It is back to school time, which is extra exciting for me because I am headed back to school both as a teacher AND a student! This week I’ll be starting my 2nd, and final, year as a student of holistic nutrition (!!!); and I’m also headed back to school as a kindergarten teacher 🙂 I’ve decided to combine my passions for nutrition and helping children through a little series about packing healthy lunches for kids!
Packing a lunch can sometimes feel like a tedious chore, but it’s really important because children need to eat healthy snacks at school to provide them with energy, helping them to concentrate and do their best. Unfortunately, not all foods provide this desirable effect, and can in fact result in hyperactivity, fatigue, or distracting stomach aches.
With the hot summer weather, I find that I don’t crave heavy meals, like pasta as much. However, I can still enjoy my favourite pasta dishes by using a great pasta alternative that is much lighter: zucchini noodles, aka zoodles!
Zoodles are also great way to get more veggies into your diet because after you smother them in all your delicious toppings, you can’t even tell that they aren’t real noodles! So if you have a picky eater in your family, test out some zoodles to sneak some extra nutrients in 🙂
I’ve been using food to help balance my hormones in order to clear up the hormonal acne that I was getting on my chin. One of the things included in my hormone balancing meal plan is getting 2 tsp of turmeric into me every day! Luckily I really like turmeric and consume it often, making turmeric tea and sprinkling it on everything. My new favourite way to enjoy turmeric is Golden Milk – I drink it every evening!
We were so happy to team up with Loam Magazine again to bring you this video highlighting sustainable eating while sharing one of our healthy recipes. The majority of the ingredients used in this dish were either grown in our garden, or grown locally from an organic farm. We realize that it is the middle of Winter in Canada, but we hope this will be some inspiration for anyone interested in growing their own garden since March tends to be a good month to start seeds indoors.
If you don’t have a green thumb, not to worry! There are still other options for people looking for local, organic produce, some of which include local food shares, and farmers markets. Also, if you’re concerned that it’s cold and winter, most food shares are year round and provide bins of produce throughout all seasons.
Hummus is one of my favourite snacks because it is easy to make, tastes delicious, and it’s a great source of protein. I try to eat protein with every meal, including snacks, because it helps to keep my blood sugars balanced. My favourite foods to eat with hummus are carrots, cucumber and celery, so it’s also a great way to get more veggies into my body! I also love that there are so many different ways to make hummus that result in such a variety of tasty flavours. This recipe for Pumpkin Hummus is from my wonderful Holistic Nutritionist, Kathrin Brunner, and it has quickly become a staple in my lunch bag!
This dish is obviously really healthy, but it tastes great too! Broccoli is so good for you, with just 1 cup of it providing 100% of your daily need of vitamin C and K, and this meal is a wonderful way to load your body up with it!
Corn is in season right now in Ontario, so I’ve been receiving a lot of it in my weekly food share. I’ve always enjoyed the taste of corn on its own, but I was intrigued while out at a restaurant when I saw a plate of corn on the cob drift by me that was smothered in sauce! I wasn’t able to order that corn because unfortunately the saucy goodness contained dairy, but it did inspire me to go home and try to make my own dairy-free version. I think that this is the only way I’ll be eating my corn now…