Victoria BC Dietitian (Nutritionist) Kristen Yarker, MSc, RD Shares a Delicious Recipe for Almost-Raw, Almost-Vegan Brownies.Read More
I’m often asked my opinion about what vegetable is the healthiest. I also hear the “best-Mommy” contest that happens on the playground where each parent tries to one-up each other bragging about what weird & healthy veggie their child loves. It goes something like this:
“My Johnny loves carrots.”
“MY Suzie loves broccoli.”
“WELL, MY Nicolas loves kale.”
“Guess what. MY Olivia loves Brussels sprouts. Eats them like candy. Can’t get enough of them.”
You get the picture.
I understand why people ask me about veggies. And why parents feel pressured. The amazing powers of specific vegetables often are the subjects of headlines. It makes a great sound-bite. It’s a great way to sell newspapers & magazines.
But as is often the case, that which makes a great sound-bite isn’t always what’s true. Because it’s been pulled out of context, the sound-bite ends up being only partly-true.
Science’s understanding of exactly what it is in veggies that’s so good for us is crude. We’re constantly learning of new healthy nutrients. For example, when I was studying human nutrition as an undergraduate in the late 1990’s, I was taught that white veggies didn’t have any healthful substances. They may provide flavor and crunch, but they were nutritional zeros. However, we now know that onions, garlic, and their other cousins such as leeks, have healthful nutrients like antioxidants.
While science is constantly discovering new nutrients, what’s found again and again (and again) is that the people who eat the most veggies are the healthiest. Period.
I also like to balance current science with the tried-and-true. And, when I look at traditional diets around the world, I see that human beings have survived and thrived eating all sorts of plant foods.
Let me be clear. I’m not denying that dark green veggies (like kale) and brightly-coloured veggies (like carrots and purple cabbage) are really healthy. They’re fantastic choices! What I’m saying is to not consider veggies such as cucumber and celery as empty junk. While they’re today’s zeros, who knows if they will be tomorrow’s super-stars. And, they’re healthier than most processed foods which kids typically eat if they’re not eating veggies.
So don’t stress if your picky eater doesn’t like today’s super-star veggies.
When it comes to veggies, it’s about quantity. And, variety.
Instead of relying on the magic of any one vegetable (and trying to force your picky eater to eat it), enjoy a wide variety of veggies. Introduce your little one to many different veggies (and repeat those introductions, and repeat, and repeat…). Be a veggie variety role model yourself. Encourage your little one to enjoy the wide, wide world of veggies in all colours of the rainbow. Together explore all the different tastes and textures.
And celebrate when your little one eats ANY veggies - whether it’s kale chips or that French Breakfast radish that the Farmer convinced him to try at Saturday’s Farmers Market, or…
So, what’s my answer when I’m asked what’s the healthiest vegetable? Answer: The one that you’ll eat (because it doesn’t matter how healthy any veggie is – if you won’t eat it – it can’t do you any good).
Photo credit: Keenan Loo on Unsplash
Love the flavour of pumpkin spice and pumpkin pie? But looking for a healthy way to enjoy it? Look no further. This mousse is seriously delicious.
I admit that I'm lazy so I make it without the crust. And it's still fantastic! I find that the pumpkin mousse tastes best when refrigerated overnight.
This recipe is a great way to include some more veggies (for picky kids and us adults who can use to eat more veggies too). Pumpkin rocks the vitamin A and has good fibre too.
Baby Food Version: Make this recipe without the crust and omit the maple syrup.
Healthy Pumpkin Mousse Ingredients:
1 cup of full fat coconut milk (put in fridge overnight)
1 can of pumpkin puree
1/4 cup of black chia seeds
1/4 cup maple syrup
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
- 3 dates
- 1 cup of raw nuts (e.g. walnuts and pecans)
- 1/4 cup of oats
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Healthy Pumpkin Mousse Directions:
- In a food processor, mixer or blender, add all the ingredients. Start with low speed and work your way up to high speed.
- Once all the coconut chunks are pureed set aside in a bowl.
- For the “crust”, mix together dates, raw nuts, cinnamon, oats, and nutmeg in a food processor until the dates have broken down.
- Take a spoonful of the “crust” into a parfait cup and add the pumpkin mousse.
Get more recipes on my recipe page HERE.
Photo and recipe credit: Amazing student Hanna Kim (Thanks Hanna!)
It’s the second week of September. You made it through all the back-to-school craziness. You bought new clothes, school supplies, even figured out the family schedule for pick-up and drop-off. You likely browsed Pinterest, Instagram and Google for healthy, fun packed lunch ideas and dutifully engaged your inner food stylist so that your child had lunches that they loved.
Many clients have told me the stories of being in the dreaded line-up of parents doing school pick-up. Giving their child a quick hug and then opening the lunchbox to see what was eaten. Or, to be more accurate, to see what wasn’t eaten. This lunchbox check isn’t just a simple status update on what food your child digested that day. It’s a measure of your parenting skills, done in-front of a firing squad of your judgmental peers.
Or, at least that’s how it feels.
The purpose of my message today isn’t to jump on the judgment bandwagon. Quite the opposite in fact. I’m here today to let you know that whether or not your child ate their lunch isn’t a measure of your parenting skills. It isn’t about you at all. So drop the mommy-guilt and daddy-guilt. Let’s re-focus on your child. Because, this situation is actually about your child.
Why Kids Don’t Eat Packed Lunch
The ability to eat lunch in the highly distracting school environment is a life skill. And like any life skill, some kids pick it up easily and some find it more challenging. How quickly kids pick up on this new skill isn’t a measure of how “good” or “bad” a kid they are. And, it isn’t a measure of how “good” or “bad” a parent you are. I’ve helped thousands of families over my career. In my experience the kids who find eating lunch at school more challenging tend to be:
- Very social,
- Easily distracted, or
- Sensitive souls
How to Help Kids Eat Packed Lunch
In time, your child will pick up the important life skill of successfully eating a meal in a distracting environment. Here are some actions that you can take to support your child in learning this life skill. And, actions you can take to make sure that they are meeting their nutrition needs throughout the day.
- Make sure containers are easy to open. Have your child practice at home so you can determine if they can do it without help.
- Cut food into small pieces. Yes, this means cutting foods into smaller pieces than kiddos can handle at home. Because a smaller piece requires a shorter attention span. For example, cut sandwiches into 4 pieces, cut wraps into sushi-like round bites, or pack apple slices instead of a whole apple.
- Plan an extra big breakfast and after-school snack to make up for a missed lunch. This isn’t the time to restrict afternoon snacks to smaller amounts of food. Allow kids to have as much to eat at snack-time as they are hungry for. Serve healthy foods from a variety of food groups. An easy way to do this is to allow kids to open up their lunchboxes and eat their lunch leftovers (i.e. the majority of their lunch) as their snack. If you packed it as a lunch meal, it’ll be a healthy choice for an afternoon snack. With one caveat – make sure that foods are still safe – i.e. foods that need to be refrigerated haven’t been at room temperature too long.
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Looking for a healthy snack?
Need something kid-friendly?
This recipe is nut-free, dairy-free, vegan, gluten-free, and no-sugar-added.
It contains fibre-packed, protein-packed lentils and pumpkin seeds.
Oh, and it's delicious!
They're perfect for packed-lunches for kids. And, as an afternoon snack for us adults too.
Need a finger-food version for your baby? Simply cut them into smaller pieces. Easy.
Lentil Coconut Energy Bites Ingredients:
- ½ cup cooked green lentils (or lentils from a can)
- ½ cup of pureed pumpkin seeds
- ⅓ cup of dry oats
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 4 dates
- ¼ cup of chocolate chips (optional)
- ¼ cup of coconut flakes unsweetened (to roll in)
Lentil Coconut Energy Bites Steps:
- Cook the lentils in a pot with water for ~25-30 minutes on medium heat
- In the meantime, puree ½ cup of pumpkin seeds in a food processor until smooth
- Add in fresh dates and continue to puree
- Once you reach a paste-like consistency, add in dry oats, cinnamon, vanilla extract and cooked lentils.
- Transfer into a bowl and add chocolate chips
- Roll into small balls (should make about 9-10)
- On some parchment paper, sprinkle ¼ cup of coconut flakes and roll in the lentil coconut bites
Each year, UBC dietetics students have a class project where they practice writing nutrition articles for the public. This year, I asked students Mei Ho and May Hasegawa to research are food dyes safe for kids. Here's what they found ~ Kristen
When you are shopping for snacks for your child, do the bright colours make you think twice about about adding it to your basket? Many foods we come across in our everyday lives have colour added in order to make it appear more appetizing. It is very common to see vivid colours in foods and beverages marketed towards children, such as candies, desserts and chewing gums. Foods can be coloured by natural food dyes like caramel colouring, or artificial food dyes, which are colours made from petroleum1. Today we will be looking at food dyes in the context of artificial food dyes, which have been used more commonly in foods in recent years.
Are Artificial Food Dyes Safe for Kids?
As early as the 80’s, researchers began to study the effects of artificial food dyes on children’s health. The results of their studies have been controversial, and has stirred concern amongst consumers. Some have suggested a possible link between artificial food dyes and hypersensitivity in children3. Others have researched possible risks of organ damage, cancer, birth defects and allergic reactions1. While no study findings have been conclusive, countries in Europe such as the U.K. have banned artificial food dyes altogether for safety measures1.
What Are the Safety Regulations of Food Dyes in Canada?
Regulations in North America state that there is not enough scientific evidence to say artificial food dyes cause negative effects on children’s health3. Canada permits the use of food dyes in everyday foods from bread, butter, milk to cheese. All food dyes must first be approved by our federal regulatory body, the Canadian Food Inspection Agency (CFIA). At this time, Canada has approved ten dye colours for use in food and beverages.
However, it has not been ruled out that food dyes may affect children with attention-deficit/hyperactivity disorder (ADHD) and behavioural problems differently3. Researchers agree that more research on artificial food dyes is required.
Food Dyes Across the Globe
In 2009, the U.K. imposed strict regulations to remove certain food dyes from foods and beverages. This prompts us to think, why hasn’t North America followed along? It is interesting to note the different approaches used by North America and the U.K. when it comes to ensuring public safety through foods.4
- North America: tries to find the strongest evidence available before implementing new regulations.
- UK: uses a more precautionary approach, meaning that it will take action to protect the public even if the evidence is not entirely conclusive.
Moving Forward: What Can You Do?
With all this information, it can be confusing to decide whether you want your children to be consuming artificial food dyes. It may first be helpful to understand how to identify whether something contains artificial food dyes. By law, companies are required to list the name of the dye on the ingredient label. It may be tricky for shoppers to recognize the commercial names of artificial food dyes. Here are the names of 10 common artificial food dyes in Canada:5
- Allura red
- Brilliant blue FCF
- Citrus Red No.2
- Sunset yellow FCF
- Fast green FCF
- Erythrosine Red
- Amaranth Red
- Ponceau SX
There are also ways to add colour into your cooking at home without using food dyes! Kids are drawn to bright colours, and baking at home can be more fun if your child has the chance to make their own colours. This can be done by boiling, blending, and/or pureeing vegetables or fruits for their natural colours.6
- Raspberries, pomegranate and beets - pink/purple
- Carrots – orange
- Turmeric powder – yellow
- Blueberry – blue
- Spinach – green
- Red cabbage – purple and blue
- For purple, boil cabbage in hot water until water is dark purple colour
- For blue, slowly add some baking soda to purple water
Are Food Dyes Safe for Kids - May’s Opinion:
While there is not enough evidence to conclude that artificial food dyes are harmful to our body, I feel that more research is needed to fully understand their effects on our health. I like to refrain from using artificial food colouring in my own baking, and opt for more natural options like using juice from fruits or vegetables.
Are Food Dyes Safe for Kids - Mei’s Opinion:
As the research is inconclusive, it is ultimately up to the consumers to make an informed decision. New food labelling requirements in Canada will now include the commercial names of synthetic food dyes in the ingredient list, but it is questionable whether or not consumers will recognize these names or be able to associate them with food dyes.
Are Food Dyes Safe for Kids - Kristen's Opinion:
Call me conservative, but I am suspicious of foods that are highly processed. My motto is "foods closest to the way nature made them are the healthiest choice". Artificial food dyes are about as far from nature-made as you can get. So, I would recommend steering clear of artificial food dyes for day-to-day eating. But I'm also practical. Our bodies are amazingly adaptive. Eating foods with artificial dyes once in a while is likely not going to cause harm. So if your child is invited to a birthday party where they serve cake with bright green icing, let your child enjoy the cake right along with the other kiddos.
If your child has behaviour concerns, such as ADD/ ADHD, I think it's worth doing a food trial where you eliminate all food dyes and see how your child's behaviour responds. There may be no effect. Or, your child may be a member of the sub-set of kids who have a link between behaviour and food dyes.
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1Kobylewski, Sarah, et al. “Food Dyes a Rainbow of Risks”. Center for Science in the Public Interest. 2010.
2Stevenson J, Sonuga-Barke E, McCann D, et al. “The Role of Histamine Degradation Gene Polymorphisms in Moderating the Effects of Food Additives on Children's ADHD Symptoms.” American Journal of Psychiatry. 2010; 167:1108-1115.
3 “FDA panel concludes food coloring isn't associated with hyperactivity in children.” Nutrition Today. 2011; 46:104.
4Banned in Europe, Safe in the U.S. http://www.iflscience.com/health-and-medicine/banned-europe-safe-us/
5Food Colours - Permitted Synthetic Colours in Canada and Corresponding United States and European Names.
68 Ways to Make Organic DIY Food Colouring. http://www.networx.com/article/8-ways-to-make-organic-diy-food-coloring
Banana lentil muffins. Yes, you read that right - banana LENTIL muffins. Lentils can be used in baking.
Including lentils in baking is a fantastic way to reduce the amount of refined flour we eat and get more iron, fibre, and protein. Take note parents of picky eater kiddos who don't like most protein or iron-rich foods. Tip: Serve the muffins with a source of vitamin C (such as berries) to maximize absorption of that iron.
We made this recipe for mini muffins, so that they're a good size for little hands (and tummies). Us big kids can choose to eat 2 - 3 of them in the place of a regular-size muffin. Or bake yours in a regular-size muffin tray and adjust the baking time. We didn't test the baking time for regular-size muffins so I don't have a time to give you (sorry). Keep a close eye on them and use the ever-trusty toothpick-in-the-centre test.
Banana Lentil Muffins Ingredients
- 1 cup of ripe bananas (or 2 ripe medium bananas)
- 1 cup red or green lentil puree (1 cup of lentils boiled in water for 40-45 minutes, drained then pureed)
- 1 Egg
- ¼ cup of maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup of oat flour (blended old fashioned oats)
- 1/2 cup of all purpose flour
- 1/2 cup oil (vegetable, avocado, canola or olive)
- 1/2 cup of chocolate chips (optional)
- 1/4 cup of crushed walnuts (optional)
Banana Lentil Muffins Directions
- Preheat oven to 300°F (150°C).
- In a bowl, combine all wet ingredients (egg, oil, maple syrup, bananas, lentil purée and vanilla. Mix well.
- In a separate bowl, mix all the dry ingredients together (flour, oat flour, baking soda, baking powder, walnuts and chocolate chips).
- Stir into the egg mixture until mixed.
- Grease the muffin tins with oil.
- Bake for 15-20 minutes.
Check out more healthy kid-friendly recipes.
All I can say is chocolate chia pudding ... yum!
Healthy eating is all about eating good fuel for your body AND eating for pleasure. This delicious treat fits both categories. It's chocolatey goodness that's made with chia seeds. Chia seeds are rich in protein, iron and fibre. The result is a gelatinous or pudding-like consistency similar to tapioca pudding. It's also quite low in sugar.
Feel free to play with the recipe. The richest version is made with the canned coconut milk (coconut and chocolate - awesome!). I love orange chocolate and mint chocolate so sometimes I add a drop or two of mint extract or orange blossom water.
Chocolate Chia Pudding Ingredients
3 TBSP chia seeds
1 cup milk (dairy, plant-based alternative, canned coconut milk is especially delicious)
1 TBSP cocoa powder
1.5 tsp sugar
Chocolate Chia Pudding Directions
- Combine all ingredients in a container with a lid.
- Stir well to thoroughly combine.
- Leave at room temperature for 30 minutes to allow gel to start.
- Refrigerate overnight.
A recent study reinforced something that as a child nutrition dietitian, I’ve known through working with thousands of families over the years in Vancouver, Victoria, and beyond. The study found that giving kids frequent snacks is associated with lower iron levels. In other words, it increases the risk for kids' iron deficiency.
Why are we concerned about kids’ iron levels? Because iron is necessary for having good energy, overall growth, but perhaps most importantly, it’s necessary for little ones’ growing brains. Without adequate iron, kids won’t live up to their full cognitive capacity.
It’s very, very common for parents to give kids frequent snacks. Families record a food diary when I work with them. In reviewing their food diaries, more often than not, we realize that they’re feeding their kids just about every hour. No wonder the far is full of crumbs and you have food stashed in every purse and jacket pocket!
So how does this habit contribute to kids’ lower iron levels? In two ways:
- Snacks usually consist of foods that we deem “snack foods”. They’re things like fruit, granola bars and cookies. These are all low in iron.
- Because kids are in the habit of snacking all day long, they don’t have an appetite to eat at lunch and dinner – the times when iron-rich foods are usually served.
Now this doesn’t mean that kids only need to eat 3 meals a day. They have big energy needs (to keep those busy bodies moving and growing), small tummies, and short attention spans. So it’s unlikely that kids will meet their nutrition needs by eating just 3 meals a day. I recommend that kids be offered opportunities to eat 5-6 times a day. There is no one pattern that families have to follow. But a common pattern that achieves this is:
- Morning snack
- Afternoon snack
- Bedtime snack
To avoid constant snacking, look ahead at your family’s schedule. Plan for when you’ll offer these 5 – 6 opportunities to eat. Plan for the opportunities to eat to be at least 1 hour apart from each other so that your child has a chance to digest what they’ve just eaten and build an appetite again. Aim to have your meals and snacks at about the same times each day.
Maybe you’ve heard the statistic. It takes kids between 10 – 30 times of trying a new food before they like it. But did you also know that a study found that parents typically gave up offering a food after 5 times? Yes, they didn’t even make the minimum 10 times and certainly were nowhere near the 30 times.
I use the term “challenging food” to refer to a food that your child has either:
- Never seen before. This includes new recipes/dishes/ preparations of a food they’ve known previously. For example, if your child is familiar with raw and steamed carrots but has never seen roasted carrots before, roasted carrots would be considered a challenging food.
- Seen many (many) times but has never tried.
A mistake that I see parents make all the time is to only offer challenging foods at dinner. Offering challenging foods only at dinner is a mistake for several reasons. First, is the purely practical reason that if you’re working your way up to 10 – 30 presentations of a food and you’re only serving challenging foods at dinner, it’s going to take years before you reach those 30 times. No wonder parents in the research study gave up after 5 times. It seems like you’ve been trying to get your child to eat that food forever.
The second reason is that this contributes to kids’ bad behaviour at dinner. Kids are smart. They figure out pretty quickly that they can get their favourite foods at breakfast, lunch, and snacks. But, that they’ll be presented with scary stuff at dinner. So, they try every trick in their books to get out of eating at dinner. They misbehave. They announce that they aren’t hungry (and then whine about being hungry 20 minutes later). They complain that they’re too tired to eat. In other words, anything that they can brainstorm that will push your buttons and get them out of facing the challenging foods on their plate.
So, what’s the alternative? Use any meal or snack as an opportunity to present a challenging food. Breakfast, lunch, morning snack, afternoon snack, and bedtime snack are all fantastic opportunities to present a challenging food. Mix it up from day-to-day. One day at afternoon snack, serve some of the challenging food leftovers from dinner the night before. The next day, serve a new fruit at breakfast. One day, pack in your child’s lunch a couple of pieces of the raw veggies that you’re packing for your own lunch.
A couple of key tips to making this strategy work:
- Always include familiar foods at the meal or snack. Remember: it’s unlikely that your child will eat the challenging food today. So, be sure that there are familiar foods from the other food groups that they can eat to satisfy their hunger and meet their nutrition needs.
- Provide a small serving of the challenging food. I’m talking one baby carrot in their packed lunch. This limits the amount of food waste when they don’t eat it. And, a small serving is much less intimidating than a large serving. When your child does try, and like, the challenging food, as they say in showbiz, always leave them wanting something more. In other words, when your child does eat the challenging food, you can repeat that food soon and provide a larger serving.
It's back, my annual home-made ice pop recipe collection. Some may call these homemade popsicles or paletas. Or, frozen smoothies. Whatever you call them they're a delicious summer treat. I want to give a big shout out to Carla, the dietetic student who is volunteering with me for creating these recipes. My directions for her: the recipes need to be simple, include no added sugar, include fruit and even veggies, and only include easy-to-find ingredients. Oh, and of course, that they needed to be delicious. She sure delivered.
The directions for each recipe are the same:
- Combine all ingredients in a blender.
- Blend until smooth.
- Pour into molds.
Enjoy her work!
P.S. For more delicious, healthy frozen recipes, check out these links:
Inspired by: http://www.kiipfit.com/spinach-kiwi-popsicles/
Packed with fruit and leafy greens, the vibrant green color of these popsicles comes from blending both kiwi and spinach.
- 1/3 cup spinach
- 1 kiwi
- 2 drops lemon juice
- 1/3 cup water
Inspired by: http://revisfoodography.com/2015/04/mango-lassi/
Inspired from a classic Indian cold drink, mango lassi is a blend of yogurt, fruit and spice. Not a fan of cardamom? Simply omit the spice and you can still enjoy it as a mango-yogurt blend.
- 1 mango
- 160 ml greek yogurt
- 1 small pinch cardamom (to taste)
This very simple and refreshing recipe allows you to use ripe or extra ripe cantaloupes. No added sugar necessary.
- ¾ cup cantaloupe
- ¼ cup water
Get more healthy home-made ice pop recipes here:
I’ve been doing workshops for parents on picky eating for 8 years now. At every single picky eater seminar there is one strategy that always causes resistance with the parents in the audience. I continue to share it because it’s a very powerful strategy for minimizing picky eating. Yet I can almost hear the thud it makes when I describe it and it lands on the floor. The problem for which it’s a solution? How to get kids (particularly toddlers and preschoolers) to stay at the table for meals. It’s the solution for meals that go on and on forever because your child sits down, takes one bite, then pops up from the table to do something terribly important, then returns to the table, takes another bite, pops up from the table (and so on and so on).
So, what’s this successful, but unpopular strategy? Create a rule that all meals and snacks are eaten when sitting down. In other words: Stop. Eat. Then Continue On. Yes, I do mean snacks too. You may wonder why I continue to share this strategy knowing that it’ll be so unpopular. I share it because it really is successful for supporting kids to do a good job of eating. If we allow the common practice of letting kids eat snacks “on the run”, i.e. while in the car, in the stroller, you chasing them around the house spooning bite after bite into their mouths, we’re teaching kids that there is an alternative to sitting still at a table to eat. As seen through a toddler’s or preschooler’s eyes:
“Why is it that sometimes can I eat while playing. But other times I’m told that I have to stop playing and sit at a table to eat (which is bo-ring).”
Create the expectation that all meals and snacks are eaten sitting down. In families who set this expectation, kids come to the table when called. They eat. Then, they continue on with their day (i.e. go back to playing). Meals and snack go much more smoothly and are less stressful because the kids aren’t constantly getting up from the table.
I understand the initial resistance that you may have to this strategy. In our super busy lives, how are we supposed to carve out time to stop and eat snacks? And it seems like I’m saying that you can never leave the house again, because you always need to be home to give snacks. Not true. Let me clarify.
Does this mean that you never get to leave the house again? No. In the summer this is especially easy. Stop at the park bench, picnic table, or spread out a blanket and enjoy a snack. Use similar ingenuity at indoor locations. For example, you can stop at the bench in the recreation centre foyer or use a table at the food court at the mall.
The important point is to stop. Don’t feed your child in the stroller, car seat, etc. And, don’t hand out a snack while your child continues playing. I know that it’s tempting to do so in our busy lives. But, it sets you up for more battles at meals and snacks. What seems like an efficient use of time in the immediate, actually costs you more time in the long run. In families who establish the stop-to-eat expectation, meals and snacks are very quick. And, they are much more pleasant. When it’s meal and snack time the kids simply get down to the business of eating.
Simply put: Stop. Eat. Then, continue on.
First, I want to let you know that I am not a baker. Second, I love sweets. So, you know that if I'm sharing a dessert recipe it’s going to be delicious and super easy. The two recipes that I’m sharing today certainly fit this bill. With very few ingredients and steps, they really couldn’t get any easier. They also are healthy choices. And, they’re green – perfect ideas for celebrating St. Patrick’s Day next week. If you’re looking for more green ideas, check out the two green smoothies that I shared for last year’s St. Patty’s Day. I was inspired by a local Matcha café that I’ve been visiting lately. I saw that they had “cooking grade” matcha and decided to give it a try. I added it to two (simple) dessert ideas that I enjoy all the time. And they were really successful. Voila - matcha desserts. Enjoy! P.S. You can find matcha powder in many specialty tea shops or grocery stores with good Japanese food sections.
Matcha Banana ‘Ice Cream’
You’ve got to love a recipe with only 2 ingredients! Prepare 1 banana per person. The ½ teaspoon gives a definite matcha taste to the ice cream. If you have a picky eater, you may want to decrease it to 1/4 teaspoon so there’s basically no matcha taste, just some green colour.
- 1 banana (frozen)
- ½ teaspoon matcha powder
- Take the banana out of the freezer 20-30 minutes before you plan to prepare the ice cream.
- Break banana into several pieces and place in the blender.
- Add the matcha powder.
- Blend until smooth. I use the “ice crush” setting on my blender.
Matcha-Coconut Chia Pudding
Feel free to reduce the sugar to zero in this recipe. I enjoyed the balance at 1 teaspoon. Choose a regular fat (i.e. not low-fat), canned coconut milk to get the creamy texture and rounded flavour.
- 1 teaspoon matcha powder
- 1 teaspoon sugar
- 3 TBSP chia seeds
- 1 cup coconut milk
- In a medium bowl or Tupperware container, mix together matcha and sugar.
- Add the chia seeds and coconut milk.
- Stir to combine well.
- Let sit on the counter for about 10 minutes to allow mixture to start to gel.
- Refrigerate overnight.
Check out more recipes here.
It's official - 2016 is the year of the pulse! Pulses, such as chickpeas, are high in vegan-source protein, high in fibre, low-glyemic carbs, and contain lot of other nutrients. Did you know that we grow lots of them in Canada? Roasted chickpeas are a delicious way to eat more pulses. My friend Margie Barnard, a fantastic cook (we're talking Four Seasons Hotel), and I developed these recipes. We each had our favourites, so I’m sharing all four. The steps are the same for all of them.
Whole chickpeas are a choking hazard for little ones, so this is a good snack idea for kids 3 years and up (and us kids at heart).
Roasted Chickpeas Directions
- Drain and rinse the chickpeas.
- Pat dry the chickpeas until well dried (otherwise they’ll be mushy).
- Combine all the other ingredients in a medium-size bowl.
- Toss the chickpeas into the mixture. Coating the chickpeas well.
- Line a cookie sheet with parchment paper. Spread the coated chickpeas onto the parchment paper-lined sheet.
- We played around with the oven temperatures while they were cooking so I’m afraid that I don’t have exact temperatures and times for you. We started at 400 degrees for the first while, then stirred the chickpeas and reduced the oven temperature to 350 degrees. Keep a close eye on them while they bake. You’re looking for them to turn a golden brown colour. And, when you taste them, they have a crunchy shell and are soft in the middle. The recipes containing honey turned the darkest colour, the fastest.
- Allow to cool, then ENJOY!
Savoury Roasted Chickpeas
15oz can chickpeas
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
Garam Masala Roasted Chickpeas
15oz can chickpeas
1 tsp garam masala
1/4 tsp salt
2 Tbsp olive oil
Honey Roasted Chickpeas
15oz can chickpeas
2 Tbsp honey
1 tsp sugar
1 tsp cinnamon
Sweet & Salty Roasted Chickpeas
15oz can chickpeas
2 Tbsp honey
1 tsp canola oil
1/4 tsp salt
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Sometimes the classics are a classic for a reason. Bananas and peanut butter simply taste great together. Here's a fun way to bring this classic duo together in a healthy kids snack. I'm choosing to share it today because it's easy for young hands to manage. Perfect if you're gearing up to pack snacks or a lunch for little ones with back-to-school next week. This works well with peanut butter, other nut butters (e.g. almond butter) and the non-nut butters if your child attends a nut-free facility.
Hey, it's also a delicious idea for those of us who are young at heart :)
Banana Roll-Ups Ingredients 2 small tortilla wraps, whole wheat ¾ medium banana 1 tbsp natural peanut butter, nut butter or non-nut butter ½ tsp honey (optional) 1 dash cinnamon, ground
Banana Roll-Ups Directions
- Slice banana.
- Spread nut butter or non-nut butter on wraps.
- Top with bananas.
- Drizzle honey and add a dash of cinnamon.
- Roll (pack in lunch boxes) and enjoy.
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A new feature that I'll be doing on occasion is reviewing food items. Why? Because I know that sometimes you just want to know what the heck to put in your grocery cart.
Any foods that I share with you will be healthy choices that are also either good for the Earth and/or socially responsible.
I believe in being transparent so I'll always share with you if I've been paid to promote a food or given a free sample.
The first food that I'm sharing is Peaceful Fruits Fruit Leathers. Evan, Peaceful Fruit's creator (that's him in the photo), asked me if I'd share them with you. He sent me samples of Wild Acai + Pineapple and Wild Acai + Apple. They are delicious and a nice (not too big) size. Currently they're only available for purchase online. I'll be keeping my eyes peeled for their arrival in our local grocery stores.
I asked Evan to share his story with you. Here's what he wrote:
Is it too much to ask for a snack to be delicious, healthy, and environmentally responsible? It shouldn’t be! I’d like to share with you the 4 things that I look for in a snack. These are what I was thinking about when, about a year ago, I launched my social good snack food startup – Peaceful Fruits. Our mission is to support sustainable development in the Amazon Rainforest while creating delicious snack foods people can enjoy with peace of mind!
No additives (preservatives, extra sweeteners, coloring, whatever). Really, the fewer ingredients the better. And not just the listed ingredients but what is INSIDE those ingredients. So I want to know it’s 100% organic, GMO free, etc.
That’s why, when I started making dried fruit strips, I decided there would be nothing besides fruit in them! Call me crazy, but it just makes sense!
Personally, if I pick up a packaged food I want it to have something extra to offer me. As I said I like to keep things simple, so why should I reach for something besides an apple and/or a handful of nuts?
My answer was to make wild-harvested açaí the main ingredient in everything I produce. I love being able to add this exotic fruit to my diet!
As a former Peace Corps Volunteer, I think about this a lot – how do the products I enjoy impact the environment and the people who are part of making them?
Sustainability is built into every aspect of Peaceful Fruits. That means big stuff like our açaí is sourced in partnership with local Amazon communities, offering them an opportunity to generate needed income without sacrificing their way of life or their rainforest. And also little stuff – our “plastic” packaging is actually compostable!
We all know that, too often, taste can be sacrificed to “healthy” or “local.” But we also know it doesn’t have to be! Food should taste good. Period.
I look for fun flavour combinations (like açaí + pineapple) that create something that you can really enjoy – while still being confident you are doing something good for your body and the world at the same time!
The bottom line:
You shouldn’t have to sacrifice convenience or flavor to eat something good. If you agree with me about that, I hope you’ll think twice about this important, between-meals part of your day! And please check out Peaceful Fruits on Facebook and Twitter so you can be part of our story!
Of course, tasting is a great way to be part of the story too! If you’d like to buy our snacks, the best way for now is online - for example on FarmtoPeople.com
Thanks to Kristen for letting me tell a part of my story!
I wish that I had discovered this recipe earlier in my life. It’s creamy, smooth and delicious – just like ice cream! Banana ice cream.
While it’s vegan and sugar-free, the best thing about this recipe (besides the taste) is that it only includes 1 or 2 ingredients. How great is that!
The secret is very ripe bananas. Buy them when you see them in the store. Slice and freeze them. Then you’re ready to make ice cream anytime you wish.
Blending the bananas does take a little while. At first they will break into a chunky slurry and you will likely think that this “ice cream” idea doesn’t work. Be patient. Next it will form one big ball. Then, suddenly, it will become a beautiful, smooth, whipped texture – just like ice cream. If you haven’t added any strongly coloured flavourings, the colour of your bananas will also suddenly lighten considerably to a creamy off-white. That’s what you’re looking for – your “ice cream” is ready!
There are likely hundreds of flavor combinations. I’m sharing the plain version (so you know the base recipe) along with 3 flavour ideas. My favourite is the cinnamon.
Banana Ice Cream Directions
- Peel and slice bananas. Freeze.
- Place frozen sliced bananas in a blender. Add flavouring ingredients. Blend until smooth.
Banana Ice Cream Ingredients
1 cup sliced bananas
1 cup sliced bananas
¼ tsp cinnamon
1 cup sliced bananas
½ - 1 tsp cocoa
Half a teaspoon of cocoa results in a banana ice cream with just a hint of chocolate. One teaspoon gives a full chocolate flavour. Choose a level that you enjoy.
2/3 cup sliced bananas
1/3 cup strawberries
This combination works best if you partially blend the bananas first until they are just about to start creaming. Then add the strawberries. The result will be a creamy ice cream with strawberry flavour. Adding the strawberries at the same time as the bananas results in a more icy rather than creamy texture (more sorbet-like rather than ice cream-like).
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Similar to a slushie but made with real fruit, granitas are super refreshing in the summer heat.
They’re easy to prepare. The only tricky thing is to plan ahead so that you’re home and you remember to break up the ice crystals every hour (I set the alarm on my phone to remind me).
Kids can help measure ingredients, push the buttons on the blender, and scrape the ice crystals.
The fruit flavor is strong in granitas. The recipes here are listed from the most mild to the strongest. If your little ones prefer mild flavours, stick to the melon granitas. The kiwi granita is so strong that it almost made my eyes water (which I enjoyed on a hot afternoon).
Fresh Fruit Granitas - Directions
The steps are the same for all the recipes:
- In a saucepan, combine sugar and water.
- Bring sugar water to a boil until the sugar is well dissolved.
- Remove from the heat and let cool for 10 minutes.
- In a blender, combine the fruit (removed from it’s peel and pits), fruit juice (or other liquid), and sugar water.
- Pour into a non-metal baking dish, such as a glass lasagna pan.
- Place in the freezer. Freeze for 1 hour.
- Remove from the freezer and scrape thoroughly with a fork, breaking up the ice crystals.
- Return to the freezer for 1 hour. Again, remove from the freezer and break up the ice crystals with a fork. Repeat at least 2 more times.
Fresh Fruit Granitas - Recipes
1/4 cup sugar
¼ cup water
4 TBSP fresh lemon juice
5 cups cubed, de-seeded watermelon
2.5 cups raspberries
½ cup sugar
½ cup cran-raspberry juice cocktail
(Combine sugar and cran-raspberry juice cocktail in saucepan.)
Juice from 2 limes
1/3 cup sugar
1 pineapple, peeled, cored and diced
2 mangos, peeled, pitted, and diced
(There’s no heating the sugar in this recipe. Simply combine all ingredients in a blender.)
Adapted from: http://dhaleb.com/2010/03/
½ cup sugar
½ cup water
1 cup club soda
2 teaspoons lime juice
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