WIC supports breastfeeding as the optimal infant feeding choice!

WIC supports breastfeeding as the optimal infant feeding choice!

Wednesday, October 19, 2016

WIC Book Club: "Gregory the Terrible Eater"

The entertaining tale of Gregory the goat will be certain to have your children giggling. Gregory the Terrible Eater is a children's classic that teaches children and parents alike the importance of balanced meals. The publisher's summary reveals the clever plot line:

"Gregory isn't like most goats. Instead of indulging in delicacies like old shoes, boxes, and bottle caps, he prefers to eat fruits, vegetables, eggs, and fish. Mother Goat and Father Goat are disgusted, and after several attempts to get Gregory to eat like a proper goat, they finally take him to see Dr. Ram. But when Gregory finally develops a taste for flat tires and broken violins, he's not just eating like a goat---he's eating like a pig! Will Gregory be able to find a healthy balance before he eats everything in the house?" -- Scholastic

Photo from Scholastic

How do you talk to your children about eating balanced meals and eating in moderation? Let us know in the comments.

Wednesday, October 12, 2016

Pocket Fruit Pies

Try out these easy as pie fruit pocket pies. These simple, bite-sized desserts will satisfy your pie cravings instantly!

Pocket Fruit Pies
Recipe by: SNAP-Ed What's Cooking
Serving Size: Makes 4 pies

Photo from Yummly
  • 4 whole grain tortillas*
  • 2 peaches, pears, or apples (medium)*
  • 1/4 teaspoon cinnamon (ground) 
  • 2 tablespoons brown sugar
  •  1/8 teaspoon nutmeg (ground) 
  • 2 tablespoons milk*
*WIC approved items

  1. Pre-heat oven to 350 degrees.
  2. Warm tortillas in microwave or oven to make them easier to handle.
  3. Peel and chop fruit into pieces.
  4. Place 1/4 of the fruit on half of each tortilla.
  5. In a small bowl, stir together brown sugar, cinnamon and nutmeg. Sprinkle over fruit. 
  6. Roll up the tortillas, starting at the end with the fruit.
  7. Place on an un-greased baking sheet and make small slashes to allow steam to escape. Brush with milk and sprinkle with additional sugar, if desired. 
  8. Bake for 8-12 minutes or until lightly brown.
  9. Serve warm or cool.

Wednesday, October 5, 2016

Don't Throw Away Those Greens!

Beet roots are a versatile fall favorite. They add natural sweetness to a dish or color to a plate. But did you know you can eat the greens too? Beet root and greens are a great source of iron and folic acid. Folic acid supports rapid cell division and growth during pregnancy and healthy red blood cell production.

This recipe celebrates both the root and the greens to help you make the most of your groceries. Enjoy!
Photo from PopSugar.com
Shredded Beet and Beet Green Salad
Recipe by: Juju Harris, Arcadia Mobile Market Seasonal Cookbook

  • 4 medium red beets (about 1 pound), peeled and grated on a grater
  • 3 cups beet greens and stems, washed, dried and sliced
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves fresh garlic, minced
  • Salt and black pepper, to taste
  1. In a large mixing bowl, toss together the beets and greens.
  2. In a separate bowl, whisk together to the olive oil, vinegar, Dijon mustard and minced garlic. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.
  3. Allow the salad to stand at room temperature for 15 - 20 minutes before serving. Add some toasted pecans or orange slices to jazz it up.
For more recipe using beet greens, click here.