Kid Magazine Issue Nineteen

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ol ho e sc su to l is ck ia ba spec January 2015 - issue nineteen

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Editor’s letter


Cover image: Photography by Elise Garner Check out the rest of the shoot on page


have such strong school related childhood memories. The smell and feel of a crisp new schoolbook. The joy of sharpening a new pencil for the first time. The effort of prying open a stiff new lunchbox. The new school year is an exciting time! Whether you have a little one starting school for the first time or you are heading into your final years of being a school mum, we have tracked down some fabulous back to school essentials and features for you and your kids. From lunchboxes to bags, stationery and hair essentials (no nits here thanks!), a super handy back to school checklist, lunchbox recipes and more. I hope you enjoy the back to school time as much as I did as a kid. A chance for a new start with a new teacher, maybe a new school and new friends. All the best for the 2015 school year, may it be one full of happiness, success and learning. Kid Magazine will be back next month with our regular February/ March issue. Until next issue, you can find us at for more of the things you love.


Editor and Chief Kid 3

Cover fashion: Polo shirt in grey marle and matisse stripe, $49.95

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06 Healthy kids lunchbox tips 08 Ban boring lunches 10 kids @ play 22 Your back to school organisation checklist 24 Back to school essentials - lunchboxes, stationery, bags and hair 28 Food allergies: how to tell when your child is having a reaction 30 Allergy friendly lunchbox recipes

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Healthy Kids Lunch Box Tips

Anneka Manning, BakeClub Founder Be Prepared

Make a batch of baked goods on the weekend, preferably those that will last a few days if not a week, to have ready to throw into the lunch boxes weekdays. Having a home-baked item is so much better, and satisfying, than eating commercially made muesli bars or biscuits. You know exactly what goes into them, there are no yucky preservatives and the kids will love a devour them!

Read the Labels At a glance some produces may seem ‘healthy’. They claim (and are) low in fat, gluten-free, don’t contain artificial flavours, and the nutritional breakdown seems pretty good... but sometimes the place to look is the ingredient list if you want to work out if something is actually ‘healthy’. To start with if a product has more than 6-8 ingredients, some or all of which your grandmother (or mother) wouldn’t recognize, this should sound warning bells.

Go for the ‘good’ fats The other thing to remember is that fat is not necessarily always the best indicator for determining if something is good for your child. Children do need a certain amount of fat in their diet, as long as they are within reasonable levels and are the ‘good’ fats and not in the form of saturated or trans fats. In this case sugars and sodium are the main concern.

END For more information on ‘How to avoid the nasties when packing your kids’ lunch boxes’ go to: Anneka Manning is an experienced food author, cooking teacher, food editor, home economist, mother of two and the founder of BakeClub. BakeClub is both an online baking resource as well as a physical baking school that offers both hands-on and demonstration-style BakeClasses. 6

Though these online resources, face-to-face BakeClasses and her writing and presenting Anneka teaches home cooks the basics of baking in approachable yet inspiring ways while giving them the know-how and skill to bake with confidence and success. Simple techniques, fail-safe recipes and clever tips relevant to our modern lives (and home kitchens) is what BakeClub is all about. Anneka brings real baking into the home and, as she likes to say, “we don’t do the ‘fancy’ stuff, just the ‘real’ stuff”! Full bio can be viewed at: BakeClub P: 02 9399 7645 E: W: Facebook: @bakeclub.australia Instagram: @bakeclub_australia Twitter: @anneka_manning Pinterest: @annekamanning YouTube: @BakeClubAU


These individual frittatas are dead simple and super quick to make – perfect for lunch boxes either for lunch or as a substantial snack that is packed with energy and goodness. Try different combinations of favourite vegetables (corn, capsicum and pumpkin all work well) and throw in a can of drained and flaked salmon or tuna to boost the protein. Makes 12 Preparation time: 15 minutes Baking time: 20-25 minutes 130g small short pasta, such as macaroni Olive oil, to grease (optional) 2 medium zucchini (about 100g each), coarsely grated 1 medium carrot (about 110g), coarsely grated 125g (11/4 cups) coarsely grated extra tasty or vintage cheddar

1/4 cup chopped flat-leaf parsley 8 eggs 80ml (1/3 cup) milk Freshly ground black pepper, to taste 125g small cherry or grape tomatoes, halved

1 Preheat the oven to 180°C (160°C fan-forced). Brush a 12-hole medium (80ml /1/3 cup) muffin tray with the oil to lightly grease or line with paper cases. 2 Cook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well. 3 Meanwhile, combine the zucchini, carrot, 100g (1 cup) of the cheddar and the parsley in a large bowl and mix well. Mix in the drained pasta. Divide the mixture evenly among the prepared muffin tin holes. 4 Use a fork to whisk together the eggs and milk in a large jug until well combined. Season to taste with pepper and whisk again. Pour evenly over the vegetable mixture. Press the halved tomatoes, cut side up, into the tops of the frittatas and then sprinkle the remaining 25g (. cup) cheese. 5 Bake in preheated oven for 20-25 minutes or until just cooked through and lightly golden. Stand in the tin for a few minutes before turning onto a wire rack. Serve warm or at room temperature. BAKER’S TIP • These frittatas will keep in an airtight container in the fridge for up to 2 days.

ban boring lunches If you are sick of ueatencoming home from school each day, try these ten tricks to add instant lunchbox fun in 2015. 1. Whether you use post it notes or write on a banana, send a little message to school with your kids everyday. Wish them luck on a test, remind them to do something at school or just a simple “I love you”. 2. Break out the cookie cutters and make sandwiches fun. You can buy sandwich cutters but you likely already have a stack of cookie cutters in the cupboard so use them. To avoid wastage, cut the bread before you make the sandwich and use the leftover bread to make breadcrumbs. 3. Get the kids to choose what goes in their lunchbox. To avoid utter chaos, have a lunchbox treat box packed with healthy snacks and let the kids choose something from the box each day to add their lunchbox. At least you know they will eat it! 4. Cut up fruit before packing it in the lunchbox as the kids might be more likely to eat it and you will avoid having bruised fruit coming home each day. Pack a plastic fork so you don’t lose all your cutlery. 5. Eggs are a healthy lunchbox addition but are a bit boring. Invest in a few egg moulds and the kids might be more inclined to eat a funny shaped egg.

6. Don’t pack the same thing every day. Bake a few batches of different flavoured muffins or low sugar cakes every couple of weeks and keep them in the freezer. Rotate what you give the kids each day so they don’t get bored of the same food all the time. If your kids are into cooking, get them to help – win/win! 7. Add in a colour theme to your lunchboxes. It will help your kids experiment with a variety of fruits and vegetables and they will look forward to seeing the colour theme each time. This one takes a bit more work so once a week would be enough. 8. Buy a few sticker sheets of your kids favourite characters and use them to jazz up the food. Would you rather eat plain old baby carrots or Olaf noses? Pop the stickers on the containers/bags for each item and peel them off when the lunchbox comes home. 9. If your kids don’t like sandwiches, or you just want to mix things up, other alternatives are rice paper rolls, wraps, antipasto, salad, savoury muffins, frittata, quiche, corn fritters, vegetable sushi and the list goes on. If you are short on time, batch bake a range of savoury options and keep them in the freezer for quick and easy lunchboxes. 10. If you plan your dinners and your kids like that structure then add lunches to your meal planning so the kids know what is coming. It gives them the chance to tell you ahead of time if they really don’t like something and will help you get organised also.

END 8 9

kids @ play

Photography be Elise Garner leco 10

L-R: Jolie tie back top, $43 and Charcoal denim 4 pocket shorts, $39, Girls print tank, $6, and Bamboo Lola skirt in violet, $27.95, Polo shirt in grey marle and matisse stripe, $49.95, and Thorndale Jean, $69.95, Green tee, $10, and Chambray/polka dot Jordy short, $24.95, 11 12

This page: Polo shirt in grey marle and matisse stripe, $49.95,, Thorndale Jean, $69.95, and Louis Star Cap, $34.95, Green tee, $10, and Chambray/polka dot Jordy short, $24.95, Opposite Page: Jolie Tie Back Top, $43, Polo shirt in grey marle and matisse stripe, $49.95, Girls print tank, $6, 13

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L-R: Polo shirt in grey marle and matisse stripe, $49.95,; Thorndale Jean, $69.95, au and Louis Star Cap, $34.95, Girls print tank, $6,; Bamboo Lola skirt in violet, $27.95, and Florin Sunhat, $34.95, Green tee, $10, and Chambray/polka dot Jordy short, $24.95, Jolie tie back top, $43 and Charcoal denim 4 pocket shorts, $39, 21

Your back to school organisation checklist Amanda Lecaude, Organising You Owner

You’ve just enjoyed the festivities of Christmas and the start of a new year. The last thing you want to think about is getting the kids back to school already! But with a bit of simple organisation and this handy checklist, you can enjoy the rest of the holidays and send the kids back to school at the end of the month prepared and stress free! Supplies/purchases needed q Have you purchased all the necessary uniforms, clothing or school shoes? Leave winter uniforms closer to that time to allow for growth. q Remember to label all uniforms including hats so they get returned easily if lost. q Stock up on stationery and school supplies – do you have the right writing materials, pens, pencils and other items such as calculators? q Did you get all the school books that you were asked to get from book lists? (mainly applicable to secondary students.) You could try second hand suppliers too. q Where possible have all the necessary appointments like dentists, doctors and haircuts in the holidays. q In the week or two leading up to school begin stocking up on lunch and snack supplies, including new lunch boxes or drink bottles if needed. 
 Co-ordination of schedules q Have a central calendar of events for all
the family to see and use. Make sure you include school year schedules ie term dates, curriculum days. q Remember to keep updating the calendar regularly. q Ensure you add all after school activities too. q Get your high school children off on the right foot in using their student planner – it should be their best friend. 22

Information systems q There are two types of school notices – those you need to action and those you need to keep for future reference. Action those that you can straight away (remembering to put dates in the calendar mentioned previously) and then store those you need for future reference in one central place – this might be the fridge, a bulletin board, folder or an in tray. The key to keeping these effective is to have them uncluttered and to regularly go through and remove old papers. q Ensure contact information is up to date – make sure everyone has the necessary contact numbers they need, ie parents, relatives, neighbours, teachers, and school office. Older children should have these too (not just phone numbers of their friends!). Remember to check that the school has your updated information if it has changed recently. q School work and artwork – as these are bought home during the year you will need to decide what to keep and what to purge. It is hard to keep it all and I suggest keeping the best pieces and if necessary taking photos of others for memory.

Homework station q Create an area in your home for this – remembering it is also useful to have other options for a change of scenery from time to time. These areas should be well lit, free of distractions and quiet, particularly for older children. Younger children might need this area to be near where you are. q A teacher recently said to me that when your child asks for help you should consider providing guidance not answers and let them learn for themselves which I thought was good advice. q If you have several children set up a folder or a magazine holder for each one to keep all their school work and reference material together. Much better than it living on kitchen benches or tables!

q Have discussions around the use of TV and electronic devices. q Older children could have a timetable or list on their door to remind them of what they need to take each day. Younger children could use a white board or checklist to assist them too. q Keep the lines of communication open with your children – not only will it help everyone keep track of schedules and responsibilities but eliminate the need for one person trying to keep up with everyone’s whereabouts all the time. q Finally, it may be necessary to regularly review and change routines as the year progresses to suit. Best wishes to the whole family for a successful school year!

Routines q Prepare your morning routines – work backwards from when you need to be at school and allow time for everything that needs to happen. q If you haven’t already, think about transport options particularly for older children – if possible have a practice run in the school holidays to give them confidence. q Establish an after school routine including homework for older children and chores. q Establish a bedtime routine – start this where possible in the week or two leading up to the start of school. q Discuss and agree all of these routines with the family so everyone knows what is expected. 23

END Amanda Lecaude is professional organiser who loves being able to help people – her clients – get organised. She see’s the difference it makes in their everyday lives, just to have a way to create some TIME, SPACE and BALANCE! She also very passionate about equipping school students with organising skills for life to maximise greater results in secondary school/university and limit the overwhelm and frustration for both them and their parents. Get in touch 0409 967 166 Copyright © 2014 Organising You

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Food allergies

How to tell when your child is having a reaction Mary Dawes, First Aid For You Owner

Food allergy occurs in around 1 in 20 children* and can be caused by a variety of foods. Do you know how to identify a reaction or what to do should your child suffer an anaphylactic (a severe allergic reaction) attack. Food allergies can be categorized into several types. The first, most serious allergy is the anaphylactic reaction and is a medical emergency. The second type of allergy is an Ig G mediated allergy, which can often be insidious, and be confused with other medical conditions. It can often be associated with asthma and eczema, or digestive upset such as constipation or loose stools. The third category would be the food intolerance, which is more often associated with the amount or load of a particular food that is ingested. The most common “culprits” for food allergies include; hen’s egg, cow’s milk, peanuts and treenuts. Other triggers for food allergies include seeds, sesame, soy, wheat and seafood. According to Jill Meredith, from Coastal Health Solutions there are other substances that can cause allergic reactions. “Some people are allergic to different food substances that are found across food groups or types, examples are salicylates, MSG or amines. Many fruits, especially dried fruits and vegetables are high in salicylates as well as many confectionary items and processed meats. Often those who suffer with asthma are sensitive to salicylates and their condition will improve by removing these from the diet. Other allergy culprits can be related to food colorings or additives.” 28

Identifying an anaphylactic food allergy can be obvious. Typically hives or a skin rash will appear or a person may suffer swelling around the mouth, vomiting or nausea usually within 30 minutes of consuming food. Other symptoms may be a runny or blocked nose, abdominal pain or diarrhoea. Many may have heard the phrase anaphylaxis – this is a severe reaction that needs urgent medical attention. Within minutes of exposure to the allergen, a person can have potentially life-threatening symptoms. These may include; difficult or noisy breathing, swelling of the tongue, wheeze or persistent cough, loss of consciousness or in younger children becoming pale and floppy. To prevent severe injury or death a person with anaphylaxis requires an immediate injection of adrenalin. Teachers and child carers are required to know how to administer these injections in many states across Australia. It is worth noting the difference between a food allergy and intolerance – which may not occur until a certain amount (threshold level) of food is eaten. This varies from person to person. It may be more difficult to identify this type of condition as it may be expressed as a minor

medical condition or problem such as digestive upset, sinus, constant infections, behaviour problem or skin rash. The good news is, is that for many children a food allergy isn’t forever. About 60 percent of allergies appear during the first year of life, thankfully, most children will grow out of it before they start school and for those who do have an allergy at school age, many schools have strict food policies in place, to protect these children. Ultimately, with the advances in medicine and general community awareness, food allergies and intolerances are

manageable these days and no longer carry the stigma they once did. Jill and I both recommend that you consult a health practitioner if you suspect your child has an allergy. They will be able to identify specific allergens and assist in developing a management plan, whether it be for emergency anaphylaxis treatment using an epi- pen, or by eliminating offending food allergens or food groups from the diet.


* Mary Dawes - Owner and Creator of FIRST AID FOR YOU, specialising in baby and child first aid. Mary has over ten years experience in First Aid training along with first hand knowledge the ‘real life’ dramas that can pop up when you have two very active little boys! Website: Facebook: Twitter: Jill Meredith is a Naturopath and Registered Nurse specializing in the identification and treatment of food allergies. Her clinic Coastal Health Solutions is based on the Central Coast. For more information on allergies and allergy testing go to the website 29

Allergy friendly lunchbox recipes KNOW THE 9! When it comes to food allergies, 90% of reactions are caused by only 9 foods! They are cow’s milk, eggs, peanuts, tree nuts (e.g. cashew, almond, walnut), fish, shellfish (e.g. prawn, crab, lobster), soy, wheat and sesame. When cooking allergy-friendly foods, always check the ingredients in any food you prepare, every time you prepare it. Always check the labels on ingredients before buying or using, and avoid ingredients where there is a risk of cross-contamination e.g. bulk bins in supermarkets. If you have any concerns always check with the manufacturer. For allergen management information, specific to you or your child, speak with your family doctor or an accredited dietitian. Page 5 -6, 4 Ingredients Allergies by Kim McCosker, copyright 2013. 30

Coconut Cake with Strawberry Jam Serves 8

1 cup (120g) desiccated coconut 1 cup (250ml) coconut milk 1⁄2 cup (100g) caster sugar 1 cup (175g) allergy-free self raising flour Preheat oven 180°C. Place all ingredients in a bowl and mix. Line a loaf tin with baking paper and pour the mixture in. Bake for 40 minutes or until a skewer inserted comes out clean. Tip: Makes great cupcakes for school lunches! Separate mixture into a muffin tray and cook for 12-15 minutes or until lightly golden.

Microwave Strawberry Jam Makes 1 1⁄2 cups

250g strawberries, hulled, chopped 1⁄2 lemon, juiced 1⁄2 cup (100g) caster sugar Place all the ingredients into a large microwave-safe heatproof bowl. Microwave, uncovered, for 12 to 15 minutes on high, stirring every 3 minutes until thick and ‘jam-like’. NOTE: The jam should still be a little runny as it will thicken on cooling. 31

Choc-Banana Freezies Makes 6

Âź cup (30g) shredded coconut 50g dried mango, finely chopped 3 large, ready to eat bananas 150g allergy-free dark chocolate, broken Line a baking tray with wax paper. On two separate plates scatter coconut and mango. Peel bananas and cut in half. Stick each half on a paddle pop stick. Place the chocolate into a ceramic dish, melt on high in the microwave, stirring every 30 seconds until nice and smooth. Dip one banana into the melted chocolate, coating thoroughly. Sprinkle with coconut and set on prepared tray. Repeat the process, but sprinkle with mango. When finished, place the ‘banana-pops’ in the freezer for 3 to 4 hours. Once frozen, wrap individually in cling wrap and return to freezer until ready to serve. WT You can experiment with toppings such as allergy-free sprinkles, crushed freeze-dried strawberries, finely chopped dried apples, dates or raw cacao powder. From 4 Ingredients Allergies, page 102 32

Herbed Hash Browns Makes 12

4 potatoes, peeled 2 cloves crushed garlic 2 sprigs rosemary, picked and finely chopped 3 tablespoons (60g) olive oil Coarsely grate potatoes, then using hands, squeeze out as much excess liquid as possible and put into a bowl. Add garlic and rosemary and season well with sea salt and cracked pepper. In a large nonstick frying pan, add one tablespoon of oil and heat until shimmering but not smoking. Place 4 x quarter-cup portions of potato mixture in the pan and gently flatten each using a spatula. Cook over medium heat for 2 minutes or until browned. Turn and cook the other side until crisp and golden brown. Remove hash brown and drain on absorbent paper. Repeat with remaining mixture. These are also delicious served as a side with a meal. From 4 Ingredients Allergies, page 22 33


January 2015 - Issue nineteen

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