Published: Monday, 26 October 2009
It’s not often you see an advertisement for Shredded Wheat, All Bran, or low-sugar organic cereals. What you do see, in a very repetitive and aggressive way, are ads for high-sugar, low-fiber content cereals. You know, Trix (Trix are for kids!), Lucky Charms (they’re magically delicious), Corn Pops, and Cap’n Crunch (one of my childhood favorites).
Published: Wednesday, 21 October 2009
Fuji, Golden Delicious, Granny Smith, Gala, Braeburn, Honeycrisp…the list goes on, with over 7,000 types of apple cultivars in existence. Not native to the United States, this fruit was brought over by the early colonists and migrated across the country. They have become Washington state's largest crop, producing 50% of the apples grown in this country. Trees traditionally flower in May and yield fruit from late August to early November, making this the perfect time to eat and enjoy them.
Published: Sunday, 20 September 2009
With school in full swing, families are now getting into a routine. Alarm clocks are set, lunches are packed, and cereal boxes are lined up on the counter for a quick breakfast. But we can do better for our children when it comes to the first, and some say most important, meal of the day. While we may not have the luxury of being June Cleaver and serving a piping hot breakfast every morning to our children, we do owe it them to try a bit harder, and you can do so with a little planning and not much more effort. The benefit will be to your children and your pocketbook.
Published: Sunday, 6 September 2009
It's been many years since I had to prepare lunches for schoolchildren. But I did do it for more than a decade, and mostly on a budget. With hot lunches at many schools being costly or of poor nutritional value, it is certainly wiser and healthier to pack your own. While there is a proliferation of individually packaged lunchbox items, they are rarely a good value and rarely the healthiest option for your child(ren).
Published: Sunday, 23 August 2009
The great grillmasters of the world know about rubs and how well they infuse flavor into any protein. At every rib cook-off you see chefs mixing up large batches of ingredients, protecting the recipe harder than the Colonel himself. And for good reason; a good rub can make or break a cook. It’s also a way to add flavor without packing on the pounds.
Published: Sunday, 16 August 2009
A recent column explored “Introducing Solid Foods to Your Infant.” Once you have successfully introduced those first foods, it’s time to move on to bigger, better and tastier items.
Published: Sunday, 9 August 2009
Right now corn is plentiful in markets, farmstands, and gardens across the country and is the perfect sweet and crunchy accompaniment to a summer barbecue. With the United States being the leading producer of corn in the world (over 300 million tons), you should have no problem finding it in abundance through September.
Published: Sunday, 2 August 2009
Back in the good old days, baby food did not come out of a jar, it was made fresh by mothers in their own kitchens with one simple tool, usually a manual food mill. I used a small portable food mill that cost less than $10 (when my children and MTV were just infants). It was easy to clean, efficient and about the size of a can of green beans. The little wonder worked faithfully for 3 years at home and on road trips, and was then handed down to the next generation.
Published: Sunday, 26 July 2009
Summertime is snack time. With kids out of school, activities to attend, vacations to go on, and the temperature rising, you should be aware of healthy snack items that work for all these scenarios and that will make you and your children happy. While the tendency is to have chips, bags of cookies, and sugary popsicles in the house, there are better ways to stock the shelves and the freezer.
Published: Sunday, 19 July 2009
Guest Post: Chef Terry Madigan, owner of Just No Thyme
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