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15 08, 2018

Baked Oatmeal

By |2018-08-15T15:18:57-04:00August 15th, 2018|Uncategorized|4 Comments

It really doesn’t get much simpler than this. Low effort and great reward. Sounds like a win-win for breakfast! Serve it with a little Greek yogurt for added protein and you are good to go! With whole grains, fruit and a little maple syrup, this breakfast is sure to please even the toughest crowd!

 

 

 

Baked Oatmeal

Course: Breakfast
Cuisine: Dairy Free, Egg Free
Keyword: Comfort Food, kid approved
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 249kcal
Quick and easy and so worth the effort! Take oatmeal to a whole new level with my baked oatmeal recipe. Make this breakfast complete by serving with plain Greek yogurt for a great source of protein.
Print Recipe

Ingredients

  • 1 bag frozen blueberries
  • 1 c old fashioned oats
  • 1/3 c light spelt or gluten free flour
  • 2 tbsp ground flax
  • 1/3 c coconut oil
  • 1/3 c Elmira Maple Syrup
  • cinnamon to taste

Instructions

  • Preheat oven to 375°F. Grease 9"x 13" baking dish with butter if necessary. In a small mixing bowl, combine oats, flour, flax seeds, maple syrup & melted oil.
  • Pop blueberries into baking dish. Sprinkle with cinnamon to taste. Spread oat mixture over blueberries and bake for about 40 minutes. 
  • Make this breakfast complete by serving it with plain Greek yogurt.

Notes

This recipe is so easy and works well with all kinds of berries or peaches (2-3 cups fresh or 1 whole bag frozen), rhubarb & blueberries, raspberries & pear or straight up apple (6-8 apples sliced & cored - leave the peels on for extra vitamins & fibre.) If you are a big fan of the oat topping, try doubling the crumble mixture.

Nutrition

Calories: 249kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Sodium: 4mg | Potassium: 117mg | Fiber: 3g | Sugar: 11g | Calcium: 35mg | Iron: 1mg

28 09, 2017

Feeling a little run down?

By |2017-09-28T10:35:46-04:00September 28th, 2017|Blog, Uncategorized|0 Comments

https://designedforyounutrition.com/feeling-a-little-run-down/

Between a little tickle in your throat, a stuffy nose and a stomach that feels a little off, you could use a boost of immune system support!

There are certain times during the year such as back to school, November to January – typical flu season, heightened stress as well as prepping for travel when we could use a little extra support.  Below are my five favourite ways give our immune systems a little boost.

What’s Your Sugar Load?

  • Reduce your daily sugar intake. The average North American consumes 26 teaspoons of sugar daily. The average child, 33 teaspoons!!!  The World Health Organization recommends no more than 4 teaspoons daily for children and 6 to 9 teaspoons for adults. Clearly, sugar has taken the place where whole foods packed with vitamins and minerals should be. Did you know that sugar also inhibits the function of our immune system for up to several hours after we have eaten it?

“Eating or drinking too much sugar curbs immune system cells that attack bacteria. This effect lasts for at least a few hours after downing a couple of sugary drinks. Eat more fruits and vegetables, which are rich in nutrients like vitamins C and E, plus beta-carotene and zinc.” Jun 14, 2017

source: http://www.webmd.com/cold-and-flu/cold-guide/10-immune-system-busters-boosters#1

Stress Happens!

  • We need to learn to deal with stress positive ways. Unfortunately we spend much of our time running from this place to the next, piling way more on our to do lists that we could possible hope to accomplish in a single day. Your body was not meant to live life this way. Streamline the ‘to-do’ list and make time for regular exercise and relaxing time. Take a run and then soak in the tub with a good book!

Wash Your Hands!

  • It seems basic but is definitely worth mentioning. Wash your hands & wash them well!  Avoid the use of antibacterial soaps as we are finding that they are doing more harm than good. They are made with harmful chemicals and are also encouraging the germs to become better at surviving our attempts to get rid of them. A really good hand washing with regular soap and a little light scrubbing in between the fingers goes a long way. Also, remembering to cover those coughs and sneezes with the inside of your elbow helps contain those germs.  Sneezing into your hand and then grabbing a door handle…well ewww!

Natural Boosters!

  • There are some great supplements and ways to boost your immunity in a natural way. Some of my favourites include Vitamin D and probiotics. If I do start to feel a little under the weather, I like ginger & honey tea and a little oregano oil. There is also truth to having a bowl of homemade soup. Click here to get my recipe for cozy chicken soup. Did you know that about 70% of your immune system function resides in your gut? Take good care of your gut and your immune system will thank you for it!

Sweet Sleep

  • Last and certainly not least is good quality rest! Sleep is quite under rated in our society and many of us are just squeaking by on the bare minimum. Sleep is essential to our well being. We are all different and require varying amounts to feel our very best but 7 to 9 hours seems to be ideal for most adults. If you feel like you are coming down with something, go to bed early. The world will not fall apart if you go to bed at 7! Your family will be glad that you are taking care of yourself and you can watch that show later on line! If you are sick, stay home! You will get better faster and won’t share your germs with the rest of us.

I shared some of my favourite tips for helping my immune system. What are some of your tried, tested and true tricks for staying on top of your game? Comment below!

 

27 09, 2017

Carrot Cake & Flax Seed Muffins

By |2022-02-09T19:18:12-05:00September 27th, 2017|Uncategorized|2 Comments

I do believe that carrot cake may be one of my all time favourites. I know, a bold statement for sure, but honestly there is nothing better than a moist carrot cake with a hint of spice.

We were asked to bring dessert to a party this past weekend and I happened to be craving carrot cake. People usually ask me to bring salad…go figure! I decided to take my carrot cake muffin recipe, add a little icing and turn them into cupcakes. Don’t tell anyone, but they were all eating something kind of healthy…well, except for the icing, but I tried to make that a little healthier too!

Carrot Cake & Flax Seed Muffins

Course: Dessert, Snack
Cuisine: Baking
Keyword: Comfort Food, kid approved
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 218kcal
Moist and a little spicy - the perfect combination for a bite of carrot cake!
Print Recipe

Ingredients

  • 1 1/2 cup light spelt or gluten free flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 dash nutmeg
  • 1 cup carrot, shredded
  • 1/4 cup flax seeds, ground
  • 1/2 cup raw pumpkin seeds
  • 2 eggs, beaten
  • 1/3 cup coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla

Cupcake Icing

  • 1 package regular cream cheese
  • 1/2 cup whipping cream
  • 1/4 cup maple syrup

Instructions

  • Preheat oven to 350F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground flaxseed and pumpkin seeds in a large bowl. In a small bowl, combine eggs, apple sauce & vanilla. Grate carrots and add to flour mixture, making sure to evenly distribute. Add small liquid bowl to large bowl and begin mixing. Add in melted coconut oil now. (If you add it any earlier, it will likely solidify in your batter.) Stir well being careful not to over mix. Scoop into muffin tin. I like to use an ice cream scoop to keep my muffins all the same size. Bake for 20 - 22 minutes or until a cake tester comes out clean. If you are adding the icing, whip the cream cheese, whipping cream and maple syrup until it becomes thick. Store in fridge and ice muffin/cupcakes once cool. Enjoy!

Nutrition

Calories: 218kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 123mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1967IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
8 06, 2017

My Kid’s Won’t Eat That!

By |2017-06-08T12:01:31-04:00June 8th, 2017|Blog, Uncategorized|2 Comments

https://designedforyounutrition.com/kids-wont-eat/

As a nutritionist, I hear this often. While I do appreciate that some children truly seem difficult to please at one stage or another, I would like to politely but firmly say that your offspring won’t eat that because you’ve already decided for them.

It has happened multiple times in my career as an Early Childhood Educator. For those of you who don’t know, my first chosen field was Early Childhood Education. Parents were often shocked at what their child would eat in a day at pick up time. The scenario would go a little like this…Mom or Dad picks up toddler or preschooler. I tell parent that their child ate salmon salad sandwiches and loved them. Parent scrunches up face and says, ‘They ate that’?

Can you anticipate what happens next time salmon salad is offered on the menu? Yep, you guessed it, your sweet child refuses because they were paying attention to your reaction. Your reaction matters more to them than the fact that they actually rather enjoyed salmon.

Being a parent is hard, really hard sometimes.

There are so many things to keep track of – missing socks, favourite blankies and pieces of valuable art that you mistook for a pile of recycling. On top of that, you are responsible for teaching your child the life skills required to someday leave your nest and be a self sufficient member of society.  You know, the type that can go out for dinner and not throw all their broccoli on the floor and demand that their chicken not be touching anything else on the plate!

Add in the piece about self esteem, a healthy diet and making friends and your head feels like it is about to explode.

Are you a face scruncher?

Here is the thing – just like being a child is a learning experience, so is being a parent. If you are one of those face scrunchers, I’m here to tell you there is hope! You haven’t ruined your child’s palette and there is still time to encourage adventurous eating around your table.

My Nemesis

We are all entitled to have our favourite foods and those that we could live quite happily without. My nemesis is shrimp. Never liked it and don’t see that changing in the near future. Even thinking about the texture and flavour is disturbing to me. Guess what though? When the kids saw it at a party and wanted to have a taste, I let them have at it and kept my feelings to myself. It is important for parents to allow children to decide for themselves what they think about a particular food. While we do want to influence them to healthier choices, ultimately one day, they will be independently deciding what they choose to eat. I want my kids to be open minded to new foods and dining experiences.

Adventurous Eating is Around the Corner!

If you feel like you’ve lost your way on the path to adventurous eating, don’t despair! Start with a small step. At our house, we implemented the one bite to be polite strategy when the kids were small. It was important to me that my children give foods, flavours and textures a fair shake. They get to decide how big that bite is, even if it is a crumb too small for a mouse. With one bite out of the way, the decision is all theirs as to what happens with the rest. When the kids were really little, and a bite of something was too tall of a task, we had them smell and then lick the offending item. This provided an opportunity for me to be satisfied that they at least tried it and they were allowed to stick their tongue out at the table. Win-win for everyone.

Now, please don’t mistaken my enthusiasm for having children try foods on their plate as the same thing as clearing their plates. I remember being told to do this from time to time because children were starving in other countries. While I did have compassion for others around the world, I failed to see the connection between me eating all my food and those poor children not being hungry. Packing up my food and sending to where it was needed seemed like a better plan. Forcing a child to clear their plate or dessert bartering sets the stage for an unhealthy relationship with food. I’ll share more on this in future posts!

But for now, try encouraging the one bite to be polite strategy and let me know how it goes! And, in case you were wondering, the one bite to be polite policy applies to moms and dads too.

 

2 02, 2017

Chicken Curry Skillet

By |2017-02-02T11:04:23-05:00February 2nd, 2017|Uncategorized|2 Comments

Need a quick and easy meal that will have the whole family on board? This recipe offers up delicious flavours from India, with out the heat. Need a little spice? Simply add a little cayenne to your dish and voila – you’ve got your five alarm meal ready without imposing on less adventurous taste buds!

Chicken Curry Skillet

Course: Main
Cuisine: Dairy Free, Egg Free, Gluten Free
Keyword: Comfort Food, Healthy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 601kcal
Need an easy and delicious dinner? This one gets two thumbs up from our kitchen.
Print Recipe

Ingredients

  • 1 medium onion, diced
  • 1 tbsp butter or coconut oil
  • 2 cloves garlic, minced
  • 8 medium chicken thighs, skinless & boneless
  • 4 medium carrots, sliced into rounds
  • 1 head cauliflower, cut into bite sized pieces
  • 2 medium potatoes, diced
  • 1 red pepper, diced
  • 1 cup peas, frozen
  • 1 can coconut milk
  • 1 tsp sea salt
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 inch ginger, peeled & minced
  • 1/2 cup cilantro, minced

Instructions

  • Season your cast iron skillet with coconut oil or add 1 tbsp to your regular frying pan. Fry onion until soft. Add chicken to frying pan and season with sea salt. Allow chicken to get a little browned on the outside. Add the rest of the ingredients and simmer for about 45 minutes or until chicken is cooked through. Serve with basmati or brown rice and sprinkle fresh cilantro on top.

Notes

To save yourself a bunch of time, use a mini food processor to chop and mince the onion, garlic, ginger and cilantro. Start by chopping the onion by itself in the processor. Once the onion is in the frying pan with the chicken, mince the garlic, ginger and cilantro all together. This is the food processor that I use. It gets a regular work out in my kitchen and is worth every single penny!

Nutrition

Calories: 601kcal | Carbohydrates: 30g | Protein: 31g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 593mg | Potassium: 1276mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7245IU | Vitamin C: 75mg | Calcium: 82mg | Iron: 5mg

3 11, 2016

Salmon with Dill & Lemon

By |2022-02-09T19:12:46-05:00November 3rd, 2016|Uncategorized|0 Comments

 

Salmon with Dill & Lemon

Course: Main
Cuisine: Dairy Free, Egg Free, Gluten Free
Keyword: Healthy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 99kcal
Quick and easy and oh so tasty! Salmon is a little powerhouse of nutrition that supports your heart, brain and mood.
Print Recipe

Ingredients

  • 1 large fillet salmon, enough to feed your family
  • 1 medium lemon
  • 1 bunch dill, fresh
  • 1 tbsp avocado oil

Instructions

  • I love using my cast iron skillet to make this recipe. If using a cast-iron skillet: Preheat oven to 400°F. Preheat skillet on the stove with a little avocado oil or butter. Sprinkle salmon with sea salt. Place dill & thinly sliced lemon on top of salmon. Cook on medium heat for 4 minutes. Bake for 7 minutes in the oven, then broil on low for 4 minutes. Salmon is cooked when it flakes easily. Cooking time will vary with the thickness of the fillet. Alternatively, you can bake your salmon in a glass baking dish for approximately 10-12 minutes at 400°F & then broil for an additional 4 minutes. Again, cooking time will vary on the thickness of the fillet.

Nutrition

Calories: 99kcal | Carbohydrates: 3g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 19mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg
3 11, 2016

Groovy Guacamole!

By |2016-11-03T18:28:27-04:00November 3rd, 2016|Uncategorized|0 Comments

Groovy Guacamole!

Course: Appetizer, Snack
Cuisine: Candida, Dairy Free, Egg Free, Gluten Free, Peanut Free, Vegan, Vegetarian
Keyword: Easy, Healthy, kid approved, Quick
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Calories: 167kcal
We love us some guacamole! Avocados are a great source of fibre and healthy fat. They aren't know for their outstanding bold flavour but I have to say, pair an avocado up with a little garlic, cilantro, sea salt and lime juice and you have a winning combination!
Print Recipe

Ingredients

  • 2 medium avocado dark green and soft to the touch
  • 1 small lime or lemon freshly squeezed
  • 1/4 cup cilantro finely chopped, optional
  • 1 clove garlic minced
  • sea salt to taste

Instructions

  • Guacamole is quick and easy. Anyone can squash an avocado - even our youngest chefs! Cut avocado in half and twist apart. Remove pit and set aside. Using a spoon, scoop out all the avocado and place into a deep bowl. Smash the avocado until creamy and a little lumpy if you like. Add the rest of the ingredients and mix well. Alternatively, you can pop all of the ingredients into a mini food processor like this and let it do all the work. You can skip the step of mincing the cilantro and garlic this way!
    Did you remember to set aside that pit? If there is any guac left over, simply pop the pit back into the bowl with the guacamole. The pit will help keep your guacamole fresh until you finish it off. Use up leftovers in 1 to 2 days.
  • Serve with veggies, whole grain crackers or organic tortilla chips.

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 505mg | Fiber: 7g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg
3 11, 2016

Fall Harvest Roasted Veggies

By |2016-11-03T18:28:04-04:00November 3rd, 2016|Uncategorized|0 Comments

Fall Harvest Roasted Veggies

Course: Side Dish
Cuisine: Dairy Free, Egg Free, Gluten Free
Keyword: Easy, Healthy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 299kcal
I've been really enjoying all the harvest time veggies that are in abundance! I made this recipe a few weeks ago and it was an enormous hit! You can easily substitues carrots, white potatoes with the skin left on & cauliflower for the sweet potatoes or beets. Add a little curry powder and you have a healthy vegetarian dish with an Indian cuisine flair!
Print Recipe

Ingredients

  • 4 medium sweet potatoes peeled & cubed
  • 4 medium beets peeled & cubed
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1 tsp garlic powder for sweet potatoes only

Instructions

  • Preheat oven to 400°F. Prepare veggies as indicated above and place into a large mixing bowl. Add oil and spices. Mix well. Spread veggies out on a large cookie sheet. Bake for 45 minutes, stirring occasionally. Enjoy!

Nutrition

Calories: 299kcal | Carbohydrates: 62g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Sodium: 839mg | Potassium: 1323mg | Fiber: 12g | Sugar: 21g | Vitamin A: 32119IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 3mg
3 11, 2016

Slow Cooker Potato Bacon Soup

By |2016-11-03T18:27:42-04:00November 3rd, 2016|Uncategorized|0 Comments

Slow Cooker Potato Soup

Course: Soup
Cuisine: Peanut Free
Keyword: Comfort Food, slow cooker
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 servings
Calories: 490kcal
Cozy comfort food with the help of your trusty slow cooker. Using your slow cooker is almost like having someone else make dinner!
Print Recipe

Ingredients

  • 1 cups chopped bacon ends fried and drained
  • 1 medium onion diced
  • 8 large potatoes cubed with skin left on
  • 3-4 cups veggie or chicken broth
  • 1/3 cup flour gluten free if needed
  • 2 cups cow milk or rice milk
  • 1 tsp sea salt
  • 1/4 cup corn or arrowroot starch

Instructions

  • Precook bacon. Drain and set aside. In a large slow cooker, add onions, potatoes and 1.5 cup cooked bacon ends. Whisk broth, flour, milk and salt together and pour over onions and potatoes. Cook on low for 6-8 hours and high for 3-4 hours. Just before serving, either bring to a boil in your slow cooker or transfer to a pot on the stove and bring to a boil. Thicken soup with a corn or arrowroot starch slurry if you want a thicker soup. (Whisk starch with about 1 cup water.) Add to boiling soup and whisk until soup has thickened. Top soup with leftover bacon, chives and shredded cheese. For a dairy free option, use a cheese substitute such as Daiya shreds. This soup doesn't freeze well, so make sure you eat it all up or find some friends to share it with!

Notes

I purchase my chopped bacon ends at my local butcher shop. It makes it so quick and easy to prep real bacon bits.

Nutrition

Calories: 490kcal | Carbohydrates: 78g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 536mg | Potassium: 1718mg | Fiber: 9g | Sugar: 7g | Vitamin A: 117IU | Vitamin C: 74mg | Calcium: 118mg | Iron: 3mg

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