Monthly Archives: August 2018

A Week of Healthy Back-to-School Lunch Ideas

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Summer is over; the kids are back in school, and parents are back to the arduous task of packing lunches every day. Make your mornings easier, and keep kids satisfied with these simple lunch ideas for a week’s worth of healthy meals.

Each lunch packs protein, healthy carbs, and fresh fruits and vegetables, but you can mix and match ingredients based on your kids’ taste preferences.

Monday

Deli turkey and ham wrap

  • Use whole wheat or spinach wraps filled with deli turkey and ham and add garden veggie cream cheese.
  • Baby carrots and snap peas with light Ranch dressing
  • Popcorn

Tuesday

DIY chicken tacos

  • Use leftover grilled chicken from a past dinner, or slice pre-made Rotisserie chicken into small pieces
  • Shredded cheddar cheese
  • Salsa
  • Small container of shredded lettuce and diced tomatoes
  • 2-3 small whole wheat tortillas

Wednesday

Hummus, and pita bread wedges

  • Grape tomatoes
  • Apple slices
  • Pretzel sticks

Thursday

Pizza Rollups

  • Easy, three-ingredient pizza rolls freeze well, and kids will love them served hot or cold. For recipe, visit https://www.whatlisacooks.com/blog/pizza-rolls.
  • Fresh berries (strawberries, blueberries, blackberries)
  • Celery with light Ranch dressing
  • 2 fig cookies

Friday

Yogurt Parfait

Pack in small Bento box (one-serving box) containers for your child to create their own parfait.

One cup plain or low-fat vanilla Greek yogurt

  •  ½ cup low-fat granola
  •  ½ cup Cheerios
  •  ¼ cup blueberries
  • ¼ cup sliced strawberries

Sliced cucumbers and cherry tomatoes

Recognizing the Signs of Heat Exhaustion

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Summer may be winding down, but the weather outside is still hot. With fall just around the corner, you may be dreaming of pumpkin spice lattes and cozy sweaters, but in many parts of the country, September is still one of the hottest months of the year, so exercising outdoors should still be done with caution to prevent heat exhaustion.

 

Heat exhaustion happens when your body overheats. This condition is caused by exposure to high temperatures, especially when there is a combination of high humidity and strenuous activity. It is usually accompanied by dehydration. If not treated quickly and properly, heat exhaustion can progress to a more serious, life-threatening condition known as heatstroke. That’s why knowing the signs and symptoms of heat exhaustion and how to treat it is so important.

Signs and symptoms of heat exhaustion

  • Excessive sweating
  • Feeling faint or weak
  • Dizziness
  • Fatigue
  • Headache
  • Nausea
  • Rapid pulse
  • Muscle cramps

Anyone can experience heat exhaustion, but infants, children, and the elderly are especially at risk during hot weather. Don’t forget that dogs and other pets can also get heat exhaustion and heat stroke, so never leave your furry friends outdoors for extended periods during hot weather, and never leave a pet, child, or infant in a hot car.

Treatment for heat exhaustion

If you experience any of the symptoms of heat exhaustion when exercising or spending a lot of time outdoors in the heat, the first thing to do is stop the activity and move indoors to a cooler place. Rehydrate your body with water or a sports drink to replace important electrolytes that are lost when your body overheats. Applying ice packs or cold, wet towels to your forehead, back of neck, and wrists can also help. With prompt treatment, your symptoms should resolve in a couple of hours, but if they do not or you feel worse, seek medical treatment as soon as possible.

If you do not get out of the heat and properly treat heat exhaustion, symptoms can quickly progress to heatstroke, which is a life-threatening emergency. Signs of heatstroke include confusion,  odd behavior, agitation, high fever, and seizure. If you or anyone you are with are displaying signs of heatstroke, always call 911 immediately.

You can prevent heat exhaustion by being aware of symptoms anytime you are outdoors in hot weather and staying hydrated by drinking fluids before, during, and after any activity.

 

 

 

 

 

15 Hydrating Foods to Eat During Summer

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During these hot, sticky dog days of summer, it’s important to stay hydrated. Overheating and dehydration can occur quickly, especially when exercising or participating in other outdoor activities in high temperatures.

 

While drinking enough water is the best way to stay hydrated, getting in the required eight glasses per day can sometimes seem daunting—and that amount increases when exercising or spending a lot of time outdoors in the heat. The good news is that you don’t have to only drink water to meet your daily hydration needs. You can also get a lot of your daily water intake from foods that have a high water content, mainly fruits and vegetables.

A lot of these foods can be worked into other meals, such as adding a piece of iceberg lettuce and a slice of tomato to a burger or adding a couple of slices of cucumber to your water. And what tastes better in summer than sinking your teeth into a piece of juicy watermelon or ripe strawberries? In addition to their high water content, many of these foods also offer important vitamins and minerals and can help replace any electrolytes lost during exercise.

Don’t forgo drinking water entirely, but by working some of these hydrating foods into your daily diet, you will be less likely to get dehydrated when the temperatures are soaring.

Top 15 Most Hydrating Foods

  1. Cucumber
  2. Iceberg lettuce
  3. Celery
  4. Radishes
  5. Tomatoes
  6. Green peppers
  7. Watermelon
  8. Cantaloupe
  9. Strawberries
  10. Oranges
  11. Peaches
  12. Zucchini
  13. Cauliflower
  14. Grapefruit
  15. Broths and soups

 

 

 

 

 

 

Decoding Different Types of Sunscreen

Health and Wellness, , ,

Daily sunscreen use is the best way to protect your skin from both the short-term and long-term effects of the sun. Yet choosing the right sunscreen can be confusing with all of the different products on the market.

Which sunscreens are best for your skin? Understanding the differences among sunscreen products can help you make the best choice for you.

Chemical vs. physical

To put it simply, there are two types of sunscreens: chemical blockers and physical blockers.  Chemical sunscreens absorb the sun’s rays while physical sunscreens sit on top of the skin and reflect harmful UV rays.

Chemical sunscreens are the big-brand products that you can easily find on most drugstore shelves. They usually contain ingredients such as octylcrylen, avobenzone, and octinoxate. While they may be widely available, they can also be more irritating to your skin, especially for those with sensitive skin, skin conditions, or acne-prone skin.

Physical sunscreens use natural ingredients like zinc and titanium oxide to block the sun’s rays. They have become more popular recently with consumers’ increasing concerns about chemical safety, but still aren’t as easy to find as chemical sunscreens, though they do have a longer shelf life. Physical sunscreens are more gentle on the skin and are recommended by dermatologists and pediatricians for those with sensitive skin or skin conditions, as well as for children and babies.

UVA vs. UVB rays

Both UVA and UVB rays can be harmful to your skin, but not all sunscreens block both types of rays. UVA rays are the ones that cause sun damage such as premature wrinkling and age spots. UVB rays are the ones that cause those red, painful sunburns. Too much long-term exposure to either UVA or UVB sunscreens can cause skin cancer. For the best protection, chose a sunscreen that blocks both UVA and UVB rays, which will be labeled “broad spectrum.”

SPFs

A sunscreen with SPF30 protects against 97 percent of the sun’s UV rays while an SPF50 blocks 98 percent : beyond that, the amount of extra protection is negligible. Higher SPF sunscreen products only add more chemicals that can irritate your skin and are usually more expensive. There are no products that offer 100 percent protection. That’s why all sunscreen labels remind you to reapply every two hours, especially after swimming or sweating.

The bottom line

So which sunscreen is the best? Dermatologists recommend one that is broad-spectrum, contains SPF30, and is water-resistant. The brand or whether you choose a lotion or spray are personal preferences—what is most important is that you choose one that you will use on a regular basis.

 

Healthy Grilling Recipes for Summer

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If you’ve only been grilling burgers and hot dogs this summer, it’s time to take your grilling to the next level. Shake things up with these grilling recipes that are not only healthy but also easy to make. Fire up that grill and surprise your family with new tastes and flavors for the rest of the summer!

Sweet and Spicy Grilled Salmon

Ingredients

  • 2 tbsp. hot sauce, such as Frank’s
  • 1 tbsp. packed dark brown sugar
  • 1 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. light mayonnaise
  • 1 tbsp. snipped chives
  • 8 stalks celery, very thinly sliced in half moons on an angle
  • 1/2 small red onion, very thinly sliced
  • Four 5-oz. center-cut skin-on salmon fillets, about 1” thick
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for oiling the grill

Directions

  1. Preheat an outdoor grill or grill pan on medium high.
  2. Mix together the hot sauce, brown sugar, paprika, and cayenne in a small bowl. Transfer 1 tbsp. of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery, and onions to the bowl with the mayonnaise and toss well.
  3. Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
  4. Transfer the fillets to individual plates and serve with the celery slaw, made with the same sauce, made creamy with light mayo, and brightened with onions and chives.

Find the original recipe here: https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-and-spicy-grilled-salmon-recipe-2112185

Chile-Rubbed Chicken with Salsa

Ingredients

  • 4 skinless, boneless chicken breasts (about 2 1/4 pounds)
  • 1 tbsp. extra-virgin olive oil, plus more for brushing
  • 1 small clove garlic, finely grated
  • 1 1/2 tsp. ancho chile powder
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. ground coriander
  • 1 tsp. paprika
  • 1/4 to 1/2 tsp. chipotle chile powder
  • 4 tsp. fresh lime juice, plus lime wedges for serving
  • Kosher salt
  • 2 tomatoes, diced
  • 3 tomatillos, husked, rinsed, and diced
  • 1/4 c. finely diced red onion

Directions

  1. Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
  2. Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 tsp. lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
  3. Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
  4. Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.

See the original recipe here: https://www.foodnetwork.com/recipes/food-network-kitchen/chile-rubbed-grilled-chicken-with-salsa-recipe-2042792

Mini Pineapple Pizzas

Ingredients

  • 1 medium pineapple, peeled and cored
  • 2 tbsp. canola oil, divided
  • 8 (1-oz.) slices Canadian bacon
  • 1/2 c. thinly sliced red onion
  • 2/3 c. part-skim mozzarella cheese, shredded
  • 1/2 c. lower sodium pizza sauce
  • 2 tbsp. thinly sliced black olives
  • 3 tbsp. chopped fresh basil
  • 1/2 tsp. crushed red pepper flakes (optional)

Directions

  1. Preheat broiler to HIGH with oven rack 6 inches from heat.
  2. Heat a grill pan over medium-high. Slice pineapple into 8 (1/2-inch) rounds. Using 1 ½ tbsp. of the oil, brush oil on both sides of pineapple rounds. Working in batches, place pineapple rounds on grill pan, and cook 3 minutes on each side, until char marks appear. Transfer to a rimmed baking sheet.
  3. Place Canadian bacon slices on grill pan and cook 1 to 2 minutes on each side until heated through. Set aside.
  4. Heat remaining 1 ½ tsp. oil in a separate nonstick skillet over medium. Add onion and cook 3 to 4 minutes, stirring often, until softened.
  5. Top each pineapple round with 1 tsp. cheese. Place 1 slice Canadian bacon on top of cheese. Top each with 1 tablespoon pizza sauce and 1 tablespoon cheese. Top evenly with onion and black olives. Broil on HIGH for 2 to 3 minutes, until cheese is bubbly and melted. Sprinkle basil and crushed red pepper flakes evenly over top.See original recipe here: https://www.cookinglight.com/recipes/mini-pineapple-pizzas.