Author: Adrianna Smallwood, RD

Fueling Through Breastfeeding: Five Power Snacks To Keep You Energized

Fueling Through Breastfeeding: Five Power Snacks To Keep You Energized

Nutrition Month is here and I love, love, love this year’s theme: Unlock The Potential Of Food. Food has limitless potential and carries so many different meanings to each and every person! This particular blog is all about the Potential of food to fuel our […]

Top 5 Foods To Kick Start Baby Led Weaning

Top 5 Foods To Kick Start Baby Led Weaning

The term Baby Led Weaning (BLW) is popping up all over the place these days. It is met with skepticism by some health professionals to total cult movements in some parenting groups. BLW is essentially a way of feeding your baby that completely by-passes the […]

The Skinny on Fat

The Skinny on Fat

February is Heart month and in light of this important topic I thought it would be a great time to talk about FAT! Over the past years there has been some new findings that have changed the way we look at fat in foods and it has left a lot of people scratching their heads and trying to read labels in total confusion. So what exactly are we looking for?

It turns out that it’s more complicated than simply cutting out certain kinds of fat and decreasing others. Let’s break it down and talk about the different kind of fats and the effect they can have on our bodies.

Trans fats can be found in some degree in animal products but are more widely dispersed and in great abundance in industrially produced foods. The main source of trans fats are partially hydrogenated oils. Their use was accepted for so long because they improved the length of time a food can stay on the shelf without spoiling. They can also improve the texture of foods, for example it is the ingredient responsible for holding the 2 layers of peanut butter together so that it isn’t separated like in natural nut butters. Other places you might find these partially hydrogenated oils include: hard margarines, vegetable shortenings and baked goods like cookies, cakes and muffins. So why are trans fats bad for us? They have what we call a double whammy effect on our cholesterol levels…they raise the bad cholesterol…which is bad, and decrease our good cholesterol which is also bad. We want our bad cholesterol to be low and our good cholesterol to be high!

Saturated fats are found naturally in mostly animal based foods like meat and dairy. Not all saturated fats have negative impacts on our health but most do so it is important to ensure that you are consuming lower quantities when possible. This type of fat has no impact on our good cholesterol but it does increase our bad cholesterol.

Monounsaturated fats are our healthy fats and are found in plant based foods. These fats can lower bad cholesterol but they can also lower good cholesterol. Monounsaturated fats are found in nuts, oils, avocado and peanut butter.

Omega-3 fats or polyunsaturated fats are also found in plant based foods like monounsaturated fats. These fats have many important functions in our bodies and can help lower our bad cholesterol and increase our good cholesterol. These are those fats we consider heart healthy and are found in fatty fish, oils, walnuts, flax seed and eggs.

OK…so now that we have that all straightened out…what do we do with this information??? Essentially we want to cut all trans fats out of our diet because they are bad, bad, bad. That is why you will find “tans fat free” on packaging these days! You want to limit saturated fats because they’re not totally bad but they’re not entirely good either and lastly, we want to try and increase our intake of mono and polyunsaturated fats.

Luckily I’m a Dietitian so I can tell you how to put this information into practice and which foods you should pick to make this work…but isn’t it nice to know why?!

Here are my TEN handy dandy tips on making your ticker healthier with each bite:

One Choose lean cuts of meat and lower fat (but not fat free) milk, cheese and yogurt. The reason I say lower fat but not fat free is because many products that are fat free tend to bump up the sugar content majorly and this can also be bad for your heart too.

Two Aim to eat 2 servings of fish weekly. Fish particuly high in Omega-3 fats include salmon, albacore tuna (fresh and canned), sardines, lake trout and mackerel. You might have salmon for supper one evening and save half to make a salmon salad sandwich the next day. It’s that easy!

Three Aim to eat 2 vegetarian meals each week. Plant based foods like beans, peas and lentils are high in protein but have little to no fat. Try making a big pot of vegetarian chili for supper and bring leftovers for lunch the next day….boom…your 2 vegetarian meals taken care of. Beans, peas and lentils are also high in fibre. Fibre has an added benefit of lowering your bad cholesterol as well. Double bonus.

Four Choose natural nut or seed butters like peanut or sunflower. They have to be mixed but they contain no hydrogenated fat. Try keeping the container in your cupboard upside down for a couple days before opening. This will give the 2 layers a chance to come together. Then you just have to give them a little stir and keep them in the fridge. They won’t separate after that.

Five Add ground flax and chia seeds to your yogurt, oatmeal or cereal. These are both high in omega-3 fats and high in fibre.

Six Snack on unsalted nuts and seeds. Keep your serving size at ¼ cup per day or less as calories can add up quickly.

Seven Try cooking with heat stable oils like canola oil. While Olive oil is healthy, it loses these health properties once heat is introduced as it isn’t heat stable. Use olive oil to make your own salad dressings instead.

Eight Try using plain Greek Yogurt instead of sour cream as the fat content is much lower and it still has the same great taste.

Nine Try your hand at baking. Home baked goods have half the amount of fat as store bought goods which tend to be high in hydrogenated fats. Try using olive oil in baking or switch out the oil and sub in apple sauce for an even lower fat end product.

Ten Use avocado as a base instead of mayo on sandwiches and wraps.

So there are your tips and tricks for not only lowering bad fats but increasing your goods ones. Give it a try! Remember that this is just one way of improving your heart health but it’s definitely a great starting point!

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Consuming enough calcium: building a strong framework

Consuming enough calcium: building a strong framework

Dairy consumption seems to have decreased in the last little while. I find that in my private practice I always have clients who are avoiding it for one reason or another. Incidence of lactose intolerance seems to have increased and then there are those few […]

Morning sickness during pregnancy: Survival Guide

Morning sickness during pregnancy: Survival Guide

When your job is giving people nutrition advice for a living, you always think that when it comes to yourself, you will obviously be the PERFECT candidate. Usually…this assumption is correct…but when it came to my own pregnancy, it was much harder to follow my […]

Baby Lead Weaning: To Spoon Feed or Not to Spoon Feed. That is The Question.

Baby Lead Weaning: To Spoon Feed or Not to Spoon Feed. That is The Question.

Baby lead weaning (BLW) is a concept that is gaining a lot of attention in the media. While it isn’t an entirely new concept it has certainly become popularized in the past years! But what exactly is it? Are there standards? Do health professionals recommend this approach and most importantly, is it a healthy concept for growing babies?

With BLW, infants bypass the whole spoon feeding stage. Right from the onset of complimentary feeding, babies are encouraged to feed themselves with their hands, preferably from the same foods being offered at the family meal. BLW is an approach that puts great trust in a baby’s instincts to feed itself and know its own hunger and fullness cues as well as how fast to eat and how much to eat.

“Baby-led weaning is firmly rooted in the overall normal development of infants and because of the normal developmental readiness at this age [6 months] of the gut, oral motor functions and immune system to extend the diet beyond breast milk but also because it is at about six months that infants naturally begin to want, and become able, to investigate their environment using their hands and their mouths.”

This approach also focuses on social developments and the normal meal time behaviors of people. Babies are offered the same foods as parents at meal time and sit at the table observing their parents and family members eating the same foods, enjoying them and also using cutlery and other utensils appropriately. “If spoon feeding is used, the opportunity for the exercise of autonomy by the infant is significantly reduced. However responsive the carer, spoon feeding can never be entirely baby-led because the baby is not in charge of what goes on the spoon. He is able to decide whether or not to accept it – a yes/no decision – but is prevented from choosing between options.  ” The overall view is about more than nutrition. It focuses on the entire eating process, motor functions, nutrition, and social development. The child learns to feed itself appropriately and learns to listen to its own hunger and fullness cues appropriately.

Getting down to the nitty gritty of it, it sounds fantastic! Babies develop on their own and learn feeding cues appropriately. Picky eating is rampant these days in so many children, this could be a solution? But clearly there must be speculation regarding this diet as it is not yet widely suggested by health care professionals. So what are the down sides? It is a concern, due to previous studies on families using the BLW weaning approach, in comparison to the traditional spoon feeding approach, that parents using the BLW approach expose their infants to an increased risk of choking and inadequate iron and energy intakes.

Why are there increased risks with the BLW approach? It lies with the food choices and also the way foods are being offered to infants. Fruits and vegetables are easy peasy. They are great finger foods and easy to work with so they tend to be the first foods that parents offer their children. However, there is a reason that formulas and cereals were fortified with iron. At 6 months your infant’s iron stores from birth are waning and it is super important that they start to get foods high in iron at this stage. Also, even though the spoon feeding approach is being skipped entirely, it does not mean that infants should be offered all textures immediately. It’s important to remember that little babies have few teeth so raw fruits and veggies and other harder to chew foods should be put on the back burner. Essentially babies should be offered foods that are appropriate to their age and developmental level. Lastly, it is a concern that since babies are feeding themselves that foods end up everywhere and not much gets in their mouths. We’ve all seen those pics of adorable babies wearing more of their foods than seems could have ever gone into their bodies but you can rest assured that studies have found that energy intake is not significantly different between babies following the traditional spoon feeding approach and those following the BLW approach.

Well, we have narrowed down the pitfalls of the BLW approach. How do we get around them? A great study was completed in New Zealand (where all the great BLW research is happening) that showed the difference once again between 2 approaches. This one compared BLW to a modified BLW group constructed by the researchers. The researchers were all Registered Dietitians or part of the Nutrition and Dietetics Departments and they involved a Paediatrician and Paediatric Speech-Language therapist in the development of their resources. Parents in the BLW group were provided with no intervention, they could offer whichever foods they liked and report these foods back. The parents in the modified group were given education and resources about high-iron, high-energy foods as well as potential choking hazards. The results? Parents in the modified BLW group were more likely to offer high-iron, low-risk choking hazard foods, and again this study found that energy intakes between the 2 groups was not significantly different.

This Dietitian’s opinion? As a new and coming mom, I was super invested in the research behind this approach and it is certainly something I will try with my infant. Mom’s following the BLW approach are more likely to exclusively breast feed until 6 months (which is the recommendation in Canada right now), they are more likely to have an infant who feeds themselves all their food (78%) at meal times and more likely to have children who sit at the table and contribute effectively and behave appropriately at meal times and most importantly…you save time! No prepping foods separately for baby, they eat what you eat!

Foods that are of appropriate texture and high in iron include:

Tofu; ground meat or poultry; small (pea sized) pieces of tender meat or poultry; fish (de-boned and flaked); quartered meatball; pieces of egg; small beans (black beans, navy beans) or larger beans cut in half (kidney beans)

Food for thought…this approach is gaining momentum but it needs further research. All studies concluded that trials need to be completed on larger populations and this approach needs to be standardized to insure babies receive adequate iron intakes, energy intake and foods which are low-risk for choking hazards. Some other things to keep in mind: Babies should be able to sit up themselves, hold their heads up, and have good neck control before solids are offered and babies should never be left along while eating.

Moral of the story. If you are seriously considering taking this approach, make sure you talk to a Registered Dietitian about which foods to introduce first and keep your Health Care Practitioner up to date on your baby’s progress. Here are the articles I used for this research here, here and here. It’s important to be informed about your choices and at the end of the day you want to take whatever approach is going to be exciting and stress-free for you and your baby 

Signing off,

Adrianna Smallwood, Registered Dietitian and Nutrition Expert

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The sweet truth about nutrition information

The sweet truth about nutrition information

Usually my blogs start out with some piece of Nutrition Misinformation that has been totally misinterpreted and this latest blog is no different. Recently I have heard a lot in the media about carbohydrates and fruit in particular. Anywhere from fruit is pure sugar to […]

Celiac Restaurant Blogging Chronicles-Tavola Restaurant and Tapas Bar

Celiac Restaurant Blogging Chronicles-Tavola Restaurant and Tapas Bar

I haven’t done a restaurant review in quite some time but I have been to a few as of late! Most recently I ate with some friends at Tavola. It’s a quaint little restaurant located on Water Street in St. John’s. Previously, I had heard […]

Pancakes for Days

Pancakes for Days

Are pancakes not the ultimate comfort food?! Every Sunday my husband and I take time out to make breakfast (let me pause here to take a moment as writing husband is still exciting to me, only married a week here!). We love experimenting in the kitchen and breakfast is essentially our most favorite meal. It’s super important to pick a day of the week and give yourself time to really enjoy the whole process of preparing and eating a meal! Loving the art of nourishing your body is important as most people don’t take the time to sit down and really enjoy the taste of their food and appreciate the work that went into it!

Pancakes are delicious and they certainly seem like a treat BUT there’s a way to make them healthier without compromising taste or your brain’s need to indulge! So let’s get started as I share FIVE ways to make FIVE different and scrumptious types of pancakes!

The base of all of my pancakes is Gluten Free Bisquick mix (the regular one works too but as I have Celiac I have to opt for the gluten free one). I love using this mix because it already has all of the ingredients in the proper proportions. PLUS it makes the whole process move much more quickly. There is no need to measure out flour, baking soda and a million other things when you have a convenient mix already available! Work with what you have!

Most of my recipes center around one important ingredient, FIBRE. If you have read any of my other blogs you will know that fibre is so important in our diets and it’s also one thing that the majority of people do not get enough of. I never use maple syrup as a topping either. I always use low calorie vanilla yogurt as a topping because it tastes like icing and I usually sprinkle a Tablespoon of Chia seeds over the top for extra fibre.

So….let’s get on with the delicious recipes shall we…

Carrot Cake Pancakes (my personal favorite:))

Ingredients:

Pancakes

  • 3/4 cup Bisquick
  • 1/4 cup ground flaxseed
  • 1 cup Milk (almond/soy)
  • 1 cup grated carrots (I use a cheese grater)
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 egg
  • 1 Tbsp canola oil

Cream Cheese Icing (or Vanilla Yogurt for a lower calorie/lower fat option)

  • 1/4 cup low fat cream cheese
  • 1 1/4 cup icing sugar
  • 1 Tbsp butter
  • 1 tsp pure vanilla extract

*Follow the box instructions adding the grated carrot in last and cook on each side for approximately 2 minutes.

Banana Chocolate Chip

Ingredients:

  • 3/4 cup Bisquick
  • 1/4 cup ground flaxseed
  • 1 cup Milk (almond/soy)
  • 1 large banana
  • 1 egg
  • 1/4 cup chocolate chips

*I leave the oil out of this one as banana is a fat replacer and it decreases the fat overall

**Follow the box instructions adding the mashed banana in last and cook on each side for approximately 2 minutes.

Pumpkin Flax

Ingredients

  • 3/4 cup Bisquick
  • 1/4 cup ground flaxseed
  • 1 cup Milk (almond/soy)
  • 1/2 cup pureed pumpkin
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 egg

*I leave the oil out of this one as pumpkin is a fat replacer and it decreases the fat overall

**Follow the box instructions adding the pureed pumpkin in last and cook on each side for approximately 2 minutes.

Double Chocolate Strawberry

Ingredients

  • 3/4 cup Bisquick
  • 1/4 cup ground flaxseed
  • 1 1/4 cup Milk (almond/soy)
  • 1/2 cup chopped strawberries
  • 1/4 cup chocolate chips (in batter or melted over the top)
  • 3 Tbsp cocoa
  • 1 egg
  • 1 Tbsp canola oil

*Follow the box instructions adding the chopped strawberries in last and cook on each side for approximately 2 minutes.

Blueberry Flax

Ingredients

  • 3/4 cup Bisquick
  • 1/4 cup ground flaxseed
  • 1 cup Milk (almond/soy)
  • 1/2 cup blueberries
  • 1 egg
  • 1 Tbsp canola oil

*Follow the box instructions adding the blueberries in last and cook on each side for approximately 2 minutes.

So there you have it. Some amazing recipes to spice up your weekends! ENJOY!

Signing off,

Adrianna Smallwood, Registered Dietitian and Nutrition Expert

 

 

 

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5 Healthy Tips to Start Your 2017 Off With a Bang!

5 Healthy Tips to Start Your 2017 Off With a Bang!

Wow, 2017 is here already! Where did the last year go?! I think a lot of people are happy to see 2016 in the rear view mirror. So say so long and get on with the plan for this fresh New Year! A lot of […]


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