Highlight of the Week

It's been awfully busy around Peas HQ lately. Woo hoo, gettin' it done here in the house of PEAS!

Taking a luxurious, deep breathe and a moment to read the glowing (unsolicited, we swear!) review of our cheese pizza on ducttapeweddingring was the clear highlight of our week, so we wanted to share it with you.

Here's the taste portion (below) of the review, but do check out the full review and also keep up with ducttapeweddingring for the honest yet super playful comic relief that we're totally hooked on!

"This was the best frozen pizza — bar none — that I’ve ever had. Ever. Seriously. (I’m out of easy ways to add emphasis. Damn.) The crust, after about 10 minutes in the oven at 425 degrees, came out perfectly crispy (like most other decent pizzas, sure) but the taste was what really put this thing into a realm of it’s own. Know how there’s carrots and whatnot baked into the crust? Well, you’re not going to taste them (sorry if that’s disappointing) as what you’re going to taste is a golden wheat crust lightly brushed with olive oil. Really. If you know someone that abhors carrots, this is the best way to sneak ‘em by them. The sauce is an absolute treat — it tastes like actual tomatoes and not some sugary, ketchup gloop. And the cheese…my goodness, the cheese. For a light mozzarella, it was sharp and full of flavor, and it really made the pizza pop.

I don’t say this lightly or with any measure of hyperbole. This seriously was the best frozen pizza I have ever had — and I didn’t feel like crap after I ate it."

Kamut Krispies

Here's a fat free, whole-grain remix on a classic sweet treat: Rice Krispies!

We like to make them in a large microwavable bowl instead of on the stove, but the stovetop method works fine too.

5 cups puffed kamut cereal
3 cups mini marshmallows
2 teaspoons honey

Spray an 8" or 9" square baking dish/pan lightly with cooking spray. Prepare a 1-foot length of waxed paper, also sprayed lightly with cooking spray.

Heat the mini marshmallows and honey in the microwave until melted, checking frequently to avoid scorching. When completely melted, stir in the kamut cereal to coat evenly. Working quickly, transfer mixture to prepared pan. Place the waxed paper sparyed-side down (toward the kamut) and press down to distribute. Let cool to room temperature, cut and serve. They will get crispier as they cool.

Store leftovers in an airtight container.

*Note: This healthier version may not be as crispy as their rice predecessors.

Pack These in Your Children's Bento Box

You will be the coolest mom during lunchtime when you pack your child one of our 'multi-sandwiches' in their lunchbox. Little will they know that there was much thought put into your sandwich choices as each sandwich provides an important nutrient for a successful school day; iron for heathy blood cells, protein for muscles, veggies for health and wellness, B vitamins for brain function. 

Make each of these 4 sandwiches on Sunday, cut them in quarters, and put the multi-sandwich together by picking one quarter of each of the unique sandwiches. (yields 4 lunches)

The Multi Sammy

Iron (Waldorf Tea Sandwich)
• Cream cheese
• Leftover cooked chicken
• Sliced apple (drizzled with lemon juice)
• Walnuts

Protein (Curried Tuna Tea Sandwich)
• Canned tuna
• Plain yogurt (instead of mayo)
• Mustard
• Curry powder
• Raisins

Veggies (Egg Salad Tea Sandwich)
• Asparagus Pesto (see reci-pea below)
• Hard-boiled eggs
• Havarti cheese

B Vitamins (Halava-Banana Tea Sandwich)
• Slice of Halava (sesame butter confection)
• Sliced banana
•Drizzle of honey

Asparagus Pesto
• 1 bunch of asparagus
• 1-2 TBL lemon juice
• 2 TBL chopped basil
• 1/4 cup parmesan cheese
• 2 TBL of reserve water from steamed asparagus
• salt/pepper to taste

Wash asparagus and trim off the woody ends. Chop into thirds and put into a steamer for about 5 minutes, until tender-crisp. Drain the asparagus and reserve 2 TBL of the steaming water. Put asparagus, lemon juice, basil, parmesan cheese, and asparagus water into a food processor and pulse until a rough puree forms. Add salt and pepper to taste.

Changes in School Food, Part 2. Get Involved!

We are thrilled about the changes happening to school food menus across the country, like the addition of Veggie Wedgies in place of the deep-fried standard!
 

At the same time, there are more improvements to be made, but what specifically is next? That is the big question. So we turned to our friend and pediatric dietitian, Melanie Silverman, to hear her opinion on the topic and tips on how to keep the momentum going. Here is what she had to say:

On December 13^th, 2010 President Obama signed the Healthy Hunger-Free Kids Act.  Believe it or not, there had not been a change in school nutrition standards in 15 years so we were long overdue for change.  The gist of the bill is this: 

1. Schools will receive 6 cents more reimbursement per meal.  
2. Foods offered will have less sodium and fat and more fruits and vegetables.  
3. Policies will be made to help schools send consistent messages about healthy eating, which includes what is available in school vending machines and school stores.  
4. Processes for children who are eligible for school meals will be simplified.  
5. Farm-to-school pilot programs will be started.  

Many say, and I do agree, the bill falls short in terms of reimbursement for meals.  I have heard experts suggest that we need an additional dollar per meal to elevate school lunch to where it needs to be.  Six cents is a long way from a dollar so what are we suppose to do to move the process along?  When my clients complain to me about their kids’ school lunch programs I suggest this to them:  get involved!  

Here is what we can do: 

1. Look at your kids’ school lunch menu. Ask your kids what the problems are and take notes.
2. Talk to other families about their issues with the school lunch program and suggest changes.  Start small.  Simple changes like removing sugary drinks or changing white bread to wheat bread can make a big difference.  
3. Keep in mind, money is the issue so your challenge is to come up with cost conscious changes that the school districts can feasibly do.   
4. Contact the school administrators to set up an appointment to voice your concerns and offer suggestions. 
5.  Write your local papers and officials and let your voice be heard that you want change. 

Recently, I heard an excellent idea from a local mom in my community.  She suggested providing cut up fruit and vegetables trays on the tables for kids during lunch.  The problem was the labor involved to cut those fruits and vegetables.  Food service personnel are busy preparing meals and have little to no time to peel carrots and slice apples.  A super savvy mom came up with the idea that school parents or community volunteers could come in and help with preparing the fruit and vegetable trays and labor would be free.  This is the type of innovating thinking we need in school lunch.

I applaud the efforts in Congress passing the Healthy Hunger Free Kids Act, but we cannot sit back and wait for the six cents to become a dollar; we have to put our minds together now and make the change happen ourselves. 

Melanie R. Silverman MS, RD, IBCLC is pediatric registered dietitian and lactation consultant in Laguna Beach, California.  You can learn more about her private practice at www.feedingphilosophies.com and what her feeding philosophies are at blog.feedingphilosophies.com