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Archive for August, 2012

This video is crazy. Who would have ever thought that a simple plastic water bottle could be THIS cool. While you probably won’t understand anything the woman is saying, you will definitely learn how to separate the egg yolk from the egg whites using only an empty bottle. I may just have to whip this one out at our next dinner party.

Something tells me we are going to be seeing a $14.99, “As Seen on TV” version of this very soon.

One of our followers on Facebook sent us this infographic, How Corn Syrup Made America Fat. It contained a few tidbits I hadn’t heard before. Anyone realize that your envelopes and stamps might be sweetened with high fructose corn syrup?  This stuff is seriously everywhere! The huge missing fact on this pretty infographic? Corn is one of the major agricultural crops grown from genetically modified (GMO) seeds. And while we’re on the topic of GMOs, I have to give a quick shout out to my California peeps and remind you to Vote YES on Prop 37 in November.

Full infographic below. Take a look and tell us; did you learn anything new about corn syrup or HFCS?

 

 

How Corn Syrup Made America Fat

How Corn Syrup Made America Fat: xFirstAidKits.com

 

Stocking the Back-to-School Pantry

This is a guest post by Cindy Santa Ana, CHC. Know of a food blogger, nutrition guru, farmer or passionate storyteller who may be interested? Contact us or provide details in your comment.

As summer winds down, it’s time to start thinking about what you’re going to be packing in those lunch boxes, snack bags, and what you’ll be feeding the kiddos when they come bounding off the bus. First and foremost is to feed them a nutritious, protein-packed breakfast to start their day. And, no, a Pop-Tart doesn’t count. Those tasty pastries are essentially a giant candy bar filled with sugar, HFCS, trans fats, artificial colors and sodium. Don’t get me wrong, I loved them growing up, but the over 50 ingredients inside can lead to a myriad of health problems down the road and a sugar crash before they even finish first period.

A great start to the day could include a scrambled egg with whole grain toast, whole grain waffle with peanut butter, oatmeal with berries, or a protein smoothie (blend berries, whey protein powder, nut butter, spinach, yogurt, milk or milk alternative).

There are many prepackaged options out there for lunches, but be careful of dangerous preservatives, trans fats, excessive amounts of sodium and high fructose corn syrup (HFCS) that are often laden in those foods. The worst offenders are Lunchables, 100-calorie snacks, packages of chips, cheez-its and juice boxes. The winner for worst offender is the Uncrustable sandwich. It contains 38 ridiculous ingredients (5 of which are sugar and more than a dozen are chemicals) like HFCS, trans fats, sorbates, sulfates, and phosphates. A simple PB & jelly takes 1 minute to make – please make them from scratch. I’m disgusted that my children’s school offers these as alternatives to a hot lunch.

So, here’s my shopping list for the Back-to-School Pantry:

  • Lots of whole fruits – bananas, organic apples, organic peaches, pears, watermelon slices, organic grapes, organic berries or melon balls/cubes, orange slices, small boxes of organic raisins. Make a fun fruit kebab! Whole fruits provide fiber, potassium, antioxidants and tons of vitamins that they need for fuel during the day. (I suggest the organic option of those fruits listed on the Dirty Dozen). Remember to shop/eat seasonally – some of these fruits won’t be available this fall and winter.
  • Trail mix – make your own with raw, unsalted nuts, pumpkin and sunflower seeds, raisins, dried cranberries, chopped pitted dates, small amount of chocolate chips & dried apricots. (NO M&M’s!!)
  • Wraps – I like whole grain options to wrap up turkey slices, PB& jelly, cream cheese and veggies, chicken salad, tuna salad
  • Whole grain English muffins (make mini-pizzas or slather w/ PB & jelly)
  • Organic string cheese
  • Newman’s Own High Protein Pretzels
  • Gluten-free? Buy large lettuce leafs and wrap over creamy chicken salad, tuna salad with lots of crunchy pickles, turkey slices (not deli meat)
  • Make extra for dinner. Leftovers make for a great school lunch. Pack hot items in stainless steel or a thermos to retain their heat. My kids’ faves are homemade chicken strips, leftover quinoa spaghetti and ravioli.
  • Unsweetened organic apple sauce
  • Plain organic yogurt – place in a blender with berries, kale, nut or sunflower butter, process and freeze in a flexible popsicle mold
  • Organic ham and cheese roll ups
  • Veggies – sliced cucumbers with hummus, organic celery with nut butter and raisins, carrots with hummus or homemade ranch dip, red & yellow pepper slices with hummus or dip, kale chips
  • Whole grain crackers, like Triscuits or Multi-Seed (Goldfish don’t make the cut)
  • Brown rice cakes, real popcorn (not microwaved in a chemical-filled bag)
  • Hard-boiled eggs
  • Roasted chickpeas with honey & cinnamon
  • Whole grain waffles (great for after school snacks topped with PB)
  • Reusable bottle of ice cold water – no sugary juice needed

It’s important that lunch contain a protein item, a whole grain carb option, fruit and lots of water. Kids don’t need a sugary treat or cookie for lunch. Between all the treats and birthday parties at school, they get enough sugar! They need a highly nutritious meal that can carry them through the rest of the day for optimal learning.

Some of my favorite containers:

Top photo by o5com via Flickr


About the author:
Cindy Santa Ana, CHC

Cindy Santa Ana is a Certified Health Coach dedicated to helping clients discover the healing properties of real food. Successfully healing her own allergies, high cholesterol and migraines with health-promoting foods and exercise was the catalyst that transformed Cindy’s life, health and profession, and she is passionate about sharing this information with others. www.UnlockBetterHealth.com




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