Monday, July 23, 2018

What do I feed my baby?

I remember that scared feeling I got when I realized that I hadn't a clue beyond breastfeeding when it came to feeding my baby. That's when "practical" kicked in and I just gave my baby a taste of soft food when she seemed interested. She had teeth to chew with before I started her on much more than that. All babies are different and develop at different ages, weights, etc. "Normal" is relative. But I have seen the same panic on my girls faces that I experienced. Practical has kicked in for them too and they are doing a wonderful job.

Things are very different these days from when my now 34 year old was a baby. I get to do the grandma thing and try to keep up. Of course I keep the Juice Plus gummies in my cupboard (these kids won't be getting sick on my watch!) for the little ones
I love this thing called a Safety Food Feeder (see photo below). No getting big chunks to choke on. It can get messy, but they love it! My little ones also enjoy sharing GG's shakes. Whenever I start up the blender they all come running and follow me around with mouths open like little birds. I often use a Complete shake as a bribe......they think it is a wonderful treat. I also make popsicles with it. It is so nice to not worry about the ingredients. Pop in some fresh or frozen fruit, chia seeds, or cacao nibs for even more nutrition.

A relaxed parent is so much more efficient. Having Juice Plus around really helps with that goal.

Bread 'n' Butter Pickles

Here is the perfect solution to all those cucumbers you have growing on your Tower Garden (or the ones your neighbour keeps giving you!) Here is a recipe for a fermented food that is easy and has a low sugar content. Fermented foods increase the good bacteria in your gut and produce compounds (short chain fatty acids) that help strengthen and rebuild your gut lining. 

Bread 'n' Butter Pickles are the perfect sweet and tangy solution to any meal that needs some punchy improvement. Why the name? Apparently in the Great Depression they were a cheap household staple, so they were eaten in sandwiches of just bread and butter because that's all they could afford.

Ingredients:
600 grams cucumbers
1 large brown onion
1 tablespoon sea salt
1 cup apple cider vinegar
1 teaspoon yellow mustard seeds
1 tablespoon rice malt syrup
1/4 teaspoon turmeric, ground
1 pinch freshly cracked black pepper

Directions:
1. Thinly slice the cucumbers and onion (on a mandoline is easiest) and place into a mixing bowl. Sprinkle on salt and toss together to coat. Cover and place in the fridge to sit overnight so the salt draws out the water from the cucumbers and softens the veggies. The next day, rinse and drain the cucumbers well. 
2. Heat the apple cider vinegar, mustard seeds, rice malt syrup and turmeric in a saucepan on medium heat. Cook until you reach a simmer and rice malt syrup dissolves. Stir to combine everything. Add in the cucumber and onions and again, bring to a simmer for 30 seconds.
3. Scoop mixture into clean jars. Ensure there is enough brine (liquid) covering the cucumber and onion pickles. Leave on the counter for 1 day, then move to the fridge to store.  

They will keep up to 3 months in the fridge, if left out they may mold. 

Monday, July 16, 2018

Sugar Again!

The subject of Sugar has been beaten to death, but yet most of us are still addicted to it in one form or another. We all know it isn't good for us, but yet......My own personal addiction is in the form of CHOCOLATE. As we go into the holiday season, chocolate is everywhere. It is good to have a 'defensive plan' in place before it hits. My own way of dealing with it is to have healthier choices available so I don't feel deprived by not indulging in the sugar out there. It is just like any healthy eating options, you have to plan ahead and make a commitment to do it. The only bad part about making your own chocolate bars is that they have no preservatives or chemicals in them so they melt at room temperature. If you take them out of the refrigerator, you have to eat them all (oh darn!)

Here is a recipe that I just tried and loved. Down here they call it a Chocolate Slice, in America it would be called a Chocolate Bark. It is made with raw honey or a natural syrup (as unprocessed as possible). The original recipe is from Luke Hines (www.lukehines.com).


Healthy Chocolate Bark

INGREDIENTS:
1 cup coconut oil
1 cup almond butter
1/2 cup Raw Cacao
1 tablespoon Maca Powder
1/2 cup honey, maple syrup, rice syrup or date syrup (or combination of them)

In saucepan on low heat, just until melted, coconut oil and nut butter, add and stir sweetner of choice, cacao and maca powder. Pour onto tray lined with parchment paper. Sprinkle with whatever your favorites are, i.e.: almonds, coconut, blueberries. Place in fridge or freezer until set, about 15 minutes. Cut into small cubes for a healthy treat. Keep refrigerated or frozen as it will melt at room temperature.

Why Farting is a Good Thing

My grandma called it "passing gas," followed by a giggle. My mom calls it a "toot." My aunt called it a "fluff." Most kids call it a "fart." It is a natural part of the body functions.  It is part of the way the body works. Normal farts are a mix of swallowed air (caused by chewing gum, drinking carbonated beverages, eating too quickly and even talking too fast) and the gas produced by the variety of microbiome that live in our gut.

Although modern society places farting high up the embarrassing-bodily-function scale, the truth is farting is usually a sign of good health. A varied and active set of microbiome is key to a healthy gut. These communities of microbes like to chow down on the sugars, starches, carbohydrates and fibers that our body can’t easily digest. But whenever they’re busy at work, they’re also busy expelling a bunch of waste gas – and all that excess gas needs to escape somewhere.  So the next time you need to pass a little gas, remember up to 18 farts per day is perfectly normal.

However, there are a few signs of trouble you need to look out for…
While the ideal gut microbiome is a healthy balance between “good” and “bad” bacteria, too much of anything is never good. Good gut bacteria thrives on certain fibers in our diet while the not-so-good bacteria feast on high-sugar foods. If your diet has too much of the good or the bad, the whole microbiome system may get out of whack.

Smelly farts are normal and can be caused by eating a variety of food, including fructose, onions, beans, sugar-free gum and wheat. But if you’re also experiencing other symptoms such as nausea, fever, headaches or abdominal pain there could be something else at play, so consult your healthcare professional.





"Passing Gas" is a good thing, so take a walk and let it rip!






Fibre

Want to feel good? Eat fiber. Want to lose weight? Eat fiber. Want to lift your mood? Eat fiber. I'm not talking about taking some Fiber pill or solution. I am saying EAT FOODS HIGH IN FIBER! When you fill your plate with high fiber foods your body will be satisfied. Fiber foods are usually low in calories, and you can't eat more than your fill.


Fiber is in all fruits and vegetables, nuts, grains and seeds. There is absolutely no fiber in any animal product. Meat has no fiber. When you hear the term Fibrous meat, that means it is tough, not that it has fiber in it.

Try to get your fiber from whole, raw foods. The less cooked it is the more fiber is retained. When you buy a packaged, processed food, the fiber in it is pretty much processed out. They then add 'fiber' to raise the fiber content. The added fiber is bulk and lacking in nutrients you would get from the whole food.

When starting to add fiber to your plate you may experience some extra gas (or 'wind' as my Grandma used to say). This is normal and your body will adjust as you continue to add more fiber. In the meantime.....go for a walk outdoors  😀 🍃 🌬

Here are some foods high in fiber:

  • Split Peas: 16.3 grams of fiber per cup, cooked.
  • Lentils: 15.6 grams per cup, cooked.
  • Black Beans: 15 grams per cup, cooked.
  • Lima Beans: 13.2 grams per cup, cooked
  • Artichokes: 10.3 grams per medium vegetable, cooked.
  • Peas: 8.8 grams per cup, cooked.
  • Avocados: 7 grams fiber per 100g of avo (approx. 1/2 an avo)
  • Broccoli: 5.1 grams per cup, boiled.
  • Brussels Sprouts: 4.1 grams per cup, boiled.
  • Raspberries: 8 grams per cup, raw.
  • Blackberries: 7.6 grams per cup, raw.
  • Pears: 5.5 grams per medium fruit, raw. 
  • Bran Flakes: 7 grams per cup, raw.
  • Whole-Wheat Pasta: 6.3 grams per cup, cooked.
  • Pearled barley: 6 grams per cup, cooked.
  • Oatmeal: 4 grams per cup, cooked.

For a great resource for high fiber eating check out Full Plate Living at https://fullplateliving.org