By Jillian Reid
March is nutrition month, and this year’s theme is “More than Food.” Eating is more than just the food you eat; it is about culture, family, memories, and emotions. Embrace and enjoy your own food culture by sharing in the many food-related activities that go along with eating.
March is nutrition month, and this year’s theme is “More than Food.” Eating is more than just the food you eat; it is about culture, family, memories, and emotions. Embrace and enjoy your own food culture by sharing in the many food-related activities that go along with eating.
Here are ways you can celebrate your love for food:
Eat meals with others. Enjoying healthy foods with family, friends, neighbours or co-workers is a great way to connect and add enjoyment to your life. By reconnecting with others and removing distractions like TV and cell phones, we also tend to eat more mindfully by slowing down.
Cook together. Cooking allows you to learn new skills and rely less on processed foods. Involve your family in meal preparation. If you share important food skills and traditions with your children, they will be more adventurous in what they will try. Try new recipes together such as simple yogurt bark (recipe below). It’s a fun way to try new fruit and seeds.
Listen to your body. Instead of restricting foods or trying the latest diet, allow yourself permission to enjoy all foods. Listening to and following your feelings of hunger and fullness can help you decide when and how much to eat without guilt.
In a fast-paced world that is full of diet culture rules, it can be easy to lose sight of the enjoyment that goes along with eating. If you struggle with your relationship with food, or find it hard to plan meals, reach out to a Registered Dietitian.
Vegan Tropical Frozen Yogurt Bark
2 ripe bananas
1 tub (500 g) PC® Plant-Based Plain Cultured Coconut Milk Yogurt Alternative
1 cup (250 mL) frozen mango chunks
1 tbsp (15 mL) agave syrup
½ cup (125 mL) frozen raspberries
1 tbsp (15 mL) raw pumpkin seeds
½ tsp (2 mL) chia seeds
Chef’s Tip: Look for agave syrup in the natural foods section of the supermarket or replace it with honey.
Makes 24 pieces.
Per serving (4 pieces): 120 calories, fat 4 g (2 g of which is saturated), sodium 10 mg, carbohydrate 23 g, fibre 2 g, sugars 13 g, protein 2 g
Recipe source: pc.ca
Jillian Reid is a Registered Dietitian with Atlantic Superstore in Amherst, Nova Scotia. Do you have a nutrition health goal in mind? The Atlantic Superstore dietitian team can coach you to success. Set up a personalized appointment at bookadietitian.ca or email us for more information at [email protected]. Dietitian services are available for schools, business and community groups.
Eat meals with others. Enjoying healthy foods with family, friends, neighbours or co-workers is a great way to connect and add enjoyment to your life. By reconnecting with others and removing distractions like TV and cell phones, we also tend to eat more mindfully by slowing down.
Cook together. Cooking allows you to learn new skills and rely less on processed foods. Involve your family in meal preparation. If you share important food skills and traditions with your children, they will be more adventurous in what they will try. Try new recipes together such as simple yogurt bark (recipe below). It’s a fun way to try new fruit and seeds.
Listen to your body. Instead of restricting foods or trying the latest diet, allow yourself permission to enjoy all foods. Listening to and following your feelings of hunger and fullness can help you decide when and how much to eat without guilt.
In a fast-paced world that is full of diet culture rules, it can be easy to lose sight of the enjoyment that goes along with eating. If you struggle with your relationship with food, or find it hard to plan meals, reach out to a Registered Dietitian.
Vegan Tropical Frozen Yogurt Bark
2 ripe bananas
1 tub (500 g) PC® Plant-Based Plain Cultured Coconut Milk Yogurt Alternative
1 cup (250 mL) frozen mango chunks
1 tbsp (15 mL) agave syrup
½ cup (125 mL) frozen raspberries
1 tbsp (15 mL) raw pumpkin seeds
½ tsp (2 mL) chia seeds
- Blend together 1 banana, the yogurt, frozen mango and agave in a blender until smooth.
- Pour onto parchment paper-lined baking sheet, spreading to about ¼-inch (5-mm) thickness.
- Slice remaining banana into ¼-inch (5-mm) thick rounds. Arrange banana and frozen raspberries evenly over top of yogurt mixture. Sprinkle with pumpkin seeds and chia.
- Freeze uncovered until solid, at least 4 hours or overnight.
- Let stand at room temperature for 5 minutes. Cut into 24 pieces, about 2-inch (5-cm) each. Store in an airtight container in the freezer for up to 1 month.
Chef’s Tip: Look for agave syrup in the natural foods section of the supermarket or replace it with honey.
Makes 24 pieces.
Per serving (4 pieces): 120 calories, fat 4 g (2 g of which is saturated), sodium 10 mg, carbohydrate 23 g, fibre 2 g, sugars 13 g, protein 2 g
Recipe source: pc.ca
Jillian Reid is a Registered Dietitian with Atlantic Superstore in Amherst, Nova Scotia. Do you have a nutrition health goal in mind? The Atlantic Superstore dietitian team can coach you to success. Set up a personalized appointment at bookadietitian.ca or email us for more information at [email protected]. Dietitian services are available for schools, business and community groups.
RSS Feed