Living Well: Healthy Easter basket alternatives
By Jaclyn Brice
Ministry Medical Group
Each Easter season, Americans buy more than 700 million Marshmallow Peeps.
One serving of this popular Easter candy (about 5 chicks) contains 34 grams of sugar, equivalent to about 8 teaspoons. This comes as no surprise since the first two ingredients listed on the nutrition label are sugar and corn syrup.
Instead of going right to the candy aisle, why not promote healthier behaviors by loading your loved ones baskets with healthier foods and activities.
By incorporating items other than candy, you can teach children that this spring holiday doesn’t have to be accompanied by overindulging in a basket full of high sugar, empty-calorie foods and create lifelong healthy behaviors such as becoming more active, promoting intellectual and social growth and lifelong memories.
Create memories by including activities to do as a family such as board games, playing cards, and books. Promote physical activity and getting outdoors by gifting jump ropes, sidewalk chalk, or music to have a family dance party. For indoor activities, try a coloring book with bright colored markers and crayons, a new DVD, movie theatre passes, or perhaps even an iTunes gift card.
For some healthier edible alternatives you can use whole fruits, low-fat cheeses, and carrots or trail mix that can be known as “rabbit food.”
Here is a “rabbit food” trail mix recipe.
12oz Golden Raisins
6oz Dried Cranberries
12oz Dry Roasted Almonds
1 Box Honey Nut Cheerios
2 cups of Pretzel Sticks
Try these ideas with your family and friends and you will be hopping’ on the path of a healthier lifestyle.
Jaclyn Brice is a Certified Health Coach with Ministry Medical Group
Egg safety for the holidays
For the Star Journal
Whether eggs are from a store or your local farmer, safe handling and cooking will reduce the chance of getting sick. Even the cleanest eggs that do not have cracks in the shell can contain salmonella, which can cause food borne illness, often called “food poisoning.” The following are recommendations to handle, cook, serve, and store eggs and egg dishes.
Buying and Storing Eggs
Only buy and prepare eggs that have been refrigerated. If an egg has salmonella, lack of refrigeration will allow bacteria grow very fast. Use eggs in the shell within 3 weeks of purchase.
Eggs should be cooked until the yolk is firm. Scrambled eggs should not be runny. Cook all dishes that contain eggs, such as quiches and casseroles, to at least 165 degrees. F. Cooking eggs to 165 degrees F will kill salmonella.
Cool egg-containing food in the refrigerator immediately.
Use leftover egg dishes within one week.
Hard Boiled Eggs
Immediately after cooking hard boiled eggs, cool the eggs with cold running water. Then remove eggs from the water, and place in the refrigerator. Eat hard boiled eggs within 1 week of cooking. Peel hard boiled eggs with clean hands.
Liquid pasteurized eggs, when refrigerated properly, should be used by the date on the carton.Liquid, pasteurized, in-the-shell eggs are also now available. These eggs look the same as regular eggs, are pasteurized, and can be used for all kinds of egg dishes. The egg cartons will be marked as “pasteurized”.
For more information about food safety, visit: www.oneidacountypublichealth.org or www.foodsafety.gov