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Steps to Eat Mindfully

Mindfulness is a powerful way to bring balance into every aspect of how we eat. It cultivates inner wisdom – awareness of how our body and mind are reacting; and outer wisdom – making wiser use of nutrition information to satisfy your needs and preferences.

Here are my mindful eating technique to use when you want a “snack or dessert” so bad. Not all of these tips or strategies resinate to you, but try a few and see how they work.

STOP FOR A MOMENT

Bring your awareness to your breath, slow down by taking 2-3 deeper breaths. You can close your eyes if you want. Tune your awareness into what is leading you to want to eat. Are you physically hungry?

How hungry you are?

How do you know that?

Are you just stressed? or bored?

Perhaps you just got home from work and saw a box of chocolate left out on the kitchen counter?

There might be several triggers to your urge. Simple notice what they are. Well, if you are physically hungry, give yourself full permission to have a snack or treat.

CHOOSE YOUR SNACK OR DESSERT MINDFULLY 

Consider what is calling you.

What would be satisfying ?

What would you enjoy, to help you relax, bring comfort, or hold you over until next meal?

Do you want something sweet, something crispy, something savoury?

Are the chocolate calling you? Or do you really want some cookies?

Give some thought to this, because you will be more satisfied and less likely to eat more than if you’d just grabbed the first thing in front of you.

USE OUTER WISDOM 

Thinking about how much you would eat? One good rule is to eat about 100 kcal per hour to sustain you until the next time you eat. That is about how much your body will burn during that time, and it is a way to give yourself permission to simply enjoy your snack, rather than feeling guilty about it.

COMBINE WITH INNER WISDOM 

Savour the food, eating it slowly and without doing anything else. Minimize distractions, such as watching TV or checking emails.

STAY AT NOW 

Most of the time, our thoughts wander somewhere other than where we are in the moment. Perhaps we are preoccupied with what happened an hour ago, stressed over what we need to do tomorrow, or worried about what might happen next week. Mindfulness encourages us to notice these preoccupations, and then to gently bring ourselves back to the NOW.

BE RELAX AND FLEXIBLE 

Use this approach at a snack time that occurs regularly and when you are alone, so you can fully focus on your experiences. You can then use these practices almost anytime you have an urge to eat. Explore how the quality of your experiences of food and eating shift when you bring a mindful, accepting, and open awareness to them.

If you enjoyed this post, you might also interested in reading about 7 Types of Hunger.

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The 7 Types of Hunger That You Must Know

Last week, I talked about “Mindful Eating” and reviewed some research that showed a mindful eating can establish healthy eating habit. However, this has yet to answer the question how do you eat mindfully?

To start understanding the concept of mindful eating, you need to know the 7 types of hungers. We eat for many reasons – because we’re hungry, stressed, or feeling happy, because we feel like we deserve a cake or simply because it’s your lunchtime.

Eating mindfully is about expanding our awareness around eating habits, so that we can make a more conscious decision of what to put in our mouth and when.

According to pediatrician and mindful eating proponent Jan Chozen-Bays, MD, author of the book, “Mindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship with Food”. She reviewed in her book that there are 7 types of hunger relating to different parts of our anatomy – the eyes, nose, mouth, stomach, cells, mind and heart.

Once we are more aware of these different types of hunger and their reasons, we can respond consciously and more appropriately to satisfy them.

EYE HUNGER 

Our eyes see delicious foods and send a message to our brain saying, “We’re hungry for that”. The eye can convince the mind to override the signal from the stomach and body, even when we are not hungry.

To satisfy eye hunger, eat without distraction. You can feast your eyes on the food before you put it in your mouth. If you mindlessly wolf your dinner down while watching TV, you’re wasting an opportunity to really appreciate it.

NOSE HUNGER 

Our sense of smell is closely tied to our sense of taste, such that the “taste” or “flavour” of foods is nearly entirely the “smell” of it. Smell exerts a potent affect on our subconscious mind. You might be familiar with the intense aroma when you walk past the pastry shop at the mall. The powerful smell draws you in and is nearly irresistible, even though you may not be hungry at the time.

To satisfy nose hunger, practice sensitizing yourself to the smell of your food, isolated from taste, by taking a pause before eating to really take in the aromas.  

MOUTH HUNGER 

Our mouth has a desire for pleasurable sensations such as different tastes and textures. The mouth prefers variety in these sensations and can easily become bored. If we are not paying attention while eating, the mouth will not be satisfied, and will continue to ask for more food, which can cause mindless overeating.

To satisfy mouth hunger, increase your awareness around the flavours and textures in your mouth.

STOMACH HUNGER  

When our stomach is hungry it can signal us with rumbling, growling, or with an empty feeling in the abdomen. If we are in the habit of eating several times daily, and we miss a meal, our stomach will alert us of its hunger. It takes practice to sense when a grumbling stomach means actual hunger. Often, we can confuse the sensation with other feelings that affect our stomach such as depression and anxiety. If we feed depression with “junk food”, then get more depressed about our diet.

To satisfy stomach hunger, listen to the stomach hunger cues and start to familiarize yourself with them. Try to delay eating when you feel hungry and become aware of the sensations (make observation). You can also assess your hunger on a hunger scale from 1-10 before a meal, then halfway through check in again and do the same.

CELLULAR HUNGER 

Our body can give us various signals when we experience cellular hunger such as faintness, dizziness, irritability, a sudden loss of energy, or strong desires for certain foods. Cellular hunger is one of the hardest types of hunger to sense, even though it is the original reason for eating. When we were children, we intuitively knew when we needed to eat, and what our body was craving. But over time, we lose our ability.

Through mindfulness, it’s possible to become more aware of our body’s cravings for specific nutrients and develop some of the “inner wisdom” we had when we were children.

To learn to listen to cellular hunger is the primary skill of mindful eating” – Jan Chozen-Bays

MIND HUNGER 

Modern society has made us very anxious eaters. Constantly being influenced by the current fat diet or the latest nutritional guidelines, such as “Sugar is bad for me”.  The mind can hinder our ability to “listen” to what the body needs (our internal hunger cues).  This type of hunger is based on our thoughts.

To satisfy mind hunger, being mindfulness can help calm the mind and tune in to other cues our body is sending us.

HEART HUNGER 

This is based on our desire to be loved and cared for. We crave certain comfort food because we were given it as a child, or because we’ve associated it in our mind as a treat for when we’re feeling down. Many people experience heart hunger and attempt to satisfy it with food (emotional eating), which, though sometimes helpful in the short term, can’t always fill the hole in our heart.

To satisfy heart hunger, we need to find the intimacy or comfort our heart is craving. Try observing/noticing the emotions that you’ve been feeling just before you have an urge to eat that chocolate as you might be able to find other way to satisfy them, such as calling a friend or having a cup of herbal tea or a hot bath.

BOTTOM LINE

We can eat mindfully by assessing each of the types of hunger whenever we have the desire to eat. The goal is try to be mindful of what and how you eat, feast with your eyes, take in the aroma and savour every flavour – then you’ll be truly satisfied.

In next week blogpost, I will discuss mindless eating, and how to avoid this common obstacle to healthy eating.

Eat, Drink and Be Mindful

Eat, Drink and Be Mindful

The concept of Mindful Eating has been gaining popularity over the past couple years. You may hear your dietitian talking about it or your girlfriend who are trying to lose some weight doing this mindful eating practice. But what exactly does it mean to be a mindful eater?

In my culture, December to January are all about celebrations. One holiday party followed by another…and another until Chinese New Year !! Whether you want to avoid overeating and gaining those extra weight, you need to control your blood sugar (if you have diabetes), or you simply wish to consume only what your body requires, the holiday season can make that goal challenging.

MINDFUL EATING MIGHT HELP YOU REACH THE GOAL 

I use mindful eating strategies in my dietetic practice and personal life. I found that it helps me to rediscover a healthy and joyful relationship with foods.

Mindfulness is a powerful way to bring balance into every aspect of how we eat. It involves cultivating a combination of “inner wisdom” (awareness of how our body and mind are responding) and “outer wisdom” (engaging nutrition information and recommendations to meet your own personal needs and preferences).

Mindfulness refers to the practice of being aware and in the moment, without judgement.

HEALTH BENEFITS OF MINDFUL EATING 

  • Help with weight management (here, here, here)
  • Help diners feel more in control in their eating (here)
  • Reduced disordered eating pattern (here, here)
  • Improve glycemic control for those living with diabetes (here)
  • Reduced perceived stress (here)

BOTTOM LINE

Yes, Mindful Eating has many health benefits, however, it is very challenging to practice. It takes lot of work and dedication to completely in tune with your hunger and satiety signals.

Stay tune for next week blogpost Steps to Eat Mindfully.

Did you know that I offer personalized nutrition counselling for kids and families? If this is something you’s like to learn more about, please Contact Me.  

High Fibre Zucchini Oat Chocolate Chip Cookies

High Fibre Zucchini Oat Chocolate Chip Cookies

After baking the Super Tasty Zucchini Chocolate Bread, I am addicted to any zucchini recipes. Zucchini is very versatile with a simple mellow flavour so it can go in just about anything.

This recipe is definitely a keeper. They look as good as they taste. They came out soft and moist. If you want to avoid the cookie becomes too moist,  you can squeeze out the extra moisture after grating the zucchini. Also, set aside a few chocolate chips to place on top of each cookie before baking.

I would make endless batches of these and Zucchini Chocolate Bread.

Try these high fibre, delicious, soft and flavourful cookie recipe, I am sure everyone will love it.

Enjoy !!

Recipe adapted from Cooking Classy 

High Fibre Zucchini Oat Chocolate Chip Cookies

High Fibre Zucchini Oat Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Snack
Servings 2 dozen

Ingredients
  

  • 1.5 cups whole wheat flour
  • 1 tsp ground cinnamon
  • 1.2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup shredded zucchini
  • 1 cup quick oats
  • 3/4 cup chopped pecans or walnutes (optional)
  • 1 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350’C. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  • In a large bowl, use hand mixer whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract.
  • Add zucchini, then slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/4 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  • Shape dough into balls, 1-2 tbsp each, then transfer to parchment paper lined baking sheets, spacing cookies 2 inch apart.
  • Bake in preheated oven 15 mins until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in airtight container.
Super Tasty Zucchini Chocolate Bread

Super Tasty Zucchini Chocolate Bread

In the summer, I received a huge zucchini from a friend of mine.

Zucchini is so versatile, I have tried all kind of zucchini recipes such as zucchini wedges, zucchini chips, grilled zucchini, zucchini patties. I also love baking with zucchini because it not only adds moisture to muffins, cookies and loafs, but it also boosts the nutritional profile of any baked snack, adding a healthy dose of Vitamin A, Potassium, Folate and antioxidants.

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Make sure you have thoroughly dried zucchini to keep it from being too wet/watery in the finished bread. I use paper towel and squeeze the water out from the grated zucchini. Do’t squeeze out all the liquid as some is needed for the bread.

Enjoy !!

 

Recipe adapted from Chelsea’s Messy Apron

Super Tasty Zucchini Chocolate Bread

Super Tasty Zucchini Chocolate Bread

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Servings 1 loaf

Ingredients
  

  • 1/2 cup plain greek yogurt
  • 2 tbsp honey
  • 1/2 cup brown sugar
  • 1/3 + 3/4  cup Dark Chocolate Chips, separated*
  • 1/3 cup coconut oil, melted
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • 1/3 cup oat flour (blended oats)
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup whole wheat flour
  • heaping 3/4 cup lightly packed finely grated zucchini
  • 1 tbsp cornstarch

Instructions
 

  • Preheat the oven to 350C. Lightly grease and flour one loaf pan. (I use an 8 and 1/2 by 4 and 1/2 inch pan).
  • In a bowl, stir together the Greek yogurt, honey, and brown sugar.
  • In another small bowl place 1/3 cup chocolate chips. Melt the coconut oil and measure the oil AFTER being melted. Pour the coconut oil over the chocolate chips and stir until melted. Pop in the microwave for 15 seconds if needed until the mixture is smooth. Allow to slightly cool and then add to the Greek yogurt mixture.
  • Add in an egg and the vanilla extract.
  • In a separate bowl, stir together the oat flour (measured AFTER blending. I used regular rolled oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), cocoa powder, baking soda, baking powder, salt, and cornstarch.
  • Add in the white or whole wheat flour. Add in the remaining 3/4 cup chocolate chips. Stir the dry ingredients together.
  • Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread or a sunk in center.
  • Stir in the grated zucchini.
  • Pour the mixture into the prepared pan and top with more chocolate chips if desired.
  • Bake for 45-55 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides. Barely under-cooking the bread will yield a softer and slightly denser bread.
  • If needed tent some tin foil over the top to keep the top from over-cooking.
  • Allow to completely cool before cutting into the bread. Cut with a sharp knife.
  • Cover and enjoy within 3 days or freeze up to one month.
Peanut Butter Apple Oat Cookies

Peanut Butter Apple Oat Cookies

I love apple, we usually grab an apple and bite right in, I will also cut up my apple and dip it into natural peanut butter. This is my perfect snack and it has always been my favourite.

Until I found this recipe. Now I can have my apple, peanut butter and cookie. All of my favourite combined into one tasty treat.

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These cookie recipe is soft and chewy. They have oatmeal, peanut butter and apple, that is pretty much the perfect breakfast, snack or dessert.

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If apples and peanut butter are one of your favourite snacks, I can guarantee you will love this recipe. It will remind you of your favourite snack and your kids will addict to it.

Enjoy !

 

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Peanut Butter Apple Oat Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Gluten Free, Vegan
Servings 30

Ingredients
  

  • 1/2 cup Unsweetened Applesauce
  • 1 tsp Vanilla Extract
  • 1/2 cup Vanilla Extract
  • 1 Flax Egg (1 tbsp ground flax seed + 3 tbsp water) or 1 Egg
  • 3/4 cup Whole Wheat Flour (you can use Oat Flour for gluten free recipe)
  • 1 cup Large Flake Regular Oats
  • 1/4 cup Brown Sugar
  • 1/4 cup White Sugar
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 cup Diced Apple, Skin Remove

Instructions
 

  • Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
  • In a large bowl, mix applesauce, vanilla extract, peanut butter, egg together until combined.
  • In a medium bowl, whisk together flour, oat, brown sugar, white sugar, baking soda, baking powder. Set aside.
  • Add the dry ingredients to wet ingredients. Mix until just combined. Stir in the diced apples.
  • Roll cookie dough into tablespoon size balls and place on prepared cookie sheet.
  • Bake for 15 minutes or until light golden brown around the edges. Let cookies cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely.
Colourful Edamame Sesame Quinoa Salad

Colourful Edamame Sesame Quinoa Salad

What is Quinoa (小小米)? 

Quinoa (Keen-Wah) is a nutritious, nutty tasting, tiny seed. Quinoa is the seed of a plant related to beets, chard and spinach. It cooks just like rice, but quicker. It is available at most major grocery and bulk food stores.

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Nutrition Profile of Quinoa?  

Quinoa is higher in protein and iron than most grains and is a source of insoluble fibre too. It is also low in calories.

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Source: Organics Biologique Quinoa

Quinoa contains all 9 essential amino acids, so its protein profile is similar to that found in meat, fish, eggs and poultry.

Quinoa is high in lysine, an amino acid essential for tissue growth and repair. The high quality protein and unique amino acid profile make it an important staple for vegetarian and vegans who rely on plant sources to meet their dietary requirements (especially protein).

Health Benefits of Quinoa 

Quinoa’s low glycemic index value means it raises blood glucose (sugar) slowly. That makes it a good choice for people with diabetes.

Quinoa is gluten free. Since quinoa does not contain gluten, it is one of the least allergenic grains.

How to Use Quinoa

  • Buying

The colour of quinoa can be pale yellow, red, brown, and black. Quinoa is available in a variety of forms, including raw grains, flour and flakes. It has becoming a common ingredient in many whole grain and gluten-free products such as breakfast cereal, bread, crackers, and wraps.

  • Storing

Quinoa has a hard outer shell and will keep for more than a year if stored properly. You can store in an air tight container in a cool, dry place, or in the fridge to extend its shelf life. You can also freeze cooked quinoa for up to a month.

  • Cooking

This tiny seeds should be washed and rinsed before cooking to remove the naturally-occurring saponins that coat the seeds and have a bitter taste. Some seeds may come pre-washed, however, rinsing quinoa under cool running water before cooking can help eliminate any residual bitter taste associated with saponin.

Quinoa has a mild, slightly nutty favour when cooked. Quinoa triples in size when cooked. 1 cup (250mL) dry quinoa yields 3 cups cooked.

Healthy Ways to Enjoy Quinoa 

Are you ready to add quinoa to your grocery list? Here are a few ideas to get you started:

  • Hot Cereal: Just add milk to leftover quinoa. You can also cook them in milk. Top with cranberries, raisons, fruit, toasted nuts/seeds. For sweetness, you can sprinkle a little cinnamon, vanilla extract or honey.
  • Salads: Use it as a base, add lean meats (chicken breast, canned beans, salmon), vegetables (peppers, carrot, edamame). Mix in a little of your favourite oil and vinegar dressing. Top with low fat cheese, toasted nuts/seeds, dried cranberries or raisons. See recipe below.
  • Soups and Stews: Add raw quinoa during the last 15 minutes of cooking to your favourite vegetable and bean soup for a boost of flavour and protein.
  • Baked goods: muffins, cookies, breads. Quinoa flakes and flours can be added to baked goods.

My Favourite Quinoa Recipe: 

Are you tired of green lettuce salad, I made this hearty salad that includes cooked quinoa and edamame for added protein and fibre. It is vegan and gluten free.

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You can serve it cold or hot. Make it ahead and keep a bowl in the fridge for your next day lunch.

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It is very simple recipe and it only takes 30 minutes. You can alter the ingredients however you want.

Enjoy !!

If you like this recipe, you might also want to try this delicious Black Bean Quinoa Salad with Lime Dressing

Colourful Edamame Sesame Quinoa Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 8

Ingredients
  

  • 1 cup cup Quinoa, rinsed
  • 2 cups Water cups Water
  • 1/4 tsp Salt
  • 1 1/2 cups Edamame, cooked
  • 3 medium carrots, peeled and diced
  • 1/2 Yellow Pepper, diced
  • 1/2 Red Pepper, diced

Dressing

  • 2 tbsp Sesame Oil
  • 2 tbsp Rice Vinegar
  • 2 tsp Ginger Powder, ground (you can also use fresh grated ginger)
  • 1-2 tbsp Sesame Seeds or Hemp Seeds

Instructions
 

  • Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed.
  • Pour the quinoa into a medium-sized bowl, and mix in the edamame, carrots, and peppers.
  • In a small bowl, make the dressing by mixing the sesame oil, rice vinegar , ginger powder, and sesame seeds.
  • Pour the dressing over the quinoa and veggies, and mix throughly.
  • Enjoy immediately, or store in a covered container for later.
6 Steps to Make a Smarter Smoothie

6 Steps to Make a Smarter Smoothie

A vitamin-packed smoothie is a great way to start the day, or works as the perfect afternoon snack. As a dietitian, I know the secrets to a healthy and balanced smoothie. I am going to share some tips with you on how to make your smoothie or frozen treat high in Fibre + Protein + Delicious every time.

Smoothies are a GREAT way for you and your children to get the vitamins and minerals in.

STEP 1: LIQUID FIRST 

Start your smoothie with 1/2 – 1 cup of liquid base. The more liquid you add, the more watery or runnier your smoothie will be. If you prefer a thicker consistency, use slightly less liquid.

I prefer adding milk which not only gives you liquid, but also Vitamin D and Magnesium (important nutrients for bone health). It is important to add the liquid to your blender before adding the fruit as this will prevent the blade from getting damaged.

  • Cow milk, Kefir
  • Soy milk, almond milk, coconut milk, cashew milk, goat milk, oat milk
  • Coconut water
  • Fruit juice
  • Green tea
  • Coffee

Tips: You can consider to create flavoured ice cubes using coconut water, green tea, or coffee. Simply pour your liquid of choice into ice cube trays and freeze until solid. Using a flexible silicone tray with a lid, which helps prevent unwanted freezer scents and odors from being absorbed into the ice cubes.

STEP 2: FREEZE YOUR FRUIT 

If you want to make smoothie regularly, it is a great idea to stash some fruit in the freezer. Not only will they retain their nutritional value and flavour, they will instantly chill your smoothie, so you do not have to add ice.

Most grocery stores now sell frozen fruits or smoothie packs, which are often great value and give you a good mixture of fruit.

  • Berries: Strawberries, blueberries, raspberries. When it comes to berries, frozen ones are great year-round. When in season, fresh is fabulous.
  • Bananas, apples, oranges, melon, kiwifruit.  All are easily available and flavorful, either on their own or in combination with other things.
  • Pineapple, papaya, or mango can add a fun and flavorful tropical twist.

Tips: Before your bananas turning “brown” in the fruit bowl, peel and slice them, then freeze on a sheet of baking tray until solid. You can then store in Ziplock bag and throw into your blender whenever you need them.

STEP 3: ADD THE GREEN 

If you haven’t tried a smoothie made from a mixture of fruit and vegetables before, you may be surprised by the flavour. The sweetness of fruit blends well with lots of vegetables and makes for a delicious and super-nutritious drink. If you’re not used to adding them, start slow with a smaller portion, and work your way up. A handful of green, such as spinach or kale. You can also experiment with what you’ve got. Sweet peppers, beets, carrots, or cucumbers pack a nutritious and flavourful punch.

  • Greens: kale, spinach.
  • Beets: Beets are naturally sweet, but raw ones have a stronger taste. Cooked beets are so mild and sweet, you can easily add a scoop to your smoothie. If you don’t mind the stronger flavor of raw beets, grate them directly into the smoothie before blending.
  • Sweet potato or pumpkin.

Tips: Chop the “hard” vegetables into smaller pieces before throwing them into your blender if you don’t have a high-powered blender.

STEP 4: PROTEIN BOOST 

Adding protein to your smoothie gives it staying power, meaning that you’re satisfied long after you’re done drinking. My favourite protein source is Greek Yogurt, which adds calcium. Other sources can be natural peanut butter or almond butter, which adds vitamins and fibre.

If you’re having a smoothie for breakfast or lunch, or after workout, make it a more balanced meal by adding some protein. A spoonful of peanut or nut butter, or some tofu will blend well with your smoothie and give you an essential protein boost.

  • Silken tofu
  • Plain Greek yogurt
  • Cottage cheese
  • Nuts (use either a handful of chopped nuts): Almond, pistachios, cashew, brazil nuts, pecans, pine nuts, chestnuts, macadamia nuts, peanuts, walnuts
  • Nut butter: Almond, peanut, walnut, cashew, hazelnut, pistachio, sunflower seeds
  • Seeds: Sesame, pumpkin, sunflower
  • Flax seeds (ground), chia seeds, hemp seeds
  • Cooked beans (plain, unflavored): Mung beans, white navy beans, chickpeas

STEP 5: HEALTHY FATS 

Fats help your body absorb the critical nutrients that you’re packing into your smoothie, such as vitamin A, D, E and K. Using half an avocado or adding a couple of tablespoons of ground flax seed, hemp seeds or chia seeds will give you enough healthy fat to feel full.

STEP 6: INFUSE WITH FLAVOUR

Herbs, spices, and flavour extracts lend an interesting taste and help you avoid extra added sugar. Try mint or basil to make it cool and refreshing; cayenne and chili pepper for added heat. A squeeze of lemon or lime helps enhance other flavors in the smoothie. A few drops of almond or vanilla extract, cocoa powder, shredded coconut, or cinnamon and nutmeg make a smoothie more dessertlike.

Mint is great with fruits such as cantaloupe.

MONEY & TIME SAVING TIPS

  1. Pre-blend your smoothie ingredients, then pour into muffin tins and freeze. Once frozen, pop the “smoothie muffins” into a Ziplock bag and keep in the freezer until ready to use. To make a quick smoothie, just pop a couple of “smoothie muffins” and some milk, and ice in the blender and blend !!
  2. Instead of making the pre-blend smoothie, I usually turn it into frozen treat – Smoothie popsicle.

WHAT NATURAL SWEETENERS DO YOU RECOMMEND? 

It is unnecessary to add any “sugars” in your smoothie. If you are looking for healthier sweetener, I would go with dates or prunes. Dried fruits help sweeten the smoothie, eliminating the need for more sweeteners. Plus, you get an extra helping of fiber!

WHAT ABOUT PROTEIN SHAKE OR PROTEIN POWDER? 

I personally do not add protein powder to my smoothies because it isn’t really necessary (for a healthy individual). We already consume too much protein in a daily basis. The belief that we need to consume additional protein in the form of an ultra processed powder is absolutely ridiculous. Furthermore, these powders are often contaminated with potentially harmful substances including heavy metals – arsenic, lead, mercury, cadmium. Why use ultra-processed protein powder when you can add real whole food?

Protein powder can be higher in sugar. They are also often pricier.

Stop spending money and waiting in line for a smoothie. By following these simple guidelines, you’ll be able to control your own ingredients to make a flavourful and healthy smoothie in your own kitchen.

BOTTOM LINE 

Once you’ve mastered the basic, try adding different flavours to your basic recipe. Add a spoonful of cocoa powder, cinnamon, grated nutmeg or vanilla extract before blending, or sprinkle of flax seeds (ground), toasted chopped nuts, rolled oat or wheat germs. Not only will it taste great but it will keep you fuller for longer too.

Coconut Blueberry Chia Pudding

Coconut Blueberry Chia Pudding

Chia seeds have become one of the most popular superfoods in the health community. Chia seeds are tiny little brown seeds that can be found at health food stores, grocery stores or online.They are super easy to prepare and are very versatile ingredient that add easily to many recipes.

What is Chia Seed? 

Chia seeds are from the desert plant Salvia hispanica, a member of the mint family. They have been around since 3500 BC and were a staple food used in the Aztec and Mayan diets. Chia means “strength” in the Mayan language. Despite their ancient history as a dietary staple, only recently did chia seeds become recognized as a modern day superfood.

Nutritional Profile of Chia Seeds 

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Per Tablespoon

Chia Seed (12 g)

Calories (Kcal)

60

Omega -3 Fats (g)

2

Omega- 6 Fats

0.5

Protein (g)

3

Fibre (g)

5

Calcium (mg)

160

Health Benefits of Chia Seeds 

Those who sell the chia seeds products will definitely tell you about regularly eating chia seed can improve your health – keeping you fuller for longer and increased energy levels to help with weight loss and diabetic control. Does research back up claims of benefit?

There have been a few preliminary studies looking at these claims but unfortunately, at the moment, the small numbers of research participants involved and short duration of the trails mean none have been convincingly proven. More studies are needed before any strong claims about chia’s health benefits in weight loss, diabetic control or satiety can be made.

Don’t be disappointed !! There are some benefits of eating chia seeds. They contain ALA, the plant source of Omega-3 fatty acids, which are known to benefit heart and brain health. Normally, we get Omega-3’s fat from oily fish, however, eating chia seeds(ALA, plant source of Omega-3 fats) can help improve our ratio of Omega-3: Omega-6 fatty acids. We need both, but we tend to have higher intake of Omega-6 fatty acids. In a 2007 study, chia seeds were shown to reduce the risk of cardiovascular disease for individual with Type II Diabetes

Chia seeds are very high in fibre, particularly soluble fibre, which is great for keeping our gut healthy.

They also contain a variety of vitamins and minerals as well as reasonable amounts of calcium, manganese, phosphorus and protein per servings.

Chia seeds are naturally gluten free. So it can be used by people with celiac disease.

How to Use Chia Seeds 

Ground 

You can grind chia into a fine powder.

Whole

Unlike flaxseeds, you do not have to grind chia seeds to access their nutrition. You can eat them whole and still get their nutrients. You definitely can eat a spoonful straight.

Soaking 

When mixed with water, chia absorbs 12 times its weight, forming chia gel. When soaking, you “sprout” them and it releases the “enzyme inhibitors” that are used to protect the seed. This not only makes it much easier to digest, but also your body can access the dense nutrients inside the seeds. However, it won’t hurt to eat them straight !!

Egg Free Baking

If you are looking for recipes of egg free diet or vegan diet, chia seeds can be use as an egg substitute in your baking recipes.

To replace one egg, mix together:

  • 1 tbsp of chia seeds + 3 tbsp water
  • Let the mixture sit for 15 minutes

Chia has a mild nutty flavour. Chia seeds can be easily incorporated into our diet for extra boost of nutrition. Here are a few ideas to get you started:

  • Cold, ready-to-eat cereal
  • Oatmeal
  • Yogurt
  • Granola
  • Power ball
  • Smoothies
  • Muffin
  • Salad dressing

The Bottom Line 

A healthy diet isn’t defined by one food or nutrient alone.

We know chia seeds have many health benefits based on their nutritional profile, even though we don’t quite have solid research yet to prove that chia has significant positive effects on chronic disease, I think it is still a good idea to include them into your diet. Other thing to remember is to always incorporate more seeds (not just chia, but also flax, hemp, sunflower, pumpkin) in your diet.

Eating 1 to 2 tbsp a day is considered a healthy amount, provided it fits with your overall lifestyle balance.

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Have you tried Chia Seeds?

Do you like them?

What is your favourite way to eat them?

Coconut Blueberry Chia Pudding

Coconut Blueberry Chia Pudding

Prep Time 30 minutes
Cook Time 10 minutes
Course Snack

Ingredients
  

  • 2 cups Milk (You can use cow milk or any other milk alternatives – coconut, soy, almond, cashew)
  • 1/2 cup Chia Seeds
  • 1/2 cup Greek Yogurt (I use plain greek yogurt, you can use vanilla or coconut greek yogurt)
  • 1/2 cup Unsweetened Coconut, shredded finely
  • 1/2 cup Honey
  • 1 tsp Vanilla Extract
  • Fruit – Berries, Bananas, Peaches, or Plums for topping.

Instructions
 

  • Pour milk and honey into a small saucepan and set over medium heat on the stove, stirring often until steaming (about 5 to 10 minutes)
  • Remove from heat and transfer to a glass bowl. Stir in chia seeds, shredded coconut and vanilla extract and whisk together. Let sit for about 15 minutes at room temperature.
  • Once cooled, cover with plastic wrap and put in the fridge to chill for at least 12 hours.
  • After 12 hours, remove from fridge, stir in greek yogurt and whisk until incorporated.
  • Serve in small dishes with your favourite fruits.
Whole Wheat Seedy Crackers

Whole Wheat Seedy Crackers

I’m often asked what is the best crackers in grocery store. This is a very tricky question as it is really difficult to provide one without tons of added salt or refined sugar.

So, I decided to make it myself. This recipe is super simple and easy to put it together. I use 100% whole wheat flour and seeds (pumpkin seeds, sunflower seeds, and ground flax seeds).

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Cut the rolled out dough with knife or pizza cutter. Don’t worry about the size, you can cut into different shapes – square, triangle, love, etc (Have fun!!). Also, make sure they all have the same thickness in order to bake them evenly.

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Here you go….freshly baked crackers!! You can serve these crackers with any snacks you like – cheese cube, hummus, guacamole. Yummy!!

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Enjoy!!

Recipe adapted from Elephantastic Vegan

Whole Wheat Seedy Crackers

Whole Wheat Seedy Crackers

Perfect for appetizer or snack, you can pair with guacamole, hummus, or cheese cubes.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Servings 1.5 cups

Ingredients
  

  • 1 2/3 cup whole whear flour
  • 4 tbsp mixture of sunflower, pumpkin and flax seeds (you can see ground or whole)
  • 1.5 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup water

Instructions
 

  • Preheat the oven to 400F
  • In a medium bowl, mix whole wheat flour, baking powder, salt together. Then add olive oil, seeds and water.
  • On a floured baking sheet roll out the dough until thin and evenly.
  • Cut it with a pizza cutter or knife lengthwise and widthwise
  • Bake them in the oven for about 20 minutes (until they get crispy).
  • Serve with some homemade guacamole or hummus or cheese cubes.