy lifestyles to the forefront, and offer light recipes on its website that incorporates various veggies, including turnips, in this case. These Paleo-centric Turnip Fries are crispy and light when baked to avoid frying. And they add nutritional value unique to the turnip that kids will love without knowing just how healthy they truly are. For the diet-conscious, they’re great for keeping calories low, too, at 56 calories for 10 servings.

“This healthy take on fries are nutritional and delectable,” says the show’s website at doctoroz.com. “The turnips have anti-cancer properties and the spices make the fries very flavorful.”

Ingredients

3 lbs turnips
1 tbsp vegetable oil
1/3 cup Parmesan cheese, grated
1 tsp garlic salt
1 tsp paprika
1 tsp onion powder

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.

2. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat.

3. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.

4. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

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According to Valley Fig Growers, figs are always “an excellent source of dietary fiber, a wealth of essential minerals such as potassium, iron and calcium, and rich in health-promoting antioxidants and complex carbohydrates.l

“Because figs are a whole food source of important nutrients and have no fat, cholesterol or sodium, they help you meet today’s Dietary Guidelines established by the US Department of Agriculture,” says Valley Fig Growers. “A daily lifestyle that focuses on balancing calories, making informed food choices, and being physically active can help you attain and maintain a healthy weight, reduce your risk of chronic disease, and promote overall health.”

Try this recipe for Whole Wheat California Fig Muffins:

Ingredients

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine, softened
1/2 cup honey
1 egg
1/2 cup nonfat milk
2 teaspoons grated lemon peel
1 cup Blue Ribbon Orchard Choice or Sun-Maid California Golden Figs, coarsely chopped

Directions

1. Preheat oven to 375°F. Stir together flours, wheat germ, baking powder and salt; set aside.

2. Cream together margarine and honey; beat in egg. Stir in milk, lemon peel and figs.

3. Add to dry ingredients and mix just enough to blend.

4. Evenly distribute batter among 12 (2 1/2-inch) greased muffin cups. Bake about 20 minutes or until muffins are lightly browned and test done.

5. Carefully remove muffins from pan and serve warm.

_____________________________

Look no further for a simple, sweet, kid-friendly treat featuring pears, which we previously mentioned are great for fiber, vitamin C and antioxidants. These easy Pear Clouds, courtesy of USA Pears, are made for you and the kids, served hot or cool, depending on the mood or weather.

“You can put these into the oven at 350 degrees for 15 minutes or until toasted and bubbly — very yummy,” says USA Pears.

Ingredients

2 Anjou pears, cut in half and cored
1 cup frozen whipped topping, thawed
⅔ cup sweetened coconut flakes
1 cup mini marshmallows

Directions

1. Place pear halves on serving platter.

2. In bowl, combine whipped topping, coconut, and marshmallows.

3. Top pear halves with whipped topping mixture and serve.

 

New Jammies was born as an environmentally responsible company offering 100% certified organic cotton and flame retardant-free children’s pajamas. Learn more at newjammies.com.

Eat Right: Charge into Spring with Immune-boosting Foods

Spring brings the opportunity for New Jammies families to welcome the new season feeling refreshed. We say goodbye to the stuffy head colds, high fevers and sore throats of winter, taking an holistic approach to health with immune-boosting foods. Whether it’s garlic soup as a natural immune-supporting remedy or apple slices with almond or peanut butter for protein, these recipes harken back Spring’s fresh take at a healthy life.

Garlic Soup RecipeSoothing Garlic Soup
Makes 6 servings
Courtesy wellnessmama.com

The wellnessmama.com website offers “simple answers for healthier families,” and this soothing and immune-boosting recipe that blogger Katie found in an old French cookbook was a pleasant, healthy surprise.

“What surprised me most is the delicious and savory flavor of this soup,” she said. “I expected an overpowering garlic taste, but the added step of roasting the garlic creates a rich and almost slightly sweet flavor.”

Ingredients
4-5 heads of garlic (45-50 cloves)
1/4 cup high quality olive oil
2 onions
4 tablespoons butter
1 quart of chicken broth
2 cups of coconut milk or other milk of choice
1 teaspoon dried thyme leaf or 2 teaspoons of fresh
1 teaspoon dried oregano leaf
1 teaspoon dried basil leaf
1/2 teaspoon salt
1/2 teaspoons black pepper
2 tablespoons fresh minced parsley leaf (optional)
1/4 cup chopped fresh chives (optional)
1 fresh lemon (for garnish)

Instructions
1. Preheat the oven to 350 degrees.
2. Cut the heads of garlic in half across the cloves but do not peel them.
3. Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish.Cover with an oven safe lid or foil.
4. Roast for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown. To remove the garlic cloves, carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy.
5. While garlic is roasting, melt butter in a large pot and add sliced onions. Saute over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt and pepper and saute for 2 minutes.
6. When garlic is done roasting, add peeled cloves to the onion mixture in the pot.
7. Add chicken broth and bring to a simmer. Simmer for 15 minutes.
8. Reduce heat to low and add coconut milk or other milk.
9. Using a stainless steel immersion blender, carefully blend the soup until smooth.
10. Serve warm. Garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl.

Turmeric Chicken and Brown Rice SoupTurmeric Chicken and Brown Rice Soup
Courtesy Urban Kitchen Apothecary

The blog site Urban Kitchen Apothecary was created by a health-supportive chef, culinary wellness educator, and all-around holistic lifestyle guru based in New York City. In her pantry, founder Nancy houses “fresh and dried herbs and spices, sea vegetables, medicinal mushrooms, superfoods of both the common and exotic varieties, and all matter of tinctures and concoctions … to enhance both the flavors and medicinal properties of my culinary creations (hence the name of this blog).”

According to Nancy, her recipe for chicken and rice soup is easy to make, and gets better over the next couple of days after it’s made. Also it freezes well.

“The brown rice creates a rich, velvety broth and makes the soup more hearty and satisfying; ginger, garlic and turmeric are ultra-soothing, antiviral and immunity-boosting; and lemon is the perfect zesty finishing touch and adds a boost of much-needed vitamin C,” Nancy says.

Ingredients
2 large onions, one cut into quarters and the other diced (divided)
2 large carrots, one cut into chunks and the other diced (divided)
4 celery stalks, 2 cut into chunks and the remaining stalks diced (divided)
1 small fennel bulb, trimmed and diced (if stalks are attached save them for the broth)
10 large garlic cloves, 5 peeled and left whole, 5 peeled and sliced (divided)
5 slices of fresh ginger + 1-inch piece of ginger, chopped (divided)
2-1/2 pounds chicken parts (bone-in breasts and/or thighs)
1 jalapeno, chopped
1 teaspoon ground turmeric
1/2 teaspoon ground coriander seed
pinch of red chile flakes (optional)
2 bay leaves
Piece of Parm rind
2 cups cooked brown rice
juice of 1 lemon, plus wedges for serving
olive oil
chopped fresh parsley
salt and black pepper

Instructions
1. To make the soup base, combine quartered onion, carrot chunks, celery chunks, fennel stalks and trimmings, whole garlic cloves, ginger slices, and chicken parts in a soup pot. Add water to cover (about 8 cups) and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer, partially covered, for about 1 hour. Remove chicken pieces with tongs and set aside. Remove vegetables, garlic and ginger with a spider or slotted spoon and discard.
2. Add chopped onion, carrot, celery, fennel, garlic, ginger, jalapeño, turmeric, coriander, chile flakes, bay leaves, Parm rind and brown rice to the pot. Simmer uncovered until vegetables are tender, about 30 minutes.
3. When cool enough to handle, remove skin and bones from chicken. Shred meat into bite-sized pieces and add to soup. Cook for an additional 10 minutes.
4. Stir in lemon juice and season with salt and pepper to taste. Serve with a drizzle of olive oil, chopped parsley and lemon wedges.

Veggie Spring Rolls20-Minute Rainbow Vegetable Spring Rolls
Makes 6 spring rolls
Courtesy chefsavvy.com

This fresh recipe for vegetable spring rolls are perfect for a light lunch, healthy snack or easy-to-make appetizer. Colorful and full of flavor, these naturally vegan spring rolls include mango, high in Vitamins C & A. “The large amounts of Vitamin C act as a great immune booster. Carrots are loaded with antioxidants and a great source of Vitamin A. Bell peppers are packed with vitamins and fiber. Also a great source of antioxidants. The scallions’ Vitamin K and fiber make this a good choice for the spring rolls. Red cabbage is rich in vitamins, fiber and antioxidants,” says the recipe on chefsavvy.com.

Ingredients
6 spring rolls wrappers
½ cup bell peppers (I used yellow, red and orange bell peppers)
½ cup red cabbage, shredded
½ cup scallions
½ cup mango, sliced
½ cup carrots, julienne

Sweet and Spicy Chili Sauce
2 tablespoons low sodium soy sauce
¼ teaspoon sweet chili garlic sauce
½ teaspoon sriracha
¼ teaspoon honey
1 tablespoon canola oil

Instructions
1. Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit. Place it on your work surface and add a handful of each veggie in the top center of the wrapper leaving enough space at the top to roll. (Do not over stuff)
2. Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll away from you making sure to keep the spring roll tight. Repeat until you have used up all of the filling. Should make about 6 rolls.
3. Serve immediately with the Sweet and Spicy Chili Sauce. Cover with a damp cloth so they do not stick together if you won’t be serving them right away.

Sweet and Spicy Chili Sauce
1. Add soy sauce, chili garlic sauce, sriracha and honey to a small bowl.
2. Slowly whisk in oil in a slow and steady stream.
3. Serve immediately with the spring rolls. If the sauce separates give it a quick whisk.

Chocolate-Peanut Butter Granola Apple BitesChocolate-Peanut Butter Granola Apple Bites
Makes 16-20 wedges
Courtesy The Comfort of Cooking

Ingredients
2 apples, sliced into wedges
1/4 cup peanut butter
1/4 cup granola, your favorite
1/4 teaspoon ground cinnamon, for sprinkling

Semisweet chocolate chips, optional*

Instructions
1. Coat tops of apple wedges in peanut butter and sprinkle with granola and cinnamon.
2. Melt chocolate chips in the microwave, stirring in 30 second increments until melted. Be careful not to overheat.
3. Drizzle wedges with melted chocolate, set on a large platter and serve.

Tips
To substitute the chocolate drizzle, you can sprinkle mini chocolate chips on top of the wedges. Or, leave the chocolate out altogether. They’re still delicious!

If not eating immediately, brush each side of apple wedges with a little lemon juice to avoid browning.

Peanut Butter Love

Health Ambition offers the Top 8 Health Benefits of Peanut Butter, starting with protein. “As a protein-rich food, when you eat peanut butter you feel fuller for longer. Additionally the protein is also good for building and repairing muscles, which is especially important if you work out a lot,” says Chief Editor Helen Sanders.

The Top 8 Health Benefits Of Peanut Butter

Eat Right: Healthy Holiday Cookie Recipes

Holiday New JammiesAt New Jammies, we love the holidays and all that make them special. Kids make the memories especially sweet as they handcraft cute holiday ornaments for the tree and help in the kitchen to bake and decorate cookies.

We like to eat healthy during the holidays when we can, so these cookie recipes are cute, fun, festive and nutritious.

Happy holidays!

Boot TracksBoot Tracks cookies, courtesy of Eating Well Magazine, are perfect to leave out for Santa the night before Christmas, or to package in holiday tins for homemade gift-giving. The recipe is from Eating Well reader Patti Anderson, a professional quilter, who had never entered a cooking contest before she won with this quick, no-fuss, chewy chocolate cookie made using a waffle iron. Best of all, Eating Well says kids love them.

Ingredients
1/2 cup salted butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour
6 tablespoons cocoa powder
2 tablespoons canola oil
1/2 teaspoon espresso powder, (optional)
Confectioners’ sugar, for dusting

Directions
1. Preheat a nonstick (not Belgian) waffle iron.
2. Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined.
3. Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely and don’t let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners’ sugar while still slightly warm (see Variations).

Variations: Instead of confectioners’ sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle: Mix 1 cup confectioners’ sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired.

Make-ahead tip: Store in an airtight container for up to 1 day. Dust with additional confectioners’ sugar just before serving.

Decorate on parchment: When adding finishing touches to your cookies or cakes, place them on a large sheet of parchment paper before you decorate. The paper catches the excess, making cleanup a breeze.

 

img_2099These Oatmeal Jam Bars from Better Homes and Gardens feature fiber-rich oats to add nutritional value. A sweet raspberry filling is sandwiched between two layers of warm, crumbly cream cheese crust. For heart-healthy options, use low-sugar or sugar-free jam and low-fat cream cheese.

Ingredients
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick-cooking rolled oats
1/3 cup packed brown sugar
1 teaspoon finely shredded lemon peel
2 3-ounce packages cream cheese, softened
1/4 cup butter, softened
3/4 cup seedless blackberry or red or black raspberry jam
1 teaspoon lemon juice

Directions
1. Preheat oven to 350 degrees F. Grease a 9x9x2-inch baking pan; set aside. In a medium bowl stir together the flour, baking soda, and salt. Stir in oats, brown sugar, and lemon peel. Set aside.
2. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add the flour mixture. Beat on low speed until mixture is crumbly. Remove 1 cup of the crumb mixture for topping; set aside.
3. Press the remaining crumb mixture into the bottom of the prepared baking pan. Bake for 20 minutes.
4. Meanwhile, in a small bowl stir together the jam and lemon juice. Carefully spread jam mixture over hot crust. Sprinkle with the reserved 1 cup crumb mixture. Bake about 15 minutes more or until top is golden. Cool bars in pan on a wire rack. Cut into bars. Place bars in box; close box.

Make-ahead tip: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

 

Cranberry CookiesCranberry cooperative Ocean Spray has declared the beloved red berry as the “official unofficial fruit of the holidays,” and we can’t think of a better way to eat it than in cookie form. The Cape Cod Cranberry Growers’ Association (see more healthy recipes at cranberries.org) offers this recipe for Chocolate Chip Cranberry Oatmeal Cookies using dried cranberries, chopped walnuts, and old-fashioned oats.

Ingredients
⅔ cup butter or margarine, softened
⅔ cup brown sugar
2 eggs
1 ½ cups old-fashioned oats
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 bag of sweetened dried cranberries (6 oz.)
⅔ cup chocolate chips
½ cup chopped walnuts

Directions
1. Preheat oven to 375 degrees.
2. Using an electric mixer beat butter or margarine and brown sugar together in a bowl until light and fluffy. Add eggs and mix well.
3. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition.
4. Stir in sweetened dried cranberries, chocolate chips and walnuts.
5. Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes or until gold brown.

Blueberry White Chocolate Ginger CookieBlueberries, ginger, white chocolate, oh my! These three ingredients combine to make a magical Blueberry White Chocolate Chunk Ginger Cookie that Eating Well Recipe Contributor Anna Ginsberg says are “a real snap to make — just stir and bake.” Package in a pretty blue holiday tin, and these cookies will be a big gift hit, thanks to this Eating Well recipe.

Ingredients
1/4 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 large egg
3/4 cup packed dark brown sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup oats, quick-cooking or old-fashioned (not instant)
2 ounces white chocolate, chopped
1/3 cup dried blueberries, (see Tip)
1/4 cup crystallized ginger, chopped (see Tip)

Directions
1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.
3. Whisk egg, brown sugar, oil and vanilla in a large bowl.
4. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine.
5. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes.
6. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.

Make-ahead tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.

Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

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Personalized New JammiesPersonalized PJs for December!

New Jammies is now offering Personalized PJs. Embroider your child’s name on our soft organic cotton New Jammies for the perfect holiday gift!

www.newjammies.com/Personalized-Kids-Organic-Cotton-Pajamas


New Jammies was born as an environmentally responsible company offering 100% certified organic cotton and flame retardant-free children’s pajamas. Learn more at newjammies.com.

Eat Right: Healthy Summer Snacks for Families On the Go

StripesSummer sure is great for relaxing, but it can also be a busy time when New Jammies families are on the go.

Whether it’s to and from ball games and the pool or traveling for family vacations and reunions, helping kids eat right is made easy with tips on packing snacks with a healthy punch.

New Jammies founder Nicole Ludlow opts for healthy snacks on the go including dried fruit, nuts, pretzels, banana, and bringing along a soft-pack cooler for cut-up fruit, veggies and cheese.

“Veggies are an easy route for snacks, especially when chopped into child bite-sized portions,” Nicole says. “We love carrots, cauliflower, broccoli, cucumber, jicama, and red, yellow and green bell peppers for fresh, mobile snacks.”

Jicama is a fun, nutritional vegetable, native to central and South America, that kids enjoy because it has a crisp sweetness that stays cool in the summer. The root veggie has been used for thousands of years as a medicinally beneficial dietary element, according to organicfacts.net.

“Some of the health benefits of jicama include its ability to help you manage your weight, optimize your digestion, boost your immune system, prevent various types of cancer,” says the Organic Facts website, which provides unbiased info on nutrition and benefits of food and home remedies. “It also increases energy levels, helps manage diabetes, builds strong bones, increase circulation, lowers blood pressure, and boosts brain function.”

Fresh fruit is also a favorite with New Jammies kids. From watermelon and blueberries to strawberries and mango, fruit goes with summer like sun and a day at the beach. Fruit is extremely versatile — it can be eaten alone or diced up and mixed in with yogurt. Apples, oranges, pears, and peaches make for quick snacks to take on the go.

And dried fruits including cranberries, apricots, and bananas are nutritious non-perishable items to pack for longer trips or vacations. Dried fruit can be packed in individual travel snack bags or added to homemade granola and protein-heavy nut mixes that include peanuts, pistachios, pecans, almonds, and cashews.

GranolaTry this easy sugar-free granola recipe that can be packed for snacking from superhealthykids.com:

Ingredients:
2 cup oats, dry
1/4 cup cashews
1/4 cup almonds
1/4 cup sesame seeds
1 tablespoon cinnamon
1/2 teaspoon salt
3 large egg whites

Instructions:
1. Preheat oven to 225 degrees F
2. In large bowl, combine oats, nuts, seeds, cinnamon and salt.
3. In a mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into dry oat mixture. Stir gently until dry mixture is coated.
4. Turn oat and egg white mixture onto a cookie sheet (lined with parchment paper or a silpat liner)
5. Bake in pre-heated oven for 60 minutes, stirring every 20 minutes.
6. Store in an airtight container for 1-2 weeks.

Also easily portable are wheat crackers topped with peanut butter, hummus, cheese cubes and pepperoni slices, and dry snacks including pretzels, apple and sweet potato chips, goldfish and graham crackers, and low-sugar fig newtons. This recipe from the Louisiana Sweet Potato Commission for homemade baked sweet potato chips is easy to prepare, and can be great for snacking or family get-togethers. They can be made with or without the red pepper for spice, if needed, for kids:

Courtesy sweetpotato.org

Spicy Sweet Potato Chips

Ingredients:
4 large sweet potatoes, washed, peeled, and dried
3 teaspoons kosher salt
1/4 teaspoon ground red pepper
Peanut oil for frying
1 recipe Vidalia Onion Dip (recipe follows)

Instructions:
1. Using a mandolin or a very sharp knife, thinly slice sweet potatoes.
2. In a small bowl, combine salt and red pepper. Set aside.
3. In a large heavy-bottomed pot, pour oil to a depth of 3 inches. Heat over medium-high heat to 350°. Plunge chips, 10 to 12 at a time, into oil. Fry until light golden brown, 3 to 6 minutes.
4. Remove, and drain on paper towels or paper bags until completely cooled. Sprinkle with salt mixture.
5. Serve immediately with Vidalia Onion Dip, if desired.

Serving Size: 12 servings

Vidalia Onion Dip

Ingredients:
1 Vidalia onion, sliced 1/2-inch thick
2 tablespoons olive oil
1 cup sour cream
1 cup ricotta cheese
3 teaspoons chopped fresh tarragon
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

Garnish: chopped fresh thyme

Instructions:
1. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
2. Place onion slices on prepared baking sheet. Using a pastry brush, coat onion with olive oil.
3. Bake until slightly charred, approximately 12 minutes. Remove from oven; let cool, and roughly chop.
4. In the work bowl of a food processor, combine onion, sour cream, ricotta, tarragon, salt, pepper, Worcestershire, and hot sauce. Pulse until smooth.
5. Refrigerate for at least 4 hours before serving. Store, covered, in refrigerator for up to 3 days. Garnish with thyme, if desired. Serve with Spicy Sweet Potato Chips, if desired.

Serving Size: approximately 3 cups

Happy, healthy snacking from New Jammies!

Eat Right: Tips and Recipes for Kids with Food Allergies

New Jammies LobstersThey’re called the Big-8: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. They’re the most common foods that cause allergies, with more than 3 million U.S. cases a year.

They can also wreak havoc on the once-simple act of shopping for and feeding New Jammies kids.

“Peanuts, nuts, and seafood are the most common causes of severe reactions,” says the American Academy of Pediatrics. “Allergies also occur to other foods such as meats, fruits, vegetables, grains, and seeds such as sesame.”

The good news, says the Academy, is food allergies can be outgrown during early childhood.

“Food allergy is more common in children than adults, but many allergies eventually resolve. Among the most common food allergies in children — milk, egg, wheat and soy — often resolve in childhood; peanut, tree nut, fish and shellfish allergies can resolve, but are more likely to persist.”

The AAP says an estimated 80-90% of egg, milk, wheat, and soy allergies go away by age 5 years. But some allergies are stubborn.

“For example, 1 in 5 young children will outgrow a peanut allergy and fewer will outgrow allergies to nuts or seafood. Your pediatrician or allergist can perform tests to track your child’s food allergies and watch to see if they are going away.”

The AllergyKids Foundation strives to build community and provide information for people who want to protect the health of their loved ones, especially the 1 in 3 American children with allergies, ADHD, autism and asthma. One goal is to protect families from the additives now found in our food supply.

“We have the solutions to help make your experience easier and a wealth of information about how you and those you love can avoid additives and hidden allergens in many popular foods,” AllergyKids says.

The Foundation wants to restore kids’ health, one bite at a time.

“Take it from us. We have children with allergies, ADHD, autism and asthma, too. Finding safe and healthy solutions by helping to reduce your family’s exposure to food additives is what we’re good at. Let us share our knowledge and ideas.”

One way the AllergyKids Foundation works to build community is through its CARE Training for teachers and staff with food-allergic students. To effectively educate others, parents can partner with their schools by approaching them with a positive, understanding attitude, speaking with them about meals and special events, and packing their lunches and snack packs.

To help schools create a safe environment for food-allergic kids, AllergyKids has developed guidelines for training teachers and staff who supervise students at risk of anaphylaxis (http://www.allergykids.com/what-you-can-do/in-the-school). School nurses are uniquely positioned to implement and/or supervise this training program. Teachers and staff who supervise food-allergic students can receive training on the following topics:

• Comprehending the basics about food allergies.
• Avoidance of the food allergen.
• Recognizing the symptoms of an allergic reaction.
• Emergency Action Plan!

AllergyKids founder, former food anylyst and mother of four Robyn O’Brien, who has been called “food’s Erin Brockovich” by the New York Times and Bloomberg, has been instrumental  in publicizing that food addictives and processes have triggered an allergic reaction in the food industry. By asking, “Are we allergic to food or what’s been done to it?” people are listening.

Robyn O'BrienHer podcast, “Take Out with Ashley & Robyn” can be heard worldwide on iTunes, and her in-depth articles can be read here: https://robynobrien.com/articles.

Through her now-famous TEDx talk, she asked, “Do you know what you are eating?” O’Brien tells the story of how she started paying attention to what’s in food. Watch here: https://youtu.be/fWXrRftyOMY.

“The answer may surprise you and it will certainly inspire you to be more deliberate about your food choices,” she says.

Kids With Food Allergies, a division of the Asthma and Allergy Foundation of America, also provides valuable info and recipes to help parents shopping and preparing meals for kids with allergies:

• Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.

• Some recipes can be made “free of” that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.

• For assistance with a recipe or ingredient substitution, post on Kids With Food Allergies’ Food and Cooking support forums (http://community.kidswithfoodallergies.org/forum/food_and_cooking). Receive personal help to alter a recipe to make it allergy-free for your child’s needs.

• Kids With Food Allergies’ Wonderful Collection of Safe Eats™ provides allergy-friendly recipes online at http://www.kidswithfoodallergies.org/page/recipes-diet.aspx.

This pancake recipe, created by Mark Feblowitz, with an apple cinnamon option that follows, can help solve some food allergy breakfast challenges for New Jammies families:


Pancakes
Egg and Milk-Free Pancakes

Ingredients
1 cup flour
1 Tbsp sugar
1 tsp baking powder
1 cup water
1/4-1/3 cup oil
1/3-1 tsp vanilla extract (optional)

Directions
1. Mix and cook on a well-seasoned, well-heated griddle.

Notes
We double this now that our son is a voracious teenager. His favorite variation of this is Apple Cinnamon Pancakes.

Substitutions
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.


Apple Cinnamon Pancakes

Ingredients
1 recipe Pancakes, prepared (see above)
Granny Smith Apples, thin-sliced
sugar
cinnamon

Directions
1. On a well-seasoned, pre-heated griddle put a layer of batter, a layer of sliced apples, a layer of sugar and cinnamon and another layer of batter.
2. The griddle needs to be slightly cooler than you would normally use for pancakes so that it will cook through.

Notes
This a variation of Egg and Milk-Free Pancakes, but should work with any safe pancake batter.
Fruity Chicken and Rice Salad

Fruity Chicken and Rice Salad
Courtesy Category: Kristin J

Ingredients
2 cups rice, cooked & cooled
1 medium baked chicken breast, diced
1/3 stalk celery (including leaves), diced
1/3 cup dried cranberries
1/4 cup diced red bell peppers (optional)
Zest and juice from one orange
1/4 cup rice vinegar
1/4 cup canola oil
3 tsp sugar (optional)
1 tsp dried mustard powder (optional)
to taste salt and pepper

Directions
1. In a medium bowl, combine the canola oil, vinegar, mustard, sugar, salt and pepper.
2. Add the orange zest and juice, celery and peppers and stir.
3. Add the chicken and rice and mix well.
4. Stir in the cranberries, then refrigerate until ready to serve.

Notes
This makes a really good breakfast, since it’s fruity but still has protein in it. You could also omit the chicken and make it a vegetarian meal.


Grilled Veggie 'Impasta' AlfredoGrilled Veggie ‘Impasta’ Alfredo

Courtesy So Delicious Dairy Free

Ingredients
1 1/4 cups So Delicious® Original Coconut Milk Beverage
2 heaping cups cauliflower florets (can include stems)
1 Tbsp coconut oil
2 Tbsp garlic, rough chopped
5 Tbsp nutritional yeast
1 Tbsp apple cider vinegar
1 1/2 Tbsp onion powder
1 Tbsp salt
2 tsp black pepper
4 cups carrots, squash, asparagus, peppers (fun variety of color)

Directions
1. Steam (or boil) cauliflower until just fork tender.
2. In a saute pan, over medium heat, add coconut oil, and saute garlic for one minute, then add cauliflower and saute for 2 more minutes, stirring or tossing frequently.
3. Add cauliflower, garlic and remaining ingredients (except for vegetables) to blender or food processor.
4. Blend until smooth sauce consistency is reached, and season to taste. Keep warm over heat in pot.
5. Very lightly oil (whole) vegetables, and grill until just marked, but still snappy.
6. Peel vegetables into long thin (1/2″ max) “pasta” or ribbons.
7. Ladle sauce onto plate or bowl, and place “pasta” on top.

Notes
Can be served with fresh basil chiffonade on top, as well as red pepper flakes and nutritional yeast to finish.

Substitutions
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.


Blueberry SorbetBlueberry Sorbet

Courtesy Kathy Przywara

Ingredients
8 cups fresh blueberries, rinsed, picked over and dried
3/4 cups sugar
1/4 cups fresh lemon juice (optional)
1/2 cups water

Directions
1. In a blender, puree blueberries. Transfer to a medium sized pot. Add sugar, lemon juice and water.

2. Bring to boil, remove from heat.
3. Strain into a bowl and set aside to cool.
4. Freeze in ice cream maker according to manufacturer’s instructions.

Substitutions
Other souring agents can be used in place of lemon juice such as amchoor (green mango) powder or ground pomegranate seeds.

 

Sleep Tight: Sleep Tips for Mom and Dad

Parents and SleepNew Jammies knows it’s just as important for parents to have a proper night’s sleep as their kids and babies. And we’re here to help make that happen.

The Mayo Clinic has suggestions for the weary, those parents still waking in the middle of the night for early morning feedings, coping with teething, or just feeling overall sleep-deprived.

“While there’s no magical formula for getting enough sleep, these strategies can help,” the clinic says.

New Jammies Butterfly Magic Sleep Sack• Sleep when your baby sleeps. Silence your phone, hide the laundry basket and ignore dishes in the kitchen sink. Calls and chores can wait.

• Set aside social graces. When friends and loved ones visit, don’t offer to be the host. Instead, ask if they could watch the baby while you nap.

• Don’t ‘bed share’ during sleep. It’s OK to bring baby into your bed for nursing or comforting — but return baby to the crib or bassinet when you’re ready to go back to sleep.

• Split up nighttime duties. Work out a schedule with your partner that allows both of you to rest and care for the baby. If you’re breastfeeding, perhaps your partner could bring you the baby and handle nighttime diaper changes. If you’re using a bottle, take turns feeding the baby.

• Give watchful waiting a try. Sometimes, middle-of-the-night fussing or crying is simply a sign baby is settling down. Unless you suspect baby is hungry or uncomfortable, it’s OK to wait a few minutes to see what happens.

For parents who have trouble going back to sleep after a sleep cycle is interrupted, or find themselves staying up thinking of all they need to do the next day as baby sleeps, organic solutions are often a safe approach. Hot teas with chamomile, honey and lemon, and foods with melatonin, the hormone that helps send us to sleep each night – including oats, banana and tart cherries – can help at bedtime.

The inconsistent sleep struggle for moms and dads can sometimes become all-too real when parents look for help from over-the-counter sleep aids or alcohol to alleviate problems associated with interrupted schedules. While the FDA reports OTC sleep aids are non-habit-forming and do not present the risk of allergic reactions and complex sleep-related behaviors, child caregivers may want to proceed with their doctor’s advisement.

“Just because they’re available over-the-counter doesn’t mean they don’t have side effects,” says Marina Chang, R.Ph., pharmacist and team leader in FDA’s Division of Nonprescription Regulation Development. “They don’t have the same level of precision as the prescription drugs. They don’t completely stop working after 8 hours—many people feel drowsy for longer than 8 hours after taking them.”

Chang advises reading product labels and exercising caution when taking OTC sleep aids until learning their effects. “They affect people differently,” she says. “They are not for everybody.”

The FDA suggests parents, especially nursing mothers, consult healthcare providers with questions before starting medications. Read patient information before taking a product. Do not increase the dose prescribed, and do not drink alcohol or take other drugs that depress the nervous system.

Alcohol and SleepAlthough it can seem like a chance to relax and unwind, consuming alcohol can make important sleeptime for parents less valuable. Paul Clarke, an addiction therapist in the UK, has researched many studies focusing on how alcohol consumption affects sleep. His blog article, “The Comprehensive Guide to Alcohol and Sleep,” is an useful resource to explain how alcohol consumption negatively impacts sleep.

“You may wonder why alcohol weakens the quality of your sleep,” he reports. “Here is why: Alcohol reduces the quality of your sleep because it induces your body to fall into a state of ‘deep sleep’, also known as Slow Wave Sleep (SWS).”

Clarke says SWS helps the body regenerate cells located in all tissues and bones, as well strengthens the immune system.

“However, skipping to SWS means you miss out on rapid eye movement (REM) sleep during the initial part of the night (first 3-4 hours),” he reports. “When you don’t drink alcohol, your body goes through around 5-6 cycles of REM over the course of the night. Each cycle lasts for around 5 to 30 minutes. REM is also associated with vivid dreaming and powers up your concentration and memory forming abilities the following day.”

“Scientists believe when the effect of alcohol wears off as you continue to sleep, the body slips out of deep sleep (SWS) and reverts to REM sleep (known as REM rebound) to compensate for a loss of REM,” he says.

See more at: http://www.cassioburycourt.com/article/77/the-comprehensive-guide-to-alcohol-and-sleep#sthash.FIBoLquE.dpuf