By Guest Blogger Kelly Gunzenhauser

It was the weekend before school started, and one of the chores on my list is grocery shopping for lunches. My kids are older now and lunch is easier, but I remember the struggle with packing lunch for preschoolers.

Little fingers, tiny tummies, and picky palates make for a mealtime minefield. Here are some hints I’ve picked up during my years as a preschool teacher that may make packing lunch a more “ful-filling” experience.

Equipment

~ When picking out a lunch box, unzip it yourself. If you have trouble with the zipper, your child will, too.

~ Label everything! Children forget what their containers look like, and it takes a long time for teachers to memorize lunch boxes. The best way to do this is also the easiest—a Sharpie works great!

~ Inexpensive, plastic bento boxes are easier than small containers or baggies. One “help” and a child’s whole lunch is open. My favorites are the ones with compartments but no inside containers.

~ If you use baggies and containers, help your child practice opening them at home. It’s great motor skills practice for little hands!

~ Wash your child’s lunch box once in a while. This may seem obvious but it’s easy to forget to do it, and a child will stop eating if his lunch box smells.

Portions

~ Your clearest memories of lunch are probably from elementary school, but most preschool children just don’t eat that much at one sitting. Smaller portions are less overwhelming and may actually lead to more food being eaten.

~ A lot of preschool-age kids struggle to eat sandwiches. It’s a tall stack for a small mouth. See whether your child will eat a sandwich at home before sending one to school.

~ Little hands and little mouths = little food. If your child isn’t eating a lot of lunch, try making the foods smaller. Cut baby carrots and hot dogs into “sticks.” Remove the leaves from strawberries and slice them. Cut sandwiches into four squares or triangles.

~ Some containers (yogurt pouches and fruit cups, for example) can’t be sent home without making a huge mess, so you may not have a good idea of how much your child is eating. Ask teachers if you aren’t sure food is being eaten.

What Food to Include

~ Read labels if you have a nut-free school. Also, know what your school’s rules are; there is a difference between “Contains/may contain nuts,” and “Processed on equipment with nuts.”

~ If you send sun butter, keep a Sharpie handy so you can write “Sun butter!” on a sticky note and slap it on your child’s lunch. If a teacher can’t tell the difference and your school is nut-free, then the sandwich will come home.

~ Children are picky about food, right? Just know that a banana with lots of bruises, or apple slices that have turned brown, will probably not be eaten.

~ Even if you have a picky eater, plan some variety. When children bring the same exact things for lunch day after day, they get tired of it and may refuse to eat it, and that undermines your goal of introducing more foods. If you have a child who only eats a few things, include three of them and then add a small portion of something else. Eventually, it may get eaten! Teachers are usually happy to work with you on encouraging new foods.

~ Speaking of picky kids, you can always send breakfast for lunch. Scrambled eggs, waffles with syrup for dipping, toast with cheese, oatmeal, and dry cereal are all good choices.

~ When it comes to dessert, again, know your child. Some children diligently eat every bite before having dessert. Others ask over and over whether they have eaten enough; lunch becomes a battle to see how quickly they can get to the Oreos.

These are some of my favorite things to find in preschool lunches:

~ Sliced, peeled cucumbers, sprinkled with a touch of vinegar
~ Chips and guacamole or hummus
~ Halved grape tomatoes
~ Triangles of cheese quesadilla (add refried beans for a bonus protein punch)
~ Cheese cubes
~ Pepperoni
~ Blueberries, raspberries, or blackberries
~ A boiled egg
~ Rolls of lunch meat
~ Leftover chicken nuggets
~ Pickles and olives
~ Mini bagels (with cream cheese and jelly!)
~ Leftover pizza
~ Popcorn (good source of fiber)
~ Dried fruit like banana chips and cherries
~ For dessert, a simple Hershey’s kiss

Miscellaneous Tips

~ If you want to send a warm lunch, small Thermoses work just as well for this group as they do for older children.

~ Sending a spill-proof water bottle or juice box really helps teachers out. Even if your child can drink a whole bottle of water without spilling it, the child next to yours may send out an errant elbow, and that’s a lot of water to clean up!

~ Send all the sweet notes you want to in your child’s lunches. We love to read them to your kids! (Just be sure to use a permanent marker so the ink doesn’t run all over the place if something leaks.)

The post Guide to Preschool Lunches appeared first on Triad Moms on Main.

By Guest Blogger Angela Fuller, Founder & President, Food Allergy Families of the Triad

The start of a new school year comes with new adjustments; new teacher, new friends and possibly a new school, new classroom and new rules.  With an average of 2 kids per classroom diagnosed with a food allergy, there is a good chance your child is in a Nut-Free, Dairy-Free, Soy-Free or Wheat Free Classroom. It may feel like the only foods your child will eat are no longer allowed.  Packing lunches and snacks can be time consuming and stressful, but don’t fret, here are some easy to find alternatives you can use to make your child’s favorite recipes, snacks or meals more allergen friendly.

Before you shop, talk to the teacher or parent of the food allergic child so you know exactly what foods/ingredients must be avoided. Be sure to ask if items labeled “May Contain” or “Made in the same facility” need to be avoided as well. Even if you aren’t an expert label reading detective, you can still learn very quickly how common allergens like egg, dairy and soy are added to popular foods. The good news is, there are TONS of alternatives and many can be found at WalMart, Aldi’s, Food Lion, Costco, Ingles, Whole Foods, or ordered on Amazon and shipped to your door!

Allergen Friendly Alternatives

~ Nut Spreads
~ Peanut Butter: WowButter, SunButter, Don’t Go Nuts
~ Bread Products/Crackers/Chips/Pasta/Pizza
~ Bread products: Udi’s, Ener-G Tapioca Bread
~ Tortilla: Rudi’s Gluten Free
~ Graham Crackers: Kinnikinnick S’morables
~ Crackers: Vans Gluten Free
~ Pretzels: Glutino pretzel sticks & twists
~ Cereal: Vans Gluten Free, Rice Chex, Lucky Charms, Cheerios (some flavors)
~ Chips: Santitas Tortilla Chips, Lays Original, Enjoy Life Plentils, Pringles Original, Veggie Stix
~ Pasta: Tinkyada
~ Frozen Pizza: Daiya
~ Waffles: Vans Gluten Free

Dairy/Dressings

~ Cheese: Daiya (slices, sheds or block), So’Delicious, Chao Slices, Go Veggie (shreds now at Costco), Go Veggie
~ Parmesan, Follow Your Heart Dairy-Free
~ Mac & Cheese: Daiya makes several favors
~ Butter- Earth Balance, MELT
~ Milk Beverage: Coconut Milk, Soy Milk, Rice Milk, Oat Milk, Hemp Milk
~ Yogurt: So’Delicious, Daiya, Silk Coconut Yogurt
~ Sour Cream: Follow Your Heart
~ Cream Cheese: Follow Your Heart, Daiya
~ Mayonnaise: Just Mayo, Follow Your Heart Vegenaise
~ Salad Dressing: Hampton Creek, Daiya (Blue Cheese, Caesar, Ranch)

Snacks/Sweets

~ Chocolate Chips: Enjoy Life
~ Trail Mix: Enjoy Life Seed & Fruit Mixes, Gerbs Granola, Gerbs Seeds, MadeGood Granola Minis
~ Granola/Snack Bars: Enjoy Life Baked Chewy Bars, Enjoy Life Decadent Soft Baked Bars, Enjoy Life ProBurst ~ Bites, Live G Free, MadeGood Granola Bars
~ Cookies: Oreos Original, Enjoy Life
~ Dried Fruit: Made in Nature dried fruit
~ Candy: Dum Dum Suckers, Spangler Candy Canes, Surf Sweet Gummies, Yum Earth Suckers & Gummies, Skittles, Swedish Fish, Smarties

Whether the foods are restricted from the classroom or your child wants to sit with her new best friend at lunch who happens to have allergies, swapping out foods/ingredients you use every day for allergen-friendly ones is super easy once you figure out what to buy.  Check the shelves at your local grocery store and you might be surprised at what you find.  Some stores have special “Gluten Free” sections, which have a selection of allergen-friendly foods, or some stores merchandise the items by category.  It may take some time to figure out what stores near you carry a product, but you can often find a local supplier by checking out the “Product Finder” feature on a manufacturer’s website.

A child’s favorite allergy containing food may be enjoyed on the weekends or as a special after school snack.  This way the child doesn’t feel deprived and exercises compassion towards others by adhering to classroom restrictions to keep another child safe.  No parent would require a food to be kept out of the classroom if it was not medically necessary.  The classroom should be a place of learning, inspiration and exploration which is not possible for a food allergic child if their learning environment is cross contaminated with foods that could cost them their life.

For more back-to-school resources, visit Food Allergy Families of the Triad.

Chewy SunButter Granola Bars

Ingredients

~ 1/2 cup SunButter Spread
~ 1/4 cup Spectrum shortening
~ 1 cup honey
~ 3 cups uncooked rolled oats
~ 1 cup diced dried fruit (I used Made in Nature Fruit Fusion)
~ 1 cup Enjoy Life Flax Cereal
~ 1/2 cup honey
~ 1 cup Enjoy Life mini chocolate chips

Steps

~ Melt SunButter, shortening & ½ cup of honey in sauce pan over low heat. Allow to cool completely.

~ In large bowl combine oats, dried fruit, flax cereal and ½ cup chocolate chips. Pour SunButter mixture over oat mixture. Stir well. Add 1/2 cup of honey. Stir well.

~ Line a 9×13″ dish with parchment paper.

~ Pour mixture into dish. Spread evenly, pressing down firmly. Sprinkle remaining chocolate chips on top and press in. Refrigerate for 1 hour.

~ Cut into bars and wrap in parchment paper or roll in to balls. (makes approx. 14 bars)

The post No Peanut Butter? It’s All My Kid Will Eat! appeared first on Triad Moms on Main.

By Guest Blogger Kara Honegger

What’s better than a quick and delicious meal? A quick and delicious meal you can make using only one pan! Since becoming a mom, I have found that moms need quick, easy, and accessible meals. I decided to try to take on the challenge and put my passion for food to good use. I have been working on a website that I hope will become a go-to place for other moms. In today’s blog, you’ll find a sample of what will be available on my new website. I hope you enjoy these Fall inspired one skillet recipes, and be sure to keep an eye out for the launch of Chef Mama at Home!

One Skillet Maple Glazed Chicken with Sweet Potato Hash

Servings: 4

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

4 Chicken breasts
2-3 Medium Sweet potatoes, peeled and diced
1 White or yellow onion, diced
4 Slices of Bacon, cut into chunks
4 Tbsp Canola Oil
1/4 Cup Maple syrup
3 Garlic cloves, minced
2 Tbsp Apple cider vinegar
1 tsp Paprika
1/2 Cup All purpose flour
Salt
Pepper

1. Season chicken breasts with salt and pepper then dredge in flour.
2. Heat oil in a large skillet (oven-safe) over med-high heat and brown chicken on both sides.
3. Remove and set aside.
4. Add bacon to pan and cook 3-4 minutes.
5. Add sweet potatoes, onion, and garlic to bacon. Season with salt, pepper, and paprika and cook 6-8 minutes until golden.
6. In a small bowl, mix together 1 garlic clove, maple syrup, apple cider vinegar, 1 Tbsp of oil. Season with salt and pepper.
7. Put chicken back in pan, coat chicken with sauce and bake at 375ºF for 20-25 minutes or until it reaches 165ºF with an instant read thermometer.
8. Remove from oven and serve!

One Skillet Apple Butter Pork Chops

Servings: 4

Prep time: 10 minutes
Cook time:25 minutes
Total time: 35 minutes

3-4 Thick cut pork chops
4 Tbsp Butter
2 Tbsp Vegetable or Canola oil
3 Tbsp Brown sugar
1/2 cup Half & half
2-3 Apples (Granny Smith or Honeycrisp)
1 1/2 cups Apple butter (homemade or store bought)
Salt
Pepper
1/2 tsp Ground red pepper (Optional)

1. Season both sides of the pork chops with salt and pepper.
2. In a large skillet, melt 2 Tbsp of butter with 2 Tbsp of oil over medium-high heat.
3. Add pork chops, sear, and cook 8-10 minutes.
4. Flip and sear on the other side and continue to cook 8-10 minutes or until they read 145ºF on an instant read thermometer.
5. Remove from pan and set aside.
6. Add remaining butter, melt, and add apples.
7. Cook apples 3-4 minutes, stirring occasionally.
8. Add apple butter, brown sugar, and ground red pepper (if using.)
9. Cook 2-3 minutes.
10. Reduce heat to low, add half & half and stir well.
11. Add pork chops back to pan and coat with sauce.
12. Serve with sauce and apples.

Cast Iron S’mores Skillet

Servings: 6-8

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

1 cup Dark brown sugar
3/4 Cup Butter
1 tsp Cinnamon
1 tsp Salt
1 tsp Baking powder
1 Cup Graham cracker crumbs
3/4 Cup All purpose flour
3/4 Cup Old fashioned oats
3 Cups Mini marshmallows
1 Cup Semi-sweet or milk chocolate chips

1. Preheat oven to 350ºF and grease 10″ cast iron skillet.
2. Cream together butter and brown sugar in a large bowl until light and fluffy.
3. Add salt, baking powder, Graham cracker crumbs, flour, and oats and beat until well combined.
4. Press 2/3 of mixture into bottom of cast iron skillet.
5. Top with 2 cups of mini marshmallows and 3/4 cup of chocolate chips.
6. Crumble remaining mixture on top of marshmallows and chocolate chips.
7. Add remaining marshmallows and chocolate chips.
8. Bake for 20-25 minutes.
9. Serve as is or with ice cream and chocolate syrup!

The post The Tasty Table: One Pan Quick Meals appeared first on Triad Moms on Main.

By Guest Blogger Kristi Johnson Marion

These spooktacular recipes are sure to be a hit for a Halloween party or anytime this fall! Consider making  Pumpkin Chili more kid-fun by topping with Fritos corn chips. Get the kids involved and let them sink their hands into the making of the Harvest Hash. Make these treats and tie them up in latex-free gloves to pass out to friends and trick-or-treaters for extra creepiness!

Slow Cooker Pumpkin Chili with Fritos

Ingredients:

~ 2 lb. ground beef, lean
~ 2 cans corn
~ 1 tsp garlic, minced
~ 1 onion
~ 2 (15-oz.) cans black or pinto beans
~ 1 (15-oz.) can pumpkin puree
~ 2 (14.5-oz.) tomatoes, fire-roasted
~ 1 can beef broth
~ 3 Tbsp. chili powder
~ ½ tsp pepper
~ ½ tsp salt

Toppings (optional):

~ corn chips, sour cream, shredded cheese, green onions

Directions:

~ In a large skillet, cook beef over medium heat until no longer pink. Drain off fat and place meat into a 5–6-quart crockpot.

~ Stir in remaining ingredients. Cover and cook on low heat for 4–6 hours.

~ Let the kids help top the individual bowls with your preference of sour cream, corn chips, shredded cheese and green onions. Serve in festive Halloween paper party cups if you like.

Harvest Hash Chex Mix

Ingredients:

~ ¾ cup butter, melted
~ ¾ cup brown sugar, packed
~ 2 Tbsp. vanilla extract
~ 1 box Rice Chex cereal
~ 4 cups pretzels
~ 1 (7-oz.) bag Bugles
~ 1 heaping cup candy corn
~ 1 heaping cup candy corn pumpkins
~ 1 heaping cup butterscotch chips
~ 1 (8-oz.) bag Reese’s Pieces (or Halloween-colored M&Ms)

Directions:

~ Preheat oven to 275°F.

~ In a medium bowl, melt the butter in the microwave.

~ Whisk in the brown sugar and vanilla extract until dissolved.

~ In a VERY large bowl, add the cereal, pretzels and Bugles.

~ Pour the buttery sauce over the mixture and toss gently until evenly covered.

~ Line two large baking sheets with parchment paper.

~ Divide and spread the mixture evenly onto the baking sheets.

~ Bake for 45 minutes, stirring every 15 minutes.

~ Remove from oven. Once cool, add candy corn, pumpkin candy corn, Reese’s pieces and butterscotch chips. Toss to combine.

~ Store in an airtight container.

Candy Corn Hot White Chocolate

Ingredients:

~ ½ gallon whole milk
~ 1 (11-oz.) bag white chip morsels
~ 2 cups candy corn
~ whipped cream, marshmallows or ghost or pumpkin Peeps marshmallows

Directions:

~ In a 3-quart (or larger) crockpot, add milk, chips and candy corn.

~ Cover and cook on high heat for 2 hours, stirring every 30 minutes.

~ Top with whipped cream, marshmallows, or ghost or pumpkin Peeps marshmallows!

Shopping List

Meat:

~ 2 lb. ground beef, lean

Produce:

~ garlic
~ 1 onion
~ green onions

Canned Goods:

~ 2 (15-oz. cans) corn
~ 1 (15-oz.) can black or pinto beans
~ 1 (15-oz.) can pumpkin puree
~ 2 (14.5-oz.) cans tomatoes, fire-roasted
~ beef broth

Baking & Spices:

~ brown sugar, packed
~ butterscotch chips
~ chili powder
~ pepper
~ salt
~ vanilla extract
~ white chip baking morsels

Dairy:

~ butter
~ shredded Mexican cheese blend
~ sour cream
~ whipped cream (optional)
~ ½ gallon whole milk

Other:

~ Bugles corn chips
~ Fritos corn chips (or tortilla chips)
~ bag of candy corn
~ bag of candy corn pumpkins
~ Peeps marshmallows shaped like ghosts or jack-o-lanterns (optional)
~ pretzels
~ Reese’s Pieces

*This post originally ran in Forsyth Family magazine

The post Fun Idea: Halloween Party Treats appeared first on Triad Moms on Main.

By Guest Blogger Cindy Silver, a registered dietician

Does it surprise you that only 8-10% of all people have success with health-related New Year’s Resolutions? Maybe you’ve been in that small slice of success, or maybe not. For the 90-92% who have not, let’s get some ideas going to boost your chances for better nutrition in 2018. Why? Delicious nutrition helps families connect, it nourishes and energizes bodies, it makes us all clearer thinkers, and it keeps us out of the doctor’s office.

Steps to Success

Step 1: A Single, Simple Goal

When you set one goal and keep it simple, you’re off to a great start. The hard part is choosing a goal among all the options. Here are 7 goals to consider and be sure to choose one that speaks to you. Rank your top 3 and then sit down with your family, talk over the 3, and come out with a family goal for better nutrition.

7 Goal Options for Better Nutrition

1. Eat a less sugary breakfast every day.
2. Grab-n-Go for breakfast when you miss it at home.
3. Make lunch more than a green salad.
4. Cut up a fruit and a vegetable every day to keep in the fridge for snacking.
5. Think through and write down what’s for dinner, 2 days in advance
6. Post what’s for dinner on the fridge, day-by-day
7. Bring your school-age, 6-12 year, child to the grocery store as your helper

Step 2: An Action Plan (AP)

After choosing a goal, the next step is your strategy or action plan. Look at the 3 action plan strategies for each of the 7 goal options and then decide if they are realistic. If they are, great. If not, then re-write the action plans to suit your family.

1 – Eat a less sugary breakfast every day

AP: Plain Cheerios + 1% Milk/Soymilk + Banana
AP: Egg + Toast with Fiber + Apple + 1% Milk/Soymilk
AP: Warm Corn Tortilla + Black Beans + Salsa + 1% Milk/Soymilk

2 – Grab-n-Go for breakfast when you miss it at home…and always carry your water bottle!

AP: Whole Wheat Tortilla Wrap + Peanut Butter + Banana
AP: Hardboiled Egg Sandwich + Pear
AP: Homemade Trail Mix of Nuts, Seeds, Raisins or Craisins in a Baggie

3 – Make lunch more than a green salad

AP: Green Salad + Toppings like these: Colorful Veggies &/or Tuna/Chicken &/or Soybeans &/or Walnuts &/or Pumpkin Seeds + Orange
AP: Whole Wheat Tortilla Wrap with Light Cream Cheese & Deli Turkey or Chicken + Grapes + Oatmeal Cookie
AP: Soup with Vegetables + Whole Grain Crackers & Cheese + Baby Carrots & Hummus

4 – Wash & Cut up a fruit and a vegetable every day to keep in the fridge for snacking

AP: Cantaloupe Chunks + Bell Pepper Strips
AP: Apple Slices (dipped into OJ to prevent browning) + Baby Carrots
AP: Clementine Citrus + Cucumber Slices

5 – Think through and write down what’s for dinner, 2 days in advance

AP: Baked Chicken Legs + Corn + Green Beans + 1% Milk + Juice Popsicle for Dessert
AP: Spaghetti & Lean Beef Meatballs (or Meatless Meatballs) + Red Sauce + Steamed Broccoli + Mango or Melon for Dessert
AP: Homemade Corn Pancakes + Turkey Sausage (or Meatless Sausage) + Cut up Fresh or Canned Pineapple for Dessert

6 – Post what’s for dinner on the fridge, day-by-day

AP: Buy an erasable Wipe Board with magnet at an office supply store for the fridge
AP: Every 2-3 days, write dinner menus on the wipe board and post it
AP: Ask your school-age child, 6-12 years, to help post dinner menus on the wipe board

7 – Bring your school age child, 6-12 years, to the grocery store as your helper

AP: Each week, schedule 45-60 minutes for smart grocery shopping, when you and your child are not hungry, and add it to your calendar
AP: When you arrive at the store, slowly review what’s on your grocery list, or spend 10 minutes writing the list with your child’s input – before getting out of the car
AP: Inside the store, get your child involved with choosing & weighing fruits and vegetables, reading a nutrition label, and sticking to your list

Step 3: A Consistent Pattern

After firmly deciding on your goal and action plan steps, there’s one very important element left – consistency. You might call it being stubborn about your goal and, in this case, being stubborn is good. This is where you get the job done with laser focus, day after day after day. No, it may not be easy and yes, it will gradually get you where you want to go.

AP: Think deeply about your goal and write down why you chose it on a sticky note. Stick your note somewhere you’ll see it every single day.
AP: Visit your Why-Note every day, take a deep breath, and say out loud, “I got this!”
AP: Be your family’s Better Nutrition Leader for a 2018 goal. Then put your action plan to work.

What better nutrition goal will you select for your family and which action plan step will come first?

The post Better Nutrition Goals Aren’t Easy, But They Get You Where You Want to Go appeared first on Triad Moms on Main.

By Rachel Hoeing

Like many of you, I have vowed to eat a little healthier this month after the Gorge Fest of November and December! I made all of the recipes below over the past couple weeks and they were all delicious. My son will try just about anything and was pleasantly surprised that enjoyed these healthier dishes. My daughter – she’s another story. But, she will usually eat plain menu items. So, for most of these I would cook the meat and then pull out a portion for her before the veggies and spices were thrown in.

Steak, Shiitake, and Bok Choy Stir-Fry

Recipe by Cooking Light

* As you will see in the photo, I also added broccoli to mine, which was delicious. I think it would be great with snap peas as well. 

Ingredients

• 2 tablespoons grated fresh ginger
• 1 tablespoon minced fresh garlic
• 3 tablespoons low-sodium soy sauce
• 4 teaspoons cornstarch, divided
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon crushed red pepper
• 1 pound flank steak, trimmed and thinly sliced
• Cooking spray
• 2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
• 1 cup thinly vertically sliced onion
• 1 cup red bell pepper strips
• 4 cups sliced bok choy (about 1 medium head)
• 1 cup less-sodium beef broth

Directions

Ingredients

• 2 skinless, boneless chicken breasts (6 ounces each or 340 grams total)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds broccoli, chopped (680 grams)
• 2 cloves garlic, minced
• 1 Roma tomato, sliced (90 grams)
• 2 sprigs basil, leaves thinly chopped
• 4 slices fresh mozzarella (1 ounce or 28 grams per slice)
• 2 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard (certified gluten-free if necessary)
• 2 teaspoons brown sugar
• 3 tablespoons olive oil

Directions

Easy Beef Stir-Fry with Quinoa

Recipe by Clean Eating

Ingredients

• 1 cup quinoa
• 1 tbsp olive oil
• 1 cup chopped yellow onion
• 3 cloves garlic, minced
• 1 each yellow, orange and green bell peppers, chopped
• 1 cup chopped roasted red peppers
• 1 lb lean beef tenderloin, trimmed of visible fat and cut into thin strips
• 1 cup low-sodium beef broth
• 1/4 cup chopped fresh basil
• Sea salt and fresh ground black pepper, to taste

Directions

Cook quinoa according to package directions; set aside.

Meanwhile, heat oil in a wok or large skillet on medium-high. Add onion and garlic and cook for 2 to 3 minutes, until onions are soft. Add bell peppers and roasted peppers and cook for 2 minutes, until onions are golden brown. Add beef and cook for another 2 minutes. Add broth and bring to a simmer over same heat. Simmer for 2 minutes, until steak is cooked through. Remove from heat, stir in basil and season with salt and pepper.

Serve beef mixture over quinoa.

The post Tasty Table: Healthier Dinner Recipes appeared first on Triad Moms on Main.

By Guest Blogger Kristi Johnson Marion

Many thanks to Forsyth Family magazine for letting us share this recipe blog today. If your family celebrates March Madness, Kristi shares simple and tasty ideas your whole family will enjoy!

Let the kids help you put together these treats to keep the hunger at bay during March Madness, for a spread that’s a slam dunk! Mini-food and dips are always fun to eat and you can forego the utensils!

Loaded Chicken Taco Cups

Ingredients:

4 large corn tortillas
2 cups cooked shredded rotisserie chicken
1½ Tbsp. taco seasoning
1 Tbsp. olive oil
¼ cup corn
¼ cup black beans, drained
½ cup chopped cherry tomatoes
½ cup shredded Mexican-blend cheese,
sour cream, salsa, cilantro, guacamole, jalapeno slices (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Cut the tortillas into 8 circles using a large cookie cutter or top of a red wine or other wide-mouth glass. Place each tortilla circle into a muffin tin sprayed with cooking spray, pressing and folding the tortillas to fit, forming the “taco cup.”
3. Bake for 10 minutes.
4. While the tortillas cook, in a medium skillet, heat the shredded chicken, taco seasoning, corn, black beans and tomatoes with a splash of olive oil until heated through and sizzling.
5. Remove tortillas from oven and fill each cup with the chicken mixture. Top with cheese and return the cups in the muffin tin to the oven, baking for 5 more minutes or until cheese is melted and tortillas are lightly browned.
6. Top with your favorite taco toppings and enjoy!

Spinach Artichoke Bagel Melts

Ingredients:

8 oz. fresh spinach
1 (13-oz.) can artichoke hearts
¾ cup mayonnaise
¾ cup sour cream
4 oz. cream cheese, softened
½ small onion, finely diced
1 clove garlic, minced
1 Tbsp. Dijon mustard
5 oz. parmesan cheese, freshly grated
14 oz. mozzarella, freshly grated
18 mini-bagels, sliced in half

Directions:

1. Preheat the oven to 375 degrees.

2. Chop the spinach coarsely. Drain the artichoke hearts. In a large bowl, beat together sour cream, mayonnaise, and cream cheese until smooth. Stir in the garlic, onion and mustard. Gently stir in spinach, artichoke hearts and cheeses until blended.
3. Cut the bagels in half and lay them out on a baking sheet, cut side up. Spread each with two tablespoons of the dip mixture. Bake for 7-8 minutes until cheese is melted and bubbly, then set the oven to broil just until cheese browns lightly.
4. Though best when served immediately, the dip may be made a day or two ahead of time.

Game Day Peanut Butter Dip

Ingredients:

8 oz. cream cheese, room temperature
1 cup powdered sugar
1 cup peanut butter
½ cup milk
1 tsp. vanilla
1 (10.5-oz.) bag Reese’s Pieces
apples, pretzels or crackers to dip

Directions:

1. In a large mixing bowl, beat cream cheese and sugar until light and fluffy. Mix in peanut butter until thoroughly blended. Slowly mix in vanilla and milk.

2. Spread peanut butter dip on the bottom of a glass pie plate. Have kids separate Reese’s according to color. Place the brown Reese’s pieces in an “X” shape onto the dip, then add an outward curve on sides, filling with orange pieces to make a “basketball.”
3. Serve with pretzels, apples or crackers!

*This post originally ran in Forsyth Family magazine

Want to see more blogs like this and get notifications on local events and happenings? Subscribe to our free weekly newsletters here.

The post Tasty Table: Munchies for March Madness appeared first on Triad Moms on Main.

Fill out this form to register to win a FREE Produce Box! The Produce Box brings the farmer’s market straight to your home! They have local fruits, veggies, meat, cheese and more! Order what you want – skip a week anytime. Find out more at www.theproducebox.com. For this contest, The Produce Box will pick a winner at random on March 31 and send a gift certificate via e-mail.

For more than 10 years The Produce Box, has been bringing the farmer’s market straight to the doors of our members for as little as $24 a week! No commitment to order every week — skip whenever you need to. Our members purchase 2 million pounds of produce every year and support more than 70 local farmers. Sign up at theproducebox.com.

For a discount of $10 off a first box – all Triad on Main readers can mention TMOMSONMAIN at checkout.

The post Now through March 31, 2018: Register to win a FREE Produce Box! appeared first on Triad Moms on Main.

Grilling in the Garden
Wednesday, June 13
6 – 8 p.m.
Greensboro Children’s Museum
(The Edible Schoolyard at GCM)
220 North Church Street, Greensboro

Learn the basics of successful grilling and how to prepare a classic Chimichurri sauce that can be used on grilled meats and vegetables. Lynn Wells, owner of Thyme Well Spent – Personal Chef Services, LLC, will teach tried-and-true techniques. As you gear up for summer entertaining, you’ll be able to show off your impressive grill skills! On the menu for the evening is grilled steak with chimichurri sauce, grilled seasonal vegetables, and fruit.

Class Fee: $40 members, $45 non-members

Link: https://sales.gcmuseum.com/performance.aspx?pid=18557

The post June 13, 2018: Adult Cooking Class ~ Grilling in the Garden appeared first on Triad Moms on Main.

By Guest Blogger Whitney Hsu, author of We’re Only Hsuman

More and more people these days seem to be starting a garden. Maybe farmers’ markets inspire us. Maybe organic food recently became a priority in your household. Or it might have something to do with the trendiness of posting a picture of your garden, or the ever-inclining price of groceries, but I think there are even more benefits to growing some (or all!) of your own food. Here are a few reasons I think this bandwagon is one worth jumping on:

1. You’ll appreciate your food more. When you’ve planted, weeded, pruned, watered, and generally been a caretaker for your plants, you appreciate the fruits of your labor so much more. You might start understanding why produce can be expensive but is much better for you when you’ve taken a part in growing some.

2. It fosters responsibility. When a family has a garden, there’s a job for everyone. It’s good to teach kids to get their hands in the dirt, and take responsibility for the work it takes to make a garden grow. It’s also a chore to put on their chore chart, or keep them occupied for a few more minutes each day once school is out.

3. Learning about it is fun! Getting outside with your family is always a good thing! Even if your garden is in a few pots on the front porch, it’s fun to see how they grow each day, what color the flowers are, and how long it takes for each different plant to grow. My kids have enjoyed learning to identify the plants we’re growing by leaf shape, smell, and what they look like once they’re producing the veggies.

4. It’s not as hard as you think it is. Sure, if you have a hundred plants to take care of, it can seem quite daunting. But if you start small, it’s not too hard to keep a tomato plant or two and some rosemary alive. Even if you forget to water or don’t pull all the weeds, they’re likely to still be fine. Choose something easy to begin with, even if it means you won’t have much fruit the first time. Tomatoes and peppers are some of the easiest things to grow, and often bear the most fruit.

5. It’s nice to know what you’re eating. You know what went into the work, whether or not you used fertilizer or weed/pest killer. You know exactly what what did or didn’t touch the plant. It’s reassuring to know where it came from, how freshly it was picked, and how well it was tended.

There really aren’t down sides to having a garden. You’re going on vacation for a week? Just have someone come and water a couple of times while you’re gone. You don’t know anything about gardening? Just take the first step of buying seedlings instead of seeds; they’re more durable, and the hardest part is over. It’s already June and you think you’ve missed the window? The plants might not get as big, but I say it’s not too late to start! Try it out! What have you got to lose?

Want to see more blogs like this and get notifications on local events and happenings? Subscribe to our free weekly newsletters here.

The post The Perks of Starting a Family Garden appeared first on Triad Moms on Main.

By Dennette Bailey

When we are looking for something to do for the kiddos or the family to do together, it can often feel like work. If you have children of various ages you can find yourself pulled any many directions. And the money to do it all, it adds up.

Making ice-cream is an activity that the whole family can enjoy and shaking it yourself can save you $24! If you have been shopping and seen the really pretty ice-cream makers, they start at $25. Friends – the best ice-cream maker is a zip lock bag. You will have to pay for the other ingredients (easily under $15), but these are all you would have to buy in addition to the ice-cream maker. While a box of zip lock bags, ladies and gentleman, cost just $1 at the dollar store.

The recipe is below and I have made this with children 3-12 years of age while teens and adults watched and offered to assist in the shaking as well ( not for the fun of it of course). We made the ice-cream outside, just in case one of my little
shaker helpers got a little too enthusiastic and opened the Ziploc bag (they didn’t). This is a great family activity, classroom activity or activity to have at a party. It will not disappoint and best of all the ice cream actually taste really good. I am not kidding –I conducted a taste test with store bought ice-cream and the children preferred the ice-cream they made over the store bought!!!

The best thing about this is that if you are a health nut like myself, you can use almond milk, fruit and even agave to substitute for the other ingredients. And remember- you saved $24 letting the kids shake it!

You will need: (per serving)
1 cup of half and half
1/2 cup rock salt or ice-cream salt
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 pint-size zip lock bag
1 gallon-size zip lock bag
Any of your favorite ice cream mixins

Step one: mix the half and half, sugar and vanilla extract in the pint-size bag. Seal the bag tightly, so that none of the liquid will leak out.
Step two: fill the gallon-size zip lock bag halfway with ice cubes. Sprinkle the rock salt over the ice cubes.
Step three: Insert the pint-size bag filled with ingredients into the bag of ice and salt. Seal the gallon-size zip lock bag. You might even consider double bagging it to reduce the possibility of leaks.
Step four: shake the bag for 5-10 minutes until the ice cream mixture begins to harden. When you are satisfied with the consistency of your ice-cream remove the small bag and serve!

Want to see more blogs like this and get notifications on local events and happenings? Subscribe to our free weekly newsletters here.

The post Homemade Ice Cream: A $25 Summer Activity for $1 appeared first on Triad Moms on Main.

Guest Blog by TEN Water

Myth or fact? We need to drink eight glasses of water a day to be healthy. Myth! According to the New York Times, we do not actually need eight glasses of water a day to be healthy or for survival. Instead, we need to be more conscious of the sources of water that go into our bodies. This includes fruits and vegetables which naturally contain water – they count too!

Now that summer is here, it’s extra important to stay hydrated, and warmer days ahead call for cooler drinks. Luckily, we have two refreshing and hydrating summer beverage recipes that can be easily made with simple ingredients from your garden and kitchen. To see how to make these Skinny Watermelon Basil and Tutti Frutti Coolers, read on!

Skinny Watermelon Basil Cooler

Pair fresh watermelon and basil with a high alkaline spring water to create a delicious drink that is both hydrating and healthy. TEN Water will supply your body with alkaline minerals and electrolytes to keep you cool in the heat.

RECIPE

By: Hayley Langholtz (@hungrybocagals) and TEN Water

Ingredients:

• 1 bottle of chilled TEN Water (available at all Publix Super Markets, Food Lion Stores, Amazon Prime and Walmart.com)
• 6 small cubes of fresh watermelon
• 3 basil leaves
• Sugar to rim glass

Procedure:

• After removing basil leaves from their stem, tear them into several small pieces. Gently moisten the rim of a glass and place the rim down onto the plate to create a sugar rim. Place the torn basil leaves into the glass along with the six small cubes of watermelon and pour chilled TEN Water until glass is filled. Garnish with a basil leaf and enjoy!

Tutti Frutti Cooler

Add a little color to your cooler with this fun Tutti Frutti mocktail! In fact, why not add all the colors of the rainbow? We’ve paired TEN Water with high-in-antioxidants seasonal fruits for a super hydrating and super healthy summer drink.

RECIPE

By: Hayley Langholtz (@hungrybocagals) and TEN Water

Ingredients:

• 1 bottle of chilled TEN Water (available at all Publix Super Markets, Food Lion Stores, Amazon Prime and Walmart.com)
• 3 pieces of watermelon, cubed
• 1 orange, peeled and separated into segments
• 3 slices of kiwi, peeled
• 1 strawberry, sliced
• 5 blueberries
• ½ mango, peeled and diced
• 5 purple grapes

Procedure:

To begin this rainbow-layered mocktail, prepare your fruits that need slicing and peeling; your watermelon, orange, kiwi, mango and strawberry. Starting at the bottom, place your watermelon in the glass, followed by your orange segments, ½ sliced mango, three slices of kiwi, five blueberries followed by five purple grapes. Once you have all the fruit in the glass, pour chilled TEN Water until the glass is full. For your finished look, slice a strawberry ¾ down to garnish the glass and enjoy!

To learn more about TEN Water, visit www.tenspringwater.com.

Instagram: @tenwater

Twitter: @tenwater

Facebook: @tenspringwater

Want to see more blogs like this and get notifications on local events and happenings? Subscribe to our free weekly newsletters here.

The post Hydrating Summer Mocktails by TEN Water appeared first on Triad Moms on Main.

By Rachel Hoeing

In this week’s Sunday Spotlight:

• Congrats to Brenner Children’s Hospital
• Cooking Classes for All Ages at the GCM
• Fall Consignment Sales

Brenner Listed Among Top Pediatric Hospitals

Brenner Children’s Hospital has once again been listed among the nation’s top pediatric hospitals by U.S. News & World Report. The pediatric urology program at Brenner Children’s, which is part of Wake Forest Baptist Medical Center, is ranked No. 47 in U.S. News’ 12th annual “Best Children’s Hospitals” survey.

The pediatric urology department at Brenner Children’s Hospital provides comprehensive care for children with urological conditions such as bedwetting, hernias, urinary tract infections, congenital bladder disorders and cancer using state-of-the-art technology and the latest in medical advancements. Brenner’s pediatric urologists are well known as leaders in the use of cutting-edge therapies, including minimally invasive surgeries, and are known worldwide for their breakthrough clinical research with the Wake Forest Institute for Regenerative Medicine, one of the world’s leading centers for regenerative medicine basic and clinical research.

_______________________________________________________________________________________________________________________

Cooking Classes for All Ages at the GCM

Your little ones don’t get to have all the fun at the Greensboro Children’s Museum! The Edible Schoolyard is a destination for all ages. With cooking classes for kids, teens and adults, visitors gain hands-on experiences that focus on fresh, seasonal food and wellness.

Grab some time for yourself with a 2-hour BYOB cooking class or work alongside your child as you prepare healthy, easy-to-make snacks and meals.

No prior cooking experience necessary. GCM members receive a discount on all classes. Visit gcmuseum.com for a complete list of upcoming adult and children cooking classes.

_______________________________________________________________________________________________________________________

Fall Consignment Sales

Every fall and spring, Triad Moms on Main compiles a list of the favorite seasonal consignment sales in our area. This fall has so many amazing sales coming up! If you want to consign your clothes, be sure to register soon. For shopping, we have listed all public sale dates and times under each event. See the entire list here.

If you know of another fabulous sale in the Triad area, email Rachel@triadmomsonmain.com with the sale location, dates, times, and website. We will add it to our list!

• Sponsored by Brenner Children’s Hospital and Greensboro Children’s Museum 

The post Spotlight on Brenner, Greensboro Children’s Museum, and Consignment Sales appeared first on Triad Moms on Main.

Updated by Katie Moosbrugger

Apple picking is always a fun adventure for families, and a great way to spend an afternoon outdoors. Below is a list of pick-your-own apple farms and orchards within the Triad, or within a 3 hour drive if you are looking for a day trip excursion. Farms are listed in alphabetical order, and you can click on the name of each to visit their corresponding website. Where applicable, we also added in special notes about other fun things to do and note about the farms.

Be sure to call each venue and confirm that the apples are ripe for picking before you visit. There was a late frost this year and not all the buds have turned into apples that are ready for picking. Also, be sure to check operating hours, as many are closed on certain days of the week.

Altapass Orchard
1025 Orchard Rd
Spruce Pine, NC 28777
(828) 765-9531
*May not have pick-your-own apples for 2018 season – call before you go! Also offers storytelling hayrides, play checkers, and dancing.

Apple Hill Orchard
2075 Pleasant Hill Avenue
Morganton, NC 28655
(828) 437-1224
* Orchard includes a cider mill, a country store, educational tours, group tours, and a bakery

Bee Sweet Orchards
2229 Pannel Rd
Reidsville, NC
Phone: (336) 427-6933

Billy Laughter Orchards
111 Tullahoma Farms Lane
Hendersonville, NC 28792
Phone: (828) 685-3241
* You’ll also find great Fall Harvest decorations such as pumpkins, Indian corn, winter squash and gourds.

Carrigan Farms
1261 Oak Ridge Farm Hwy
Mooresville, NC 28115
Phone: (704) 664-1450
* Enjoy hay rides (including old-fashioned nighttime hay rides), farm animals, and in October – rides to pumpkin patch and a haunted trail. In the summer, make plans to swim in their quarry!

Century Farm Orchards
Reidsville, NC
Phone: (336)349-5709
* Only open for pick-your-own during Open House dates (the first three Saturdays in November).

Coston’s Apple House/Coston Farm Products
3748 Chimney Rock Hwy.
Hendersonville, NC 28792
Phone: (828) 685-8352
* Visit the farm to find everything you need to decorate for the fall season, including pumpkins, gourds, corn shocks, hay, and Indian corn. You can also find other unique decorations in their gift shop, as well as seasonal treats in their bakery!

Creasman Farms
280 Bent Arrow Lane
Hendersonville, NC 28792
Phone: (828) 685-7728

Grandad’s Apples N’ Such
2951 Chimney Rock Road
Hendersonville, NC 28792
Phone: (828) 685-1685
* The farm includes a corn maze (call to check operational dates, as well as barn yard animals)

Hill’s Orchard & Vineyard
4554 Finch Farm Road
Trinity, NC 27370
Phone: (336) 475-7042

Justus Orchard
187 Garren Road
Hendersonville, NC 28792
Phone: (828) 685-8033
* Tour the orchard, visit the ducks in the pond as well as the farm animals, let the kids take a ride on the Cow Train through the orchard, and don’t leave without a stop at its bakery or Apple House for pre-picked apples, honey, jams, jellies and preserves, and other homemade goodies.

Levering Orchard
163 Levering Lane
Ararat, VA 24053
276-755-2224
* Bring a lawn chair and enjoy their outdoor theatre! Dates and details listed on their web site.

Millstone Creek Orchards
506 Parks Crossroad Church Road
Ramseur, NC 27316
Phone: (336) 824-5263
* Will not have pick-your-own apples for the 2018 season, but there are so many other things to do at this family friendly orchard! Visit their web site for a list of upcoming special events and festivals (all the way through December), take part in one of their fruity picking story times, visit their bakery and retail shop, enjoy a group tour (including hay rides)!

Skytop Orchards
on Pinnacle Mountain Road
Flat Rock, NC 28731
Phone: (828) 692-7930
* In addition to a long list of apple varieties, the orchard offers panoramic views, orchard ponds with ducks and geese, a barnyard area with sheep, goats, chickens, turkeys, peacocks, a bamboo forest to explore, and lots of picnic areas.

Stepp’s Hillcrest Orchard
221 Stepp Orchard Drive
Hendersonville, NC 28792
Phone: (828) 685-9083
* Farm includes a five-acre corn maze, apple cannon, and a nature trail. Check opening dates with the farm before heading out!

Stoney Hollow Farm
944 Ollies Creek Rd.
Robbinsville, NC 28771
(828) 735-2983

Windy Hill Orchards
Windy Hill Lane
Mount Airy, NC
Phone: (276) 251-5222
* To find this farm, do not use GPS. Use directions from the “Contact” page on their website.

Got another favorite that we missed? Email Katie@TriadMomsOnMain.com and we will add it to our list. In addition, if you have feedback or tips for any of the locations above, please leave a comment below!

The post Pick-Your-Own Apple Farms & Orchards appeared first on Triad Moms on Main.

By Guest Blogger Lisa Doss with Forsyth Family magazine

Thanks to Forsyth Family magazine for letting us re-publish this post on TMoM. Fall is (in my opinion) the best time of year to go hiking and camping with the kids. Today’s post shares fun and tasty meals you can make around the campfire – whether you’re in the woods or in your own backyard. Enjoy! ~ Katie

Throughout the year, men and women, boys and girls anticipate the opportunity to sit in foldable chairs surrounded by a brilliant starry sky, a blazing campfire, and good conversation. As the center attraction to most gatherings, the food is what encourages individuals to accept an invitation to incredible “good eats.” Campfire food is much more than a tin-can-meal movie-goers often witness in Western films. In fact, it is quite the opposite. If they are able to bring a multitude of supplies, from aluminum foil and several Dutch ovens to a percolator, the well-prepared campers can easily make a meal and dessert worthy of five stars…providing, the ingredients and supplies are well planned in advance!

This fall, consider adding a bit of pizzazz to your usual family dinner night. A campfire meal may become a weekly anticipated event!

Aluminum Foil

Easy to transport and clean up with the snap of a finger, aluminum foil appears as a secret weapon in cooking. For the main meal, create a bowl or square with tall sides, approximately 18 inches by 12, with “heavy duty” aluminum foil. In the center, you will have a bowl to cook and eat in, once it has been removed from the fire (and cooled.) Consider making individual pockets for each member of your group.

Key suggestions:

• First, coat the foil with cooking spray; then, place the ingredients that require more time to cook, such as meat and potatoes, on the bottom. And always include vegetables to prevent the meat from drying out.
• If your “bowl” ingredients are heavy, you may want to use two sheets of aluminum foil.
• Be careful when using olive oil. It may burn you or the meal; therefore, drizzle lightly.
• The bowls must be sealed. If steam escapes, the contents will burn or dry before they have a chance to cook.
• Place your meals on the coals, not necessarily directly in the flames of the fire.

Tex-Mex Chicken:

In a Ziploc bag, combine four boneless, skinless chicken breasts; one can of 15- oz. navy beans, drained and rinsed; one can of 10-oz. drained diced tomatoes; one can of corn bits; and one Tbsp. of Mexican spice blend (or more to your taste). Scoop out equal parts of the mixture into each foil square; then fold to ensure it will not leak or escape steam. Place on the grate of your campfire for up to 25 minutes, turning packets carefully to cook the contents evenly. Sprinkle with cheese and green onion before serving.

The possibilities and ideas are endless—from fish and herbs to chicken, potatoes, and carrot strips. Your favorite meals can easily be made in an aluminum foil bowl. For sides, wrap a potato, sweet potato, or corn-on-the-cob in foil and allow the inflamed coals to cook. Place your curiosity aside, the taste will surprise you!

Dutch Oven

Although greater in weight, the Dutch oven is very simple to clean, especially if the kettle is still warm. Try making a breakfast soufflé, a low-country boil, lasagna, or a finger-licking cobbler. (It may be wise to bring several Dutch ovens to your gathering.)

Tips to Cooking:

• If the ground is cold or wet, place a fireproof barrier between the ground and your coals. (An old cookie sheet works great!)
• The ashes will reduce your heat; therefore, be aware of the moment to start adding more charcoal. (Weather conditions also will affect how long your charcoal lasts. One briquette equals 10 degrees of heat.)
• Keep your Dutch oven off the ground and consider hanging the kettle for convenience.

Peach and Berry Cobbler:

Spray the Dutch oven first with cooking spray before adding two 16-ounce cans of sliced peaches (do not drain), one pint of fresh blueberries, a half-cup of cake mix, and ⅓ cup of sugar. Stir evenly. Afterward, sprinkle ground cinnamon on top of the cobbler. Allow to cook for 30 to 45 minutes. The top should be golden brown and crusty.

Summer, fall, winter, or spring, campfire cooking is a unique way to enjoy the splendor of the outdoors with the people you most enjoy! Cheers!

Visit TMoM’s “Hiking and Camping” category for more articles like this ~ click HERE!

The post Outdoor Cooking (For Campsites or Backyards) appeared first on Triad Moms on Main.

Family Cooking Class: Back to School Lunches
Saturday, September 22
10a – 11:30a
Greensboro Children’s Museum (The Edible Schoolyard at GCM), 220 North Church Street, Greensboro
CLICK HERE TO REGISTER

Get in the back-to-school groove with some easy and delicious lunch ideas. Work alongside your little one to prepare batches of make-ahead lunch items and design a custom lunch box nametag. On the menu: granola, dip with vegetables, and roasted chickpeas.

Class Fee: $30 members, $35 non-members (Fee includes one adult and one child. Additional children are $10.)

The post Sept. 22, 2018: Family Cooking Class~Back to School Lunches appeared first on Triad Moms on Main.

By Guest Blogger Tracy Huneycutt

Fall is my favorite season, not just because of the crisp, cooler air, the apple festivals and the pumpkin patches, but because the fall always seems like a great chance to start anew. Children start back to school and new activities begin. I always use this season as an opportunity to create new schedules, re-evaluate current commitments and priorities, create new routines, purge old clothing and toys, and find other ways to continue pursuing a more simplified and less-chaotic life.

I love learning of new ideas to help save time and money, to lead a more stream-lined life, and to live more peacefully and simply. Here are some tips and tricks that myself and my friends collected, that we either currently incorporate into our lives or that we hope to try this fall. I hope that some of these ideas could be of benefit to you and your family:

• Download the Wunderlist app to your phone, to keep track of wants and needs as they arise, as well as grocery lists (the lists can be kept private or shared with others.)
• Purchase a 1″ binder notebook, sheet protectors, and divider tabs for each of your children. Have a section for school as well as for each of their extra-curricular activities, and add schedules, forms, and paperwork to the binder throughout the year for easy reference.

• Schedule your children’s medical and dentist appointments at the start of the school year, around the school calendar (on their days off from school.)
• The start of the school year is a great time to update emergency contacts and to replenish first aid kits in the home and vehicles.
• To make school mornings run smoothly, either purchase a hanging shelf or designate a specific area of each child’s closet for weekly school outfits. Every Sunday, pick out clothing for each day of the week, store it or hang it in the designated area, and have it ready to go in the mornings.

• Pack lunches the night before, or have pre-packed sandwiches, meals, and snacks available in clear cubbies in the fridge for quick-grabbing in the mornings. Utilize Bento-style lunch boxes to better organize lunches as well as minimize plastic waste.

• Prepare easy make-ahead breakfasts, like low-carb egg cups: grease a muffin pan, fill each cup with cooked ham or bacon, shredded cheese, and chopped veggies, crack in an egg, bake in a 350 degree oven until set, and heat up a few each morning for a quick meal. Or, create a breakfast station in your kitchen so that children can grab what they want on busy mornings.
• Simplify meal planning. Consider having themes for each night of the week, (ie – “Meatless Monday” or “Taco Tuesday”) and plan your meals a week in advance. I have one friend who avoids making meals with more than five ingredients. Others prep casseroles each week, which can be frozen and eaten when busier times come up later in the season. Try easy sheet pan suppers or Slow Cooker meals (Pinterest has a ton of recipes for both,) or try using a meal delivery service to supplement a few dinners each week. Also, it’s soup season – make a large batch of your favorite soup, serve half and then pour the rest in food storage containers. Freeze them until you’re ready to have the soup again in a few weeks, or do a soup exchange with friends.

• Make use of seasonal ingredients. Use apples in sweet treats (ie – breakfast fritters, dessert dumplings, even something as simple as dipping slices in caramel sauce.) Add pumpkin puree to smoothies, or roast pumpkin seeds for a tasty and healthy snack – after drying them completely, toss them with either seasoning salt or Ranch seasoning, and roast them in the oven until browned (tossing them every so often.)
• Find a weekly routine that works well for your family’s needs. I have one friend whose children do their homework immediately when they come home from school; no exceptions. I have another who only allows one activity per child per semester to avoid chaotic schedules. I have several friends whose children have age-appropriate chore-charts, so that all family members play a role in keeping the home clean and organized.

• As moms, make sure you are carving out time for yourself each week, in whatever way you enjoy spending your time. Wake up 30 minutes early to journal or to read, wait until your little ones are in bed to do a workout DVD or to hit the gym, use a lunch break to pursue a hobby or to take a walk, or buy individual facial masks at a beauty products store to give yourself a little spa treatment on the weekends.

Want to see more blogs like this and get notifications on local events and happenings? Subscribe to our free weekly newsletters here.

The post A New Season, a Fresh Start: Simplify Your Family’s Life appeared first on Triad Moms on Main.

By Guest Blogger Mickey Davis, Chef Educator at the Greensboro Children’s Museum

“Cooking with kids is not just about ingredients, recipes and cooking. It’s about harnessing imagination, empowerment and creativity.” -Restaurateur Guy Fieri

When children spend time in the kitchen, they build confidence and learn a life skill. As your child grows and develops through creation, you get to spend quality time as a family and introduce them to new foods. (Tip: Kids are more likely to eat foods they prepare themselves!) The Greensboro Children’s Museum is committed to promoting wellness and healthy living for all children and families. Using fresh produce from its half-acre learning garden, GCM offers cooking classes for all ages year-round. Here are three of GCM’s favorite fall recipes for you to try at home with your kids.

Butternut Squash Muffins

Ingredients:

14 ounces butternut squash, skin on, deseeded and roughly chopped
2 ¼ cups light soft brown sugar
4 eggs
2 ¼ cups all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup coconut oil (melted) or olive oil

Directions:

1. Preheat oven to 350 degrees.  Line muffin tins with paper cups.
2. Whiz the squash in a food processor until finely chopped.  Add sugar and crack in the eggs.
3. Add  flour, baking powder, cinnamon, oil, and a pinch of salt and mix until well beaten.  Scrape down the sides, if necessary to combine all of the ingredients. Do not overmix.
4. Fill the paper cups with muffin mixture.  Bake in preheated oven for 20-25 minutes. If a wooden toothpick comes out clean, they are done. Remove from oven and let cool on wire rack.

Neolithic Fruit Salad

Ingredients:

1 apple
1 pear
1 persimmons
grapes
1 kiwi
1 clementine
seeds from 1/2 pomegranate
¼ cup dried cranberries
¼ cup raisins
¼ cup sunflower seeds
2 dates, pitted and chopped
Juice of 1 orange

Directions:

1. Wash all fruits in cold water.

2. Core the apples and pear before slicing.
3. Cut fruits in a variety of shapes to showcase their beauty.
4. Arrange in a large bowl. Add pomegranate seeds, dried cranberries, raisins, sunflower seeds, and dates. Mix to combine.
5. Add the orange juice and toss gently.

Baked Sweet Potato Fries

Ingredients:

3 large sweet potatoes
¼ cup olive oil or vegetable oil
1 Tablespoon sea salt
1-2 Tablespoons spice of your choice

Directions:

1. Preheat oven to 450 degrees.
2. Cut sweet potatoes into wedges of about same size. Place in a large bowl.  Add the oil, salt, and spices of your choice. Use your hands to mix well.
3. Spread sweet potatoes on a baking sheet in a single layer. (Do not crowd to avoid soggy fries.)
4. Place baking sheet in oven for 15 minutes. Remove sheet from oven and flip all of the sweet potato wedges. Return to oven to bake for another 15-20 minutes, until well browned. Baking time will depend on the size of the fries.

After you and your child try one of these recipes, tackle a new one by registering for a cooking class at the Greensboro Children’s Museum. Here’s a list of upcoming programs:

Kids Cooking: Spaghetti Soiree – Friday, September 28 | 5p – 7p
Adult Cooking: Handmade Gnocchi (21+) – Saturday, September 29 | 6p – 8p
Teen Cooking Series: Sugar and Science – Saturdays, October 6 – October 27 | 3p – 5p
Adult Cooking: Buddha Bowls (21+) – Tuesday, October 9 | 6p – 8p
Kids Cooking: Pizza Party – Saturday, October 13 | 10a – 11:30a
Family Cooking: Movie Night Snacks – Saturday, October 20 | 10a – 11:30a

For a complete list of GCM’s cooking classes, visit gcmuseum.com.

The post Get Your Kids Cooking with These 3 Fall Recipes appeared first on Triad Moms on Main.

Adult Cooking Class: A Chef’s Table with Anders Benton from GIA
Saturday, November 3
6p – 9p
Greensboro Children’s Museum (The Edible Schoolyard at GCM), 220 North Church Street, Greensboro
Registration Link: http://bit.ly/2Mx82NQ

Celebrate the fall in this truly special dining event in the ESY garden. Anders Benton, Executive Chef at GIA and Greensboro native, will share his talents and love of seasonal cooking with class participants. Guests will work alongside the professionals, helping to prepare dishes that will culminate in a multi-course dining experience featuring the bounty of the season.

Class fee: $75 members, $80 nonmembers

The post Nov. 3, 2018: Adult Cooking Class ~ A Chef’s Table with Anders Benton from GIA appeared first on Triad Moms on Main.

By Dennette Bailey

The end of daylight savings is fast approaching (November 4) and as soon as I see one leaf fall, that will be my cue that it is time for a fall crockpot meal. I have a couple of favorites. They are my go-to meals because my family loves them and they take just a few minutes to prepare. The best part of these crock pot meals is that my husband will eat them as leftovers. Since he doesn’t normally eat leftovers the fall season really offers me a bit of a break from cooking!

These are meals that I usually make the morning before going to work, so I like to prep some portions of the meal the evening before. I brown the ground turkey and cut up all my veggies and put them into a Ziploc bag because I hate to come home to a dishwasher full of dirty dishes. I can throw the Ziploc bags out in the morning and I feel like my kitchen is still clean while I am at work (if you do not have this compulsive issue you can use your Tupperware).

My first favorite fall crockpot meal is baked beans. Now one might think baked beans are not a crock pot meal, but baked beans in the crockpot offer huge savings in time and they are very likely to be eaten because they are sweet. In addition, they include veggies so they do not require any additional food components to be served with the meal.

Crockpot Baked Beans

Directions:

Set the crock pot on low and add:

1 half can of pineapple juice
1 fresh tomato cut into cubes
1 small onion cut into cubes
1 half green pepper cut into cubes
¼ red pepper cut into cubes
2 cans of vegetarian baked beans or 2 cups precooked pinto beans
2 grass fed beef sausage links cut into slices (pre-slice these the night before)
1 pound of ground turkey (previously browned)
Optional ¼ cup brown sugar
Add cinnamon to taste

Extra bonus –these beans make the house smell like fall!

Taco Bean Chili

My second favorite fall crockpot meal is my taco bean chili. Again, I suggest prepping the meat and veggies the evening before.

Directions:

Add the following ingredients to a crock pot set on low:

1 pound of ground turkey (previously browned)
1 can of corn drained
2 cans of organic chicken or beef broth (your preference)
1 zucchini cut in cubes
1 jar of salsa
1 package of taco seasoning (spicy or mild your preference)
2 cups of cooked pinto, black or red beans (You can make these homemade the day before or use can beans. If you use can beans you should rinse the beans before adding them to the crock pot.)
1 small onion cubed
1 can of Rotel tomatoes with cilantro
1 tablespoon of garlic seasoning
2 Tablespoons of olive oil

This meal is great served with yellow rice and cornbread or served by itself.

Bon Appetite!

To view more recipes from Triad Moms on Main, click here!

Want to see more blogs like this and get notifications on local events and happenings? Subscribe to our free weekly newsletters here.

The post My Favorite Fall Crockpot Meals appeared first on Triad Moms on Main.