Facebook Live Cooking Demonstration @ 8pm

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What’s your favourite meal of the day?

If you said snack you are in luck!

Live, at 8 pm tonight on our How To Eat Facebook page, we will be showing you not one, but TWO of our favourite snack recipes – the peanut butter bars and no bake, peanut butter, oatmeal chocolate chip balls. Just like our lunch burrito video, you will have the chance to ask any question you want or just say hi!

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Now we know most schools and workplaces are now nut free zones, but fear not! We have lots of tips and ideas to make these snacks suitable for just about everyone and everywhere.

So grab a snack and maybe a glass of wine (or two!) and tune in tonight at 8pm EST for a double feature, a two for one special, a buy one get one free cooking demonstration. And remember, if you can’t catch us live there is no need to pout. The video will be posted on our Facebook walls and our How To Eat Facebook page so you can watch it whenever you want!

See you at 8!

Dara and Erin

 

Facebook Live Cooking Demonstration @ 8pm

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It’s been 4 years, 323 posts, and over 250 recipes. But tonight, it will be our first ever cooking demonstration.

At 8 pm tonight, we will be bringing How To Eat to life with a live cooking demonstration on Facebook.

We’ll be giving you the play by play for one of our first and most popular recipes; homemade frozen burritos! Now you can see with your very own eyes how they come together and ask all those burning questions you have LIVE!

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Tune-in tonight at 8pm EST to watch burrito-making history (that’s a thing, right?). Oh, and if you can’t make it live, don’t fret. The video will be posted on our Facebook walls and our brand spanking new How To Eat Facebook page so you can watch it as many times as your heart desires.

Dara and Erin

 

How to: Parent a Picky Eater

This one goes out to all the mommas and poppas out there.  The ones whose kids won’t eat vegetables, fruit, eggs, oatmeal, yogurt or whatever food it is they want them to eat. The ones whose kids can make an iron-clad deal to score dessert better than a hostage negotiator. The ones whose babies eat broccoli for dinner on Monday, but not Thursday and only alternating Fridays and never during a full moon.img_7318

 

You know who you are. You’re the parents of a ‘picky eater’.

Guess what, though? Picky eating is a completely typical part of child development. Every child will become more selective about their food choices at one point or another. Whether it’s suddenly pooh-poohing their all-time fave meal or eating their weight in food one day while refusing to touch a thing the next, when it comes to kids and food, expect the unexpected.

Guess what else? There’s actually a LOT we can do as parents to help our wee ones become awesome (and happy) little eaters.

Being a ‘happy eater’ means your kiddo feels good about food and eating, likes a variety of food and enjoys learning to like new foods, trusts themselves to eat enough and takes time to eat while paying attention when eating.

The best thing? Teaching kids to be happy (and healthy!) eaters now, carries right on through to adulthood.

Here’s the basic deal (which is supported by a whole #@itload of research btw): parents and kids need to share responsibility around feeding and eating.  Mom and Dad can’t dictate everything about mealtime.  The days of ‘You have to sit at the table and finish your entire plate before you can leave’ are over. Dictating, negotiating, bullying or tricking your kids into getting them to eat what you want them to eat will backfire. Promise.

We know now that kids still need structure and guidance around food and eating, but they also need to develop a sense of independence around feeding. It’s like they’re little humans or something!

So, who’s responsible for what?

For infants:

  • The parent is responsible for what
  • The babe is responsible for how much 

For babies making the transition to family foods:

  • The parent is still responsible for what and begins to take responsibility for when and where the child is fed
  • The child is still and always responsible for how much and whether to eat the foods offered

For toddlers through to adolescents:

  • The parent is responsible for whatwhen, and where
  • The child is responsible for how much and whether

Let’s break it down a little more. As a parent, you are responsible for:

  • What food is offered. This means offering a balance and variety of nutritious foods. Please see the previous 4 years worth of How to Eat recipes for some tips 😉
  • When it is offered. Have a set schedule for meal and snack times. Do not offer food or beverages (other than water) in between. By scheduling, your child’s hunger will build between meals and snacks so they’re ready when it’s time.
  • Where it is offered. Help children pay attention to eating by making mealtime in a set location, away from other activities. For meals at home, eat at a table or counter while sitting, away from distractions like toys or TV. While away from home, work toward sitting down and putting aside time to eat meals/snacks.

Now it’s over to your child who is responsible for:

  • How much they eat
  • Whether they eat at all

I know, this can seem WILD if this isn’t how your family operates now. This feeding philosophy is called The Division of Responsibility.  It was developed by a legendary dietitian down in the USofA called Ellyn Satter and it’s supported by a whole whack of nutrition and child development groups including Health Canada, Dietitians of Canada and the Canadian Paediatric Society. This is some gold standard stuff y’all.

Do you want to learn much much MUCH more? I’ve partnered with a group of brilliant paediatric Occupational Therapists who run a series of online child development classes, to co-teach a class for parents about picky eaters. Woop woop! Registration is open NOW and classes start September 22nd.  The class is entirely online (read: you can be in your pyjamas or even, gasp! naked!) and it’s self-paced (no homework, no deadlines!).   We send you new super awesome info once a week for 4 weeks and all the while you have acccess to our private chat group where you can ask any and all questions related to your own situation.

For more details on the class and registration visit the Collective Therapy website.

If you’re still not sure, join us tonight (September 15th) at 8pm for a live Q&A on Facebook, where we’ll be giving away a FREE spot in one of our classes!

Let’s make some new foodies together!

Erin

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How to: Seasonal Cooking – Wheat Berry and Lentil Salad

Today we made our mother-daughter TV debut!

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As part of a promotion for the (very nearly) best selling cookbook Homegrown, which I was thrilled to be a part of, we taped several segments for Toronto’s Breakfast Television this morning.  Hostess extraordinaire Mairlyn Smith invited a gaggle of Professional Home Economists over to her place for an early morning potluck featuring recipes from the book.

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Here are all of the segments, which aired throughout the morning.

Segment one: Welcome to Mairlyn’s

Segment two: The Mariachi Band (I kid not)

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Segment three: What are PHEc’s anyway?

See mine and Ness’ segment here > Segment four: BABY!

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Segment five: Homegrown. Buy it or else.

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My segment features a Wheat Berry and Lentil Salad, one of a handful of recipes that I developed for the book which features all Canadian ingredients.  Homegrown = Canadian grown.

I  LOVE wheat berries.  They’re kind of a special ingredient, in that I can only find them at the bulk store and not in the supermarket, so I haven’t posted many recipes using them (other than this super awesome Wheat Berry Waldorf Salad). They are so worth an extra trip to the bulk store, though. They’re loaded with all of the fantastic stuff whole grains provide because they are just that, an entire wheat grain, containing the bran, the germ and the endosperm all in one tiny chewy and hearty package.

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This recipe as a whole is perfect as a vegetarian main (vegan, even) and works well for lunches throughout the week because it lasts in the refrigerator for several days.

If you want to check out the other amazing recipes featured on today’s show, you’ll just have to do yourself a solid and buy this incredible book.  Buying it and using it at home helps support hardworking Canadian food producers, too.  Win Win!

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Erin

Wheat Berry and Lentil Salad

Serves 7
From book Homegrown

Ingredients

Dressing

  • 3 tablespoons canola oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons liquid honey
  • ¼ teaspoon salt
  • pinch of fresh ground pepper

Salad

  • ¾ cup wheat berries (rinsed and drained)
  • 1 cup cooked brown lentils
  • 1 cup toasted walnut halves
  • 1 Large apple (cored and chopped)
  • 3 thinly sliced green onions

Directions

1. In a small saucepan, cover wheat berries with 2 inches of water. Bring to a boil, reduce heat to medium low and simmer uncovered for 45 minutes. Drain any remaining water and cool.
2. In a small bowl, whisk together ingredients for dressing
3. In a large bowl combine wheat berries, lentils, walnuts, apples, green onions and dressing and toss well. Serve.

 

 

 

How to: Healthy Side – Roasted Sweet Potato and Lentil Salad

Guys, first off I’d like to thank you all so much for your many encouraging words after last week’s honest rant about having a newborn.  Commiserating is the best isn’t it?  Seriously, you’ve all made me feel like a normal, loving mother (*as I listen to my girl scream her face off trying to fight a desperately needed nap).

This week I have something much more fluffy and fun to write about.  A cookbook! One that sells in ACTUAL bookstores, for which I developed 6 original recipes!

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The book is called Homegrown and is written by Mairlyn Smith (published by Whitecap).  It celebrates Canadian food and only Canadian food. Within it you’ll find 160 recipes featuring the best damn food our country has to offer.  Fruit, veg, beans, grains, meat and seafood; it’s got it all – from east to west coast, too. The recipes were developed by Mairlyn and members of the Ontario Home Economics Association (OHEA).

When I learned I’d have the opportunity to contribute to this important book as a Professional Home Economist (PHEc) and member of OHEA, I was bursting with ideas. Being a local food junkie, the whole idea of featuring Canada’s best fits perfectly within my philosophy of choosing ‘homegrown’ whenever possible.

The book has been released just in time for the holidays (subtle hint: buy it for gifts!) and I got my 3 pre-ordered copies this week.  You can find it in stores now.

PS It’s currently Amazon’s #1 Hot New Release.  Fancy!

Because I tested and re-tested my own recipes while this book was in the works, I’ve been looking forward to trying some of my colleague’s recipes.

This one comes from  Rosemarie Superville, PHEc and food stylist.  It is SO insanely good. And healthy and colourful. Ooh, and quick and easy. It’s all the things a great recipe should be.

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And lookie whose recipe is on the opposite page!

You’ll notice there are some pretty obvious non-Canadian spices in the recipe. Using a variety of spices and condiments was the one rule we bent, because as Mairlyn says “we’re not writing a pioneer book!”.

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If you want your own copy of Homegrown (and trust me, you do) you can buy it through Amazon or Indigo-Chapters online or at a brick and mortar bookstore near you.

Erin

Roasted Sweet Potato and Lentil Salad

Serves Makes 4 ½ cups, one serving = ¾ cup

Ingredients

  • 1 Large sweet potato (peeled and diced into ½ inch pieces)
  • ¼ cup + 2 tspcanola oil (divided)
  • ½ teaspoon salt (divided)
  • ½ teaspoon fresh ground black pepper (divided)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon curry powder
  • 1 can (540 mL) lentils (well rinsed and drained)
  • 1 cup cooked edamame (fresh or frozen)
  • ½ cup chopped red onion
  • ⅓ cup dried canberries
  • ¼ cup chopped cilantro ((I used parsley))

Directions

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In large bowl toss together sweet potato, 2 tsp canola oil, ¼ tsp salt and ¼ tsp pepper. Spread evenly on pan and roast 20 minutes, stirring occasionally, until brown and tender. Cool slightly.
3. In a large bowl, whisk together ¼ cup canola oil, vinegar, maple syrup, cumin, coriander, curry powder, ¼ tsp salt and ¼ tsp pepper.
4. Add cooled sweet potatoes and remaining ingredients and toss gently to coat. Chill at least 1 hour to blend flavours.