During this time of being restricted to our homes, we have more time to think. Perhaps we think about what we could be doing, or what we would like to be doing. And before you know it, you are thinking about what to eat again.
Yes, food and mealtimes have been a cause of concern for many. What will we eat? Do we have enough food? How do we fix what we have?
Kids cooking and eating patterns change with the seasons. During springtime they are more apt to want lighter and brighter foods.
Author Amy Houts, in her book Cooking Around the Calendar With Kids — Holiday and Seasonal Food and Fun, offers a wide choice of foods that deliver springtime flavors. For May Day, Mother’s Day, Independence Day, and just about every occasion in-between, these recipes will get kids in the kitchen whipping up their creations.
Poppy-seed kolach
Early recollections of Easter dinners bring back memories of coloring Easter eggs and making kolaches. We looked forward to sweet treats because those were given up for Lent. Usually we had a few apples that were wrapped in newspapers to help keep them from shriveling. These made up into delicious apple-filled kolaches.
This is a yeast bread that is filled with any number of fruit and other fillings. There are many variations but a couple of my favorites are the apple-filled kolaches and poppy seed kolaches, shown here.
The book I’ve been showcasing, Cooking Around the Country With Kids by Amy Houts, is not only a cookbook, but a treasure trove of historical facts and food history. It is a recommended book for the homeschool curriculum.
Along with recipes, Houts has included food facts, historical notes, and fun activities. For example, “When was ice cream “invented”? What are hush puppies and how did they get their name? What are funnel cakes? Why doesn’t all corn “pop”?”
This is where cookbooks serve an important part in educating children. They can provide hands-on training in learning about the wide variety of healthy food choices.
Use Mindful Eating vs. Mindless Eating
Is this one of those days when you have so much to do you eat whatever is available? Without thinking and not even knowing what you are eating? Is it just “time to eat” and you sit down, grab your food, a book or the paper, watch TV or check your messages, and go through the motions?
It takes effort to be fully present to plan and choose healthy food. One needs to pause and take a few deep breaths to connect body and mind and become more aware of what is going on.
If you have teenage children, here is a must-read article from Erica Hale on Real Food about the challenges of teenagers and their food choices. Check this out: http://thankyourbody.com/ways-to-help-your-teen-eat-right/
Today, notice how you feel about your eating. Is it one of those days when you have so much to do you eat whatever is available? Without thinking and not even knowing what you are eating?
It’s just “time to eat” and you sit down, grab your food, a book or the paper, watch TV or check your messages, and go through the motions.
I can relate – but, too late, it’s such a guilty feeling.
See how one Ohio community gives foster children healthy lifestyle choices.
As basic cooking skills are often left to chance, fast foods and other quick fixes become the favored, but less healthy, choice. Here leaders team up to get kids involved in learning basic skills of cooking and how to prepare healthy food. The benefit is two-fold: exposing teens in foster care to positive women while they are learning a valuable life skill.
for all foods sold in schools, including vending machines, school snack bars and foods sold a la carte. To read the proposed rule and provide feedback and comments go to regulations.gov.
An emphasis will be placed on foods that have as their main ingredients whole grains, low-fat dairy, fruits, vegetables or protein foods. Occasional bake sales and birthday treats can still be allowed.
