Many children start their day without much, if anything at all, to eat before heading off to school. Schools offer breakfast to students but much of this is sugar laden cereals, muffins or other unhealthy options. To add to the already nutrtient lacking morning, some families are not sending (or are not able to send) their child with a snack to eat.
Educational standards are set extremely high for children. Some children can not think past their growling stomachs, never mind focus on the demands of their teachers and peers. However, if you feed a brain with junk but expect excellence, you are going to receive the opposite result.
The school nurse at our local school tries her best to provide a snack for students who need it. This is done voluntarily and with her own money. Unfortunately, snacks such as crackers and pretzels are not ones that will fill little bellies with foods that will power their brains, keep their blood sugars at an optimum level and supply the nutrients that their bodies so desperately need.
I've decided to make and bake snacks such as trail mix, granola and healthy muffins to be given to children who do not have a snack to eat. These snacks will be full of protein, grains, fruits and/or veggies while being mindful of food allergies and sensitivities. These snacks will not contain any additives or preservatives, just real food! Each snack will be packaged and labeled.
It's a small step toward what I believe to be a necessity. If healthy foods are not provided to them now, how do we expect them to excel later? Or, more likely, even function? All children deserve a healthy meal. At least a healthy snack to help. It has been my pleasure to provide this benefit to those who need it.
I recently came across a recipe for Apple Muffins. Delicious, tart Granny Smith apples, cinnamon, and a pumpkin seed topping are just a few favorite ingredients. I knew I wanted to make these for my kids but also new I had to modify it to suit our dietary needs.
This is what I love about cooking. Seeing a recipe and changing it to make it my own! Whether it's sweet or savory you can personalize any recipe. Adding a bit of this, a touch of that or changing and/or eliminating an ingredient, the possibilities are endless!
As in the case with these heavenly muffins. Instead of buttermilk I used rice milk. I substituted butter for vegan butter. And wheat flour for gluten free all purpose flour. I also added the local honey for a bit of natural sweetness. The muffins are delicious and were a big hit with the kids at snack time!
Apple Crumb Muffins
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Ingredients
1 1/2 cups gluten free flour ( I used Bob's Red Mills)
2 teaspoonsbaking powder
1/4 teaspoonsalt
1 teaspoonground cinnamon
1/2 cup packed brown sugar
3/4 cup rice milk ( I used Trader Joe's brand)
1/4 cup local honey
1 largeegg
1 teaspoonvanilla extract
1/4 cup vegan butter, melted (I used Earth's Balance)
2 large granny smith apples, peeled and chopped into 1/4 inch cubes, about 2 cups
crumble topping:
1/2 cup old fashioned oats
1 tablespoonpacked brown sugar
1/4 cup vegan butter, chilled and chopped
1/3 cuppumpkin seeds
Preparation
1. Preheat oven to 400 degrees.
2. In a bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar.
3. In a separate bowl, whisk together the rice milk,egg,honey vanilla, and melted butter.
4. Stir the dry ingredients into the wet ingredients and mix until just combined.
5. Fold in the apples.
6. In a food processor, combine the oats, brown sugar, chilled butter, and pumpkin seeds. Pulse to combine and chop the pumpkin seeds.
7. Pour batter into greased mini-muffin cups, top each with 1 teaspoon of the pumpkin seed mixture, and bake 15 minutes, or until a wooden pick inserted in the center comes out clean.
My daughter said these muffins are like eating apple pie! She loved the texture of the muffin; gooey with big chunks of apple and the crunchy topping was perfect.
So next time you come upon a recipe you find enticing but doesn't quite "fit", change it! Throw your inhibitions out the window. Pour a glass of wine if you have to and just go for it! There's nothing stopping you. There is no food police.
Just keep in mind baking is like math so make sure you follow the measurements. Cooking on the other hand, go wild! Be creative! You can do it!
My daughter LOVES tomato soup. It's rich, velvety texture is hard to resist. However, many store bought brands, boxes or cans contain dairy - milk or cream based. Often she is disappointed not being able to have it due to her dairy allergy.
I was so excited when I found this recipe from Weelicious Lunches. Not a touch of dairy and the soup is silky just like it's name!
Silky Tomato Soup by Weelicious Lunches
makes 4 cups
2 tsp olive oil
1 small onion, diced
1 large carrot, diced
2 garlic cloves, diced
2 large tomatos, diced (about 2 cups)
2 cup vegetable or chicken stock (I used organic, gluten free vegetable broth)
1 tbsp. tomato paste
1tsp paprika
1 tsp salt
1. Heat the oil in a large soup pot over medium heat. Add the onions and sauté for 2 minutes, or until translucent. Add the carrots and garlic and sauté for 2 minutes more.
2. Add the remaining ingredients to the pot and stir to combine
3. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes
4. Carefully move the soup to a blender and blend until smooth. You can also use an immersion blender to blend the soup in the pot (this is what I did)
NOTE: If you don't have fresh tomatoes, you can use 1 28 oz can diced tomatoes and decrease the stock to 1 cup.
I think this soup will taste fabulous made with fresh tomatoes from the garden!
I know what you're thinking, "Soup in summer?" I didn't think I'd be making hot soup for a frigid end of March day either!
This soup was so quick to make! Having the ingredients as staples in your pantry makes it easy!
Rich, velvety, beautiful and so good for you!
This would go excellent with a grilled cheese too!
Even a vegan grilled cheese! ;)
I plan on packing Sophia this soup in a thermos for school lunches. It would also be great for a quick weekend lunch, dinner or even snack!
I hope you and your family enjoys this as much as we do.
I'm a believer that positive thoughts bring positive results. Whatever you say, feel or think and put out into the universe comes back to be true. Well here it goes....I am positively over winter! I'm ready for warm sunshine and green grass. Birds singing and the smell of spring in the breeze! Come one Mother Nature I'm yelling Uncle!
With that said, I decided to bake a Zucchini bread with some left over zucchini I had in the fridge. This squash reminds me of warmer times. It's dark green skin, so beautiful. Ugh, I think I'm going loopy. Or maybe my brain has froze. Along with my appendages.... If my husband hears me say "I'm cold" one more time, it may be the end!
1 1/2 cups of Gluten Free flour.( Again I used this blend. I really do like this. Bob's Red Mills is a great brand to use as well.)
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup pure maple syrup
2 tbsp. honey
1 cup shredded, unpeeled zucchini
1/4 cup canola oil
1 egg ( I use, omega enriched organic)
2 tbsp. Flaxseed ( this is a wonderful source of omega 3 as well)
Grease the bottom and sides of a loaf pan, set aside. In a medium bowl combine the flour, cinnamon, baking soda, baking powder, salt, nutmeg and flaxseed. Set aside.
In another bowl, combine the syrup, zucchini, cooking oil and egg. Add the dry mixture to the wet and stir until just combined.
Spoon batter into prepared loaf pan and bake in a 350 degree oven for 50 minutes or until toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool completely on the wire rack.
Enjoy!
Although the bread didn't rise like wheat quick breads, it was still incredibly moist!
Packed and ready for the kids snack tomorrow! I know I'll enjoy mine with a hot cup of coffee!
I know that Spring will soon be here. I has to come! Until then I will continue to be positive and think happy thoughts! :)
I recently read this article about Trader Joe's and "What are they hiding?" I encourage you to read this before reading my take on it. (I'll wait.....)
So to recap the article, it basically talks of how Trader Joe's claims to be a 'healthier' choice for food shopping compared to other stores. However some of their processed foods contain non-GMO ingredients and they do not monitor the GMO content of their foods on a regular basis. (GMO stands for genetically modified organisms. In other words "genetically manipulated, altered or engineered". Cloning anyone?!?)
After reading this I felt really annoyed. Not so much about Trader Joe's but for the misconception that many people have regarding food and where they get it. The idea that if the store, label or manufacturer claim their food is "healthy", "natural", or "good for you" it MUST be.
The act of leaving the education and knowledge to the companies and not doing the work ourselves.
Don't get me wrong, I think it stinks that Corporate America is driven by the dollar and not by health. But really, this what it comes down to. Money over health.
Whether it's TJ's or Whole Foods. Even manufacturers who claim they are healthy or all natural have 'sold themselves out' to Corporate America. Companies such as Kashi, Barbara's and Morningstar Farms. They are all motivated by the mighty dollar.
WE, the common people,are in charge of our own health.
And did any of you pick up on the fact that the article was primarily talking about processed foods? What has happened to simple food? Whole food? (and I don't mean the retailer). Whole food by definition :
whole food
[ hṓl foòd ]
unprocessed food: food that has undergone very little processing and has been grown or produced without the use of synthetic pesticides or fertilizers
Whole food doesn't come in a box or plastic package. Really, it has it's own packaging such as a peel. This may lead you to question the non-GMO growth of fruits and veggies. True! Again, we need to take control and educate ourselves. How do we do this? Here are a few of my suggestions:
1. Here's the list of the "Dirty Dozen". Fruits and veggies that contain the highest level of pesticides. When buying these foods, buy organic!
celery
peaches
strawberries
apples
domestic blueberries
nectarines
sweet bell peppers
spinach, kale and collard greens
cherries
potatoes
imported grapes
lettuce
2. Here's the list of the "Clean 15". These foods have little to no traces of pesticides and are ok to purchase non organic.
avocados
sweet corn
pineapples
mango
sweet peas
asparagus
kiwi fruit
cabbage
eggplant
cantaloupe
watermelon
grapefruit
sweet potatoes
sweet onions.
READ LABLES! Avoid food additives, as much as possible, such as: partially hydrogenated oils, aspartame, MSG (monosodium glutamate), hydrolyzed vegetable protein, BHA (butylated hydroxytoluene), Acesulfame potassium, BHT (butylated hydroxytoluene), potassium bromate, sodium nitrate and nitrite, propyl gallate, sodium benzoate, artificial colors.
(MSG is most commonly found in jarred spaghetti sauce, soy sauce, canned soups and teriyaki sauce, just to name a few. and Sodium nitrates/nitrites are found it curred meats such as bacon. Purchase meats that are free of these. It will contain natural nitrates/nitrites from celery root.)
Holy moly that's quite the list isn't it. Basically if you can't pronounce it, don't eat it!
SHOP THE PERIMETER OF FOOD STORES. This is the produce, dairy, deli and seafood sections. When you have to shop the middle, make sure you READ THE LABLES! ;)
GROW YOUR OWN FOOD if you are able to. You don't need a lot of space to grow some of your favorites, many can be grown in containers on a patio or deck! However, if you feel the task is too daunting, consider supporting a CSA (community supported agriculture) or shop your local farmers market.
I personally like shopping at TJ's! But I'm not naïve. You can buy or eat healthy anywhere. You just need to be in charge of what you're eating and buying. To do this is to educate yourself and never, ever settle mediocrity. You're health and family deserve it!
It has been quiet concerning the bees since the last Bee incident. Remember that one? We sure do! The obstacles a newbie beekeeper can come up against....
After merging the hives into one it has been a bit of a nerve racking winter of wondering if the hive would survive. Dan worked really hard through out the summer feeding them in preparation for the bees to make enough honey to get them through the winter. Not to mention this winter has been cold! Brutally cold at times.
That's A LOT of snow!
Then this past weekend the temperatures warmed up, and it was safe to open the hive to check on them. And we were happy with our findings! The hive is alive and well! Of course some bees die off during the winter but the majority are still huddling together in their hive that is a warm, on average, 55 degrees even during the coldest of days and nights. *As it gets colder, the worker bees actively generate heat within the hive. First, they feed on honey for energy. Then, the honey bees shiver. They vibrate their flight muscles but keep their wings still, raising their body temperatures. With thousands of bees shivering constantly, the temperature at the center of the cluster will warm up considerably, to about 93° F! When the workers on the outer edge of the cluster get cold, they push to the center of the group, and other bees take a turn shielding the group from the winter weather.
There are two bees at the top of the hive.
I tried to get a shot of the grouping of bees deep near their cache of honey in the hive but the photo doesn't show this.
These bees simply amaze me! Honey bees remain active all winter long, despite the freezing temperatures and lack of flowers on which to forage. The honey bee colony's ability to survive the winter depends on their food stores. Keeping warm takes energy in the form of honey. If the colony runs short of honey, it will freeze to death before spring. Dan's estimation of honey stored was approximately 40 lbs.
Soon Dan will start feeding the bees fondant, a sugar paste, until the spring flowers and other means of forage bloom.
We are very happy with how things are going right now. We are looking forward to an active bee season starting this spring!
Alyssa
*All Bee info was taken from my husband, Dan and from Bee info sources such as About.com
It becomes easy to forget to make time for ourselves. We are so often busy taking care of others; children, family, friends.
And then we stumble upon motivation like this that reminds us to make the time for ourselves. To do what makes us smile. Makes our hearts fuller. Makes our bodies sing. Makes us feel alive.
So we must always find the time.
May you do something to make you feel Happy To Be Alive today!
mango
