Lunch & Dinner - Easy Eggy Pasta

Total Prep Time: Approximately 30 minutes

Canada's Food Guide Servings:

1 Grain Products (1/2 cup cooked pasta)

If there is one meal that I can feed my boys without hearing any complaints, it's pasta.  They both love my homemade tomato sauce but are also happy with a simple olive oil and parmesan cheese pasta dish.

Many years ago, I learned how to make "eggy pasta" from my mother.  She had been running an at-home daycare since I was a young child, and was always creating easy, healthy lunches.  I quickly learned that eggy pasta was Aidan's favourite.  To this day, he reminds me that he likes Nana's eggy pasta the best.

This delicious meal is perfect for a quick lunch or weeknight dinner.  You can also pack this pasta into an insulated lunch container for a healthy school lunch for your child.

Eggy Pasta

Ingredients:

8 oz farfalle (bowties) or rotini (corkscrews), approximately 1/2 box of pasta

2 whole eggs or egg yolks (I use only yolks)

1/4 cup grated parmesan, grana padano or romano cheese

1/4 cup whole milk or half & half cream

1 tbsp dried parsley

1/4 tsp black pepper

Directions:

1. In a bowl, whisk together eggs, cheese, milk, parsley and pepper.
2. Cook pasta in a large pot of boiling salted water for 8 to 10 minutes.  Drain and return to pot over medium heat.
3. Add egg mixture to cooked pasta, tossing for about 30 seconds or until pasta is coated.
4. Serve immediately, topped with freshly grated cheese.  This recipe serves 4.

*TIPS*

1. Make lunch fun for your little ones.  Cook both farfalle and rotini and name your dish "butterflies and caterpillars".
2. If your children are old enough to safely eat bacon (or if you're making this for a family dinner), add 4 slices of cooked bacon, cut into small pieces.  Add to the coated pasta before serving.

3. Add cooked peas or asparagus cut into 1/2 inch pieces to the coated pasta for a healthy boost of vitamins and fibre.


Click here for a printable version of this recipe!

Fun & Delicious Christmas Treat - Gingerbread Cookies!

Nothing quite says 'Tis The Season like gingerbread cookies!  Sweet and spicy, crispy and soft, they are the ultimate festive treat.  My mother, sister and I split up the Christmas baking each year.  We all have our favourites and happily share them amongst each other.  I'm always more than happy to take a tin of gingerbread cookies from my mom's house, for a fun afternoon of decorating with Aidan.  This year I decided to take over and make it myself, using mom's recipe of course!

Gingerbread Cookies

Ingredients:

2 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 margarine

1/2 cup sugar

1/2 cup fancy molasses

1 egg

1 tbsp white vinegar

Directions:

1. Preheat oven to 375 degrees F.
2. Combine flour, baking powder, baking soda and all spices in a small bowl.
3. Using a mixer, cream margarine and sugar in a large bowl.  Add egg, molasses and vinegar to the creamed mixture and mix well.
4. Add dry ingredients to wet mixture, stir until pieces of dough appear.
5. Gently knead the dough , ensuring that all dry ingredients are absorbed.  Form dough into a ball and place back in the bowl.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
7. Once the dough has been chilled, remove from the fridge and place on a floured surface.  Using a rolling pin, roll the dough to a 1/4 inch thickness.
8. Cut out festive shapes using plastic or metal cookie cutters, or have fun with some free-hand cutting.  Place the cookies on a non-greased baking sheet, at least a 1/2 inch apart.
9. Bake for 7-9 minutes.  Remove from baking sheet and allow to cool completely on a baking rack.
10. Once cooled, decorate using candy decorations and Royal Icing (recipe below), or serve plain.
11. This recipe makes approximately 24 large cookies.
12. Store baked cookies (undecorated) in an airtight container for 1 week in the refrigerator or for 1 month in the freezer.

Royal Icing

Ingredients:

2 large egg whites (or more to thin icing)

4 cups sifted icing sugar (or more to thicken icing)

1 lemon, juiced

Directions:

1. Beat the egg whites until stiff.  Add sugar and lemon juice, beat for 1 minute.
2. If the icing is too thick, add more egg whites.  If the icing is too thin, add more icing sugar.
3. Fill a pastry bag with icing and decorate gingerbread cookies.
4. Store icing in a zip lock bag or air-tight container in the refrigerator for up to 3 days.

*TIPS*

1. 1/4 inch thick cookies will be crispy on the outside but soft and chewy on the inside (perfect for dipping in a cup of tea).  Roll the dough to 1/8 inch thickness for a crispier cookie.

2. Instead of using Royal Icing to decorate your cookies, try brushing on a sugar glaze instead.  You will find a recipe on my Pumpkin Spice Scone post.  Brush the glaze on a cookie using a pastry brush and decorate with candy sprinkles.

3. You can make the dough ahead.  Refrigerating in an air-tight container for up to 5 days or overwrap with foil and freeze for up to 2 weeks.

4. If you don't have a pastry bag, you can use a plastic sandwich bag instead.  Snip a small corner off the bag and decorate.  Plastic condiments containers are also a great tool, making it easy for little ones to squeeze out their own icing.

5. Increase the spices by 1/4-1/2 tsp each for a more flavourful cookie.

Have your kids mix the dough, help with measuring the ingredients, and decorate to their heart's content.  This is a great way to introduce your children to the world of giving.  Pack up a batch of cookies to give as a gift.  Start a new tradition in your home.  And don't forget to enjoy a few of these cookies yourself, over a hot cup of tea!


Click here for a printable version of this recipe!

Snack...or Brunch...or Teatime - Pumpkin Spice Scones

I. LOVE. STARBUCKS

I love their coffee (Christmas Blend, Pike Place Roast...yum!), their baked goods (lemon poppyseed loaf...need I say more?), and if I had more cash to spend on the things that I don't need, I'd have a cupboard full of the beautiful coffee mugs, french presses and teapots that you see on display at their stores.  I'm even hooked on their VIA coffee.  The Italian Roast always gives me that extra bold energy boost that I desperately need on a Monday morning at work.

I try to stay away from their delicious baked goods, as I certainly don't need the extra fat and calories in my diet.  But I did decide to treat myself to a scrumptious Pumpkin Scone one morning.  It was exactly what I would expect from a scone; light, airy and not dry.  And the spicy, savoury flavour was not overpowering, it was just perfect.  

After indulging in one too many pumpkin scones over the past three months (bad for the waistline and wallet), I decided to try baking my own.  One word to describe these homemade Pumpkin Spice Scones: DELISH!

Pumpkin Spice Scones

Ingredients:
SCONES

2 cups all-purpose flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-and-half or 10% cream
1 large egg

PLAIN SUGAR GLAZE
1 cup + 1 tbsp powdered (icing) sugar
2 tbsp whole milk 

SPICED SUGAR GLAZE
1 cup + 4 tbsp powdered (icing) sugar
2 tbsp whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

SCONES

1.  Preheat oven to 425 degrees F.  Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt and spices in a large bowl.  Using a pastry knife, fork, or food processor, cut cold butter into the dry ingredients until the mixture is crumbly.  Set aside.
3. In a small bowl, whisk together pumpkin, cream and egg.  Fold wet ingredients into dry ingredients.  Form the dough into a ball.
4. Pat the dough onto a lightly floured surface and form into a 1-inch thick rectangle.  Using a large knife or pastry scraper, slice the dough into even-sized triangles.  You can also use a scone cutter or a small glass to make round scones.
5. Bake for 14 minutes.  The underside of the scones should be a light brown and the tops will feel dry to the touch.  Place on a wire rack to cool.

 PLAIN SUGAR GLAZE

1. Mix the powdered sugar and milk together until smooth.
2. When the scones are completely cool, paint the glaze over the top of each using a pastry brush.  Allow the glaze to dry and repeat with a second coat.  Allow the second coat to dry.

SPICED SUGAR GLAZE

1. Combine the powdered sugar, spices and milk, mix until smooth.
2. Drizzle this thicker glaze over each scone.

** This recipe makes 6 large triangle scones or 10-12 round scones.

*TIPS*

1. For a healthier school snack, omit the glaze.  These scones are moist and flavourful enough that your little one won't miss the sugary topping.

2. Change up the recipe.  Replace the plain cream with egg nog or flavoured coffee cream.  Replace the individual spices with pumpkin pie spice.  Decrease or increase the amount of spice to suit your taste.

3. A fluted scone cutter makes a fancy looking scone, perfect when baking these treats for brunch at a friend's house.

4. Store at room temperature in a covered container for 3 days, if they last that long!


My boys are crazy about these scones and I will definitely be making them again.  The next batch will be for Christmas Day brunch at my sister-in-laws house.  This recipe has been placed in my vault with my other favourites.  I encourage you to give them a try, you'll love them too!


Click here for a printable version of this recipe!

Bananas For Your Little Monkeys!

Total Prep Time: Approximately 60 minutes

Canada's Food Guide Servings:

1 Vegetables & Fruit (1 banana)

Yellow; Sweet; Convenient ... BANANAS!

                                                 Health Facts:

• One large (9 inch) banana contains 602 mg of potassium, 2 g of protein and 4 grams of fibre!
• It also contains 36 g of fibre and carries 140 calories
• Excellent source of A and B Vitamins, Thiamine, Riboflavin, Niacin and Folic Acid
• Although they have a creamy texture, they contain no fat
• A portable snack, perfect for day trips or break time at work

Fun Facts:

• The banana plant is not a tree, it's the world's largest herb!
• Bananas are nature's 'good mood' food - they contain tryptophan and Vitamin B6.  When combined, they help the body product seratonin
• Bananas got their name from the Arab word for finger, "banan".  A bunch of bananas is called a hand
• The waste (peel) is biodegradable, therefore bananas are waste-free! 

Bananas can always be found in our fruit bowl.  I often pack one into Big-A's backpack for his school snack, and they're a common dessert for both my boys.  I serve sliced bananas in yogurt for snack time at home, and sliced bananas over Rice Krispies for breakfast.  Not a day goes by that Lil-J doesn't walk by the counter pointing and yelling out "NANA!".  With the health benefits and convenience, they are a staple in our diet. 

Banana bread is not only an ideal school snack for your kiddos, but it's a simple snack for your preschoolers.  I cut a slice into small cubes for Lil-J.  It's also a great to have on hand for a quick breakfast.  If you don't already have an amazing recipe for banana bread, try this one out.  My mother shared it with me many years back and it's the only one that I make.

Banana Bread

Ingredients:

1/4 cup softened butter or margarine

2 large eggs

1 cup white sugar

2 cups all-purpose flour

1 tsp baking soda

3-4 overripe bananas, mashed

Directions:

1. Preheat oven to 325 degrees F.
2. Blend flour and baking soda in a large bowl.
3. Add mashed bananas to dry mixture.  Using a fork, blend bananas into dry mixture just until combined (the mixture will look like small balls of dough).
4. Using a hand mixer, blend margarine/butter, eggs and sugar.  Add to dry banana mixture, stirring gently.  
5. Pour mixture into a lined or buttered loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the loaf comes out clean.
7. Let the loaf sit for 5 minutes, then remove from pan and allow it to cool completely before storing.

*TIPS*

1. Instead of greasing your loaf pan, line it with aluminum foil.  You won't be scrubbing pans, and it makes removing the loaf from the pan very easy.  You can store the loaf in the same foil.

2. Add 1 cup of chocolate chips for a special treat.


Click here for a printable version of this recipe!

Applesauce Cinnamon Christmas Ornaments

I'm officially in the Christmas spirit!  The decorating has (slowly) started and my shopping is almost complete!  Time for the Christmas crafts to begin.  I love making ornaments to give as gifts.  One of my favourites are Applesauce Cinnamon Ornaments.  They're easy to make, child-friendly and smell oh so good!  Big-A and I made our first batch 2 years ago and they still smell delicious enough to eat!

Here are Big-A and I in 2008 hard at work making our first batch of Applesauce Cinnamon Ornaments.  I was 6 months pregnant with Lil-J at the time.  We had a blast rolling and decorating, and these ornaments have made their way on our Christmas tree every year since.

The recipe is very basic - only three ingredients.  Your little ones can help you, every step of the way!

Applesauce Cinnamon Ornaments

Ingredients:

1 cup store-bought applesauce

1 cup ground cinnamon

1 tbsp white craft glue

Directions:

1. In a mixing bowl, combine the applesauce and the craft glue, mix well.  Add the cinnamon and mix until it forms a firm but moist dough ball. 
2. Using your hands, gently knead the dough ensuring that the cinnamon is thoroughly combined. 
3. Place the bowl of dough in the refrigerator for 30 minutes. 
4. Roll out the dough on a flat surface to at least a 1/4 inch thickness.  Any less will make the finished ornaments weak and breakable. 
5. Cut shapes with cookie cutters or free-hand.  Poke a hole in the top of each ornament using a toothpick. 
6. Place ornaments on a cookie sheet and allow to air-dry for at least 24 hours (larger ornaments may take up to 2 days to dry).  Do not touch the ornaments until they are completely dry.

*TIPS*

1. Add a tsp of ground cloves to the wet mixture for a more aromatic ornament.

2. Immediately after cutting out the shapes, decorate with shiny beads or whole cloves, pressing them into the soft dough.  They will dry into the ornaments.

3. Once dry, decorate with glitter glue or paint.  Using silver glitter glue is a perfect way to write a personal message on the back of the ornament if you're giving them as gifts.  Thread a shiny ribbon through the hole and you have beautiful keepsake ornaments that are a perfect gift for anyone on your Christmas list!

 2010 - Here is Big-A mixing the dough.

 Big-A with the completed ball of dough, ready for the refrigerator.

 Patting down the dough before rolling it out.

Showing off his decorating skills.

Click here for a printable version of this recipe!

It's Not Easy Being Green...Edamame

My boys LOVE peas.  Peas with rice, peas with macaroni, peas on their own.  They're healthy, full of fibre and an easy side dish to any meal.  We always have a bag of frozen peas in the freezer, ready to be gobbled up.  But it's time for something different.

We've recently introduced soybeans (edamame) to our diet.  They have added variety to our diet bringing a different flavour and nutritional value to our meals.  Below is a quick nutritional comparison of green peas and soybeans.  

1 CUP GREEN PEAS	DAILY VALUE
Vitamin K	51%
Vitamin C	38%
Vitamin B1	27%
Protein	17%
Manganese	42%
Iron	14%
Folate	25%
Dietary Fibre	35%
1 CUP SOYBEANS	DAILY VALUE
Manganese	71%
Protein	57%
Iron	49%
Omega 3	42%
Dietary Fibre	41%
Vitamin K	41%
Folate	29%

Both options are very healthy.  Change things up each week; soybeans for a boost of protein, green peas for a boost of Vitamin K (essential for blood and bone health).

Boiled and salted whole soybean (in the pod) are called edamame (often served in Japanese restaurants).  You can buy soybeans frozen, in the pod or out.  I like to microwave the podded beans for 6 minutes and serve warm with bit of butter.

Adding new, healthy foods to your family's daily meals doesn't have to be complicated.  Switching from green peas to soybeans was a very simple, affordable change for us.  It's something different from the norm, and I'm happy with that!

Snack - Granola Bars

Total Prep Time: Less than 1 minute

Canada's Food Guide Servings: 

1 Grain Products (1 26g granola bar)

When thinking of a quick school snack for Big-A, granola bars are one of the first things that come to mind.  They're easy to eat, no-mess and perfectly portable.  They're also very handy as an on-the-go snack for kids and parents.  The trickiest thing about purchasing granola bars is figuring out which brand to buy.  Not all are made the same...

We all know the number one school safety rule - NO NUTS!  This eliminates many brands from your shopping list.  You're best to avoid such brands as Kashi, Nature Valley and Fibre One when following this important rule.  These brands do not have a 'nut-free' label on their packaging, and most of the options within each of these brands contain nuts.

My family loves granola bars.  I break little pieces off for Lil-J to snack on and Big-A loves them with a cold glass of milk.  There are many different flavours to choose from, with ingredients such as fruit, chocolate chips and marshmallows.  I only purchase Quaker and President's Choice granola bars, due to the 'nut-free' symbol on the packaging.  I can then send one with Aidan for snack without concern.

Here is a comparison of these two popular brands:

QUAKER	Cal/bar	Fat	Fibre	Sugar	Nut-Free
Chewy Chocolate Chip	110	3g	1g	6g	Yes
Chewy Bumble Berry	100	2g	1g	5g	Yes
Dipps Chocolate Chip	140	5g	1g	14g	No

PRESIDENT'S CHOICE	Cal/bar	Fat	Fibre	Sugar	Nut-Free
Rich & Chewy Chocolate Chip	110	2.5g	1g	9g	Yes
Blue Menu Cranberry Apple	100	2g	1g	9g	Yes
Dipped Chocolate Chip	140	5g	1g	12g	Yes

Quaker and PC brands are very similar, with the same calories, fat and unimpressive amounts of fibre.  One important detail to look at is Quaker Dipps granola bars - they are not nut-free.  I'm very careful with purchasing store-bought school snacks that are nut-free, but I honestly didn't notice that Quaker Dipps are not until Big-A pointed it out (due to the lack of the 'nut-free' symbol on the box).  I now stick to PC granola bars for Big-A's school snacks.  I find that they also taste better and are chewier than Quaker brand.

Canada's Food Guide recognizes a single 26g granola bar as 1 Grain Product.  The guide also suggests limiting granola bars in your diet due to the high amount of sugar per serving.  Pair a granola bar with a piece of fruit or a container of yogurt for delicious, healthy school snack for your child.

Offering low-fat, high-fibre foods to your child most of the time will allow room for 'treats' like granola bars once in a while.  Use common sense and your own moderation rules when choosing snacks for your children.

It's Not Easy Being Green!

It's not easy being green...

I like to think that my family eats healthy most of the time.  When I tell people that Big-A's favourite vegetable is broccoli, and that both my boys will happily devour steak, ribs and pork tenderloin at dinner time, I’m sure they either don’t believe me or think that I’m adding an addictive substance to their food.  They simply LOVE food!  My husband and I know that in the future, they’ll both eat us out of house & home during their teenager years.  But we’d take that over daily fights at the kitchen table, begging them to eat the food on their plate!

Although we eat healthy, balanced meals most of the time, we do know that we can do better.  Less bread and potatoes, more greens and fish.  It sounds easy, doesn’t it?  But we all know that it’s not.  I am a VERY picky eater.  I didn’t touch asparagus (and many other foods) until I met my husband.  How can I expect my kids to try the foods that terrify me?

Will we let that stand in our way of eating healthier?  No!  My family has made a conscious decision to add a new (preferably green) vegetable to our diet each week.  We know that it may take 20 tries to get our kids (and myself) to eat and enjoy these new veggies, but we are determined.

Week 1: Rapini

• Other names: Broccoli Rabe; Broccoletti; Broccolini; Grelos
• Has long stems, thin leaves and small florets, all parts are edible
• Cruciferous vegetable containing the same cancer-fighting properties as broccoli and cauliflower
• An excellent source of vitamin C and folic acid
• Also contains vitamin A, calcium, iron, magnesium, potassium, zinc and fibre

So off I go to my local grocery store.  I know exactly which area in the produce section to visit - the area full of leafy greens with red and white stems, the area that I always ignore.  Usually, I fill a bag with green beans, grab some peppers and quickly pass the leafy area, continuing my shopping at the broccoli section.  But not this time!  I take a look at all of the different vegetables.  There are so many to choose from!  And I LOVE that most are Ontario grown!  I decide to start with rapini.  It looks like baby broccoli.  We eat broccoli…how bad could this be?

My husband’s eyes light up when he sees the bag of bright green rapini.  He loves all vegetables and can’t wait to try a new one.  I scour online recipes to find the most appealing one.  Most recipes instruct you to slather on melted cheese.  I'll avoid the cheesy recipes for now.  After carefully cleaning the rapini and trimming away the non-perfect leaves, I boil it for 6 minutes and toss in a frying pan with olive oil, fresh garlic and salt.

Dinner’s ready!

We all sit down to a meal of grilled pork chops, rice and rapini (I did make sure to steam some peas as a back-up for the boys and I).  My husband loves it!  Success!  Big-A agrees to take a bite of a floret and likes it!  The leaves, not so much.  Lil-J devours the first bite.  The second bite is quickly spit out into his bib.

Now it’s my turn and I feel all eyes on me.  I start to feel anxious, not sure about this.  I feel like Survivorman eating random green plants to stave off starvation.  I put on a brave face and take a bite…not bad!  Pretty good, actually!  I’m really not a fan of the bitter leaves, but I’d eat it again.

I’m proud that my family has added one new super healthy vegetable to our diet, a vegetable that none of us have eaten before.  I know that if I keep serving it to my boys, I will eventually be able to drop the back-up veggie and they may even ask for seconds.  I might even treat them by slathering on melted cheese one night!

Making small changes to the food that your family eats will result in big changes to their health.  Introduce your children to the massive variety of vegetables in the produce section of your local store.  Let them choose one to try.  Start by asking them which one looks the most like a monster, or which one most resembles Daddy!  If you’re ‘picky’ like me, conquer your own food fears and set a great example for your children.   

Your children will thank you...someday!

Desperate Mornings Call For Desperate Measures...Praeventia!

I think we can all relate to this scenario…

It’s a weeknight and your favourite tv show is on.  You stay up way too late watching your show, and fall asleep on the couch.  You crawl into bed at an ungodly hour.  You sleep through your snooze and wake up to your little one standing over you asking if it’s time for school yet.  Panic sets in.  You dress yourself and your child, barely managing to get your clothes on the right way.  On your way out the door, something hits you.  You know you’re forgetting something.  School snack!!!  No time to butter a muffin, no time to prepare cheese and crackers.  What to do?

Although homemade is almost always the better choice, there are very good nut-free store bought options for school snack time.

Introducing...Praeventia, by Leclerc.

A little history ~ Leclerc first launched in Quebec City in 1905, by François Leclerc.  To date, they run 4 Canadian plants (three in Quebec, one in Ontario) and 2 US plants.  Leclerc was the Winner of the 2008 Canadian Grand Prix New Products Award.

The Leclerc Research and Development Team works closely with Laval University’s Nutraceuticals and Functional Foods Institute (INAF).  INAF researchers study the effects of neutraceuticals (food products that provide health and medical benefits) on preventing chronic diseases such as heart disease and various types of cancer.

Praeventia products have the following benefits:

• Certified Nut Free (CAC)
• Contains inulin, a prebiotic dietary fibre (from chicory root)
• Contains a high proportion of whole grain oats, a soluble fibre that helps lower blood cholesterol
• A single snack-pack contains 3-4 grams of fibre, offering numerous health benefits and helping you to feel full (reducing further snacking between meals)
• Contains fruit such as cranberry, pomegranate and apple
• Contains polyphenols, a common antioxidant.  These are supplied by green tea, cocoa and red wine extract.

Leclerc makes many different Praeventia products:

Cookies with Inulin

-dark chocolate chip with 70% cocoa and red wine extract

-orange zest with green tea extract

Junior Cookies

-70% dark chocolate chip

-double chocolate

Bars with Inulin

-almond & apple with green tea extract

-cranberry & pomegranate with green tea extract

So you now know that Praeventia snacks are good for you and your children.  But they’re also DELICIOUS!  Our favourite cookies are the dark chocolate chip with 70% cocoa and red wine extract.  The small heart-shaped cookies are crisp and have the perfect amount of sweetness.  Both my sons love them!

When you are having one those desperate mornings, grab a snack-pack of Praeventia cookies to throw into your little one’s backpack, and grab one for yourself!

Snack - Pop Pop Pop Popcorn!

Score major parent points by sending your child to school with a small bag of popcorn for snack time!  It's a high fibre, nut-free snack that they will ask for again and again.  Just make sure that they are able to eat it safely without choking, and remind them to take their time while eating it!

• Air-popped popcorn has only 31 calories and 1/2 gram of fat per cup
• Popcorn is a whole-grain snack that is high in dietary fibre
• Studies are being done to measure the levels of antioxidants in whole grains, including popcorn, comparing the health benefits to fruits and vegetables
• Fun fact: A single kernel can pop up to 3 feet in the air!

An air popper is one of those single-use appliances that I just can't live without!  We used to make microwave popcorn, but since receiving our air popper as a gift (thx sis!), we have yet to go back to the microwave version.  We make it a family occasion, but are always cautious of flying hot kernels.  The kids don't get too close.  It's the most exciting part of our weekend movie night!

While Big-A can devour a large bowl of popcorn (I'm constantly telling him to eat only a couple of pieces at a time!), we don't allow Lil-J to eat it yet.  It is a major choking hazard in young children and at 18-months old, he's just too young.

One of my favourite things about popcorn is that it's a blank canvas - you can add your favourite spicy or sweet flavours to it to make it even yummier!  Here are some delicious recipes, all based on 8 cups of air popped popcorn.

Parmesan Popcorn
Melt 1 tbsp unsalted butter or margarine, pour over popcorn and mix well.  Sprinkle 1 tsp salt and 1 tbsp grated parmesan cheese over popcorn and mix well to coat.

Spicy Popcorn
Melt 1 tbsp unsalted butter or margarine, pour over popcorn and mix well.  Sprinkle 1 tsp salt, 1 tsp paprika and 1 tsp chili powder over popcorn and mix well to coat.

Cajun Popcorn
Pour 1/4 cup melted butter over popcorn, mix well.  Sprinkle 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper and 1 tsp lemon pepper seasoning over popcorn and mix well to coat.

Sweet & Salty Kettle Corn (a yummy weekend treat!)
Ingredients: 1/4 cup vegetable oil; 1/2 cup popcorn kernels; 1/4 cup sugar; 1 tsp coarse salt
Directions: In a large pot with a tight-fitting lid, heat the oil over medium-high heat.  Add the popcorn.  When the oil sizzles, sprinkle the sugar over the kernels.  Cover and shake the pot until the popping slows down, about 3 minutes.  Remove from the heat and toss with salt.  Serve.


*TIP*
Movie theatre employees may not approve of this, but the extremely fattening, unhealthy popcorn available at theatres has left me with no other option.  Pop some popcorn, use any of the recipes above, and fill sandwich bags with the finished product.  Homemade popcorn is a much healthier movie snack!


Pop some popcorn for your kiddies tonight and have a little dance-a-thon to "Popcorn" by Hot Butter!.

Have fun :)


Click here for a printable version of this recipe!

Lunch or Snack - Super Simple Cheese & Crackers

Total Prep Time: Less than 5 minutes

Canada's Food Guide Servings: 

1 Milk & Alternatives (50 grams of cheese)
1 Grain Products (35 grams of whole grain crackers)

I have always loved snacking on cheese and crackers.  I often serve them with a side of grapes as an afternoon snack for my boys.  I also send Aidan to school with cheese and crackers for his snack.  There are so many different variations to try.

When purchasing crackers to send to school, make sure that you choose nut free crackers.  Not all brands will have the nut-free symbol, but many are approved by schools.  Ask your child's school for a list of approved nut-free brands - most should have a list available.  Also, read the label.  Look for crackers that are low in sodium and high in fibre.

PC Mini Chefs Funshines Biscuits

PC Blue Menu Snack Crackers
Honey Maid Grahams

Dare Breton Minis or Vinta Crackers
Triscuit

**You can also substitute traditional flat crackers for animal cookies.

Now, onto the cheese.  Cows don't produce orange milk.  Why are we buying orange cheese?  Most orange cheese contains 'natural' food colour that is not natural to a milk product.  There are so many delicious white cheeses that your children will love.

White cheddar - semi-hard cheese; sharp flavour

Havarti -semi-soft cheese; creamy texture; mild flavour (don't stop with plain havarti, try jalapeno or garlic & herb)

Gouda - semi-hard cheese; sweet, fruity flavour

Babybel - semi-soft cheese; covered with it's signature red wax coating

Swiss - hard cheese; mild, sweet, nut-like flavour; full of holes (fun for kids!)

Dolce Provolone - semi-soft; smooth texture; mild flavour

Cheese and crackers are a perfect school snack or lunch for your little one.  If you are serving for lunch, add an apple or some fresh raw veggies for a balanced meal.

*TIPS*
1. If you are concerned with serving your children high fat snacks, you can find low-fat versions of most of these cheeses at your local grocery store.

2. Add some sliced, low-sodium ham or turkey for a protein kick.  No need to buy expensive, salt-ridden Lunchables when you can make them yourself!

Happy eating!

Snack - Carrot Cake Muffins

We all know that carrots are a delicious, über healthy vegetable that we should all be consuming daily.  The convenience alone is good reason for daily snacking, along with high sources of fibre and vitamins.

We all know, as well, that children are easily bored by eating the same foods week after week.  They may be tired of eating carrots raw with dip, or steamed and served with dinner.  Get your little ones ready with their aprons and wooden spoons, and bake up a batch of Carrot Cake Muffins!  I am ready and willling to share the absolute best carrot cake recipe EVER, given to me by my mother long, long ago!  She still has the original Toronto Star newspaper clipping and this receipe has been passed along to family and friends with great results!
 

The recipe below is for a traditional carrot cake, cream cheese icing included - yum!  I have provided instructions on making muffins.  I ice the muffins for dessert or to treat my co-workers.  For Aidan's school snack I leave them plain, slicing into three portions.  The muffins are very moist, full of flavour and they do not fall apart.  He never misses the icing, but I sometimes spread a little in between the slices for an extra special treat.

Carrot Cake

Ingredients:

3 1/2 cups grated carrots

2 cups flour

2 cups sugar

2 tsp baking soda

2 tsp cinnamon (I sometimes use Pumpkin Pie Spice instead)

3/4 cups vegetable or canola oil

4 large eggs

1 tsp vanilla

Directions:

1. Preheat oven to 325 degrees F.
2. Combine flour, baking soda and cinnamon in a small bowl.
3. Combine sugar, oil, eggs and vanilla in a large bowl, mix well.
4. Add dry ingredients to wet ingredients, mix until just combined (do not over mix).
5. Add grated carrots and mix until just combined.
6. Pour batter into two round cake pans.  I like to line them with aluminum foil (the pans stay clean and the cakes don’t stick at all).
7. Bake for 45-55 minutes.  Check at 45 minutes with a toothpick.  Cakes are ready when toothpick comes out of cake clean.
8. Allow cakes to cool completely before icing.  The cake can be halved easily once cooled - it will not fall apart.  Perfect for making a gorgeous 4-tiered cake.

** This recipe makes 21 muffins.  Bake at the same temperature for no more than 45 minutes.  Allow to cool before icing.  Muffins will freeze well in a freezer bag for a convenient snack option.

Cream Cheese Icing (optional...if you can resist!)

Ingredients:

1 package of cream cheese (use full fat, not low fat), room temperature

1/2 cup unsalted butter, room temperature

3 1/2 cups icing sugar

1 tsp vanilla

1 tbsp juice (any citrus juice or juice blend will do)

Directions:

1. Using a mixer, combine cream cheese, butter, vanilla and juice until creamy.
2. Add the icing sugar in four parts, mixing well before adding each one.
3. Ice cake immediately or cover in a bowl and refrigerate until you’re ready to use.  The icing also freezes well in a zip-seal plastic bag or container.

** This icing is also delicious on chocolate brownies or chocolate cupcakes.


*TIPS*

1. Before sending your little one with homemade baked goods for a school snack or with their lunch, check with their teacher to make sure that this is allowed.  Many schools have banned homemade baked goods, due to high numbers of children with nut allergies.

2. Freeze extra muffins in a freezer bag for quick and easy breakfast options.


Click here for a printable version of this recipe!

Hand Washing Quickie

Most children are introduced to alcohol-based hand sanitizers at a very young age.  Public washrooms, medical clinics and even family farms are equipped with stations where they can easily pump out gel or foam to clean their hands.

Concerns have been raised by the media about children using hand sanitizers containing alcohol.  The worry is that the high concentration of alcohol (most contain more than 60% alcohol) could make it flammable and intoxicating.  If you are looking to avoid alcohol-based hand sanitizers, there are options. 

Soapopular and X3 make non-alcohol hand sanitizers.  They contain benzalkonium chloride, an antiseptic agent.  Clean Well makes a non-toxic sanitizer that contains antiseptic plant oils.

If you choose to allow the use of alcohol-based hand sanitizers for your children, look for brands made with ethyl alcohol (the same type found in alcoholic drinks).  Avoid isopropyl alcohol, as even in small doses it can be fatal.

With flu season around the corner, every brand of sanitizer will be flying off store shelves.  Hand sanitizers are very useful in preventing illness, but don't forget about the original hand sanitizer - soap and water.  Review proper hand washing practices with your children.  Only soap and water will remove blood, dirt and grime from their hands.  Have them sing their ABC's while scrubbing the tops and bottoms of their hands, in between their fingers and around their nail beds.

For more information on proper hand washing, refer to the following link: http://www.health.gov.on.ca/english/public/program/pubhealth/handwashing/handwashing_mn.html.

*TIPS*

1. Fill a zip sandwich bag with a small stack of unscented baby wipes and place in your child's backpack.  Encourage them to use the wipes whenever their hands are dirty.

2. If you are looking to avoid soaps and chemicals from coming in contact with your child's hands, simply wet a clean facecloth, wring it out and place in a zip sandwich bag in place of baby wipes.

Stay healthy this season, practice proper hand washing and encourage your family to do the same!

Snack - No Choke Carrot Sticks

Total Prep Time: Approximately 20 minutes

Canada's Food Guide Servings: 

1 Vegetables & Fruit (1/2 cup carrots, approximately 1 medium carrot)

Orange; Crunchy; Sweet; Superfood ... CARROTS!

Health Facts:

• One raw 7 inch carrot contains only 31 calories, 7 grams of carbohydrates and a huge 2.2 grams of fibre!
• Excellent source of beta carotene, which converts to Vitamin A in the body
• Source of folacin (folic acid or Vitamin B9)
• A portable snack, perfect for day trips or break time at work

Fun Facts:

• Popular Ontario varieties include Six-Pak, Avenger, Apache and Caro-chief
• A very early food in history, native to the part of Asia now known as Afghanistan
• Known as "Queen Anne's Lace" in it's wild state

Carrots are the perfect snack for your growing child.  They do have one downfall, though.  In their raw form, carrots are very high on the list of 'choking' foods.  Aidan came home from SK the other day and told me that a little girl in his class brought carrot sticks for snack and choked.  He was pretty freaked out by it.  I'm sure the teacher was as well!

Fear not!  I have a handy solution to this common carrot problem, which will have you sending your kids to school with them, and feeding them to your pre-schoolers without that choking fear holding you back.

Clean and peel 4 large carrots.  Cut off both ends.  Cut each carrot into 2-3 inch pieces, then quarter each piece.

Place carrot sticks in a large pot, cover with water and add a pinch of salt.  Bring to a boil, then lower temperature to a low simmer.  Leave for 5-7 minutes.  Check occasionally, making sure that they do not completely cook through.

When you are able to pierce them with a fork (they shouldn't break apart), drain the water and place the carrot sticks on a kitchen towel or paper towels (see picture on the left).  Allow to completely cool, store in the refrigerator in a container for up to 5 days.

These soft carrot sticks are a perfect snack option for young children.  They should be hard enough to dip, but they are no longer a choking hazard.  They're also very handy as an on-the-go snack for toddlers.

*TIP*

Double or triple the number of carrots above and prepare.  When dinner time comes, place enough carrots to serve your family in a pan and sautee with butter, salt, pepper and fresh parsley.  You don't have to wait for your carrots to cook, you're simply reheating them.  They should be ready in a couple of minutes.

Lunch & Dinner - Potato Leek Soup

Total Prep Time: Approximately 2 hours

Canada's Food Guide Servings: 

2 Vegetables & Fruit (1 cup soup)

Are you looking for the perfect soup to pack in your child's lunch?  How about warm, hearty potato leek soup!  It will warm your child's tummy, and give them energy to last them through the day.  It's the perfect 'leftover' lunch for school.  Fill a food container with the soup, pack a small piece of whole grain bread for dipping, and you will have a very happy camper at lunch time!

Although any stainless steel, BPA-free container will suffice for this hot lunch, I would suggest investing in a Thermos Brand food jar for hot lunches like soup, stew and chili.  They are BPA-free, come in many different styles and have an easy twist top for little hands to manipulate.  Their "Funtainer" line has coordinating lunchbags/hydration bottles/food jars which kids just love!

Now, back to the soup!  I had my first potato leek soup experience at the River Cafe in Puerto Vallarta - TO DIE FOR!  I have been hooked ever since!  I always wanted to make it at home, but was not impressed with the recipes that I found online or in my cook books.  Then one day, I came across a recipe on Martha Stewart's website and it's the only one that I make.  You can find the original recipe on the following link: http://www.marthastewart.com/recipe/favorite-potato-leek-soup.  I'll give you my revised recipe, in which I've cut down the fat, added more vegetables and changed the flavour a bit.

Dinner guests have raved about it and my kids love it.  I wasn't sure if they would because the soup does contain a large amount of onions and leeks, but it was a big hit.  The creamy texture and layers of flavours make a perfect autumn meal.

Potato Leek Soup

Ingredients:

2 dried bay leaves

2 tsp dried savoury

1 tsp dried parsley

1 tsp whole black peppercorns

2 tbsp olive oil

4 tbsp Becel margarine

4 stalks celery, cut into 1/4-inch dice

6 leeks, white and light yellow parts only, washed well, thinly sliced

4 shallots, diced

6 cloves garlic, minced

2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces

2 large carrots or parsnips, peeled and cut into 1-inch pieces

8 cups low-sodium chicken broth, homemade or canned (use vegetable stock to make a vegetarian meal)

1 1/4 cups 1% milk

1/4 cup half & half cream

Kosher salt and fresh ground black pepper

Directions:

1. Make a bouquet garni: First wrap bay leaves and pepper corns in a piece of cheesecloth.  Then tie with a piece of kitchen twine, set aside.  I use dried herbs (parsley and savoury) and add them straight to the soup.  I like seeing the herbs in the finished product. 
2. Heat olive oil and margarine in a medium stockpot.  Add celery, leeks, shallots and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring occasionally.  Do not brown.
3. Add stock, potatoes, carrots/parsnips, bouquet garni and other dried herbs.  Bring mixture to a boil, then reduce to a gentle simmer.  Cook until potatoes and carrots/parsnips are very tender, approx. 40 minutes.  Remove bouquet garni, and discard. 
4. Add milk and cream, and blend soup in the cooking pot using a hand blender.  Make it completely smooth, or leave some chunks of vegetables.  Add salt and pepper to taste.  If you are using a counter-top blender, make sure that the soup has cooled to avoid burning yourself.  Emulsifying the soup with a blender is the key to a thick, creamy consistency.

Serves 6-8

Serve immediately with crusty bread and a salad.  Store in the refrigerator for up to three days.  The soup reheats very well on a stovetop or in the microwave.

Don't let homemade soup intimidate you.  It's a bit of work but totally worth it.  Add other root vegetables to increase the nutrients.  Change the flavours by adding your favourite herb, a sprinkle of bacon or pancetta, or some grated parmesan cheese.  Use the original recipe as a base, but use your creativity to make a soup to match your family's tastes.

Enjoy!


Click here for a printable version of this recipe!