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Sneak Nutrition III

By: Chef Brad Petersen

With the starting of school comes the added burden of making sure our children are feed the right foods to keep them healthy and happy at the same time. There is a lot of information out there now about the importance of feeding our children better foods that help them cope with the demands of school. School is demanding, no matter what the age of your child. Studies have proven time and time again that when children eat a breakfast packed with nutrition and fiber, they perform better and are better able to meet the demands of school life. With the proper foods in their stomachs, they think clearer and are better able to focus on what is going on. In talking with school teachers I have found out that they unanimously agree that the children are hungry by 9:00 in the morning. That accounts for much of the focus problems in the class room.

The demands of school require more nutrition than normal. Our children need brain foods, foods that feed the brain to keep them alert and focused on learning.

If you are like most of America and feed your children sugar filled cold cereals to start the day, it is time for a change. Those types of foods last almost to the bus stop and than our children are forced to try to concentrate on learning with empty stomachs. Simple carbohydrates are not the answer for the nutrition needs of our children.

To make matter worse, have you looked at what the schools are feeding our children? In many of the public schools they are feed foods void of nutrition that of course the children love, but are void of the much needed nutrition. Is it any wonder that type 2 diabetes is at record high levels for children in America? Obesity in children has never been higher and other diseases are creeping in. Yes it is important what we feed our children.

The fast food industry and food industry in general have made a great profit promoting foods that are quick and easy to prepare. They have capitalized on the fact that we are to busy to cook and have made convenience foods a staple in our homes.

Is there a better way? Are there foods that are quick and easy to prepare that will give our children what they need to meet the demands of school life? Yes! I say Yes with a capitol Y, It takes a little more preparation than opening a box of cold cereal, but the short term and more important, the long term results are worth the extra time.

I have found the secret to be in fiber. A diet high in fiber/complex carbohydrates is the secret to success. Foods rich in whole grains and plenty of fruits and vegetables are just what our children need to be able to meet the demands of school.

I have found that the biggest problem is lack of knowledge of what to do to provide our families with nutrition that taste good. One of my families favorite foods are blender pan cakes. They are made with whole grains, are made quickly, and are packed with nutrition and with all that they taste great. They can be cooked up quickly on the griddle or in a waffle iron and the leftovers can be placed in the freezer for a quick meal or snack.

My second choice for breakfast is a quick breakfast smoothie packed with fiber. Fiber in foods last longer and keep our children going stronger. High fiber foods do not burn up quickly like simple carbohydrates that do not last long enough to give them what they need to stay “healthy active”.

In this months issue I have included my recipe for blender pancakes. All you need is a high power blender and some whole grains and you are ready for a breakfast fit for a student. Enjoy and great success in feeding your families better.



Buttermilk Blender Cakes Place the following ingredients in the blender and blend for 1 minute in Vita Mix or 3 minutes in Bosch style blender. ¼ cup powdered butter milk 2 ¼ cups water 2 cups uncooked whole wheat, soft white wheat, or spelt 1 apple cut in pieces

After one minute add the following and blend 20 seconds 2 eggs ¼ cup oil 1 teaspoon salt 2 tablespoons sugar 1 teaspoon vanilla Dash cinnamon

After 20 seconds add the following and pulse three times, and than cook in a waffle iron or pancake griddle and than quickly pour into a large bowl,

2 tablespoons *Rumford baking powder

Chef Brad is not responsible for end result if you do not use Rumford baking powder.

Yogurt butter A wonderful spread for pancakes or anything that uses butter. 1 cup yogurt, plain 2 cubes butter, ½ pound, room temp. ½ cup flax oil ½ cup honey Whip all ingredients in mixer bowl with whips.

Fruit Syrup 3 cups water 1 cup sugar 1 to 2 cups fresh fruit 1/3 cup Ultra Gel, instant thickner Bring to a boil and serve over pancakes, etc.



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