Kid Friendly Spinach And Turkey Meatballs

Kid Friendly Spinach and Turkey Meatballs

This is a meatball recipe your family will love. It’s a great way to sneak in some extra veggies for yourself and your kids.

Also, I am adding the All Bran Buds cereal to this recipe, it helps increase the fibre content. Enjoy !

Recipe adapted from All Bran

Kid Friendly Spinach and Turkey Meatballs

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 20

Ingredients
  

  • 3/4 cup all bran buds cereal
  • 1 tbsp milk (cow's milk or plant-based milk)
  • 1 lb or 500g ground turkey
  • 1 egg, lightly beaten
  • 1/2 cup cooked spinach, chopped
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup parmesan cheese, grated
  • 1 tsp each salt & fresh cracked pepper
  • 1 tsp fresh thyme, chopped
  • 1 tbsp vegetable oil

Instructions
 

  • Preheat oven to 350’C
  • In a small bowl, stir cereal with milk and let soak for 5 minutes.
  • In a separate large bowl, combine cereal mixture, turkey, egg, spinach, onion, garlic, cheese salt, pepper, and thyme. Mix just until combined, avoid over mixing to ensure meatballs will not be tough.
  • Form mixture into 1 1/2 inch balls and place on a parchment lined baking sheet. Brush meatballs with oil and bake for 20-25 minutes or until cooked through.

Notes

Serve these meatballs on their own or in your favourite sauce.
Say No to Food Fads

Say NO to Food Fads

Many of you may struggle to make sense of the nutrition advice you read online and wanted nutrition facts you could trust. Let’s face it. Not everything we read online is true. And while many of us know that, it’s still easy to be taken in by popular ideas we see online or hear from friends. How can we really separate food fact from fiction?

Misinformation affects many of my clients.

Should I avoid gluten?

Should I exclude dairy?

Should I choose a low fat or high protein diet?

Should I eat low carbohydrate or low Glycemic Index?

Should I detox or do a cleansing diet?

Should I cook with butter or coconut oil?

There are different opinions about what and how we should eat everyday, but there is a way to spot your problem and seek reliable facts to solve it.

PROBLEM

There is so much nutrition information online and you are not sure how to tell if something is a fad! You don’t know what to believe.

THE FACT

You learn that some websites are more reliable than others. You were reading a popular websites and absorbing information, but not all of it was true. You need to be more critical and ask yourself these questions when you’re reading a website:

  • Is the website promising a quick fix or a miracle cure?
  • Do I have reasons to mistrust the person, organization or company that runs the website?
  • Are they trying to sell me something instead of educating me?
  • Are the website writers unqualified to be giving me nutrition information?
  • Do they have facts that sound too good to be true?
  • Does the information come from personal opinions rather than scientific evidence?
  • Is the content missing reviews or verification by medical experts?
  • Are the website claims based on a single study that may draw the wrong conclusion?

Now knows that if you answers “yes” to most of these questions, the website may not be reliable.

SEEK SUPPORT

You may now learn that you should not trust everyone who has an opinion about food and nutrition. Instead, you will look for sites that aren’t trying to sell you something and that rely on science rather than opinions. You will check the credentials of the writers, and looks for sites written by regulated health professionals whose work is reviewed by other experts. Find a dietitian at Malaysia Dietitians’ Association

Do you sometimes feel like you are drowning in misinformation too? Contact Me about starting a nutritional counselling program.

Adapted from the Dietitians of Canada’s Nutrition Month campaign materials. 

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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.  

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.

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.
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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.