How to make simple chia pudding

I made an impulsive purchase the other day. It wasn’t a bar of chocolate or a box of cookies, but rather a bag of chia seeds. Yep, this former chef-turned-food-blogger sampled chia seeds for the first time.

I’m not sure if I should sheepishly admit that I haven’t used chia before now, or be proud that I held out on this health food trend for as long as I did. Either/or, it is safe to say I’m completely hooked now.

Chia seeds are a powerhouse of nutrients, containing omega 3 fatty acids, protein, fiber, and minerals including calcium- up to three times more than a serving of milk. Unlike flax seed, they don’t have to be ground in order for you to absorb the nutrients. Superfood? Perhaps.

I’m sold on this new-to-me ingredient and have taken steps to stock my pantry with a few bags. I buy chia seeds at my local natural foods store, but have also seen them in pretty much every grocery store, and of course on Amazon.

I hear chia can be used as an egg substitute in baking (which sounds kinda complicated) or merely sprinkled into smoothies (much simpler), but I’ve been enjoying them daily in a chilled, creamy pudding.

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How to Make Your Own Fruit-Bottom Yogurt

We’re so pleased to have Cheri Neufeld of Kitchen Simplicity back as a regular contributor. Welcome, Cheri!

Growing up, Fruit-Bottom Yogurt was always my favorite. I got so excited when I would see one packed in my lunch box. Somehow they always seemed more flavorful then regular yogurt and I loved how the little chunks of fruit would add a burst of flavor in my mouth.

I’m still a big fan of yogurt but I have a hard time eating ones that taste fake or processed. Anything that has the “flavor” and no fruit gives me a bit of the heebie-jeebies.

Eating yogurt is a daily occurrence for my son so I try and make sure that the yogurt I purchase has real fruit in it. One way to ensure that is to make your own.

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banana oatmeal pancakes

Nutrition for Picky Eaters (Recipe: Fluffy Banana Oat Pancakes)

Feeding kids is a tough job. As parents we constantly worry about what they’re eating. Are they getting enough? Eating the right things? Trying new foods? It’s a never-ending process.

That said, some kids are naturally adventurous eaters and you don’t have to worry quite so much. On the other hand, some are much less than adventurous. You might even call them a “picky eater.” Or if it is especially bad, a “problem feeder.”

In our family we have one of each. Our daughter was a particularly voracious eater as a baby. She skipped the baby food phase almost entirely, preferring to grab at chopped up table food with her chubby hands. She’s easily encouraged to try something new and eats a wide variety of fruits and vegetables, so it’s not often that I worry.

In contrast, our son is a “problem feeder” (read more about that here). At times I have been in a constant state of worryregarding his nutrient intake. With the help of a feeding therapist and a nutritionist we were able to work around his limited palate.

Here are some healthy eating tips that have worked well for us along the way. By using these simple suggestions, you can turn many foods that a typical picky eater or problem feeder enjoys into something that is much more nutritious for their growing bodies.
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Healthy Winter Breakfasts (Recipe: Maple Vanilla Roasted Pear Parfait)

Eating seasonally can be difficult in the winter, especially if you live somewhere that is covered in snow for 4 or 5 months out of the year and all that’s available locally are potatoes, squash and apples with a long storage life.

Adding berries and tomatoes is much easier in the summer when they’re available straight out of my own garden, just beyond the back door. At the moment, my gardens are buried under three feet of the white fluffy stuff, and it’s likely I won’t see the dirt until sometime in March. However, even amidst the winter wonderland, there is hope for a healthy, ready-to-start-the-day breakfast that will give you the energy and courage (or is it insanity) to head out and embrace the cold.

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