We all know it’s coming, and you’re likely dreading it, as all parents are – back to school and those darn lunches. Seasoned parents (even those with high school kids) need new inspiration for packing lunches and getting great food into their kids. If you’re a newbie at this with a child off to school for the first time, all of the below is for you too. To get you off to a great start, I’ve got handy tips and lots of lunch ideas that I also shared onCitylinewith Tracy Moore.
With a summer full of outings, road trips and cottage visits, smart snacking is a part of everyone’s to-do this summer. I’ve got some great suggestions of what to include in your snack bag for wherever you go.
Key criteria for smart snacks include:
High in fibre and low in sugar.
Colourful fruits and veggies are a must.
Choose wisely with packaged foods and read your labels.
Just like at kids birthday parties that serve pizzas, everyone thinks that throwing some burgers and dogs on the BBQ is the way to go. Well, not this summer. I spoke about a few of my favourites to barbecue in this video, and also wanted to follow up with some recipes that you can try out on your crowd this summer.
It’s coming. The recommendation from Health Canada and our new Food Guide is going to recommend you eat more plant-based foods. What does that mean exactly? For some, it means eating more fruits, vegetables, beans, lentils, grains, nuts and seeds. For others, it means only eating those foods and leaving behind the meat, fish, dairy, and eggs. Either way, including more plants in your diet is only going to increase fiber, antioxidants, vitamins and minerals and improve every single aspect of your health.
A story written by Leslie Beck in theGlobe and Mailnewspaper this week caught my attention. It’s about kids drinking plant-based milk over dairy milk. A big topic for many parents. First of all, I’ll say that in my experience, goat’s milk is better tolerated than cow’s milk because of the protein structure. Cow’s milk comes from large animals with large protein structure. Milk offers protein, fat, and nutrients like vitamin A, D, B, zinc, and calcium – all important nutrients – but there are more that are needed for all the growth and development at a young age.
Kefir (proununced ke-fear) is a new-ish product found in the supermarket chiller cabinet near yogurt and other dairy products. It has been tucked in with butter and yogurt at most health food stores for years and actually dates to 1885 in Russia, way before refrigeration. Adding kefir grains to milk is what produces kefir. The grains are composed of lactic acid bacteria, yeast and polysaccharides. The grains culture the milk, infusing it with healthy organisms or probiotics. The result is a tangy, slightly effervescent drink similar to yogurt.
Can you guess what the most-consumed fermented food is? Yogurt. Fermented from milk and live bacterial culture (like the probiotic acidophilus), yogurt is well tolerated by those sensitive to most dairy products, especially lactose. Lactose is used or eaten up by the bacteria as it proliferates and turns to yogurt. Some yogurts tout their health benefits better than others. When I read the ingredients of some brands, the list seems way too long for a product that is made from milk and bacteria.
The Ketogenic diet – not to be confused with keto-acidosis, which is a dangerous condition experienced by diabetics, is a complete metabolic shift, switching the body over from using glucose and carbohydrates as an energy source to fats – either stored or from your diet. This metabolic shift that has your body burning fat, from diet or stores, produces molecules known as ketones, which are used for fuel.
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