Recently I came across an article titled ‘Graying of America’ in the New York Times. The article indicates that, “by 2050, 83.7 million Americans will be 65 or older, compared with 43.1 million in 2012, the report said. Continue reading
Flaxseed and Blueberry Pancakes
Ingredients:
3/4 cup buckwheat flour
3/4 cup whole-wheat flour
2 tablespoons ground flaxseed Continue reading
Red and Yellow Pepper Omelet
Ingredients:
1 teaspoon olive oil
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
4 egg whites
1/2 teaspoon dried basil
1/4 teaspoon black pepper
2 teaspoons grated Parmesan cheese, divided
Directions:
In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook, stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil, and black pepper. Coat a small non-stick frying pan with non-stick spray. Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set. Carefully loosen and flip; cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 teaspoon of the Parmesan cheese. Repeat with the remaining egg mixture, peppers, and 1 teaspoon of Parmesan cheese.
Reprinted with permission from Combat Fat for Kids. ISBN: 978-1-57826-458-2, $9.99 (ebook). ISBN: 978-1-57826-396-7, $15.00 (paperback). New from Hatherleigh Press. Distributed by Random House.
The breakfast fruit wrap recipe listed below is from Combat Fat for Kids‘ Kid Creation section. Older kids can make it by themselves or parents can make it with younger ones! Combat Fat for Kids is the ultimate guide to building a healthy lifestyle for the whole family and fighting childhood obesity. Complete with nutritious recipes and kid-themed exercises, the book has everything you need to get your family fit and establish healthy habits that will last a lifetime.
Breakfast Fruit Wrap
Ingredients:
1 tortilla, preferably whole wheat
2 teaspoons all-fruit strawberry preserves
2 tablespoons reduced-fat ricotta cheese
1/2 cup sliced fresh strawberries
2 tablespoons sliced almonds, toasted
Directions:
On a flat surface, spread strawberry preserves on tortilla. Top with ricotta cheese. Carefully top with sliced fruit and sprinkle with sliced almonds. Starting from one end, roll tightly. Wrap in foil for neater eating.
Note: As an alternative, try replacing the strawberry preserves and strawberries with apricot preserves and sliced fresh or canned, well-drained peaches.
Reprinted with permission from Combat Fat for Kids. ISBN: 978-1-57826-458-2, $9.99 (ebook). ISBN: 978-1-57826-396-7, $15.00 (paperback). New from Hatherleigh Press. Distributed by Random House.
Yogurt-Granola Parfait
Ingredients:
1 3/4 cups plain or vanilla yogurt
6 tablespoons honey
8 ounces fresh berries (blackberries, blueberries, raspberries and/or strawberries)
2 Cameo apples
2 1/2 cups granola
Directions:
Stir together the yogurt and 4 tablespoons of the honey in a small bowl. Pick over the berries to remove any stems or leaves and halve or quarter larger berries. Put the berries in a medium bowl. Quarter and core the apples and cut them into 1/4-inch dices. Stir the apples and the remaining 2 tablespoons of honey into the berries. Spoon a few tablespoons of the granola into the bottom of each sundae dish or wine glass. Top the granola with a few tablespoons of yogurt, then add a generous spoonful of the apple-berry mixture. Repeat the layering 1 more time, drizzling any remaining juice from the fruit over the top.