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Your Kid Eats WHAT?!?

I’ve been wanting to write a post about kids and their eating habits for a long time. I STILL have so much more to share but today’s post is a start.

First, let me throw some facts your way real quick:

Childhood Obesity – according to the CDC

  • Childhood obesity has more than doubled in children and quadrupled in adolescents in the past 30 years.1, 2
  • The percentage of children aged 6–11 years in the United States who were obese increased from 7% in 1980 to nearly 18% in 2012. Similarly, the percentage of adolescents aged 12–19 years who were obese increased from 5% to nearly 21% over the same period.1, 2
  • In 2012, more than one third of children and adolescents were overweight or obese.
  • Overweight and obesity are the result of “caloric imbalance”—too few calories expended for the amount of calories consumed—and are affected by various genetic, behavioral, and environmental factors.

Marketing Food to Kids

  • Companies spend $1.79 billion annually to market food to children with only $280 million for healthy foods
  • 70% of food ads on the most popular children’s television channel are for junk foods
  • Two-thirds of children’s websites display food ads; of these food ads, 84% are for junk foods
  • Research indicates that children don’t understand the persuasive nature of advertisements until age 8

And now that you’re depressed after reading those, take a look at this typical school lunch in America.

This is a photo of a school lunch in America.

But this is what kids eat in other countries (see the caption under the pic for specific countries.)

What children in other countries eat (clockwise from top left): Ukraine’s version of sausage and mash; Brazil’s plantains, rice and black beans; beetroot salad and pea soup in Finland and steak with beans and carrots in France

Kinda makes you want to cry, doesn’t it?

For more information on the comparison between America and other countries, see the original post by The Daily Mail UK here.

A quick word about school lunches. It seemed once Obama was elected, Michelle Obama had good intentions – Start a program that would require nutritional guidelines for school lunch programs. Unfortunately, it seems it hasn’t done much except waste a lot of food. According to this article posted on The Blaze, looks like most kids just didn’t like the food being served, so they threw it all in the trash, completely uneaten and wasted. School administrators are also having a hard time implementing these guidelines.

The meals served have been so bad, according to numerous students, that pictures of the school lunch trays went viral with the hashtag #ThanksMichelleObama.  Yikes!

So that’s one problem that is probably deserving a separate post.  But isn’t it interesting that we still have a childhood obesity problem even though it looks like a total lack of food is being served in schools? And most of the kids are just throwing it away anyways? Just makes you think.

So, what about the rest of the kids? The ones who aren’t obese or overweight? What are they eating? Could they be malnourished but APPEAR to be healthy?

We eat what is put in front of us. And who puts that food in front of us? Who pays for it? Our parents of course. Our caretakers. So it starts with them.

I’m sometimes curious if the parents have bad habits, are picky eaters, etc, will they pass that down to their kids? Do the parents know how to eat a balanced meal?

I always tell my clients to look for balance in their meals but quite a few don’t know what that really means. I tell them:

1/2 your plate should be full of veggies or a salad, then add your protein which should take up a 1/4 of the plate and leave the rest of the plate open for carbs. Leave a little room for a fat of some sort (it’s usually the salad dressing or nuts added or even butter (gasp!) or perhaps the entrée was cooked in extra virgin olive oil.

The same could be said for kids too. In fact, back in 2011, Michelle Obama DID make some changes that, I think, are helpful for a lot of people. Together with the head of the USDA, the Food Pyramid went away and they unveiled MyPlate.

So visually, you can see what to eat. I think the site is quite helpful. Many people out there have no clue what to eat and how much. At least this gives those people an idea.

Who knows if parents are following this guideline (are they even following it for themselves because it applies to everyone!) but in the end, as long as everyone’s eating good food, it shouldn’t matter, right? But I think we can all learn a little bit from each other. After all, kids don’t come with a manual. I’m sure lots of first time parents are like, “Uhhhh..so what does this thing eat?”  🙂  Okay so maybe I’d be the only person to ask that since I’m kinda clueless on the kid front.

I posed this question to friends and followers:

What are they feeding their kids for breakfast lunch and dinner? What does a typical meal look like for them?

  • Strawberries, yogurt, a toasted bagel, banana rollup (mini tortilla with peanut butter and a banana) or cereal.
  • Rice cereal and sweet potatoes
  • Organic nugget and sweet potato fries with roasted corn salad. Green chilli chicken enchiladas and quinoa beef and broccoli
  • Whole wheat bread with organic almond butter and avocado pieces
  • Greek yogurt and these breakfast biscuits. Last night they had scrambled eggs with spinach, mushroom and tomatoes
  • Fruit loops for bf, pb&j and bananas for lunch. For dinner they are getting a clean/paleo-ish dinner of peanut chicken over brown rice.
  • Steamed veggies for the baby using this (parents of babies should check that out!)

Other quotes from the parents worth sharing:

  • I don’t short order cook. I serve dinner and they can choose to eat it or not, but I don’t make anything else, they don’t get dessert or snack after that.
  • We really run the gamut of healthy food and foods that lean towards unhealthy. I want them to grow up learning about moderation and not “bad” v “good”. They also see mommy workout every day and when we pray over our food we always say, “May our food make us healthy and strong”.
  • My kid is a toddler so his tastes are fickle and unpredictable. I look for higher calorie foods for him, as long as he pees and poops, then I don’t worry. I don’t believe any one food group should be demonized.
  • Sometimes my kids refuse eggs and other times they suck them down. That’s why I always offer foods over and over. You can’t serve it once and then quit. Kids come around.
  • We like to eat different things and experience different cultural foods. Keeps it from getting stale
  • My wife is out of town so I gave my daughter chicken nuggets for breakfast yesterday. She wanted them. I obliged.
  • I will say that we buy organic when given the choice, ESPECIALLY for milk.
  • Our family dinners are all over the board but we do splurge on pizza from time to time.

It looks like the parents I heard back from are doing a fine job of feeding their kids a variety of healthy food.

The takeaways:

1. Whole foods, sometimes organic

2. No short order cooking – you eat what is made or else you don’t eat at all

3. Picky eaters will be picky but try to get them to at least “take a bite” one time and try again in a couple weeks. Their taste buds (and attitude) can change.

4. Fast food is fine on occasion when the only other option is skipping a meal.

5. Experiment with a variety of dishes so they don’t get too bored with the same thing

Sidetone: I was relieved I didn’t hear any parents say that THIS was a problem with any of their kids. (How does that happen, really?)

I was really happy to get all this feedback so thank you all who responded!

If you’re looking for some good recipes for kids, I came across this article on Eating Well. I chose two that seemed like something I would eat when I was a kid (I was super picky).

Hamburger Buddy and Old Fashioned Spaghetti & Meatballs 

I hope some of you found some new recipes to try with your kids! If you have any you’d like to share, share away! I can always write another post with just recipes. 🙂

 

 

 

Holiday Treats Healthified & Survival Guide

During my nutrition lecture I hosted yesterday, I baked a few recipes for my clients to try and these were all big hits.  I literally just searched for these on Pinterest.

Interesting things to note:

  • I made my own almond flour in my Vitamix blender by putting a little over a cup of almonds in there.  Just had to be careful to make sure I didn’t put it up too high or else turn it into almond butter. 🙂
  • I purchased coconut flour ages ago and finally found recipes to try them out on.
  • This was the first time I purchased and used coconut sugar – I will definitely be using it again.
  • The roasted banana and sweet potato mash tastes better the day after and tastes good cold OR steamy hot.  I spoke to someone who said they used orange peel and orange juice instead of the banana to make “mashed” sweet potatoes.

All the attendants of the nutritional lecture walked away with a “Survival Guide” for the day before, day of, and day after a holiday celebration.  It’s a great way to be held accountable, you can even email me afterwards to let me know how you did!  If you’d like to purchase this 3 -day plan you may email me at FromFitToFigure@gmail.com for a price for this download.  I’m always happy to share the knowledge!

In the meantime – enjoy these recipes!

Roasted Banana and Sweet Potato Mash – SkinnyMom.com

sweetpotatomash-224x300

Ingredients

  • • 3 medium sweet potatoes – cooked and peeled
  • • 2 large bananas, ripe
  • • 3/4 cup coconut milk
  • • 1/2 teaspoon ground cinnamon
  • • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 375.
  2. Roast bananas for 10 minutes–then let cool.
  3. Mix together the potatoes, bananas, spices, coconut milk and mash until desired consistency.
  4. Serve immediately. (This is also great for baby food!)

Apple Coconut CrispDeliciousByDre.com

applecoconutcrisp.dbd_.pin_

Ingredients

  • 2 lbs of apples (i used 2 honeycrisps–yep, one pound each…now that’s a real apple!)
  • 1/2 cup (56 grams) organic coconut flour
  • 1/2 cup (50 grams) almond flour (make your own!)
  • 1/2 cup gluten free oats (*paleo substitution* use 1/2 c chopped pecans or slivered almonds)
  • 2/3 cup coconut sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp all spice
  • 1/4 tsp sea salt
  • 1/3 cup organic coconut oil
  • 2 tbsp organic flax seed
  • 2 tbsp egg whites
  • 1 tsp vanilla
  • 1 tbsp agave (optional)

Instructions

  1. preheat oven to 375
  2. core and slice apples (i used an apple corer, peeler, slicer i found for 10 bucks!)
  3. toss apples with a light sprinkle of cinnamon before placing in 8×11 (ish) glass dish
  4. optional lightly drizzle 1 tbsp organic agave over the apples in the dish (gives a more caramelized taste/effect without using brown sugar!)
  5. separately, mix the egg whites and the flax seed together and let sit until needed
  6. add all remaining dry ingredients together in a bowl and mix up with a fork
  7. next add melted coconut oil and vanilla along with the egg white & flax mixture
  8. mix together with fork until it creates a nice crumble
  9. spread evenly across the apples in the dish until completely covered and put in the oven to bake for 30 minutes.
  10. once finished, let cool for at least another 30 minutes or so.

Notes

**i recommend covering this dish lightly and storing in the refrigerator (if there’s any left over!) sealing it tightly will cause the crumble to absorb the moisture of the apples and it will no longer be crispy!

The World’s Healthiest Cookie – FoodieFiasco.com

These are bite sized! Teeny tiny bites!
These are bite sized! Teeny tiny bites!

Nutritional Info

*Update: There has been some question about the nutritional info, and for clarification, these having only 6 calories each is based upon a bite-sized cookie. If you only make 8 cookies out of this recipe to make them more traditional sized, they will have about 15 calories each.

Per bite based on 16 bites

Calories: 6 (about 8 or 9 with chocolate chips)

Fat: <0.5 grams

Ingredients

2 Tablespoon coconut flour

2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)

pinch salt

stevia or other sweetener, to taste

1/8 teaspoon baking powder

3 Tablespoon almond milk, or milk of choice

chocolate chips

Directions

Preheat oven to 350F.

In a small bowl, mix coconut flour, baking powder, and salt. Add in masked banana or applesauce and stir. Add in almond milk, one tablespoon at a time until fully incorporated. Stir in chocolate chips. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet.  I used a silicone mat. Flatten the dough into cookie shapes.Bake in the oven at 350F for 10 minutes. Let cool before scarfing them all down.

Crustless Pumpkin Pie – Food.com

crustlesspie

Ingredients

    • 1 1/2 cups fresh pumpkin or 1 (15 ounce) cans pumpkin puree
    • 3 eggs
    • 3/4 cup Splenda Sugar Blend for Baking ( see NOTE)
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 teaspoon cloves or 1 3/4 teaspoons pumpkin pie spice
    • 3/4 cup heavy cream or 3/4 cup light cream

Directions

  1. Mix all ingredients together.
  2. Pour into a well sprayed pie pan.
  3. Bake at 350′ for 30 to 40 minutes.
  4. NOTE: DO NOT use Splenda packets

Coconut Flour Chocolate Chip Banana Cookies – DitchtheWheat.com

Banana-Chocolate-Chip-Cookies-1

Yield: Makes 18 medium sized cookies.

Ingredients

  • 1 fresh ripe large banana, (200 grams)
  • 1 large egg
  • 2 tbsp extra virgin coconut oil, (slightly warmed for easier mixing. Room temperature)
  • 3 tbsp coconut flour, sifted
  • 1 tbsp vanilla extract
  • ½ tsp cream of tartar
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
  • 1/8 -1/4 cup of chocolate chips

Instructions

  1. Preheat the oven to 325 F. Line a baking pan with parchment paper.
  2. Using a mixing machine combine the banana and the egg. Slowly add the coconut oil (coconut oil must not be hot or it will cook the egg. You just need to the coconut oil slightly warmed enough to mix smoothly). Add the coconut flour, vanilla, cream of tartar, baking soda and sea salt. Mix until smooth. Lastly add the chocolate chips.
  3. Using a spoon, drop 1 inch balls of batter onto the baking tray leaving space between each cookie. Use the back of the spoon to smooth the cookies to a flat cookie shape. *The cookies will not naturally flatten, you must do this manually.
  4. Bake for 40 minutes.

 

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