So I don't want to talk about New Year's Resolutions - I have a bunch of specifics, but really, what I'm aiming to blog about here covers them (eg: learn to cook; get healthier; lose weight; spend lots of quality time with my kids; still find time for me). That said, wanted to post a few links here to things I'd like to remember/try. All of these are courtesy of Chatelaine. I don't subscribe - but I'm on their email list. Usually, I just surf through their stuff - but this one had a bunch I read. So here they are:
1. 11 New year's resolutions worth keeping. Hit's on a lot of what I'm going for (except maybe wearing more colours - not sure on that one). Eg: focus more on my kids; get healthy; be kinder etc... I also like that it tells me to go on Facebook :)
2. Five ways to boost your metabolism. I'm currently trying to up how much water I drink daily and have already been adding lemon. I liked the suggestion here to add cayenne pepper as well. It's a good taste and if it boosts my metabolism at the same time - meh! All the better.
3. An easy detox to cleanse your body for a new year. I've been reading a lot on detoxes in the past few days. Not sold yet (among other things, I'm not ready to give up coffee along with all the other stuff I'm now trying to avoid in order to eat more healthy) - but this one seemed more simple than some of the others - so bookmarking for future reference.
Showing posts with label kids. Show all posts
Showing posts with label kids. Show all posts
Friday, 4 January 2013
Saturday, 29 December 2012
Better Food for Kids - Book Review and Recipes
So, as I mentioned in my intro post, my quest to learn how to cook is connected to my quest to learn how to feed my kids.
That said, I've been borrowing a number of cooking books from my local Ontario Early Years Centre.
The most recent one being Better Food For Kids - Your Essential Guide to Nutrition for All Children from Age 2 to 6, by Joanne Saab, RD and Daina Kalnins, RD (2002).
I liked that this book provided some nutritional background (which you can read or not - I skimmed it), but that I didn't need to understand some "deeper" philosophy before trying the recipes. There are tons or recipes, divided by meals. So easy to follow. I bookmarked four I was interested in and went shopping. They were the basis for weekday dinners for the week.
Quick point for background: My three year old is one of those kids who survives on water and air. Read: She doesn't eat very much and I'm concerned she's not getting all the proper nutrients she needs. I also knew in advance that she doesn't really like ground beef (but hope springs eternal).
Here's what I tried - ratings based on whether my kid ate it. Personally, I liked - and would make all again - except for the muffins (and they worked - just not for us).
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 6 cups chicken stock
- 2 large sweet potatoes, peeled and chopped
- 1/2 tsp ground nutmeg
- 1/4 tsp freshly ground black pepper
Instructions
1. In a large saucepan, warm oil over medium-high heat. Add onions and sauté for 2-3 minutes or until onions are soft and translucent. Add chicken stock, sweet potatoes, nutmeg and pepper. Cover and bring to a boil; reduce heat and simmer for 25 minutes or until potatoes are tender.
2. Remove soup from heat and, in batches, purée soup in blender until smooth.
Makes 6 cups. Can garnish with a little plain yogurt or sour cream before serving.
Nutritional info per 1/2 cup: 173 cal; 7.1 g protein; 26. 5 g carbs; 4.2 g fat; 5% CDV calcium; 12 % CDV iron.
Ingredients
- 2 cups fusilli or small shell pasta
- 1/2 cup frozen peas (adding frozen peas to hot pasta allows them to thaw, yet still retain their bright green colour)
- 1/2 cup diced red or green bell pepper
- 1 green onion, finely chopped
- 1/4 cup sweet pickle relish
- 1/4 cup mayonnaise
- 2 tbsp plain yogurt
- pinch salt
- pinch pepper
Instructions
1. In a large saucepan, cook pasta in boiling water. Drain. While pasta is still hot, stir in peas, red pepper and onion. Set aside.
2. In a small bowl, stir together relish, mayonnaise and yogurt. Stir mixture into pasta; add salt and pepper. Cover and refrigerate for several hours or until ready to serve.
Makes 4 cups.
Nutritional info (per 1/2 cup): 161 cals; 4.3 g protein; 24.3 g carbs; 5 g fat; 2% CDV calcium; 7% CDV Iron.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1tsp dried basil
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded Cheddar cheese
-1 egg
- 1 1/2 cups buttermilk
- 1/3 cup vegetable oil
Instructions
1. In a bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, basil, oregano, baking soda, salt and cheese.
2. In another bowl, whisk together egg, buttermilk and oil. Add to dry ingredients. Stir until moistened.
3. Spoon batter into prepared muffin pan. Bake in preheated over for 25 minutes or until muffins are firm to the touch. Cool 10 minutes before removing from pan to wire rack to cool completely.
Makes 12 muffins
Nutritional info (per muffin): 349 cals; 15.6 g protein; 24.1 g carbs; 21.4 g fat; 46% CDV calcium; 15% CDV Iron.
Ingredients
- 8 oz ground beef
- 1 small onion, finely chopped
- 1 can (14 oz [398 mL] tomatos, with juice)
- 1/3 cup elbow macaroni
- 1/2 cup shredded Cheddar cheese
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp chili powder
Instructions
1. In a large nonstick skillet over medium heat, combine beef and onion; cook, stirring frequently to break up meat, for 5 minutes or until browned. Drain fat. Add tomatoes and macaroni. Bring to a boil, cover and cook for 10 minutes or until macaroni is tender. (If mixture becomes too thick, add a little water).
2. Remove skillet from heat. Stir in cheese, basil, oregano and chili powder. Cover and allow to sit for 5 minutes or until cheese has melted.
Makes 4 cups.
Nutritional Info (per 1/2 cup): 160 cals; 10.0 g protein; 13.1 g carbs; 7.5 g fat; 10% CDV calcium; 13% CDV iron
----------------
There are two more recipes in the book that I plan to try before sending the book back. They are:
- Homemade Fruit Yogurt (because I have a bunch of leftover plain yogurt courtesy of the Pasta Salad recipe
- Orange Banana Muffins (because I'm looking for a recipe to deal with bananas that are going off so I don't end up just throwing them out).
Once I do them, I'll post the recipes and how they were received.
That said, I've been borrowing a number of cooking books from my local Ontario Early Years Centre.
The most recent one being Better Food For Kids - Your Essential Guide to Nutrition for All Children from Age 2 to 6, by Joanne Saab, RD and Daina Kalnins, RD (2002).
I liked that this book provided some nutritional background (which you can read or not - I skimmed it), but that I didn't need to understand some "deeper" philosophy before trying the recipes. There are tons or recipes, divided by meals. So easy to follow. I bookmarked four I was interested in and went shopping. They were the basis for weekday dinners for the week.
Quick point for background: My three year old is one of those kids who survives on water and air. Read: She doesn't eat very much and I'm concerned she's not getting all the proper nutrients she needs. I also knew in advance that she doesn't really like ground beef (but hope springs eternal).
Here's what I tried - ratings based on whether my kid ate it. Personally, I liked - and would make all again - except for the muffins (and they worked - just not for us).
The (first) success: Sweet Potato Soup
Added bonus: Dead simple; great source of beta carotene
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 6 cups chicken stock
- 2 large sweet potatoes, peeled and chopped
- 1/2 tsp ground nutmeg
- 1/4 tsp freshly ground black pepper
Instructions
1. In a large saucepan, warm oil over medium-high heat. Add onions and sauté for 2-3 minutes or until onions are soft and translucent. Add chicken stock, sweet potatoes, nutmeg and pepper. Cover and bring to a boil; reduce heat and simmer for 25 minutes or until potatoes are tender.
2. Remove soup from heat and, in batches, purée soup in blender until smooth.
Makes 6 cups. Can garnish with a little plain yogurt or sour cream before serving.
Nutritional info per 1/2 cup: 173 cal; 7.1 g protein; 26. 5 g carbs; 4.2 g fat; 5% CDV calcium; 12 % CDV iron.
The (second) success: Garden Pasta and Relish Salad
Added bonus: Again, dead simple; and it got some veggies down my kid
Note for next time: I'd add more pepper or some other spice. It was a bit bland.
Ingredients
- 2 cups fusilli or small shell pasta
- 1/2 cup frozen peas (adding frozen peas to hot pasta allows them to thaw, yet still retain their bright green colour)
- 1/2 cup diced red or green bell pepper
- 1 green onion, finely chopped
- 1/4 cup sweet pickle relish
- 1/4 cup mayonnaise
- 2 tbsp plain yogurt
- pinch salt
- pinch pepper
Instructions
1. In a large saucepan, cook pasta in boiling water. Drain. While pasta is still hot, stir in peas, red pepper and onion. Set aside.
2. In a small bowl, stir together relish, mayonnaise and yogurt. Stir mixture into pasta; add salt and pepper. Cover and refrigerate for several hours or until ready to serve.
Makes 4 cups.
Nutritional info (per 1/2 cup): 161 cals; 4.3 g protein; 24.3 g carbs; 5 g fat; 2% CDV calcium; 7% CDV Iron.
The Mixed Review: Cheese Pizza Muffins
Pro: My daughter helped bake them so it was a fun activity.
Hope: I thought they'd work well for pre-school snacks.
Con: After the initial excitement, they all came back from school basically uneaten. My husband also talked a good game about taking them to work for snacks/lunch, and then didn't.
Kinda pro/kinda con: For my skinny/mini daughter they are 349 cal a muffin, which she could use. For me, they are 349 cal a muffin, which I don't dare touch.
Pro: First muffin I ever made not from a mix, so it boosted my confidence. But don't think I'll try this again for now. Maybe when my eldest is older...
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1tsp dried basil
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded Cheddar cheese
-1 egg
- 1 1/2 cups buttermilk
- 1/3 cup vegetable oil
Instructions
1. In a bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, basil, oregano, baking soda, salt and cheese.
2. In another bowl, whisk together egg, buttermilk and oil. Add to dry ingredients. Stir until moistened.
3. Spoon batter into prepared muffin pan. Bake in preheated over for 25 minutes or until muffins are firm to the touch. Cool 10 minutes before removing from pan to wire rack to cool completely.
Makes 12 muffins
Nutritional info (per muffin): 349 cals; 15.6 g protein; 24.1 g carbs; 21.4 g fat; 46% CDV calcium; 15% CDV Iron.
The (Kiddy) Fail: Macaroni and Beef with Cheese
Pro: I really liked it.
Con: My daughter didn't - which was part of the point. That said, she isn't really a ground beef fan.
Lesson Learnt: Probably need to find a recipe like this one (if not for my daughter, then just as a staple weekday meal), but this might not be it.
Ingredients
- 8 oz ground beef
- 1 small onion, finely chopped
- 1 can (14 oz [398 mL] tomatos, with juice)
- 1/3 cup elbow macaroni
- 1/2 cup shredded Cheddar cheese
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp chili powder
Instructions
1. In a large nonstick skillet over medium heat, combine beef and onion; cook, stirring frequently to break up meat, for 5 minutes or until browned. Drain fat. Add tomatoes and macaroni. Bring to a boil, cover and cook for 10 minutes or until macaroni is tender. (If mixture becomes too thick, add a little water).
2. Remove skillet from heat. Stir in cheese, basil, oregano and chili powder. Cover and allow to sit for 5 minutes or until cheese has melted.
Makes 4 cups.
Nutritional Info (per 1/2 cup): 160 cals; 10.0 g protein; 13.1 g carbs; 7.5 g fat; 10% CDV calcium; 13% CDV iron
----------------
There are two more recipes in the book that I plan to try before sending the book back. They are:
- Homemade Fruit Yogurt (because I have a bunch of leftover plain yogurt courtesy of the Pasta Salad recipe
- Orange Banana Muffins (because I'm looking for a recipe to deal with bananas that are going off so I don't end up just throwing them out).
Once I do them, I'll post the recipes and how they were received.
Getting There
I find I spend my life "getting there." I clean the house, but never quite finish - but tell myself I'm getting there. I clean out my inbox - sort of - and tell myself I'm getting there. I take up running to get in shape and while I'm getting there, I never seem to quite hit the spot I hope to hit.
You get the picture.
So this is my third attempt at blogging.
The first time I blogged it was for a literacy organization I was involved with. It was great - I learnt the basics, blogged about something I was passionate about, and got to be creative. After about a year and half or so I stopped volunteering, so that was the end of that.
Then last maternity leave I tried mom blogging and got hooked for about eight months. Then I returned to work and it stopped. I think for a few reasons:
You get the picture.
So this is my third attempt at blogging.
The first time I blogged it was for a literacy organization I was involved with. It was great - I learnt the basics, blogged about something I was passionate about, and got to be creative. After about a year and half or so I stopped volunteering, so that was the end of that.
Then last maternity leave I tried mom blogging and got hooked for about eight months. Then I returned to work and it stopped. I think for a few reasons:
- I didn't blog from work and by the time I got home and got the kid to bed I mostly just wanted to pass out myself.
- Blogging took a lot (a LOT) of time (ie: not just writing; but finding followers, following others, creating a blog button, figuring out templates, etc...). Basically, it started to feel like a chore (ie: I haven't blogged in a day - oh no! I need to think of something to write!). This then meant I ended up writing just for the sake of writing (can't miss that Blog Carnival!) and spent more time on the internet talking about my blog rather than writing on it. Which led to the other main reason I stopped....
- I got a little fuzzy on the point of it all. Was it to find community? Was it to post about my kid? Was it to find resources? Without a specific goal, it fell into the pile of stuff that was "nice to do", but with limited time to myself, it didn't make the top of the list for how I wanted to spend that precious little time I had to myself.
- Learn to cook. I started in October. I took some classes. So far so good. But I wanted a place to jot down the recipes I liked and tips etc... I can collect stuff on Pinterest; but I can't write my own stuff there. So I'll do that here.
- Get healthy and fit. I joined the gym in September and have been going about 3-4 times a week religiously. I ran a 5K and 10K this fall. I need to stay motivated to keep going. I will specifically need to stay motivated when I go back to work in May. I need to figure out how to improve diet as part of this goal as well (tieing back to goal #1).
- Be the best mom I can be to my two daughters (3yrs and 5 months). So that's food, education, entertainment, the works... Part of learning to cook is so I can feed my three year old. We're also raising them bilingual, and I'd like them to be happy, active, healthy kids.
- Learn to stay calm and not get overwhelmed by everything going on. I toyed with naming my blog "I'm Not Going to Scream" because there are times that I find myself repeating that phrase under my breath while dealing with two uncooperative kids (or any number of other frustrating situations) to avoid doing so.
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