Tag Archives: Wholesome Tummies

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Join the Movement!

Help­ing schools and par­ents take a lead­er­ship role in improv­ing kids’ health is what Whole­some Tum­mies is all about.  Since start­ing the com­pany in 2007 we have led the charge for healthy school lunches and now serve over 100 schools across the coun­try, thanks to the sup­port of our amaz­ing customers.

But school lunch is just the tip of the iceberg.

Lunch is only one meal out of 3 daily, not to men­tion all the snacks con­sumed in between.   To truly win this bat­tle against child­hood obe­sity we need to look at ALL foods acces­si­ble to our chil­dren, and ensure supe­rior lev­els of nutri­tion across the board.

Inside the home, par­ents are in con­trol of food sources and can eas­ily elim­i­nate empty calo­rie foods from their child’s menu.  At school, how­ever, we lose that con­trol.  Although order­ing from WT Café assures that your child receives a fresh and nutri­tious lunch, your school may still unwit­tingly pro­vide easy access to unhealthy fare – and send con­fus­ing, mixed mes­sages as a result.

By fill­ing vend­ing machines with junk food, reward­ing good class­room behav­ior with candy, or order­ing fast foods for school events, your school is send­ing neg­a­tive food influ­ences to your child — un-doing all the hard work you’ve put in to instill healthy habits at home.   Wouldn’t it be nice if we were all on the same page?

That’s why in 2013, Whole­some Tum­mies and WT Café are kick­ing it up a notch!

For us, this year is about more than lunch….It’s about a Move­ment.  A move­ment to pro­vide schools and par­ents with access to fresh, from-scratch foods in ALL aspects of the school’s food pro­gram.   A move­ment to make a real and last­ing change to our children’s health and well-being.  The move­ment starts with the intro­duc­tion of some excit­ing new pro­grams inside the school and the home:

School — By offer­ing fresh food choices at cater­ing school events and meet­ings, vend­ing machines and school stores, ath­letic events, and class­room birth­day cel­e­bra­tions, WT Café can help schools main­tain a con­sis­tent com­mit­ment to stu­dent health through­out the school day.

Home – By offer­ing nutri­tious and con­ve­nient fam­ily meals from our rotat­ing sea­sonal menu, WT Cafe will pro­vide busy par­ents with a great way to main­tain a con­sis­tent com­mit­ment to fam­ily health.

If you desire fur­ther improve­ments in the over­all food pro­gram at your child’s school, please let us know today!  We will work together with your school to solid­ify their com­mit­ment to the health of your chil­dren.  By role mod­el­ing the right behav­iors and pro­vid­ing the right foods, your school can fur­ther their edu­ca­tion mis­sion and take another bold step in fight­ing our country’s health cri­sis.   Now that’s how to cre­ate last­ing change.

Join the Movement!

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Recipe of the Week: Baked Butternut Squash Chips (Chef Joel Orwig)

Wel­come to my very first blog submission!

Today and in the future I will be adding to the Culi­nary Cor­ner of the Whole­some Tum­mies Blog page. I will be post­ing sea­sonal recipes, tips for mak­ing cook­ing eas­ier and more fun, meth­ods to turn fad foods into health­ier options and even a few videos on cook­ing tech­niques. Keep­ing with Whole­some Tum­mies core val­ues, you’ll find my recipes and tech­niques place a pri­or­ity on uti­liz­ing all nat­ural ingre­di­ents such as sea­sonal organic veg­eta­bles and fruits, and do not include high fruc­tose corn syrup, nitrates, arti­fi­cial col­ors or flavors.

Thanks­giv­ing will soon be here! But, you cer­tainly don’t need to sac­ri­fice good nutri­tion to pro­vide fes­tive and fla­vor­ful sea­sonal treats for your child.  Here are a few health­ier options for home, school par­ties or just an after school snack.

Baked But­ter­nut Squash Chips

1 but­ter­nut squash, prefer­ably one with a long, nar­row neck
spray olive oil
salt

Mise en place:
Heat oven to 400 degrees
Set up an ice bath
Spray a large bak­ing sheet (or two small sheets) with olive oil
Bring a pot of salted water to boil

Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the squash and cut cross­wise into 3-inch chunks. Slice squash cross­wise into 1.3mm slices.

Blanch the squash in the boil­ing water, about two min­utes then trans­fer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the bak­ing sheet. Spray them with olive oil and sprin­kle lightly with salt or spices.

Set the squash on your oven’s mid­dle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than oth­ers.

Sea­son as needed with sea salt, white pep­per and serve.

HEALTHY HABIT #6: MAKING THE FOOD : BODY CONNECTION

Children’s grow­ing bod­ies crave an abun­dance of nutri­ents, vit­a­mins, pro­teins, and healthy fats to develop prop­erly.  Absent proper nutri­tion, many chil­dren never reach their full poten­tial.  The good thing is that their nutri­tion is under our con­trol. 
The food choices we make on behalf of our chil­dren have sig­nif­i­cant long-term con­se­quences.  Did you know the brain devel­ops faster dur­ing the child­hood years than any other period of life?  Com­pared to healthy and prop­erly fed chil­dren, stud­ies show that mal­nour­ished chil­dren suf­fer from:
  • ·       Impaired intel­lec­tual growth
  • ·       Loss of cog­ni­tive skills
  • ·       Mus­cle atrophy
  • ·       Weak­ened immune systems
  • ·       Increased risk of death

Later in life, these chil­dren expe­ri­ence higher med­ical bills and require more sup­port from their par­ents to find and keep a job.  Not how you envi­sion spend­ing your golden years?  Nei­ther do we.
The effects of bad nutri­tion are espe­cially appar­ent in our schools.  Ask any teacher, and they will tell you the dif­fer­ence between a child who has had a fill­ing and nour­ish­ing lunch and one who has not.  The under­nour­ished kids are easy to iden­tify:  they tire eas­ily and yawn through the after­noons; they retain only some of what they should; they are eas­ily dis­tracted and find it dif­fi­cult to orga­nize.  Unhealthy diets have a direct impact on aca­d­e­mic per­for­mance, school atten­dance, and class­room behavior.
How does this com­pare with kids who receive proper nutri­tion? 
Stud­ies show the link between children’s health and aca­d­e­mic suc­cess man­i­fests in test scores, absen­teeism, con­cen­tra­tion, and atti­tude.  In fact, kids with bal­anced and healthy diets receive dis­tinct ben­e­fits over their less healthy peers. 
We at Whole­some Tum­mies and WT Café have iden­ti­fied 5 Key Ben­e­fits expe­ri­enced by kids with healthy eat­ing habits.  These ben­e­fits have a pow­er­ful effect on their well-being and self-esteem, both inside the class­room and out.  The 5 Key Ben­e­fits of Healthy Eat­ing for Kids are:

1.     Energy Boost
Higher energy lev­els, more sta­mina, increased productivity
2.     Feel Great
Bet­ter night’s sleep, more reg­u­lated moods, higher self-esteem
3.     Good Health
Sick less often, longer lifes­pan, less stress, lower obe­sity rates
4.     Look Great 
Shinier and fuller hair, more elas­tic and health­ier skin, stronger nails and teeth
5.     Good Grades 
Faster mem­ory, greater con­cen­tra­tion, bet­ter retention
Now that you know the ben­e­fits of healthy eat­ing for your child, how can you help her under­stand it?  Not just pay lip ser­vice to it, but really under­stand it.  How can you help her draw the direct con­nec­tion between the food she eats and the way she feels?  After all, knowl­edge is mean­ing­less with­out motivation.
The After School Snack Experiment
Our rec­om­men­da­tion is to start with the After School Snack Exper­i­ment.  Imme­di­ately after school for one (1) week, allow your child to pick her own snacks from a vari­ety of choices (make sure you have healthy and unhealthy options avail­able for this exper­i­ment).  Ask her to write down in a jour­nal how she feels after con­sum­ing each one.  Did she feel like tak­ing a nap or going on a bike ride?  Did she want to walk the dog or watch tv?  Was study­ing for her test eas­ier or more dif­fi­cult after she snacked?  It shoudn’t take long before she notices how active she feels with a bal­anced snack and how she doesn’t get hun­gry again until din­ner when her snack is healthy.  It won’t take long before she real­izes junk food brings her down, makes her moody, and fuels her appetite instead of sat­is­fy­ing it.  As soon as the light bulb goes off and she makes the con­nec­tion between the food she eats and the way her body feels, a healthy eater will be born.
Open­ing your child’s eyes to the Food : Body Con­nec­tion is only the begin­ning.  Once your child under­stands the impact food has on her body, she must be edu­cated on which spe­cific foods will get her the results she desires.  Read on to our sec­ond blog post – the Top 10 Super Foods for Kids – to learn more about which foods pro­vide the max­i­mum nutri­tion for your child. 
The end goal is to help your child make good food deci­sions when she’s with you and more impor­tantly, when she’s not.   

Top 10 Lunchbox Tips

TOP 10 LUNCHBOX TIPS
It’s not easy pack­ing school lunch.  In fact, it gets old and bor­ing r-e-a-l fast!   After a while, think­ing up orig­i­nal lunch­box ideas (that don’t break the bank) can feel impossible. 
From the very begin­ning, our mis­sion at Whole­some Tum­mies has been to make kids’ foods that are fresh, nutri­tious, and excit­ing.  In our quest to achieve this tri­fecta, we have come up with hun­dreds of ideas to cajole even the pick­i­est eater along the path to healthy eat­ing.  After all, it’s not nutri­tion unless they eat it.
With those goals in mind, here are our Top 10 Lunch­box Tips to help you pack fun and nutri­tious lunches for your child.   Happy packing!
1.     Get Cre­ative With Leftovers
Use left­over chicken to make a Chicken Cae­sar Wrap or a Chicken Soft Taco, or a Naked Chicken Parme­san.  Left­over din­ner veg­gies could make the base of a Pasta Pri­mav­era or even a Teriyaki Stir Fry.  Always try to repack­age them as a new dish so your child doesn’t get bored.  Don’t let left­overs go to waste!
2.     Make a Bento Box
What is a Bento Box?  A Bento Box is a multi-compartment box used to con­tain the dif­fer­ent courses of a meal.  Instead of pack­ing the tra­di­tional entrée and two sides, make a lunch out of a vari­ety of small snacks.  Think Tapas for kids!   Hard­boiled eggs, box of raisins, apple or other fresh fruit, hand­ful of crack­ers, tuna fish or chicken salad, pasta salad, veg­gies, dips, and more!  With a Bento, any­thing goes.
3.     Pack Home­made Soup
This is always a big hit with kids.  Kids love soup, espe­cially with some­thing crunchy like crou­tons of Asian noo­dles on the side that they can add when they are good and ready.  A whole wheat bread­stick or whole grain crack­ers go per­fectly on the side!  Visit our Feb­ru­ary blog post for some easy kid favorite soup ideas
4.     Pack a Hot Entrée
Kids tire of the same old – same old Turkey Sand­wich every day (not to men­tion most deli meats are loaded with nitrates, which we need to min­i­mize in our children’s devel­op­ing bod­ies).  Even Peanut But­ter & Jelly can get old day after day!  Keep lunch excit­ing by pack­ing a hot entrée — pasta, stir-fry, meat­balls, hot left­overs, even scram­bled eggs, French toast, or oat­meal in your child’s ther­mos for lunch.  If you have trou­ble keep­ing the food inside the ther­mos hot, make sure to pour with boil­ing water first and cover for at least 10 min­utes before fill­ing with hot food.
5.     Make Fresh Sides
Use a vari­ety of cre­ative, in-season choices every day so your child looks for­ward to the fresh sides.  Exam­ples include:  car­rots and cel­ery with ranch, red pep­per and hum­mus, apples and peanut but­ter, side gar­den salad, pears and vanilla yogurt, edamame, cucum­ber slices and herb cream cheese.  Keep them guess­ing!  You may want to invest in small Tup­per­ware con­tain­ers so you can keep sides sep­a­rate and eas­ily serve dips with fruits and veg­gies.  A prod­uct like Rubbermaid’s BPA-free Lunch Blox works great.
6.     Don’t Get Stale
Mix it up! Get cre­ative!  Don’t fall into a rut with lunch mak­ing.  The worst thing you can do for your child is give in to her demands to eat the same lunch menu every sin­gle day – doing so will guar­an­tee a picky eater.  Make a promise to your­self never to pack the same lunch within a sin­gle cal­en­dar week, and you’ll be well on your way to rais­ing an open-minded and adven­tur­ous eater.
7.     Sub­sti­tute Sandwiches
Instead of two slices of bread, try a wrap, a salad, or a hard taco shell.  Do slid­ers, crack­ers, or just roll-ups (no bread) to mix things up a bit.  Don’t let your child get too com­fort­able with what goes in the lunch­box – keep­ing them on their toes keeps lunchtime excit­ing, fun, and always a surprise!
8.     Go Around the World
Pick a day each week and go with an inter­na­tional theme – Mex­i­can, Asian, Cuban, Ital­ian, Indian, French, etc. – theme all ele­ments of the lunch­box that day and even include a note about the ori­gin of each.  Make it edu­ca­tional so your child learns some­thing new.
9.     Include a Surprise
Kids love sur­prises!  Even more so when it’s a spe­cial note from home, a favorite photo, a sticker, a reminder about an upcom­ing event, a spe­cial toy, or even a spe­cial treat.  Insert­ing just one sur­prise item inside the lunch box can help make your child’s day extra spe­cial.  After all, isn’t that what this is all about?
10.  Get Cre­ative with Drinks
This is one area of the lunch­box that often goes unmen­tioned.  Drinks can take a child’s lunch from mediocre to awe­some so make sure to stock your pantry with some spe­cial all-natural choices, includ­ing fla­vored seltzer waters, fil­tered juices, fruit smooth­ies, or spe­cial water bot­tles.  A spe­cial drink takes lunchtime to another level!
Feed­ing chil­dren well at lunchtime and at every meal offers a unique oppor­tu­nity to teach val­ues such as:  adven­ture, risk-taking, sus­tain­abil­ity, and com­pas­sion.  Expos­ing kids to these qual­i­ties at an early age instills con­fi­dence to try new expe­ri­ences in life, which in turn builds self-esteem — one of the great­est gifts we can give to our children.  
Chil­dren who care about the foods they eat are also role mod­els for their peers.  They are lead­ers at school and proud to take a stand for health­ful eat­ing and mak­ing good food choices.  These lead­er­ship qual­i­ties often carry over to other aspects of life as well. 
Make Lunch Mat­ter, and your child will make it mat­ter, too!

In Season: Rhubarb

Rhubarb, once used only for med­i­c­i­nal pur­poses, has become a favorite spring ingre­di­ent in the U.S. Although it’s typ­i­cally con­sid­ered a fruit, rhubarb is a veg­etable, sim­i­lar in tex­ture to cel­ery, but with a refresh­ing tart fla­vor and ruby red, pink and grassy green streaks in the stalks.

You’ll find organic rhubarb in farm­ers mar­kets and stores car­ry­ing organic pro­duce through­out the month of May. Our favorite Whole­some Tum­mies way to enjoy this veg­etable is in a com­pote with straw­ber­ries, driz­zled over freshly baked shortcakes:

Rhubarb Straw­berry Shortcake

Yields: 6 short­cakes
Allergy Info: soy-free; con­tains wheat, gluten, dairy

For the short­cakes:
2 cups all-purpose flour
3 table­spoons sugar, plus extra for sprin­kling
1 table­spoon bak­ing pow­der
1 tea­spoon kosher salt
12 table­spoons unsalted but­ter, cold, diced
2 eggs
2 tea­spoons fresh rose­mary leaves, finely chopped
1/2 cup heavy cream
1 egg beaten plus 1 table­spoons milk, for egg wash
6 small sprigs of rose­mary, from the top of each branch

For the com­pote:
3 cups rhubarb, leaves removed, washed and cut into 1/2-inch pieces
1/2 cup sugar, or to taste
1/4 cup orange juice
Pinch of salt
1 pint straw­ber­ries, hulled and quartered

For the cream:
1 cup heavy whip­ping cream
2 table­spoons pow­dered sugar
1 tea­spoon pure vanilla extract

Make the Bis­cuits:
Pre­heat oven to 400 degrees Fahrenheit.

Sift the flour, sugar, bak­ing pow­der, and salt into a large bowl. Using a pas­try blender, cut in the but­ter until the mix­ture resem­bles a course meal with pea-sized pieces of fat. In a sep­a­rate bowl, lightly whisk the eggs, rose­mary and heavy cream. Add to the flour and mix until just blended. The dough should be sticky, but not wet.

Place the dough out onto a well-floured sur­face and form the dough into a rough cir­cle, one inch high. Cut 6 bis­cuits with a fluted or straight cookie or bis­cuit cut­ter and place on a bak­ing sheet lined with parch­ment. Brush the top of each bis­cuit with the egg wash and sprin­kle with sugar.

Bake for 20 min­utes or until the out­side is slightly golden around the edges. Do not open the oven door dur­ing the first 15 min­utes, to allow the bis­cuits to rise prop­erly. Remove from oven and cool on a wire rack.

Make the Com­pote:

Add the rhubarb, sugar, orange juice and pinch of salt to a sauce pan. Bring to a boil and reduce to a sim­mer. Sim­mer for 10 min­utes and add half of the straw­ber­ries. Sim­mer for another 15 min­utes, or until the rhubarb is just ten­der but still toothy. Remove from heat and allow to cool. Add the rest of the straw­ber­ries to the cooled mix­ture and stir to incor­po­rate.

Make the Chan­tilly Cream:

Beat the cold cream with a wire whisk or hand mixer until soft peaks begin to form. Add the pow­dered sugar and vanilla and con­tinue to beat until stiff peaks just barely begin to form.

Assem­ble the short­cakes:
Split short­cake in the mid­dle, like a ham­burger bun. Place the bot­tom of the bis­cuit into a shal­low bowl and spoon some of the com­pote over the bis­cuit. Add a gen­er­ous spoon­ful of Chan­tilly cream. Place the top part of the bis­cuit on the cream and top with a small amount of com­pote and another dol­lop of cream. Place a small sprig of rose­mary on the cream. Repeat for each short­cake.

Chef’s Notes:

Com­bine the dough scraps to cre­ate addi­tional bis­cuits if desired. The sec­ond batch of bis­cuits will be slightly tougher and will not rise as high as the first, but will have the same flavor.

Exposing Processed Foods

Does your child eat Dis­odium Guany­late for break­fast? If they eat Hot Pock­ets they do.

We recently gave the fourth, fifth and sixth graders at one of our part­ner schools an impor­tant detec­tive mis­sion: search through their kitchens and find the worst food labels with the most unpro­nounce­able words and unrec­og­niz­able ingredients.

They didn’t disappoint.

We heard whis­pers of, “I thought that was healthy,” as the Sunny Delight was iden­ti­fied by Whole­some Tum­mies as hav­ing one of the top 5 Worst Food Labels pre­sented by the group. Sunny-D’s first two ingre­di­ents are water and high fruc­tose corn syrup. Although stud­ies have shown that High Fruc­tose Corn Syrup (HFCS) is safe in mod­er­a­tion, the term “mod­er­a­tion” has never been defined. We think that’s scary!

As we men­tioned in our March Newslet­ter, fruc­tose is only metab­o­lized by the liver (Uun­like other sug­ars, which are nat­u­rally metab­o­lized by our bod­ies in a num­ber of ways). When the liver is inun­dated with more fruc­tose than it can han­dle, the excess sug­ars are imme­di­ately turned into fat and stored in the body as triglyc­erides. Triglyc­erides are harm­ful to your arter­ies and heart, and can con­tribute to obesity.

The other top-five cul­prits from the group were Kellogg’s Nutri-Grain Bars, Ramen Noo­dles and Kraft Mac­a­roni and Cheese. Each of these con­tained addi­tives, arti­fi­cial col­ors and sweet­en­ers, hydro­genated oils and car­cino­gens. Bet these foods don’t sound so yummy now!

The grand prize for our Worst Food Label Award went to Hot Pock­ets, which one par­tic­i­pat­ing stu­dent eats for break­fast almost every morn­ing. The Hot Pock­ets label con­tained nearly half of the Dirty Dozen Food Addi­tives includ­ing Dis­odium Guany­late which has been linked to can­cer, neu­ro­log­i­cal issues, immune dis­or­ders and obe­sity accord­ing to doc­u­mented stud­ies lead­ing to the Dirty Dozen list. Click here to learn more about the Dirty Dozen Food Addi­tives.

We focused on a top-level break­down of ingre­di­ents in the Hot Pock­ets and found some pure ingre­di­ents such as bread, egg, bacon and cheese. Sounds sim­ple enough, yet there were more than 80 addi­tional ingre­di­ents listed on the pack­age — most of which were man-made (includ­ing high fruc­tose corn syrup) to pro­long shelf life and pro­duce a more sta­ble prod­uct. Did you know that Hot Pock­ets can last up to 14 months in the freezer? As a com­par­i­son, most raw fish and meats should be con­sumed after 3–6 months in the freezer. An amaz­ing thing hap­pens when chem­i­cals are mixed with food!

We found that most of the class­room par­ents looked closely at nutri­tion labels but ignored the list of ingre­di­ents often found on the oppo­site side of the pack­age. Par­ents con­cen­trated on the fat and sodium con­tent on the nutri­tion label, but missed the list of addi­tives, arti­fi­cial col­ors (already banned in many coun­tries), fillers and chem­i­cal preser­v­a­tives found in the ingre­di­ents sec­tion. Of course, it’s impor­tant to look at both nutri­tion and ingre­di­ents when choos­ing foods for your children.

The stu­dent with the Hot Pock­ets label won five days of healthy lunches from Whole­some Tum­mies.

We then chal­lenged the class with a new mis­sion:

  1. Replace one pack­aged food item every week with an organic alter­na­tive or a whole fruit or vegetable.
  2. Teach your par­ents how to read the list of ingre­di­ents on pack­aged foods..
  3. If you don’t rec­og­nize or are not sure how to pro­nounce an ingre­di­ent, don’t buy the food!

What’s lurk­ing in your cab­i­nets? Take the label chal­lenge at home and let us know what you find. Or bring the chal­lenge to your child’s school and start your own “food revolution.”

Wholesome Tummies add Chef and Culinary Expert, Dawn Viola to Corporate Team

FOR IMMEDIATE RELEASE
For infor­ma­tion, contact:
Sara R. Brady
407–702-6632
WHOLESOME TUMMIES ANNOUNCES ADDITION OF AWARDWINNING CHEF DAWN VIOLA

Well-known Food Writer/Nutritionist/Chef Joins Whole­some Tum­mies, Provider of Healthy School Lunches
ORLANDO, FL – Tues­day, MARCH 21, 2011 – Whole­some Tum­mies has hired chef and recipe devel­oper, Dawn Viola, to fur­ther advance and enhance lunch menu options for school age chil­dren, com­pany offi­cials announced today.
Viola, who began her career in adver­tis­ing, has con­tributed food-related con­tent to the Food Net­work, Martha Stew­art Radio, Cook­ing with Emeril and locally to the Orlando Sen­tinel. Viola’s blog is one of the nation’s top ten food blogs and has been rec­og­nized by Jamie Oliver’s Food Revolution.
“Hav­ing an estab­lished and rec­og­nized nutri­tion expert fur­thers our efforts by tak­ing menus to the next level.  Dawn’s expe­ri­ence for­ti­fies our mis­sion to pro­vide health­ier lunches and habits for chil­dren and fam­i­lies,” said Saman­tha Gotlib, co-founder of Whole­some Tum­mies. “We’ve seen sig­nif­i­cant trac­tion and sup­port for what we do, and Dawn’s exper­tise is a nat­ural fit for us.”
Dawn will be devel­op­ing and test­ing new recipes to roll out to all Whole­some Tum­mies loca­tions. She will be pri­mar­ily focused on cre­at­ing a line of recipes specif­i­cally for the company’s mid­dle and high school cus­tomers. In addi­tion she will help expand the company’s gluten-free offer­ings.  
Whole­some Tum­mies uses all-natural ingre­di­ents to cre­ate kid-tested, nutritionist-approved menus, pro­vid­ing meals to pri­vate and pub­lic schools. They offer flex­i­ble solu­tions for schools. For schools with­out kitchens, par­ents sim­ply order the meals online, and they are deliv­ered directly to schools. In addi­tion, Whole­some Tum­mies chefs and expert food ser­vice pro­fes­sion­als are avail­able to man­age com­plete school kitchen operations.
Whole­some Tum­mies has fran­chises through­out Florida, Atlanta, Las Vegas with sev­eral oth­ers sched­uled to launch in the months ahead.
“We care pas­sion­ately about chil­dren eat­ing foods that are fresh, all-natural and free from arti­fi­cial ingre­di­ents,” said co-founder Deb­bie Blacher. “This epi­demic of child­hood obe­sity is very real and can be cor­rected by help­ing par­ents make bet­ter food choices, espe­cially at school.”
Whole­some Tum­mies cre­ates foods that cajole chil­dren to make healthy food choices. The menus are designed to ensure that devel­op­ing minds and mus­cles are fueled by whole­some ingre­di­ents. The company’s goal is to develop eat­ing pat­terns that lead to life­long good health.
For more infor­ma­tion about Whole­some Tum­mies, visit www.wholesometummies.com

###
Dis­trib­uted by Sara Brady Pub­lic Rela­tions, Inc.
407–702-6632
www.sarabradypr.com
222 W. Com­stock Avenue, Suite 111
Win­ter Park, Florida 32789

Making the Transition to Whole Grains

White Flour and Whole Grains – What Are They?

Ever won­der how white bread looks so white, when the flour taken from the wheat is brown? The answer — chem­i­cal bleach­ing, just like the bleach you put in your clothes. Chem­i­cal bleach­ing is done with ben­zoyl per­ox­ide mixed with var­i­ous chem­i­cal salts. The result­ing white bread is called “dead” bread because it has lost the major­ity of its nutri­ents – 50% of the cal­cium, 80% of iron, 98% of mag­ne­sium, 80% of thi­amin and 60% of riboflavin. Loss of these vit­a­mins gives white bread its paler color, finer tex­ture, and increased shelf life.

Highly processed white flour (a.k.a. “enriched wheat flour”) is miss­ing the two most nutri­tious and fiber rich parts of the seed – bran and the germ. When the bran and the germ are removed to make white flour, the body absorbs the wheat dif­fer­ently. The body breaks down enriched flour too quickly, flood­ing the blood stream with too much sugar at once. Sub­se­quently, the body has to work extra hard to absorb the excess sugar and does this by stor­ing it as fat.

Whole grains, by con­trast, are absorbed by the body more slowly and more fully. They are richer in dietary fiber, antiox­i­dants, pro­tein, min­er­als and vit­a­mins. The health ben­e­fits of whole grains are many: reduced risk of some forms of can­cer and decreased inci­dences of heart dis­ease, dia­betes and obesity.

The USDA rec­om­mends kids 2–3 years old con­sume 3 oz. of grains per day. That’s not a lot con­sid­er­ing the typ­i­cal bagel weighs in at 4 oz. Yet only 10% of Amer­i­cans con­sume the rec­om­mended three serv­ings of whole grains a day.. How do we ensure the grains our kids eat are whole grains?

Iden­ti­fy­ing Whole Grains in the Supermarket

It’s not as easy as it seems to tell which foods con­tain whole grains. As always, it’s impor­tant to check the ingre­di­ent list for the word “whole” pre­ced­ing the grain (such as “whole” wheat flour). You are look­ing for the whole grain as the first ingre­di­ent in the list, indi­cat­ing that the prod­uct con­tains more whole grain than any other ingredient.

A quick scan of the bread, snack or cereal aisle and you will find just about every pack­age tout­ing its whole grains. How­ever, not all of them are actu­ally whole grain. Things like “100% wheat”, “multi­grain” or “stone ground” may con­fuse you as none of these labels actu­ally indi­cate the prod­uct is whole grain. Did you know some man­u­fac­tur­ers strip the outer layer of bran off the whole ker­nel of wheat, use the refined wheat flour, add in molasses to color it brown, and call it “100% wheat” bread? It may be 100% wheat, but it is NOT a whole grain.

For a cheat sheet, refer to this list of some pop­u­lar whole grains:

• Whole-grain corn
• Brown rice
• Oats
• Pop­corn (really!)
• Quinoa
• Whole-grain rye
• Bul­gur
• Wild rice
• Buck­wheat
• Whole-grain bar­ley
• 100% whole wheat flour

The Whole Grain Coun­cil has also made it eas­ier than ever to find whole-grain prod­ucts — look for the Whole Grain Council’s whole-grain stamp, which shows how many grams of whole grains are in each serv­ing. If all of the grain is whole grain, the stamp also dis­plays a “100%” banner.


Get­ting your Kids to Eat Whole Grains

Here are some easy ways to work more whole grains into your kids’ diets:

• Eat pop­corn. What could be eas­ier than eat­ing air-popped pop­corn as a snack? A study in the 2008 May issue of the Jour­nal of the Amer­i­can Dietetic Asso­ci­a­tion found that peo­ple who reg­u­larly ate pop­corn aver­aged 2.5 serv­ings of whole grains per day, while non-popcorn eaters got less than one serving.
• Make your snacks whole grain. Snacks account for one-third of whole grain con­sump­tion – but be sure to pick the right ones, whole grain snacks can some­times be high in fat, calo­ries and sugar.
• Incor­po­rate whole grains into break­fast. Look for cere­als with the whole grain sym­bol and get those grains in early in the day! Keep in mind that even when a prod­uct is made from whole grain, it’s not nec­es­sar­ily healthy. Read the label and select cere­als based on the whole-grain con­tent and amount of sugar it con­tains. The less sugar, the bet­ter. Many pop­u­lar, well-known and kid-favorite brands aim to con­fuse con­sumers by draw­ing atten­tion to their whole grains so you are less likely to notice the high sugar con­tent, arti­fi­cial col­ors lurk­ing inside.
• Add whole grains to your baked goods. Try blend­ing half whole-wheat flour with all-purpose flour to boost the whole-grain con­tent of your home­made baked goods.
• Choose brown rice and whole-wheat pasta. Whole­some Tum­mies uses ONLY whole-grain and hi-fiber pas­tas in our recipes and our cus­tomers love the taste. The key is choos­ing the right ones that still taste sim­i­lar to the white pas­tas your kids like (at least until your kids are used to the heartier taste). There are some great options avail­able – some that even look “white” — in the supermarket.

Start Them Off Right

Start off young kids with a diet of all whole grains. It’s much eas­ier to start your preschooler off right when they are young, then to try to adjust his diet later on. For older kids, try the white whole-wheat flour first and slowly increase the amounts of whole grains in the recipes you make at home.

By slowly swap­ping out white-wheat breads in small incre­ments, you can grad­u­ally tran­si­tion your family’s diet to include whole grain items.

SG

Meatless Mondays are coming to Wholesome Tummies!

FOR IMMEDIATE RELEASE

For infor­ma­tion, con­tact:

Sara R. Brady

407–702-6632

Whole­some Tum­mies Launches
“Meat­less Mon­days” in March

Inter­na­tional pro­gram ben­e­fits health of peo­ple and the planet

Orlando, Fla. – Wednes­day, Jan. 26, 2011– In an effort to encour­age less con­sump­tion of ani­mal pro­teins and more con­sump­tion of veg­gies, healthy school lunch busi­ness Whole­some Tum­mies is launch­ing “Meat­less Mon­days” start­ing in March.

“Meat­less Mon­day” is an inter­na­tional pub­lic health aware­ness pro­gram in asso­ci­a­tion with Johns Hop­kins Bloomberg School of Pub­lic Health’s Cen­ter for a Liv­able Future, which devel­oped the ini­tia­tive. The goal is to reduce meat con­sump­tion by 15 per­cent and improve the health of peo­ple and the planet.

“Meat­less Mon­day” has been endorsed by over 20 schools of pub­lic health and embraced by more than 30 U.S. col­leges. “Meat­less Mon­day” pro­grams have been devel­oped in Britain, Brazil, Hol­land, Canada, Fin­land, Tai­wan and Australia.

“Eat­ing meat­less once a week can reduce the risk of obe­sity, dia­betes, car­dio­vas­cu­lar dis­ease and can­cer,” said Saman­tha Gotlib, Whole­some Tum­mies co-founder. When Gotlib heard about the health ben­e­fits of the national “Meat­less Mon­day” cam­paign, she began using meat­less recipes for her fam­ily at home.

Why Mon­day? Most Amer­i­cans start their week on Mon­day, and get back into the struc­ture of their every­day rou­tines. Stud­ies sug­gest that peo­ple are more likely to main­tain behav­iors begun on Mon­day all week long.

An Orlando-based com­pany cre­ated by two moth­ers, Whole­some Tum­mies serves as a total healthy lunch solu­tion for the nation’s child­hood obe­sity cri­sis. Whole­some Tum­mies chefs and expert food ser­vice pro­fes­sion­als are avail­able to man­age school kitchen oper­a­tions. In addi­tion, Whole­some Tum­mies offers nutri­tion­ist–approved healthy lunches daily to schools that do not have kitchens. Par­ents sim­ply order the meals online, and they are deliv­ered directly to area schools.

“I made home­made piz­zas and served fresh sal­ads, and it wasn’t dif­fi­cult at all,” Gotlib said. “Whole­some Tum­mies will fea­ture items such as Grilled Veg­gie Faji­tas, Organic Bean and Cheese Enchi­ladas, Rata­touille Pasta and‘ Roasted Veg­eta­bles with Couscous.”

Whole­some Tum­mies will offer com­pletely veg­e­tar­ian menus in Orlando and fran­chise wide —in Jack­sonville, St. Peters­burg, Tampa and Palm Beach County.

Whole­some Tum­mies cre­ates foods that cajole picky eaters to make healthy food choices. The menus are designed to ensure that devel­op­ing minds and mus­cles are fueled by whole­some ingre­di­ents. The company’s goal is to develop eat­ing pat­terns that lead to life­long good health.

For more infor­ma­tion about Whole­some Tum­mies, visit www.wholesometummies.com

For more infor­ma­tion about “Meat­less Mon­day,” visit www.meatlessmonday.com

###

Dis­trib­uted by Sara Brady Pub­lic Rela­tions, Inc.

407–702-6632

www.sarabradypr.com

222 W. Com­stock Avenue, Suite 111

Win­ter Park, Florida 32789

How important is peer pressure with picky eaters?

Tomor­row, the WT team will be out at The Geneva School where we spon­sor “Tasty Fri­days”. This is pro­gram, in part­ner­ship with the Win­ter Park Health Foun­da­tion, that will help expose stu­dents to new foods in an effort to expand their palates.

Last year when we launched the pro­gram, we brought out a vari­ety of fresh, exotic fruits and veg­gies and watched (and mar­veled) and the dif­fer­ences between the old­est kids and youngest kids. The older kids watched to see who else would grab a plate, before they would take the plunge them­selves. The younger chil­dren, all grabbed a plate with­out a word– for they assumed it was expected.

We know that peer pres­sure mat­ters in just about every area, but food too? A fan­tas­tic arti­cle, pub­lished this month on BBC, says that “school lunches can help fussy eaters try new foods”.

Researchers found that four out of five chil­dren in Eng­land who ate school lunches had tried food at school that they had not tried at home. The pro­gram com­mis­sioned the sur­vey because too many par­ents packed lunch from home fear­ing their child wouldn’t eat lunch at school.

.…it seems that once at school there’s a desire to fit in with every­one else and even some pos­i­tive peer pres­sure to boast about the vari­ety of what foods you can eat.

Our work with the Be Healthy Pro­gram fur­ther val­i­dates this research. Last year, when we served lunch to an entire Kinder­garten class at St. Andrew Catholic School, we found that the kids over­whelm­ingly ate their lunches because they were eat­ing Whole­some Tum­mies as a group.

So maybe the secret is more expo­sure as a group– let kids come together and try new foods in a group set­ting (like we are doing at The Geneva School tomor­row with Tasty Fri­days) or even as part of a class cur­ricu­lum. What bet­ter way to learn about your fruits and veg­gies than to TRY those fruits and veggies!