What’s Cookin? Creamy Pumpkin Pie Latte Smoothie

Our good friend, Jasmine Jafferali, MPH, ACE-CPT has written up a fantastic recipe to share with the SQ1 crowd – featuring a delicious fall/ winter superfood – PUMPKIN!

Jasmine is the Program Director for Healthy Results, Ltd, and Program Coordinator for Educational Fitness Solutions, Inc. She has a diverse fitness background with over ten years of fitness and wellness industry experience working in campus recreation, corporate wellness, and a high-end commercial health club setting. She has presented on a wide range of health and fitness topics for the community, at major corporations, and at national and international conferences. Jasmine specializes in Maternal and Child Health and Wellness focusing on pre and postnatal fitness and is a Master Trainer for Healthy Moms® Fitness and Resist-a-ball®.

 

Now that my daughter is hooked on Pumpkin Pie Smoothies, I had to go back out to the store and buy more Square One Organics Pumpkin Puree. My husband took the kids out for 24 hours so I can get busy in the kitchen for a local cooking contest, I made this Creamy Pumpkin Pie Latte Smoothie for myself before my friend’s Power for Pink workout here in Chicago. It was just the right kick to start off the day before a fun workout.

Creamy Pumpkin Pie Latte Smoothie:

1 2oz pouch of frozen Square One Organics Pumpkin Puree

1/2 frozen banana

1/2 cup of organic coffee

1/4 cup almond milk

1 scoop of Sunwarrior Raw Warrior Vanilla Protein Powder

1/2 tsp of cinnamon

dash of nutmeg

Blend together and enjoy!

I love fast food breakfast! Don’t you?  I promise both are delicious!

If you want to check out some healthy breakfast tips and the kiddie version of the Pumpkin Pie Smoothie, check out the article!

November 26, 2012 at 7:53 pm Leave a comment

Superfriend of the Month: Tracy Hollenbach

SQ1 is thrilled to shine a light on you all the work Tracy Hollenbach has been doing with The American Dental Association – especially all of the cool stuff that has been incorporated into MouthHealthy, a website created by the American Dental Association just for you.

Your mouth health is an important part of your overall health, and this new website is informative, fun and easy to use. Health information changes all the time and this website will be updated accordingly. Check MouthHealthy often to find answers to all your dental-related questions.

Learn more about our Superfriend of the Month, Tracy and MouthHealthy in the exclusive SQ1 interview below!

Q:  Tracy, tell us a little bit about the American Dental Association and all of the cool stuff you are doing for your new website.
A:  The ADA’s new website, MouthHealthy.org, is consumer focused – providing oral health information to people so they can take better care of their mouths. We wanted to develop this site, which is available in English and Spanish, because awareness and prevention play key roles in maintaining good oral health.  MouthHealthy.org has information by life stages and people can search topics from A-Z. ADA Seal of Acceptance products are available for search as well as dentists using the ADA Find-a-Dentist feature. There is even an area devoted to kids – with fun resources and games to help bring awareness to the importance of oral health. In November we are going to be launching the ADA Symptom Checker, an app to help people monitor and maintain their oral health – with a web version on MouthHealthy.org.

Q:  How and why did you come to your current position at the American Dental Association?
A:  I have worked at the ADA since 1994 – at first with dental students – educating them as to what the ADA does for the profession. In May 2004 I left after my second child was born, but I continued to consult. In January 2009 I returned full-time in the newly centralized marketing department (I had a third child in August 2006 and realized I’m a better mom when it’s not 24/7). I currently hold the position of senior manager, marketing in the Division of Communications.

Q:  How has working with the American Dental Association impacted your life and what about your job brings you the most joy?
A:  I love my job – it’s true that I really don’t know work outside of the ADA, but I love that it’s a service organization that helps dentists help patients. Working there for so long I have countless friends across the US that are dentists – all of whom love what they do and care about their staff and patients. I also love the people I work with every day. I’m not certain if it’s due to it being a non-profit, but I have always had incredibly nurturing supervisors and colleagues. I remember when I was little and I would ask my dad how work was and his answer would be “work is work.” I’m so glad that I can tell my kids how much I love my job, that it’s something that I am incredibly proud of – yes, work is work, but it’s fulfilling work.

Q:  What’s the one thing that you now know that you wish you knew when you were growing up?
A:  That I probably will live in the Chicagoland area for the rest of my life – so for college go outside of the midwest (I went to Purdue). I wish I could live somewhere else for a spell. Maybe after I send my kids to college.

Q: What is the best advice anyone has ever given you?
A:  That “crisis” and “opportunity” are the same words in Chinese. Not sure if that is factual – but sure makes me feel better when there is a crisis – whether it’s personal or professional.

Q: What is your biggest accomplishment?
A:  My family – not sure how I got so lucky. I have the best husband and kids. I’ve learned that nothing else matters if those who you love are safe, happy and healthy and you are all together.

Q: If you could say something to the next generation what would it be?
A:  Although texting is crazy awesome (I’m a huge fan since I can’t stand the telephone) – make sure you don’t get too caught up with technology.  I went to Mexico and Canada with friends and family this year without an international calling plan – and although it felt weird at first not to have the instant contact option (and I did get separated from my family for half a day in Montreal, which actually ended up not being entirely bad) – they were amazing trips because I got to focus on the people who were with me – and that is time I can cherish forever.

November 6, 2012 at 9:08 pm Leave a comment

Soup’s On!

It’s getting colder outside… so check out these yummy fall soups made with Square One’s 100% organic super foods to warm up your tummies! Cooking is so much fun, so let’s get the kids involved…

There are all kinds of delicious recipes on our website!  We pair each recipe with a children’s book and a track from the SQ1 CD.

Are you cooking with Square One® Organics?  Send your favorite recipes and pictures of kitchen fun with the kids to Caitlin to be featured on our facebook page.  Check out the recipes below and have fun:

Butternut Squash Vegetable Rice Soup

1 (2oz.) Square One Organic Butternut Squashcup, thawed in fridge
1 Tablespoon Square One Soup Starter (see recipe, below)
¾ cup organic 2% milk or water
½ cup cooked brown or white rice
¼ cup frozen mixed vegetables or 2 tablespoons cooked organic navy or garbanzo beans
Yield: 1 serving

In a small saucepan, combine squash and soup starter. Stir in milk or water. Add cooked rice and frozen vegetables. Cook 3 to 4 minutes over medium-low heat until hot and mixture begins to simmer, stirring frequently.

Note: For 2 servings, simply double all ingredients.

Square One Soup Starter (Makes enough for four bowls of soup)

Place ¼ cup organic unbleached all-purpose flour and 4 teaspoons instant chicken bouillon granules in a small container with lid. Cover and shake to combine. If desired, add ¼ teaspoon dried basil or thyme leaves to flour mixture. Cover and store in a cool dry place.

Quick Quinoa Dumplings

Invert one thawed (2oz.) Square One Organic Quinoa cup, onto cutting board. Using the small end of a melon baller, cut about eight dumplings. Add to hot soup.

Harvest Pumpkin Soup

  • 1 (2 oz.) Square One Organic Pumpkin cup, thawed in fridge
  • 1 Tablespoon Square One Soup Starter (see recipe, below)
  • ¾ cup organic 2% milk or water
  • 1 teaspoon organic maple syrup (optional)
  • dash organic ground cinnamon

Yield: 1 serving
In a small saucepan, combine pumpkin and soup starter. Stir in milk or water and syrup. Cook 3 to 4 minutes over medium-low heat or until mixture slightly thickens and begins to simmer, stirring frequently. Add cinnamon.

Read: Too Many Pumpkins by Linda White.

Note: For 2 servings, simply double all ingredients.

 

You’re Out of Your Gourd Bread

  • 1 cup organic unbleached all-purpose flour 
  • 1 cup organic whole wheat flour
  • 1 teaspoon baking soda
  • 1½ teaspoons organic ground cinnamon
  • ½ teaspoon sea salt
  • ½ cup organic butter, softened
  • 1 cup organic sugar
  • 1 Square One Organic Pumpkin twin pack
    (two 2-oz cups, thawed in fridge)
  • 1 Square One Organic Butternut Squash twin pack
    (two 2-oz cups, thawed in fridge)
  • 2 large organic eggs
  • 1 teaspoon vanilla

Yield: 1 loaf

Heat oven to 350 F. Spray the bottom of a 9 x 5-inch loaf pan with nonstick vegetable cooking spray. (Use organic nonstick cooking spray if available and let us know where you found it.) Set pan aside.

Combine the first five ingredients in a medium mixing bowl. Set aside. In large mixing bowl, cream butter and sugar on medium speed of electric mixer. Add pumpkin, butternut squash, eggs and vanilla. Beat on medium speed until blended. Add flour mixture. Beat on low speed until combined.

Spread batter in prepared pan. Bake for 50 minutes to 1 hour or until wooden pick inserted in center comes out clean. Cool for 10 minutes in pan. Remove from pan and cool on cooling rack. Cool completely before slicing.

* If desired, sprinkle batter with 1 teaspoon organic sugar before baking.

Make your Own – SUPERFOOD Snack Bags – Gourds to GO!

Cut eight ½-inch thick slices from loaf. Lay slices flat on cutting board. Gently press the small end of a melon baller into one slice, cutting twelve to fourteen 1-inch diameter bite-size rounds. (For children under 2 years of age cut rounds in half.) Place rounds in a wax paper-lined ziplock sandwich size bag. Seal and repeat with remaining slices. Place bags in 1-gallon freezer storage bag. Seal and freeze for up to six months.

*SUPERFOOD Snack bags will defrost in about 20 minutes at room temperature and travel well to just about any destination. Discard any unused portion after 4 hours at room temperature. Recycle wax paper; reuse bags

While the pumpkin bread is cooking read Its the Great Pumpkin Charlie Browns by Charles M. Schultz.

October 29, 2012 at 5:19 pm Leave a comment

Edible Wall

I recently spent some time working on my family’s genealogy on Ancestry.com.  I absolutely love looking at the early census records – particularly the ones from the turn of the century and even earlier. In addition to showing who the household members were and where they were born, it tells you what they did.  My Sicilian branch quickly showed me that my road to food was paved many years ago… Many farmers back in those days, as well as, small local grocers!  It is amazing how things come full circle and naturally want to go back to square one. 

I love the renewed focus on backyard gardens and putting families back together in the kitchen for meals.  I applaud HBO’s Documentary The Weight of the Nation for helping us understand just where we are and why we need to rethink what we are doing with food.   This is a tall order for our very on-the-go society, but it’s doable.  As a mom of 10 year old twins, I am a big believer that you are what you practice. When you practice healthier lifestyles that include a focus on healthier food choices such as growing some of your own food, cooking together and meal time as a function of family connection, you give all who participate an opportunity to learn some amazing life skills.

Through food you can model team work, communication, community, healthy living and self esteem.  Just by being physically present and engaged you even can turn the volume up on what is working for your kids and help them become observers of themselves to see and understand some possible practices that could get in their way.   Can you really get all of this from a couple of tomatoes, plants and some kid friendly recipes? YES – and a whole lot more!

Given my quest to keep this conversation going in my house, the business I am in and the fact that my husband has a degree in education with a focus on social studies, you can imagine that I was very excited when he showed me the YouTube video of Stephen Ritz, a teacher “growing green” in the South Bronx.  Ritz shows us how schools are helping to reinforce the healthy food and lifestyle message.

This video is a must watch for two reasons:  First, the curriculum Ritz has developed around growing food is truly remarkable and the empowering effect it is having on his students and their community is incredibly uplifting. Second, his energy is infectious and will propel you to tackle any project you have been procrastinating.  I was even inspired to plant a backyard pot of pumpkins!   Ritz took the schoolyard garden to the next level.  He brought it inside the school.  His students learned, planned, designed, planted and installed their very own “edible walls” (learned about excel spreadsheets and what COGS are)!

I must insert a sidebar at this point.  If you fall in love with this idea like I did and think building your own is more than your gang can handle check out http://www.plantsonwalls.com/default.asp.    Once the “Green Bronx Machine” grew all of the food, they cooked with it, brought it to the cafeteria, sold some of it and donated some of it (teamwork, communication, community and collaboration). The students wrote about it, started a Facebook page and blogged (using a word documents, social media, PR and marketing). Check out some of the other things they accomplished by implementing this challenge/problem/project based learning:

  •  They have grown over 25,000 pounds of vegetables in the Bronx while generating extraordinary academic performance.
  • His Bronx classroom features the first indoor edible wall  in NYC DOE which routinely generates enough produce to feed 450 students healthy meals and trains the youngest nationally certified workforce in America.
  • Attendance went from 40% to 93% daily
  • Helped fund/create 2,200 youth job
  • Created a Facebook page called the Green Bronx Machine
  • Captured the US EPA Award for transforming mindsets and landscapes in NYC

It’s not just going on in New York! Plenty of this work is being done in the Chicagoland area.  Whole Foods Kids Foundation sees the importance of this movement and is really getting involved.  To date they have donated 1.7 million dollars to schoolyard gardens across the nation.  There have been over 500,000 students served by this project and more than 880 schools.

Check out this short list of other associations committed to food/nutrition education in our area:

  • Slow Food Chicago
  • Chicago Eat Local Live Healthy plan
  • Healthier US School – Farm To School National Resources (Team Nutrition)
  • Angelic Organics Learning Center
  • Dawes Edible Schoolyard / The Edible Schoolyard Project
  • Growing Home Chicago
  • Growing Power Chicago
  • Purple Asparagus
  • Seven Generations Ahead
  • FamilyFarmed.org

So here’s to a multi-layered approach to getting us all back to the table for healthy meals and slower lifestyles while learning life skills.  Where the screens are off and the mouths are busy talking, chewing and laughing.   Growing, cooking and sharing food is such a great way to come together!

September 19, 2012 at 2:23 am Leave a comment

Superfriend of the Month: Margie Teller

Margie Teller has a successful career as a trader, but her philanthropic work and worthy cause has us calling her SQ1’s September Superfriend of the Month.  Margie’s daughter, Rachel, was diagnosed with diabetes when she was just 18 months old; In 2002, she founded Friends for the Cure, a fundraising group to support research and educational programs for the American Diabetes Association, where she also serves as a board member.

The mission of the Friends for the Cure committee is friends and family united; raising funds to find a cure for diabetes. Proceeds of Friends for the Cure events benefit The American Diabetes Association, who is at the forefront of the fight to prevent, treat, and cure diabetes.

What better way to raise funds than a party with the motto “no stiffs allowed”!  Friends for a Cure made a conscious effort to have their parties be FUN events, like no other fundraiser.  There are no speakers, no sit-down dinner….it is meant to be a celebration of how far we’ve come since Rachel was diagnosed 15 years ago.  Ready to get your ticket and participate in this fun event?  Purchase them here.

For additional event details, please visit www.FriendsForTheCure.com.  Join Friends for the Cure on Facebook and Twitter

Q:  Marge, tell us a little bit about Friends for a Cure and how this exciting event came about.
A: Friends for the Cure was started by a group of colleagues and friends in response to my daughter Rachel’s diagnosis with Type 1 diabetes at the age of 18 months.  This is our seventh event to raise both awareness about this terrible and epidemic disease and money for research for a cure. We hope to surpass the 2 million dollar mark with this year’s gala.

Q:  How and why did you come to your current position at Friends for a Cure?
A:  I have seen the effects that this disease causes on a daily basis:  Seizures, high and low blood sugar, injections, blood tests….It has become a very personal mission to me to find a cure so I have chaired the event since inception.

Q:  How has working with Friends for a Cure impacted your life and what about your job brings you the most joy?
A:  You never know how people are going to react during a crisis.  I am very lucky to be surrounded by a group that rallied around us when we needed them most and have made this cause their own.  Diabetes could have been a very isolating disease, but we have never felt alone because so many people have been in our corner helping us work towards a cure.

Q:  What’s the one thing that you now know that you wish you knew when you were growing up?
A:  To never sweat the small stuff.

Q:What is the best advice anyone has ever given you?
A:  Never ever let fear of failure scare you away from trying something new.

Q:What is your biggest accomplishment?
A: I have two:  Getting to the top of a field (trading) that people always said was a man’s world.  And raising my daughter to be a wonderful and healthy young woman (she’s 17 now!)

Q:If you could say something to the next generation what would it be?
A:  That it is very important to be resilient. Anyone can navigate life when things are good, but there are ALWAYS bumps in the road and true character is defined by how you handle adversity.

September 8, 2012 at 6:37 pm Leave a comment

Happy Birthday WFM Kids Foundation!

SQ1 loves Whole Foods Market!  Have you heard about the WFM Kids Foundation?  Here’s the 411: Whole Kids Foundation’s mission is to support schools and inspire families to improve children’s nutrition and wellness. Their ultimate goal is an end to the childhood obesity epidemic. Through partnerships with innovative organizations, schools and educators we work to provide children access to fresh, nutritious meals.  They use their voice to help children and families make healthy food choices for life.

Great cause, right?  The Whole Foods Market Kids Foundation just celebrated their first birthday, and we’ve got our party hats on to celebrate!  Whole Kids Foundation was established in 2011 by Whole Foods Market® , and in just one year, their programs have supported more than one million children and made positive changes in thousands of school gardens, lunchrooms and classrooms throughout the US and Canada.  WOW!

Check out some of WFM Kids Foundation’s impressive accomplishments below:

  • Partnered to establish Let’s Move Salad Bars to Schools, which has already funded more than 1,400 kid-sized salad bars.
  • Created the School Garden Grant Program in partnership with FoodCorps, which has awarded grants to nearly 1,000 schools in the US and Canada.
  • Launched a Healthy Teachers Program to provide nutrition and cooking classes for teachers. After conducting successful pilot programs in Austin, Texas and New York City, Whole Kids Foundation is working in partnership with FoodFight to expand this project to more cities.

SQ1 is proud to  part of the Whole Foods Market  “Buy Local initiative”.

Do you know about the Whole Foods Market Wellness Club? wellness club They have rated the products at Whole Foods Market and SQ1 received a W5 -the highest rating a food can receive! We are very proud of our rating.  Right now when you join The Wellness Club, enjoy 10% off SQ1 organic superfoods.  Check out The Wellness Club’s Website here.

sq1wfm

Whole Foods Market carries natural and organic products because they believe that food in its purest state — unadulterated by artificial additives, sweeteners, colorings, and preservatives — is the best tasting and most nutritious food available.  That’s why you can find Square One® Organics in two freezer sections at the Whole Foods Market  in Lincoln Park on Kingsbury!

August 16, 2012 at 4:12 pm Leave a comment

What’s Cookin? Green Eggs Cupcakes!

 

Popeye and Dr. Seuss teamed up for this month’s recipe!  We are all about spinach this month and love to have fun in the kitchen, that’s why we pair each recipe with a children’s book – this Dr. Seuss story is definitely a favorite!

 

Ingredients:

  • Organic Nonstick Cooking Spray
  • 2 Square One Organic Spinach Cups (1 Twin Pack – thawed and drained)
  • 2 Square One Organic Broccoli Cups (1 Twin Pack – thawed)
  • 2 Tablespoons All-Purpose Organic Flour
  • 2 Large Organic Eggs
  • 4 Large Organic Egg Whites
  • 3/4 Cup Shredded Organic Cheddar Cheese
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt

Preheat oven to 400 degrees and coat cupcake pan with organic cooking spray.

In a large bowl, whisk the eggs, egg whites, Square One Spinach(drained) and Broccoli Purees, flour, ½ cup Shredded Organic Cheese, salt and baking powder until combined.

Pour mixture into the cupcake pan filling cups half way. Sprinkle the remaining ¼ cup Shredded Organic Cheese on the tops of each of the cupcakes. Bake until the tops are puffed up and the eggs are not runny in the center when pierced with the tip of a knife, 13-15 minutes.

Yields 6 green egg cupcakes – serve immediately and freeze the rest. You now have breakfast for the rest of the week!

READ – Green Eggs and Ham 

Here’s a fun fact:  Dr. Seuss wrote Green Eggs and Ham as a result of a bet!

Random House is a publishing company who distributed one of Seuss’ biggest success, The Cat in the Hat, which had only 225 different words! Co-founder of Random House, Bennett Cerf, was amazed by Seuss’ ambition and proposed a challenge for a different book.

Cerf bet Seuss that he couldn’t write a book using 50 or fewer different words. 3 years later, Dr. Seuss released Green Eggs and Ham, which is one of his most popular books. Upholding the bet he made with Cerf, Dr. Seuss used only 50 words for Green Eggs and Ham.

July 19, 2012 at 3:30 pm Leave a comment

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