Don’t feel like you have to have attended Cordon Bleu to be able to produce a beautiful meal for your family. Cooking is a lot easier than you think, if you approach it intuitively. There are, of course, a lot of complex things involved in many disciplines (making sauces, baking, etc.), but most moms at home can make absolutely fabulous meals without too much effort. This meal, roasted chicken and veggies, is one of my favorites with the family, plus it’s super-easy to make. Seriously, there are three basic steps to the entire meal. Check our tips for How to Roast the Perfect Chicken at Home. Let’s get started!
Halloween can be a tricky holiday. The omnipresent candy, the festive parties, and the excited enthusiasm of costumed kids can make us go overboard on treating ourselves – especially since we can rationalize that the holiday comes but once a year.
Truly, Halloween is a good time to treat yourself and your kids – not just with a little extra candy, but also with family activities. Bob for apples, tell spooky stories, or have a mini pumpkin hunt!
Halloween definitely doesn’t have to be scary for your health. This list of tips and recipes will help you moderate the treats and avoid the tricks.
Candy
The trickiest part of Halloween is keeping yourself and your kids from going nuts over all that candy. It’s in the grocery, the drugstore, and practically pouring from every nook and cranny, all shiny in neat individual wrappers. One piece seems so small, almost harmless.
Of course, it comes in a bag with 50 or 100 other tiny “harmless” pieces. Take heart, though – we have a few ways to tackle the Halloween-candy blues while still allowing a little festive indulgence.
Handing Out Candy Without Diving Into the Bowl
1. Buy a candy brand that you don’t particularly like to eat for handing out to the trick-or-treaters. Candy corn if you’re a chocolate lover, or Milky Ways if Bit O Honey is your downfall. You’ll be more likely to leave some for the trick-or-treaters.
2. Handing out apples might lead to an egged house, nor is it PC anymore, but non-edible options like stickers or yo-yos can be good for treat bags, too. Maybe include an organic lollipop or even a mini larabar for good measure.
3. Go small. If you hand out something in really small portions like Hershey’s Kisses, not only will you be giving less sugar to the kids, but you can also enjoy a few chocolate morsels yourself without much guilt.
4. Buy better candy for yourself and your family. Have a small stash of quality chocolate, and you’ll be less likely to break into the cheaper not so satisfying stuff. For extra benefit, choose dark chocolate – it’s delicious and loaded with health promoting flavonoids. Try Nibmor, Cocoa Camino, Endangered Species, Denman Island or Green and Blacks.
Keeping Your Kids Safe from Sugar Shock
1. Eat a scrumptious, filling meal before you and your kids hit the pavement. Both of you will be less tempted to munch on candy while you go door-to-door.
2. Upon arriving home after trick-or-treating, let your kids pick out 5 or 6 pieces of candy to enjoy that night. Then pop their bag in a hidden spot. They won’t be able to eat it as fast. Younger kids may also forget about their stash altogether – out of sight, out of mind.
2. After Halloween, ration out the candy as you see fit, OR…
3. Buy the remainder candy off them. Your kids might be happy to trade their hard-earned candy for cold cash, a new toy, or a promise of a trip to the zoo!
Fall Foods
Rich in fall flavors, these recipes are sure to keep you and your guests in the Halloween spirit:
Spicy Pumpkin Seeds
Fall Quinoa
Pumpkin Pie Smoothie
Article by Alyssa Schottland-Bauman, Nourished.ca
Here’s our Pumpkin Pie Smoothie Recipe. Yum! It’s great for Hallowe’en night or any time to give an energy boost to your little goblins.
* 1/2 c. pumpkin
* 3/4 c. almond milk
* 2 dates, pitted
* 1/2 banana, frozen
* 1 tsp. cinnamon
* 1 tsp. pumpkin pie spice
* 1/2 cup ice
* 1 tsp. vanilla
* optional: candied pecans
Directions:
Add all ingredients in a blender. Blend until smooth.
Article by Alyssa Schottland-Bauman, Nourished.ca
* 3 cups raw pumpkin seeds
* 3 Tbs. vegetable oil
* 2 heads garlic (about 24 cloves, peeled, root ends trimmed and sliced)
* 2 tsp. ground chile de arbol powder or cayenne pepper
* 1 tsp. kosher or coarse sea salt
Directions:
Preheat oven to 350°F. Toast pumpkin seeds on ungreased baking sheet 10 minutes, or until light brown, shaking sheet occasionally so seeds cook evenly.
Meanwhile, heat oil in wide skillet over medium-low heat. Add garlic, and cook 10 to 12 minutes, stirring often. As garlic slices begin to brown and caramelize, watch carefully to make sure they don’t burn. Transfer to serving bowl.
Add pumpkin seeds, chili powder and salt to garlic. Stir well to coat. Serve warm or at room temperature.
Recipe: Alyssa Schottland-Bauman, Nourished.ca
The next stop on the McDonald’s All-Access Mom journey is to the Cargill beef facility and cattle farms near Edmonton, Alberta. (Apparently 100% of the beef used by McDonald’s in Canada is Canadian). Packed: thigh-high stilletto boots. Watching: Food Inc. Refraining from: Cow-tipping jokes.
Please ask your questions about burgers, beef and cows below. As always, I promise to ask them all.
I’m not really a coffee snob. Well, I didn’t used to be anyway. I was sent a lovely package of coffee beans from Ethical Bean Coffee, and I’m pretty hooked. Not only by the taste (Rocket Fuel was a fav), but by the whole experience. A gorgeous handwritten letter talking about Moms and coffee, a ribbon on the box, and a great socially responsible story. I must share an excerpt from Aaron’s beautifully penned letter (their Director of Coffee): “New moms, experienced moms, it doesn’t matter – often can do it all. (Coffee is) a reason to gather, a moment to pause, all the while strapping one’s mind to a finely honed edge. And as we both know, every little bit counts.” Wow. This is from a guy. Who obviously understands.
It’s fairtrade certified, and organic. There are no pesticides, and the company donates partial proceeds to the two Guatemalan organizations (Project Somos and Child-Aid) from sales in the month of December. Tastes good and you feel good. Time for a coffee break.
When you’re out east, potato scallop is a diet staple. With ham, turkey or on it’s own, there is no denying the comfort factor. It can be prepared in kid-friendly individual ramekins for the little ones.
Ingredients:
1 1/2 cups heavy cream
1 sprig fresh thyme
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
(We also like to puree cauliflour and ‘hide’ it in the centre to get a few extra veggies into the kids.)
Directions:
Preheat the oven to 375 degrees. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
A traditional Hanukkah treat, potato latkes needn’t be reserved for the holidays. A fantastic source of protein, they can be served with apple sauce or sour cream and are a perfect size for tiny toddler hands. To reduce fat and calories, the latkes can also be baked in a 400 degree oven.
Ingredients:
8 to 10 medium russet potatoes
1 large brown onion
2 rounded tablespoons jarred minced garlic
4 eggs
1 cup matzo meal
1/2 cup canola oil
coarse kosher salt
Peel and quarter the potatoes and onions. Pulse in 2 batches in a food processor until the potatoes and onions are finely minced. Add 1 rounded tablespoon of minced garlic and 2 eggs and pulse again. Add half the matzo meal and pulse once more. Transfer mixture to a large bowl and start a second batch using the same steps. Heat 1 inch of oil in a large skillet. When oil is hot ladle 1/3 cup sized portions (or smaller for tiny hands!) into the oil and cook until golden brown on the bottom. Once the bottom side is brown use a fork to gently flip over the latke. When both sides are golden brown, lift the latkes from the pan with a slotted spatula and place on a paper towel to drain. Repeat the process with the remaining batter. Add more oil if necessary. When ready to eat, sprinkle the top of each latke with coarse kosher salt (to taste) and serve with a dollop of apple sauce. Makes 12 to 15 latkes.
As part of the McDonald’s All-Access Moms program, four Mom writers across Canada have been given the opportunity to see McDonald’s from behind the scenes. September brings wooly sweaters and harvest season and I am now off to Grand Falls, New Brunswick to visit both a potato farm and the McCain french fry processing facility. Born and raised in Halifax, the Maritimes are in my blood, and being back on the east coast is such a breath of fresh air. There is a simplicity and an innocence that permeates the culture. It will be so exciting to see these qualities juxtoposed against the huge corporation that purchases the french fries. I can’t wait to don rubber boots and meet the farmers. I can’t wait to ask gardening questions! (My potatoes grow no bigger than a golf ball..) I encourage you all to comment and ask as many questions as you can.
I started reading ‘Food Inc.’ and will be watching the film prior to my trip. I feel that as an All-Access Mom I have a responsibility to educate myself about all facets of food production. I don’t know if the potatoes are engineered and I am so excited to learn and discuss the issues. Is there anything you are confused about? Curious to ask? Please let me know!
Photo: Hunter
A healthy after-school snack, freshly sliced watermelon sticks dipped in a delightful sour cream dip will have kids coming back for more. Kids will love the sweet flavour and parents will love the simple preparation!
| 20 | 1/2-inch (1 cm) wide by 4-inch ( 10 cm) long seedless watermelon sticks |
| 1 cup (250 mL) | low fat sour cream |
| 4 tbsp (60 mL) | sugar |
| 1 tsp (5 mL) | vanilla extract |
Cut watermelon into sticks. Blend sour cream, sugar and vanilla in a small serving bowl. Serve immediately.
Serves 4.
Tip: Cover and store unused dip in the refrigerator for up to two days.
PER SERVING: about 170 cal, 5g pro, 5g total fat (3g sat fat), 30g carb, 1g fibre, 20mg chol, 45mg sodium. %RDI: iron 2%, calcium 15%, vit A 20%, vit C 15%
Source: www.watermelon.org.