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How to enjoy a bountiful, healthful Rosh Hashanah

Holidays can be very stressful when you’re trying to eat well and feel good. As always, even though I’m primarily talking about the Jewish holidays, these tips apply to everyone at one time or another. So keep reading!

Want to stay on track and keep up your energy during Rosh Hashanah and other holidays?

Leave the sugar and flour to meals you are eating out. Any snacks (or meals at home) should revolve around fruits and vegetables.

When the kids come down for breakfast, have a beautiful bowl of fruit ready for them.

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Make sure your children (and you!) have healthy snacks to bring to shul if you’re going to be there for a long time. Don’t rely on the potato chips provided in the kids’ programs. Make the snacks fun, using a paring knife or fruit and veggie cutters.

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You can even pack a little snack/light lunch box.

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Be a great guest and make your contribution to a yuntof meal you’re going to a practical and pretty veggie plate.

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For Purim this year I bought these in a pack and used Press’n Seal plastic wrap to transport the platters.

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You can leave out gorgeous veggie platters like these for anyone roaming through the kitchen in the afternoon. If they see a healthy choice first, they’re less likely to rummage through the cabinet for processed foods.

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Kids running around outside and hungry? Don’t take the easy way out and bring a bag or a box of something processed to them. Bring a beautiful plate of rainbow veggies. There are so many to choose from now, such as peppers, carrots, tomatoes.

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Here’s a snack kids only need one hand to eat.

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Create an afternoon activity out of animal and other fun shaped fruit and veggie cutters, or Pop Chef.

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Use a french fry cutter to create raw “fries” or beautiful flowers out of rainbow carrots.

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Create sweet treats with the lollipop sticks you used for the baby cucumber pops.

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Having a quiet dinner at home (instead of taking the kids out so they can melt down past their bed time!)?

Make leftover veggies look fun and exciting again.

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Let me know what works for you! Join the Healthy Mama conversation over on my Facebook page.

The Yearly Garden Report 2016

Another year, another garden report! I can’t quite declare success. Our tomato plants went crazy for some reason and kind of took over everything else. However, they didn’t produce many ripe tomatoes because the plants grew so big that our supports weren’t enough. Next year we’ll have to start out by caging the tomatoes. Or, as I always say, maybe skip the garden and spend the money paying higher prices at the local farmers market! But my son gets so excited about his garden with grandma, I just can’t break his heart and say no.

Could you say no this kid? See below. He is so proud of cleaning out the garden with grandma and picking his sweet potatoes.

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And no, I have no idea why he demanded to wear fleece pants but refused to wear a shirt on this hot day!

We did enjoy basil, mint, parsley and the occasional cherry tomato from the garden. We also enjoyed going to the farmers market where the kids picked out their own baby cantaloupes, bright yellow crookneck squash, and blueberries. In the meantime, my son is enjoying the garden at his new school and telling his class all about his home garden.

 

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See below for the pizza we made using the squash. Some used real cheese, some nutritional yeast, and some used vegan cheese.

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I sliced the squash thin and lengthwise, using a mandolin.

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Isn’t that pretty?

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Lay the slices out on parchment paper. Heat oven to 350.

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Add sauce, oregano, garlic powder, your favorite cheese (or vegan cheese or nutritional yeast) and tiny diced veggies if desired.

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Bake until warmed through, softened and the cheese is melted. (Approximately 10 minutes)

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What fun, healthy pizzas do you make? Head on over to my facebook page and tell us!

Great News for your Family’s Health!

Welcome back! I hope you enjoyed your summer and are not letting the start of the school year stress you out too much. See my previous camp and school lunch ideas and stay tuned for more! Also coming up soon, new product reviews and Jewish holiday menus and recipes.

So, here is the great news!

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If you have read my book, “The Healthy Mama’s Guide to feeding your family well – simply and sanely,” you know that triclosan, a common antibacterial ingredient in soap and hand sanitizer doesn’t work well, doesn’t prevent colds or flu, and actually may contribute to antibiotic resistance.

Now, the FDA has banned the use of triclosan and triclocarban in some products. “The FDA’s final rule covers only consumer antibacterial soaps and body washes that are used with water. It does not apply to hand sanitizers or hand wipes. It also does not apply to antibacterial soaps that are used in health care settings, such as hospitals and nursing homes.”

See this NPR story for more information about the ban of those two chemicals and 17 more. This is a great start towards dealing with the increased antibiotic resistance we’re facing as a society. Another great step would be to ban the routine use of antibiotics in food-producing animals. See this CDC page for more information.