Food and Body Shaming. At Home and At Large.

I've recently read a bunch of articles on the topic of talking about healthy eating and the impact that has on kids. In my own home, we have a set of food values that we try to adhere to, and I do my best to talk about why those values are important to us. Whether it's for allergic, religious or other lifestyle reasons, people everywhere have food preferences and avoidances. My kids notice that other homes have different food rules, so I've been sure to discuss the importance respecting others. I think having an allergic mom and a kosher grandmother has been helpful for them to understand that people eat differently for a variety of reasons. 

Along these lines, I really enjoyed the four tips for instilling healthy habits in this article, by Sally Kuzemchak, aka Real Mom Nutrition. But here's the thing: it's a battle out there. Much as I try to keep our discussions about food focused on the positive, and emphasize that there are different rules in different homes and be aware of mixed messages, my kids live in the world with others who don't abide by those rules. 

is this lunch too big? too small? 

is this lunch too big? too small? 

My eldest, soon to be 9, has come home from school telling me that another child made her feel bad because her lunch was too small. On another occasion, there were comments that her lunch was too big. She's been asked why she gets vegetables in her lunch (the vegetables came back uneaten that day, and for several days after that). She's been asked why her desserts aren't bigger. And why she gets chocolate but not Cheetos. Then yesterday, I got an email from her teacher that a child in her class called her fat. She happens not to be even remotely fat, but that's not the point, is it? It's a disheartening reality that though we can do our best at home (which, mind you, is not easy), there's another battle out there that we have to prepare our children to address. 

Lunch at school is a social thing. I am proud to empower my kids to have a voice in their lunch so that they feel confident about what they're eating. But I feel sad when I hear about food shaming on either side of the aisle (too "healthy" or too "junky"). And body shaming? It makes me want to cry. At home, we say that being healthy isn't about what your body looks like. I like to tell my kids that in broad terms, good health comes from four things:
1. getting enough sleep
2. staying hydrated
3. eating a variety of foods 
4. being active

Luckily, my daughter didn't seem too bothered by the substance of this child's comment. She was more annoyed that he was badgering her throughout math class and concerned that she hadn't heard the teacher. It was a good opportunity to discuss both the hurtful impact that words can have and on the flip side, the concept of "sticks and stones."  But I wonder if I've addressed it properly. And how often to address it. The battle continues. It's imperative to be mindful of what happens both at home, and at large. 

So I wonder: what tips do you have to deal with food and body shaming? How have you responded when your children presented issues like this? 

How We Eat on Vacation

We just returned from a Disney Cruise. Wow, I felt incredibly fortunate to get out of the bitter cold, which I'm pretty sure was turning my skin a disgusting shade of hollow grey. The kids were beyond excited to see what Disney had in store for them. Even my 8 year old. These days, when I think about Disney, just the princesses come to mind. But that couldn't have been farther from the truth. There were live shows, dance parties, cooking classes and many more activities that were interesting, relevant and fun for people of all ages (from morning till midnight!). 

But I digress. We tend to eat very healthfully at home. There's a saying in my house that there are four big things that help a person stay healthy and strong: sleep, water, good food and exercise. To that end, I'm not the mom that lets my kids stay up very late, I'm always armed with water or seltzer, I encourage my kids to do something active as an extracurricular activity and we regularly eat simply prepared, good food. On vacation, living up to that is much, much harder. 

IMG_0683.jpg

Here are three things we do about eating on vacation: 

1. Ease up on restrictions.  When confronting the breakfast buffet - with chocolate glazed donuts, giant cookies masquerading as scones and vibrantly colored sugared cereals - I took it in stride and let them eat what they wanted. It was hard, but I felt encouraged to see my kids eating fruit with all of their meals and tried to focus on that. My 8 year old has a salty tooth. Her lunches were accompanied by fries almost every day. Her younger brother and sister, always eager to do whatever she does, followed suit. This would never happen at home, but what happens on vacation stays on vacation. 

2. Set limits on quantities. Much as I tried, I couldn't let it all go. While I saw that it would be too much of an uphill battle to prevent them from trying and eating foods that we normally wouldn't eat on vacation, I did set limits on the quantities. For example, there was unlimited access to the ice cream machine at all hours of the day, but my kids were told they couldn't have it more than once per day. 

3. Pack good snacks. I brought snacks from home for our flight to and from Miami. In addition to fresh fruit (bananas and oranges, which are perfect little travelers), I packed Somersault Snacks, 18 Rabbits JR organic granola bars, Peeled Snacks dried mango and dried apple, packaged applesauce, and Super Seed crackers. Sure, it took up room in our carry on bag, but it was well worth it. 

The kids have definitely asked for more sweets than usual in the last two days since we've been home, but I feel confident that we'll be back into our usual routine in no time. 

Do you have a vacation food strategy? 

Blizzard Bars - Snow Day Fun with Kids!

Winter Storm Juno
Winter Storm Summer Fun

Is it snowing where you are? We're in the midst of Snowmageddon (Winter Storm Juno) and here in NYC there were crazy lines at the grocery stores last night and this morning as people prepared to hunker down while Mother Nature dumps 20+ inches of snow on the city. I know this because I was one of those line-standing people. Basically, we walked into the grocery store, got online at the entrance and shopped while we waited in the queue. My kids thought it was hilarious. I stocked up on things like clementines and chicken, bread, milk and eggs. My third grader had school as usual today (it's canceled tomorrow). My preschooler's school was canceled today and tomorrow (and my 2 year old doesn't go to school). My two younger kids and I went out in the snow before it got crazy outside. After getting home, we got into bathing suits and pretended it was summer. We read books, colored, built a fort, played on the iPad and I cut and prepped every vegetable in my fridge. Then I looked at the clock and it was 2:46 pm.

The day was long. It'll be even longer tomorrow. 

Tomorrow, we're making Blizzard Bars (aka Banana Oatmeal Bars). These are a household staple. It'll be great not just to pass the time with a fun cooking activity, but also to have a delicious, tasty snack on the ready. I may even add chocolate chips to the recipe. Because, Blizzard. This is going to be a super snow day activity, and if you have these four ingredients in your house -- ripe bananas, rolled oats, salt and vanilla extract -- you can make Blizzard Bars too! It's simple to make with really young kids, it's delicious and healthful, and with just four ingredients, you likely won't have to endure long grocery lines to make it a reality. Best part: you can take them to go when you bundle up to go sledding! 

banana oatmeal bars

Wishing you all the best in your quest to stay warm and entertained! 

Banana Oatmeal Bars

3 super ripe (aka brown) bananas

2 cups of rolled oats (not instant)

1 teaspoon vanilla extract

½ teaspoon salt

Optional: 1/2 cup of chocolate chips or raisins or dried cranberries

Method:

1. Preheat oven to 350. Line an 8×8 dish with parchment paper.

2. In a mixing bowl, mash the bananas until they are smooth.

3. Add the oats and mix to combine.

4. Add the vanilla extract and salt (and optional add-ins if you're using) and mix until the ingredients are evenly distributed.

5. Pour into baking dish. Bake for 25-28 minutes. Let cool for 10 minutes and enjoy.

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Spinach Pesto (Dairy Free)

When I close my eyes and dream of the ultimate comfort food, it's nothing fancy... it's the dinner that my mom cooked often when I was a kid: roast chicken with broccoli and white rice, with the chicken juices poured on top. I probably complained about it at the time (chicken again?!) but even now when I go to my parents' house and smell her chicken roasting in the oven, it's a comfort like no other. I'm hungrostalgic just thinking about it. 

Beyond dishing up delicious food, though, cooking enabled my mom and I to spend time together. As a food writer and cookbook author, she was always in the kitchen and she encouraged my sister and I to get on board early and often. It was a thrill to be included. Today, I invite my kids into the kitchen as often as possible. And while they don't always take me up on my offers, I see that each of them is slowly developing an interest in flavors, ingredients and cooking. Most recently, my youngest (2 1/4 years old) joined me in the kitchen for the very first time and helped get her own dinner on the table! 

Spinach Pesto dairy free 1

She's at an age where she enjoys bold flavors and doesn't shy away from new foods or textures so pesto was a huge hit. She helped me to wash spinach and basil, peel a clove of garlic and pour olive oil. When I loaded the ingredients into my mini chopper, I let her press the buttons (and naturally, made sure to unplug immediately after we were done). This was a hit! 

spinach pesto 2

When the pesto was done (in about 2 minutes), I let her spoon it into the bowl of cooked macaroni and stir. Voila! 

spinach pesto 3

Fast, easy, delicious. My gal gobbled this up and reminded her older brother and sister at least four times during dinner "I made that, you know!" I used the leftovers in her lunchbox the next day: 

spinach pesto 4

Here's the very-flavorful, super easy recipe: 

Spinach Pesto (Dairy Free)

Ingredients:
1/2 bunch spinach, washed and cut
10 basil leaves
1 clove of garlic
1/2 teaspoon of salt
1/3 cup olive oil
2-3 cups of cooked macaroni (we used half whole wheat and half plain pasta) 

Method
Cook the pasta as directed on the box. As it cooks, add the spinach, basil, garlic, salt and olive oil to a cuisinart or chopper of your choice (an immersion blender can also work) and blend until smooth. Spoon into cooked pasta, stir and enjoy! 

Hot Cocoa Pancakes

My kids beg for chocolate chip pancakes. Do yours? I've made them a handful of times and apparently the experience is stuck in their heads as the ultimate breakfast treat. I decided to use my go-to pancake recipe and added my homemade hot cocoa mix. Boom! Hot cocoa pancakes. 

hot cocoa pancakes

First, make the pancake batter. Next, add the homemade hot cocoa mix. Stir to combine. 

hot cocoa pancakes 2

Fry these babies in butter or coconut oil. Flip when little bubbles start to appear on top. 

hot cocoa pancakes

Woot woot! 

Hot Cocoa Pancakes 

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk or plain kefir

  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 tablespoon flax meal
  • 1 tablespoon cinnamon
  • 3 tablespoons unsweetened cocoa
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Combine the flour, baking powder, baking soda and salt in a bowl. Add buttermilk and oil and mix to combine, making sure not to leave any big flour lumps. Add egg and gently fold into the batter. Add flax meal, cinnamon, cocoa, sugar and vanilla extract and mix until all ingredients are thoroughly combined. 
Pour desired pancake size into a hot, buttered pan. Flip pancakes when tiny bubbles appear on the top. This recipe makes enough pancakes for my three kids for three breakfasts. Keep in an airtight container in the fridge for up to five days.  

You might also like: 

Banana Oatmeal Bars
My 5 favorite quick breakfasts for hectic mornings