Archive for the ‘Info For Mom’ Category

Why is it that every time you head into the grocery store one of your children says their hungry or your baby begins fussing and gnawing on their chubby little hands?  You go in with your list, and hurriedly try to get out of the grocery store before meltdowns, and whining begins.  Every time I head into the grocery store my toddler complains of hunger.  He asks for everything on the shelf, and throws a fit unless he gets it.  Not wanting to start a war in the grocery store I find myself opening packages on the shelf to appease my toddler, and throwing the additional item not originally on my list into the shopping cart.

Out of desperation I decided to make a healthy version of a candy necklace using Cheerios in hopes to keep my toddler occupied in the cart while I grabbed the much needed necessities to fill my bare fridge.

First, I went to Walmart, grabbed some basic yarn, and chose different flavors of Cheerios to adorn his necklace with.  He was happy to help me string the Cheerios on the necklace, and was very excited to wear it once we finally arrived at the grocery store.  I plopped him down in the cart, handed him his candy necklace and began shopping.  

This was by far the most peaceful shopping experience I have had since having my son.  He was happily munching on his Cheerio necklace as I perused up and down the aisles.  I would be lying if I said I didn’t hear a peep out of him the entire trip, he of course needed some water, and wanted to share his tasty necklace with me while we shopped. 

All in all I’d strongly suggest this Cheerio necklace if like me your grocery trips are often times interrupted because of your child’s sudden insatiable hunger upon stepping into a grocery store.  What I loved is that your child can help you string the necklace before heading to the grocery store, helping encourage the use of their fine motor skills.  Now the cereal you choose doesn’t have to be Cheerios, any round cereal with a hole will work.  Happy grocery shopping!


I continue to refer to my toddler as a picky eater, but in reality I can honestly say I think most toddlers are picky.  As babies they happily ate up most anything you put in front of them.  As babies, everything is new, some new exciting texture, taste, and smell.  As toddlers, they realize they have their own personalities, their own likes and dislikes.  Anyone with a toddler will tell you they are hardheaded, strong willed.  My toddler would personally live off graham crackers and milk all day every day if I gave him the ability to choose. 


I find myself often times frustrated at his lack of desire to try different things.  Toddlers like routine, and change is a hard concept.  For some it’s harder than others.  “They” say that toddlers take up to 3-4 times of seeing something new on their plate to try it.  Who is “they” anyways?  And “they” clearly haven’t tried feeding my picky eater.  So, being the creative mama I am I watched my sons eating habits, focused on things he liked and didn’t like.  He prefers to drink his food; he loves “shakey’s” also known as milk with some sort of protein powder.  He loves his milk, and prefers to drink his food rather than eat.  Who can really blame him, drinking takes less time than sitting down to eat, and his little busy mind has things to do and places to see!

I was worried he wasn’t in taking enough healthy calories because of his inability to try new things.  Some days it seemed like he would only eat a bite of bread and maybe 4 goldfish and call it a day.  I talked to his pediatrician who said he was thriving, and growing so to try not to worry, and continue to offer him healthy meals.  Out of desperation and frustration I started making him smoothies and shakes.  The options are really endless, with different fruits, juices, milk, almond milk, you name it.  He also is at the age where he loves to help.  Mixing and pouring can keep him busy for hours, so I put him to work helping to pour different fruits, milk, and juices into the blender.

I purchase a sugar free vanilla, or chocolate protein powder to add some healthy calories into his smoothies and shakes.  There are so many different options but I’d like to share a few of our favorite recipes below. 

Chocolate Peanut Butter Shake

1 cup unsweetened almond milk

1 scoop chocolate protein powder (or sugar-free carnation instant breakfast)

1 tbsp peanut butter (if your child is allergic you of course would want to skip this)

½ banana

Mix all ingredients, and enjoy!


Another staple smoothie in our house is:

Berry Smoothie

1 cup milk

1 scoop vanilla protein powder (or vanilla carnation instant breakfast)

½ cup mixed berries

¼ fresh spinach

Mix all ingredients, and enjoy!


Like I mentioned above, options are really endless.  You can use mango, strawberries, add a teaspoon of cinnamon.  Experiment, and let your children experiment with you as well.  And most importantly enjoy these special moments with your children, they go much to fast!

As moms we are known as multi-taskers, the ones who can do it all.  The other day I was trying to juggle my children as I paid for 10 items that I somehow crammed into my kid free hand.  Mumbling to myself I said, “Not sure why I didn’t grab a cart,” the young boy bagging up my items smiled at me and said “moms can do it all, right?”  Well as much as moms would like to be able to do it all, we can’t.  We are only human. 

One important aspect of being a mom is providing your children with healthy meals, and the nutrition they need to grow.  Let’s check back into reality for a moment, feeding your kids healthy food isn’t only expensive, but it can be time consuming, and then there are those children (my son included) who would rather feast on chocolate and graham crackers all day.  Too many healthy articles on line to choose from and the fact that it’s much easier to stick to a routine recipe than it is trying to juggle the demands of your children all the while attempting to create the newest, healthiest dinner masterpiece make it seem easier to just stick to quick microwaveable food.  Not only that, but sometimes there is that recipe that just fails; plain and simple.  Or it may be exceptionally tasty, but your kids dry heave at the sight. 

Chicken tenders, pizza, carbs, carbs, carbs seem to be a favorite in my house.  I however, realize living off carbs isn’t probably the healthiest meal plan for my children.  So instead I secretly sneak things into their muffins, their breads, you name it I’ve hidden it.  Usually it goes completely unnoticed. 

I would like to share an absolute favorite in my house.  First of all, what child doesn’t like pizza?  Secondly, what child doesn’t like to help make pizza with their mama’s?  Kid’s like to help in the kitchen, so I put mine to work!  It can be fun to have them help choose the toppings of their choice (within reason of course, chocolate chips are not an option in this case).  Rather than use regular pizza dough I’m going to share a family favorite using Naan bread for a healthier alternative to pizza.


My children absolutely love this, and it is so simple and easy to make.  There are endless options with toppings of your choosing.  You can choose different cheeses, make your own pizza sauce, or take the busy mom’s route, and purchase sugar free pizza sauce.  Your choice!  I personally use either Trader Joes brand, or Ragu light no sugar added.  The less sugar the better in my household.

What you will need:

Naan Bread

Sugar Free Pizza Sauce

Low-Fat Mozzarella cheese

Pureed spinach

And lastly, toppings of your choice.

Not only are these exceptionally simple to make, but very affordable.  In our household we usually make two pizzas.  I puree about a cup of fresh spinach.  Frozen is okay too.  I mix that into about a cup of the pizza sauce.  Like I said earlier, hiding veggies is the key to getting your picky toddler to eat their greens without fuss.  I spread the sauce with the spinach puree over the Naan bread.  My family isn’t too big on sauce so we spread a thin layer.  We then sprinkle with cheese.  Add some olives and pineapples to the top and put it in the oven on 425 for 10-15 minutes. 

Another favorite in our household is using turkey pepperoni found in most deli sections of the grocery store.  This recipe is not only quick, and simple but exceptionally affordable for families looking for healthier meal options within a budget.



I am under the impression that EVERYONE should have an herb garden, as it is a great source of flavor for your dishes, can teach your kids lots of things about growing, planting, caring for plants, hard work, character, etc, and just looks nice. If you have an OUTDOOR herb garden,make sure you are well after the danger of a frost. If you have an INDOOR herb garden, make sure that you can regulate the amount of sunlight that hits your garden, preferably near a south or west facing window, and make sure it stays away from drafts, doors, and protect it from the younger kids, and the cat. Cats will nibble on your indoor herb garden. Fair warning.

There are only a few spices that I can think of that are absolutely necessary in every kitchen, and thankfully they are all easy to tend to, are fragrant throughout the seasons, and some can even be dried and stored for later use. They are as follows:

Basil: My favorite spice. Basil is a plant that starts out as one stem with several large leaves on it, and eventually can reach the size of a small shrub. It grows quickly, taking about 8 weeks from seedling to harvest time, and is used in dishes based in Italy and the plant itself originated in India. Basil compliments the flavors of tomatoes, peppers, zucchini, and other squashes, and is grown outdoors in the summer, in 1/2 sun.  

Dill: Originated in Egypt. It is most often used in brine recipes for pickling any number of items, from cucmbers to pigs feet. It has a sharp tangy flavor that compliments potatoes, especially the little red ones, root vegetables, eggs, mayonnaise, and cottage cheese. It grows best in full sun, spreads very quickly, and grows perennially, so you won’t have to replant every year.

Marjoram: Comes from North Africa, has been used in recipes since ancient times. Marjoram compliments a lot of fried foods, and has  a spicy sweet flavor that is great with pork and fish. Plant your marjoram in May, and if you harvest it before the first flowers start to appear you can hang it in bunches to dry without losing any flavor.

Oregano: Closely related to marjoram, oregano is a more bitter spicier plant. It is found all over Europe, Asia, and North Africa. It compliments a lot of the same recipes as basil, and gets the same planting, harvesting and drying treatment as Marjoram. 

Parsley: Parsley is used in dishes all over the world, especially in French cuisine. It has a refreshing spicy sweet flavor that compliments almost anything you make with it, and it also makes a delightful garnish. Originally parsley was added to a diner’s plate to be chomped on to cleanse the palate between meal courses. It grows throughout the summer and early fall if outdoors, but dies every year, as it is only an annual.

Rosemary: Rosemary has been regarded for centuries for is mysterious medicinal and magical purposes. It is used the most in Europe and the Mediterranean regions, and compliments root veggies, pork, chicken, fish, and squash dishes. Plant your rosemary well after the last frost and keep it from freezing, as it is very temperature sensitive.

Chives: The chive originated in central Asia, and is related to the onion. It looks very much like a tiny shallot with a long green stem and a white root base. It’s flavor is not as intense as the onion or shallot, but it lends a nice flavor to egg dishes and is great chopped fresh over a sour cream and buttered baked potato. Plant your chives in April, wait til June to harvest, and they will SPREAD.

Thyme: Grows wild on the rocky areas of the Meditteranean coast, with the same growing condidtions as basil or oregano. It loves the sun, so put this pot right in the window, but make sure its away from any drafts or windy areas.

Mint: This sweet and refreshing herb grows anywhere you put it, as long as it is not in full sun. Mint compliments any number of dishes, and is best used fresh as it does not dry well. My dad’s mint garden grew so quickly that a large part of our lawn is now mint. It makes a very nice scent that wafts through the neighborhood when you mow it in the hot summer months.

Catnip: It’s technically an herb, but it has no value to human cuisine. It makes cats act FUNNY. They love it. Grow it and see what happens to your cat. Its quite amusing. It grows much like basil.

Here’s a quick lesson in starting a basic herb garden from HowCast.

I’ve seen it hundreds of times, as I walk through the parking lot, mostly filled with unusually large breeds of vehicles, at my local Sam’s Club. Couples in much smaller cars, usually with their “Family Stickers” limited to them, one kid and a very small dog, drive by with apprehension in their eyes, heading to Publix, or Kroger, or another smaller sized supermarket, because they feel like they are getting a better deal. And maybe for some items, particularly items you don’t find in large sizes normally (ethnic foods, etc) it could be, but growing up in a medium to large sized family, with my dad owning his own business, we found ways to make the bulk discount stores work well for us. Does shopping at a huge “membership-required” store scare you off from their pretty significant deals? Do you think your family is too small to garner any benefit from buying in bulk?

For my family of three (two adults, one toddler, and one very teeny dog) I use Sam’s Club for paper and plastic products, meats, frozen veggies, cereal and snackables for baby, and even my favorite vitamins. The caveat is that I also spend a lot on quart/gallon sized Ziploc Freezer bags, and everything I buy must be long-term shelf stable, or must freeze well. I buy beef, chicken, pork, and even fish, either already frozen or ready to cook, and split everything up into portion sizes of one or two or three, put a small piece of wax paper between each piece of meat, and put the portions into freezer bags. That way, when I leave for the day’s errands in the morning I can pull out a baggie of chicken or beef or fish for that night, and put in the microwave or refrigerator for later.

Paper items, toilet paper particularly, is one of the best “secret deals” at the bigger warehouse stores. You can get a months worth of toilet paper, (the comfy kind) for between $12-$18. Same goes for paper towels, napkins, paper plates. I think that’s why they always hide it in the back of the stores by the stock room. If your spending $12 dollars for the biggest pack at your grocery that only gets your through the next two weeks, you’ve saved plenty.

The warehouse stores also offer great benefits for your car, your eyes, your health, and even your electronics budget, giving you significant discounts for quality name brand products like tires, TVs, cameras, cell phones, eyeglasses/contacts and even jewelry.

Memberships are usually the biggest point of contention for most shoppers, but the individual costs are between $35-$100 annually, much less than what you will save in the course of the year. They have four standard memberships, for businesses and individuals, and they now have a college student membership as well (great for savings on laundry soap!). They also have a nifty new feature, the Click ‘n’ Pull, where you can go to the Sam’s Club website, pick out your order online before 5PM on any day, and it will be ready for you the next day at your local store to pick up! You don’t even have to wander the aisles anymore! I haven’t tried the Click ‘n’ Pull yet, but I’m definitely looking forward to it next month. Click here to get a cool preview of how it works.

Sam’s Clubs closest competition in my local market is Costco, which offers many of the same benefits, (plus I enjoy their tasty snack food samples when I go on sample days), but outside of the food market, their closest competitor is BJ’s, for retail electronics, which I only recently moved close to one, and have not yet experienced.

Are you a bulk buyin’ Mama? Do you prefer one store over the others? Tell us your methods, and requirements for shopping in the different stores, bulk vs regular grocers, and feel free to give good coupon & money saving tips to help us all out in this crazy economy. Share your thoughts in the comments section below.

Happy Cooking!

Late spring and early summer usually remind people of warmer days, trips to the pool, the beach, and vacations to Disney World, but for some people, the sweetest summer memory is a trip to their local farm, or farmer’s market, to get a taste of some of the freshest produce around, grown locally and healthfully.

You can’t beat slicing up a freshly picked cucumber or a juicy watermelon for a cool and refreshing salad, or a handful of plump blackberries to add to a smoothie or top off a cup of Greek yogurt. Here’s a list of when and where you can expect some of your favorite summer veggies to become available.

Known in health markets as a superfood, avocados offer a large number of nutrients and vitamins in a flavorful green package, with the good kind of fats that help your heart and your blood work as effectively as possible. They are an extremely fickle fruit, growing whenever they please, in warm climates, particularly in Florida, where many people have them in their backyards. Farmer’s markets all over the south will usually start to have them available toward the middle of the summer, but the earliest crops are likely to be hard. Let them ripen on the counter or in a paper bag until soft, peel them, slice them, and mash them into guacamole for your kids favorite Friday night Mexican dish, or chill the slices, sprinkle them with salt and pepper for a nutty flavored snack right and an energy boost right before your 3PM crash at work.

Berries: Another healthy favorite, the blue and the black berries offer antioxidants and a sweet burst of flavor, especially when picked right at the height of the season and allowed to sweeten in the warm summer sun. They grow wild all over the US, from New York to Florida, and farmers markets nationwide could feature these delicious fruits, or offer signs saying “Pick Your Own”. Use the berries to spice up a boring green leaf salad, or freeze them for pancakes during the fall and winter months. Canning is also a great way to preserve sweet fruits, blackberry and blueberry jam were perennial favorites in my Mom’s pantry as a kid. Try not to handle your berries too much before you eat them, the riper they are, the easier they bruise and become mushy, and their high water content makes them very susceptible to mold in the fridge, so be sure to use them or freeze them as soon as possible.

Cherries: Spring marks the arrival of the cherry blossoms in our nation’s capital, and those bright fragrant pink flowers offer up sweet red fruit as the summer arrives. Cherries are another great source of energy, and nutrients, and many varieties, be they sour or sweet, are available between the months of May and August.

Corn: There’s a anecdote that helped farmer’s gauge their corn as it grew in the early days of our history, “knee high by the 4th of July.” Summer picnics and barbecues often herald giant ears of sweet white, yellow and multi-hued corn with juicy kernels and bright green husks. This is the time of year where it is most often found down to $0.10 cents an ear or even less at your local grocery, but visit the farmers market for the best corn, I’ve found it to be particularly tasty in the areas of Iowa, Central Florida, and Virginia. Its available through most of the summer, but the best crop usually comes after the Independence Day holiday. Look for fresh green husks, plump ripe (not hard) kernels, and a sweet smell, with soft white floss. It was BBQ tradition in my house growing up that the kids would drag big boxes of corn out to the yard and strip every last strand of corn floss from the ears, while the adults had a chance to mingle and prepare the rest of the meal without us underfoot. It worked like a charm. We would inspect our individual ears like quality control officials, critiquing each other’s techniques and racing to see who could get the most corn shucked in the smallest amount of time.

Garlic: Globally, China is the world’s largest producer of garlic, growing more than 3/4’s of the world’s garlic (23 billion pounds) every year, but the United States has just the right climate for garlic as well, it is grown in every state except Alaska, and can grow often throughout the year depending on the climate, but the sweetest and most flavorful garlic comes during the summer months, particularly in Gilroy, California, which is the biggest garlic growing city in the US. If you are substituting fresh garlic for your normal garlic powder, 1/8 of a teaspoon of powdered garlic usually equals a single clove of the fresh stuff.

Limes are the only citrus fruit that are in full ripened flavor in the summer, and grow best in tropical weather in the state of Florida. The tangy fruit makes a great topping for fish on the grill or addition to marinades for your favorite chicken dish. Before peeling a lime to use it for its juice, roll it around on your counter-top under the palm of your hand with heavy pressure, breaking up the membranes inside the fruit and releasing the flesh from the rind.

Peaches: I love anything and everything peaches, (really….anything, perfume, the color peach, peach scented fabric softener sheets) but my SO and I experienced the best peaches ever during a drive through Georgia, (after staying at a great friends house!). When I hear peaches, I think Georgia, and for good reason. The best, most plump, sweetest fruit come from from trees that have full sun and WARM weather. Avoid peaches that are not just a little soft to the squeeze, or have yellow or green near the stem. Buy a bushel or two, or even a laundry basket full and make a months worth of peach cobbler! I’ll be sure to drop by for a taste.

Strawberries: Another of my favorite fruits, since I live just a few hours from Plant City, Florida where the land is dominated by strawberry farms. I am willing to walk, bend and lift, for HOURS just to pick my own perfect strawberries, and the ones sold in the grocery stores, while good, I find are often moldy, mushy, or still too GREENish, which leads to sour berries in my experience. Greenish strawberries never taste right, they only ripen to the best flavor while still attached to the plant and enjoying that sweet Florida sunshine. Pick your own, or be very scrutinizing when selecting “strawbs” at the farmer’s market.

Tomatoes: My grandfather had a green thumb for tomatoes. He grew them every summer, and I am still drawn back to those childhood memories at his house on Long Island New York when I crush a tomato leaf between my fingers and smell the spicy sweet scent. The delicate yellow flowers turn into hard green balls which deepen in color and flavor until a sweet, juicy and tender tomato is born. Make sure and see if you can try a tomato at the market before you buy it, even the prettiest tomato might be a little on the sour side, which isn’t always bad, since different meals and different flavors require different ages of tomato.

Watermelons: Available in 44 of the 50 United States, watermelons are a staple of summer fun. Their pink sweet flesh and sharply contrasted black seeds bring on memories of 4th of July fireworks and summer carnivals. Look for a fruit that has a solid “thunk” when you knock on it, with no serious dents or bruises to the rind, but they are the only melon type fruit that does not smell “melony”, even when at it’s ripest. The sweetest fruit comes from regions that have a good amount of difference in temperature between days and nights. Most melons planted in May are ready to harvest by the end of June.

Remember that most farmer’s markets, especially larger ones, follow some regulation, but most are considered “Mom and Pop” organizations, particularly roadside stands, so be aware of things like worms, fungus, and imperfections that you may not be used to seeing while in your local supermarket.And just like you would at the regular supermarket, be sure to wash and fully inspect any produce that finds it’s way into your home, before adding it to your recipes.

Click here for a link to help you find Farmer’s Markets all over the US, and check with your local school district or your local newspaper for information about co-op growing areas, or community gardens that will have produce available, sometimes as an even exchange program, or for work done at the farm!

For Mom’s these days it’s hard to figure out what is truly fact, and what is fantasy when it comes to age old wives tales and myths regarding your health and your body over the summer. Here are 5 myths that have been fully debunked, that should make planning your vacations, meals, and playtime much easier.

1: Don’t Swim After You Eat?
This myth has officially been BUSTED. While it is true that swimming after eating can cause minor cramping in your lower extremities as blood rushes up to your tummy to help with digestion, it is not nearly severe enough to cause anyone to drown. You don’t have to wait an hour after you eat that delicious grilled chicken to join your friends at the beach anymore, and you don’t have to lock your kids in the car just to keep them out of the water once you get there! Always keep a close eye on your family while near any source of water, and protect them with the necessary applications and reapplications of sunscreen.

2: Any SPF Sunscreen Works Just Fine…
WRONG! You don’t get adequate protection from a sunscreen or sunblock unless it is at least SPF 30 . And remember that the fairer your skin, the less protection you get naturally. I am a huge fan of Neutrogena Sport lotions, particularly their Face block, because I don’t have to reapply as often as I do with other brands. I did some serious damage to my skin as an uprotected beach rat wild child, and didn’t know I was putting my self in danger of melanoma, and a wide variety of other skin issues, like redness that still bothers me to this day.

For Mamas with babies, they also have a great “Pure and Free” baby sunblock line as well. Remember that reapplication is key, no matter how high you go on the SPF scale, and that a costly 95SPF sunscreen blocks the same number of UV rays as a 30SPF.

3: Jellyfish Stings Hurt FOREVER
Also not true. While they do hurt, especially the Portuguese Man of War jellies that we get when the eastern winds start to blow in our area, jelly stings can be remedied with a simple spritz of vinegar on the affected area. I have a small spritzer bottle that I’ve filled with vinegar in my beach bag, and it helps take away the sting, and deactivates the little stingers that make the burn. After you’ve let the vinegar soak in, rinse with fresh cool water and apply ice. If there’s any evidence of a serious allergic reaction, (difficulty breathing, hives, unnatural amounts of swelling) seek medical attention immediately.

4: Browned Meat is Cooked Meat
When you’ve got a pack of hungry children gathered around the grill, salivating over the burgers that you “think” might be done, it’s hard to discern whether or not those juices from the meat are really “running clear” or if you’re just hallucinating from hunger. I am a huge fan of meat thermometers. Williams-Sonoma offers a nifty little 4 pack of “mini grilling thermometers” you can plug right into those tasty little burgers, and know for sure whether or not they are finally cooked enough to eat, by reading the internal temperature, which for beef should be no less than 160* F, as recommended by the USDA.

5: Poison Ivy Is Contagious From Person to Person
Nope! You can only get poison ivy from contact directly with the oils on the plant, and the amount of redness and affliction you get from the plant depends on how much of an allergy you have to it. Rubbing calamine lotion on a friends red itchy welts will only earn you the “Bestest Friend Ever” award, instead of poison ivy yourself. It’s my only allergy, but I consider poison ivy to be my arch-nemesis, and take very good precautions to make sure any one involved in our family’s hiking/camping trips are fully aware of what it looks like, and what to do when you encounter it on the trail. Remember also, that if you are clearing large amounts of land over the summer, that burning poison ivy turns the oils into an aerosol in the smoke, and those particularly sensitive to it can breathe it in. I spent three weeks in bed as a child, resembling strongly the Michelin Man, because of a week of burning brush from our property that contained scraps of poison ivy cuts. Like the picture at right, the leaves are yellowish-green and shiny/waxy looking, the stems are reddish, and look for groups of 3 leaves. Even doggies can get poison ivy, particularly short haired breeds!

Happy Cooking!

There are so many different reasons why you should involve your kids in the kitchen. My number 1 reason is because I like to spend time with my kids while I am cooking and they enjoy helping. It does make more of a mess and typically takes longer, but in the end we have something we are all proud of and can’t wait to sink our teeth into.

  • Cooking helps create healthy habits that last a lifetime
  • Create memories. Some of my best memories of my Grandmother were of us cooking at her house
  • Teach kids math skills. Even young kids can learn what a cup of milk or flour looks like
  • Kids learn to follow directions
  • Cultivate organization/planning skills
  • Increase self esteem: Kids are proud of what they make

These are just a few of the many reasons why it is important to teach your children this important skill. By cooking things together, you are also cutting out some of the processed foods out of their diet. Just remember, start small. One of my daughter’s favorite thing to make with me is Jello pudding. All you have to do is add two cups of milk to the mix and stir it.  She loves that she made it and it gives us a chance to clean up while it is setting. Instant gratification.

Enjoy. You will be amazed all the different things you can teach your kids while you are cooking together. Texture, color, taste, etc. Make learning fun!

One of the best investments I have made for my family is a juicer. A small investment can go a long way nutritionally speaking. My kids will drink fresh juice and it is a great way to ensure that they are getting enough fruits and vegetables in their diets. The process of juicing removes the pulp and fiber from the fruits and vegetables, thus allowing our bodies to absorb more of the nutrients. These juices have not been pasteurized meaning that more of the nutrients are present and are not boiled away. There are no additives or preservatives in fresh “raw” juice either.

My Juicing Bible is The Juiceman’s Power of Juicing by Jay Kordich. This book showed me the different ailments that juicing can help alleviate, such as, acne, eczema, anxiety, fatigue, sore throat, and sinus problems. The list of ailments is very lengthy and although I do not use juicing in place of medicine, it is always helpful when I feel a skin problem or cold coming on to be proactive and mix up one of the juicing recipes I have collected (many out of this book).

My family’s personal favorite:

Carrot-Apple Juice

4 carrots
2 apples

Cut apples and carrots into smaller pieces and feed it through the juicer.

For smaller children, I would recommend watering juices down. This is a great way to get the nutrition of an entire carrot when your kids won’t sit and the entire vegetable (especially without dips etc). Coming up with creative names for juices always helps too.

My family is a HUGE fan of beets. Your kids might turn their noses up to the thought of eating beets, however, you can juice them and get a very nutritious and tasty drink that your kids will love.

Carrot-Beet Juice

4 carrots
1 beet with greens

Wash the beet very well and cut into pieces before processing.

Once you start juicing, you will find that it makes you feel better and the hassle of washing the appliance is well worth it. Although I do not juice everyday, I realize that it is a great way to get the kids involved to learn what benefits each fruit and vegetable has. My kids have grown up around this and love to participate as well. It is never too late to start. I highly recommend The Juiceman’s Power of Juicing by Jay Kordich. Let me know what your family thinks about juicing.

Feb 16, 2011
1:19 am
Getting your kids to eat their vegetables

I am very lucky that both of my kids love food. They will eat anything. Both myself and their father are the same way, but it makes it a lot easier. I know I can find something for them no matter where we are. When everyone else is feeding their kids chicken nuggets or pizza, my kids are munching on broccoli or hummus. I am not saying my kids don’t eat chicken nuggets or pizza, in fact, I don’t stress when they do because I know they will eat healthy at the next meal.

Vegetables have a bad reputation to kids. I try to serve at two vegetables every night. Try this recipe for broccoli.


Put one inch of water in a sauce pan.

Salt water
Bring to a boil
Add broccoli
Cover and boil for 8 minutes.
Remove from heat and drain water.

Add olive oil, fresh garlic (chopped or sliced) and lots of lemon juice.
Serve at room temperature.

This can be made in advance.

Let me know if this works out for you. It is MUCH healthier then putting cheese sauce all over it. I have a bunch of recipes that I can’t wait to share with you! Stay tuned!