Monthly Archives: November 2017

Sweets & Treats for kids: My thoughts as a dietitian and mom

Tis the season to be jolly and eat…and eat…and eat some more.  The grocery store aisles are filled with treats galore, from flavored candy canes to marshmallow Christmas trees and chocolate snowmen-food brands really know how to lure you in!  But when it comes to kids and sweets, how much is too much?  and should we be allowing our kids to indulge in sweets during the holidays at all?

First I’ll share that when it comes to counseling adults and children, including my own, I don’t have a deprivation mentality and don’t think any food should be labeled as “bad”. Children should learn to develop a healthy relationship with food and as parents, we need to encourage this.  With that said, I see holidays as an opportunity to teach children that all foods could be included in an overall healthy diet when used in moderation.  Most times, when children have restrictions like “no sweets, no cookies, no cake”, they often seek it elsewhere and when faced with the opportunity to indulge, they easily will and then some!

Although parents insist that sugar is the cause for their child’s hyperactivity, it’s important to note that substantial body of research shows there is no link between the two.  However, sugar is linked to obesity and metabolic diseases like diabetes, but micromanaging your kids’ candy consumption may actually make them crave it more.  Now does this mean you should give your child a free pass to shove candy in their mouth, absolutely not!  Instead, be supportive and ask questions about how they feel after eating it and explain the importance of eating nutritious foods and how this can benefit them.  Children who eat loads of sugar tend to eat less healthy foods, so be sure to be a good role model and eat healthy foods along with your child and be sure to keep your fridge and pantry stocked with healthy, easily accessible foods such as a bowl of fresh whole fruits on the kitchen counter or a plate of veggies its dip in the fridge.

Recommendations for added sugar with children.  What’s the latest?

According to a scientific statement released by the American Heart Association in 2016, children should eat less than 6 teaspoons, equivalent to 100 calories or 25 grams, of added sugar daily with recommendations that advise children under 2 to not consume any added sugars from food or beverages.  By July 2018, most foods will require the newly designed nutrition facts label which includes a separate line showing the amount of added sugar in the product.  However, in the meantime, be sure to read nutrition labels, especially for snacks geared toward kids and be mindful of the amount of sugar they contain.  Stick with fruits, vegetables, whole grains, lean protein, low fat dairy and healthy fats as the main sources for your child’s calories.  Regarding 100% fruit juice, according to a new policy statement issued by the American Academy of Pediatrics, fruit juice offers no nutritional benefit to children under age 1 and should not be included in their diet.  The new recommendations state that 100-percent fresh or reconstituted fruit juice can be a healthy part of the diet of children older than 1 year when consumed as part of a well-balanced diet.  Fresh fruit is also promoted versus fruit juice.  Here are the policy recommendations:

  • Intake of juice should be limited to:
    • at most, 4 ounces daily for toddlers age 1-3.
    • For children age 4-6, fruit juice should be restricted to 4 to 6 ounces daily
    • and for children ages 7-18, juice intake should be limited to 8 ounces or 1 cup of the recommended 2 to 2 ½ cups of fruit servings per day.
  • Toddlers should not be given juice from bottles or easily transportable “sippy cups” that allow them to consume juice easily throughout the day. The excessive exposure of the teeth to carbohydrates can lead to tooth decay, as well. Toddlers should not be given juice at bedtime.
  • Children should be encouraged to eat whole fruits and be educated about the benefits of the fruit as compared with juice, which lacks dietary fiber and may contribute to excessive weight gain.
  • Human milk or infant formula is sufficient for infants, and low-fat/nonfat milk and water are sufficient for older children.
  • Consumption of unpasteurized juice products should be strongly discouraged for children of all ages.
  • Children who take specific forms of medication should not be given grapefruit juice, which can interfere with the medication’s effectiveness. In addition, fruit juice is not appropriate in the treatment of dehydration or management of diarrhea.

Although it’s nearly impossible to get away from sweets and added sugars around the holiday season, it’s important to talk to your kids about how treats could be enjoyed in moderation.  You can also set an allowance for your kids on how much candy they can have.  For example, if you allow for them to have one piece of candy as a dessert after dinner, they will then see it as a dessert versus a snack.  I actually did this with my kids for Halloween. When they came home with a huge bag of candy, I stored it and made an agreement with them that they could choose one piece of candy from the “treat” bag to have as a dessert after dinner and some days they wouldn’t even ask for it at all.

As parents, we should lead by example and follow the same rules you’re setting for your children.  Teach them lessons about nutrition early one and they will carry it with them throughout their lives.

Mini Funfetti Pancake Muffins

I love baking for my son’s kindergarten class.  The other night, I was brainstorming ideas and thought of Ethan’s favorite foods-one of which is pancakes.  So I decided to make these mini “puffins” pancakes + muffins (I totally didn’t coin this term and can’t tell you exactly where I heard it first (which was a while ago) but cute and clever right?).  Mini anything is super cute and perfect for little hands. So if you don’t own a mini muffin tin, you need one!

Just running off this recipe for bit to let you know that it’s always a great idea to create fun names for recipes and foods for kids.  Kids actually prefer foods with fun names!  According to my favorite professor in the field of nutritional science, Brian Wansink, “cool names make for cool foods” and it’s true! Try it with your kids!   According to one study, 186 4-year olds were given regular carrots and on other lunch days, they were given the same carrots with the cool name “x-ray carrots” and on these days, they ate twice as much!  So the next time you’re giving your child a vegetable or new food, give it a fun name and it may spark their interest to give it a try!

Ok back to this yummy recipe!  I added in sprinkles and finely shredded carrots, which also add a hint of sweetness and of course including a vegetable in with a typical breakfast food is a win in my book-especially if the kids love it!  My 2 year old ate 5 of these for breakfast, topped with cream cheese!  and one of the kids from my son’s class said everyone ate them up.  I love when children (my own and others) eat and enjoy what I bake or cook.  It make my heart happy.

Ingredients

2 cups whole wheat flour

1 cup oat flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons pure maple syrup

2 1/2 cups milk or dairy alternative

1 tablespoon vinegar

2 teaspoons vanilla extract

2 eggs

4 tablespoons butter, melted

1/3 cup finely shredded carrots

1/2 cup sprinkles, divided (I used India Tree sprinkles made with vegetable colorants)

Directions

  1. Preheat oven to 400F.  Line a mini muffin tin with liners for easy clean up.
  2. Combine flours, baking powder and salt in a medium bowl.  Whisk well.
  3. In another bowl, combine milk and vinegar and allow to sit for a few minutes.
  4. Add in eggs, maple syrup and melted butter just until combined.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined.
  6. Fold in the carrots and then stir in the sprinkles.
  7. Using a small spoon, pour into muffin liners.  Top off the muffins with a couple of extra sprinkles.
  8. Bake for 10-11 minutes.
  9. To prevent sticking, let cool before removing from the liner.

 

Homemade Granola

I love granola.  It adds a great layer of texture to your parfaits, frozen yogurt or even as part of a trail mix.  But some store-bought brands are laden with added sugar.  This homemade granola is delicious! only sweetened with maple syrup (honey works too), no refined sugar and totally customizable to your own taste preferences.  I’ve been experimenting with cooking temps and times for the perfect granola for a while and finally found it!  This recipe is adapted from Alton Brown’s granola recipe.  It is literally the best cooking temp/time I’ve found! This recipe makes a large amount of granola which can be stored in an airtight container or portioned out in individual ziplock bags.  Although homemade granola can last for a few weeks, I’ve heard that freezing it can extend the shelf life.  It’s also a great recipe to put in mason jars and give as little gifts for the holidays!

This recipe was so easy to make that my 2 year old did most of the work!  So be sure to get your kids involved in this one and if you’re concerned about clean-up, try doing the prep over a piece of parchment paper lined on the kitchen counter or table and use a large cup to place all dirty utensils in.  Super easy clean-up!

Ingredients

3 cups gluten free rolled oats

3/4 cup unsweetened shredded coconut (depending on how coconutty you like it)

3/4 cup sliced almonds

1/3 cup pure maple syrup

2 tablespoons honey (optional, I’ve tried this with only the 1/3 cup maple syrup and it was great..but if you prefer it a little sweeter, add the honey)

1/4 cup coconut oil

1 1/2 teaspoons vanilla extract

1 cup raisins

Directions

  1. Preheat oven to 250 degrees F.
  2. In a large bowl, combine the oats, nuts and coconut.
  3. In a separate bowl, combine maple syrup, honey, oil, and vanilla.
  4. Add liquid to dry ingredients and mix well until oats are coated.
  5. Pour onto a parchment lined baking sheet.
  6. Bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
  7. Remove from oven and transfer into a large bowl.  Add raisins and mix until evenly distributed.  Allow to cool before storing.
  8. *Note: mixture may seem a bit wet upon taking it out of the oven but it will crisp up once it cools.