Voelcker Park Classes Begin October 6, 2009

September 29, 2009

As of October 6th we will be offering classes at Voelcker Park on Tuesday and Thursday. The classes will meet at the trail head of Salado Creek Greenway until construction on Voelker is completed. Sometime in Novemeber. To get to the trail head travel south on Old Blanco Rd past the old Roaring Twenties on right and past the bridge on left. Take a right on (what looks like a private drive) Voelcker Lane to parking area at historic homestead.

Remember to bring a mat and wear close toed shoes. Don’t forget to bring plenty of water and sunscreen for mom and baby Please arrive 10 minutes early. We leave promptly at 9:30am and would not want to leave anyone behind.

Visit our Stroller Strides Website for more info on class times and locations:


Princess and Me Tea Party- Moms with a Mission

September 29, 2009

princess logo

This mother/daughter event promises to provide lots of fun! For just a $30 donation, daughters receive a professional hairstyle from top hairstylists in San Antonio, make-up application, tea time and a keepsake photo with mom – all while helping support the children of St. Peter – St. Joseph Children’s Home.

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Swine Flu: A Guide for Parents

September 25, 2009

click title to go to full article

Freaked out about the H1N1 virus? What you need to know about the new vaccine, symptoms, treatment, prevention and more

By Sasha Emmons, Parenting.com

Exercise of the Week: Rear Fly with Resistance Bands

September 24, 2009

Starting Position
Stand with legs about hip-width apart, knees slightly bent, abs engaged, and spine neutral. Hold the resistance band so with one hand on each end (about shoulder-width apart), elevating your arms to chest height. The band should be taut when your arms are shoulder-width apart. Keep your elbows slightly bent and palms facing down.

EXHALE: Focusing on your back muscles and keeping your elbows bent, slowly pull the band outward, squeezing shoulder blades together. INHALE: Slowly release the tension of the band and return to the starting position to complete one rep. Aim for 1-3 sets of 10-15 reps.

Special Instructions
Make sure your wrists stay in line with your forearm throughout this movement. Never lock out your elbows.

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11 Things Children Can Teach You About Exercise

September 21, 2009

shared from Babyfit.com

The Littlest People Know the Biggest Motivation Secrets
— By Mike Kramer, Staff Writer

The answers to fitness success aren’t in the bookstore. You won’t find them in the latest government research labs. Forget about talk radio, late night TV, or a magazine rack full of scantily clad cover models.

You’ll uncover information and data there, for sure. You’ll find plenty of opinions, ideas and “proven techniques” too. But the REAL answers – the stuff you can use every day – can be found anytime at your local playground.

Everything you need to know about fitness and exercise, you can learn from kids.

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Exercise of the Week: Squats with Baby Carrier

September 18, 2009

Starting Position
This exercise uses a front pack carrier. Stand with your feet wider than your shoulders, toes and knees pointing forward. Engage your abdominals and stand tall. Keep your knees soft (do not lock them).

INHALE: Slowly lower your body and remember to bend slightly at your hips as if you’re about to sit back into a chair. Keep your weight in your heels and your back as upright as possible. Make sure your knees don?t cross the plane of your toes. Baby should remain upright in this position. EXHALE: Straighten legs and come up to the starting position to complete one rep. Aim for 1-3 sets of 10-15 repetitions.

Special Instructions
Safety should be your main concern, for you and the baby. Make sure that baby is totally secure in all movements. If any exercise is uncomfortable or too strenuous with baby, try it without baby first. Do not bend your knees more than 90 degrees because this stresses your joints. If you feel pain in your knees, don’t squat as deeply and stay in a pain-free range of motion. Hold onto a chair or wall to help with balance and the movement, if necessary.

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Spinach Mushroom Quiche – good and good for you

September 16, 2009


I just tried this recipe from Rachel Ray’s EVERYDAY Magazine and thought it was delicious!


  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 4 yellow-fleshed potatoes, such as yukon gold (about 12 ounces)
  • 1/2 cup finely chopped onion
  • 1 tablespoon cornstarch
  • Salt and pepper
  • Two 5-ounce containers baby spinach
  • 8 ounces mushrooms, sliced
  • 3 ounces Swiss cheese, shredded
  • 2 large eggs plus 2 large egg whites
  • 2/3 cup milk

Change is good
Replace a butter-based pastry crust with one made of shredded potatoes to slash calories and saturated fat. Go heavy on vegetable filling, instead of bacon and cheese, to load up on nutrients, including fiber. Add extra egg whites and use fewer yolks than a traditional quiche for more lean protein.


  1. Preheat the oven to 400°. Grease a 9-inch glass pie dish with 1 teaspoon olive oil. Using a food processor fitted with a shredding attachment, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. Loosen, then invert onto the pie dish and mold into a crust. Bake about 20 minutes.
  3. Meanwhile, preheat the skillet over high heat. Add the spinach and 1/4 cup water and cook, stirring, until wilted; drain. Squeeze out any excess water. Chop the spinach.
  4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture.
  5. In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour into the pie dish and bake until set, 20 to 25 minutes.