Good Nutrition Start Early

Baby Boy Sussex will be a child of two cultures - or more accurately culinary cultures.Yes, he'll be spoiled by a grandfather who has a fondness for sweets and will no doubt sneak him a toffee or two when he's older. He'll also grow up with a mother and grandmother guided by SoCal love of fruits and vegetables.That's the regimen that he and other kids should have for healthy lifestyle and a long life. It can work, if you start early enough.

When can babies eat solid foods? As any parent will tell you anywhere from four to seven months.This is when puree is introduced into the little one's diet. You can always buy jars of puree such as Stage One Beechnut's Naturals or you can make it yourself. The first is convenient if you don't have the time however homemade allows you control over what you feed your baby.There's also another reason - even though the jars may say natural or organic, they're not. The company  may load up the stuff with additives and preservatives - the last things any parent wants in his or her kid.Unhealthy fats may be added as fillers too along with thickening agents and starches. This means refined corn, wheat or rice is also part of the recipe.It's not only more less nutritious but also more expensive too. It's more cost efficient too. As they get older you can introduce them to different meals that can be not only packed full of nutrients but packed full of fun. Think broccoli tots or easy baked zucchini fritters. Homemade hummus with pita chips or crackers are also a good lunch  and let's the kids feed themselves.

Unfortunately there will be outside influences once the kids get into the play date and pre-K age. Meghan and Harry will discover that their little one may not want those bean sprout sandwiches and turn his nose up at avocado toast. School friends and even his cousins may influence him to gobble up Cadbury's treats and go wild with fairy cakes - cupcakes - at birthdays and holiday parties.Again it's time to make eating fun whether for a young royal or your prince or princess. A fun playdate and even birthday party treat is banana stacks. It's layering banana slices and low fat cream cheese on mini rice cakes. Dark chocolate or carob chips can be sprinkled on. Veggies such as squash are so vital to anyone's diet. However it can  be boring - and green to kids. Liven it up by turning  squash into pizza boats, chock full of homemade tomato sauce and vegan mozzarella cheese. Instead of cake  pops try corn  flowers. It's cutting cooked corn cobs into one inch thick slices and inserting sticks into them. As for birthday parties and holidays, homemade vegan cupcakes and cookies can do the trick instead of ice cream and candy.

As the Duke and Duchess will eventually find out raising a kid to eat healthy will be a daunting task. Yet they can rely on fun ways to serve fruits and veggies to appease a royal appetite. He'll have the  best of good foods .

The Allergy Free Christmas Cookie

It's the start of the holiday baking season and with that comes a plethora of cookies. However it can also be a dodgy pick and choose game for those with various allergies. what to do? Create bites that are not only tasty and worry free. The end result is still a large buffet of sweet treats.

All baked goods start with flour and that's where the first problem is. Many have gluten which can be lethal to those with celiac disease. A simple spritz cookie can bring on everything from intestinal  distress to vomiting. Instead of forgoing a sweet nibble, incorporate gluten free flours into the holiday baking routine. Many companies like Bob's Red Mill and King Arthur do sell gluten free versions of their regular flours at supermarkets. There are other flours you can use such  almond flour which is perfect for making macarons or light , fluffy cakes.it's would also be good for low carb brownies and holiday breakfast waffles too. Its' coarser cousin, almond meal can be used for quick breads and such cookies as citrussy snowballs, fun thumb prints or almond chocolate chip cookies. Another route is making traditionally flourless treats.  Aquafaba meringues are simply chickpea water, sugar,cream of tartar and vanilla. Make them really festive by adding natural red and green dyes. Rice Krispy treats can be molded into cookie like rounds for fun decorating and eating. Rice Krispy treats can even be molded and cut into larger pieces to create a variation of a gingerbread house.

Holiday cookies are filled with all sorts of goodies, such as nuts and chocolates. Yet they can be sheer horror for those with severe allergies. Substitution is the key here. Don't deprive  family of those peanut butter cookies. Sub in sunflower butter instead. This is sunflower seeds crushed and mashed into a type of  spread that can be a great  fill in for anything that uses  peanut butter. The flavor is a bit milder, tasting like  - what else - sunflower seeds. Yet it's perfect for baking. Unfortunately those with peanut allergies are usually allergy to other nut such as almonds and walnuts. These figure heavily in holiday baking. If you still want crunch, then think seeds. Try the crunchy and delicate Southern treat benne cookies. These are buttery wafers made with sesame seeds, brown sugar, eggs, and a cup and a half of butter. Have these and they're sure to be a holiday classic. Chocolate is another cookie ingredient  that can cause problems for those allergic to it. Switch to carob which is the perfect stand in. Surprise the family with carob chip cookies. They won't know the difference  between them and the real thing. There's also a carob cookie recipe with powdered espresso in it for a mocha latte flavor.

Allergy sufferers and those who bake for them, don;t despair this holiday season. The key is subbing in ingredients that are still tasty but harmless. You can still make your cookies and eat them too,

Revamping The Classics

Classic recipes are just that - classic. However sometimes they need updating or varying to add more zing and flavor or to make them healthier.After all change is good. Change keeps a recipe going for the next generation.

The idea came to me after looking at the original recipe for Tollhouse Cookies in today's New York Times obituaries. Yes, obituaries. The Times is doing a salute to famous women that were ignored or barely written up when they passed. One was Ruth Wakfield who left us forty years ago. Thanks to her , home baking was never the same. She invented chocolate chip cookies by adding smashed dark chocolate to a buttery brown sugar snap. It took off like crazy, thanks to Nestle's creating chocolate chips to suit the recipe. Many have not wanted to redo this classic but sometimes an update helps. For a healthier bite try subbing in carob chips which have a similar taste to chocolate.One of the earliest variations was subbing in M&M's for the chips. Then there is the flip chocolate chip , chocolate dough and white chocolate chips.The basic sugar cookie is also getting an upgrade with the addition of vegan butter and whole wheat flour.A truly colorful alternative is the addition of colorful sprnkles or jimmies to the dough. These amps up the fun in a simple classic. Brownies, always a must have , have also been tinkered with to create a more delicious treat. Coconut, marshmallows and a variety of nuts have been added over the years along with dried cherries, cream cheese and even cranberries!

Savory recipes also have gotten upgrades over the years. Take pasta aglia et olio, pasta with garlic and oil. For years it was served with fettucini, spaghetti or angel hair pasta These were all good but try the sauce with rotelli or shells.It works perfectly because the roasted garlic gets caught in the curves and lifts the flavor of the pasta itself. The same can be said for pasta con burro, , usually served with long strands. Try it with a chicken ravioli or tortellini, Mole sauce, that Mexican classic , made with cocoa powder and chile peppers. is usually served with chicken but it can also be a great foil for beef such as London Broil or pork. It can even be used as a sauce for a burger for a change of pace. Side dishes can also be varied for a fun twist.Cauliflower , always made into a soup or breaded for frying can be riced to create a fun new dish. It's just putting broken florets into a food processor or mini chopper and pulsing them until they resemble couscous. Add spices or just butter for a tasty and fun side. The same can be done to broccoli too. Instead of the usual broccoli salad, think a riced one. with olive oil and garlic. The process is simple. Cut the florets and stems into workable pieces and drop into a mini chopper. You make have to work in batches if you have a big bunch.

Change is good. Changing a classic is even better. Take basic recipes and tinker with them to create something more delicious and new.

Generate Your Own Energy Bars

Busy school days and activity filled weekends demand energy bars.These help both big and little kids manage hunger and boost flagging spirits. There is one problem with the store bought ones , Wayyyy too much sugar What can you do? Make them yourself!

Many home bakers  shy way from baking energy bars. In some way they're really no different than bar cookies.It could be the ingredients that may freak out bakers - namely the  oatmeal used. Done wrong and those bars will turn out to be very healthy cookies. However homemade energy bars are no different to make than  cakes. Some even require just some microwaving a  set in the fridge What is so great about them? There are no extra sugars or  cringe inducing fruits your kids may  hate. There's also not the threat of life threatening allergens or being made  near themYou're the creator , you know  what will go in them. Energy bars can be tailored to suit tastes and allergies. Also home bakers can control the amount of sugar being put in them. Home dried fruit can be added as opposed to the kind that coated in sugar crystals. Carob can be added instead of chocolate or dark chocolate can be used instead of the bad for you milk variety.

What does go into a homemade energy bar? Start with a base.It's usually rolled oats.These give bars their chewiness.You can also use high fiber cereal as well. I would add flaxseeds for extra benefits - these are packed with antioxidants and are easily to blend into the recipe. Chopped medjool dates can also be used because they are dense and sticky perfect for creating a base.Next comes the nuts. Peanuts are good, most kids like them. Better choices would be almonds which are great for building strong teeth and bones along with aiding in good heart health and walnuts which aid in digestion and lower cholesterol. The biggest question is what type of sweetener to use. The one not to use is refined white sugar. Most energy bar recipes usually require  honey, brown sugar or agave syrup. If you're going to use honey use the dark kind. It has much more antioxidants and more nutrition than the light kind. As for fruit, use fresh  such chopped apples and pears . Dried fruit is excellent but I'd recommend using ones you've dried at home. Some of the recipes do call for eggs which are used for binding everything together..

Homemade energy bars are not only good for you, they're also tasty.Make them for great boosters for the family during this busy season. They'll give them a much needed lift along with a burst of flavor.