Changing the Way We Snack to Fight Obesity

As a mother of two children, an educator and a health counselor, I live by the expression “an ounce of prevention is worth a pound of cure.” Our children’s health is being greatly compromised by lifestyle, environment, diet and exercise. You would be amazed at the number of mothers who come to me for consultations that are unaware of the damage they are doing to their bodies (and their children’s bodies) when they feed them over-processed, pasteurized and chemical-infused snacks.  They wonder why they are always tired and their kids are cranky and sick. They believe they are feeding there kids well because they are buying products marketed as heathy.  Nothing could be further from the truth. These  processed foods in a box are typically loaded with partially hydrogenated oils, high fructose corn syrup, antibiotics and unpronounceable food additives.

While the media, and now Mayor Bloomberg, are focused on obesity, this is just one of many side effects of  overfeeding and under nourishing of our children.  Kids today have higher levels of asthma, allergies, behavior problems, type 2 diabetes, obesity and even cancer than in years before. Many believe these health issues are connected to the poor quality food products Americans are putting into their bodies every day. You might say it is the by product of convenience. While measures like Bloomberg’s proposed ban on soda may help bring awareness to the obesity issue, it is not enough to make any real impact. Education is imperative. Wellness, cooking and food 101 should be taught in every class room.

Changing our kids diets, and trying to eliminate processed foods may seem time consuming and inconvenient,  but with some proper planning, the transition to a healthy lifestyle can be fun and delicious!

Stay tuned for quick tips on how to make healthy snacking fit into your busy schedule and check out some of my yummy recipes so you and your family can become smart snackers!

Bloomberg's Sugary Soda Ban

Last Friday, Mayor Bloomberg proposed a ban of large sodas in New York City with hopes of reducing obesity. Bloomberg’s focus on healthy eating habits is a step in the right direction. However, merely limiting New Yorkers does not teach individuals how to make the right choices by themselves.

Rather than simply telling New Yorkers what and how much they can and cannot drink, Bloomberg should put more emphasis on why products like 32 oz. sodas are unhealthy.

A good example of prevention over restriction is the display of calorie counts in chain restaurants; consumers can still purchase foods, but they must face the shock value of the calorie content. For example, a consumer might not choose a seemingly healthy Starbucks blueberry scone if they knew it contained 460 calories.

If Bloomberg instead used a similar policy with the amount of sugar in beverages, people could see the consequences of their unhealthy choices. If people knew a 32 oz. Coke had 85 grams of sugar, they might think twice about their daily indulgence.

The average consumer cannot visualize just how much sugar is in their carbonated beverages. If places of purchase had posters listing the sugar quantities and provided a visual, consumers could draw better conclusions on their own. If measures like this were taken, corporations would be forced to create more health-conscious products.

While Bloomberg’s efforts might be a positive step and obesity is a serious issue in New York City, limiting consumers’ choices will not solve the problem. Educating consumers from a young age so they understand the benefits of a healthy diet would be a more effective approach to take.

What were your reactions to Bloomberg’s proposal? I’d love to hear your opinions!

Hummus Wrap: Lunch Made Simple

There is something magical about the beginning of a new school year. As a kid, it was the feeling of excitement that anything was possible. Whether it was making new friends, leaning a new subject or sport, it was the excitement that in someway we would be changed. As a mother, I still feel this excitement. So at the beginning of every school year, I sit down with my children and set goals. And as a life long foodie where better to start than the kitchen.

Kids love to eat what they help prepare. So instead of bearing the burden of what to pack for your children’s lunches each day; only to find that half the food comes back uneaten, enlist their help. It’s a win, win situation! You will find they eat healthier, have less waste, and you, save time, aggravation and money.

While at first this might seem time consuming and inconvenient, with some proper planning and a couple of easy tricks it can be fun and easy. It also enables us to share some great quality time with our children. Stay tuned next week for some of my favorite shopping, preparation and getting your kids to eat healthy tips.

Makes 6-7 servings
Ingredients
1 to 2 garlic cloves
1 can chickpeas, drained and rinsed

Sea salt to taste

3-4 tablespoons freshly squeezed lemon juice, to taste

4 tablespoons tahini or plain low-fat yogurt
2 tablespoons extra virgin olive oil

1 large flour tortilla or whole wheat wrap

1 cucumber
1 red pepper

Directions
1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.
2. Warm a large flour tortilla for about 10 over a burner, just until flexible.
3. Lay it on your work surface and cover with lettuce leaves, leaving a place desired amount of hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper and cucumber.
4. Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.

Advance preparation: The hummus will keep for three or four days in the refrigerator. . The wrap can be made a day ahead.

Use the extra hummus for after school snacks. Have a fresh assortment of raw veggies and pita wedges.