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.

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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: Stay Cool with Healthy Summer Treats

When the summer heat is on, New Jammies kids need to stay hydrated and cool. Moms and dads agree that as summer heats up, it helps if those cool treats are light and healthy, too.

Water is the first priority for hydrating kids. According to an article in Parenting magazine on keeping kids hydrated, the American Academy of Pediatrics (AAP) recommends children drink six glasses of water on an average day.

“During activity, however, your child can lose up to a half-liter of fluid per hour,” says the article. “The AAP suggests about 5 ounces (or two kid-size gulps) of water or a sports drink every 20 minutes for an 88-pound child.”

Popsicle Dreams Forever
One way kids love to stay hydrated and cool in the summer is with popsicles. Many brands on the market that most of us would still recognize from our childhoods are often produced using sugary flavored water, colorful dyes, and preservatives.

Today, we’re lucky in that we can find low-sugar organic juices and hydrating ingredients, such as coconut water and fresh fruit-infused water, to help us get creative with ingredients while controlling what our kids consume. There are so many options for making your own ice pops using BPA-free molds and easy, healthy recipes. Why not treat the kids and save money with a healthier  homemade option? Yes, please!

The Coconut Mama food blogger, an Oregon mom named Tiffany, offers this recipe for Coconut Water Ice Pops that yields 6. She’s a self-described “true believer in the health benefits of coconut,” using coconut products in most cooking.

“These unconventional ice pops are healthy, super easy to make and can be very versatile,” reads the recipe description. “Coconut water is extremely healthy and restores electrolytes. You can use any mix of frozen or fresh fruit to make them. We used mango, pineapple and blueberry on this batch.”

Ingredients

Fresh or frozen fruit
Coconut water

Instructions

1. Fill popsicle molds (or cups if using) 3/4 way full of fruit of choice.
2. Pour coconut water into molds and fill the rest of the way.
3. Place molds in freezer. Allow popsicles to freeze completely before serving, about 5-8 hours.
4. Once your popsicles are ready to serve, run the bottom of the popsicle molds under warm water to help release them from the molds.

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Freezing ice pops this summer is made easy with the Lekue 4 Unit Stackable Ice Lollipop Mold, which can be ordered online on Amazon. According to the product description, making homemade popsicles in these stackable molds helps save room in the freezer, and they have an easy-to-fill design that comes with a lid to protect from unwanted flavors and smells in the freezer.

Included in the price are easy recipes that feature lactose and gluten-free options. “You can have healthier and more natural ice pops with no preservatives or dyes,” says Lekue. “Each mold comes with one stick and is dishwasher-friendly and BPA-free.”

Juice Up

We love this recipe for All-natural, Sugar-free Soda from The View from Great Island blogger Sue Moran, not only because it’s “refreshing, fun, and fizzy,” according to the foodie site Super Healthy Kids. But it also skips the artificial flavors, colors, high-fructose corn syrup, and chemicals found in many sodas, says superhealthykids.com.  “All you need is fresh fruit, and carbonated water.”

Ingredients

1 pound fresh ripe strawberries
Carbonated water

Instructions

1. Wash and trim the strawberries.

2. Place them in a food processor and pulse until they are rough chopped, then scrape down the sides of the machine. Purée until completely smooth. Let the machine run for a minute or longer to insure a nice smooth purée.

3. Push the mixture through a mesh strainer, using the back of a large spoon to make sure as much of it gets through as possible. Most all of it should go through, leaving just the small seeds behind. You should have approximately a cup and a half of purée.

4. To make soda, use 2 tablespoons of the purée for each 8 ounces of carbonated water. Mix and then serve immediately. You can adjust the amount of purée for a lighter or stronger flavor.

5. The fruit purée will keep in a sealed jar in the refrigerator for a week.

6. If you like you can add a squeeze of fresh lemon juice to perk up the flavor of any fruit soda, and conversely, if you find your soda is too tart, add a touch of honey.

Other fresh fruit-flavor ideas Moran suggests for this super-easy recipe include:

• Grape (choose the dark or red varieties for best flavor)
• Blueberry (be sure to strain this one)
• Guava
• Papaya
• Mango
• Peach
• Pineapple
• Kiwi
• Orange (try blood orange, if you can find them)
• Red or pink grapefruit

Enjoy these refreshing ideas all summer long, and year, if you decide to freeze the purée. Or add spring water to the mix, instead of carbonated, and freeze for a delicious ice pop.

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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 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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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 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.

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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: Kids gardening makes for healthy summer eating

New Jammies Pea Welcome to New Jammies new blog spot! At New Jammies, we live by the mantra, “Eat right, play right, sleep tight.” This blog is our chance to share the latest on kids’ nutrition, playtime, and bedtime/sleeping trends. We encourage information sharing and networking between our parents, families and caregivers who want to do the best for our next generation of little ones.

This summer, we hope everyone is enjoying a fun summer with the season’s freshest fruits and vegetables, from garden to table. Kids love to learn, and home gardening is a great way to teach them about healthy eating habits, whole foods, and nature’s bounty. Plant the garden in the spring with the kids to teach them how to have a green thumb early on – and go from there.

In the summer months, encourage kids to be a part of the cultivating and harvesting with the adults. This will teach patience, responsibility and a sense of pride for starting something from scratch and watching it grow.

For those new to horticulture, the Internet is a treasure trove of information on youth gardening. The site www.kidsgardening.org is a perfect start to learn how family gardening can make a difference in a child’s life. On the site, there are family gardening activities, a garden guide, how-to projects and videos, and even a parents’ primer. July’s featured resource focuses on growing plants that attract butterflies. And we all know kids are fascinated when they see butterflies in action. They not only learn about flowers and plants, but specific science involving insects, i.e., pollination, life cycles and stages, and the interdependence of butterflies and plants.

There’s coaching on easy-to-grow nectar plants, butterfly garden seed collections and more. These Top 5 Tips for Gardening with Kids! are helpful in guiding parents and caregivers through youth gardening. A quick in-person visit to your local gardening center or home improvement store also is a hands-on approach to encouraging a love of gardening in kids. Helpful gardening specialists can answer questions and involve kids in the decision-making process of building a beautiful, healthy garden that can feed a family all year long.

Help create interest by equipping the kids with their own tools and accessories – such as tiny gardening gloves, watering cans and knee pads — so they really feel a part of the process. Encourage visiting and maintaining the garden as a daily activity, and, most importantly, make sure it’s fun.

Healthy eating habits and lifestyles are learned from producing home-grown, all-natural foods from scratch. Eating right leads to sleeping tight, and our 100-percent organic New Jammies products can help kids be passionate about good health and the environment. We believe in teaching the next generation how to improve our communities to be more sustainable and to respect Mother Earth. Who could ask for more?

Have a safe and happy summer!