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Archive for the ‘Nutrition’ Category

Don’t Have Time to Exercise? Do it With Your Kids

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As a working mom with a to-do list longer than the refrigerator, trying to find time to workout and raise happy, healthy children is nearly impossible. But who says you have to compartmentalize exercising and parenting? By exercising as a family, you can enjoy the best of both worlds.

Staying Fit as a Family

Unless you’re a professional athlete or trainer who works out for a living, exercise shouldn’t be something you separate from the rest of your life. Between work and other responsibilities, you’re already away from your children enough. By bringing them into your workout routine, you can spend quality time with them and stay fit.

There are numerous advantages associated with working out with kids. One of the biggest benefits is that it helps your kids see exercise as normal and healthy, as opposed to something that’s strange and unsatisfactory.

“Not only is including your kid in your workouts an effective way for him or her to have positive associations with exercise, it’s a great way for you to remember that working out shouldn’t always be a chore. So many adults are focused on sets and reps, when they could really benefit from playing,” trainer Naomi Nazario writes in Men’s Health..

The question is, how do you exercise with your kids in a manner that’s safe, effective, and challenging for all ages? The following suggestions may help:

Go For Walks Before or After Dinner

One of the easiest ways to get exercise is to take a nightly walk, either before or after dinner. While this isn’t rigorous exercise, it’s enough to get your blood flowing. Even more importantly, it provides an outlet for having conversations and seeing how your kids are doing on a heart level.

Play Games on the Trampoline

Older kids may enjoy neighborhood walks, but younger kids will get bored pretty quickly. Switch things up to keep each of your children fully engaged.

One idea is to play around on the trampoline – which is an extremely good platform for exercise. It engages your muscles and builds core strength. If you have a trampoline in your backyard, jump together. Don’t have a trampoline? Visit a local trampoline park and play games like H-O-R-S-E or dodgeball. This probably isn’t something you’ll do every day, but it’s a good weekly activity to mix things up.

Play Sports in the Backyard

If you have athletic kids who play sports – or even kids who like the idea of sports – you can get some really good exercise in by playing various games in the backyard or driveway.

For example, you and your kids can have a lot of fun playing basketball, kickball, or even four square. Over time, these may even become family traditions.

Create Fitness Competitions

Kids love competition. If you’re able to make fitness into a game, you’re much more likely to get your children involved on a regular basis. One idea is to have a weekly competition. Something as simple as the loser of a round of a game having to do certain exercises can result in a great workout.

Watch YouTube Workout Videos

As your kids get older and become more interested in organized workout routines, you may think about doing YouTube workout videos together. YouTube has a huge collection of workout videos from both amateurs and professional trainers. They’re free and can be accessed on demand in your own living room.

Finding Balance in Your Life

If you spend too much time working out on your own, you won’t have much of a relationship with your children. If you don’t workout enough, you’ll be unhealthy. Life is all about balance, and you need to look for ways to balance parenting and fitness. As this article shows, a little tweaking makes it possible to do both.

 

This article was written by Emily Green from Working Mother and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

How to Overcome Your Child’s Picky Eating Habits

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You were a picky eater when you were a child. Now your own child is, shall we say, highly discriminating on what he or she eats, too. Coincidence? A recent study says maybe not.

The study, by researchers from the University of Illinois, gathered information from the parents of 153 preschoolers. They found that while many factors can play a role in a child’s choosy eating, genes that are linked to a child’s sensory responses could be one of them.

What does this mean if you’re the parent of a picky eater? Do you simply throw up your hands and say it’s genetic?

Keep trying

Don’t give up on efforts to entice your child to eat a broader range of food, says Jennifer Hyland, RD, CSP, LD of Cleveland Clinic Children’s. It’s important to continue to expose children to new foods over time to get them to try them, she says.

There is a wide spectrum of behavior when it comes to picky eating, Ms. Hyland says. But for most children, picky eating does not go away on its own unless parents really work at it.

Research has shown it can take anywhere from 10 to 20 tries for a child to like a particular food, she says.

But you don’t want to force foods upon your child. Keep meals an enjoyable experience, Ms. Hyland says. One strategy is for parents to ask their children to take no-thank-you bites – which means they can say, “no thank you,” but they have to at least try the food. This leads to continued exposure, and over time, it’s hoped they will learn to develop a taste for these foods.

At meal time, Ms. Hyland says, it’s helpful to have at least one food on the plate that you know your child will eat. Also, but be sure to give everyone at the table the same foods.

“Try your best to cook the same meal for the whole family,” she says. “The child may not eat all of it, but it’s important that you encourage them to at least try, and that you set an example of trying these foods yourself, so that over time, they will learn to eat these foods.”

It begins during toddlerhood

It’s typical for picky eating to start during the toddler years, Ms. Hyland says.

“Normal picky-eating can start anywhere as early as age 2 or 3,” she says. “Usually during infancy, children are adventurous eaters and they’re trying new things. The picky eating really creeps up around the time they become toddlers. Parents will say, ‘My kid ate vegetables and they liked this and they liked that and now they don’t eat anything.’ We see that pretty frequently.” 

Should parents worry about a picky eater? If your child is underweight, you might be worried that your child isn’t getting enough nutrition. This results in parents giving their children whatever they want to eat to make sure they’re getting enough calories.

If this is you, it’s a  good time to meet with a registered dietitian or physician, because there are ways to combat that problem, while still improving the picky eating habits, Ms. Hyland says.

The most important thing a parent can do with a choosy eater is be consistent and not give up, Ms. Hyland says.

However, if a child has chewing or swallowing issues, or shows severe anxiety about trying new foods,  talk to a doctor, because you child may need the help of a behavioral specialist or multidisciplinary feeding program.

Complete results of the study can be found in the Journal of Nutrigenetics and Nutrigenomics.

 

 

This article was written by Children’s Health Team from Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

Five Benefits of Teaching Children to Cook

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Cooking is as important a life skill as swimming or riding a bike; however, like those other skills, cooking is not generally taught in school. Parents are usually responsible for teaching their children to cook. Here are five benefits of teaching children this valuable skill.

  1. It’s a great bonding experience. If you teach your child how to make a favorite family recipe, she will have a memory that can last a lifetime.
  2. It leads to healthy eating habits. By purchasing fresh, healthy ingredients and using them to prepare a meal at home with your child, you will give him a better understanding of what healthy eating looks and tastes like.
  3. It helps build math skills. Cooking involves math, such as measuring out a cup of milk, counting eggs or doubling a recipe. Using math practically in the kitchen helps bolster those skills.
  4. It helps boost confidence. If you serve spaghetti and meatballs and announce to the rest of your family that your child helped prepare the meal, it may give him a sense of accomplishment, which will increase his self-esteem.
  5. It encourages the development of communication and collaboration skills. If you and your child are baking a cake, you have to talk about what you are doing, such as measuring flour or stirring batter. You must also work together to assemble the cake.

Learning through Meal Prepping: Five Benefits of Encouraging Children to Pack Their Own Lunches

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Letting children assist with packing their own lunches can be beneficial. You can teach your children about responsibility and portion control and boost their creativity and decision-making skills by inviting your children into the kitchen with you for a lesson. Here are five benefits of allowing children to help prepare their own lunches.

It emphasizes portion control. Bento-box lunch containers are an easy and exceptionally helpful tool for teaching your child about portion sizes and meal organization. When your children select their lunch items with you, provide them with a bento-box container and explain what healthy meal portions look like. They can use the bento box to pack their lunches, which helps them visualize and be aware of the portion sizes they are packing.

It introduces the importance of nutrition. Your children’s favorite go-to treats, such as fruit snacks and cookies, don’t necessarily make some of the healthiest snacks. When they’re in the kitchen with you, teach them about what the key food groups are and how those food groups keep their minds and bodies well nourished. Provide different vegetables, fruits, proteins, grains and dairy products, and let them choose what to put into their lunch bags. Guide them to pack meals with all the food groups.

It aids in independent learning and decision making. When your children are preparing their lunches with you in the kitchen, give them options for what to pack. Allow them to choose from two or three different things. Do they want a chicken sandwich, a turkey sandwich or a peanut butter and jelly sandwich? Do they want carrots or cucumbers? Do they want strawberries, apples or grapes? Once they decide, let them gather and pack their choices, and then help them focus on the next food group. Once you establish a routine, they will make quicker decisions. Picking their own meals lets them feel independent and accomplished.

It boosts creativity and introduces the art of cooking.
Getting your children into the kitchen at a young age helps them start cooking and learning the steps it takes to create a meal. Instead of providing them with premade and wrapped turkey sandwiches, let them make some with you. Start by letting them select the bread, get out the condiments and select the meat, cheese and toppings they want on their delicious sandwiches. This shows them how much time, effort, creativity and skill it takes to make a proper lunch.

It teaches responsibility, routines and time management. Whether you pack meals after dinner or after your children get home from school, make sure to schedule a meal-preparation time that works best for your family. Meet in the kitchen at your designated time, and start preparing the lunches. By establishing a routine, such as meeting every night or twice a week at 7 PM, you will be familiarizing your children with following a schedule, helping them plan meals. If you want to make meal preparation more fun, consider getting a small chalkboard or whiteboard to keep in your kitchen. Have your children write out the days of the week and the foods they want in their lunchboxes each day. This can keep you organized, and it encourages your children to start planning meals.

Peanut-Free Snacks for School

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A peanut allergy is a serious thing and it’s become increasingly common, so more and more schools are starting to play it safe by prohibiting peanuts in kids’ lunches and snacks. Keeping lunchtime truly safe for all kids requires more than just taking old standbys like PB&J off the menu. But it’s hard to know what’s safe to send, especially when confusing labeling and sometimes unclear manufacturing practices make navigating the murky waters of allergy-safe snack foods especially tricky.

Fortunately, there are tons of yummy lunchbox-friendly packaged snacks on the market that are totally peanut-free, meaning they weren’t made with peanuts OR manufactured in a plant where peanuts have been used.

To make things super easy on you, we’ve taken the guesswork out of figuring out which packaged snacks you can and can’t send into a peanut-free lunchroom, with a monster list of goodies—some tried and true, some brand new—all of which are totally peanut-free and delicious.

Cheesy snacks:

These are so often a hit and the ever-popular Pepperidge Farm Goldfish Crackers, Annie’s Homegrown Cheddar Bunnies, Cheese Nips, and Kraft Handi-snacks are all peanut-free and available in convenient single-serve packages. Another cheesy winner is Pirate Booty, a cheese-dusted puffed rice and corn snack made by Pirate Brands, which also puts out several other yummy nut-free snacks, such as Veggie Booty, Tings, Smart Puffs, and Soy Crisps.

Chips:

While we can’t really endorse snacking on potato chips every day, we also can’t deny that sometimes there’s just nothing better than a salty chip. Several varieties of Utz, Wise, Herr’s, Cape Cod, Pringles, and Ruffles potato chips are peanut-free, including plain/original and BBQ (check the packaging on other flavors).

For an equally delicious and super nutritious chip choice, check out Beanfields bean and rice tortilla chips, available in 1.5 oz single serve bags. They’re full of protein and fiber and come in seven yummy flavors (Sea Salt, Nacho, Pico de Gallo, Barbecue, Ranch, Salt & Pepper, and Unsalted). And no need to worry about peanuts—they’re so careful about contamination at Beanfields they don’t even let their team read Peanuts comics in the break room.

Applesauce and Packaged Fruit:

Of course, we all know that fresh fruit is an ideal choice when it comes to healthy snacking, but there are times when prepackaged produce just works better on the go. Motts individual packages of applesauce, GoGo Squeez pouches, and fruit cups by DelMonte, are all sweet peanut-free options. We also love the convenience, crunch, and fruity deliciousness of Crispy Green freeze-dried fruit. With fun flavors like Asian pear, cantaloupe, and tangerine (as well as the usual suspects, including apple and banana) it’s a fun, peanut-free way to snack.

Pretzels:

A school snack staple, pretzels are a great, safe option for a peanut-free lunchroom. Many popular brands such as Newman’s Own, PepperidgeFarm, Herr’s, Utz, Bachman, and Rold Gold are peanut-free and come in convenient lunch-sized packaging.

For a fun twist (get it?) on pretzel snacking, try Pretzilla soft pretzel bites. Available in a 12.3 oz tub or convenient 4 oz single-serve packages, they’re a great choice on their own or paired with a nut-free dip, such as hummus, ranch dip, or alongside Sunbutter’s on the go single cups (it smells like peanut butter, it spreads like peanut butter, it even tastes a whole lot like peanut butter—no wonder it’s the only non-peanut butter that’s part of the national school lunch system). Pretzilla also makes mini buns, which are perfect for snack-sized sandwiches.

Popcorn:

Whole grain, high fiber, and super munchable, popcorn rarely fails the kid test. Individual-sized bags in tons of flavors from brands like Utz, Herr’s, Smartfood, Divvies, and SkinnyPop are handy, school-safe lunchbox toss-ins. And popcorn chips, which are more or less what they sound like—popcorn turned into a chip (well, kind of; they’re corn chips that are air-popped)—are also a great nut-free snack option for popcorn lovers. Look for Popcorners, Safe + Fair Popcorn Quinoa Chips, and My Super Pops, adorable mini popcorn chips in Honey BBQ, White Cheddar, and Kettle from newcomer My Super Foods, a company founded and run by two moms, who were inspired to create nourishing snacks for their own children.

Bars:

Granola bars and snack bars are such a no-brainer when it comes to packing snacks for the school day. They’re portable, single-serve, and usually chock-full of fiber, protein, and healthy fat. But, more often than not, they’re a veritable nut fest or, at the very least, are manufactured near other products that contain nuts.

So what kind of granola bars or snack bars are okay for nut-free snacking? Lots, as it turns out! Cascadian Farm Granola Bars (Chocolate Chip or Vanilla Chip), Don’t Go Nuts Energy Bars (Boogie Board Bash, Gorilla Power, Whitewater Chomp, Blueberry Blast, Celestial Campout, Lift Service), Enjoy Life Baked Chewy Bars and Soft Baked Bars (Caramel Apple, Mixed Berry, Sunseed Crunch, Cocoa Loco, Caramel Blondie, Carrot Cake, Lemon Blueberry Poppyseed), Made Good Granola Bars (Mixed Berry, Chocolate Chip, Chocolate Banana, Apple Cinnamon, Strawberry), and Envirokidz Granola Bars and Crispy Rice Bars (Strawberry, Chocolate Chip, Chocolate, Berry Blast) to name but a few!

Zego, another company offering tons of snack bars, including Fruit + Chia Bars (Blueberry, Raspberry, Strawberry), Just Fruit Bars (Blueberry, Cherry, Pear, Raspberry, Strawberry), and Organic Seed + Fruit Bar (Apple Cinnamon, Fudgy Chocolate, Lemon Ginger, Sunflower Date) not only excludes the most common allergens from all of their products, they also test every batch at the end of production for traces of allergens and pesticides. They even include a QR code on all of their packaging that consumers can scan to see results of their testing.

Dairy Snacks:

 Yogurt, cheese, and bottled smoothies are great for growing kids. They’re packed with calcium and are usually peanut-free. Look for string cheese by Horizon Organic, Kraft, Organic Valley, Sargento, Sorrento, Land O Lakes, Tilamook, and Finlandia, all of which are safe for peanut-free schools.

Laughing Cow and Mini Babybel cheese wheels are another convenient, single-serve cheese option worth seeking out. Yogurt in its many forms—squeezable, drinkable and spoonable—works, too, especially when you shop for brands with less sugar, fewer artificial ingredients, and no high fructose corn syrup, like Annie’s Homegrown, Happy Family, and Stonyfield Farms. Keep an eye out for Stonyfield’s newest peanut-free lunchbox-ready snack packs. They’re yogurt and dippers in 5 delish flavor combinations: Strawberry & Chocolate Chip Cookie, Vanilla & Chocolate Cookie, Strawberry & Graham Crackers. Chocolate & Graham Crackers. Chocolate & Pretzel. No spoon required!

Treats:

From cookies to cupcakes to candy there’s actually plenty to choose from in the peanut-free treat universe. Good news if you have a classroom birthday party coming up! Enjoy Life Foods, a leading brand in the “free-from” category, makes popular soft-baked and crunchy cookies in enough flavors to please just about anyone. Fig Newtons, Nabisco Ginger Snaps, Oreos, and Barnum’s Animal Crackers are also safe choices.

Smashmallow has recently introduced Smash Crispy crispy rice treats (Strawberries & Cream, Cinnamon Churro, and Mint Chocolate Chip), a better-for-you lunchbox treat that’s non-GMO and gluten-free. School Safe and Divvies are reliable for cupcakes. And as for candy, there’s definitely something for everyone.

Gummy and jelly bean devotees can look for Black Forest gummies and fruit snacks, Jelly Belly Jelly Beans, and Surf Sweets, which offers a lower-guilt product that’s made with natural, non-GMO ingredients, free from harmful additives. There’s good news for little chocolate lovers, too—Tootsie Rolls, Tootsie Pops, and Junior Mints are all completely peanut-free as are all of the products manufactured by Vermont Nut Free Chocolates (their chocolate covered pretzels work well as a little lunchtime treat) and No Whey Chocolate, whose products are free from all 8 of the most common allergens. Give their Pea “Not” Butter Cups a try!

Just one note: be sure to pay close attention to the wording on snack packaging, since most brands print a warning statement or allergen list. Keep an eye out for phrases like: “May Contain Peanut or Tree Nuts”; “Manufactured in a plant with Peanut or Tree Nuts”; “Contains Peanut or Tree Nut Ingredients”
 

 

This article was written by Suzy Scherr from Parents and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

5 Easy Tricks for Better Lunch Boxes

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If you send your kid off to school with a lunch box, you’ve already packed close to 100 lunches this school year (and that’s just for one kid!). But even if you’ve got your routine down pat, it’s always good to take stock of what you’re packing and make some healthy changes where you can. Here are some ideas for a mid-year lunch box reboot:

1. Pack LESS. This is my number-one piece of advice when parents complain that their child doesn’t eat what they’ve packed. Cafeterias are busy, noisy places with lots of distractions—and there’s not much time to eat anyway. When you pack less in your child’s lunchbox, portions will look doable (not overwhelming), so he may just eat more food. Sounds counterintuitive, but it works for my kids!

2. Include a veggie every day. It could be a piece of lettuce on a sandwich, a few baby carrots, or even a little container of salsa. No, your child may not eat the veggies every day—or eat all of them—but she’s getting the important message that veggies are part of lunch. And she’s getting a chance to get vegetables beyond what’s on her dinner plate. Vary what you pack, and include her favorite dip in a leak-proof container (research shows kids eat more veggies when they’re paired with dip).

3. Rely on fewer packaged foods. I get it: Individually packed items are heaven-sent on hectic mornings and can truly streamline lunch packing (I use them too!). But with rising concerns about plastic waste, it makes sense to trim back when possible (and teach our kids to generate less waste too). Pick just one item at first to buy in larger quantities—like a large tub of yogurt instead of cups or a family-size bag of pretzels instead of small snack packs—and use a bento lunch box or reusable containers to portion them all week.

4. Get real about sweets. Sugar can add up fast in a lunch box, and beyond the obvious lunch box desserts, it can crop up in a lot of other places you may not think about, like granola bars, flavored milk, homemade muffins, and gummy fruit snacks. Take stock of which items are sugary, then try to include just one. Kids get added sugar in so many places during the day, it’s good to tilt the lunch box balance toward less sugar whenever you can.

5. Teach them to pack all by themselves. If you’re sick and tired of packing lunches every day, it might be time to pass the job onto your kids. Even kindergarteners can help portion items into a lunch box and locate a cold pack from the freezer. It’s liberating to take lunch-packing off your to-do list, trust me. Ready to take the leap? Here’s a guide to making it happen.

Sally Kuzemchak, MS, RD, is a registered dietitian and mom of two who blogs at Real Mom Nutrition. She is the author of

 

This article was written by Sally Kuzemchak from Parents and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

Encourage Healthy Habits With a Snack Drawer

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Every day after school, it’s the same scene in my house: My son asks for a snack, I offer up an idea (usually starting with what he chose yesterday or the day before), which he promptly turns down. He might come back to it a few minutes later, after I’ve exhausted all other possibilities, but he never says yes to the first suggestion. He holds out until he know what all his options are.

I always have healthy options on hand—grapes and yogurt and pretzels—but I’m also guilty of buying Party Mix, which is decidedly not healthy (and is, therefore, usually my son’s top choice).

Nutrition writer Casey Seidenberg offers up this suggestion in the Washington Post: Create “snack drawers.”

Create a refrigerator snack drawer full of foods such as hard-boiled eggs, blueberries, carrots and yogurt, and always have a bowl of fresh fruit on the counter. Also, create a snack drawer outside the refrigerator. Fill it with mostly healthy snacks such as applesauce, raisins and nutritious bars, but add a few less healthy items, such as leftover Halloween candy. Explain that at snack time, they may eat from either of these locations.

My kid eats enough candy already (I pack him a piece in his lunch for dessert and he gets a small dessert after dinner most nights), so I would adjust that part. Instead, I could pack up small portions of so-good-but-not-good-for-you Party Mix next to larger portions of pretzels or granola and let him choose for himself. If he wants to indulge, he can but with a smaller portion. If he’s hungrier, he’ll have to opt for the bigger, healthier choice.

Either way, it’s his decision and I can stop reciting his options day after day after day.

Seidenberg offers up a few more tips for teaching healthy snacking habits to kids, including teaching them about hunger cues, setting specific snack times and deciding on a family rule for sugary foods. I’m admittedly not that regimented when it comes to snacking, but the drawer seems like a quick and easy way to cut down on some of the snack time debate.

As with all things parenting, you can go as quick-and-dirty or as elaborate as you’d like. I searched “snack drawer ideas” on Pinterest and found everything from drawers stuffed with Mott’s, fruit snacks and Cheez-It bags to beautifully organized drawers with tiny containers, perfect portions and helpful labels. I’m more likely to fall in the former, rather than latter, category, but either way it’s worth a shot.

 

This article was written by shared by Meghan Moravcik Walbert to Lifehacker and Meghan Moravcik Walbert on Offspring from Lifehacker and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

4 Shortcuts to the Most Impressive Holiday Cookies I’ve Ever Made—And They’re No-Bake

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How does she do it? Cheating of course. My secrets for deceptively fancy holiday cookies.

My Nutella Cones with Hazelnut Praline are the type of easy-to-make, destined-to-impress shortcut cookie recipe this (and every) holiday season needs. They’re inspired by the Nutty Buddy, an ice cream filled, chocolate dipped, peanut sprinkled number. But seeing as it’s December, an ice cream filling isn’t appropriate. So, I swapped the frozen stuff for Nutella, threw in a few other pre-made shortcuts, and came up with the fanciest, easiest cookies I’ve ever made. And they’re no-bake to boot.

Instead of making every part from scratch, I put together a cookie shortcut dream team. The result? A stunning and stunningly simple cookie guaranteed to make you the countess of the cookie swap.

Don’t tell anybody, but these are my secret shortcuts:

The Cone

A simple sugar cone offers the same slightly sweet, cracker-like experience of my first favorite snack, Barnum’s Animal Crackers. They’re just the right texture and not-too-sweet base for what becomes a decadent finished product. I ordered these mini cones from amazon.com (actually, looks like I got the last box!) but you can use a serrated knife to trim the tops off of regular-sized sugar cones. Use the leftover cone bits in place of graham crackers for a delicious press-in crust. (Try it in this sweet potato pie.)

The Creamy Center

Nutella behaves a little like a homemade ganache—a spreadable mixture of chocolate and cream often used to fill truffles or no-bake pies. It holds its shape but stays pliable at room temperature making it the perfect shortcut filling for my (alternate name) Winter BuddiesTM. For extra texture, I folded in a handful of toasted hazelnuts but you could use toasted almonds or salted peanuts if you want. The nutty filberts help balance the sweetness of the Nutella but if you’re a No Nuts Person you can leave them out.

The Crispy Shell

To create the crispy outer shell, I made a homemade version of “Magic Shell”—an easy-to-make combo of chopped chocolate and coconut oil—but you could definitely use the pre-made stuff.

The shell does two things: first, it lines the cones with a water-tight chocolate seal. Without this coating, the cones get soggy as they soak up moisture from the Nutella filling. You can skip it, but the cones will lose their crunch after about 8 hours. Once your cones are filled with the nutty Nutella mixture, you’ll dip the finished bites in more magic shell to contain the gooey interior.

The Sparkle

Crushed hazelnut praline adds a sparkly finish to these otherwise brown on brown treats. I made a homemade praline but you can use store-bought candied nuts (or those rectangular sesame candies) for a similar effect. Or, skip the molten sugar part and top the cones with more chopped nuts. Just be sure to add them while that outer coating of magic shell is slightly tacky so they stick.

And if all this still feels too fancy, tie a big ribbon around your favorite box and call it a (holi)day. For more homemade cookie inspiration, check out some of our favorite cookie recipes here.

 

This article was written by Dawn Perry from Real Simple and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

5 Easy and Delicious One-Pan Meals

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It’s easy to get lazy on weeknights, especially when the mere thought of cooking an entire dinner is exhausting. That’s where these five one-pan meals come in. Just assemble all of the ingredients on a single baking sheet and pop it in the oven. Because a no fuss, no mess dinner is exactly what you need right now.

Photo: Liz Andrew/Styling: Erin McDowell

Sausage with Broccoli Rabe and White Beans

An instant dinner with almost no cleanup.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

One-Pan Roasted Salmon with Potatoes and Romaine

The least intimidating way to cook seafood at home.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

One-Pan Eggs with Asparagus and Tomatoes

Serve it for breakfast or dinner.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

One-Pan Roasted Chicken with Carrots

Cook it all at once on a sheet pan, then kick back and enjoy dinner (without a pile of pots and pans in the sink).

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

One-Pan Steak with Beets and Crispy Kale

A proper meat-and-potatoes dinner, minus the fuss.

Get the recipe

 

This article was from PureWow and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

9 Wholesome Recipes Made Fun for Kids

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Kids will love preparing these foods as much as they will eating them.

Getting your kids to eat healthy can be tricky. Which is why Shannon Seip and Kelly Parthen, the duo behind Bean Sprouts Cafe, created playful and imaginative meals that get children excited about eating healthy. In their new cookbook Bean Sprouts Kitchen, Shannon and Kelly share 60 recipes the whole family can prepare and enjoy together. Bean Sprouts Kitchen comes out November 6, 2018, but you can make nine of their fun and wholesome meals any day.

Grilledzilla

Make sure the ends of googly-eyed Grilledzilla’s mouth are pointing up in a slight smile, so he doesn’t scare anyone away.

Cooking spray
2 slices cheddar cheese
¼ cup (30 g) shredded mozzarella cheese
2 zucchini rounds
2 olive slices

  1. Preheat skillet over medium heat.
  2. Spray cooking spray on one slice of bread. Flip over and layer one slice of cheddar, shredded mozzarella, and the other slice of cheddar cheese. Top with other slice of bread and spray the top slice of bread with cooking spray.
  3. Grill sandwich in pan until lightly browned and flip over; continue grilling until cheese is melted.
  4. Cut a zigzag line through the bottom third of the sandwich. Place zucchini rounds at the top of the sandwich and top with olives for eyes.

Bean appétit!

Makes 1 Grilledzilla

Bean There, Ate That
Give your Grilledzilla some zip with these additional combos:
• Turkey + Mayonnaise + Cheddar cheese + Apple slices
• Grilled chicken slices + BBQ sauce + Gruyere cheese

Dino S’mores

 

Dino S'mores

 

Your whole family can work together to create this edible prehistoric scene.

Photo: The Quarto Group

We’ve found chocolate to be a much friendlier tar pit for our prehistoric pals.

¾ cup (94 g) whole wheat flour
½ cup (63 g) all-purpose flour
¼ cup (28 g) ground flax meal
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup (56 g) butter, softened
¼ cup (60 g) packed brown sugar
3 tablespoons (60 g) honey
½ teaspoon pure vanilla extract
¼ cup (60 ml) milk (of your choice)
1 cup (175 g) chocolate chips
2 green pears

YOU WILL ALSO NEED:
Waxed paper
Rolling pin
Dinosaur cookie cutters
Child scissors

  1. Preheat oven to 350°F (180°C). Mix the flours, flax meal, baking powder, and baking soda into a bowl.
  2. In a separate bowl, use a hand mixer to blend the butter, brown sugar, honey, and vanilla extract until fluffy, about 2 minutes.
  3. Stir the butter mixture into the flour mixture. Add milk. Stir until blended.
  4. Place dough on a piece of waxed paper. Flatten into a big circle and place in the freezer for 15 minutes.
  5. On a floured surface, roll the dough to about ¼-inch (6 mm) thick. Press the dinosaur cookie cutters in the dough. Place shapes on an ungreased cookie sheet. Bake for 8 to 10 minutes. Let cool.
  6. Melt the chocolate chips in a small bowl in the microwave for 30 seconds at a time, stirring in between. Spoon 2 tablespoons (28 g) of melted chocolate on a small piece of waxed paper and quickly place a dinosaur upright in each chocolate glob.
  7. Place the dinosaurs and chocolate in the freezer, until the chocolate hardens, about 2 to 3 minutes. Carefully peel off the chocolate tar pits from the waxed paper and stand dinosaurs upright on a plate.
  8. Cut pears into slices, and cut slices into tree shapes for the background. Use the pear slices in place of marshmallows for fruit-filled s’mores.

Makes 10 to 12 Dino S’mores

Behind the beans
Many of the science centers and museums where Bean Sprouts cafés are located offer dinosaur exhibits. We even call our fossil friends Bean Names, like “Pea-Rex,” “Tri-Carrot Tops,” and “Eggasaurus.”

Xylofun

 

Xylofun

 

This sweet tasting dish will have your child forgetting they’re eating vegetables.

Photo: The Quarto Group

Try multicolored carrots to make this dish really ring.

Cooking spray
8 carrots
1½ teaspoons (7 g) unsalted butter, melted
1 tablespoon (15 ml) pure maple syrup
⅛ teaspoon salt
12 capers
2 pitted olives (optional)
Cooking spray

YOU WILL ALSO NEED:
Pastry brush (optional)
Lollipop sticks (optional)
Child scissors

  1. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Peel the carrots. Carefully slice in halves lengthwise.
  3. Mix the butter and maple syrup in a small bowl. Use a pastry brush or the back of a spoon to brush the mixture on both sides of the carrots. Place the carrots rounded side down on the baking sheet. Sprinkle with salt. Bake for 20 minutes or until fork tender.
  4. Place the two largest carrot halves, rounded side down, turned inwards at a slight angle, like you’re making a “greater than” math sign. Balance remaining carrots flat side up across the two large, angled carrots.
  5. Trim the ends of the carrots with the scissors so they don’t extend beyond the bottom carrots. Place a caper on the end of each carrot key.
  6. If desired, place an olive on the end of each lollipop stick for mallets.

Bean appétit!

Makes 2 Xylofuns

Broctopus

 

Broctopus

 

A fun way to get your child to finish their broccoli.

Photo: The Quarto Group

Place the tot upright and surround with 8 legs. Dip the sea creature into ranch dressing or ketchup or enjoy plain.

2 cups (142 g) steamed broccoli florets
¼ cup (40 g) diced white or yellow onion
2 tablespoons (8 g) chopped parsley
½ teaspoon salt
1 egg
⅔ cup (33 g) panko breadcrumbs
⅓ cup (38 g) shredded cheddar cheese
1 tablespoon (15 ml) extra-virgin olive oil

YOU WILL ALSO NEED:
Parchment paper
Pastry brush (optional)

  1. Preheat the oven to 400°F (200°C).
  2. Add broccoli, onion, and parsley to a food processor and pulse until coarsely chopped. Add salt, egg, panko breadcrumbs, and cheese to the food processor and pulse until incorporated.
  3. Use your hands to roll 1½ tablespoons (17 g) of mixture into a tot shape. Place on a large baking sheet lined with parchment paper. Repeat three times for a total of four tots.
  4. Use the rest of the mixture to create 4 sets of 8 Broctopus legs (32 legs total) on the parchment paper. Form skinny legs and pinch to create curves.
  5. Use the pastry brush or your finger to brush extra-virgin olive oil on the tops of all the pieces. Bake for 15 to 18 minutes, without flipping the pieces over.
  6. Place the tot upright and surround with 8 legs. Dip the sea creature into ranch dressing or ketchup or enjoy plain.

Bean appétit!

Makes 4 Broctopi

Under the Z

 

Under the Z

 

A healthy alternative to your typical pancake.

Photo: The Quarto Group

This silly use of zucchini noodles brings the “z” to under the sea.

Cooking spray
2 cups (240 g) spiral zucchini noodles plus 16 to 20 zucchini noodles
½ cup (40 g) shredded Parmesan cheese
1 egg¼ cup
(31 g) flour

YOU WILL ALSO NEED:
Round waffle maker

  1. Preheat the waffle maker. Lightly coat the iron with cooking spray.
  2. In a bowl, blend the 2 cups (240 g) spiral zucchini noodles, Parmesan cheese, egg, and flour. Pour into the waffle maker and spread evenly across the surface sothe mixture reaches the edges of the iron.
  3. While the waffle is cooking, place the remaining zucchini noodles on the bottom halves of two plates.
  4. Remove the waffle and cut in half. Place each waffle half at the top of the noodles to create the jellyfish.

Bean appétit!

Makes 2 jellyfish

Note
You can use store-bought zucchini noodles or make your own if you have a spiralizer. Or cut zucchini into long, thin noodle-like strips (a mandoline works great for this)

Dare-Deviled Eggs

 

Dare-Deviled Eggs

 

A perfect way to introduce kale into your child’s diet.

Photo: The Quarto Group

If only all deviled eggs had the moxie of these go-getters!

3 large kale leaves
1 tablespoon
(15 ml) extra-virgin olive oil
¼ teaspoon salt
6 hard-boiled eggs, peeled
¼ cup (60 g) mayonnaise
1 teaspoon Dijon mustard
12 thin red bell pepper slices, about ½ inch long (13 mm)

YOU WILL ALSO NEED:
Child scissors
Toothpick

  1. Preheat oven to 375°F (190°C).
  2. Use the child scissors to cut one of the kale leaves until you have ⅓ cup (22 g) little confetti-like pieces. Set aside.
  3. With the other large kale leaves, cut 6 triangle shapes for capes, about 3 to 4 inches (7.5 cm to 10 cm) long. Use your fingers or a pastry brush to coat both sides of the capes with olive oil. Place on foil-lined baking sheet and sprinkle with sea salt. Bake for 8 to 10 minutes or until toasted.
  4. Cut a tiny slice off the bottoms of the wide ends of each egg so they can stand up. Cut off the top third of each egg and carefully remove the yolks and place in a small bowl.
  5. Add the mayonnaise, Dijon mustard, and kale confetti and stir until blended. Carefully spoon the egg yolk mixture back into the hollowed-out eggs.
  6. Use a toothpick to poke 2 small holes in the top of each egg white and push in 2 red pepper pieces for horns.
  7. Carefully press the short end of each baked kale cape onto the top of the egg yolk mixture so that it’s “flying” straight out. Top with the smaller piece of the hard-boiled egg.

Bean appétit!

Makes 6 Dare-Deviled Eggs

Note
Try serving the Dare-Deviled Eggs on top of tall, clear cups turned upside down, so it looks like they’re flying.

Spagiggles

 

Spagiggles

 

Great with spaghetti or all on their own.

Photo: The Quarto Group

Unleash your inner stylist with these sassy bites.

¼ cup (35 g) cooked spaghetti
2 teaspoons (10 ml) extra-virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon salt
12 turkey-black bean meatballs, warmed (from Mash of the Penguins, page 25)
Marinara sauce or your favorite pasta sauce for dipping

YOU WILL ALSO NEED:
Child scissors (optional)

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cooked spaghetti with the olive oil, garlic powder, and salt until evenly coated.
  3. Use child scissors or your fingers to pinch off the spaghetti strands into different lengths. Place the noodles on a foil-lined baking sheet in whatever hairstyles you like—curlicues, spikes, etc. Bake for 5 to 6 minutes or until lightly browned.
  4. Let cool slightly. Fix the spaghetti hair onto the meatballs and serve with your favorite pasta sauce for dipping.

Bean appétit!

Makes 12 stylin’ meatballs

Bean There, Ate That
Try using the noodles to create stick figures for your Spagiggles.

Crocamole

 

Crocamole

 

A snack that’s delicious and safe for anyone who’s gluten free.

Photo: The Quarto Group

This croc pot is delightful for dipping veggies.

1 avocado, sliced in half lengthwise
½ cup (113 g) hummus
1 teaspoon lemon juice
4 zucchini rounds, plus more for dipping
4 olive slices
14 matchstick carrots
Other favorite veggies for dipping, such as baby carrots or celery sticks

  1. Use a spoon to scoop out the avocado pulp and place in a bowl. Set avocado skins aside.
  2. Add the hummus and lemon juice to the bowl and use a fork to mash ingredients until smooth.
  3. Scoop the green hummus back into the avocado skins. Place 2 zucchini rounds and olive slices in the hummus at the wider end of each avocado skin for eyes. Add carrot matchsticks at the narrow end for teeth.
  4. Enjoy with your favorite veggie dippers.

Bean appétit!

Makes 2 Crocamoles

Spaceadilla

 

Spaceadilla

 

The jicama adds a little sweetness to this dish.

Photo: The Quarto Group

Silly shapes of crunchy veggies blast this dish to infinity and beyond.

4 flour tortillas
½ cup (58 g) shredded cheddar cheese
½ cup (113 g) shredded rotisserie chicken
¼ cup (65 g) salsa (optional)
1 tablespoon (15 ml) extra-virgin olive oil
1 small jicama
12 olive slices
1 each red and orange bell pepper
1 can (16-ounce or 455 g) refried black beans, warmed

YOU WILL ALSO NEED:
Child scissors
Mini star and moon cookie cutters

  1. Use the child scissors to cut out 8 identical rocket shapes from the tortillas. On 4 of the rocket shapes, evenly divide the shredded cheese and chicken. Top with salsa, if desired, and the remaining tortillas.
  2. Heat a large skillet over medium heat and add extra-virgin olive oil. Carefully add the rockets to the skillet. Cook until golden on both sides, about 3 minutes per side.
  3. While the rockets are cooking, cut the jicama into thin slices. Use the mini cutters to cut 16 to 20 stars and moons. Use the child scissors to cut flame shapes from orange and red bell peppers.
  4. Use the back of a spoon to spread the warmed refried beans across 4 plates. Place a rocket quesadilla in the middle of each plate. Add pepper flames at the bottom of the rocket and olive slices in the center for portholes. Add jicama stars and moons on the refried beans.

Bean appétit!

Makes 4 Spaceadillas

 

Bean Sprouts Kitchen

Bean Sprouts Kitchen

Beat Sprouts Kitchen by Shannon Payette Seip and Kelly Parthen

Photo: The Quarto Group

 

This article was written by Shannon Payette Seip and Kelly Parthen from Working Mother and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.