Take your little one(s) on a nature walk, strolling slowly in your back yard or community garden. Take 5 minutes in each area, observing things carefully, to see what you can find!  Keep a look out for lovely little ladybugs. Here are 10 fun facts about ladybugs to teach your kiddos:

1. Ladybugs are also called Lady beetles or Ladybirds.
2. The male ladybug is usually smaller than the female.
3. A ladybug beats its wings 85 times a second when it flies.
4. The spots on a ladybug fade, as the ladybug gets older.
5. In many countries, ladybugs are considered to be good luck.
6. Aphids are a ladybug’s favorite food, making them good for your garden.
7. There are over 5000 different kinds of ladybugs worldwide.
8. A female ladybug will lay more than 1000 eggs in her lifetime.
9.  Ladybugs chew from side to side and not up and down like people do.
10. Ladybugs are all around us! Ladybugs can be found in trees, shrubs, fields, beaches, and even houses!

LADYBUG CRAFT

What you Need:

• Egg carton or round cardboard piece
• black and red markers, paint or crayons
• scissors or whole puncher
• Pipe cleaners
• Optional: googly eyes

Instructions:

• Separate one cup from an egg carton or use any round cardboard pieces you have on hand.
• Using markers or  paint to color the egg carton cup red. Then, using black paint/markers, color in the head, and make spots on the body.
• Using the point of a scissors or a hole puncher, an adult should make 6 small holes (3 on each side) at the base of the cup (these will be for the legs. Make 2 small holes (for antennae) where the top of the head will be.
• Insert a black pipe cleaner into each a side hole and out the other side for the legs. Use half a pipe cleaner for the antennae.
• Glue on googly eyes or paint on white eyes.
• Take your ladybug into the garden and try to spot some real ones!

LADYBUG SNACK

This Simple Recipe is Tasty and Cute!

Ingredients:
1-small red apple
2tsp.- strawberry cream cheese (low-fat)
1/8 cup- raisins or dried cranberries
1 or 2-red or black seedless grapes

Optional: lettuce leaves for garnish if desired.

Alternatives: peanut or almond butter instead of cream cheese. Round cereal instead of raisins, a small pinch of cinnamon. Use your imagination and what you have on hand in the kitchen.

Directions:
Wash the apples and lettuce. Arrange a few lettuce leaves on each plate. Cut apples in half from stem to bottom. Remove seeds. Lay each half of apple cut side down on
cutting board and cut in half from stem to bottom. With skin side up place both halves of apple on top of lettuce. Put a small amount of cream cheese in-between the apple
halves to adhere the apple back together (enough to have a small amount squish out the top). Stick raisins to cream cheese down the middle of apple, then use a small dab of cream cheese to adhere the raisins (see picture below) on each wing. Cut a grape in half and use cream cheese to stick it to one end of your ladybug apple for the head.

This is a perfect recipe for adults and kids to make together. It’s fun, easy, cute, and so tasty. And did Chipper mention it’s healthy too? “Healthy before sweet, can’t be beat!”

Knowing your seasonal fruits and vegetables are a good place to start (that’s where Chipper can help!). Buying local, seasonal produce is not only good for your body but a wonderful way to support your community! Look into your local farmers market to do your produce shopping and try out one of these 5 Apps that help you shop for healthier foods at the grocery store and make nutritious recipes in your own kitchen!

One great food to eat during the winter are beans! They are an excellent source of protein and folate; 1/4 cup of cooked dry beans equals 1 ounce of meat! They are also high in fiber; 1/2 cup provides about 1/3 of an adults daily needs. Beans are very easy to use; very low in cost; and can be served hot or cold, mashed or whole. All adults should try and include 3 cups of canned or cooked dry beans in their meals each week.

Today, top your favorite green salad with cooked kidney (or other) beans. Tomorrow, try using left over beans to make a tasty dish: Spicy Mac ‘n’ Cheese with Beans (see recipe below). Freeze left over beans in 1 cup portions and save for soups, salads and chili dishes you make later! When shopping, look for beans that are firm, clean and bright in color. Store beans in an air tight container in a cool, dry place. For recipes, 1 pound of dry beans makes about 4 to 5 cups of cooked beans. Soak dry beans overnight to shorten cooking time and retain their texture.

Spicy Mac ‘n’ Cheese with Beans Recipe

• 2 CUPS Red Kidney Beans, cooked
• 12 oz. lean ground beef (omit for vegetarian recipe!)
• 1 and 1/2 CUPS frozen whole-kernel corn
• 1 Large tomato, diced
• 3/4 CUP dried whole-wheat elbow macaroni
• 2 TSP Chili Powder
• 1 CUP water
• 1/2 CUP low-fat cheddar cheese, shredded

How To Cook:

Heat a large skillet; brown the meat on medium-high heat; drain. Stir in corn, tomato, beans, uncooked macaroni, chili powder, and water. Bring the mixture to a boil; reduce heat, cover, and simmer for 12 to 15 minutes, or until macaroni is tender. Sprinkle with cheddar cheese, cover, and let stand for 5 minutes. Serve immediately and ENJOY

Makes 6 servings; Each serving provides: 302 calories, 20 grams protein, 33 grams carbohydrate, 10 grams fat, 116 milligrams sodium, 7 grams fiber. 

Eating local, seasonal veggies keeps your body and mind healthy! It’s what we humans have been doing for thousands of years and the scientific studies proving vegetables benefits are numerous. A recent article in the Chicago Tribune summarizes current research that proves having a more plant-based diet can lower cancer risks.

Winter vegetables, like broccoli, cabbage, carrots, cauliflower, turnips, winter squash, and sweet potatoes, are wonderful sources of folate; vitamins, A, C and E; potassium; and fiber. Not only are they great for you, you feel good eating them! The fiber in vegetables produces a feeling of fullness and can effectively replace high-calorie foods in meal plans. This can be especially important during the holidays when we tend to eat more fatty, sweet foods. Keep fit even during the cold weather of winter by jumping rope indoors!

Keep in mind that the greater the variety of vegetables eaten, the greater the overall health benefits gained! Each veggie gives you essential vitamins and minerals. Not sure where to get some good, organic veggies? Look at your local farmers market! There are also some great food delivery programs in various locations. Here in the Bay Area, we have a modified Community-Supported Agriculture (CSA) program called the People’s Grocery in Oakland. They provides inexpensive “grub boxes” full of seasonal fruits and veggies for Oakland residents! In San Francisco, there’s Farm Fresh to You. They have a variety of different fruit and vegetable packages to chose from for any sized family!

Not sure how much to buy? Just get the amount that you can properly store. Winter squash can be stored for up to 3 months in a cool, dry place. Store uncut, raw spaghetti squash at room temperature and use within 3 weeks. For variety, use turnips instead of carrots in soups and stews. Use both the leaf and the root of beets in different dishes. Here are some beet recipes to get you started! For an easy side dish, heat left over cooked squash and toss with a small amount of butter and pepper.

RECIPE: SPAGHETTI SQUASH CASSEROLE

1 Large (about 3 lbs.) Spaghetti Squash

2 Tsp. olive or vegetable oil

1/2 Medium onion, diced

1 Tsp. Italian Seasoning

1 Cup fat-free sour cream

3 Tbsp. grated Parmesan cheese

1 Tbsp. seasoned bread crumbs

Cut squash in half lengthwise and scoop out seeds. Place cut side down in a dish with 1/2 cup of water, cover and microwave for 10 minutes. Allow squash to cool. Using a fork, scrape squash into spaghetti-like strands. (Refrigerate half of the strands in a covered container for later use.) In a non-stick skillet, heat oil and saute onions until soft. Add the remaining squash and the Italian seasoning; turn off heat. Stir in sour cream and pour mixture into a 1-quart baking dish. Sprinkle with Parmesan cheese and bread crumbs. Bake uncovered at 350°F for 15 minutes, or until heated. Makes 6 servings. Each serving provides: 13 grams carbohydrate, 3.5 grams fat, 130 milligrams sodium, 1 gram fiber.

Let’s Go Chipper and Enjoy your Winter Veggies!

Case #1: Moldy Berries 

The tragic tale of berries gone bad too soon (but they were so new!) doesn’t have to plague your kitchen any longer. All you have to do is take your berries, soak them in a bowl of vinegar and water, dry in a salad spinner, and put in a partially sealed, towel-lined bowl and voila! — they will be mold-free for up to seven days! Hopefully by that time you’ll have already used them in a delicious berry smoothie! Add some to your family’s morning cereal or in some yogurt as a tasty yet healthy snack!

Case #2: Browning Avocados

Avocados make for great party guacamole, but nobody wants to dip their chips in a bowl full of browned mush (besides, it tastes funny). Avocados turn brown when they contact oxygen. So, simple solution: don’t let air near your avocados. Many try to do this with plastic wrap or sealed containers. But let’s face it — that never works very well. (Plus, food doesn’t like plastic!) Instead, put the cut avocado in a bowl on top of some onion slices. Th e sulfur in onion’s will slow down the browning process! Plus, they’ll taste extra good when your make that guac!

Case #3: Ailing Apples

Avoiding ailing apples can be somewhat tricky. While uneaten apples are generally resilient to molding or bruising for about a week or even two, the moment you slice them open, they remain white for only a few minutes before they begin to turn yellow and brown…then your little ones probably won’t like to eat them when they open their school lunch! This doesn’t mean your apples are no longer fresh — really, they are! But the immediate browning can make it appear that those slices have been sitting out for a while. The reason for this? Apples, similar to potatoes, have a special enzyme in them that reacts when exposed to oxygen. The reaction forms a type of rust on the surface of the apple that we see as the browning effect, and it actually does cause the apple to spoil at a slow rate.

But there is hope! In order to keep your apples looking fresh, simply do the following:

After you cut your apple slices, immediately soak them into a bowl of cold water mixed with salt (about 1/8 of a cup of table salt mixed in one quart of water per apple). Afterward, rinse the apples under cold water. It won’t leave an overwhelming salty taste. Because salt acts as a preservative, it does just that: preserves the apple from oxidizing! Or, if you’d like to keep your fruits a bit more citrusy, you can also soak your apples in lemon juice, orange juice, or any other type of acidic juice, which will counter the oxidization process as well. Your healthy treat shouldn’t just taste good — it should look good too!

Case #4: Atrophied Asparagus

Packed with fiber, antioxidants, and vitamins, asparagus is always a great vegetable to add to your diet. Yet while it is renowned for the health benefits it provides, it is simultaneously notorious for its shelf life. Asparagus stored in the refrigerator lasts for only about two days after it is has been bought from the market. If you are an avid asparagus eater, you know that the stalks shrink in size, crispness, and taste if you don’t cook them within 48 hours. Their shriveled and wrinkled appearance isn’t an indication that the thermostat in your fridge is too low, but a result of asparagus’s respiration rate (or the rate in which fruits and vegetable spoil), which is high. Of course, the best way to enjoy this delicious veg is to cook it the day it’s bought. But that isn’t always going to be the case!

So here’s your plan B. Another great way to ensure that your asparagus doesn’t become your next produce casualty is to do the following:

Cut off about an inch from the bottom of the stalks. Then, store upright in a cup, vase, or jar of room-temperature water. Lastly, cover the tops of the asparagus with a plastic bag (grocery bags or ziplocs will work) to retain moisture, and store in the refrigerator. Your asparagus will last a few days longer and taste new and fresh!

Recipe: Kale Krispies

Preheat your oven to 375 degrees and prep your cookie sheet(s) with parchment paper.

Rinse off the kale and remove the stem. You should now have some generous-size strips of kale. Tear the strips into smaller pieces and toss it in the bowl.

Drizzle (lightly) with olive oil and add a few dashes of sea salt.

At this point, you could spread the kale out on your prepped cookie sheet(s), pop them in the oven for 12-15 minutes (or until slightly browned around the edges) and come out with some yummy kale snacks.

-OR-

You get a little creative with it! Add some crushed red pepper flakes to give it a little heat or whatever other seasonings you or the Kids love! Or add a lemon to the mix for some extra flavor. Maybe try some parmesan cheese or hickory BBQ seasoning on a batch. There are tons of possibilities, but whether you’re a vegetarian or just want to try something new,  you’ll be addicted to kale chips before you know it! Let’s Go Chipper and eat some fresh and healthy food!

Banana Slug Split!

This week we are Chipper for Bruce the Banana Slug! Banana Slugs are nature’s greatest composter though they often given a bad rap for being slimy and eating your garden. The slimy part may be true, but not all slugs are harmful to your garden! Bruce works in North America to keep decaying matter cleaned up from the forest floor. He may grow to be 18 inches or longer but don’t worry, Banana Slugs have absolutely NO interest in eating your garden…They don’t even like to eat fresh greens (just the rotten brown kind)! Chipper salutes Bruce and his buddies for all the awesome work that they do! Hug a Slug today!

Check out Let’s Go Chipper’s book all about Banana Slugs: Break It Down with Bruce!

If the slime makes you skirmish, try out this recipe instead. Real banana slugs aren’t so sweet, but you’ll love digging into this fruity treat!

What you need:

• banana
• tangerine
• maraschino cherries (or try Organic Black Cherries to stay away from all that sugar!)

What you do:

1. Cut the banana in half lengthwise. Place it skin side down on a plate.
2. Peel the tangerine and break it into segments. Place the segments on top of the banana.
3. Cut the cherries in half and place one on top of each tangerine segment.
4. ENJOY!

Let’s Get Chipper for Banana Slugs this week!!! What kind of slugs or snails live near you???

Recipe: Laura Blankenbaker

Photo: John Collins / Happy Medium Productions

The snacks below are packed with the flavors kids love, and the critical protein, whole grains, and vitamins they need to be their best! Each one provides a bit of sweetness for flavor and a burst of energy, plus vital nutrients, vitamins, and minerals. Having a tasty snack to munch on after school (when they are always impatient for some sort of food) also helps your children to avoid cheap junk food that may be available around or on school grounds. Try five these snacks out to have a Chipper school year!

1) Ants on a Log

This healthy snack is one that kids can make all on their own. Simply spread some crunchy peanut butter and sweet raisins over celery for a smart snacking option.

Ingredients:

1. Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

2) Apple Cinnamon Bran Mini-Muffins

A big muffin is often too much for a little kid. These bite-size bran muffins, made with the goodness of apple and cinnamon, are perfect for preschoolers to preteens and are just the right size for snacking between meals.

Ingredients:

• 1-1/4 cups (300 mL) natural bran (not cereal)
• 1 cup (250 mL) all purpose flour
• 1/2 cup (125 mL) brown sugar
• 2-1/2 tsp. (12 mL) baking powder
• 1/2 tsp. (2 mL) cinnamon
• 1/2 cup (125 mL) milk
• 1/3 cup (75 mL) vegetable oil
• 2 eggs
• 1 medium apple, peeled and finely chopped

Instructions:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease the cups in two mini muffin pans.
2. In a large bowl, stir together the bran, flour, brown sugar, baking powder and cinnamon. In another bowl, whisk together the milk, oil and eggs. Add the milk mixture to the bran mixture, stirring until just combined. Fold in the chopped apple.
3. Spoon batter into the prepared muffin pans, filling each cup to the top. Bake for 12 to 14 minutes or until a toothpick poked into the middle of a muffin comes out clean.
4. Makes 20 to 22 miniature muffins.

3) Apple Autumn Salad

This tart and tangy fruit salad tosses together tart green apples, dried cranberries, cherries and almonds in a refreshing vanilla yogurt for a delightful taste of fall.

Ingredients:

• 4 tart green apples, cored and chopped
• 1/4 cup blanched slivered almonds, toasted
• 1/4 cup dried cranberries
• 1/4 cup chopped dried cherries
• 1 (8 ounce) container vanilla yogurt

Instructions:

1. In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

4) Banana and Peanut Butter Wraps

Kids go bananas for these simple after-school snacks. The peanut butter and banana filling, sprinkled with raisins and drizzled with honey, is a wholesome way to satisfy their sweet and salty cravings.

Ingredients:

• 1 (6 inch) flour tortilla
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 1 banana
• 2 tablespoons raisins

Instructions:

1. Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.

5) Juicy Fruit Salad

Juicy to the core, this tropical blend of pineapple chunks, orange segments, diced apple, banana slices and grapes makes a sweet gesture for your little ones when they’re looking for a quick snack.

Ingredients:

• 1 (15 ounce) can pineapple chunks with juice
• 1 apple – peeled, cored and diced
• 1 orange – peeled, diced and juice reserved
• 1 banana, sliced
• 1 cup seedless green grapes, halved

Instructions:

1. In a large bowl, toss together the pineapple, apple, orange, banana and grapes. Add the juice from the pineapple and orange and let chill until serving.

School Lunch Advice for Kids at Every Age

Try the tips below to make your child’s lunch healthy AND worth looking forward to.

For home-packed lunches:

• Avoid the morning rush by preparing lunch the night before and chilling it in the refrigerator.
• Put slices of tomatoes in a separate bag or container so they don’t make sandwiches soggy.
• Instead potato or corn chips, pack a healthier alternative like veggie chips, bagel rounds, or baked tortilla crisps.
• Round out the meal with kid-sized veggies—baby carrots, celery sticks, or broccoli florets—and a low-fat or fat-free dip.
• Low-fat, high fiber mini muffins make a great dessert alternative to cupcakes or high-fat cookies.
• Use a cookie cutter to transform a plain square sandwich into something unique.
• Turn a container of low-fat yogurt into a complete meal by sending along some stir-ins like granola, trail mix, unsalted chopped nuts, or whole grain cereal.
• Consider alternatives to sandwich bread like burger buns, pita rounds, soft tortillas, and large lettuce leaves (for a no-sog wrap for savory fillings).

For school cafeteria lunches:

• Look over the cafeteria menu with your child ahead of time. Try to agree on items your child like and that are healthy.
• Ask the school’s parent-teacher group to arrange a presentation by the food service department. Express your interest in ensuring that healthy food choices be offered in school cafeterias and vending machines.
• Learn more about new laws requiring healthier school lunches at the Healthy Meals Resource System web site.

Advice and tips for safe lunches

To prevent food-related illness, following the guidelines below when preparing and packing lunches.

Watch the temperature. Harmful bacteria grow best between 40 degrees F and 140 degrees F, so it’s important to keep perishable foods outside this danger zone as much as possible. Foods susceptible to bacterial growth—especially high protein foods like meat, poultry, fish, dairy products, and eggs—should never be in the danger zone for more than two hours (one hour in warm weather conditions). Foods destined for the lunch box should be kept in the refrigerator until just before your child leaves for school.

To maintain lunch food at a cool temperature, pack a frozen juice box or water bottle in an insulated lunch bag; you can also use a freezable gel pack. Try to position the coldest item at the top of the bag since cool air settles.

Keep it clean. Always wash your hands (and your child’s) before preparing food. Wash them again after handling eggs or raw meat so you don’t cross contaminate other foods or surfaces. Be sure that utensils, counters, and cutting boards are also clean when you begin. If raw meat or eggs touches a surface, clean it with warm soapy water before allowing another food to come in contact with it.

Be aware of food hazards. Some common lunch foods pose health hazards than you might not expect. Some of the most common include:

• Raw eggs. Uncooked eggs may be contaminated with salmonella. Young children are especially susceptible to this harmful organism, so avoid giving them foods like homemade mayonnaise or uncooked eggnog.
• Peanuts. Children who are allergic to peanuts can have a life-threatening reaction to even microscopic amounts. This is why some schools have banned foods that contain peanuts. Unfortunately, many processed foods contain trace amounts of peanuts, even if they aren’t listed on the ingredient label. If you’re child attends school with a youngster who has a peanut allergy, be sure to pay attention to any guidelines given to you by the school. (To learn more about peanut and other food allergies, check out Medline.)
• Tuna. Albacore tuna—so-called “white” tuna—has relatively high levels of mercury. Though not considered dangerous for most adults, young children and pregnant women should avoid eating more than one meal (about six ounces) of albacore per week. Shrimp, canned light tuna, salmon, pollock, and catfish have less mercury, and are safe for up to two meals per week.

Is There Lead in Your Child’s Lunch Bag?

In 2005, tests by the U.S. Consumer Products Safety Commission revealed that some soft vinyl lunch carriers contained lead. Though the government insisted that the risk associated with these products is very low, parents have reason to be concerned. Lead is an insidious nerve toxin that can lead to retardation and other health problems. Young children are especially vulnerable to the effects of lead.

Although the Food and Drug Administration has asked manufacturers and suppliers to stop using lead in the lunch carriers, it is possible that these products remain in homes and on store shelves. It is also possible, though not likely, that other types of plastic lunch carriers might have lead in them.

To protect your child, consider taking these safeguards:

• Avoid soft lunch carriers made from vinyl (or PVC).
• Look for carriers from reputable suppliers that are certified as lead free.
• If you have a soft lunch carrier and want to know if it contains lead, pick up a home lead testing kit at a well-stocked hardware store or home center.

Check out these environmentally-safe Lunch Totes from Let’s Go Chipper! Perfect for school lunches or summer picnics!

Blushing Monkey Lunch Bag! The Dabbawalla Bags Lunch bags are a fun, functional way to tote lunch and snacks for adventurers of all ages. Crafted from Ariaprene, an innovative neoprene like fabric that is recyclable and degradable, the Dabbawalla Bags are certified free of lead, PVC, phthalates and over 100 other harmful substances. The stain-resistant, durable fabric is insulated to help retain food temperature. Designed in Seattle, WA and responsibly sewn in Taiwan by a family-owned sewing facility that supports fair labor practices. Each the Dabbawalla Bag is crafted individually and subtle differences add to their unique charm. Features: Insulating construction helps holds temperature for hours — interior ice pack pocket for longer outings Two interior pockets Stain resistant One outside pocket Machine washable

Kids will go bananas for this soft, playful reusable lunch tote. Moms will be swing’n because it’s so easy to pack for lunch and easy to clean. The bold blues and bright eyes pack a little bit of playfulness into lunch! Help kids conserve and reduce plastic bags at lunch with Monkey See, Monkey Do lunch tote.

Eating fruits as a part of a healthy diet may protect against certain cancers according to the Institute of Food Research. Also, oranges and grapefruits are rich in folate, which helps form red blood cells necessary for our bodily functions. Dietary fiber from fruits helps prevent constipation and keeps the digestive system healthy.

Set a good example for your child and get into the habit of eating fruit every day. Stock up on fresh (store fresh fruits in refrigerator, except bananas!), frozen, and canned fruits (choose canned fruit packed in water or juice instead of syrup!) so you can always have some on hand. Sliced apples with peanut butter is a classic snack every kids loves. Use extra apple slices to make apple sauce and freeze for later or try this tasty recipe that’s perfect for a energizing breakfast or healthy dessert (or add ice cream for a not-so-healthy dessert)!

Apple Crisp Oatmeal

4 cups cooking apples, peeled and sliced

1 cup Oatmeal, uncooked

1/3 cup flour

1/2 cup packed brown sugar

1 Tsp. ground cinnamon

1/3 cup butter, melted

Preheat oven to 350˚F. Place the apple slices in a 9X9″ greased casserole dish. Combine oatmeal, flour, brown sugar, and cinnamon in a bowl. Mix melted butter with dry ingredients until crumbly. Sprinkle crumb mixture over apples. Bake for about 30 minutes, or until apples are tender. Makes 8 servings. Enjoy!

(Each serving provides: 205 calories, 2g protein, 19g carbs, 7.5g fat, 159mg sodium, 4g fiber)

What kind of fall fruit recipes do you like to cook? Please share with us!

]]> http://chippersblog.com/2012/09/04/chipper-tips-15-foods-you-can-re-grow-from-scraps/ Tue, 04 Sep 2012 20:30:19 +0000 letsgochipper http://chippersblog.com/2012/09/04/chipper-tips-15-foods-you-can-re-grow-from-scraps/

Here are some various plants (in no particular order) that you can regrow from the food you already have! Woot! Way to reduce, reuse and recycle! You can have green onions and celery growing constantly. (And potatoes/sweet potatoes, but that’s just because they decide to do that in your pantry all by themselves). There’s nothing like eating a meal you’ve grown! Not only are these veggies and fruits nutritiously delicious, they can be grown over and over again for you to enjoy. Regrowing food scraps is also a great, rewarding activity to do with your kids while teaching them about reusing and growing plants. Eat healthy and grow your own food to feel better than you ever have!

1. Apples- http://www.ehow.com/how_2135774_grow-apple-seeds.html
2. Tomatoes- http://www.ehow.com/how_5581958_grow-tomatoes-fresh-tomato-seeds.html
3. Potatoes/Sweet Potatoes- http://www.gardenguides.com/117543-plant-cuttings-potatoes.html
4. Green Onions- http://www.17apart.com/2012/02/how-to-grow-green-onions-indefinitely.html
   http://tipnut.com/nifty-food-plants/
5. Leeks- same technique as Green Onions
6. Carrot Tops- http://www.gardeningknowhow.com/children-in-the-garden/grow-carrot-tops.htm
7. Pineapple- http://www.rickswoodshopcreations.com/Pineapple/pineapple.htm
8. Celery- http://www.17apart.com/2012/02/growing-celery-indoors-never-buy-celery.html
9. Romaine Lettuce or Cabbage- Same technique as Celery
10. Avocado -http://www.thehungrymouse.com/2009/09/09/how-to-grow-an-avocado-tree-from-an-avocado-pit/
11. Lentils- http://foodstoragemadeeasy.net/2009/02/19/how-to-grow-sprouts/
12. Pumpkin- http://pinterest.com/pin/98375573080950437/
13. Ginger- http://www.gardenswag.com/2011/12/5-foods-you-can-grow-from-kitchen-scraps/
14. Garlic- http://www.gardenswag.com/2011/12/5-foods-you-can-grow-from-kitchen-scraps/
15. Bok Choy – http://www.17apart.com/2012/02/how-to-regrowing-bok-choy.html

            Ingredients

• Nut butter
• Apple

• Carrot

 

Instructions

1. Simply make a nut-butter sandwich using apple slices, cut it into quarters, arrange the pieces as shown, and add a trimmed carrot stick. Getting you kids Chipper about healthy food has never been so easy-peazy lemon-squeezy!

During the summer, the kids are on the go! To camp, to the park, or beach days, they are in need of a energizing snack by the end of the day! Next time you are trying to plan a healthy, tasty snack for your little ones, try out these nutritious bites!  They are easy to mass-produce and just as easy for players to pop in their mouths during halftime or whenever they need a boost. It’s one of Chipper’s favorite recipes since it includes nuts : )

Ingredients

• 1 small banana
• 1/2 cup chunky peanut butter

• 1/2 cup toasted wheat germ
• Finely chopped peanuts, mini-chocolate chips, or shredded coconut for coating

Instructions

1. In a medium bowl, mash together the banana and the peanut butter.
2. Stir in the wheat germ. Roll individual tablespoons of the mixture into balls, then roll the balls in one, or a mix, of the coatings listed above. Chill until firm. Makes about 14 balls.
3. Variation: For a peanut-free version, substitute sunflower-seed or soy-nut butter for the peanut butter, and omit the peanuts and chocolate chips (which can contain traces of peanut).

1. Halloween in the Summer: Carve a Melon Manner!

Looking for a sweet real estate deal? Turn the rind of this favorite summertime fruit into a palatial home for toy figures or visiting fairies.

1. Start by slicing off one end of the melon and setting it aside. Cut the insides into pieces, remove them, then scoop out any remaining chunks with a long-handled spoon (save the insides to make a scrumptious salad seen below).
2. Carve windows and a door with a small knife, or if you really want to get fancy, break out your pumpkin-carving tools.
3. Use toothpicks as needed to join bits and pieces into shrubs and to secure the roof (made from the sliced-off end). To illuminate your stately mansion by night, place a battery-operated tea light inside or use an old fashion candle!

2. Forget Baking: Try these Cool Cookies!

All you need beside a watermelon is Vanilla-flavored Greek yogurt and Sprinkles (optional).

1. Slice melon into 1-inch-thick slabs, then use cookie cutters to make shapes.
2. Frost your treats with vanilla-flavored Greek yogurt (spoon the yogurt into a squeeze bottle to make decorating really fun and easy) and top them with sprinkles if you like.

3. Use up chunks of Watermelon: Test out this Surprisingly Delicious Salad!

The sweet-and-salty flavor combo of watermelon and feta may sound a little strange, but trust Chipper: your kids will go bananas for it. You will need:

• 8 cups cubed watermelon
• 2 to 4 ounces cubed or crumbled feta
• 1 tablespoon lime juice

• 1 tablespoon extra-virgin olive oil
• Salt and pepper
• Fresh basil or mint

Instructions:

1. Mix the watermelon and feta.

2. Toss with a dressing made from the lime juice, olive oil, and salt and pepper to taste. Sprinkle with slivered fresh basil or mint. Serves 8.

Like Chipper always says, “Healthy before sweet can’t be beat!” Enjoy your sweet AND healthy watermelon this Summer!

SUMMER GARDEN LASAGNA:

8 UNCOOKED lasagna noodles

1 TBSP. vegetable oil

1 MEDIUM onion

8 OZ. fresh mushrooms, sliced

1 MEDIUM eggplant, peeled and diced

1 (15 oz.) CONTAINER part-skim ricotta cheese

2 TSP. Italian seasoning

1 (26 to 28 oz.) JAR pasta sauce

8 OZ. part-skim mozzarella cheese, shredded

First, cook your lasagna noodles. Drain and cool. Preheat oven to 350 degrees. In a large non-stick skillet, heat oil. Add onion and cook until soft. Add mushrooms and cook about 5 minutes. Add eggplant and 1 teaspoon of Italian seasoning; stir. Cover and cook on low heat for 20 to 30 minutes, or until eggplant has softened. Combine ricotta cheese and 1 teaspoon of Italian seasoning in a bowl; set aside. In an ungreased 13×9-inch baking dish, spread 1/2 cup of the pasta sauce. Top with 4 lasagna noodles, half of the ricotta mixture, half of the cooked vegetables, and 1 1/4 cups of pasta sauce. Spread half of the shredded cheese evenly and repeat layers. Bake for 40 to 50 minutes, or until hot and bubbly. Let stand for 15 minutes before serving. Enjoy! (Makes 12 servings and each serving provides 250 calories, 12 grams of protein, 29 grams carbohydrates, 10 grams fat, 530 milligrams sodium, 3 grams fiber.)

Get healthy this summer by eating organic, in-season veggies like corn, green beans, spinach, tomatoes and zucchini! Use left over sauteed eggplant from this recipe with some diced tomatoes as a dip for crackers or store uncut, fresh eggplant in the refrigerator for 5 to 7 days later!  Buy veggies from your local farmers market for the best quality and value and remember to always wash them before eating. Also, try out container gardening this summer with your kids by growing bell peppers, eggplants, and tomatoes in pots. They are beautiful, delicious, and filter the air! Get out and get Chipper after dinner by taking a 30-minute family walk to watch the sunset or talk about your yummy meal.

Ingredients:

• 12 ounces white chocolate chips
• Around 30-40 Organic Strawberries

• Blue sugar or sprinkles

Instructions:

1. Melt 12 ounces of white chocolate chips in a microwave according to the package directions (make sure the container and the berries are dry; even a little moisture will alter the texture of the candy).
2. One at a time, dip strawberries into the chocolate and then into blue sugar or edible glitter.
3. Set them to harden on waxed paper or cookie sheet.
4. Enjoy and Happy 4th of July from Chipper!

1. Encourages responsibility without extreme losses:

Every parent wants to raise a responsible child with the skills to care for another living being. However, it isn’t always easy to assess your child’s capabilities if she has never been given such a task before. Instead of using small animals like goldfish or gerbils as “starter pets,” let your child manage a garden first. Plants require just enough care to teach important lessons about meeting the needs of another creature; but if something goes wrong, and they die, it’s not as devastating.

2. Teaches planning and organizational skills:

Maintaining a garden isn’t as easy as putting plants in the ground at random. A knowledgeable gardener considers the conditions wherein the chosen plants will thrive. Your child will have to plan his garden while thinking about which plants grow best in direct sunlight versus partial shade, how far apart each plant should be from the others, whether or not certain plants affect the health of others, and other concerns. Although he doesn’t have to get everything perfect the first time, introducing such ideas early on will encourage him to improve his garden every year. Making labels for each plant is another great activity they can do!

3. Gives your child a sense of independence this Independence Day:

Now is the best time to encourage independence with 4th of July tomorrow! Most kids love the feeling of control they get when working on something of their own–like a garden. They gets to pick out the plants, decide when to water and weed the beds, and after all the flowers have bloomed and the veggies have grown, they decide what to do with them. This means that, instead of asking us to buy gifts for your kids to give to friends and family, they have something to give them that is more meaningful since they grew it through her own hard work with her own two hands. Or, if your chooses, they may simply keep everything to herself for a tasty dinner or snack. That kind of freedom is something children don’t enjoy too often!

4. Emphasizes the importance of plants in everyday life:

Many people and their kids these days don’t know where their food comes from!Sustainable, local food sources are becoming more popular, according to this New York Time article. You’ll know for sure that your child knows what farming entails if you let him try his hand at gardening. Not only will he know that carrots grow underground and tomatoes bush up, but he’ll have a deep understanding of the life cycle plants and how a seed, if given enough love and care, can grow into something that can nourish his body. This cycle and understanding is not only educational, it is a deeper knowledge of life that will benefit your child for the rest of their life.

Put a little sunshine into your child’s day by inviting them into the garden to help plant the summer flowers, fruits, and veggies. Perfect for little hands, the tote is complete with shovel, little trowel, spritzer, and the Blossom Bright watering can allows for just enough water to feel like an expert gardener.

5. It’s a chance to get messy and have fun:

Gardening is a chance for digging in dirt, playing with worms, picking ripe veggies, and cooling down with the hose. If that doesn’t sound like an exciting day for a child, then Chipper isn’t a squirrel! Getting outdoors is vital to children’s health and

development and caring for a garden will get them out that door more often! If you are lacking space in your backyard, check out this short video on easy indoor gardens here. Need some kids sized gardening gear? Check out this Junior Gardening Set from Let’s Go Chipper!

The recipe is very simple: fresh squeezed lemonade poured over chunks of juicy fruit and then frozen. All you need are some freezer popsicle containers, which you can find at most stores or online for as little as $3, and some fruit! We used kiwis and blueberries here because they look so cool suspended together in the golden ice, but you can use any kind of fresh fruit you like — pineapple, strawberries, mango — there are no end to the possibilities.

Fruity Lemonade Ice Pops makes 8 ice pops

3/4 cup water
1/2 cup lemon juice (about 4-5 lemon’s squeezed)
1/4 cup agave or honey
8 kiwi slices (or try a cut up Banana)
16 blueberries (or try sliced Strawberry’s)

1. In a bowl, mix together the water, lemon juice and agave.
2. Place 3-5 blueberries and 1 or 2 kiwi slices in each ice pop mold.
3. Gently pour the liquid mixture into each mold. You can reposition the fruit after you’ve poured in the liquid.
4. Freeze 6 hours or until frozen through.
5. Serve and Enjoy!

Your kids will love making and eating these tasty snacks! It also is a great way for them to cool down while getting their daily intake of fruit needed to keep them strong and healthy. Please share your different fruit combo’s with us this summer! When life gives you lemons…make some popsicles!

Women should eat one and a half to two cups daily and kids over the sage of 2 should eat at least one to one and a half cups of fruit per day. If you wash some fresh, organic fruit today and cut them into bite size pieces for a snack, use left overs for a fruit salad tomorrow! Freeze extra fruits, like berries, to eat later before they go bad. “You are what you eat” is an extremely accurate quote. What you eat effects how you feel, mentally and physically, so eat good!

FRUIT Tips:

• Shop for fruits that are in season since they cost less and taste better.
• Dip cut-up fruits like apples and bananas in lemon juice to prevent browning.
• Wash fruits just before using; water can cause early spoilage.
• Eat different fruits for the greatest variety of tastes and nutrients.

Here’s a great, simple recipe to try out this summer to get some fruit in your diet:

CRUNCHY FRUIT SALAD RECIPE

• 1/4 Cantaloupe, cut into bite-sized pieces.
• 1 Large Stalk celery, sliced.
• 2 cups blueberries
• 1/4 cup reduced-fat ranch salad dressing
• Lettuce leaves
• 1 cup favorite crispy or crunchy cereal

In a medium bowl, mix cantaloupe, celery, blueberries, and dressing until blended. Cover and refrigerate. Just before serving, arrange lettuce leaves in 4 salad bowls, or on plates. Spoon fruit mixture over lettuce. Top each serving with 1/4 cup of cereal.

(Makes 4 servings; Each serving provides 111 calories, 1.6 grams protein, 21 grams carbohydrates, 2.3 grams fat, 180 milligrams sodium, 3.2 grams fiber.)

Here are 10 great tips to get them to EAT THEIR GREENS from parents like your self:

1. Get them while they’re hungry! If they are hungry, they’ll eat. Before dinner, serve an appetizer of colorful vegetables, such as carrots, cucumbers, and red bell peppers, along with hummus or low-fat salad dressing.
2. Institute the “no thank you bite” rule. Tell your child to take a bite before vetoing something on his or her plate. Even if they don’t like it at first, at least they’ll eventually get comfortable with it.
3. Make up cute names! Marketers do this, so why shouldn’t you? One mom starting calling Brussels sprouts “hero buttons” and her kids couldn’t get enough of them.
4. Shop with your kids. Letting your kids help you pick out the fruits and vegetables makes them feel like it’s their food choice. This also allows them to really appreciate all the smells and admire all the colors of the many different kinds of produce, thus making them more appealing!
5. Cook with your kids. When you have your son or daughter help make the green beans by adding a bit of butter and some seasoning, they will be more likely to insist on eating them since they “made them.” Then, as long as they can help to prepare their veggies, they’ll eat them!
6. Have a “veggie night.” This way, there is no competition from other food nights. Having a “Meatless Monday” is a great way to avoid eating meats too much (a common American vice) while providing a great opportunity to serve up those Mushroom burgers with Swiss cheese–Yum!
7. Hide the veggies. In author Jessica Seinfeld’s book “Deceptively Delicious,” she tells parents how to stealthily sneak pureed vegetables into everything from shrimp dumplings to quesadillas.
8. Make fruits and vegetables the easy option. Take a tip from the geniuses who thought to put potato chips in single-serving bags. Stock a kid-accessible shelf in your fridge with little bags of cut vegetables, applesauce and fruit cups.
9. Let them use fun gadgets! What kid doesn’t love gadgets? Let them use the blender, juicer, and food processors to make smoothies and other recipes with fruits and vegetables. Use proper supervision, of course.
10. Bribe them with dessert. This is the classic strategy–kids didn’t finish what was good for them? No problem–no dessert. Maybe it’s not the healthiest way to get them to eat vegetables, but it works.

Eating right is important–it effects our body’s chemistry so we feel good to! With all the sugary preservatives everywhere and in schools, it can be hard to get your kids eating and craving the right foods. Please let us know about any of your strategies for getting the kids to eat healthy!

The evidence grows each year, proving that many chemicals and pesticides used on conventional fruits and vegetables causes harmful effects to humans and the environment. For example, expectant mothers who have elevated concentrations of certain pesticides in their bodies have shown to give birth to smaller, earlier babies (Rauch et al. 2012). Also, a 2010 study found that children with the highest body measurements of insecticides had a double risk of ADHD (Bouchard et al. Pediatrics 2010).Though there is continued pressure on the government to more thoroughly research and regulate what is used on our food, it is an up-hill battle against chemical company lobbyists and the old habits of the ailing food industry. Research on human health and pesticides is complex but it has confirmed that eating organically grown food significantly reduces pesticide loads in people’s bodies, thus lowering their risk for cancer and other pesticide-related illnesses. Reducing the amount of synthetic pesticides that get stored up in blood and tissue, and having a relatively lower build-up of toxic chemicals in your body overall, is bound to be a good thing, especially for your long-term health.There are no simple answers—both the organic and conventional versions of all produce on the market are safe to eat. But the organic versions are likely a safer choice over the long term when you consider factors such as body size (small children are more vulnerable), specific residue levels (avocados are low vs. strawberries are high), the number of different pesticides used on a particular crop and how much you eat of products with the highest levels. For example, there is a real difference between organic and conventional strawberries: Testing by the U.S. Department of Agriculture found 13 different synthetic pesticides on a single conventional strawberry—not one of them were found on an organic strawberry. As Chipper would say, it’s better to be safe than sorry! Plant your own garden and eat organic food as much as possible to live a long, healthy life.

Here’s an alternative pesticide recipe for farmers, gardeners, or anyone with a backyard!

How To Make An Organic Roundup Replacement (Courtesy of Hippocrates Institute)
Vinegar is a fantastic weed killer. It is non toxic, biodegradable, readily available, and it is cheap. Go to your local grocer store and purchase a gallon of white vinegar. It usually sells for around $3. You can find a heavy duty squirt bottle at your local garden store. I recommend buying a good one, as the cheap ones do not last. For a few dollars you can buy a quart sized bottle that should last at least a year. Fill up with straight vinegar, do not dilute. Use this to spray directly on weeds that you want to get rid of. Some pesky buggers may require 2 or 3 applications.You can also use this in place of bleach. I have a couple spray bottles and have one in the garage labeled weed killer, another under the kitchen sink labeled disinfectant.It works well, its cheap, and its all natural, You will not be poisoning the earth, risking cancer, or supporting Monsanto