by Melanie Taylor | Dec 11, 2015
The holidays are often filled with time-honored traditions that include some of our favorite meals and foods. As you celebrate, think of little changes you can make this holiday season to create healthier meals and active days. An added bonus, these small changes may help you to avoid those extra holiday pounds we all fear each year. Happy Cooking!
In the Kitchen:
• For gravies or sauces — if you are making pan gravy, first skim the fat off pan drippings. For cream or white sauces, use fat-free (skim) milk and soft tub or liquid margarine.
• For dressings or stuffing — add low-sodium broth or pan drippings with the fat skimmed off instead of lard or butter. Use herbs and spices and a whole grain bread for added flavor.
• For biscuits — use vegetable oil instead of lard or butter and fat-free (skim) milk or 1 percent buttermilk instead of regular milk.
• For greens — use skin-free smoked turkey, liquid smoke, fat-free bacon bits, or low-fat bacon instead of fatty meats.
• For sweet potato pie — mash sweet potato with orange juice concentrate, nutmeg, vanilla, cinnamon, and only one egg. Leave out the butter.
• For cakes, cookies, quick breads, and pancakes — use egg whites or egg substitute instead of whole eggs. Two egg whites can be substituted in many recipes for one whole egg.
• Use unsweetened applesauce or mashed ripe bananas instead of butter.
• Try cutting the amount of sugar listed in recipes in half.
• Use spices to add flavor such as cinnamon, allspice, or nutmeg instead of salt.
• Try baked apples with cinnamon and a sprinkle of sugar instead of apple pie.
• Invite your guests to make their own parfait with colorful sliced fruit and low-fat yogurt.
For meats and poultry (chicken and turkey):
• Trim away all of the visible fat from meats and poultry before cooking.
• Take off poultry skin before eating.
• Broil, grill, roast, poach, or boil meat, poultry, or fish instead of frying.
• Drain off any fat that appears during cooking.
• Chill meat and poultry broth until fat becomes solid. Skim off fat before using the broth.
• Skip or limit the breading on meat, poultry, or fish. Breading adds fat and calories. It will also cause the food to soak up more fat during frying.
• Choose and prepare foods without high fat sauces or gravies.
When Shopping:
• Start with a lean choice.
• The leanest beef cuts include round steaks and roasts (round eye, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts.
• The leanest pork choices include pork loin, tenderloin, center loin, and ham.
• Boneless skinless chicken breasts and turkey cutlets are the leanest poultry choice.
Use the food label to help you choose
• Choose extra lean ground beef. The label should say at least “90% lean.” You may be able to find ground beef that is 93% or 95% lean.
• Processed meats such as hams, sausages, frankfurters, and luncheon or deli meats have added sodium. Check the ingredient and Nutrition Facts label to help limit sodium intake.
• Fresh chicken, turkey, and pork that have been enhanced with a salt-containing solution also have added sodium. Check the product label for statements such as “self-basting” or “contains up to __% of __.”
• Lower fat versions of many processed meats are available. Look on the Nutrition Facts label to choose products with less fat and saturated fat.
De-Saturate
• Use a nonstick pan with vegetable cooking oil spray or a small amount of liquid vegetable oil instead of lard, butter, shortening, or other fats that are solid at room temperature.
Enjoy the Food, Fun, Friends and Family!
Cheers to Good Health
• Quench your thirst with low-calorie options. Drink water with lemon or lime slices. Offer seltzer water with a splash of 100% fruit juice.
Be the Life of the Party
• Laugh, mingle, dance, and play games. Focus on fun and enjoy the company of others.
Give to Others
• Spend time providing foods or preparing meals for those who may need a little help. Give food to a local food bank or volunteer to serve meals at a shelter during the holiday season. Giving back is a great mood booster.
Make Exercise a Part of the Fun
• Make being active part of your holiday tradition. Have fun walking and talking with family and friends after a holiday meal. Give gifts that encourage others to practice healthy habits such as workout DVDs, running shoes, and reusable water bottles.
Enjoy the Leftovers
• Create delicious new meals with your leftovers. Add turkey to soups or salads. Use extra veggies in omelets, sandwiches, or stews. The possibilities are endless!
Be sure your family and friends enjoy the food and fun, but focus on the time together. Remember this season is all about the memories, not just the food. You will feel better and enjoy your holiday time with less worry if you focus on staying healthy this season.
Source: USDA United States Department of Agriculture – www.MyPlate.gov
by Monica Brinkley | Nov 25, 2015
A Liberty County mother and son participate in the UF IFAS Extension Rediscover Bread Baking And Jam-Making Workshop.
Many years ago, a young girl attended a 4-H livestock club meeting along with her brothers and her father, who was serving as the volunteer club leader. During the meeting the local county 4-H Agent paid the club a visit to talk to the members about participating in the upcoming 4-H County Events Contest. The agent shared different project areas and types of demonstrations and speeches that could be done. Up until that point, the 4-H member had not been exposed to any projects outside the realm of livestock.
The agent had brought a colorful Fleishman’s Yeast Bread Cookbook that caught the eye of the young girl (at that time, Fleishman’s Yeast was a national sponsor for the 4-H Breads Project). The girl went home excited and told her mother that she wanted to do a demonstration on yeast breads. Her mother smiled and said, “I’ve never made yeast bread, but we will give it a try.” The 4-Her and her mom began practicing and discovered great success at baking yeast breads, so the girl began organizing her food preparation demonstration.
The 4-H breads category was very popular that year with a record number of competitors, but that didn’t scare this member. She won the county and district contests her first year competing which pushed her on to state competition in which she placed third in the state. For this 4-H member who had struggled in school, much needed confidence began to grow. From that point on she began considering a career as an Extension Agent.
After high school, this young lady went on to college and obtained a degree in Home Economics. She has served 30 years as an Extension Agent encouraging youth to be all that they can be in whatever their interests and desires. Yeast breads have been a vehicle for this agent to teach people many life lessons and skills. You may know this agent as Monica (Lewis) Brinkley, UF/IFAS Extension Liberty County Extension Director.
In honor of November, National Bread Month, and the fond memories of learning to bake yeast breads with her late mother, Monica and her Family and Consumer Sciences colleagues across the Florida Panhandle have put together a workshop titled, Rediscover Bread Baking And Jam-Making to teach families how to make bread in a bag and preserve jam. The families work together and carry home whole wheat yeast bread and preserved jam to enjoy together. Although the bread and jam do not last long, the memories created and skills learned will last a lifetime. If you are interested in this workshop or other workshops similar to this, please contact your local UF IFAS Extension Office or visit http://florida4h.org. You never know where this may take you or a member of your family!
by Melanie Taylor | Sep 11, 2015
Packing the kids’ lunches for school means you know which nutritious foods they are eating. Here are some budget-friendly, creative ideas to keep kids happy and healthy at lunchtime.
Make a “Smarter” Sandwich:
While some kids prefer the same thing every day, others may be okay with a slight switch to their sandwich.
- Use different breads like 100% whole wheat tortilla wraps (choose wraps low in saturated and made with no hydrogenated oils) or 100% whole wheat pita pockets.
- Besides lettuce, try shredded carrots or avocado slices with a turkey sandwich.
- Buy blocks of low fat, low-sodium cheeses. You save money when you slice it yourself. Or use a cookie cutter to cut into fun shapes.
- Instead of lunch meat, try a leftover grilled chicken sandwich with lettuce and tomato.
Love Those Leftovers:
Try using the leftovers from the family dinner for the next day’s lunch. Invest in a thermos to keep foods hot or cold until lunchtime.
- Low-sodium tomato, vegetable or bean soups
- Chili made with lean or extra lean ground turkey
- Whole wheat spaghetti with low sodium tomato sauce
- Low-sodium baked beans, bean casserole or beans & rice
Let Them Dunk:
Sometimes it is okay to let your kids play with their food, especially when they are getting extra nutrition.
- Apple and pear slices to dip into low-fat plain yogurt mixed with peanut butter.
- Carrot, celery and sweet pepper strips to dip into hummus, fresh salsa or homemade bean dip.
- Whole grain crackers (choose crackers low in sodium and saturated fat and made without hydrogenated oils) to dunk into low-sodium vegetable or tomato soup.
- Unsalted sunflower seeds, crushed whole wheat cereal and sliced banana to mix into low fat vanilla yogurt (no added sugars) to eat with a spoon like a sundae.
Get Them Involved:
While letting kids in the kitchen might mean a bigger mess, if they help pack their own lunch, they are more likely to eat it! On nights you have a bit more time, like a Sunday night, have them choose which piece of fruit or what type of whole grain bread they want and let them assemble their lunch. Make this a weekly routine – it’s another great way to spend family time together.
For more heart healthy lunch tips visit: www.heart.org
by Melanie Taylor | Jul 31, 2015
Stay hydrated to beat the heat!
Summer is in full swing and our part of the country is very hot. When the temperature rises, proper hydration is extra important. You need to provide your body with the fluid that it needs to stay healthy. Water regulates many different body processes, including body temperature, digestion, and heart rate. It also cushions and protects our internal organs and joints. When we do not get enough of it, our bodies can suffer. We lose water from our bodies every time we breathe, sweat, or urinate. In fact, it’s estimated that you can lose up to 4 cups of water during an hour of exercise in the heat. This water loss can lead to dehydration.
Signs of dehydration include:
- Little or no urine, or dark urine
- Dizziness, or lightheaded feeling
- Dry mouth
- Sleepiness or fatigue
- Extreme thirst
- Rapid breathing
- Rapid pulse
- Headache
- Confusion
- Cramping
Ultimately, dehydration can lead to extreme thirst, confusion, heat stroke, loss of consciousness, and death. So, how can you manage staying hydrated in the heat of summer? One of the key answers is not to wait until you are thirsty. Drink water regularly! Food can also provide some of the water you need every day- especially food like watermelon, soup, milk, lettuce, and strawberries. Sugar-sweetened sports drinks or beverages with added minerals, vitamins, or electrolytes are NOT necessary unless you are a competitive athlete or in heavy training for an athletic event.
Tips for staying hydrated:
- Keep a bottle of water with you during the day. Purchasing bottled water is expensive and creates plastic bottle waste. Carry a reusable water bottle and fill it from the tap instead.
- If you do not like the taste of plain water, try adding a slice of lemon, lime, or another type of fruit to your drink.
- Be sure to drink water before, during, and after a workout.
- When you are feeling hungry, drink water. Thirst is often confused with hunger. True hunger will not be satisfied by drinking water.
- If you have trouble remembering to drink water, drink on a schedule. For example, drink water when you wake up; at breakfast, lunch, and dinner; and when you go to bed. Or drink a small glass of water at the beginning of each hour.
- Drink water when you go to a restaurant. It will keep you hydrated, and it is free!
Be safe this summer and stay hydrated, so you will enjoy your outdoor time. Also, remind you family and friends to drink water too. You will all feel better and have more fun!
by Monica Brinkley | Jul 10, 2015
Keep your picnics safe this summer!
Summer months are a great time for picnicking with family and friends. Flies and other insects can be rather annoying, but the “bugs” you can’t see can be extremely harmful. Bacteria love the warm humid weather and grow more quickly in the summer than any other time of the year. The number of people who get sick during the hot months of the year is much greater. So read over the following tips to beat bacteria at your summer picnic.
Keep it Clean!
■ Find out if your picnic destination has a source of safe drinking water. If not, bring water or moist towelettes for cleaning hands and surfaces.
■ Always wash your hands with warm, soapy water for 20 seconds before and after handling food. Unwashed hands are a major cause of foodborne illness. Use moist towelettes if hand-washing facilities are not available.
■ Be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating other foods in the cooler.
■ Pack enough clean utensils for both eating and serving food. Don’t use the same utensil or platter for raw and cooked meat and poultry. Disposable plates and utensils help prevent cross-contamination.
■ Keep foods covered to prevent insects from enjoying your lunch!
Keep Cold Foods Cold!
■ Keep perishable foods cool by transporting them in an insulated cooler with plenty of ice or frozen gel packs. Perishable foods include meat, poultry, seafood, eggs, dairy products, pasta, rice, cooked vegetables, and peeled and cut fruits and vegetables.
■ Pack the cooler just before leaving home. Foods chilling in your refrigerator should be placed directly in your cooler with ice or frozen gel packs.
■ Avoid frequently opening coolers containing perishable food. It’s a good idea to store beverages and perishable foods in separate coolers.
Keep the cooler in an air-conditioned vehicle during travel and in the shade at the picnic site.
Some other resources to help or share:
UF IFAS Picnic Safety Video
UF IFAS Food Safety Factsheet for Potlucks
Fun Picnic Ideas to Try this Summer
Do you have a passion or skills that you would like to pass on to the next generation of parents, employees, civic leaders, and decision makers? 4-H needs caring adults from a wide variety of backgrounds, skills and experiences. For more information, contact your local UF IFAS Extension Office, or visit http://florida4h.org/volunteers.
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by Stefanie Prevatt | May 29, 2015
Photo credit: Zulema Wibmer, 4-H Program Assistant, Leon County 4-H Office
Garden-based education is taking America by storm. While this is concept dates as far back as the seventeenth century, it certainly feels like the popular movement of the day. 4-H has been using garden based education since 1902 with tomato and corn clubs to teach life skills such as resiliency, planning and organizing, and communication. These same skills are necessary to become a successful entrepreneur:
Resiliency: the ability to try again after failure. A garden is the perfect place for youth to test ideas or try new things. As adults, we know that sometimes the key to success is (safe) failure! If you are using a garden your classroom, allow creative experimentation. Success will build on itself and trials that missed the mark will make for more lively discussion and group cohesion.
Planning/organizing: the process of figuring out what to do (planning) and how to do it (organizing). Whether you are starting new or continuing an existing project, allowing the expression of youth ideas and goals – followed by their help implementing these plans – is crucial to your project’s success. Remember, we can grow all the vegetables in the world, but if the youth don’t learn or feel a sense of accomplishment related to the project, all we did was grow vegetables.
Communication: the exchange of thoughts, messages, or information, as by speech, signals, writing, or behavior. In today’s tech savy world, we are losing the ability to communicate in person and in writing. You have a unique opportunity to work with your group together, or as individuals, to discuss (or write descriptively) about your garden.
Photo credit: Zulema Wibmer, 4-H Program Assistant, Leon County 4-H Office
UF IFAS Extension offers many resources to help both youth and adults become entrepreneurs in the food industry. Food entrepreneurship has really exploded with the Cottage Food Law. Many County Extension Offices offer workshops and seminars on food entrepreneurship, and there are also some great online resources to help you get started:
If you have a green thumb, consider going “totally green” as a 4-H gardening volunteer or Master Gardener. 4-H needs caring adults like you to share their knowledge and passion for gardening with the next generation. Through the 4-H gardening project, youth not only learn gardening knowledge and skills, they also learn responsibility, teamwork, and other life skills that will help them grow up to be compassionate and competent citizens. To get involved, contact your local UF IFAS Extension Office, or visit http://florida4h.org./volunteers.
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