Having a stocked fridge is more complicated, because it has a lot more to do with knowing what you have and using it before it rots then the pantry or freezer.
Our fridge has a lot of condiments- different types of hot sauce, bottled salad dressings for when I'm running low on ingredients or time to make my own, and flavourful sauces for stir fry's and meals such as soy sauce, rice vinegar, maple syrup (the real stuff!), and dijon mustard. I think condiments could take over the world if we let them, and they are one of the groupings in a fridge that can definitely get out of control. If you haven't looked at your condiments lately, spend a few minutes getting rid of expired, old, or moldy items. I've seen jarred garlic, ginger, and jam go moldy, so never assume it's ok if it's been a while since you've opened it.
We have grapefruit accessible as my husband eats that every day for breakfast and they are too big to fit in my fruit crisper. I have the baby carrots my son loves ready to go and easy to see in a container on the lower shelf. I've grouped all my dairy together in 3 places- cheese strings in the pull out drawer on the bottom for the kids to grab for their lunches, coffee cream and milk in the middle, and cheeses, yogurt, and sour cream on the lower shelf next to the carrots.
All our leftovers are hanging out together by date- yesterday's leftovers on the top, and previous ones in the middle. Today I'm assembling the leftover moussaka ingredients to make one for the freezer, and that will clear out the middle space to leave room for any other leftovers we make.
My crispers are full of vegetables and fruit. We generally plan our meals around what's living in these drawers, because if something is going to go rotten and get thrown out, it's vegetables and fruit. We have lettuce, beets, carrots, parsley, and celery in the one...apples, oranges, clementines, and kiwi in the other. Before I buy more vegetables and fruit these need to be substantially emptied. I have a butternut squash living up on the top of my fridge with leftovers, and that is going to be roasted tonight for dinner, and we'll eat steamed beets as well.
I'll share a couple of ideas to make the most out of your fridge space. Please don't hesitate to connect with me if you need some more personalized help :)
A stocked fridge is more personal, depending on what you like to eat. A wide variety of fruits and vegetables, dairy, and condiments are my main go-to's when planning meals and snacks. The point of shopping for fresh food each week is to eat what you buy, so plan your meals and stick to your list. It's so easy to go overboard with good intentions when shopping, especially when you've got people with you or you're hungry to begin with, but that's how food waste happens.
Your fridge and freezer are the perfect places to put together flavourful, healthy meals that make your tastebuds sing. You can make your food budget go so much further when you cook for yourself, and I encourage you to find a way to incorporate more of this in your own life. Not only will your wallet thank you, but your body will as well. I offer a meal-planning service that can be personalized to you, your time, your tastes, and your fridge/freezer/pantry. I'd love to chat to see how I can help you use what you have!
Enjoy your day friends! If you enjoyed this post, please share it. I'd love to see you hop over to my Facebook page, where I post almost daily tips, tricks, recipes, meal plans, and interesting news from the world of food and nutrition. Come "like" me so you don't miss anything!
Technically, a fruit has to contain its seeds to further propagation. We typically consider fruit to be sweeter than vegetables, although tomatoes, pumpkins, and zucchini are also fruit. As are those weird little maple “helicopters”.
Which are edible, by the way, so if you’re excited to try something new…
Tomatoes are high in Vitamin C and Beta Carotene (Vitamin A). According to one article, even better for you then apples! I haven’t compared apples and tomatoes myself, but I can agree with what they say about heirloom varieties. I have one of those growing in my garden right now and it is producing the most deep red fruited tomatoes that I’ve ever seen.
Tomatoes are savoury rather than sweet, so when we cook with it we consider it a vegetable. It tastes amazing with other typical savoury foods, like cheese, meet, and herbs. But it works surprisingly well with other fruit as well. I've got a salad in my brain that I'll be sharing with my private members group next Friday. Come join us! We'd love to have you.
This week I tried grilling grape tomatoes with gruyere cheese and fresh basil. While I enjoyed the taste, it lacked the “zoom” I was looking for- perhaps this week you can play with similar flavours and come up with your own new recipe.
All the best this week, friends.
We're talking about Romaine lettuce this week on my Facebook page, The Meals Maven.
A long, long time ago- before we had kids and were learning how to keep guinea pigs alive- we found out that feeding romaine to guinea pigs was a good idea, and feeding them iceberg lettuce was not.
The reason you start your piggies on romaine when they're young is it's full of nutrition. It turns out that piggies love iceberg lettuce, but there's not enough nutrition in it for them and they will eat it rather than romaine if they develop a taste for it.
This might be true for people too. What do you think?
It isn't that iceberg doesn't have any nutrition, just not as much. Here's a comparison of these 2 types.
On #foodiefriday I will be releasing the recipe I cooked last night for #testkitchentuesday- a ground turkey stirfry that incorporates stir fried romaine as one of the vegetables. It's new for me and something I will continue to do. I really enjoyed eating it as something other than salad.
And to successfully use last week's failed peanut and rosemary combination made the dinner perfect.
As discussed on #marinatingmonday, romaine is wonderfully nutritious and not an energy-dense food. As such, it's tempting to think it's the perfect food to eat a lot of when you are trying to lose weight. I want to encourage you, however, to consider colour as your guide. Eat the rainbow, whether you're trying to lose weight, gain, or maintain. A diet of romaine and not much else will quickly leave you with nutritional holes and diminished health. It may not happen overnight, but it will happen.
I leave you with what I seem to say all the time but can't stress enough: Too much of a good thing is still too much.
All the best today, friends!
We’re finally past the B-Complex, and onto my favourite vitamin- Vitamin C! On my Facebook page this week we are talking about kiwifruit, a fun fuzzy berry that originated in China but is now grown many places.
For #testkitchentuesday I experimented with the meat-tenderizing properties of kiwi, and because cooking kiwi will disrupt much of its vitamin C content we also enjoyed a fresh kiwi and pear fruit salsa with the finished roast. Recipe will be posted on Facebook #foodiefriday! Check it out and use it to inspire your own test kitchen!
Kiwi is high in Vitamin C- a serving of 2 contains even more than oranges! Vitamin C is only found naturally in fruit and vegetables, so keep this in mind and make sure you eat lots of those!
Vitamin C stimulates white blood cells and is a free-radical fighting superhero. It helps to keep our immune system running strong, although studies with the aim to prove Vitamin C keeps you from getting sick are inconclusive. Common sense would dictate though, that a diet rich in fruit and vegetables is going to make you healthier with the plethora of nutrition available, so eat up as much of that food group as you like. I'm not too fussy on limiting servings of fruit and vegetables- in our house, it's unlimited. Our bodies do not make their own Vitamin C- it must be part of our daily diet.
Vitamin C also plays a role in healthy cardiovascular function. It seems to play a role in stroke prevention, as a deficiency can be a risk factor.
There are some interesting studies that show Vitamin C can actually help prevent certain types of cancer, oral and digestive, and can also be an effective treatment for killing the cancer’s stem cells which are resistant to traditional treatments.
Vitamin C also prevents scurvy, a condition that causes bleeding gums, nosebleeds, cracked skin, poor wound healing, and ultimately death by infection or associated complications. Thankfully, there’s no need to worry about scurvy here in the West- we have Vitamin C rich foods available everywhere.
Vitamin C helps produce collagen, which aids in the renewal of skin and keeps us looking our best. It assists in renewing skin damaged by the sun and pollution.
You can get Vitamin C from many fruits and vegetables! If you name it, it’s likely got it. Here’s a pretty comprehensive list.
Vitamin C helps your body absorb iron, so here’s a tip: Pair your iron-rich meals with Vitamin C-rich foods. The best way to maintain a healthy body in all areas is to eat a well-balanced diet of appropriate portions, drink lots of water, get enough sleep, and exercise the best you can when you can.
Vitamin C supplements are widely available. I actually take one every day because even though we usually eat really well, I do want to support my body for those days I make less than nutritious choices, which does happen from time to time.
However, before you take a supplement- because it’s easy to ingest too much of anything when you pop a pill, or cause side effects or drug interactions, talk to your doctor. There are several drug interactions associated with supplementation of Vitamin C.
To summarize, Vitamin C is important to:
You can find Vitamin C in these food sources:
Kiwi, oranges, grapes, guava, broccoli, cauliflower, snow peas, peppers, and more.
Children from 1 to 18 years need from need from 15-1800 mg per day, depending on age. Adults aged 19 and up need 90-120 mg per day, depending on sex and whether pregnant or breastfeeding.
For more information on Vitamin C dosing for children and adults, read this article here.
It wasn't until I was an adult that I tried both avocado and kiwi; the former because I didn't know avocado was a food (more on that to follow), the latter because the fuzzy brown skin, bright green fruit, and tiny little seeds were a little too odd for me to move past.
In both cases, my mom was the cause behind both the food avoidance and acceptance.
As parents and caregivers, we model so much more than how to balance a bank account, fold bath towels, or make beds. The way we approach food becomes deeply ingrained in our children as well. The more we model an open acceptance to try new things, including food, the more our children will move into their own adulthood with a spirit of adventure.
When I was a child, my mom had the most amazing green thumb. She had houseplants flourishing in every corner and on every table. She was particularly fond of avocado plants and always had them rooting and growing in glasses of water on the kitchen counter.
I didn't know avocados were food! My mom would buy one, toss the meat, and root a plant. It wasn't until I was 21 years old and out for dinner with a friend that I found out what that green stuff was when I ordered a taco salad and he told me to eat it.
My mom enjoys eating avocados now! But it took a few years for her to develop a taste for them.
When I was not quite as old, around 18, she forced me to eat a kiwi. She described the taste as a cross between a strawberry and something else, which was a good enough description at the time. She told me I was old enough to try it and made me eat some with my eyes closed so the appearance of it wouldn't put me off. Of course she was right. They are delicious. But I wouldn't have tried it if she hadn't made it happen.
We're the great influencers of the people around us. Food is a journey for all of us and we don't all have to like the same things. But I want to encourage you to try new foods and expose your family to new foods, spices, flavours, and presentations. The more variety in our diet, the healthier we will be. No one food group can satisfy our body's nutritional needs any more than a single bar of soap can support a lifetime of personal hygiene.
It might help to have a routine in place to bring new foods into the house. Perhaps a "new month, new food" tradition- the first day of each month a new food comes home to be tasted. To help foster ownership, try having everyone in the household take turns picking the new food to try. Perhaps a recipe search or a call for suggestions on Facebook will help. Whatever you choose to do, it's never too late to adopt a more adventurous palate. Your health, and the health of the people around you, can only benefit.
Enjoy your day, friends.
It's always a little hard to say goodbye to our carved pumpkins. A couple of years ago we left them as "nightlights" in the boys' bedroom until they went off and then threw them away. This morning, however, our friendly pumpkins will be kissed goodbye and diced up for dinner, with good reason: pumpkins are a super source of nutrition. It's cold and flu season, and because pumpkins have their fair share of vitamin C, they help our bodies fight infection.
Sharing vegetables with kids is a marvelous way to support their nutritive needs, and the beta carotene in pumpkins will help their eyesight. They are a versatile vegetable and if hitting #halfyourplate is your goal, this is a wonderful vegetable to get you there. Preparing pumpkin ahead of time makes it a quick meal starter. Toss frozen pumpkin chunks into soup, casseroles, and stir fries. Slice fresh pumpkin thinly to make skillet chips. Add pureed pumpkin to mashed potatoes, turnip, or rutabaga. Make pumpkin themed muffins and loaves, or hide it in gingerbread cake if your people aren't a fan.
Don't forget canned pumpkin. It's just as good for you, though not quite as versatile. You can find it in the baking aisle because pumpkin pie is a seasonal favourite. Before you buy it, however, check the ingredients label. It should read "100% pure pumpkin", or something along those lines. They may tell you what kind of pumpkin is in the can, and that's fine. But many pie fillings come pre-sweetened or spiced, and you want to avoid those ones. Controlling your added ingredients is an important consideration for health when cooking, baking, and eating.
You can do a lot with a whole pumpkin. A very common way to deal with them is to place them in the oven and roast them, as I've detailed here. I also discussed dicing them and freezing them raw- that is the future of these pumpkins. In fact, I'd made dinner with pumpkin processed this way about a year ago, and that's what we're eating for dinner tonight, pictured here:
It's a good thing pumpkin is so flexible, because in addition to our carved baby pumpkins, we have a big one we didn't get to. My freezer will be full...and that means I have to start baking. I think I foresee a month of pumpkin-themed meals coming up! Perhaps a pumpkin-spice cookbook? Maybe a private Facebook group with new recipes and challenges each week. Do you have any ideas for me? Drop me a line!
In the meantime, my #testkitchen today will be a pumpkin-spice steamed milk. My lucky newsletter subscribers will be the first to receive this delicious gem. Want in on that? Just fill in your details and the rest will follow.
All the best, friends. Welcome to November!
Everyone knows we don't eat enough fruit and vegetables, but we don't always take steps to improve our consumption. Eating a rainbow of colours ensures that we hit many different nutritional markers, but sometimes we tend to eat our favourites and ignore the rest. Following are a few suggestions on how to improve your diet, one meal or grocery trip at a time.
Try to be mindful of hunger when you plan a day of errands. If you plan ahead a little, you might be able to skip out on the fast food stops. If you must stop, though, ask for vegetable or fruit sides. For example, at a place like Montana's, eat a salad instead of fries. If you're at a fast food place like Wendy's or McDonalds, ask for apple slices or carrot sticks (depending on where you live!) or a side salad instead of fries.
Above all, be patient with yourself and your family. Expecting immediate acquiescence to drastic change isn't realistic. Small changes are easier to accept and lead to better long-term follow through.
For example, start with adding extra vegetables and fruit to daily snacks.
I would love to hear some of your ideas! Feel free to share your comments with me here, or hop on over to my Facebook page!
Enjoy your day, friends!
This is my all-time favorite food group! We have so much to choose from, and the methods to prepare them are endless.
Luckily, this is the food group we can pretty much eat as much as we want from; unfortunately, most of us don't eat enough of them. If you're hungry, reach for some fruit or vegetables. Your body will thank you.
Today, we focus on Fruits and Vegetables.
First, why worry about it?
Fruits and vegetables provide a plethora of beneficial vitamins and minerals. They are naturally low in fat, high in fiber, relatively low in calories, and have no added sugar- and for all that they are nutrient dense, the perfect kind of snack or basis for your meals.
The key to this food group, like others, is variety. No single fruit or vegetable contains exactly the same kind of nutrition, so your best bet is to change them up, and change them often.
Fruits and vegetables can reduce your risk of developing certain kinds of cancers and heart disease, can assist in maintaining healthy vision, and can help assist with weight loss.
The Canada Food Guide determination for servings of Fruits and Vegetables is age dependent. From 2-3 years old, both boys and girls need 4 serving of fruits/vegetables per day. From 4-8, that jumps to 5 servings per day for both sexes. From 9-13, they recommend 6.
From 14-18, girls need 7 and boys need 8, and while it varies slightly with adults, it basically hovers around the same as you age, with an extra serving or two for men until age 50, and drops to an equal 7 per day for both sexes after that.
What constitutes a serving?
Simply put, a medium fruit or a half cup of fresh, frozen, or canned is considered 1 serving. For those times of life when you don't have much fresh in your fridge, it's good to know that canned or frozen counts, right? Just try to buy food that's not canned in syrup- fruit juice or water- and watch for added sodium on canned vegetables. I find frozen fruit works best in smoothies, and frozen vegetables taste best if they're steamed before serving.
Some specific examples include:
One thing to note about dried fruit- because it's been dehydrated, it's very calorie dense, for a fruit. Try to eat dried fruit with some protein to help lessen blood sugar spikes. Sometimes commercially prepared dried fruit also contain added sugar, so do keep an eye on the labels.
In this picture, 1 peach, half the bowl of cubed watermelon, 2 plums, half that huge gala apple, the strips of bell pepper, all those green grapes, 1 banana, all the cucumber or zucchini, grape tomatoes, or carrots, or all that cantaloupe equals one serving of fruit.
For your school lunches, pick one fruit and one vegetable. Serve fruit and vegetables with every snack and meal, and make it easy and quick to eat when it comes to school lunches- remember, if they don't have time to eat it, they'll likely throw it out. When I was a lunch supervisor at school, I used to see all sorts of food hit the trash can.
Well friends, that's it for the school lunch series. What do you think? What do you want to see more of? There will be some blogging later in October on how you can pack multiple food groups into school lunches. In the meantime, I wish you healthy and happy lunches, and look forward to hearing how lunches are making a healthier shift.
Please like and share! Peace, friends.
Some of you may recall that last winter I was sicker than I've ever been since I picked up mono almost 20 years ago. Just in time for my birthday this year, not only did I catch the flu but also developed some sort of sinus infection and pink eye, all at the same time! It was almost a couple of months before I was up and running our household in my usual capable way.
This month the boys had their annual doctor appointments, and blood work was done to check on their overall health. My first son, who was anemic a year ago, is now in good shape, at least as far as his iron levels go. That doesn't surprise me at all, because he's a fantastic eater, and we eat a very balanced diet. My second son, however...you may recall him as "the picky one", isn't quite anemic, but on the way there. Because he will not take vitamins (nope, not even gummies) and has a limited love of iron rich foods, I've started cooking once a week with beef, which is the one consistent thing he enjoys eating. Naturally, I serve it with whole grains, which also contain iron, and the vitamin c helps that non-heme iron to absorb into his system. If I can increase his iron levels slowly and steadily, I'm sure at this time next year he'll be improved. I'm also hopeful he'll be less picky a year from now...we'll see, I guess. Hope springs eternal!
So I'm planning ahead, this year, for the inevitable fall or winter cold that knocks me back a few paces. I've started stocking my own freezer with meals that are basically ready to go, and so far all of them involve beef of some sort. Tonight's dinner was meatballs, started on the stove (to brown) and finished in our slow cooker while we were at swimming lessons. I was able to get 15 good-sized meatballs put away for a future need.
Let me tell you about these meatballs. I combined lean ground beef with extra lean ground turkey (about 1/2 kg of each), added a couple of eggs, a cup of large flake oats, some seasoning, and some garlic. They were browned on my stove, then put into the slow cooker, topped with some mushrooms and onions I'd stir fried after the meatballs were browned, and cooked on low for just 3 hours. They were moist and perfect when we got home- I wasn't sure how it would work out because I've never done that before, but I definitely will again. We served them with loads of fresh vegetables, and whole wheat whole grain pitas.
Meatballs are super freezable for a future need. You can pull them out and reheat when you need a meal- They can be added to sauces or soups, or like my kids, just eaten "as is".
They are one of the easiest things to double or triple!
Consider cooking ahead to help fight your future cold or flu. Nutrition has a huge role to play in how you approach your personal health care.
Enjoy your day, friends!
I was blessed with some fresh garden raspberries this week, and I have a bumper crop of mint, so naturally I thought about a yummy drink I was mixed for my birthday- a raspberry mint mojito. However, I wanted to play with the flavour combination and make a refreshing, healthy summertime sip rather than an alcoholic beverage.
My husband made such a face when he first tried this, so I drank his and took mine to a friend's place to sample for me. I frequently like things my husband doesn't, so I like to have a third opinion because otherwise nothing would pass the test.
She said her first thought was "that's tart!" but right away drank some more and was sad when it was finished. It's got a bit of a seedy texture, due in part to the raspberries, and in part to the chia seed gel. The best part of this drink is the nutritional boost you'll get from drinking it. Just some of the goodies you give your body are Omega 3 and Omega 6, Fiber, Calcium, Vitamin C, Iron, Vitamin K, Manganese, and Magnesium. If you feel a summertime cold coming on, this might be something you want to try to soothe that throat.
Not too bad for an afternoon treat! Hooray for the #testkitchen!