Hudson won an award yesterday at school. There was a ceremony in the gym. I was there along with my husband, my brother and my father-in–law. Now, I am sure Hudson would tell you, this award for self-discipline is his crowning achievement to date. I have learned through this mothering gig that different kids are motivated in different ways. Hudson thrives under encouraging words, praise and positive attention from adults. I share this trait with Hudson. Sawyer, my middle, is motivated by competition. He wants to win and compete, which he shares with my husband. Milo is still in the puzzle of toddlerhood, we are still figuring out what makes him tick.
Seeing Hudson’s proud little face today made me feel all the feelings. Of course I am proud of him for being chosen for the award, but mostly I was so happy to see him excel at something that means so much to him. We always talk about how fun kids are at the holidays because they remind us what it’s like to be kids again, the magic. Today brought back some of those same feelings for me. I remember winning a citizenship award in elementary school. My parents where there to watch, they told the my extended family. It felt great. School was always my thing, that’s where I was competitive. Not on the field or court or ice. It is a funny thing to see some of your traits in your own children. It’s another way nature binds us together.
Looking at my kindergartener I see endless possibilities. But the best part is that most kindergarteners see that in themselves. The idea that they could write a book, create art daily, become a garbage man, become a Jedi….all plausible, doable. I am not sure when we start telling ourselves it’s not.
Yoga was one of the things I had added to my not doable list. A while back I was telling someone (I wish I remember who) that I hate yoga and then proceeded to blather on about the reasons why (I could get quite passionate about it). She looked at me and said “it sounds like you don’t like things you are not immediately good at”. I started to say something, then stopped and had to agree. I thought a lot about it.
After a change of plans I kind of accidentally ended up in a yoga class at Flow Yoga. I didn’t hate it. At all. I wasn’t immediately super good at it, maybe not even a little good at it. But I liked that it was a challenge. It was hard. It feels like there is so much to learn. It’s like I am in kindergarten again and there is a whole yoga world to progress through. I get to progress on my own time line, not my class mates, or some ideal, just mine.
Things enter your life when you are ready. My body has been returned to me. I am no longer growing babies, laboring babies into the world or nursing them. I owe my body for doing all that; I need to care for it now. It needs to move and stretch and be challenged. For right now I have found the way to pay back that debt. Just to be clear I still get a thrill and a boost of motivation when the teacher tells me I am doing something well or have improved but I don’t need it as much as I once did.
Being on the eve of 37 has brought me closer to my five year old self. The one that is a lot less limited by fear of failure. I think I am starting to get over myself.
I am going to talk about food. I haven't blogged in a while, I guess I had a lot to get off my chest. I have found a few fun things in the grocery store (one of my favorite places).
First up, I have been all over frozen veggies. I have always been a big fan of frozen fruit but wasn’t a fan of most frozen veggies. Mostly for texture reasons. I like most of my veggies with a little crunch. I am loving frozen diced butternut squash. I bought mine at Superstore but Costco also carries it. Every time I cut up squash I feel like I am going to lose a finger or sever something. No cutting, no peeling! Let that sink it for a minute. I have used it in soup, chilli and curries with great results and huge time savings. It takes some meals from not achievable in the post-work, weeknight dinner mayhem time slot to downright quick. No stitches required. Nothing delays dinner like a trip to the ER.
I found frozen chopped kale at Save-On-Foods. I don’t often use kale in smoothies because it takes time to wash is and de-rib it. My mornings can't even handle that. Throw in a handful of this and you are off and running, or off wiping up the kale smoothie your kids just spilled. Also good for stir-fries, scrambled eggs and curries. I usually keep frozen green peas, shelled edamame and corn on hand too. Great for when the fridge gets a little empty and they won’t go bad in the crisper like fresh veg can.
Frozen veggies are just as nutritious as fresh, and in some cases more, especially in the winter months. Frozen veggies are picked when they are fully ripe and often frozen on site. The veggies that travel to us are often picked before ripe to make the trip and are not the best quality by the time they arrive on our plate.
Next up is PB2. Powdered peanut butter. I heard about it a while back but it wasn’t available in Canada. Now it is, I picked some up at Healthy Way ($6.99). The big claim is all the peanut flavor without the fat. To make PB2 the oil is squeezed from the peanuts then what’s left is dehydrated. The result amounts to mostly carbohydrate and protein. I am a fan of the healthy fats in natural peanut butter. The heart healthy fat keeps you full and satisfied until your next meal. I do like how easy it is to scoop into the blender to make smoothies. The chunky monkey smoothie I made with PB2 tasted great and had a much smoother texture. It also mixed well into oatmeal. There is instructions on how to mix it into a spread by adding water. I can’t say I would ever do this. I would just eat regular PB with the healthy fats. Not sure if I would buy more, I think I need to play around with it some more before I decide.
Anyone else love/hate it?
If you have found something new/exciting/time saving in the grocery store let me know, would love to hear about it.
I have been posting photos of Hudson's school lunches on Instagram and Facebook. It's become a thing for me. In that I am really having a lot of fun with it all. Makes sense though, it combines food with fun little containers, all things I like. The icing on the cake is that Hudson has been enjoying it too. And eating most/all of it. I thought I would post a little round up of the lunches so far and share a few of my time saving tips and tricks. For more on where I bought all my supplies look here.
I am not often starting from scratch every morning. My freezer is my lunch life saver (also my dinner life saver). Spaghetti and chicken noodle soup are lunch favorites. I freeze lunch size portions in mason jars. I pop them in the fridge the night before, into the microwave in the morning and into his Thermos. I like using mason jars because they are great in the freezer and microwave. I also batch make and freeze things like: Sunbutter and jam roll ups, cream cheese and cinnamon pin wheels, mini pizzas, quesadillas and smoothies. I always make his lunch the night before, so things thaw in the fridge overnight. I find it takes some of the crazy out of the morning rush. I also keep homemade mini-muffins, pumpkin loaf, mini-naan breads, individual hummus portions, pancakes and waffles in the freezer, I store them in large ziptop bags so I can see what there is. This allows me to offer a variety of foods while minimizing waste. I cannot stand food waste.
I do follow a sort of formula for building his lunch. I aim for an entrée type item, a fruit, a veggie, a snacky type item and a protein food (cheese, Greek yogurt, seeds, nuts, nut butter for dipping, etc). I only send water to drink. I often include some kind of treat like food, but I keep the portions small, so he doesn't fill up on it and ignore the rest of his lunch.
Hudson was not really a veggie guy. At the start of school he only ate carrots. By adding a few things into his lunch he has expanded to celery, snap peas and raw green beans. That is enough to float my lunch making boat right there. Cucumbers are still a no go. He also added pears and raspberries to his fruit repertoire.
So onto the food:
Top left: Cheddar cubes, turkey pepperoni, apple, brown rice crackers, apple and Greek yogurt in the Squooshi. Top right: Homemade bison burger, strawberries, Babybel cheese and unsweetened apple sauce in the Squooshi. Bottom Left: Spaghetti and turkey meat balls, mozza chees string, grapes, popcorn and unsweetened apple sauce in the Squooshi. Bottom right: Sunbutter and homemade raspberry freezer jam roll-ups, banana chocolate chip mini-muffins, mozza cubes, grapes and Greek yogurt in the Squooshi.
Top left: Left over Mac and Cheese, Triscuits with Sunbutter to dip, pear and mandarin oranges. Top right: Carrots and snap peas, pretzels to dip in hummus, mozza cubes, apple and Cheerios. Bottom left: Low sodium pickles, turkey pepperoni, marble cheese, brown rice crackers, sunflower seeds and strawberries. Bottom right: Homemade chicken noodle soup, raspberries, dye-free marites, pretzels and strawberry yogurt in the Squooshie.
Top Left: Mini-nann bread, carrots and snap peas, hummus, raspberries, yogurt and sunflower and pumpkin seed mix. Top right: grilled cheese with ketchup, cucumber slices, plain potato chips, yogurt and banana. Bottom left: Ham, cheese and pickle kabobs, carrots and snap peas, Triscuits, strawberries and Shreddies. Bottom right: whole wheat mini-bagel with Sunbutter and honey, carrot coins, roasted pumpkin seeds, chocolate covered pretzels and unsweetened apple and pomegranate sauce.
Top left: Cinnamon brown sugar steel cut oats (made with milk), Babybel cheese, banana chocolate chip mini-muffin, strawberries and strawberry banana smoothie in the Squooshi. Top right: Whole wheat Sunbutter and honey mini-bagel, roasted pumpkin seeds, carrot coins, unsweetened apple and pomegranate sauce and chocolate covered pretzels. Bottom left: Stawberry cream cheese waffle sammie, mozza cubes, seed puck, strawberry and orange combo and unsweetened apple sauce in the Squooshi. Bottom right: Mini-naan with Sunbutter and homemade raspberry jam to dip, grapes, banana chocolate chip mini-muffins and a raspberry, banana, pineapple smoothie in the Squooshi.
Top Left: Homemade chicken chow mien, Cheerios, Sunbutter celery boats, orange and raspberry combo and cheddar blocks. Top right: Smoked salmon and cream cheese pinwheels, grapes, mandarin orange, pistachios, Babybel cheese and pumpkin loaf. Bottom left: Spaghetti, watermelon and raspberries, sunflower seeds and Green peas crisps. Bottom right: Marble cheddar and mustard bunwhich, raspberry almond poppers, carrot sticks, yogurt and alphabet pretzels.
Top left: Salami provolone roll ups, Christmas crackers, carrots and celery, hummus, yogurt and chocolate coin. Top right: Cheese and micro layer of refried beans quesadilla, Babybel cheese, tortilla chips, fruit salad, Greek yogurt topped with cinnamon. Bottom left: Make your own pizza with mini-naan breads, honey mandarins, nuts & bolts and yogurt. Bottom right: Lasagna, garlic toast, apple, cheddar bricks and celery sticks.
I am hoping this post helps as one stop spot for lunch ideas, for those days when you are stuck or feeling uninspired. I love to hear what you are making and what your kids are loving too. All ideas welcome. Enjoy the winter break from school and lunch making. I will be back to posting school lunches in the new year.
Here we are....the eve of the first day of kindergarten. Big day for Hudson tomorrow. I could say all the usual stuff: time flies, he was just a baby, etc. But really I am just excited for him. I had such a postive experience at school and I am hoping the same for him too. It is going to be an adjustment for sure. The Monday to Friday, the driving, the lunch making.
Knowing what I know about Hudson I think his biggest challenge will be focusing enough to eat his lunch. All the other kids around, so much more fun to make farting noises than eat. My goal is to send mostly finger foods that are quick to eat and easy to handle.
I wanted to share what I bought to prepare for the long haul of lunch making. I feel like being prepared is half the battle. I have been purchasing things over the summer so Hudson had time to practice opening and closing. Plus I am a wee bit weird and want things to match.
Everything, unless otherwise mentioned, was purchased at Superstore. I didn't want things to be too precious. If and when they get lost I don't want to be out $30 per piece. I did label everything.
So top left is his zip up insulated lunch kit. beside it are two mini-icepacks. Middle right are two reuseable, velcro food bags. Good for foods like crackers, apple slices, grapes and sandwiches. Bottom right are silicone muffin liners. These are great to put inside other contains filled with dips (hummus, guacamole, nut butter) or little items like rasins, cubed fruit, veg and cheese. They are flexible so they can be molded around whatever else is in the container. Bottom left is re-useable squeezie bags. These are great for smoothies, yogurt and applesauce. I ordered these online from a company called Squooshi.
Top right is a thermos. I will be sending mostly spaghetti and homemade chicken noodle soup, his two faves. Middle right is two straw based water bottles and finally some fun shaped containers.
Again we have some larger assorted containers. Bottom left is a dinosaur bread/sandwhich cutter.
I re-purposed an old tote to store all this gear together. It is in a low cupboard. Hudson knows to return his empty lunch kit back into the bin at the end of the day.
We have been doing some chatting about what he would like to bring in his lunch. He is by far my most unadventuresome eater. I have frozen portions of pizza and chicken noodle soup at the ready.
I will share some of his lunches on Facebook and Instagram so make sure you follow along. Feel free to share your ideas too.
Tomorrow, the big day. Good luck my son, I know you are more than ready. And good luck to all your kids, and of course to you. We are going to need it.
There have been a few changes in our house as of late. The biggest is that my middle, Sawyer, is lactose intolerant. He has been for a while. I only recently got around to investigating the reason that my three year old could fart like a 50 year old man after a chili eating contest followed by a few pints of draught beer. For real. It was a good source of entertainment, but the tummy pains were not. Basically lactose intolerance occurs when the sugar that naturally occurs in milk, lactose, can’t be broken down. This sugar then ends up in places it shouldn’t. The healthy bacteria in our gut have a total feast/party resulting in a lot of gas, bloating and pain. It is a good time to be lactose intolerant because lactose free milk, cheese and yogurt are widely available. A huge upside is that if Sawyer does want to have something containing lactose he can take a chewable pill that helps him digest the lactose. For the most part we aim for avoidance at home and have the pills for when we are out and about.
It does put a bit of a new spin on holidays like Easter. Milk chocolate = lactose. I decided this year to have a less candy/chocolate Easter basket. Not because I am a total candy Scrooge (or whatever the down on Easter version of that is). The kids are attending three Easter egg hunts. Plus two Easter dinners. There are going to be so many treats. Four day treat and lactose extravaganza. I feel I can easily pull back on the candy in their baskets without inciting feelings of hardship.
So I have decided to share with you what I did put in their baskets. The two older boys were essentially the same:
- spring t-shirt
- skipping rope
- An Elephant and Piggie book
- six pack of mini Play-Doh
- a fun rubbery egg that looks like a splattered broken egg when you throw it at a hard surface
- locally made little chocolate bunny (dark chocolate for Sawyer as good quality dark chocolate is lactose free)
For baby Milo:
- a sippy cup
- two t-shirts, one says "messy hair don't care" but I wish it said "fluffy hair don't care"
- a felted egg shaped rattle
- the cutest pair of Vancouver made Minimoc leather moccasins that I have been lusting over for a while
There are endless filling ideas: colouring books, crayons, little toys, stickers, puzzles, gift certificates for activities like a swimming pool visit. Endless.
On another note, I started this little blog four years ago today. I might not get to it as much as I once did but it still provides me with a creative outlet. I like that. A lot.
Happy Easter all, hope you are inspired to create a less candy Easter basket too.
Well, well, well....I have finally made my way back to my blog. I have many excuses: three busy boys, recent return to work, a computer that needs an upgrade, but none of that matters. I'm here.
Where to even start? We are all getting used to our new roles. Me: at work, pumping mom. Braden: stay at home, training for his forth triathalon dad. The boys: happy to have some wild dad time and maybe happy to have a more present mommy when I am home.
We drink a lot of smoothies around here. The whole family loves them. I also love mason jars. Imagine how excited I was to learn that a mason jar fits on the base of my blender.
I don't have a super fancy blender. I have had this one since I moved out of my parents house. It still works, but I am secretly hoping it will die so I can get a fancy one. Although this whole mason jar attachment has me pretty excited about my old, tired blender. It does let off that "forgot to disengage the emergency break and driving" kind of smell when it really works, so maybe close?
I had been lusting after these mason jar drink tops and straws.
I was waiting for them to go on sale. So they went on sale. At Target. Everything is on sale at Target. I don't even want to get into how sad I am that Target is closing. Anyways, I bought them and they are great. But maybe more great enjoyed with a costume on. I have also been using them for tea and iced coffee as well as to dispense home made vinaigrettes. The straw is wide enough for extra thick smoothies and all can be popped into the dishwasher.
Some tips to create a better smoothie:
-add fruit: frozen or fresh
-lots of veggies: greens, avocado
-a protein source: low fat Greek yogurt, nut butters
-healthy fats: flax or hemp seeds
-watch your liquid: choose low fat milk (dairy or unsweetened non-dairy) or water instead of fruit juice to keep the sugar content down
-any left overs are great to pour into a popsicle mold
When we want to switch it up a bit we make a funky monkey smoothie:
2 cups milk
1/2 cup vanilla Greek yogurt
1 frozen banana
1-2 tbsp. natural peanut butter
1-2 tbsp. cocoa powder
So hoping to be back here soon, there are certainly some recipes I am excited to share.
I am so excited to announce that I will be seeing my Campbell River clients at Thrive Therapeutics starting October 3rd. Click here to book an appointment. I will be joining a fantastic group of Registered Message Therapists in their beautiful space. I will also be able to offer group classes. I am open to topic ideas. If you have a group of friends/relatives that have a topic of interest contact me. I will continue to see Comox Valley clients at the Crown Isle Clinic.
Next month I will sharing sports nutrition tips with CR DanceXtreme's showteams. I can help them get the most out of their busy dance schedule and perform at the level needed for success. As a side note I am taking their adult hip hop class, it's a great way to get moving and let loose. And maybe mess up the steps...sometimes or often.
Also starting next month is a corporate wellness series for Sunwest Auto in Courtenay. Through my interactive sessions on site and in the kitchen and grocery store employees are going to get the tools they need to stay healthy and happy. I can't wait to get started with this great group of people; it’s going to be a lot of fun.
If any of this sounds like something you would like at your workplace or activity group let me know!
I am heading into two weeks’ vacation. This is the first time my husband and I have ever had a summer vacation as a couple. We tend to take sunny destination winter vacations instead. Our summers are usually spent cramming a lot of things into weekends, then trying to recover through the week. I am looking forward to this vacation immensely. We are going to be camping for the first week then staying in a cabin on Salt Spring Island with my in-laws for the second week.
My parents bought a trailer this year that they are nice enough to lend to us. After tenting it with two kids, this upgrade is incredibly luxurious. By current standards the trailer is modest at 20 feet long. It has everything we need: beds, a toilet, a fridge and a bit of warm water. Even with all this luxury I still find prepping and cooking food while camping to be not fun. Not to mention the dishes. Blah. Time spent cooking means more time for my children to be poking around the sewer outlflow drain, flipping lawn chairs (they are both in love with doing this?) and playing with the hatchet. Kids have a natural talent for finding the most dangerous things in a matter of seconds.
It is pretty easy to wing it for weekend get-aways. A whole week is a bit long to be eating only hot dogs, chips and cold cereal. The key to more fun in the sun and less cooking is pre-planning and a few short cuts. Before I leave I am going to make Salsa Stuffed Meatloaves and Chipotle Turkey Burger patties. Once cooked or barbequed I am going to freeze them so I just have to thaw, heat and serve. I am also going to marinade some chicken breasts with a simple marinade I found on Pintrest. Throw it all into a re-sealable bag and freeze. Toss into a cooler to help keep drinks cold while defrosting safely. I will also bring along the makings for some quick, vegetarian quesadillas, whole wheat tortillas, re-fried beans, cheese and veg. On our way out of town I am going to pick up a deli roasted chicken which can be for dinner one night and used in sandwiches for lunch. Of course we will have the required hot dogs too.
Most of the fruit and veg I pack will be ready to serve: cherry tomatoes, snap peas, mini-cucumbers, mini carrots, grapes, blueberries, bananas, nectarines, etc. Others will be prepped/chopped ahead of time: broccoli, cauliflower, melons and peppers so they are ready to be thrown out as a quick snack or into a cooler bag for a take along lunch.
For breakfast it's going to be a lot of cold cereal, it's easy and my kids love it. I am also bring along some pancake mix that just needs water. I usually throw in some berries (hopefully huckleberries the kids have picked) and top with yogurt. I like to do fruit, yogurt and low sugar granola parfaits too.
As far as sides go I will prep my favorite Southwest Quinoa Salad before I leave. I am also a fan of these rice pouches. The wholegrain brown rice is just rice with a bit of oil to prevent sticking. No added salt which you will get with the flavoured varieties. It is ready to go after a quick microwave (if you have power) or a stir fry with some veggies. You are going to pay a bit more for this product, but in this case I would rather spend the 40 minutes I have saved at the beach or reading a trashy mag. I also like to make a simple potato salad with new potatoes tossed with Greek yogurt Tzatziki.
For snacks I try to serve veggies and hummus, fruit, cheese strings, homemade muffins and trail mix more often. Of course there are a few cookies, potato chips and s’mores too. If you can’t have a little junk while camping, when can you?
My Mom recently had the Earl's West Coast Prawn Salad with Citrus Honey Vinaigrette and went nuts for it. I wasn't there to try it but it all sounded good to me. A quick Google search later and guess what? Epicurious has a copycat recipe. No choice here but to give it a go.
One of the key ingredients in the salad is quinoa which is pronounced keen-wa. I am sure you have heard of quinoa, it is kind of a big deal these days. Why? Well it is a grain like seed that comes in red, white or black. It's protein content is very high and it is also a complete protein which is unusual for plant based foods. It is also a good source of fiber, phosphorus, iron and magnesium. For bonus points it is gluten free and easy to digest. I like quinoa in salads and less so served as a replacement for rice. I have yet to try it in soup (but I think I would like it). It also makes a great filling for wraps. Make sure you rinse your quinoa before you cook it. The outside has a natural bitter tasting coating, most of it is removed in processing, but it doesn't hurt to give it a good rinse. Don't want you to be put off if it is your first time.
CITRUS HONEY VINAIGRETTE:
1/4 cup canola oil
1 tbsp rice vinegar
1 tbsp honey
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
pinch of salt and pepper
2-3 dashes hot pepper sauce
8 cups mixed greens
8 cups baby spinach
2 cups cooked, cooled quinoa (recipe below)
8-12 large strawberries, quartered
1 carrot, peeled and finely julienned
1 avocado, peeled, pitted and cut into cubes
1/2 cup crumbled feta cheese
1/2 cup toasted pecans
2 tbsp finely minced cilantro
20-30 grilled prawns, preferably awesome British Columbia spot prawns(recipe below)
favourite teriyaki sauce or rub, to taste
CITRUS HONEY VINAIGRETTE (may be prepared and chilled up to 1 week ahead):
Combine ingredients in a small food processor or blender. Chill until serving
QUINOA (may be prepared and chilled up to 2 days ahead):
1/2 cup dry quinoa
Wash quinoa in 4-5 changes of cold water until water runs clear, gently rubbing grains and letting them settle before pouring off water. Bring a pot of salted water to a boil; add quinoa and gently boil for 10 minutes; drain and rinse under cold water.
GRILLED PRAWNS (best prepared just before serving):
Preheat clean grill to high; oil grates just before cooking. Toss prawns with enough favourite teriyaki or rub to lightly coat. Grill 1-2 minutes per side, turning once, until prawns are light pink and barely cooked through.
Combine all ingredients except prawns in a large bowl; toss with enough Citrus Honey Vinagrette to coat. Divide between 4 large plates and top with grilled prawns.
Adapted from here.
This is a great entree salad with everything you need. We served it with some crusty bread. The dressing is very light and fresh tasting. Perfect to enjoy outside on a hot summer night.
Artificial sweeteners, a bit of a hot topic. The rumors are rampant. I had a friend ask if she should feel guilty every time she uses Splenda in her tea. I get this question all the time.
I am going to discuss Aspartame (AKA Equal, NutraSweet, Sugar Twin, Sweet'N Low) and Sucralose (AKA Splenda) because they are the sweeteners that are used most and are found in a lot of products at the grocery store. What do they have in common? Well they are both sweet, come in packets or granulated form and are added to foods like yogurt, cereal, low calorie desserts, chewing gum as well as beverages.
Why would a person want to use them? Both Aspartame and Sucralose do not increase blood sugars so they are popular with diabetics. They also don't have any or very few calories so when they replace sugar the calorie content is decreased (i.e. 140 calories in a can of Coke vs. 1 calorie in a can of Diet Coke). This makes them popular with those people who are trying to lose weight or watch their weight. Neither tastes just like sugar, I tend to think Sucralose tastes better, less bitter. The nice thing about Sucralose is that you can bake with it, Aspartame's flavour changes when heated. The Sucralose bag says it measures cup for cup like sugar, but in my experience it is sweeter than sugar. I have used 2/3 of a cup of Sucralose to replace 1 cup of sugar with good results.
Are they safe? Well this is where the crazed Internet warnings come in....MS, lupus, Parkinson's disease, brain tumors, bladder cancer, the Vancouver riots all caused by sweeteners! Both Health Canada and the FDA have deemed Aspartame and Sucralose as safe, even in pregnancy. I know that some people would still like to believe that Health Canada and the FDA are embroiled in some sort of conspiracy with the makers of these sweeteners to somehow poison us all, but I just don't buy it. The scientific evidence just isn't there.
The acceptable daily intake (ADI) for Aspartame is 40 mg/kg/d of body weight, so a 110 lb person (there are 2.2 lbs in a kg) could safely have 2000 mg of Aspartame per day, which is equivalent to about 10 cans of diet pop. The ADI for Sucralose is 9 mg/kg/d of body weight so the same 110 lb person could have 450 mg of Sucralose per day or 37 packages.
So a package of Splenda in your tea, no big deal. Well, as long as you don't have more than 37 cups.
Still not convinced they are safe then don't use them, but please stop forwarding the crazy Aspartame = death emails to me.
Tiffany McFadden, RD