Dietitians Dish – October 12, 2020
How Do You Fuel Your Picky Eater?
These days, there’s more awareness about eating well to stay healthy, making it extra stressful to have a picky eater. For those of you dealing with this challenge in your family, am I right? How do you find a balance to avoid the power struggles with your picky eater?
Try finding recipes that serve up good-for-you ingredients in tasty ways. In the right combination and with some creativity, even the pickiest of eaters might come around. Don’t forget to ask for help in the kitchen! Sometimes it’s less “scary” to try something new when you help prepare it.
Finding flavorful ways to get heart healthy oats or immune-boosting apples into your day can be a great start. Give apple slices some extra flavor and pizzazz with these Apple Peanut Butter Breakfast Nachos from inseasonezine.com.
Mini Banana Oatmeal Muffins
- 1 cup old-fashioned rolled oats
- 1 large egg, lightly beaten
- 1 large ripe banana, mashed
- 3/4 cup nonfat Greek yogurt
- 1/4 cup plain or cinnamon applesauce
- 1/4 cup unsweetened almond or coconut milk
- 3 Tbsps. honey
- 1 tsp. ground cinnamon
- 3/4 tsp. baking powder
- 3/4 tsp. vanilla extract
- 1/8 tsp. salt
almond or peanut butter; blueberries, pomegranate seeds or raspberries; chopped apples, cashews, dark chocolate, dried apricots, mangoes or strawberries; sliced almonds; pecan pieces
- Preheat oven to 350°. Spray mini muffin tin with baking spray. In large skillet, toast oats over medium heat 8 minutes or until golden brown, stirring occasionally.
- In large bowl, whisk egg; whisk in banana, yogurt, applesauce, milk, honey, cinnamon, baking powder, vanilla extract and salt until combined. Fold oats into egg mixture until combined.
- Evenly divide oatmeal mixture into prepared cups, filling 3/4 full. Add toppings before baking, if desired. Bake 20 minutes or until toothpick inserted in center of muffins comes out clean.
October 14, 2020
Keeping wellness for kids in mind means getting a balance of nutrients and trying to include more servings of fruits and vegetables. If your kids are open to trying things and enjoy their fruits and veggies, then count yourself lucky! For many families, it’s a challenge to get enough servings and a variety so that the body gets many nutrients. Eating a rainbow of color is one tip I’ve often suggested, because the color of fruits and veggies has an impact on the types of nutrients it contains and their nutritional value.
If your child is picky and it’s a challenge to get them to eat a variety (or any) fruits and veggies then it’s always helpful to get some new ideas to try. Seasonally, their interests might change because the options for fruits and veggies change. Getting out to pick your own at a local farm or growing your own can help build their interest. But, when those things aren’t possible, you can find recipes that include (not necessarily hide in a sneaky way) more produce. Mushrooms can be blended with ground meat. Pureed squash can be added cheese sauce for Mac & Cheese. Carrots and zucchini can be ground up and added to meatloaf or meatballs. There are MANY ways that you can try to bump up the servings they consume without taking away the things they enjoy and agree to eat. But, it’s important to start slowly, and be honest so they don’t stop trusting you all together.
Here’s some info for adding more during the Fall, based upon what is in season.
October 8, 2020
Thirsty Thursday – what is your (non-alcoholic) beverage of choice?
When we think about wellness, staying hydrated and not consuming too many calories from beverages are key points. But how do you find balance and enjoy some flavorful beverages in moderation? I do enjoy juices from time to time, to break up the monotony of water. But, you can always get creative with how you flavor water to keep it from being boring. Freeze some fruits in ice and add them to chill your water. Or, infuse with fruit in the refrigerator. In place of water, try mixing it up with unsweetened tea. You can choose bottled or fresh-squeezed juice and add a splash to your water. It will offer a subtle flavor and a hint of sweetness.
You can also go all-in with squeezing your own juices to enjoy in between plain water. Watermelon is naturally sweet with a high water content. You can blend it up and then pour through a strainer to make “agua fresca”. Watermelon water is high in lycopene. Whether you enjoy it pure or add it to other ingredients, it’s a versatile option! Make a festive beverage the whole family can enjoy – Watermelon Grape Fizz!
Image courtesy of Watermelon.org.
October 6, 2020
Cook Once, Eat Twice Tuesday!
Simplify day 1 by using a slow cooker to cook dried beans. Add seasonings to give you the flavor profile you want. They make a great side dish or can be included in another recipe. Then, use them again during the week (day 2) in a different recipe. For example, black beans can be pureed into a hummus or bean dip to each with cut veggies or pita chips for a snack. You can also incorporate cooked black beans in a meatless burger. Top a Southwest salad or pizza for some added protein. There are many great ideas in InSeason magazine. This article features these fabulous ideas for black beans, but you can really use any dried bean you prefer. They are all a great source of fiber, which benefits digestion, diabetes, heart disease and many other health conditions.
Dietitians Dish – October 05, 2020
How do you make an all-in-one meal!
Potatoes have gotten a bad reputation through years of low-carb dieting. There are too many myths still keeping them from the dinner table. The fact is, they are highly nutritious and delicious! Idaho® potatoes are certified as heart-healthy by the American Heart Association. Their potassium helps with blood pressure, while other nutrients and vitamins keep the body fueled up! As a fat-free and cholesterol-free food, their dietary fiber helps keep you full long after the meal. Did you know, potatoes are naturally gluten-free? All-in-all, they are a healthy part of a plant-based diet
Baked potatoes offer a great base for an all-in-one meal. Use your imagination (or a recipe site for inspiration) for ideas on how to stuff all your food groups into a baked potato! The Idaho Potato Commission is a great place to start. This stuffed baked potato serves up vegetables, protein and dairy. Just add some fruit and a whole grain roll on the side and you’ve got a complete meal.
Savory Stuffed Idaho® Spuds
- 4 large Idaho® Potatoes, baked
- 1 1/2 cups fresh broccoli florets
- 1/2 cup sliced fresh mushrooms
- 1/4 cup sliced green onion
- 1/4 cup chopped sweet red pepper
- 1 cup fully-cooked lean turkey or lean ham (optional) diced
- 1/2 cup non-fat plain yogurt
- 1/4 cup skim milk
- 2 tsps. cornstarch
- 1 tsp. Dijon-style mustard
- 2 tsps. grated Parmesan cheese
- Dash of nutmeg
- In a 1-quart microwave-safe casserole dish, combine broccoli, mushrooms, green onion, red pepper and 2 teaspoons water. Micro-cook, covered, on HIGH for 3 to 5 minutes or until vegetables are tender. Drain well.
- Add the turkey or ham (if desired). Cook, covered, on HIGH 2 to 3 minutes or until heated through.
- Stir together yogurt, milk, cornstarch, mustard and nutmeg. Add to broccoli mixture. Cook covered on HIGH 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds.
- Spoon over hot potatoes. Sprinkle with Parmesan cheese.
Recipe and photo courtesy of the Idaho Potato Commission.