Activities to do with Kids During Earth Hour

Posted on March 27, 2014 by Carmen

This Saturday, March 29, 2014 marks the 8th celebration of Earth Hour, a global event to turn out all non-essential lights from 8:30-9:30 pm local time.

First held in Australia in 2007, Earth Hour went global in 2008; and is a demonstration of how people can reduce their impact on the environment by turning out all non-essential lights for one hour. It is amazing how the power usage numbers drop during this one hour and the positive impact it has on our environment and entire planet. During this event, many famous landmarks such as the Sydney Harbour Bridge, Tokyo Tower, Eiffel Tower, Buckingham Palace, Times Square, Niagara Falls and more turn off their lights.

Sydney Opera House & Harbour Bridge

Sponsored by the World Wildlife Federation, Earth Hour can be a fun event that brings families, communities and the entire planet together for a common cause. There are many events and projects that are held locally that celebrate this event and promote the awareness of reducing our footprint on the planet. 2011 was the first Earth Hour to ‘go beyond the hour‘ and encourage supporters to think about what else they can do to make a difference throughout the year. Some of these include, and are as simple as, turning the lights off when you leave a room, recycling and growing your own garden.

A great part of Earth Hour is getting the kids involved! As it is the younger generation that are the ambassadors for our planet; and need to be taught it’s value and how to protect it. It is easy to get them involved with some of these fun activities you can do at home.

The first thing to do is explain to them what Earth Hour is and why it is significant. Depending on the age of the child will depend on the length of your explanation. Keep it simple in terms that they can relate to and understand. Then play with them during the hour of darkness. Not only will they have fun but you will too! Plus it creates some bonus family bonding.

Activities for Earth Hour

Read books about the Earth and the environment. Books like Uno’s Garden by Graeme Base, The Lorax by Dr. Seuss and The Very Hungry Caterpillar by Eric Carle are all wonderful children’s books with an environmental message. Choose an appropriate book and read by candlelight or flashlight.

Play board games. Gather the family together, set up a few candles and choose a favorite board game.

Make shadow puppets. Grab a flashlight and shine it against the wall. Have the kids create animals or figures using their hands and casting the shadow on the wall. Mum and Dad can participate as well. Have the kids create a dialogue or a short play about the environment.

Play hide and seek. Playing hide and seek in the dark is lots of fun. Set clear boundaries and guidelines for the game to ensure everyone feels safe and young children are not scared. If some children are afraid of being alone in the dark, play in pairs so that they feel safe during the game. Place candles safely around the house to provide some light or give each person his own flashlight. Establish where home base is so that anyone who feels he would no longer like to hide knows where to go.

Stargazing. This is the best time to go out and look at the stars! With all non essential lights out, there will not be all the extra light interfering with what can be seen in the night sky. The kids will be able to see more from their backyard than they could before! Everyone will be able to see quite a bit with the naked eye, but if you have a pair of binoculars or a telescope the kids will enjoy using these to see even more. This could start a dialogue with the kids as to why they can see more during this hour and what light pollution is.

What activities will you do with the kids this Earth Hour? Add to our list by commenting below and share with others your ideas.

A Few of my Favorite Muffins

Posted on March 25, 2014 by Carmen

I have fond memories of muffins growing up. This may sound a little weird but I was a competitive swimmer for many years and that meant early morning practices before breakfast. My mother would often make muffins and after practice we’d have muffins and juice before being dropped off at school. As a result, my Mom tried all kinds of different muffin recipes, so that we could enjoy variety and not get bored with the same old banana muffins 3 times a week.

One of my favorite muffin recipes was one that was filled with jam. Though not quite as tasty as a jam filled donut, I loved these because of the ‘surprise in the middle’. I also found them to be quite tasty and very moist due to the yogurt that is in the recipe.

Of course when we moved to eating dairy free I had to forgo these muffins for a while. Until recently, when I discovered some of the non-dairy yogurts out there. Though most varieties are made from soy, you can find brands that are made using coconut or almond milk as well.

With this discovery, I was now able to recreate these delectable muffins! Of course I had to experiment a bit as I needed to substitute the sugar as well and although most natural sugars can be substituted one for one, I find that when you are also altering another ingredient sometimes the sweetness factor needs to be adjusted to.

This was the case with these muffins as though the kids gobbled them up the first time I made them, both my older son and I felt they could be a little sweeter. So the next time I made them I experimented a little adding a little more coconut sugar then the recipe called for. As I result, I did eventually find the perfect combination.

The yogurt I use is Nancy’s Organic Cultured Soy, plain. Though they offer many different flavors as well. It is a little thicker than dairy yogurt but definitely works. (Also works fabulously in the Cheesy Greens Macaroni dish that I make, which is soooo good!) I have yet to try a coconut milk yogurt but imagine that this would work out the same.

So if you’re up for a yummy nutritious treat with a surprise in the middle, give these muffins a try. And if you do use the coconut milk yogurt come back and comment and let others know how it worked out.

Jam Filled Muffins

1 1/2 c. flour

1/4 c. + 1/8 c. coconut sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 c. Earth Balance vegan spread

1 c. non dairy yogurt

1/4 c. almond milk (or favorite non-dairy milk)

1 egg

1/2 tsp. vanilla

Favorite sugar free jam

In a medium bowl blend dry ingredients. In a small saucepan melt Earth Balance. Take saucepan off heat and stir in yogurt, almond milk. Beat in egg and vanilla. Add liquid mixture to dry ingredients and stir until moistened.

*Line cupcake pan with liners or grease well. Spoon in half the batter. Place about 1 tsp. of jam in each muffin, then top with remaining batter.

Bake at 375 F for 15-20 minutes.

Makes 12 muffins.

*Note: I have found with these muffins if you have the cupcake liners that that is best due to the jam sometimes overflowing a bit.

Earls on 4th Reopened and Better than Ever

Posted on March 9, 2014 by Carmen

As one of the many businesses that was affected by the June 2013 flood in Calgary, Earls Tin Palace celebrated it’s Grand Re-opening last week.

With more than 20 new dishes and ‘Creative Cocktails’ added to their menu, the newly renovated location reopened on February 26.

It was one of their busiest lunches with tables full of people coming to check out the ‘new’ Earls. Completely gutted this $4 million dollar reno does not disappoint. From the beautiful artwork at the front entrance (a topographical map of the Bow river), the all around bar in the restaurant to funky bathrooms with specially created vintage Earls wallpaper. Even the bar side is just as cozy as the restaurant side with the large screen tvs tucked behind the bar. Still viewable to enjoy the game but not interrupt your intimate conversation.

Seafood Louie Salad

I had the pleasure that day of joining Cate Simpson, Earls Communications and Ellen Percival of Calgary’s Child for a fabulous lunch learning about and tasting the wares of this newly renovated location.

To be honest, I had not been to Earls for quite a long time, having thought from my last experiences that the menu was not that great and that it was just another run of the mill restaurant; that I had often frequented in my university days. I was excited and pleasantly surprised to learn that this was not the case!

Earls makes all their own sauces and salad dressings in house, everything is from scratch and they use the freshest ingredients. They are working diligently to provide gluten free and other dietary options to meet the needs of customers who are moving more towards those choices. They add 3 or 4 dishes to their menu each season to keep things fresh and in sync with the times and are continually researching and developing not only their food menu but their wine offerings as well! They now offer some of the more expensive wines for those who choose to indulge.

Dynamite Prawn & Mango Roll

My biggest treat/ surprise was their sushi. I am not a fan of sushi, I have tried it a number of times in different ways and each time I did not like it at all. But when they brought out the dish I thought I’d try it, being in the spirit of things. They brought out a Smoked Salmon Pressed Sushi, Dynamite Prawn and Mango Roll and a Crispy Tuna Sushi Cone, all of which I loved! The lady beside me at lunch, Marnie, whose both husband and herself are chefs was so pleased and delighted that I liked it. She was very excited that I had now entered into the sushi world.

These dishes amongst many others, such as calamari, Seafood Louie Salad and the classic Earls Crispy Dry Ribs were all excellent.

Creative Cocktails

The new Creative Cocktails were also a delight. From the Mad Hatter which is served in a steaming tea pot, to the Cabin Fever (all Canadian and served with a pinecone), these and the other new cocktails delight the tastebuds!

Earls Tin Palace is definitely set to draw in the crowds. And will be a pleasure to peruse now and on the patio as the warmer weather begins.

Apple Cinnamon Pancakes

Posted on March 6, 2014 by Carmen

Yesterday many of us celebrated Pancake Tuesday. A tradition that began in the Middle Ages this day has grown and enjoyed by people around the world.

Enjoying pancakes for supper is one of my favorite things (in fact I love anything breakfast for supper, there are so many fabulous breakfast foods out there) but on Pancake Tuesday I like to spice it up a little and make a recipe that is more than just your regular plain pancake – though those are just as delicious!

There are so many kinds of pancakes to choose from. Some of our favorites are pumpkin and oatmeal banana. There are gluten free options, dairy free, coconut and fruit options. You name it, you can basically find it and make it.

Yesterday I decided to try out an apple cinnamon pancake recipe (at the suggestion of my mother who was here on the weekend). I didn’t have one so I quickly googled it and found a number of apple cinnamon recipes to choose from. My favorite was on dairygoodness.ca, where they suggested using maple syrup as the sweetener as well as a mix of flours.

Of course I had to make a couple of other quick substitutions to make it dairy free (as that is part of our diet as well) and went to work mixing up the dough. The most time consuming part was shredding the apples but otherwise is a quick and easy recipe to make.

It was a huge hit! Everyone loved them. They had just the right amount of apple, not overwhelming and with a little bit of syrup…Yum! They were fabulous. My modified dairy and sugar free version is below.

Apple Cinnamon Pancakes

1 1/2 c. all purpose flour

1 1/2 c. whole wheat flour

1 tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. sea salt

3 eggs

2 1/2 c. almond milk

1/4 c. Earth Balance vegan spread, melted

2 tbsp. pure maple syrup

1 1/2 c. shredded apple

In a large bowl mix flours, baking powder, cinnamon and salt. In a separate bowl, mix eggs, almond milk, melted Earth Balance and maple syrup. Pour over dry ingredients and add apples. Stir gently until just combined – a few lumps may remain.

In a large non stick skillet, heat a small amount of butter. Scoop about 1/3 c. of batter per pancake into skillet. Cook approximately 2 minutes or until bubbles form in batter. Turn over and cook 1 to 2 minutes more until golden and fluffy. Repeat with remaining pancake batter.

Pancakes for Supper

Posted on March 4, 2014 by Carmen

I love that one night a year I can make pancakes for dinner! Shrove Tuesday or Pancake Day is the Tuesday before Ash Wednesday when Lent begins in the Christian faith.

Beginning in the middle ages, it was the last day for celebration and feasting before the period of fasting required during the lenten season. Food items like meat, milk, eggs and fats were restricted during this time; so to keep these foods from being wasted people would have big feasts on Shrove Tuesday in order to consume these items and prevent them from being wasted (as they would not keep over the next 40 days).

The English were the first to make pancakes on this Tuesday as it was an easy way to use these ingredients before Ash Wednesday began. In France, consumption of these fats or fatty foods on this day coined the phrase “Fat Tuesday” or Mardi Gras.

I always find these things fascinating and share them with my kids. My oldest often asks why we have Pancake Tuesday and though I know the traditional reason I had no idea of it’s origin.

And though we may not always observe all the traditions of the Christian faith we certainly enjoy and don’t mind observing this one! Usually I make the traditional plain pancakes and add some fruit on top, but with all our dietary changes and my hunt for new recipes, I have added to my repertoire of ‘kinds’ of pancakes.

So today if you are on the hunt for a little variety in your pancakes, give one of these recipes a try (and if you are not making pancakes for dinner then try them some other time, they are all delicious!) You’ll love ‘em and so will your kids. They are all sugar and dairy free and the last one is gluten free as well.

Pumpkin Pancakes from Williams-Sonoma Kitchen

1 1/2 c. flour (I used half whole wheat and half white)

1/4 c. date sugar

Pumpkin Pancakes

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. ground allspice

4 eggs, separated

3/4 c. canned unsweetened pumpkin

1 1/2 c. rice milk (I use a brand called Ryza as it has the least amount of additives and no sugar or you can make your own) or almond milk

4 tbsp. Earth Balance, melted

1 tsp. vanilla extract

Maple syrup for serving

In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and allspice. Set aside.

In another bowl, beat the egg whites until medium peaks form. Set aside.

In another bowl, whisk together the egg yolks, pumpkin puree, rice milk, Earth Balance and vanilla until well combined. Whisk the pumpkin mixture into the flour mixture just until the batter is smooth and no lumps of flour remain. Fold in egg whites in 2 additions.

Heat griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle.

Pour 1/4 c. pancake batter onto griddle. Cook until bubbles form on top and the batter is set, 3 to 4 minutes. Flip the pancakes over. Cook until golden brown on the other side, about 3 minutes more. Keep warm until all pancakes are cooked.

Oatmeal Peanut Butter Banana Pancakes from purecanadamaple.com

1/3 cup whole wheat flour

1/3 cup all purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups rice milk or almond milk

2/3 cup old fashioned oats, not instant

2 overripe bananas, mashed with a fork to a fine pulp

2 egg whites, whipped to stiff peaks

2 teaspoons canola oil or non-stick pan spray

Gobs of crunchy or creamy peanut butter

Pure maple syrup

In a mixing bowl, combine both flours, baking soda and salt. Set aside. In a non-reactive mixing bowl, combine milk, oats and bananas. Fold in dry ingredients. Fold in egg whites and mix until just combined.

Heat one teaspoon of oil in a 12-inch non-stick skilled over medium high heat. Drop batter by the scant ¼ cup full into pan and cook, turning once until lightly browned. Hold pancakes warm on a platter until you’ve got them all cooked.

Spread a teaspoon or so of peanut butter on each pancake and then the Pièce de résistance of course…a generous drizzle of maple syrup.

Makes 15 pancakes.

Pancakes

This recipe is sugar free, dairy free, gluten free and is yummy! Courtesy of Ryza rice milk.

1 egg

1 cup Original or Vanilla Ryza

2 tbsp oil

1 3/4 cups brown rice flour

3 tbsp tapioca starch

2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

Beat egg until frothy. Add Ryza and oil; beat until well blended. In another bowl mix brown rice flour and the remaining dry ingredients. Make a well in the center of the dry ingredients and add the liquids. Stir until well blended. Do not over stir. Batter will be slightly thin. Lightly grease a frying pan. Pour small circles and fry pancakes until golden. Serve with pure maple syrup.

You can also try apple cinnamon pancakes or if you prefer a simple plain pancake try this recipe.

What is your favorite pancake recipe? Share in the comments below.