I’m pretty particular about what my child eats. I give a little here and there. But one thing I don’t budge on is sweets. I personally believe we introduce candy and sugars into children’s diets at too early of an age. Most doctors and dieticians will recommend waiting till a child is at least 4 before introducing them to candy and sweets (longer if possible).
Hard or chewy candies are a choking hazard, and giving your child other treats like chocolate can contribute to poor eating habits as they grow up.
Candy is chock-full of empty calories, and you want to make sure your child eats more nutrient-packed foods. Because eating habits and tastes are learned early, what you offer your child now will affect them for the rest of their life.
Your child will figure out soon enough the appeal of sweets, but you can help them make smart choices. If you want to give your cold something sweet, safe and healthy options are fruit, yogurt, frozen yogurt, pudding, etc.
Do you ever notice you miss things the most when you can’t have them?
Being pregnant I have been seriously missing sushi and deli sandwiches. I couldn’t tell you the last time I had sushi (when not pregnant). But now that I can’t have it, I want it. Any time I see a sushi restaurant I swear my mouth starts watering. But all the days before I got pregnant, sushi wasn’t even on my radar. 😂
I’m not a huge sandwich person but I want one now that I’m told I can’t have them! My doctor doesn’t want me eating any form of deli meat or processed meats. That’s due to the risk of listeria and other bacteria. Yes they say some deli meats are ok to eat because they are sprayed with a preventative before packaged to prevent listeria. But the fact that it has to be sprayed with a chemical makes it a no go on my list. I’d like to avoid any over processing and chemicals if at all possible!
So for now I’ll just dream about those foods I can have and countdown till the day I can have them again. Although when that day comes I probably won’t even want them. 😂
You’re supposed to keep up your iron levels when pregnant. So what better way than a steak from Del Friscos! Ok yes there are other sources, but when this is an option you know I’m going to take it!
Women need 18 mg per day of iron. Pregnant women need about 27 mg. An 8oz filet contains roughly 4 mg of iron. Spinach, oysters, broccoli and legumes are great sources of iron as well if beef isn’t your thing.
Unfamiliar with what iron does in the body? Here’s a short explanation…..iron is a component of hemoglobin, the substance in red blood cells that helps transport oxygen through the body. Iron is also necessary in helping maintain healthy skin, hair and nails.
Keep your body strong from the inside out! Make sure you’re getting the proper amount of iron each day!💪🏻
Everything you eat either fights disease or feeds it. Did you know that sugar is like fuel for cancer? Cancer feeds off sugar therefore fueling rapid growth of cancer cells. Cancer cells uptake sugar at 10-12 times the rate of healthy cells.
The most simple forms of sugar are single molecule sugars, like glucose and fructose. This is why refined carbs like white sugar, white flour, soft drinks, etc should be limited or avoided for anyone with cancer.
(There is also evidence that some cancer cells feed on amino acids or lipids.)
Understanding how your body works and what works best for it are SO important. Help your body fight against illness and disease by feeding it things that support it.
Nothing goes better with cold weather than a nice hot bowl of chili! I typically do a traditional Texas chili but I changed it up a little last night. Here is the recipe for my turkey and butternut squash chili!
🔹8 oz butternut squash cubed
🔹2 tbsp Chile rub
🔹1/4 oz cilantro
🔹15 oz crushed tomatoes
🔹12 oz ground turkey
🔹1 oz cheddar-Jack cheese
🔹2 oz sour cream
Halve and peel shallot. Dice halves. Core tomato and dice. Stem and mince cilantro.
Place a large nonstick pan over medium heat. Add 2 tsp olive oil, butternut squash and shallot to hot pan. Stir often until squash is browned and begins to soften. 7-10 minutes
Add turkey, half the Chile rub and a pinch of pepper. Stir often, breaking up meat with a spoon until no pink remains.
Add crushed tomatoes and 1 1/4 cup of water and a pinch of salt to pan. Bring to a boil. Reduce to simmer and cook until thickened. 10-12 minutes
Taste chili and stir in remaining chili rub if desired. Plate dish with cheese, sour cream and cilantro
“Are you going to be a picky eater tonight?” Or “why aren’t you eating that? The amount of times I’ve heard these……🤔
Why are we so critical of what other people eat or don’t eat? I’ve battled with a food allergy for almost 10 years now. I’ve gone to dinner at peoples houses and not been able to eat much of anything because they served something I’m allergic to. I’ve gotten better about letting people know ahead of time. But I used to be so shy about it that I wouldn’t eat. A people assumed I had an eating disorder because I wouldn’t eat. Little did they know, on my way home I was eating the protein bar I had stashed in my car and would wolf down everything in my fridge at home!
There have been other times where I had to pick around food in hopes of eating something without getting sick. I’ve been called a picky eater because of this. I don’t really think a food allergy qualifies someone as a picky eater. It’s not really their choice to have a food allergy. If I could get rid of it I would! It would definitely make life easier when eating out or at peoples houses!
Rather than assume someone has an eating disorder or brand them as a picky eater, why not give them the benefit of the doubt. Maybe they have a food allergy! Or maybe they just don’t like what you’re serving. 😂 I think we as a society need to work on being less critical. We also need to worry more about ourselves and less about what other people are doing (in some cases).
Something about the cold weather makes me want a burger more often than normal! Last night I made a nacho burger! It’s just a traditional burger with a little twist.
🔹8-10oz of lean ground beef
🔹2 oz light cream
🔹2 Russet potatoes
🔹2 oz shredded cheddar
🔹2 tbsp taco seasoning
🔹1 oz tortilla strips
Heat oven to 450 degrees
Cut potatoes into wedges and place on a prepared baking sheet. Brush with olive oil. Season with 1tbsp taco seasoning and salt and pepper. Place in oven and cook for 23-25 minutes or until lightly browned
In a mixing bowl combine beef, egg, 1 tbsp taco seasoning and half the cheese. Form into two patties.
Dice jalapeño into rounds or smaller if you prefer and set aside
Add 1 tbsp of olive oil to non stick pan. Cook patties until desired temp. 4-6 minutes each side.
Wipe pan clean used to cook burgers. Pour in cream and bring to a boil. Once boiling, remove from burner and mix in remaining cheese.
Plate burger with cheese on top of patty then top with jalapeño and tortilla strips.
I like to mix up ketchup and sriracha as a spicy dipping sauce for the potato wedges