Yummy in the tummy? The Rise of the Baby Food Revolution.

If I had to do it all again, I would have made my own baby food. I never did embark on that particular parent adventure because I thought homemade baby food was for hippies and helicopter moms. Making baby food just seemed cumbersome and unnecessary since I could just buy a few jars during my daily trip to Target. But that was seven years ago and since then baby food sales have been on a steady decline. Why? Because moms are making baby food at home.

Anson_ricecerealpost.jpg

Millennial moms (those born between 1981-1994) research everything from sunscreen to car seats, so it makes perfect sense that we are educating ourselves about what we put into baby’s belly.

“As a new mom it is reassuring to know exactly what is going into your baby’s mouth, and that you had a hand in creating it,” says Touro dietitian Julie Fortenberry, RD, LDN. “Making your own baby food allows you to shop seasonally and locally for fresh, clean foods. It also increases the variety and flavors available to your baby. This all ensures that your precious baby is provided with the peak nutrients essential for growth and development.”

​Making your own baby food is healthier no matter how cute those babies in the commercials are or how sleek the newly designed glass bottle looks. On the other hand, over-the-counter baby food is convenient and because of advancements in technology, the quality and nutrient value in baby food is improving, but you’re going to pay for it.

For example, a jar of Beech-Nut banana baby food is $1.50. The price of one banana is $0.23. This means that for every jar of baby food you buy, you’re paying a convenience fee of $1.27 to Beech-Nut so that it can market its products and pay its shareholders. That’s just the business of it all.

bananacollage

Baby food pouches like Ella’s Kitchen and Happy Baby exploded onto the baby food market in the early 2000s and have since seen significant growth. The pouches are expensive, which balances out declining sales of traditional baby food. Personally, I loved the pouches but because they were expensive, I tried to save them for certain “situations” like shopping at Target with a screaming baby, driving home with a screaming baby, waiting in the check out line with a screaming baby, not to mention our general on-the-go lifestyle. I also hated how wasteful the pouches were; You can’t recycle them.

beabaIf you’re curious about making homemade baby food, here are two great recipes from Touro dietitian Julie Fortenberry, RD, LDN. And be sure to Save-the-Date for a Baby Food Making Class at Touro, where Julie and ZukaBaby owner, Erin Reho Pelias, will host an interactive baby food making class on Thursday, August 7, 2014, from 6-7:30pm. You’ll learn everything you need to know! Register today for this free class. One lucky parent will win a Beaba Pro Baby Food Maker!

RECIPES

Pumpkin Sweet Potato Puree

Broccoli, Pear and Kale Puree

Summertime beauty at the corner of happy and healthy.

Last month’s Look Boutique event was a huge success. The folks at Uptown Walgreens were super excited to meet so many moms and learn about the products we love. Check out some of the fun stories from the evening and the moms behind them.

andrea

Andrea has been using the same lipstick pencil since her wedding… in 2000. Her husband isn’t around anymore but her lipstick is, which is down to the stub. She decided it was time to let it go. The Look Boutique beauty advisors helped her find an exact color match from the popular Vera Moore line. Out with the old, in with the new. She was so thrilled.

laroche-posay

Wendy and Erin jogged to the event. To tone and refresh, they spritzed a little La Roche-Posay Thermal Spring Water.

wrinkles

Jesse loved hearing the centennial story behind the natural skincare recipes of Le Couvent Des Minimes and the 17th century botanists monks who cultivated the plant species found in the beauty line’s recipes today. (This particular line is a personal fave of mine.) Anne walked away as the winner of the Look Boutique Beauty Basket full of fabulous beauty products valued at $300.

nailpolish

Christine and Dina picked up some fun nail polish from the trendy line POP Beauty. Christine also grabbed a bottle of the award-winning Klorane Dry Shampoo–a summertime must-have, especially if you find yourself traveling a lot.

Marlene (not shown) noticed her eyelashes are thinning so she decided to try Talika Lipocils eyelash conditioning gel to make her lashes longer and thicker… in 28 days.

Here’s a pretty collage of all the products mentioned. You will find them at the Look Boutique in the Uptown Walgreens on the corner of happy and healthy!

WalgreensFinal

All the World is Green: Perfectly healthy, kid-approved recipes

Spring is a very green time, especially in New Orleans. In honor of that, here are my absolute favorite green-hued recipes. These are quick, easy, and healthy for those of us who are great at following instructions, but not so great at devising recipes. Some of them are even kid-approved! 

This Winter Green Smoothie one is recycled from my Post-Mardi Gras Juice-Cleansing post, but it’s way too green to leave out.

greensmoothie

  • Thumbnail-sized piece of ginger
  • 250ml of filtered water or coconut water
  • 1 stick of celery
  • 1 handful of kale (or try watercress/baby spinach/romaine lettuce)
  • 1 handful of winter fruit such as apple/pear/kiwi/pineapple
  • 1 large sprig of parsley
  • Combos: apple & watercress, pear & baby spinach

okra

Balsamic Vinegar Glazed Okra

I heard this recipe on local radio and am not sure to whom it’s attributed. If you roast the okra until it begins to caramelize, its signature sliminess will cook away. Also, the balsamic vinegar lends a bit of sweetness to a polarizing vegetable – so much so that even my six-year-old adores it.

Ingredients: 

  • Okra (3-4 cups)
  • Balsamic vinegar and olive oil in equal proportion (enough to lightly glaze all of the okra)

Prep: Wash okra and chop into chunks; preheat oven to 400 degrees. In a large bowl mix okra, olive oil, balsamic vinegar, sea salt, and black pepper. Transfer doused okra into an oven-safe dish. If you’d prefer to dry the okra until it turns into okra chips, place on cookie sheet. Otherwise, any heavy, oven-safe dish is fine.

Place into oven for approximately 25 min. Stir occasionally. Let cool 5 min before serving.

zuchGreen “Pasta”

I was skeptical when a friend first showed me this one, but it’s surprisingly yummy and versatile – a great option for a light side. And my son gets a kick out of the green pasta.

Ingredients:

  • Zucchini
  • whatever you’d normally toss with pasta – olive oil, pesto, marinara sauce, Parmesan cheese, etc.

Prep:

  • Wash zucchini, remove skin but don’t chop.
  • Using cheese grater (the rough side), grate along the side to create strands. You may have to experiment with your grater to make strands, but you’re aiming for thick strings of zucchini.
  • In a pot, bring water to a boil.
  • Throw in “pasta” for 3 min.
  • Rinse with cold water, squeeze out excess water.
  • Toss as preferred and serve (may need a zap in the microwave if topping is cold).

Two Incarnations of Kale

Raw-Kale-Salad-2Kale Salad

Raw kale is bitter and frequently scares people. Blanching the kale eliminates much of the bite and is a great first step for any kale recipe.

Ingredients:

  • 1 bunch of kale (3 cups)
  • Whatever you’d prefer to turn it into a salad. I love balsamic vinegar and sea salt, though it’s too acidic for some. Throw in some sliced apples, cranberries and almonds. Voila!

Prep:

  • Wash kale and chop into 2 in sections (scissors help). Discard the hardest stems.
  • Bring 1/2-1 cup water to a boil in a large pot or pan
  • Add kale and cover
  • Allow it to boil for 3-5 min (depending on desired softness)
  • Rinse in cold water
  • Toss with preferred dressing

Lemon-Garlic Sautéed Kale

  • 1 bunch kale
  • 1 tbsp. olive oil
  • 3-4 cloves garlic (minced)
  • Juice of 1 lemon

Prep:

  • Blanch kale as in the salad recipe
  • Heat olive oil in a large pan, add garlic, and fry for 3 min.
  • Add lemon juice and 1/2 cup water.
  • Add blanched kale, stir well, and cover.
  • Sauté until desired consistency, normally 10 – 15 min, stirring occasionally.

watercressadvacadoAvocado and Watercress Salad

This salad is my favorite. I could eat bowls and bowls of it. I found it on Epicurious, but it’s originally from Gourmet, May 2008.

Ingredients:

  • 1/4 cup rice vinegar (not seasoned)
  • 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
  • 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
  • 4 teaspoons soy sauce
  • 1 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 6 cups watercress (thin stems and leaves only; from 1 large bunch)
  • 1 firm-ripe avocado

Prep:

  • Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
  • Just before serving, toss watercress with enough dressing to coat.
  • Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices.
  • Gently toss with watercress.

pesto-chicken-400x400-kalynskitchenBaked Pesto Chicken

This South Beach Diet recipe was given to me by one of my dearest friends years ago, and I still think it’s one of her greatest contributions to my life. Joking – but it really is that good. I’ve yet to meet anyone who dislikes it – definitely kid-approved.

Ingredients: 

  • 4 boneless, skinless chicken breasts
  • Salt and fresh ground black pepper for seasoning chicken
  • 2 oz. (1/2 cup) grated low-fat mozzarella cheese

For pesto:

  • 2 cups fresh basil leaves (packed into measuring cup)
  • 3-4 cloves fresh garlic, peeled and sliced
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup pine nuts
  • 3/4 cup coarsely grated Parmesan cheese
  • 1/4 cup fresh squeezed lemon juice
  • Sea salt and fresh ground black pepper to taste.

Prep:

Pesto:

  • Wash basil leaves
  • Put basil leaves and sliced garlic into food processor and process until basil and garlic is finely chopped, adding oil through the feed tube as you process.
  • Add pine nuts, Parmesan cheese, and lemon juice to the chopped basil mixture and process 1-2 minutes more, until the pesto is mostly pureed and well mixed.
  • Season to taste with salt and fresh ground black pepper and pulse a few times more.

Chicken:

  • Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, and then cut each chicken breast lengthwise into 2 or 3 pieces.
  • Spray a 9″ x 12″ (or 8.5″ x 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
  • Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
  • Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through.
  • When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.
  • Serve hot.

Bon Appétit!

Post-Mardi Gras Juice Cleanse: Spring cleaning from the inside out!

With the end of Mardi Gras ushering in the beginning of Lent, we find ourselves dehydrated, bloated, with king cake practically spilling out of our ears. Even those of us who skipped town and caught a flight for snowing skies, we are no less exhausted and parched.

Lent is a resurrection of those forlorn New Year’s Resolutions – a chance to dust off good intentions in the name of a higher cause. Why not clear the nutritional slate with a juice cleanse?

I know, I know. Juice cleanses… fasts… are the current fad. I first became privy to them when my mother announced hers on Facebook, along with multiple pictures of fruit from various angles. My first assumption was that her yoga studio was a cult and that I’d soon be hearing of a guru. But after spending several nights studying for exams and pumping cheap coffee through my veins, the array of fruit did look, well, juicy.

I skeptically decided to give Dr. Oz’s 3-Day Detox Cleanse a go.

The cleanse is comprised of three (non-dairy) smoothies, to be consumed four times daily, along with supplements, green tea, and an evening lavender salt bath. Dr. Oz even provides a grocery list on his handy cheat-sheet. Each of the juices includes leafy greens (spinach, kale), berries (raspberries, blueberries) or fruits (mango, green apple), and a protein/fat source (avocado, almond butter, coconut oil). Price-wise, you’re looking at around $20-$30 a day, depending on where you shop. You can also save a few bucks if you buy wholesale bags of kale and frozen fruit. And no need for a pricy juicer! My trusty Ninja food processor was up to the task. 

What took me aback was the enormity of the juice portions. I could not finish “dinner” and never bothered with the “snack”. They were quite filling, fresh, delicious, and hydrating enough to flush away my Tulane all-nighter toxins. I felt energized and glow-y, like a reconstituted raisin, gulping away at these odd concoctions. While never hungry, I did crave solid food by day 2.5, and on subsequent cleanses, cheated with a replacement salad or roasted veggies. I also didn’t love the “lunch” recipe and prefer this winter green juice option I found in British Vogue.

Some tout juice fasting as a weight loss solution. I wouldn’t go that far. Water pushes water, so you may lose four pounds in those three days; return to a normal diet, and you will revert to normal water retention levels. However, after that first Dr. Oz plunge, I did find myself craving fresh juices and voluntarily substituting them for meals. They’re just so simple – the ultimate quick, lazy food. No chewing, no dirty pans, and a great on-the-go/busy mama forgot to eat option. I also became aware of my intake of fibrous veggies and greens, translating into fewer bread-based carbs and more juicy salads.

While not a magic bullet for weight loss or a long-term meal plan, juice fasts offer a vitamin boost, rehydration on par with an IV drip, and an increased awareness of what we put into our bodies. And they’re a tasty way to resurrect our bodies after Mardi Gras. That’s enough to keep me coming back to my Ninja. Now drink up!

Here are some go-to juice bars around the city:

The Green Fork: juices, smoothies, vegan things, salads, and open as early as 7 AM! They offer a 3-day juice cleanse for $45-$55 per day, delivered to your doorstep.

Superfood Bar: juices, food, delightful coconut concoctions.

Raw Republic: haven’t tried this one yet, but eager to. They also offer a 1, 3, and 5 day cleanse.

d’Juice: fresh juices for an energy boost or your post-workout and whole fruit smoothies – a great way to get those veggies in after school!

What’s your [child’s] relationship with food? (sponsored)

I have three children. They all have different relationships with food. Anson (6) uses it for fuel, Emmeline (2) uses it to socialize and Catherine (3) uses it for comfort.

When Catherine was a baby, she hated the car. She would scream and squirm. It was painful to my ears and generally very upsetting. To calm her, I would hand her food to nibble on. We both got a little relief.

Something physiological happens to a mother when she hears her baby cry. At some point along the way we, as parents, have decided that it’s not okay for our kids to cry in public or be uncomfortable, and it’s certainly not okay for kids to be disruptive in a store or at the library during story-time. So we feed them. And they’re quiet (or still) and we can grab what we need at the store, or finish our conversation on the phone.

Even now, I’ll grab some snacks to dole out to the girls when I pick them up from school so they won’t kill each other on the two-mile ride home. I do this for my own sanity. I have bribed all of my children with food in exchange for good behavior.

What I didn’t realize at the time, was that by using food to comfort Catherine, I taught her that food is comfort. She is now, at age three, an emotional eater. When she is stressed, bored or upset, she wants to eat. When she is feeling out of control, she heads for the fridge. Many of the tears she sheds are food-related… can’t have, wants more, doesn’t like, all gone, etc. It feels like an endless battle, and food has become a control issue on both sides.

Catherine is not very different from me. I am an emotional eater, too. I don’t know why. Maybe it was one of the few things I could control when I was young– a kid exercising power in a powerless world.

Our adult relationship with food is a direct result of the food habits modeled for us as children. As a mother, I want my daughters to have a healthy relationship with food, but as a woman I know how difficult this can be.

Julie Fortenberry, registered dietitian for Touro, gave me some really helpful insight into understanding the importance of creating healthy eating habits for myself and my children now so they will grow up to be healthy adults. Julie stressed that every child and family is different and there is no one-size-fits-all philosophy or plan, so do what makes sense for your child.

1. Nutrition Awareness

The first step is being aware of the importance of nutrition. As parents, once we know the effects poor nutrition could have on our children’s future, we can start taking it more seriously. Poor nutrition and eating habits can lead to diabetes, obesity, eating disorders, and distorted body image.

Analogy: As parents, there are certain things we insist on teaching our children. Take crossing the street, for example. As soon as they can walk, we start teaching them how to stop at the corner and look both ways. We do this every single time we cross a street and we do it for years until they can do it by themselves. We teach them this because if we don’t, they could get hit by a car. We make them sit in their car seats and booster seats even though they hate it. Why? Because their safety is important to us and by doing so, we create good habits and prolong their lives. Looking both ways and wearing a seatbelt becomes second nature.

Julie points out that nutrition is as important as these other life-long habits that we, as parents, automatically do without thinking. We want to teach them how to be healthy and safe now so that when they are older, they have the foundation to make healthy and safe choices on their own.

2. Self Awareness

If you don’t like how or what your children are eating, look at how or what you are eating. How do you talk about food? Do you crave desert after every meal? Do you emotionally eat? Does food control you? Do you make them eat a healthy meal and then order a pizza for yourself? What foods do you gravitate to? You are the model.

3. Take Inventory

If your child is an emotional eater, pay attention to when and why your child seeks out food. This will give you an idea for what the triggers might be so that you can be proactive.

4. Redirect

If your child eats when she’s bored, redirect her with an activity. If she loves to play outside, take a walk. If that’s not an option, engage her in an activity, chat about the day. Find ways to stimulate her mind and redirect her body. Let her help you make dinner or ask her to set the table.

5. Let Go

Power struggles with children are futile. If a child has a meltdown because she wants more or doesn’t like it, that’s OK. “I know you want more dinner and you are mad. But dinner is over.” “I know you do not like your dinner. It’s OK. You don’t have to eat it, but I will leave it on the table for you if you change your mind.”

6. Healthy Choices

Give your child a healthy option but let him be part of the choosing. That way he feels like he is making a choice. “Do you want oatmeal or eggs?” “For snack do you want apple or cheese?” “I’ve got lean ground beef tonight. Would you like mom to make tacos or spaghetti?”

7. Be Consistent

Once you find something that works, be consistent because that’s how we break bad habits and create good ones. And remember to do this as a family. There is no need to single one person out. All for one and one for all.

From our Sponsor:

Free Monthly Grocery Store Tours with a Touro Nutritionist

Practice Choosing Healthy Foods for Your Family First Hand!

Join Touro Nutritionist Julie Fortenberry for free monthly grocery store tours. Grocery shopping can be a daunting task, but it doesn’t have to be! Touro can take the stress away by walking you down and educating you aisle by aisle. Learn to make better food choices, practice reading food labels, learn about ingredients, and ask your nutrition questions along the way.

Learn to shop with your health needs and goals in mind. Good food choices begin in the grocery store!

For upcoming grocery tour dates and times and to register, please visit www.touro.com/events or call (504) 897-8500.

candy exchange: one mom’s clever way to rid the house of excess halloween candy

excerpt from The Belly Book by Joe Harris

There’s no denying Halloween is fun. What’s not to love? There’s community. There’s fantasy. There’s candy. But for many parents, it’s a love/hate thing. Purveyor of both tooth decay and temper tantrums (and let’s be honest, a little weight gain), most of us would rather those sweet confections never make an appearance in the first place.

So the question remains, in the aftermath of Halloween, how do we peaceably wrench that spell-binding sweet stuff from our children’s sticky little clutches without the drama?

A Candy Exchange.

This year our family is hosting it’s 2nd Annual Halloween Candy Exchange. We’ve invited our children’s friends and families the weekend after Halloween to bring their excess Halloween candy and ten gently used books and/or toys for a candy exchange. Once everyone arrives, the grown-ups set up a “store” with prices marked on each of the donated items. The children then get to go “shopping” using their candy as currency.

As hostess and cashier, I collect the “money” at the checkout counter and the children walk away with their new purchases. Everyone wins!

Pay it forward.

Once the Halloween Candy Exchange party is over, our family donates the excess “candy cash” to a favorite charity. We choose the Ronald McDonald House of New Orleans, a home-away-from-home for families whose children come to the city to receive specialized medical care. For all the leftover books and toys, I schedule a pick up with www.pickupplease.org, an organization that supports America’s Veterans and their families.

Or keep it simple and make it a Family Night.

If a Candy Exchange sounds like a sweet idea but you don’t want to host a big party, keep it simple. Take a trip to your local Dollar Store. Stock up on trinkets, books, and crafts and open your own little store. Your children will have a great time shopping in your living room.

Candy-related tantrums averted. Healthy eating habits restored.

How do you handle all the excess candy? Swipe it? Stash it? Use it for reward tokens? Please share your clever ideas.

How to get your kids to eat tomatoes

The other day I saw a mother offer a plate of small, beautiful red plum tomatoes to each of her children as a snack. Tomatos are full of good stuff: Vitamin A for vision, skin and bones, Vitamin C to protect against disease and potassium for a healthy heart. Kudos to the moms who introduce their children to healthy foods at an early age. It makes such a difference as kids grow and are able to make their own food choices.

The only way I might get my kids to eat a plum tomato would be to dye it purple and call it a grape. They would chew once, maybe twice, crinkle their noses, look at me as if I’d just poisoned them, lean over and in slow motion, open their mouths and let the contents ooze out into my cupped palm.

But what if tomatoes were… cupcakes?

To kick off the 27th annual Creole Tomato Festival down in the French Market this weekend, the CupCake Fairies have put together a delicious tomato cupcake recipe for us to try at home. The CupCake Fairies are local sisters, Michele J. Burton-Oatis and Melissa B. Woods, who have been baking cupcakes together for the past four years.

CupCakeFairies

With a hit appearance on Cupcake Wars and tons of local media coverage, these ladies will soon be a permanent vendor in Dutch Alley. They offer regular, vegan, gluten free and low sugar cupcakes, cakes and cookies. Show some nolaParent love by stopping by their booth at the French Market this weekend for a sweet treat and a high five! Tell them I said hello!

Until then, please enjoy this kid-friendly recipe for the mom with little time and a whole lot of love:

CupCake Fairies DIY Tomato CupCakes

Ingredients:

1 Box of Spice Cake Mix
1 Can or Tomato Soup
½ Cup of Tomato Puree
2 Tablespoons of Brown Sugar
¼ All Purpose Flour
2 Eggs
Pinch of Salt
Dash of Cinnamon
Optional: Walnuts, Pecans or Raisins
Cream Cheese Tomato Frosting

Steps: Place all the ingredients in a large mixing bowl. Mix until everything is incorporated well. Line cupcake pan. Scoop mixture into liners. Place in oven on 350 and bake for 22 minutes or until toothpick is poked in and comes out clean.

Cream Cheese Tomato Frosting

3oz (small pkg) Cream Cheese, softened
1 cup sifted confectioners/powdered sugar
1 tsp. of cold milk

Steps: Beat cream cheese until smooth. Add milk and beat until the milk is blended into the cream cheese. Place mixer on low speed and slowly add powdered sugar. Continue until mixture is smooth and creamy.

Fairy Notes:

  • You could is mascarpone cheese instead of cream cheeses.
  • You can add two tablespoons of the tomato puree in the cream cheese frosting for a bolder flavor profile.
  • If the frosting is too loose you can add more sugar.
  • If the frosting is to stiff you can add a bit more milk.
  • If you can’t find the small cream cheese package, divide an 8oz. pack in half and use ¾ of one of the halves.

Tomato cupcake in a tea cup

romney offers new summer movement camp for teens and tots

While I am not yet a parent of teenage girls, I can only imagine how long the summer days must feel for those who aren’t really into camp anymore. I suspect there is a lot of poolside sitting and TV vegging. As a parent of little girls, I feel a certain amount of anxiety about how to fill the long, hot summer days. For my littlest ones, camp is only a half-day and while this is just how it works out for us this year, my 3 year old really does need a little more.

kidsmovement

If you’ve got a teenage girl who could use a little pep in her step or you’re like me and are looking for something “more” for your younger ones, Romney is offering a two-week, twice weekly summer movement program for teens and kids of various ages and abilities.

“Teen Scene” will guide teens 12+ through modified versions of Romney classes: BOSU, RIDE, B.L.A.S.T. and Pulse Barre. “Kids Movement” will allow children ages 3-6 years to explore movement using different objects of varying textures, sizes and colors to stimulate the mind and body.

“This is a fun way to reinforce healthy habits and encourage a healthy lifestyle. But it’s also important to help children realize how much their bodies can do and how strong they are,” said founder and instructor, Erin Romney. “We want all our participants to leave feeling good about how they’ve learned to move their bodies, whether they are old enough to verbalize it or not.”

Teen Scene – $100 each session
Starting June 4th and June 18th
Tuesdays and Thursdays at 11:30am

Teen Scene will feature the latest, cool music and take teens through Romney’s most popular classes. These classes will improve cardio, coordination, body awareness and posture. Participants must be 12 years old and 4 ft 11” and signed in by a parent at the first class. The two-week series is $100 and space is limited. No drop-ins or single class purchase are permissible.

Kids Movement – $60 each session
Starting June 3rd and June 17th
Mondays and Wednesdays at 4pm

Kids Movement will use props to stimulate and challenge hand-eye coordination, improve balance and overall fitness. Parents must be present at Romney during the entire class. Cost is $60 for the two week session and spaces must be reserved.

For more information about Romney Summer Movement Camp for Teens and Tots, call (504) 895-1167.

be heart healthy: eat dark chocolate and drink red wine.

I don’t know about you but as the title of this post suggests, I would like to eat healthy all while enjoying the benefits of dark chocolate and red wine–two essential foods for a heart-healthy diet.

Join Touro nutritionists for a FREE Healthy Lifestyles seminar in February and learn about the facts of red wine and how it’s important for your heart, nutritional facts about chocolate, and how to create heart healthy chocolate treats just in time for Valentine’s Day!

Light refreshments will be provided. I’m assuming red wine and dark chocolate (just kidding… but kinda not).

The seminar is free but registration is required. For more information about the FREE Healthy Lifestyles seminar or to register, please visit www.touro.com/events or call (504) 897-8500.

When was the last time you showed your heart some love for Valentine’s Day?

February: Heart Healthy Eating
How to eat heart healthy, plus learn the benefits of dark chocolate and red wine
Thursday, February 7, 2013, 5-6 pm
Wednesday, February 20, 2013, Noon-1pm
2nd Floor, Foucher Room
Touro Infirmary

 

Will you walk with Amelie in Audubon Park on November 10th?

“Mommy, why is there sugar in my ear?” Seven-and-a-half year old Amelie Evans asked her mother sleepily one morning this past January. The night before was one that Alysia Evans was not prepared for.

Her daughter Amelie was diagnosed with Type 1 diabetes at age six months. Her husband Wayne and then 5-year old daughter Madelyn adjusted as families do with children diagnosed with Type 1 diabetes — pricking fingers to test blood sugar, moving test sites of her insulin pump in later years, and watching carb/sugar intake every day. The ritual of getting up at 3am to check Amelie’s blood sugar level every night has not stopped since her age of diagnosis.

One night this past January, Amelie’s blood sugar level was low as they checked it while she slept. Alysia and her husband gave her orange juice in a sippy cup when she was half awake, as sometimes they’ve had to do, in order for her sugar level to rise. It didn’t. Soon they were quickly feeding her spoonful after spoonful of sugar for it to rise. Sleepiness changed and Amelie began to have a seizure. Alysia grabbed the treatment of last resort before the emergency room — a syringe with a hormone and glucose mix. Alysia jabbed the long needle into Amelie’s thigh. Her blood sugar level rose after injection. Covered in sugar, they got Amelie the help she needed as quickly as they could. The next morning, Amelie remembered nothing about what happened. Alysia had to try to explain to her daughter, as carefully as she could, about the health crisis brought on by her disease.

Alysia and Wayne Evans have an 18-month old daughter Molly. Compared to her, Amelie’s life expectancy is seven years less than her sister who does not have diabetes. Alysia took the job as Development Manger of JDRF, the Juvenile Diabetes Research Foundation, for one reason and one reason only — find a cure for Amelie and children diagnosed with Type 1 diabetes.

Saturday, November 10th at 8:30am in Audubon Park will be the annual NOLA JDRF’s Walk for the Cure. Ameile will have her family team, along with other families, schools, and corporate teams, and together we will walk to raise funds and awareness for those with Type 1 diabetes. We hope you can join her and all of us as we commit to the reseach and making lives better for children like Amelie.

We work towards children living longer with the disease, and ensuring future generations have the opportunity to live without the disease. Someday, we hope, no child will ever have to wake up one morning with sugar in her ear.

Type 1 diabetes (T1D) is an autoimmune disease in which a person’s pancreas stops producing insulin, a hormone that enables people to get energy from food. Each year, more than 15,000 children and 15,000 adults – approximately 80 people per day – are diagnosed with type 1 diabetes in the U.S. Learn the warning signs.

Thank you.

Post submitted by Kathleen Newsom on behalf of the Juvenile Diabetes Research Foundation New Orleans 2012 Walk to Cure Diabetes.

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