Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
J. – Snacks -
Homemade Marshmallows
Oct 23rd
Making your own marshmallows may not be something you have ever considered doing but it is a fun and challenging project to conquer. I had so much fun making these marshmallows for our camp-out this past weekend and look forward to making the recipe again sometime soon. See below for more information on candy making (i.e. the “soft ball stage”), a fine art in and of itself. Be sure to keep your eyes open for more recipes like this from me in the future, as I feel a candy making kick coming on!
This recipe makes an 8″X8″ pan plus a loaf pan of marshmallows. The recipe can easily double to a 9″X13″ pan plus a loaf pan if you want more marshmallows.
2 envelopes gelatin (unflavored)
1/4 cup + 2 tablespoons water
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
1/4 cup + 2 tablespoons water
1/2 cup + 2 tablespoons light corn syrup
1/4 teaspoon salt
Line an 8″X8″ pan plus a loaf pan with waxed paper. Spray with cooking spray.
Pour 1/4 cup + 2 tablespoons water and vanilla into the bowl of an electric mixer fitted with a whisk attachment. Sprinkle gelatin over the water/vanilla to “bloom” (soften).
Place the sugar, water, light corn syrup, and salt into a medium-sized boiler. Bring to a boil while covered on medium heat without stirring. When boiling, remove lid and continue to boil until mixture reaches the soft ball stage (234-240 degrees).
With the mixer at medium speed, slowly pour the corn syrup mixture down the side of the bowl. Be careful as the hot mixture may splash! When all the syrup has been added, bring the mixer to full speed. Beat at full speed for 8-10 minutes. Mixture will thicken while being beaten.
Pour the mixture into your prepared pans and allow to sit, uncovered, for 10-12 hours at room temperature. When mixture has hardened, sprinkle top of marshmallows with powdered sugar. Remove from pan and cut into cubes. Roll cubes in powdered sugar. Allow to dry about 8 more hours uncovered. Will keep for several weeks in an airtight container.
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Loading ...“Arrange” Your Kids’ Snacks
Aug 21st
“Kids are always looking for snacks. Instead of sugary sweets or chips, make it easier for them to have a healthy snack time. The keys are to make healthful snacks in your house visible, convenient and effortless.
- Keep fresh fruit on the counter where kids can see it.
- Wash and cut up vegetables ahead of time, so they’re ready to eat.
- Store them in see-through containers or clear plastic bags so kids can see what’s inside.
- Put nutrient-rich foods where they can be easily reached, like on lower shelves in the refrigerator, pantry or cabinet.
- Keep cookies and chips in cabinets on higher shelves where they will be less convenient to reach and out of sight.
A little kitchen “arranging” will encourage kids to eat a nutritious snack – and they’ll think it was their idea.”
Produced by ADA’s Public Relations Team
(No Ratings Yet) Loading ...Popsicles
Aug 9th
Summer is nearly over but that doesn’t mean we can’t have one or two more treats in the heat. Here are some popsicle recipes that my mother-in-law, Teresa Wallace, sent to me. These look so yummy for a hot summer day:
Freeze applesauce in popsicle molds.
Mix fruit or jam into yogurt. Freeze in small, snack sized Ziploc bags for frozen yogurt on the go. Cut a hole in the end of the bag for easy access/eating.
Mix gelatin and freeze. Add gummie fish or worms before freezing for added fun.
Add food coloring or sprinkles to yogurt or softened ice cream for added pizzazz. Then freeze in popsicle molds.
When you have leftover jam or jelly, put 1/4 cup of hot water in the jar and shake well. Pour into popsicle molds and freeze.
Make a batch of pudding. Add coconut, nuts, marshmallows, crushed cookies or sprinkles if desired. Pour into molds. Freeze several hours until firm.
Stick a toothpick in the center of blackberries, strawberries, raspberries or sliced bananas.
Dip in chocolate if desired. Freeze on a tray. Once frozen, store in freezer bags.
For easy snow cones, freeze orange juice (or any other flavored juice) in ice cube trays. Store frozen juice cubes in a plastic bag. Blend 5 cubes in the blender until they have a shaved ice consistency. The shaved ice will keep its consistency if kept frozen in a container.
For watermelon popsicles, blend one cup each watermelon chunks (seeds removed), orange juice and water. Blend well. Then pour and freeze into molds.
For strawberry popsicles, blend 2 cups strawberries, 1 cup vanilla ice cream or yogurt, 4 cups orange juice and 2 tablespoons sugar. Blend smooth. Pour into molds and freeze.
For banana popsicles, dissolve one 3 oz. package strawberry gelatin with one cup boiling water. In a blender, mix gelatin, 1 banana and 1 cup yogurt or ice cream. Blend well and pour into molds.
(No Ratings Yet) Loading ...Kids Korner – 25 Healthy Snack Ideas
Apr 25th
Check out this very popular list of healthy snacks from my website and cookbook:
1. Peel a banana and dip it in yogurt. Roll in crushed cereal and freeze.
2. Spread celery sticks with peanut butter or low-fat cream cheese. Top with raisins. Enjoy your “ants on a log.”
3. Stuff a whole-grain pita pocket with ricotta cheese and Granny Smith apple slices. Add a dash of cinnamon.
4. Mix together ready-to-eat cereal, dried fruit and nuts in a sandwich bag for an on-the-go snack.
5. Smear a scoop of frozen yogurt on two graham crackers and add sliced banana to make a yummy sandwich.
6. Top low-fat vanilla yogurt with crunchy granola and sprinkle with blueberries.
7. Microwave a small baked potato. Top with reduced-fat cheddar cheese and salsa.
8. Make snack kabobs. Put cubes of low-fat cheese and grapes on pretzel sticks.
9. Toast a whole grain waffle and top with low-fat yogurt and sliced peaches.
10. Spread peanut butter on apple slices.
11. Blend low-fat milk, frozen strawberries and a banana for thirty seconds for a delicious smoothie.
12. Make a mini-sandwich with tuna or egg salad on a dinner roll.
13. Sprinkle grated Monterey Jack cheese over a corn tortilla; fold in half and microwave for twenty seconds. Top with salsa.
14. Toss dried cranberries and chopped walnuts in instant oatmeal.
15. Mix together peanut butter and cornflakes in a bowl. Shape into balls and roll in crushed graham crackers.
16. Microwave a cup of tomato or vegetable soup and enjoy with whole grain crackers.
17. Fill a waffle cone with cut-up fruit and top with low-fat vanilla yogurt.
18. Sprinkle grated Parmesan Cheese on hot popcorn.
19. Banana Split: Top a banana with low-fat vanilla and strawberry frozen yogurt. Sprinkle with your favorite whole-grain cereal.
20. Sandwich Cut-Outs: Make a sandwich on whole grain bread. Cut out your favorite shape using a big cookie cutter. Eat the fun shape and the edges, too!
21. Spread mustard on a flour tortilla. Top with a slice of turkey or ham, low-fat cheese and lettuce. Then roll it up.
22. Mini Pizza: Toast an English muffin, drizzle with pizza sauce and sprinkle with low-fat mozzarella cheese.
23. Rocky Road: Break a graham cracker into bite-size pieces. Add to low-fat chocolate pudding along with a few miniature marshmallows.
24. Inside-Out Sandwich: Spread mustard on a slice of deli turkey. Wrap around a sesame breadstick.
25.Parfait: Layer vanilla yogurt and mandarin oranges or blueberries in a tall glass. Top with a sprinkle of granola.
Tips from the American Dietetic Association
(3 votes, average: 5.00 out of 5) Loading ...Kids Korner – Stuffed Apples
Apr 11th
Try out this yummy recipe for your snack today! The seeds and peanut butter will help you feel full fast, while the fruits provide healthy vitamins and minerals! Enjoy!
Please share your favorite snack recipes and ideas with me! – nutrition.ellen@yahoo.com
1 apple (I prefer granny smith, but it tastes great with any variety)
2 1/2 teaspoons sunflower seeds
1/2 teaspoon flax seeds (optional)
2 Tablespoons raisins
dusting of ground cinnamon (to taste)
1 Tablespoon orange juice concentrate (thawed)
Peanut butter (to coat)
1). Wash the apple. With a sharp paring knife, cut the top off horizontally (so that it makes a lid). Hollow out the apple, and keep all pieces that do not have core or seeds.
2). Cut into small pieces all of the usable apple pieces from the hollowing. Put them into a small bowl.
3). Mix in the sunflower seeds, flax seeds, and raisins. Dust with cinnamon to taste (don’t worry about using up too much of your filling, it probably won’t all fit back into your apple anyway). Add the orange juice concentrate, mix well, and then set the filling mixture aside.
4). Return to your hollowed apple and coat the inside walls and bottom with peanut butter. Spread some peanut butter over the inside of the “lid” as well.
5). Stuff the apple with the filling mixture, then cover with the lid.
6). You can either eat your stuffed apple right away or stick it in an airtight container or baggy and eat it later in the day. It does not require refrigeration if eaten within 12 hours. These would probably also be delicious baked, but personally I love them raw.
Recipe from: Melissa Ray Davis
(3 votes, average: 5.00 out of 5) Loading ...
