Dairy Nutrition Proud

Last week Ryan and I attended  a national nutrition conference

  in Little Rock sponsored by the National Dairy Council

 and the Arkansas Children's Nutrition Center, one of  six national human

 nutrition centers in the United States.

The Arkansas Children's Nutrition  Center is a partnership between

 the Arkansas Children's Hospital, USDA-Agricultural

 Research Service and the University of Arkansas Medical Center with a mission to 

conduct cutting-edge research to understand how maternal-child nutrition

 and physical activity optimize health and development.

Ryan and I  were invited   to give our dairy farmer perspective

 on our role in dairy nutrition and health and wellness  from down on the dairy farm.

It's an honor and  always fun to be invited to share our passion for dairy!

Best of all, we listened to these two Arkansas  students describe

 the impact of the  dairy farmer funded  Fuel Up to Play 60 program.

You couldn't help but be dairy proud!

Not only are dairy farmers improving the nutrition of students, 

we are providing lifelong skills in leadership and health and wellness.

And to top it off, we enjoyed beautiful and nutritious dairy products!

Dairymom's Thankful Thursday

Last week when parts of Arkansas received several inches of snow, 

we had a light  dusting in Northwest Arkansas 

but we did experience some bitter cold days.

While I add another layer of clothes to stay warm, 

our dairy  cows increase the amount of feed they eat during extreme weather.

It's our job to make sure their nutritional needs

   are met everyday.

                                                 
                                                 I'm thankful we missed that chance of snow
                                                                                    and
                                                 that we are in the last few days of January!

Mother Love

Will the real mother step forward?

That was my thought as I watched these other pregnant cows try to claim this new calf. 

It doesn't happen too often, but sometimes a pregnant  cow will try to 

claim every new baby  before she has her own calf. 

                                   
                                                 The real mother, the Ayrshire in the center,
                                   did step forward when the other cows got a little too close.
                                              Maternal instinct is strong and protective and
                                 one of the many miracles we witness down on the dairy farm.
                                         

Peanut Butter Oat Biscuits

I'm in the midst of a personal campaign to improve my health by losing weight and getting back into a regular exercise routine (besides my farm chores).  At 60 years old, I think I'm running out of time to get this right!

According to a nutrition fact sheet from the National Dairy Council, achieving a healthy weight is about three things:

• limiting the amount of calories in your diet
• getting enough exercise 
• making smart food choices

Dairy products definitely fit into a balanced diet and offer a wide variety of regular,reduced-fat,low-fat and fat-free products to choose from to meet nutritional needs. Peanut Butter Oat Biscuits, a recipe I found on the National Dairy Council website,  is a perfect fit for my love of peanut butter,dairy  and nutritional needs.

Peanut Butter Oat Biscuits

Ingredients:

1/2 cup fat-free milk
1/3 cup fat-free Greek yogurt, honey flavored
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 Tablespoons cold butter, cut into small cubes (extra cold)
1/4 cup peanut butter
Melted butter for brushing on top of biscuits (optional)

Instructions:

Preheat oven to 400 degrees.

Whisk milk and yogurt together until a thick mixture forms and set aside.

Whisk together oats,flours,baking powder,baking soda and salt. Cut butter into flour
 with a fork until the flour becomes crumbly.

Combine peanut butter and milk mixture in a separate bowl until fully combined.
 Be careful to not over mix.

Place dough onto a lightly floured surface. Lightly knead the dough a few times.
Roll dough out into a 1 inch-thick disc; be careful not to overwork the dough.

Using a round cookie cutter/dough cutter,push down into dough and lightly twist.
Repeat until dough is used up and place on a baking sheet.

Brush the tops of each biscuit with a little melted butter, if desired.
Bake for 10-12 minutes until lightly golden brown. (use the lower over rack if not
brushing with butter.

Let cool on cooling rack for 5 minutes and serve warm with your favorite filling.

Filling suggestions: low-fat yogurt and berry mixture,butter,
                                 fat-free cream cheese,jam,apple butter,honey,chocolate,
                                 chocolate hazelnut spread, or more peanut butter
Serving Suggestions: Best served warm or re-toasted in the oven with apple butter or
                                   cream cheese on top.

Yield: 9-12 biscuits

Helpful Hints: Store biscuits in an airtight container at room temperature for a
                         few days or freeze.
                     

Dairymom's Thankful Thursday

In spite of the cold,dreary January day, my heart was happy as I drove

 the tractor up and down the  calf hutch rows while my

 oldest son Cody scooped grain for each calf.

It really was an ordinary day of work  but I cherish and am thankful for 

 these  moments in time as I work side by side with 

both my sons on the family dairy farm.

                                                                       
                                         Cody was probably thankful that he didn't get run over!

Taco Tuesday

Tacos are often an easy lunch or supper when the schedule doesn't allow too much time in the kitchen. My family often refers to Tuesday as Taco Tuesday just because they know  the menu will  be quick and easy to meet my need to get to a meeting on time. Midwest Dairy's Touchdown Taco Salad offers a nutritious and tasty  variation for our Taco Tuesday schedule.


Touchdown Taco Salad


Ingredients:
1/2 lb. lean ground beef
1 1/2 cups (6 oz.) shredded Cheddar cheese,divided
1/2 cup salsa, divided
8 cups salad greens
1 cup chopped tomato
1 1/2 cup black beans

Directions:

Brown beef in large non-stick skillet; remove from heat. Stir in 1 cup shredded cheese and 1/4 cup salsa; mix until blended. Spoon onto serving platter. In a large bowl, toss together salad greens, tomatoes, black beans and remaining cheese and salsa. Spoon salad over meat mixture and serve.

Yield: Makes 8 servings

Monday's Moo

Even though we witness new life often on our family dairy farm, it is never routine.

Each birth is a celebration.

                                         
                            Life down on the dairy farm isn't always easy but we pride ourselves
                                       in caring for our animals,contributing to the local economy,
                                                                    and most important,
                                     producing healthy high-quality  milk, for you and your family.