July Fourth Fun

Happy Fourth of July!  Celebrate America’s birthday with these ideas.

Looking for healthy picnic fare? Check out Eating Well’s guide to healthier summer favorites, including hot dogs, salads, desserts and more.  Wondering how to keep perishables safe at your barbecue?  Fight Bac has food safety tips for every season and great lesson plans for teaching about food safety in your classroom.  And while you’re waiting for the fireworks to start, keep family and friends moving with Creative Kids on the Move’s “Rocket Day” party games (try “Musical Asteroids” for a fun take on musical chairs).  Finish off with Summer Berry Muffins (recipe below).

Finally, a big thank is in order for the National Dairy Council.  This Friday’s National Dairy Council’s Dairy Report mentioned The Fit Fridge as part of the blog roll listing sites that posted recipes and ideas for National Dairy month!  Check their website for creative recipes and ways to add dairy to your day, and have a wonderful holiday weekend.

Summer Berry Muffins

Ingredients

1 cup flour, preferably ¼ cup whole wheat and ¾ cup all-purpose

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ cup unsweetened applesauce

½ cup brown sugar + 2 tablespoons

¼ cup canola oil

1 teaspoon apple cider vinegar

2 teaspoons water

2 teaspoons honey

Dash nutmeg

Dash cinnamon

½ cup mixed berries, such as blueberries and raspberries

 

Preheat oven to 400°F. Line 9 muffin cups with papers, and fill any empty cups in the muffin tin half-full with water. Combine flour, baking soda andsalt in a medium bowl. Combine cinnamon, applesauce, brown sugar,canola oil, vinegar and vanilla, and pour mixture into flour, stirring until the ingredients are just combined. Stop stirring when you don’t see any more flour so that you don’t over stir! In a small bowl, combine water through cinnamon, and add berries, tossing gently to coat.  Fold berries into the batter, and spoon into muffin cups, filling each two-thirds full. Bake 16-20 minutes or until light brown. Place pans on a wire rack to cool 15 minutes; remove muffins from pan, and cool completely on racks before serving.

Per Serving: 177 Cal (31% from Fat, 4% from Protein, 65% from Carb); 2 g Protein; 6 g Tot Fat; 0 g Sat Fat; 4 g Mono Fat; 29 g Carb; 1 g Fiber; 16 g Sugar;19 mg Calcium; 1 mg Iron; 211 mg Sodium; 0 mg Cholesterol

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