Category Archives: Health & Wellness

Blueberry Lemon Muffins

blueberries from freezer

These whole-grain muffins are so delicious, kids will never suspect they are loaded with healthy ingredients! Each muffin contains a little over 5 grams of added sugar*, far less than you would get in a commercial variety.

*Added sugar does not include the naturally occurring sugar found in the berries and yogurt.

Ingredients:
1 cup fresh, frozen or canned blueberries, rinsed and drained
1 ¼ cups whole wheat pastry flour
½ cup quick cooking oats
¼ cup sugar
2 teaspoons baking powder
2 eggs
1 cup Greek lemon yogurt
(if using the individual cartons, it will require about 1.5 containers)
¼ cup canola oil

Preparation:
Preheat oven to 375 degrees. Use a non-stick muffin pan or paper muffin liners. (I prefer to use the silicone mini-muffin pans). Mix flour, sugar and baking powder in large mixing bowl. In another bowl, beat eggs and mix in yogurt and vegetable oil. Stir into dry ingredients and mix lightly. Fold in blueberries. Bake 18-20 minutes or until muffin tops are browned. Loosen muffins and serve warm. They also freeze well.

Servings: 12 medium muffins or 24 mini-muffins

Nutrition Facts

Source:
Connie Evers, MS, RDN, CSSD, LD
Author, How to Teach Nutrition to Kids
http://nutritionforkids.com

Advertisements

1 Comment

Filed under Baking Events & Holidays, Health & Wellness, Uncategorized

Smart Snacks

spicecake

Crisp fall days remind me of great after school snacks. We knew the ropes. We could have a piece of fruit, 2 cookies and milk. The fruit and the cookies were small in those days. What came next was equally important: a list of chores – indoors or out. We lounged about a half hour, then it was time to get busy.

“Smart snacking” wasn’t on the radar then, but our snack limits and activities (chores) were–all without a government agency within 200 miles. Today government gets involved because so many children are overweight or obese and snacks make up at least 27% of their daily calories. (Trends in Snacking Among U.S. Children view here)

HBA staff rolled up their sleeves to address the latest snack guidelines for schools along with Kansas State Department of Education’s Team Nutrition. Guidelines for in-school snacks can be found here.

Our goal: Provide bakers at home, in Family & Consumer Sciences classrooms, school clubs and cafeterias A Baker’s Dozen Smart

Snack Baking Recipes!

The Top 5 “smart snack baking” steps we used for developing the recipes include:

  1. Use 51% or more whole grain – whole wheat flour, oatmeal, whole cornmeal, flax meal are whole grains used in the recipes. Every serving is 8g or more whole grain.
    Baking with Whole Wheat Flour
  2. Portion control— we have to lose the “mega-sized” rolls, bread sticks, cookies, cupcakes or bars. A look at the Portion Distortion Interactive quizzes helps tell the story of our American weight gain.
  1. Control sugars with an icing drizzle…no ½-inch frostings.
  2. Reduce saturated fat—cream vegetable oil with butter and used flax meal egg substitute in some recipes. Check out this Kitchen Science handout
  3. Home-baking recipes are often less sodium than commercially baked goods. Using vegetable oil and unsalted butter also reduce sodium.

HBA can’t assign active chores for kids to get them moving, but we can offer A Baker’s Dozen Smart Snack Baking Recipes. The recipes can all be served or sold in school hours and include:

smart_snacks_bakersdozen

Breakfast: Oatmeal Fruit Bars; Apple Cinnamon Rolls; Carrot Streusel Coffeecake

Breads: Bread Sticks; Confetti Cornbread (still testing!) and Soft Pretzels

Cakes: Buttermilk Chocolate; Carrot Cupcakes and Spice Snack Cake

Cookies: Cinnamon Crunch; Double Chocolate; Oatmeal; Soft and Chewy Chocolate Chip; Soft Sugar

Dessert: Country Fruit Cobbler

Leave a comment

Filed under Baking Resources, Health & Wellness, Home Baking Association, Uncategorized

Steps to Home Baking Food Safety

sharon_kitchen

The recent recall of 10 million pounds of home baking flour products is a wake-up call for us to do our part to “groove” essential home, community and classroom baking practices to insure food safety problems are not us. Food safety should ALWAYS be part of food, nutrition and STEM learning objectives.

Steps to home baking food safety include

FIRST: Review “Core Four” food safety practices and download teaching resources

fight_bac_logo

SECOND: Apply and teach home baking core food safety practices

 CLEAN: Replace kitchen cloths and towels daily; change baking mitts or hot pads after use.

BEFORE BAKING: (do in this order)

tiehair_apron

  1. Tie back long hair, remove jewelry
  2. Wash hands with warm water and soap
  3. Wear a clean apron…clothes carry dirt and germs from where you’ve been
  4. Wash counters, assemble ingredients and tools needed for recipe
  5. Re-wash hands before beginning to measure, mix or portion products

AFTER BAKING:

  1. Wipe flour and batter from stand or hand-held mixers, counters
  2. Scrape mixing tools and bowl of excess batter, discard and load dishwasher
  3. Wash hands before packaging baked and cooled products in food-safe packaging

 SEPARATE: Follow storage and use rules for fresh eggs or egg substitutes and all perishable ingredients.

  • Shell eggs in a separate small bowl to avoid shell in batter
  • Separate the bowls and utensils used for eggs or other perishables from dry ingredients and dry measuring tools.
  • Cool baked goods on wire racks placed separately from mixing counter and tools

BAKE/COOK: It’s the facts…unbaked ingredients, dough or batter should not be consumed…Salmonella and E.Coli are NOT a treat…no “licking” spoons, beaters or bowl.

  • Use a toothpick to check center of pancakes, waffles, quick breads, and cakes for raw batter. Brown crust color does not mean the middle is done.
  • For oven-baked products, place food thermometer probe in center of product and pan Internal temperature guide:

Cheesecake – 150°F. (remove from oven—temperature will rise to 160 ° F.)

Meringue pies, quiche and bread pudding – 160 ° F.

Custard pies, flan, crème brulee – 170-175 ° F.

Yeast breads: Soft rolls -190 degrees F.; Crusty bread – 200-210° F.

Cakes, quick breads, scones: 200 to 205 ° F.

(Temps courtesy of Crafty Baking)

  • Mix egg wash and apply just before placing product in a heated oven; discard remaining egg wash.

CHILL: Keep refrigerator at 40 degrees F. or below

coolingracks

  • Cool products on clean wire cooling racks, not counter tops
  • Refrigerate after two hours at room temperature: Unbaked batter or dough,

pies, cheese-filled breads or baked goods with perishable filling ingredients (eggs, custards, cheese, pizza, meats, casseroles, cream pies and puffs)

 THIRD: Download the newly revised Home Baking Food Safety 101 Fact Sheet

 

 

 

Leave a comment

Filed under Baking Resources, Educator Resources, Health & Wellness, Home Baking Association, Uncategorized

Wake Up To Whole Grains!


Bread_and_grainsThere is a sizable gap between the amount of recommended whole grains and the amount children are actually consuming. In fact, a recent large-scale study found that only 3% of boys and 2.4% of girls were meeting the daily goal of three 1 oz. servings of whole grains*.The newly released 2015-2020 Dietary Guidelines for Americans recommends that at least half of our grains should be whole grains so for most children, this amounts to three daily servings.

Breakfast is an ideal time to introduce your child to healthy whole grains and get started on those three daily servings. Especially since March is National Nutrition Month! Simple solutions include whole grain breads, muffins, waffles and pancakes.

There are a number of delicious whole grain pancake/waffle mixes on the market and these can save time on those mad dash mornings. There is so much you can do with these mixes, including adding other fun ingredients. Incorporating applesauce for some of the liquid, stirring in blueberries or adding grated carrots or zucchini all add to the nutrition and the fun. To add more protein, you can add an extra egg or incorporate yogurt or milk as part of the liquid.

Children love to get in on the action when it comes to making homemade waffles or pancakes. Ask them to help with simple measuring, stirring and grating. They can even come up with clever names for their creations. Carrot pancakes become “bunny rabbit cakes” and blueberry waffles turn into “smurf waffles.” When children are part of the process, they are much more likely to sit down and enjoy their creations.

Other fantastic options include “make ahead” muffins, Hearty Energy Bars, and Butternut Softies that incorporate whole grains such as oatmeal, whole wheat flour, or whole corn meal.

The Home Baking Association is a great resource for recipes, tips, videos and more!

*Source: Ning, DR; Labarthe, CM et al. Status of Cardiovascular Health in US Children Up to 11 Years of Age. Circulation: Cardiovascular Quality and Outcomes. 2015: 8 164-171

This article was contributed by Connie Evers, a child nutrition expert, mom of three, and the author of How to Teach Nutrition to Kids- a book used in thousands of schools throughout the world as a framework for nutrition education.

 

1 Comment

Filed under Baking Events & Holidays, Baking Resources, Educator Resources, Health & Wellness, Uncategorized

What Are Your “Dine In” Plans?

Have you made plans to “Dine In” on December 3rd, in honor of Family and Consumer Sciences Day and their work to promote and sustain healthy families. Invite someone special to your house for a home cooked meal! Sign up to help meet the official goal of 200,000 home-prepared shared meals.

Here’s a great recipe you can prepare, compliments of Fleischmann’s Yeast! The whole family will enjoy this taco casserole.

Taco Dinner

b4e2b664517228889b9b0fd4358253e2_w800

Ingredients:

  • 1 pound ground beef
  • 1 package taco seasoning
  • 1-3/4 cups all-purpose flour
  • 1 envelope Fleischmann’s® RapidRise Yeast
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter OR margarine
  • 2 eggs
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced green onion
  • 3/4 cup crushed tortilla chips
  • Salsa, guacamole and/or sour cream for garnish, optional

Directions:

Brown ground beef in a large skillet until cooked through; drain.  Prepare taco meat according to taco seasoning mix directions.  Set aside.

Combine 1 cup flour, undissolved yeast, sugar, baking soda and salt in a large bowl.  Heat milk, water and butter to very warm (120° to 130°F).  Pour into flour mixture; add eggs.  Beat for 30 seconds with electric mixer to combine.  Increase speed to high and beat for 3 minutes.

Stir in remaining 3/4 cup flour to make a stiff batter.  Stir in cheese, bell pepper and green onion.  Spoon half the batter into a greased 8 x 8-inch pan; top with taco meat.  Dollop remaining batter over the taco meat.  Cover with plastic wrap that has been sprayed with cooking spray and let rise in a warm, draft free place 40 minutes or until doubled.

Top with tortilla chips.  Bake in preheated 375°F oven for 30 to 35 minutes or until golden brown.  Serve hot and top with salsa, guacamole and/or sour cream, if desired.

Leave a comment

Filed under Baking Events & Holidays, Baking Resources, Health & Wellness, Uncategorized

Make A Date to “Dine In” December 3rd

FCS_WebBanner-3

Make a date to “Dine In” with a friend, your family or someone who could use a shared meal Thursday, Dec. 3, 2015. “Dine In” Day celebrates Family and Consumer Sciences Day and their work to promote and sustain healthy families.

Sign up to help meet the goal of 200,000 home-prepared shared meals. You’ll join with us plus 20,000 FCS professionals, 400,000 secondary and undergraduate students, and 100 colleges/departments at higher education institutions who teach daily the many benefits of home prepared and shared meals.

Research supports spreading the word about home-prepared meals.

“…children who take part in family meals are less likely to be overweight, eat more healthy foods, have less delinquency, greater academic achievement, improved psychological well-being, and positive family interactions.” view source

B1 Sun Zong homemade meals infographic

Join us in preparing a simple, nutritious meal at home by checking out these resources here

Need more resources? Go to The Family Dinner Project resources

or No Kid Hungry.

Tweet your dining fun at #healthyfamselfie or #fcsday.

Leave a comment

Filed under Baking Events & Holidays, Baking Resources, Health & Wellness

#HealthyTeens Twitter Party!

Join us as FCCLA and The Produce Mom present #HealthyTeens Twitter Party on November 5th from 8-9 PM EST. The event will bring together influencers from the wellness industry to participate in the campaign’s national Twitter Party.

healthyteens_twittergraphic

The Home Baking Association offers many healthful hands-on, food lifestyle resources for parents and teachers. Healthy, home prepared foods are “clean label;” require energy expenditure; save $$$; offer portion control; ingredient flexibility–whole grains, addition of real fruits, vegetables, herbs, spices, cocoa.

 

Leave a comment

Filed under Baking Resources, Educator Resources, Health & Wellness