Growing up, a peanut butter and jelly sandwich was a staple in my lunch box. But as awareness of the danger of peanut allergies increases, many schools have become peanut-free. Luckily for parents who like quick-to-make lunches, there are many alternatives to peanut butter.
Because peanuts are actually a legume and not a nut, not all people with peanut allergies are allergic to tree nuts, and vice versa. While some classrooms and schools have gone nut-free entirely, others may still allow tree nuts and tree nut spreads.
Generally speaking, nut butters are high in protein and healthy monounsaturated fatty acids. Continue reading “Nut Butters and Alternatives”
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Low calorie, high protein, high fiber, body warming and quick and easy to make, this recipe hits every item on my checklist for weekday dinners. We are (like every family) always on the go, and between ice rinks, soccer domes and swimming pools, the temptation to hit fast food is strong.
I feel it wouldn’t be October without a pumpkin recipe. (There may be a few more in the weeks to come.) I have been making a similar one with overripe bananas all summer, but since it is fall, I thought why not try with pumpkin! They were a hit with my kids and perfect for an on-the-go breakfast or thrown in a lunch box for an afternoon treat.
Broths are liquids that are full of flavor, made with water that has been slowly simmered with bones, meat, fish or vegetables. They can be eaten alone, like a soup, or used to cook other foods like soups, stews, gravies, and so much more.
For the longest time, I feared ketchup would be the only source of fruit my children ingested. Unfortunately, most store-bought ketchups are laden with sugar (high-fructose corn syrup) and other ingredients that I shouldn’t want my kids ingesting at every meal (or any meal).
