Easter on my Mind

I'm not sure if it's because I'm getting older, am more mindful, am a new mom, or what, but it really feels like we're rolling from one festive holiday to the next and next week is already April and Easter! Do any of you feel that way? I know if you go to any stores it's quite obvious, as Valentine's stuff goes on sale we see St. Patrick's Day stuff and Easter stuff already lining the shelves, and I still can't figure out when chocolate became the go-to food for all the holidays?! I do love chocolate, but try to limit myself and lately try to go dark or not at all (I'm also choosing quality, so that I feel it's worth the indulgence!).

Either way, holidays can be a hard time to stay on track with healthy eating. I keep working on my personal development and I think a few terms stand out to me - contentment and now imperfection. I am striving to be who I am and love it (rather than try to be a version of myself that I'll never achieve). So whatever you're working on, make sure you're not being too hard on yourself or expecting perfection - first of all, I've learned that it's impossible to achieve, but we also have to remember that we all likely define 'perfect' very differently. I continue to pin new quotes that inspire me (and hopefully inspire some of you) - feel free to share your favourites in the comment section below!

So, try not to stress about Easter. Enjoy time with family and friends, get outside, relax, do what you need to do for yourself. As my followers know, I tend to enjoy food jokes and having fun with food themes for holidays. I found a few cute snacks on Pinterest that I wanted to share with you. My first thoughts with Easter go to eggs and carrots and what I can do with them - perhaps you have a tradition you'd like to share that is food related or a gift that is not food related.

Bacon and eggs bunny from worthpinning:

Pineapple chick from FamilyFun magazine:

















Cheese and cracker chicks from CanadianFamily:

There are so many ways to get creative and include veggies, fruit, and protein in your holiday celebrations. Happy Spring to you all!

Cheers,
Steph Langdon, RD
something nutrishus

Not today, not this month, all year...

I had 'dreams' of posting this on St. Patrick's Day, but alas, my little one decided she wanted to be held and needed mommy (so of course I obliged). It gave me lots of time to think about what I wanted to share. Then came Dietitian's Day and I totally agree with what a follower wrote on my facebook page - nutrition month should be all year. {Then I found some time one evening and thought I scheduled this post to go out last week, but now I find it sitting here as a draft...}

I have quite a few people in my life that have been or are going on hot holidays (we stayed home this winter due to the little one) and I know that many people use a holiday, or the fact that summer is coming, or their wedding is approaching, etc. as a goal for getting healthy or losing weight. This brings me back to some of my favourite words - moderation and mindfulness. Why not strive for balance (not perfection) and a lifestyle you can lead/live all year long?

Leafy greens and other green veggies are important to us all year, not just on St. Patty's Day when folk like me think of all kinds of green food. I like to make any holiday into a 'fun with food' type of day, whether that is playing with the actual theme or festive colours.

Since green is on my mind, I wanted to share a few recipes with you. I recently tried these Popeye muffins from the green forks and loved the colour as well as the fact that they taste like banana muffins.

We've also made Alton Brown's guacamole for a variety of potlucks and sporting events. Another favourite that we often come back to is roasted broccoli with shrimp. I also enjoy adding greens to smoothies (I froze some 'pucks' of extra spinach for this purpose), eggs, and soups, such as with my lucky New Year's soup.

At a close friend's (and great cook) house we were treated to Jamie Oliver's Jiggy Jiggy Greens - which I still have yet to try to make at home.

So what's the deal with greens? This time of year I find that more people start turning to salads, so perhaps you just want to change things up a bit or perhaps you're not sure how to store them or use them (ie. recipes). EatRight Ontario has a great collection and a few tips on these nutrient dense veggies.

Let me know if you had any 'fun with food' this week or how you're getting in your greens this year. Don't forget to check out my instagram feed to see what's going on in my life, kitchen, and mind these days!

Easter is coming, what will you come up with?
Cheers,
Steph Langdon, RD
www.mutrishus.com

Less is More and it's already March!

Almost 4 months into motherhood - which for my blog means that I have all sorts of ideas, some of which I managed to jot down (and hope to return to) and others that have been lost to me, and of course, few that have been posted. I don't regret where I am spending my time these days, although it has definitely been an adjustment and I'm still getting used to how much I am needed by our wee-one. I do think it fits well with mindfulness, moderation, and minimalism that I've been trying to focus on. I am very aware of spending time with my daughter and being there for her - as my husband says, "it's an investment". I am also now more able to find time for he and I as well as a bit of time for me (see here I am, typing away - I'm calling that moderation!).

I have less time to do the things I used to do, so it has been great that I was able to (and continue to work on) remove some clutter and unused items from our home. I managed to donate some things, shred or recycle a few others and even sell a few.

It is March, which means that it's nutrition month, so I have been eager to post something for you. I'm sharing Dietitians of Canada's tweet-a-day on @LeadPilates and @fueledbySKmilk if you're on twitter. You can also check out some resources on the 'Eating 9 to 5' theme on the nutrition month website. I think it's a great theme and covers basics like breakfast, snacks, lunch, supper, and temptations or on-the-go choices we may face. Since I have less time, I am very aware of making big batches these days. My daughter seems alright with grocery shopping, so we're still able to get what we need, but I now do things like prep veggies at 8pm after she's asleep. I try to have quick things ready during the day for the moments that I can grab a quick bite or reheat something. Suppers have been alright as my hubby also enjoys cooking and will take over for me or have some quality daddy time so that I can get creative in the kitchen.

I haven't been as active on here or sharing articles on my facebook page, but I do still post on instagram quite often if you're on there. I hope you're all doing well, enjoying some nicer weather, and perhaps partaking in nutrition month activities or learning something new to help get you healthily through your work day!

Cheers,
Steph

Chocoats {Redux}

I'm now 3 months into motherhood and starting to get into the swing of things. Right now my meal planning, food prep, and blogging have definitely been affected by our new addition. I am even more into leftovers because I don't always have time to start from scratch when she needs me. This month's Recipe Redux theme was: Favorite Chocolate Matches - Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.

I kept things fairly traditional and aimed to create a quick breakfast that could be reheated and enjoyed during a busy work week or for a busy parent with little ones (or for whatever else keeps you busy these days!). We know that breakfast is a great way to get energy for the upcoming day and a chance to get in needed nutrients. See below for my Chocoats for a warm way to start your day.

Oats are a great whole grain to start the day with and since it's heart month it's good to remember that they can help with cholesterol and blood pressure. Adding peanut butter and berries adds some fat, protein, and fibre to help get you through the morning. The blueberries add a bit of sweetness and antioxidants which are great this time of year when colds and flus are still going around. With the added cocoa and coconut I feel like this reminds me of the haystack cookies we had when I was growing up.

Chocoats
Serves 4


Ingredients
1/3 cup rolled oats
1/2 tsp salt
2 Tbsp cocoa
2 Tbsp brown sugar
2 Tbsp peanut butter
Toppings optional (blueberries, milk, coconut)

Directions
1. Bring 3 cups of salted water to a boil.
2. Stir in oats, return to a boil, reduce heat and simmer 20-25 minutes.
3. Stir in cocoa, brown sugar, and peanut butter.
4. Serve with toppings of your choosing, or cool and refrigerate for leftovers.

Enjoy your weekend and the recipes below!
Steph Langdon, RD

An InLinkz Link-up

hiah chat - Brian Breit

Bio of Brian Breit:
I am self employed. I am a runner (I run everyday), I swim, go to the gym. I guess you could say I am an endurance athlete. I was born and raised in Saskatoon. I don't know if you want to call it a hobby, but I like to learn as much about the sports that I do and how to live healthy, so I am always reading about them. 

Facebook: Brian Breit
Twitter: @run_brian
Instagram: brun5150


 




Questions:
1.    What does being healthy mean to you? 
Healthy to me means feeling good about myself, having energy to tackle the day ahead and/or a workout.
 
2.    Do you feel that you lead a healthy life? How? (or what would you change?) Yes, now I do. I eat clean and healthy meals, no junk food. I start my day with a little workout, plus I run everyday and most days I either go swimming or to the gym, throw in the odd yoga class. I also don't drink.

3.    What is a healthy meal that you often eat? 
Make up something with egg whites, porridge with yogurt.
 
4.    How do you stay healthy when life gets hectic? I always have apples and bananas handy and usually a granola type bar.
 
5.    What is one of your challenges or struggles when it comes to leading a healthy life? 
Probably getting enough rest time and sleep.
 
6.    Are you currently working towards a goal or starting/stopping a habit? What? 
I just want to keep getting better at what I am doing and staying positive.
 
7.    What motivates you to be healthy? 
Feeling good. Being able to reach various goals and succeeding at them
 
8.    What is a treat or indulgence that you enjoy? 
Black Bean Brownie
 
9.    Any inspiring words or comments that you’d like to share with our readers? Always do your best and never give up.

Thanks Brian, we look forward to seeing you on the trails!

more about hiah chat

Heating Things Up In 2015 {ReDux}

I find it hard to believe that it's already January 21st (and that I already have a 9 week old!). I haven't been as active online since becoming a mother, but that doesn't mean I haven't been finding time to cook and continue trying new things in the kitchen. The monthly Recipe Redux challenges keep me inspired to share recipes with you, so here you have it, Sriracha Brussels Sprouts & Shrimp. This month's theme was: Start Smoking in the New Year - The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.

 

My husband is a fan of sriracha so that was an easy decision for me. When I was out with my parents at Costco stocking up on diapers and wipes, I also came across fresh Brussels sprouts and had the start of my recipe. Brussels sprouts have been making a come back and are becoming a popular vegetable, rather than the childhood veggie kids couldn't stand.

Since we do have a newborn in the house, we have been opting for meals that make leftovers and/or involve less prep as our little one requires quite a bit of attention (and love) at this time.

Sriracha Brussels Sprouts & Shrimp
Serves 2-4

Ingredients
Marinade:
~ 300g shrimp (1/2 to 3/4lb), peeled, deveined (fresh or thawed)
1/2 Tbsp rice vinegar
1 Tbsp sriracha
2 Tbsp honey

2 Tbsp vegetable oil
1/16 cup sesame seeds
~ 525g Brussels sprouts, trimmed and quartered
salt and pepper
1 Tbsp honey
2-3 green onions, thinly sliced
1 tsp sesame oil
1/2 lime

Directions

1. Combine shrimp and marinade ingredients in a ziploc bag, toss and put in refigerator for 3-5 hours.
2. When ready to cook, heat a small saucepan and a large saucepan or wok over medium high heat.
3. Heat 1 Tbsp vegetable oil in large sauce pan then add Brussels sprouts and cook for 6-8 minutes, stirring often, until edges start to brown.
4. Meanwhile, place sesame seeds in small sauce pan and toast for 3-5 minutes until light brown.
5. Remove Brussels sprouts and set aside, drizzle with honey and season with salt and pepper.
6. Heat remaining vegetable oil and add shrimp (removed from marinade), cooking for ~2-3 minutes until opaque.
7. Add Brussels sprouts back to pan, toss and heat up.
8. Put shrimp and Brussels sprouts onto a platter and garnish with toasted sesame seeds, sesame oil, and green onion. Squeeze lime juice over and serve immediately.

How are you smokin' or spicing up your new year?

Steph Langdon, RD
something nutrishus counselling & coaching
www.nutrishus.com

An InLinkz Link-up

Savory & Sweet Party Mix {Recipe ReDux}

It's been a busy month for us as we're getting used to the third member of our family (fourth if you count our dog Albert!). I'm sure it's been busy for many of you as you prepare for the holiday season, attend parties, and get together with family/friends. I still found time to take part in this month's ReDux by cooking while my mother-in-law had time with our little one.

The theme for this month was Grab a Book & Cook! It’s the end of the year and we’re taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.

I haven't taken part in all 42 months, and this was a unique challenge since I go on-line for many recipes and have a lot of healthy cookbooks, so the recipes didn't need much tweaking. I grabbed a cocktail cookbook since I'm not currently consuming alcohol, so I thought that would be a good way to change a recipe. As it turned out, there wasn't a recipe on page 42, but the one on page 142 was for party mix (not a drink), but I thought that was quite timely (and something I've never made before), so that's the one I chose! The book is Winter Cocktails by Maria Del Mar Sacasa and was a gift from a couple of our friends.

Savory Mix
Ingredients
4 cups Crispix cereal
2.5 cups air popped popcorn
1/4 cup butter
1 cup almonds
2 cloves garlic, minced
1 1/2 tsp paprika
1 1/2 tsp mustard powder
1/4 tsp pepper
1/2 tsp salt
1 Tbsp Worcestershire sauce

Directions

1. Put oven rack to upper-middle position and preheat to 250F.

2. Heat a frying pan over medium heat and toast almonds for about 5 minutes (until starting to brown).

3. In a large bowl combine cereal, popcorn, and almonds.

4. Melt butter in a small sauce pan over medium heat. Stir in garlic, paprika, mustard powder, salt, and pepper. Cook until fragrant (about 1 minute), then stir in Worcestershire sauce.

5. Pour spice mixture over cereal mixture and mix with rubber spatula to distribute. Pour into a rimmed baking sheet and bake for 45-60 minutes (stirring every 15 minutes).

6. Transfer to a cooling rack and cool completely.

Sweet Mix
Ingredients
4 cups Crispix cereal
2.5 cups air popped popcorn
1 cup pecans
1/2 cup cashews
1/4 cup butter
2 Tbsp brown sugar
1/2 Tbsp ginger
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves

Directions

1. Put oven rack to upper-middle position and preheat to 250F.

2. Heat a frying pan over medium heat and toast cashews for about 5 minutes (until starting to brown).

3. In a large bowl combine cereal, popcorn, and nuts.

4. Melt butter in a small sauce pan over medium heat and continue cooking until the solids turn brown and sink to the bottom (about 6-8 minutes). Stir in sugar, spices, and salt.

5. Pour spice mixture over cereal mixture and mix with rubber spatula to distribute. Pour into a rimmed baking sheet and bake for 45-60 minutes (stirring every 15 minutes).

6. Transfer to a cooling rack and cool completely.

Happy partying!
See below for other dietitians' page 42 reduxes

Steph Langdon, RD
something nutrishus counselling & coaching
www.nutrishus.com


   

    An InLinkz Link-up