Eat Right: Healthy Pumpkin, Squash Recipes for Fall

PumpkinThis fall, New Jammies parents took note of a viral social media rumor about the contents in canned pumpkin pie filling used religiously at the holidays that had people talking. Many were shocked to learn the canned stuff is secretly butternut squash.

Oh, the humanity.

The snopes.com urban legend reference confirmed the rumor as true. “As much of 90 percent of pumpkin sold in the U.S. (and 85 percent worldwide) is a proprietary cultivar known as a Dickinson pumpkin, which are less photogenic than the type of pumpkins commonly used for display purposes,” Snopes reported.

The good news is pumpkin is a cultivar of the squash plant, so their nutritional values have similarities. Pumpkin and squash varieties, including butternut, acorn and spaghetti, are superfoods perfect for healthy fall recipes.

Pumpkin seeds — great for roasting, lightly seasoned, then snacking on — contain 1.7 grams of dietary fiber per ounce. Mashed pumpkin is high in fiber, with 3 grams, and low in calories, at 50 calories per cup. Pumpkin and squash boost vision, lower blood pressure, help with sleep, and promote heart health.

New Jammies loves sharing in the bounty of fall by eating well and teaching our children the benefits of healthy fruits and vegetables. These recipes will keep pumpkin and squash on the grocery list all autumn long. Happy harvest!

Pumpkin muffinsBest Ever Pumpkin Muffins
cookingwithmykid.com

Prep time: 15 minutes
Cooking time: 8-10 minutes
Makes 30-35 mini muffins

Ingredients
1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt

Instructions
Preheat oven to 400 degrees.
Spray mini muffin tins with cooking spray.
Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl.
In a separate bowl whisk together pumpkin, eggs, oil, and yogurt.
Combine wet and dry ingredients until just blended.
Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean.
Transfer muffins to rack to cool.

Acorn SquashMashed Acorn Squash
wellnessmama.com

Prep time: 5 minutes
Cook time: 45 minutes
Serves: 4-6

This simple and flavorful roasted acorn squash mash with a hint of coconut oil or butter and real salt.

Ingredients
2 medium size acorn squash
¼ cup butter or coconut oil
2 teaspoons real salt (or other natural salt)
Other spices (optional) Cinnamon, nutmeg, and garlic are good but not needed.

Instructions
Preheat oven to 400 degrees.
Slice squash in half and scoop out seeds. Place face down in a large baking dish and add about ½ inch of water.
Bake for 30-45 minutes (depending on size of the squash) until the skin is easy to pierce with a fork and the flesh is soft.
Remove from oven and scoop out the flesh of the squash.
Place in bowl and add coconut oil/butter and salt.
Serve as you would mashed potatoes or sweet potatoes and enjoy.

PumpkinHealthy Pumpkin Pie Custard
www.sugarfreemom.com

This pumpkin dessert is gluten-free and low-carb. Add in some golden raisins for a healthy, chewy twist.

Ingredients
1 can (15 ounce) pumpkin purée
1/2 cup heavy cream
4 beaten eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons pumpkin spice
1 teaspoon pumpkin spice liquid stevia or vanilla liquid stevia or even cinnamon stevia
Optional toppings: Dairy Free Whipped Cream, Sprinkle of nutmeg

Instructions
Preheat oven to 350 degrees.
Spray 6 ramekins or custard cups with olive oil cooking spray.
In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia.
Pour evenly into ramekins.
Bake for 45-50 minutes or until a knife in center comes out clean


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.

 

Eat Right: Celebrate American Heart Month with Heart-Healthy Recipes

New JammiesThe Centers for Disease Control and Prevention designates February as American Heart Month. And all month long New Jammies has been focusing on a lifestyle committed to heart health.

One way the CDC suggests focusing on heart health is making small changes that can lead to a lifetime of healthy choices. According to the CDC, heart disease is the leading cause of death for men and women. High blood pressure is a leading cause of heart disease and stroke.

The CDC encourages these simple changes to make a big difference. Try these ideas for getting started:
• Talk to your doctor about ways to control high blood pressure.
• Add physical activity to your daily routine.
• Quit smoking.
• Make heathy eating swaps, such as using fresh or dried herbs and spices instead of salt.
• Serve food lower in salt and fat content, provide more fruits and vegetables, and make less sugary sweets.

New Jammies is a big supporter of healthy eating practices for parents and their kids, and we love any recipe that makes family meal planning easier. These recipes from the CDC and the American Heart Association are heart-healthy and delicious. Give them a try this month and all year long!

Oatmeal WafflesOatmeal Pecan Waffles (or Pancakes)
Source: National Institutes of Health, “Deliciously Healthy Family Meals”
Serving Size: 3 small (2-inch) or 1 large (6-inch) waffle (depending on waffle iron size) or pancakes

Ingredients
For waffles
1 C whole-wheat flour
½ C quick-cooking oats
2 tsp baking powder
1 tsp sugar
¼ C unsalted pecans, chopped
2 large eggs, separated (for pancakes, see note)
1½ C fat-free (skim) milk
1 Tbsp vegetable oil

For fruit topping
2 C fresh strawberries, rinsed, stems removed, and cut in half (or substitute frozen strawberries, thawed)
1 C fresh blackberries, rinsed (or substitute frozen blackberries, thawed)
1 C fresh blueberries, rinsed (or substitute frozen blueberries, thawed)
1 tsp powdered sugar

Directions
1. Preheat waffle iron.
2. Combine flour, oats, baking powder, sugar, and pecans in a large bowl.
3. Combine egg yolks, milk, and vegetable oil in a separate bowl, and mix well.
4. Add liquid mixture to the dry ingredients, and stir together. Do not overmix; mixture should be a bit lumpy.
5. Whip egg whites to medium peaks. Gently fold egg whites into batter (for pancakes, see note below).
6. Pour batter into preheated waffle iron, and cook until the waffle iron light signals it’s done or steam stops coming out of the iron. (A waffle is perfect when it is crisp and well-browned on the outside with a moist, light, airy and fluffy inside.) (Or make pancakes.)
7. Add fresh fruit and a light dusting of powdered sugar to each waffle, and serve.
Tip: For pancakes, do not separate eggs. Mix whole eggs with milk and oil, and eliminate steps 4 and 5.

Lettuce Wraps
Asian-Style Chicken Wraps
Source: National Institutes of Health, “Deliciously Healthy Dinners and Deliciously Healthy” Family Meals
Serving Size: 2 wraps, ¼ C sauce

Ingredients
For sauce
1 small Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 Tbsp); for less spice, use green bell pepper
1 Tbsp garlic, minced (about 2–3 cloves)
3 Tbsp brown sugar or honey
½ C water
½ Tbsp fish sauce
2 Tbsp lime juice (or about 2 limes)

For chicken
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced (about 2–3 cloves)
12 oz boneless, skinless chicken breast, cut into thin strips
1 Tbsp lite soy sauce
1 Tbsp sesame oil (optional)
1 Tbsp sesame seeds (optional)

For wrap
1 (small) head red leaf lettuce, rinsed, dried, and separated into single leaves large enough to create wrap
8 fresh basil leaves, whole, rinsed and dried
2 cups bok choy or Asian cabbage, rinsed and shredded

Directions
1. To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat. Remove from heat, and let sit in hot saucepan for 3–5 minutes. Chill in refrigerator for about 15 minutes or until cold.
2. Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
3. Add chicken, and continue to stir fry for 5–8 minutes.
4. Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil. Remove from the heat, and cover with lid to hold warm in hot sauté pan.
5. Assemble each wrap: Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together. Serve two wraps with ¼ cup sauce.

Green Chile Stew

Green Chile Stew
Source: American Heart Association
Serving Size: 4

Ingredients
1 Tbsp. corn or canola oil
1 lb. beef sirloin, beef round or flank steak (whatever is on sale), cut into 1/2-inch cubes, all visible fat discarded
1 small onion (yellow or white), chopped
2 clove minced, fresh garlic OR
2 tsp. jarred, minced garlic
2 Tbsp. whole-wheat flour
2 cups fresh tomatoes, chopped OR
14.5 oz. canned, no-salt-added, chopped tomatoes
6 Hatch chilies, roasted, skinned OR
2-3 oz. no-salt-added, canned green chilies
1 jalapeño or Serrano pepper (skip this if you don’t like spicy food), chopped, (optional)
1/2 tsp. black pepper
2 cup low-sodium, fat-free chicken broth

Directions
1. In a stew pot, heat oil over medium-high heat and add beef. Stir occasionally, until browned ? about 5 minutes.
2. Stir in onion and garlic, cooking 2-3 minutes until onions begin to be translucent.
3. Add flour, stirring until well mixed.
4. Add all remaining ingredients and stir well.
5. Reduce heat to medium-low, cover and simmer for 1 hour.

Banana Split Yogurt ParfaitBanana Split Berry Yogurt Parfaits
Source: American Heart Association
Serving Size: 4

Ingredients
2 6 – oz. packaged, fat-free pineapple yogurt
1 cup sliced strawberries OR
1 cup mixed berries
1 large banana (about 1 cup sliced)
1/4 cup low-fat granola (4 Tbsp)
1 Tbsp. cocoa, unsweetened
1 Tbsp. confectioner’s sugar
2 tsp. hot water

Directions
1. To assemble parfaits, in small dish, layer about 1/3 cup yogurt, 1/4 cup sliced strawberries, 1/4 cup sliced bananas and sprinkle with 1 tablespoon granola.
2. In small cup, stir together cocoa, confectioners’ sugar and hot water until smooth. Drizzle 1 teaspoon over each parfait.

Tips
Instead of fresh berries you can substitute 1 cup frozen mixed berries, thawed.
Substitute any flavor of nonfat yogurt you enjoy.

Eat Right: Soup’s On for a Healthy New Year

With every new year, eating better is something New Jammies can really get behind as a resolution. One easy way to eat healthier without the pressure of a resolution commitment is to make a warm batch of soup for the family using fresh, vitamin-packed vegetables and nutritious, low-fat ingredients. Light a fire, stay warm, dress the kids in comfy New Jammies, and enjoy these soup recipes to feel great in the new year:

Hearty Greens SoupHearty Greens Soup with Bowtie Pasta and Tomatoes
wholefoodsmarket.com

With only 200 calories, 5 grams total fat and 7 grams of protein, this vegetarian soup recipe from Whole Foods incorporates hearty greens such as Swiss chard or kale, escarole, garlic and fresh tomatoes for a low-sugar protein punch for an easy dinner with leftovers for a quick lunch. Serves 6 to 8.

Ingredients:
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
Salt and pepper to taste
4 plum tomatoes, cored and chopped
2 carrots, chopped
1 bunch Swiss chard (about 3/4 pound), roughly chopped (and/or kale)
1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped
1/2 pound dried bowtie (farfalle) pasta
1 (3-inch) Parmigiano-Reggiano rind, plus grated Parmigiano Reggiano for garnish
1/4 pound baby spinach

Instructions:
1. Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes.
2. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more.
3. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.
4. Stir in chard, escarole, pasta and Parmigiano-Reggiano rind.
5. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes.
6. Stir in spinach and season with salt and pepper.
7. Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.

Rustic Italian Tomato SoupRustic Italian Tomato Soup
goredforwomen.org

As part of its Go Red for Women campaign, the American Heart Association offers this low-calorie, low-sodium soup to help beat heart disease. It’s often called the Silent Killer because heart disease victims often don’t even know they have it, so they aren’t treated or make healthy lifestyle changes. The AHA reports that 80% of heart disease in women is preventable, and more women are beating heart disease than ever before. So fix this heart-healthy soup for the women you love in your life. Serves 4; 1 cup.

Ingredients:
16 ounces frozen mixed bell pepper strips (may be labeled stir-fry mix)
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 3/4 cups fat-free, low-sodium chicken broth
1/2 15.5-ounce can no-salt-added navy beans, rinsed and drained
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1 medium garlic clove, minced
1/2 teaspoon dried oregano, crumbled
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil (extra virgin preferred)
1/4 teaspoon salt

Instructions:
1. In a food processor or blender, process the bell pepper strips, tomatoes with liquid, broth, beans, basil, parsley, vinegar, garlic, oregano, and red pepper flakes until slightly chunky or smooth.
2. Pour into a large saucepan.
3. Bring to a boil over high heat.
4. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended.
5. Remove from the heat.
6. Stir in the oil and salt.

California Avocado Spiked Corn SoupCalifornia Avocado Spiked Corn Soup
californiaavocado.com

Using fresh California avocados, and a kick from white and cayenne peppers, this corn soup from the California Avocado Commission is low in sodium and a great source of potassium, fiber, protein, Vitamins A and C, calcium and iron. Serves 4.

Ingredients:
1 medium onion, chopped
2 small celery stalks, diced
1/3 cup coarsely shredded carrot
1 Tbsp. canola oil
8 oz. yellow corn kernels
3/4 tsp. chopped fresh thyme
2 cups water
As needed Salt, to taste
As needed Freshly ground white pepper, to taste
As needed Cayenne pepper, to taste
1 Tbsp. fresh lemon juice, or more to taste
2 ripe, Fresh California Avocados, peeled and seeded
As needed Carrot threads*, as needed for garnish

Instructions:
1. Sauté onion, celery and carrot in oil until soft, about 10 minutes.
2. Stir in corn, thyme, water and a little salt; simmer 20 minutes.
3. Coarsely puree mixture; return to pot.
4. Stir in salt, white pepper and cayenne to taste.
5. Remove from heat; stir in lemon juice.
6. Dice half of the avocados and stir into soup. Slice remaining avocado.
7. Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.

Serving Suggestions:
Stir in diced roast chicken or turkey for a main-meal entrée. To make carrot threads, pull a zester down a large carrot. Try with a glass of Pinot Noir.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Sweet Coconut Tapioca Soup with Bananas Sweet Coconut Tapioca Soup with Bananas (Che Chuoi)
Cooking Light, myrecipes.com
Photo by Karry Hosford

This traditional dessert soup called Che Chuoi, made healthy with low sugar, tapioca, light coconut milk and fresh bananas, is a favorite for kids of all ages as a feel-good soup after dinner or a tasty after-school snack. According to myrecipes.com, it can be eaten hot, at room temperature, or chilled, and the cooler it gets, the thicker it becomes. Serves 4.

Ingredients:
2 cups water
1 (14-ounce) can light coconut milk
1/2 cup sugar
4 cup uncooked granulated tapioca
1/2 teaspoon salt
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon sesame seeds, toasted (optional)

Instructions:
1. Bring water and coconut milk to a boil in a medium saucepan.
2. Stir in sugar, tapioca, and salt. Reduce heat to medium-low; cook 30 minutes, stirring frequently.
3. Stir in bananas. Remove from heat; cover, and let stand 15 minutes.
4. Serve warm, or chill 3 hours. Sprinkle with sesame seeds, if desired

Eat Right: Healthy Kid-friendly Thanksgiving Recipes

The holidays are a chance for New Jammies families to sit down together and be thankful for the year that has passed and the new one ahead. Especially at Thanksgiving.

The annual Turkey Day dinner offers a bounty of fruits, vegetables and sweet and savory cuisine that often appeases adults more than kids. Picky eaters sometimes become even pickier when yams, green bean casserole and pumpkin pie are involved.

Thankfully, New Jammies is here to help.

We’ve found healthy Thanksgiving recipes sure to make everyone at the table happy. Even the kids. Happy holidays and bon appetite. Gobble gobble!

thanksgivingThanksgiving Apple and Dip Appetizer
Courtesy http://www.superhealthykids.com

Ingredients
One large Honeycrisp apple

Peanut Butter Yogurt Dip
1 cup plain Greek-style yogurt
1 tablespoon natural peanut butter
1 tablespoon honey

Instructions
The key to this appetizer is to prevent your apples from turning brown. To prevent browning, use lemon juice for the tart flavor. Slice apple in wedges and arrange slices in a fan shape like a turkey tail. Place every other apple up and then down. Fill small dish with peanut butter yogurt dip and garnish with a piece of candy corn for beak and raisins or chocolate chips for eyes.

Salad Greens with Pears, Fennel and Walnuts
Courtesy http://www.mayoclinic.org

Ingredients
6 cups mixed salad greens
1 medium fennel bulb, trimmed and thinly sliced
2 medium pears, cored, quartered and thinly sliced
2 tablespoons grated Parmesan cheese
1/4 cup toasted walnuts, coarsely chopped
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Freshly ground black pepper, to taste

Instructions
Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.

Healthy Cranberry Sauce (adapted from WH Foods)
Courtesy http://www.superhealthykids.com

Ingredients
1 cup orange juice
1 teaspoon ginger
1/4 teaspoon cinnamon
12 ounce bag of fresh cranberries
1/2 cup honey

Instructions
Place OJ, ginger, and cinnamon in a sauce pan. Turn on medium heat until it reaches a boil. Then add the package of cranberries. Stir over heat for 10 minutes. Add honey. Stir until well combined.

zucchiniZucchini Oven Chips
Courtesy http://www.myrecipes.com

Ingredients
1/4 cup dry breadcrumbs
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Instructions
Preheat oven to 425°. Combine first five ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

pumpkinbarsPaleo Pumpkin Bars
Courtesy http://www.hummusapien.com

Ingredients
¾ cup creamy almond butter
½ cup pumpkin puree
1 overripe medium banana
¼ cup pure maple syrup
1 tsp vanilla extract
1 tbsp coconut flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
¼ tsp salt
⅓ cup chocolate chips and/or walnuts, optional

Instructions
Preheat oven to 350F. Spray an 8x8in square baking dish with cooking spray. Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined. Add the rest of the ingredients, stirring until smooth. Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean. Serves 12.

Eat Right: Healthy Fall Recipes for Football Season

Football FieldNew Jammies celebrates the start to the football season each fall with playful designs for the tiniest of fans. Our navy-and-kelly-green Football Field collection is always a fan favorite. And this autumn, we’ve introduced the fun Football Tough design for a new twist on our gridiron action prints.

With every new football season also comes the chance to try new tailgating recipes. And New Jammies found these healthy alternatives to game-day snacks that will make football fans of all ages happy:

Oven-roasted CauliflowerOven-roasted Cauliflower Bites with Cilantro Yogurt Dip
Courtesy Simply Organic

Simply Organic organic spices, seasonings, and baking flavors provides this spicy oven-roasted cauliflower recipe featuring freshly grated ginger and organic turmeric for a golden texture perfect for fall. This easy Greek yogurt sauce with green onions, cilantro and garlic adds a burst of cool flavors.

Cauliflower
1 large head of caulilfower
2 tablespoons extra light olive oil, plus more for the pan
2 tablespoons melted butter
1 tablespoon freshly grated ginger root
1 teaspoon Simply Organic Turmeric
1/2 to 3/4 teaspoon Simply Organic Red Pepper Flakes
1/2 teaspoon Frontier Sea Salt
1/4 teaspoon Frontier Organic Black Pepper
Juice from half a lemon

Dip
1 cup Greek yogurt
2 whole green onions, minced
1/4 cup minced fresh cilantro
3/4 teaspoon Frontier Sea Salt
1/2 teaspoon Simply Organic Garlic Powder

Directions
1. Preheat your oven to 425 degrees and lightly oil a rimmed, aluminum baking sheet.
2. In a medium bowl combine the Greek yogurt, minced green onions, cilantro, garlic powder and salt. Stir to combine; cover with plastic wrap and refrigerate until ready to serve.
3. Meanwhile, in a large bowl combine the oil, butter, ginger, turmeric, red pepper flakes, black pepper, salt and the juice from half a lemon. Whisk to combine.
4. Cut the cauliflower into bite size pieces (not too small) and toss them in the spicy ginger-turmeric dressing until evenly coated.
5. Scatter the cauliflower on the lightly oiled baking sheet and slide them into your preheated oven. Roast the cauliflower for 20 to 25 minutes until golden, rotating the pan halfway through. Do not toss or flip the cauliflower or you will not achieve a good caramelization.
6. Once the cauliflower has finished roasting, let it cool for 5 minutes before serving.a

Avocado BruschettaBruschetta with California Avocado and Basil
Courtesy California Avocado

Whip up these fresh and savory bite-size snacks from California Avocado. Place the thin slices of avocado on the toasted bread first so the tomato-avocado mixture stays on the bread better and is deliciously moist. If you prefer a drier bruschetta, omit half the avocado. Also try the tomato-avocado mixture over pasta, rice, grilled chicken or beef. Serves 8.

Ingredients
1 to 2 ripe Fresh California Avocados, seeded and peeled
1/2 lb. Roma tomatoes, sliced lengthwise and diced
1/4 cup diced red onion
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil leaves, plus additional for garnish
1 to 2 medium cloves garlic, minced
As needed freshly ground pepper and salt, to taste
1 sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted

Directions
Thinly slice half of the avocados, then cut the slices in half crosswise. Reserve.
Dice the remaining avocado.
In medium bowl, lightly combine the diced avocado, tomatoes, onion, olive oil, basil, garlic, pepper and salt.
Top each slice of toasted bread with 2 or 3 of the reserved avocado slices. Top with about 1 heaping Tbsp. of the tomato-avocado mixture.
Garnish each with small leaf of basil, if desired.

Green ChilesTex-Mex Squash Casserole
Courtesy Mountain Harvest Organics

Mountain Harvest Organics is an organic farm based in the Appalachian Mountains whose website, mountainharvestorganic.com, features a blog about the farm-to-table lifestyle and a section with recipes. From Swiss Chard and White Bean Stew to this quick-and-easy Tex-Mex Squash Casserole and a sweet oatmeal Pear Crisp, there’s an abundance of options for healthy fall eats on the inspirational site.

Ingredients
2 small yellow squash, sliced
1 teaspoon cumin
2 small zucchini, sliced
4 ounces green chilies, chopped
1 medium onion, sliced
2 cups yellow corn
1 teaspoon garlic, minced
1/2 cup cheddar, grated
2 tablespoons oil
1/2 cup Monterey jack, grated

Directions
Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients.
Place in a lightly oiled 2-quart casserole dish.
Bake at 400 degrees for 20 minutes. Serve warm.

Pear Crisp
Courtesy Mountain Harvest Organics

Ingredients
6-7 pears
1/3 cup all-purpose flour
2/3 cup oatmeal
3/4 cup brown sugar
1/2 cup raisins
1/2 cup butter
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Directions
1. Preheat oven to 375 degrees. Slice pears and combine with 1/4 cup of the brown sugar, lemon juice and raisins. (The brown sugar is optional and used to sweeten the fruit some. The raisins are also optional).
2. Combine flour, oats, 1/2 cup of brown sugar, cinnamon, nutmeg, salt together in bowl. Cut butter in with the dry ingredients until mixture is crumbly.
3. Cover bottom of buttered cake pan with fruit mixture (square 8 inch pan that holds 6 cups). Sprinkle flour/oat topping over fruit and bake for 30 minutes. Serve warm, plain or with whipped cream or vanilla bean ice cream.

PumpkinPumpkin Cookies
Courtesy EatingWell

Those familiar tastes of fall, cinnamon, nutmeg and allspice, make for a rich and flavorful pumpkin cookie to top off any game-day tailgating spread. These cookies are packed with Vitamin A in the pumpkin puree — a 1-cup serving contains more than seven times the daily value — which is great for vision, a healthy immune system, and proper functioning of the heart, lungs and kidneys. And the cup of raisins provide fiber, vitamins, minerals and poly-phenol antioxidants. Makes enough for a football team at 3 1/2 dozen cookies.

Ingredients
3/4 cup canned organic pumpkin puree
3/4 cup packed brown sugar
1/2 cup nonfat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla
1 cup raisins
2 cups sifted cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Directions
Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.

Eat Right: Healthy Back-to-School Lunchbox Ideas

LunchboxSchool is back from summer, and the perks of packing lunches for New Jammies kids is the ability to control what they eat for lunch.

That means more fruits and veggies. And less fillers and high fructose sugars.

At New Jammies, we love lunchbox recipes that are simple and nutritious, making prep time quicker and lunches more healthy. For her toddler, New Jammies founder Nicole Ludlow makes easy snacks that can easily be adapted to lunchbox fare in the next few years as he heads to class.

“I cut up all kinds of fruit — grapes, strawberries, peaches, plums, bananas, avocado, etc. Harder fruits or veggies like apples, pears, carrots I might steam,” she says. “Fruits and cheeses are also the easiest snack for me right now.”

The Cooking Light website is a helpful resource for nutritional lunchbox ideas, for kids. In the “Healthy Eating for Kids: Recipes and Nutrition Advice” article, which suggests delicious foods kids will eat and nutritious meals moms will love, Sidney Fry, MS, RD, offers several ideas for back-to-school, including:

OrangeFor the Rabbits
Give salad greens some oomph with lots of lean protein.

Veggies: Mixed greens, 2 oz. rotisserie chicken, 1 tablespoon sliced almonds, 1/4 cup chopped tomatoes, 1 hard-cooked egg, 2 tablespoons oil-and-vinegar dressing
Fruit: 1 orange, peeled
Snack: 2 cups 94%-fat-free popcorn
Stats: 444 calories, 4g sat fat, 460mg sodium

The Pita Pocketeer
Low-fat Greek yogurt is the base for this tangy chicken salad. Chocolate kisses are perfectly portioned treats.

Protein and veggies: CL Creamy Chicken Salad (1/2 cup) with mixed greens in half a 6-inch whole-wheat pita
Fruit: 1 medium apple
Snack: 4 milk chocolate kisses
Stats: 446 calories, 4.6g sat fat, 451mg sodium

Creamy Chicken Salad
Courtesy Cooking Light

Ingredients
2 pounds skinless, boneless chicken breast halves
1/2 cup light mayonnaise
1/2 cup plain fat-free Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chopped celery
1/3 cup sweetened dried cranberries
7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
6 cups mixed salad greens

Preparation
1. Fill a Dutch oven two-thirds full of water; bring to a boil.
2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.

On its yummy website, the Food Network’s chefs provide recipes for kid-approved lunchbox ideas. Soup is universally known to be good for the soul, and it can be an easy addition in a lunchbox thermos to a cheese sandwich and goldfish crackers. Soups from the can are the go-to solution for on-the-go families. But this Food Network recipe for tomato soup only takes a blender or food processor and 10 minutes while the kids are doing homework to make for an homemade and healthy (less sodium and mystery ingredients) lunchbox option.

tomatoTen-Minute Tomato Soup
Courtesy the Food Network Kitchen

Ingredients
1 (28-ounce) can whole tomatoes, in juice
1 rib celery, roughly chopped
1 cup low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 tablespoon pure maple syrup
1 to 2 teaspoons fresh lemon juice
1/4 to 1/3 cup cream

Preparation
1. Puree the tomatoes, celery and broth in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream.
2. Transfer to a microwave safe bowl. Heat in microwave on HIGH until warmed through, about 4 minutes. (Alternatively heat the old-fashioned way in a pan.)
3. Pour hot soup into an air-tight thermos. Pack in a lunch sack and send off to school.

Total Time: 14 min (Prep: 10 min, cook: 4 min)
Yield: 4 servings

If your kids love store-bought oatmeal bars but you’re not crazy about all the food additives and preservatives, take some time to bake and control what they eat. Ree Drummond, best known as the Food Network’s Pioneer Woman, home schools her kids and makes their food from scratch as part of her family’s farm-to-table ranching life. In the episode “Little School House on the Prairie,” the Pioneer Woman whips up a batch of strawberry oatmeal bars that make 24. Freeze them to have bars available in advance.

StrawberryStrawberry Oatmeal Bars
Courtesy Ree Drummond

Ingredients
1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10 to 12-ounce jar strawberry preserves

Preparation
1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
2. Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly.
3. Bake until light brown, 30 to 40 minutes.
4. Let cool completely, and then cut into squares.

______________________

Ranching Cowboys

Ranching Cowboys

New for Fall!
Head back-to-school with new designs now featured on the newjammies.com website. Check out these fun collections your kids will love:
Elephant Kites
Trains
Ballerina Slippers
Monster Trucks
Space Cadets
Moose Tracks
Rainbow Unicorns
Ranching Cowboys
Bicycle Hills

Eat Right: Healthy Summer Eats Perfect for Picnics

With fresh produce in abundance and plenty of sunshine to help gardens grow, summer is the perfect time for New Jammies kids to eat healthy. Picnics are an ideal way to share a meal outside while enjoying summer activities and bond with family and friends.

At New Jammies, we especially love anything organic and farm-to-table, in this case farm-to-picnic blanket, to keep our kids as healthy as they can be. These healthy summer picnic ideas make eating fun and nutritional for kids of all ages:

imageUpdated Waldorf Salad
Recipe courtesy health.com
Photo: Amy Kalyn Sims

Using low-fat mayo keeps this salad creamy but under 10 grams of fat. Plus the lemon juice adds a tangy taste and keeps the apples from browning. At 153 calories, this is a traditional salad made healthy with

Ingredients
2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
2 small (Gala or Fuji) apples, cubed
1 cup seedless red grapes, halved
1/3 cup dried cranberries
1/4 cup coarsely chopped walnuts
1/4 cup thinly sliced celery (about 1 stalk)
8 Boston or Bibb lettuce leaves
Preparation

Directions
1. Combine mayonnaise and lemon juice in a medium bowl. Add apples, grapes, and cranberries; mix well.
2. Add the walnuts and celery, and mix well. Serve it on a bed of 2 lettuce leaves. The salad can be refrigerated up to 2 hours before serving.

Vegan Strawberry-Banana ‘Dillas
Recipe courtesy onegreenplanet.org

This is a delicious, healthy snack to satisfy any sugar cravings with the natural sweetness of fruit. Bananas have a low glycemic index, meaning that the body absorbs the sugar gradually, eliminating spikes in blood sugar. Strawberries are very high in Vitamin C, extremely important for a good immune system. Cinnamon boosts the metabolism by slowing the rate at which the stomach empties after meals.

Ingredients
1 teaspoon coconut oil
1 whole wheat tortilla (use corn for GF)
2 tablespoons crunchy, salted almond butter
½ banana, chopped
2 – 3 strawberries, chopped
dash of cinnamon

Directions
1. Melt 1 teaspoon of coconut oil in a skillet over medium heat. Place tortilla in skillet and rotate so that it gets coated in the oil.
2. Spread out almond butter over one half of the tortilla. Top the almond butter with the banana and strawberries.
3. Sprinkle fruit with cinnamon.
4. Fold the plain side of the tortilla over the covered side. Flip.
5. Remove from pan when golden brown and slightly crunchy. Cut up in four pie-shaped pieces and enjoy.

imageLemony Orzo-Veggie Salad with Chicken
Recipe courtesy Ivy Manning, Cooling Light on myrecipes.com
Photo: John Autry; Styling: Leigh Ann Ross

This colorful orzo and chicken main dish salad is packed with an assortment of chopped fresh vegetables and tossed with a tangy lemon dressing. It’s a great use for leftover or rotisserie chicken.

Ingredients
3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1 cup shredded skinless, boneless rotisserie chicken breast $
1/2 cup diced English cucumber
1/2 cup prechopped red bell pepper
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
1/2 cup (2 ounces) crumbled goat cheese

Directions
1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat.
3. Add chicken and next 4 ingredients (through dill); toss gently to combine.
4. Sprinkle with cheese.
Blueberry Lemonade
Recipe courtesy Bobby Flay and foodnetwork.com

This refreshing, fruit-filled drink can be modified with a sugar substitute or honey, if preferred, to cut down on calories.

Ingredients
3 cups blueberries
3/4 cups sugar
2 cups freshly squeezed lemon juice
3 cups cold water
Ice cubes

Directions
Place the blueberries and sugar in a blender and puree.
Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher.
Stir well and pour over ice.

Eat Right: Snack Right with Healthy Summer Recipes

New JammiesPlaying in the sprinkler. Watching fireworks. Eating popsicles. New Jammies kids love everything about summer, especially the fun stuff.

Our 100% organic cotton pajamas and boys and girls short sets make sleeping through those summer nights a blast. And New Jammies kids stay healthy and active with summer snacks that keep kids energized with vitamins and protein while they play away the summer.

Peach Strawberry Popsicles

This fruity and fun recipe from angiesrecipes.blogspot.com helps you create naturally sweetened, refreshing and healthy popsicles right in your own kitchen. Additional sweetener other than a very ripe banana is not necessary, but sugar, syrup or honey can be used per individual tastes. She also notes that peaches can be replaced with mango, apricot, or pineapple or a mix of all.

Ingredients:
4 ripe peaches, peeled, pitted and chopped
2 tsp lime juice
1 very ripe banana
3 strawberries, diced

Directions:
Bring a saucepan of water to a boil. Gently lower the ripe peaches into the boiling water. Leave it there for 30 seconds or until the skin splits. Remove the peaches with a slotted spoon and plunge them into an ice water bath. After 10 seconds or so, remove them and peel. Roughly chop the peaches and place them in a blender together with lime juice, and banana. Process until smooth. Pour half portion into the 8 ice moulds, add in diced strawberries and top with the remaining. Insert sticks, then freeze at least 4 hours or until firm.

New JammiesTovolo Ice Cream Pop Molds
This novel set of four popsicle molds is a clever way to make healthy and homemade frozen treats at home using the recipe above or fresh juices and low-fat yogurt. Create your own healthy ice cream-shaped pops with easy-to-use, custom molds. Fill top of the mold with favorite ice creams, juices, yogurts, mixes or beverages, twist on the cone-shaped handles and freeze. The cone handles catch drips to keep hands and clothes clean and stain-free. And better yet, these dishwasher-safe molds are made from durable BPA-free plastic.

New JammiesTropical Coconut Green Ice Cream

The super food kale is once again the super veggie of the summer, and this easy and healthy recipe for homemade green ice cream features both fruits and vegetables kids will love. One cup of chopped kale and other leafy greens contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and 684% of vitamin K as well as minerals copper, potassium, iron, manganese, and phosphorus.

This ice cream recipe from superhealthykids.com includes coconut milk, kale (or spinach), hony pineapple and banana. Summertime perfection!

Ingredients:
1 cup coconut milk
1 cup frozen spinach or kale
1 tablespoon honey
1 cup frozen pineapple
1 frozen banana
Flaked coconut for garnish

Directions:
Blend all ingredients in a high powered blender. Pour into a container and freeze at least 4 hours. After frozen, remove from freezer and wait about 10 minutes to make scooping easier.

 

Image courtesy pbs.org

Image courtesy pbs.org

Kid-Friendly Hummus
Recipe courtesy of Arthur: Postcards From Buster

Arthur is not only a beloved cartoon character on PBS, but he also likes to eat healthy. This kid-friendly Middle Eastern hummus recipe from pbs.org can teach kids to cook at home and eat healthy. PBS says: Try it with pita bread strips, or with fresh carrots, peppers and cucumbers. It’s great on a sandwich, too!

Ingredients:
3 cups canned chickpeas (1 28 oz. can) drained and rinsed
2 large cloves of garlic peeled and crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ground cumin
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 cup water
Pinch of chili pepper (optional)
1 teaspoon paprika

Directions:
Check with a grownup and wash your hands before you begin.
Put all the ingredients in a blender (except the water and paprika.)
Use the puree setting on the blender to mix everything until it is smooth and creamy. If it’s too thick, turn off the blender, and drizzle in a little water (up to 1/2 cup) and puree again until it’s the right texture for dipping.
Turn off the blender and wait until it has completely stopped. Use a spatula to scrape all the hummus into a shallow bowl.
Drizzle a little bit of olive oil over the top, and sprinkle it with paprika.
Clean up the kitchen before you dig into your yummy hummus dip — or as I call it, yummus!

Tips/Techniques
Utensils: Blender, spatula, and a shallow bowl

Easy Snacks for Kids

Every mom loves s simple snack when kids are on the go or busy with summer activities. realsimple.com is to the rescue with these 12 Easy Snacks for Kids by Liz Welch.

Sliced TurkeyBest of all, she says these after-school snacks are easy enough for kids to make for themselves, but healthy enough to be Mom-approved. Try the first on the list, sliced turkey:

Option 1: Top celery with vegetable cream cheese and turkey.
Option 2: Wrap pretzel rods with turkey and serve with mustard for dipping.
Option 3: Top multigrain crackers with turkey and dollop with ranch dressing.

Sliced CheeseOr why not sliced cheese:

Option 1: Top multigrain crackers with sliced cheese and dill pickles.
Option 2: Top a slice of whole-wheat bread with cheese and sliced avocado.
Option 3: Wrap apple wedges with sliced cheese and ham.