Lentil Crust Flatbread (Pizza) Recipe

lentil_crust_flatbread_pizza_recipe

This is a delicious way to include lentils in your diet. I mean, who doesn't like pizza?!

Note that if you have picky kids, don't call this pizza. Because while the crust is delicious, it does taste different than regular pizza crust. So, use a different term than "pizza". Such as "flatbreads". This way picky kiddos won't expect pizza and they'll be open to this new dish that's called "flatbread".

Also, note that you need to soak the lentils the night before you plan to make this dish.


Lentil Crust Flatbread (Pizza) - Crust Ingredients

2 cups of soaked red lentils (soak overnight)

1/2 cup water

1-3 garlic cloves (as per your taste preference)

1 TBSP dried basil

1 TBSP dried oregano

1/2 tsp sea salt

1/2 tsp baking powder

1 TBSP olive oil


Lentil Crust Flatbread (Pizza) - Toppings

1 can of tomato puree/sauce

1/2 cup of shredded mozzarella cheese, feta, or a plant-based cheese alternative of your choice

Vegetables/protein of your choice


Lentil Crust Flatbread (Pizza) - Directions

  1. Preheat oven to 400 degrees F.

  2. Rinse and drain lentils and transfer into the food processor.

  3. Add 3 garlic cloves, dried basil, dried oregano, sea salt, baking powder and ½ cup of water for consistency.

  4. Puree all the ingredients until smooth.

  5. Heat a heavy-bottom frying pan over medium heat. Use ~1 tbsp of olive oil to grease the pre-heated pan and pour in the batter. Smooth the batter out with a spoon, it will look like a mini pancake. Make sure the batter is THIN.

  6. Repeat this step (should make about 8 mini crusts)

  7. Cook 2-3 minutes on each side. Then, transfer your flatbreads to a baking tray covered with parchment paper.

  8. Add your tomato sauce, cheese, and toppings.

  9. Bake in the oven for 15 minutes until cheese is bubbling and brown.

  10. Enjoy!


Get more recipes on my recipe page HERE.

Photo and recipe credit: Amazing student Hanna Kim (Thanks Hanna!)

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5 Super Simple Digestion Solutions

5-Super-Simple-Digestion-Solutions

Do you have problems with your digestion?

  • Gas?

  • Bloating?

  • Constipation?

These days it seems like everyone has digestion problems. And, most people jump to the assumption that they must have a sensitivity to a food. So, they start eliminating this food and that food to try to get to the bottom of it. Usually eliminating favourite foods and driving yourself crazy as you try to figure it out.

If this is you, I have some actions that I want you to take before you go investigating food sensitivities. They are super easy things that I want you to do first. Because sometimes I have really, really good news. Some people don’t actually have food sensitivities. Yes – you can continue eating all of your favourite foods, without causing gut distress. Even if you do end up having food sensitivities, you want to rule out these simple steps first. They help your digestion of all foods. And, they are healthy habits for everyone.

5 Super Simple Digestion Solutions:

  1. Chew Your Food. It seems ridiculous that I need to tell you to chew your food. But if you gulp your food down, you’re missing an important first step in digestion. In chewing, you break down food into smaller pieces so that your digestive enzymes can have lots of surface area to work on to digest the food, and then absorb it. There’s also digestive enzymes in your saliva that start breaking food down. With less chewing there’s more undigested food moving through your intestines. The result is that your gut bacteria has more food to ferment, creating gas. If gas and bloating is your problem, this tip is for you.

  2. Don’t Chew Gum. When you chew gum, you swallow a lot of air. That air has to come out in one direction or the other. Let me speak plainly for a moment: burping or farting. When all that air is stuck in the middle before finding it’s way out – that’s bloating. So, if you get bloated or gassy, stop chewing gum. I can speak to this one personally. I used to be a big gum-chewer. And, I frequently had gas and bloating. Removed the gum. Removed the gas. Amazing!

  3. Eat Mindfully. Really, this tip is a method to prevent the poor digestion causes I’ve already mentioned above. When we eat mindlessly, we don’t take the time to really chew our food. We also are more likely to swallow a lot of air. Eating mindfully will slow you down, help you chew your food well, and swallow less air. The result – better digestion, less bloating, less gas.

  4. Drink Water. Water helps lubricate everything – including your digestive tract. We all know what lubrication does – it helps things glide. If constipation is your digestion problem, make sure that you’re drinking those 9 glasses of fluids (for women) and 12 glasses of fluids (for men).

  5. Be Active. Things move along your digestive tract through the actions of muscles. Being physically active helps get muscles moving – including in yout gut. If constipation is your digestion issue, be sure to get at least 30 minutes of moderate physical activity each day (or more).

Get more simple nutrition tips. Sign-up for my e-newsletter today.

Photo by Arnaldo Aldana on Unsplash

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Don't Make Kids Eat Vegetables First

eat-vegetables-first

Usually I write my blogs with tips and advice for parents. But I know that there are a lot of Early Childhood Educators, daycare providers, nannies, and other important caregivers in our community. Today’s message is for you.

The other day, I received an email from a parent who has influenced her children to be good eaters by using the techniques that I share here. Her email was simply entitled “rant”. Here’s what this frustrated mama said about her experience with her daughter’s first month in kindergarten:


“Petunia’s* old daycare would always dictate what she was allowed to eat out of her lunch kit and in what order. Fruit/veggies, then sandwich, then yogurt… don’t send cookies.

AND NOW I’M HAVING ISSUES WITH HER AT KINDERGARTEN

So of course, she’s not eating any of her multiple fruit/veggie options. Not even when I cut the peel off the apple and provide caramel (cream cheese) dip for them after she’s agreed that that is how she would like to eat them.

I asked daycare over and over again to stop dictating her lunch choices. Petunia has declared kindergarten awesome because she can eat whatever she wants.”

* Name changed for privacy.


I wish that this was an isolated incident. But it’s by far not the only time that a parent has expressed their frustration with me. I knew that I needed to share it with you, so you could see the unintended consequence of your actions.

It’s only with good intentions that early childhood caregivers ask kids to eat their veggies first. You care about kids – otherwise this wouldn’t be your profession. You want kids to get the nutrition from the veggies.

Unfortunately, you’re having the opposite effect than you intended.

Forcing kids to eat veggies first only reinforces that veggies are something awful. Something that you need to get over with so that you can get to the shiny prize of the treats. The consequence is that when kids no longer have a gatekeeper around, and they can make their own food choices, they go after the forbidden foods and ignore the forced foods.

That’s what’s happening with Petunia now. At Kindergarten there is no adult gatekeeper making her eat her veggies and fruit. So she isn’t.

I know that you’re choosing your actions because you want kids to eat their veggies. But you’re actually teaching them to NOT choose to eat veggies. Oops.

For those of you working in licenced facilities here in BC, I have another reason for you to re-consider your actions. The regulations state:

48. (4) “A licensee must ensure that children are not
(b) forced to consume any food or drink,”

By dictating in what order kids must eat their meal, you are forcing kids; therefore, you are breaking the regulations.

What to do instead?

  • Allow kids to eat whatever they want, in whatever order they want, from the foods that were packed for them.

  • Incorporate vegetables and fruit into your curriculum.

  • Organize activities that involve veggies and fruit.

  • Eat with children at meals and snacks. Role model eating your veggies.

Communicate with parent about what veggies/ fruits were eaten each day so that parents can plan meals and snacks at home to create balanced nutrition throughout the day.

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Pumpkin Mousse

healthy-pumpkin-mousse-recipe

Love the flavour of pumpkin spice and pumpkin pie? But looking for a healthy way to enjoy it? Look no further. This mousse is seriously delicious.

I admit that I'm lazy so I make it without the crust. And it's still fantastic! I find that the pumpkin mousse tastes best when refrigerated overnight.

This recipe is a great way to include some more veggies (for picky kids and us adults who can use to eat more veggies too). Pumpkin rocks the vitamin A and has good fibre too.

Baby Food Version: Make this recipe without the crust and omit the maple syrup.


Healthy Pumpkin Mousse Ingredients:

1 cup of full fat coconut milk (put in fridge overnight)

1 can (398mL / 14fl oz) pumpkin puree

1/4 cup of black chia seeds

1/4 cup maple syrup

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp nutmeg

“Bottom crust”

  • 3 dates

  • 1 cup of raw nuts (e.g. walnuts and pecans)

  • 1/4 cup of oats

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg


Healthy Pumpkin Mousse Directions:

  1. In a food processor, mixer or blender, add all the ingredients. Start with low speed and work your way up to high speed.

  2. Once all the coconut chunks are pureed set aside in a bowl.

  3. For the “crust”, mix together dates, raw nuts, cinnamon, oats, and nutmeg in a food processor until the dates have broken down.

  4. Take a spoonful of the “crust” into a parfait cup and add the pumpkin mousse.

  5. Enjoy!


Get more recipes on my recipe page HERE.

Photo and recipe credit: Amazing student Hanna Kim (Thanks Hanna!)

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How To Help a Child Not Eating Packed Lunch

How-To-Help-a-Child-Not-Eating-Their-Packed-Lunch

It’s the second week of September. You made it through all the back-to-school craziness. You bought new clothes, school supplies, even figured out the family schedule for pick-up and drop-off. You likely browsed Pinterest, Instagram and Google for healthy, fun packed lunch ideas and dutifully engaged your inner food stylist so that your child had lunches that they loved.

Many clients have told me the stories of being in the dreaded line-up of parents doing school pick-up. Giving their child a quick hug and then opening the lunchbox to see what was eaten. Or, to be more accurate, to see what wasn’t eaten. This lunchbox check isn’t just a simple status update on what food your child digested that day. It’s a measure of your parenting skills, done in-front of a firing squad of your judgmental peers.

Or, at least that’s how it feels.

The purpose of my message today isn’t to jump on the judgment bandwagon. Quite the opposite in fact. I’m here today to let you know that whether or not your child ate their lunch isn’t a measure of your parenting skills. It isn’t about you at all. So drop the mommy-guilt and daddy-guilt. Let’s re-focus on your child. Because, this situation is actually about your child.

Why Kids Don’t Eat Packed Lunch

The ability to eat lunch in the highly distracting school environment is a life skill. And like any life skill, some kids pick it up easily and some find it more challenging. How quickly kids pick up on this new skill isn’t a measure of how “good” or “bad” a kid they are. And, it isn’t a measure of how “good” or “bad” a parent you are. I’ve helped thousands of families over my career. In my experience the kids who find eating lunch at school more challenging tend to be:

  • Very social,

  • Easily distracted, or

  • Sensitive souls

How to Help Kids Eat Packed Lunch

In time, your child will pick up the important life skill of successfully eating a meal in a distracting environment. Here are some actions that you can take to support your child in learning this life skill. And, actions you can take to make sure that they are meeting their nutrition needs throughout the day.

  1. Make sure containers are easy to open. Have your child practice at home so you can determine if they can do it without help.

  2. Cut food into small pieces. Yes, this means cutting foods into smaller pieces than kiddos can handle at home. Because a smaller piece requires a shorter attention span. For example, cut sandwiches into 4 pieces, cut wraps into sushi-like round bites, or pack apple slices instead of a whole apple.

  3. Plan an extra big breakfast and after-school snack to make up for a missed lunch. This isn’t the time to restrict afternoon snacks to smaller amounts of food. Allow kids to have as much to eat at snack-time as they are hungry for. Serve healthy foods from a variety of food groups. An easy way to do this is to allow kids to open up their lunchboxes and eat their lunch leftovers (i.e. the majority of their lunch) as their snack. If you packed it as a lunch meal, it’ll be a healthy choice for an afternoon snack. With one caveat – make sure that foods are still safe – i.e. foods that need to be refrigerated haven’t been at room temperature too long.

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Lentil Coconut Energy Bites

lentil-coconut-energy-bites

Looking for a healthy snack?
Need something kid-friendly?

This recipe is nut-free, dairy-free, vegan, gluten-free, and no-sugar-added.
It contains fibre-packed, protein-packed lentils and pumpkin seeds.
Oh, and it's delicious!

They're perfect for packed-lunches for kids. And, as an afternoon snack for us adults too.

Need a finger-food version for your baby? Simply cut them into smaller pieces. Easy.

Enjoy!


Lentil Coconut Energy Bites Ingredients:

  • ½ cup cooked green lentils (or lentils from a can)

  • ½ cup of pureed pumpkin seeds

  • ⅓ cup of dry oats

  • ½ tsp ground cinnamon

  • ½ tsp vanilla extract

  • 4 dates

  • ¼ cup of chocolate chips (optional)

  • ¼ cup of coconut flakes unsweetened (to roll in)


Lentil Coconut Energy Bites Steps:

  1. If using canned/ pre-cooked lentils, skip to step 2. If using dry lentils, cook the lentils in a pot with water for ~25-30 minutes on medium heat.

  2. Puree ½ cup of pumpkin seeds in a food processor until smooth.

  3. Add in fresh dates and continue to puree.

  4. Once you reach a paste-like consistency, add in dry oats, cinnamon, vanilla extract and cooked lentils.

  5. Transfer into a bowl and add chocolate chips.

  6. Roll into small balls (should make about 9-10).

  7. On some parchment paper, sprinkle ¼ cup of coconut flakes and roll in the lentil coconut bites.

  8. Enjoy!


Looking for more healthy, kid-friendly snack ideas? Check out our most popular recipe ever - banana lentil muffins

Recipe and photo by Hanna Kim, student (Thanks Hanna!)

Don’t Believe in the Nutrient Value of Vegetables

Nutrient-Value-of-Vegetables

At a workshop that I led last week, I was asked whether it was worth eating lettuce because it doesn’t have any nutrient value. I knew that this would be a great so-called nutrition “truth” that I can bust for you too.

All over the internet, in books, even in grocery stores, you’ll see vegetables ranked based on a score of nutrient value. But just because these scores are popular, doesn’t mean that you should believe in them.

You see, I am a true scientist. A true scientist understands what we know, and acknowledges what we don’t know. The real truth is that the scientific understanding is in its infancy regarding exactly what it is in each and every vegetable that is healthy. We know of many vitamins, minerals, and other phytonutrients. But there are likely tens, hundreds, thousands more that we haven’t yet discovered. And that’s just the nutrients that are healthy for our bodies. We’re also discovering more and more about the many roles that our gut microbiome has on our health. Science has even more of a rudimentary understanding of what it is in vegetables that makes our gut bacteria happy.

Let me share a few examples to illustrate my position. When I did my undergraduate degree in nutrition from arguably the best nutrition school in in Canada during the mid-90’s, I was taught:

  • There is no nutritional value in onions and garlic. Their only role was to provide taste. Now we know that there are health-promoting phytochemicals in onions and garlic. Onions and garlic certainly do count in your daily servings of vegetables.

  • Nothing about phytochemicals. That’s because the whole class of phytochemicals had not yet been discovered. All that science knew at the time was vitamins, minerals and fibre.

  • That the gut microbiome simply helped digest food. It didn’t play any other role in human health. Now we’re learning that it may be linked to depression, heart health, obesity, food allergies, and a wide range of other health conditions.

Now I want to be really clear here. I’m not telling you that vegetables aren’t healthy. Vegetables certainly are healthy. In fact, I want about half of what you eat to be vegetables. I just don’t want you to buy into these various rankings of the “best” vegetables. Also, I don’t want you to buy in to the idea that certain vegetables have no nutrient value. Yes, even iceberg lettuce.

Instead of thinking that a vegetable has no nutrient value. I recommend thinking that science has not yet discovered what’s healthy about this vegetable.

So how do you apply my message? Eat lots of vegetables. Make vegetables be about half of what you eat. As wide a variety of vegetables as you can get. Eat any and all the vegetables that you enjoy. And, try new veggies often. Eat them raw sometimes. Eat them cooked sometimes. Because our bodies better absorb some nutrients when the veggies are raw. And, our bodies better absorb some nutrients when the veggies are cooked.

Get more science-backed nutrition tips. Sign up for my e-newsletter today.

Photo credit: Petra Cigale on Unsplash

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A Difficult (But Necessary) Step for Losing Weight 40+

difficult-and-necessary-step-for-weight-loss-40+

This post is inspired from some recent experiences with clients and workshop participants. At first glance, these people looked very different. But they had one thing in common. While they had hired me/ came out to listen to me speak, they both completely refused to take in what I had to share. They hired me for my expertise, then subsequently refused to take it.

Did I take it personally? No. Human behaviour is fascinating. We’re always a little bit of two minds about change – there’s a part of us who wants to change. And, a part of us who doesn’t. In both of these cases, the part of them that didn’t want to change won.

Why am I sharing this with you? I mean, it doesn’t make much business sense to share my failures with you. I’m sharing it with you because there’s a lesson to be learned. A lesson that you can apply to any aspect of your health, but especially for those of us 40+ folks who are looking to have a healthy weight.

The first step to making any change in life is letting go of our past habits and beliefs.

Elsa from Frozen has it right – let it go! Even Oprah is talking about letting it go in her O Magazine this month.

Letting go of past habits, no matter how much evidence we have that they aren’t working for us, is difficult. This is especially true when you want to lose weight and you’ve been on diets in the past that haven’t worked. It’s amazing how often clients hire me because they’re at their heaviest ever, yet they’re still doing habits from past diets. Diets that obviously haven’t worked (at least long-term). Or, the diets worked when young, but they don’t work for us 40+ folks.

The most difficult step in losing weight in middle-age is letting go of past habits. Giving up things like:

  • Weighing yourself daily.

  • Counting calories.

  • Writing down every morsel that you eat.

  • Eating zero carbs.

  • Aiming for a magical number on the scale from your 20’s – pre-busy life, pre-kids, etc.

  • Denying yourself the pleasure of favourite foods.

  • Nutrition mis-information that you’ve accepted as fact.

You see, when people come to me they are hardly blank slates. What I’ve found is that once people let go of these past habits, weight loss follows. I’d call it magic if I wasn’t so science-based.

So I leave you with an important question: what do you need to let go of in order to achieve your happy weight?

Bust through nutrition mis-information with my e-newsletter (recipes too). Click here now.

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Should I Take a Probiotic?

should-i-take-a-probiotic

You asked me to cover probiotics. And sure, I know about probiotics. But instead of listening to me, I decided to reach out to a true, leading expert in probiotics. I'm proud to call Desiree Nielsen a friend. And, I can tell you that probiotics and gut health are her jams. She's who I turn to for keeping up on this topic that the scientific community is rapidly learning about. So, I wanted to share her directly with you. Just like me, she gives you the real goods. Enjoy this interview!  And, if you want more of Desiree, check out her show Urban Vegetarian playing on Gusto TV!

Should Parents Be Giving Kids Probiotics?

If a child was born naturally and breastfed, eats a healthy diet and has no health issues, they may not need a probiotic daily. Of course, probiotics are a great choice when the time is right: the literature shows that probiotics may be helpful during cold and flu season to prevent respiratory infection or to prevent traveller’s diarrhea.

In addition, there are certain health concerns that are a clear indication for the use of probiotics daily such as colic, infectious diarrhea or tummy troubles like reflux or irritable bowel syndrome.

Should Us Adults Take Probiotics?

I always tend to err on the light side of supplementation but as adults, there are many reasons why a probiotic may be an excellent idea. Any chronic digestive or inflammatory concern, from IBS to eczema, is worth a three month trial of a clinical strength probiotic to assess improvement. If a probiotic works, you will feel it. I cannot tell you how often I have talked to someone who has been taking a probiotic for years with no result and when they make the right switch, they are shocked by how much better they feel. They can be taken therapeutically and discontinued when you improve…but for those with chronic concerns, I recommend continuing daily as part of lifestyle management.

Probiotics are also helpful on an 'as needed' basis for everything from recovering from food poisoning, prevention of side effects from antibiotics use and as a boost during cold and flu season. They are a great, natural remedy in the wellness toolkit.

For those who tend towards an ‘insurance’ mindset in supplementation, a small daily dose of an effective probiotic certainly doesn’t hurt and you may find an improvement in your day-to-day wellbeing.

What is the Difference Between Prebiotics and Probiotics?

Probiotics are live microorganisms that are part of the natural human microflora…and prebiotics help them thrive. Not too long ago, we would have said that prebiotics are non-digestible carbohydrates such as inulin. The low FODMAP diet for IBS works by drastically reducing these prebiotic compounds to alter fermentation in the gut.

However, the definition of a prebiotic is changing and it is thought that a whole host of compounds, from plant polyphenols to even the diabetes medication metformin, may help boost the growth of beneficial microbes.

Can We Get Probiotics from Fermented Foods, e.g. Yogurt? Or, Do We Need to Take Them as a Supplement?

Fermented foods are produced thanks to beneficial microbes…but not all fermented foods may contain truly probiotic microbes. This takes a bit of explanation: the definition of a probiotic is ‘a live microorganism, which when administered in adequate amounts, confers a health benefit on the host.”

So the issue with fermented foods is that in the fermentation, many of the microbes may die or there might not be sufficient amounts to actually have an effect. The research on fermented foods is surprisingly spotty, with kimchi and yogurt being two of the standouts. But the average yogurt contains about 1 billion live bacteria at manufacture (which may not be alive when you eat them) whereas most supplemental probiotics are in the tens of billions.

Eat fermented foods daily as part of a healthy diet…take a supplement when you need extra help.

What Should Someone Look for in a Supplement? There Are so Many Available, How Do You Choose?

It’s a tough call; in my mind, the only probiotics that someone should consider are those with high level evidence to support their use. They are very few in number and you can find them on a very helpful website called www.probioticchart.ca - choose one of the brands with level 1 or 2 evidence. Then, the decision becomes a lot easier. We can spend so much money on supplements but if they aren’t effective, we are better off spending our money on healthy food!

In general, good quality probiotics have enteric coated capsules (with a couple of exceptions for fresh or powdered formulas) with a minimum of 10 billion live active cells, guaranteed to a clearly marked expiry date.

Who is Desiree Nielsen? Bio:

Desiree-Nielsen-registered-dietitian

Desiree Nielsen is a dietitian based in Vancouver, Canada. She is the author of Un-Junk Your Diet: How to shop, cook and eat to fight inflammation and feel better, forever! and the host of Urban Vegetarian, a cooking show on Gusto TV. Passionate about integrative therapeutic approaches to nutrition, Desiree maintains a nutrition practice, with a focus on digestive health, plant-based diets and anti-inflammatory nutrition. Her new app, MyHealthyGut is an evidence-based resource for those looking to improve their digestive health.

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Carrot-Top Pesto

carrot-top-pesto

Reducing food waste is the ultimate win-win. It reduces our environmental impact by allowing less to go to waste. And, by using more of what we buy, it saves us money. So, I've been exploring recipes that use ingredients that normally you'd throw away. Today, student Hanna has perfected a pesto recipe made from the green leaves and stems of carrots instead of the commonly-used basil. Voila - carrot-top pesto! Perfect timing before our local carrots start to pop up in farmers' markets and produce stores.  Thanks Hanna! That's Hanna's handiwork with the camera too :)


Carrot-Top Pesto Ingredients

4-5 carrot top leaves

1/2 cup of olive oil

2 garlic cloves

2 tbsp toasted pinenuts (or walnuts or macadamias or almonds)

1/4 tsp salt

Dash of pepper


Carrot-Top Pesto Directions

  1. To toast pine nuts: Lay out pine nuts on a baking sheet or aluminum foil for 200C for 5 minutes, watching them so they don't burn. This can also work with a nonstick pan constantly stirring the pine nuts.

  2. In a food processor, combine carrot tops, garlic, salt and pepper until smooth. Begin to add the olive oil until desired consistency is reached.

  3. Enjoy!


Check out more healthy recipes.

P.S. This recipe is gluten-free, dairy-free, egg-free, and vegan.

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Iron-Rich Foods

iron-rich-foods

I have good news. People are hearing that babies should have iron-rich foods as first foods. I’ve been talking this up for almost 10 years now and I’m super happy that the message is starting to be commonplace.

Yes, we recommend offering your baby iron-rich foods twice a day. From the very start. Then introduce a wide range of other healthy foods.

Why? Because iron is needed for growth and development. Iron is also needed during this critical time for brain development. This critical period extends from infancy through to about 5 years old.

That bad news is that people have misunderstandings of what foods are good sources of iron. So, they think that they are feeding their babies iron-rich foods. But they aren’t.

Avocado, broccoli, sweet potato, and quinoa are all foods that people commonly think are good source of iron. Incorrect. Myth.


Foods that are Good Sources of Iron:

  • Meat*

  • Poultry (e.g. chicken, turkey)

  • Seafood

  • Beans and lentils. Particularly the lentils.

  • Nuts and seeds. Particularly the seeds.

  • Iron-fortified baby cereal.

  • Tofu

  • Eggs

*While liver is a very high source of iron, it also contains extremely high amounts of vitamin A. So much vitamin A that it’s not recommended that you offer liver as a first food, and only offer it on rare occasions to toddlers and preschoolers.

Not All Iron is Equal

Iron comes in two different forms in food – heme and non-heme. Heme iron is better absorbed by our bodies and is found in meat, poultry and seafood. Non-heme iron isn’t as well absorbed by our bodies. So, when looking at lists of foods with iron that just list the number of milligrams, you need to recognize that you’re comparing apples and oranges.

There’s a great hack for increasing the body’s absorption of non-heme iron. It’s to eat a food with vitamin C at the same time. May fruits and some veggies are good sources of vitamin C. So serve your lentils in a tomato sauce and stir some strawberries into that baby cereal.

Here’s a more extensive list of iron-rich foods (from a trusted source): https://www.healthlinkbc.ca/healthlinkbc-files/iron-foods

Low Iron Foods

You’ll notice that a number of foods that are commonly thought of as containing iron aren’t on my list above. Certainly there are a number of other foods that have a little bit iron. Some vegetables and fruit do contain a small amount. But I wouldn’t consider them good sources of iron. You’re likely surprised that spinach isn’t on the “high-iron” list. That’s because while spinach does contain a decent amount of iron, most of that iron is bound to another molecule, called oxalate, that prevents us humans from absorbing it. While most of the anti-nutrient content on the internet is making a mountain out of a mole hill, the oxalates in leafy greens are noteworthy enough to not count these foods as a source of iron.

Dairy foods aren’t a source of iron. In addition, they can prevent the absorption of iron from other foods. This is why we recommend delaying the introduction of cow’s milk until 9 – 12 months of age. And, once you have introduced cow’s milk, limiting it to 2 – 3 cups per day.

Grains aren’t a source of iron. Yes, even quinoa. That’s why iron is added to infant cereal and breakfast cereals (that’s what the word “fortified” means in “iron-fortified infant cereal).

Check out my Youtube channel for videos on how to prepare baby food versions of iron rich foods (puree and finger foods- Baby Led Weaning).

Photo credit: James Sutton

Iron-Rich Foods

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Child Nutrition and Anne of Green Gables

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Have you heard? Anne of Green Gables is back on TV. CBC has created a new series telling the story of our favourite red-headed PEI character. Now you may be thinking, “Um, Kristen, I don’t read your blog for TV updates, I read your blog for child nutrition”. Just stick with me for a minute, because I’m not really going to be talking about Anne of Green Gables. I’m really sharing a tip for supporting your child to become a healthy eater.

So what’s the connection between Anne of Green Gables and nutrition for kids?

My first cookbook, given to me as a child, was the Anne of Green Gables Cookbook. I still have it. So, whenever I think of Anne of Green Gables, I think of cooking. Specifically, I think of my first times in the kitchen as a child. I remember pouring over the pages of this cookbook, carefully choosing the recipes that I would try. Saucy Chicken, Thousand Island Dressing, Diana Barry’s Favourite Raspberry Cordial, Coconut Macaroons, and Anne’s Liniment Cake were all made by a school-age, picky-eater, yours-truly. Not every recipe turned out. But I remember feeling very grown-up indeed as I made them. With the knowledge that I now have as a dietitian and child nutrition expert, I know that I was building self-efficacy, self-esteem, cooking skills, and food-confidence. It’s amazing what one little book did for my future nutritional health.

And so, I want to encourage you to empower your kids with food by cooking with them. Teaching kids how to cook is an important life skill. One really can’t be a healthy eater if one doesn’t cook. And, cooking is learned by doing.

Preparing food can help a picky eater overcome their reluctance to try new foods. Toddlers and preschoolers are at the developmental stage when they want to do things for themselves. Use this to your advantage! I’ve known many a little one who will happily try some salad that they “made”, when they otherwise wouldn’t have touched lettuce with a ten-foot pole.

Get kids in the kitchen young. Get them helping to make a wide variety of foods. Don’t just bake treats with them. Help them to build familiarity, confidence, and positive memories with healthy foods too.

Safety is important in the kitchen. With adult supervision, there are lots of safe things that kids can do. Here’s some ideas:

What Toddlers and Preschoolers Can Do in The Kitchen

  • Washing

  • Sorting

  • Tearing lettuce

  • Tossing a salad

  • Mixing

  • Whisking

  • Stirring

  • Sprinkling

  • Spreading

  • Pouring

  • Measuring

So whether you buy a kids cookbook or invite your child into the kitchen to make family favourite dishes, I encourage you to use this strategy for minimizing picky eating.

Looking for some new recipe ideas? Check out these healthy (and delicious) kid-friendly recipes.

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Tackle your emotional eating this #NutritionMonth

emotional eating

Does a big slab of chocolate cake make you feel better after a really bad day? Do you turn to carbs for comfort? It’s common to use food as a way to make yourself feel better when you are sad, angry, stressed or tired. But there are better ways than emotional eating to deal with those feelings.

[Note: In the spirit of full transparency, this is my personal take on a blog post created by Dietitians of Canada in honour of Nutrition Month. This post hit close to home with my experience with clients I help with my 40 Days to a Happy Healthy You weight loss program, so I knew I had to share it with you].

I often work with clients who identify with this problem. Whether you are dealing with stress eating, mindless snacking or using food as comfort, this year’s Nutrition Month 2017 campaign has a solution. Plug your problem into their three-step approach to Take the Fight out of Food. Here’s an example of how it works.

Emotional Eating: Spot the Problem

Jamie works full-time while raising a family and has a typical busy lifestyle. He turns to food for comfort when he is stressed at work or frustrated at home. He wants to learn better eating habits.

Emotional Eating: Get the Facts

Jamie hears about me. He learns that craving food when he’s stressed instead of hungry is called emotional eating. We work together to spot the patterns in his behaviour and identify his triggers, such as:

  • Craving foods that are high in calories, fat and sugar (his weakness is bags of chips - especially at night)

  • Eating too much without realizing it

  • Feeling even more stress and anxiety after eating too much

Jamie learns about mindful eating as a way to manage his emotional eating habits. Mindful eating involves paying attention to eating using all senses: really seeing, tasting, hearing, smelling and feeling food. So instead of eating a whole bag of chips when he’s stressed, he can learn to be more mindful of his choice – perhaps eat a smaller portion and enjoy every bite, or choose a more nutritious snack.

Mindful eating can help him become more aware of the reason why he’s eating. It will teach him to eat when he’s hungry and stop when he feels full. Jamie learns that with my help, he can become more aware of his emotional and physical responses to food. With practice, he can manage his stress-related eating and pay more attention in the present moment when he’s making food choices.

Instead of turning to comfort food, he can learn to fight stress by doing something he enjoys, such as taking his dog for a walk, playing street hockey with his kids, reading a book or cooking.

Emotional Eating: Seek Support

Jamie finds lots of help from his dietitian - that's me. :)

Crave-Worthy Healthy Recipes

Crave chocolate when stressed? Check out these recipes for healthy chocolate treats: Chocolate mint whip and chocolate chia pudding.

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Mint Chocolate Whip (No Added Sugar)

chocolate-mint-whip-no-added-sugar

Mint chocolate is one of my all-time favourite flavours. The beauty of this recipe is that you can satisfy that mint-chocolate craving without any of the added sugar. I know because that's exactly the situation that created this recipe. I was aiming for a smoothie but the result was more of a mousse in texture. A rich, creamy, decadent, intensely minty chocolatey mousse. YUM! Sometimes the best inventions are discovered by accident.

Serves:
1 big serving or 2 smaller servings.


Mint Chocolate Whip Ingredients

  • 3 dates (pits removed)

  • 2 tbsp cacao nibs

  • 1.5 tbsp cocoa powder

  • 2 tbsp ground flaxseeds

  • ⅓ cup of coconut milk (with the fat)

  • ½ cup milk or plant-based milk alternative of your choice

  • 2 drops of peppermint oil

  • ⅛ of an avocado (very ripe)


Mint Chocolate Whip Directions

  1. Blend thoroughly and enjoy immediately!


Looking for more healthy recipes featuring mint? Check out this recipe for pistachio-mint smoothies.

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Spring Picky Eater Success Strategies

Spring-Picky-Eater-Success-Strategies

Yay, Spring is here! Spring is the beginning of the season for many opportunities to give picky eaters ways to explore and be interested in food. Because for many picky eaters, veggies and fruit are less scary when you’ve grown them, picked them, or chosen them from the farmers’ market. So today, I’m sharing with you some spring picky eater success strategies.

While the saying may be, “seeing is believing”. For many a picky eater “seeing is eating”.

Well at least for some. Other picky eaters will happily participate in growing, picking, and shopping but still won’t try them. Which is okay, because all of these activities still contribute to your picky eater building food-confidence, which one-day will turn into eating a wider variety of food being eaten.

Picky Eater Key to Success

So go ahead and plan family activities that involve exploring food. The key is that these activities are undertaken in the spirit of fun and exploring – not pressure to eat/try the foods. For example, if you follow up your growing of the radishes with “Try them. These are the radishes that you grew. Come on, you’ll like them.”, you likely will unintentionally undo all the confidence that you built with the activity of growing the radishes. And, next time you ask your little-one to help you in the garden, she/he will refuse because she/he knows that growing leads to pressure to eat.

Grow Them:

  • Bring your picky eater to the garden centre. Let him/her choose plants and/or seeds. Plant them together in the garden. A pot on a patio is great too.

  • Fast-growing veggies like radishes and lettuce are a great match for short attention-spans.

Pick Them:

  • Do any friends or family members have veggies or fruits that you can offer to pick?

  • Plan a family trip to a u-pick farm. Strawberries are great because they grow low to the ground. Check with the u-pick farm whether they allow young children (some do and some don’t).

Choose Them at a Farmers Market:

  • Have a game where everyone in the family gets to choose 1 veggie or fruit to buy and try.

  • Enjoy the free samples that many stalls offer.

  • Encourage your child to talk to the farmer. Their enthusiasm is contagious! Ask how they grow the veggies to engage kids’ innate curiosity. For example, do the veggies grow up high in air on tall plants or secretly hidden under the ground

Looking for more success strategies for your fussy eater? Keep browsing through my blog, I share lots, such as this picky eater success tip.

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Don't Monitor Your Body

dont-monitor-your-body

Ok, I admit that I’ve been procrastinating on writing this post for a couple of weeks now. I feel compelled to address this topic. Because it’s absolutely fundamental to being healthy. To having a healthy relationship with food, a healthy relationship with your body, being a healthy eater.

It’s something that I know as truth. But I’m struggling to articulate the concept clearly. I’ve been procrastinating until I have the perfect words to express it. Did you notice that I didn’t send you a message last week? Yup, I was deep in procrastination.

Why am I procrastinating so badly? Because it’s such an important concept that I want to communicate it clearly and you’ll understand completely.

The perfect words have not revealed themselves to me. Yet. However, I feel compelled to act. I can no longer keep this concept to myself. Or, shall I more accurately say, keep this concept between myself and the clients who work with me one-to-one in my 40 Days to a Happy, Healthy You program.

So here I go with my attempt to communicate this truth with you. And what I’ve decided to do is share with you, each Friday on Facebook, others who I see are walking on this path too. For clarification. For inspiration. Because maybe I don’t have the perfect words to express this to you. Maybe one of these other folks will create the “ah-ha” moment for you.

So what’s this concept that has me so worked up that my perfectionistic tendencies have me paralyzed?

Experience your body. Don’t observe it.

As women in our culture, we’re so disconnected from our bodies. We’re taught that our bodies are something to observe, to monitor, to control. How do we know what our bodies are doing? We weigh ourselves on a scale. We look at ourselves in a mirror. We read the labels on our clothes to see what the size is. We write down what we eat (on paper or in an app). We wear trackers to count our steps, to record our heart rate.

NO! Our bodies are our selves. They aren’t something separate from us. They ARE us. Mind-BODY-soul, that’s what makes a human being. Okay, you may not believe in souls, but the mind and body are still there. How can we know what our bodies are doing? We’re aware while we’re doing it. We feel emotions. We feel sensations. The concept of mindfulness captures this, except it’s named badly. Because I want you to get out of your mind and connect with your body. Perhaps it should be called “experience-fulness”.

Want to see “experience-fulness” in action? Watch a baby dance to music. They aren’t thinking “step left, step right, I know my body will look attractive if I bend in this direction”. They aren’t thinking at all. They’re feeling the music, experiencing the music, enjoying the music, and their body responds.

Consider the flip-side that I see so often when working with women.

When I’m working with women, the hardest things for them to do is to stop weighing themselves every day and stop writing down what they eat every day. They hold on to these so tightly because how else will they know if they’re being “good”, doing the “right” thing? The answer is so obvious, yet so different from what we’ve been trained to do. Take the actions that I’ve given them in their action plan. If they did them (i.e. experienced it), then they’ll know that they were “good”, did the “right” thing. The action-taking, the experience, is the proof – not some monitor.

Or, take for example the phrase that I hear women say so often: “I forgot to eat today.” NO! Eating isn’t a cognitive thing. Remembering to pick up the dry cleaning is a cognitive thing. You can forget to pick up the dry cleaning. You body sends you the feeling of being hungry to stimulate you to eat. You can’t forget to eat. You can disconnect yourself from your body’s sensations and not eat.

Liberate yourself from the shackles of monitoring your body to experience the joy of health.

P.S. Join me in Facebook for inspiration.

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When Can I Give My Baby Eggs?

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I'm often asked by parents "When can I give my baby eggs?". The old advice of waiting to introduce egg whites until babies are 1 year old has changed. But there are some important age considerations when preparing eggs for your baby. Here are all the do’s and don’ts when it comes to feeding eggs to your baby.

Eggs are an excellent first food. Yes, right from about 6 months onwards. The current advise for introducing solid foods is to offer iron-rich foods first. Then build up a repertoire of other foods, such as vegetables and fruit. Eggs are an iron-rich food. Eggs are also an excellent source of protein. So good is the protein in eggs that they are the standard that’s used to measure the quality of protein found in food.

You may be thinking “Wait, but aren’t eggs a high risk allergy food?” Yes, it’s true that eggs are a common food allergen. The latest research is suggesting that this is exactly why you should introduce them earlier rather than later. There is some evidence that waiting until 12 months or later to introduce higher allergen foods may increase the risk for an allergic reaction. Or, stated the other way around, introducing common food allergens as soon as you start introducing foods (at about 6 months) may help prevent food allergy. There isn’t sufficient evidence yet that introducing higher allergenic foods before about 6 months offers any protection. The good news is that this is an active area of research so perhaps in the next few years we’ll know more about how to prevent food allergies.

There are a few more details about eggs that you need to know to introduce them. These are steps to take to ensure food safety – to prevent food poisoning. Babies are more susceptible to food poisoning so it’s recommended to follow these guidelines.


When To Give Baby Eggs

Age

Guideline


Safe Examples

About 6-12 months

Serve only eggs with both hard yolks and whites

Hardboiled eggs, eggs in cooked foods (e.g. baking), eggs scrambled well-done, firm omelets, fried eggs over-hard, hard poached eggs.

1 – 5 years

Runny yolks are okay. Avoid raw eggs and eggs with runny whites.

All the examples from 6 – 12 months. And, over-easy fried eggs, sunny-side up fried eggs (with whites fully cooked), soft-boiled eggs (also known as eggs and soldiers, dippy eggs), eggs poached medium.

5 years and older

Eggs with runny yolks and runny whites as well as raw eggs, prepared safely, are okay.

Soft scrambled eggs, eggs poached soft, French-style omelets, sauces made with raw eggs e.g. home-made Caesar salad dressing, home-made mayonnaise.


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Chocolate Chia Pudding

chocolate-chia-pudding

All I can say is chocolate chia pudding ... yum!

Healthy eating is all about eating good fuel for your body AND eating for pleasure. This delicious treat fits both categories. It's chocolatey goodness that's made with chia seeds. Chia seeds are rich in protein, iron and fibre. The result is a gelatinous or pudding-like consistency similar to tapioca pudding. It's also quite low in sugar.

Feel free to play with the recipe. The richest version is made with the canned coconut milk (coconut and chocolate - awesome!). I love orange chocolate and mint chocolate so sometimes I add a drop or two of mint extract or orange blossom water.


Chocolate Chia Pudding Ingredients

3 TBSP           chia seeds

1 cup              milk (dairy, plant-based alternative, canned coconut milk is especially delicious)

1 TBSP           cocoa powder

1.5 tsp             sugar


Chocolate Chia Pudding Directions

  1. Combine all ingredients in a container with a lid.

  2. Stir well to thoroughly combine.

  3. Leave at room temperature for 30 minutes to allow gel to start.

  4. Refrigerate overnight.

  5. Enjoy!