Rise 'N Shine Burrito

Pizza Twirls

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Provolone & Olive Stuffed Chicken Breasts

Smart Snack Attack Sure, you keep your eyes on their plates at mealtimes, but do you really keep track of what your kids are eating between meals? You should. They're going to want something that fills them up and tastes good. It's your job to make it healthy too. Send us some recipes of your favorite mid-morning or afternoon between meal treats. As always, we'll test 'em and taste 'em 'til we come out with a winner. The winner of the California Ripe Olive quarterly recipe contest will receive a case of our favorite little black fruits and recognition on our website. So get to it and show us how you attack your snacks.  TOP "What's Whole is New" Recipe Contest Winner   TOP Rise 'N Shine Burrito Ingredients 3 eggs, beaten 3/4 cup canned pinto beans, rinsed and drained 1/2 cup diced red bell peppers 1/2 cup sliced California Ripe Olives 1 tsp. olive oil 1/2 cup shredded Monterey Jack cheese 2 large whole grain tortillas, heated prepared salsa as needed Directions Combine eggs, beans, peppers and California Ripe Olives in a large mixing bowl. Heat oil in a medium sized sauté pan over high heat. Pour egg mixture into pan and allow to cook for 3-4 minutes, stirring and shaking pan occasionally until eggs are well scrambled and cooked through. Remove from heat and fold in cheese. Divide into center of each tortilla. Fold edges inward and roll up into burrito shape. Serve with your favorite salsa.* Serves 2. * If eating on the go, pour a little bit of salsa into each burrito rather than using as a dip. Looking for more foods to feed the family? We've got tons of family friendly recipes right here.   TOP Pizza Twirls Ingredients 1 (1 lb.) prepared whole grain pizza dough 3/4 cup pizza sauce 2 cups Italian cheese mix 1/2 cup chopped California Ripe Olives Directions Roll pizza dough into a 12-inch by 15-inch rectangle on a lightly floured surface. Spoon pizza sauce in a thin layer over the top. Sprinkle with cheese and California Ripe Olives. Roll widthwise into a long tube shape.* Slice roll crosswise into 1-inch discs and place each onto a lightly greased baking sheet. Bake in a 425-degree oven for approximately 20 minutes. Make 10-12 snack sized servings. * For easier slicing you may place roll into the freezer for 15 minutes until dough stiffens slightly.  TOP

Winter 2008 By Meryl Bennan

Breakfast for Champions Generation SnaX Contest: Smart Snack Attack

Oh yes, out with the old and in with the new. The New Year is always a good time to focus on personal improvements. Lose weight, get more exercise, maybe take a class or two, you know what I mean. Well, I say stop right there and think about someone else for a change. (Maybe a couple of someone elses even.) I'm talking about your kids.

We often consider of our kids' years starting with the beginning of school. Once we put their schedules into place, pack a few lunchboxes and load up on supplies, it's auto-pilot until day camp begins. That is, unless there's a problem to fix.

Well, here's the thing. You may not have any problems to fix immediately, but we're all dealing with a huge issue right now and it's called childhood obesity…Oh, and it's gaining on us. Whether it's your kid or the one down the street, it's something that we need to address, and the time is now. Do you realize the experts are saying that they expect the number of obese kids to double to 287 million by the end of this decade? This is unacceptable. It’s abominable!

The good news is that they've found a cure for obesity…It's called "eating well". Kids need vitamins, minerals, whole grains, healthy fats and proteins to function at their best and grow to their potential. Just like adults, they need to limit their intake of refined sugars and avoid foods loaded with trans fats and high fructose corn syrup. The best way for them to do so is to eat healthy home cooked meals. Even not-so-totally healthy home cooked meals are better than what they're getting in those fast food joints. Trust me, it's not that difficult.

With the breadth of fresh fruits and vegetables available year round and the predominance of convenience foods on the market, it's simpler to make nutritious food for your kids than it ever was before. Unfortunately, the convenience of fast food and processed alternatives can blind us to our options. Don't let it happen to you.

Start with familiar foods that your kids enjoy and build from there. Even old stand-bys like pizza, tacos and pasta are nutritious if you focus on the right ingredients. Gravitate towards whole grains, provide plenty of fruits and vegetables and flavor with reliable sources like California Ripe Olives which add monounsaturated fats rather than the bad stuff. Just remember, whatever you choose, everyone's going to notice a huge difference when meals are homemade.

Want to learn how to make more great food choices? Check out the latest nutrition news and fat facts from nutritionist Dr. Connie Guttersen.   TOP

Breakfast for Champions
If you're going to do one thing to give your kids the edge, do it when they wake. Kids who eat a wholesome breakfast have an increase in reading and math scores, increased attention span, reduced illness and improved overall behaviors. They'll also be less likely to snack on garbage and more likely to have extra energy for a little physical activity during recess. Talk about getting a bang for your buck.

As with any meal, a combination of whole grains, fruits and vegetables and some kind of protein makes for maximum impact. Also note that kids need a whole lot of calcium, so mix plenty of dairy products into their well balanced diets.

Next time you want them to wake up with a little spring in their step, give this one a try. If you're a little slow in the morning, you can always prepare the eggs the night before and reheat and wrap in the A.M. With red peppers, California Ripe Olives and Monterey Jack cheese, you may want to sneak one for yourself!   TOP

Generation SnaX
Sometimes I think our kids should be called "generation snacks". It's not their fault. We bring snacks to the playground, send them to school with snacks and offer up even more when they return home. Snack foods are just so convenient these days that it's easier to reach for the nearest bag, rather than making a whiny kid wait it out 'til the next meal.

That's not such a huge problem if we're offering them fruits, veggies and whole grains between meals—then it's more like grazing, right? The problem stems from the fact that most of us are more lenient with nutritional value when it comes to snack foods. Chips stand in for sandwiches, fruit roll-ups replace the real deal and granola bars, well, most of those are just a rectangular version of our ol' favorite oatmeal cookie.

So now that we've trained our kids to think that the next meal is just around the corner, it's time we made that meal count. That means stocking up the pantry with foods with a little oomph. Think protein from nuts, monounsaturated fats from California Ripe Olives, vitamins and minerals from apples, oranges and baby carrots.

Here's a recipe that takes an all time favorite and gives it a little twist. Hidden beneath layers of cheese, tomato sauce and California Ripe Olives, the kids will never notice the whole grain crust. Cook half the recipe now and freeze the rest, believe me, they'll be clamoring for more soon enough!  TOP