WELLNESS & NUTRITION COMMITTEE

Chat Culinary Night

The Chat Culinary Night held in March 2019 was a fun hands-on cooking event for our kids.  Click here to view – and print – some of the recipes from that great night!

 

Did you know….?

(Dec 2014)…that US consumption of HFCS amounts to 60 pounds per person per year. While sugar in any form should be consumed with moderation, there is a controversial debate about the increased health risks of consuming the artificially created HFCS due to its different chemical composition compared to natural sugar, which is said to cause a quicker absorption by the body and a deactivation of the body’s natural signals for “Stop, I’m full”. Some experts link HFCS in even moderate consumption to heart disease, cancer, dementia, liver failure, obesity. Read labels and try to avoid HFCS/corn syrup when possible. Consider baking your own treats this holiday season with your kids. Substitute refined sugar in baking or cooking with honey or maple syrup. For a good recipe, go to the bottom of this page.

 

(Nov 2014)…that starting your day with a “green smoothie” will give you an amazing nutrition-booster and long-lasting energy? Green smoothies not only contain a whole range of vitamins and minerals depending on the type of greens and fruit you throw in, but since you are using the whole vegetable and fruit, you also benefit from all the fiber in the fruit or leaves. In addition, the vegetables in the smoothie will prevent blood sugar spikes which all-fruit smoothies may cause. And finally, it is a great way to get your kids to “eat their veggies”! Try mixing a handful of spinach, kale or chard with half an apple, 5 strawberries and a small piece of banana and top it off with a kids’ glass of water….they will love it!

 

Birthday and Celebration Treat Ideas

(Click here for a Printer Friendly Version)

What’s your style?

 

 Totally Crunchy?
  • Fruit kabobs
  • Fruit cups
  • Homemade frozen fruit popsicles
  • Homemade popcorn, the simpler the better

 Somewhat Crunchy?
  • Strawberries dipped in dark chocolate
  • Homemade trail mix – dark chocolate chips and dried fruit
  • Dairy and nut-free Tofutti’s Ice Cream sandwiches ( Trader Joe’s and Mrs. Green’s)
  • Homemade baked items, especially if using small portions and trying some healthy substitutions **
  • Dairy and nut-free Edy’s Fruit Bars, all but coconut (Stop and Shop)
  • Muffins instead of cupcakes

 Careful but not so Crunchy?
  • 2 doughnut holes instead of a whole doughnut
  • 1 small brownie served with a strawberry
  • Stop and Shop mini cupcakes (and they’re nut free), instead of the large size

** Baking Substitution Ideas
* Replace refined sugar with Maple Syrup (1 cup maple syrup = 1 1/3 cup of sugar) – reduce the recipe’s liquid by 2 to 4 T. per cup of maple syrup and add 1/4 to 1/2 t. of baking soda
* 1 egg =  1 ripe mashed banana or 1 T. applesauce
* Frosting ideas, www.veganbaking.net/recipes/cake-decorating/frostings

 

 Chocolate Cupcakes

 Yield: 12 cupcakes

Ingredients:

  • 1 cup milk or non-dairy milk
  • 1 cup sugar or natural cane sugar
  • 1/3 cup extra virgin olive oil (or other oil)
  • 1 T. apple cider vinegar
  • 1 T. pure vanilla extract
  • 1/2 t. pure almond extract (optional, but awesome)
  • 1 ½ cups unbleached all-purpose flour
  • 1/3 cup cocoa powder, sifted (Dutch-process preferred)
  • 1 t. baking soda
  • 3/4 t. kosher salt, to taste
 Directions:

  1. Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two.
  2. Now sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until the clumps are gone.
  3. Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool before frosting.
  4. LICK THE BOWL!