Kick Off Fall With All-Star Breakfast

Last month at the Arkansas Women Bloggers Conference,  I received a gift box filled with a variety of rice products from  Riceland Foods. All that rice in my pantry has given me the perfect reason to enjoy and celebrate  National Rice Month and the fact that Arkansas is the number one producer of rice in the United States!

 You can find a wealth of information about rice production, how to use the different rice varieties and a great collection of rice recipes at Riceland.com.  

One of our favorite ways to eat rice is with milk and sugar either for breakfast or as a sweet treat.  Milk and rice make a great nutrition team. All-Star Breakfast Rice  is perfect for fall's  kick-off during National Rice Month!


All-Star Breakfast Rice

Ingredients:

1/4 teaspoon ground cinnamon
1 Tablespoon brown sugar
2/3 cup milk
1 cup cooked rice
Fresh blueberries,raspberries or strawberries*

*Or use sliced peaches or bananas if desired

Directions:

Combine rice,milk,brown sugar and cinnamon in small saucepan. Cook over medium heat until thick and creamy, about 10 minutes. Spoon into serving bowl; let cool 3 minutes. Top with fresh fruit.

Serves: 1

                                    Thank-you  Arkansas Rice Farmers!

Back to School Smoothie

Although the calendar still says it's summer, the relaxed summer schedule is coming to an end  as the first day of school is approaching rapidly for families everywhere.  Even though my boys are no longer in school, I don't think I will ever forget those first of the school year moments of excitement mixed with a little anxiety.

 We often struggled with returning to routine bedtime hours and making sure breakfast was not traded for an extra minute in bed! It's been shown that breakfast is a brain booster and an  important part of the school success equation.   To help ease into the schedule, you may want to offer a Fruity Splash Smoothie as part of the breakfast routine.

You can find more Back to School nutrition tips and nutritious recipes  at DairyMakesSense. 

Fruity Splash Smoothie

Ingredients:
1 cup fat-free milk
5 to 7 large unsweetened frozen strawberries
1 medium banana,cut into chunks
1 tablespoon honey
3/4 cup orange juice
1/2 teaspoon vanilla extract

Preparation:
Combine all ingredients in blender; blend until smooth and creamy. Pour in glasses.

Servings: 2

Substitution Idea:
For frozen fruit pops, pour leftover smoothie into small plastic cups. Cover cups with plastic wrap; insert stick and freeze.

Dairy Fuels Greatness

 National School Breakfast Week (March 2-6) is the perfect opportunity to celebrate the importance of good nutrition and physical activity each day with emphasis on starting the day with breakfast.

Breakfast at school  changes lives according to the No Kid Hungry organization. The annual 'Hunger in Our Schools' report identified that 76 percent of educators say that their students come to school hungry and one out of five American kids struggle with hunger.

It's been shown that  on average, students that  eat school breakfast :

• Achieve 17.5% higher scores on standardized math tests
• Attend 1.5 more days of school per year
• Improve chances of leading healthy lives
• Avoid food insecurity in adulthood due to achievement of higher academic performance

Dairy farmers are helping schools improve and expand their breakfast programs  through  Fuel Up to Play 60, a program founded by the National Dairy Council and the National Football League in collaboration with USDA, that empowers students to take charge in making small,everyday changes at school  that support lifelong health habits and reverse the problem of childhood obesity. Fuel Up to Play 60 is playing a key role in helping schools improve and expand their breakfast program such as the Grab and Go Breakfast, Breakfast in the Classroom and Second Chance Breakfast.

                                        I'm proud to be a supporting partner of this formula!

                                                                                   

                                 

Dairy and Larry Team Up for Protein Power

Do you know the name of the Quaker man on every box of Quaker Oats?  It's Larry!  In the coming weeks, you may notice that Larry is sporting a milk mustache with the hope of encouraging consumers to make their oatmeal with milk. It's a winning combination that provides a boost of protein power to start any day in the right nutritional direction!

Larry's mustache may be new but Quaker Oats has always been a staple in my pantry so to  celebrate the fact that Larry's promoting MILK, I'm planning to bake Quaker's Best Oatmeal Muffins!

Quaker's Best Oatmeal Muffins

Ingredients:

Muffins

1 1/2 cups all-purpose flour

1 cup Quaker Oats (quick or old fashioned,uncooked)

1/3 cup firmly packed brown sugar

1 Tablespoon baking powder

1 cup skim Milk

1/4 cup Canola Oil

1 egg,lightly beaten

1 teaspoon vanilla

Streusel

1/3 cup Quaker Oats

1/4 cup all purpose flour

1/4 cup firmly packed brown sugar

2 Tablespoons butter,chilled and cut into pieces

Preparation:

Heat oven to 400 degrees. line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For streusel, in small bowl, combine oats,flour and sugar; mix well. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside. For muffins, in large bowl, combine flour,oats,sugar, and baking powder; mix well. In small bowl, combine milk,oil,egg and vanilla; blend well.

Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.  

                                               Have you had your Milk and Oatmeal today?

Back to School Breakfast

A protein packed dairy and egg  Back to School breakfast is a winning combination for any student or  hard working parent. I'm thinking even an old dairy farmer might enjoy this recipe!

Egg and Cheese Waffle Sandwich

Ingredients:

2 frozen round waffles (4 inch)
1 egg, beaten
1 slice co-Jack or American cheese

Directions:

Heat oven to 400 degrees F. Generously coat baking sheet with cooking spray. Place waffles on baking sheet.

Spoon egg over waffles, spreading to fill cavities. Bake in 400 degree oven until egg is set and waffles are crisp, 10-12 minutes.

Top one waffle with cheese. Cover with remaining waffle and press together. Let stand 1 minute to allow cheese to melt.

Helpful hint: For more servings, multiply ingredients by the number of sandwiches desired. Use a second baking sheet if needed.

You can find more Back to School recipes at Incredible Egg or Dairy Makes Sense.

Back to School Breakfast Tips

 

If you're getting back into the school moood this week,  make sure to include breakfast every day as part of the formula for your child's  success.

 

Midwest Dairy Registered Dietician Stephanie Cundith developed these  5 quick tips to help families incorporate a nutrient-rich breakfast into the morning routine:

1. Stock a mom-approved breakfast bowl with grab-and-go nutritious foods, like cereal, yogurt, string cheese, and fruit.
2. Mix it up! Mix oatmeal with milk instead of water. Or, use yogurt to whip up a smoothie or build a parfait for a simple kid-friendly breakfast that can be enjoyed at home or on the go.
3. Break breakfast boredom by thinking outside the cereal box. Consider eating lunch, dinner or snack foods like a ham and cheese sandwich, pizza or Rainbow Fruit and Cheese Kabobs.
4. Role model good breakfast behavior. When kids see breakfast is a priority for adults, they will be more likely to eat it themselves.
5. Take advantage of the School Breakfast Program, which supplies 25 percent of the Recommended Daily Allowances of nutrients that a child needs.

 

                                  You can find helpful Back to School nutrition information at

                                                                         Dairy Makes Sense.

                                                   

Healthy Holiday Breakfast

It's not every one that can get excited about Homemade Low-Fat Granola! Last week while grocery shopping, I gave up on finding a plain granola that I could put with my low-fat vanilla yogurt. Lo and behold, this recipe is on the Dairy Makes Sense website.  What's even better, why not make this  for a    special person on your Christmas list that enjoys a low-fat nutritious and tasty breakfast! 

Homemade Low-Fat Granola

Ingredients for the granola:
4 1/2 cups old-fashioned oatmeal,uncooked
1/3 cup sliced almonds
2 teaspoons cinnamon
1/2 teaspoon salt (optional)
1/4 cup maple syrup
1/4 cup apple juice
1 tablespoon vegetable oil
1/2 cup raisins

Preparation:
Preheat oven to 350 degrees F. Stir together oatmeal,almonds,cinnamon,and salt,if desired, in a large bowl. In a seperate bowl,whisk maple syrup,apple juice and vegetable oil; pour over oatmeal mixture and stir to coat thoroughly. Spread mixture in an even layer onto a 15x12-inch baking pan. Bake for 25 minutes,stirring twice during baking time.

Cool mixture in the pan before adding raisins. Store granola in an airtight container. To serve: Pour 1 cup milk over a heaping 1/2 cup of granola. Top with fresh berries, if desired.

Substitution Idea: Instead of milk,top one cup of fat-free yogurt with the granola.

Can't you just see this granola recipe in a cute little mason jar decorated with a holiday ribbon?

Dairymom Goes Bananas!

What happens when two lonely over-ripe bananas are found in the fruit bowl at the end of a busy week?  You find a tasty recipe and provide a dairymom goes bananas  experience for the family. I found this recipe on the Dairy Makes Sense website. 

Yogurt and Banana Spice Muffins

Ingredients:
1 (18.25 ounces) box spice cake mix
1 cup low-fat vanilla yogurt
2 large eggs
2 ripe large bananas,mashed with fork
1/2 cup low-fat milk
1 cup chopped walnuts
Cooking spray
3 tablespoons + 1 teaspoon powdered sugar,optional

Preparation:

Preheat oven to 350 degrees. In a large bowl, mix together cake mix,yogurt,eggs,bananas and milk until just combined. Fold in walnuts. Using 1/4 cup measuring cup,pour into muffin tins coated with cooking spray. Bake for about 25 minutes or until center of muffin tests clean with toothpick.
Let cool for 5 minutes in pan on wire rack. Remove muffins from pan,cool completely. If desired, sprinkle 1/2 teaspoon of powdered sugar over each muffin before serving.

 

       For an even more special Dairymom Goes Bananas experience--serve with a big glass of milk!
                                                         




 

Why is breakfast important for children?

Fourth grade students across Arkansas are taking required benchmark tests this week. During the week of testing, students are encouraged to get plenty of sleep and eat breakfast each day. Although test prepartion is important, making sure that a child has breakfast every day is important to building lifelong healthy habits.

It's well documented that breakfast provides fuel for school and boosts brain power. According to information provided by Midwest Dairy, eating breakfast:

• Improves classroom performance, including better test scores and grades.
• Increases children's ability to focus and concentrate on school work.
• Decreases behavior problems, tardiness, and visits to the school nurse.
• Increases attendance rate.
• Establishes healthy habits for later in life.

The 2010 Dietary Guidelines recommends that children include three servings of low-fat or fat free dairy foods in their diet each day. Including dairy at breakfast makes perfect sense. Together,milk,cheese and yogurt play a critical role in providing nine essential nutrients, including calcium, magnesium, potassium, and phosphorus, in addition to 48 percent daily value of protein.

You can find more information about dairy nutrition, the importance of breakfast and great breakfast ideas at http://www.midwestdairy.com or http://www.dairymakessense.com.

Are You A Breakfast Champion Mom?

Did you eat your breakfast? That was a pretty standard question each morning before my boys left for school. Milk was and still is part of the usual breakfast menu at our house. Breakfast is essential for fueling the brain for learning. Research has shown that breakfast eaters will experience increased physical energy,creativity and memory, improved attendance, higher math and reading scores and overall better mood.

Midwest Dairy council registered dietitian Bridget Sheehan suggests three simple strategies for making breakfast a habit:

• If you're pressed for time in the morning,take advantage of school breakfast programs.
  




• Be a role model parent. Eat breakfast yourself and with your children when possible.
  




• Keep easy-to-serve breakfast foods or grab-and-go options on hand:

-Mom-approved "breakfast bowl" filled with yogurt tubes,string cheese

-Cup of yogurt with animal or graham cracker sticks for dunking

-Trail mix or dried fruit with a plastic re-sealable container of milk

You may want to try this easy breakfast recipe shared by Dairymom Jennifer Gross of South Dakota:

Oatmeal Yogurt Breakfast Blend

1/2 cup old-fashioned oats

3/4 cup plain nonfat yogurt

1/2 cup diced apple

2 tablespoons raisins

2 tablespoons sliced almonds

2 teaspoons brown sugar

dash of cinnamon

Preparation:

Mix all ingredients together and serve. For best taste results, prepare the night before and store in refrigerator. Serves:1

More information about dairy nutrition,recipes and tips to help you be a successful Breakfast Champion Mom can be found at http://www.dairymakessense.com.

I'll be thinking about you as your new school year begins and I hope you have a great start to the new school year!

Yogurt Casserole for a Crowd

After arriving at Central Presbyterian Church in Ft. Smith for the Arkansas Presbyterian Women's Spring Gathering, my friend and I were offered a delightful continental breakfast prepared by the ladies of the church. You can always be assured of good food when the women of any church are doing the cooking! The presentation of each recipe was beautiful. To my surprise and delight, one of the main dishes presented in a large decorative glass casserole dish was a yogurt parfait. The yogurt was layered with blueberries,strawberries,raspberries,and peaches and topped with granola. It was delicious and a great idea for serving a crowd with a nutritious and tasty dairy recipe. If you need a quick breakfast for yourself or a special treat for your family for Easter, you may want to try Easy to Please Yogurt Parfait!

Easy to Please Yogurt Parfait

Ingredients

1 cup low-fat yogurt

1/2 cup crunchy low-fat cereal or granola,divided

1/2 cup fresh fruit,sliced (i.e. strawberries,blueberries,bananas)

Preparation

To assemble parfait,begin with spooning half of the yogurt in the bottom of a bowl or tall glass.

Add 2 tablespoons cereal and 1/2 cup fruit. Spoon on the rest of the yogurt. Top with remaining 2 tablespoons of cereal.

Substitution Ideas: Use any favorite flavor of yogurt as a base. You can also substitute canned fruit(drained) for fresh fruit.

You can find a variety of yogurt recipes at http://midwestdairy.com/. Have a dairy good week!

Spring Break Breakfast

Spring has finally arrived! With every change of the season, I love spring because of the warmer days, new baby calves, the beauty of budding flowers and trees and spring break! Even though our work continues as usual on the dairy farm, we always look forward to a change in routine just like families that are enjoying spring break this week. Even on spring break, a nutritious breakfast is an important start to the day. I love peanut butter and chocolate milk so I'm suggesting you might change your breakfast routine and try a tasty shake!

Peanut Butter and Banana Breakfast Shake

1 cup of fat-free or 1% low-fat chocolate milk

1/2 cup frozen banana slices

1 tablespoon peanut butter

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Preparation

Combine all ingredients in a blender; blend until smooth and creamy. Serve in tall glass or on-the-go container.

You can find nutritional facts about this recipe and other great dairy recipes at http://www.dairymakessense.com/.

Have a very dairy good spring break!

National Nutrition Month

March is designated as National Nutrition Month. It's a great time to focus on eating a wide variety of colorful,nutrient rich foods, eating a hearty breakfast and take every opportunity to be more active outside. If you're like me and struggle with eating breakfast, here are some breakfast ideas you may want to try for your family or yourself:

• Get Moo-ving: Make a protein-packed breakfast shake by blending low-fat chocolate milk, a tablespoon of peanut butter,half a banana and some ice cubes. Or, make a smoothie with low fat yogurt, your favorite fresh or frozen fruit and a few ice cubes. Mix in a blender.


• Benedict Bagel: Layer a slice of ham,Swiss cheese and a poached egg on a toasted whole-wheat bagel for a protein packed breakfast.


• Breakfast Split: Skewer a medium banana, roll in your favorite flavored yogurt and then in whole grain cereal for a creamy,crunchy start to the day.

You can find more recipes and great information at http://www.dairymakessense.com/. Do you have a favorite breakfast to entice a non-breakfast lover? I'd love to hear from you!

Hope you have a dairy good day!