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Category Archives: healthy eating, kids

Thai Turkey Lettuce Wraps

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Good morning fellow foodies!

Here’s a quick and light dinner option. There are a lot of  yummy, crisp veggies and the dish came together so fast! Isn’t that what we all need on busy weeknights!?!?  Everyone at my house loved it and it will definitely be making a comeback to the Barhorst Menu soon :)

Thai Turkey Lettuce Wraps

Ingredients

1 pound ground turkey

1 heaping tsp cumin

1 heaping tsp chili powder

1/4 tsp red pepper flakes

3 TBL soy sauce

1 TBL peanut butter

drizzle of bottled teriyaki, I like to keep a bottle of “Soy Vay Veri Veri Teriyaki” on hand in the fridge for summer grilling

Boston lettuce for the wraps, washed and leave leaves whole

1-2 TBL chopped fresh ginger

1-2 TBL chopped garlic

1-2 cups bok choy (chopped)

1-2  cups shredded carrots

1-2 cups sliced mushrooms

1/2 cup ramps (wild leeks or any other onion you have)

1-2 cups red pepper, chopped

small can of water chestnuts, chopped (fyi water chestnuts are not a tree nut)

Sprigs of cilantro for serving

Optional: chopped peanuts for serving

Directions

Brown the ground turkey with the garlic, ginger, onions and mushrooms. Drain if necessary, but with the low-fat ground turkey there is usually not much to drain.

Stir in the cumin, chili powder and red pepper flakes. Add the soy sauce, peanut butter and teriyaki sauce and mix to combine. Add all the veggies, notice that the measurements are a little vague, but it’s really personal preference. I like a lot of veggies and less meat, but it’s purely your choice.

Cook until veggies are slightly tender and heated through.  If you feel you like your wraps a little saucier, add a couple more splashes of soy and/or teriyaki.

Serve meat and veggie mixture with the lettuce leaves.  Top with reserved cilantro and/or chopped peanuts.  Enjoy!

Happy Monday all :)

 

 

Oatmeal Pancakes with Warm Blueberries

Oatmeal Pancakes with Warm Blueberries

 Good morning and Happy New Year friends! On New Years Day I made some yummy healthy oatmeal pancakes that were low in fat, high in protein and actually contained no flour. I was a bit skeptical, I wasn’t trying to make a flour-free pancake, but the ground oats worked very nicely. The pancakes were thick and moist and had the flavor of an oatmeal cookie. You could add blueberries to the batter or I added some mini chocolate chips for some of the kiddos. Instead of syrup, I took some blueberries straight from the freezer, put into a Pyrex measuring cup and microwaved until hot and bubbly. They make their own “syrup” simply by heating and require no sugar. The kids enjoyed the pancakes and Allison said to me “mom, these were SO good, I didn’t even know they were healthy!” Here’s the recipe!

Oatmeal Pancakes

English: Blueberries.

English: Blueberries. (Photo credit: Wikipedia)

2 cups of uncooked old-fashioned oats
1/3 tsp cinnamon
2 TBL brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup Greek yogurt (could use a flavor if desired, I used Fage 0% fat, plain)
2/3 cup of juice or skim milk (I used apple in my first run of this recipe)
1/3 cup egg whites (I’ve been keeping a carton in the fridge for easy use in cooking)
1/2 tsp vanilla extract

Frozen blueberries-simply warm in the microwave until hot and bubbly, pour over finishes pancakes

In a food processor or blender, whirl all the dry ingred

ients together until a “flour” like consistency is reached. Fold wet ingredients into the dry and let batter sit for about 5 minutes. While batter rests, warm up griddle. Using a non-stick spray, grease the griddle. Ladle batter onto griddle and cook until pancake sets up and is browned on the bottom. Flip and repeat. Can also dust with powdered sugar.
Serve with the warmed blueberry “syrup” or your favorite topping.

This recipe made about 12 pancakes using a 1/4 measuring cup. Per my calculations, each pancake at that size would be 2 Weight Watchers PointsPlus.

Halloween is Scary-Treats are Not!

Good morning! Here is the latest from my junior activist,Kyle. I’m hoping that the powers that be at our school see and hear what these young people are saying. I feel there is middle ground to compromise on. I hoping as an educational institution, we can use this opportunity to teach our children and educate them on responsible choices and moderation.

When my children were babies, I once read an article from a parenting “expert” on limiting the times they you say “no” to your children. Now this is not about being overly permissive, indulgent and allowing them to do whatever they want. Rather, it is about teaching them choice and alternative and consequence to their actions. When possible I tried to limit the word “no” so that I could teach them what they could do instead of always telling them what they couldnt do. because in reality, does any of us want to be told “no” all the time?? Of course the word “no” has its place in parenting, but as we’ve raised these intelligent, thoughtful, reflective and inquisitive kids that have been taught to stand up for what they believe in and whats right, i think we should give them the opportunity, within guidelines and framework, to solve this problem. Maybe a class on nutrition would be good, teaching the kids how to read labels, count fat, sodium, teaching them the benefits of exercise and movement. Instead of saying no, no, no, lets tell them what they can do and how to go about it with an informed decision-making process.

What do you think? Do you support the kids???

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