From LISA BARNES

I talk so much about packing healthy snacks and lunches for school, play and on-the go.  (see post http://organictobe.org/index.php/2008/08/11/send-em-packing-school-lunch-bag-reviews-and-organic-turkey-roll-up-recipe-for-kids/)

But what about starting the day with a healthy breakfast?  The days of sleeping in and making scratch pancakes mid-week are over now that back-to-school is approaching.  However one thing to look forward to on a school morning at my house is, nuts!  They’re banned at school but a crumpet with peanut butter or a pancake with yogurt and pecans is a healthy choice before school begins.  Here are a few ideas for providing a healthy breakfast for your kids and still getting to school on time.

Plan and Shop Ahead – Ask kids what they’d like to eat for breakfasts (give healthy choices).  Shop for the week and have it on hand for Monday morning.

Set an Alarm – Get up and into a routine that includes breakfast.  No skipping.

Buy Easy No Cook Breakfast Foods – Stock the kitchen with fresh and frozen (for smoothies) fruits (berries, bananas, oranges) low sugar whole grain cereals and breads (bagel, crumpet, english muffin), healthy spreads/toppings (nut butters, cream cheese, fruit spread, cottage cheese), and low sugar yogurts for quick morning meals.

Make Ahead to Create Convenience – Making pancake or waffles on the weekend?  Make an extra batch so you have them ready in the freezer for a quick reheat before school.  Make a pot of oatmeal (see recipe) that will serve your family for the week.   Really in a morning rush?  Make homemade bran muffins on the weekend, to eat on the walk to school.

Get Kids’ to Help – Place cereal boxes and bowls for kids to reach and pour their own. Have a bowl of fruit such as bananas and apples on the table for kids to help themselves, while you’re getting ready.

Eat Together – Find the time to eat breakfast together when possible (see alarm above).  Having even just one parent or caregiver at the table (if you have to eat in shifts to get ready or leave early) is better than your child eating alone.  Remember it is the most important meal for all ages and sets the tone for the day.

Organic Oatmeal “Bar” Recipe more

From LISA BARNES

Homemade pea puree should be bright green, unlike the drab-colored jarred versions available at the supermarket. To help the peas retain their vibrant color do not overcook them. Frozen peas are the next best thing to fresh spring peas: they’re available year-round, and they will save you the time and effort of shelling.

2 cups organic peas, fresh or frozen

Makes 1½ cups

Bring 1 inch water to a boil in a pot. Put peas in a steamer basket, set in pot, cover tightly, and steam until bright green and tender enough to mash easily with a fork, 5-7 minutes for fresh or hard frozen peas and 3 minutes for thawed frozen. Remove basket from pot, reserving cooking liquid. Rinse peas under running cold water to stop the cooking.

Puree peas in a food processor until smooth. Add cooking liquid, breast milk, or formula to thin pea puree to a consistency that your baby can handle.

To store Refrigerate cooled pea puree in an airtight container for up to 3 days, or fill ice-cube trays or other containers to freeze for up to 3 months.
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From LISA BARNES

This recipe is basic yet versatile. As the vegetables simmer, they release their nutrients into the cooking water. Once you have introduced 2 of the 3 vegetable ingredients to your baby, put the nutritious stock in his bottle in place of water, or use it as a liquid for poaching fish and as an ingredient in other recipes.

6 organic asparagus spears
1 large organic leek, cut into chunks (1 cup)
½ organic sweet potato, peeled and cut into chunks (1 cup)

Makes about 2 cups.

• Put 1 qt (4 cups) cold water in a medium pot. Add asparagus, leek, and sweet potato and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, and cover pot. Simmer until vegetables are very soft and cooking liquid is lightly flavored and colored, about 1 hour.

• Strain the broth through a sieve, reserving vegetables. The vegetables can be pureed or mashed for baby. Serve stock lukewarm or cooled in a cup or bottle, or use in other recipes.

Notes: If you buy organic sweet potatoes, you can scrub them well but leave the peels on. To store, refrigerate stock in an airtight container for up to 3 days, or fill ice-cube trays or other containers to freeze for up to 3 months. If you’re short on time and prefer to use store-bought broth, look for broth with no or reduced sodium and all-natural, recognizable ingredients that you have already introduced to your baby. Good-quality prepared broths in aseptic cartons are widely available, and some markets carry broths in the refrigerated or frozen section.
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From LISA BARNES

The combination of mushrooms, tomatoes, and goat cheese is a tasty one. You can cut polenta into standard squares or shake things up and use a cookie cuter to create unexpected shapes.

Makes 8 servings

4 cups water
1½ cups organic polenta
2 tablespoons unsalted organic butter
2 tablespoons organic olive oil
2 cups sliced organic wild mushrooms (porcini, portobello, crimini, or combination)
½ cup chopped organic tomatoes
¼ teaspoon seas salt
¼ teaspoon black pepper
3 ounces organic goat cheese

Line an 8-inch square shallow baking pan with parchment paper. Bring water to a boil over high heat in a large saucepan. Add the polenta, stirring constantly. Bring back to a boil, and cook until polenta is thick and smooth, stirring constantly, about 3 minutes. Spoon polenta into prepared pan and spread evenly with a rubber spatula. more

From LISA BARNES

Meatless Mondays is an international campaign hoping to reduce the consumption of meat by 15% in order to improve personal health and the health of the planet. Without even realizing, many families, like mine, eat vegetarian more than one night a week. Whether it’s because of economics, politics, health, convenience, or taste preferences – there are many reasons to skip meat.

Of course the movement was a bit trendy when I first heard about it in 2009 – I guess it was the face of Sir Paul McCartney with his daughter Stella and friend Gwyneth Paltrow. The current movement is backed by a broad array of public-health advocates, animal welfare activists and environmentalists that asks carnivores to give up meat one day a week.  However the idea isn’t new… According to a New York Times article (“Meatless Mondays, a movement that has legs” ) the concept has its roots in World War I, when the U.S. Food Administration told Americans that “Food Will Win the War” and proclaimed Meatless Mondays and Wheatless Wednesdays. The New York-based nonprofit group Healthy Monday relaunched the idea in 2003 in association with the Johns Hopkins Bloomberg School of Public Health. It really began to take off in 2009, when institutions and restaurants started to embrace the idea.

And the movement is gaining steam as more and more restaurants, schools, hospitals and cities are demanding and offering more vegetarian options. This spring, San Francisco’s Board of Supervisors approved a resolution calling on schools, restaurants and stores to offer meatless options, and the state of Michigan held a one-day “Meatout” during which residents were encouraged not to eat meat. And the news hit when chef and restauranteur, Mario Batali (known for his love of meat, especially pork) advocated for Meatless Mondays.  (Although 90% of his menu is still meat based on Mondays and otherwise).

Putting Meatless Monday into place at my house wasn’t a big deal.  Because of my sister’s veganism, I like to try new vegan and vegetarian recipes. My kids like to discuss their aunt being an herbivore vs. their diet as an omnivore. As soon as you want to implement a new practice in your family, just tell the kids.  It’s amazing how they’ll remind you.  Whether it’s composting, or recycling, or eating vegetarian – they are there to keep you honest.  Kids love to catch adults making a mistake.  My daughter even likes to broadcast “we don’t eat meat on Mondays” to anyone who will listen.

We’ve moved beyond pizza, stir fries, and pasta for Mondays and I’ve been experimenting lately with layered grain and veggie dishes that have an egg on top.  There really is no recipe required and can be quick and impromptu.  This works well for all ages, as it can be layered and combined in various ways or deconstructed for the purists.  It’s also a great way to reinvent left-over grilled or stir fried veggies or grains and legumes such as quinoa, bulgher, couscous and lentils. Adding a cooked egg on top gives it a nice presentation, some protein, and a homey feel; and you’ll never miss the meat.

Here’s a recipe inspired by one recently in the San Francisco Chronicle.  I gave it a new name and substituted a few of the ingredients for what I had on hand… more