Saturday, March 31, 2012

How To Make High Fructose Corn Syrup

I'm too damn curious. I want to learn to make everything. I like knowing how everything I eat is made, and I do a lot of that by trying to make it with my own two hands. The more I make something myself, the harder it is to put something that I have no idea how it's made into my body (albeit with lovely packaging) or into the bodies of the people I love...so naturally, I googled "How is High Fructose Corn Syrup Made?"...and the results astounded me. There weren't any.


I can't believe, I can look up any number of ridiculous things and have a myriad of different people anywhere in the world have written or created a how-to video on the subject. No one cares how this ingredient that's in so many products is made? There was this small clip from the documentary film "King Corn" that I found on YouTube. It shows two college friends who attempt to make it at home in their kitchen..but it still doesn't really tell me exactly how I can recreate it myself.



There were a bunch of videos and articles on why High Fructose Corn Syrup isn't good for you, and what kinds of products contain HFCS....but, I wanted to know a recipe for it. How can I buy the ingredients and make it myself? Because if I can't recreate it, or know the actual steps to do it...should I be putting it in my body everyday for the rest of my life?...and why do so many products that you can buy at the grocery store contain it?


When you look at the ingredients in your bread..even the whole grain varieties, does it include "High Fructose Corn Syrup"? Some of the most frequently eaten foods at my house (and a lot of peoples houses) include HFCS on all the grocery store shelves, but:

  • When I make bread at home, it only contains 1. yeast 2. flour 3. water...
  • If I made soda at home, it would only contain 1. carbonated water 2. fruit juice
  • When I eat yogurt, it only consists of 1. plain yogurt 2. whatever I decide to add to it (ie: fruit)
  • If I made applesauce it'd be 1. cooked, peeled apples blended..that's it!

I guess I'll have to call a food scientist, to figure it out.

PS. I did find this recipe for how to make your own cane sugar syrup. All sweeteners should be used in moderation, but at least you can feel a little better knowing what the original ingredients were, and that you put them together yourself.


DIY Cane Sugar Syrup
Makes about 1 quart

You will need:

2 cups (16 ounces) water
5 1/3 cups (2 lbs + 10 ounces) granulated cane sugar
1 teaspoon cream of tartar
pinch of salt

Equipment:
4-quart sauce pan - one step larger or smaller should be ok
a candy thermometer that can clip to the side of the pan
stainless steel or silicone spoon - not wood
pastry brush
Clean glass jars with lids - half-pint jars are ideal

See the full recipe.

Wednesday, March 28, 2012

Kale Smoothies for Kids - Hiding Green Veggies

I came across a cute blog (in design and also intentions) called For The Love Of Food that featured this Kale Smoothie recipe and all kinds of raw, plant-based, healthy recipes. Heck, I'm an adult and I can't resist a GOOD TASTING recipe that secretly hides something I know I should eat more of... in it. My son would love the bright color because it looks enticing, and I love the fact that Kale contains a tremendous amount of Vitamin A, C and K as well as something we could all use more of...good old FIBER!


I've been experimenting with adding Kale to some of the meals I make my family, and I failed on all accounts. Everyone raves about Kale chips, but mine ended up burning and tasting bitter and gross. I also don't think they look that appealing, no matter what anyone says about the crunch being just like regular potato chips. I tried to use it in place of spinach in dishes that I normally make but it's too coarse and needs to be cooked down. This smoothie is a great way to hide it in a sweet way....

Sonnet, from "The Love Of Food" says:

The key to making a green smoothie is to blend, blend, blend! Making a smoothie with your child is a great way to get them involved in the kitchen and create a healthy snack together. Kids will love the green color and you'll be surprised by how much they also love the taste!


Kale Smoothie for Kids
Yields: 4 servings

12 ounces 100% apple juice
3 - 4 large kale leaves (stem removed)
3 bananas (peel removed)
2 cups of ice


Blend juice and greens for about one minute on high. Make sure the greens are thoroughly blended. Then add the banana & ice and blend for an additional 30 seconds, until smooth.

mmm. YUMM-O! try adding a dash of almond, vanilla or honey to it for extra yummy factor.

See the full recipe and more pictures.

Saturday, March 24, 2012

Pint Size Organic Farming Superhero Makes a Big Impact! - Birke Baehr TED talk

11 year old Birke Baehr wanted to become a NFL superstar when he got older, but changed his mind and now wants to be an organic farmer so that he can make  a REAL difference in the world. You gotta love his enthusiasm, his passion and his intelligent, straight-to-the-point reasoning.


In five minutes, he hits on all of the biggest problems with our food system (no easy feat!) and tells kids what they can do differently to make a positive impact. Over 200,000 people have watched his TEDx Next Generation Asheville talk on sustainable food, making him the movement’s youngest star. Move over, Jamie Oliver because this kids gotta whole lifetime to change the way his generation eats:



My favorite quote of his is "We can either pay the organic farmer or spend the money on hospital bills, the choice is easy for me"! You can spend $50 for your grocery bill now, or $600,000 in medical bills later. Which would you rather do? Do you think Birke Baehr would come to speak at your school? : )


An excerpt from an article written on ecocentric.org...

A lot of people think what you’re doing is great because it proves that kids can care and be informed about food sustainability. What do you think are the most important steps we can take to get more kids to where you are at?

Birke: At first I didn’t know what was going on with our food system, so I think if people understand and are educated about what’s wrong they would do better. You know better, you do better.

Friday, March 23, 2012

Systemic Change in our Food System is Happening - Pie Farm, Pescadero

I'm gonna go to Pie Ranch, tomorrow! ..and I'm kind of excited, so I need to share this great place with you. Pie Ranch is a farm located in Pescadero, CA with the mission to inspire and connect people to know the source of their food, and to work together to bring greater health to the food system from seed to table.


Why do they call their Farm, Pie Ranch? Well, first off...they're land is literally shaped like a pie-slice. But, also they grow pie ingredients including wheat for crusts, fruits for filling, raise chickens for eggs, goats and cows for milk and butter, and vegetables for healthy meals. They also sell their crops at a farm stand, to local bakeries including Mission Pie, and have a Community Supported Eggriculture egg share program.


The Pie Ranch team combines many years of experience in organic, diversified food production, non-profit program development, farm-based education and small-farm advocacy, as well as public service and community organizing...and telling from their videos, they are all very invested and passionate about what they do.


What makes them different than an oldschool farm, you might ask? Well....

1. They have year long internships for people looking to learn about sustainable farming
2. They engage local high school students in learning about where their food comes from
3. They have a community work day, potluck and barn dance on the third Saturday of each Month!
4. It's become such a beautiful community driven place, that people even take their wedding photos there!!


Watch more of Pie Ranches Videos, and be inspired to visit and perhaps start your own community based farm one day!




Share The Pie.
Eat The Pie.
Learn The Pie.

Can't talk enough about people that are doing great things, but if no one knows about them then they'll never grow and can't continue to make sustainable changes.

Monday, March 19, 2012

Is Your Kid Too Thin?

I was reading the April issue of Parents magazine, and I dog-eared this page in the health section because it addresses kids that need to gain weight to be healthier. Sometimes children's health isn't a matter of eating an excess of something bad for them, it's about not eating enough of things that are good for them...like healthy fats.

Pour on full-fat milk for awhile.

We all know about the childhood-obesity problem, but some kids actually need to gain weight. "Children who are underweight may not be getting enough nutrition, and that can impact mood, concentration and growth", says Jill Castle, R.D., a child nutrition expert in Nashville. If your pediatrician tells you that your child needs to put on a few pounds, follow Castle's sensible plan of action....

* Create a schedule for meals and snacks and stick to it as closely as possible. Offer your child food every three to four hours, and make sure you don't rush him when he eats. Aim for three meals and three snacks each day.

* Add high-calorie, nutritious foods to meals without serving plus-size portions, which can be overwhelming for children. Sprinkle some cheese on mashed potatoes and scrambled eggs, toss a handful of nuts and dried fruit on cereal, and layer avocado slices into sandwiches.

Think healthy fats that also include calcium and some nutrients, like avocado.

* Give your child full-fat versions of dips, dressings, milk and cheese. Leave the skin on chicken and use higher-fat ground beef (such as 85 percent lean instead of 90 percent). And don't freak about the fat - remember, this is a short-term solution for getting your child back on track, not his lifelong diet. Castle recommends tossing noodles in a little olive oil before adding sauce, and even spreading a thin layer of butter underneath peanut butter or mayonnaise.


Happy Eating Everybody!

Jessi Walter from Taste Buds Kitchen NYC - Unique Cooking Events for Kids

I'm always on the lookout for business owners that teach and inspire kids about food. I think it's a a great idea...and I'm sure parents appreciate an outlet for their little ones to utilize their creativity (and to learn about cooking without getting their own kitchens so messy!) Engaging your kids in seeing how food is made, and using their own two hands to make it is a good way to get your kids to try something new, to explore something that is such a pervasive part of their lives and hopefully develop good life-long eating habits.

I had the pleasure of talking to Jessi Walter from Taste Buds Kitchen in New York about her growing and fun business. She's loves what she does, and has a contagious passion for creating unique ways for everyone to get involved with food.


Tell us about who you are and what you do.
My name is Jessi Walter and a I started Taste Buds Kitchen. A company in NYC that specializes in unique and creative cooking events for kids, families and adults.

What's the mission of Taste Buds Kitchen, and who is your main customer?
Our mission is to inspire kids through food! Most of our customers are NYC families with kids ages 2-14. Taste Buds Kitchen supports kids, families and food and strives to create a lifestyle around connecting, learning and growing in the culinary playground of the kitchen.

What inspired you to create Taste Buds Kitchen?
I love kids, food and business and I wanted to find a way to combine all of my passions.

How do you come up with your class ideas and activities?
We are always thinking up new ideas and are inspired by everything from dinners with friends, magazines, blogs and more. There are so many creative things to make in the kitchen!

Learning to follow recipes, measuring ingredients and eating their final creations are things that every kid should be able to experience.

What has been your biggest struggle as a food entrepreneur?
My biggest struggle as an entrepreneur is finding enough hours in the day! I'm working on finding a balance. I really love what I do!
You can collect and store recipes with this cute and kid friendly recipe collection starter. Perfect for the budding chef in your family.

What has been your biggest accomplishment with your business?
Having employees was a huge accomplishment for me. It's nice to have a wonderful team all working towards the same goal!

What do you see as the future of Taste Buds Kitchen?
We're growing as fast as we can whip it up!


Taste Buds Kitchen - Beautiful, Bright and Organized Kitchen Space

Why do you think it's important for kids to learn about food/create their own?
Not only does cooking help to build self-confidence and independence in kids, the more ingredients they see and taste along the way, the more foods they are likely to try. This of course helps them to build stronger bodies and minds.

What is your favorite healthy snack? How about your favorite guilty pleasure?
Currently, I'm loving oatmeal in the morning for breakfast. I can't get enough with fresh fruit and milk.
And my favorite guilty pleasure is cookie dough. Love that stuff! :)

Some of the events and classes that Taste Buds Kitchen offers:
  • Summer Camps
  • $20 Kitchen Play Dates on Mondays
  • Weekly Lip-Smacking Culinary Adventure each week on Wednesday and Thursdays!
  • Classes which include: Making Dog Treats, Mac Attack Challenge, Iron Chef Camp and Baking 101 - they all sound awesome by the way!

You can find Jessi and her culinary adventures on the web, here:

Shop & Blog: www.tastebudskitchen.com
Twitter: TasteBudsCook
Facebook: facebook.com/tastebudscook

Friday, March 16, 2012

Top Healthy Eating & Food iPhone Apps

If you've nicknamed your iphone "your BFF", then this article is for you. You know it's a quick source of information and education on the go and looks after you and checks you on things that even your bestest bestie isn't always available to do. There's cheap to free apps out there that will help you with every obstacle to eating and maintaining your health. Apps are available to automatically tell you:

What produce is in season when you’re grocery shopping, because it's usually the...
  1. Freshest
  2. Cheapest
  3. Best for the environment because it's travelled a smaller distance to get to the store
....or which fast food menu item is healthiest? Did you get your fill of water today? What exactly is that 18 syllable word in the ingredients list of your fave cookies?

Let's check em out:


Grocery Gadget Shopping List

dried red pepper

Why it’s cool: Say you write you wrote a grocery list, but left it at home in your rush on the way to work. Or perhaps your husband is already out, but doesn’t know which ingredients you’re lacking to make dinner. With this app, both these scenarios are solved.
Grocery Gadget Shopping List allows you to write a list on the web browser and automatically sync up with your iPhone, so there’s less chance of accidentally leaving your list on the coffee table. Similarly, if you add a list on your iPhone, it automatically shows up on your husband’s iPhone, too (provided he also has the app). Bonus: this is one more way he can never "forget" to pick up tampons for you at the store.
Price: $2.99
Compatible with: iPhone, iPod Touch


VegOut

nutmeg
Why it’s cool: Whether you’re vegan, vegetarian or are simply seeking a veggie-friendly restaurant, VegOut will find a suitable eatery in your desired location, sorted by distance. Plus, since the app is powered by HappyCow.net, each restaurant already has consumer-reviewed star-ratings, so you can tell whether the place’s food was a hit with fellow diners.
Price: $2.99
Compatible with: iPhone, iPod Touch

Locavore

cumin
Why it’s cool: Raspberries, mangoes and kale, oh my! To find out what produce is in season, take to this iPhone app. Locavore automatically detects the state you’re in and lists the foods that are at their peak freshness.
In case you’re suddenly jonesing for a perfect summer peach, the app also maps out the nearest farmer’s markets according to your location. Unfortunately, there’s no telling whether these markets will actually have your desired seasonal pick available. Still, it’s a step in the right direction.
Price: $2.99
Compatible with: iPhone, iPod Touch


Nutrition Menu – Calorie Counter

turmeric
Why it’s cool: This is the mother of all iPhone calorie counters. With over 78,000 foods to choose from (including popular restaurant picks), you’ll know exactly how many calories (not to mention fat, carbs, protein, cholesterol, sodium, sugar and fiber) you’re eating, which makes it easy to keep track of your food intake, even if you’re following specific dietary plans like Weight Watchers or low-carb.
Price: $2.99
Compatible with: iPhone, iPod Touch


Good Food Near You

cinnamon
Why it’s cool: On-the-go with only fast food joints nearby? Greasy, mass-produced food isn’t your only option anymore. Type your location into this app and it’ll list healthy choices from nearby eateries. Whether you’re traveling or just nursing an unexpected hunger pang while out and about, Good Food Near You helps you make an informed decision before grabbing the nearest burger.
Price: Free
Compatible with: iPhone, iPod Touch


Food Additives

ginger
Why it’s cool: If you’ve ever perused an ingredient list on a particular packaged food and wondered what acetic acid, ethyl maltol, or sodium nitrate really is, this app is for you. This program lists over 450 (yes, 450) additives, which you can sort by name, number, diet type, and more.
Moreover, once you determine what Ingredient X actually is, the app informs you of potential side effects, maximum daily intake, and dietary restrictions. So hardcore vegetarians, for instance, can rejoice -- now they’ll know if an ingredient is animal-based. Then again, not everybody will be happy to know exactly what that their favorite cookie or ice cream indulgence contains...
Price: $3.99
Compatible with: iPhone, iPod Touch


Seafood Guide

sage
Why it’s cool: Before you settle on the grouper at the grocery store or the yellow fin tuna at your favorite sushi joint, check the Seafood Guide to see if your choices are sustainable. Sure, the sea bass may be tasty, but with certain species being overfished and in danger of extinction, playing it smart with this Monteray Bay Aquarium app makes you a more responsible eater.
Price: Free
Compatible with: iPhone, iPod Touch

WaterWorks

peppermint
Why it’s cool: If you have trouble drinking enough water everyday, you may find a little more impetus with this app. Plug in your desired daily intake amount, and as you log your water intake throughout the day, an onscreen water jug graphic fills up, giving you visual motivation to reach your goal.
You can also customize preset container amounts, so no more excuses. Logging your regular morning mug of tea or your designated gym Nalgene bottle can be done with just one click.
Price: $1.99
Compatible with: iPhone, iPod Touch

New healthy food iPhone apps are making eating well easier than ever! Hope you found the roundup of the best healthy eating iPhone applications useful. You can have these with you for times when you’re cravings take over and your brain is on cruise control. Full article from Fitness Magazine.

Tuesday, March 13, 2012

Type 2 Diabetes Epidemic in Children

Type 2 Diabetes: Your Child's Risk

Type 2 diabetes runs in families. In part, this tendency is due to children learning bad habits eating a poor diet, not exercising--from their parents. But there is also a genetic basis.

In general, if you have type 2 diabetes, the risk of your child getting diabetes is 1 in 7 if you were diagnosed before age 50 and 1 in 13 if you were diagnosed after age 50.

Some scientists believe that a child's risk is greater when the parent with type 2 diabetes is the mother. If both you and your partner have type 2 diabetes, your child's risk is about 1 in 2.

People with certain rare types of type 2 diabetes have different risks. If you have the rare form called maturity-onset diabetes of the young (MODY), your child has almost a 1-in-2 chance of getting it, too.


I searched high and low for good educational media, ie: videos, animation, cartoons that are well designed, get the information across and aren't BORING...but here's the best I could come up with.
An endocrinologist at Children's Hospital gives a straight forward informational talk about:

1. What Type 2 diabetes is?
2. How do kids get it? What are the signs?
3. How to prevent it.

If you have 4 minutes, you should def watch it.



So, this my friends is the best I could come up with and I'm sharing it with you. I hope to create some better media that is well designed and would appeal to a wider audience of people with shorter attention spans. I know, sad but true. Think Handy Manny meets Sesame Street meets this guy.

An easy yet loaded solution: Better Diet and Exercise starting at Birth.
A straight-forward but loaded cause: Children inherit diabetes from parents.

How To Decipher Your Kids Snack Packaging

I recently bought a 4 pack of Strawberry Banana Mashups for my son. These 100% fruit pouches are created by Revolution Foods, and I feel pretty good about buying them. When you buy any Revolution Foods product, 3% of your purchase goes into their school lunch program which delivers fresh meals to under-served schools. The packaging is definitely cute, and caught my eye but when inspecting closer I had a few questions about what all the logos and the text meant. So, since I want to know about EVERYTHING...I decided to do my research...


Sorry, I'll try to keep it brief. But if you know laws at all, the wording is NEVER ever simple and brief. If you see the logo or text for SB12 California school compliant on anything you buy it refers to Food Services: Education Code §49431 (Senate Bill 12, 2005). This bill requires all foods sold outside of the school meal program to students on school grounds at each elementary school to be approved for compliance with the nutrition standards (effective 2007).

Foods that may be sold outside of the school meal program to pupils on school campus during the school day are full meals. Individually sold dairy or whole grain food containing not more than 35 percent of calories from fat, 10 percent of calories from saturated fat, 35 percent sugar by weight, and no more than 175 calories per item. Also, Elementary schools may permit the sale of foods that are not in compliance with the standards as part of a fundraising event when the items are sold by students off of school premises or at least 30 minutes after the end of the school day.



Here are a few others marketing terms that you'll often see, in which the American Dietetic Association deciphers their meanings:

Natural
According to the Mintel Global New Products Database, “natural” claims were the most common on food and beverage launches in 2008. What does natural mean? Neither the Food and Drug Administration nor the U.S. Department of Agriculture has formally defined it. The FDA holds to its 1993 policy: [FDA] has not objected to the use of the term on food labels provided it is used in a manner that is truthful and not misleading and the product does not contain added color, artificial flavors or synthetic substances. Use of the term “natural” is not permitted in a product’s ingredient list, with the exception of the phrase “natural flavorings.” The USDA is currently defining the conditions under which it will permit ‘natural’ to be used in meat and poultry product labeling, but a final rule may not appear until late 2010.

Processed and unprocessed
“These terms are frequently misunderstood,” Johnson says. Many people think of “processed” as unhealthy packaged foods with empty calories and loads of additives, and ‘unprocessed’ as foods that are not canned, frozen or packaged. Neither of these beliefs is entirely correct.
According to a 2008 federal law, “processed” refers to food that has undergone a “change of character.” Examples include raw nuts (unprocessed) vs. roasted nuts (processed); edamame (unprocessed) vs. tofu (processed); a head of spinach (unprocessed) vs. cut, pre-washed spinach (processed).

Local
“The local food movement refers to buying food that is grown close to where you live,” says Johnson. This movement is connected to a broader philosophy of environmental sustainability and supporting the local economy. ”Still, even ‘local’ can have a variety of nuances depending upon who you ask,” says Johnson. The term “locovore” is used to describe someone who eats food grown or produced locally.

Whole
“There is no regulatory definition of whole foods,” says Johnson, “but it’s a term consumers hear often.” “Whole foods” generally refer to foods that are not processed or refined and do not have any added ingredients. By most definitions, whole foods include fresh produce, dairy, whole grains, meat and fish; meaning any food that appears in its most pure form with minimal processing.

Organic
Of all these terms, “organic” has the most specific criteria and legal meaning. As defined by the USDA, organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic plant foods are produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation. A government-approved certifier must inspect the farm to ensure these standards are met. In addition to organic farming, there are USDA standards for organic handling and processing.

There are three levels of organic claims for food:
  • 100-percent Organic. Products that are completely organic or made of only organic ingredients qualify for this claim and a USDA Organic seal.
  • Organic. Products in which at least 95 percent of its ingredients are organic qualify for this claim and a USDA Organic seal.
  • Made with Organic Ingredients. These are food products in which at least 70 percent of ingredients are certified organic. The USDA organic seal cannot be used but “made with organic ingredients” may appear on its packaging.
In general, I think marketers emphasize all the good reasons why a consumer would want to buy their product by highlighting the fact that it's organic, or 100% whole wheat etc. Revolution foods prides themselves in packaging snacks that are:

1. Free of Trans Fats
2. Contain no high fructose corn syrup
3. Have no artificial ingredients

haha, sure it's a good source of calcium..anything served with milk could claim that!

Sometimes, though...like in the case of some breakfast cereals the packaging may be deceptive. Sure that box of cereal with the character that your kids love says 8g of fiber per serving on it, but it fails to mention that it also includes 23 g of sugar as well! California, by far has the strictest laws-regulations-and permits for food. If you're a seller of food it's hell, but if you're a consumer you should rest easy in the fact that the industry is so highly regulated.


Monday, March 12, 2012

Petition to STOP USDA from Using Pink Slime in School Food!

For all of you low-tech, but hi-concerned folks out there...

Change.org has made it painless, simple and time efficient for busy community members to sign petitions for causes they care about. A petition was posted by a concerned consumer and parent, to get the USDA from using "Pink slime" in School lunches. I am so disgusted by the fact that this is fed to our nations kids on a regular basis. I wouldn't even feed this to my dog, much less my kid.


Pink Slime is the term used for a mixture of beef scraps and connective tissue (formerly used only for pet food and rendering) that is treated with ammonia hydroxide to remove pathogens like salmonella and E coli. These so-called "Lean Beef Trimmings," are produced by Beef Products, Inc.


Here's a portion of the letter that will be sent out to the Secretary of Agriculture Tom Vilsack, USDA:


Currently, there are 198,800 of the 200,000 signatures needed. Sign the petition, and have a say in what our kids eat.

Sunday, March 11, 2012

What do French Students Eat For Lunch?

It's a stereotype that the French are healthier than Americans. The truth is, it's a fact that on average, MOST countries around the world are thinner than America, and France is no exception. Most likely it has to do with portion control, the average French person eats fewer calories per day than the average American, the amount of exercise and the way food is cooked. That said, many historically "healthy" nations have been packing on the pounds in recent years – so if the French continue that trend, they’ll catch up with their American counterparts soon.

It got me interested to see what French students eat for lunch, as compared to American children. Note: All photos were borrowed from a Blog called "What's For School Lunch?", focusing on what people from countries all over the world eat for their mid-day meal. All of the French lunches had a few things in common:

  1. They looked like REAL food, not the processed crap that we eat.
  2. They were plentiful in portion size, but in a good way.
  3. They were well-rounded and included veggies, decent carb choices and meat
  4. There weren't too many fried items
  5. There was lots of variety of different combinations
  6. There was some actual color on the plate, instead of the sea of beige we see in America

Baguette, salad, couscous, mixed veggies in sauce, meat.

Poultry, potatoes, vegetables, salad, cheese, dessert. 

Israeli couscous, stewed chicken or duck with lentils, a broth based soup, yogurt

braised poultry, vegetables, salad, cheese, bread, desert and more

With the modernization of society, the deterioration of the family structure people have less time and will to grocery shop and cook for themselves. This is slowly happening more and more in industrialized nations. America is not the only one to blame. It makes me confused and angry as to why other countries can do it so much better and on budget, and our kids are eating the kinds of meals that make me wanna barf (just a little.)

Fries and chili dog for lunch. Really? for a 5 year old? So, gross.

There's so many things wrong with this picture, but I don't feel like listing them all now. If you want to do something about this epidemic email your school district. I can't provide one single link, because every state and every school district has a different website.

Here's some information about school lunches in California.

Can anybody comment on what else we can do inspire change?

Wednesday, March 7, 2012

The 4 Healthiest Frozen Pizzas!

Is that even possible, you ask? Well, we sure can try.

There's one thing that holds true about our nations young. Kids love pizza. Heck, I LOVE pizza. But there is certainly something better than the $.99 frozen pizza with processed cheese, cardboard like crust and nitrate filled pseudo meat that they try to pass off as sausage and pepperoni. Kids won't stop eating pizza, so it's up to us as parents to make pizza better but still tasty.

A few things to keep in mind when making better pizza choices:

1. A thinner crust will save you calories
2. Low fat (2%) cheese or less cheese will save you fat
3. Meats high in saturated fats make pizza unhealthy. Choose turkey sausage or pepperoni, or something with more veggies like olives, mushrooms, tomatoes, onions or something green
4. Limit yourself to two slices

Here are the top 4 health(ier) frozen pizzas that were the winners for taste and nutrition in a FITNESS magazine study. They scavenged the freezer aisles to find the tastiest and healthiest choices.


Stouffer's Lean Cuisine Deep Dish Margherita Pizza
Per pie: 320 calories, 9g fat, 2.5g saturated fat, 4g fiber
The fresh-tasting sauce has real diced tomatoes. Plus, the pseudo-metallic cooking surface actually produces a crisp, golden, deep-dish-style crust.



DiGiorno Harvest Wheat Thin Crispy Crust Supreme Pizza
Per slice: 250 calories, 8g fat, 3.5g saturated fat, 4g fiber
If you have time to wait for an oven-baked pie, DiGiorno delivers a delicious made-with-whole-grains alternative to the standard white-flour crust.


South Beach Diet Harvest Wheat Crust Pepperoni Pizza
Per pie: 350 calories, 12g fat, 4.5g saturated fat, 9g fiber
So it's a little higher in fat. The full-size slices of pepperoni, the evenly melted cheese, and the impressive nine grams of fiber are worth it.



Amy's Whole Wheat Crust Pizza Cheese & Pesto
Per slice: 360 calories, 18g fat, 4g saturated fat, 2g fiber
Pesto is a tasty twist. But beware: Organic means you're probably steering clear of pesticides and growth hormones, but it doesn't mean low-fat.

If you have time and will, here's a homemade pizza recipe that your kids are sure to love...extra points: get them to help you make it and they will eat it up!




Spicy Turkey Sausage Pizza

Ingredients

  • link spicy turkey sausage (3-4 ounces)
  • Prebaked whole wheat pizza crust
  • 3/4 cup marinara sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 cup baby arugula (you can sub this for spinach if you want)

Preparation

Remove turkey sausage from its casing, and break into smaller pieces; set aside. Place a prebaked pizza crust on a shallow baking pan. Spread marinara sauce on top of crust. Sprinkle with shredded mozzarella cheese and sausage; bake 10 minutes or until sausage is cooked through and cheese is melted. Top with baby arugula. Cut into 8 slices; serve.


*Good to Know: Turkey sausage gives this pizza the same zing as spicy pork, but with less fat. Top with arugula for a serving of vitamins and minerals.*