Throw a Mexican Fiesta for Your Diabetic Child

May 26, 2012 By Leave a Comment

It’s hard enough to plan a birthday party for your child, but when you have a child with diabetes, planning a party can seem totally overwhelming. How can you host a fun birthday party without making your child feel left out of the birthday cake fun?  Here are some great tips and recipes that will help you plan the perfect party for your child without the fear of having blood sugar spikes.

The most important rule for a diabetic-friendly party is to carefully choose the menu.  Don’t make it obvious that you are leaving out the traditional party goodies.  Just incorporate the healthy menu into your theme. A perfect option for a diabetic-friendly menu is a Mexican Fiesta! Mexican food always seems to hit a homerun with little kids, older kids or teenagers. Who doesn’t love a taco?  Let’s take a look at some menu ideas.

For starters, instead of using the traditional queso dip, which can be loaded with fat and calories, why not try an avocado cream cheese? This is a spin off of guacamole, but it has a creamier texture with more protein. Add a little lime juice, some jalapeno peppers, and cream cheese and you’ve got one tasty dip. Use this dip with fresh cut veggies instead of chips and queso. This is great for an appetizer.

For a real treat on the main course, why not try some skewers? A little chipotle sauce for beef or some chili lime sauce for seafood like shrimp or scallops, add a few veggies like cherry tomatoes, onions, and bell peppers, and you have a party on a stick. This meal has a low glycemic index and very few carbs. Plus, serving food on a stick is a fun treat each guest is sure to love. Grilled or baked in the oven, skewers are fun to eat, and they are downright delicious!

Side dishes can be tricky with Mexican food since a lot of it is fried or smothered in cheese. A Tropical fruit salsa is a great side dish to any Mexican meal. Mango, pineapple, and peach topped off with the flavors of lime and ginger and cilantro with just a little heat from some red pepper makes this a great side everyone will love.

Finally, we’ve come to the part of the party where kids want cake, but never fear. There will be no blood sugar spikes here. Try serving sweet berry nachos instead! Take some simple whole wheat tortillas, cut into quarters, brush them with a little butter, then dust the tops with cinnamon and Splenda. Bake the chips for 20 minutes at 375 degrees or until they are crispy. Sweeten a little sour cream with some vanilla bean. Top your nachos with berries like blueberries or strawberries and the sweet cream, and you have a dessert for all of your guests and your special birthday boy or girl. Flan is another great Mexican dessert that is both delicious and low in carbs. Trying serving both to give party guests a couple of options to satisfy their sweet tooth.

Planning a menu for a diabetic child’s party can be daunting, but hopefully these ideas have spurred you to seek out your own theme and diabetes-friendly recipes for your little one’s birthday bash!

Filed Under: Food for Thought, Holiday Ideas & Projects

Gluten Free Recipes to Make with Your Child

May 23, 2012 By Leave a Comment

More and more parents have made the decision to go gluten free when it comes to feeding their kids. This has to do with so many kids showing signs of developing allergies to wheat gluten. Even parents who have children that don’t have an allergy to wheat gluten have started to seriously consider the pros of eliminating gluten from their children’s diet. It turns out that one of the things wheat gluten does is trigger an increase in the amount of insulin the body produces. Some people have no problem dealing with the excess of insulin, but in others, the wheat gluten could trigger diabetes, something that could cause your kids to experience all sorts of dangerous health problems for the rest of their life. Eliminating gluten from your favorite foods will be a small price to pay for ensuring your child has a long, happy and healthy future. Other health problems that have been linked to wheat gluten include:

  • Leaky gut syndrome
  • Heart disease
  • Some autoimmune problems
  • Cancer
  • Celiac disease

One of the best things about making gluten free recipes has to be the fact that you don’t have to sacrifice. Not only will you find that most of the gluten free recipes you and your kids make together taste great, but sometimes are more nutritional than the traditional recipes.

You’re going to find lots and lots of great recipes that will not only be gluten free, but will also provide an excellent opportunity to teach your children the benefits and joys of learning how to cook, a lesson that will stick with them for the rest of their lives.

When you decide that the time has finally come to start preparing gluten free recipes with your kids, you don’t want to dwell on the fact that the recipe your preparing won’t be the same as more traditional versions of the food, your kids won’t care. The more fuss you make about the fact that the recipe doesn’t contain wheat gluten, the more likely it will be that your kids will start to wonder what happens if they prepare the treat with wheat. Instead of focusing on the fact that the recipes don’t contain gluten, you should focus on how great it will taste after the task has been completed, and on making some great memories.

Kids generally aren’t the most patient of people, especially when it comes to eating.  Even though the day may come when they learn to love measuring and mixing the various ingredients when they make their favorite recipes, it will probably take a while. Instead of planning to make the recipe from scratch, you can try a gluten free baking mix instead.

When you’re selecting a gluten free recipe you’re going to make with your kids, you want to make sure you choose something that they’ll enjoy eating. By being able to really enjoy the fruits of their labor, your child will learn to love cooking every bit as much as you do.

Filed Under: Nutrition

How to Make Comfort Foods Healthier

March 19, 2012 By Leave a Comment

Comfort foods were perceived to be equivalent to junk foods. Most of the time, the food that gives us comfort — the food that soothes our soul, the food that we love eating when we are down — are foods that are either sweet, fatty, or salty. In other words, they are unhealthy.

But there are ways you can make your favorite comfort food healthy. Here are some tips and tricks:

* First and foremost, never obtain your comfort food directly from the store. It is better if you cook your own than eat one that is store-bought. Not knowing what goes into the latter makes it unhealthy in the first place.

* Learn the recipe and use it as a baseline when making your own comfort food.

* List the ingredients and think out ways how you can make them healthier. If, for example, there is fat listed on the ingredients, choose to use fat from a healthier source rather than settle on saturated fats.

* Use unrefined grains because they have more nutrients. Brown rice is a nice alternative to bread or pasta.

* If possible, make an addition of fresh fruits and vegetables in the recipe.

* If you are to use sugar, use it sparingly. Remember that sugars add a significant amount of calories into your food sans any nutritional value.

* If you are to include meat in the recipe, use a small amount only. Meat is a source of saturated fat as much as it is a source of protein. That’s why you need to keep track of meat — any form of it whether it’s beef, pork, or poultry — in your diet.

* Use minimum amount of sodium. The USDA recommends consumption of only a teaspoon of salt daily.

* If you are to use dairy products, switch to a healthier choice of low-fat versions instead of the whole milk variety.

* Use fresh herbs and spices as your source of flavor. Not only are they aromatic, but also they add a lot of delectable value to your food.

* Eat in small portions. No matter how much you want your comfort food, keep in mind that being aware of your servings is a healthy eating habit. If you indulge mindlessly, you will only feel guilty in the end. Instead of finding comfort, you will find yourself adding up much more weight not just to your current body weight but also to your emotional baggage.

Switching to a healthier way of eating does not mean suppressing yourself of your favorites. You can indulge on your favorite comfort food for as long as you know how you can do so without too many calories and adding up too much pounds to your weight in the process.

If you look at it properly, there are ways and means to make a healthier version of any food. You only have to make the choice. Whether it is pizza, chocolate cake, or a steak sandwich you are craving for when you are blue, you can easily find or better yet, make a healthier form. There is no need to sacrifice taste for comfort.

Filed Under: Food for Thought, Nutrition

Food for Thought

March 8, 2012 By Leave a Comment

What’s for breakfast?  Lunch?  Snack?  Dinner?  Have picky eaters?  Allergies?  Diabetic family members?  Join us as we share and mix simple, healthy and fun recipes for today’s busy families.  You will be surprised what your kid will eat.  YUMMY!

Here are some great Allergy Free recipes.  Please read the recipes and be sure to check  the ingredient label for allergens.

Filed Under: Food for Thought, Nutrition, Recipes

Food Allergy Information Resources from FAAN

March 8, 2012 By Leave a Comment

The materials on this page may be downloaded, copied, and distributed freely.

pdf icon About FAAN

pdf iconFood Allergy Facts and Statistics

pdf icon How to Read a Label

 NIAID Food Allergy Guidelines

pdf icon Product Catalog

pdf icon Safe@School Flyer

pdf icon Teacher’s Checklist

 

Filed Under: Food for Thought, Nutrition

Health & Nutrition Information for Children over Five

March 8, 2012 By Leave a Comment

Blast Off Game

An interactive computer game where kids can reach Planet Power by fueling their rocket with food and physical activity. “Fuel” tanks for each food group help students keep track of their food choices. The Blast Off Game was designed specifically for children aged 6 to 11.

Systems Requirements:
Flash Player 7 or greater (download the latest)
Recommended monitor resolution: 800×600 or greater

Filed Under: Food for Thought, Nutrition

10 Tips Nutrition Education Series

March 7, 2012 By Leave a Comment

The Ten Tips Nutrition Education Series provides consumers and professionals with high quality, easy-to-follow tips in a convenient, printable format. These are perfect for posting on a refrigerator.

These tips and ideas are a starting point. You will find a wealth of suggestions here that can help you get started toward a healthy diet. Choose a change that you can make today, and move toward a healthier you. These tips are also available in Spanish.

More tips coming soon!

You can find this information and more at www.chosemyplate.gov

Filed Under: Food for Thought

Cranberry Quick Bread

March 7, 2012 By Leave a Comment

Allergy Free: Milk Free, Egg Free, Peanut Free, Nut Free

Ingredients

2 1/2 cups flour
1 cup light brown sugar, firmly packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 cup canned sweet potato, mashed
3/4 cup peach baby food
1/3 cup orange juice
1/4 cup milk-free margarine, melted
1 cup dried cranberries

Directions

Preheat oven to 350 degrees. Coat 9×5-inch loaf pan with cooking spray. Set aside. In large bowl, combine fl our, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In another large bowl, combine sweet potato, baby food, orange juice, and margarine. Mix well. Add to dry ingredients; stir until just moist. Fold in cranberries. Spoon batter into prepared pan. Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Transfer to wire rack to cool completely.

Filed Under: Food for Thought, Recipes

Orange Pancakes

March 7, 2012 By Leave a Comment

Allergy Free: Milk Free, Egg Free, Peanut Free, Nut Free

Ingredients

1 1/2 cups flour
3 1/2 tsp. baking powder
1 T. sugar
1 tsp. salt
3/4 cup orange juice
3/4 cup water
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder, mixed together
3 T. milk-free margarine, melted

Orange-Honey Margarine

8 T. milk-free margarine, softened
1/2 cup honey
1 tsp. orange juice
1 tsp. orange zest

Directions

In large bowl, sift together flour, baking powder, sugar, and salt. Make a well in the center and pour in the orange juice; water; water, oil, and baking powder mixture; and margarine; mix well. Lightly oil a griddle or frying pan and heat over medium heat. Spoon batter onto griddle, using about 1/4 cup for each pancake.

Cook on each side until golden; serve hot with Orange-Honey Margarine.

Orange-Honey Margarine

Filed Under: Food for Thought, Recipes

Moist Zucchini Muffins

March 7, 2012 By Leave a Comment

Allergy Free: Milk Free, Egg Free, Peanut Free, Nut Free

Ingredients

1 1/4 cups flour
3/4 cup sugar
1/4 cup quick oats
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 T. water, 3 T. oil, 2 tsp. baking powder, mixed together
1 medium zucchini, finely shredded
3/4 cup oil

Topping
1/4 cup sugar
1 1/2 tsp. ground cinnamon
2 T. milk-free margarine, melted

Directions

Preheat oven to 400°. Line muffin cups with paper liners. In large bowl, stir together flour, sugar, oats, baking powder, salt, and spices. Set aside. In small bowl, combine water, oil, and baking powder mixture; zucchini, and oil. Pour wet ingredients into dry ingredients. Stir until just moistened (batter will be lumpy). Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. To prepare topping, combine sugar and cinnamon. Dip the tops of warm muffins in melted margarine, and then in the sugar-cinnamon mixture.

  • If they are way too oily and fall apart, try using ¾ cup whole wheat flour, ¾ cup all purpose flour; add a banana (mashed) and cut oil to ½ cup.  It should be less oily.
Filed Under: Food for Thought, Recipes

Blackberry Muffins

March 7, 2012 By Leave a Comment

Allergy Free: Milk Free, Egg Free, Peanut Free, Nut Free

Ingredients

1 1/2 cup water
1/4 cup oil
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder, mixed together
1 1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup blackberries

Directions

Preheat oven to 400º. Line muffin tins with paper liners. Set aside. In large bowl, combine water; oil; and water, oil, and baking powder mixture. Add dry ingredients. Stir until dry ingredients are just moistened. Batter will be lumpy. Fold in blackberries. Fill muffin cups 2/3 full. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean.

Filed Under: Food for Thought, Recipes

Potato Chip Chicken

March 7, 2012 By Leave a Comment

Allergy Free: Milk Free, Egg Free, Wheat Free, Peanut Free, Soy Free, Nut Free

Ingredients

3 boneless, skinless chicken breasts
(1 1/2 pounds)
1 1/2 cups potato chips*, finely crushed

Directions

Preheat oven to 400°. Cut chicken breasts into 1 1/2-inch cubes and moisten with water or oil. Roll chicken pieces in crushed chips to coat. If there are bare spaces, pat on additional crushed chips. Place coated chicken pieces on baking sheet. Bake about 20 minutes, or until chicken is done. If desired, use barbecue sauce, sweet and sour sauce, ketchup, or honey for dipping.*

* Be sure to check the ingredient label for allergens.

Filed Under: Food for Thought, Recipes
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