Monday, 17 July 2017

Is Healthy Eating Enough? Why We Use Supplements and MegaFood Multivitamin Review

Do you ever feel like there’s so much contradictory information out there, that your head spins anytime you try to make a decision for your family? You just want to do the right thing, what’s best for you and your family, but you don’t know what that is because Expert #1 says one thing, while Expert #2 says the exact opposite.

I tend to read everything I can get my hands on when it comes to health and nutrition and it can definitely be confusing when there’s no consensus on so many topics.

One of those topics is whether or not supplements are necessary. One camp says healthy eating is enough; you should get all the vitamins and minerals you need from the food you eat. The other camp suggests that even the healthiest eaters can have nutritional gaps for a variety of reasons.

I’m seated firmly in the second camp and here’s why.

WHY WE USE SUPPLEMENTSMega Food Review--Why we use supplements

In an ideal world, I’d love to say I get all of my essential nutrients from the wide variety of whole foods I eat. I am a healthy eater. My family eats well.

Yet, I know we aren’t eating a big enough variety of plant foods and the part of animals that contain the most nutrients each and every day. Beef liver, for example, contains 17 times more B12 than ground beef. But how often do we eat liver in this family? Never.

Have you ever actually counted the amount of nutrients you’ve consumed in a day? I have. It’s a lot more time consuming than just counting calories, but I was curious. (I think this lands me in the “health nut” category, but I’m okay with that.) Even though I had a day full of vegetables, fruits, beans, nuts, seeds, whole grains, and meat, I still fell short in more than one category. It’s not like I was eating processed or nutrient-void food all day! This was eye opening.

Even if I made a super strong effort to ensure we were eating enough of all the foods to get us all the recommended nutrients every day, could I really be sure the foods we eat have the nutrients they are supposed to have?

Soil quality is a real issue. Studies have shown that much of the food grown has experienced a steady decline in nutrients since 1950.

These are the two main reasons I choose to take supplements and give them to my kids. I know that we likely aren’t getting the recommended amounts of nutrients on a daily basis, so I choose to fill in any gaps with supplements. I want to help us operate at our healthiest, so we use supplements to fill in the gaps.

HOW TO CHOOSE A QUALITY SUPPLEMENT

Unfortunately, after you make a decision that taking supplements is right for you, the hard work doesn’t stop. All supplements are not created equally. Choosing a quality supplement is important or you’re just wasting your money.

Here are questions to ask when choosing a supplement:

•   Are the vitamins and minerals used in the supplement natural or synthetic?

Most synthetic vitamins and minerals are not as bioavailable as natural vitamins and minerals    that are derived from whole food sources. There is also a benefit from using whole foods instead of isolated vitamins or minerals. When a supplement delivers its vitamin C with a whole orange, for example, it is also getting all the other phytochemicals from the orange. Your body recognizes food in the product this makes it gentler on the stomach.

•   Where is the supplement company sourcing its food from?

If you can’t find this out, I wouldn’t trust the company. Quality farms are important for high-quality foods to make high-quality supplements.

•   What process is used to make the supplements?

A low heat process is imperative to keep nutrients intact.

•    What testing procedures are in place?

The company should test ingredients for quality as well as traces of pesticides and herbicides.

•   What other ingredients are used in the supplements?

Be aware that many supplement companies use undesirable ingredients as fillers, binders, or ingredients to help the taste or color of the supplements. Always read the label and see what “other” ingredients you find.

WHICH SUPPLEMENT BRAND DO I RECOMMEND?Mega Food Review--are supplements necessary

There are very few supplement companies that I can stand behind and say I recommend without hesitation. I have definitely tried and researched many brands. MegaFood is the supplement brand my family currently uses and I recommend 100%.

I first discovered MegaFood when I was breastfeeding my son Luke, who had MSPI and other protein intolerances, and needed a supplement that was certified free of soy, dairy, and wheat. I found MegaFood and am so grateful to have found such a high-quality supplement line. (It was the Baby and Me Multivitamin I took during that time.)Mega Food Review--a company with integrity I don’t take partnering with brands lightly, and only choose brands that I use, love, and can feel confident recommending to you, my reader. As a MegaFood ambassador, I recently was able to take a trip to New Hampshire and see their manufacturing process first hand. I was confident in MegaFood before this trip, but that confidence and admiration greatly deepened after what I saw. Mega Food Review--a company with integrity I was blown away by this company.

From the transparency they have in every part of their manufacturing process to the integrity and commitment to “doing it right”, this is a company I have deep respect for.

MegaFood supplements deliver their vitamins and minerals with whole foods that are sourced from trusted, high quality farms. All of the farmers they use are dedicated to growing the most nutritious foods possible. You can read about their farm partners here.MegaFood Farm PartnersEvery food ingredient that comes through the door at MegaFood is rigorously tested. It’s tested for quality: does it have the nutrients it’s supposed to have? Are there traces of anything it isn’t supposed to have, like gluten? It is tested for 149 different pesticides and herbicides. If it doesn’t pass any of these tests, it’s rejected.Rejected materials at MegaFoodOnce the food is tested, it’s ready to go through the 236 hour (!!) process of becoming a supplement. They start by grinding the food into pulp.

When I was at MegaFood, it was turmeric in the grinder. It was so cool to see the way these supplements start with a whole food!MegaFood processing food into vitaminsAfter the pulp is sent through these tanks, it’s ready to be dried.Mega Food manufacturing processThe food is gently dehydrated to preserve all nutrients.

MegaFood drying processMegaFood drying processIt’s then turned into a powder and pressed into a tablet. MegaFood is very careful to only use machines with controlled heat so that the nutrients are still intact.

Having all of this carefully explained to me while getting a tour of the plant was incredible. I wish you all could have been there with me to see it. Even if you can’t make it to New Hampshire, MegaFood is so intent on being transparent with their customers, they have live cameras set up so anyone can watch their manufacturing process. How awesome is that?! Check it out here.

MEGAFOOD MULTIVITAMIN REVIEW

MegaFood Multi for Women ReviewMegaFood Multi for Women is formulated especially for women. It is part of a line of gender specific multivitamins created in partnership with Dr. Tieraona Low Dog, an integrative medical doctor who is recognized as a top expert in the fields of integrative medicine, herbal medicine and dietary supplementation.

The formulation for this Multi for Women is based on the latest recommendations for supplements, as discussed in Dr. Low Dog’s latest book, Fortify Your Life, Your Guide To Vitamins, Minerals, and More. (I highly recommend this informative book, by the way! It’s a top-notch resource to help you learn about what our bodies need and which supplements are needed for specific conditions.)

MegaFood Multi for Women has 15 mg of FoodState iron to replace iron lost during your monthly cycle.* There is also FoodState iodine and B vitamins to aid in the metabolism of fats, carbohydrates, and proteins.* B6 and B12 support balanced hormones and endocrine function.* Biotin, beta carotene, and vitamins A, C, and E support healthy skin, nails, and hair.*

I feel fantastic about taking a multivitamin that’s been formulated by a renowned doctor and is specifically formulated to suit my unique needs as a woman.

SUPPLEMENTING WITH MEGAFOOD

I know that the choice to use supplements and which brand to use are big decisions you need to make for you and your family. I can recommend MegaFood with full confidence. You will be getting high-quality supplements that your body can recognize and use from a company that operates with integrity.  You can find out where to buy them in your area here.

This post is sponsored by MegaFood. All opinions are my own. Thank you for supporting the brands that make Happy Healthy Mama possible!

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

The post Is Healthy Eating Enough? Why We Use Supplements and MegaFood Multivitamin Review appeared first on Happy Healthy Mama.



source http://happyhealthymama.com/multivitamin-review.html

Saturday, 15 July 2017

Chili Lime Baked Salmon Recipe

This Chili Lime Baked Salmon Recipe is an easy weeknight meal and is perfect topped with Avocado Pineapple Salsa!Chili Lime Baked Salmon Recipe with Pineapple Avocado Salsa on top

Something magical happened in the last few months. Mom brain is preventing me from remembering exactly when this magical even occurred, but it was a recent event. My five-year-old, Luke, decided he likes salmon.

Do you know what that means?!

That means that every person in my family likes the same thing! We all like salmon!!Chili Lime Baked Salmon Recipe

You can probably tell that doesn’t happen often in this family. I’m totally jealous if you have a family with similar tastes. We rarely all like the same meal, so this is a big deal.

Side note: It’s been a good lesson for all of us to learn to tolerate each other’s favorites, so having diverse preferences isn’t all bad.

Since salmon is on everyone’s “I like it” list, I’ve started serving it more. This Chili Lime Baked Salmon recipe is my latest way to make it into an easy weeknight dinner.

That’s what I love about salmon. You can easily transform it into something new and it’s always pretty quick. Chili lime sauce for salmon

Today’s salmon gets brushed with some chili-lime flavor before baking. Doesn’t really get much easier than that.

I also love how quickly salmon cooks. Chili Lime Baked Salmon on baking sheet

Now, this Chili Lime Baked Salmon is fine right out of the oven. BUT. If you have a few minutes while it’s baking, I highly suggest you whip up some Avocado Pineapple Salsa.Close up of Chili Lime Baked salmon recipe with avocado pineapple salsa on top

It brings this salmon over the top! You’re getting the perfect combination of sweet and heat and it is so so good.

You’re going to LOVE this healthy and easy dinner!

Print

Chili Lime Baked Salmon Recipe

Chili Lime Baked Salmon Recipe with Pineapple Avocado Salsa on top

This Chili Lime Baked Salmon recipe is quick, easy, healthy, and has terrific flavor!

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings

Ingredients

  • 4 (6 ounce) salmon filets
  • 1/2 cup lime juice
  • 2 tablespoons reduced sodium Tamari or soy sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
  2. In a small bowl, whisk together the lime juice, tamari/soy sauce, garlic, chili powder, cumin, and salt.
  3. Place the salmon filets on your baking sheet and brush each filet with 1/4 of the chili lime mixture.
  4. Bake in the preheated oven for 12-15 minutes, until the fish is opaque through the center. Enjoy!

Notes

Recommended: Serve with Avocado Pineapple Salsa

Nutrition

  • Serving Size: 1 salmon filet
  • Calories: 244
  • Sugar: 0.1 grams
  • Fat: 8 grams
  • Carbohydrates: 1 gram
  • Fiber: 1 gram
  • Protein: 39 grams

 

If you make this Chili Lime Baked Salmon recipe, I would LOVE to see it! Snap a picture and share in on the Happy Healthy Mama Facebook page or Instagram and tag me @happyhealthymama 🙂

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!

Chili Lime Baked Salmon recipe topped with Avocado Pineapple Salsa--SO good! | healthy dinners | Paleo dinners | gluten-free dinners | weeknight dinners | quick and easy dinners | whole30 dinners

This post contains affiliate links. Thank you for supporting Happy Healthy Mama!

The post Chili Lime Baked Salmon Recipe appeared first on Happy Healthy Mama.



source http://happyhealthymama.com/chili-lime-baked-salmon-recipe.html

Wednesday, 12 July 2017

Baked Blueberry French Toast Cups

These Baked Blueberry French Toast Cups are a fun twist on traditional French Toast!
Baked Blueberry French Toast Cups Recipe Overhead Shot

Sometimes you just need to do something because it sounds fun. That’s why I made these Baked Blueberry French Toast Cups. It sounded fun. French Toast baked in a muffin tin? Yes! Fun, right?

I love that my kids are getting to an age where they are remembering life events and wanting to start/continue traditions. The last few years we’ve gone blueberry picking and a few weeks ago Luke asked when we were going this summer. Meghan and Luke Blueberry picking--summer tradition

I’m pretty sure that blueberry picking is going to be on our list of things to do every summer.

Both kids love it and this year they had fun giving me recipe demands ideas. Baked Blueberry French Toast Cups Recipe Close up picture

Their idea was blueberry pie. I wanted Baked Blueberry French Toast Cups. They might still get their pie. We came home with seven pounds of blueberries, after all! 

I didn’t use special bakery bread for these cute little cups, although you totally could and it would be lovely. I used the end of a loaf of our standard sandwich bread. A while ago I discovered Dave’s Killer Bread, and it’s got the best ingredient list of any store-bought sandwich bread I’ve found and it’s really good! So that’s what I used here.

Let’s be honest…if you’re going to make Baked French Toast Cups on a random day, you’re going to use whatever bread you have in the pantry. Totally acceptable. Baked Blueberry French Toast Cups Recipe Overhead Shot

 

These Baked Blueberry French Toast Cups are slightly crisp on the outside and soft (but not mushy) on the inside. We eat them with a fork, but you could totally eat them with your hands like pull-apart bread. Blueberry BAked French Toast Cups with fresh blueberries on the side

They don’t need any maple syrup on top, but I gave them a light brushing of it. It added a bit more sweetness, so it’s up to you if you want to do that. Either way, I think you’re going to love these!

Have some fun and try these Baked Blueberry French Toast Cups!

Print

Baked Blueberry French Toast Cups

Baked Blueberry French Toast Cups Recipe Overhead Shot

These Baked Blueberry French Toast Cups are a fun twist on traditional French Toast!

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 cups

Ingredients

  • 6 slices bread, cut into cubes
  • 6 large eggs
  • 3/4 cup milk (dairy or non-dairy will work)
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 35o degrees. Spray 10 cups of a muffin tin with cooking oil.
  2. In a large bowl, whisk together the eggs, milk, maple syrup, cinnamon, and vanilla.
  3. Add the bread to the bowl and stir to combine. Allow to sit for 10 minutes.
  4. Add the blueberries to the bread mixture.
  5. Scoop the mixture by the heaping 1/2 cup into the muffin tins.
  6. Bake in the preheated oven 15-25 minutes*, until the French Toast Cups are set.

Notes

*In the regular muffin tin, these were ready in 15 minutes. In a ceramic muffin tin, it took 25 minutes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 134
  • Sugar: 8.6 grams
  • Fat: 4.3 grams
  • Carbohydrates: 17 grams
  • Fiber: 1.2 grams
  • Protein: 6.8 grams

 

If you make these Baked Blueberry French Toast Cups I would LOVE to see them! Please snap a picture and share it on the Happy Healthy Mama Facebook page or on your Instagram and tag me @happyhealthymama! 🙂

Would you like to save this recipe for another time? Here’s an image to pin to your Pinterest recipe board!

Baked Blueberry French Toast Cups Recipe

Need more blueberry recipes? I’ve got ’em!

Blueberry Banana Oat Bars

Chewy and healthy Blueberry Banana Oat Bars Recipe

Blueberry Chia Seed Jam

Blueberry Chia Seed Jam

Blueberry Lemon Quick Bread

Blueberry Lemon Spelt Quick Bread

Baked Blueberry Oatmeal Cups

These Blueberry Baked Oatmeal Cups are super quick to prepare and make a great healthy breakfast option! They are like oatmeal in portable muffin form! NO flour, NO oil, NO refined sugar!

Happy blueberry baking!

 

The post Baked Blueberry French Toast Cups appeared first on Happy Healthy Mama.



source http://happyhealthymama.com/baked-blueberry-french-toast-cups.html

Monday, 10 July 2017

Restaurant Style Salsa with Fresh Tomatoes

This Restaurant Style Salsa with Fresh Tomatoes is quick, easy, and so delicious! There’s nothing better than homemade salsa. 

Restaurant Style Salsa with Fresh Tomatoes

Heads up! This recipe was first published in 2014. The pictures were updated 2017. Enjoy!

When Tim and I were in our dating years, his apartment was stocked with two main foods: Hamburger Helper and Ramen Noodles. We’re talking Ramen Noodles by the case.  The man didn’t buy fresh vegetables. Ever.

When we were first married we went to one of his childhood friend’s weddings.  Word was out that I was one of those weird healthy eaters, and the friend asked me how that was working out with Tim since he’d never seen him eat any vegetables the entire duration of their friendship.He was shocked when I said he did, in fact, eat the vegetable-centric things I cooked. Maybe it was love for me, or a newfound discovery that vegetables are really not as bad as he thought, but Tim has come so far from those Hamburger Helper days.Restaurant Style Salsa Recipe Side view with chipsHe tries things I’m sure he never thought he’d try and eats more vegan meals than most carnivorous men I know. My love for vegetables has translated into his at least a tolerance for them.  He tries every single thing I make, even if it looks like something he will hate. That’s love.

So many of the foods I make are in an attempt to get him to like the things I like.

 

This salsa is a different story.

I’m a chunky salsa girl.  I wanted to take these local, organic tomatoes and turn them into my favorite kind of salsa with lots of big chunks.

Instead, I turned them into Tim’s favorite kind of salsa.  For all the dishes I’ve made him with the list of vegetables he dislikes, and he’s eaten anyway, it’s the least I could do.

Tim despises salsa with chunks.  He wants his salsa restaurant-style, so made this batch especially for him.

Turns out, even though I’m still a chunky salsa girl, when you are using fresh tomatoes, even thin, restaurant-style salsa tastes amazing.

I’m quite certain, actually, that homemade salsa with fresh summer tomatoes, when paired with crunchy tortilla chips, is one of the most perfect foods on the planet.Restaurant Style Salsa with Fresh Tomatoes recipes close up

If you think that homemade salsa is too much work, think again.  Homemade salsa takes just minutes to prepare.  You are just minutes away from having one of the most perfect foods on the planet in front of you.  What are you waiting for?!

Print

Restaurant Style Salsa with Fresh Tomatoes

Restaurant Style Salsa with Fresh Tomatoes recipes close up

Summer’s best fresh tomatoes makes this restaurant style salsa beyond amazing. This salsa is full of garden-fresh flavor and can be made in just minutes!  

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 pints

Ingredients

  • 4 pounds tomatoes, tops removed
  • 1 onion, roughly chopped
  • 1 green bell pepper, seeds and membranes removed, and roughly chopped
  • 2 chili peppers of choice, roughly chopped (you can include the seeds and membranes for hotter salsa or remove them for milder salsa)
  • 5-8 garlic cloves, roughly chopped
  • 2 limes, juiced
  • 1 bunch of cilantro
  • 1 tablespoon sugar
  • 1 teaspoon salt (or more to taste)

Instructions

  1. Put all of the ingredients in a food processor, in two or more batches if necessary, and pulse until the salsa is the consistency of your preference.  (I told you it was easy!)

Notes

This is a large batch of salsa, and it barely fits in my 14-cup food processor.  If you have a smaller food processor, you can make this in batches and then mix it all together in a large mixing bowl when you finish.  This recipe is not appropriate for canning.  It’s enough to serve a crowd if you’re having a party or great for sharing with neighbors, friends, or family.  If you prefer less salsa, you can halve the recipe.  

Nutrition

  • Serving Size: 1 cup
  • Calories: 44
  • Sugar: 6 grams
  • Fat: 0.4 grams
  • Carbohydrates: 10 grams
  • Fiber: 2.6 grams
  • Protein: 1.8 grams

 

Although this recipe isn’t made for canning, I stored mine in my favorite mason jars from Ball.

If you make this salsa, or any Happy Healthy Mama recipe, I would be so happy to see it! Please snap a picture and share it on the Happy Healthy Mama Facebook page (follow me there, too! I love connecting with you on social media!) or Instagram and tag me @happyhealthymama. 🙂

Would you like to share this recipe for later? Here’s an image to save to your Pinterest recipe board! This restaurant style salsa recipe is made with fresh tomatoes and is ready in minutes! Quick, easy, delicious! The BEST! vegan | gluten-free | healthy | Paleo | snack | appetizer

The post Restaurant Style Salsa with Fresh Tomatoes appeared first on Happy Healthy Mama.



source http://happyhealthymama.com/restaurant-style-salsa-with-fresh-tomatoes.html

Friday, 7 July 2017

Oatmeal Cookie Energy Balls Recipe

These Oatmeal Cookie Energy Balls are a healthy snack that tastes like cookies! Oatmeal Cookie Energy Balls Recipe

Summa summa summa time. Time to sit back and…eat snacks! All the snacks.

If you don’t know that Will Smith jam you are probably too young for me and we can’t be friends. I kid.

But seriously, summer time tunes change when you have small humans who take over your house and the amount of snacks you need on hand goes up x10.

Oatmeal Cookie Energy Balls recipeI made these Oatmeal Cookie Energy Balls because we were low on snacks and making quick and easy snacks > going to the grocery store.

It doesn’t get any easier than these babies. All you need is one bowl. No oven. No food processor. I have so many energy ball recipes that have a date and nut base that you make in the food processor. These are different.

Bowl of ingredients for Oatmeal Cookie Energy Balls recipe

These are all ingredients I usually have on hand: rolled oats, almond butter, flaxseed meal, cinnamon, raisins, honey, vanilla extract. Put them together and you get a healthy, balanced snack that tastes like a cookie. Don’t mind if I do.

Oatmeal Cookie Energy Balls taking one awayI know there are a lot of differing opinions on snacking out there. Here’s my 2 cents, for what it’s worth.

Both my kids started school at a Montessori school, and I tend to embrace their philosophy when it comes to snacks. At Montessori, there is no set snack time. Snacks are out on a snack table and when/if kids are hungry, they may help themselves.

I like this approach because it teaches kids to listen to the natural cues of their bodies and eat when they are hungry, not just because it’s “time to eat.” Some kids will eat at the same time every day, other kids will eat at different times each day or not have snacks on some days.

Kids are growing, developing, and (hopefully) active, so it’s natural that they’ll need a snack in between meals. Snacking in and of itself is not a bad thing. Oatmeal Cookie Energy Balls large plate of healthy snacksI think snacking becomes a problem when snacks are used to alleviate boredom (such as during errands, etc.) or kids are snacking all day long and don’t eat well at meals. If kids are never hungry, that’s not a good thing. I tell my kids it’s good to be hungry at meal time, so wait for the meal if it’s close to meal time!

Although kids and adults needs are totally different (us adults have naturally slower metabolism than kids and we are no longer growing and developing…) I still recommend an intuitive approach to eating.

If you eat larger meals, you may not need snacks. If you eat smaller meals, a snack in between may make sense. What works for you may not work for someone else. Listen to your body. Eat when you’re hungry and stop when you are satisfied.

Oatmeal Cookie Energy Balls with raisins healthy snack ideas

The good news is that these Oatmeal Cookie Energy Balls are equally loved by kids and adults, so it’s a healthy snack your whole family will love!

Print

Oatmeal Cookie Energy Balls

Oatmeal Cookie ENergy Balls recipe

These Oatmeal Cookie Energy Balls are a no-bake, one bowl, healthy snack that tastes like a cookie! 

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 32 balls

Ingredients

  • 2 cups rolled oats
  • 1/2 cup almond butter*
  • 1/3 cup honey
  • 1/3 cup flaxseed meal
  • 1/3 cup raisins
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon

Instructions

  1. Place all ingredients in a large bowl and stir to combine well.
  2. Using slightly wet hands, roll the mixture into 1-inch balls.
  3. Store in the refrigerator. Enjoy!

Notes

*Any type of nut or seed butter may be substituted. 

 

Nutrition

  • Serving Size: 1 ball
  • Calories: 64
  • Sugar: 4.1 grams
  • Fat: 2.9 grams
  • Carbohydrates: 8.7 grams
  • Fiber: 1.4 grams
  • Protein: 1.8 grams

If you make these Oatmeal Cookie Energy Balls, I would LOVE to see it! Share it on the Happy Healthy Mama Facebook page or on your Instagram and tag me @happyhealthymama 🙂

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!Oatmeal Cookie Energy Balls Recipe | healthy snack ideas | kid-friendly snack | gluten-free snacks | dairy-free snacks

 

The post Oatmeal Cookie Energy Balls Recipe appeared first on Happy Healthy Mama.



source http://happyhealthymama.com/oatmeal-cookie-energy-balls-recipe.html

Wednesday, 5 July 2017

Are Your Kids Picky Eaters?

Are Your Kids Picky Eaters? This has got to be the most frequently asked question among parents. I know I get it all the time.

Are your kids picky eaters?

I think the answer for most all parents is not a simple yes or no. What does it even mean for a kid to be labeled as “picky?” What does it take to get placed in that category?

For the sake of this conversation, let’s say if a child is selective about what he eats, he’s a picky eater. I believe the majority of kids are picky eaters. Most kids are pretty selective about what they eat, whether they prefer nutritious foods or junk foods is a whole different story.

One kid might reject bananas but love all other fruit. The next kid might not eat any fruit, but willingly eats broccoli and green beans every day. The third kid might not be willing to touch any fruits or vegetables, but could happily live on pasta. And what about the kid who loves Brussels sprouts one day, yet declares they are “disgusting!” the next? All of these examples are different forms of picky eating.

Picky eating in children is the norm and adventurous eaters are the exception. Of course, I have known children who will eat seemingly anything I put in front of them. They are the in the vast minority. If your children land in the selective eating category, there’s most likely nothing you’re doing wrong.

The selectiveness most children seem to display when it comes to food is a pretty normal, and natural, phenomenon.

For example, children have more taste buds than adults, so foods tend to taste stronger to kids than they do to adults. It is also very common for children to have heightened sensory sensitivity, making different textures difficult to accept.

Six years ago, I wrote this article discussing whether good eaters were born that way or made that way by their parents’ influence. My eight-year-old daughter was a toddler at the time and my son wasn’t born yet.

I came to the conclusion that children were born with innate flavor preferences and eating tendencies and now that I’ve got an eight and five year old, I still feel that way. I’ve had the same approach to feeding them, yet they are very different eaters.

I’ve heard similar stories from most parents I talk to about picky eating.

So what are we to do with our little picky eaters?

Despite kids’ natural tendencies to be selective with food and their innate preferences, I also feel like parents can have an influence on their children’s eating habits.

How we present food, our attitudes about food, and what we serve our children can all make the extent of picky eating better or worse.

Both of my children have gone through phases of extreme pickiness. I treat it like a phase and it doesn’t last forever. They both come out of these phases eating a wider variety of foods than they did before. Always seems to work that way!

With my youngest is now five years old, and I feel like I can see the light at the end of the tunnel. Both kids are getting less and less picky, more open to trying new foods, and liking more foods as they get older.

So yes, I do think we can help our picky eaters be less picky and more open to new and different foods. Here’s how!

How to Deal with Picky Eaters (AKA Most Kids)

  1. Always offer a wide variety of foods. If you only serve your children the food they like, you may exacerbate their pickiness.
  2. Encourage tasting of all the foods you serve, but don’t force your kids to eat. I know how frustrating it is to cook a meal that your kids won’t eat, but forcing them to eat will only cause struggles and negative associations with foods.
  3. Offer incentives or rewards for eating new foods or foods you really want them to eat more of. It works! Examples here and here.
  4. Treat phases like phases. Just because your child doesn’t like vegetables today, doesn’t mean she won’t like them tomorrow or next week or even next month. If you stop offering a certain food or a food group because your child stops eating it, she won’t have the opportunity to show you how her tastes and preferences can change. You’re limiting her.
  5. Help your kids learn that language of food. “This is too spicy for me.” or “I think this is too sour.” or “I don’t care for this.” rather than “Yuck!”
  6. Help your kids understand that something doesn’t have to be their favorite food for them to eat it. We have to eat food we don’t love every day and that’s part of life. This is HUGE. Example language to use: “I don’t really love meatloaf, but this is one of Daddy’s favorite foods so I made it for him. I’m going to eat it for dinner tonight because it would be totally silly to make two dinners just because I don’t love Daddy’s favorite.”

 

While your children may be naturally picky, you can make the best out of the situation and help them become more adventurous as they get older.

I’d love to hear about your experiences with kids and food. Please let me know how you deal (or dealt) with your picky eaters in the comments!

Let’s connect on social media! Follow me on Facebook here and Instagram here. 🙂

 

The post Are Your Kids Picky Eaters? appeared first on Happy Healthy Mama.



source http://happyhealthymama.com/are-your-kids-picky-eaters.html

Monday, 3 July 2017

Summer Fruit Salad Recipe

This Summer Fruit Salad Recipe is spiked with a citrus-honey sauce and topped with poppy seeds. It’s a crowd-pleasing recipe!

Summer Fruit Salad Recipe in a bowl

Just when I thought fruit salad needed nothing more than fruit to shine, I went and made this recipe. My whole perspective just shifted.

Summer Fruit Salad Recipe with Spoon

I still think fresh fruit has what it takes to stand on its own, but if you want to elevate it, and give it an addictive quality, make this Summer Fruit Salad.

It’s all about the sauce. You’re going to make a quick and easy Citrus-Honey Sauce that’s going to coat all of the fruit and make you want another bite. And another. And another.

Pouring the Citrus-Honey Sauce onto the Summer Fruit Salad

Even my 8-year-old daughter, Meghan, who is the plainest eater you’ll find, devoured this Summer Fruit Salad.

After we coat the fruit in sauce, we sprinkle it with poppy seeds for a beautiful contrast in color. Just lovely, no?

just the fruit of the Summer Fruit Salad recipe

I didn’t really want to mention this, but as I was eating this Summer Fruit Salad, I couldn’t help but think of how incredible it would be on top of a bowl of ice cream. Sorry. Once you get that idea in your head, it’s hard to get it out. spoonful of summer fruit salad recipe

You can definitely change out the fruits you use in this recipe. We love the summer berries over here, but this would be equally good with almost any fruit. Grapes, kiwi, bananas, peaches….customize this and make it your own!

Print

Summer Fruit Salad Recipe

Summer Fruit Salad Recipe in a bowl

This Summer Fruit Salad is spiked with a citrus-honey sauce and then topped with poppy seeds!

  • Author:
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

  • 1 cup blackberries
  • 1 1/2 cups blueberries
  • 1 1/2 cups cut-up strawberries
  • 1 1/2 cups cut-up pineapple
  • 1 1/2 teaspoons poppy seeds

For the Sauce

  • 1 cup orange juice
  • juice from 1 lime
  • 1/4 cup honey
  • 1/2 teaspoon vanilla
  • pinch salt

Instructions

  1. Mix all of the fruit together in a large bowl.
  2. In a small sauce pan, combine the orange juice, lime juice, honey, vanilla, and salt.
  3. Bring the mixture to a boil, reduce the heat to medium, and simmer until it is reduced to 1/2 cup, about 15 minutes. Remove from heat and allow to cool.
  4. Pour the sauce over the fruit and gently mix. Top with the poppy seeds and gently mix again.
  5. Chill for one hour before serving. Enjoy!

Nutrition

  • Serving Size: about 3/4 cup
  • Calories: 100
  • Sugar: 19 grams
  • Fat: 0.6 grams
  • Carbohydrates: 25 grams
  • Fiber: 3 grams
  • Protein: 1.2 grams

 

If you make this recipe, I would LOVE to see it! Snap a picture and share it on the Happy Healthy Mama Facebook page or on your Instagram and tag me @happyhealthymama!

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!

summer fruit salad recipe | poppy seeds | honey lime dressing | gluten-free | healthy recipe | pot-luck recipe

We LOVE fruit in this house! Here are some of our favorite recipes using fruit:

5-Minute Creamy Mango Ice Cream

5-minute-creamy-mango-ice-cream

Easy & Healthy Fruit Dessert Pizza

Easy Fresh Fruit No Bake Dessert PIzza Recipe. This is a clean-eating recipe with all real foods! A special treat that is perfect for the 4th of July desserts or any time of the summer!

The post Summer Fruit Salad Recipe appeared first on Happy Healthy Mama.



source http://happyhealthymama.com/summer-fruit-salad-recipe.html