Family * Travel * Food

Keeping Your Kids Healthy With Sports

What better way to bring up well-rounded young individuals than with sports? Engaging your kids in sports gives them the opportunity to try out their skills and talents and discover new things about themselves. These days, with all the competition parents face when ensuring the health and well being of their little ones, it’s essential to find a fun-filled activity for our kids to let them enjoy the perks of being fit not only when they're young.

No matter what activity your children are involved in, they’re bound to experience tons of benefits that will ensure they grow up to be happy, healthy, and well-rounded individuals.

Physical Activity

Sports provide children with necessary physical activity to stay fit. With combinations like video games and fast food, our kids are on the highway to poor health and might suffer the consequences later on. Engaging them early in sports gives them the upper hand they need to fight off the unhealthy lifestyle which is caused by most food and recreational choices today.

Socialization

It’s important to teach our kids early the value of making friends and teamwork. This gives them a much better idea as to how to act around other people, also enhancing their ability to interact with those who are different and to embrace and accept diversity as a common thing in today’s society.

Self-esteem

Kids learn more about themselves with sports, which helps build self-esteem. Being an essential part of a team – whether they’re out on the field scoring points, or on the benches supporting his or her teammates all the way, children learn their worth as a member of a team and thus learn the value of being themselves.

Coupon Convenience – Saving Up On Spending With Coupons

Some parents may worry that sports are bound to come with a lot of expensive classes, gear and accessories you might simply not be able to afford. Sometimes you can just wait for the season-ender sales to come rolling around the corner, but it’s not always practical, and purchasing things at full price may not be the choice you want to make. One of the best ways to save money these days even when the season’s just beginning is with coupons. There are lots of neat places to find budget-saving clippings – in magazines, newspapers and, most conveniently, on the Internet.

Visit such websites as Discountrue.com and keep an eye out for Kohl's coupons that will help you buy everything you need at a budget price. And by using coupons you can save up not only on sports equipment but also countless other products - from home and kitchen ware and supplies, to food and beverages to stock up your fridge. You can even save up on your gas spending as well, if you find the right discount codes at the right places. Remember, living in trying times like these calls for smart decisions to keep a household up and running. Keep an eye out for coupons that are specifically aimed at any products you might like to buy for your family and keep that savings account alive by cutting out a few cash outs here and there.

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IHOP Holiday Menu Available Until Jan 3

Families and friends coming together at IHOP® Restaurants can enjoy the tastes of the season with new holiday items and returning holiday favorites to the menu, starting November 9.

In addition to the return of the seasonal favorite Caramel Bon Bon Pancakes, guests can indulge in IHOP restaurant’s newest innovation: Banana Bread French Toast which brings the warm, beloved taste of rich banana bread grilled in vanilla French Toast batter and topped with the sweetness of caramel sauce.
Pumpkin is one of the most popular flavors of the holiday season, and this year, IHOP restaurants is giving pumpkin lovers a host of new dishes to choose from, including: Pumpkin Spice Waffles, Chicken & Pumpkin Spice Waffles or Pumpkin Waffle Sundaes.

Guests can also enjoy holiday beverages from IHOP restaurants, including Toasted Marshmallow Hot Chocolate and Pumpkin Coffee. And friends and family can come to IHOP for the traditional holiday lunch or dinner of Roasted Turkey with all the favorite trimmings.

In keeping with the holiday spirit, participating IHOP restaurants throughout the country will be decked out in festive IHOP branded decorations and playing holiday music to provide the perfect backdrop for a wonderful holiday meal.



These menu items will be available at participating IHOP restaurants from now through January 3
·NEW Banana Bread French Toast - Banana bread with cinnamon bits, dipped in our vanilla French toast batter, then grilled and topped with caramel sauce, powdered sugar and whipped topping.

·NEW Pumpkin Spice Waffle - Our Belgian waffle made with real pumpkin, sprinkled with pumpkin spice sugar and whipped topping.

·NEW Chicken & Pumpkin Spice Waffle - Our Belgian waffle made with real pumpkin, topped with pumpkin spice sugar and candied pecans. Served with all white meat crispy chicken.

·NEW Pumpkin Waffle Sundae - Our Belgian waffle made with real pumpkin, topped with vanilla ice cream, caramel sauce, candied pecans and pumpkin spice sugar.

·NEW Roasted Turkey & Fixings - Sliced roasted turkey breast topped with warm gravy.  Served with cornbread stuffing, Parmesan mashed potatoes, steamed fresh broccoli & a side of Lingonberries.

·Caramel Bon Bon Pancakes - Buttermilk pancakes layered with Dulce de Leche cream then topped with a drizzle of caramel sauce and whipped topping.

·Toasted Marshmallow Hot Chocolate - Hot chocolate flavored with Toasted Marshmallow syrup, finished with whipped topping and finished with cocoa powder.

·Pumpkin Coffee - IHOP restaurants’ 100% Arabica International House Roast Original™ coffee with a touch of pumpkin syrup, made with real pumpkin, and then crowned with whipped topping and a sprinkle of pumpkin spice sugar.

Grab your family and friends and head to your nearest IHOP soon!
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FREE Peet's Coffee on Veteran's Day

Peet’s Coffee is offering complementary drip coffee or tea to Armed Services Veterans and Active Military on Veteran's Day, November 11th at all of its 200+ locations nationwide. For a list of store locations, visit here.


Plus, now through Nov. 17, customers can choose to donate coffee to Operation Gratitude to include in care packages to active U.S. military. For every 1 lb. of coffee donated, Peet’s will also make a $5 monetary donation (up to $35,000) to Operation Gratitude.
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Fabulous Autumn Wedding Nail Colors From CND - Holiday Gift Guide 2015

I have been using CND Vinylux Weekly Polish for a few months now. I usually don't polish my finger nails because they chip by the second day. CND Vinylux is the only polish that can stand up to my homemaking hands. I received two of their latest colors that are trending for the autumn wedding season, as well as a couple others. Check out these gorgeous colors...
Left to right- #183 Creekside, #113 Faux Fur, #190 Butterfly Queen, #134 Pink Bikini

I can't choose a favorite of these colors. The dark brown one called Faux Fur screams autumn elegance, while Butterfly Queen sparkles like the holidays. Aren't they beautiful? In-Salon SHELLAC® Brand 14+ Day Nail Color services range from $45-$55, while VINYLUX® Weekly Polish services range from $20-$35, depending on location; VINYLUX® Weekly Polish and VINYLUX® Weekly Top Coat retail for $10.50 per bottle at select salons, or visit cnd.com/VINYLUX, loxabeauty.com, ULTA or ulta.com to purchase.

Visit cnd.com to find a SHELLAC® Brand Certified Pro near you! Don't forget that the holiday season is already starting and CND Vinylux Weekly Polish makes a great gift or stocking stuffer. Be sure to connect with CND on Facebook and Twitter for all the latest nail color trends. 
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bistroMD’s Healthy Thanksgiving Recipes

Thanksgiving will be here in a matter of weeks and many of you may be menu-planning already. Here are some healthy Thanksgiving recipes courtesy of bistroMD. I'ms sure we all could 'healthify' one of the most decadent meals of the year. Even if it's just a couple dishes. Check it out...

bistroMD’s Roasted Turkey Breast with Cranberry Chutney Recipe

Nutrition Per Serving (serving includes: 5 oz Turkey Breast + ¼ cup Cranberry Chutney + ½ cup Butternut Squash and Wild Rice Blend + ¾ cup Broccoli):

Calories: 300
Protein: 29 grams
Net Carbohydrate: 27 grams
Ingredients:

Roasted Turkey Breast:
5-6 lb Turkey Breast, bone-in, skinless
2 tablespoons Olive Oil
4 Garlic Cloves, minced
1 tablespoon Sage, fresh, chopped
1 teaspoon Thyme, fresh, chopped
1 tablespoon Rosemary, fresh, chopped
1 teaspoon Dry Mustard
1 teaspoon Sea Salt
½ teaspoon Black Pepper

Cranberry Chutney:
1 lb Cranberries, fresh
½ cup Raspberries, frozen
¼ cup Water
½ cup Celery, finely chopped
Juice and Zest of 1 Orange
1 tablespoon Honey
¼ teaspoon Cinnamon

Roasted Butternut Squash and Wild Rice Blend:
1 cup Wild Rice Blend (we like Lundberg Wild Blend)
1 Butternut Squash, cubed
1 Fennel Bulb, sliced
1 tablespoon Olive Oil
¼ teaspoon Sea Salt
¼ teaspoon Black Pepper

Instructions:
Roasted Turkey Breast:
Pre-heat oven to 325 °F
In a small bowl combine the olive oil, garlic, herbs, sea salt and black pepper to make a paste. Then rub the mixture into the turkey breast, coating all sides.
Transfer to a roasting pan and roast for about 1 ½ hours to 1 ¾ hours, until an instant read thermometer registered 165 °F when inserted into the thickest part of the breast.
Remove from oven, cover with foil and allow to rest for 15 minutes before slicing.

Cranberry Chutney:
Heat a medium saucepan over medium-high heat. Add water, orange juice, orange zest, honey and cinnamon and bring to a boil.
Reduce heat to medium-low and add cranberries. Continue to cook until they become soft and burst, about 15-20 minutes, stirring occasionally.
Add raspberries and celery, cook an additional 10 minutes, until raspberries begin to burst.
Reduce heat to low and cover until ready to serve.

Roasted Butternut Squash and Wild Rice Blend:
Pre-heat oven to 425 °F.
Cook rice according to package directions.
Spread butternut squash and fennel evenly, in a single layer on a baking sheet. Drizzle olive oil, sea salt and black pepper over the squash mixture and toss with your hands to coat.
Roast for 20-30 minutes, until squash is turning golden around the edges. Stir squash mixture halfway through cooking.
Once rice is complete, fluff with a fork and transfer to a serving bowl. Combine butternut squash and fennel with the rice, toss and serve

bistroMD’s Gluten Free Pumpkin Pie Tartlets

Nutrition Per Tartlet (Serves: approximately 15 tartlets):

Calories: 150
NET Carbohydrate: 12 grams
Protein: 4 grams

Ingredients:
Pie Crust:
1.5 cups Almond Flour
1 Egg
2 tablespoons Butter, unsalted

Pie Filling:
1 can (15 oz) Pumpkin Puree
½ can Coconut Milk, unsweetened
½ cup Honey
2 Eggs
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
½ teaspoon Ginger, ground
¼ teaspoon Cloves, ground
½ teaspoon Sea Salt

Instructions:

Pie Crust:
Preheat oven to 350 °F.
Add all ingredients to a food processor or blender until a smooth dough forms.
Spritz muffin pan with non-stick olive oil spray or use muffin liners.
Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.

Pie Filling:
Add all ingredients to a medium sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.
Divide filling amongst muffin cups.
Bake approximately 10-15 minutes or until center is set.
Allow to cool at least 10 minutes before removing from pan

bistroMD’s Quinoa and Pumpkin Seed Stuffed Acorn Squash

Nutritional Information: (for each serving, serves 8):

Calories: 219
Protein: 5g
Carbohydrates: 44g
Ingedients:

4 medium acorn squash, halved lengthwise with the seeds removed
3 cups of water
2 cups quinoa
2 teaspoons olive oil
1 ½ cups diced onion
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced cardamom
1/8 tablespoon of turmeric
1/2 cup dried cranberries
1/3 cup diced apples
1/4 cup dried currants
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1 cinnamon stick
1/2 teaspoon of sea salt
Freshly ground black pepper

Instructions:
Preheat oven to 350 degrees F. Adjust rack to the middle shelf.
Simmer the quinoa in 3 cups of water to make fluffy, this should take 15 to 20 minutes.
While the quinoa cooks, add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, cardamom and turmeric.
Using fresh apples, cut into small dices and soak with lemon juice.
Cover the pan and simmer the vegetables for 5 minutes until they are tender.
In a big bowl, toss together the quinoa and vegetables. Stir in the dried fruit, diced apples, pumpkin seeds, nutmeg and season with salt and pepper.
Brush the skin of the squash lightly with olive oil. Place the squash, cut side down, in a baking pan.
Pour 1/2-inch of boiling water into the pan and bake for 20 minutes to soften the squash. Move the squash to a plate and set aside until cool enough to handle.
Stuff the squash halves with the quinoa mix, return them, stuffing-up to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife. This should take 30 minutes or less.

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