Please help us win the FedEx Small Business Grant with just a quick vote. All it takes is your name & email.
We are part of the 2018 Win a Wedding Giveaway! Nutrition Bites is giving away to the lucky couple $250 of Epicure to stock their new kitchen and $600 worth of Growing Up Healthy Organic Seed to Fork Kits to use as party favours!
In my experiences teaching with Nutrition Bites, I’ve been thrilled to help many families. The parents hire me, yet the entire family benefits.
Children learn kitchen safety, how to use appliances & of course how to cook. Beyond that comes all of specialty work of teaching nutrition and coaching. The lessons & knowledge are shared back at home with “Look at me!” Moments, increasedself-confidence & role modelling for siblings.
Many times picky eaters end up in my kitchen studio. They are sometimes my most challenging work but my greatest accomplishments.
For example, this one child has been consistently challenged to eat something other than chicken nuggets. This week we tackled the issue by making homemade chicken nuggets.
We made three choices:
- Plain nuggets
- Garlic & Onion seasoned nuggets
- Italian seasoned nuggets
Three of the ideas I used to help this student along are easy to do at home.
- Make a healthier nugget coating.
- Let him help cook the recipe from scratch.
- Let him decide out of options which flavour he likes best.
I love how my students grow their minds and tastebuds after only a few lessons. It never gets old when I celebrate healthy food choices with an initially reluctant student.
Here’s the simple recipe we made.
Recipe for Healthy & Easy Chicken Nuggets
- 2 cups of Breadcrumbs
- 1/4 cup of Wheat Bran (extra fibre) or Psyllium Husk Fibre
- 1/4 cup of Wheat Germ (extra vitamins)
- 2-3 teaspoons of seasoning
- 2-4 boneless, chicken breasts (fresh or frozen)
- 1 egg (optional)
- Italian or Marinara seasoning (usually basil, oregano, parsley)
- Fajita seasoning
- Garlic & Onion (Nutritional Yeast) seasoning *
- Preheat oven to 375 F.
- Mix first three ingredients together in a large bowl with one type of seasoning.
- Cut chicken into bite-sized pieces.
- Toss chicken pieces in bowl filled with dry mix coating. Make sure all sides are coating. Press coating into chicken pieces of not sticking.
- For extra thick coating (optional): Crack egg into separate bowl & scramble. Dip chicken pieces quickly in egg “wash” and re-dip pieces into the dry mix.
- Discard extra dry mix seasoning when done coated by raw chicken.
- Place chicken pieces in one layer on a baking sheet. Bake in preheated oven for 20 minutes, approximately. (Cooking time will depend on size of chicken nuggets.)
I’m always ready, willing & able for helping others get healthier in little bites. Feel free to contact Nutrition Bites for more information on any of the Healthy Food & Nutrition services offered for children, adults and small businesses.
*Epicure seasonings are by far my first choice. They are super healthy compared to many store-bought options. I also am an Independent Epicure Consultant because I was a loyal customer for 10 years & wanted to offer these super healthy & easy meal options to families in my community & across Canada. For more info you can visit my website & online store by clicking on the seasonings links above, or follow my Epicure Pages on Facebook:
Just a little over a month ago, the nutrifoodie in me was surprised when I peeked into my mailbox: Food Bloggers of Canada had selected me to receive a copy of “It All Begins with Food” to review it. I’m assuming they picked me, as my niche seems to constantly revolve around children and the parents who love them dearly (is that you?).
“It all begins with food” is one of the best introductions to this cookbook. It really shares the viewpoint behind the vision of Leah Garrad-Cole’s mantra of healthy living and her company Love Child Organics. Teaching them through my Nutrition Bites business services, this book has given me hope that there are cookbooks out there for the kitchen and not just the coffee table or pristine cabinet. This is a cookbook that will get messy pages fast because you will probably want to use almost every recipe.
Being a nutrition expert myself, I am so happy that the author explains that this is from a mom to a mom. Her expertise is in experience and she has certain views that might not be completely supported by professionals in my field. Leah’s views on GMO and understanding of pesticides are one sided yet has made her baby food company known and very successful, as that is what Canadians are asking for. She does a good job of explaining the organic movement but there are points missing that could only come from an education of sciences (nutrition, agriculture, etc.). The repetitive “from a BPA-free can” in the ingredient lists should have been in the introduction in my opinion as more of an education rather than a constant stressor for parents that might not have that option. I realize the health risks involved, so don’t misunderstand me. I just think that it is very hard to tell when shopping since those aren’t labelled on most products, and could cause a reader to not make the recipe. Being a Professional Home Economist, I am truly aware of what stops the average consumer from cooking at home. Ok, I’m done with the few warnings because the nutrition science nerd wouldn’t feel comfortable not ethically pointing these out to the average consumer. It’s one thing to take with a grain of salt, and with this cookbook, you might really be looking hard to find another grain of it – because it’s that healthy!
Let’s start from the beginning. The cover looks like natural and “normal” foods including burgers and pizza buns that kids would recognize – bonus! Event the picky eaters will not have many complaints if you cook recipes from this book.
The first 81 pages consist of a guide interlaced with coloured charts, but not the obviously childish bright and primary colours, perfectly styled for the mom in mind (who needs Crayola colours – we are a bit more grown up than that!). The ingredients are well explained but not always available. It does offer a few substitution suggestions in one of the pages of the beginning guide, so be sure to look if you get stuck at home. The chapter titles are simple and colour coded to allow any reader to quickly find what they are looking for. On almost every page are tips and tricks to help too – it’s reminds me of Looneyspoons & Homegrown the Cookbook. One example is providing complimenting foods that might pair well with certain recipes.
From a health perspective, I truly think the modern mom will appreciate the identifying icons with each title make it easier to identify which are free of wheat, dairy, eggs, etc. I love that she lists key nutrients (but I did not verify them) and she also helps. I highly recommend page 126: The Smooth O Matic graphics spread over two pages is perfect for busy mornings or trying to use up ingredients you already have on hand.
Her values of NOT hiding vegetables in kid foods is something that I would totally support. I suggest parents to try many things before resorting to this tactic. As a recipe developer, myself (I rarely have time in between teaching kids to cook with Nutrition Bites, raising my own growing daughters, and running my new Growing Up Healthy company), I absolutely am in love with her placing a space of every recipe for “Date Tried”. Yet, this cookbook is so pretty I wonder if anyone would write in this gorgeous book – please do and just get a second copy when it becomes illegible or falling apart. I guess based on the quality of cover and pages you will probably get 5-10 years depending on how much you make time for cooking (you should plan it into your schedule at least one day more than you are doing right now!).
The beauty of all the recipes is the simplicity of them that rely on the flavours and colours of food to make them irresistible to try. They are so gorgeous, you start eating you’re your eyes and any adult would be tempted to make most of these recipes for themselves.
The recipes are so kid and family friendly using whole food ingredients that I completely support this cookbook. I encourage many of these simple but flavourful dishes. Working with kids in my business this is definitely a cookbook I will be using and recommending to parents. It could have been a two volume book – one as a guide – one as a cookbook. Her passion for the healthiest options shines through. Her use of nutrient-dense foods is obvious for us in nutrition and she is truly a visionary I can completely identify with. We care about our children, your children and everyone’s daily health through delicious food that is easy to cook at home.
I have to confess that as much as I am tech savvy, I’m still in love with traditional print. The ability to bring things to read without requiring a cord or battery is still brilliant in my mind. I also love turning the pages and the whole experience of knowing that it will never require downloading and can be recycled in some way or kept as a reference for later and possibly repeated use.
Meet what I consider the Foodie version of Nutrition Action Newsletter: Milk Street. (As a backstory, the Nutrition Action Newsletter was my favourite until they stopped producing a print version early last year to many nutrition experts’, including myself, discontent.)
What Milk Street does is take the approach to be ad-less. That’s right – it is all CONTENT and absolutely NO advertisements. The editor retains complete control of content and doesn’t have to play nice with the big box businesses of food. Consider it the high-end, grassroots magazine that allows the best recipes and so much knowledge of how to cook well at home (and yes, at times, gourmet).
My May-June 2017 Issue set my opinion in stone for future editions and so I thought to share this with others who might appreciate the fun & experience of cooking at home.
Christopher Kimball’s obvious experience and depth of knowledge plus passion is displayed in every page and picture. The once in a while caricatures bring a New Yorker edge to the magazine, the quality of paper makes you feel like you stepped into a stationary heaven and the content…. well have a look at the table of contents that really is a Recipe Index AND my favourite parts: Every Issue “staples”.
The editor founded Cook’s Magazine in 1980 but is back to the new approach of The New Home Cooking – It’s a Professional Home Economist’s dream! It not only inspires you with recipes that range from beginner/easy to more advanced, but as well explanations of the basic WHYs of food science along the way.
The Book Reviews are more about history, memoirs and stories behind food rather than cookbooks galore. There are tidbits of mini stories, creative ingredient ideas and frugal tips along the way. Plus reviews and explanation of equipment to consider in your kitchen. A great balance to all the recipes, all issues also include Cocktails & Wine sections. Because a great cook always knows that food needs a drink to compliment it.
This is a well-thought out master plan “that’s both simpler and smarter”, even touts the editor.
- Easy for the average cook to follow
- Great recipe ideas
- Digital option included with subscription
- Background Stories included with a recipe
- Global flavours represented often
- Explanation of ingredients – completely assuming they are teaching you
- Paired with a public television show and public radio show
- Online video recipe guides
- American / Published in USA – Increases cost & content might sometimes (not usually) reflect that (Canadian order site http://www.milkstreetmagcanada.com)
- Cost without advertisements increases what you pay
- It is paired with its own private cooking school (so it does have a pseudo & inadvertent advertisement for a company)
Final Verdict – Thumbs Up! I don’t mind paying a premium at times for amazing content and no fillers! (Kind of like Epicure spices, 😉 )
Note: These opinions are my own. I have no way been endorsed or asked to write this review. I purchased the magazine myself and have no affiliation or kickbacks to suggesting this magazine.
A lightly flavoured, caffeine-free tea that brightens up your morning by drinking during the moonlight.
- 2 slices of a lemon
- 1/2 teaspoon of turmeric powder
- 1/2 inch of fresh ginger, peeled & chopped
- 1-2 tablespoons of honey
- Boil water.
- Place ingredients in a heat-safe mug.
- Pour boiling water over ingredients in mug until covered & mug is almost full.
- Stir gently. Savour.
Find more recipes at http://www.nutritionbites.ca
I made it to one of my dreams last week….. Cooking on a TV show! Thank you to Rogers for asking me to be on their show. You can watch me here while Bob Smith, the host, makes 2 of my vegan recipes – Banana Muffins & Cherry Vinaigrette.
You can always find the recipes and media links at http://www.nutritionbites.ca