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The Healthy Family Meals Newsletter, Issue #84 Have A Thankful Thanksgiving!
November 21, 2007


Welcome! Learn How to Combine Healthy Recipes with Family Adventure!


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Kindy's Musings....

Now every week, as your family dietitian, I will be scoping out the most relevant research and news that you can use to help your family make healthy nutrition and wellness choices.

NEWS & ARTICLE CLIPS

...about the food industry we shop in as parents and educators...and family nutrition and health issues today.

“Over the river, and through the woods-- Grandmother’s made a 4 o’clock reservation for dinner.” Okay, that may not be the way most of us remember the song, but for a growing number of people each year, that’s the way it’s being sung.

More and more Americans, it seems, are deciding to let someone else do the cooking on Thanksgiving. According to research by the National Restaurant Association, last year 12% of Americans ate out for Thanksgiving Dinner, up from 8% in 2000. (And that’s not counting the more than half (53%) of consumers who supplement their home cooking with restaurant-prepared takeout items, from ready-to-eat turkeys or hams to side dishes to, obviously, pumpkin pies.)

In order to meet this growing need, more and more restaurants are remaining open on Thanksgiving. And most that do find themselves packed to the rafters. Walter Staib, proprietor of City Tavern in Philadelphia, calls it "one of the biggest events of the year for us." While Steven C. Anderson, National Restaurant Association president opines, “Our nation's restaurants have become an integral part of the Thanksgiving tradition.”

This year, over 40 restaurants in New Orleans will be offering Thanksgiving day service, a new high for that city, while in Boston (according to an article in the Boston Herald) 137 of the 170 restaurants offering Thanksgiving dinner this year were fully booked by Nov. 10. Even New York City's most expensive (that we know of) Thanksgiving Day meal — service for 12 at a private table in the kitchen alcove of Café Gray, at $833 a person, or $500 a person for tables in the main dining room – is completely sold out. (The restaurant helpfully notes that they are not yet fully booked for Thanksgiving 2008!)

None of this is to imply that Americans are taking Thanksgiving any less seriously than in years past. The message seems to be simply that the holiday isn’t about what goes on in the kitchen – whoever’s kitchen – it’s about what happens around the table, the time you get to spend with the people you care about most. And that’s something we can all be thankful for.

However you celebrate, Consumer Eyes, Inc. (which provided this great article summary!) wishes you a safe and happy Thanksgiving this year!

And if you still need a holiday meal, maybe DineWise can be the solution!
Get DineWise meals delivered right to your door! Click on the banner ad for DineWise on the menu-planning page!

Read the latest food trends and happenings with the links below:

NOT YOUR AVERAGE PUMPKIN

ORLANDO VEGANS ENJOY THANKSGIVING WITH A TWIST


STRAWBERRY SCONES

Start to finish: 20 minutes

Ingredients:

3 cups whole wheat flour or mix of whole wheat with all purpose flour

1/3 cup sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt OR less but think you need some

1 stick butter ,cut into pieces or ½- ¾ cup Olivio (do spoonfuls)

1 large egg

1 tsp. Egg

1 tsp. Vanilla

1 cup Stonyfield Farm Strawberry yogurt CAN use soy yogurt

Filling ½ cup strawberry jam (can use all fruit Polaner brand)

1 tbsp flour

Preheat oven to 425 degrees. Whisk together dry ingredients, cut/spoon in butter, and mix ingredients until crumbly . Whisk together wet ingredients then stir together with the dry until all is moistened.

Spread half the dough in a lightly greased 9 inch cake pan. Mix jam with 1 tbsp. Flour. Spread it on dough and Leave 2 inch circle bare all the way around edge. Dollop remaining dough on top.

Bake 30 min. tenting for the FINAL 10 min. Remove from oven and remove from pan after 10 minutes. Cut in wedges and serve.

Yields 8-10 servings.

Submitted by Mary Ann Colegrove, RD. Find other recipes using yogurt at www.stonyfield.com




Check out a new water drink company that was founded by Kara Goldin, a mother of four who cares about providing healthy beverages to families....she talks more below about Hint..

The idea behind Hint is simple: pure water, nature's original refreshment, accented with a hint of natural flavor.

No sugar, no artificial sweeteners: Hint is a refreshing alternative to sodas, juice and other sweetened drinks and it tastes great.

Sound good? It tastes even better.

We thank you for trying Hint, hope that you and your family enjoy it, and wish you excellent health.

Kara Goldin

CEO, Founder.

Hint, Inc

Hint is available in many specialty markets and is also sold in fine spas and hotels. If Hint is not yet available in your favorite store, please ask for it.

Hint is adding new stores, spas and hotels every week and are also interested in school and corporate lunch programs.

Get Hint delivered right to your door, click here.


What will your family do for healthier MEALTIMES?

Celebrating Healthy Families 2007



I want to continue to offer an excellent resource into 2007 that will help you save thousands of dollars on GROCERY SHOPPING!

Meet Lana Dorazio whom I consider an "expert" grocery shopper. She has developed a grocery shopping system that you can learn too.

Save Thousands Grocery Shopping & Cook Great Food.

REDISTRIBUTION POLICY
I encourage you to forward this newsletter to your friends, other parents, and colleagues for their review and enjoyment. However, please do so only by sending it in full, thereby keeping the copyright and subscription information intact.
Also, if you wish to post this newsletter to a newsgroup or electronic discussion group, you may do so if you preserve the copyright and subscription information.


Thanks for reading and have a great week!

Kindy --Your Family Dietitian


Copyright (c) 2006, http://www.healthy-kid-recipes.com

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