Eating With Hudson & Paradise

Zuma Sushi Cafe in Modesto, California

2012-02-07T16:56:00.001-08:00

One of chef Kenny's creations.

Living in the country, we frequently drive over to Modesto, California, which is the largest town in the area. We shop at Target and Trader Joes, and we derive great pleasure from its suburban mall. On our last trip, we happily discovered the Zuma Sushi Cafe located on Coffee Road.

Our children love sushi. When we ask Hudson why kind of food he wants to eat, he usually screams "Sushi!" We are about three hours away from the ocean and live in a small town, so we don't go out for sushi much these days.

The food at Zuma Sushi Cafe is just as good as sushi you would find in a larger city like Los Angeles, maybe better. All the food tasted fresh and clean, which you come to expect from high-quality sushi. We really liked the deep-fried OMG roll with spicy salmon, cream cheese and cucumber with eel sauce. It was sweet and spicy and didn't feel heavy from being fried.

We enjoyed the house cold sake, Hakushika, probably too much. But best of all was the staff. They were extremely friendly and welcoming. Our family arrived in the middle of the afternoon, and Kenny, the owner and one of the sushi chefs, made us the cutest pair of mice from radishes and black sesame seeds. It was Chinese New Year, and he gave Paradise and Hudson Japanese chocolate panda cookies and plenty of attention.

A satisfied customer.

We highly recommend this restaurant. They offer a wide selection of sake, and house-invented rolls and sushi. The fish was fresh, and everyone was warm and inviting.

Happy 3rd Birthday Paradise

2012-01-23T19:36:00.000-08:00

This was the first year Paradise was excited about her birthday. She knew she was turning 3 years old and actually requested a birthday party. Her only wish was to be surrounded by pink and eat birthday cake with friends singing "Happy Birthday."

We kept the party small with just a couple families. Pink champagne and grapefruit juice was for the grown-ups, while the children had sparkling pink lemonade. I made thick pancakes and a broccoli frittata for our guests on what was a sunny warm New Years Day.

Three pink candles adorned an applesauce muffin frosted with pale pink buttercream while everyone sang "Happy Birthday." After the cupcakes, we all walked Husky Go-Go to the lake to enjoy the warm afternoon.

Random by Charong Chow

2011-12-20T21:17:00.000-08:00

I am pleased to announce the publication of my debut YA novel, Random.

After falling for the new guy at school, sixteen-year-old Tierney uncovers the truth surrounding the drug-fueled death of her best friend, Jeremy. Random, a contemporary expose of teenage life in Los Angeles, begins with a not-so-innocent truancy and builds - through complex, interwoven relationships - to a shock ending that sets Tierney up as a young female noir protagonist.

Read the first chapter of the book:

I knew he would be desperate to meet me. As I approach from Pacific Coast Highway, a crescent moon frowns over the glow of the Ferris Wheel and other amusements on the pier. Tom is standing outside his truck, as I park my mom’s car.

He lays out his pleas against our breakup as we walk past the rides.

“We’re too good together. You’re not the type to listen to what others say. I was angry when I said those things. I never meant them. I’ve never loved anyone like you before, even if I am only seventeen.”

I nod without much beyond my poker face. He stops walking and faces me.

“Are you going to say anything to me?”

“Can we have a hug?” I ask, causing a tender smile to break across his face.

He immediately clasps his long arms around me, almost taking my breath away. I hope for an emotional sense of anything. I feel nothing, no sadness, no happiness. He understands he doesn’t have a girlfriend anymore.

“Why did you ask me to meet you here?” he says.

“I don’t know. Maybe I wanted to know if it was really over.”

“I don’t want it to be, Tierney.”

I walk to the end of the pier past the Mexican restaurant and a lone fisherman gazing at the crashing waves. Tom follows silently. It’s dark and deserted. I walk down the farthest deck, three steps below the rest of the pier.

“My dad used to bring me here all the time when I was a girl,” I start. “We tried fishing a few times… I know this place like the back of my hand.”

“Catch anything?” Tom asks.

“No, just some seaweed once,” I reply.

“It’s nice here.”

“Maybe I wanted closure?” I say, looking over at him. I put my arms on the railing just above the rough murky water.

“I’m sorry,” he says.

“For what?” I ask, with an intense look.

“I don’t know. That it turned out this way.”

“The moon looks beautiful tonight,” I say, pointing up.

“It’s not as beautiful as you, you’re glowing in it’s light,” Tom says to me.

“When I was little, I would call that kind of moon a banana moon. My parents thought that was so cute.”

His dark brown eyes look pitiful and sad, full of desire and longing, completely opposite to when we first met on that fateful morning, his first day of school.

***

I remember that Friday. My mom saw Jeremy’s fancy birthday present when she dropped me off. We had just arrived at school as Jeremy was getting out of his new red Audi station wagon.

“Mom, stop over there, to the right. I see Jeremy.”

“Great car he has there.”

“He just got it for his sixteenth birthday from his dad.”

“Nice dad.”

She stopped the car and I jumped out with my school things.

“Yeah, but he’s never here for him. He didn’t even give the car to him. He had the dealership drop it off at J’s mom’s place with a big red ribbon. Bye”

“Bye, dear.”

I walked over to Jeremy, who immediately smiled.

“Hey there!”

“Hello, I need to ask you something.”

“Whether or not we should bail today?” Jeremy laughed.

“No, not today, we have a math test.”

“When did that ever stop you?”

I gave him my disapproving look. “I was going to ask what have we been doing in class lately?”

“Yes, Miss Tierney, I’ll give you some notes.”

We walked towards school, watching a black pickup truck pull up to the student parking lot. Jeremy pulled me back, and I stopped in my tracks. Then I saw him.

“Is he new?” I whispered to Jeremy.

“I don’t know,” Jeremy said, staring just as intently as I was. “We should ask him. Let’s go.”

“No, I don’t…”

But it was too late. Jeremy walked right over to him. The new boy’s chocolate brown hair and guilty smile seemed to beckon me. He was wearing the uniform of all the guys I knew, cargo pants, Undefeated T-shirt, and a black hoodie. He had a strong build that looked as if it would be good at any sport, if he cared. The features in his face changed from every angle, but he was definitely someone you could spend your days dreaming about. Jeremy, of course, practically drooled as we approached.

“Hey, there. New to school?”

“Yes, actually I am.”

Standing behind Jeremy, I was embarrassed and somehow intimidated by this stranger. I didn’t fully understand our destiny yet. He looked at me, almost reading my mind.

“I don’t bite,” he said, smiling. “I’m Tom.”

Jeremy cut in, “Well Tom, I’m Jeremy and this is Tierney.”

“What’s your name again?” Tom asked me, obviously puzzled.

“It’s Tierney… I’m named after Gene Tierney,” I said.

“The Hollywood actress?” he asked.

“Yeah, my parents were fans.”

“It’s nice. I like that.”

“Thanks.”

We were standing there…and Jeremy busted out: “We’re thinking of ditching today. Wanna come?”

“We can’t, Jeremy. We have a math test, remember?” I reminded him.

“It doesn’t matter. We can make it up.”

“Well, it is my first day,” Tom said. “Maybe I should go to school today.”

“Okay, you are both goody-goodies,” Jeremy pouted. “We’ll stay.”

I laughed and pulled Jeremy to the main building, wanting our conversation to end. Tom followed us, causing Jeremy to continue with the twenty questions.

“Where did you come from?” he began.

“New York.”

“East Coast, huh?” Jeremy chuckled.

“My parents got divorced and my mom’s from here. So we moved to my grandparents’ house,” explained Tom.

As we approached the main door and all the other plebs at school, Maya dashed out. She grabbed Jeremy’s and my arms.

“Come on, let’s get out of here.”

“What’s the hurry?” I asked.

“It’s Friday, why does there have to be a reason?” she replied.

Tom reluctantly waved goodbye, not really understanding what was going on. Jeremy stopped Maya and curled his finger at Tom with a come-hither gesture.

“You’re coming with us. No choice in the matter.”

“Who’s this?” asked Maya. “J’s new boyfriend?”

Tom looked affronted. “Maybe,” smiled Jeremy.

“No,” said Tom, a little too sharply.

“Let’s go before anyone sees us,” I told them all firmly.

***

We returned to the student parking lot. When we saw Jeremy’s car, we ran towards it laughing.

“Shotgun,” screamed Maya, as she sat in the front passenger seat. Tom and I took the back seat. As Jeremy started his engine, Maya turned to Tom and me.

“Okay, so I saw Christy, that dumb blond cheerleader chick, wearing silver Uggs today.”

“That’s why we’re bailing?” I exclaimed.

“Why is she wearing them?”

“Because you’ve had them for about a month already, and you’re cool and she’s not,” I said.

She grinned.

“I told you those things were over. Don’t wear them anymore.”

“Maybe you’re right.”

I turned to Tom. “Is this how it is in New York?”

“I was at an all boys’ school with uniforms.”

Jeremy looked through his rear view mirror. “I love a man in uniform.” We all laughed.

“Who are you?” asked Maya.

“He’s the new guy,” Jeremy said. “We found him in the parking lot.”

“Like a stray dog?” Maya asked.

“Something like that,” said Jeremy.

“Sorry, they’re always this annoying. Sometimes I don’t know why I hang out with them,” I told Tom.

“It’s not annoying me,” he said. “This is fun.”

“Oh, damn,” Jeremy shouted. He looked serious. “Bosco is out of town this weekend.”

“Don’t worry, I can call English Dave,” I told Jeremy calmly. “But it’s a little early.”

“Perfect. We have to show Tom here a good time.”

“It’s my talent, one of my many skills,” I said to Tom.

“What’s your talent?” he asked, with smile.

He knew, but he wanted me to say it out loud.

“I can score anywhere in the world.”

“I am sure you can.”

“Last year in Tokyo, with Jeremy, we found plenty of fun from some Dutch guy. It was really expensive, but I met some people at this club...”

“So this is the kind of fun we’re going to have today?”

“Is that okay?” I smiled.

“Don’t act all innocent, Tom,” yelled Jeremy.

“I’ll manage,” Tom said.

***

I look at him now on the pier.

“Can I ask you something?” I say. “Why did you do it?”

“What?”

“All those bad things?”

“I don’t know what you’re talking about,” Tom says, with a glimmer in his eyes that scares me.

“I know about New York, and…” I can’t stop the tears. “I know what you did to my best friend!”

***

Based in California, Charong Chow is an internationally exhibited artist, author and mother of two. Her debut novel Random, was inspired by her best friend’s death. A food lover, she writes a recipe and lifestyle blog with her children, www.EatingWithHudson.com. She also writes for various publications when not caring for her family and menagerie of animals.

Chinese Pork Dumplings or Jaiozi

2011-11-02T23:44:00.000-07:00

Not exactly like my mothers, but last weekend we made jaiozi dumplings with wonton wrappers I found locally. My mom made her own dough and fillings, but I was inspired when I saw some wonton wrappers on sale. I made a simple filing using ground pork and filled the center of each wrapper.

It was extremely easy. The directions on the package said to use water to seal the wontons, but I found brushing on lightly beaten egg held it together better. As a child, my parents would boil their dumplings. I pan-fried ours to the delight of my family. Hudson and Paradise devoured them up with a mix of soy sauce, sesame oil and rice vinegar.

There is very little prep time for the pork filling and making each dumpling is fun for the whole family. If you pan-fry them, it's not so critical that the are properly sealed. We experimented with different way of sealing the jaiozi, and we found that closing the squares half into triangles was the simplest.

Pork Filling

1 lb. ground pork
3 chopped green onions
2 minced garlic cloves
1-inch piece of minced ginger
1 tablespoon cornstarch
1/4 cup of rice vinegar
1/4 cup soy sauce

1/8 cup of sesame oil
Dash of salt and fresh pepper

Mix together all the ingredients in a mixing bowl. Refrigerate for at least two hours before filling your wrappers. This allows the flavors to marinate.

Place 1 teaspoon of filling into the center of your wonton wrapper. Do not overfill. Brush all the sides with a lightly beaten egg. Fold and press with your fingers to seal.

We experimented by forming triangles and folded squares. Let your kids come up with their own variation.

Heat up 1/3 cup of canola oil in a large skillet over medium-high heat. Cook each side for about 3 minutes or until very golden.

Random Novel

2011-10-29T21:53:00.000-07:00

I am excited to announce my mature teen novel, Random, is coming out soon on Kindle. Details shortly.

Chinese Pork Chop or Pai Gu

2011-10-20T13:50:00.000-07:00

Serve with vinegar or Japanese Tonkatsu sauce.

When you're sick and it's your birthday, you need comfort food. It was my birthday Tuesday, and our entire household was either sick or just recovering. But I wanted to celebrate my special day.

Hudson and I went to our local market and bought pork chops, for Pai Gu, to make just like my mom used to. Pai Gu is a common Chinese pork chop dish served with fried rice and stir fried vegetables.

My mom would coat them with bread crumbs and pan fry them, and we would eat them with a variety of vegetable dishes. This time we just steamed some broccoli but we enjoyed it.

We started late that day so I was only able to marinate them for a couple hours, and then I coated them with Japanese bread crumbs called Panko. The Japanese make a pork chop in a similar fashion. I like pan frying them like my mom used to but I didn't want to cook them in batches. I tried to bake some and pan fry two or three chops. The pan fried pork was crispier but the coating came off, and the baked Pai Gui's coating turned mushy in the oven. We still thoroughly enjoyed them.

After dinner, we celebrated with store-bought cupcakes. I forgot to buy candles, but we lit a large candle instead. It was a simple and easy birthday celebration and I was just happy to have homemade Chinese food with my family.

Pai Gu
10 thinly sliced pork chops
1 cup soy sauce
1/2 cup red wine vinegar
3 sliced garlic gloves
Black pepper
Egg
Panko bread crumbs

Pour 1 cup soy sauce and 1/2 cup red wine vinegar into a large air-tight container to marinate your chops. Toss in 3 sliced garlic gloves. Place your pork chops into the marinade and sprinkle some black pepper over the meat. Refrigerate for 1 hour and move the pork chops around so each piece gets to soak in the marinade.

After about 1 to 2 hours, remove from the refrigerator. Lightly beat one egg and pour about 1/2 cup of Panko bread crumbs on a plate. Saturate each pork chop in the egg and then coat with the Panko.

Heat up 1/2 cup of vegetable oil in a large skillet. Cook each pork chop at medium-high heat for about 5 minutes each side.

If you decide to dry to bake them, preheat your oven to 350 degrees. Place the pork chops in one layer on a baking sheet. Bake for 10 minutes and then flip each chop. Bake for another 10 minutes and serve.

Simple Gnome Hat Craft

2011-10-04T10:00:00.000-07:00

The Dragon

While we watched Hudson's entire school perform their Michaelmas play about darkness, light and courage, all Paradise said was "pink, pink." She saw her brother and his classmates wearing tall triangular gnome hats in green and yellow felt, and now she wanted one in pink.

I let it go hoping she would forget, but after naptime she tried on Hudson's gnome hat and insisted on having her own.

Luckily I found scrap pink felt and we quickly sewed one together. I was extremely easy and I hand sewed the entire hat in roughly 15 minutes.

I started after dinner and Paradise soon had her own gnome hat for pretend play or for drawing like in this photograph. Here are some easy directions to make your very own cone-shaped gnome hat.

I placed Hudson's gnome hat into the corner of our scrap pink felt, but its really not necessary. You are forming a cone shape hat similar to a paper party hat. Fold over one corner of a rectangular piece of felt to form two layers of a triangle approximately 10 inches wide at the bottom and 20 inches tall.

I made a running stitch down the open long side of the hat.
I used a regular sewing needle and white thread and then turned it inside out so the stitch was on in the side. The hat is finished at that point and we add a decorative stitch at the bottom where the hat sits on the crown of your head.

I created a blanket stitch along the opening of the hat with purple embroidery floss. This simple stitch helps the edge look polished and finished.

Tie a knot at one end of your floss. Push your needle into the edge from the outside. Wrap it around and stitch pack from the outside to form a loop. Before you make the next stitch push the needle through the loop of your stitch from the direction you started.

Repeat with every stitch to make a blanket stitch. Tie a knot at the end to finish.

blanket stitch

Hudson wearing Paradise's new hat.

Butternut Squash Soup with Roasted Garlic and Star Anise

2011-09-29T11:39:00.000-07:00

The weather has turned crisp and cool which means it's soup time. Soups are one of my favorite things to make since they are so easy. You can literally throw anything into the pot and it comes out amazing.

One of my favorite soups is butternut squash. The first time I had this soup was from a can in Australia. Later I became addicted to the Wolfang Puck Cafe's creamy and spicy version. My take has an Asian twist. I add a few star anise pieces to create an earthy, mellow flavor that is perfect for autumn.

Butternut Squash Soup with Roasted Garlic and Star Anise

Butternut squash
6 cloves garlic
Olive oil
1 chopped onion
2 teaspoons minced ginger
2 cups chicken broth
Salt and pepper

Preheat your oven 400 degrees. Cut your butternut squash in half lengthwise and remove the seeds. Save a few to grow in your garden. Drizzle olive oil all over the orange flesh. Place three unpeeled garlic cloves into each cavity of the squash. Place them upside down onto a baking tray. Bake for approximately 1 hour or until the flesh is soft enough to pierce with a fork.

Saute your onions with 1 tablespoon of olive oil. Add the ginger and the peeled roasted garlic into the pot. Scoop out the flesh out of the butternut squash and place it into the pot. Add the chicken broth and simmer for 45 minutes. Salt and pepper to taste.

Fairytale Town

2011-09-26T20:03:00.000-07:00

We have our new hairdresser to thank for discovering Fairytale Town in Sacramento, California. It’s across the street for the city zoo and ideal for family with young children.

Fairytale Town was actually influenced and inspired by Disneyland, and the Junior League of Sacramento lay its groundwork. The park opened in 1959 and it has a retro feeling when everything was happy and good.

It’s a scaled down place for children to relive their favorite fairy tales, such as Jack and the Beanstalk or Cinderella, without the noise and commotion of a larger theme park. The entrance gates are about 4 1/2-feet tall and adults need to bend down to enter.

The old woman's shoe slide is the tallest Fairytale Town.

We headed out to the 11^th annual Scholarshare Children’s Book Festival. Unfortunately it was raining on and off. There was a large turnout but by 2 pm, the rain was beating down and many people left looking for cover.

Hudson and Paradise were very excited as soon as they saw the place. Hudson instantly recognized the rabbit’s hole from “Alice in Wonderland” and Paradise didn’t want to leave Eyeore from “Winnie-the Pooh.”

We found Fairytale Town to be refreshing. I was afraid that Hudson would feel too old for the park, but he was happy to see all the places in his favorite books come to life. You will not find roller coasters or games, but it is tree filled with lots of places for children to explore.

Author reading in the rain.

We tried all the fast and tall slides that are found all over Fairytale Town. All the children patiently waited for their turn. The Dish and Spoon is the only cafe in the park and it offers the usual children's fare.

Paradise's favorite because of the horses.

Hudson and Paradise said they had a great time and wanted to go back as we were leaving. We didn't spend a fortune and the surrounding park is beautiful with a large pond. A family could easily spend the day at Fairytale Town and the park. The Sacramento Zoo also has a package with tickets to both the zoo and the theme park.

Soy Sauce Eggs a.k.a. Lu Dan

2011-09-22T20:51:00.000-07:00

Moving to our small town, we miss the easy access to Asian food from our former big city lives. Some of the best Chinese restaurants in the country and Asian grocery stores were at our reach if we wanted it.

Sometimes I feel like my parents when they first came to the United States in the late 1970s, trying pizza for the first time and making due with American Chinese food. My mom was never a cook back in Taiwan but in America, she had hundreds of Xerox copies of Chinese staple recipes, such as dumplings and pork meatballs. If they wanted anything from their homeland, they had to make it themselves, like us now.

One Hudson’s favorite Chinese dishes is what we call soy sauce eggs, or lu dan in Chinese. It is typically made from leftover meat broths from cooking chicken or beef. However it is extremely simple to make them without it. The secret to the recipe is whole star anise, which is a spice common in Chinese cuisine.

Lu Dan Recipe

12 eggs

1 cup of canned chicken broth

1 cup soy sauce

2 star anise

Hard-boil your egg for approximately 12 minutes. Drain and add cold water to your pot. Allow the eggs to cool completely.

Remove the shells.

Place the eggs into your pot with the other ingrediants. Simmer for 40 minutes and then let them cool in the liquid for at least 1 hour.

The eggs should be a caramel color.

Serve with fried rice and stir-fried vegetables. In Taiwan, a common take out lunch is a pork chop with rice and a lu dan.

Also, keep your broth in an airtight container in the refrigerator for about a week or in the freezer for a few months. You can make more eggs with the same broth over and over.

How to Sprout Lentils

2011-09-16T11:39:00.000-07:00

It took three tries, yes three separate times for me to sprout lentils. During my research, I read it was easy and anyone could do it. Apparently, anyone except me. Through all my mistakes, I learned each time, which is the only way to truly understand anything in life.

I can call myself an expert now on sprouting lentils and it was worth the three weeks and two bags of dried green lentils.

My first mistake was to sprout too many lentils in too small of a container. I started using an old jam jar, an approximately 12 ounce jar, with half a bag of lentils. I filled it with water but the lentils soon expanded. I switched to a bowl, which was a smart thing, but I didn't change the water enough.

Change the water as much as you can.

Ideally sprout roughly 1/2 cup of lentils at a time. It doesn't sound like much but they expand and you need to change the water as often as you can. Less lentils is easier to deal with. Add plenty of water in a jar or bowl so they are covered at least 5 inches deep. Thoroughly rinse and and drain the sprouting water several times a day and keep them in a cool location, that doesn't get hotter than 75 degrees.

Be patient and by the fourth day, small tails appear on the lentils. You can let them stand in the water for another day, while draining and rinsing throughout the day, or store them in the refrigerator in a glass jar. The draining and rinsing is very important or the lentils go moldy. My first batch smelled so bad because I didn't rinse them enough. My husband was scared away from them by the smell.

If lentils are super food, sprouted lentils are super super, perfect food. Once sprouted they are living plants with less carbohydrates than regular lentils, but more protein and amino acids. Use them as you would normal lentils, but in their raw state they are more nutritious.

Sprinkle them over a green salad for extra protein and crunch. The sprouted lentil have a sweet taste and add texture to any salad.

Instead of cooked lentils, add raw sprouted lentils to brown rice and vegetables. Hudson loves adding Braggs, which give rice just the right amount of saltiness.

Fruit Carving Watermelon Centerpiece

2011-08-23T16:02:00.000-07:00

Fruit carving always looked way too hard for an amateur like me. However, for our recent neighborhood potluck, I managed to create a simple watermelon beach bucket with melon balls and stars.

The National Watermelon Promotion Board is actually a great resource for carving. I found this beach bucket project, which is basically forming a bowl shape with the melon. Carving a watermelon is easier than carving a pumpkin because the rind is thinner, and it is a great beginning fruit carving craft.

Use sharp knives, a melon baller and star cookie cutter for this easy do-it-yourself project.

Cut the bottom 1-inch from your watermelon to stand it vertically. Use a sharp kitchen knife on top of a cutting board, and be prepared for a juicy watermelon soaked counter.

Draw a line around the top one-third of your watermelon while it is standing up. I used a green dry erase marker to I could wipe it off later.

Measure 1-inch at a point on this line. Do the same on the exact opposite side of the watermelon to form the bucket's handle. Using the two 1-inch marks, draw two parallel lines so they meet.

With a sharp paring knife, cut into the lines so you are only cutting into the rind. Then, go back and cut all the way through the watermelon. This is easier than just hacking into the watermelon.

Carefully remove the two large pieces and put them into clean bowls. You will make your stars and ball with this melon later. Remove more melon with your paring knife.

Cut away melon from around the handle. Be sure to hold the handle and gently remove the flesh to prevent it from breaking.

Scoop out the inside with a metal spoon or start using your melon baller to form the balls.

Cut out stars by cutting flat pieces of watermelon that are 1/4-inch thick. Press your cookie cutter into the pieces and pop out. Use cantaloupe to cut out stars and ball too for variation.

Put all the balls and stars into the bucket and place the bucket on a tray. You can add different types of summer fruit, such as berries and peaches.

Eating Low-Carb and Healthy

2011-08-17T00:07:00.000-07:00

I can never say no to sweets and that is okay.

I first dabbled in so-called “low-carb” diets when I was in college. My friend who had the same love of food as I did became skinny overnight on some diet where all she ate was meat. I had never dieted in my life and I quickly read her Atkins book.

In college, lunch was often a candy bar and I drank soda without much thought. The book made me realize all the sugar I was consuming wasn’t the best choices. I gave it a try and I too became instantly skinny.

I wasn’t fat but I was on the heavier side of normal. I exercised regularly and I was never obsessed with my weight. After my newly found skinniness, I became more aware of what I ate and drank. I also realized that all the exercise I did never made much of a dent in my weight.

Much later when I started to thinking of having children, I found out I had PCOS, or Polycystic Ovarian Syndrome. It is a common problem among women, and I started taking a drug to help with the PCOS. Everything clicked together because I always had irregular periods. Also I found it hard to lose weight because when you have cysts on your ovaries you receive too much testosterone. The hormone causes most PCOS patients to be obese and have bad acne. Luckily, I was never obese but I did suffer from oily, acne-prine skin.

Some PCOS patients actually recommend low-carb diets to combat the symptoms, such as lack of ovulation. I began omitting sugar and other carbohydrates on my own, until I started seeing a registered dietician.

Before I was pregnant and during my pregnancy I went to an amazing nutritionist, Robyn Goldberg. My eating habits were pretty good. However, I’ve always had a sweet tooth and she helped me curb some of bad habits and set me straight about food.

Breakfast burrito with scrambled egg, broccoli and a sprinkle of cheese.

I learned that when you eat complex carbohydrates, such as brown rice, one serving equals ½ cup. I always ate much more than that. Normal fruit servings are much smaller than most people realize. Robyn also introduced me to lots of new products, such as low-carb tortillas and sprouted bread.

Today I try to manage my PCOS by eating healthy and exercising regularly. I still can’t say no to a pastry or a cupcake, but I eat it with some almonds or a piece of cheese, to prevent a drop in blood sugar.

A normal breakfast for me is a low-carb tortilla with one scrambled egg with vegetables and cheese. Then I have one serving of fruit. I eat fruit with every meal and I indulge in pasta and dessert. But the next day I try to eat super healthy.

I call it “carb-conscious.” I’m not counting every carbohydrate, but I am careful. I understand my slow metabolism and attempt to do the right thing. Instead of eating an extra portion of brown rice, I add a green salad to my side of vegetables. Rather than eating more protein, I actually eat more vegetables.

I eat lots of salads with one serving of protein.

According to a Harvard School of Public Health study, eating more than 8 servings of vegetables a day reduces heart disease and cancer.

So I feel like I am on the right path. If I have been eating too many cookies during the day, I cut out carbohydrates all together for dinner. While my family is eating chicken burgers with whole wheat buns, I eat salad with a plain burger. I keep my fruit portion small, and I drink lots of water. I don’t miss the bread at all, and I enjoy being healthy without any needing medication.

"Our Lake" - A Wonderful Father-Son Morning

2011-08-12T21:03:00.000-07:00

By: Alexander Stuart courtesy of AlexanderStuart.com

The lake, early this morning. All photos: Alexander Chow-Stuart.

This morning Hudson and I got up early and decided spontaneously to go out on the lake in our friend, Steve Stewart's electric motor boat (the only kind of of powered craft allowed on the lake).

It was a beautiful summer's August morning, just cool enough to be comfortable before the sun's heat really dug in, and we felt great as we pushed off and navigated some pretty thick weed close to the shore.

Out on the water, there was silence and the kind of calm that too few seven year olds can appreciate fully - but Hudson likes quiet and stillness as much as I do, and we both enjoyed the fact that we were the only people out on the lake.

We had to stop from time to time to clear weeds from the propeller, but that only added to the sense of peace.

The sun over the river.

Hudson steered the boat expertly toward the reeds at the far end of the lake, and we decided to go a little way up the small river that feeds it. We knew the weeds there would be even thicker and we probably wouldn't be able to go too far, but the river is quite beautiful and full of birds that fly all around you as you approach.

So we took the boat up as far as we could easily go, came to a spectacular reddish-colored tree that grows across the water and decided to turn back. It is possible to go past that point but we wanted to keep things simple - and as it was, we had to paddle the boat free of the roots and branches to turn it around safely.

Back on the lake, the sun was already beginning to get hot. We let the boat head fairly slowly back toward the shore, enjoying the stillness and quiet that still filled the air - then anchored the boat and headed back home, arriving before Mama and Paradise were even awake.

It was a wonderful start to the day, and a powerful though almost wordless father-son time spent between us. Hudson had been shooting some video footage in the boat at intervals, and within an hour of returning home, he had edited and assembled a 30 minute film of our spontaneous voyage using iMovie and iDVD. He called it simply, "Our Lake."

A happy Hudson enjoying the quiet of the lake.

100th Blog Post and Happy 7th Birthday Hudson!

2011-07-26T20:53:00.000-07:00

Outside Apple campus in Cupertino, California.

Today we celebrate the 100^th blog post of Eating With Hudson. Back in 2008, I started the blog to let friends know about Hudson’s mealtime adventures when he was about three years old. Three years later and with a two-year Paradise Rose thrown into the mix, we now feature recipes, reviews, company sponsored giveaways and a growing following.

Saturday, Hudson turned seven and we celebrated by visiting the Apple campus in Cupertino, California about two hours from our home. Through our long-time friend Stephen Fry, we met Jonathan Ive, who is the legendary designer of the iPad, iPhone, iMac and iPod. Hudson was so excited to enter the highly secured headquarters of his favorite company.

Our view from the 29th floor of the W Hotel.

To our surprise, Jonathan gave Hudson his very own iPod Nano, which he has been begging for ever since it came out. Jonathan was humble and kind and his colleague Amy Olosfen took us to the company’s cafe.

The Apple Café was impressive and family friendly. Lots of children were there eating with their parents, and all kids get free cookies, too. The food is mostly organic and Apple has their own fisherman for sustainably-caught seafood. The café features freshly made sushi, a grill area, daily seafood specials, one of the largest salad bars I have ever seen, soups, fresh gelato/sorbet, a coffee bar and more. They also had pre-made sandwiches and every brand of organic yogurt. All of this is offered at extremely reasonable prices.

W Hotel made Hudson's birthday cake.

The Apple Café made me dream of working for Apple. The fresh healthy food was inspirational and it is such a great idea for companies to offer good food that is not too expensive. Children meeting and eating with their parents was another innovation. Since we work from home, we enjoy spending lots of time with our children, but many parents who work don’t always have the same opportunity.

Apple also had an elaborate recycling and composting system where all the plastics at the café could be composted.

Kids enjoying cake by the window.

After our fun and tasty trip to Apple, we headed to San Francisco. Stacy Sugarman of the W Hotel in San Francisco had been helping us plan Hudson’s birthday for weeks.

The kids had never been to the city and we wanted to make sure it was Hudson’s best birthday yet, especially after our move to Sonora. We didn’t know how he would react to the move and we wanted everything to be positive. Luckily, he loves it here so much that he wants to live here for 200 years.

Stacy met us when we arrived and set up cookies and milk and a selection of fresh fruit in our room. The kids each got their own gift bag and the grown-ups got drink tickets for the restaurant and bar. We got the total VIP treatment with free tickets to local museums.

Famous Frisco cable cars now cost $6 to ride!

After a little rest and some cookie-gorging, we headed for the fitness room and pool. Paradise and I braved the pool. It was a little on the chilly side but lots of fun looking at the tall buildings around us. Paradise also discovered how much she liked the hot tub, though I made sure she didn’t stay in the hot water too long.

We didn’t want to leave the hotel so we had dinner in the café. The hotel is currently undergoing renovations, but you could hardly tell. They are revamping their restaurant but they have all their signature dishes.

Cable Car Museum worth a visit.

Hudson and Alexander had the hamburgers with fries and we shared our favorite fried calamari. We have eaten it at every W Hotel we have visited and the calamari is always excellent. We enjoyed our complimentary cocktails immensely. It was perfect after all our driving. I had the Sun-Kissed, with St. Germain elderflower liquor and cucumber, while Alexander drank his tried and true Margarita.

Hudson and Paradise danced to the sound of the bar’s DJ and Hudson examined how the whole DJ setup worked. I think he wants to try it out now. After such an exciting day, we slept wonderfully in the comfortable W beds.

The next day, we headed over to the cable car museum, which is not one of the most popular spots but worth the effort. The huge wheels turning the cables for the cable cars amazed Hudson and Paradise. We also watched a little documentary about the history of the cable cars. Afterwards, we rode the real thing.

Driving over stunning Bay Bridge into Oakland.

Hudson and Paradise loved the city and wanted to stay. We have the W Hotel San Francisco and Stacy to thank for such a well-planned and truly memorable birthday.

Everything was perfect and the hotel made a rich chocolate cake with blue M&Ms on the sides and “Happy Birthday Hudson” written elegantly in chocolate. We felt as if everything we needed was at out fingertips. Such star treatment is probably because Hudson must be the youngest Starwood Preferred Guest cardholder, which is their frequent-visitor hotel card. He loves hotels – especially the W – and we can’t wait to stay at the W San Francisco again.

Thanks again to everyone who follows and reads Eating With Hudson. It’s a joy to see that so many people read and follow this blog. Hudson and Paradise enjoy participating and eating all the new recipes I have created. Thanks – and hope you stay tuned for the next 100 blog posts!

Can't wait to return to W Hotel San Francisco. Thank You!

Legends in Sonora

2011-07-17T22:03:00.000-07:00

Gorgeous main floor at Legends.

Legends is our favorite hangout in downtown Sonora. Legends is a combination old-style soda fountain with a used bookstore and antique store. It’s one of the oldest buildings in Sonora and was originally the Bank of Italy, founded by Italian immigrants. During the height of the gold rush, miners would deliver their gold through underground tunnels by boat. Built over a creek, the bank later became known as the Bank of America.

During 1970s to 1990s, various dive bars inhabited the space. The TNT or Tuolumne Narcotics Team were often raiding the joint and it was considered a very seedy establishment, unsuitable for families.

Today a beautiful brass bar is the centerpiece of the main floor. Hudson and Paradise enjoy their ice cream cones sitting next to a very large stuffed bear with a chocolate milkshake. They serve pies and cookies from Cover’s and a selection of coffees and teas. Hudson and Paradise also like the hot dogs here.

The biggest draw at Legends is the airy space and extra-high ceilings. Massive amounts of work went through converting the space into what it is today. It has a great vibe and Rory and Jessica who work the bar are extraordinarily friendly and knowledgeable about the area. They are the perfect hosts of this inviting place.

Mine shaft downstairs.

It is worth checking out the downstairs area at Legends with their used book collection. There are numerous first editions and informative reference books, on subjects like western gardening. The old bank vault holds the precious ice cream now and you can peak into a realistic mine shift with a creek running through it.

Visit and you’ll probably find Alexander and Hudson using the free wifi while eating too much ice cream.

Legends Books Antiques

8 S Washington St
Sonora, CA 95370

(209) 532-8120

Chicken Burgers

2011-07-13T19:57:00.000-07:00

Since our road trips across California a few months ago, my kids now love burgers. We used to eat lots of soy meatless burgers, but now they have the taste for the real deal. All those roadside diners had the best hamburger, but I took it upon myself to find a healthier version rather than beef.

After a few taste tests, ground chicken burgers won out. Turkey burgers often tasted dry but chicken tasted richer. I used ground dark meat with soy sauce and onion powder and cooked them on the stove with a skillet. It’s easier than grilling outside with a toddler.

The recipe is so easy and we discovered sandwich flats that are whole wheat and thinner than regular hamburger buns.

My attempt at food art. Hudson like it.

Chicken Burgers

1 lb. ground chicken, dark meat

1 teaspoon onion powder

2 teaspoons soy sauce

Mix everything together in a mixing bowl and form four patties with your hands. Cook on a hot non-stick skillet approximately 5 minutes on each side. Be sure the burgers are completely cooked through. Test with your spatula. Poke and if the juices run clear, it’s done. Serve with all your favorite fixings.

Cherries Three Ways

2011-07-08T11:57:00.000-07:00

Enjoy summer by eating cherries outside.

It’s summer and the heat is only bearable with the ruby red juice of a pitted a cherry. Cherry season is our favorite time of year. When we didn’t have our trusted pitter, Hudson would gobble up the entire cherry including the seed.

The cherry pitter is a marvelous invention. The kids love shooting out the pits and eating as many cherries as they can.

We bought such an overload of Bing Cherries this year that I came up with some recipes to prevent all our delicious cherries from spoiling.

Hudson loves cupcakes like any other child so I made Healthy Cherry Cupcakes. It’s really a cherry muffin but we turn them into something special with a squeeze of raw agave nectar on top of the cooled muffin. Then I placed fresh cherries on top. Hudson and Paradise went crazy for them.

Our trusty cherry pitter in Hudson's hands.

Cherry Salad Dressing may not sound like a kid-friendly recipe, but my kids adored it. The ruby coloring is attractive and it entices them to try salad. Hudson started eating salad last year because his school had fresh strawberry salad dressing, which I posted the recipe last year. For Cherry Salad Dressing, I puréed fresh cherries and added high quality olive oil, red wine vinegar and a dash of agave nectar.

My last cherry recipe is a No-Bake Crunchy Cherry Balls. In this heat, you don’t want to turn on a hot oven. I came up with a way to use cherries with dark chocolate almond butter I discovered from a local store. It comes the good for your almond butter with decadent dark chocolate. If you can’t find this product, you can easily substitute any nut butter for this recipe and add chocolate chips to the recipe. I also used strawberries, banana, cereal and coconut flakes. The gooey crispy balls were a hit and a complete innovation. It’s so easy and Paradise helped me with this one. She nibbled on the ingredients while rolling up the balls herself. I recommend making this recipe with your toddler because you don’t have to worry about any sharp tools or hot stoves.

Whichever recipe you try, you’ll be cherry happy you did. Hudson’s favorite cherry recipe is placing freshly pitted cherries on the tips of all his fingers and eating them one by one.

Healthy Cherry Cupcakes

2 cups whole wheat flour

¼ cup ground flaxseed meal

1 teaspoon baking soda

1 cup applesauce

¼ cup safflower or canola oil

½ cup soy milk

½ cup agave nectar plus more for topping the muffins

1 ¼ cup chopped cherries

24 pitted cherries

Preheat your oven to 350 degrees. Grease a regular-sized muffin baking tray that has 12 cups. In a mixing bowl, add the dry ingredients and stir. Create a well in the center of your bowl. Pour in the applesauce, the oil, soy milk and agave. Mix well with your wooden spoon. The batter should be a thick porridge consistency. Add more soy milk if needed. Fold in the cherries. Fill your muffin cups about ¾ full with the batter and bake for 15 minutes or until just golden around the edges. Let them cool completely. Squeeze about ½ teaspoon of agave onto each muffin and place two pitted cherries on top.

Cherry Salad Dressing

½ cup pitted cherries

1/3 cup red wine vinegar

¼ cup olive oil

Dash of salt and pepper

1 tablespoon agave nectar

Puree the cherries until smooth. Add the rest of the ingredients and mix together. Use with fresh cut vegetables like cucumbers and carrots or any type of salad.

No-Bake Crunchy Cherry Balls

1 cup dark chocolate almond butter

1/2 cup chopped cherries
1/4 cup chopped strawberries
1 chopped banana

1/2 cup your favorite cereal

1 bag shredded sweetened coconut flakes

Mix the first five ingredients into a bowl. Stir with a spoon. Form into walnut-sized ball and roll in the coconut flakes. Then, refrigerate for one hour. Keep the balls stored in the refrigerator.

Cover's Apple Ranch

2011-06-29T19:56:00.000-07:00

Cover's traditional apple pie.

After twice failing to find an open cherry picking field, I was determined to find a farm to take Hudson and Paradise. I read about Cover’s Apple Ranch before we moved and we headed over to the town of Tuolumne twenty minutes from our house.

The farm consists of apple orchards, a greenhouse, playground, barn and mini-train. As we waited for the train ride, we walked around to look at the farm animals. It was such a hot day in the middle of the week that we didn’t see any other children around.

We fed the animals corn and hay and the fist thing I noticed was how clean all the pens were. After having our own chickens and now a duckling, I understand how hard it is to keep their living areas neat and tidy. The barn smelled good and the livestock seemed happy.

playground

Paradise loved the swings and we enjoyed our train ride around the farm. We watched the families who run the farm feeding their cows and tending the apple orchards. The Cover family, who are Mennonites, run the ranch.

The farm fresh salad bar enticed even Hudson.

The farm restaurant was refreshing after driving all morning searching for you pick fruit. It was much more sophisticated than I imagined a family farm restaurant would be. Beautifully decorated in country cozy style, they sold artwork and farm themed toys. They had a collection of interesting cookbooks. Several were from a series called, “The Horse and Buggy People,” which was Amish and one self-published cookbook titled, “Grandma’s Recipes.” The grandmother one which told the life stories of different women and where their recipes came from, tempted me.

The food was excellent. I had a decadent quiche that oozed with cheese and bacon. Hudson took one look at the very fresh salad bar and wanted that for lunch. Alexander had a sandwich made from all homemade ingredients. Paradise had chili and a cookie. Hudson saw they were selling discounted, day-old pie slices and wanted one. Cover’s is known for their pies and it was a great idea buying the older pies. They were fantastic and we saved money. We ate so much and our bill was just $20.

We bought some of their homemade cider and their famous Cover’s apple pie to take home. The cider tasted so different than store-bought cider. You can truly taste the apples in it and the pie was nearly gone by the next morning. We are excited to have found Cover’s and we can’t wait to go back.

The restaurant's coffee and fudge bar.

The restaurant was very busy and it worth the drive. The staff is more than accommodating and there is something for everyone. They mostly sell sandwiches but the salad bar is ideal for picky eaters. It features fresh fruit and vegetables from the farm and the breakfast menu sounded tasty with pancakes and fresh bacon. They have a coffee bar with any kind of imaginable espresso drinks and homemade fudge and desserts of all kinds. My husband is dreaming of the pie right now.

We Moved!

2011-06-26T12:59:00.000-07:00

We have arrived in Sonora.

Los Angeles is a complex place. We lived in Los Angeles for about 14 years, since the summer of 1997. Three great neighborhoods and lots of friends. I had my ups and downs with the city. But it was time to move on and try a new place.

We drove all over California looking for a new home and even attempted to move to Morocco. We chose Sonora, California in the northern part of the state. Most people had no idea where it was because it is a town with a population of about 4,200, much smaller than Los Angeles or even Topanga.

Phoenix Lake

We have now lived in a house near Phoenix Lake for about three weeks. It was chaos packing and entropy has increased since our unpacking. I'm not sure if we will ever finish unpacking. I found boxes hidden in our old garage from the last move about 5 1/2 years ago.

So far, we are excited and happy with our choice. We decided on this area because of its beauty, its proximity to Yosemite National Park and we found a great alternative school. We walk to the lake everyday and often go out on a small paddleboat.

One of the pleasant surprises here is how nice everyone is. People here are genuinely kind and thoughtful. People take the time to talk and everything is at a leisurely pace.

Soap Box Derby

cutie the duck

Hudson has caught his first fish and helped plant pumpkins at his new school. We are the proud parents of a duckling and our old dog Stoli is energized. We attended the Northern California Soap Box Derby Championships and a logging festival. We have been exploring so much, that we are neglecting our unpacking.

In terms of food, this area has loads of wineries and a new food movement is taking place here. We've shopped at the local farmer's market and we are planning on taking the upcoming local farm and ranch tour. We tried to pick cherries unsucessfully, but we discovered amazing pie and food at a Mennonite run farm.

We will finish unpacking one day.

We can't wait to try all the local flavors and craft new recipes. I always say I am taking my kids on a food adventure. Most small towns are overlooked in food blogs. Sonora doesn't have gourmet food trucks, but it has fresh local food we can't wait to try. We intend on bringing our big city sensibilities to our new small town landscape.

Pita Bread

2011-06-01T20:45:00.000-07:00

We recently mastered the art of making pita bread. Hudson asked how I was able to make it real with an airy center. After a couple attempts, I figured out how to ensure an open pocket in the middle of the pita.

About a year ago, I saw a video on Earthschooling, which is now called The Bearth Institute. Kristie Karima Burns, who runs the site lived in Saudi Arabi, and she had a demo on how to make pita bread.

A few weeks ago while we were baking regular bread I tried to recall the video on how to make pita bread. The first batch looked like round bread and the centers weren't hollow. After another attempt, I realized I had to let the bread rise and then roll it with a rolling pin.

Homemade pita bread is crispy and airy and it goes perfect with homemade hummus.

Pita Bread

Use your favorite bread recipe

After the bread rises in the bowl, pinch out small balls of dough about 4-inches thick. Press them down with the palm of your hand on your floured table to create flat rounds. Let them rise for 30 minutes.

Preheat your oven to 350 degrees. Then use a rolling pin to roll around each flat round, leaving the 1-inch centers alone.

Roll around each flat piece of dough until it is thin. Let them rise for 30 minutes. Then bake for about 10 minutes on a grease baking sheet. They should be slightly golden and puffy.

Fresh from the oven.

Umami Burger Hollywood

2011-05-28T19:33:00.000-07:00

Hudson likes the lips/ burger logo.

Umami Burger is taking over Los Angeles, which already was a fast food mecca. But a burger from Umami Burger is nowhere near fast food. It deserves its success, with what Hudson called, "... the best burger I've ever eaten."

We checked out Space 15 Twenty recently in Hollywood, which has an urban vibe within strip-mall Los Angeles. Hennessey and Ingalls is mixed with Urban Outiftters, Free People, and some other trendy shops. We headed straight to Umami Burger to see what all the fuss was about.

I didn't have much expectations. Eating with two kids usually means getting a table straightaway and ordering quickly and getting out without doing too much damage to the restaurant.

The Hollywood location has an airy open decor.

When we arrived, it looked very busy. I told them I didn't want to wait and we were told we could take the sofa right away. It was the best decision. Hudson and Paradise had room to stretch and it felt homey on the designer beat up, leather sofa. The heavy wooden ottomans couldn't be toppled over and Alexander and I indulged in cucumber margaritas that hit the spot. They had a strong cucumber flavor and just enough alcohol for a weekday lunch with the family.

Hudson immediately saw the Greenbird Burger on the menu, and I ordered it without much thought. Greenbird is his favorite parrot puppet and Alex got the Port and Stilton Burger, which is on the cover of this month's issue of Food and Wine. Hudson had a plain burger and Paradise shared our burgers and Thin Fries and Sweet Potato Fries.

The food did not disappoint. Hudson liked and wondered why there was a "U" stamped on his burger, and he also asked why the Umami Burger logo looked like lips. My burger was actually turkey with avocado, green goddess sauce and sprouts. It was light and went well with the cucumber margaritas.

The Port and Stilton Burger was heavier for lunch but it was juicy and the combined flavors paired perfectly. The sweet potato fries had a great mixture of sweet and salty with a hint of cinnamon. My favorite part was the buns used for the burgers. They are light and similar to brioche, with a smooth glazed exterior. They seemed to be ideal for burgers.

We were totally impressed, and liked the fact that the average price for a burger is $10. We highly recommend taking kids to any Umami Burger. The wait staff was very friendly to Hudson and Paradise, who fought over the house-made ketchup in the squeeze bottle. Luckily there were no big messes, just satisfied tummies.

Fruit Popsicles

2011-05-24T12:11:00.000-07:00

One of the easiest ways to make a natural, sugar-free dessert is to puree fruit for popsicles. When I was a child, I loved putting grapes into the freezer. I would wait until they were just frozen enough that the inside was slushy. It was a easy treat and it was basically whole fruit.

With so much processed food on the market and childhood obesity on the rise, switching dessert time to fruit time is essential. Purchase a popsicle tray and add your favorite fruits. I used to pour in juice, but too much juice can be too much sugar. Use chopped fresh seasonal fruit and it will be sweet enough for the entire family. This is a great way to use leftover fruit salad or when you overbuy at the farmers' market. Experiment with fruit combinations and adding yogurt.

Fruit Popsicles

2 cups fresh fruit
Popsicle tray

Puree the fruit in a blender and pour it into each section of your popsicle tray. Freeze for at least 4 hours. Use different kinds of fruits to get different colors.

Walk on the Wild Side

2011-05-15T21:40:00.000-07:00

From the website. I was too busy walking to get a good photo.

Today we participated in the California Wildlife Center's 3rd Annual Walk on the Wild Side to benefit the organization and our local wildlife.

We started from the north end of Zuma beach and walked towards Point Dume and back again.

It was a gorgeous, windy, chilly and sunny day. The kids were cold but enjoying the walk. Hudson asked why we were walking. I told him it was to help the animals.

We are nature-lovers and we followed the mass of blue-shirted participants walked along the shore with lots of children in tow. Hudson's school mates and teachers were all there to support the cause and the school and several children won best fundraiser awards.

We worked up an appetite with the three-mile walk, for most of which I was carrying Paradise. We ate celebratory ice cream from King Kone and veggie hotdogs from The Franken Stand. The dogs were yummy and no animals were hurt. The specialty sausages were worth the extra couple dollars, and this stand had the best selection of condiments I have ever seen. The ice cream was cool and creamy. The King Kone specialty was a steal for $5, with a huge waffle cone with tons of ice cream, chocolate sauce, whipped cream and a cherry on top.

Paradise and Hudson were shivering and dripping ice cream and ketchup all over the place. It was a great Sunday.

Is it okay to eat sugar?

2011-05-11T14:02:00.000-07:00

Since having children, I've been concerned about the problems with eating too much sugar. We try hard not to let Hudson eat very much sugar and he didn't have candy until nearly three-years old. With Paradise, it has been a whole other story. She wants whatever Hudson has, and she's had the forbidden fruit before she was two.

I recently read the NY Times article "Is Sugar Toxic?" and it was scary but not surprising. I am one of the types of people who cannot metabolize sugar easily. If I eat a doughnut, I can feel the rush of the sugar and its drop in my system 15 minutes later.

As parents, we need to limit the amount of sugar our children consume. If it is half as deadly as researchers suggest, we need to make sugary foods a very rare treat.

I went to a nutritionist named Robyn Goldberg before and during my pregnancy with Hudson and I learned so much about eating right. Unfortunately, many of the sugar substitutes are harmful. I have tried to limit sugary foods of all kinds so our children do not have the taste for it.

Here are a few things you can try to eat sugary foods better.

Eat sugary foods after a meal not in between to prevent sugar lows. Teach your child to wait to eat sugar foods after a meal is good for learning patience. We live too much in an instant gratification world.

Eat nuts, cheese or other protein with sweets, including fruit.

Do not make sugary foods completely off-limits. Your child will want it more. You want to teach your child to make the right decisions later in life.

Desserts should be small or shared. Have a taste not the whole thing.

Do not buy sugary foods that you are not okay with your children eating.

Substitute agave nectar, honey, date sugar or maple syrup for refined sugars. These substitutes have more fiber and nutritional value than refined sugars, but should still be limited.

Offer fresh whole fruits rather than dessert.