Creation By Designs goal is to help children and pre-teens connect with the stories of the Bible and to assist parents and teachers impart that story in a manner that is both educational and entertaining for them. Creation By Design brings together the greatest story ever told with breathtaking original artwork and a fresh narrative voice. Creation By Design uses fantastic 3D computer-generated artwork to grab the attention of children, and to rekindle their interest in the wonderful adventures of the Bible.
Halloween treats that you won’t be frightened to feed to your kids! Chef Jill Houk of Centered Chef Food Studios will share fun recipes you and your family make together. www.centerchef.com
Bonus: Cookbook author, Kris Holechek will be here to discuss The 100 Best Vegan Baking Recipes cookbook. www.nomnomnomblog.com
Surviving Halloween—Tips and Recipes
Tips
It’s the time of year when kids (and adults) begin over-indulging on sweet treats. The holidays, starting with Halloween and going through New Year’s, are prime times to eat candy, cookies and other empty calories. How can you reduce your children’s (and your) sugar consumption without becoming a monster? Here are some tips and recipes so that everyone has a sweet Halloween without going into sugar overload.
Halloween Trick or Treating
Create a trick or treating game plan that has limits. By setting a limit for the amount of time or the area that your child can trick or treat, you are limiting his or her “haul” of goodies. Your child is unlikely to notice that you are setting limits strictly to reduce candy intake, but will just be overjoyed about trick or treating in general. Also, by setting to limits and having your child agree before you set out on your escapades, you are less likely to experience resistance when you stick to your limits.
Ensure your child takes only one treat at each home. Many families will give out more than one piece of candy. In this case, you are flirting with disaster—because your child may double or triple his booty of candy. Tell your child that one piece is sufficient. This way, your child also learns moderation. Likewise, buy less candy per year and hand out only one treat per child to set a good example.
Make sure your child has a healthy snack before going out to collect candy. Feed kids a light lunch or afternoon snack of healthy protein, produce and whole grains and he or she will be full enough to avoid snacking on candy while trick or treating. If your child becomes hungry on the way, either head back home for a healthy snack, or bring a healthy snack to eat on the road.
After Halloween
Set limits for how many pieces of candy your child can eat per day. Two to three pieces of Halloween candy is enough to satisfy most kids without adding too many calories, and is a good pace for getting rid of Halloween candy by Thanksgiving.
Create an expiration date for candy. By limiting how long candy is in your home, you can control how much your child eats, as well. My rule of thumb is Thanksgiving. By then, most children will have consumed the candy they like the best, and are down to the dregs. This way, you also avoid doubling up on treats. For example, your child will not be eating Halloween candy with pumpkin pie, chocolate Hannukah gelt or candy canes.
Keep the candy out of sight. By keeping the candy in a closet, you force a situation whereby your child must ask for it. Out of sight is often out of mind, and you may find that your child forgets about the candy one or two days.
Buy candy back. If your child has received an unusually large haul of candy, consider buying it back at the same price it would take to buy the candy from the store in the first place. This way, your child can save to money to buy games, stickers, novelty clothing or video games.
Make healthy alternatives fun and delicious. Create tasty healthy snacks like popcorn trail mix, which is chock full of vitamins and fiber, with a sweet kick. Or give regular foods Halloween-type names to make them fun and interesting. For example, to encourage your child to eat whole-grain spaghetti, call it “blood and guts” or something seasonally creepy.
Mix candy in with healthy foods. For example, melt caramels or chocolate candies and serve as a topping for strawberries and apples. Or make the banana “ice cream” and serve a scoop with one fun-sized candy bar.
Cindy Mushet has been a professional pastry chef and baking teacher for over twenty years. Her recipes have appeared in publications across the country, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, and the New York Times. Inspired by her daughter, Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide. She lives in Los Angeles. We will be discussing recipes from her new cookbook, Baking Kids Love that she wrote along with Sur La Table. The cookbook is full of kid-inspired recipes such as PB& J Muffins, Brownie S’mores Bars, and Gotchya Focaccia that will fill tummies and warm hearts, while providing a fun and tasty way for families to reconnect in the kitchen.
Kathleen Silverman
Founder of ELL Foundation
(Eat, Learn, Live)
joins me to discuss education and pending legislation regarding establishing safe food environments for children at home, school, daycare, camp, etc.
ELL supports the rights of every child to eat safe foods, to learn in safe environments and to live safer with food allergies and anaphylaxis!
ELL Founder, Kathleen Silverman joins me on the The Recipe Box Show to discuss their exciting inititatives working with the FDA, establishing a network of certified consultants and registered dieticians across the nation. ELL disseminates mislabeling information to assist consumers in making safer purchase decisions when dealing with food allergies and other special dietary restrictions.
The Protect Allergic Children (PAC) Program of training services for food allergy safety to registered dieticians, schools, caregivers, daycare centers, camps, parents, etc. Kathleen is also the author of Party at the Safe House which includes allergy-free recipes and menus for themed events and parties.
Delta Airlines’ magazine ranked The Breakers as one of the top 10 family-friendly resorts in the US.
“We know our customers are extremely knowledgeable, educated and sophisticated,” says Sicignano, “and that requires us to do nothing less than the exceptional.”
Going back to the days of his grandparents, Sicignano possesses an extraordinary heritage and a cadre of fond family memories, in which food always played a big part. “When I was growing up, everyone got excited about the way food tasted,” he recalls. “Even before I got started in our family-run restaurants, meals were always a big part of our lives – as were the ingredients that traveled from garden to market to table. We would spend the whole day grilling, eating, drinking and conversing, with the men of our family doing the cooking, while playing cards and telling jokes.”
Chef Sicignano earned his stripes with an Associates Degree in Culinary Arts from the renowned Culinary Institute of America. He has been involved with that school’s mentorship program as well as being honored by Johnson and Wales University as a “Distinguished Visiting Chef.” Since the young age of 14, he has been working in his family-owned restaurants. With a culinary career that spans more than 20 years, Chef Sicignano has held various positions, including the banquet chef at the famed Waldorf Astoria Hotel in New York City and restaurant chef positions in East Hampton and Long Island, New York.
His affiliations and honors are vast and include: Member of ACF, Penn State University Continuing Education Program, Hilton Supervisory Development program, Dale Carnegie “High Impact Presentation,” Johnson and Wales University “Distinguished Visiting Chef,” Culinary Institute of America mentorship program, Head of The Breakers culinary externship program, The Breakers Manager of the Quarter recognition. Participated in the following various culinary events: “Taste of the Nation” Palm Beach and Miami, The International Wine and Food Society of Boca Raton, Florida, Chaine des Rotisseurs, Palm Beach and West Palm Beach Chapters.
Jen over at Bohemian revolution was having a bit of a conundrum with cheese: "I love cheese, but I can only eat so much at a time. I especially like some of the moderately pricey ones like smoked gouda (seen here). But I would rarely treat myself because whenever I buy even the smallest wedge or wheel available, it goes off before I can finish it. […]
My friend Nick and I created Tip Hero to give folks a forum to share money-saving tips with one another. We reasoned that folks out there had a lot of good tips that could help people save some money. Personally, I always hated hearing about some great money-saving tip after the fact. For example, before starting Tip Hero, I purchased a whiteboard for $100 f […]
A new year is almost upon us so I thought I would do a roundup of free printable 2010 calendars available around the web: 1. I always like to have a small calender that I can stuff in my wallet and whip out when the need arises. Thankfully, An Italian graphic designer has come up with a wonderful small calendar that can easily fit in your wallet or purse. F […]
We reserve the right to edit and make suitable for publication, if necessary, any articles or content published in this blog or in the podcast. We reserve the right to publish all reader comments, including the name of the writer or speaker. The views and opinions of guests appearing on The Recipe Box Show are not necessarily those of Barbara Howard or Vigilant Communications.
