smoothies

How To Encourage Children To Eat Vegetables

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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!

Stop Throwing Away Juice Pulp! Do This Instead

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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.