SNACK TIME all american apple pie

What better way to use the apples from your apple picking adventure than to bake a homemade apple pie?? Learn more about America's favorite dessert tradition in this post from our school dietitian Leslie. 

The apple pie we know and love today is the result of centuries of innovation and good taste. Only crab apples were native to America, so the Pilgrims brought their favorite family pie recipes along with barrels of apples for planting seeds in the New World. 

Pioneer women often served pies with every meal, and as settlers moved westward, American regional pies developed.  The idiom “As American as apple pie” is a saying in the United States, meaning "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. 

The best apples for pie provide a combination of sweet (e.g. Golden Delicious) and tartness (e.g. Granny Smith) and hold their shape when cooked. 

Here are a couple tasty apple pie recipes to try out at home: 

-Epicurious Old Fashioned All American Apple Pie 

-Diana's Desserts All-American Apple Pie 

Contributed by Leslie Kay-Getzinger, MS RD, Regional Dietitian for Nutrition Management Services

SNACK TIME crepes oo la la

It's summertime and that's something to celebrate! And what says celebration more than a sweet treat like these delectable Nutella & Banana Crepes?? This great, simple recipe is courtesy of Catherine Taret, and it's guaranteed to make your kids smile. 

Bon Appetit!

Contributed by Alyssa, Marketing 

SNACK TIME may is egg-cellent

It’s time to celebrate a versatile food, found around the globe and eaten in a variety of ways for centuries, the egg. Eggs are well-liked in the US, and if you count all the eggs eaten for breakfast and used in cakes and other cooked foods, we eat about 250 eggs per person per year!

Why are eggs so popular? Well, for starters they help give foods a richer flavor, color and texture. Eggs are high in complete protein and easy to digest. All of the protein in eggs can be found in the egg white, or “albumen”.  The albumin also contains B vitamins, which play a role in energy metabolism.

Egg yolk contains the fat soluble vitamins A and D, fat, and most of the minerals, such as iron, calcium, phosphorus and potassium. The yolk is also rich in choline, an important nutrient for development of the brain.

Lutein, a yellowish phytonutrient previously discussed on these blogs, is also found in egg yolk, and has the ability to protect the eye from damaging ultraviolet light. Corn and other yellow vegetables contain lutein, but the form of lutein found in egg yolk is much more bioavailable, meaning it is easily absorbed and used by the body.

While chicken eggs are most popular in the US, duck, goose, ostrich, emu and quail eggs can also be found mainly in specialty shops, restaurant menus, or local farms. Have you ever eaten a quail or ostrich egg?

Big egg: An ostrich or emu egg, is twenty times as large as a chicken egg. The ivory-colored shell is very thick and hard to crack open.  A single emu egg is equal to about 10 -15 hen’s eggs.

Quail eggs are pretty small (five quail eggs equal to one large chicken egg) with speckled spots on the shell. 

Fun facts about eggs:

White eggs come from white hens

Brown eggs come from brown-feathered hens

The egg carton was created in 1918 to prevent eggs from breaking

The egg yolk color depends on the bird’s diet and can range from pale yellow to dark orange.

If you want to hard-boil an ostrich egg, it will take about 1 hour

Free-range eggs are produced by hens that go outdoors daily where they can peck for worms, grubs and insects, and exercise their legs and wings. 

Can’t remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it’s raw. If it spins easily, it’s hard boiled. A fresh egg will sink in water, a stale one will float.

Contributed by Leslie Kay-Getzinger, Nutrition Management 

SNACK TIME top six things to have in your kitchen

In January we were thrilled to have Chef Tanya of Native Foods come visit us at Anaheim Hills for a Chalk Talk. While she was there, she shared her suggestions on the top six things to keep in your kitchen at all times, and we wanted to share them with you! Read more and see pictures from the event on the Native Foods blog. 

Top Six Things to Have in Your Kitchen: 

1. Oatmeal
Quick for a snack, a great breakfast with some berries and walnuts for you and the kids.

2. Legumes
These are lentils, garbanzos, black and red beans. Keeps your engine on. You can use to make ethnically diverse dishes. Think Mexican black beans, East Indian Lentils, Middle Eastern garbanzos, etc.

3. Dark Leafy Greens
Steam them, saute them, chop them in salads, add them to your cooked beans for a hearty soup.

4. Fresh Berries
An easy to eat fruit, kids can snack on them and they go good in the oatmeal.

5. Avocados
The California wonderfood. Slice them, spread them, guac them.

6. Olive Oil
Ready to make a fresh easy salad dressing or saute some onions and garlic for a flavor base for your grains, legumes, veggies and soups.

Contributed by Alyssa, Marketing 

SNACK TIME celebrate soy

During April, National Soyfoods Month, try incorporating this healthy option into one of your family's meals.

Over a third of Americans enjoy a dinner that includes soyfoods, that is, food made from soybeans. Soyfoods include products made from tofu-and edamame. 

Tofu, or bean curd, is a soft cheese-like food made that is made by curdling soy milk with a coagulant*. The curds are pressed into rectangular or square blocks, similar to the way cheese is made with milk curds. Tofu is made in a variety of textures—soft, firm, and extra-firm—that have different purposes. Tofu has very little flavor on its own, so it can be used either in savory or sweet dishes, and it is often seasoned or marinated to suit the dish.

Edamame is young soybeans, usually still in the pod. Because the beans are young and green when they are picked, edamame soybeans are soft and edible, not hard and dry like the mature soybeans which are used to make soy milk and tofu.

Some grocery stores sell green edamame that has been hulled (beans have been removed) resulting in just the beans. This hulled edamame is great for making salads or adding to rice dishes but also as a flavorful, nutritious snack on its own!

Soyfoods, like tofu and edemame are easy to digest, low in fat and sodium, and a good source of B vitamins and calcium plus and isoflavones.  

Tofu is an exceptional food—not only because it is highly nutritious, but because it can be prepared in such a remarkably wide variety of ways. The uses for tofu are limited only by a chef’s imagination. 

Soyfoods are easy to prepare and simple to incorporate into your favorite dishes. Here are some ways to increase soy in your diet:

Breakfast: Try soymilk on hot or cold cereal with some berries

Lunch: Try deli alternatives like soy “hot dogs” that taste great and offer all the benefits of soy.

Dinner: Meat alternatives are easy, try making tacos with soy crumbles in place of ground beef

Snack: Soyfood snacks like whole soy nutrition bars, soy yogurt and soy pudding 

Any time snacks: trade the candy box for something healthier: soy nuts covered in milk chocolate or a vanilla yogurt-based coating. 

Or 

Soynuts:  offer a solid crunch, and are found flavored with seasonings of barbeque, teriyaki, onion, garlic or just plain.

Or 

Edamame  - steamed young soybeans served in-the-pod can be a fun treat, hot or cold.

Soyfoods are a nutritious option for children and busy families. Plus they taste great!

Contributed by Leslie Kay-Getzinger, Nutrition Management  

[Photo from Skinny Secrets]

SNACK TIME eat right with color

March is National Nutrition Month! This year's theme, "Eat Right with Color," provides an easy way to focus on improving eating habits — simply include plenty of color on your plate!

National Nutrition Month is an annual campaign sponsored by the American Dietetic Association (www.eatright.org) to promote nutrition awareness and education. This month the American Dietetic Association wants you to make healthy choices by incorporating a colorful variety of fruits and vegetables into your meals every day.

A rainbow of foods contributes a variety of nutrients, each with different potential benefits. A varied diet supplies different nutrients, so maximize the nutritional value of your meal, by including healthful choices in a variety of colors."

Green. These foods contain special compounds called indoles, that help the liver and intestinal tract get rid of harmful compounds and may help reduce cancer risks. 

Examples include broccoli, brussel sprouts, cabbage, bok choy, spinach and kale. 

Orange and deep yellow fruits and vegetables contain vitamin C, and alpha and beta-carotenes which protect cell membranes, improve night vision, and may reduce the risk of cancer. Examples include oranges, tangerines, papayas, apricot, cantaloupe, grapefruit, mango, papaya, pineapple, carrots, yellow pepper, yellow corn, squash and sweet potatoes. 

Purple and blue fruits and vegetables contain anthocyanins that may have antioxidant and anti-aging benefits and may help with memory, urinary tract health and reduced cancer risks.

Examples include blackberries, blueberries, plums, raisins, eggplant, and purple cabbage.

Red produce contain compounds that are rich in lycopene, which reduces cancer risk by ridding the body of free radicals that can damage genes. They may help to maintain a healthy heart, vision, immunity and may reduce cancer risks.

Examples include cherries, cranberries, pomegranate, red/pink grape fruit, red grapes, watermelon, beets, red onions, red peppers, red potatoes, rhubarb and tomatoes.

White, tan and brown foods contain flavonoids that protect cell membranes which may then support heart health and reduce cancer risks.

Examples include banana, pears, dates, cauliflower, mushrooms, garlic, onions, parsnips, turnips, white-fleshed potato and white corn.

Earlier this month, Fairmont’s Mabel campus participated in open house and children and parents helped themselves to red delicious apples loaded with phyto nutrients!

For more tips visit the National Nutrition Month section. Plenty of resources are available, including recipes, interactive games, nutrition education resources and the NNM blog. 

Contributed by Leslie, Nutrition Management Services 

SNACK TIME kiwifruit makes it easy (and yummy) to go green

There are plenty of foods associated with the celebration of St. Patrick's Day, but unfortunately, not many of them appeal to kids (cornbeef and cabbage) and some of them (green beer) are definitely not appropriate for the under-21 set.  Luckily, California farmers have a delicious, healthy, green alternative to traditional Irish faire that your kids will love--the kiwifruit.

According to the California Kiwi Commission's website, California produces around 98 percent of the kiwifruit grown in the US. Kiwifruit has remained a relatively small agricultural industry in California made up of less than 300 growers who farm around 13 acres each.

Did you know kiwifruit has nearly two-and-a-half times the recommended daily allowance of vitamin C and more fiber than a bowl of bran cereal?  Yep, it’s true.  You can support California’s local small farms AND offer your kids a scrumptious, nutritious snack.

Slice them atop oatmeal or yoghurt, whip up a kiwi-themed smoothie, or create a fun dessert “pizza” with kiwi toppings. Kids love the sweet and sour taste, the seedy crunch, and the strange furry exterior.  For recipes visit www.kiwifruit.org.

Contributed by danyelle, marketing

SNACK TIME healthy hearts for february

February is American Heart Month, a time to be aware of and encourage behaviors that support heart health. The heart is a strong muscle that pumps blood to deliver oxygen and nutrients to every part of the body. Physical activity and the foods you eat can have long-lasting effects on heart health. Whole grains, vegetables, fruits, fish and beans are high in nutrients such as vitamins, minerals and anti-oxidants that support and protect the heart.

Whole grains such as oats and oatmeal are especially heart-healthy because they contain beta-glucan, (BAYTAH-glew-can) a compound that lowers the risk of disease by lowering fat levels in the blood linked to heart disease (LDL cholesterol). The fiber in oats also digests more slowly, helping to keep hunger away and keep blood sugar levels within a normal range. 

Valentine’s Day (February 14), is often celebrated by eating chocolate, frequently in the shape of a heart. DO you know how chocolate is made? Chocolate is made by processing cocoa powder from the seeds of the Cacao tree. 

Americans eat more than 13 pounds of chocolate per person per year, but the Swiss eat more chocolate than any other country in the world – 22 pounds per person each year. That’s a lot of chocolate! Because chocolate is made with sugar and can be high in calories, eat it only as a special treat and be sure to balance it by eating healthy foods the rest of the day.

For fun facts about chocolate go to the following link:

http://www.fieldmuseum.org/chocolate/kids_seedtosweet.html

Contributed by Leslie, Consultant for Nutrition Management Services 

Registered Dietitian/Clinical Nutritionist

SNACK TIME red velvet cake balls

These Red Velvet Cake Balls are an adorable treat for Valentine's Day.  They make such a fun treat (or even project) for kids.

Image and recipe from Bakerella.

Contributed by Courtney, Marketing

SNACK TIME national hot tea month

Time for Tea

January is National Hot Tea Month! Winter is the perfect time to drink one of the world's most popular and ancient beverage, tea. Cold and flu season peaks during the winter months and drinking hot tea can soothe a sore throat and open up sinuses. Researchers have found that drinking tea may help strengthen the body's immune system response when fighting off infection giving people more reason to brew a hot cup of tea on chilly days.

Tea is widely available, comes in a variety of flavors and aromas, is easy to make and contains unique health promoting properties.  Whether it’s black, green, or oolong, tea is made from the same plant, Camellia sinensis, it’s the processing of the tea leaves that produces changes in not only color and flavor, but a class of compounds called polyphenols These compounds include flavonoids, catechins and theaflavins—widely researched for their helath promoting properties.

What’s the difference between black and green tea?

Black tea is fully fermented whereas green tea is not. Oolong tea is only partially fermented. Both green and black tea contain flavonoids, potent antioxidants linked to lowered risk for cancer and heart disease.

Tea Trivia…

• Americans drink 50 billion cups of tea each year, 40 billion of which are served as iced tea

• Herbal teas are not actually teas, but are concoctions of peels, flower leaves, herbs, and spices, and are caffeine free. 

• The caffeine content of tea is about 40 mg per cup compared to 100 mg of caffeine per cup of brewed coffee. 

• Compounds found in tea can stop the growth of bacteria that cause bad breath

• The tea bag and iced tea was invented in the US in 1904

Too much of a good thing?

Because tea contains caffeine, drinking too much or too close to bedtime can interfere with ability to go to or stay asleep.

Is bottled as good as freshly brewed tea?

Due to processing methods, bottled tea is probably not as high in polyphenols as a freshly brewed cup of green or black tea, however, both offer varying levels of health-promoting compounds and also contribute to hydration. Watch for sugar content by checking labels to keep them minimal. 

Enjoy your tea, hot or cold! 

Contributed by Leslie K. Kay, MS, RD

Registered Dietitian, Nutrition Management Services

(Photo from the Ministry of Agriculture and Rural Development) 

SNACK TIME sweet tortilla snowflakes

Here's a fun snack that puts your kids' paper snowflake making skills to use!

• Heat the oven to 400 degrees. Warm the tortillas (about 15 seconds) in the microwave.
• Individually fold the tortillas in half once and then in half again, so that you end up with a shape that resembles a wedge of pie (it will be thick). Using clean scissors, cut triangle, circles, or squares out of the edges, as if you were making paper snowflakes. Unfold the tortillas.
• Lightly brush the tops of the snowflakes with canola or vegetable oil and place them on a cookie sheet slightly apart.
• Bake them until lightly browned and crisp (about 4 minutes). Sift confectioners' sugar on the snowflakes while warm. For an extrasparkly effect, you can sprinkle on a bit of edible glitter. Makes 6.

Image and recipe from Disney Family Fun.
Contributed by Courtney, Marketing Department

SNACK TIME making fruits and veggies fun

Edgewood’s pre-K – K students participated in a nutrition education activity presentation using the book Eating The Alphabet by Lois Ehlert, and samples of fruits and vegetables. The children participated with great enthusiasm in guessing the name of a fruit or a vegetable that began with the letter A, B, C, etc.

Can you guess? A = (apples, apricots, and avocado) Wow! The students had recently visited an apple farm and knew the names of all the apples shown to them, “Granny Smith” one student sang out! “Red Delicious” another enthusiastic student said loudly with hand waving enthusiastically. It was very impressive. The children were well educated on the various types of apples and whether they tasted, sweet or tart. A few children said they preferred the tart-tasting apples! But most liked them sweet. They liked applesauce too.

However, eating artichokes were not popular with the students. That’s OK, there are lots of other vegetables to choose from.

A few students mentioned they like to make guacamole from avocado. That’s one more way to get your fruit and vegetable servings in!

B was for banana, blueberries and yes, even broccoli. The children also said that they LIKE broccoli. Raw or cooked. That’s awesome! B was also for Brussels sprouts. That was not a popular vegetable with most.

C was for carrots, cabbage, cranberries, cherries, celery and corn. Naming fruits and vegetables that began with the letter “C” was easy.
Then, a beautiful, round, colorful purple cabbage was shown to the students. “My Mom eats that!” one student shared. He, however, was not a fan of cabbage.

D was for Dates (that was a hard one).

Can you guess what vegetable begins with the letter “E”? Hint: it’s a type of lettuce.

Students in the older classes continued further along the alphabet. The presentation concluded with the song, “Five a Day” emphasizing eating at least five servings of fruits and vegetables every day. There was lots of singing and even dancing to the music. We all had fun, and I look forward to presenting again at Fairmont!

Enjoy eating your alphabet!

Contributed by Leslie, Nutrition Management

SNACK TIME "a" is for apples

A is for "Apples," one of the most popular, flavorful and healthful fruit grown in the world. Do you have a favorite fruit?  Three-fourths of Americans name apples as their favorite fruit to snack on.

The state of Washington is the largest grower followed by New York, Michigan, California and many other states producing about 2500 varieties.

Do you have a favorite variety? I love Fuji and Honey Crisp.   Most popular in the US include red delicious (a Fairmont favorite), Golden Delicious, Fuji, Granny Smith, Rome, McIntosh, Gala, and Jonathon. Which one is your favorite?

Does an apple-a-day really keep the doctor away?  Maybe. In addition to vitamins and mineral, apples are a rich source of pectin, a type of fiber with a number of protective health benefits including acting as an antioxidant, and lowering risk for colon cancer, high blood pressure and gall stones. Apples are also high in flavonoids, another compound with heart health benefits.

So whether you eat apples for their health benefits or just because they taste good consider eating apples in your daily snack routine!

(Photo by Boston Finds)

Contributed by Leslie K. Kay, MS, RD, Nutrition Management

SNACK TIME pumpkin scones

Per the suggestion of our friend Martin, we wanted to share the recipe for Starbucks' delicious pumpkin scones! They are the perfect breakfast treat for the fall season and pair wonderfully with a cup of coffee or tea. Happy  baking everyone! 

Contributed by Martin, Fairmont Facebook Friend

Photo and recipe courtesy of Food.com

SNACK TIME pumpkin cranberry bread

This Pumpkin Cranberry Bread is a favorite fall snack--and an easy entree into the kitchen for little bakers as well.  The photo and recipe are courtesy of textile designer Lena Corwin for Design Sponge.  Find the full recipe here (I usually cut the amount of sugar in 1/3 or 1/2).

Contributed by Courtney, Marketing

SNACK TIME eating the alphabet

On October 7th, the preK – K children at Citron enjoyed an interactive presentation on nutrition. Using the book Eating The Alphabet by Lois Ehlert as a visual guide, the children participated with great enthusiasm in guessing the name of a fruit or a vegetable that began with the letter A, B, C, etc.

Can you guess? A = (apples, apricot, artichoke, avocado)

B was for banana, blueberries and yes, even broccoli. The children said that they LIKE broccoli. Hmmm I wonder if their parents would agree. That would be great!

C was for carrots, cherries, and corn.

D was for Dates (that was a hard one).

Can you guess what vegetable begins with the letter “E”? Hint: it’s a type of lettuce.

The older children made it all the way to “F”. The presentation concluded with the song, “Five a Day” emphasizing eating five servings of fruits and vegetables every day. There was lots of singing and even dancing to the music. We all had fun, and I look forward to presenting again in November at Fairmont!

Enjoy eating your alphabet!

Contributed by Leslie, Nutrition Management

SNACK TIME halloween popcorn monster hands

With Halloween approaching, why not make snack time a bit wacky this month?  Popcorn monster hands do just the trick without being too much of a (sweet) treat! 

Shopping List:
- Food handling gloves
- Twist ties
- Popcorn
- Candy corn

After popping the kernels, there isn't much to this recipe except assembly.  The best part is using candy corn for the finger tips!

Image from Blonde Designs Blog

Contributed by Courtney, Thesys International

SNACK TIME celebrating national rice month

September is National Rice Month with an entire week (4th week of September) dedicated to recognize a staple food eaten by people all around the world. A versatile grain with over 40,000 varieties, rice can be prepared and eaten for breakfast, as a main meal, a soup or even dessert depending on the ingredients and type of rice used.

Rice comes in various shades of brown, red and even yellow. From a nutrition standpoint brown or whole grain rice is higher in B vitamins, fiber, and trace minerals than white rice which has been processed to remove the outer coating (the bran) and the germ. Rice is high in carbohydrates, easy to digest and provides quick energy for the body to use as fuel.

For a variety of rice recipes to try with your family, visit the USA Rice Federation Recipe Page. 

(Photo from AZ Cookbook) 

Contributed by Leslie K. Kay, MS, RD, Nutrition Management

SNACK TIME thanks, susie!

We couldn't help but notice this little snippet from the latest eNewsletter of one of our favorite local bakeries, Susie Cakes.  Good luck Fairmont students!  Nearest location to Fairmont is Newport Beach--click here for all other location information.

Contributed by Courtney, Marketing

SNACK TIME frozen grapes

Frozen grapes are a great warm weather snack for kids and adults alike...not to mention a healthy alternative to popsicles. Simply wash a few handfuls of grapes and store them in the freezer for 2-4 hours to get them just enough frozen, but not rock solid. 

(Photo from Paxye Flickr Photosteam)

Contributed by Courtney, Marketing