- Make a Maze in the Leaves. Buy a child size plastic rake so your children can help you create a maze. Then when they are done playing in the maze they can help rake the leaves into piles. Let your children enjoy jumping in the piles of leaves. Surprise them and jump in with them. Children of all ages enjoy when their parents join in the fun, even if it's met with groaning or eye rolling. Show your children that it's okay to be playful at any age.
- Go for a Family Bike Riding Adventure. Search on-line for family friendly bike trails in your community. If your community doesn't have bike trails search for safe biking routes in your neighborhood or surrounding neighborhoods. While on your bike ride be sure to take time for rest breaks and enjoy the changes of fall going on around you.
- Pumpkin Patch or Orchard Outing. Every year we try to find a new pumpkin patch or orchard to visit in the fall. You may be surprised how many different places you will find near and far to visit. Children are usually more likely to try a fruit or vegetable they pick or get from an orchard.
- Ready, Set, Go Scavenger Hunt. A scavenger hunt could be done in your yard, neighborhood or park. Create a list or look for one on-line. Here are some items that could be included on your fall scavenger hunt:
- Spider Web
- Red Leaf
- Something Rough
- Something Round
- Something Smooth
Great Recipes for Fall: It may not technically be a physical activity but food preparation together with family requires a certain amount of energy. Children of all ages can play a role in preparing the recipe. Below are a few nutritious and delicious fall recipes to try.
- 1 ½ cups all-purpose flour
- 1 cup quick oats
- ¾ cup brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 1 egg, slightly beaten
- 1 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
- ¾ cup low-fat milk
- ⅓ cup oil
- ¼ cup quick oats (for topping)
- 1 Tablespoon brown sugar (for topping)
- 1 Tablespoon melted margarine or butter (for topping)
- ⅛ teaspoon pumpkin pie spice (for topping)
- Wash hands with soap and water. Spray mini-muffin tins with cooking spray or use mini-muffin liners.
- In a medium bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add pumpkin, milk and oil to egg. Mix well.
- Add liquid ingredients to dry ingredients and stir until just moistened. Fill muffin cups two-thirds full.
- Mix topping ingredients. Sprinkle topping evenly over muffins. Bake mini-muffins at 400°F for 8 to 12 minutes or until evenly browned. Bake regular-sized muffins for 15 to 18 minutes.
- Serving Size (1 muffin):
- Calories 69
- Total Fat 2.4g
- Saturated Fat 0.4g
- Sodium 96mg
- Total Carbohydrates 11g
- Fiber 0.6g
- Total Sugars 5g
- Protein 1.3g
- 1 (5.1 ounce) package instant vanilla pudding mix, regular or sugar free
- 2 cups low fat milk
- 1 (15 ounce) can pumpkin
- 1 1/2 cups whipped topping
- 1 teaspoon ground cinnamon
- Wash hands with soap and water.
- In a medium bowl, mix pudding and milk with an electric mixer for 1 to 2 minutes.
- Add pumpkin to pudding mixture. Stir in whipped topping with a whisk or spoon. Mix well.
- Add cinnamon and mix well.
- Chill until served.
- Store leftovers in a sealed container in the refrigerator for up to four days.
- Serving Size (1/6 of recipe):
- Calories 190
- Total Fat 3.5g
- Saturated Fat 3g
- Cholesterol 5mg
- Sodium 410mg
- Total Carbohydrates 38g
- Fiber 2g
- Total Sugars 34g
- Protein 4g
- Vitamin A 220%
- Vitamin C 4%
- Calcium 15%
- Iron 6%
This newsletter has been peer-reviewed.