Healthy Holiday Meals

This past Friday our Food Educators went to several different schools to cater a healthy meal for the staff, families, and children.  I attended family night at the King Center and was greeted by warm smiles, Christmas music, and happy, bouncy children.  I sautéed some garlic and onion in a skillet to, letting the aroma fill the room.  Then, I added some sweet potatoes, and greens pre-cooked by our FIE chef Laura Robertson Boyd.  Hungry parents began stopping by the table to taste and ask some questions about what I was preparing.  We also offered cole slaw with kumquats and yogurt and a green salad with purple cabbage and tomatoes.            The goal was to offer some healthy choices that aren't too much of a stretch from what people are used to eating.  This is part of a contract that Local Matters has with CDCFC (Child Development Council of Franklin County) Head Start to supplement what we are teaching the children about healthy foods and nutrition in our Food Is Elementary program.  Our goal is to engage everyone; teachers, parents, children, site directors, and our own staff members.  This has been an enjoyable process so far and often teachers will come to us and let us know what healthy changes they are making or what questions they might have about nutrition.  Adults who have recently been diagnosed with diabetes, cholesterol problems, or heart disease often take an interest in what types of foods we are preparing.                 For each parent, family engagement event that we participated in, we brought a flyer highlighting healthy holiday foods or ways to make some favorite holiday foods in a healthier way.  I thought I would share some of the information from that flyer created by our own Yolanda Moser:             “As we begin to organize our holiday feasts we should remember to include as many real food items as possible, such as baked meats, steamed veggies and many more. Unlike many “edible food-like substances,” these foods have more vitamins and minerals. Remember, even while we are indulging in our real foods, we must be mindful of the amounts that we are taking in. A great resource for portion control is in your hands. Check out www.americanheart.org for more information.”           Yolanda also listed some red light, yellow light and green light foods. The concept is simple. Eat healthy whole foods (green light foods) anytime.  Green means go!  Eat processed, refined foods (yellow light foods) sometimes and eat unhealthy processed foods (red light foods) on rare occasions or for special treats. Unlike green light foods which are whole foods, yellow light and red light foods have been processed or refined to some degree. This usually means added fats or oils, added sugar and less vitamin content. Here is a quick list of green, yellow, and red light foods for the holidays.   Green: Eat Anytime ·         Fresh vegetables (crudité tray) ·         Roasted vegetables (potatoes, squash) ·         Whole grains ·         Baked or steamed foods ·         Fresh fruit salads ·         Low-fat meats (breast, tenderloin) ·         Water   Yellow: Eat Sometimes ·         Nuts ·          Fruit pies (pumpkin, apple) ·         Greens (seasoned with meat) ·         All-natural fruit juice ·          Shrimp cocktail ·          Creamy veggie dips ·         Roasts (chuck, rump)   Red: Eat Rarely ·         Pecan Pie & Cheesecake ·         Deep fried turkey ·         Green bean casserole ·         Macaroni & Cheese ·         Fruitcake ·         Candied yams   Hope this is a helpful holiday list. Enjoy!