Santa's List of Healthy Resources for Children and Families

Santa's List of Healthy Resources  for Children and Families
President's Council on Fitness, Sports & Nutrition (PCFSN). PCFSN engages, educates, and empowers all Americans to adopt a healthy lifestyle that includes regular physical activity and good nutrition. Since 1956, the Council has created and promoted programs and initiatives that motivate people of all ages, backgrounds, and abilities to be active and eat healthy.
	Choose MyPlate.  The website features practical information and tips to help Americans build healthier diets.
	Kids Eat Right is your source for scientifically-based health and nutrition information you can trust to help your child grow healthy. As a parent or caretaker, you need reliable resources, and you can find them here, backed by the expertise of nutrition professionals.
	Academy of Nutrition and Dietetics is your source for trustworthy, science-based food and nutrition information. The world's largest organization of food and nutrition professionals, AND, is committed to improving the nation's health and advancing the profession of dietetics through research, education, and advocacy.
	When you donate to Feeding America, you are doing more than helping provide meals. You are sending hope and joy to hardworking families struggling with the difficult decision of whether to pay the bills or put food on the table.
	Action for Healthy Kids believes there are ways to reduce and prevent childhood obesity and undernourishment. Learn how Action for Healthy Kids works with schools, families, and communities to help our kids learn to be healthier and ready to learn.
	Healthy Children  The American Academy of Pediatrics (AAP) and its member pediatricians dedicate their efforts and resources to the health, safety, and well-being of infants, children, adolescents, and young adults. Healthy Children - Nutrition; Food Allergies in Children
	Team Nutrition: Eat Smart. Play Hard.™ Materials. A campaign launched by USDA's Food and Nutrition Service (FNS) to encourage and teach children, parents, and caregivers to eat healthy and be physically active every day. Eat Smart. Play Hard.™ is about making America's children healthier. It's about practical suggestions that will help you motivate children and their caregivers to eat healthy and be active. Eat Smart. Play Hard.™ Campaign messages and materials are fun for children and informative for caregivers. Building Blocks for Fun and Healthy Meals; Fact Sheets For Healthier School Meals
	Fruits and Veggies More Matters
	National Dairy Council® (NDC);  Child Nutrition; Fuel Up sponsored by National Dairy Council and the National Football League, in collaboration with the United States Department of Agriculture (USDA). Fuel Up is an in-school program that encourages the availability and consumption of nutrient-rich foods, along with at least 60 minutes of daily physical activity.
	The National School Lunch Program (NSLP) is a federally-assisted meal program in public and nonprofit private schools and residential childcare institutions. It provides children with nutritionally balanced, low-cost, or free lunches each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
	The School Breakfast Program (SBP) provides cash assistance to States to operate nonprofit breakfast programs in schools and residential childcare institutions. The program is administered at the Federal level by FNS. State education agencies administer the SBP at the State level, and local school food authorities operate it in schools.

December 23, National Pfeffernüsse Day, a Traditional Christmas Cookie (modified)

Pfeffernüsse is a fluffy cookie with ground nuts and spices, popular as a Christmas treat in Germany, Denmark, and The Netherlands.

German Spice Cookies (Pfeffernüsse)

modified from Saveur

Yields: 3-1/2 dozen

Ingredients

1/2 cup honey

1/3 cup unsulfured molasses

2 tbsp. unsalted butter

2 large eggs, at room temperature

2 cups whole wheat pastry flour

1/4 cup candied lemon peel, finely chopped

1/3 cup almonds, finely ground

3/4 tsp. freshly ground cinnamon

3/4 tsp. freshly ground black pepper (optional)

3/4 tsp. freshly ground cloves

3/4 tsp. freshly ground cardamom

1/2 tsp. baking powder

2 tbsp. vegetable oil

1 cup confectioners' sugar, sifted

1 tbsp. light rum

Directions

1. Put honey, molasses, and butter into a small pot and cook over medium-low heat, stirring constantly, until hot, about 2 minutes. Remove from heat and let cool. Add eggs and whisk to combine.
2. Combine flour, half the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and baking powder into a large bowl. Add honey mixture and beat with a wooden spoon until mixed. Form into a dough. Cover the surface of the dough with plastic wrap and refrigerate for 8 hours.
3. Preheat oven to 350°F.
4. Line 2 baking sheets with parchment paper and set aside.
5. Lightly oil your hands with some of the oil. Form dough into 42 balls, each about 3/4" wide (the dough will be very sticky, so keep your hands lightly oiled while working).
6. Divide dough balls between baking sheets, keeping them spaced 1" apart. Bake until slightly cracked on top and firm to the touch, about 15 minutes.
7. Transfer cookies to a wire rack and let cool slightly.
8. whisk together confectioners' sugar, rum, and 5 tsp. Hot water to make a smooth glaze. While the cookies are still warm, use a pastry brush to coat each one with a layer of glaze.
9. Set cookies aside to let them cool completely. Eat right away or store in an airtight container, layered between sheets of waxed paper, for up to one week.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 40 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 

Whole Grain Date Nut Bread

Whole Grain Date Walnut Bread

Date nut bread became popular in the United States in the early 1900s, when dates were considered an elegant, shelf-stable luxury ingredient—perfect for winter baking. Because dates stored well and walnuts symbolized abundance, the bread became closely associated with Thanksgiving, Christmas, and New Year gatherings. Often sliced thin and served with cream cheese or butter, it was a staple on holiday tea tables, gift trays, and festive brunches.

Serves 12

Ingredients
1 cup chopped dates
1 cup boiling water
1 egg
3 tablespoons canola oil
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups whole wheat pastry flour
1/2 cup oat flour
2 tablespoons ground flax
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped walnuts or your favorite chopped nuts

Directions
1. Heat the oven to 350 degrees.
2. Combine the dates and boiling water in a small bowl and let stand for 20 minutes.
3. In a medium bowl, briskly whisk the egg, oil, sugar, and vanilla together.
4. Combine the flour, flax, baking powder, soda, salt, and cinnamon in a large bowl.
5. Mix the dates with their liquid and egg mixture. Fold in the walnuts.
6. Pour mixture into a lightly oiled 9 x 5-inch loaf pan and bake for 50-55 minutes until a toothpick inserted in the center comes clean. Let cool thoroughly before slicing.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years of experience. A valuable service for Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com 

The Kiwi: Emerald Elegance

The Kiwi: Emerald Elegance

The Kiwifruit

History of the Kiwifruit.

Originally discovered in the Chang Kiang Valley of China, kiwifruit was considered a delicacy by the great Khans who enjoyed the emerald green color and wonderful flavor. By the mid-1800s, the fruit had found its way into other countries and was nicknamed the Chinese gooseberry. New Zealand growers started to export this exotic fruit to specialized markets around the world.

Then in 1962, a California produce dealer began importing New Zealand gooseberries. The dealer renamed the product "kiwifruit" because of its resemblance to the fuzzy brown kiwi — New Zealand's funny-looking national bird. By the late 1960s, California began producing its own kiwifruit in the Delano and Gridley areas.

How to Eat A Kiwi

There's no "right" or "wrong" way to eat California Kiwifruit. But since most people find that slicing and scooping is a good way to get the most from their kiwifruit, we coined the word "slooping" to describe it! Here's how to sloop your kiwi:

Using a sharp knife, slice the kiwifruit lengthwise to create two identical halves. Then use a spoon to scoop the sweet, delicious meat of the kiwifruit from each half. Looking for maximum fiber and nutrition? Don't throw that skin away! It's loaded with nutrients and fiber, so rinse it off and bite right in! 

The kiwifruit is a rich source of Vitamin C, Vitamin B6, Vitamin K, and Fiber. It is low in calories, low in sodium, has no cholesterol, and only a small amount of fat. 


One Large Kiwifruit weighs about 3.5 ounces (100 grams) and provides the following nutrition.

Kiwi Mint Lemonade

Makes 4 servings 

If you don't have mint, try fresh lemon balm. The lemonade is also delicious without the herbs. 

Ingredients

1 cup (250 mL) water

 ½ (125 mL) cup granulated sugar

 ½ (125 mL) cup packed fresh mint leaves

 3 California kiwifruit

 3 lemons

 Sparkling water

Directions
1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes.

2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into a pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.

3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.

References.
1. Top 10 Ways to Enjoy Kiwifruit, Fruits and Veggies Kiwifruit

December 21, National Fried Shrimp Day

Batter-Fried Shrimp

Makes 2 servings

Ingredients

1/2 cup light beer
1/2 cup whole-wheat flour
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon canola oil, divided
8 oz raw shrimp, peeled and deveined, tails left on
Freshly ground pepper, to taste

Directions

1. Whisk beer, flour, mustard and salt in a medium bowl until smooth.
2. Batter the shrimp right before you add to the skillet.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4. Hold shrimp by the tail and dip in the batter one at a time. Let excess batter drip off.
5. Add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once. Adjusting heat as necessary to prevent burning. Cook until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a paper towel and pat dry. Serve on a platter.
6. Season the shrimp with pepper and serve right away.

Nutritional Analysis

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 40 years of experience. A great service for Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com

Food Safety Crossword Puzzle

Answers.

Down
1.  Soap
2. Hot
3. Bacteria
4. Thermometer
5.  False
10. Hands

Across
6.  Hot
7.  Pack
8.  Eat
9.  Zone
11. Refrigerator
12. Board
13. Cold
14. Two
15. Hours

National Sangria Day - Winter Sangria

Winter Sangria

Yield: 10 servings (serving size: about 2/3 cup)

Ingredients

1 cup fresh satsuma orange juice (about 4 satsumas)
1 cup satsuma orange sections (about 2 satsumas)
1/3 cup Triple Sec (orange-flavored liqueur)
1/4 cup sugar 2 whole cloves
1 cinnamon stick
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges

1 (750-milliliter) bottle fruity red wine

Directions

1. Combine all ingredients in a pitcher, stirring until sugar dissolves.
2. Cover and refrigerate 4 hours or overnight.


Nutritional Information  

Calories 137 

Fat 0.1g 

Protein 0.3g 

Carbohydrate 17g 

Fiber 0.8g 

Cholesterol 0.0mg 

Iron 0.4mg 

Sodium 4mg 

Calcium 20mg

Sweet Taps: The Maple Syrup Story

Maple syrup is a syrup usually made from the sap of a variety of maple trees. The Canadian province of Quebec is the largest producer. Vermont is the largest producer in the United States.

Sweet Taps: The Maple Syrup Story

Regulations
· Maple syrup is graded according to scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup.
· Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup.
· In the United States, the syrup must be made almost entirely from maple sap to be labeled as "maple".
· "Maple-flavored" syrups include maple syrup but may contain additional ingredients.
· "Pancake syrup", "waffle syrup", "table syrup", and similarly named syrups are substitutes which are less expensive than maple syrup

Uses
Maple syrup is often added to pancakes, waffles, French toast, fruit, ice cream, and hot cereal. It is used as a sweetener or flavoring agent in baking and in granola, applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, and bread. Culinary professionals praise its unique flavor.

Nutrition
Maple syrup has a significant amount of manganese (13 grams = 22% DV) and contains potassium and calcium.

How It's Made - Maple Syrup


Reference: Wikipedia. Maple Syrup

Our Hanukkah Celebration Music, Symbolic Foods and Art

Traditional Hanukkah Foods

Hanukkah, also known as the Festival of Lights, is a Jewish festival celebrated with various traditional foods. While not all these foods have explicit symbolic meanings, some are tied to the holiday's themes of oil, victory, and the miracle of the Temple. Here are traditional Hanukkah foods and their connections:

1. Potato Latkes

These fried potato pancakes are the best-known Hanukkah food. The oil used to fry them commemorates the oil in the temple lamps. Made of shredded potatoes and onions, like hash browns, they are traditionally topped with applesauce and served as a side dish.

2. Kugel

Kugel is a sweet casserole from Central Europe. It consists of egg noodles baked with sugar, eggs, and sour cream. Raisins and spices such as cinnamon and nutmeg can be added. This rich dessert tops many people’s favorite Hanukkah foods and provides the flavor of many beloved holiday memories.

3. Brisket

A slow-cooked beef dish that is a hearty and flavorful centerpiece for Hanukkah meals.

4. Rugelach

Rolled pastries with sweet ingredients like dried fruit, nuts, or chocolate represent the holiday's sweetness.

5. Sufganiyot

Jelly-filled donuts topped with powdered sugar. They are fried and commemorate the importance of oil in the Hanukkah celebration. The filling can be flavored in several ways; though fruit jelly is standard, sweet custard can be substituted if preferred.

6. Matzo Ball Soup

A traditional Jewish soup featuring matzo balls, symbolizing comfort and sustenance.

7. Applesauce

Often served as an accompaniment to latkes, providing a sweet contrast to the savory pancakes.

8. Gelt (Chocolate Coins)

In the dreidel game, the gelt symbolizes the coins distributed to children during Hanukkah.

In 17 century Europe, it became customary for parents to donate small sums of money to their children to their teachers. The students learned how to give charity in light of commemorating the events of Hanukkah. In the 20th century, an American confectionary manufacturer came up with the idea of making Hanukkah “Gelt” from chocolate. They made the first chocolate-wrapped coins specifically for Hanukkah. The Hanukkah gelt symbolizes the tradition of giving charity to commemorate the Miracle of Light. 

9. Cheese Platter

Judith, a Jewish heroine associated with Hanukkah, fed cheese to an Assyrian general, making him thirsty for wine, which she gave him until he fell asleep.

Our Favorite Hanukkah Songs

Yes We Can

Telly from Sesame Street shows 
us how to play the Dreidel Game.

December 14, National Bouillabaisse Day, A Traditional Fish Stew

Bouillabaisse is a traditional fish stew originating in Provence. Commonly used vegetables include leeks, onions, tomatoes, celery and potatoes. The vegetables are simmered together with the broth and served with the fish. What makes a bouillabaisse different from other fish soups is the selection of herbs and spices in the broth and the way the fish are added one at a time, in a certain order, and brought to a boil.

Bouillabaisse

Serves 6 (about 3 cups each)

Ingredients
8 cups water
3 (1 1/4-pound) whole lobsters
1 tablespoon olive oil
2 cups chopped onion
2 cups coarsely chopped celery
1 1/2 cups coarsely chopped carrot
4 garlic cloves, minced
4 cups coarsely chopped tomato (about 1 1/2 pounds)
1/2 teaspoon saffron threads, crushed
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 bay leaves
1-pound skinned halibut fillets cut into 2-inch pieces
22 small clams, scrubbed
30 small mussels, scrubbed and debearded
1/2 pound medium shrimp, peeled and deveined

Directions
1. Using an 8-quart stockpot, bring water to a boil.
2. Plunge lobsters headfirst into the water. Return to a boil; cover, reduce heat, and simmer for 12 minutes.
3. Remove lobsters from water (do not drain); cool. Remove meat from cooked lobster tails and claws; cut into 1-inch pieces, reserving shells.
4. Cover and refrigerate lobster meat.
5. Return reserved shells to water; bring to a boil. Reduce heat, and simmer 5 minutes. Drain through a colander over a large bowl, reserving broth; discard shells. Wipe pan dry with a paper towel.
6. Heat oil in pan over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes.
7. Add reserved broth, tomato, saffron, thyme, pepper, and bay leaves; bring to a boil. 

8. Reduce heat, and simmer 15 minutes. Discard bay leaves.
9. Bring to a boil; add halibut, reduce heat, and simmer 4 minutes. 

10. Add clams; cook 1 minute. 

11. Add mussels; cook 2 minutes. 

12. Add shrimp; cook 3 minutes. Bring to a boil. 

13. Add reserved lobster meat; cook until thoroughly heated. 

14. Discard unopened shells.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A great service for Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com

Sip, Savor, Celebrate Hot Cocoa!

Taste pure coziness with a cup of steaming hot cocoa.

Save Calories and fat using Skim (non-fat) Milk 

instead of Whole Milk. You still receive the

benefits of calcium and vitamin D.

Skim /NonFat Milk

90 Calories

0 g Fat;

250 mg Calcium

124 IU / 3.2 mcg Vitamin D

Whole Milk

149 Calories

8 g Fat;

276 mg Calcium
124 IU / 3.2 mcg Vitamin D

The Difference Between Hot Cocoa and Hot Chocolate

Hot cocoa and hot chocolate differ in the type of chocolate used, consistency, and taste.

Hot cocoa
Made from cocoa powder, powdered milk, sweetener, and water or milk. Hot cocoa is thinner and sweeter than hot chocolate.

Hot chocolate
Made from grated chocolate, milk, cream, or water. Hot chocolate is thicker and creamier than hot cocoa.

The Polar Express, "Hot Chocolate Song" 

The Edible Hanukkah Menorah

The Hanukkah, also known as the Hanukkah “menorah,” is a candelabra designated specifically for the Hanukkah candles. The Hanukkah lamp contains room for nine candles — one for each night, plus the shammash or helper candle.

Menorah is the Hebrew word for a lamp. Lighting the candles is Hanukkah’s most central ritual. One candle is added on each night of the eight-night holiday until it is ablaze with light on the eighth evening.

Hanukkah menorahs come in a wide variety of shapes and sizes. The eight candles should be the same height and at the same level, but the shammash is often placed higher or set off to the side.

Fruit and Vegetable Menorah

A fun project and a healthy snack for all. 
I used the following ingredients (but you can use your favorite fruits and vegetables):
1/2 cucumber
1/2 yellow squash, diced
1/2 zucchini diced
4 red seedless grapes
1/2 cup watermelon, diced
1/4 cup raspberries

1/4 cup cantaloupe, cubed
1/4 cup blueberries
4 strawberries, chopped
9 golden raisins

The Gingerbread House Building Sweet Memories

The holiday season is filled with traditions, and one of my favorites has always been building gingerbread houses. It’s a joyful activity that combines creativity, delicious treats, and the warmth of family. Over the years, Jake and I have shared many fun moments creating these edible works of art, each unique and filled with love.

The History of Gingerbread Houses

Gingerbread houses have a long and fascinating history that dates back to 16th-century Germany. Initially crafted into intricate shapes and decorations, gingerbread gained popularity at fairs and festivals. By the 19th century, the Brothers Grimm’s fairy tale Hansel and Gretel had imbued gingerbread houses with a magical association, turning them into a beloved holiday tradition.

Our Gingerbread Houses Through the Years

1. The Sweet and Healthy Gingerbread House
One year, Jake and I decided to give our gingerbread a healthy twist. We decorated it with peanut butter, raspberries, blueberries, dried apricots, and yogurt-covered raisins. It was colorful, delicious, and perfectly snackable—we made sure it was okay to nibble on the decorations as we worked!

2. The Hanukkah Gingerbread House

In another year, we created a Hanukkah-themed gingerbread house. Adorned with blue and white decorations, it blended the joy of gingerbread houses with the traditions of Hanukkah, making it a beautiful way to celebrate the season.

Tips for Creating Your Gingerbread House

1. Start Clean and Fresh
Before you begin, wash your hands thoroughly and ensure all fresh fruits and vegetables are cleaned. Keep perishable items in the refrigerator until it’s time to use them.

2. Let Your Creativity Shine
There’s no right or wrong way to build a gingerbread house. Experiment with candies, fruits, nuts, or savory elements to make it your own. The fun is in the process!

3. Enjoy the Journey
Building gingerbread houses isn’t just about the final result—it’s about spending time together, laughing, and creating memories that last long after the holiday season.

Why Gingerbread Houses Are Special

Gingerbread houses are more than just holiday decorations. They’re a way to connect with loved ones, honor traditions, and express creativity. Every house we’ve made has a story, a memory, and a sprinkle of holiday magic.

If you’re inspired to build your own gingerbread house this year, I encourage you to dive in, have fun, and savor every moment. After all, it’s not just about the house—it’s about the memories you build along the way.

Happy Holidays! 

#GingerbreadHouses
#HolidayTraditions
#BuildingSweetMemories