/PRNewswire/ -- With an ambitious vision to place a healthy salad bar in every public school in America, Chef Ann Cooper's Food, Family, Farming Foundation (F3) and America's leading natural and organic foods supermarket, Whole Foods Market®, announced today that the Great American Salad Bar Project's grant application is now open for schools to apply for a free salad bar kit. The window to apply for the grant at www.saladbarproject.org is Sept. 1 through Nov. 1, 2010. Applicants must participate in the National School Lunch Program and demonstrate a commitment to sustaining a healthy cafeteria salad bar. This project is an initiative of TheLunchBox.org which provides tangible solutions for making healthier, fresh and made-from-scratch food available to schoolchildren across the country.
F3 is the granting institution and will collect and approve school applications. Schools that participate in the National School Lunch Program and are within a 50-mile radius of any Whole Foods Market are eligible to apply. Parents and advocates dedicated to improving school lunches can encourage their local schools to apply for the grant online at www.saladbarproject.org.
"The No. 1 one thing a school can do to improve its food is to add a healthy salad bar and allow children to make their own healthy choices," said Cooper, "Renegade Lunch Lady", director of nutrition services at the Boulder Valley School District and founder of the F3 Foundation and TheLunchBox.org. "Kids have the right to a wholesome, delicious meal which includes access to fresh fruits and vegetables, whole grains and healthy proteins, every school day."
To fund the short-term goal of donating 300 salad bars to public schools in the communities Whole Foods Market serves, its shoppers have already donated $679,093 only three weeks into the campaign. The funds to date equate to 271 salad bars. Shoppers may continue to donate until Sept. 29 at all stores or may donate online at www.saladbarproject.org. Schools selected by F3 for free salad bar kits will be announced by Jan. 15, 2011 and salad bar kits will be shipped to schools within a month.
"It is so invigorating to see our shoppers are as passionate as we are about making healthier, fresh food available to school children in one of the most tangible ways. We are so appreciative they have embraced this fundraiser and that children in our communities will soon benefit from their generosity," said Marci Frumkin, executive marketing director for Whole Foods Market. "We have already raised 90 percent of our fundraising goal of $750,000 and we invite everyone to help spread the word to school administrators about the simple grant application at saladbarproject.org."
Each school that is chosen will receive a portable, five-well Cambro® salad bar complete with utensils, pan inserts, chilling pads and training tools. TheLunchBox.org will provide the necessary training tools and ongoing support to help ensure proper management. Each applying school will need to obtain approval from its district superintendent, school principal and nutrition services director and commit to use the salad bar as part of the lunch program for two school years.
Grant awards will be based on need, potential for impact, commitment to the program and potential for future viability when the grant period has ended.
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Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Wednesday, September 1, 2010
Thursday, July 15, 2010
Tips For Packing Healthy School Lunches
(StatePoint) Getting kids to eat healthy can be tricky, especially when you're not with them during school lunchtime.
A little creative planning and the right food choices can make healthy eating fun, giving kids the nutrition, energy and stamina they need to do well in school.
Get Kids Involved
Take children shopping for healthy foods they like. Let them choose favorite sandwich stuffers, vegetables, fruits and juice. Only buy healthy items, so kids can't be tempted by junk foods.
Each evening pack the next day's lunch together, letting kids choose their main dish, snacks and beverage.
Go Preservative Free
Avoid foods with lots of preservatives. What children drink is as important as what they eat. Send kids to school with water, low-fat milk or 100 percent real fruit juice in ready-to use cartons. Juice boxes are particularly healthy and convenient, because they don't need added preservatives to stay fresh and last up to 12 months without refrigeration.
Keep Things Fresh
When refrigeration isn't possible, keep food fresh and safe by selecting items with long shelf-lives, like crackers, peanut butter and juice. Or, try freezing a juice box the night before, to keep meat or cheese sandwiches fresh until lunchtime.
"Families should also consider the environment when packing lunches," says Carla Fantoni, vice president of communication for Tetra Pak US & Canada, a packaging solutions company. "Juice boxes, for example, are made mainly from paper, a renewable resource, are lightweight, compact and recyclable. They meet consumer needs for convenience, safety and ease of use with a low environmental impact."
Pack Balanced Meals
Instead of fretting over each meal, make sure kids eat a variety of foods -- such as protein, fats, carbs and fiber -- over a week's time. It's okay to pack chips with a cold cut sandwich, so long as they're having veggies and fruit juice the next day. And if they want the same sandwich daily, roll with it. Just change the topping and include a balanced side.
Have Fun
Have kids help create fun sandwiches or silly sides, such as "ants on a log" (raisins atop peanut butter on celery). Share foods and stories from your childhood. This year is particularly nostalgic for parents who were kids in the '80s, as it's the 30th birthday of the juice box, a staple of many childhood lunches.
For even more fun, get creative with your kids and make your own music video as part of a contest honoring the juice box birthday. Visit www.juiceboxbirthday.com to hear a new tune from The Juice Box Heroes and submit your family's original take on the song's music video. Prizes include $2,500, a year's supply of juice boxes and more. The contest runs from August 3 to October 31.
"With a little ingenuity you can help kids form good eating habits while having fun," says Candace Cameron Bure, mother of three and star of "Full House" and the current hit show, "Make it Or Break It," who is currently celebrating the juice box birthday with her family. "The juice box was a part of my childhood and with my family's busy lifestyle, I love giving my kids convenient and healthy treats I know and trust."
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A little creative planning and the right food choices can make healthy eating fun, giving kids the nutrition, energy and stamina they need to do well in school.
Get Kids Involved
Take children shopping for healthy foods they like. Let them choose favorite sandwich stuffers, vegetables, fruits and juice. Only buy healthy items, so kids can't be tempted by junk foods.
Each evening pack the next day's lunch together, letting kids choose their main dish, snacks and beverage.
Go Preservative Free
Avoid foods with lots of preservatives. What children drink is as important as what they eat. Send kids to school with water, low-fat milk or 100 percent real fruit juice in ready-to use cartons. Juice boxes are particularly healthy and convenient, because they don't need added preservatives to stay fresh and last up to 12 months without refrigeration.
Keep Things Fresh
When refrigeration isn't possible, keep food fresh and safe by selecting items with long shelf-lives, like crackers, peanut butter and juice. Or, try freezing a juice box the night before, to keep meat or cheese sandwiches fresh until lunchtime.
"Families should also consider the environment when packing lunches," says Carla Fantoni, vice president of communication for Tetra Pak US & Canada, a packaging solutions company. "Juice boxes, for example, are made mainly from paper, a renewable resource, are lightweight, compact and recyclable. They meet consumer needs for convenience, safety and ease of use with a low environmental impact."
Pack Balanced Meals
Instead of fretting over each meal, make sure kids eat a variety of foods -- such as protein, fats, carbs and fiber -- over a week's time. It's okay to pack chips with a cold cut sandwich, so long as they're having veggies and fruit juice the next day. And if they want the same sandwich daily, roll with it. Just change the topping and include a balanced side.
Have Fun
Have kids help create fun sandwiches or silly sides, such as "ants on a log" (raisins atop peanut butter on celery). Share foods and stories from your childhood. This year is particularly nostalgic for parents who were kids in the '80s, as it's the 30th birthday of the juice box, a staple of many childhood lunches.
For even more fun, get creative with your kids and make your own music video as part of a contest honoring the juice box birthday. Visit www.juiceboxbirthday.com to hear a new tune from The Juice Box Heroes and submit your family's original take on the song's music video. Prizes include $2,500, a year's supply of juice boxes and more. The contest runs from August 3 to October 31.
"With a little ingenuity you can help kids form good eating habits while having fun," says Candace Cameron Bure, mother of three and star of "Full House" and the current hit show, "Make it Or Break It," who is currently celebrating the juice box birthday with her family. "The juice box was a part of my childhood and with my family's busy lifestyle, I love giving my kids convenient and healthy treats I know and trust."
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Monday, September 14, 2009
Whole Foods Market and Chef Ann Cooper Partner to Launch Thelunchbox.org to Support Healthier School Lunches
Calls for Public to Join 'School Lunch Revolution' Aimed at Transforming School Menus Across United States Partners Travel to Washington, D.C., to Raise Awareness, Seek Changes to the National School Lunch Program
Whole Foods Market (Nasdaq: WFMI), a leader in natural and organic foods, and Chef Ann Cooper, the nation's "Renegade Lunch Lady," have joined forces to transform lunch in schools across the country with the "School Lunch Revolution" campaign. This national effort, which launches during the back-to-school season, aims to enable schools to revolutionize and improve the way children eat. The free, first-of-its-kind Lunch Box Web site - thelunchbox.org - provides the necessary resources for food service directors to make tangible changes in their cafeteria menus.
"It is past time for a wake-up call! Look at what our children are being offered at school: processed foods high in fat, junk food, soft drinks loaded with sugar...the list goes on. We are in the throes of a public health time bomb," said Chef Ann Cooper, author of "Lunch Lessons" and "Bitter Harvest" and founder of the F3: Food Family Farming Foundation whose mission is to provide every child in America with healthy and delicious fresh food at school. "This is THE social justice issue of our time, and schools have NO money to help solve the problem," said Cooper. "I felt strongly about partnering with Whole Foods Market to help tackle this issue because their customers have a successful track record of rallying around a cause and making a real difference."
Chef Ann Cooper's Lunch Box Web site is the most comprehensive, easily accessible and FREE set of resources available to help schools replace frozen processed foods with fresh, natural, made-from-scratch foods in a realistic, cost-effective manner. Tools include:
- Recipes that work for schools of all size and can be nutritionally analyzed, tested and costed
- Resources for procuring real, natural foods, regionally and locally, from smaller vendors to create local food economies
- Training videos that cover topics ranging from cooking techniques to food safety
- Educational tools for parents and children
- Community activism tools helping any single person, group or task force to initiate change in a school system
"One in three children born in the year 2000 will have diabetes, and 30 percent of them are overweight, according to the Center for Disease Control (CDC). The CDC also says that the cost of treating diabetes in the United States is estimated at $174 billion each year," said Cooper. "The reality is we're going to pay now or pay later with rising health costs and poor health."
More than 30 million children eat a school lunch that is federally funded through the National School Lunch Program (NSLP) every day. On average, only 90 cents per lunch is spent on food. That, combined with free commodity foods, like cheese and ground beef, from the U.S. Department of Agriculture's (USDA) Food Distribution Program and many children are eating mostly frozen, processed, packaged foods. With no national standardized limit on sugar or other ingredients like artificial colors, flavors or preservatives, it is not uncommon to find hamburgers, French fries chocolate milk and popsicles offered as a typical school lunch.
"If you look at the entire picture, serving healthy food doesn't have to cost more for schools. Research from the USDA and CDC has shown that switching to healthier options has the potential to increase school lunchroom revenue," said Cooper. "I'm confident that with the right tools schools can learn how to provide more whole, fresh foods menus that nourish our children."
The Lunch Box will be supported in part by a donation from Whole Foods Market and a School Lunch Revolution donation drive at check-out stands in Whole Foods Market stores, and at wholefoodsmarket.com/schoollunchrevolution now through September.
Walter Robb, co-president and COO of Whole Foods Market, and Cooper will take the School Lunch Revolution message to Washington, D.C., to create public awareness and ask lawmakers to do their part to support stronger nutritional requirements and adequate funding for the National School Lunch Program.
While in D.C., Cooper will visit the Whole Foods Market store at Tenley Circle and lecture on the subject of healthy school lunches. She will also visit Chicago, Atlanta, and Houston in September, joining community leaders to talk about the importance of healthy lunches and the free Lunch Box Web site, with the hope of eliciting change on a local level.
"With proper nutrition playing such a critical role in improving a child's behavior, school performance, and overall cognitive development, Whole Foods Market has been searching for the next important way to do our part to improve children's diets. Even in this time of economic challenge, healthy choices for your family always make sense. Our goal is to raise awareness, engage our shoppers and give schools easy access to the tools they need to serve fresher, healthier meals," said Robb, whose passion and purpose for more than 30 years has been to offer natural and organic foods and encourage healthful eating. "Chef Ann Cooper is passionate, tenacious and committed to improving nutrition for school-age children and we are delighted to be working with her to present this online resource to schools."
To further raise awareness and encourage Americans to join in, the Whole Foods Market Web site will feature:
- A series of six short educational videos;
- A live chat with Chef Cooper on Aug. 28 at 3p.m. CDT;
- A video contest for PTO/PTA organizations, with the winner receiving a visit from Chef Ann; and
- Solutions for affordable, healthy lunches.
In addition, Whole Foods Market's in-store value guide, The Whole Deal, will offer menus, recipes and coupons.
About Whole Foods Market(R)
Founded in 1980 in Austin, Texas, Whole Foods Market (www.wholefoodsmarket.com), a leader in the natural and organic foods industry and America's first national certified organic grocer, was named "America's Healthiest Grocery Store" in 2008 by Health magazine. The Whole Foods Market motto, "Whole Foods, Whole People, Whole Planet"(TM) captures the company's mission to find success in customer satisfaction and wellness, employee excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to its more than 50,000 Team Members, Whole Foods Market has been ranked as one of the "100 Best Companies to Work For" in America by FORTUNE magazine for 12 consecutive years. In fiscal year 2008, the company had sales of $8 billion and currently has more than 275 stores in the United States, Canada, and the United Kingdom. Whole Foods Market, Fresh & Wild(TM), and Harry's Farmers Market(R) are trademarks owned by Whole Foods Market IP, LP. Wild Oats(R) and Capers Community Market(TM) are trademarks owned by Wild Marks, Inc.
About Chef Ann Cooper: Meet the Leader of the School Lunch Revolution
Chef Ann Cooper, aka, "The Renegade Lunch Lady" and author of Lunch Lessons: Changing the Way We Feed Our Children, is on a mission to ensure that every child in America receives healthy, delicious food every day in school. Her work over the past decade has already transformed the school lunchroom experience for tens of thousands of children. She will share her methodology and tools through The Lunch Box, which has the power to help all schools to make simple, yet revolutionary changes to their lunch programs. Chef Ann Cooper is currently serving as the Interim Nutrition Director for the Boulder Valley School District and is the former Director of Nutrition Services for the Berkeley Unified School district. She is the author of four books and is a graduate of the Culinary Institute of America, Hyde Park with more than 30 years working in the culinary world.
---
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www.ArtsAcrossGeorgia.com
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Whole Foods Market (Nasdaq: WFMI), a leader in natural and organic foods, and Chef Ann Cooper, the nation's "Renegade Lunch Lady," have joined forces to transform lunch in schools across the country with the "School Lunch Revolution" campaign. This national effort, which launches during the back-to-school season, aims to enable schools to revolutionize and improve the way children eat. The free, first-of-its-kind Lunch Box Web site - thelunchbox.org - provides the necessary resources for food service directors to make tangible changes in their cafeteria menus.
"It is past time for a wake-up call! Look at what our children are being offered at school: processed foods high in fat, junk food, soft drinks loaded with sugar...the list goes on. We are in the throes of a public health time bomb," said Chef Ann Cooper, author of "Lunch Lessons" and "Bitter Harvest" and founder of the F3: Food Family Farming Foundation whose mission is to provide every child in America with healthy and delicious fresh food at school. "This is THE social justice issue of our time, and schools have NO money to help solve the problem," said Cooper. "I felt strongly about partnering with Whole Foods Market to help tackle this issue because their customers have a successful track record of rallying around a cause and making a real difference."
Chef Ann Cooper's Lunch Box Web site is the most comprehensive, easily accessible and FREE set of resources available to help schools replace frozen processed foods with fresh, natural, made-from-scratch foods in a realistic, cost-effective manner. Tools include:
- Recipes that work for schools of all size and can be nutritionally analyzed, tested and costed
- Resources for procuring real, natural foods, regionally and locally, from smaller vendors to create local food economies
- Training videos that cover topics ranging from cooking techniques to food safety
- Educational tools for parents and children
- Community activism tools helping any single person, group or task force to initiate change in a school system
"One in three children born in the year 2000 will have diabetes, and 30 percent of them are overweight, according to the Center for Disease Control (CDC). The CDC also says that the cost of treating diabetes in the United States is estimated at $174 billion each year," said Cooper. "The reality is we're going to pay now or pay later with rising health costs and poor health."
More than 30 million children eat a school lunch that is federally funded through the National School Lunch Program (NSLP) every day. On average, only 90 cents per lunch is spent on food. That, combined with free commodity foods, like cheese and ground beef, from the U.S. Department of Agriculture's (USDA) Food Distribution Program and many children are eating mostly frozen, processed, packaged foods. With no national standardized limit on sugar or other ingredients like artificial colors, flavors or preservatives, it is not uncommon to find hamburgers, French fries chocolate milk and popsicles offered as a typical school lunch.
"If you look at the entire picture, serving healthy food doesn't have to cost more for schools. Research from the USDA and CDC has shown that switching to healthier options has the potential to increase school lunchroom revenue," said Cooper. "I'm confident that with the right tools schools can learn how to provide more whole, fresh foods menus that nourish our children."
The Lunch Box will be supported in part by a donation from Whole Foods Market and a School Lunch Revolution donation drive at check-out stands in Whole Foods Market stores, and at wholefoodsmarket.com/schoollunchrevolution now through September.
Walter Robb, co-president and COO of Whole Foods Market, and Cooper will take the School Lunch Revolution message to Washington, D.C., to create public awareness and ask lawmakers to do their part to support stronger nutritional requirements and adequate funding for the National School Lunch Program.
While in D.C., Cooper will visit the Whole Foods Market store at Tenley Circle and lecture on the subject of healthy school lunches. She will also visit Chicago, Atlanta, and Houston in September, joining community leaders to talk about the importance of healthy lunches and the free Lunch Box Web site, with the hope of eliciting change on a local level.
"With proper nutrition playing such a critical role in improving a child's behavior, school performance, and overall cognitive development, Whole Foods Market has been searching for the next important way to do our part to improve children's diets. Even in this time of economic challenge, healthy choices for your family always make sense. Our goal is to raise awareness, engage our shoppers and give schools easy access to the tools they need to serve fresher, healthier meals," said Robb, whose passion and purpose for more than 30 years has been to offer natural and organic foods and encourage healthful eating. "Chef Ann Cooper is passionate, tenacious and committed to improving nutrition for school-age children and we are delighted to be working with her to present this online resource to schools."
To further raise awareness and encourage Americans to join in, the Whole Foods Market Web site will feature:
- A series of six short educational videos;
- A live chat with Chef Cooper on Aug. 28 at 3p.m. CDT;
- A video contest for PTO/PTA organizations, with the winner receiving a visit from Chef Ann; and
- Solutions for affordable, healthy lunches.
In addition, Whole Foods Market's in-store value guide, The Whole Deal, will offer menus, recipes and coupons.
About Whole Foods Market(R)
Founded in 1980 in Austin, Texas, Whole Foods Market (www.wholefoodsmarket.com), a leader in the natural and organic foods industry and America's first national certified organic grocer, was named "America's Healthiest Grocery Store" in 2008 by Health magazine. The Whole Foods Market motto, "Whole Foods, Whole People, Whole Planet"(TM) captures the company's mission to find success in customer satisfaction and wellness, employee excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to its more than 50,000 Team Members, Whole Foods Market has been ranked as one of the "100 Best Companies to Work For" in America by FORTUNE magazine for 12 consecutive years. In fiscal year 2008, the company had sales of $8 billion and currently has more than 275 stores in the United States, Canada, and the United Kingdom. Whole Foods Market, Fresh & Wild(TM), and Harry's Farmers Market(R) are trademarks owned by Whole Foods Market IP, LP. Wild Oats(R) and Capers Community Market(TM) are trademarks owned by Wild Marks, Inc.
About Chef Ann Cooper: Meet the Leader of the School Lunch Revolution
Chef Ann Cooper, aka, "The Renegade Lunch Lady" and author of Lunch Lessons: Changing the Way We Feed Our Children, is on a mission to ensure that every child in America receives healthy, delicious food every day in school. Her work over the past decade has already transformed the school lunchroom experience for tens of thousands of children. She will share her methodology and tools through The Lunch Box, which has the power to help all schools to make simple, yet revolutionary changes to their lunch programs. Chef Ann Cooper is currently serving as the Interim Nutrition Director for the Boulder Valley School District and is the former Director of Nutrition Services for the Berkeley Unified School district. She is the author of four books and is a graduate of the Culinary Institute of America, Hyde Park with more than 30 years working in the culinary world.
---
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Monday, September 15, 2008
The Brown Bag is Back
(ARA) - While the days of peanut butter and jelly sandwiches may be a distant childhood memory, the “brown bag” lunch is once again becoming a popular fixture on the office desk. With recent economic factors influencing food purchases, America is looking to the brown bag to save a few bucks. According to a new study from the market research firm NPD Group, weekday packed lunches among adults reached a new high in 2007, and this trend is expected to continue.
But “bagging it” doesn’t have to mean a boring turkey sandwich and apple five days a week. With several new, affordable and convenient products, not to mention tips and tricks to turn leftovers into luscious lunches, ordinary options won’t be missed. Revamping the traditional brown bag can help cut costs, as well as turn your mid-day meal into a healthier, more delicious selection you’ll actually look forward to eating.
Bowl is the New Box
Even for those on the go, prepackaged options are now available that deliver nutrition as well as convenience. New shelf-stable options can be readily kept at the office for a quick lunchtime fix. For example, Del Monte’s new Harvest Selections (www.HarvestSelections.com; $2.59) makes it easy to incorporate veggies into lunch -- a meal that often does not include a vegetable. Harvest Selections are wholesome microwaveable meal bowls that are packed with two full servings of vegetables per meal, meeting 40 percent of the USDA MyPyramid recommendations. Because they do not need to be refrigerated, the shelf-stable meals are perfect for stashing in your desk drawer or tote bag.
Leftover Love
Prepare healthy, delicious meals that dish up plenty of leftovers. A few tweaks to yesterday’s dinner can provide delectable work week lunches. Transform chicken or beef leftovers into healthy pasta dishes or vegetable packed salads that can easily be toted to the office. Try adding spreads, such as hummus, to spice up traditional cold cut sandwiches. Hummus, left over from a weekend get-together, can be a healthy, delicious alternative to mayo on Monday’s turkey sandwich as it is packed with flavor and is a great source of protein.
When preparing weekend meals, search for recipes that involve pantry staples such as whole wheat pastas, brown rice, and vegetables. Look for recipes that utilize ingredients that can feed the entire family for $10 or less and whip up inexpensive meals that dish out several portions. With the average serving costing just a little more than $2, one portion is cheaper, and usually healthier than your typical slice of pizza.
To ensure you can always prepare healthy, delicious meals any time of the week, always keep your pantry stocked with a few staples, including canned fruits and vegetables, such as Del Monte corn and tomatoes, and lean proteins such as tuna. Remember to keep a full spice rack to add your own personal touch to traditional recipes.
Brown Bag Buddy
Bring the concept of morning carpooling to the office lunch room, and try partnering with a work friend to make eating in more diverse and exciting! Take turns bringing packed lunches for each other to keep brown bagging fun and surprising. If others in the office want to participate, start a weekly, healthy work potluck lunch.
By planning ahead and stocking up on a few healthy staples, you’ll be prepared for quick and healthy meal options even during the most hectic weeks. And you’ll save a few bucks, too.
Courtesy of ARAcontent
_____
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But “bagging it” doesn’t have to mean a boring turkey sandwich and apple five days a week. With several new, affordable and convenient products, not to mention tips and tricks to turn leftovers into luscious lunches, ordinary options won’t be missed. Revamping the traditional brown bag can help cut costs, as well as turn your mid-day meal into a healthier, more delicious selection you’ll actually look forward to eating.
Bowl is the New Box
Even for those on the go, prepackaged options are now available that deliver nutrition as well as convenience. New shelf-stable options can be readily kept at the office for a quick lunchtime fix. For example, Del Monte’s new Harvest Selections (www.HarvestSelections.com; $2.59) makes it easy to incorporate veggies into lunch -- a meal that often does not include a vegetable. Harvest Selections are wholesome microwaveable meal bowls that are packed with two full servings of vegetables per meal, meeting 40 percent of the USDA MyPyramid recommendations. Because they do not need to be refrigerated, the shelf-stable meals are perfect for stashing in your desk drawer or tote bag.
Leftover Love
Prepare healthy, delicious meals that dish up plenty of leftovers. A few tweaks to yesterday’s dinner can provide delectable work week lunches. Transform chicken or beef leftovers into healthy pasta dishes or vegetable packed salads that can easily be toted to the office. Try adding spreads, such as hummus, to spice up traditional cold cut sandwiches. Hummus, left over from a weekend get-together, can be a healthy, delicious alternative to mayo on Monday’s turkey sandwich as it is packed with flavor and is a great source of protein.
When preparing weekend meals, search for recipes that involve pantry staples such as whole wheat pastas, brown rice, and vegetables. Look for recipes that utilize ingredients that can feed the entire family for $10 or less and whip up inexpensive meals that dish out several portions. With the average serving costing just a little more than $2, one portion is cheaper, and usually healthier than your typical slice of pizza.
To ensure you can always prepare healthy, delicious meals any time of the week, always keep your pantry stocked with a few staples, including canned fruits and vegetables, such as Del Monte corn and tomatoes, and lean proteins such as tuna. Remember to keep a full spice rack to add your own personal touch to traditional recipes.
Brown Bag Buddy
Bring the concept of morning carpooling to the office lunch room, and try partnering with a work friend to make eating in more diverse and exciting! Take turns bringing packed lunches for each other to keep brown bagging fun and surprising. If others in the office want to participate, start a weekly, healthy work potluck lunch.
By planning ahead and stocking up on a few healthy staples, you’ll be prepared for quick and healthy meal options even during the most hectic weeks. And you’ll save a few bucks, too.
Courtesy of ARAcontent
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Monday, August 11, 2008
School Lunch Packing 101
CC Note: All over Fayette County early this morning, the sounds of groans filled the air as moms had to start the daily grind of preparing school lunches. Here are some tips as you get your children ready to face the day at school.
(NAPSI)-Busy parents know the school year means a packed planner filled with everything from recitals to soccer games to parent-teacher conferences. As time gets stretched, they often fall back on routines, one of which is what they pack for lunch.
“Everyone needs some shortcuts to help during the busy school season, especially when it comes to packing a lunch,” says nutrition expert Bridget Swinney, M.S., R.D. “But it’s important to give your kids variety, make it fun and filled with favorites so you can feel confident your kids will eat their lunch and stay nourished throughout the day. Kid-favorite sandwiches always do the trick. For moms who want more sandwich options, Oscar Mayer has a 98% Fat Free Bologna with .5 grams of fat and 1 gram of sugar.”
Following are some tips to help parents pack a lunch they know their kids will love and they can feel good about sending in their backpacks.
Get Kids Involved--Help your kids get excited about lunchtime by including them in the process. Invite them along to the grocery store and have them pick out nutritious foods from each food group. They’ll be more likely to eat foods they picked out, and they might just learn about the food groups during the process.
Support the Sandwich Standbys--Remember the sandwich classics that your kids love and you know they’ll look forward to eating. For those concerned about sugar in their kids’ lunches, you may be surprised to learn that a sandwich made with Oscar Mayer Beef Bologna has only 4 grams of sugar, making it a kid favorite you can feel good about packing. Plus, the balance of nutrients it provides will help your kids feel full throughout the day.
Save Time--Use the weekends to think ahead about packing lunches. Cut up vegetables and fruit, premake sandwiches and stock up on healthy snacks so there’s minimal preparation in the morning. Alternate new combinations with kid favorites like bologna. Some varieties like Oscar Mayer Beef Bologna are made with premium beef and no fillers--it’s so easy it’s sure to be an adult favorite, too.
Make it Fun--Break out of a lunchtime rut by brainstorming creative ways to capture your kids’ appetites and attention. Encourage them to “play with their food” by using cookie cutters to create sandwiches in fun shapes or wrap their sandwich in a whole grain tortilla and cut into bite-sized pinwheel pieces. Of course, including a quick note or joke will brighten any child’s day.
Take a Dip--Kids love to dip their foods, so let them have fun with it. First combine an assortment of veggies like carrots, grape tomatoes and red bell peppers. Then include a dip of your choice like low-fat dressing, hummus or yogurt for some dipping fun.
For more lunchtime ideas, visit oscarmayer.com.
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Fayetteville, Peachtree City, Tyrone
(NAPSI)-Busy parents know the school year means a packed planner filled with everything from recitals to soccer games to parent-teacher conferences. As time gets stretched, they often fall back on routines, one of which is what they pack for lunch.
“Everyone needs some shortcuts to help during the busy school season, especially when it comes to packing a lunch,” says nutrition expert Bridget Swinney, M.S., R.D. “But it’s important to give your kids variety, make it fun and filled with favorites so you can feel confident your kids will eat their lunch and stay nourished throughout the day. Kid-favorite sandwiches always do the trick. For moms who want more sandwich options, Oscar Mayer has a 98% Fat Free Bologna with .5 grams of fat and 1 gram of sugar.”
Following are some tips to help parents pack a lunch they know their kids will love and they can feel good about sending in their backpacks.
Get Kids Involved--Help your kids get excited about lunchtime by including them in the process. Invite them along to the grocery store and have them pick out nutritious foods from each food group. They’ll be more likely to eat foods they picked out, and they might just learn about the food groups during the process.
Support the Sandwich Standbys--Remember the sandwich classics that your kids love and you know they’ll look forward to eating. For those concerned about sugar in their kids’ lunches, you may be surprised to learn that a sandwich made with Oscar Mayer Beef Bologna has only 4 grams of sugar, making it a kid favorite you can feel good about packing. Plus, the balance of nutrients it provides will help your kids feel full throughout the day.
Save Time--Use the weekends to think ahead about packing lunches. Cut up vegetables and fruit, premake sandwiches and stock up on healthy snacks so there’s minimal preparation in the morning. Alternate new combinations with kid favorites like bologna. Some varieties like Oscar Mayer Beef Bologna are made with premium beef and no fillers--it’s so easy it’s sure to be an adult favorite, too.
Make it Fun--Break out of a lunchtime rut by brainstorming creative ways to capture your kids’ appetites and attention. Encourage them to “play with their food” by using cookie cutters to create sandwiches in fun shapes or wrap their sandwich in a whole grain tortilla and cut into bite-sized pinwheel pieces. Of course, including a quick note or joke will brighten any child’s day.
Take a Dip--Kids love to dip their foods, so let them have fun with it. First combine an assortment of veggies like carrots, grape tomatoes and red bell peppers. Then include a dip of your choice like low-fat dressing, hummus or yogurt for some dipping fun.
For more lunchtime ideas, visit oscarmayer.com.
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Fayette Front Page
www.fayettefrontpage.com
Fayetteville, Peachtree City, Tyrone
Saturday, January 12, 2008
J. Christopher's when you're in the mood for something different!
If you're looking for a great breakfast or lunch then zip on over to Westpark Walk in Peachtree City and grab a booth or table at J. Christopher's.
Everything from the coffee to omelettes to the soups and sandwiches are a step outside (and above) the norm.
Coffee... European Gourmet, Cafe Mocha, Cappuccino, Espresso...
Lighter fare includes tempting treats like:
Blueberry Scones ($1.79) - These are absolutely yummy! A nice soft triangle of blueberry bread topped with more blueberries. If you love blueberries you'll love this treat. Great for a mid-morning break.
Breakfast Parfait ($4.79) - fat-free yogurt, honey almond granola, strawberries and blueberries with whip cream!
Irish oatmeal, cinnamon rolls, bagels & lox, an assortment of bagels and more. Try the Lo-Carb Platter ($6.89), the South Beach ($6.89), a Sunrise Quesadilla (smoked turkey, bacon bits and Monterrey jack stuffed in a flour tortilla, grilled and then topped with pico de gallo) or the Atkin's Diet Substitute. Still thinking about those blueberries? Try the Berry Crepes!
Lest you think all of the treats are light we'll move onto the The Griddle! Blueberry Crunchcakes (yes, J. Christopher's is a blueberry lover's heaven), Chocolate Chipcakes ($6.79), Maple Toast ($5.79) and Strawberry Toast (maple toast crusted with granola and topped with sweet strawberry compote) are a few of the items I love to watch other's eat while I'm checking out one of the Skillets, Omelettes or Morning Stars! I have to admit that I'm prone to sneaking a bite from my husbands plate while he's not looking.
One of my favorite omelets is the Goddess ($7.59) as I'm always watching my figure. It is an eggwhite omelet with diced tomato, spinach and feta cheese. Another favorite is the Popeye, which comes stuffed with spinach, bacon, krabmeat, mushrooms and cream cheese. I have them hold the bacon.
Omelets are served with roasted potatoes or grits, fruit and an English muffin.
Here's a few other tempting items from the menu: Bleu Bacon Burger, Turkey Dijon BLT, Sante Fe Grille (blackened chicken sandwich all soothed with ranch dressing and avocado), Salmon Salad, Mandarin Chicken Salad and the Patty Melt.
I haven't tried any of their soups yet, but based on the quality of everything else I've tried, they have to be excellent.
The seasonal favorite list makes my mouth water! Fried Green Benedict, Pumpkin Pancakes, Gingerbread Waffle, Chocolate Crepe, Italian Omelette, Caramel French Toast... it is a long, tempting list! I'm going to have to find out when they plan to have the Kahlua Waffle on the day's specials, hips be darned I'm trying that one.
Even the kids (10 & under) can have some fun with their food choices. What child wouldn't want to try Dinosaur Eggs? Just in case they're not up for eggs the menu includes pancakes (chocolate chip or blueberry), french toast, waffles, grilled cheese and chicken fingers. Included in the price ($4,79) are fresh fruit and a beverage.
If you're used to IHOP prices and volume then you might be a tad disappointed in J. Christopher's. I've never heard, or had, anyone complain about a lack of food, but for those who like quantity over quality this might not be on your list of regular stops.
Due to the wide open space the noise levels can get a bit high at times. It's not overwhelming but this isn't meant to be the place you go for a romantic dinner. In fact, they're only open for breakfast, brunch and lunch.
We give J. Christopher's a Fayette High Five!
There are 13 J. Christopher's in the Atlanta area. I'll be looking for other locations as I travel around the city!
J. Christopher's
Breakfast, Brunch & Lunch
264 Commerce Dr.
Westpark Walk
Peachtree City
678-216-1010
Open 7 days a week from 7 am to 2 pm.
www.jchristophers.com
Everything from the coffee to omelettes to the soups and sandwiches are a step outside (and above) the norm.
Coffee... European Gourmet, Cafe Mocha, Cappuccino, Espresso...
Lighter fare includes tempting treats like:
Blueberry Scones ($1.79) - These are absolutely yummy! A nice soft triangle of blueberry bread topped with more blueberries. If you love blueberries you'll love this treat. Great for a mid-morning break.
Breakfast Parfait ($4.79) - fat-free yogurt, honey almond granola, strawberries and blueberries with whip cream!
Irish oatmeal, cinnamon rolls, bagels & lox, an assortment of bagels and more. Try the Lo-Carb Platter ($6.89), the South Beach ($6.89), a Sunrise Quesadilla (smoked turkey, bacon bits and Monterrey jack stuffed in a flour tortilla, grilled and then topped with pico de gallo) or the Atkin's Diet Substitute. Still thinking about those blueberries? Try the Berry Crepes!
Lest you think all of the treats are light we'll move onto the The Griddle! Blueberry Crunchcakes (yes, J. Christopher's is a blueberry lover's heaven), Chocolate Chipcakes ($6.79), Maple Toast ($5.79) and Strawberry Toast (maple toast crusted with granola and topped with sweet strawberry compote) are a few of the items I love to watch other's eat while I'm checking out one of the Skillets, Omelettes or Morning Stars! I have to admit that I'm prone to sneaking a bite from my husbands plate while he's not looking.
One of my favorite omelets is the Goddess ($7.59) as I'm always watching my figure. It is an eggwhite omelet with diced tomato, spinach and feta cheese. Another favorite is the Popeye, which comes stuffed with spinach, bacon, krabmeat, mushrooms and cream cheese. I have them hold the bacon.
Omelets are served with roasted potatoes or grits, fruit and an English muffin.
Here's a few other tempting items from the menu: Bleu Bacon Burger, Turkey Dijon BLT, Sante Fe Grille (blackened chicken sandwich all soothed with ranch dressing and avocado), Salmon Salad, Mandarin Chicken Salad and the Patty Melt.
I haven't tried any of their soups yet, but based on the quality of everything else I've tried, they have to be excellent.
The seasonal favorite list makes my mouth water! Fried Green Benedict, Pumpkin Pancakes, Gingerbread Waffle, Chocolate Crepe, Italian Omelette, Caramel French Toast... it is a long, tempting list! I'm going to have to find out when they plan to have the Kahlua Waffle on the day's specials, hips be darned I'm trying that one.
Even the kids (10 & under) can have some fun with their food choices. What child wouldn't want to try Dinosaur Eggs? Just in case they're not up for eggs the menu includes pancakes (chocolate chip or blueberry), french toast, waffles, grilled cheese and chicken fingers. Included in the price ($4,79) are fresh fruit and a beverage.
If you're used to IHOP prices and volume then you might be a tad disappointed in J. Christopher's. I've never heard, or had, anyone complain about a lack of food, but for those who like quantity over quality this might not be on your list of regular stops.
Due to the wide open space the noise levels can get a bit high at times. It's not overwhelming but this isn't meant to be the place you go for a romantic dinner. In fact, they're only open for breakfast, brunch and lunch.
We give J. Christopher's a Fayette High Five!
There are 13 J. Christopher's in the Atlanta area. I'll be looking for other locations as I travel around the city!
J. Christopher's
Breakfast, Brunch & Lunch
264 Commerce Dr.
Westpark Walk
Peachtree City
678-216-1010
Open 7 days a week from 7 am to 2 pm.
www.jchristophers.com
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