Articles by Dr. Pat Ferrari

Try these hearty blueberry muffins this holiday weekend. No dainty little tea muffins for us...these blueberry muffins have less sugar and pack more flavor, texture and crunch because of cornmeal. We love ‘em!

If you love blueberries too, buy plenty to freeze when they are in season. Just wash and place in a single layer on a cookie sheet (lined with wax paper) to freeze. Transfer the frozen berries to small containers and they will be ready to use all year long. Toss them straight from the freezer into your favorite pancake batter, or use them in recipes, like this fabulous blueberry muffin recipe!

Dr. Pat’s Blueberry Crunch Muffins

1 ½ cup flour
¾ cup yellow cornmeal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
¼ cup canola oil
1 cup low fat buttermilk
1 cup blueberries, fresh or frozen (but not thawed)

Preheat oven to 400 degrees (375 degrees convection) and prepare a muffin pan with Pam for Baking (not paper muffin liners; they will stick).
Mix dry ingredients together in a large bowl and set aside. In another large bowl whisk the egg, oil and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries. Spoon batter into the muffin cups.
Bake until lightly browned, about 16 minutes in a regular oven or 12 minutes convection. Cool for 2 minutes in the pan, then transfer promptly to a cooling rack. Serve warm.
Makes 12 muffins.

Did I mention healthy? These muffins have the nutrition of blueberries (with their vitamins and antioxidants) in a low fat, low calorie package, only about 100 calories per muffin! Yum!

Still hungry? Browse more by Dr. Pat…

Beer Can Chicken is one of my all-time favorites for chicken on the grill. I certainly didn’t invent it…the recipes are everywhere. But I was always skeptical that the beer can approach was really just a gimmick…until I tried it.

This is absolutely, positively the most succulent chicken you will ever prepare on a grill! The beer bastes the chicken from the inside, and because the chicken is roasted vertically, all the fat just drips away.

What about the kids? The alcohol in the beer fully evaporates of course, leaving just wonderfully moist and flavorful chicken…without any drunken children!

Beer Can Chicken

1 whole chicken, 4 to 5 lb.
1 tablespoon kosher salt
2 tablespoons dry spice rub* or prepared grill seasoning
1 tablespoon oil or cooking spray
1 can beer (16 oz.)

Remove the neck and giblets from the chicken cavity and set aside. Remove any excess fat, then rinse the chicken and dry inside and out with paper towels. Coat the chicken with oil, then rub on the salt and spice mix, covering the inside, outside, and in between the skin and breast meat.

Open a can of beer and pour half into a glass (for later consumption!). Place the chicken over the beer can and transfer to the grill, positioning the can and legs like a tripod to support the chicken upright. Cook on indirect medium for about 1 hour and 15 minutes, or until an instant-read thermometer placed between the thigh and breast registers 165 degrees. Remove the chicken from the grill and place in a shallow pan to rest for 10 minutes. Lift the chicken from the can and cut into serving pieces. (Reserve the carcass for another use, like next week’s recipe!)

*A simple mix: 2 tablespoons each paprika and brown sugar, 1 tablespoon ground black pepper.

Try different dry rubs for variety; just look for more recipes in your favorite grilling book. If you have extra rub, pour a tablespoonful into the beer before cooking for even more flavor. And for the faint-hearted, you can even buy a stand to support the beer can if you don’t mind one more piece of equipment in the kitchen!

While the chicken cools, grill the corn on the cob and take the Zucchini, Apple and Raisin Slaw out of the refrigerator. Dinner is served!

Find more of Dr. Pat’s recipes in Healthy Lifestyle…

Patents often ask me about the safety of the vaccines we give. Even though I may reassure them that vaccines are as safe as ever, it is also important for me to give them specific information on the issues being raised.

If you want to make sense of the vaccine issues, look to reputable sources. The American Academy of Pediatrics’ Parenting Corner has a fact sheet for parents on vaccine safety that is a good update of current concerns. The Center for Disease Control is another great resource on vaccines and vaccine safety.

Here are some of the more frequent questions being asked about infant vaccines:

Can MMR cause autism? Autism is a brain disorder affecting an individual’s behavioral, social and communication skills. A number of controlled studies have confirmed there is no relationship between autism and MMR. The cause of autism is not known, but it is clear that genetic factors are involved. Features of abnormal development associated with autism are present early in development prior to receiving MMR, and rates of autism have been shown to be equal in groups of vaccinated and unvaccinated children.

Mercury and autism, another risk? A scientific review in 2004 confirmed that there is no relationship between mercury in vaccines and autism. Even so, all routinely recommended vaccines for infants have been mercury-free since 2001 as a precaution.

Vaccine schedule…Should we delay vaccines until children are older? Infants are at greatest risk, so delaying vaccines only increases the risk from these life-threatening illnesses. In 20 years of practice, I have seen deaths from whooping cough (pertussis) and even chicken pox (varicella). The risk to our children from these diseases is real and is highest in infancy. The recommended vaccine schedules have been developed to provide maximum safety and effectiveness.

Still confused after doing your homework? Trust the professional you chose to care for your child. Ask your pediatrician. You both have the same interest at heart…your child’s health and safety.

Other articles by Dr. Pat…

It’s that time of year again…I just picked the season’s first zucchini from our backyard garden!

This recipe is one of our favorite warm weather salads. There’s no cabbage in this slaw, and the apples and raisins give it just the right amount of sweetness. This slaw is so crisp and good you will be serving it all summer.

Dr. Pat’s Zucchini, Apple and Raisin Slaw

3 cups coarsely shredded zucchini
1 apple, unpeeled and diced (about ½ inch pieces)
1 tablespoon apple cider vinegar
½ cup raisins
3 tablespoons fat-free mayonnaise

Slice the zucchini in half lengthwise and scrape the seeds out with a spoon (even small seeds will make the slaw watery). Shred the zucchini coarsely in the food processor; dry well with paper towels. Add the apples, vinegar and mayonnaise to combine, then add the raisins and mix well. Chill before serving. Serves 4 to 6.

This is good nutrition that tastes good. Enjoy!

Look for more zucchini recipes this summer in Healthy Lifestyle.

Babies as young as a few months old communicate with their eyes, their expressions and their cries, but without words, we don’t realize how much they really want to say.

I see many babies who communicate with signs as young as 9 months to a year old. Signing is physically easier for a young infant than learning to form spoken words.

Teaching your baby to communicate by signing not only enhances social interaction, but also decreases frustration from being unable to convey basic wants and needs.

Start with an introduction of a few basic signs; watch a video like Common Sign Language for Babies to get started. Parents.com has a few different slideshows that demonstrate more signs. These are fun to view and easy to teach.

The next step is to pick up a book and DVD like The Everything Baby Sign Language Book, by Teresa R. Simpson. This is a recent publication that will help you expand your signing vocabulary. Another book to consider is Signing Smart with Babies and Toddlers: A Parents’ Strategy and Activity Guide, by Michele E. Anthony and Reyna Lindert. This book is a comprehensive resource and also offers plenty of information on the benefits of baby signing.

And don’t worry that early signing will delay speaking. Babies who learn to sign often talk earlier than their non-signing peers.

So if you are not already signing with your infant, try a few words to get started. It will be fun for both of you!

Check out Healthy Lifestyle for more articles by Dr. Pat…

Photo courtesy of barnesandnoble.com

Is your baby fussy outside when it is very bright and sunny? It may be more than the heat getting to your little one; it may be the sunshine.

Squinting is uncomfortable for infants and young toddlers and their eyes are much more sensitive than adult’s eyes to damage from bright sun.

Even shade will not protect eyes in bright sun, because it is the  brightness and reflected sunlight that are damaging. The cumulative effect of bright sunshine plays a role in a number of serious eye conditions, like macular degeneration (a cause of blindness in later life), cataracts and chronic irritation of the cornea.

Kids need sunglasses! It may not seem practical to introduce sunglasses to infants and young children, but Frubi Shades are different. The soft, spongy nosepiece and wrap-around design make these sunglasses stay in place comfortably. The little ones may need a short period to adapt, but the improved comfort in bright sun makes the adjustment quick. The trick is to acclimate children to sunglasses at an early age, so they will continue the habit throughout their lives.

And there’s more to this story. Frubi Shades has donated thousands of sunglasses to children’s organizations as part of their Protect Their Eyes Campaign.

It feels good to endorse a great product from a company that also gives back. Hmm…just like Noodle and Boo!

Look for Healthy Lifestyle every week for health tips, recipes, fun with gardening!

Photo courtesy of frubishades.com

Got the kids involved in gardening yet? Start with the right tools for the little ones, and stay ahead of these gardening pitfalls with a little planning.

Sun. The sun may be good for plants, but not for your hair. Wear a hat with a brim, especially if you color your hair, or you may discover highlights you wish you didn’t have. The “apprentice gardeners” will look especially cute in their garden hats!

More Sun. A sunburn is no fun either, so don’t forget the Noodle and Boo Play-Day. This is the one sunscreen for the whole family; it is light, nearly unscented and moisturizes too.

Bee stings. Skip the perfume and the bees will seek out the flowers, not you.

Dirty fingernails. Here is where you and the little ones have different agendas. They will love digging in the dirt with bare hands, but of course that is part of the appeal! Apply Noodle and Boo’s Ultimate Ointment generously to little hands before you go out and those hands will clean up easily with soap and water later. I use ointment first even when using garden gloves, so I don’t go to work looking like I spent the weekend digging in the dirt (even if I did!).

Muddy shoes. I love my garden clogs, and not just so I don’t worry about tracking mud into the house. They also look and feel great!

And finally, take time while you are out there to enjoy the warmth of the sun, the smell of the flowers, and the buzz of the honey makers. It’s fun to be a gardener!

More Healthy Lifestyle…

Pasta night? This week make a savory chicken pasta dish using different varieties of flavored chicken sausage. You won’t have to fix two separate meals for dinner if you want to serve something that is too spicy for the kids… pasta makes it easy to improvise. 

The key ingredient here is flavored chicken sausage. Look for Aidell’s in stores or Sausages by Amylu  in stores and on line. They both have amazing combinations that pack a lot of flavor, like sun-dried tomato and basil or apple and gouda.

Sauté veggies in two pans and add simple ingredients to one pan and more spicy additions to the other. Serve both pasta dishes side by side and the younger set may surprise you with their preferences!

Pasta Duets: Savory Chicken and Pasta (Hot and Not)

Heat the water for the pasta. Saute a chopped onion in olive oil until translucent, then add a cup of chopped leftover veggies, like green beans or asparagus.

Split the veggies between two pans and in one, heat slices of precooked chicken sausage (try Aidell’s Habanero and Green Chili, or Amylu’s Andouille if you like heat ), add 2 tablespoons tomato paste, 1 cup of chicken broth, a splash of white wine, and a teaspoon of crushed dried herbs (Italian blend or sweet basil). In the other pan of veggies, add slices of mild chicken sausage or shredded cooked chicken, 1 tablespoon of tomato paste, 1 cup of chicken broth and a sprinkling of dried thyme.

Simmer both sauces while the pasta cooks. Cook bite-sized pieces of additional fresh vegetables (like broccoli) by just tossing them in to boil with the pasta during the last 2 to 3 minutes. Drain the pasta (along with the veggies you added to the cooking water).

Now remove the two sauces from the heat, and mix half of the pasta and veggies into each. Sprinkle with fresh minced parsley and plenty of grated cheese.

The sausages freeze well right in the package, so you can have a home cooked entrée in the time it takes to cook pasta.  Have fun sampling the different varieties to create an entirely new dish every week (or skip the meat and double the veggies for a classic vegetarian pasta). Have even more fun finishing up the extra sausage links on another night by making this recipe for Chicken Sausages with Onions, Peppers and Potatoes.

Coming soon…“kid pastas” that adults love.

Check out other recipes by Dr. Pat in Healthy Lifestyle…

Planting a garden is the perfect way to have some fun with the kids…and to get them more excited about vegetables!

Your little gardener will delight in watching the tiniest seedlings grow into big super stars. The home grown versions of these favorites not only taste better because they ARE better, but they also create tremendous pride in the achievement.

Try these winners for a kid-friendly garden:

• Tomatoes. If you only plant one tomato, choose a “Sweet 100″ cherry tomato. This is a small tomato with a big-tomato taste. It has an unbelievably sweet flavor; we love to rinse and eat them right from the bush. The most amazing thing is how much they produce; there are hundreds (thousands?) that just keep coming throughout the summer. Serve them in a bowl for snacking, slice them in half for salads, garnish pasta dishes. Yum!

• Cucumbers. My favorite is a burbless or seedless cucumber. These have a milder flavor, especially peeled. We eat one or two everyday, usually just sliced for munching before dinner. I have even sliced them to make sweet pickles, but we usually eat them too quickly for that!

• Green beans. Another “pick” for the kid-friendly garden is a row of pole beans. Pole beans are “indeterminate”, which is a fancy way of saying they produce for the entire growing season; the more you pick, the more you get. Pick them small, about 3 to 4 inches, for the most tender beans. Steam them lightly; a slight crunch preserves their flavor and you won’t lose vitamins to the cooking water.

• Zucchini. If you have room (and that is a big IF), then plant a yellow squash or zucchini. These are show-stoppers with their HUGE leaves and rapid growth. The kids will be impressed. The drawback here is that you certainly will have much more squash or zucchini than one family could possibly eat; that is, until you try fresh zucchini slaw, homemade zucchini bread, and even zucchini pickles! You will also be more popular in the neighborhood and at the office when you share your bounty. Pick them small (6 to 8 inches) for the best flavor.

Small yard? Use a large container on the patio for a single tomato or cucumber plant with a tomato cage to let it climb. Container gardening is a great way to get started, and it makes watering and weeding so much easier.

Pick up a few small plants soon, because you won’t have a crop for another 70 days or so. Then just add soil, water, sun and love…and be sure to send me your photos! I want to see your biggest and best…

Happiness is…my very own vegetable garden.

More by Dr. Pat…

Fish and rice with a Southwestern twist! This is a variation of Colorful Fish Fillets, but a few substitutions make it an entirely new dish. Fire-roasted corn, tomatoes and green chilies flavor the fish, and the rice cooks with salsa for a quicker version of Spanish rice…

Look for roasted corn in the freezer section of specialty markets or better yet, make extra to freeze next time you are grilling.

Salsa Fish Fillets

salt and freshly ground pepper to taste

Add a quick side dish of sliced avocadoes on a bed of lettuce and dinner is served!

More from Dr. Pat…

Six o’clock already? Make it “pasta night” and you’ll have a quick and easy dinner that tastes like you planned it to perfection.

Remember Danielle’s advice?…plan specific routines to make weekly menu planning easier. My problem comes on the nights when there is NO menu planned…that’s when “pasta night” really comes in handy!

Heat the water for pasta, scan the refrigerator and pantry for ingredients, then put everything together while the pasta cooks. Only take-out could be easier! I have some tasty sauces you can prepare in minutes, and this week the key ingredient comes from a jar…

Tapenades! I love these Mediterranean-style spreads in any mix of flavors. I always have a few jars on hand for appetizers to serve with crackers or crusty bread. They all can work for a quick pasta dish, but one of my favorites is Gertie’s Finest Artichoke Salsa, a flavorful mix of chopped artichoke hearts and chunky tomato. There is just enough zing to be a little bit spicy; it’s really good! Seems I’m not the only one hooked either. Mix Gertie’s with a cup of chopped tomato or tomato sauce and simmer while the pasta cooks. Add the cooked pasta and some of the reserved pasta water if needed. Top with plenty of freshly grated cheese.

Fix a salad, fill the water glasses…because this dish will be ready as soon as the pasta is al dente… That’s no time at all!

Check out Posh Gourmet.com for their wide variety of tapenades, but if you don’t want to buy a case of Gertie’s Finest Artichoke Salsa, look for it at your local Costco.

Photo from Amazon.com.

More by Dr. Pat…

This “two-for-one” will give you two different meals from one recipe…and I don’t mean leftovers! As cook and magician, you will make fabulous chili, Sloppy Joe’s or a combination of both all at the same time…and that’s just the beginning.

This is another “I can’t believe this is turkey” recipe: ground turkey masquerading as ground beef. The spices give the ground turkey a whole new identity, and with fewer calories and only a fraction of the saturated fat of ground beef, this version definitely comes out on top.

Preparation is easy, but the trick is to let everything simmer long enough to develop the rich flavor. (If you want to cut prep time, look for packaged chopped onion and pepper in the fresh produce or freezer section of the supermarket.) Make this meal ahead and reheat it for a quick weekday supper with a salad and whole grain bread.

Kid-friendly chili or two meals? If the munchkins in your family aren’t into chili yet, just divide the meat mixture into separate portions before the chili powder and spices are added and simmer separately. You will have hearty “Sloppy Joe’s” for them and delicious chili for you with no extra effort!

1. Heat the oil on medium-high in a Dutch oven; add the onions and peppers and cook about 3 minutes until the onions are translucent.
   
2. Add the ground turkey and brown well.
3. Add the beans, tomatoes, paste, water and vinegar.
4. Add remaining ingredients (*adjust the amounts if you split the recipe).
5. Bring to a boil, then reduce the heat to simmer for 1 ½ hours (or more), stirring occasionally. Serves 6 to 8.
   

For Sloppy Joe’s: Follow the instructions above through #3, then transfer half the meat mixture to another pan and omit the spices (*).  Simmer as above, stirring occasionally. Serve on buns.

These recipes pack a lot of flavor and nutrition into a simple meal…and you won’t believe this is turkey!

Good nutrition tasting good…more recipes by Dr. Pat…

Today’s health tip is really all about fiber that tastes good!

Fiber is good for us because it can help lower cholesterol levels, control blood sugar and even regulate the digestive system. Increasing fiber can also improve the nutritional value of the foods we eat when we cut up an orange instead of serving orange juice and leave fruits and vegetables unpeeled (apples, potatoes, cucumbers and more). Whole grains are another nutritious and flavorful way to add fiber to our diets…

Oatmeal is a particularly tasty way to increase fiber and packs a zillion other nutritional benefits. (Who knew oatmeal was a Super Food?) Check out this impressive collection of oatmeal recipes from Blogher author Kaelyn Denny. I felt healthier just reading them!

Here is my recipe for oatmeal cookies. They have fiber from oatmeal and fruit (applesauce and raisins) and half the fat of most cookie recipes. I especially like how quickly they come together with a whisk and spatula…I don’t even have to get out the mixer!

Dr. Pat’s “More Oatmeal Cookies, Please”

1 cup light brown sugar, packed
1 egg
½ cup unsweetened applesauce
½ cup canola oil
1 teaspoon vanilla
1 ¼ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 ½ cups oats (quick or old-fashioned)
1 ¼ cups raisins*

Preheat the oven to 350 degrees. In a large bowl, whisk the sugar, egg, applesauce, oil and vanilla until blended. Combine the flour, baking soda, cinnamon and salt, and add gradually to the wet ingredients, mixing with a spatula. Once blended, mix in the raisins and oats.

Drop by rounded tablespoonfuls onto an ungreased baking sheet, about 2 inches apart.

Bake 7 to 9 minutes, until lightly browned on the edges. Be careful not to overbake. Cool 1 to 2 minutes before transferring to a cooling rack. Store tightly covered. Makes about 3 ½ dozen.

*Try these variations: chopped dried fruit, Craisins, or even mini chocolate chips.

Here’s to guilt-free snacking!

More by Dr. Pat…

Since you are reading this, chances are you already know about Noodle and Boo products. There is a lot to like, and I love that their products are wholesome and natural for all skin, not just sensitive skin. They are the best I have ever used personally or have recommended as a pediatrician.

But there is more. This company has been committed to charitable giving since it began, and now the circle has widened. If you haven’t browsed the website in a while, check out the Raise Your Hand Campaign. I always felt good knowing that Noodle and Boo supported a number of children’s charities, but soon their impact will be even greater. In addition to the charities that Noodle and Boo already supports, soon you and I will be sponsoring the health and well being of an entire village in Africa just by buying a bar of soap!

Noodle and Boo’s contribution to our world is up front and personal, because these are products we use every day. And now we will feel just as good inside as we do outside!

Sausage bread that is healthy? You bet! This has become one of my favorite recipes, made with turkey sausage and low fat mozzarella…

When I saw this recipe prepared on Fine Living  more than a year ago, I couldn’t wait to try it. My version is even better; you won’t believe how tasty (and easy) this is.

This is great finger food at parties, or as a quick supper with a big salad of rainbow veggies (greens, tomatoes, red onion, cucumbers, carrots).  It is definitely a keeper.

Healthy Sausage Bread

(Adapted from Pairings with Andrea, Turkey Sausage Bread)

8 oz. Italian-style turkey sausage, casing removed
2 cloves garlic, mashed and minced
4 oz. shredded mozzarella cheese
¼ cup grated Romano cheese
1 tablespoon Italian seasoning or oregano
12 oz. pizza dough*, at room temperature
egg wash: 1 egg, beaten with 2 tablespoons water

1. Preheat oven to 350F.
2. Preheat skillet to medium and brown the sausage with the garlic and seasoning.
3. Cook meat fully, drain on paper towels and let cool.
4. Roll or press dough into 8 x 12-inch rectangle.
5. Place the sausage mixture and cheeses along the middle of the dough.
6. Fold long sides of dough over the sausage and cheeses, overlapping. Enclose ends and pinch all seams to seal. Invert the roll seam-side down onto parchment paper and brush entire loaf with egg wash.
7. Place on baking sheet (use cooking spray if you don’t have parchment paper) and bake for 20-25 minutes, until golden brown.
8. Cool slightly on a rack then cut into one-inch slices.

Serves 8 as an appetizer, 4 as an entree.

* The original recipe calls for a 10 oz. can refrigerated pizza crust dough, but I use fresh dough for a lot more flavor. Look for fresh pizza dough at your market…our local Trader Joe’s has a selection of white, whole wheat, low carb and herb dough in 1 lb. bags for only $1.29.

More by Dr. Pat…

Photo courtesy of fineliving.com

Get more game ideas from PreschoolRock.com. Here is a fruit and vegetable color guide to get you started:

Red: Strawberries, raspberries, tomatoes, tomato sauce, watermelon

Orange: Sweet potatoes, carrots, oranges, orange juice, mangoes, cantaloupe, peaches, pumpkin and other orange squash

Yellow:Pineapples, yellow peppers, lemons, yellow grapefruit

Green: Spinach and leafy greens, beans, peas, broccoli, asparagus, green peppers, avocado

Blue and Purple: Blueberries, blackberries, dark beans, purple grapes, eggplant

White: Don’t forget white! Think bananas, potatoes, onions, white beans, apples and cauliflower.

The kids won’t be the only ones having fun… this is an imaginative way for all of us to include more nutrients in our diet. The pigments that make fruits and vegetables so colorful are actually phytochemicals that contain vital nutrients, says  James A. Joseph in The Colour Code.

A recent review of his book summarizes the benefits of the colors: lycopene, the red in tomatoes, is linked to lower rates of cancer and heart disease; lutein, which gives spinach its dark-green tint, helps fight certain types of eye disease; anthocyanins, contained in blueberries and other dark-purple and red fruit, aids memory and improves other cognitive problems of ageing, and there are immune-boosters found in white root vegetables like in garlic and onions. (Of course, don’t tell the kids all that!)

Turn some of your favorites into “rainbow recipes”, like fish (colorful fish fillets), veggie stew (ratatouille), or dessert.

And last but not least, don’t miss the song, I Can Eat a Rainbow. It’s a kick! 

More Dr. Pat…

Yes, it is good to eat fish! Fish is loaded with Omega-3 fatty acids, making it one of the healthiest foods around.

Kids can eat fish up to once a week, as long as you choose fish that has the lowest risk of contamination. The best choices also consider the health of the fish population, so don’t miss Seafood Watch by the Monterey Bay Aquarium.

Here is recipe for healthy fish that strikes gold on several counts. It is easy, assembles quickly and adapts to the fresh vegetables you have on hand. It is also fast, only 10 to 12 minutes in the microwave. It will be another family favorite…even those who are “so-so” about fish will appreciate the delicate flavor of the whitefish.

Colorful Fish Fillets

(Substitute any combination of veggies: sliced mushrooms, zucchini, asparagus, yellow or red peppers, leeks)

Arrange the fish fillets in a single layer in a greased microwave-safe dish. Season the fillets with salt and pepper, sprinkle with onion, green pepper, and tomato. Dot with butter. Cover with microwave-safe plastic wrap, venting one corner to allow steam to escape. Microwave on high 6 to 8 minutes, then check the fish for doneness. Thicker fillets will require more time, but check every 2 minutes to avoid overcooking. The fish is done when it is opaque and flakes easily with a fork. Let stand covered 2 to 3 minutes before serving. Serves 3.

I like to start the rice before preparing the fish, so while the fish cooks I’ll have just enough time to make a quick salad. Dinner is served in less than 30 minutes…move over, Rachael Ray!

Here is more by Dr. Pat…

The refreshing taste of citrus is so nice in the water served at your favorite restaurant…or is it?

Recent reports of a study in the Journal of Environmental Health have revealed that the lemon slice or wedge served with the water in restaurants is contaminated with disease-causing bacteria about 70% of the time. This doesn’t mean people get sick that often, but I don’t find that very reassuring.

The study found that servers usually do not use gloves or tongs when adding a lemon slice or wedge to the glass, causing contamination when hands are dirty. This is not only unsanitary, but violates the health code in many regions.

Must we forego even that little slice of luxury when eating out? The risk seems to be low, but now the whole idea seems quite unappealing.

I guess it just comes down to personal choice. For me it’s going to be…
“Water please, no lemon.“

More Dr. Pat…

Love those bananas! Bananas are one of the most nutritious fruits you and your kids can eat. They are loaded with potassium, B vitamins, vitamin A, vitamin C, and even calcium and magnesium. I like them firm, so when they get soft and over-ripe, I just put them in the freezer as is, peel and all. They stay perfectly packaged until I pull them out to make this extra hearty, kid-friendly banana bread.

What’s so special about this recipe, besides being delicious? This banana bread is a good choice for toddlers because it uses less sugar, has heart-healthy canola oil and applesauce instead of butter, and raisins instead of nuts. It also makes a nutritionally balanced snack for kids when paired with cream cheese. Yum!

This is a double recipe, so your family will appreciate your effort twice as much. I like to use mini loaf pans; the extra loaves are easy to wrap and store in the freezer…but freeze them quickly before they disappear!

Dr. Pat’s Banana Bread

1 cup canola oil (or use ½ cup oil and ½ cup applesauce)
1 ½ cups sugar
4 eggs, beaten
5 or 6 ripe bananas (about 2 ½ cups mashed)
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
¼ cup milk
1 teaspoon vanilla
1 cup raisins

Wisk oil and sugar together. Add eggs and banana pulp and mix well. Add sifted dry ingredients, then milk and vanilla. Stir in raisins.

Pour into greased and floured pans (or use Pam for Baking). Bake at 350 degrees F approximately 1 hour for two 9 x 5 x 3 inch loaf pans. For mini loaf pans, shorten the baking time to 45 minutes (or less). (In my convection oven the mini loaf pans take only about 30 minutes, so be careful not to overbake.) Cool, then wrap and store overnight before cutting or freezing. (This is important, because the raisins plump up and the bread really is more moist and flavorful the second day).

When comparing my banana bread recipe to other quick breads (ah yes, the buttery recipes…), I found another recipe that intrigued me, kumquat bread.

It looked wonderful, especially since I have a kumquat tree in my yard (yes, I live in California). I never have figured out what to do with kumquats, so I am eager to try it! I’ll keep you posted…

Happiness is…picking fruit from your own back yard.

Take a deep breath, and change your focus from those wet or dirty diapers to a whole new routine for your two year old, potty time.

• The right age is two, or just a couple of months before or after. (By 2 ½ they love to say NO!) Start by getting a good potty book your child…

• Get a potty timer, a loud timer that you keep in the bathroom to set for 1 to 2 hours as a reminder for potty time. The timer, not you, is interrupting your child to announce that it is time for the potty.

• Buy really cool underwear or cloth training pants for your toddler. Getting wet is important physical feedback when your child starts to pee, so use diapers or pull ups only for naps and bedtime, never daytime.

• The bathroom is the happening place. No more changing table, bed or floor for changing wet or soiled clothes. Have your child sit on the potty while you get him cleaned up. Talk about how the pee got his clothes wet, and how he’ll stay nice and clean when the pee or poop goes in the potty.

• Praise, praise, praise and reward the effort each time he sits on the potty. Your child may pee in his pants just two minutes after potty time, but remember that this is a learned skill. It takes time to learn to relax those muscles on command. Accidents are a necessary part of the learning process.

• Be prepared. Try to spend more time at home the first week and keep any outings super short. Watch the clock (or keep the timer in your purse) and stop for bathroom breaks on schedule. Carry multiple changes of clean clothes and line the car seat with an absorbent pad, but DO NOT put your child in a diaper if you need to go out. You will be saying that it is OK to wet in your pants when it is not convenient to use a toilet.

• Keep the routine going. Once your child gets the idea, don’t assume he will tell you when he needs to use the bathroom. It will be important to keep potty breaks first thing in the morning, before and after every meal, nap, outing, etc.

Look to other moms for encouragement and keep a sense of humor about potty training. Soon you and your child will be celebrating your success!

Happiness is…no more diapers!

I often find myself sharing food ideas with parents. This recipe is delicious, and so simple I have often written it down for parents as a great way to increase the milk and protein intake of finicky toddlers.

Dutch Baby (or German Baby) is a large oven pancake. I clipped the recipe below many years ago from a Williams-Sonoma catalog. Their current website has only the Dutch Apple Pancake recipe shown in the photo. The apple version has less milk and more eggs, but try the plain one first; I love the less “eggy” version so much more.

So here it is…

Dutch Baby

1 cup all-purpose flour

1 Tablespoon sugar

1 ¼ cups whole milk

2 large eggs

¼ teaspoon salt

Preheat oven to 375 degrees. Melt butter in a shallow oven proof pan and set aside. In a large bowl combine flour, sugar, milk, eggs and salt and stir until combined. Pour batter into the pan and bake for 25 to 30 minutes until the edges have risen and are golden brown and the center is set. Remove from oven and dust with confectioner’s sugar. Serves 6 (or fewer if you’re hungry!) You can also serve with a little real maple syrup.

This recipe for Dutch Baby has been a long-time favorite in my family and when my son’s friends come for a sleepover, it is always the most requested breakfast. Enjoy!

To view other articles by Dr. Pat…click here.

Protecting our children is always our number one concern, so it is especially worrisome to think we may be unintentionally causing them harm. We tackled phthalates in baby products, only to be confronted with BPA in plastic baby bottles.

BPA (bisphenol A) is a chemical found in hard plastics made of polycarbonate, like baby bottles, Nalgene bottles, and even the plastic lining inside soda cans. The chemical leaches out of the plastic into food or drink, only to be consumed. (Add that to the long list of reasons for kids to avoid soda!)

Even small amounts of BPA are a concern for any infant, but a baby who is fed canned formula, especially if it is heated in the bottle, can consume potentially toxic levels on a daily basis. Developing infants and young children are most susceptible to the hormone-disrupting effects of