ALEXANDRIA, Va. (AP) — The first major nutritional overhaul of school meals in more than 15 years means most offerings, including popular pizza, will come with less sodium and more whole grains, with a wider selection of fruits and vegetables on the side, first lady Michelle Obama and Agriculture Secretary Tom Vilsack announced during a visit Wednesday with elementary students.

Pizza won’t disappear from lunch lines, but will be made with healthier ingredients.

Mrs. Obama, also joined by celebrity chef Rachael Ray, said youngsters will learn better if they don’t have growling stomachs at school.

“We have a right to expect the food (our kids) get at school is the same kind of food we want to serve at our own kitchen tables,” she said.

After the announcement, the three went through the line with students and ate turkey tacos with brown rice, black bean and corn salad and fruit — all Ray’s recipes — with children in the Parklawn Elementary lunchroom.

The new rules aren’t as aggressive as the Obama administration had hoped. Congress last year blocked the Agriculture Department from making some of the desired changes, including limiting french fries and pizzas.

A bill passed in November would require the department to allow tomato paste on pizzas to be counted as a vegetable, as it is now. The initial draft of the department’s guidelines, released a year ago, would have prevented that. Congress also blocked the department from limiting servings of potatoes to two servings a week. The final rules have incorporated those directions from Congress.

Among those who had sought the changes were potato growers and food companies that produce frozen pizzas for schools. Conservatives in Congress called the guidelines an overreach and said the government shouldn’t tell children what to eat. School districts also objected to some of the requirements, saying they go too far and would cost too much.

The new guidelines apply to lunches subsidized by the federal government. A child nutrition bill signed by President Barack Obama in 2010 will help school districts pay for some of the increased costs. Some of the changes will take place as soon as this September; others will be phased in over time.

The guidelines will limit the total number of calories in an individual meal and require that milk be low in fat. Flavored milks will have to be nonfat.

While many schools are improving meals already, others still serve children meals high in fat, salt and calories. The guidelines are designed to combat childhood obesity and are based on 2009 recommendations by the Institute of Medicine, the health arm of the National Academy of Sciences.

Vilsack said food companies are reformulating many of the foods they sell to schools in anticipation of the changes.

“The food industry is already responding,” he said. “This is a movement that has started, it’s gaining momentum.”

The subsidized meals that would fall under the guidelines are served as free and low-cost meals to low-income children and long have been subject to government nutrition standards. The 2010 law will extend, for the first time, nutrition standards to other foods sold in schools that aren’t subsidized by the federal government. That includes “a la carte” foods on the lunch line and snacks in vending machines.

Those standards, while expected to be similar, will be written separately and have not yet been proposed by the department.

___

Copyright 2012 The Associated Press.

As the personal chef to legendary musical icon Michael Jackson and his children, Chef Kai revels in the memorable dining occasions he and his children shared together. With June 25th 2011 marking the 2nd anniversary of Michael Jackson’s passing, Chef Kai celebrates his legacy and supports his views on “Making Time For The Family Table,” with an interactive-cooking course of her New American cuisine and the health-comforting meals she prepared for the King and his children.  Plan to attend Kai’s interactive cooking course as part of a weekend retreat (June 25 -26th) in Los Angeles, Summer Spiritual and Sensual Sizzle By The Sea (Yoga / Spa Beach House)

Celebrity Chef Kai Chase is the dynamic young female chef to many African-American superstars and their families preparing and pairing fresh and seasonal ingredients with some comforting, some exotic, but always naturally inspiring recipes of New American cuisine. Her approach to New American cuisine has graced the family table with farm to table fare, cooking with the best flavors, incorporating health-conscious techniques and all without sacrificing taste or time. Her appreciation of family dinners and making quality time around the table reflect in these “family style” recipes, her “ready-made” snacks and offers tips for eating together and exploring the art of the family table conversation.

In case you are not familiar with Chef Kai Chase’s association with the Jackson family check out this video clip:

Chef Kai Chase is moving forward with her focus on creating healthy family meals and sharing her talent with the Elev8 community.

Recipe Courtesy Of: Kai Chase

“Rock-A-Mole” and Chile-Lime Tortilla Chips

“The star of any authentic Mexican menu has got to be the guacamole! No matter how you slice it, it’s chunky and creamy smooth texture gives an outstanding performance all by itself. Before I studied at any culinary school, this recipe came all-too natural to me thanks to my father’s fiery Latin influence and my upbringing. My signature recipe is one of X-treme rock star quality. It’s one of my celebrity clientele’s favorite “skinny dips.” Add some house made tortilla chips to the bill and you have definitely got yourself a #1 hit. Rock-On!”

Ingredients:

2 Large Haas Avocados, Cut and Seeded
½ Poblano Chile, Seeded, Stemmed and Finely Chopped
1 Serrano Chile, Seeded, Stemmed and Finely Chopped
½ Medium Red Onion, Finely Chopped
1 c Cilantro, Chopped
½ Lime, Fresh Squeezed
2 2 oz. Jars Pimento, Sliced (juice removed)
½ tsp. Granulated Garlic
Sea Salt & Fresh Ground Pepper to taste

Method:

On a wooden cutting board slice the avocado length wise and open, remove the seed with a chef’s knife and scoop the green, creamy flesh into a large mixing bowl. Using a fork mash the avocado until it becomes a semi-chunky and creamy consistency. Add the poblano chile, serrano, onion and pimento, mix together with fork. Add the cilantro and lime juice. Sea salt and fresh cracked pepper to taste. Mix thoroughly, cover with plastic wrap and chill for 20 minutes.

To Make The Chips:

Ingredients:

Mini Corn Tortillas (approx. 1-2 dozen)
2 Tbl. Chile Powder
2 Tbl. Sea Salt
½ Lime, Fresh
Corn Oil

Method:

Pre-heat the corn oil in a large cast iron kettle pot 3-5 inches deep. Bring the oil to about 380 degrees over medium-high heat. When the oil reaches the desired temperature begin adding the tortillas one by one, as to not over crowd the pot. Fry the tortilla wedges and toss frequently to brown evenly on both sides with a slotted spoon about 5 minutes. Remove the chips and drain on paper towels. Season the hot chips as soon as they come from the oil with the chile-sea salt combination and drizzle with lime.

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Join Celebrity Chef Kai Chase and Robin Downes’ Yoga Flava for Summer Spiritual and Sensual Sizzle By Th Sea Weekend Retreat Get Away (June 25-28) in Marina Del Rey, California

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Michael Jackson’s Chef, Kai Chase: “Making Time For The Family Table”

“The star of any authentic Mexican menu has got to be the guacamole! No matter how you slice it, it’s chunky and creamy smooth texture gives an outstanding performance all by itself. Before I studied at any culinary school, this recipe came all-too natural to me thanks to my father’s fiery Latin influence and my upbringing. My signature recipe is one of X-treme rock star quality. It’s one of my celebrity clientele’s favorite “skinny dips.” Add some house made tortilla chips to the bill and you have definitely got yourself a #1 hit. Rock-On!”

Ingredients:

2 Large Haas Avocados, Cut and Seeded
½ Poblano Chile, Seeded, Stemmed and Finely Chopped
1 Serrano Chile, Seeded, Stemmed and Finely Chopped
½ Medium Red Onion, Finely Chopped
1 c Cilantro, Chopped
½ Lime, Fresh Squeezed
2 2 oz. Jars Pimento, Sliced (juice removed)
½ tsp. Granulated Garlic
Sea Salt & Fresh Ground Pepper to taste

Method:

On a wooden cutting board slice the avocado length wise and open, remove the seed with a chef’s knife and scoop the green, creamy flesh into a large mixing bowl. Using a fork mash the avocado until it becomes a semi-chunky and creamy consistency. Add the poblano chile, serrano, onion and pimento, mix together with fork. Add the cilantro and lime juice. Sea salt and fresh cracked pepper to taste. Mix thoroughly, cover with plastic wrap and chill for 20 minutes.

To Make The Chips:

Ingredients:

Mini Corn Tortillas (approx. 1-2 dozen)
2 Tbl. Chile Powder
2 Tbl. Sea Salt
½ Lime, Fresh
Corn Oil

Method:

Pre-heat the corn oil in a large cast iron kettle pot 3-5 inches deep. Bring the oil to about 380 degrees over medium-high heat. When the oil reaches the desired temperature begin adding the tortillas one by one, as to not over crowd the pot. Fry the tortilla wedges and toss frequently to brown evenly on both sides with a slotted spoon about 5 minutes. Remove the chips and drain on paper towels. Season the hot chips as soon as they come from the oil with the chile-sea salt combination and drizzle with lime.

Cantaloupe Smoothie: From The Kitchen Of Kai Chase [VIDEO]

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Join Celebrity Chef Kai Chase and Robin Downes‘ Yoga Flava for Summer Spiritual and Sensual Sizzle By Th Sea Weekend Retreat Get Away (June 25-28) in Marina Del Rey, California

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Recipe courtesy from the kitchen of Celebrity Chef Kai Chase

Michael Jackson’s Chef, Kai Chase: “Making Time For The Family Table”

Cantaloupe Smoothie: From The Kitchen Of Kai Chase [VIDEO]

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Join Celebrity Chef Kai Chase and Robin Downes’ Yoga Flava for Summer Spiritual and Sensual Sizzle By Th Sea Weekend Retreat Get Away (June 25-28) in Marina Del Rey, California

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Recipe courtesy from the kitchen of Chef Kai Chase

Servings: 2
Difficulty: Easy
Cook Time: 1-30 min
Ingredients
# 1/2 cantaloupe, chopped
# 1 banana
# 1 tablespoon agave nectar
# 1/2 cup vanilla almond milk
# Crushed Ice
#
Cooking Directions

In a blender add the ice, banana, cantaloupe, almond milk and agave nectar. Blend thoroughly.
Recipe Summary

Main Ingredients: cantaloupe, banana, agave, almond milk

Course: Breakfast, Side Dish

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Join Celebrity Chef Kai Chase and Robin Downes’ Yoga Flava for Summer Spiritual and Sensual Sizzle By Th Sea Weekend Retreat Get Away (June 25-28) in Marina Del Rey, California

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Nine Healthy Snacks For Kids

Via: NIM.NIH.Gov
If you frequent your local grocer, you may have encountered this dilemma while in the produce section–whether or not to buy organic. New research has found that there is no strong evidence that organic products have nutritional health benefits.

The few studies that were conducted were short term and showed to have limitations. In the American Journal of Clinical Nutrition, Alan D. Dangour and his colleagues write, “A surprising and important finding of this review is the extremely limited nature of the evidence base on this subject, both in terms of the number and quality of studies.”

No information was gathered detailing the long term effects of eating organic foods and the impact on overall health and the environment. But those who buy organic products consume them for other reasons. Organic products are made without the use of conventional pesticides, synthetic fertilizers, antibiotics or hormones. All of which may indeed show to have long-term benefits.

As a parent, the things you do and say have a tremendous influence on your child’s behavior. Encourage your child to live a healthy lifestyle by talking the talk and walking the walk. Don’t know where to start? Here are a few ideas.
Eat Right

There are many ways to assure that you have a healthy diet. One is to get enough fruit and vegetables each day. A growing body of research shows that fruits and vegetables are critical to promoting good health. To get the amount that’s recommended, most people need to increase the amount of fruits and vegetables they currently eat every day.
Action steps:

* Keep a bowl of fresh fruit on your kitchen counter.
* Place a box of raisins in your child’s backpack and in your briefcase.
* Add strawberries, blueberries or bananas to your cereal, oatmeal, or toast.
* Read more about nutrition for everyone in your family.

Engage in Physical Activity

Photo: Two boys and a bowling ballRegular physical activity is important for all age groups. Being active helps control your weight, strengthen your bones and muscles, improve your mental health and mood, and reduces your risk of many life-threatening diseases.
Action steps:

* Encourage your children to be active for at least one hour a day.
* Set a positive example by leading an active lifestyle yourself.
* Take family walks or play active games together.
* Read more about physical activity guidelines.

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School meals matter. Just ask any teacher or parent and they’ll tell you that children who lack proper nutrition have trouble focusing in school. Medical authorities and nutrition researchers have documented that youngsters who eat nutritious meals every day and lead active lifestyles tend to excel. More importantly, our schools are on the frontline of efforts to improve childhood nutrition, our collective health, and the future of our great nation. Improving the meals that our kids eat in schools is an important step to achieve that goal.

As secretary of agriculture, I oversee the federal government’s school nutrition programs, and these programs are uniquely positioned to lead the way to improve poor diets, promote physical activity, and advance the nutritional education of America’s children. The commitment of the Obama administration to these issues is very real, as evidenced by the launch of First Lady Michelle Obama’s Let’s Move campaign to solve childhood obesity within a generation. The Let’s Move campaign will combat the epidemic of childhood obesity through a comprehensive approach that builds on effective strategies, and mobilizes public and private sector resources. And now the First Lady is using the upcoming reauthorization of the Child Nutrition Act as the legislative centerpiece to improve the overall nutrition of school meals.

The importance of school meals is underscored by the current state of the health and nutrition of our nation’s children. Obesity is our fastest-growing public health issue with roughly 1 out of 3 children overweight or obese. The lack of access to proper nutrition is also leading to food insecurity and hunger among our children. A recent USDA report showed that in 2008, an estimated 16.7 million children lived in households that experienced hunger multiple times throughout the year. Meanwhile, school-age children are not eating the recommended levels of fruits, vegetables, whole grains, and low-fat dairy products, according to a 2009 Institute of Medicine report.

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It’s been many years since I had to prepare lunches for schoolchildren. But I did do it for more than a decade, and mostly on a budget. With hot lunches at many schools being costly or of poor nutritional value, it is certainly wiser and healthier to pack your own. While there is a proliferation of individually packaged lunchbox items, they are rarely a good value and rarely the healthiest option for your child(ren). I realize that time constraints need to be weighed, along with health benefits and nutrition, so I’m hoping to bring some fresh perspective to that age-old chore of packing school lunches. Feel free to chime in on items that you have found work well. The more, the merrier.

They say variety is the spice of life, and it can be important to youngsters as well. While there is that occasional child who will only eat pb&j with barbecue potato chips every day for six months, most children like to see something different and have new surprises in their lunch bag. And speaking of bags, if at all possible, try to convince your child that a reusable lunch bag (thermally insulated) or old-fashioned lunch box is the way to go. They even have plain metal lunchboxes that children can decorate and personalize. If they are feeling really adventurous, you could buy them a bento box (like this one), tiffin (a 2-tier one or 3-tier), or the Earth-friendly Goodbyn to use for lunch (some kids just like to be unique). These are all earth-friendly options.

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