November 14, 2009 is World Diabetes Day. Visit the website, view the YouTube Channel, follow on Twitter, or connect on Facebook (become a fan and join the group) to learn more.

Friday, November 27, 2009

Foodie Friday: Pumpkin-Oat Muffins






On Twitter this past week, @SavorTheThyme mentioned that she had just finished baking pumpkin muffins. I asked her to let me know when she posted the recipe.

Her recipe looked great and I appreciated that she included so many organic ingredients, many of which I had on hand. The only thing I really needed to purchase was the can of pumpkin and the plain yogurt (we always eat vanilla).

Not one to leave well-enough alone, I made a few modifications to decrease the carbs slightly. I also used slightly less yogurt and canned pumpkin because that's the quantity that was in an individual cup/can.

The muffins were fantastic! They were moist and pumpkin-y and were an excellent breakfast on Thanksgiving morning.

And I defy you to find a better muffin for only 20 grams of carbs each! (But please, let me know if you have a recipe that is great.)

Pumpkin-Oat Muffins
(Modified from the recipe given on Savor the Thyme)
Makes 23-24 muffins.
Carb counts follow each ingredient in parentheses.

Dry Ingredients:
  • 1 1/2 cups whole-wheat flour (126 gC)
  • 1 1/2 cups all-purpose flour (132 gC)
  • 2 teaspoons baking powder (2 gC)
  • 1/2 teaspoon baking soda (0 gC)
  • 2 tablespoons cinnamon (6 gC)
  • 1 tablespoon nutmeg (3 gC)
  • 1/3 cup oats (11.33 gC)
Wet Ingredients:
  • 3/4 cup vegetable oil (0 gC)
  • 1 can (15 oz.) pumpkin puree (31.5 gC)
  • 6 oz. container plain low-fat yogurt (12 gC)
  • 3 large eggs (0 gC)
  • 140 grams Splenda Brown Sugar Blend (or 1/2 cup, plus 8 tsp. lightly packed if measuring) (140 gC)
Directions
  1. Preheat oven to 350 degrees. Coat 2 muffin pans with baking spray or use unbleached paper liners.
  2. In a medium bowl, whisk the dry ingredients: flours, baking powder, baking soda, cinnamon, nutmeg, and oats; set aside.
  3. In a large bowl, whisk the wet ingredients: oil, pumpkin puree, yogurt, eggs, and brown sugar blend. Add reserved dry ingredients, mixing just until moistened.
  4. Spoon 1/4 cup of batter into each muffin cup. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Cool 5 minutes in pan.
Notes
When I measured by the 1/4 cup, it came out to exactly 23 muffins.

I don't tend to use artificial sweeteners when I cook, but 1 1/3 cups of regular brown sugar has an awful lot of carbs! I wanted to give the Splenda Brown Sugar Blend a try. It is half sugar and half Splenda. You actually use half the volume you normally would in a recipe.

I used Bob's Red Mill Steel Cut Oats because that is what I have in cupboard. The original recipe did not specify what type of oats (quick or regular) to use.

Carb Counts
463.83 Total Carbs
23 muffins = 20 g Carbs each muffin
24 muffins = 19.33 g Carbs each muffin

(This post is part of my Foodie Friday series, brought to you on Fridays...sometimes.)

Thursday, November 26, 2009

Le Beaujolais Nouveau Est Arrivé!

For breakfast this morning I am making the pumpkin oatmeal muffins that I saw over at Savor the Thyme. I'm making slight modifications, so I hope they turn out well. (Plain yogurt comes in 6 oz. containers and I wasn't going to buy two to have a full cup. We always eat vanilla yogurt. The recipe calls for two cups of pumpkin puree, but a can has just under that.) I also only have Bob's Red Mill steel cut oats in my pantry. (Boy I wish I had time to cook those on the stove top each morning.) I hope those are okay; the recipe doesn't specify.

What am I taking to relatives today? Besides my Quorn Turk'y Roast that will be consumed by no one other than me and my children, I am taking layered sugar-free jello. Why? Because my daughter can have as much as she likes and I don't have to count the carbs. That and every other required menu item seemed to be covered already.

You know what happens when we head north for Thanksgiving (or other holidays)...relatives never eat what I take anyway. No matter how much I slave. Read my post Pass the Rolls, But Not the Jello to see what happened last time. We are actually heading south this Thanksgiving, so maybe my jello will be consumed. I've totally given up presenting culinary delights to extended family.

I'm making a second Turk'y Roast so that we actually have leftovers. My plan is to make open-faced hot turkey sandwiches. BittmanBittman let me down and didn't have a simple gravy recipe. Do you know how hard it is to find a gravy mix that doesn't have chicken or beef solids or broth? I found a country gravy mix, not exactly what I wanted. But then again I was not going to go to a second store just to get vegetarian gravy mix.

What am I most thankful for (food-wise)? I scored a bottle of Georges Deboeuf Beaujolais Nouveau at the grocery store. It is the quintessential Thanksgiving wine and is released for sale at 12:01 a.m. on the third Thursday of November. Just don't put ice cubes in it. (Yes, people have sullied my precious procurement with ice cubes. Sacre bleu!) You may however serve it slightly chilled.

It's actually an interesting story why this wine is so unique. And why if you'd like to try it, you better grab a bottle or two in the coming weeks. I wanted a bottle at Christmas last year and couldn't find one. Read the "Facts & Tips" at George Deboeuf.

Happy (fake) turkey day!

SYTYCD

Totally unrelated, but I am thankful for moving dance performances.

It's difficult to believe that Ashleigh is a ballroom dancer. And I think Jakob's flexibility and extension is criminal.

(And no, no one on SYTYCD this season spells their name the traditional way.)

Fast forward to the 1:15 mark. The actually performance is only about 90 seconds.

Wednesday, November 25, 2009

Overheard: Elect-ricity Edition



Sophia asked her dad again how electricity is produced. She asked if she could watch the School House Rock DVD, or as she calls it "those commercials that daddy liked when he was a kid."

The one about the government came on and for some reason I decided to give her a little quiz about politics. She's only five, but I gander she knows more than some people (note my sarcasm).

What is that building called?

The White House.

And why is it called that?

(Sighs) Because it's white.

And who lives there?

The President.

And what is our President's name?

Barack Obama.

And where is Barack Obama from?

Champaign, IL.

Close, he's from Chicago, IL. And how many kids does he have?

(Thinking) Two?

And what are their names?

I don't know.

Sasha and Malia.

How do you know that?

***

On a related note, my daughter was saying the Pledge of Allegiance on the way to school one morning. One word was slightly off. But given we don't participate in any organized religion, I found her slip to be quite humorous. I thought to myself, "well, okay then."

One nation, under guard.

***

(This post is part of my Whatever Wednesday series, which includes posts about pop culture, politics, or even quotes from the kids. Brought to you on Wednesdays...sometimes.)

Tuesday, November 24, 2009

Type 1 Tuesday: My H1N1 Vaccine Questions Answered

A couple of weeks ago I shared why we vaccinated our children against both the seasonal flu and H1N1.

I can say that now both of us parents have gotten our vaccinations and the children have gotten both doses.

The two kids and I received the injection and my husband got the injection for seasonal flu, but the flu mist for H1N1. None of us have suffered any side effects other than sore arms.

I know that in parts of the country flu shots are difficult to come by, but our local public health department seems to have a surplus and has begun inoculating beyond the high risk groups. Maybe supplies are finally being distributed.

I participated in a conference call a few weeks ago with CDC pediatrician Dr. Georgina Peacock to learn more about H1N1 and the vaccine. I asked several questions about why people with diabetes, who are considered "high risk," should receive the H1N1 vaccine.

Here are the answers in written format from the Children's Health Desk:

1. My child is diabetic. What are the complications that a diabetic person might have from contracting the flu (seasonal or H1N1)?

Influenza can be especially dangerous for adults and children with diabetes, who are more likely to get very sick and even die with influenza infection.
  • People with diabetes are six times more likely to be hospitalized with influenza complications and almost three times more likely to die from influenza.
  • Over 10 percent of deaths related to influenza and pneumonia are attributed to diabetes
  • Influenza can interfere with efforts to control blood sugar levels, putting those with diabetes at increased risk of high or low blood sugar, and those with type 1 diabetes, in particular, at an increased risk of diabetic ketoacidosis, a medical emergency.
2. Why do people with compromised immune systems need the injection rather than the mist?

The nasal mist is a live virus and people with diabetes may have alterations in their white blood cell function so should get the injection.

3. What would you tell parents of diabetic children who are on the fence about getting the vaccine?

The influenza vaccine is safe and effective. Influenza vaccination is the most effective intervention for reducing the impact of influenza. Studies have shown vaccine effectiveness in people ages 1-15 years is 44-80%

CDC resources about the flu:
More CDC resources for people with diabetes or other health conditions:

Read more about parenting a child with diabetes. I am not a trained medical professional, dietitian, or nutritionist. The information provided here is for entertainment purposes only. If you have or suspect diabetes, please consult a medical professional. If you have questions about vaccinations, please consult your family physician.

Monday, November 23, 2009

Cruelty to Preschoolers: The Vegetarian Debate

Given that you all will be gobbling up mass quantities of turkey this week, it's high time I finally posted my thoughts on a little brouhaha about meat.

While you're stuffing your gullet with giblets, we'll be happily eating our Quorn Turk'y Roast. I hope there are leftovers to make "turkey" and noodles and maybe even open-faced "turkey" sandwiches.

***

I was on Twitter one day and my friend @Zrecsmom pointed out the daily poll on the Parenting Magazine website:

Is it cruel to make your preschooler follow a vegetarian or vegan diet?

Jennifer and I had quite a good back-and-forth that day about the poll. It was such a leading question. It is one of those "Have you stopped beating your wife?" kind of questions that has no good answer. As someone who doesn't eat meat, save a little fish here and there, and someone who is raising her two children the same, I was offended not only by the question, but also by the percentage of people who seemed to think I am being "cruel" to my kids.


Here's an alternate question:

Is it cruel to make a preschooler eat meat?

If we are throwing stones, then let me toss these in the pond and admire the ripples.

What is cruel is feeding your child a diet of highly processed foods, laden with fats and refined sugars, high fructose corn syrup, and dare I say free-flowing juice boxes.* Cruel because not only is there a correlation between negative behavior and highly processed food, but you are also setting them up for a lifetime of obesity and a higher chance of becoming a Type 2 diabetic. There are even instances of children being diagnosed with Type 2 diabetes which should never happen.

(Type 1 diabetes, which my daughter has, is not a result of lifestyle choices and there was nothing I as a parent could have done to prevent it. It is irreversible until a cure is found.)

What is cruel is feeding your child Lunchables high in the afore mentioned bad things plus astronomical quantities of salt and cholesterol-laden meat. Cholesterol. That's right, there is no cholesterol in plants. But person after person these days is diagnosed with high cholesterol and heart disease. People who could benefit from a vegetarian or near-vegetarian diet.

Without effort my cholesterol levels are picture perfect. Do I try? No. It's a result of good genes from my Mediterranean family (or perhaps food preferences for olive oil and other good fats) and the fact that I don't eat cholesterol-laden meat.

For me it was the wording of the question, wording that made it very leading, that I really called into question. Who at Parenting Magazine thought up the poll of the day and decided on the verbage? Were they trying to be controversial?

And what if you don't eat a certain food for religious reasons. Is it cruel to make your child abstain in that instance?

I don't question whether or not someone chooses to feed their children meat or consume it themselves. But here is why I don't:
  • Meat production takes a large toll on resources. It takes a huge amount of water and grain to produce each pound of meat.
  • Meat production also produces pollution.
  • The meat packing industry is largely self-regulated.
  • The meat packing industry is physically dangerous for many of its employees. Workers who are illegal immigrants rarely seek medical attention when severely injured for fear of deportation or losing their jobs.
  • As long as a cow is standing when it crosses the gates to the meat packing plant, it is considered healthy. Cows, called downers, that fall down dead after crossing those gates are still processed and sold for human consumption.
  • Government subsidies, including those for school lunches, keep demand for meat high and prices low. The government pays for low quality meat to be served to school children throughout the country. The government requires a certain amount of protein at each school meal. Because they have made meat for school lunches so cheap due to subsidies, it is costly for school districts to provide healthy vegetarian options that meet protein requirements.
I am not sure if you noticed, but I haven't said it is cruel to animals, though this is a reason that many people give for choosing a vegetarian or vegan lifestyle.

I do not have a strong opinion on the matter of animal cruelty. I continue to wear leather and I am not opposed to the consumption of organic meat. We just haven't purchased any organic meat to serve to our family.

And you know what? If you would like to feed your children meat, I am not going to say that you are being cruel.

In Print



I was a bit surprised a month or two later when a couple of people said that I had been quoted in Parenting magazine.

First off, I was never contacted by them for a quote or for fact checking. Rather, they lifted one of my many tweets and used that as a quote. And since I don't think I can go back in the archives, no doubt thousands of tweets ago, I am not sure if what I am quoted as saying is 100% accurate. I wouldn't question it if it weren't for the fact that the percentages and exact question differ between their website and their print magazine. (See the images in this post.) That and I have been quoted a few times and what goes within quotations marks sometimes is not exactly what I said (even though anything in quotes should be exactly what one said).

Because the quotes are not available online, I thought you would be curious to hear what the people who are quoted as responding "yes" or "no" had to say. My responses follow each quote in italics.

YES 63%

"If you force your preschooler into following a certain diet, he may have issues with food down the line. I think teaching your children to understand the benefits of a healthy diet is important. But then again, they're in preschool, so let them live a little!"

-Forcing your children to eat meat or diet full of highly-processed food is more likely to give children issues as they grow up. Health issues. And trust me, the vegetarian children I know are living it up. Many have a well-developed palate and enjoy exotic foods and a rainbow of healthy fruits and vegetables that meat-eating adults would benefit from trying. They are often more open-minded about trying new foods, unlike some meat-eaters who eschew anything green.

"I'm a vegetarian, but I believe that becoming a vegetarian should be a matter of choice, never forced."

-Parents who serve their children meat don't give them a choice, rather they "force" their kids into that lifestyle. I doubt that many parents sit down and explain to their young children that they are eating what was once a living being. That that cute little calf or piglet at the petting farm will one day be steak or bacon. That raising meat takes a large toll on the environment, produces pollution, and wastes energy. Those children aren't being given a choice to do the right thing for the world.

"It is almost impossible to make a child eat what he doesn't like. But unless there is an allergy, I think it is ridiculous to do this to a child. I think it's nutritional roulette to restrict young children to the parents' whims when their little bodies need a lot of nourishment and protein."

-"Do this" and "make"? Those are strong words now. Who says that children who are raised vegetarian are made to eat foods they don't like? If a meat-eater has to make her child eat vegetables, maybe it's because she is not setting a good example. The children I know that are vegetarian love the meatless fare they are served. Trust me, my kids would not eat a food they didn't like either.

NO 37%

"What is cruel about taking care of your child's diet? And their colon, and the environment? This question is just stupid."

-Exactly!

"Parents who serve their kids meat aren't giving them a choice about that."

-I still wonder if this is an exact quote from me, because I don't use italics on Twitter. I may have said *that* with little stars for emphasis. I actually said quite a few insightful things about feeding your children healthy diets that don't include meat, but this is what they chose to include in the piece.

"When most people think of a vegetarian diet, they think of raw and steamed veggies and fruits. There are lots of great foods vegetarians can eat, and the way you prepare them is important. There are also all kinds of 'veggie' alternatives around now, too, like veggie 'chicken' nuggets. It's not cruel to make your preschooler eat this was as long as you expose her to lots of options."

-Agreed. I would actually venture to say that some families who include meat in their diets have an even more narrow repertoire of foods that their children are presented with. My children eat a huge variety of foods. I remember once we were at a restaurant when my daughter was maybe 2.5. She was using her spoon to get every last drop from her bowl. An older woman at a nearby table commented, "That must be pretty good ice cream!" I replied, "No, it's broccoli soup!" She said she had never seen such a young child love broccoli soup so much.

Read More


For most of my adult life I had been an on-again, off-again vegetarian of varying degrees. I will admit that it is much easier to do at certain times in your life. My friend Shane lent me her copy of Fast Food NationFast Food Nation in 2001, I think, and before I finished reading the book I eliminated all mammals and birds from my diet. I do continue to eat seafood occasionally, sometimes more than others. Sometimes going months without it.

Shortly after that I saw Howard Lyman on Oprah. He's the rancher who won't eat meat and was eventually included in the lawsuit against Oprah. The reason he won't eat meat is an interesting story. His book is MAD COWBOY: Plain Truth from the Cattle Rancher Who Won't Eat MeatMAD COWBOY: Plain Truth from the Cattle Rancher Who Won't Eat Meat.

If you have ever had any questions about the meat industry, you should read Fast Food Nation and Mad Cowboy. They definitely changed my thinking!

(This post is part of the My Opinion Matters Monday series, sharing my rants and raves. Brought to you on Mondays...sometimes.)

*Ironically, I had never purchased juice boxes until my daughter was diagnosed with Type 1 diabetes. We use juice because it quickly raises blood sugar levels during hypoglygemia (low blood sugar).

Saturday, November 21, 2009

This Week in Review

A little something for everyone this week at The Full Mommy. Also check out my holiday shopping picks. You'll see them in the sidebar when you pop over. I'll be adding to that list in the coming weeks.

Mutsy Grow Up! Booster Seat: The seat that got my son sitting back down for dinner (most of the time). Includes discount code.

Vincent Shoes: You know I love red shoes, see the boots my daughter picked out and why the apple doesn't fall far from the tree.

Adorable Kinders Rag Dolls: Old school dolls, for a girl or a boy. Enter to win choice of 26 dolls.

HABA Wiggling Cow Game
: My kids love their HABA building blocks, look at the game my daughter and I have been playing. Enter to win choice of three games.

(Read more product reviews at The Full Mommy and Multi-Minding Mom Reviews.)

Friday, November 20, 2009

Foodie Friday: Chili!




I brought you this easy recipe for vegetarian chili two years ago, but since it's a favorite in our home and I made it (yet again) this week, I thought I would tell you about it one more time.

This is adapted from a Cooking Light recipe for Nonstop, No-Chop Chili, which uses ground beef and does not contain black beans. It is so easy to make because you literally open cans and jars and throw them in a pot. You can have it on the table in 30 minutes.

We like to shred a block of Monterey Jack cheese to top it off. And of course we serve it with chili crackers.

The soup freezes well and it's great in the lunchbox the next day. Makes 6 very generous servings.

Ingredients
Directions
  1. Throw everything in a pot.
  2. Bring to a boil.
  3. Reduce heat and simmer 25 minutes.
Cook's Notes

The store was out of medium chili beans when I shopped that day.
The oregano and sugar are not pictured.

Details for Diabetics

The total weight for the pot of soup was 2,300 grams.
The total carbs for the entire recipe is 273.5 grams carbs.

If you divide that by six equal (huge) servings, each serving is 45.5 grams carbs.

A serving weighing 100 grams has 12 grams carbs.
A half cup of this chili weighs about 130 grams and has 15.6 grams of carbs.


(This post is part of my Foodie Friday series, brought to you on Fridays...sometimes.)

Photos taken with my iPhone.
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