recipes

How To Encourage Children To Eat Vegetables

by

Getting your kids to eat their vegetables can be one of the greatest daily struggles for parents.  Building healthy eating habits takes a lot of effort for parents to sometimes battle it out with their children.

Start Small & Tackle One Meal At A Time

First, start off with breakfast and work on getting sugary cereals, pastries, and dairy off the menu.  Substitute cereals for oatmeal and fruit.  Pastries for homemade muffins (recipe below), and dairy milk for almond or coconut milk to use in smoothies.

First and foremost, parents need to set the example to their children on how to eat properly.

Children easily pick up on the habits of their parents and will gravitate towards the eating style presented at home.  Take a minute and think about the kind of example you are setting for your children.  Ask yourself the following;

  • Do you make meal time a priority?  Preparing regular healthy meals as a family?  Or are you picking up takeout on the way home from work because you are exhausted?
  • What is your attitude towards food and your body image?
  • What messages are you consciously or unconsciously sending your children?
Encouraging your children to take care of their health is one of the greatest acts of love a parent can give their child.

Mindset around meals and snacks can easily be shifted to a more positive experience.  Involve the family in weekly meal planning and grocery shopping for the ingredients that will be needed for those meals.

Older children and teens can also take part in meal prep by washing vegetables and helping to prepare dinner.  Giving children a voice around their meal choices will help with encouraging healthier eating habits.  Provide your children with a choice of what vegetables they are going to eat each day.  In addition, add one wild card vegetable to the menu each week that they may not like, but are willing to try.

Click here to read, “Are You Eating Enough Colour?”

Tips & Tricks To Add Vegetables To Every Day Meals

  1.  Throw a handful of spinach or kale into smoothies.  Yes, the smoothie will be green, but the flavour and texture of the spinach is masked by all the fruit.

For a a fantastic green pineapple smoothie, click here to read, “Happy St. Patrick’s Day Recipes”.

cauliflower rice

2. Use the food processor to turn cauliflower into the texture of rice.  Sauté the cauliflower “rice” in a tablespoon of olive oil and season to taste.

zucchini noodles

3. Use a spiral slicing tool to turn zucchini into noodles.  It will resemble pasta and can be topped with your favourite sauce and veggies.

Grilled spaghetti squash

4. Use spaghetti squash instead of pasta to make traditional spaghetti with meatballs (remember to use grass fed beef for the meatballs).

Click here for “The Ultimate Guide For How to Cook Spaghetti Squash”.

fruit salad ideas

5. Rather than ice cream for dessert, serve a plate of fresh fruit.

Almond-Berry Muffin Recipe

As promised, below is a recipe for healthy muffins that freeze well and are easy to serve as part of a healthy breakfast.

Ingredients:

  • 2 cups raw almonds, ground
  • 2 free-range eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt (optional)
  • 1 cup fresh or frozen berries (raspberries, blueberries)
  • 1/4 cup chocolate chips
  • 12 muffin liners

Directions:

  1. Preheat oven to 350F.
  2. Grind raw almonds until fine.
  3. Mix eggs, coconut oil maple syrup, vanilla and apple cider vinegar in a bowl. Add ground almonds and baking soda. Mix thoroughly.
  4. Fold in berries and sprinkle with chocolate chips.
  5. Evenly distribute batter between 12 muffin cups.
  6. Bake at 350F for 20-25 minutes.
  7. ENJOY!!

Also, try this recipe breakfast muffins. It’s another great healthy breakfast idea that you can prepare in advance!

Mediterranean Dip With Lentils

by

Another instant guest favorite is this Mediterranean dip with lentils.  Easy to make ahead of time and can be easily served with veggies or pita chips.

Ingredients:

  • 150g red lentils
  • 120g cooking juice
  • 100g dried tomatoes
  • ½ lemon
  • Salt and pepper

Directions:

  1. Place lentils in a large saucepan, cover with water and bring to a boil
    Cover, reduce heat and simmer 12-15 min or until tender
  2. Drain well and KEEP the water
  3. After draining, combine with remaining ingredients (dried tomatoes, lemon juice, water, salt and pepper) in a food processor and blend until smooth

Keep the dip in the fridge until you are ready to use.  Serve with veggies, pasta, pita or crackers.

Note: Store well in the fridge up to 7 days

Dessert Recipe – Paleo Friendly Chocolate Coconut Bars

by

Looking for a great healthy dessert recipe to satisfy your sweet tooth without the guilt?  Well look no further, we have you covered!!  Check out Ayla Krasa’s (RHN,CPT) healthy and holistic dessert recipe, you won’t regret it.  This treat is not only delicious but gluten free, dairy free, refined sugar free, vegan AND paleo friendly.  Seriously?  What more can you ask for??

Ingredients:

Coconut Bar:

2 1/2 cups of unsweetened coconut flakes or shreds
2 tbsp of organic coconut oil (solid or melted)
1/4 cup & 2 tbsp of coconut cream
3 tbsp of 100% pure Canadian maple syrup

Chocolate layer:

1/2 cup paleo-friendly, vegan chocolate chips
1/4 cup coconut cream

Instructions:

  1. Line an 8-inch square baking pan with wax parchment paper
  2. Make the coconut bars.
  3. Add coconut flakes, coconut oil, coconut cream and maple syrup to a bender or food processor.  Blend until you get a wet and sticky mixture.
  4. Pour coconut mixture into the pan and press down and smooth until you get a tightly packaged layer, set aside for later.
  5. Make the chocolate layer using a double boiler method.  Add chocolate chips and coconut cream until fully melted.  Pour melted chocolate over the coconut bars.
  6. Freeze for 40 – 70 minutes.  The longer the bars chill, the cleaner and less crumbly the slices.  ENJOY!!

Recipe courtesy of Ayla Krasa, RHN, CPT

http://www.us.foursigmatic.com/

Victoria Day BBQ Recipes

by
Victoria Day BBQ Recipes

It’s that time of year! Summer Barbecue season is here and it’s time to fire up the grill!! But with so many choices of what to cook, it’s easy to get stuck in a hot dogs and hamburgers rut that don’t offer many nutrients.

Here are some taste-bud blowing recipes that will make your mouth water, but are also packed with nutrients to fuel your body for summer fun!

Zucchini halves stuffed with minced meat and vegetable

Zucchini Boats

Find the largest zucchinis that you can. Slice longways down the middle and scoop out the largest seeds.

Cook hamburger meat in skillet.

Cook onions, garlic, peppers and mushrooms in another skillet and add 2 handfuls of spinach when it’s almost done cooking. Add hamburger meat to skillet once it is cooked and mix together.

Fill zucchini boats with mixture and barbecue until the zucchinis are softened. Top with your favourite herbs and spices.

Chicken Kabobs

Chicken Kabobs

Slice free range, organic (if possible) chicken breast into chunks fit for a kabob skewer. Keep them fairly small so they don’t take a lot longer to cook than the vegetables also on the grill. Slide the chunks onto the skewer and sprinkle with pepper.

To other skewers, add a mixture of fresh mushrooms, cherry tomatoes, chunks of pepper, celery, zucchini, onion and pineapple. Add a very light brushing of extra virgin olive oil before they go on the grill to help them get a bit crispy.

(I like to keep the meat and veggie skewers separate due to raw meat juice contamination, and they tend to cook at different speeds).

Grill and Enjoy!

Grilled Corn on the Cob

Grilled Corn on the Cob

There are two ways to do this, so experiment and see what you like best…

#1 – Grill with the husk on – just throw it on the barbecue and turn it often. The result is more of a steamed corn and just a little grilled-ness. Should be cooked in 10-15 minutes, or when you feel that a knife easily pierces the kernels.

#2 – Husk the Corn and then grill it. This creates a much more grilled effect, where the kernels become darkened and absorb more of the grilled flavour. Turn them often, and they are cooked in about 10 minutes.

You can drizzle with a little bit of garlic butter and salt for added flavour. Or lime and hot sauce. Or your favourite topping!

Refreshing LemonadeRefreshing Lemonade

Grab your high speed blender and fill with 1 L of water.

Cut the rind off of a lemon, leaving the white pith. Put the whole lemon into the blender and blend until smooth.

Strain the lemon-water mixture with tiny mesh strainer into a pitcher. This will catch the small pieces of seeds, etc that didn’t break down in the blender.

You don’t need to add anything to sweeten it, it is not sour, just pure flavour! Serve over ice and enjoy! 

I Just Spent $150 on Groceries and Then Ordered Take Out

by
$150 groceries

“I just bought $150 worth of groceries and then ordered takeout because I couldn’t be bothered with the hassle of deciding what to cook.”

Having just heard this from a dear friend, I am wondering, has this ever happened to you?

Don’t fall victim to ordering high calorie takeout while you have a fridge full of perfectly good food!

Planning is the key to staying on track with your chosen lifestyle of eating a diet rich in whole foods. In a world full of fast food options and busy schedules, it is easy to get distracted from eating well. I have outlined some tips and tricks to stick to help us all stick to a healthy diet.

Half the battle of making nutritious meals is having all of the ingredients stocked in your pantry or refrigerator. Before you do your weekly grocery shop, sit down and make a meal plan for the week. At the same time, create your shopping list to reflect the ingredients that you will need for your week’s meals.

Remember that flyers are your friend. Not only are flyers meant to point out the weekly sales, but they can also act as an inspiration for your meal planning. Flyers generally feature fruits and vegetables that are in season or are at least readily available and cost effective. Use the flyers to choose a star ingredient for each meal and then develop your meal plan around those star ingredients.

Leftovers are a time saver. Batch cooking is an easy way to ensure that you have leftovers on hand, so that on nights that time doesn’t allow you to be in the kitchen to prepare a meal from scratch, you have something to easily heat up and have on the table in minutes. Try making a large pot of soup, stew or chilli to have in the fridge or freezer for quick, easy meals.

Try adding the following recipe to your meal plan next week.

loaded sweet potatoes

Loaded sweet potatoes

2 large sweet potatoes
1 small sweet onion, diced
1 jalapeño pepper (remove seeds for less spice)
1 tablespoon olive oil
1 tsp garlic powder
sea salt

Guacamole Topping

1 avocado
1 roma tomato
1/4 sweet onion, diced
1 jalapeño pepper, finely chopped (optional)
sea salt
juice of one lime

Preheat oven to 375ªF. Line a baking sheet with parchment paper. Cut sweet potatoes lengthwise and then thinly slice. Dice onion and jalapeño pepper. Add sweet potatoes, onion and jalapeño pepper to a bowl. Toss with olive oil, garlic powder and sea salt to taste. Bake sweet potatoes until tender.

While sweet potatoes are baking, prepare guacamole topping. Cut avocado in half and remove the large seed. Using a spoon, scoop out the flesh of the avocado into a bowl and chop into small pieces. Dice tomato, onion and jalapeño and add to the bowl. Add a pinch of sea salt to the avocado mixture and add the juice of one lime.  Mix well.

Serve the sweet potatoes and top with guacamole.

Serve the loaded sweet potatoes with a garden salad, and a protein of your choice (free-range chicken, wild-caught cold water fish, grass fed beef). Enjoy!

Stop Throwing Away Juice Pulp! Do This Instead

by
Stop Throwing Away Juice Pulp! Do This Instead

If you are anything like me when it comes to making homemade juices, it absolutely kills me to fill up my green bin and throw away the pulp leftover from juicing. It feels like I’m throwing away vegetables or fruit that still have nutritional potential, not to mention hard earned money.

The reason we want to take the pulp out of the vegetables when we are juicing is to give the digestive system a break from having to do any work, while the nutrients in the juice are absorbed directly into the bloodstream and go to work feeding our cells.

But the pulp is by no means devoid of nutritional value simply by removing the liquid from it. It has a ton of fibre and other nutrients that are not extracted during the juicing process. Use the following ideas in your own kitchen to get the full benefit of your fruits and vegetables.

Top 7 Ways to Use Juice Pulp and the Best Fruits/Vegetables to Use for Each

  1. Freeze It – Pulp can be stored in freezer bags or glass containers in the fridge or freezer for use later in any of the below ideas. If you don’t have plans of using the pulp within 48 hours then it is best to freeze it immediately.
  2. Crackers – The best pulps to use for crackers are the naturally drier pulps like celery, zucchini, carrot, and sweet potato. Crackers can be made in a dehydrator or in a low temperature oven.  Simply mix the pulp with ground flax seeds and spices and dehydrate until crackers are crunchy and dry.
  3. Soups/Stews – Pulp is great to add to soups and stews as a thickening agent and to give your meal extra fibre. The best options are carrots, celery, parsley, kale or spinach, zucchini, and sweet potatoes.
  4. Homemade burgers/veggie burgers/falafels – This might be my favourite option, because the pulp can be so easily hidden in these patties. It also adds a binding factor to keep the burgers intact as they are cooked. Try using carrot, zucchini, and celery pulp.
  5. Add to muffins – Zucchini or carrot pulp can easily be added to traditional zucchini muffins or carrot cake recipes. For healthier baking look for recipes that are lower in refined sugar, flour and lower in saturated fats.
  6. Smoothies for extra fibre – Fruit or vegetable pulp can easily be hidden in your favourite smoothie recipe. My favourites are zucchini, pineapple, apple and cucumber pulp due to their mild flavours and textures.
  7. Homemade vegetable broth – Just like you would use leftover carrots or celery and onion to make a homemade vegetable broth, do the same with leftover juice pulp. Add a variety of herbs and spices to add an extra kick of flavour to your broth and simmer on low heat. Once cool, strain broth for use. Extra broth can be frozen for use later.

So, before you throw your next batch of juice pulp in the green bin or compost pile, consider the above options to get the full benefit of your produce. 

Happy St. Patrick’s Day Recipes

by
Happy St. Patrick’s Day Recipes

Happy St. Patrick’s Day!!

Here are a few green recipes that are super healthy and very green! (and we promise, no green food colouring!)

Breakfast

Green Pineapple Smoothie Delight

To a high speed blender, add:

2 cups frozen pineapple, diced
2 cups kale or spinach
1 whole orange, with peel removed
1 cored and chopped Granny Smith apple
4 ice cubes
water from a young coconut (or 1 cup water)

Fresh Organic Green Smoothie With Salad, Apple, Cucumber, PineapBlend this up and pour into a tall mug. It will taste somewhat tropical with the pineapple, so maybe add a fancy toothpick umbrella for added fun!

_________________________________________________________________________

Lunch

Green Rainbow Salad

Wash a whole head of your favourite greens – romaine, leaf lettuce, spinach or kale.

Tear up your lettuce and add to a large bowl.

Add more greens…
avocado
green grapes
diced cucumber
green pepper
brocoli

healthy fresh vegetable salad and forkThen add your rainbow colours…
red, orange and yellow peppers
cherry tomatoes
shredded purple cabbage
blueberries, and raspberries if you have them.

Green Salad Dressing

Squeeze 3 limes into a bowl
add a drizzle of olive oil
a few shakes of salt
a dash of pepper
10 small stalks of cilantro, chopped

Stir this up and pour over your salad. Enjoy!

_________________________________________________________________________

Dinner

Green Broccoli Soup

This is my Mom’s recipe she is sharing with us today. It’s quite delicious, so I hope you enjoy it!

Steam 2 heads of broccoli
Peel, chop and boil 2 medium-large potatoes (enough for 1.5 cups of potato)
Chop 2 onions and sauté in frying pan until translucent/golden

Add all of these to a large crock pot and add;

4 cups reduced sodium chicken broth
1/4 cup almond milk
2 tbsp chopped chives (or to taste)
1 tbsp chopped parsley (or to taste)

Top view of a broccoli soup in a white bowl

Use your hand mixer to chop all of your ingredients into a fine, soup-like texture.

Heat in your crock pot on high for 2 hours and enjoy!

_________________________________________________________________________

Dessert

Green Fruit Salad

Peel and chop 3 kiwis into bite sized pieces
Core and chop 1 Granny Smith apple
Chop 20 grapes in half
Chop 1/4 honey dew melon
Core and chop 1 green pear
Peel and chop 1 orange

Add all of these to a large bowl and mix. The orange juice will keep the apple and pear pieces from browning and make a lovely, sweet juice to top off your salad bowl. Enjoy!

_________________________________________________________________________

Happy St. Patrick’s Day!

Recipes Volume 2 – Hearty and Healthy

by
Recipes Volume 2 - Hearty and Healthy

It’s time for another volume of recipes! We always focus on finding ways to eat higher quantities of fruits and vegetables. There are thousands of phytonutrients in just one piece of fruit or one vegetable, and the best part is that we haven’t even scientifically identified them all yet, nor do we fully understand how they work synergistically together! But we do know that they are the foods with the densest quantities of vitamins, nutrients and antioxidants, so we try to eat as many servings of F+V as we can every day!

__________________________________________________________________

DINNER:

Easy Slow Cooker Sweet Potato Black Bean Quinoa Soup

It’s still winter up here in the northern hemisphere, so we’ll share a delicious, hearty slow cooker soup that you can start in the morning and enjoy at dinner!

3 large sweet potatoes, peeled and cut into 1/2 inch cubes
1 large sweet onion, diced
3 cups diced tomatoes
2 cups chopped carrots
1 cup chopped apple (remove skins)
3 tablespoons tomato paste
2 cloves garlic, finely chopped
2 tsp cumin
1 tsp chili flakes
1 cup finely chopped kale
1 cup finely chopped spinach
3/4 tsp salt and pepper
5 cups water
1.5 cups cooked quinoa
1.5 cups cooked black beans

Place sweet potatoes, onion, tomatoes, carrots, tomato paste, apple, garlic, cumin, chill flakes, kale, spinach and salt and pepper into slow cooker with water. Cook on high for 4 hours and then add cooked quinoa and black beans and cook for 1 more hour. Enjoy!

__________________________________________________________________

LUNCH:

Jo-Anne’s Amazing (almost) Raw Pad Thai

This is one of my most favourite raw lunch options. It’s so easy to throw everything into the blender, and mandolin/chop up your veggies! (Be careful with the mandolin, those things are dangerous!)

To make the sauce, In a high speed blender, add:
4 pitted dates
3 basil leaves
1 roma tomato
1/2 tsp red pepper flakes
1 tsp sesame seeds
1 tbsp coconut aminos (or soy sauce if you don’t have aminos)
1 tbsp balsamic vinegar
2 tbsp lemon juice
2 shakes ginger powder
5 shakes Himalayan sea salt
1 tbsp maple syrup
1/2 tsp garlic powder

For the Noodles:

Chop 6-7 large leaves of romaine or leaf lettuce
Mandolin slice 1-2 carrots into match sticks
Mandolin slice 1/2 a cucumber into match sticks
Mandolin slice 1 stalk celery into match sticks
Mandolin slice 2 peppers into slices (choose yellow, orange or red!)

(or you can use your spiralizer for the carrots and cucumber)

Drizzle the sauce over your veggies and enjoy!

__________________________________________________________________

BREAKFAST:

Cherry Berry Smoothie

This is a delicious smoothie to kick start your morning! You’ll love the bursts of flavour to awaken your taste buds and rev up your day! Filled with healthy fats and antioxidants, this one is a keeper!

To your high speed blender, add:

1/2 cup frozen cherries
1/2 cup frozen blueberries
1 frozen banana
1 handful spinach
2 tbsp raw cacao powder
2 tbsp chia seeds
5 ice cubes
1.5 cups unsweetened almond milk

Blend until smooth and enjoy!! Recipe can easily be doubled to feed the rest of your family!

__________________________________________________________________

Favourite Healthy Recipes Volume 1

by

I love experimenting with new recipes, finding ideas and changing them to make them my own, and experiencing new flavours and palettes that are exciting and delicious.

The most important things to think about when you are preparing are:

  • Will this meal provide me with a broad range of vitamins, nutrients and minerals?
  • Am I eating a wide variety of colours?

It’s hard to eat a lot of colours if you have only meat and potatoes on your plate.  So this is why eating fruit and vegetables is essential to reaching all of your daily nutrient requirements.

Here are a few of my most favourite recipes that have been in my family’s meal rotation lately.

Breakfast

Breakfast is your first opportunity of the day to start consuming as many nutrients as you can, to jump start your day.  Ideally, the very first thing you should do to start your day is moving out the toxins that have accumulated overnight.  So try and drink a tall glass of water with lemon.  Then, enjoy this smoothie at least 20 minutes later.

Funky Monkey Smoothie

  • 1 frozen banana
  • 10 large frozen strawberries
  • 1 large handful of spinach
  • 1 tbsp peanut butter
  • 2-3 cups almond milk
  • 1 tbsp hemp seeds
  • 1 tbsp cocoa

Add all ingredients to a high speed blender.  Cover with almond milk, and blend until smooth.  Your children will love this smoothie and won’t even notice the greens hiding inside!  Love smoothies for breakfast??  Click here for our Breakfast On The Go – Mixed Berry Smoothie recipe.

Lunch

Lunch is best if it’s an easy salad or something that is pretty mobile.  I mean, who knows where life will take you by lunch time!!  So pack something that is easy to throw together and enjoy on the run.

Mango Salad

  • 1 ripe mango, diced
  • 1/2 head of romaine lettuce, washed and torn
  • 1/2 sweet onion, thinly sliced
  • 1 red bell pepper, diced1 roma tomato, diced
  • 1/4 cup raw sunflower seeds

Combine lettuce, vegetables and sunflower seeds.  Dice mango, being careful to save the juices.  Add the mango and juice from the mango to the salad and toss.  To learn more about why you should include mango’s in your diet click here for 10 Health Benefits of Mango’s.

Dinner

This is a great dinner option that you can enjoy at your home.  It replaces the empty nutrients in white or whole grain pasta with spaghetti squash!  Feel free to tweak the recipe with whatever vegetables you have on hand.  This recipe is also great as a left-over lunch option.

Spaghetti Squash Spaghetti

  • 1 spaghetti squash
  • 1 pound grass fed ground beef
  • 1 clove garlic, minced
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 8 oz mushrooms, sliced
  • 1 zucchini, chopped
  • 1 jar tomato sauce (check label for no added sugar) or use your favourite homemade spaghetti sauce recipe

Cut squash in half, scoop out seeds and place on a baking sheet face down.  Bake squash at 350 F until spaghetti-like consistency.  Scoop the flesh out of the skin with a fork.  Cook ground beef in a skillet until no longer pink.  Add garlic, green peppers, onion, zucchini and mushrooms and sauté until vegetables are tender.  Add tomato sauce and heat through. Cover spaghetti squash with sauce and enjoy!