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.
Simple Ways to Reduce Added Sugar in Your Child's Diet

Simple Ways to Reduce Added Sugar in Your Child’s Diet

A young mom recently came into my office with her three children—ages 13, 10, and 8. She wanted to learn more about healthy eating habits, portion sizes, and better snack choices for her family. During our nutrition assessment, I noticed that while she was trying her best, her children were regularly drinking soft drinks on the weekends and milk tea during the week. None of them liked plain milk—only chocolate milk.

A few days later, a 23-year-old college student referred by her doctor came to see me. Her HbA1c was 6.9%, indicating prediabetes. She admitted to drinking four cans of soda every day.

Then last week, a client emailed to ask for my thoughts on doing a “sugar detox. Yes, sugar is a hot topic—and for good reason.

LET’S TALK ABOUT SUGAR

Sugar is a type of carbohydrate that adds sweetness to foods. But not all sugar is the same, and understanding the difference can help you make more informed decisions for your family.

1. Naturally Occurring Sugars

These are found in whole foods like fruit (fructose) and milk (lactose). These foods offer essential nutrients like fiber, calcium, and vitamins, and they do not need to be avoided.

2. Added Sugars 

These are sugars and syrups that are added during processing or preparation. They’re often found in:

  • Carbonated drinks, fruit drinks, energy drinks
  • Chocolate milk
  • Sweetened cereals
  • Canned fruit in syrup
  • Granola bars, cookies, cakes, muffins, and donuts
  • Flavored yogurts
  • Sweetened coffee or tea drinks

 

WHY DOES THIS MATTER?

High intake of added sugar is associated with:

  • Increased risk of obesity, dental cavities, and type 2 diabetes

  • Poor dietary habits—sugar-laden foods often replace nutrient-dense options

  • Fluctuations in energy and mood, especially in children

The World Health Organization and American Heart Association recommend limiting added sugar intake to:

  • 3 teaspoons (12 grams) per day for children

  • 6 teaspoons (24 grams) per day for women

  • 9 teaspoons (36 grams) per day for men

 

SPOTTING ADDED SUGAR ON LABELS

To reduce added sugar, the first step is becoming a smart label reader.

STEP 1: CHECK THE “TOTAL SUGARS” AND “ADDED SUGARS” 

Both are now listed separately on most nutrition labels. Aim for products with less than 5g added sugar per serving.

STEP 2: SCAN THE INGREDIENT LIST

Sugar goes by many names. Here are common ones to watch for:

  • Agave
  • Brown sugar
  • Cane sugar
  • Coconut sugar
  • Dextrose
  • Fructose
  • Fruit juice concentrate
  • Glucose
  • High fructose corn syrup (HFCS)
  • Honey
  • Maltodextrin
  • Maltose
  • Maple syrup
  • Molasses

The higher up sugar appears on the list, the more the product contains.

STEP 3: COMPARE PRODUCTS

Swapping high-sugar foods for lower-sugar alternatives can make a big difference:

  • Try plain yogurt with fresh fruit instead of fruit-flavored yogurts

  • Choose canned fruit in water or juice instead of syrup

  • Use nut butter or mashed banana as toast spreads instead of jam or chocolate spread

 

PRACTICAL TIPS TO REDUCE ADDED SUGAR

1. Cut the Sugary Drinks 

Carbonated drinks, fruit drinks, and flavored milk are major sources of added sugar. One can of carbonated drink contains about 9-10 teaspoons of sugar—more than an entire day’s limit for a child. Encourage water, milk, or unsweetened alternatives. If your child only drinks chocolate milk, try gradually reducing the portion, or blend it with plain milk to lower than sugar content and help them adjust to a less sweet taste. .

2. Swap in Natural Sweetness

Use fruit to add sweetness to meals and snacks, e.g., sliced banana in oatmeal, blended mango in yogurt, or dates in homemade muffins. These options come with fiber, vitamins, and minerals.

3. Make Treats Occasional, Not Forbidden

You don’t need to ban treats completely. Making sweets an occasional part of meals—not rewards or punishments—helps children develop a balanced relationship with food.

4. Involve Your Children

Let your children help choose healthier snacks at the store or help prepare meals. When children are involved, they’re more likely to try and enjoy new foods.

5. Know That It’s Not All or Nothing

Reducing added sugar is a journey. Even small changes—like replacing one sugary snack a day with a healthier option—can make a meaningful difference over time.

 

WHAT ABOUT “SUGAR DETOX” DIETS?

The idea of cutting out all sugar overnight might sound appealing, but it’s usually not sustainable—especially for families. Instead of a strict detox, focus on making gradual, evidence-based changes that support your child’s growth, development, and long-term health.

BOTTOM LINE

Sugar isn’t the enemy—but the amount we consume matters. Many families, even with the best intentions, are consuming far more added sugar than they realize. The goal isn’t to create fear around food, but to build awareness and habits that nourish your children and set them up for a lifetime of healthy eating.

Remember:

  • Prioritize naturally sweet foods like fruits and milk
  • Read food labels carefully
  • Reduce sugary drinks
  • Teach your children—not just feed them—healthy habits

With the right tools and mindset, cutting back on added sugar is completely doable—and your whole family will benefit.

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20 Strategies to Raise a Mindful Little Eater

After being a new-mom, I continue to research articles, support groups, books on breastfeeding, solid foods, baby led weaning, picky eaters, etc. After reading some paediatric dietitians’ blogs, I found my guru – Ellyn Satter. I don’t have to spend hours searching the web for the perfect healthy recipes that my son will actually eat. (Although I still cook yummy foods for him every single meal).

As a dietitian and a first-time mom, I am attempting to raise a confident, independent, healthy and mindful eater. I’ve discovered the challenges of picky eating (in my personal life and my practice), this sounds like every children can be a picky eater, at some point. However, the more articles or resources I’ve read, the more knowledgable and confident that I am now. Aiden is neither a good eater nor picky eater. He has good and bad days. Following the Division of Responsibility for Feeding, I have successfully made it through the first 2 years (fingers crossed !!).

WHAT IS DIVISION OF RESPONSIBILITY FOR FEEDING 

The “Feeding Relationship” is a concept developed by Ellyn Satter, a dietitian and social worker. There are separate roles in feeding for the parent and for the child, and if these roles are respected, then the child will be less likely to be picky and will grow up having a healthy relationship with food. Also, it can help to decrease the power struggles and stress around your family table by respecting this relationship.

Successful feeding is when your child willingly participate in family meals, enjoys herself and feel safe and confident enough to taste and eat foods of her choosing (that you’ve provided) in amounts that feel right to her. 

PARENT’S FEEDING RESPONSIBILITIES 

Three things that you can control as a parent:

What is served – Offer foods from each food group at every meal if you can – Vegetables or Fruit, a Grain Product, and a Meat & Meat Alternatives, and/or Milk & Milk Alternatives.

Example: 1/2 banana, a slice of whole grain bread with peanut butter, and 1/2 glass of milk.

When it is served – By 1 year, the child should be offered three regular meals and 2 or 3 snacks per day. Do not feed constantly throughout the day or the child will not build up an appetite for the next meal. Parent often try to get their child to eat more or increase in weight. However, it backfires, as research has shown grazers can eat up to 50% less than those with more regular meal and snack times.

Where it is served – The child should be eating at the table with the family, with no distraction like TV, IPad, IPhone, etc.

CHILD’S FEEDING RESPONSIBILITIES 

The child’s role is to choose whether or not to eat, what to eat from what’s provided, and how much to eat.

Whether If – You child may choose to eat nothing at all (Yay, sound very familiar). If they refuse a new food or a meal, that is ok. Offer a new food with a familiar food so they do have something to eat. Try new food again in a few days. It might take up to 15-20 tries before the baby or child will actually eat the food. Of course, you can be creative to present it in different ways – cooked, steamed, mashed, baked, fresh/raw, etc.

How Much – Allow the baby or child to take the lead role in eating, let them play with the food (it doesn’t matter you are using BLW or TW). If they are finished do not force them to eat more. Many parents are concerned their child is not eating enough, however, child are good at regulating their appetites and will not starve themselves. They may eat a lot one day and almost nothing the next and that is ok. This way you do not set up power struggles with eating.

It is absolutely not your job to make your child eat.

SIMPLE & EFFECTIVE STRATEGIES THAT YOU CAN TRY AT HOME

Here are some simple, yet so effective strategies that you can try at home.

Offer balanced, nutritious, appealing meals and snacks

These will cover your child’s nutrient requirements and allow him to see many different foods, which is part of readying him to try new foods. If you do your job at FEEDING, your child will do their job at EATING.

Don’t cater to your child’s preferences

Don’t narrow the menu to what your child will eat because you will get stuck doing this, perhaps for many years! Offer at least one “safe” food per meal. A safe food is a food like rice, vegetables, or fruit, which you know your child will likely be fine with eating if they are hungry.

Keep the food variety coming, even if your child rejects it

Studies show it takes children 6 to 15 food exposure before they will try to like a food. Don’t get disappointed. Eventually he may touch it, next time he may lick it, next time he may chew a bit and spit it out…. learning to eat can be a slow process.

Don’t be a sneaky chef

Hiding food in other foods can build mistrust in children. Be honest about what is in the food your child eats.

Keep a smile on your face and a positive attitude

Even when you are frustrated, overwhelmed or angry, your young child should not see you lose your temper, as this may change the situation and tempt your toddler to keep getting negative reactions out of you. It may take at least a few weeks to few months to practice the Feeding Relationship.

Don’t show your emotions

No anger, frustration, or annoyance! Your goal is to be steady and not react to any antics.

Be role model 

Parents are the greatest role models, so you should eat a variety. Children offered variety will eat a variety

Don’t give negative comment

It can be very harmful. We all have personal tastes (yes, I understand we have some foods that we dislike too). Personal tastes can be influenced (positively or negatively) by parent’s food preferences. So, stop making negative comment about meals at the table. I am sure kids will say “it’s gross or yucky” after hearing someone comment about the foods. Soon, they will refuse to eat it, despite whether they’d been eating it before the negative comment.

Stay on a meal and snack schedule

Staying on a schedule means your child will have plenty of opportunities to eat during the day, which takes the pressure off when he skips a meal. When your child choose to eat very little or not to eat at all at a scheduled opportunity to eat, allow him to be done and remind him when the next opportunity to eat is scheduled.

Don’t push your child to eat more

Pushing extra bites or sips often backfires, especially when children are picky. Nag him to try something new? The effect is the same as pushing for more eating. I personally discourage the “1, 2, or 3 bite” rule. It may work for some children, but for the majority (who are super taster and stubborn). If your child knows they are going to be forced to try a bite of a new food, they already dislike it before they try it. Making them try a bite will not likely get a “I like it” reaction, whether they truly do like it or not, as now it has become a battle field. We also want children to make healthy food choices when they are older and make these decisions on their own. If they were forced to eat certain foods when younger, they are more likely to develop a dislike for that food throughout life.

Try new foods

Eventually, your child will probably be excited about new and different foods, especially if he is conditioned to see a variety of unfamiliar foods early on. Offer food in another form. For example: boiled egg, scrambled egg, fried egg, etc. Be patient and give your child time to explore, touch and taste his food.

Don’t reward your child with dessert or other food

While this can be an effective tactic in getting your child to eat couple more bites or something you want him to, over time, research has shown it doesn’t help children like food. From my personal experience, the more random, the better. I try to stay neutral when it comes to treat foods.

Require your child stay at the table during meals

He doesn’t have to eat. While your child doesn’t have to eat, he does need to learn to politely stay at the table while others are finishing their meal. Children eat better when they stop and sit down to eat. By setting some appropriate mealtime rules with your kids, you can gain control over mealtimes (what’s where’s and when’s feeding) and allow your kids to take care of the rest (whether and how much they eat).

Don’t punish, discipline, shame him for not eating

Children can develop a negative association with eating and food when they are punished for not eating certain foods, or enough. This will not only create negative associations with food, but will also hurt his self-esteem, perhaps encourage long-term picky eating, binge eating or other forms of disordered eating.

Allow self-feeding, even if it is messy

 This is the control your child wants. Trust him. The goal is to raise a healthy confident eater. We want our kids to feel capable at the table – grow to be independent eaters, able to choose from the foods provided and how much of each to eat. Also, we want them to develop the fine-motor skill necessary to eat independently.

No force-feeding

This takes all control away from your child, and most children do not respond well to force-feeding or parents taking control of feeding, especially as they get older. If we spoon/force-feeding them, they will not feel capable, nor develop the skills to feed themselves at the appropriate pace.

Invite your child in the selection and preparation of the food

Some kids feel like they have no enough say. Kid might feel bored or no control over what they’re fed, or perhaps they don’t like the way that their foods are placed on their plate or lunch box. I know it is important to set mealtime boundaries and meet your responsibility of – what, where and when, but it is ok to let your kids be part of the “what’s”. I realize that involving kids in meal planning (structure choices), preparing(washing), and cooking (mix ingredients) can make the process longer and maybe a bit more frustrating (kitchen is messy!!). But the benefits are huge and it’s worth it.

Don’t offer large portions 

Serve smaller amounts of food. Large amounts can be overwhelming.

Reassure your child

If your child decides not to eat, let him know when the next meal or snack is scheduled.

Don’t label your child “Picky”

Children live up to expectations. If you label your child picky, he will be more likely to live up to it. There are no “good” or “bad” eaters. A good eater eats when they’re hungry, and does not finish his plate for praise, we would like them to continue practicing this mindful eating as long as possible.

REMEMBER

It is absolutely not your job to make your child eat.

For more information:

visit Ellyn Satter Institute or read one of Ellyn’s books:

  • Secrets to Feeding a Healthy Family: How to Eat, How to Raise Good Eaters, How to Cook
  • Child of Mine: Feeding with Love and Good Sense
  • Your Child’s Weight: Helping Without Harming

Please comment below and let me know if you have any questions about picky eating and which strategies work best for you and your family?

Honeyberry Muffins

Honeyberry Muffins

I always love to plan to go to UPick Farm in the Summer at least couple times. Because I know how much we love fruits, especially it is organic. We went to a UPick Farm last month, we picked the honeyberries and strawberries.

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This was my first time to try honeyberries. It has a very unique flavour, you can compare it’s taste to blueberries, raspberries, blackberries, and saskatoons. The flavour seems to vary with varieties. There are most often compared with blueberries, but without the seeds. The seeds are similar to that of kiwis, so you don’t even notice them.

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Going to a local farmer market and a field trip like this – UPick Farm, Corn Maze, Pumpkin Patch will help your kids  or even picky eaters to learn different variety of vegetables and fruits. This may encourage them to try new vegetables or fruit.

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With a very thin skin, the zesty berries melt in your mouth. Aiden just can’t stop picking and eating them.

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This is the Strawberry farm. The strawberries are super sweet and juicy.

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These healthy berries can be eaten fresh off the bush, or used fresh to frozen in some blueberry recipe.

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Honey Berry Muffins

Honeyberry Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

  • 3 tbsp Acovado Oil, or more for the pan
  • 2 cups whole wheate flour
  • 1/2 cup brown sugar
  • 1.2 tsp salt
  • 1.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 egg
  • 1 cup milk or more if needed
  • 1/2 tsp grated lemon zest
  • 1 cup honeyberries (blueberries, or raspberries)

Instructions
 

  • Heat the oven to 375F. Grease the muffin tins with a little oil or line it with paper or foil muffin cups.
  • Mix together the flour, sugar, salt, baking powder, and cinnamon in a medium bowl.
  • Beat together the egg, milk, and oil in a large bowl.
  • Add the dry ingredients to the wet ingredients and stir just enough to combine everything. If the batter is very dry and does not come together easily, add another 1 to 2 tbsp milk.
  • Gently fold the honeyberries into the batter.
  • Distribute the batter among the muffin cups, filling them about 2/3 full.
  • Bake for 12-13 minutes (mini) and 20-25 minutes (large), until the muffins are browned on top and a tooth-pick inserted in the centre of a muffin comes out clean.
  • Remove the pan from the oven and let rest for 5 minutes before removing the muffins. Serve warm or at room temperature (or cover tightly and keep at room temperature for up to a couple days).
  • Yield 6 muffins (large) and 24 mini muffins.
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How to Solve the Biggest Problem During Pregnancy: Weight Gain

Weight gain during pregnancy is a hot topic and commonly discussed in parenting or women’s health magazines. Most women who are planning to conceive or pregnant are unsure as to how much weight they should safely gain during this period. Today, I am going to give you some nutrition tips and guidance to reduce your stress.

Weight gain is an important part of pregnancy. The recommended amount of weight gain during pregnancy depends on your Body Mass Index (BMI) before pregnancy. Knowing the range of weight gain that’s right for you will help you gain enough weight without gaining too much.

You can find out your pre-pregnancy BMI by:

  • Using an online calculator
  • Using the following formula: BMI = weight (kg) / height (m2)
  • Talking to your healthcare provider or Dietitian

The table below will help you find out how much weight gain will be healthy for you and your baby.

If you were overweight, you need to gain less weight. If you were underweight or you are having twins or triplets, you need to gain more weight. Talk to your doctor, dietitian or nurse about the right weight gain for you.

WHERE IS THE WEIGHT GOING? 

Most women need to gain about 11.5 – 16 kg in pregnancy. It’s common to gain very little weight in the first trimester. In second and third trimesters a gradual increase of about 0.5 kg a week is normal since the baby and supporting tissues continue to grow.

IF YOU GAIN TOO MUCH WEIGHT 

Women who gain too much weight tend to have:

  • More difficulty giving birth
  • Babies who are born large for their age or who have a high birth weight (more than 4.1 kg)
  • Babies who have problems with being overweight or obese later in childhood
  • More troubles losing weight after pregnancy
  • Increased risk of high blood sugar and high blood pressure during pregnancy

IF YOU GAIN TOO LITTLE WEIGHT 

Women who don’t gain enough weight tend to have:

  • Babies who are born early
  • Babies who are born small for their age or who have a low birth weight (less than 2.5 kg)

HEALTHY EATING TIPS DURING PREGNANCY

Consuming a well balanced and varied diet will help ensure you consume food sources of folic acid, iron and calcium, which are especially important nutrient during pregnancy.

Eat “twice as healthy”, not “twice as much”

  • Eating every 2-4 hours while awake gives your growing baby a steady supply of nutrients. It may also help you feel better if you’re having trouble with nausea.
  • Avoid skipping meal. Skipping meals makes it hard for you and your baby to get all of the nutrients you both need.
  • Take a prenatal multivitamin every day.
  • Avoid foods which may be contaminated by bacteria.
  • Aim for 3 meals a day with healthy snacks in between.
  • First trimester: No extra calories. Normal healthy eating.
  • Second trimester: About 350 extra calories per day.
  • Third trimester: About 450 extra calories per day.
  • Breastfeeding: 350-400 extra calories per day.

Here are some examples of snacks that contain about 350 kcal:

  • Yogurt parfait – 3/4 cup yogurt, 1/2 cup berries, 1/2 cup granola

 

Here are some example of snacks that contain about 450 kcal:

  • 1 slice of whole wheat toast with 1 tbsp of natural peanut butter,  1 banana and 1 cup of milk

It is not recommended to lose weight or follow a weight loss diet during pregnancy.

BOTTOM LINE

Eating a healthy diet and staying active when pregnant ensures you and your baby receive the nutrients you need while maintaining healthy weight gain. If you look and feel healthy, just give yourself a break. One of the joys of pregnancy is be able to unbeaten those jeans and glory in the elastic waistband. There is no point in sucking in your stomach, or squeezing into a cocktail dress, or trying to look good in a bathing suit. You’ve got a bump, and that’s just how it is.

So, You’re having a baby? Contact Me, I can help you meet the nutrition needs of both you and your growing baby. 

Nutty Crunchy Coconut Granola

Nutty Crunchy Coconut Granola

This is another granola recipe. I love to keep a jar of this on my counter, sprinkling it over yogurt. Have a look at the store-bought granola next time you have a chance. They are usually filled with sugars and saturated fat, really unhealthy and misleading.

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Why not make your own granola? It is super easy to make a large batch, and the ingredients are healthy.

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It is jam-packed with Omega, protein and fibre, all good stuff for you.

 

What is your favourite granola recipe?

Nutty Crunchy Coconut Granola

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Snack

Ingredients
  

  • 1 cup shredded unsweetened coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1 cup rolled oats
  • 1/2 cup hemp seeds
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup honey
  • 1/3 cup coconut oil
  • 1/3 cup of your favourite oil (canolo, sunflower), I like to use Avocado oil

Instructions
 

  • Preheat oven to 350F
  • Combine all dry ingredients and mix. Mix vanilla extract, honey, coconut oil, and other oil in a glass and gently heat until combined. 10 seconds in the microwave or about 30 seconds on the stove. The trick here is to get the honey and the coconut oil to loosed up enough to combine with the oil.
  • Pour over the dry mixture and mix gently.
  • Spread out over a baking sheet and bake until browned and toasted, about 20-25 minutes. Stir it around every 10 minutes or so.
  • Let cool and store in a glass jar.

Notes

It makes the perfect 2 minutes breakfast or snack served with fruit and yogurt.
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Things You Should Know about Gestational Diabetes (妊娠期糖尿病)

Gestational Diabetes Mellitus (GDM, 妊娠期糖尿病) occurs when blood sugar levels become high during pregnancy. It means the body cannot produce enough insulin (胰岛素), a hormone made by pancreases (胰腺), an organ located behind the stomach. Without sufficient insulin, the body cannot properly use and store carbohydrate (碳水化合物 or sugar) from the foods you eat.

During pregnancy, hormonal changes and weight gain can cause the body’s cell to use insulin less effectively, a condition knowns as Insulin Resistance. This resistance increases the body’s need for insulin. If the pancreases cannot produce enough insulin to meet this increased demand, gestational diabetes can develop.

All pregnant women experience some degree of insulin resistance in late pregnancy. However, some women have insulin resistance even before pregnancy, often due to being overweight. These women start pregnancy with a higher insulin need and are more likely to develop gestational diabetes.

 

RISK FACTORS FOR GDM 

You are more likely to have GDM if you have one or more of the following risk factors:

  • Age over 35 years
  • Previous pregnancy with GDM
  • Previously delivery of a large baby over 4 kg or 9 lbs
  • Family history with diabetes (parent, sibling with Type 2 Diabetes)
  • Previous stillbirth
  • Being overweight before pregnancy or gaining excessive weight during pregnancy
  • Belonging to a high-risk ethnic group (e.g., Aboriginal, Hispanic, South Asian, Asian or African descent)
  • Having multiple babies in this pregnancy (twins or triplets)
  • Having Polycystic Ovary Syndrome (PCOS), a hormonal disorder

HOW WILL GDM AFFECT MY BABY? 

If your GDM is not well controlled, high blood glucose levels can affect your baby. Your baby’s pancreas will produce extra insulin to manage this high glucose, and the excess glucose is stored as fat.

Untreated or uncontrolled GDM can lead to several issues for your baby, such as

  • Being born larger than normal (macrosomia), which can complicate delivery and pose risks
  • Experiencing low blood glucose (hypoglycemia) immediately after birth
  • Developing breathing problems (respiratory distress syndrome)
  • Facing a higher risk of dying before or shortly after birth
  • Your baby may be more likely to become overweight and develop Type II Diabetes later in life

HOW WILL GDM AFFECT ME? 

GDM can increase your chances of:

  • Developing high blood pressure (pre-eclampsia) and protein in the urine 
  • Needing a C-section due to large baby
  • Experiencing GDM in future pregnancies
  • Having a higher risk of developing Type II Diabetes later in life

Finding out you have Gestational Diabetes can be overwhelming. As a mother-to-be, following your management plan will help ensure a healthy pregnancy.

HOW IS GDM DIAGNOSED? 

Screening for GDM

Most pregnant women are screened between the 24th to 28th week of pregnancy. If you are at a high risk of GDM, your doctor may screen you earlier than 24 weeks and again later if the initial test is negative.

Tests for GDM

To determine if you have GDM, one or more of the following tests may be conducted:

(A) Screening Test for GDM

A 1-hour blood sugar measurement after consuming a 50-gram carbohydrate drink, done at ANY TIME of day.

  1. If your blood sugar is less than 7.8 mmol/L, you DO NOT have GDM and no further testing is required.
  2. If your blood sugar is over 11.1 mmol/L, GDM is diagnosed and treatment is needed.
  3. If your blood sugar is between 7.8 and11 mmol/L, your MAY have GDM and will need a 75-gram Oral Glucose Tolerance Test (OGTT 75 g).

(B) 75-gram OGTT

This test measures fasting blood sugar after 10 hours of fasting. Blood sugar is tested again 1 and 2 hours after a 75-gram carbohydrate drink.

There are 2 possible results:

1. GDM Diagnosis: if two or more of the following values are are met or exceeded:

  • Fasting blood sugar over 5.3 mmol/L
  • 1-hour blood sugar over 10.6 mmol/L
  • 2-hour blood sugar over 9 mmol/L

2. Impaired Glucose Tolerance: if one value is met or exceeded.

If diagnosed with either conditions, a management plan is essential to ensure a healthy pregnancy.

MANAGEMENT PLAN 

Blood Sugar Target

You’ll meet with a team of dietitians, nurses, and doctor to discuss your management plan. You blood sugar targets are:

  • Fasting blood sugar (before breakfast): less than 5.3 mmol/L
  • 1 hour after meals: less than 7.8 mmol/L
  • 2 hour after meals: less than 6.7 mmol/L

Nutrition Management 

  1. Eat 3 meals and 3 snacks daily
  2. Spread carbohydrates throughout the day
  3. Limit foods and drinks with added sugar
  4. Choose higher-fibre foods more often
  5. Include protein-rich foods in each meal and evening snack
  6. Ensure adequate calcium and vitamin D intake daily
  7. Take multivitamin every day
  8. Use sugar substitutes sparingly

Lifestyle Management 

  1. Aim for healthy weight gain
  2. Be active every day

Are you having trouble to keep your blood sugar down during pregnancy? Contact Me, I can help you meet your blood sugar goal. 

Chocolate Chia Power Balls

Chocolate Chia Power Balls

I have been going to yoga class every day right after work. I am super hungry after work, I want to find something that helps to keep my tummy full until dinner. Finally, I found this energy/protein ball recipe. These delicious chocolate balls are a little sweet, a little nutty, and a little crunchy.

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They are extremely nutritious, packed of protein, fibre, healthy fats, vitamins and minerals. No bake required !!!

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Grinding the rolled oats and Chia Seeds in my blender.

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Next, mix of all of the ingredients until well-blended.

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Roll into 1-inch balls.

Enjoy!

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Do you have a favourite power/energy ball recipe? What is your pre/post-workout snack? Leave me a comment below and tell me what do you think about this high protein power/energy ball.

Chocolate Chia Power Balls

Chocolate Chia Power Balls

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack

Ingredients
  

  • 1 cup rolled oats
  • 1 cup natural peanut butter
  • 1/4 cup chia seeds
  • 2.5 tbsp honey
  • 1 tbsp oil (coconut oil or extra virgin oil)
  • 1 tsp vanilla extract
  • 2.5 tbsp cocoa powder
  • 1/4 tsp salt (optional)
  • 1/4 cup dark chocolate chips (optional)

Instructions
 

  • Grind rolled oats and Chia Seeds in a blender or food processor (you can also just leave them whole – grinding create softer, smoother textured).
  • Add all of the ingredients into a medium-sized bowl until well-blended.
  • Roll into 1-inch balls and place on parchment paper inside an airtight container.
  • Chill and serve.
Whole Wheat Couscous Chickpea Salad

Whole Wheat Couscous Chickpea Salad

Couscous is cheap, healthy and very easy to make. This recipe is a delicious, hassle-free main/side dish that can be made within 20 minutes. A great idea for hot summer day. This salad is packed full of fibre including sweet peppers, raisins, chickpeas and nuts – amazing flavours that all work really well together.

What is Couscous? 

Couscous is a staple food that comes from North Africa. Couscous is a coarsely ground pasta made from semolina (durum wheat flour – the same flour that pasta is made with).

In a servings of whole wheat couscous (1/2 cup cooked) provides 78 kcal, 17 grams of carbohydrate, 3.3 grams of protein and 2.2 grams of fibre.

Buying Guide

You can buy whole wheat couscous or white couscous. Couscous can be purchased in bulk or in boxes in the grocery store. If buying couscous in bulk, check that the bins are covered and that the store has a good turnover rate to ensure freshness. If you are buying packaged couscous, be sure to get whole wheat or whole grain. It is much higher in fibre and healthier.

Storing Guide

Whole wheat couscous should be refrigerated to prevent the natural fats in the grain from turning rancid. It can also be stored in an airtight container in a cool, dark, dry place where they will keep for up to 6 months.

Preparing Guide

Due to the size, couscous can be cooked simply by soaking in boiling water, while pasta takes longer to cook. Add boiling water in a one to one ratio, cover and let stand for 5-10 minutes while the grain absorb the liquid. Couscous doubles in volume when it’s prepared.

Considerations

Go with whole wheat couscous as it has more nutritional value. However, the overall nutrition of your meal will depend on what you put on top of your couscous. Couscous does not have a lot of flavour on its own, but it works well as a base for vegetables or meat dishes. It also mixes beautifully into salads and can be flavoured with herbs like basil, mint, or even with fruit like raisins or apricots. It is a very neutral and nutritious.

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Enjoy !!

 

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If you like this recipe, you might also want to try this delicious Colourful Edamame Sesame Quinoa Salad.

Whole Wheat Couscous Chickpea Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Servings 4

Ingredients
  

  • 1 cup whole wheat couscous
  • 1/2 cup golden raisins
  • 1/2 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp 1/4 tsp turmeric
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup finely chopped sweet peppers
  • 1/2 cup green onions (optional)
  • 1/2 cup chopped almonds/walnuts or pistachio nuts
  • 1/4 cup red wine vinegar
  • 2 tbsp chopped fresh mint
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • In a medium saucepan, bring the water to boil, whisk together cinnamon, allspice and turmeric.
  • Add the couscous and raisins in a slow steady stream, stirring constantly, and continue to boil, stirring for 1 minute.
  • Cover the pot tightly, remove from the heat and let stand until absorbed, about 5 minutes.
  • Fluff with fork. Transfer to a large mixing bowl and let cool.
  • Mix chickpeas, red pepper, green onions, pistachios, red wine vinegar and mint. Add to couscous.
  • Add salt and pepper to taste. Toss with fork to combine.
  • Make ahead – cover and refrigerate for up to 24 hours.