Healthy Living in the North

Foodie Friday: Family Day weekend

Muffins on a table.

Research has shown that families who prepare and eat meals (or even snacks) together are healthier. This Family Day, try baking together!

It seems like only yesterday we welcomed a brand new year and now January is already gone!

With the hectic activity of our day-to-day lives, it sometimes feels as if life is gliding on by, like an ice skater on a frozen northern B.C. lake. Thankfully, a few years ago, the British Columbia government decided that we all could use a break in early February to rest, relax and have fun with family and friends. The aptly named “Family Day” statutory holiday is observed on the second Monday in February. This year, it falls on Monday, February 8.

You may already have some ideas about how to spend your day off. Maybe you’ll catch some extra zzz’s or take the family out to one of those frozen northern B.C. lakes for some skating, hockey or ice fishing. Whatever you decide, remember that one of the best ways to have fun with family and friends is with food!

Research has shown that families who prepare and eat meals (or even snacks) together are healthier; they have lower risk of depression, lower rates of obesity, and their children generally have higher self-esteem and better academic performance – to name just a few benefits. If you’re interested in learning more about the benefits of family meals, check out The Family Dinner Project. Get your whole family into the kitchen by asking your kids to wash vegetables, measure broth, set the table or (maybe for older kids) chop like a MasterChef!

This Family Day, plan to make and enjoy something delicious with your family and friends like these Carrot Coconut Pineapple Muffins. They’re perfect served warm out of the oven with a mug of hot tea or cocoa after a day spent gliding on a cold and frozen lake.

Recipe and photos by Marianne Bloudoff from her fabulous foodie blog: french fries to flax seeds.

Muffins in a muffin tin

Carrot coconut pineapple muffins are a great snack to prepare and enjoy as a family this long weekend! How will you spend this Family Day?

Carrot Coconut Pineapple Muffins

Makes 12.

Ingredients

  • 1 cup non-dairy milk (or dairy if you prefer)
  • 2 tbsp ground flax seeds
  • 1 ¾ cup whole wheat flour
  • ¾ cup shredded unsweetened coconut
  • 1/3 cup brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup shredded carrot
  • 1 can (398 mL or 14 oz) crushed pineapple (including liquid)
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees F. Grease muffin pan or line with paper baking cups.
  2. Combine milk and flax seeds in a medium bowl and set aside.
  3. In a large bowl, combine flour, coconut, sugar, baking powder, baking soda, and salt. Mix in shredded carrot, until all coated.
  4. Add pineapple, coconut oil and vanilla to milk/flax mixture and stir until combined.
  5. Add wet ingredients to dry ingredients and mix until just combined – lumps are okay!
  6. Divide the batter evenly in the muffin cups and bake for 22 – 25 minutes, until golden brown. Remove from tin and cool on a wire rack.

More tips and ideas for cooking as a family:

Carly Phinney

About Carly Phinney

Born in Vancouver, raised in the Okanagan, and a recent transplant to the North, Carly Phinney is a Clinical Dietitian at UHNBC. Carly’s interest in food started in the kitchen with her mother - watching her mother’s talent for just “throwing something together” from whatever was in fridge. She loves that, through food and nutrition, she is able to touch people’s lives and help them to make small but sustainable changes that can greatly improve their overall quality of life. Outside of work, you can find Carly in her kitchen baking up a storm or in the mountains hiking in the summer and skiing in the winter.

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Foodie Friday: The humble but nutritious squash

This time of year I find myself turning to comfort foods. Perhaps it’s the cold weather or maybe it’s the darker days, but I find myself turning more to casseroles and stews, rather than salads and sandwiches.

Stuffed squash on a plate

For Rebecca, stuffed acorn squash is a go-to comfort recipe for the winter. What healthy recipes do you turn to during our winter months?

Today, I want to share one of my comfort recipes that my daughter and I love! My daughter loves being able to eat this dish right out of the squash shell. Try it with your kids and I’m sure they’ll love it, too!

Winter squash come in a number of varieties and are widely available in the grocery store this time of year. They’re a great, versatile vegetable that is quite shelf-stable, lasting months if kept in a cool spot. Squash are a nutrition powerhouse, too. Most are very high in vitamin A, fibre, potassium and magnesium. Most commonly, squash are used in soups, stuffed, mashed as a side dish, or used in pie (mmm, pumpkin!).

Beef-Stuffed Acorn Squash

Recipe adapted from Taste of Home.

Yields 4 servings.

Ingredients

  • 2 small acorn squash
  • ½ cup water
  • ½ lb (500 g) ground beef
  • 2 tbsp chopped onion
  • 2 tbsp celery*
  • 2 tbsp flour
  • ½ tsp salt
  • ½ tsp ground sage
  • ¾ cup milk
  • ½ cup cooked rice
  • ¼ cup cheddar cheese

Instructions

  1. Cut squash in half and remove seeds and membranes. Place squash cut side down in a 9 x 13 inch baking dish. Add water and cover with aluminum foil. Bake at 375 F for 50-60 minutes or until a knife inserts into the flesh easily.
  2. Meanwhile, cook beef, onion and celery over medium heat in a saucepan until the beef is no longer pink. Stir in flour, salt and sage until well blended. Add milk and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice.
  3. Transfer squash to a baking sheet and place flesh side up. Fill cavity with meat mixture. Bake at 350 F for 30 minutes. Remove from oven; sprinkle with cheese and bake for 3-5 minutes longer or until cheese is melted.

*I didn’t have celery, so I used red pepper instead.

Rebecca Larson

About Rebecca Larson

Rebecca works in Vanderhoof and the surrounding communities as a dietitian. She was born in the north and returned after her schooling. Rebecca loves tobogganing with her daughter in the winter, gardening and camping in the summer and working on her parents cattle ranch in her spare time.

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Foodie Friday: Holiday pecan pie balls

It’s that festive time of year! A time for anticipation, socializing, giving and joy! It’s also a time to dust off the recipe box to create some of your favourite dishes for your friends and family as many traditions are based around food!

Maybe you’ve been invited to different gatherings over the next few weeks – office parties, gatherings with friends, and family dinners. Do you have an old stand-by recipe that you bring to these get-togethers? Or are you looking for something new and exciting? Or maybe you’re short on time? Have no fear! Try this super easy and fast recipe that has only three ingredients! And believe me, it will impress.

Rolled balls on a plate.

Pecans, dates, and vanilla are all you need for this holiday treat that packs a nutritional punch! Try them today!

How does this recipe compare to other baking? Well like with any sweet treat, a couple of these balls will do. But nutritionally, these little balls are powerhouses!

  • Pecans are a great source of healthy fats that are great for the heart, vitamin E which helps prevent disease, and a whole bunch of other vitamins and minerals that promote health. (Not to mention they are also delicious!) When you roast pecans in the oven, the flavour they develop tastes amazing.
  • Medjool dates are moist, sweet and meaty fruits that are gooey and delicious. Dates are a great source of fibre, potassium and antioxidants, all of which help keep the body running the way it’s meant to run! Look for them in the produce section in a square container.

This recipe is allergen-free except for nuts.

Holiday Pecan Pie Balls

Makes about 12-14 one-inch balls.

Ingredients

  • 1 cup Medjool dates, pits removed
  • 1 cup toasted pecans
  • 1/8 tsp salt (optional)
  • 1/2 tsp pure vanilla extract

Instructions

  1. Preheat oven to 350 F. Spread pecans on a baking sheet and bake in the oven for about 5-7 minutes or until toasted in colour and smelling fragrant. Watch them carefully because they burn very quickly! Let cool for 5 minutes.
  2. Remove pits from the date by making a cut down the side with a sharp knife. The long pit will come out easily.
  3. Place dates, pecans, salt (if using), and vanilla in a food processor. Pulse until fairly smooth.
  4. Pinch a small amount out of the bowl and roll between clean hands to form a ball.
  5. Store in the fridge until ready to serve! Enjoy!
Amy Horrock

About Amy Horrock

Born and raised in Winnipeg Manitoba, Amy Horrock is a registered dietitian and member of the Regional Dysphagia Management Team. She loves cooking, blogging, and spreading the joy of healthy eating to others! Outside of the kitchen, this prairie girl can be found crocheting, reading, or exploring the natural splendor and soaring heights of British Columbia with her husband!

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Foodie Friday: Tried and true family recipes

Recipe card for salmon loaf

Marianne’s mom’s well-used recipe card is a copy of her own mother’s recipe. What tried and true recipes have your family passed down?

I am an avid cookbook collector. It all started when I was 12 and my parents gave me a cream cheese cookbook for Christmas and it just kept growing from there! My culinary library has expanded to include pretty much any cuisine, cooking technique, or food you can think of. And while I love to experiment with these recipes, I still have a special place in my heart for those tried and true family recipes handed down to me from my parents and grandparents.

I have many fond memories that involve food and family. Memories like spending afternoons stuffing and folding perogies with Grandma and Grandpa Bloudoff in their little East Vancouver kitchen, enjoying them for lunch along with my grandpa’s Doukhobor borscht, then taking home bags of those perogies and jars full of soup. Or all the canning and preserves that my mom, my uncle, and my grandpa would make – peaches, apricots, and cherries from the Okanagan, green beans grown in my uncle’s garden, and the best sweet pickle mix you have ever tasted. And I can’t forget all of the side dishes that make it into every family holiday meal!

I’m grateful for all of the recipes and cooking skills that were passed on to me. Sharing food traditions is a huge part of forming connections with family, friends, and culture. It’s also an important part of healthy eating and having a healthy relationship with food. It’s something that I draw from not only in my own personal life, but also as a dietitian.

One of my favourite family recipes comes from my mom’s mom – salmon loaf. When my mom was a kid, they would make salmon loaf from salmon that my grandpa had caught and canned himself. I now make it with canned salmon from the store because I am no fisherwoman. It makes a great, easy weeknight meal paired with some steamed rice and your favourite vegetables. Try it out instead of meatloaf one night – it might just become a new family tradition for you, too.

Salmon loaf on a plate

Try Marianne’s family’s tried and true salmon loaf recipe with some rice and veggies for an easy and delicious weeknight meal!

Salmon Loaf

Serves 4 – 6

Ingredients

  • 2 cans (213 g) salmon (sockeye, pink, or other)
  • 6 – 7 soda crackers, crumbled
  • 1 tsp lemon juice
  • 3 tbsp milk
  • 1 tbsp melted butter
  • pepper to taste
  • 2 eggs

Instructions

  1. Preheat oven to 375 degrees F.
  2. Mix all ingredients, except eggs.
  3. Beat eggs until fluffy, then fold into mixture.
  4. Spread mixture into small loaf pan.
  5. Bake for 45 minutes, or until golden and crispy on top.

Tip: Canned sockeye salmon is great in this recipe, but can be expensive. Choose canned pink salmon for a more budget-friendly – but equally delicious – version.

Tip: Add fresh or dried herbs like dill, parsley, or basil, or some chopped green onion to change up the flavour.

Marianne Bloudoff

About Marianne Bloudoff

Born and raised in BC, Marianne moved from Vancouver to Prince George in January 2014. She is a Registered Dietitian with Northern Health's population health team. Her passion for food and nutrition lured her away from her previous career in Fisheries Management. Now, instead of counting fish, she finds herself educating people on their health benefits. In her spare time, Marianne can be found experimenting in the kitchen and writing about it on her food blog, as well as exploring everything northern B.C. has to offer.

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Foodie Friday: Eating well for healthy aging

As a dietitian, many Elders have talked to me about food’s role in honouring our bodies and connecting us to others and to our traditions. Considering these aspects of eating can make a big difference to the health and well-being of seniors!

Wondering what you can do to eat better as you age? Or maybe you’re looking to support healthy eating for older adults in your family and community? Here are a few suggestions:

Get back to the Canada’s Food Guide basics

Look to Canada’s Food Guide when making food choices. Include a variety of foods from the four food groups: fruit and vegetables, grains, milk & alternatives, and meat & alternatives. As you age, your body needs more of certain nutrients like calcium and vitamin D. Foods that are good sources of calcium are milk (canned, powdered or fresh), fortified soy beverage, yogurt, cheese, seaweed and fish with bones. If you are over the age of 50, take a vitamin D supplement of 400 IU.

Consider joining a local food program

Programs that may be available in your community include:

  • Elders or seniors luncheons to share a healthy meal with others
  • Cooking groups to develop food skills like Food Skills for Families
  • Meals on Wheels for hot lunch deliveries
  • Good Food Box for a monthly offering of fresh, local produce

Eat together

Eating together is fun and enjoyable! Also, did you know that people who eat together, eat better? How does sharing dinner with a friend, joining an Elders luncheon group or teaching your grandkids a traditional family recipe sound?

Cook for yourself – you are worth the effort

Healthy meals are important for families of all sizes. A simple meal can be a healthy meal – aim to include at least three out of the four food groups. For example, yogurt with granola and berries or toast topped with baked beans and a glass of milk. Freeze leftovers for a quick meal later or reinvent them into a completely new meal.

Frittata

One of Emilia’s tips for healthy eating as you age – cook for yourself because you are worth the effort! Together with some toast and a glass of milk, this “leftover” frittata is an easy and delicious way to enjoy a balanced meal.

Need some quick and easy inspiration? Here’s a tasty recipe I call “Leftover” Frittata. You can use any vegetables, meat, or fish that you want!

“Leftover” Frittata

Makes 4 servings.

Ingredients

  • 1 tsp canola oil
  • 1 cup vegetables of your choice, diced
  • ½ cup cooked meat or fish of your choice, diced
  • 1 tsp dried herbs of your choice
  • 6 eggs
  • ½ cup cheese, shredded (optional)
  • ⅓ cup milk

Instructions

  1. In an ovenproof skillet, cook vegetables with oil over medium heat until soft. Any vegetables like onion, broccoli, potato, spinach, carrot or red pepper work well. Add herbs and chopped meat or fish.
  2. In a bowl, whisk together eggs, milk and cheese. Pour into skillet and stir to combine with veggies and meat. Let cook until edge is starting to set.
  3. Place skillet under broiler for about 3 minutes or until top is set and light golden.

To make a balanced meal, enjoy with toast, potatoes or rice and a glass of milk!

For personalized nutrition counselling, ask to be referred to a registered dietitian in your community or call HealthLink 8-1-1 to speak to a registered dietitian over the phone.


This article was originally published in the November 2015 issue of Healthier You magazine.

 

Emilia Moulechkova

About Emilia Moulechkova

As a Community Dietitian based in Terrace, Emilia supports 15 different aboriginal communities in the Nass Valley, Kitimaat Village and the Hazeltons. Emilia recently completed her dietetics internship with Northern Health as part of her dietetics training from the University of British Columbia. She is passionate about finding unique, client-centered approaches to supporting families in their current feeding efforts. In her free time, Emilia enjoys cooking, mountain biking and cross country skiing.

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Foodie Friday: Leftover pumpkin? Here’s a healthy go-to snack!

No-bake energy bites in a bowl.

The season of sweet treats is coming soon so it’s a great time to try a new healthy, go-to snack and use up some leftover pumpkin in the process!

As fall comes to a close and the winter season begins, your taste buds may also be shifting gears in preparation for all things Christmas. Sugar cookies, fudge, and candy canes are among the treats that many of us tend to expect during the holidays! These treats can be hard to avoid so, in preparation for this abundance of goodies, I’m carrying forward a favourite healthy fall recipe as a go-to healthy snack.

Use up those leftover cans of pumpkin puree or, better yet, put your pumpkins from Halloween to good use in this recipe that can be enjoyed any time of the year!

Full of healthy fats, fibre and protein, this quick grab-and-go snack is the perfect choice any time of the day. It’s guaranteed to satisfy your sweet tooth and nourish your body with good nutrition to get you through your busy day!

Pumpkin no-bake energy bites

Recipe from Gimme Some Oven

Yield: About 25 one-inch balls

Ingredients

  • 8 oz (about 1 cup) chopped dates
  • 1/4 cup honey
  • 1/4 cup pumpkin puree
  • 1 tbsp chia seeds or flax seeds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch of salt
  • 1 cup old-fashioned oats (dry, not cooked)
  • 1 cup toasted coconut flakes
  • 1 cup toasted pumpkin seeds

Instructions

  1. Combine the dates, honey, pumpkin puree, chia or flax seeds, cinnamon, ginger, nutmeg and salt in a food processor. Pulse until smooth and combined.
  2. Transfer the mixture to a large bowl and stir in the remaining ingredients until evenly combined. Cover and refrigerate for at least 30 minutes.
  3. Once the mixture is cool (and easier to work with), use a spoon to shape it into your desired size of energy balls (the recipe should yield about 25 balls if you aim for one inch in diameter).
  4. Store covered in the refrigerator for up to two weeks.

Tip: Instead of balls, you can also press the mixture into a parchment paper-lined pan, let it cool, and then cut into bars.

Tip: Try adding some chocolate chips to take the decadence factor up a notch!

Rilla Reardon

About Rilla Reardon

Rilla is a Registered Dietitian working for Northern Health since 2013. Rilla moved to northern BC from the east coast to continue developing her skills as a dietitian in a clinical setting while enjoying all that the north has to offer. Outside of work, she can be found experimenting in the kitchen or navigating the trails around Prince George with her dog, Henry. Rilla channels her passion for nutrition into practice, inspiring others to nourish their bodies, minds and souls with delicious and healthy food!

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Foodie Friday: Handling Halloween

Ingredients for stew recipe

Use some of B.C.’s delicious fall harvest vegetables to prepare a Moroccan stew this fall!

There’s a chill in the air, the leaves are changing to beautiful colours of yellow, red and orange and it is getting darker earlier (way earlier) – all evidence that autumn is here. For many children, this means that one of their most anticipated holidays of the season is near: Halloween! Kids everywhere look forward to trick-or-treating on Halloween and this can be a dilemma for many parents who worry about the sugary treats that their kids will be eating.

I often remind parents in this situation of Ellyn Satter’s Division of Responsibility in Feeding. Sugary treats in and of themselves are not the problem; it is when these treats replace healthy foods and are frequently eaten instead meals and snacks that they can be a problem.

Parents and caregivers are responsible for offering regular meals and sit-down snacks. In other words, parents decide what to provide and when to provide it. Children, in turn, are responsible for deciding how much to eat and whether or not to eat what is offered. This allows children to learn to self-regulate food intake (including sweet treats) by listening to their internal cues of hunger and fullness to decide how much to eat.

Now let’s apply the Division of Responsibility in Feeding to the pile of Halloween candy that your kids bring home on October 31!

As the parent or caregiver, you decide when to offer the treats. Maybe you will offer some with an after-school snack or perhaps as dessert a few times a week. When candy is on the menu, offer it along with the snack or meal and let your child choose what and how much to eat from everything that is offered. Eventually, the novelty of the candy will wear off and you will notice they will begin to eat less of the candy and more of the healthier options as long as you keep the structure of regular meals and sit-down snacks. Kids, like adults, crave variety when it comes to eating and will tire quickly of eating only the candy portion of their meal or snack.

How will you handle Halloween this year?

Another tell-tale sign of autumn is the fall harvest in our gardens, communities, and grocery stores! I myself love autumn because of the food we reap from the fall harvest: colourful winter squash from my garden, B.C. McIntosh apples (think homemade applesauce and apple pie!), and pears from the neighbours’ trees, to name a few.

The recipe below is a favourite dish in our house and I often make it before the trick-or-treating begins.

Moroccan Stew

Adapted from Dietitians of Canada‘s Simply Great Food

Ingredients

  • Olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, minced
  • 2 medium-sized potatoes, chopped
  • 2 large carrots, chopped
  • 1 small to medium-sized butternut squash or 1 sweet potato, chopped
  • 1 tbsp ginger root, grated
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 can (19 oz / 540 ml) diced tomatoes
  • 2 cups cooked chickpeas
  • 4 cups low-sodium broth

Instructions

  1. In a large pot, heat oil over medium-high heat. Add onions, garlic, potatoes, carrots, squash, ginger, cumin and cinnamon; cook for 10 minutes, stirring often.
  2. Stir in the tomatoes, chickpeas and broth and bring to a boil.
  3. Reduce heat, cover and simmer for 30 minutes, until vegetables are just tender.
  4. Enjoy!
Beth Evans

About Beth Evans

As a registered dietitian, Beth is dedicated to helping individuals, families and communities make the healthiest choices available to them, and enjoy eating well based on their unique realities and nutrition needs. Juggling work and a very busy family life, Beth is grateful for the time she spends with her family enjoying family meals, long walks and bike rides. She also loves the quiet times exploring in her garden, experimenting in the kitchen, and practicing yoga and meditation.

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Foodie Friday: Take the stress out of weekday mornings – busy morning breakfasts

Square of baked oatmeal and glass of milk.

Give your body’s energy factory the fuel it needs to support you throughout the day! Try Carly’s make-ahead baked oatmeal!

If you’re anything like me, you wake up on a workday morning and amble into the kitchen in search of breakfast. You may be thinking about the meetings you’ve got scheduled that day, the workout you are trying to squeeze in before work or making your kids’ lunches. Probably the last thing on your brain is a nutritious and satisfying meal to kick-start your energy.

But research shows that people who eat breakfast have more energy and better mental alertness and concentration for their workday. Think of it this way: overnight, when your body rests, so too does your energy production factory (your metabolism).When you wake up in the morning, if you don’t give your energy factory fuel (food) to work with, it won’t produce much energy. As a result, you’ll likely feel tired well into the day!

If you need a little more convincing of breakfast’s many benefits, I suggest you check out this article from Today’s Dietitian.

Because it’s so good both hot and cold and reheats well, let this filling and nutritious make-ahead breakfast take the stress out of your weekday morning routine! I like to make this ahead of time, on a lazy Sunday afternoon, but you could also throw it together in less than 20 minutes while cleaning up from a weeknight supper if you’d prefer. This is a recipe I found on Epicurious – a foodie’s dream website with hundreds of well-tested recipes.

Square of baked oatmeal on a plate

This make-ahead baked oatmeal is delicious hot or cold and portions out easily for nutritious and filling weekday breakfasts!

Berry Banana Baked Oatmeal

Ingredients

  • 2 cups rolled oats
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup toasted, chopped walnut or pecan pieces
  • 2 ripe bananas
  • 2 cups berries
  • 2 cups milk or milk alternative
  • 1 egg
  • ⅓ cup maple syrup
  • 3 tbsp melted butter
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 375 F.
  2. In mixing bowl, combine the oats, cinnamon, baking powder, salt, and half of the nuts. Set aside.
  3. In another mixing bowl, combine the milk, egg, maple syrup, melted butter and vanilla. Set aside.
  4. Grease a 9 x 13 baking dish, cut bananas into 1 cm rounds and arrange evenly on the bottom of the baking dish. Scatter half of the berries into the bottom of the baking dish with the bananas. Evenly spread the dry oat mixture on top of the fruit in the baking dish. Evenly pour the milk mixture on top of the oats – make sure to get all of the corners saturated. Scatter the other half of the berries and toasted nuts on top.
  5. Bake for 35-40 minutes or until the top is golden and there are no wet areas. Serve with additional melted butter or maple syrup to taste.

This baked oatmeal is scrumptious both hot and cold and lends itself well to reheating or travelling. To make breakfast a breeze, allow the baked oatmeal to completely cool, then cut into squares and portion into reusable containers or wax paper for transport on your busy mornings!

Carly Phinney

About Carly Phinney

Born in Vancouver, raised in the Okanagan, and a recent transplant to the North, Carly Phinney is a Clinical Dietitian at UHNBC. Carly’s interest in food started in the kitchen with her mother - watching her mother’s talent for just “throwing something together” from whatever was in fridge. She loves that, through food and nutrition, she is able to touch people’s lives and help them to make small but sustainable changes that can greatly improve their overall quality of life. Outside of work, you can find Carly in her kitchen baking up a storm or in the mountains hiking in the summer and skiing in the winter.

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Foodie Friday: Packing school lunches: Part 2

Apple, plums, cheese slices, muffin, leftover dinner, almonds, vegetables, and yogurt in containers.

Curious as to what a dietitian packs for her own lunch? Lise loves variety in her lunch but may not get through all of this during her workday. She’ll listen to her stomach and see what she needs!

Are you worried that your kid doesn’t eat enough at school? Does most of their lunch come back home at the end of the day? Is your kid so hungry after school that they are ready to have a meltdown? What to do??

In a recent blog post, we were inspired with some school lunch ideas. The Division of Responsibility in Feeding can help us here, too, by outlining parents’ jobs with feeding and kids’ jobs with eating.

Parents are responsible for deciding what foods are offered at meal and snack times, so it is up to you to decide what to include in the daily lunch bag.

As they get older, you can involve your kids in packing their own lunches by giving them some choices, such as: “For your fruit today, do you want an apple or a banana?” or “For your milk product, do you want yogurt or cheese slices?”

Your teen will eventually be able to take over the job of packing lunch, although you can still check in: “Did you pack food from 3 or 4 food groups?” and “Did you pack your water bottle?”

Once the lunch is packed and off to school, your job is done!

The Division of Responsibility in Feeding includes jobs for kids, too. It is up to your kid to decide in what order they will eat their food items or how much of each particular item they will eat. Your kid’s appetite can change from day to day; by listening to their body’s “hungry” and “full” messages, they know how much to eat.

As an aside, many schools have changed their lunch hour so that play time occurs before eating time. This is called “Play First Lunch” and school staff find that kids are more focused on eating their lunch, are better behaved and are more prepared to learn.

If there is no afternoon snack at school, your kid will benefit from a sit-down snack after school. Make this available every day, regardless of how much they have eaten for their lunch. As with packing lunch, you are responsible for deciding what to offer for this snack. As your kids get older, they can start to manage this snack with your guidance, such as “Choose foods from 2 food groups” and “Sit at the table for your snack.”

Curious as to what a dietitian packs for her own lunch? The photo above is one example: leftover spaghetti squash with meat and veggie sauce, an apple, 2 small plums, snap peas & carrots, blueberry yogurt, cheddar cheese slices, a homemade fruit muffin and almonds. I love a lot of variety in my lunch, although I may not get through all of this during my workday – I’ll listen to my tummy and see what I need!

The recipe below is my “master fruit muffin recipe,” but I often modify the ingredients. I might swap the ratio of banana to apples, or use a plum or pear sauce instead of applesauce. In terms of flour, sometimes I use only whole wheat flour or only white flour, while at other times I throw in some oats or bran. Sometimes I add cinnamon, ginger or other spices. It all depends on what I have available in my kitchen at the time and what I am in the mood for.

Lise’s Master Fruit Muffin Recipe

Makes 12 muffins

Dry ingredients

  • 1 cup whole wheat flour
  • 1 cup white flour
  • ⅓ cup sugar
  • 1 tsp baking soda
  • ½ tsp salt

Wet ingredients

  • 1½ cup overripe banana
  • ½ cup applesauce
  • 2 eggs
  • 3 tbsp vegetable oil
  • 1½ cup fresh or frozen cranberries

Instructions

  1. Preheat oven to 350 F. Prepare muffin tins.
  2. Mix dry ingredients together in one bowl.
  3. Mix wet ingredients together in another bowl.
  4. Mix wet and dry ingredients together until just moist, quickly spoon into muffin tins and bake for about 20 minutes.

These fruit muffins are quite moist, and so are best eaten within a day or two. Alternatively, double the batch and freeze the muffins for future lunches and snacks.

Lise Luppens

About Lise Luppens

Lise started her career as a dietitian with Northern Health in 2004 when she moved to Terrace "for a year." More than 10 years later, she is now part of the regional population health registered dietitian team and she continues to love living, working and playing in B.C.'s northwest. Lise enjoys playing outside with her husband and friends and you might find her skiing, biking or kiting. She’s passionate about local food, keeps a garden, enjoys local community-supported agriculture (CSA) and farmers market goodies, and carries out food preservation projects.

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Foodie Friday: Keep cool this summer with homemade frozen treats

Strawberry ice pop on a plate with strawberries

Foods you make in your kitchen are going to be more nutritious (and delicious!) than the store-bought alternative. This summer, try making your own ice pops with your favourite fruit!

What a wonderful summer it has been in northern B.C.! How are you keeping cool this summer? Heading to the beach? Jumping in the pool? Enjoying a refreshing treat?

Kids love ice pops and frozen treats. They sure do hit the spot on a hot day! Have you ever tried making your own? They take only a few minutes to make and are guaranteed to be a hit! Ice pops are a fun and creative way for kids to get more fluids in the hot summer months.

Foods you make in your kitchen are going to be more nutritious (and delicious!) than the store-bought alternative. This rule applies for Popsicles and icy treats as well. The cost savings can be significant and you know exactly what ingredients are in there! It’s even better if you are able to use locally grown ingredients such as fresh B.C. fruit.

All you need are some ice pop moulds and a freezer! These moulds can be found among all the festive summer plates and glasses for under $5 at your local dollar store or larger grocery store. If you can’t find any, you can also use ice cube trays and cut pieces of firm drinking straws to use as handles.

When you have your own ice pop moulds, you can freeze whatever you like! Here are just a few ideas:

  • Blend up juicy watermelon with a squeeze of lime juice
  • Purée ripe peaches, nectarines or strawberries with a splash of water
  • Freeze your favourite smoothie. Try berries, milk, and Greek yogurt!
  • Throw some crushed raspberries or other berries into the moulds with diluted pineapple or orange juice

Here is a super easy strawberry ice cream inspired treat that is made with coconut milk, instead. The coconut milk makes this really rich, creamy and delicious.

The recipe below makes enough for twelve ¼ cup-sized ice pops (as seen in the picture) or six ½ cup ice pops.

Ingredients:

  • 1 ½ cup strawberries, washed, core removed and chopped
  • 1 tbsp fresh lemon juice (optional)
  • 1 can of regular coconut milk
  • 2-4 tbsp maple syrup or honey

Instructions:

  1. Wash and prepare the strawberries. Place in blender.
  2. Squeeze fresh lemon juice over strawberries, careful not to add any seeds.
  3. Add the coconut milk and maple syrup or honey to the blender.
  4. Blend together until smooth.
  5. Pour smooth mixture into ice pop moulds, snap on the lids. Remember that if you don’t have ice pop moulds, you can use ice cube trays and firm straws.
  6. Freeze for at least 3-4 hours, until solid.
  7. When ready to eat, run under hot water for 10 seconds to easily remove the ice pop from the mould.
Amy Horrock

About Amy Horrock

Born and raised in Winnipeg Manitoba, Amy Horrock is a registered dietitian and member of the Regional Dysphagia Management Team. She loves cooking, blogging, and spreading the joy of healthy eating to others! Outside of the kitchen, this prairie girl can be found crocheting, reading, or exploring the natural splendor and soaring heights of British Columbia with her husband!

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