PARENTS: beat summer boredom

If you’re looking for ways to beat bordem Grace Derocha of Blue Cross Blue Shield of Michigan has your covered.

School is out, now what?

If you’re looking for ways to beat bordem Grace Derocha of Blue Cross Blue Shield of Michigan has your covered.

Derocha says it's important to keep kids moving.

She urges parents to consider these tips/tricks to keep summer activities flowing and sedentary behavior at a minimum:

· Create a barbecue or picnic (remmeber food safety).

· Encourage cooking (use this cherry-focused recipe).

· Go camping

For more of Derocha's tips, click here.

Below are the recipes used in the above interviews.

Blueberry Muffin in a Lemon


• 3 whole lemons, large

• 1 box blueberry muffin mix (about 7 ounces)

o Follow directions on muffin package which usually includes:

o 1 egg

o 1/4 cup of milk or 3-4 ounces of yogurt

o Optional - Squeeze half lemon’s juice into batter as well, watch out for those seeds

o Optional, 1 tsp of lemon zest


1. Cut lemons in half around the diameter – long side. Keep the lemon halves intact and carefully scoop out the lemon flesh and you can infuse water with it or add to tea or make lemonade. Keep the lemon peel halves intact.

2. Follow directions on muffin mix. Note: you can pre-make muffin mix at home and bring already made to campsite. Optional to add the lemon juice and zest into batter.

3. Fill one half of the lemon peel with batter. Put the empty half of lemon peel on top. Wrap the lemon with three layers of heavy duty aluminum foil. Repeat with the remaining lemon peel halves and muffin batter.

4. Throw the aluminum foil covered lemons in a hot camp fire!

5. Turn every minute or so, and cook for about 6-8 minutes. Muffins will “steam” inside the lemon peel and the lemon peel will insulate the muffin from the fire.

6. Carefully, pull one out of the fire, open the foil and check to see if a muffin is done. If not: Throw it back into fire! If so: remove all the muffins from the fire.

7. Open and eat muffins out of the center of lemon with a spoon. Enjoy!

Pesto Salmon and Veggies Foil Pack


• 4 (~4 oz.) skinless salmon fillets

• 1 lb. (medium/thin) asparagus, tough ends trimmed

• 3 tsp olive oil, divided

• Salt and freshly ground black pepper

• 4 Tbsp. pesto, homemade or store ¬bought

• 4 tsp fresh lemon juice

• 1 pint grape tomatoes, halved


1. Cut four pieces of aluminum foil about 14 inches long.

2. Toss asparagus with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil.

3. Season both sides of salmon with salt and pepper.

4. Layer salmon over asparagus and drizzle 1 tsp lemon juice over each fillet.

5. Then spread 1 Tbsp. of pesto on top of each salmon filet.

6. Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet.

7. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly you want the heat to be able to circulate well, so there should an air pocket).

8. Cook in embers of camp fire, not directly into the fire for about 20-25 minutes or until cooked to desired doneness depending on how thick the salmon pieces are. It should be cooked to 145 degrees internally.

9. You may also cook in an oven or on a grill. If cooking in oven, place foil packs side by side on a baking sheet and bake in a 400-degree preheated oven until salmon has cooked through, about 20-25 minutes. If cooking on the grill, place foil pack on medium-high heat grill for about 15-20 minutes until cooked properly. Enjoy!

Slow Cooker Cherry Beef Carnitas


• 2 1/2 - 3-pound beef roast

• salt & pepper

• 1 tablespoon olive oil

• 1 large yellow onion, sliced

• 8 ounces chopped mushrooms, whatever you prefer, any kind will do

• 12 ounces cherry juice

• 1 cup beef broth

• 1 cup frozen tart cherries or 1 ½ cups fresh cherries, pitted

• 6 pretzel rolls or whole wheat tortillas

• fresh chopped chives for garnish


1. Season the beef roast generously with salt and pepper on all sides.

2. Place all ingredients except pretzel rolls/tortillas and garnish in a large slow cooker.

3. Cook on high for 5 hours, make sure internal temp is 145 degrees.

4. Transfer the beef to a cutting board and pull apart using two forks.

5. Turn off the slow cooker. Using an immersion hand blender, carefully, pulse the remaining cherry juice/sauce and vegetables in the slow cooker. This can also be done by transferring to a blender or food processor.

6. Add the shredded beef back to the slow cooker and toss until the juices are fully coating the meat.

7. Spoon onto pretzel rolls or in tortilla, finish with coleslaw, if desired and garnish with cilantro, chives or green onions and serve. Enjoy!

Cherry Almond Bread


• ½ cup all-purpose flour

• ½ cup whole wheat flour

• ½ cup oat flour or almond flour (you can food process old fashioned oats until ground to make oat flour)

• ½ cup granulated sugar

• ½ teaspoon salt

• 2 teaspoons baking powder

• ? cup heart healthy oil of choice, such as canola oil

• 1 large egg

• ½ cup low-fat milk

• 1 teaspoon vanilla extract

• 1½ teaspoons almond extract

• 1 cup cherries, pitted and coarsely chopped

• Optional – ½ cup dark chocolate chips and/or ½ cup almonds, roughly chopped


1. Preheat oven to 400

2. Grease a standard size loaf pan and set aside.

3. In a bowl, combine the flour, salt, baking powder and sugar

4. Gently fold in the cherries and optional ingredients if desired

5. In another bowl, combine the egg, oil, milk and extracts.

6. Combine the two mixtures, stirring until just moistened.

7. Pour into pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!

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