Time Saving Breakfast Tips

Sometimes the simplest ideas take the longest to be realized.  Last night, as I stared an enormous bowl of butternut squash puree*, I started thinking about making some breakfast muffins.  But it was already 930 and I didn't want to wait around for them to bake.  I thought, eh, I'll just make them in the morning.  Then I started thinking about how early I would have to wake up for them to be ready by 630 when Mr A eats his breakfast (what is the fun of having morning muffins if no one is home to praise them?!) and that didn't sound like a very smart idea either. 

Then I got the brilliant notion of preparing it all ahead of time and just baking it first thing in the morning!  So I mixed all the dry ingredients in a ziplock bag, I mixed all the wet ingredients in a bowl and the strussel topping in another bowl.  I laid out the muffin tin and the spray oil on top of the stove and went to bed. 

First thing in the morning, I turned on the oven, mixed the wet with dry (30 seconds of work), greased the muffin tin (10 second), poured the batter (1 minute) and sprinkled the topping over the muffins (1 minute), then I popped it all into the oven.  Less than 30 minutes from the time I got out of bed, we were enjoying warm apple cinnamon muffins!  The other bonus was the entire house smelled like a bakery.  The super bonus was that the oven warmed the house up slightly (not all hawaii is like "hawaii" but none of the houses have central heating)

Premaking batters and then baking in the morning.  A simple idea that took me awhile to figure out.  I'm totally doing this with pancake batter over the weekend :) 

Jessica Seinfeld's Deceptively Delicious Cookbook

I am really into Jessica Seinfeld's cookbook, Deceptively Delicious.  The concept of this book is using fruit and vegetable purees to "sneak" healthy stuff into picky kids.

I've heard critics moan about how being sneaky only encourages kids to be picky and that true healthy eating begins with the acknowledgment of healthful foods as delicious, etc.  I would say that I fall somewhere in the middle of the two camps.  I don't go out of my way to hide foods from Ikaika (frankly, if he doesn't like it he doesn't have to eat it - but there isn't going to be anything else offered) and I'm never opposed to beefing up the healthy factor in anything.

These recipes are downright awesome.  Especially the desserts.

Kekoa started eating solid foods about a month ago and I admit that I've been relying on a box of Earths Best brown rice cereal and the Gerber jars-of-whatever that I'm getting from WIC.  Much like cloth diapering after a long stint of disposables, it's hard to get back into the swing of making baby food. 

This book, with all it's tempting velvety purees has lit the proverbial fire under my ass and tonight my food processor was whirring!  Just look at that bounty!  Cauliflower, kale, carrots, zucchini, sweet potato, and spinach.  Yum yum.

These can all be used as either baby foods for Koa (right now we are working on sweet potatoes and avocados, tomorrow I am introducing millet cereal) or as add-ins for our meals.  I can see why this system might seem sort of overwhelming if you aren't simultaneously making baby food, but it would probably be worth the effort if you had at least one kid that doesn't eat veggies.

Tonight I made a seafood & potato bake for dinner.  I took a cue from J. Seinfeld and replaced half the mayo in the recipe with pureed cauliflower.  No one noticed any difference.  Then I went one step further and made oatmeal-raisin cookies with banana and zucchini and brownies with (get this) carrot and spinach.  Ikaika DEVOURED the brownies.

Next, I think i am going to tackle some blueberry cheesecake muffins with yellow squash and spinach or mozzarella sticks with cauliflower. 

The little muffin up there is all that is left of some flax muffins (based off of this recipe) I made last night.  The recipe calls for one egg.  I didn't have any eggs so I replaced it with half a banana (mashed) and 1/4 tsp of baking powder.  I would argue that they turned out even better than normal.

Stout young men

According to the latest check up, my children are short and fat.  Well, not exactly short (ok, Koa is short) but they are proportionately heavier than they are long.  I would venture to say that Ikaika may be considered overweight for his height (his BMI is slightly higher than average) and Koa would be considered a sausage.

I was sad to see the percentile chart.  Call it what you want, blame it on our education system's emphasis of standardized testing, it made me feel like a failure to see that my kids were not excelling in every category.  I want my kids to be above average - 90%+ - in everything, and that apparently includes height and weight. 

Crazy mom moment?

You bet!  But, upon further consideration, I became somewhat concerned about how our eating habits may be affecting our children.  Mr A and I both eat way more than the recommended serving size.  Portion control is a foreign language in this house.  I knew Ikaika eats a lot.  But I wonder how much of that is him being truly hungry and how much of it is the constant praise he gets for being a "good eater"?  Or how much of it is him watching us eat huge meals?  With Koa, I have even began to give him a bottle of formula at night because I don't think he's getting enough to eat - which is clearly not the case. 

Hmm...I'm going to bank on them eventually growing out of it (or into it, depending on how you look at it).

Top 5 Favorite Baby Products

I got a request to do a post about my favorite baby products.  I've done a similar post in the past but we will start fresh with a Top 5...

1) The Ergo Baby Carrier

I've said it before and I'll say it again - this is the best carrier out there.  Easy on the body, babies love it, Hawaii-based business - what's not to love?!

2) Dr Bronners Baby Mild Liquid Soap

Just check out the ingredients list (taken from their website).  Nothing even remotely questionable and its sudsy goodness will keep baby squeaky clean.  A $15 bottle might last you their entire childhood.  This soap is also great for washing bottles, nipples, baby clothes, etc!

"INGREDIENTS:
Water, Organic Coconut Oil*, Potassium Hydroxide**, Organic Olive Oil*, Organic Hemp Oil, Organic Jojoba Oil, Citric Acid, Tocopherol
* CERTIFIED FAIR TRADE INGREDIENTS
** None remains after saponifying oils into soap and glycerin"

3) Dr Browns Bottles

My kid was super gassy when he was an infant and these bottles did the trick.  I like the little cleaning brush that comes with them, too - works like a charm for sippy cup spouts.

4) Shaklee Multi Vitamins (Incredivites)

Shaklee is the only vitamin we would ever allow in this house.  The vitamin world is a scary place of uncontrolled, largely unregulated mass production.  Shaklee vitamins are made in their own facility, strictly tested, and manufactured at low temps to preserve bioactivity that science simply can not recreate.
I would argue for the importance of supplementing kids diets, and not just the picky eaters.  Once my kid stopped breastfeeding we started mashing Incredivites into his food.  Now he eats them with his breakfast and he begs for them throughout the day (probably thinks they are candy).  And, unlike a lot of children's vitamins (including the uber popular gummy variety), they don't contain anything that would contribute to tooth decay. 

5) Blue Sucky Ball Thing

Oh man, I love this thing.  There are fancier varieties out there but nothing comes close to the classic original.  Any and all runny noses should be approached with this tool.  It prevents raw, red noses from constant wiping.  It can remove a gallon of snot with just one squeeze. I might still be using this when they hit kindergarten.

Frozen Yogurt Smoothie Pack Recipe

I love those Yoplait Smoothie Mix things but they are so darn expensive! And, although the ingredients are good, there are still a few things in there I find questionable.

So, with strawberries being on super sale this week, I set out to make my own smoothie packs. Here's how I did it.


Cut up bananas and strawberries. Freeze on wax paper lined cookie sheet (this helps them not turn into a solid mass of frozen fruit).
**The browner bananas are ones that I had previously frozen into the aforementioned glob and had to thaw out and refreeze.


Make some plain yogurt (or use plain/vanilla yogurt with live cultures) - mix with vanilla extract. Freeze in ice cube trays.


Place about one banana and 6-8 strawberries worth in a quart size plastic freezer bag. Add 6 ice cubes of yogurt.


When the time comes, mix with 8oz of milk or juice and enjoy your creation! Yum yum!


On second thought...you might want to try 2 cups of liquid because our smoothie turned out more like melting ice cream and I was more than a little concerned my blender wouldn't be able to handle it!

Healthy Delicious KID FRIENDLY Recipes and Links

I made this awesome Oatmeal Blueberry Bread from Super Healthy Kids a few days ago. The loaf didn't make it 24 hours. It was devoured! Breakfast, dessert, snack, whatever it was - it was good.

That started me on a little baking spree. Today I am trying:

Rhubarb Applesauce (also from Super Healthy Kids - I love Amy's blog!!!)
I'm so excited about finding a use for rhubarb that doesn't also involve half a bag of sugar.

Applesauce Cake from Mothering. Mr A is not a fan of cake but I'm curious and have been craving coffee cake lately.

I also made a pizza last night with a 100% whole wheat crust, thanks to my Breadman breadmaker. I think the trick here is to use a tablespoon of vital wheat gluten for every 2 cups of wheat flour (I made it without a few months ago and it was a disaster - last night it was a success).
I was bummed that my vegan cheese alternative - the one that says "IT MELTS!!!" directly on the front of the package - didn't melt. The pizza ended up looking like it was covered in shredded carrots! But, in the "cheese's" defense, it certainly tasted like a cheesy pizza.

Eating a Healthy Diet with a Variety of Grains

I came across this information yesterday and it was so darn thought provoking, I just had to share!

"Currently, there are about 150 different types of agricultural crops worldwide (out of a total of about 250,000 plant species).  In contrast, the pre-Columbian Aztec empire had 229 different types of cultivated crop plants.  Today, 12 crops provide for the diets of over 75% of the world population, with 4 crops providing over half of the food eaten worldwide (wheat, corn, rice, and soybeans).  There is much scientific evidence that this restricted diet plays an important role in the most prevalent ailments found in developed nations, such as cardiovascular disease, immune disorders, and cancer.  These diseases are not as common in undeveloped nations where diets include as many as 200 different species of plants."

Hmm...
When I read this I immediately thought "that's me!" - I would say that wheat, corn, rice and soy make up a large majority of the food I eat.  And it's not like I never have anything else in the kitchen!  Ikaika eats porridge almost everyday for breakfast and I feed him a wide variety of grains such as oats, amaranth, millet, quinoa, etc. to keep him from getting bored.  But for myself, its wheat every morning and brown rice every night.  I could argue that I "don't know how to prepare it properly" (lies! I can easily google it!) or "Mr A wouldn't eat it/like it" (which may be true, but shouldn't stop me from trying).  I need to cut the excuses and finally break free from the chicken-brown-rice-rut!  

Groucho Marx Baby

Today for breakfast Ikaika had a Shaklee Cocoa Soy Protein, dark cherry, banana, spinach, flax smoothie.  The results were tremendously funny!

Ten Ways to Good Health

Thrift store find of the year!!!

I saw this teacup in a sushi/karaoke bar at Waikoloa Queens Market (Sansei's) last year.  I thought it was so cute and simple yet insightful.  I wanted it SO bad!  But, as with most things at Queens Market, it was grossly overpriced and way out of  my teacup budget.
Last week I was browsing through my favorite thrift store (St James Thrift Shop on Kawaihae Road) and there was my teacup!  Just sitting there on the table with a humble 50 cent price sticker!

I love how I can now pump my brain with positive reminders first thing in the morning over a cup of hot tea.

Yogurt Maker Success Story and Recipe

The yogurt maker is a total success! I have made at least 3 batches of delicious, nutritious soy yogurt and they have all been awesome. Ikaika is eating yogurt everyday and I've even been able to sneak some for myself too.

Here's how I did it.

1) Heated a quart of soy milk on the stove until it was steaming and bubbles were forming on the top but it wasn't boiling. (I've learned that there is really no taste difference in the final product between regular and vanilla soy milk)

2) pour the heated milk into a pitcher and let it sit in the fridge until it gets to somewhere between 120 and 90 degrees. I've been using the thermometer that came with the yogurt maker (but I've heard you can guesstimate this by sticking a finger in the milk and if you can leave it there for 10 seconds but the milk is still warm, it's probably right).

3) mix a little of the warm milk with 2 tablespoons of active culture yogurt, either store bought or some leftover from the last batch you made. Mix it up and then pour it back into the pitcher with the rest of the milk.

4) Pour this into the 7 little jars and put the lids on tight. Load em into the yogurt maker, plug it in and let it sit for 5-6 hours.

5) Put the delicious jars of probiotic goodness into the fridge and enjoy at your leisure!

I've been stirring a teaspoon of ground flax seeds into Ikaika's daily cup of yogurt and he seems to love it. I was surprised that, unlike store bought yogurt, this stuff (even plain) isn't sour or tangy. Also, because the soy milk isn't going to be as thick as regular milk, you have to be careful then stirring things in or it might get runny. But, overall, this is an awesome, healthy, dairy free treat and I am still shocked that it's so easy to make!

Yo Yo Yogurt - benefits of probiotics and healthy yogurt recipe for kids

Yogurt is a nutritional powerhouse, packed with B-vitamins, calcium and magnesium. The real star of yogurt is the live active cultures, or probiotics, which regulate flora in the intestines. These beneficial bacteria help everything from digestion to the immune system. Cultured dairy products have been used for centuries as a health food throughout the world, but the familiarity and availability of yogurt makes it one of the most popular choices for kids.

Beware of heavily sugared yogurts that lack probiotics. These products have little nuritional benefit for children and are essentially desserts. I recommend using plain yogurt and customizing it with your own fruits and sweeteners. Also, always chose a whole milk variety for children under 2, they need the fat for brain and nerve development.

Yogurt blends easily with other ingredients, making it one of the most versatile foods in the fridge. Try adding half a cup to a smoothie or using plain yogurt instead of mayonnaise in tuna salad. Or try this pumpkin pie variety and sneak in some veggies!


PUMPKIN PIE YOGURT

1/2 C plain yogurt with active cultures
1/4 C canned pumpkin
1 tsp (heaping) fruit-only apricot preserves
1 tsp pumpkin pie spice

Mix and enjoy!



I just got this yogurt maker today - its an older model and didn't come with any instructions! Has anyone used one of these? How does this work?!

Book Review: How to Save Your Teeth by David Kennedy DDS

I've been reading the book How to Save Your Teeth by David Kennedy D.D.S. This book is all about toxic-free preventative dentistry and, in this house at least, its wisdom is desperately needed!

This book takes a head-on look at the cause of dental disease and illustrates a proactive approach that any one can take to prevent or treat common dental problems. The book features in depth chapters on proper cleaning techniques, different options on how to treat existing problems (including what types of fillings are best for your health), and the potential dangers of fluoride.

In light of the fact that we have no dental insurance and, even if we did, the coverage is not exactly comprehensive, I have a vested interest in keeping the teeth in this house as healthy as possible! Luckily, this book is telling me that "...for the last 20 years it has been theoretically possible to raise a child free from tooth decay." Whew!

Dr. Kennedy recommends a 3-step approach when considering a child's dental health.

1. Nutrition. Everyone knows by now to avoid sugar and brush after meals, etc. The importance of calcium is common knowledge. But this book goes one step further and points out that inadequate nutrition during the developmental years can adversely affect the jaw, leading to overcrowded teeth and narrow dental arches. There are some truly shocking photos of indigenous peoples in and out of contact with white civilization. The teeth of societies untouched by modern, processed foods are beautiful!
   
2. Proper brushing/antibacterial. Dr. Kennedy recommends that germs are removed using baking soda (or a similar antibacterial agent). He points out that until the age of 8 children are not likely to have the dexterity required to properly brush their teeth and require adult assistance using an electronic toothbrush. He goes into detail about what types of toothpastes are most beneficial and the results may surprise you!
   
3. Lastly, he illustrates the importance of applying a sealant to the permanent molars, which erupt at ages 6, 12, and 18. Sealing these teeth can prevent a majority of decay in the molars and keep kids from having to get drillings and fillings. Dr. Kennedy considers this the most crucial step in long term dental health in children.
   

   "By age 17, eighty-four percent of youth have at least one cavity. However, it is no surprise to learn that only 20% of the children have 60% of the problems. Once the tooth is filled it will need to be refilled over and over throughout adult life. Prevention is priceless. If you can raise your children past the age of 20 without significant decay they will spend far less money on their teeth over their lifetime."

There are so many options concerning dental care and what I like about this book is that it puts the power of choice back into the patient's hands. By teaching about a variety of modern practices, it enables the consumer to make an informed choice about what kind of dental care is right for them. And, best of all, it empowers parents to truly save their kids' teeth.

Things to Munch On

Yesterday I found a box of organic winter squash that's been burning a hole in my freezer for almost 2 months. I tried this recipe for Squashed Macaroni from Mothering Magazine's website and it was a hit!

For those who don't know, Mr A will only eat cheese on the rare occasion and we never have it in the house (I still haven't figured out the exact reason, something about it's structural similarity to wax...) So this dish turned out to be great alternative to macaroni and cheese. The creamy consistency and yellow hue were so similar to Kraft that several people at the basketball game asked the baby if he was enjoying his mac n cheese! I thought the taste was somewhat similar and the crunch of the walnuts was very satisfying. It's also a great way to sneak in another serving of veggies. I will be making this again.

Now something for your brain to munch on. Amy, over at Super Healthy Kids, posted a report from her friend's dentist showing what drinks rot teeth the fastest. So shocking. It sure made me think twice about giving the baby Gatorade!

Smoothie Obsession

I am obsessed with smoothies!

They seem to be the perfect way to ensure that my kid eats something balanced.  It's so simple to sneak stuff in there.  Lately, it's been spinach. I know Ikaika is getting his 1/2 cup of raw, leafy greens because I've been blending them together with berries and protien!

Since I've been out of his infant multivitamin powder, I have also been adding a regular Vita-Lea to the blender and just mixing it in with the rest of the stuff. This seems to be working out just fine and in the long run, I think it may even be saving me money.  Long live the smoothie!

But, the truth is that Ikaika doesn't eat raw greens unless they have been pulverized beyond recognition - so I would consider that to be the real victory.

Nuts About the Holidays! Candied Almond Recipe

I love these Candied Christmas Almonds from Super Healthy Kids.com!   Not only are they surprisingly simple to make, they are delicious, (somewhat) nutritious, and they last longer than cookies - which means I can make a huge batch now and have gifts on hand for friends or coworkers as the holidays approach.

Start with all the ingredients above.  I used regular bulk raw almonds - not salted or toasted. 

1. Mix an egg white with 1 tsp of vanilla and beat it with a fork until nice & fluffy.
2. Add 1lb (about 2.5 cups) of almonds and mix until well coated with the egg white.
3. Mix 3/4C brown sugar and 1/4C white sugar in a bowl with 1/2 tsp salt and 1tsp cinnamon (not pictured - oops!).
4. Mix almonds and sugar until well coated.
5. Spread evenly on an ungreased cookie sheet.
6. Bake for 1 hour at 225 degrees - stirring every 15 minutes.
7. Let cool and enjoy!
   

I love Super Healthy Kids' idea of bagging them in pretzel bags from the candy aisle of the craft store.  They are just the perfect size and can be customized with any type of holiday ribbon.  I had so much fun making these and the whole apartment smelled AWESOME in the meantime!

Fun Food Idea: Taco-in-a-Bag!

Saturday, at the Waimea Town Holiday Craft Fair, I ran into this super cute and fun food idea. 

Behold, Taco in a Bag!

It's so simple - just take a snack bag of chips (they were using Doritos and Fritos but you could use any kind of corn chip), chop the top off, leave the chips in the bottom, and then pile taco fillings into the bag!  Follow with a big dollop of sour cream or whatever and enjoy with a fork. 

I think kids (who are older than mine) would enjoy making these and as a bonus, no dishes to clean up!

Happy Thanksgiving Menu

Its Thanksgiving, the day of food and football.

This is our first Thanksgiving alone and, unfortunately, we must rely on ourselves for food.  In the past, we contributed a dish to the family dinner and then reaped the benefits of leftovers.  This year, with no family to speak of and a free 20lb turkey from the DOE, its up to us to cook a meal worthy of this most sacred of holidays.  Ideally, this dinner will be epic, but I will settle for edible.

Heres the menu

• Roast Turkey from Simply Recipes.  However, I am roasting my bird breast up because thats where the pop up thermometer is.  Also, both grocery stores were completely out of rosemary and thyme so I used Da Salty Lady's Hawaiian Poultry Salt Seasoning instead.  Perhaps doing my shopping at 8am this morning was a poor decision.
  

• Garlic Mashed Potatoes thanks to the Food Network.    
• Arrowhead Organic Stuffing
• Green Beans (Ive got em - just sure what to do with em.  Boil?)
• Pumpkin Pie - the one thing I am 100% positive I can make and it will turn out awesome.  No raisins this time though!

Thinking back to our pilgrimage earlier this year, I am absolutely overwhelmed with gratitude.  Life in Hawaii is so full of love and happiness. I am very thankful for my family and especially my kid.  Ive heard people say it and figured it was lip service, but its true - he is such a blessing in my life and I am truly, genuinely thankful that he's part of our family.  I also know that someday soon we will be able to spend holidays together with our entire family instead of having to rely on google to roast the turkey!   

Mahalo i ka mea loa'a!  Be thankful for what you have!

Why Week: Why Cook Meals at Home?

*Why Week: the week where I rationalize all my crazy behavior*

Almost anything you want to eat, from graham crackers to potstickers, can be found fully prepared and ready to go. Food has become accessible and convenient in all senses of the word. Life with kids is jam packed enough, so why should we spend our precious time making foods we can just buy at the store?

1. Knowledge is power. Sure, you can read an ingredients label, but do you really know what "spices" means? Food manufacturers are regulated by complex laws that allow them to fudge on their descriptions, so its often difficult to know whether whats on the box is whats really going into your mouth. Making foods at home allows you to be fully enlightened when it come to what you eat.
   
2. The ingredients can be modified. Dont want sugar or oil? Foods made from scratch can easily be modified and ingredients can be substituted so you are in control of what goes into that muffin. You can beef up the nutrition of favorite recipes by adding things like wheat germ, flax seeds, etc. You can customize your favorite foods by adding more of your favorite foods and less of the stuff you dont like.
   
3. Its not as time consuming as it seems. I guarantee that you wont be slaving in the kitchen all day everyday. Because God gave us the freezer, we are now able to spend one day a week power-cooking and the rest of the week enjoying the fruits of our labor. Seriously, a few carefully planned items will go the distance and make a big difference for your health and taste. Like anything else, once you find a routine that works for you, whipping up homemade goods will seem as benign as folding your own laundry.
4. It can be healthier. This is one of the main reasons I made things I could buy instead. When it comes to the babys food, knowing how much sugar, salt, etc. goes into his meals is critical. I can buy muffins but they are usually made with white flour and loaded with sugar and oil. I could buy ramen noodles but 99% of the time it comes with a side of MSG (Asian food lovers beware: label read carefully because MSG is in practically everything and you dont want to be eating it)
5. Making food at home is fun! This may be a matter of taste, but I love the challenge of cooking something. If its edible - I win! Maybe you want awesome cupcakes like these vampire cupcakes at your New Moon premiere party (dont deny it). Or you could go for the zombie ones - but I dont think an English walnut came out looking too much like a brain. Whatever. Cooking, creating, its fun and it should be enjoyed!
   

Why Week: Why Pack Bento Lunch Boxes?

"Why Week" - the week where I rationalize all my crazy behavior.


Some days (more than others) I feel I should have been a Japanese housewife. I think I would thrive on the competition. After all, I am able to find a great deal of satisfaction in cooking a meal from scratch and I believe the kind of writing utensil you use says a lot about you as a person.


My newest housewife obsession? Bento box lunches! These culinary darlings are Asias adorable answer to "brown baggin it" and here are 10 reasons why you also might want to consider the switch.

1. Bento are healthy. Any way we pack a lunch for our kids, it all boils down to the nutritional content of the food. Bentos are arranged with dietary needs in mind - 3 parts carbs, 2 parts veggies and 1 part protein. Because everything has to exist harmoniously in one box, candy, treats and snacks are going to get the boot first!
2. Bento are fun to eat. Even the pickiest eaters will eat vegetables if they look like a robot! Although complex and highly artistic (re: time consuming) kyaraben style bento are popular - even the simplest bento can be made fun with a few quick tricks. A humble octo-sausage or rabbit apple can really spice up an otherwise ordinary lunch.
3. Bento are convenient (to use). Bento are compact, easy to use and easy to clean. All you need, including utensils, are wrapped up in your furoshiki of choice.
   
4. Bento are convenient (to make). That Japanese housewife slaving away at 5am making intricate 3-D edible sculpture need not be you! Modern conveniences like the freezer and the microwave mean you can prepare a delicious bento with a variety of foods in about 15 minutes. Its usually a matter of learning how to stuff the box properly.
5. Bento are green. Almost every part of the bento is reusable. Because there are no plastic baggies or wrappers to throw away, the chances of accidentally losing a lid or a fork in the rubbish bin are small. Less waste = happy planet!
6. Bento are tasty. Oishii!!!
7. Bento are compatible with your eating habits. You dont need to eat rice everyday to have delicious bento box lunches. Western lunch favorites - including sandwiches, spaghetti, salad and chips - are all perfectly suited for the box lunch. Sometimes its a matter of preparing your leftovers in a way that makes them easier to box up, but in the end you can eat what you like and still experience the benefit of...
   
8. Bento are ideal for portion control. There is only so much you can fit into a box. Japanese theory is that the amount of milliliters your bento box holds is about the same as the amount of calories. Fill your 600ml bento to the brim and you've got yourself a 600 calorie meal without the guess work. Considering how shockingly out of whack restaurant portions are nowadays, this fact alone makes it worth 15 minutes of your time.
9. Bento are available in a wide variety of styles. Thomas the Train to Hello Kitty and back, there is something for everyone in the world of bento. Newer products like the Laptop Lunchbox take the bento concept of compartmentalized food and make it more user friendly for those of us who might be scared off by the teeny tininess of the Japanese bento box.
   
10. Bento are cute. And isnt that the most important part?

so classic - reminds me of Kyoto!


This is ideal for Mr A because he eats a lot of sandwiches. But I cant figure out where to order this model - it seems like the sandwich thing is always separate.

Healthy Eating Rampage

GO TO SUPER HEALTHY KIDS.COM!
I love this woman's blog, her recipes are always fantastic, and she is really good about answering any questions.  Its just a great resource when cooking for older children and adults rather than infants.

I dont know if its fasting or what, but Ive been cooking like a maniac.  Heres a brief list of whats been pumped out of my kitchen in the last 48 hours:

• Veggie Freezer Lasagna (spinach and mushroom)
• Homemade marinara sauce for the lasagna
  
• Healthy Oatmeal Cookies (applesauce instead of oil, juice instead of sugar, etc)
• Walnut Apricot Muffins 
• Nurtitious Teething Biscuits 
• WonTon Snacks (banana/cottage cheese and broccoli/cheddar)
• Baby Cereal Blueberry Pancakes
• Multi Grain Pancake Mix (scrApple pancakes this morning - yum!)
  
• Vampire Cupcakes (for Mr As last day party with his class)
• Zombie Brain Cupcakes (party)
• Rice Chex Muddy Buddies (party)

A large majority of this is going into the freezer, which is fantastic for quick and easy meals.  Its especially important to have a stock of things for the baby because otherwise I end up feeding him junk.

The pancake mix is really my pièce de résistance because we have been looking for something here in Hawaii that could replace our much beloved Trader Joes MultiGrain Pancake Mix.  If I had known how simple it is to make my own I never would have thought twice about leaving TJs behind!  And this way I can pack it full of any other goodies or extra healthy bits I desire!  Long live the pancake!

For those of you who think Hawaii is always palm trees and balmy breeze, check out my view yesterday.  Bleh!  This also may have been a contributing factor to my insane cooking spree.