When I became a mom, I told my husband that I wanted to take our kids to Disney while the "magic" was still real--you know, when they actually believe that the Disney characters are real. I went as a teenager with my family and have many fond memories, especially the thrill of space mountain and getting soaked on splash mountain.
What's better than having a steaming hot, delicious meal ready for you and your family at the end of the day? I can't think of much, accept maybe when that meal is also nutritionist approved and kid-friendly! As a Mom of three, I depend heavily on my slow-cooker to get us through the week. The bit of prep time in the morning (or night before) is well worth the relief that I feel at about 5pm when I'm exhausted, the kids are hungry and the last thing I want to do is cook.
It's easy to feel overwhelmed during the holidays, especially when you've filled your calendars with social events and holiday get-togethers. You may even be hosting a few yourself! Now that I have three kids, my new motto has become "keep it simple" when it comes to everything, but especially hosting. Gone are the days of spending hours in the kitchen preparing gourmet finger foods and desserts (for now, anyways).
There's nothing quite like entering your kitchen and being engulfed in the delicious, warm aroma of gingerbread. To me, that feels like Christmas. What's even better, is knowing that the source of that aroma is a nutritious and wholesome muffin — the kind that you can eat as part of a balanced meal, or on its own as a snack. The kind that you feel really great about sending in your kid's lunch, or serving to your family for breakfast. These gingerbread muffins are to die for, and will put you in the holiday spirit!
Gingerbread is one of those seasonal flavours I can't get enough of, especially leading up to the holidays. It reminds me of my Mom's chewy ginger cookies (with white chocolate), or sipping on a steaming hot gingerbread latte on a cold day. Gingerbread is warm and cozy to me, and the perfect flavour to infuse into over-night slow-cooker oats - one of my favourite ways to cook oatmeal. There's something to be said about waking up to a ready-made wholesome and nutritious breakfast, not to mention the delicious aroma of gingerbread!
One of the easiest ways to raise adventurous, healthy eaters is to involve your kids in shopping, preparing, cooking, or serving meals. No bribing, coaxing or bartering needed — simply getting kids involved makes all the difference! When kids feel as though they have had a hand in making a meal, they are more likely to eat it.
Fall, to me, means pumpkin-spiced everything. I can't get enough of these pumpkin-spice muffins these yummy pumpkin waffles, and of course, pumpkin-spice lattes. Not only does pumpkin add a delicious flavour and vibrant colour, but it also adds loads of nutritional value, containing lots of potassium, beta-carotene and fibre.
Many Canadian Dietitians (including myself) have opted not to use Canada's Food Guide as a nutrition teaching tool over the past 10 (or more) years. In fact, since opening my private practice doors in 2007, I don't think I've ever given out a copy of the food guide (to be honest, I developed my own), and here's why:
School is in full swing now, and packing school lunches has become part of our nightly routine. I'm trying to make it a habit to pack lunches when I'm prepping (or cleaning up after) dinner, so that it doesn't seem like a daunting task after we get the kids to bed, when really all I feel like doing it collapsing on the couch.
I love popcorn, and make it several times a week, usually to enjoy while my husband and I watch Netflix after the kids go to bed; I find that it's the perfect bedtime snack to pair with a cup of tea (or sometimes a glass of red wine!). Lately I've been making a huge batch and saving some for school lunches or for after-school snacks. The kids love it as much as I do, and because it's a fibre-rich and nutritious, I feel good about them eating it.
As parents, we sometimes put our “short-term lens” on when it comes to feeding, especially with young kids. We’re often in a rush and want our kids to eat something NOW, or we feel frustrated that they've only eaten the pasta or bread, and left everything else (especially the green stuff).
I'm on a huge baking kick lately, madly trying to stock our freezer with school-safe snacks so that I'm not scrambling at the last minute (or packing my son's lunch with processed, packaged snacks all of the time). What motivated me even more was the fact that I had an insane amount of zucchini to use up — it's in season and I received a mammoth zucchini from a friend of mine.
It's almost that time of year again — back to school! And to be honest, I don't know whether to jump for joy or burst into tears. This year, my son starts grade one, which means that he'll be in school all day. This is a big change from the half-day kindergarten days last year.
There’s nothing quite like spending time prepping, cooking, and serving a meal, only to have your child turn his nose up to it and push his plate away. Ugh, I’ve been there so many times and know how frustrating it feels. What I’ve learned though, is not to take it personally (which is hard) and that there are several common reasons why this happens.
Here are the most common reasons why your child is refusing to eat at meals, and what to do about it:
Being in the crazy stage of life that I'm at right now (with three young energetic kids and a growing small business), I don't have a lot of extra time to bake, even though I really enjoy it and feel that it's important to home-make most of our baked goods and desserts. That's why I love this berry crisp recipe — I always have either fresh or frozen berries on hand, as well as oats, butter and sugar!
We go through a lot of chicken in our house. It seems to be a favourite for everyone, and it appeals to me because it's so versatile and nutritious. Although I love cooking with chicken breasts, I think that I prefer thighs — they have a bit more flavour and are more moist. Because they do have more fat than breasts though, chicken thigh dishes tend to be more rich. That's why I decided to try grilling chicken thighs for this recipe — some of the fat is removed during grilling, but the end product is still really tasty and tender.
It's 5:00pm and you have to get your son to soccer by 5:45pm. You're rushing to get food on the table and trying to get your kids ready and fed in 20 minutes so that you can get out the door on time. Every minute is accounted for. And then, after plating your kids' food (and as you start to scarf your own meal down), you peek over at your toddler who is casually poking and playing with her food, maybe picking away at the dinner roll or piece of bread only. You remind her to eat quickly because you don't have much time. Again. And again.
My third baby is six months old today, and about a week and a half ago, he tried his first real food. Want to know what it was? Salmon! Not pureed, not mashed, and not mixed with breastmilk. Just barbequed salmon with a bit of olive oil brushed on before grilling, in pieces that were big enough for him to pick up and soft enough to easily break apart in his mouth.