Happy March! Do you remember what your New Year’s resolutions were? Eeek! Me neither! Don’t worry, though, now is a great time to remember, re-formulate, or totally re-vamp your ideas about how and why to make lifestyle changes.
I love being interviewed for podcasts. Maybe it’s that I like to talk a lot, but they feel much more useful than short, tip-filled articles. Especially when the topic is as nuanced as body image. I also love that you can listen while doing something else like taking a walk or driving to work. Here are some other episodes of Healthy Family Project that I’ve been a part of:
We’re well into the school year, so those first-day-of-school jitters and nerves have likely subsided. But in case some still remains, here are some tips I wrote about managing school anxiety over at Produce for Kids:
You can also listen to an interview with me about the topic on the podcast: Healthy Family Project:
And if you want to hear more, check out the entire line-up of interviews:
It’s back to school (and tutoring and soccer and football and piano and lacrosse) time!
Even though my kids start school in mid-August, I don’t really take the school year seriously until September. Probably not great, but I just can’t get my mind around dealing with homework, bus schedules and tests when it’s 100 degrees. So now that we’re into September and the mornings are cool (at least here in Colorado!) I’m thinking about how to prepare healthy meals and snacks for my family. And (maybe more importantly) how to help them make healthy choices for themselves.
So as I made the promise this year, I again focused on snack foods rather than lunch foods. My kids all buy their lunch at school, so what we really need to focus on is a healthy, easy snack time. Here’s what we came up with this year:
I don’t have a formal recipe, but I’ve been making these yummy snacks for years. I determine what goes in them based on what’s in my pantry. Here’s what I gathered today:
Sun-Maid Raisins, almonds, oat bran, oatmeal, a few mini chocolate chips I found in the way back, and peanut butter. In the past I’ve also added dried peaches, coconut, cereal and yogurt-covered raisins. Anything goes as long as it’s small:
Once you’ve gathered all the odds and ends, simply dump everything (except the peanut butter) into a bowl:
Mix that all up, then slowly add the peanut butter:
Stir the mixture around until it is combined. Test the mixture to see if you can roll it into a ball that will stick together. Does it come apart? Add more peanut butter. Go overboard on the peanut butter? Add more dry ingredients. Here’s what mine looked like:
It’s ready to roll!
Grab a sheet pan and cover with foil. You will also need a scoop of some kind:
One down, about 100 more to go! The nice thing is, the kids can help:
I usually store these in the freezer, they stay nice and firm that way. And when the kids are ready, they can pack them up for a healthy, energy-filled snack on the go:
They’re easy to eat, and actually fill them up until dinner – which seems to be getting later and later as they get older!
Check out more recipe ideas and make the Promise:
I’m so excited to be joining up with Produce for Kids for our new series: Ask a Psychologist. Last month I wrote a piece about how to cope when your child’s appetite is affected by medication. Here’s the intro:
According to the Centers for Disease Control (CDC), about 6.1 million children in the United States had been diagnosed with Attention Deficit/Hyperactivity Disorder (ADHD) in the United States as of 2016. ADHD is a disorder that affects a person’s ability to maintain attention and concentration. Those diagnosed with ADHD can struggle to get work done in a timely fashion at home, work and school; social relationships can be tough to maintain as well.
Luckily, there are several, well-researched options for the treatment of ADHD. Behavioral therapy/counseling is typically recommended as a first option. This type of therapy involves a psychologist working with both the child and their family to implement strategies to increase desired behaviors (following directions, controlling impulses) and decrease those that are undesirable (disruptive behaviors). Accommodations at school are also an effective line of treatment. These might include: allowing for movement breaks throughout the course of the day, allowing extra time for tests, and strategically positioning the child in the classroom to reduce distraction.
Another option for the treatment of children diagnosed with ADHD is stimulant medication. Medication can be an important and effective tool for families, but a not-infrequent side effect is loss of appetite. If you notice your child’s appetite changing, or diminishing after starting a stimulant medication, it’s important that you contact the pediatrician or psychiatrist prescribing the medication immediately so that you can troubleshoot together. Some ideas your health care provider might suggest include:
An exciting new podcast is coming in June! Produce for Kids will be launching this new podcast and will showcase current bloggers, Advisory Board members and others.
“With more than 300 blog posts on produceforkids.com and a panel of 12 dedicated expert blog contributors, it only made sense to take this content and bring it to life in audio form,” Amanda Keefer, director of marketing communications at Produce for Kids, said in the release.
“Our audience is evolving, and we intend to do the same, providing them with the information they need in the way they are choosing to receive it.”
Blog and future podcast contributors include registered dietitians Katie Serbinski, Holley Grainger and Jode Danen; psychologist Stephanie Smith; plant-based parenting expert Cory Warren; and meal prep planner Brenda Thompson.
Fat. Skinny. Over weight. Underweight. Chunky. Slight. Slender. Normal. Chubby. Short. Huge. Teeny. Average. Muscular. Frumpy. Flabby. Round. Skeletal. Portly. Tubby. Stick figure.
There are a lot of words we use to describe bodies. Ours, other people’s, everyone’s. And while we know that weight and Body Mass Index (BMI) can be an important piece of information when talking about someone’s overall health – those numbers are also so emotionally loaded that it can be tough to have a conversation about them without ending up with hurt feelings – no matter what our size.
I have recently started a new series over at Produce for Kids:
My first column went live not long ago and is about this very topic. Here’s the question:
Many schools across the U.S. check-in yearly with kids’ BMI (Body Mass Index). What if your child has a bigger build and is a very athletic/healthy eater but falls into the BMI alert category (of being overweight or obese) simply based on weight/height ratio. Do you have any recommendations on talking to kids about this touchy subject?
Want to read my answer? Check out the whole article here:
With 2 middle school-ers in my house, mealtime has taken on a bit of a different meaning. I can no longer expect my older kids to eat whatever I put in front of them (well, maybe I could expect that, but I would spend a lot of time being disappointed). Nowadays, the food that comes out of my kitchen has to be yummy, healthy, not embarrassing, and cool. This is made particularly difficult because what qualifies as “cool” and “not embarrassing” changes all the time – sometimes within the span of a few hours. It’s exhausting.
So, when Produce for Kids sent out their Power Your Lunchbox Promise (see more about the awesome program here) I decided to enlist my middle school-ers to help make some healthy, cool lunches they might actually eat!
For reasons I will surely never understand, leftovers are currently all the rage in the middle school lunchroom. Perhaps it’s because they feel cool to have access to microwaves now that they’re out of elementary school? Perhaps it’s because sandwiches are too square? I honestly have no idea. But we’re going to go with it.
Here are 3 days worth of lunches made from leftovers:
We started with this sorry-looking pork chop with peach jam sauce:
We sliced it up, and added it to this yummy-looking salad:
Definitely looks cool to me! (Disclaimer: A few days later my daughter informed me that salads with salmon and berries on top are now the lunch of choice for the cool kids in the lunchroom. Seriously?)
Here’s another one. We started with half of a turkey sausage, and an odd turkey meatball leftover from an Italian feast the night before:
Found an old roll to make a sandwich:
Chopped up some pineapple – and we had a delicious lunch! Perfect for cold, January days!
This last one is the best, because my oldest actually made the dinner all by herself. She is currently taking what we used to call Home Ec as an elective (yes, it’s a very cool class). She had made this veggie stir fry earlier in the week and was super eager to make it for the family:
It was very good. We ate it with tilapia and a veggie egg roll. Yum:
She then told me that the stir fry was good hot or cold! Yea! Another great candidate for leftover lunch:
She was even willing to share with her younger sister! Miracles can happen, people!
Want to take the Power Your Lunchbox Promise? Check it all out here: