Laughter is Stress-Free Medicine

Laughter is Stress-Free Medicine

Accountant, “Doc, I can’t fall asleep.” Doctor, “Try counting sheep.” Accountant, “That’s the problem. I start counting, make an error and it takes me 3 hours to try and find my mistake!”

Did you smile, maybe even a little laugh? Good! You’ve just had a little “medicine” to relieve a bit of stress brought on by life’s daily challenges.learn more about laughter therapy at https://www.cancer.gov/publications/dictionaries/cancer-terms/def/laughter-therapy

You’ve probably noticed you simply feel better after a good laugh. Your mood and emotions are more positive. You may feel calmer and can look at a situation more hopefully. These feelings and reactions are due to the fact you’ve reduced your level of stress-all because you added some humor-what many health care professionals now believe to be a great “medicine” for stress relief.

Is it really true? Is laughter the best medicine? Can laughter promote wellness by relieving daily stress? According to a mounting pile of scientific evidence from many who are looking for ways to reduce the effects of stress, the answer is “YES!”

Health professionals agree-the benefits of laughter can reduce stress. According to John Hopkins University people use three distinct responses to funny situations: sense of humor, mirth, and laughter. Each promotes wellness and leads to stress relief either physically, psychologically, or sometimes both.

Laughter is Stress-Free Medicine

What science knows about SENSE OF HUMOR:

Humor comes from thought and perception. A person’s sense of humor is what they think is funny. A person with a “good sense of humor” is playful and has a more lighthearted perspective.  They have the ability to enjoy the silliness of a situation that could be irrational, annoying, or even ridiculous. Research has proven that a sense of humor has a number of stress-reduction benefits.

A sense of humor

  • Reduces stress, anxiety, and tension
  • Promotes psychological well-being
  • Raises self-esteem
  • Improves interpersonal relationships
  • Builds group identity and cohesiveness
  • Enhances memory

What Science indicates a SENSE OF HUMOR may do:

Pending further research, studies are being presented that humor could offer a number of stress reduction benefits to parents and babies. There are number of websites that teaches laughter therapy, it will be unfair to mention Web Designers Galway owner is our laughter therapy member from the last 10 years and the of owner of CliquedMedia  who helped us designed this website at a very cheap price because he believes on living healthy and happy, these days people are making there own lives by running after the luxuries of this life and in this run they forgot the actual happiness is in internal satisfaction.

A sense of humor may

  • Reduce respiratory infections
  • Treat asthma
  • Enhance positive lifestyle choices
  • Improve diabetes
  • Increase longevity

Tip for Dealing with a “Picky Eater”…Cook with your Child!

Picky Eater

You are in the midst of preparing a meal. As busy as you are, now might be a good time to deal with your challenging “picky eater!” learn more about parenting at http://www.janadaclark.com/should-a-parent-give-baby-a-cracker-when-they-fuss/

Often I hear: “I work hard to prepare healthy and tasty meals! But my child is so picky!”

Do you sometimes have this problem?

Research shows that children that are involved with meal preparation, in even the simplest way, are more likely to try new foods.

To boost the odds of getting picky eaters to eat, try having them “cook” with you. When it seems appropriate, involve your children. Even just tasting foods in a different environment can also help. Bring your children to the farmer’s market where new tastes and textures abound. Often the produce guy in your local grocery store is happy to provide samples for your child.

If you have the time and inclination to do so, how about giving your child the opportunity to contribute to a meal? One of the simplest food to help prepare is mashed potatoes! Even toddlers can join in the fun!

Here is a simple approach to a “cooking lesson” with Mommy or Daddy! Easy Tips for cooking with your child:

Picky Eater

Mashed Potatoes:

  1. Gather up all the ingredients you need for your special family recipe of Mashed Potatoes.
  2. Depending upon the age of your child, he/she could help you peel. If so, find a potato peeler that your child can use safely and have them help peel off the skin. Or you could decide to leave them on. A lot of the nutrients are in the potato skin.
  3. Rinse them together and have your child put them into a pan that is large enough to hold them covered with water.
  4. You place the pan on the stove and boil them. When done, drain the water and wait until they cool a bit and can be handled.
  5. When cooled, cut the boiled potatoes into pieces and place in a bowl. Now comes the fun! Do you want to let your child mash them by hand or use a mixer? Your choice!
  6. What you might want to do is do both. Let your child mash a few, add some butter and you have a yummy snack to eat right now.
  7. Or, if you feel comfortable, hold the mixer and let tot push the button after you’ve added the wet ingredients. It may get a bit messy, but oh, what fun!
  8. You may not decide to serve your actual “meal masterpiece” at the meal, but you can share with the family your fun time and that they “helped” with the meal.

If you decide to do this, please share. Would enjoy hearing how it goes!

Should a Parent Give Baby a Cracker When They Fuss?

Should a Parent Give Baby a Cracker When They Fuss

I wish this was a simple “yes” or “no” answer. It it a bit more complicated than that. You could give your Baby/Tot a cracker or cookie if they are……

  • Teething.
  • Not feeling well.
  • Have just entered daycare and are establishinging a new relationship with this person.

What is important is to not have food be the FIRST option you offer when they fuss. When you do that consistently, you send the message that fussiness is “rewarded.” That is not the message you want to send, learn more about dealing with babies at http://www.janadaclark.com/tip-for-dealing-with-a-picky-eatercook-with-your-child/

The basic rule about food is that you refrain from using food as reward. Why is that?

It is natural to want to turn to food for comfort from time to time. Everyone does this. What you want to avoid is encouraging the habit of turning to food for comfort. This gives food too much power. If food is your first response to fussiness you are setting yourself up for potential eating problems in the future.

Nutritionists state the following:

Parents are responsible for WHAT the child eats and the manner in which it is prepared.

Children are responsible for HOW MUCH they eat and IF they eat.

Clearly understanding these boundaries establishes healthy boundaries when it come to meal time.

Should a Parent Give Baby a Cracker When They Fuss

When your children get a bit older the issue of dessert will come up. You may find yourself wondering…..

  • Should I feed my children dessert?
  • How often?
  • What should dessert be?
  • Should you only serve dessert if they finish their meal?
  • What if they don’t eat dinner, should they still get dessert?

Check out an article on this website,Got Dessert? that addresses these questions. Besides parenting, I have a passion for healthy lifestyle living and can offer nutrition tips as well. I worked for Weight Watchers for 12 years and have taught nutrition and stress management at Stanford in their WorkLife Department.

Top 10 Veggies For Kids

Veggie

Here is my pick for the Top 10 veggies you should be serving your family. I have chosen them because of their low calorie count, high fiber count, and their rich anti-oxidant qualities. The DV stands for the Daily Value-what % of a nutrient a food has that meets your daily needs. Learn more about daily dose required dose of calories by clicking here.

This standard was developed by the Food and Drug Administration. Enjoy!

1. Broccoli (raw, chopped)

  • 1 cup serving:  31 calories, 2 grams of fiber, 6 grams of carbohydrates
  • Vitamin C  135% DV similar to  an orange, Vitamin A 11%DV calcium 4%DV
  • Good source of calcium. For those who don’t consume dairy, 1 cup of broccoli has the same amount of calcium as 4 oz of milk.
  • Good source of Vitamin A mostly as beta-carotene, an antioxidant that has been linked to a reduction of cataracts, heart disease, and some cancers.
  • Contains two important phytochemicals that increase certain cancer-fighting enzymes.

2. Cauliflower

  • 1 cup serving:  28 calories,  2 grams of fiber, 6 grams of carbohydrates
  • Vit C 46%DV Folate 7 %DV  Potassium 3%DV Vit B6 5%DV
  • Heart healthy- as folate, potassium and vitamin B6 help protect the heart
  • Best when steamed as overcooking destroys the Vitamin C and folic acid. Great substitute for mashed potatoes. Far more nutritious and far fewer carbohydrates than potatoes.
  • Contains phytochemicals that can block the growth of certain cancers.

3. Spinach (mustard)

  • 1 cup cooked:  29 calories, 4 grams of fiber, 5 grams of carbohydrates
  • Vitamin A 295% DV, Vitamin C 195% DV, Vit B6 9%, Calcium 28% DV, Folate 33%DV, Iron 8% DV Potassium 15%DV
  • Contains the phytochemical lutein which helps prevent age-related macular degeneration
  • Contains lipoic acid which aides Vitamin C and E regenerate. May also regulated blood sugar levels.
  • Tasty and versatile, served either fresh or cooked can be included in many dishes without adding hardly any calories. learn more about grilling tips at http://www.janadaclark.com/grilling-tips/

4. Green beans

  • 1 cup serving: 44 calories, 4 grams of fiber, 10 grams of carbohydrates
  • Vitamin A 17%DV, Vitamin C 20%DV, VitK 25%DV,  Folate 10%DV, Manganese 18%DV, Magnesium 6%DV
  • Are very low in carbohydrates compared to other beans-so you can eat a large serving with little impact on insulin levels.
  • Can lower cholesterol levels due to high amount of fiber.

Veggie

.5. Artichokes

  • 1 medium artichoke:  64 calories, 10 grams of fiber, 14 grams of carbohydrates
  • Vitamin K 22%DV,  Folate 27%DV, Vitamin C 15%DV, Potassium 9%DV, Niacin 7%DV, Magnesium 13%DV, Manganese 13%DV, Phosphorus 9%DV
  • Has as much potassium as a banana.
  • Has a very high number of antioxidants-ranked 4th for total antioxidant content as compared with over a 1000 foods commonly eaten in US.
  • Promotes healthy cholesterol levels and healthy arteries. Content of Vitamin B6 may help to reduce IBS syndrome.

6. Asparagus

  • 12 spears:  39 calories, 4 grams of fiber, 8 grams of carbohydrates
  • Vitamin A 20%DV, Vitamin K 63% DV, Folate 37%DV Vit C 13%DV, Potassium 6% DV, Selenium 9 %DV
  • The amount of folate helps to reduce levels of homocysteine, which can lead to atherosclerosis and heart disease, and also helps prevent birth defects.
  • Contains more of the antioxidant glutathione than another other fruit or vegetable. This powerful antioxidant detoxifies the body of carcinogens, protects cell membranes DNA, and aides the recycling benefits of Vitamin C and E.
  • Acts as a natural diuretic, reduces swelling and water retention.

7. Brussels Sprouts

  • 1 cup cooked: 54 calories, 4 grams of fiber, 12 grams of carbohydrates
  • Vitamin 24%DV, Vitamin C 160%DV, Vit K 180%DV, Folate 15%DV, Potassium 14%DV, Calcium 6 %DV, Iron 10%DV,
  • Another cruciferous vegetable, powerful phytochemicals called indoles protect against cancer.
  • Unique to vegetables-Brussels sprouts are high in protein-as protein accounts for more than ¼ of their calories per serving
  • Over cooking releases unpleasant sulfur compounds. To avoid, add just enough water to cover and boil until water is absorbed. Roasting, steaming, stir frying and micro waving are other options

8. Bok Choy

  • 1 cup chopped, raw:    30 calories,  2 grams of fiber,  4.5 grams of carbohydrates
  • Vitamin A 63%DV, Vit C 52%DV, Vit K 40%DV, Folate 12%DV, Vit B6 7%DV, Calcium 7%DV, Potassium 5%DV, Manganese 6%DV, Iron 3%DV, Magnesium 3%DV, Phosphorus 3%DV
  • A member of the cabbage family is a cruciferous vegetable and contains glucosinolates, which have cancer-fighting properties. For best absorption of cancer-fighting enzymes, chop and eat raw.
  • Good source of beta carotene which promotes eye health. For best absorption of beta carotene cook first and serve with a dash of fat.

9. Tomato

  • 1 medium:   33 calories, 2 grams of fiber,  7 grams of carbohydrates
  • Vitamin C 40%DV, Vitamin A 30%DV, Vitamin K 18%DV, Vit B6 7%DV, Potassium 12%DV, Manganese 10%DV, Folate 7%DV
  • Contains higher concentrations of lycopene, the powerful antioxidant than any other plant source. The redder the tomato, the more lycopene it contains. High levels of lycopene have been shown to greatly reduce the risk of developing certain cancers. Eating just one tomato gives you this protective effect.
  • Lycopene is still present in tomato juice, if tomato is cooked in sauce, or processed into paste.

10. Red Bell Pepper

  • 1 whole red pepper:     46 calories, 3 grams of fiber,  9 grams of carbohydrates
  • Vitamin C 317% DV, Vitamin A 93%DV, Vitamin E 12% DV, Vit B6 22%DV, Folate 17%DV, Potassium 9%DV, Manganese 8%DV
  • Actually a ripened green pepper, contain more nutrients than green or yellow peppers. Have more Vit C than an orange and twice as much as a green pepper.
  • Cooked red peppers enhance the absorption of beta-carotene.
  • Contain the antioxidant lycopene which reduces the chance of prostate cancer.

Grilling Tips

Grilling Tips

Hosting a barbeque this 4th? For many, grilling can be considered an art! Delicious, healthy, and easy, grilling ads zest and flavor. Learn a few tips to make your 4th of July event perfect!

Grilling Meats

Hamburger

Place all patties on hot grill and close lid. Wait 2-3 minutes. If lifts easily, flip and close lid.Wait 2-3 more minutes. Done when juices run clear and have solid feel. Avoid pressing down with spatula as it squeezes the juices out, leaving dry and tough. Cook time: A 5 oz. patty takes about 5 minutes.

Steaks

Choose steaks no thicker than 1 ½ inches with fat marbling for tenderness. Use tongsrather than a fork to keep juices intact while turning. Cook 3-6 minutes for rare, 6-9 medium-rare,and over 9 minutes is well done. Cook time: 5oz Filet Mignon 5 min.  4oz Top Sirloin 4 min.8oz Tenderloin Kabobs 4-5 min. learn more veggies recipes at http://www.janadaclark.com/top-10-veggies-for-kids/

Ribs

Country ribs have the most meat and fat with less bone. Sear in the juices, and move to indirect heat for about 2 hours.  Baby back ribs are smaller than spare ribs and have the highest bone-to-meat ratio. They cook quickly and can easily be overcooked.  Precook by micro waving or simmering for about 20 minutes. Grill for 10 minutes or less. Spareribs are the most popular type of grilled ribs. Parboil for about 20 minutes to steam out fat. Avoid using direct heat as too much heat will make for tough, dry meat. Best when smoked over low heat 2-3 hours.

Chicken

Place pieces on the hottest part of the grill and sear for 3 minutes per side. Move to slightly cooler area. Turn frequently. Add sauce at the last minute to avoid burning. Cook time: 3 ½oz breast 3 min. 6oz kabob 3-4 min.

Fish

Best are firmer varieties: tuna, salmon or swordfish. Grill fish whole or choose thick steaks as they tend not to flake or break apart like fillets. Stuff whole fish with lemon slices to let heat get in. Add a little olive oil before grilling. Sprinkle salt on top of steak, leave till almost done, then put a little oil on both sides. Done when meat flakes easily, not glossy or translucent. Cook time: 6oz steak 3-4 min.

Grilling Tips

Hot dogs

Turn frequently. Cook time: 2oz 2 minutes or less.

Grilling Vegetables

Grilling vegetables is easy and one of the best ways to cook vegetables. Not only does grilling add a smoky flavor, the grill marks add visual appeal. Cut into pieces ¾-1 inch of thickness. Soak in cold water about 30 minutes to keep from drying out. Avoid over-soaking. Pat dry, then brush lightly with oil to prevent sticking. Parboil some of the denser veggies such as asparagus, broccoli, cauliflower, summer squash and zucchini for 3-4 minutes as it is hard to cook through them on the grill. In addition to salt and pepper to taste, use a variety of seasonings and spices to enhance flavor.

Use either a grilling basket for smaller pieces. If using wooden skewers, soak for 10 minutes before threading to prevent scorching. Metal skewers do not require prep time. Here is a list of easy-to-grill vegetables:

  • Artichoke hearts, marinated
  • Asparagus
  • Broccoli florets
  • Cauliflower
  • Eggplant
  • Mushrooms
  • Portobello mushrooms
  • Onion wedges
  • Red or green peppers
  • Summer squash
  • Tomatoes, cherry
  • Zucchini

Grilling fruits

Yes, you can grill certain fruits too! Some fruits hold up well and can be served as a dessert or in combination with a protein and veggies on a kabob. Follow these tips when grilling fruit:

Apple or cantaloupe: Cut in large wedges and add to a kabob.

Peach: Cut in half, remove pit and place on aluminum foil. Spoon in blueberries, raspberries, or strawberries. Sprinkle a teaspoon of brown sugar and a little lemon juice. Fold up foil and seal tight. Grill for about 15 minutes, turning once. Serve right out of the foil.

Pineapple: Cut a whole pineapple lengthwise through the leaves, keeping leaves attached, into 4 wedges. Grill cut-side down, until slightly charred about 2 minutes on each cut side. Pineapple pieces can also be added to a kabob.

Sweet potatoes: Cut in half, grilling till soft. Brush lightly with a bit of oil or butter, add cinnamon or nutmeg and a teaspoon of brown sugar.

Hope these grilling tips help to make a delicious holiday meal for you and your family. Happy 4th of July!