Happy Thanksgiving! + Giveaway

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Going Back to Our Roots—Recreating Thanksgiving

by Laura Cipullo RD, CDE, CDN, CEDRD, Mom, and Bitsy’s Registered Dietitian 

Here in the USA, Thanksgiving is the day to celebrate the harvest. Thanksgiving dinner is informally yet nationally known by all as the meal and even day of binging on harvest foods, including turkey, mashed potatoes, green bean casserole, stuffing, cranberry sauce, and, of course, a pie of apples, pumpkin, or sweet potatoes.

How did we get from giving thanks to a day that sometimes seems focused simply on overeating?  For many of us there is nothing to be more thankful for than a healthy family.  So how can we return to the roots of gratitude of Thanksgiving, while celebrating over a traditional healthy and wholesome family meal?

As you read this blog, consider how you and your family can go back to the roots of the first Thanksgiving in 1621, when the Pilgrims and the Wampanoag natives gave thanks for the plentiful harvest. Both pilgrims and the Wampanoag natives were accustomed to giving thanks by feasting and sport, whether recreational or dance (the latter referring specifically the natives)1.

The original feast likely included wild fowl of some sort, but not necessarily turkey. Rather, it was geese and waterfowl such as ducks that probably appeared on the first-ever Thanksgiving menu1. And if there was stuffing of the fowl, it would have been made with herbs and onions; perhaps the Pilgrims even used oats. What about cranberry sauce? Being that sugar was quite expensive at that time, it can be assumed our sauce version was not on the table. Rather, cranberries were found in recipes of Wampanoag dishes, and “possibly added tartness to a Pilgrim sauce1.” However, it was “fifty years later when an English writer would mention boiling this quintessential New England berry with sugar for a “Sauce to eat with… Meat.”1” Potatoes are from South America and were not yet a staple in New England’s diet. Wampanoag did eat other tubers including Jerusalem artichokes, groundnuts, Indian turnip and even water lily. Pumpkins and squashes were native to New England but again, sugar, butter and piecrust were not available and thus pumpkin pie was not on the first menu1. “Today’s typical Thanksgiving dinner menu is actually more than 200 years younger than the 1621 harvest celebration and reflects the holiday’s roots in Colonial New England of the 1700s and Victorian nostalgia for an idyllic time when hearth and home, family and community were valued over industrial progress and change.1”

– See more at Bitsy’s Brainfood

 

A Thanksgiving Giveaway!

We’re all thankful to be spending our Thanksgiving with family and friends this year. To spread some holiday cheer we wanted to host a giveaway! Our friends at Litehouse Foods were kind enough to gift one of our readers with a spice set (perfect for holiday cooking)!

Photo Courtesy of Litehouse Foods

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The Picky Eater Chronicles

The Picky Eater Chronicles

Photo Credit: Leonid Mamchenkov via Compfight cc

Let’s set the scene. Just two years ago, my kids refused to eat turkey and mashed potatoes as well as all the other traditional Thanksgiving fixings. Well, we’ve come a long way during the past two years as my children tasted, refused and sometimes even protested about trying new foods. But this past Thanksgiving served as a milestone holiday for my family.

My older son Bobby ate turkey, corn and mashed potatoes. Although the food was neutral in color, it was a big step forward. Remember that two years ago, he refused all of the Thanksgiving holiday foods. I did bring my younger son Billy foods I knew he liked because I know he will simply refuse to eat rather than try something new at someone else’s suggestion.

I brought Billy a PB and jelly sandwich, sweet potato cranberry Squeezer, dried mango and freeze-dried peaches. He sat next to his father and his pop. I heard Pop (my father) tell him he needed to eat animal protein to grow tall and be strong. His cousins chimed in to say he already was super strong…especially while playing football earlier that day. Meanwhile, my husband’s father expressed his bewilderment about how my son could even grow at all while eating these foods.

Well, I love—not!—how everyone thinks that it’s okay to comment about my son’s food intake. I could easily comment on everyone else’s food choices and behaviors around eating but I don’t. My Billy quietly took it all in and happily ate his sandwich. Mind you, when it was time for dessert, both of my kids refused the pies and the cheesecake. They chose to eat ice cream…and left without a fuss.

So while Bobby’s intake certainly has improved, it’s not a nutrition regimen to brag about even though he’s come a long way. It just makes me happy to have an easy, protest-free meal. Meanwhile, my younger Billy, the pickier of the two from the very start, continues to need lots of exposure to new foods. But kids are funny; you just can’t force this issue.

Later on Thanksgiving night, I talked with Billy and told him I was okay with his food choices. I said it may be true that he might be a little taller if he chose to eat a bigger variety of foods…especially foods with more protein. I asked if he was interested in trying more foods… particularly if we kept his attempts just between us. He smiled his devilish smile and we hugged.

Photo Credit: © simplyAIM via Compfight cc

After food shopping on Sunday, I gave both boys half a bagel with cream cheese and jelly. And that’s when the drama began! I was simply asking them to try one bite… one lick…one touch…one anything! Bobby took a bite, said it was okay, but wanted his grilled cheese sandwich. So I made him his grilled cheese sandwich. Billy, on the other hand, carried on and on…until he finally tried it…but not before breaking down in tears. Actually, I really do think he liked it, but I doubt he will ever admit that he did. So, what was supposed to be a neutral and calm tasting experience became emotionally heightened—probably more harmful than helpful. I made turkey tacos for dinner that night. Bobby said he would try a taco but freaked out when I added the fixings. He went into a total tail spin. Meanwhile, Billy ate the taco shell in pieces and dipped his finger in the guacamole and held the black beans. That was a huge success—a giant step for Billy. Bobby continued his rant until I asked if there was a part of the taco he might be willing to eat. He chose the turkey meat.

So I sat there with them while they finished eating; my husband and I were already done eating by that point. And then I grabbed a clementine…and enjoyed it even more because the boys joined me. The three of us happily peeled, shared and ate about four clementines. So what started as just another challenging meal time ended up being fun and fruitful. I do wish these special moments with my sons could be tear free, but I guess life would be far too easy then!

Leftover Turkey Soup

Leftover Turkey Soup

I don’t know about you but I still have quite a bit of turkey leftover from Thanksgiving dinner. We’ve been eating sandwiches all weekend and wanted to try something different to use up the last of the turkey. Luckily, with a bit of recipe searching I was able to whip up a quick, and tasty, Leftover Turkey Soup:

Photo Credit: Lori L. Stalteri via Compfight cc

Ingredients:

  • 3 cups broth of choice (check out this great recipe to make your own turkey broth)
  • 2 cups leftover turkey, shredded
  • 2 cups milk or dairy-free milk alternative
  • 1 can beans of choice (I used black beans to add more color)
  • 1 cup of frozen corn or frozen veggie of choice
  • ¼ cup all-purpose flour
  • 1 large onion, chopped
  • 2 stalks of celery, chopped
  • 1 large carrot, chopped
  • 1 clove of garlic, minced
  • 1 tbsp oil of choice (I used organic canola oil)
  • 1 tsp chili powder (you can make it 2 if you prefer spicy)
  • ½ tsp cayenne pepper (optional)
  • salt and pepper, to taste
  • fresh parsley for garnish

 

Directions:

  1. Heat oil in a large stockpot. Add chopped carrots and celery. Cook for 3-5 minutes, stirring occasionally.
  2. Add chopped onion, minced garlic, chili powder, and cayenne pepper (optional), stirring occasionally.
  3. Add broth and bring to a boil. Reduce heat to medium-low, cover and allow to simmer for 10-15 minutes.
  4. In a separate bowl, whisk milk, flour and salt. Add to soup and stir until incorporated. After roughly 5 minutes, you should see the soup thicken slightly.
  5. Add the shredded turkey and corn. Season with salt and pepper, if desired. Simmer for an additional 10-15 minutes. When ready to serve, garnish with chopped parsley.

 

We hope you enjoy this recipe! What do you do to use up leftover turkey after Thanksgiving? 

Healthy Quinoa and Mushroom Stuffing + Giveaway

With the holidays just around the corner, the MDIO kitchen has been buzzing with festive recipes. A recent idea we’ve been working on is feeding holiday guests who have food allergies, sensitivities or other food aversions. Therefore, we’ve whipped up a vegetarian, nut- and gluten-free dish that is just as delicious as traditional stuffing!

Healthy Quinoa and Mushroom Stuffing

Photo Credit: Dot D via Compfight cc

Ingredients:

-1 tbsp EV olive oil
-1-2 large onions, chopped
-3 cups or 1 24oz container of vegetable broth
-2 cups quinoa
-1 cup mushrooms, sliced
-1/2 cup parsley, chopped
-3 stalks of celery, chopped
-3 cloves garlic, finely chopped
-1/2 tsp ground cinnamon
-1/4 tsp ground allspice
-1 bay leaf
-salt and pepper to taste

 

Directions:

1) In a medium saucepan, add quinoa and 2 1/2 cups of the broth. Bring to a simmer, cover, and cook for 10-15 minutes (note: time varies by package/brand, so be sure to check the directions!), or until tender and all the broth has absorbed. Set aside.

2) Heat oil in a large saute pan. Add celery, onions, garlic, bay leaf, and seasonings, stirring occasionally. Allow to cook for about 3 minutes or until fragrant. Add the mushrooms and stir. When the mushrooms begin to brown, add the parsley.

3) Stir in the cooked quinoa with the remaining broth. Season with salt and pepper. Cook on low heat for an additional 5-10 or until all liquid is absorbed.

 

There you have it, an allergy-friendly twist on a traditional holiday dish. This stuffing is great to serve to gluten-free (as long as the quinoa package is labeled gluten-free), nut-free and vegetarian guests. This recipe makes about 4 cups, enough to serve 8 people as a side dish.

Giveaway: black + blum

We are giving away a black + blum water bottle to one lucky subscriber!

To enter you must do at least one of the following:

-Be a Mom Dishes It Out subscriber (you can do so at the top of our homepage)

-Tweet us @MomDishesItOut

-Like this Facebook post

Giveaway ends Monday, November 25th!

The Pursuit of Happiness and Health

This time of year is crazy for me, as I’m sure it is for many parents. There’s the holidays, both boys’ birthdays, volunteer work, Mom dinner nights (where all the classroom moms go to dinner), and of course, the never ending effort to feed our kids healthfully yet moderately through the holiday season.

Herein, a glance at some of the recent accomplishments and challenges on the home front.

Thanksgiving (without turkey)

So I decided not to bring any food for my boys to my sister’s house on Thanksgiving. This year, they would eat a Thanksgiving dinner or nothing at all. As expected, when it came time for the turkey, Bobby asked for mac and cheese. I held strong and said no, I will not make mac and cheese.

After careful consideration, he instead asked for a peanut butter and jelly sandwich. Damn, he is clever! I stood my ground though and told him to ask his father. So much for that plan; my husband then asked me.

Not wanting to create a scene on Thanksgiving, my husband eventually caved and made both boys a good old PB n’ J for Thanksgiving dinner. To be clear, while the rest of the family (and country, for that matter) scarfed down turkey and stuffing, my boys ate PB n’ J.

As a dietitian, this is an obvious dilemma. As a mom, though, I know that I have to pick my battles—a tactic that, this time, definitely worked. Bobby showed his effort to participate in the family meal by eating a small piece of cucumber. (Thank goodness for my one lick rule!) And Billy, without being prompted, asked to try a bite of pumpkin pie. See? Miracles do happen. J (By the way, Billy didn’t like the fresh whipped cream and wouldn’t eat the crust, but he did enjoy two forkfuls of pumpkin pie filling.)

Clementines

Clementines are back in season, and I absolutely love them. I added a few segments to the boys’ plates, and this is what happened. Bobby licked his clementine and approved of its taste. Still, he didn’t end up eating it because he hated the texture. Billy, on the other hand, licked his clementine and immediately gave up. For now, he’ll stick to dried mango.

Strawberries

Two years after first tasting (and enjoying) one, Bobby informed me that he likes strawberry smoothies. He specifically recalls liking the one he made in nursery school two years ago!

Naturally, I immediately went out and bought frozen strawberries to make smoothies. Voila! It seems that both boys love eating strawberries—so long as they’re pulverized into a thick, icy drink. Turns out my kids have issues with the textures of certain foods. C’est la vie.

So as you see, while the boys may not have munched on turkey slices this November or fully swallowed a slice of Clementine, they, along with their picky palates, are beginning to expand. For now, flavors of foods are more easily accepted then certain textures (see above: Clementine), but it remains a work in progress.

I wonder what we’ll discover at their big birthday party this weekend! Stay tuned!