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 Holiday Recipes for the Whole Family

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

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

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

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

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

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

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

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

Spinach Parmesan White Bean Dip

Found on Pinterest, one of our favorite resources for ideas for healthy recipes and fun holiday do-it-yourself projects, this simple, vegetarian, five-ingredient, gluten-free dip is “packed with protein and veggies, and tons of cheesy flavor.” Sounds great to us!

Ingredients
1 cup baby spinach, packed
1 15 oz. can white beans, small
2 tbsp freshly squeeze lemon juice
1 tbsp olive oil
1/4 cup Parmesan cheese

Instructions

1. Blend in food processor; salt and pepper to taste.

2. Serve with carrots, celery, cauliflower, pita chips or any healthy chip or veggie stick that goes great with dips.

 

Wild Rice with Cranberries & Almonds

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

Prep Time: 10 minutes

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

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

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

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

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

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

 

Orange Glazed Turkey with Potatoes & Carrots

The American Heart Association offers many healthy options for traditional recipes on its website at recipes.heart.org. This citrus-roasted recipe for a turkey breast, to make holiday prep easier, caught our eye for a healthy take on festive meals.

”Try this new Simple Cooking with Heart take on traditional turkey. Its seasoning gives the dish a base of flavor, and orange marmalade adds tangy sweetness. Serve with potatoes and carrots. Enjoy the taste of Thanksgiving year-round!”

Ingredients
6 Servings
Nonstick cooking spray
1.5-1.75 lb. boneless, skinless turkey breast (all visible fat discarded)
2 tsp. dried mixed herbs (mix a combination of any/all – rosemary, basil, parsley, tarragon, chives, thyme, sage)
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
3 Tbsp. orange marmalade
1 lb. washed potatoes (can use any type of potatoes), cut into 1-inch pieces
1 Tbsp. extra virgin olive oil
4 medium carrots (peeled, cut into 1-inch pieces)

Instructions

1. Preheat oven to 375 degrees.

2. Spray a 9×13 inch casserole dish with cooking spray. Place turkey in the dish.

3. In a small bowl, mix dry ingredients (herbs, salt, pepper, garlic powder). Rub half of mixture over the turkey.

4. Spread marmalade over turkey.

5. Stir potatoes, carrots and oil in to remaining herb mixture. Place vegetables in dish around the turkey. Bake for 1 hour.

6. Remove from oven and let sit 5-10 minutes to allow juices to redistribute.

 

Spiced Caramel Apples

Better Homes and Gardens knows a little something about entertaining, and has spent decades being one of the foremost experts on food. So it’s no surprise they’ve put together a list of Healthy Apple Desserts that includes this easy recipe that slow cooks while everyone is visiting.

“Instead of serving caramel apples on a stick, we cut apples in half, topped them with a sprinkle of cinnamon and cloves, and cooked them in a slow cooker. We added a drizzle of caramel topping later, along with a few chopped pecans, to create a healthy apple dessert that wows.”

Ingredients

1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 medium red-skinned cooking apples (such as Rome or Jonathan), cored, and halved
1/2 cup apple juice or apple cider
1 tablespoon lemon juice
2/3 cup sugar-free caramel ice cream topping
1/2 cup toasted, chopped pecans

Instructions
1. In a small bowl, combine cinnamon and cloves. Core and halve the apples.

2. Place 1/2 of the apple halves in a 3 1/2- to 4-quart slow cooker. Sprinkle evenly with some of the cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture.

3. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.

4. Cover and cook on low-heat setting for 2-1/2 to 3 hours, stirring gently halfway through cooking time.

5. Spoon apples and cooking liquid to individual serving dishes. Drizzle with caramel topping and sprinkle with pecans.

 

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: Healthy Lunch Box Ideas

Back-to-school for New Jammies kids means new teachers, new school clothes, new friends and new experiences. It also means brainstorming new healthy lunch ideas for culinary variety to make sure the kids are eating right.

For an easy rotation of sandwiches with snacks, ham or turkey with cheese are easy to assemble the night before school. Peanut, almond or sunflower butter (great for kids with nut allergies) with homemade low-sugar jelly sandwiches are perfect for variety and specific dietary requirements.

Organic pastas such as penne noodles, ravioli and macaroni and cheese, including brands such as Annie’s, can also be made ahead of time to pack a convenient and nutritious lunch. Annie’s also makes organic gummies and fruit snacks, cookies, popcorn and granola bars to include as healthy lunch box snack options.

Bento Boxes, which are BPA- and phthalate-free and 100% recyclable, are extremely popular, especially this colorful divided lunch box, as they can help with portioning and organizing. We love Bentgo Kids, an innovative bento-style lunch box designed exclusively for active kids on the go, because you can put liquid dips in it and they won’t leak into other compartments with special sealed lid.

“What makes Bentgo Kids so much fun is the endless combinations of nutritious foods you can pack in the five convenient compartments,” says the company. “The largest compartment is the perfect size for a half sandwich or salad. Three mid-size compartments are great for fruit, veggies and other snack favorites. The smallest compartment is sized just right for dipping sauces. Bentgo Kids’ removable compartment tray allows you to mix and match the three fun colors to suit your child’s unique preference.”

Bentgo is also a purchase with a purpose, as the company is a proud supporter of Feed the Children. Try this Bentgo Kids All-in-One Lunch Box.

“Your purchase makes a difference in the lives of hungry children in America and around the world,” says Bentgo Kids.

For sustainable lunch packaging, we also love Two + Two re-usable and washable sandwich wraps and snack bags. Don’t waste ziplock bags and throw away plastic! These are made in New Jammies home state of Colorado in Aspen, and are food-safe and eco-friendly.

“This young company is run by two creative moms with a passion for style, sewing, Mother Earth, and doing what’s best (and cutest) for their little ones,” says Two+Two. “Products keep food fresh and uncontaminated with a proprietary lining that is free of lead, BPA, PVC and phthalates. The various sizes of eco-friendly reusable bags accommodate any and all packing organizing and traveling needs.”

Fill the snack bags and lunch boxes mentioned above with fresh-cut veggies, including carrot and celery sticks, cauliflower and broccoli pieces, and cherry tomatoes and cucumber slices from the garden, as healthy options. Dips such as hummus and homemade ranch with Greek yogurt can make veggie eating even more enticing for kids at lunchtime.

Cheese sticks in different varieties, including string cheese and cheddar, can keep things interesting from day-to-day. Fresh fruit that travels well, especially oranges and tangerines, red or green apples and ripe bananas, plus sugar-free applesauce and fruit cups are filling and great for adding important Vitamin C. Frozen yogurt tubes that thaw by lunch are good to include for a fast dose of Vitamin D.

For foodie kids who like to mix it up and try different dishes, black beans and rice sprinkled with Monterey Jack cheese provide a tasty protein-filled option. Add salsa for fun and color. Roasted veggie quesadillas made with whole-wheat tortillas are also easy to make ahead and transport in the lunch box.

This recipe for Chic’ Penne from KidsHealth.com can be made ahead on the weekend and eaten cold throughout the week, or frozen for future lunches, after-school snacks and quick dinners after sports practice or club meetings:

Prep time: 55 minutes

Ingredients:

1 box whole-wheat penne pasta (14 ounces)

3 cups of raw broccoli florettes

¾ cup of precooked chicken strips (4 ounces)

½ cup reduced-fat cheddar cheese, shredded (2 ounces)

½ cup mozzarella cheese, shredded (2 ounces)

3 tablespoons skim milk (1.5 oz)

2 tablespoons low-sodium chicken broth

¾ teaspoon salt

¾ teaspoon ground black pepper

Directions:

1. Preheat oven to 350°F.

2. Cook pasta according to directions until crisp-tender. Drain pasta.

3. Place drained pasta in a 13×9 baking dish.

4. Place broccoli in a stockpot of boiling water or a steamer for about 5 minutes.

5. Rinse with cool water.

6. Add the drained broccoli and the precooked chicken strips to the pasta.

7. Sprinkle shredded cheeses over pasta mixture.

8. In a mixing bowl, combine milk, chicken broth, salt, and pepper.

9. Pour milk mixture evenly over the pasta mixture and mix in with a spoon.

10. Cover baking dish with foil.

11. Bake 30 minutes, until mixture is bubbly and cheese is melted.

EatingWell.com offers some fun Bento lunchbox ideas, including this one for a Deconstructed Cobb Salad Lunch for Kids.

Ingredients:

½ ounce slice low- or reduced-sodium deli turkey

½ ounce slice low- or reduced-sodium deli ham

¼ cup chopped romaine lettuce

2 tablespoons chopped tomato

2 tablespoons chopped cucumber

1 teaspoon extra-virgin olive oil

1 teaspoon balsamic vinegar

½ avocado, cubed

1 teaspoon lime juice

1 hard-boiled egg, thinly sliced crosswise

1 slice crisply cooked bacon

Directions:

1. Stack turkey and ham slices on top of each other.

2. Tightly roll up and slice crosswise into 4 to 6 rounds.

3. Place in a small container.

4. Toss lettuce, tomato and cucumber in a medium container.

5. Place oil and vinegar in a dip-size container and nestle into the salad.

6. Toss avocado with lime juice and place in a medium container along with egg.

7. Place bacon in a small container.

For more recipe and menu ideas, visit the KidsHealth.com Recipes page. Bon appetite!

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 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: 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: 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.