Friday, December 30, 2011

Metabolic Typing - Interview

!±8± Metabolic Typing - Interview

I feel very fortunate to introduce and interview Sally Taylor, diet therapist and metabolic typing advisor as we delve deeper into the concept of an individual approach to food.

As a diet therapist how important is metabolic typing (mt)?

MT is essential to my practice. I use it as a starting point with all clients. I call myself a Diet Therapist as opposed to a Nutritionist because it reflects the tremendous importance I put on getting the diet right. Unless clients are willing to modify their diet there's no point in their consulting me. Anything else they do will simply be nibbling at the edges of the problem. I'm not prepared to take on clients who really just want a list of supplements to buy or foods to avoid. That is an allopathic nutrition approach - it treats symptoms without correcting the underlying problems. Diet Therapy is a holistic approach that ensures the body is given all it requires to build health and vitality from the inside out. Many people, doctors included, still don't understand that it is literally true that we are what we eat. Food is the raw material we consume to constantly build, repair and replace every cell in our body. It is a waste of money to spend a fortune on nutritional supplements or gym membership if one continues to eat nutrient deficient and damaged processed, convenience foods!

Is there such a thing as a healthy diet?

Yes, absolutely, but not a standard one that can be prescribed across the board - the panacea everyone is looking for doesn't exist. The exact recipe is different for everyone, depending on their MT. The balance of macro and micronutrients required by our bodies to operate at optimal efficiency depends on our genetic inheritance and individual stressors. There are clear basic principles that apply to everyone though: eat organic, whole foods (as close to nature and as unprocessed as possible - ie fresh, raw or lightly cooked), drink plenty of water, avoid toxins such as alcohol, cigarettes, caffeine, drugs; and ensure you get adequate daily doses of sunlight, fresh air, exercise, and around 8-hours of quality sleep a night.

What makes MT different from Atkins, Zone, GI, low fat diets?

These diets work for some people, some of the time, and they address some of the issues contributing to weight gain or poor health in some people. The difference between those popular diets and MT is that MT is not "a diet" in the sense that we generally use the word. It is not something one does for a few weeks to lose a few pounds, and then returns to old eating habits. It requires a commitment to a complete lifestyle change.

Metabolic Typing is a clinical methodology for identifying the right basic diet for clients, and fine-tuning it to suit their specific biochemistry. Implemented properly, one cannot "fail" on the Metabolic Typing Diet, because it is actually an educational process that teaches clients to listen to their body's signals and adjust ratios of carbohydrates, proteins and fats to suit their unique metabolism. An individual's precise nutritional requirements are dependent on their particular interaction of genetics and environment.

In recent years controlled carbohydrate diets such as Atkins, Zone and GI have become popular, despite flying in the face of orthodox advice, because they do work for millions of people. The reason being that they are all concerned with limiting the amount of carbohydrate eaten. Most people, including athletes and active children, eat far too much carbohydrate, in the form of processed, convenience foods. Even if they have already cut out cakes, biscuits, puddings, chocolate etc, they continue to fill up on what they have been told is healthy forms of carbohydrate, such as breakfast cereals, bread, potatoes and pasta. Man is simply not designed to eat this much carbohydrate!

Research has established that stabilising blood sugar levels and reducing insulin output is essential to health. We have two metabolic pathways for generating energy. The one everyone has been concerned with is the process of burning glucose as a fuel. It is a very immediate source of energy, as it can be taken directly from our blood stream, having arrived there as the breakdown product of all digestible carbohydrate, and be stored in our cells in the form of glycogen (the human equivalent of starch). However, once the cells and glycogen stores, mostly in the liver and muscles, are full, glucose excess to requirements is converted to glycerol and fatty acids and combined to form triglycerides. This is the substance that produces body fat. Triglycerides are laid down in fat cells as an energy store. However, the fact that is commonly overlooked is that we can and should also be using fatty acids to produce energy, but we cannot burn our stores of fat when blood glucose or insulin levels are high, which they are pretty constantly for many people.

As for low-fat diets, which have been recommended by Governments and the medical professions to reduce obesity and heart disease for over 30-years, time has shown that they don't work for the majority. In the three decades since these regimens were adopted as official policy in the US and UK we have seen a huge increase in the incidence of obesity, diabetes and CVD. These concepts are explored in detail in 'Dr Atkins' New Diet Revolution' - a book that I recommend everyone interested in their health reads, together with his lesser known title 'Dr Atkins' Age-Defying Diet Revolution'.

I have a great deal of respect for Dr Robert Atkins. It was reading his books that educated me to solve my own health problems, which were weight gain (I was 3-stone overweight), fatigue, and painful knee joints. Both my parents are Type-2 diabetics, with cardiovascular problems and severe arthritis of the knees, so clearly I am at a genetic disadvantage in these areas! Now, at 46-years old, my weight, which I battled with my entire life, is perfect for my build, I have more energy than I've ever had, and no health issues. My experience with the Atkins' Diet led me to formally study nutrition, and through this I discovered Metabolic Typing, which confirmed that I need a high protein/fat, low-carb diet, as I'm a Fast Oxidiser.

MT explains why the Atkins' Diet does not work for everyone, but all those concerned with regaining and maintaining their health should be aware of the sound scientific principles upon which it is based. Basically, I still adhere to an Atkins-type diet today, but have incorporated the modifications I learnt through MT. I ensure the vast majority of my food is organic and unprocessed, and I steer clear of Soy products - it is, in fact, a cave-man style eating plan.

So why isn't MT as popular or well-known as these diets?

MT is fast gaining in popularity. It is recommended by many well-known, high profile practitioners and promoters of holistic health and integrated medicine - such as Paul Chek, Dr Joseph Mercola, Dr Dietrich Klinghardt, Dr Etienne Callebout, and the 'What Doctors Don't Tell You' team. But, it is designed principally as a clinical application, rather than a popular 'diet'.

'The Metabolic Typing Diet' book, was written by William Wolcott to fill a gap. It is suitable for those requiring a simplified self-help approach. It enables those who cannot afford the services of a HealthExcel Metabolic Typing Advisor to start down the path to correcting their health problems. If finances are tight, I suggest clients buy that book, and the Atkins' titles, and see what they can do by themselves first

Is MT difficult to follow, complicated or impractical for the average person?

The beauty of MT is that there is no strict daily diet sheet to follow. You are given clear guidelines as to what constitutes an optimum diet for you. Once you become familiar with your best foods it becomes second nature to eat as per your MT. It's not something you have to endure for a few weeks before you can return to your previous habits - it's a lifestyle change. It teaches you how to listen to your body and respond to its messages. And, this is what we must do in order to ensure we can integrate healthy eating into normal, everyday life.

Is someone's MT fixed in stone? Or can it change with circumstances- if so when?

There are two aspects to our Metabolic Type - our Genetic Type, which is predetermined by internal factors that are inherited - and our Functional Type, which is fluid and affected by external factors. These are all physical and mental stressors basically, such as environment (eg climate, pollution, toxins), illness, activity levels, and the food we eat.

Clearly we can't alter our genes, so what we are doing with MT is tweaking our biochemistry and affecting our Functional Type. Retesting is recommended after following your prescribed MT diet plan for 3-6 months precisely because your functional imbalances will have been corrected, and that may reveal a different underlying Genetic Type. If you continue to follow the original plan you may find that your body chemistry is pushed too far in the opposite direction.

Are all carbs the same?

Definitely not! This is a very important point, Craig. The type of carbohydrate we eat is really key to a diet being healthy or not. Basically, the difference lies in how much the carb has been messed around with! The fresher it is, the closer to nature, the more it looks like it has just come off a tree or out of the ground, the healthier is the carb. In fact, this principle applies to all the macronutrients (ie carbs, fats, proteins), but it is carbs that we tend to process the hell out of and eat in enormous quantity (because it is convenient, and has an addictive quality, totally unlike fats and proteins)! The raw material is cheap and once processed, the finished products keep for a long time, and therefore are very profitable for the food manufacturers and very convenient for consumers.

But these highly processed, convenience products are not real food. They bear no resemblance to anything that appears in nature - they are the Frankenstein of food stuffs! Real food goes off quickly; this fake food lasts and lasts! When processed most of the goodness (micronutrients like vitamins, minerals and antioxidants, and fibre) is destroyed or discarded and the natural sugar content is concentrated. Artificial preservatives, colours, flavours etc are added - and you end up with a relatively cheap, filling product, with an addictive quality, devoid of nutritional value. For example, whole-grain rice is a perfectly healthy, natural food. By the time it's been turned into something like rice krispies or rice cakes, it has had all the goodness removed and the sugar content concentrated. It then comprises a whopping 84% carbohydrate - and this is ALL converted to glucose, resulting in a huge blood sugar hit very soon after eating (just look at the total carbohydrate box on the nutrition panel of any packaged foods). Other examples are fresh oranges vs. orange juice, corn-on-the-cob vs. corn flakes, strawberries / blueberries / apples vs. Kellogg's Fruit Winders (a popular product in children's lunchboxes), lightly boiled potatoes vs. crisps. It actually drains our body's reserves of nutrients in order to process this stuff, which is why the manufacturers of breakfast cereals have to add vitamins and minerals to it.

To illustrate this, a famous experiment fed one group of rats on commercial breakfast cereal, and another group on the empty cereal boxes. The group fed the cardboard boxes outlived the group fed the breakfast cereal! I believe the details of this are quoted in a Paul Chek article, available on www.mercola.com

To sum up, we should get the majority of our carbohydrate from fresh vegetables and fruits, in their natural, unadulterated state, with some coming from whole grains if your particular MT can take it. This is what we have evolved to eat - not the fake stuff from packets! No-one needs bread or pasta - despite public and medical opinion, they are NOT health foods!

How long generally does it take for a person to notice significant differences in terms of energy levels, and clarity once they are eating correctly for their metabolic typing?

It can take as little as three days to notice significant improvement but certainly by two weeks many people feel like a new person! The longer you continue eating to your MT (and don't forget, what is recommended is a lifestyle change, not a two week 'diet' fad) the better you will feel, the stronger your body will be and the healthier you will become. In short, you will regain control of your emotions, hormones, weight and health.

Can people react differently then to vitamin and mineral supplements if we react different to the macronutrients? any rules?

Yes, very much so. As with foods, supplements will affect our pH balance and other aspects of body chemistry, depending on one's MT. With the Intermediate Level test results one is provided with a list of specialist MT supplements that will push body chemistry in the right direction. It gets complicated but, as an example, Fast Oxidisers have a need for more Calcium whilst Slow Oxidisers require more Magnesium. There is a range of specialist supplements developed to support the three basic MTs. However, usually I recommended clients concentrate on getting the diet right first, then we can consider supplements later, adding them if needed to address specific health issues. But, I must underline the fact that getting the food right that we put into our bodies three times a day - that's around a thousand times a year- is the most important factor!

As a Metabolic Typing Advisor and health professional what do you believe is behind our current state of poor health and record obesity levels?

21st Century lifestyles are the problem. I could go on about this for hours! But it's probably best to recommend everyone read 'Lights Out' by TS Wiley, which looks at it in depth. It explains why our hormones are out of whack, why our immune systems are unable to cope, why we have obesity, diabetes, CVD, cancer etc, etc.

From the dietary viewpoint, the problem is that as a society we have become totally dependent on convenience foods - which means carbohydrates. We all lead busy lives, filled up with work and family commitments, and say we have no time to buy fresh food and prepare meals from scratch. But this mentality is killing us! Man has not evolved to live like this - in cave man times carbs were scarce, particularly so in northern climes. They were more abundant in warmer climates, but not in the huge quantities we have available now. Since the advent of agriculture, 10,000 years ago, our eating habits began to change, and in the past 100-years, have changed out of all recognition. Today's common Western diet bears no relation to that which our grandparents ate as children.

We have lost sight of what real food is. We need re-educating. Jamie Oliver's campaign is right on the button. Our kids don't know that chips come from potatoes, or what broccoli looks like!

Thank you Sally for your thoughts on metabolic typing and diets. If you would like to find out more about metabolic typing and diet therapy you can contact Sally at:
Sally@Diet-Therapy.co.uk or check her website at www.diet-therapy.co.uk


Metabolic Typing - Interview

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Monday, December 26, 2011

Breakfast Cereals-2007's Best

!±8± Breakfast Cereals-2007's Best

The most healthful breakfast is whole grain cereal. If you're trying to lose weight, control cholesterol or diabetes, or just need a lot of energy, your best bet is a hot cooked cereal of whole grains, such as oatmeal; or barley, brown rice or wheat berries cooked and served like oatmeal. Flavor it with raisins or other dried fruits, cinnamon, and perhaps a handful of nuts such as pine nuts.

If you prefer cold cereal, you need to check the list of ingredients carefully. The FIRST ingredient should be a whole grain. Then scan through the entire list and if you see the words "partially hydrogenated," put the box back on the shelf. We recommend that you avoid foods with partially hydrogenated oils (or "trans fats"), and they still show up in many cereals (see the list below.)

Once you've eliminated all the brands made with refined grains or partially hydrogenated oils, check for ADDED sugars (you want little or none) and fiber (you want a lot.)

Raisins or other dried fruits will add a lot of grams of sugar to the listing on the nutrition panel; they are not distinguished from added sugars, so you can only estimate the amounts.

The fiber content listed on the nutrition label can be confusing because it's based on serving size, and very light cereals (such as puffed wheat) show little fiber per serving, but an acceptable amount when you adjust for weight. Cereals made from bran (the outer covering removed from whole grains) will have higher fiber content than cereals made from whole grains (which have the germ and starchy parts of the grains as well as the fiber), but they can be hard to digest.

2007 Update:I'm delighted to note that partially hydrogenated oils (trans fats) have been taken out of many cereals. The old list included 56 brands with PHO's; the new list has only 13! Most of the popular General Mills, Post and Quaker cereal brands no longer have them. Kelloggs is the one major cereal maker that has not yet removed them from many of their leading products; hopefully they will respond to consumer pressure soon.

Is it really whole grain? Manufacturers have also responded to the call for more whole grains in our diet, so you will find a lot more choices that meet my recommendation of "whole grains as the first ingredient". However, many that claim to be "whole grain" still include refined grains. You may need to do some detective work to see what you're getting. One-ingredient whole grain cereals (i.e., shredded wheat, puffed wheat, oatmeal) are sure bets. If you see milled corn, corn meal, wheat flour or rice in


Recommended: Cereals made from Whole Grains
(No trans fats, little or no added sugars; but check the list of ingredients -- recipes can change.)

Cheerios - General Mills

Chex, Wheat or Multi Grain - General Mills

Cinnamon Toast Crunch - General Mills

Cinnamon Grahams - General Mills

French Toast Crunch - General Mills

Golden Grahams - General Mills

Grape Nuts - Post

Grape Nut Flakes - Post

Great Grains, all varieties - Post

Healthy Choice Toasted Brown Sugar Squares - Kelloggs

Kashi (all varieties) - Kashi Company

Life - Quaker

Mini-Wheats, all varieties - Kelloggs

Muesli - Familia

Nutri-Grain, all varieties - Kelloggs

Oatmeal Crisp, all varieties - General Mills

Oatmeal Squares - Quaker

Organic Healthy Fiber Multigrain Flakes - Health Valley

Puffed Wheat - Quaker and others

Shredded Wheat, all varieties and sizes - Post and others

South Beach Diet Toasted Wheats

Total - General Mills

Uncle Sam - U.S. Mills

Weetabix

Wheaties - General Mills

Barbara's, Cascadian Farm, Mother's, Nature's Promise and other smaller brands that specialize in "healthful" cereals (but always check the list of ingredients).

Recommended: All Bran or High Bran Cereals
(no trans fats, little or no added sugars. )

100% Bran - Post

All Bran, all varieties - Kelloggs

Bran Flakes - Post

Chex, Multi-Bran - General Mills

Complete Wheat Bran Flakes - Kelloggs

Complete Oat Bran Flakes - Kelloggs

Cracklin' Oat Bran - Kelloggs

Crunchy Corn Bran - Quaker

Fiber 7 Flakes - Health Valley

Fiber One - General Mills

Fruit & Bran - Post

Granola, Low Fat - Kelloggs

Oat Bran - Quaker

Oat Bran Flakes - Health Valley

Oat Bran Flakes with Raisins - Health Valley

Organic Bran with Raisins - Health Valley

Raisin Bran - Kelloggs

Raisin Bran Flakes - Health Valley

Raisin Bran, Whole Grain Wheat - Post

Raisin Nut Bran - General Mills

Shredded Wheat 'n' Bran - Post

Total, Raisin Bran - General Mills

Weight Watchers Flakes 'n' Fiber

100% Natural Granola - Quaker

Not Recommended - Cereals that Contain Partially Hydrogenated Oils (Trans Fats)*
Many also are primarily refined grains and high in added sugars.

Basic Four - General Mills

Cocoa Krispies - Kelloggs

Corn Pops - Kelloggs

Froot Loops - Kelloggs

Golden Crisp - Post

Granola with Raisins, Low Fat - Kelloggs* (see note below)

Healthy Choice Mueslix - Kelloggs

Healthy Choice Almond Crunch with Raisins - Kelloggs

Healthy Choice Low Fat Granola with Raisins - Kelloggs

Mini-Swirlz - Kelloggs

Smacks - Kelloggs

Smart Start - Kelloggs

Special K - Kelloggs

Not Recommended - Cereals Made from Refined Grains
Many of these also contain a lot of added sugar

Apple Jacks - Kelloggs

Cap'n Crunch, all varieties - Quaker

Chex, Rice or Corn - General Mills

Cocoa Frosted Flakes - Kelloggs

Cocoa Blasts - Quaker

Cocoa Pebbles - Post

Cocoa Puffs - General Mills

Cookie Crisp/Chocolate Chip - General Mills

Corn Pops - Kelloggs

Corn Flakes - Kelloggs and others

Count Chocula - General Mills

Crispix - Kelloggs

Frosted Flakes - Kelloggs

Fruity Pebbles - Post

Honey Bunches of Oats - Post

Honey Comb - Post

Honey Nut Clusters - General Mills

Kix - General Mills

Lucky Charms - General Mills

Product 19 - Kelloggs

Puffed Rice - Quaker

Reese's Peanut Butter Puffs - General Mills

Rice Krispies, all varieties - Kelloggs

Total Corn Flakes - General Mills

*When I checked these cereals on 1/26/07, Kelloggs' Low Fat Granola with Raisins contained partially hydrogenated oils while their plain Low Fat Granola had none. I hope this means that Kelloggs is following the lead of the other cereal makers and that PHO's will soon be gone from all of their products. Meanwhile, protect yourself and check the list of ingredients! Cereal recipes change.


Breakfast Cereals-2007's Best

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Wednesday, December 21, 2011

Ten Fun and Creepy Halloween Party Snacks

!±8± Ten Fun and Creepy Halloween Party Snacks

It doesn't matter if you have a big family or if you're on your own... Halloween is one of the most fun holidays ever invented. But if you are a busy mom (and your house is the one house on the block where everyone goes for Halloween parties) you may be looking for some quick and easy Halloween party snacks to have ready for kids, visitors, guests, and freeloading adult friends during the Halloween season.

Looking for some new ideas for festive snacks that don't take a hundred years (or work your fingers to the bone) to put together? The ten Halloween party snack ideas below are lots of fun, simple to make... and some of them are even healthy!

1. Rotting Eyes and Severed Fingers

This is a very healthy but rather creepy Halloween party snack that makes good use of black olives and baby carrots. Arrange the black olives and baby carrots on a party tray with a bowl of your favorite dip (I like a cream cheese veggie dip). Inform your party guests that the tray is filled with rotting black eyes and severed fingers. And then watch this snack disappear. A good way to get your kids excited about veggies!

2. Jack o' Lantern Oranges

This healthy treat is so easy to make, and looks so pretty! Carve jack-o'-lantern faces into oranges and place on a platter. The kids will love it. And they can help, too, without ever having to pick up a knife. Have them simply draw the faces on with a black marker, and carve them yourself. Or don't worry about carving them-- they look just as good with faces drawn on.

As a variation of this fun Halloween party snack, I like to hollow out an orange with a Jack o' Lantern face and fill it with fruit salad. Healthy, easy and quick!

3. Easy Bugs in the Bone Yard

This is such a fun Halloween snack for the kiddos. All you have to do? Sprinkle raisins into a bowl full of white-chocolate covered pretzels. (You could also use chocolate covered raisins.) Kids will eat them up once they learn the name of this snack. Or they'd eat it up anyway, since this mix tastes divine.

4. Slimy Halloween Jigglers

You know those Jello jiggler molds? They work great for Halloween! Either use whatever you have lying around the house, or go out and pick up a brain or a heart-shaped Jello mold. Make up a batch of orange, black, purple, or flesh-colored Jello and pour into your mold(s). Or make a flat pan of Jello and cut out shapes with Halloween cookie cutters instead.

5. Ghost Cereal Bars

Prepare a batch of the Rice Krispies marshmallow treats recipe on the back of the cereal box. When the mixture has set up, cut out shapes with ghost shaped cookie cutter. Pour warm white frosting or melted white chocolate over the shapes to cover. Add M&M eyes and mouth. A delicious and easy Halloween party snack.

6. Green Gelatin Intestines

This is one of the grosser looking Halloween party snacks. Make lime gelatin and add pineapple bits, chopped marshmallows, sliced bananas and mandarin oranges. Pour gelatin mixture into an angel food cake pan and let set up. Invert pan to remove gelatin mold. Slice the mold horizontally into about 5 layers. Slice the layers in half and arrange on a platter in semi-circles to look like intestines. Gross!

7. Spooky Healthy Eyeballs

This Halloween party snack is both easy and healthy. Wash a bunch of green grapes. Insert a raisin into the stem end of the grapes and freeze them all until ready to serve.

8. Monster Crackers

Color some white vegetable spread or cream cheese with green food coloring and spread on your favorite crackers. Arrange small bits of green and red bell peppers to make a green-eyed, red-mouthed cracker monster. Use small amounts of broccoli sprouts to make the monster hair. A sneaky way to get kids eating their veggies.

9. Wormy Halloween Punch Recipe

No respectable Halloween party snack list would do with out having this squeamish punch. Just make green Kool-Aid and put in a clear glass punch bowl. Set the punch bowl on top of a glow necklace so the light shines through the punch bowl. Add some gummy worms and watch the kids squirm when they see it.

10. Vampire Blood

You use V8 juice for this one so it is healthier than the wormy punch above. Pour the V8 juice in a clear picture that you have labeled as "Vampire Blood." For an adult party, add the ingredients for a bloody Mary, if you like. For a kids' party, well... good luck getting them to try it. It is V8, after all!


Ten Fun and Creepy Halloween Party Snacks

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Saturday, December 17, 2011

Great Snack Ideas For the Classroom

!±8± Great Snack Ideas For the Classroom

Pre-schoolers and elementary students alike need a little pick-me-up now and then. Whether you need to send in treats on a regular schedule, or you have volunteered to help out with a special event, a special snack from this list is sure to please. Depending on how festive you want the occasion to be, you can package snacks in plain zip top bags, decorate your own bags, or purchase special treat bags that are designed to suit the occasion and then tie them up with pieces of ribbon when you have them filled.

Make sure you check with your school or teacher to see if there are any foods they don't allow at snack time. There are many restrictions in schools that don't allow you to serve certain types of foods to children, which can make it difficult to plan for snacks that are fun for kids. Many schools don't allow you to serve any peanuts or peanut butter due to allergy severity, and you may not have the option of giving kids foods that contain added sugar. If you are restricted to those foods that are deemed "safe and healthy", then you will need to add even more imagination to the presentation of the food to make it appealing to small children.

Great snack ideas:

Rice Krispie Treats are a favorite of children and adults alike. If you want to give them something besides the typical Rice Krispie square, mix up a big batch of the treats and add colored Krispies or food coloring. You do not need to be restricted to rice cereal-try a variety of different cereals for a different look, or go whole grain for a healthy, energy packed choice. Use cookie cutters in fun shapes or for the holiday to cut out the treats and you can add a popsicle stick to make eating them easier and neater!

Popcorn balls are a favorite treat, especially in the fall. Try mixing in a few M&M's and putting the ball on a stick. You can find many recipes online for caramel, cinnamon, and other flavored popcorn balls to give kids something a little less traditional. Popcorn may not be suitable for kids under the age of five, so be sure to check with your child's teacher if needed.

Veggies with Dip is a great snack for kids. One of the things that increases children's taste for vegetables is ranch dressing. If you can afford to get them the individual dipping cups with the dressing then have the carrot and celery sticks, broccoli, cauliflower, etc. already prepared, then it's just a matter of having the veggies divided and ready to eat. If this takes too much out of your budget, then get some little paper cups or holiday treat holders that won't easily spill and spoon out from the jar.

Fruit and Yogurt is another great snack time combo. Cut the fruit into small pieces for dipping, and serve with vanilla yogurt "dip. Home made trail mix is another great idea. You can easily make it in bulk, use the ingredients you want, and then package it in a variety of fun containers. This is a treat that is healthy, delicious, and approved by most schools! Ingredients can include any dry, bite sized morsels, like cereals, raisins, crackers, or seeds. Adding a small amount of a "fun" item like M&Ms can make your snack mix more appealing-just watch out for poachers!

You can also mix up a batch of "Chex" party mix. The recipe should be right on the box of cereal and is usually made in bulk. Kids will love helping to make their own snack right in the classroom and all you need are fun containers to scoop it into!

Whatever you choose as a snack for the classroom, keep in mind that packaging is a big part of the fun. Look for inexpensive and creative ways to serve great classroom snacks!


Great Snack Ideas For the Classroom

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