Archive for the ‘Uncategorized’ Category

Kids Can Help You Select Healthy Snacks

Monday, November 23rd, 2009

I love this note I received last week, following up on the list of healthy snacks on my website:

Hi Aviva: I have to tell you a funny story - I printed out your “Snack Attack” list yesterday and gave it to my daughters, ages 6 and 4. My older daughter patiently read every option out loud, discussed it with her sister, and then wrote down yes, no, or maybe next to each one, depending on whether they thought they might like it or not. I couldn’t believe how seriously they took the task, how well they collaborated, and how easily they were entertained by it. Plus, I now have a fully anotated list on my fridge to refer to when we get the munchies. (And, of course, they’re particularly excited about the options that involve chocolate and such.)

Thank you for the list!”
Molly Thompson, Bozeman, MT

Are you a voracious reader like me? Special offer and a Book Club Recipe

Monday, November 9th, 2009

In addition to cooking, one of my other great passions is reading great books.  I’m just finishing an absolutely wonderful novel by Lorie Moore, called A Gate at the Stairs.  Every sentence reads like a poem, but the plot is keeping me engaged to the last page (which I WILL finish today before my book club arrives at 7:30!). 

I wanted to tell you about Bookbrowse, a terrific resource for book lovers that I really enjoy.  Bookbrowse has great reviews of new books, author interviews, book club guides, and many more resources for book lovers.  Owner Davina Morgan-Witts also wanted me to tell you about their new one-month free trial option, for those who like to take a nibble before they commit to a whole bite. 

Subscribe to BookBrowse and discover the books that truly give you what you want from reading!

As a BookBrowse member you’ll enjoy our interactive online-magazines with in-depth reviews, the stories behind the books, book club chats, author interviews, book news and more.

In addition, our previews of high profile and notable books will keep you way ahead of the crowd; and you’ll be able to find just the right books for you and your family by browsing our wide variety of themed reading lists and our handpicked ‘readalike’ suggestions from one book to another.

You’ll also be able to catalog and comment on any book anyway you want in your Personal Reading List; and receive free prepublication copies of books through our First Impressions program (USA residents only). Books are subject to availability with most members who take part receiving 2-3 books each year. 

All this for just $29.95 for a year or $9.95 for 3 months.

Start Your One-Month Free Membership 

“My book club friends think I’m so smart because I’m so informed about books!”
- Betty, USA
I particularly like the previews, I put books on hold at my library and usually get them early.” - Barbara, Australia
“What an absolute gem for book lovers! It wants for nothing” - Marty, Canada
“Thank you for BookBrowse. It would be a bargain at twice the price.” - Karen, USA

Tonight my book club is coming for dinner, and I’m going to serve them Risotto with Sausage and Mushrooms, with Roasted Carrots and Parsnips, and a Spinach Provolone Bread from Great Harvest Bread Company (my favorite resource for fresh bread when I don’t have time to make my own. 

If you don’t have access to The Six O’Clock Scramble recipes through either the website or the cookbooks, here’s the recipe for the risotto:

Risotto with Sausage and Mushrooms

Prep + Cook = 30 minutes
8 servings, about 2 cups each

Our friend, Karen Murray, gave me this terrific and easy recipe.  According to Scramble recipe tester, Debbie Firestone, the risotto smells as “heavenly” as it tastes.  You can use any kind of sausage your family likes.  Serve it with roasted parsnips or carrots. 

1 lb. Italian sausage (or use meatless sausage)
4 Tbsp. olive oil
1 yellow onion, diced
2 tsp. minced garlic (about 4 cloves)
8 oz. sliced mushrooms
2 cups Arborio (changed from white) rice, uncooked
28 - 30 oz. low sodium chicken or vegetable broth
1 cup white wine (or use additional broth)
1/2 tsp. black pepper
1 cup frozen peas
1/2 cup grated or shredded Parmesan cheese

Remove the sausages from their casings and crumble them coarsely (if using precooked or meatless sausage, dice it into 1/4-inch pieces). 

In a large skillet or saucepan with a tight-fitting lid, heat the oil over medium heat.  Add the onions, sausage and garlic and sauté them until the onions are tender and the sausage is browned, about 5 minutes.  (Meanwhile, prepare the parsnips or carrots, if you are serving them.) 

Add the mushrooms and rice, and stir until the rice is coated and lightly browned, about 2 minutes. 

Add the broth, wine and pepper and bring it to a boil.  Cover and simmer the mixture for 15-20 minutes until the rice is tender. 

Stir in the peas and cheese and serve it immediately. 

Scramble Flavor Booster:  Use spicy Italian sausage and season the risotto with lots of freshly ground black pepper and freshly grated cheese. 

Tip:  If you don’t like mushrooms, you can leave them out of this dish and it will still taste divine. 

Side Dish suggestion:  To make roasted parsnips or carrots, cut 1 lb. of parsnips or carrots lengthwise into quarters and cut those strips into 1-inch pieces.  In a roasting pan, toss the pieces with 1-2 Tbsp. olive oil, 1/2 tsp. kosher salt and 1/4 tsp. black pepper.  Roast them in the oven at 450 degrees until they are slightly browned (15-20 minutes).  The longer you cook them, the sweeter they will become. 

 

Nutritional Information per serving:
Calories 510, Total Fat 28g, 43%, Saturated Fat 9g, 45%, Cholesterol 50mg, 17%, Sodium 560mg, 23%, Total Carbohydrate 44g, 15% Dietary Fiber 2g, 8% Sugar 3g, Protein 17g

 

More about BPA in Cans from Consumers Union

Tuesday, November 3rd, 2009

In this week’s Six O’Clock Scramble newsletter, I addressed the benefits of using fresh vs. frozen vs. canned foods, and touched on the issue of BPA in cans which may pose a danger to our health.  For more on this topic, please read the following article by Naomi Starkman of Consumers Union, publisher of Consumer Reports (a source I’ve long trusted):  http://civileats.com/2009/11/02/tests-find-wide-range-of-bisphenol-a-in-canned-soups-juice-and-more/

Some Fabulous Websites Have Been Spreading Scramble Love

Tuesday, November 3rd, 2009

In the last few weeks a few terrific websites have been sending new customers my way.  I want to thank Nicole Heady’s Capture the Moment blog, Austin Kidbits, and Daily Candy Kids, in particular for their features:

http://nicholeheady.typepad.com/capture_the_moment/2009/10/happytuesday.html

http://www.dailycandy.com/kids/all-cities/article/76882/Aviva-Goldfarbs-Mini-Meatloaf-Muffin-Recipe

http://austin.gokidbits.com/tidbit/word-to-your-mother-2

I appreciate the recognition of these bloggers and feel fortunate that their authors enjoy The Scramble enough to help me spread the word.  Thank you!

Halloween Scare: Here Comes the Candy, the Cavities and the Calories!

Monday, October 19th, 2009

Continued from this week’s newsletter:

“We do have an informal, but tried and true system.  We tend to let the kids go a little crazy on Halloween night. As the kids get settled into enjoying their treats, we take out plastic storage containers and label them with each child’s name. We have them put their candy in their container and then we put the containers on a high shelf in a cabinet they cannot reach. They are so excited about having such a big supply of “their own” candy at home they don’t notice they don’t get to eat it all in one night. Then, it is used as a treat or reward throughout the few months. By Xmas, it is so forgotten about that we can usually pitch and/or donate some and nobody notices. I think they get to fully enjoy Halloween in a more limited way with this plan.”

Julie Rocchio, Alexandria, VA

 

“We usually let the kids go a bit wild on Halloween night.  Then we save the rest of the candy in their candy buckets (plastic pumpkins) and they get 1 or 2 pieces a night for dessert.  We replenish the buckets with goody bag stuff from birthday parties and it ends up lasting all year.  I usually throw out whatever is still in the buckets just before Halloween and we start over.  Interestingly, both my kids used to be totally addicted to sweets and now Hannah seems to be growing out of it.   I do think that by allowing them to have a little something every night, it doesn’t send the message that it’s a forbidden food, and therefore extremely desirable.”

Jennifer Grosman, Washington, DC

 

“We sort of let them go nuts and eat themselves sick on the 31st and the day after, as long as they also eat some regular food for meals. After that, though, when the thrill has worn off a little, they put their favorites in a big Ziploc bag, donate the ickies to the trash or daddy, and they get one piece a day in their lunchbox until it’s gone (which we sometimes help along on the sly, although they are getting better memories).”
Diana Molavi, Lutherville, MD

 

 ”We’re pretty strict about nutrition; we try to teach our kids (ages 10 and 6) to eat healthfully, and that moderation and portion control are critical.  We talk a lot about the effects that poor food choices make on your body, heart, weight, etc.  With respect to desserts, we’re careful about how much they are eating on a regular basis and try to avoid sweets as snacks.  However, we generally let the kids keep all of the candy they receive at Halloween and Christmas (except for anything with trans fats).  They can have a few pieces on the holiday but the rest has to go in a plastic candy container.  They can choose a small piece or two (I try to limit it to about 75 calories or less) from their containers after dinner each night if they’ve eaten a balanced meal. This is generally my husband’s and my philosophy as well — just something small after dinner — a stark contrast to the way I grew up, with virtually no limits on desserts, on holidays or any other days.”  
Melinda Kelley, Potomac, MD

 

“In all honesty, I am probably the worst offender of sweets in October — weather change and daylight savings — it all adds up to a huge sweet tooth for me.  So I wait to purchase the candy I am going to give out and I try to purchase candy that I know is popular to many but not so much with me or with my family.  Before we go out, I try to fill my kids up with more protein than normal to offset the sugar high — not sure it works but I feel better. After we trick or treat and have traded, I let the kids eat whatever that night.  We then send a bunch to Eric’s work (many single folks there), bag some for the soldiers donations (usually going on in our area), and freeze some.  I keep a freezer bag worth for a snack here and there but they usually forget about all of it after less than a week.  But I don’t…so I have to move it out or I eat it!!”

Tricia Nudelman, Chevy Chase, MD

 

“While we are trick-or-treating, the boys are allowed to eat several pieces of candy.  When we get home, they sort through their haul and then pick out 15 - 20 pieces that they can keep.  These pieces stay in the pantry and they are allowed to eat one a day until it’s gone.  Believe it or not, they usually get bored with it and I am always throwing candy out the first week in October the following year!  The rest disappears like ghosts!  Actually, in the past we have donated our extra candy to a group that sends it to troops stationed overseas.  This year, I will be collecting it myself to send to my nephew Lee and his battalion who are stationed in Iraq.  I don’t stress about the candy because our boys eat healthily normally, so a little doesn’t hurt.  Everything in moderation!”

Ronnie Warner, Chevy Chase, MD

 

“For my young children, I allow them a couple pieces of candy for about a week after the trick or treating.  After that, I throw it away.  For older children, I suggest explaining WHY candy needs to be limited.  Explain what candy does NOT offer them nutritionally — and it does not help them meet their educational and energy goals if eaten in excess.  Allow them up to 2 pieces of candy per day and then slowly get the candy out of the house.  It’s much easier once the candy is gone - the battle is over!”

Angela Lemond, RD, Allen, TX, http://www.foodtherapyrd.com
“I go through the candy and throw out anything with food dyes.  That basically leaves mainly the chocolate stuff.  Then I let them have one candy a day for 2 weeks.  So, they can pick their 14 candies up front, and then I throw the rest away.  Also, my hubby and I take some for ourselves.”

Maxine Silverman, Falls Church, VA

 

“We don’t allow eating during trick or treat, and then we go through the loot when we get home.  My 8 year old is allergic to peanuts and tree nuts.  She tries not to take candy that she can’t eat, but we double check when at home, and if she ended up with some by accident, she trades with her 6 year old sister.  They’re allowed to eat some that night, then their bags go on top of the fridge.  When they were really little, I started to allow them to have dessert (candy) after breakfast and lunch, but not after supper.  We’ve continued that habit, but now that they are in school and rushing out after breakfast, they don’t get much chance to eat candy!  We allow them to have a piece or two after school or more on weekends.   When most of the “good” stuff is gone, the remainder is dumped into a common jar (also on top of the fridge).  We nibble it now and then.”

Katie Ellis, Durham, NH

 

“Halloween is the one time that I’m thankful my son has nut allergies!  So much of his “loot” has to be given away to us because so much of it has nuts.  So it helps keep the amount of candy he can even eat down to a minimum.  We also are home before the older kids are done trick-or-treating so we put all the “nut” candy back into our giveaway bowl, which cuts down on my sugar overload.  I’m also lucky in that my kids are still right now very out of sight, out of mind, and after a day or so, don’t even remember we have it.  We still have a fairly big bag leftover from last year!” 

Debbie Brodsky, Bethesda, MD, http://www.dmbpictures.com

 

“When my kids were much younger and I wanted to limit their sugar without being a total nag, I let them eat a lollipop while they were trick or treating.  They were thrilled to be eating candy but since lollipops take a long time to eat, they weren’t begging to eat all the other goodies they were collecting.  I realize that there are other hazards that go with eating lollipops while walking, but it worked for us.  Now that the kids are older, I let them eat whatever they want on Halloween night.  After a while, they cut themselves off.”

Ilene Weinreich, Chevy Chase, MD

 

“Our kids spend more time trading than actually eating. We let them take a piece or two in their lunch each day for about a week. We do let them keep their candy, and I always find a sack of stale candy a few months later, which I quietly throw away. I also make a point to feed them a good dinner before they go trick or treating so they will be too full to eat a lot of candy… or if they do eat a lot, it will be on a full stomach instead of an empty one.”

Heller An Shapiro, Chevy Chase, MD

 

“We have the kids store the candy in the kitchen where everyone can see someone eating/pilfering junk.  We used to have them parcel out a few pieces each day, which means they have longer exposure to high sugar content.  But last year we went with our pediatrician’s advice and let them have as much as they wanted in the first several (3-4) days, then it goes away (either donate or trash).  It was not that popular and only one of my kids really balked, but the doctor says it’s better for their teeth/body not to have small amounts over a longer period of time.  My home growing up was REALLY stingy with sweets, so I have always loved Halloween and indulge just as much with the kids with no guilt.  It’s only once a year!  Bring on them Snickers!”

Jackie Kelley, Bethesda, MD, www.clearinghousenow.com

 

“I usually let them pick 3 or 4 pieces of candy on Halloween night.  Then each night after dinner, they can pick 2 (fun sized) pieces for their “treat” if they want.  I find that they sort of forget about it after about a week.  We have a small-ish Christmas Cookie Tin (”The Santa Box”) that we keep candy in for occasional treats.  So after the excitement has worn off, I tell them each that they can pick 10-15 pieces of candy to put in “The Santa Box” and the rest is going in the trash.  I used to just pick and dump myself, but now that they are older (7 and 9) I think they can be part of the decision process.”

Kristen Bassick, Chester Springs, PA

Are you Making Your Kids Fat?

Thursday, October 1st, 2009

You probably are doing most of the things suggested in this article right already, but I think it offers some great “food for thought” (sorry, couldn’t resist).  Annoying caveat:  The article has so many ads that it makes you flip through about 7 pages for what should be a 1 or 2 page article: http://www.lifescript.com/Life/Family/Parenting/10_Ways_Youre_Making_Your_Child_Fat.aspx

Baked Sweet Potato variation

Thursday, October 1st, 2009

Tonight I made my baked sweet potato recipe from the Scramble, but instead of eating them out of the skins, I scraped the flesh of the potatoes into a bowl and mashed it with a little butter, maple syrup and chopped walnuts.  Wow, it was fantastic!  Let me know if you come up with any clever variations on Scramble recipes–I’d love to try them for myself.

Becoming Supermarket Savvy

Monday, September 21st, 2009

Many of you Scramblers already know your way around the supermarket pretty well, but I think this article by my friend Debi Silber, the Mojo Coach, has some excellent advice if you’re feeling less confident about how to choose what to purchase at the grocery store. 

http://themojocoach.com/blog/2009/09/18/becoming-supermarket-savvy/

By the way, make sure and check out Debi’s site if you are a mom who is interested in discovering ways to live a healthier lifestyle and get your “mojo” back.

A family therapist talks about the importance of family dinners

Thursday, September 17th, 2009

Anne Fishel, Phd, has great advice for families with kids of all ages about how and why to make family meals a priority.  http://www.pbs.org/parents/experts/archive/2009/09/reaping-the-many-benefits-of-f.html

Quinoa Pilaf with Wilted Spinach and Roasted Mushrooms

Thursday, September 17th, 2009

This delightful dish isn’t quite kid-friendly enough for The Six O’Clock Scramble newsletter but it makes a wonderful side dish for a grown-up party or a main course for lunch. 

Quinoa Pilaf with Wilted Spinach and Roasted Mushrooms

 

Prep + Cook = 30 minutes

4 servings

 

I’m always looking for creative new preparations for quinoa, which is a phenomenally healthy whole grain.  This has loads of texture and flavor and is a filling main or side dish.  Serve it with diced cantaloupe and whole grain bread. 

 

½ cup balsamic vinegar, divided

¼ cup olive oil, divided

2 portobello mushroom caps, stems and gills removed, and cut into quarters

½ red onion, cut into 3 thick slices

8 oz. cherry tomatoes

1 ½ cups quinoa

½ tsp. salt + additional for serving

1/8 tsp. black pepper, for serving

6 – 9 oz. baby spinach

¼ cup fresh flat leaf parsley, chopped

¼ - ½ cup feta or shredded Parmesan cheese, to taste

 

Preheat the broiler, setting the rack about 4 inches from the heating element.  In a measuring cup, whisk together the oil and vinegar.  In a large serving bowl, toss the mushrooms and onions gently with the oil and vinegar mixture, reserving 1/8 cup of the dressing.  Transfer the mushrooms and onions to a large rimmed baking sheet.  Broil them for 15 minutes, flipping them once.  After about 10 minutes, add the tomatoes to the baking sheet with the other vegetables and continue broiling them until the tomatoes are softened and the onions and mushrooms are nicely browned. 

 

Meanwhile, in a saucepan, combine the quinoa, 3 cups water and the salt.  Bring it to a boil, reduce the heat to medium-low, cover and simmer until the liquid is absorbed, about 15 minutes. 

 

Put the spinach and parsley in the large serving bowl that you used to toss the mushrooms and onions.  When the vegetables and quinoa are done, pour them right on top of the spinach, and toss it to wilt the spinach.  Stir in the reserved oil and vinegar, season it with salt and black pepper, if desired, and top it with the Parmesan cheese.  Serve it immediately. 

Healthy Family Cooking
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