Soda in a Baby Bottle!?

My husband and I went to the movies this weekend - a rare treat. Amid the plethora of reviews, there was messaging from a political group advocating "freedom of beverage choice" and using language about how no one tells New Yorkers what to do - and that includes how much soda to drink. 

The issue, of course, is far from over.  After what will surely be a rowdy public hearing on July 24, the NYC Board of Health will decide hether to approve the proposal. You can read all about Mayor Bloomberg's proposal here. 

Frankly, I don't think anyone needs to drink more than 16 ounces of soda. And I'm no fan of soda to begin with so it's a stretch for me to even be cool with 16 ounces. In my work with the New York City public hospital system, I watched with my very own eyes while a mother purchased a can of Sprite from a vending machine and poured it into a bottle for her baby, who looked to be just a year old. The family was waiting, ironically, to see their pediatrician. Sprite. Out of a nipple. For a child who didn't even have a full set of baby teeth. The image haunts me still. Childhood obesity isn't a debate. It's a fact. And stories like this one reveal the excess of calories that Americans consume from sugary drinks. 

photo courtesy of Michelle V. Agins/The New York Times

Can't we do better than this? Mayor Bloomberg thinks that we can - he has been a public health advocate from day one. People who oppose the ban talk about the need for more education about sugary drinks. But it's not that the messages aren't out there. They're just not heard. We have an expensive health crisis looming and it's time to take a more drastic approach. And let's be honest, banning certain sizes of sugary beverages doesn't make them illegal. It's not like you'll have to cross state lines to buy soda and do so surreptitiously. What Mayor Bloomberg is doing is taking a stand on portion sizes and I personally think it's a positive step forward. If you want to drink 32 ounces of soda, you can still do so. Just not in one container. Perhaps the pain in the wallet that comes from shelling out for two servings will make an impact. 

Drinks in Your Lunchbox?

​Oh, beverages. They are so essential to human existence and also such a hot button issue. 

Between the super size NYC soda ban proposal and the ever popular parent question about giving juice to kids, adding a beverage category to LaLa Lunchbox seemed like something that would incite more controversy than necessary. 

I have friends who "spike their water" with juice (their words, not mine) to keep their kids hydrated. I also know parents who spike their milk with chocolate syrup  to encourage milk consumption. I know those who only serve water and those who allow soda. Like all things parenting, it's completely a personal matter. Some choices are healthier than others but it's not for me to judge.

And so, the entire beverage category has been left out of the LaLa Lunchbox design. It's intentional. Plus, the plethora of options felt a little dizzying. ​So when you open up  your LaLa Lunchbox app in the morning before camp or school, please remember: any way that works for you, keep 'em hydrated. 

Last Day of Kindergarten

The days are long but the years are flying. Yesterday I packed my daughter's last kindergarten lunchbox. (Sniffle.) Admittedly, I shed a tear (or ten) at the "stepping up to first grade" ceremony.  When did my little gal become such a big gal? Today, the official last day of kindergarten, was a half day at school - so no lunchbox needed. My daughter had planned the entire week with LaLa Lunchbox, but today it was on a plate,  not inside of her lunchbox. 

But the show must go on. The lunch show, that is. Camp starts a week from Monday and like many camps around the country, campers are required to bring their own lunch. Surprisingly, there was no mention of nut-free items for this camp. My daughter is attending a different camp in August and all of the packed lunch items must be nut free  and with minimal packaging. I'm happy to oblige and glad to have the opportunity to discuss why this is important for our environment. 

Best.Cupcake.Recipe.Ever.

I've been making cupcakes for my kids' birthdays since my daughter turned 1 in 2007. Over the years, I've experimented with recipes and flavors (for example, one year my daughter requested chocolate mint cupcakes with mint frosting). But I keep coming back to a classic, tried and true recipe for white cake that I got from my mom, who has earned well deserved praise on the subject as a cookbook author and food writer. 

Today my son turns 2! I can't believe how time has just whizzed by. Two years ago, he was an 8 pound, tiny, pink, wrinkly bundle. Today he's a smiling, running, opinion-expressing, jubilant little dude. And that dude has made it very clear that he'd like white cupcakes with purple frosting. He's been talking about it for at least two weeks and telling everyone he meets about his upcoming purple frosting cupcakes. The idea came from one of his current favorite books, Cupcake, by Cherise Mericle Harper. My son's favorite cupcake in the whole book has purple frosting with blue flowers. 

Back to the cupcakes. Friends have been raving about this recipe for years. In fact, even though my daughter's birthday parties are now drop off parties, some of my friends like to either stay or arrive early to get in on the dessert. I'll share my mom's special recipe now (thank you, Mom!) - and wish you all the best in your cupcake adventures. 

White Cupcakes (makes about 12 cupcakes)

• 1 cup butter

• 1-1/2 cups sugar

• 1 tsp. vanilla extract

• 3 cups all-purpose flour

• 1 TBLSP. baking powder

• 1/2 tsp. salt

• 1-1/4 cups milk

• 5 large egg whites

Preheat the oven to 375 degrees. Line a cupcake tin with liners. In a large bowl or an electric mixer beat the butter and 1-1/4 cups of the sugar until the mixture is smooth and creamy. If your butter is already at room temperature, you can do this by hand. Add the vanilla extract. In a separate bowl, combine flour, baking powder and salt. Add the flour mixture to the butter mixture in parts, alternating with the milk and gently mixing after each addition. In another bowl, beat the egg whites until they stand in soft peaks. Still beating, gradually add the remaining 1/4 cup sugar and beat until the mixture stands in stiff peaks. Fold the beaten egg whites into the batter. Pour the batter into the prepared cupcake tin. Bake about 20-22 minutes or until a cake tester inserted into the center comes out clean. Frost with buttercream frosting and enjoy! 

Banana Muffins - Dairy Free and Egg Free

My little guy is turning 2 on Friday. Hooray! In preparation for his party, I bought fun cupcake liners yesterday and when he found them on the kitchen counter this morning, he pleaded, "Mama! My want a muppin peez." Really, how can you say no to that? 

As it happens, we had four bananas that were desperate for muffin making, so we set to work. My son gets a big thrill out of pouring and stirring -- this particular batch has about three times the recommended cinnamon - but he was having such a good time, I just let it go. They still taste pretty good! And with no added sugar, these are a nice snack. 

Years ago, my daughter went to preschool with a child who had dairy and egg allergies so I found and refined a recipe for vegan banana muffins that I could safely bring into her classroom. It has become my go-to recipe any time I'm baking with my kids. They love to lick the bowl so this egg-free recipe is a winning solution for everyone. 

Dairy and Egg Free Banana Muffins

Ingredients: 

• 4 super ripe bananas

• 1 1/2 cups all purpose flour

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt

• 1 tsp vanilla extract

• 1/2 c vegetable oil

• 1 c applesauce 

Preheat oven to 350. 

Mix all dry ingredients together in a small bowl. Set aside. In another bowl, mash the bananas. Add vanilla extract, vegetable oil and applesauce and mix together. Add dry ingredients to wet ones and stir to combine. We like leaving the banans slightly chunky. 

Pour into muffin pan lined with cupcake liners and bake for approximately 22-24 minutes. Makes about 12 muffins. 

Let cool for 10 minutes and enjoy! 

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