Top 9 Diet Mistakes

Dieting is a multi-billion dollar industry that grows every year — right along with a large majority of the population’s waistlines. Something is wrong with that, wouldn’t you say?
What’s going on? Why do millions of people desperately want to lose weight, but fail?
In most cases, they’re making some of the following diet mistakes. Learn to not make these mistakes, and you’ll be on your way to weight-loss success.
 Mistake #1: Is following any type of extreme diet. This would be your typical low-fat, or low-carb, or extreme low-calorie diet that we hear so much about. Weight loss may be a side effect of a short-term diet, but diets can have detrimental effects on long-term health. Furthermore, many people gain back the weight they originally lost and more. This is why people should learn how to implement healthy strategies for a lifestyle, not just as short-term fix. The healthiest diet of all is one that can be maintained over the long haul and has you eating real food that doesn’t eliminate any of the three macronutrients: Protein, Carbohydrate and Fat. For weight loss, it is still important to find out what your daily estimated energy requirements are and eat below that amount, but again eliminating any particular food group is not necessary and can actually be detrimental to long-term, and many times even short-term success.
Mistake #2: Taking on too much, too soon. This is the single biggest reason why most people fail in their diets. They become so excited about starting a diet that they give up all their favorite foods on the first day. Then they grow discouraged and give up. To avoid this, try to slowly adapt yourself to new eating habits. After a month, you’ll have changed your diet drastically without experiencing the shock of a complete turnaround.
Mistake #3: Eliminating fats. In fact, you need healthy sources of fat to maintain essential body functions, sustain energy levels, slow digestion and feel fuller longer. For years, nutritionists and doctors have preached that a low-fat diet is the key to losing weight, managing cholesterol, and preventing health problems. But that actually proved to be a big fat lie (pun intended). It’s more than just the amount of fat; it’s the types of fat you eat that really matter. Despite what you may have been told, fat isn’t always the bad guy in the waistline wars. Bad fats, such as trans fats and saturated fats, are guilty of the unhealthy things all fats have been blamed for—weight gain, clogged arteries, and so forth. But good fats such as the monounsaturated fats, polyunsaturated fats, and omega-3s have the opposite effect. In fact, healthy fats play a huge role in helping you manage your moods, stay on top of your mental game, fight fatigue, and even control your weight. Including healthy fats in your diet is good for you and can actually help you lose weight. Healthy fats include: vegetable and nut oils, nuts, seeds, avocado, fish and tofu.
Mistake #4: Eliminating carbohydrates. Carb-free diets are popular because of the dramatic weight loss that can occur. But this is typically due to several reasons. First, most of the weight lost is from water, not fat. Second, when you’re on a carb-free diet, most processed foods are eliminated — and these are the foods that tend to add the most calories. Once you return to your old eating habits, the water weight returns, as do those high-calorie processed foods that lead you to gain weight. Complex, high-fiber carbohydrates like brown rice, beans and lentils should be part of any diet regimen.
Mistake #5: Reducing calories too much. This often leads to yo-yo dieting. When you follow an extreme diet, you’ll lose a lot of weight at first — but then your body will catch on and lower your metabolism to accommodate the reduced supply of fuel. Then, when you return to your normal diet — wham! You regain that weight because you’re now consuming more calories.
Skimping on calories ultimately decreases metabolic rate as the body tries to conserve energy. This is why low-calorie eaters may feel lethargic. Furthermore, as metabolism slows, the body subsequently burns fewer calories, leading to a greater susceptibility for weight gain when more calories are inevitably consumed. To keep energy levels high and metabolism revved up, it’s important for people to meet their daily calorie needs. And since the body uses energy-yielding carbohydrates, protein, and fat in very specific ways, consuming each in proportion to the other is essential to ensure sufficient energy to complete daily tasks, feel good, and to maintain an optimal state of health.
Mistake #6: Eating too much healthy food or choosing incorrect portion sizes. Eating too much of anything leads to weight gain. No matter how healthy the food is, a calorie is still a calorie. To lose weight, you need to consume fewer calories than your body burns, no matter the source. Also, many people aren’t aware of what an appropriate portion size really is. They eat much larger portions than they need to, which inevitably leads to weight gain.
Mistake #7: Skipping exercise. Many people are trying to lose weight — but only 15 percent exercise regularly. Clearly, there’s a disconnect here. You may not enjoy exercise very much — but if you want to lose weight, you simply have no choice.
Mistake #8: Consuming too much alcohol. Many people believe that alcohol doesn’t contain a lot of calories. This is especially the case with red wine. In fact, alcohol is loaded with empty calories (for example, five fluid ounces of red wine contains 125 calories). Limit your intake and include the calories in any alcohol you consume as part of your daily calorie count. Sorry — there are no freebies!
Mistake #9: The “one-size-fits-all” approach.  Don’t assume that what worked for Jim or Jane will work for you. Dave may be able to eat dessert after every meal without gaining a pound, while Mark gains three pounds just looking at a piece of cake. Melissa may be able to fast all afternoon with no cravings, while Judy craves sugar on the three-hour mark after her last meal. When it comes to our unique bodies, metabolism and genetics, we aren’t all created equal. What works for someone else may not work for you. Also know that people often post their successes MUCH more than they post their struggles. Just because the struggles and ups and downs aren’t posted about as much, doesn’t mean that every single person doesn’t face them. So understand there might be some trial in error and figuring out what works for you with your weight loss journey, and that is okay!
Felicia Newell, BScAHN, MScAHN(c), RD(c)
Official NEM Nutritionist
For the past several years, Felicia has been working at a university research centre with a focus on food security (Food Action Research Centre), and has taught university level nutrition courses. Her passion lies in working toward a future where everyone has access to enough affordable, healthy, safe and culturally appropriate food, that is produced, processed and distributed in socially, economically and ecologically sustainable ways. Felicia has recently published a paper in the Canadian Journal of Public Health titled, ‘Is the Minimum Enough: Affordability of a Nutritious Diet for Minimum Wage Earners in Nova Scotia’.
Facebook page: https://www.facebook.com/FeliciaNewellNutrition
Instagram: @felicianewellnutrition

6 Tips for Self-Motivation

One of the very first (and most difficult) steps to making a lifestyle change is finding the motivation. Without it, we may know the ‘right’ things to do, but not quite be able to put that into practice.
You, like many others, might struggle with self-motivation from time to time. This means you may have a hard time getting yourself to your regularly scheduled workout, or will try and find more and more reasons to stray away from your healthy changes.
But guess what? You won’t be alone! We all struggle with motivation sometimes, but here are some tips that can help you self-motivate and reach your goals.

A healthy dose of motivation coupled with determination will get you almost anything in life (again sometimes it just takes time and effort to find it). So how do you know if you’re genuinely motivated?

  • Motivation will tell you to get to your workout no matter what.
  • Motivation will nag you to put down the doughnut.
  • Motivation makes passing on fries a reflex.
  • Motivation makes a sweat drenched workout exciting.
  • Motivation constantly reminds you why you do what you do.

The key to staying motivated is similar to fuel in a car—you don’t need the motivation tank to be full to drive, you just need to prevent it from running empty. Do not waste precious time and energy on staying highly motivated because motivation has a natural rhythm. Most people see a drop in motivation as a signal of failure, but it’s not. Weight loss and lifestyle changes are not a linear process; it is an up and down roller coaster ride – as with success in anything in life.
Self-Motivating Tip #1: Find Your Motivator.
Motivation stems from having a goal. What is your goal? Why do you want to get into great shape and/or make a lifestyle change?
Once you uncover your personal motivator you’ll find that motivation flows quickly your way.
Take a minute to really uncover the reason that you want to lose the weight. Don’t say something vague like you want to ‘Be thinner’ or ‘Look more attractive.’ Dig deeper – there is a very specific motivator in your life, you simply need to uncover it.
Here are some possible motivators…

  • I want to have more energy to keep up with the kids.
  • I want to improve my health through weight loss to extend and improve my life.
  • I want to lose 15 pounds before my vacation.
  • I want to restore my confidence to wear sleeveless shirts.
  • I want to regain my figure to impress and attract my significant other.

It’s great that you have the family wedding to motivate you in the meantime, but try and find some other motivators so that when the wedding has come and gone, you will still have that drive and determination.
Keep reminding yourself why you started in the first place, and that continuing to push forward in any way will get you further 3 months, 1 year, 5 years from now. Many people find asking the following questions help:

  • If I stop making changes, how will I feel in six months or one year from now?
  • If I stop making changes, what will my health be like?
  • If I stop making changes, how will my family and friends be affected?

Self-Motivating Tip #2: Make It Official.
When you write something down it tends to feel more official. Write down your motivator for getting into great shape, and post it where you will see it often—next to your alarm clock, on the bathroom mirror, or in your car.
Each time you see your written motivator take a moment to visualize yourself accomplishing your goal. Try to make the scene as clear in your mind as possible. This is a powerful tool for maintaining your focus and direction.
Even posting on Facebook your plans and goals can be a huge motivator – the more you tell people about your goals, the more drive you will have to achieve them.
Self-Motivating Tip #3: Be Practical.
It’s game plan time. You know what you want, and now you need to map out exactly how you’ll achieve it. It is important to be practical in your planning, rather than throwing out ideas that you know you won’t stick with. The secret to success is to break down your healthy living goals into mini goals that are easy to manage. Start with one small, clear goal that is right for you. This is often referred to as developing ‘SMART’ goals. SMART stands for goals that are: specific, measurable, action-oriented, realistic and time-framed. Setting “SMART” goals can also help you achieve bigger goals you may want to set for yourself over time. For more info on SMART goals, visit here.
With any weight loss goal it is important to 1) maintain a healthy diet, and 2) participate in a consistent and challenging exercise program.
Plan a routine that will fit into your schedule and you’ll be more likely to stick with it. It is important to sit down and find the best days and times to fit it in. Then write it in a schedule and treat it like a an important commitment!
Self-Motivating Tip #4: Call For Backup.
Enlist the support of your friends, family and co-workers if you can. Tell everyone about your goal to lose weight and get fit, you’ll be surprised how supportive most people will be. By being open about your goals you’ll likely be an encouragement to others to make healthy changes in their own lives. And if they don’t that’s okay! But finding at least one person and supporter could help significantly. Even an online community such as a local free ‘No Excuse Mom’ group, or the larger ‘No Excuse Moms’ Facebook support group could help you stay motivated.
Self-Motivating Tip #5: Be Easy on Yourself.
If you notice that your motivation is waning, give yourself a break from your diet or exercise plan for one to three days. The problem with motivation is that the more people try to ‘catch’ it, the more elusive it becomes; by allowing it to run its natural course and at the same time having a set of habit-changing skills (such as a meal plan for the week), you’ll stay on track and your motivation levels will run their natural course.
Self-Motivating Tip #6: Practice Integrity in Other Areas of Your Life.
For example, clean out your closet (finally), pay off your debts, make good on your promises to friends, family, or co-workers. Practice sticking with promises or commitments you’ve made in other areas of your life in order to strengthen your own subconscious belief that you are able to uphold the promise of losing weight that you’ve made to yourself.
If you need help with developing SMART goals, finding your motivation, or someone to provide you with the knowledge and support to help you with your journey, I now offer 25% off my services for NEM members (use the promo code NEM25). Click here to see an overview of the services I offer. All counseling programs include a customized meal guide (breakfasts, lunches, dinners and snacks), calculation of Total Estimated Energy Expenditure (daily caloric requirements to reach your goals), continuous one-on-one counseling and support, recipes, progress assessments and plan adjustments (if necessary), and more.
– Felicia Newell, BScAHN, MScAHN(c), RD(c)
felicia1

Felicia Newell is our Official NEM Nutritionist and has a Bachelor of Science in Applied Human Nutrition, as well as a Master of Science in Applied Human Nutrition. For the past several years, Felicia has worked at a university research centre with a focus on food security, food access, and policies relating to food; she has taught university level nutrition courses; and she is currently working at a large chain grocery store helping her community make healthier choices. One of Felicia’s passions is helping others fight through the confusing misinformation that is out there in the ever-changing and growing world of food and nutrition. Another one of her passions lies in working toward a future where everyone has access to enough affordable, healthy, safe and culturally appropriate food, that is produced, processed and distributed in socially, economically and ecologically sustainable ways. Felicia has published a paper in the Canadian Journal of Public Health titled, ‘Is the Minimum Enough: Affordability of a Nutritious Diet for Minimum Wage Earners in Nova Scotia’.
Read more about her story here, and on her Facebook page, or follow her on Instagram: @felicianewellnutrition. Click here for more NEM experts.

Why We Are Not Failures, And The Truth About Fad Diets

This post will discuss why changing our habits is not supposed to be easy, why we are not failures if we struggle to make changes, how to choose the right weight loss program, and how someone can lose weight in this day and age. 
A Brief Introduction – We are not failures…and why it’s not supposed to be easy.
There is a juxtaposition between the commonly held believe that weight loss is easy, and the extremely real, solid evidence that it is not. This leads many individuals to believe that weight is a reflection of personal weakness and failed character, and that success is predetermined by your ability to suffer and endure hardship (that is often required with fad/restrictive diets). Not only do these fad, and sometimes extremely restrictive diets not work, but these diets themselves may break people. Many people feel that if they cannot adhere to these restrictive diets long term, that they are failures and just can’t resist temptation. Could it simply be that in just 50 short years the world has gone from a willful place to one filled with weakness?
Here you are: you may have battled your weight possibly even since childhood, you’ve spent thousands of dollars and hundreds of hours on various dieting efforts, and you’re blaming your own lack of willpower? As I see it as evidenced by your ongoing commitment over the years, you have incredible amounts of willpower. I’d go so far as to wager that in all likelihood, you have spent more willpower on weight management than on any other area in your life.
So is it a lack of willpower that has led to the tripling of childhood obesity rates over the course of the past 40 years? Have we suddenly raised a generation of toddlers and elementary school kids who just don’t have the same willpower of prior generations?
Of course not.
It’s not about willpower. If it were about willpower, if it were about just wanting it badly enough, the world would be skinny. It’s about change and it’s about beliefs.
In terms of change, the world is very, very different from what it was just 50 short years ago, and there are many, many things that have an impact upon a person’s choices and weight. These days, cheap calories are everywhere and everyone’s telling us to eat them. Where we used to go to buy gas, there are now junk-food supermarkets. Where eating out used to be a rare treat, it’s now affordable and convenient enough to be a multiple-time-a-week occurrence. And, of course, there are supersized portions and tens of billions of dollars a year of food industry advertising to now contend with, coupled with the fact that high fat/sugar/salt foods light up the pleasure centres in our brains and become addictive, on top of the fact that cost of living has increased dramatically and wage rates have not increased to match inflation (leaving people less and less money to live) – and the list goes on!
It’s a different world now, and the default in this world is weight gain, and simple, brute-force willpower doesn’t stand a chance (for most individuals anyway), without the right knowledge, support, and a few ups and downs along the way.
Why Extreme Fad Diets Do Not Work
A fad diet is a weight loss plan or aid that promises dramatic results. These diets typically don’t result in long-term weight loss and they are usually not very healthy. In fact, some of these diets can actually be dangerous to your health. Examples of these include the ‘Military Diet’, the ‘Cabbage Soup Diet’, extremely low calorie diets, etc.
Weight Cycling and Metabolic Slowdown
The more restrictively a person diets, the more likely they are to experience regular weight cycling. It’s like the infamous ‘yo-yo’ effect, but unlike a yo-yo, sometimes the upswing winds up at a higher location than where it started.
The biggest danger to aggressive weight cycling is metabolic slowdown. If a person undertakes an extremely restrictive diet, they are likely to lose a disproportionate amount of muscle – meaning that losing 50 pounds in a very short period of time will cause a greater loss of muscle tissue than losing the same amount of pounds slowly. Muscle is responsible for a fair amount of our total daily caloric burn, and is also of course responsible for much of our feelings of vigor and energy. Consequently, an ultra-rapid 50-pound loss may lead a person to not only lose the actual strength to continue with their efforts, but also suffer from a disproportionate loss of muscle and perhaps an amplified near-starvation adapted metabolic response.
This phenomenon may help to explain why it Is that people who lose large amounts of weight rapidly often regain more than they’d lost despite in fact not eating more than they used to. If that person goes back to the life they were living before their ultra-rapid weight loss (which many do at some point in their lifetime), even though they are not eating any more than they did prior to losing weight, they’ll gain it back more than they lost because their body now burns fewer calories than it used to. Also, the weight they gain back will primarily be fat, which is often why body fat percentages often climb higher following a weight cycle. Click here, here, here or here, for examples of research articles that explain some of the many mechanisms behind weight cycling and metabolic slowdown.
So, how do you choose the right weight loss program, you might ask?
Look for “Red Flags”
The weight loss industry is not regulated, and typically uses appealing marketing ploys, and/or anecdotal stories to make you believe that it is the be all end all weight loss solution. It is up to you to choose a safe and trustworthy weight loss program (not to say you aren’t allowed to get sucked into the wrong program once or twice – we’re all human!).
Here are some “red flags” that may tell you that a program does not meet your health needs:

  • Promises fast weight-loss (more than one kilogram (two pounds) per week).
  • Recommends a very low calorie diet plan (below 800 calories) per day) without medical supervision.
  • Does not encourage long term realistic lifestyle changes, including regular exercise and a healthy diet that suits your lifestyle and overall health. E.g., diets that recommend excluding large groups of food or extreme calorie restriction such as the ‘Military Diet’, ‘Cabbage Soup Diet’, etc.
  • Tries to make you dependent on their company by selling you products such as foods or supplements rather than teaching you how to make good choices from regular grocery store food.
  • Does not encourage long term realistic lifestyle changes, including regular exercise and a healthy diet that suits your lifestyle and overall health. E.g., diets that recommend excluding large groups of food or extreme calorie restriction such as the ‘Military Diet’, ‘Cabbage Soup Diet’, etc.
  • Employs salespeople who act as “counselors”, but are only trained on the program and the company’s products and not on healthy approaches to help you change your behaviour to help you lose weight.
  • Requires you to sign a long term, expensive contract.
  • Pressures you to sign up right away by offering a “special price”.
  • Does not tell you about risks that may go along with weight loss or their specific program (for example: if you have diabetes and take prescription medication, it may affect you differently after you lose weight).
  • Promotes weight loss aids like starch blockers, fat-burners, herbs, supplements or amino acids that have not been scientifically proven to have any health benefits. Talk to a dietitian or other health professional to find out this information.
  • Does not offer support or follow-up to help you lose weight and keep it off.

If it sounds too good or too easy to be true, it probably is.
So, even with a good weight loss program, how does a person lose weight in this day and age, when it seems that the default is to gain, the environment is toxic, and the deck is conclusively stacked against us, you might ask?
According to the founding director of Yale University’s Prevention Research Center, Dr. David Katz, it’s not about developing willpower, it’s about developing skillpower. The good news is that the skills required aren’t the classic triad of suffering, sacrifice, and struggle that fad diets normally require. The skills required are organization, planning, and thoughtfulness – and with those skills, it is possible not only to experience permanency with weight loss, but perhaps more important, it’s possible to enjoy a normal, healthy, and friendly relationship with food. ‘Skillpower’, while it does take time and often support to master, gets easier with time, as the more practice a person has with any particular skill, the better that person will get at it, and the more naturally it will come. It’s also about identifying what works for you and your lifestyle; which again, becomes much easier with time. We are so uniquely different – so comparing ourselves to others does not help.
– Felicia Newell, BScAHN, MScAHN, RD(c)
felicia2
Felicia Newell is our Official NEM Nutritionist and has a Bachelor of Science in Applied Human Nutrition, as well as a Master of Science in Applied Human Nutrition. For the past several years, Felicia has worked at a university research centre with a focus on food security, food access, and policies relating to food; she has taught university level nutrition courses; and she is currently working at a large chain grocery store helping her community make healthier choices. One of Felicia’s passions is helping others fight through the confusing misinformation that is out there in the ever-changing and growing world of food and nutrition. Another one of her passions lies in working toward a future where everyone has access to enough affordable, healthy, safe and culturally appropriate food, that is produced, processed and distributed in socially, economically and ecologically sustainable ways. Felicia has published a paper in the Canadian Journal of Public Health titled, ‘Is the Minimum Enough: Affordability of a Nutritious Diet for Minimum Wage Earners in Nova Scotia’.
Read more about her story here, and on her Facebook page, or follow her on Instagram: @felicianewellnutrition. Click here for more NEM experts.
 
 

Why Having Enough Iron in the Diet is Important

Ever feel tired and sluggish, but you don’t understand why?

You may not be getting enough iron in your diet, or, your body may not be able to absorb the iron that you do consume. Iron is a mineral that you need to carry oxygen through the body. Without enough iron you can become very tired, pale-looking and irritable. Women, young children, pregnant and pre-menopausal women, some athletes, vegetarians and many older adults are at risk for not getting enough iron in their diet. The following are guidelines on how to increase iron in the diet.

Heme and Non-Heme Iron

Food contains iron in two forms: “heme” and “non-heme”. Heme iron is better used by your body than non-heme iron. Heme iron is found in meat, fish and poultry. Non-heme iron is found in dried beans (such as kidney beans), enriched and whole grains, nuts and some fruits and vegetables. Non-heme iron can be better used by your body when you eat foods that contain heme iron at the same time. It is important to eat or drink foods rich in vitamin C such as citrus fruits and juices, cantaloupe, strawberries, broccoli, peppers and tomatoes. These foods will also help your body use non-heme iron.

Steps You Can Take

  • Include at least one iron-rich food and one food rich in vitamin C at each meal.
  • Add cooked dried beans or lentils to soups, stews or casseroles.
  • Choose breakfast cereals and flour that are fortified/enriched with iron. Read the Nutrition Facts box on packaged foods and choose those foods that are high in iron.
  • Choose dark green and orange vegetables and fruits more often. For example, choose spinach instead of lettuce for your salad.
  • Have spaghetti with tomato meat sauce rather than cream sauce.
  • Choose dried fruit as a snack more often.
  • Add raisins or other dried fruit to cereal or in your favourite cookie/muffin recipe.
  • Have a glass of orange juice with your cereal at breakfast.
  • Coffee or tea with meals may decrease iron absorption so have these beverages after meals.

Reading Food Labels for Iron

You will find the Nutrition Facts box on most packaged food products. Look for the Percent Daily Value (%DV) that tells you whether a food has a little or a lot of a given nutrient.

How much Iron Should I Aim For?

Age in Years Aim for an intake of *milligrams  (mg)/day    Stay below*mg/day
Men 19 and older 8 45
Women 19-50 18 45
Women 51 and older 8 45
Pregnant women 19-50 27 45
Breastfeeding women 19-50 9 45

*This includes sources of iron from food and supplements.
Vegetarians need almost twice the daily recommended amount of iron compared with non-vegetarians.  Iron from plant-based foods is not absorbed as well by our bodies as animal food sources.

Iron Content of Some Common Foods

You can find iron in both animal and plant foods.

  • Animal sources (called “heme iron”) include meat, fish and poultry.  Our bodies easily absorb this type of iron.
  • Plant sources (called “non-heme iron”) include dried beans, peas and lentils and some fruits and vegetables.
  • In Canada, grain products like flour, pasta and breakfast cereals are fortified with iron.  Our bodies better absorb this type of iron when taken along with meat/chicken/fish or a source of vitamin C.  Vitamin C rich foods include citrus fruits and juices, cantaloupe, strawberries, broccoli, tomatoes and peppers.

The following table will show you which foods are sources of iron:

Food Serving size Iron (mg)
Vegetables and Fruits
Spinach, cooked 125 mL (½ cup) 2.0-3.4
Tomato puree 125 mL (½ cup) 2.4
Edamame/baby soybeans, cooked 125 mL (½ cup) 1.9-2.4
Lima beans, cooked 125 mL (½ cup) 2.2
Asparagus, raw 6 spears 2.1
Hearts of palm, canned 125 mL (½ cup) 2.0
Potato, with skin, cooked 1 medium 1.3-1.9
Snow peas, cooked 125 mL (½ cup) 1.7
Turnip or beet greens, cooked 125 mL (½ cup) 1.5-1.7
Prune juice 125 mL (½ cup) 1.6
Apricots, dried 60 mL (¼ cup) 1.6
Beets, canned 125 mL (½ cup) 1.6
Kale, cooked 125 mL (½ cup) 1.3
Green peas, cooked 125 mL (½ cup) 1.3
Tomato sauce 125 mL (½ cup) 1.3
Grains Products
Oatmeal, instant , cooked 175 mL (¾ cup) 4.5-6.6
Cream of wheat, all types, cooked 175 mL (¾ cup) 5.7-5.8
Cereal, dry, all types 30 g 4.0-4.3
Granola bar, oat, fruits and nut 1 bar (32 g) 1.2-2.7
Cracker, soda 6 crackers 1.5-2.3
Oat bran cereal, cooked 175 mL (¾ cup) 2.0
Pasta, egg noodles, enriched, cooked 125 mL (½ cup) 1.3
Milk and Alternatives
Yogurt, soy 175 mL (¾ cup) 2.0
Meats and Alternatives
Meat and Poultry
Duck, cooked 75 g (2 ½  oz) 1.8- 7.4
Moose or venison, cooked 75 g (2 ½  oz) 2.5-3.8
Beef, various cuts, cooked  75 g (2 ½ oz) 1.4-3.3
Ground meat (beef, lamb), cooked 75 g (2 ½  oz) 1.3-2.2
Lamb, various cuts, cooked 75 g (2 ½  oz) 1.3-2.1
Chicken, various cuts, cooked 75 g (2 ½  oz) 0.4-2.0
Pork, various cuts, cooked 75 g (2 ½  oz) 0.5-1.5
Ground meat (turkey, chicken, pork), cooked 75 g (2 ½  oz) 0.8-1.2
Turkey, various cuts, cooked 75 g (2 ½  oz) 0.3-0.8
Organ Meats
Liver, pork ,cooked* 75 g (2 ½ oz) 13.4
Liver (chicken, turkey, lamb), cooked* 75 g (2 ½ oz) 6.2-9.7
Kidney, lamb, cooked 75 g (2 ½ oz) 9.3
Liver, beef ,cooked* 75 g (2 ½ oz) 4.9
Kidney (beef, veal, pork), cooked 75 g (2 ½ oz) 2.3-4.4
Fish and Seafood
Octopus, cooked 75 g (2 ½ oz) 7.2
Oysters, cooked 75 g (2 ½ oz) 3.3-9.0
Seafood (shrimp, scallops, crab), cooked 75 g (2 ½ oz) 2.2-2.3
Sardines, canned 75 g (2 ½ oz) 1.7-2.2
Clams, canned 75 g (2 ½ oz) 2.0
Fish (mackerel, trout, bass), cooked 75 g (2 ½ oz) 1.4-1.7
Tuna, light, canned in water 75 g (2 ½ oz) 1.2
 Meat Alternatives
Tofu, cooked 150 g (¾ cup) 2.4-8.0
Soybeans, mature, cooked 175 mL (¾ cup) 6.5
Lentils, cooked 175 mL (¾ cup) 4.1-4.9
Beans (white, kidney, navy, pinto, black, roman/cranberry, adzuki), cooked 175 mL (¾ cup) 2.6-4.9
Pumpkin or squash seeds, roasted 60 mL (¼ cup) 1.4-4.7
Peas (chickpeas/garbanzo, black-eyed, split), cooked 175 mL (¾ cup) 1.9-3.5
Tempeh/fermented soy product, cooked 150 g (3/4 cup) 3.2
Meatless (sausage, chicken, meatballs, fish sticks), cooked 75 g (2.5 oz) 1.5-2.8
Baked beans, canned 175 mL (¾ cup) 2.2
Nuts (cashews, almonds, hazelnuts, macadamia, pistachio nuts), without shell 60 ml (¼ cup) 1.3-2.2
Eggs, cooked 2 large 1.2-1.8
Sesame seeds, roasted 15 mL (1 Tbsp) 1.4
Meatless, luncheon slices 75 g (2.5 oz) 1.4
Hummus 60 mL (¼ cup) 1.4
Almond butter 30 mL (2 Tbsp) 1.2
Miscellaneous
Blackstrap molasses 15 mL (1 Tbsp) 3.6
Yeast extract spread (marmite or vegemite) 30 mL (2 Tbsp) 1.4

*Pregnant women should limit intake of liver to one serving every two weeks.

Source: “Canadian Nutrient File 2010”
www.hc-sc.gc.ca/fn-an/nutrition/fiche-nutri-data/index-eng.php
 
 
Felicia Newell, BScAHN, MScAHN(c), RD(c)
Official NEM Nutritionist
For the past several years, Felicia has been working at a university research centre with a focus on food security (Food Action Research Centre), and has taught university level nutrition courses. She is almost complete her final internship required to become a Registered Dietitian. Her passion lies in working toward a future where everyone has access to enough affordable, healthy, safe and culturally appropriate food, that is produced, processed and distributed in socially, economically and ecologically sustainable ways. Felicia has published a paper in the Canadian Journal of Public Health titled, ‘Is the Minimum Enough: Affordability of a Nutritious Diet for Minimum Wage Earners in Nova Scotia’.
Facebook page: https://www.facebook.com/FeliciaNewellNutrition
Instagram: @felicianewellnutrition

34 Tasty, Simple, and Quick Breakfast Ideas

 
 
 
 
 
According to the latest Tracking Nutrition Trends report, almost 40% of Canadians skip breakfast. Eating a healthy breakfast has been associated with:
– Lower prevalence of overweight and obesity and reduced weight gain over time
– Improved appetite control which contributes to better choices made throughout the day
– Better intake of nutrients including calcium, vitamin D, potassium and fibre
– Improved energy
– Breaking the fasted state, which in turn reduces fat storage and muscle breakdown (having lean muscle is important for our metabolism and for weight loss)
It’s also important to have a balanced breakfast with healthy sources of protein (especially important for weight loss), carbs, and fats.
Having said all that, many people still do not eat breakfast for various reasons (lack of time, disinterest, lack of habit, lack of hunger, etc.). Time is a big barrier to breakfast eating; most breakfasts are made in 5 minutes or less. Therefore I have put together 34 tasty breakfast ideas, simple make-ahead options and quick grab n’ go breakfasts:

  1. Avocado Toast With Egg

Sometimes, simple is just better. In this recipe, 2 slices of whole-grain bread, lightly toasted, topped with smashed avocado and a sprinkling of salt and pepper makes for a flavourful and rich base. Top that with two sunny-side-up eggs for a healthy dose of protein, and you’ve got a well-rounded breakfast. Stack ’em in a tupperware container for easy transport or cook the yolks a bit more and make the whole thing into a sandwich.

  1. Peanut Butter Banana Smoothie

Smoothies are a perfect on-the-go snack any time of day. Blend 1 frozen banana, 2 tablespoons peanut butter, 1 cup almond milk, and a few ice cubes. If this is a morning snack, keep it in a tight-sealing container and throw it in a gym or work bag. For an afternoon boost, prep it the night before and freeze, remove in the morning, and it will be thawed and ready to enjoy after lunch. Tip: Add a scoop of your favorite chocolate or vanilla protein for an extra protein boost.

  1. Zapped Scrambled Eggs With Veggies

Yes, it’s possible to make really good scrambled eggs in the microwave. And it’s easy! Beat 2 eggs, throw in a microwave-safe container, add 1 handful of your favorite veggies (cherry tomatoes and spinach leaves work well), and a sprinkle of cheese. Zap the mixture for 30 seconds, stir, and cook another 30 seconds, or until eggs are solid. Throw a top on the container to eat later, or store the raw mixture in a fridge until ready to heat and eat.

  1. Fruit and Yogurt Parfait

One of the easiest, healthiest, and tastiest breakfasts out there is a classic fruit and yogurt parfait. The best part? It can be made with any toppings you like. Try choosing fruits that are in season for the most flavorful options. (Try stone fruit salad for summer, and opt for apples come fall).

  1. Breakfast Burrito

Who doesn’t love a burrito? Breakfast burritos are a great, easy snack to keep on hand. Scramble 2 egg whites, 1/4 cup black beans, 2 tablespoons salsa, and 2 tablespoons shredded cheese, and wrap in 1 small whole-wheat tortilla. Make a bunch, wrap in foil, and keep in the freezer for whenever the craving hits. Protein from the eggs and black beans keep you fuller longer, and the spicy salsa keeps things interesting.

  1. Healthy Morning Glory Muffins

An oat-based muffin packed with healthy carrots and zucchini, lightly sweetened with raisins and just a pinch of sugar makes a perfect breakfast or snack. Use a mini-muffin tin for smaller portions, and eliminate or cut back on the brown sugar or choose a healthier substitute to cut back on sugar.

  1. Breakfast Quinoa Bites

Here’s a new way to enjoy quinoa: make mini quinoa breakfast quiches! In a medium bowl, combine 2 cups cooked quinoa, 2 eggs, 1 cup your favorite veggies (spinach or zucchini work well), 1 cup shredded cheese, and a sprinkle of salt and pepper. Portion into a lightly-greased mini muffin tin, and bake at 350 F for 15-20 minutes. These are easy to bring along and delicious to enjoy warm or cold.

  1. Fruit and Yogurt Smoothie

Here’s a simple and delicious smoothie recipe for the morning rush. Blend 1 cup plain Greek (or regular) yogurt with 1 cup frozen fruit (banana and berries work very well) with 1/2 cup liquid (milk, juice, coconut water—whatever you like). Freeze overnight and thaw throughout the day to enjoy in the afternoon, or blend up in the morning.

  1. Leftovers n’ Egg

Stuck with last night’s leftovers? Place a scoop of leftover roasted veggies, potatoes, or meat in a container, top with a cracked egg, and heat in the microwave until the egg white is cooked through, 30 to 45 seconds. (Or prep in the oven.) Feeling fancy? Sprinkle with some freshly grated parmesan cheese.

  1. Fruity Breakfast Quinoa

Cooking quinoa in milk (cow, soy, or almond) and adding some sweet spices and fruit makes for a great substitute for classic hot breakfast cereals. Plus, it’s high in protein and essential amino acids like lysine, which is essential for tissue growth and repair. Simply cook quinoa according to package instructions, but substitute milk for water, and add some cinnamon or nutmeg instead of salt and pepper. Top with fresh berries and chopped roasted nuts.

  1. Zucchini Bread Oatmeal

Take a classic baked loaf and make it into oatmeal with this recipe! Adding shredded zucchini to oatmeal is a great way to fit in an extra serving of veggies. Throw on a handful of toasted walnuts or pecans for some added crunch.

  1. Quinoa Fruit Salad

Spice up a plain old fruit cup with a scoop of quinoa. Toss the whole shebang around until the quinoa is evenly distributed through the fruit. Add a scoop of plain yogurt and a drizzle of honey for a little extra body.

  1. Oatmeal Squares

Oatmeal is a great option for a hearty snack or breakfast, but what’s the best way to make it into a more convenient and portable snack? Bake it into squares!

  1. Pumpkin Oatmeal Bowl

A heaping dollop of pumpkin puree is a great way to squeeze in anextra dose of veggies. Plus, the super-orange superfood is packed with nutrients and a healthy dose of fiber. This recipe pairs the pumpkin with quick oats, pumpkin pie spice, and almond milk for a quick and easy breakfast on-the-go.

  1. Ricotta and Tomato Breakfast Sandwich

Here’s a healthier take on the classic breakfast sandwich: Take 2 slices of a hearty whole-grain bread, spread each slice with 1 tablespoon ricotta cheese and sprinkle with kosher salt and fresh cracked pepper to taste. Add 1-2 hearty slices of fresh beefsteak tomato (blotted with paper towel to remove excess liquid) and enjoy.

  1. Zucchini Muffins

Any way that fits a serving of veggies into a delicious baked good is a winner in my book. These zucchini and banana muffins with flaxseed fit three healthier options into one easy-to-tote package.

  1. Peanut Butter, Banana, and Oatmeal Breakfast Cookies

Cookies for breakfast? Yes please! While Oreos or Chips Ahoy may not make a balanced breakfast, a homemade cookie made of banana, peanut butter, protein powder, and oats is a wholesome choice. Plus, you can pick and choose what you like to mix—go for almond butter and raisins in one batch, or peanut butter chocolate chip in another.

  1. Waffle PBJ-Wich

Try this sweet take on a classic breakfast sandwich the next time eating on the go. Prepare 1 whole-grain toaster waffle and slice in half. Spread with 2 tablespoons nut butter and layer 2-3 sliced strawberries on top in place of the traditional jelly (to cut down on sugar).

  1. Savory Oatmeal With an Egg

Try taking oatmeal to a whole new level by making it savory. Prepare as usual with milk or water, but add a pinch of salt and pepper instead of any cinnamon or sugar, and top with an over-easy or poached egg. Sprinkle with a little cheese for an extra yummy kick.

  1. Overnight Oats

This is the ultimate lazy-person breakfast. The night before, combine 1/2 cup milk, 1/3 cup rolled oats, 1/2 a banana (mashed), 1/4 cup chopped nuts, and a sprinkle of cinnamon in sealed Tupperware container. By morning, you’ll have delicious overnight oats! These can be heated in the microwave for 1-2 minutes if in the mood for something warm.

  1. Egg and Cheese Cups

Fried eggs are great, but what about baking a whole egg with veggies and cheese and skipping the added oil? Try making a pan of these egg and cheese cups at the beginning of the week and bringing one along each day. (Tip: If you use the individual silicone muffin molds, it makes the egg cups even more portable for on-the-go snacking.)

  1. Homemade Instant Oatmeal

For anyone with a microwave or hot water at their disposal, these customized instant oatmeal packets are fantastic to have on hand. Instead of purchasing pre-made oatmeal packets, assemble your own in Ziploc baggies using whole rolled oats, cinnamon, and mix-ins like raisins and nuts.

  1. Frozen Nutty Banana

Say banan-YEAH to this healthy snack. Cut 1 firm (but ripe) banana in half and un-peal, arrange on a small baking sheet or freezer-safe plate, and spread each half with 1 tablespoon almond butter evenly (on the sides not touching the plate). Here’s the fun part: Stick whatever toppings you like on top of the almond butter—our favorites are granola, chia seeds, or flax seeds and cinnamon. Insert a popsicle stick or skewer into the cut end of each half, and freeze until solid (at least 2-3 hours).

  1. Egg Sandwich

Who doesn’t love a classic egg sandwich? Simply sautée a hefty handful of spinach and fry 2 eggs with a dash of salt and pepper. Place on top 2 whole-wheat English muffin halves (or toast) with 1 slice of cheddar cheese. Wrap in foil so the cheese melts evenly, and enjoy whenever the craving hits!

  1. Chocolate-Banana Breakfast Quinoa

Here’s one healthy way to have chocolate for breakfast: a bowlful of quinoa makes for a protein-rich filling breakfast, and the banana even adds a serving of fruit.

  1. Fruit Soup

There are just two ingredients in this tasty, cool snack: Cold fresh fruit, and cold milk. Chop 1 cup of fruit of your choosing (peaches, plums, berries, and mango are delicious!) and combine in a container with 1 cup milk of choice. Keep chilled until ready to enjoy.

  1. Apple Surprise

This is a perfect pick for apple season, Cut 1 apple in half and remove the core (plus a bit of the extra flesh around the core). Drop 1 tablespoon nut butter between the two holes, and sprinkle in 1 tablespoon granola. Wrap up the whole apple in plastic wrap or foil to save for later, or enjoy as is bite-by-bite.

  1. PBB&C

Say what? A PBB&C is a great twist on the classic PB&J—peanut butter, banana, and chia. Try adding this superfood twist to the classic PB sandwich with 1/2 a banana (sliced) and a sprinkle of chia, which is packed with vitamins and minerals (like six times more calcium than milk!).

  1. Berries and Oats Microwave Muffin

Muffins from the microwave? Yep, it’s possible! Add 1/4 cup quick oats, 1 egg, a handful of berries, and a sprinkling of brown sugar to a mug and mix until evenly combined. Microwave on high for 1 minute, remove to take a look, and keep cooking for 30 seconds at a time until the muffin looks firm.

  1. Strawberry-Banana Quinoa Muffins

By this point, I think the Greatist team believes quinoa makesanything better. So, muffins? It’s a no brainer. Try these strawberry quinoa muffins for an easily-packed snack or breakfast (or after lunch treat).

  1. Pumpkin and Granola Parfait

This one’s perfect to try out as fall sets in. In your favorite small Tupperware container (with a reliable lid!), top plain Greek yogurt with canned pumpkin puree and a handful of granola, then sprinkle with cinnamon. The best part? Pumpkin is a bonafide superfood rich in beta carotene, which is essential for eye health.

  1. Whole-Wheat Banana Blueberry Flax Muffins

At 200 calories each, these hearty, wholesome muffins make for the perfect portable breakfast. Flax lends a healthy dose of fiber andomega-3 fatty acids. Mashed bananas (one of our favorite healthy baking subsitutions) allow for a slight reduction in the added fat and sugar in this recipe, too.

  1. Egg Muffins

Finally, a muffin without all the carbs. Plus, these guys are simple to make. Beat 10 eggs, 1/4 cup chopped onion, 3 handfuls of spinach, 1 shredded zucchini, 1/2 a bell pepper (chopped), 4 slices cooked bacon or ham, chopped, and a sprinkle of salt and pepper. Divide egg mixture evenly in a lightly-greased muffin tin, and bake for 20-25 minutes at 350 F. Zap it for a few seconds in the microwave before serving.

  1. Lemon Poppy Seed Protein Squares

Here’s a healthier take on the classic lemon-poppy seed muffin. Fiber-rich oat flour is paired with vanilla protein powder for a healthy, filling base. Yogurt lends moisture and some fat, and applesauce makes a great substitute for sugar. Vanilla extract, lemon zest, and (of course) make up the rest of the fresh flavor. The best part? One bar comes in at about 54 calories and six grams of protein—much better than any muffin we’ve seen on the shelves lately. Looking for more? Check out what health’s top experts eat for breakfast.
Resources:
1) Canadian Foundation for Dietetic Research. Tracking Nutrition Trends 2013. Available from: http://www.cfdr.ca/Sharing/Tracking-Nutrition-Trends-%28TNT%29.aspx
2) Dietitians of Canada. Are adults who skip breakfast more likely to be overweight or obese than adults who eat breakfast?
In: Practice-based Evidence in Nutrition [PEN]. 2010 February 1 [cited 2014 Jul 25]. Available from: http://www.pennutrition.com/KnowledgePathway.aspx?kpid=15329&pqcatid=144&pqid=8655.
3) Pereira MA et al. Breakfast frequency and quality may affect glycemia and appetite in adults and children. J Nutr. 2011;141:163S-168S.
4) Barr SI, DiFrancesco L. Consumption of breakfast and the type of breakfast consumed are positively associated with nutrient intakes and adequacy of Canadian adults. J Nutr. 2013;143:86-92.
 
Felicia Newell, BScAHN, MScAHN(c), RD(c)
Official NEM Nutritionist
For the past several years, Felicia has been working at a university research centre with a focus on food security (Food Action Research Centre), and has taught university level nutrition courses. Her passion lies in working toward a future where everyone has access to enough affordable, healthy, safe and culturally appropriate food, that is produced, processed and distributed in socially, economically and ecologically sustainable ways. Felicia has recently published a paper in the Canadian Journal of Public Health titled, ‘Is the Minimum Enough: Affordability of a Nutritious Diet for Minimum Wage Earners in Nova Scotia’.
Facebook page: https://www.facebook.com/FeliciaNewellNutrition
Instagram: @felicianewellnutrition

What is Orthorexia Nervosa, aka Extreme Clean Eating Disorder?

I want to take a moment to introduce a serious, but important topic – Orthorexia Nervosa, or otherwise known as ‘Extreme Clean Eating Disorder’. We all do our best to eat healthy, or ‘clean’, whatever it is we want to call it, but there is a point where the obsession can cause one to overly restrict their diet to a point when there are serious health implications.
More and more every day I see people posting and commenting on just how confusing this whole healthy lifestyle thing can be. The determination of what foods are healthy and which foods are bad for the human body seems to fluctuate with the tides. One month coffee is deemed healthy, the next it is bad for our health. The same can be said for a multitude of other foods and drinks. Despite the ever-wavering evidence for and against the benefits of some foods, the common factor has always been that eating healthy is good for all humans and animals. However, Dr. Steven Bratman termed the phrase orthorexia nervosa in 1997, claiming that the obsession with eating healthy can actually lead to poor overall health. People in this situation can be so scared of certain foods that they are restricting their diet to where they are not getting the nutrients they need. They are either restricting to too little calories overall and/or over-restricting certain foods or types of foods (both of which can lead to malnutrition), and/or they restrict themselves from social situations, which can also have negative health effects. This of course would be the extreme side of this. If someone doesn’t go out for with their friends for one night but instead stays in, eats healthy, and exercises, this doesn’t necessarily mean that they may have orthorexia nervosa. It’s about the obsession, and how much it is consistently impacting their health in a negative way. A very interesting and eye-opening interview with a psychologist and two registered dietitians on this topic can be listened to here.
The Dr. that coined the term orthorexia, was affected by a tragic case where a vegan blogger had died as a result of this disorder. Her heartbreaking story can be read about here. She had been diagnosed with anorexia, but resisted the diagnoses and help because she didn’t feel that it fit her situation. She didn’t fear about being fat or obsessed with being skinny; she was obsessed with eating healthy. This unfortunately ultimately led to her untimely death due to malnutrition.
This is why I at least want to start a conversation about this and make people aware – because it is a real thing, and it does happen, and I care about the lives of women. Again, I also understand how confusing the health and fitness world can be and I see the confusion in some of the questions and posts.
There are also people who support the uptake of these fears by society, and this can be equally damaging. I won’t point any fingers or name names, however a popular blogger who tends to shame others’ food decisions is discussed in the interview mentioned above. What I will say is that people shouldn’t be constantly scared that what they are putting in their bodies, and their families bodies, is toxic. This can be psychologically harmful. They should be informed and educated on how to read labels, how to choose more healthy, less process items, but not that everyday food items are toxic. It’s all about balance and people need to know that that.
Not everyone is going to agree with me and that’s OK. I get that not everyone has to agree on everything all of the time (what a boring world that would be). But I thought I would post this in the hopes that it would be eye opening to some. Some of you who, like me, sometimes feel ashamed at some of the food choices that you make. Also, I believe that it is important for this topic to me more aware of and understood. If you, or someone you know, please seek help from an eating disorders specialist. Since the time of Kate’s death, the concept of orthorexia has become much better known, and there is help out there.
Thanks for reading!
 
Felicia Newell, BScAHN, MScAHN(c), RD(c)
Official NEM Nutritionist
For the past several years, Felicia has been working at a university research centre with a focus on food security (Food Action Research Centre), and has taught university level nutrition courses. Her passion lies in working toward a future where everyone has access to enough affordable, healthy, safe and culturally appropriate food, that is produced, processed and distributed in socially, economically and ecologically sustainable ways. Felicia has recently published a paper in the Canadian Journal of Public Health titled, ‘Is the Minimum Enough: Affordability of a Nutritious Diet for Minimum Wage Earners in Nova Scotia’.
Facebook page: https://www.facebook.com/FeliciaNewellNutrition
Instagram: @felicianewellnutrition

20 Tips for Eating Healthy on a Budget

Access to healthy food is a basic human right (at least it should be). Without access to healthy food, people are at a higher risk for conditions such as heart disease, type II diabetes, and obesity.
However healthy foods, along with many other basic costs of living, can add up quickly. These costs of living have increased dramatically over the years, and yet wage rates and income supports have not increased at the same rate of inflation. This means people have to spend more and more money on fixed costs such as housing, electricity, etc., and the most flexible basic expense is the food budget (you can’t pay half of your rent, electricity, or power, but you can sure cut your food bill). Does this seem fair? Many people blame themselves for not being able to afford enough healthy food for their families, when in fact it is more of a societal issue (when you look at the issue as a whole and not on an individual basis). Does this sound like your situation? Then throw away that blame and don’t being so hard on yourself. You are doing the best you can with the social circumstances you are given. And if you’re one of those people who say well people should do this, or shouldn’t do that…just try to be a little more understanding about the fact that everyone is doing their best with their given circumstances.
Most people will say that a healthy diet should be affordable to everyone. The truth for many is, if you have an extremely tight budget for food for the week for yourself and your family (I’ve worked with mothers that have $20 to stretch for the week for food), a few boxes of Kraft dinner and some hot dogs, or a $3 on sale pizza, go much further than an array of lean meats, healthy carbs and veggies. A bottle of pop you can get for 50 cents on sale, yet the same size carton of milk would run about five dollars. The examples are endless. The fact is that many of us have to make some tough choices that we judge ourselves harshly enough about. Healthy eating can be done on a budget, but it takes some time, patience, understanding, effort, and trial and error to figure out the best system that works for you and your family.
Here are some tips for eating healthy on a budget:
1. Buy Generic Food and Store Brands

  • Generic versions of raw foods such as rice, pasta, eggs, milk, cottage cheese, and frozen fruits/veggies taste like brand name foods (or at least comparable), and they’ll save you money on packaging & advertising.

2. Buy in Bulk

  • Especially when there are sales. Foods like pasta, rice and oats are easy to stockpile. If they’re on sale, buy as much as you can afford and store to last you until the next sale.

3. Invest in a Deep Freezer

  • Even if you have to buy one second hand and clean it. It will save you tons of money in the long run because you can stock up on fruits, veggies, meats, etc., when they go on sale.

4. Buy Only What You Need

  • “Failing to plan is planning to fail”. The best way to avoid impulse buying is to prepare yourself before you do the grocery.
  • Plan your meals ahead, including portion size. List all foods you need for the next 7 to 14 days. Go the grocery store, get what’s on your list and get out.
  • Eat before you go shopping. This prevents buying foods not on your list because you’re hungry. Eat a solid meal before doing the grocery.
  • Shop alone as it prevents impulse buying from the significant other and/or kids.
  • Keep a list in the kitchen to write down items that you need to buy for your menu or to restock your pantry.

5. Prepare Your Own Food

  • Cook all your meals for the day on waking up or before going to bed (place ingredients in a slow cooker, or cook and then store in the fridge/freezer). It takes 30-40mins, saves you stress about what you’ll be eating the rest of the day and you eat healthy while saving money. Or choose one afternoon or evening a week to prep some meals for days when you know you will be busy. There are many websites where you can get ideas on family meal prep, such as this one.
  • Reduce processed foods: Buy oats instead of cereals, make home made protein bars, home made tomato sauce, home made pizza (recipes can be found online).
  • Keep it simple: make double portions, take leftovers with you, use cans of tuna & mackerel, rice, pasta, and frozen veggies.
  • Learn to cook from scratch: Learn to work with spices & herbs. Invest in a budget-friendly eating on a budget cookbook, or free sites such as this one for recipes. Note: it takes time, patience and practice to learn new cooking skills (as with learning any new skill). Don’t get frustrated if you burn something or don’t get it right the first time. You will slowly start to develop your skills over time.

6. Make One Meal for Everyone

  • Try to offer everybody the same foods at mealtimes. As tempting as it is to please everyone, avoid making something special for ‘picky’ eaters. Children will learn to like many different foods only if they are encouraged to try them. Making only one meal also saves money and prevents waste. (Disclaimer: this might not be true for some households with picky eaters, so I do understand that sometimes you just ‘gotta do what you gotta do’ with a very picky eater).

7. Offer Water Instead of Juice for Kids

  • Or try diluting juice with water. It’s better for their teeth and also helps reduce the risk for childhood obesity (through drinking too many calories).

8. Plan for Leftovers

  • Make larger amounts of food and plan to use leftovers for lunches or suppers the next day. Add leftover vegetables, meats, fish, or poultry to salads, pastas, soups or spaghetti sauces.

9. Use Community Gardens or CSAs

  • Community gardens offer people the opportunity to grow their own vegetables and fruit. A group of people come together to grow food, maintain the garden and share the harvest. Ask your local community centre or public health department if there is a community garden that you could join.
  • ‘Community Supported Agriculture’ (CSA) refers to a particular network of individuals who provide money to support one or more local farms. CSA subscribers pay at the beginning of the growing season for a share of the anticipated harvest; once harvesting begins, they receive weekly shares of vegetables and fruit. Often, CSAs also include herbs, honey, eggs, dairy products and meat, in addition to produce. Check if there is a CSA in your area.

10. Buy Frozen Fruits & Veggies.

  • Unfreeze berries in microwave and eat warm with cottage cheese. Buy large bags of spinach and freeze half of it so it does not go bad; use the fresh spinach in salads and the frozen in cooked recipes. Try frozen beans, broccoli, carrots, corn, etc.
  • Benefits of using frozen fruits and veggies: Saves Money – often half the price of fresh and almost infinite shelf life when kept in freezer; Saves Time – frozen fruits & veggies are pre-washed and pre-cut, which saves preparation time; Nutrient Dense – if frozen right when picked, frozen fruits & veggies can contain just as much or even more nutrients than fresh ones.

11. Plan Easy Meals Around Whole Grains

  • Add meat, chicken or dried beans, peas or lentils and vegetables to brown rice, quinoa, bulgur or barley. Follow the directions on the package to help you cook the grains.

12. Healthier Cereal Options

  • Buy unsweetened whole grain cereals when you can. Sweetened cereals are higher in sugar and are often lower in fibre.
  • Hot cereals like oatmeal and multigrain cereals are the best buys. Instant flavoured hot cereals in single serving packages are easy, but they may cost more and are higher in sugar and salt.
  • Add your own toppings to cereals to make them more flavourful: banana slices, berries, canned fruit, dried fruit (raisins, apricots, dates, dried cranberries), nuts, yogurt, applesauce, chopped apples or cinnamon.

13. Buy Discounted Meat

  • Grocery stores often discount meats by up to 70% as they approach expiration date. Buy several pounds and store in your freezer.

14. Buy Less Expensive Types of Meat, Poultry and Fish

  • Stewing meat
  • Outside, inside or eye of round
  • Blade or flank steak
  • Regular or medium ground meat
  • Pork shoulder
  • Chicken pieces (legs, thighs) or whole chicken (or buy breasts when they are on sale and freeze)
  • Plain frozen fish fillets such as salmon, tilapia, sole, haddock and Pollock
  • Canned fish like salmon, “light” tuna, sardines and herring

15. Keep Portions Small

  • A serving of meat, poultry or fish is just 75 grams (2.5 oz) or about the size of a deck of cards. Have 2 to 3 servings per day. Enjoy meals that use small amounts of meat and lots of vegetables, pasta or rice. Try stir-fries, casseroles, curries and pasta dishes.

16. Lower priced meats can be less tender because they are lower in fat. Try these ways to make meat more tender:

  • Marinate meat overnight in the refrigerator.
  • Pound the meat using a mallet before cooking.
  • Cook meat slowly for a few hours in a liquid such as water, broth or tomato juice.

17. Explore meat alternatives like eggs, dried beans, peas and lentils, soy products and nuts and seeds. Try eating a few meatless meals each week:

  • Curried chickpeas and rice
  • Vegetable cheese omelette
  • Vegetarian bean chilli
  • Lentil casserole or soup
  • Tofu stir-fry
  • Egg salad sandwich
  • Hummus and vegetable pita

18. Ways to Save Money with Dairy Products:

  • Buy milk in 4 L bags or jugs instead of cartons. Milk can be frozen for up to three months. Thaw bags of milk in your refrigerator and shake it before you open it.
  • Skim milk powder costs less than milk and is just as nutritious. Once skim milk powder has been mixed with water, try mixing it with an equal amount of milk from the bag or carton for a creamier taste. You can also use it for cooking or baking. Buy yogurt in a larger container instead of single serve portions.
  • Buy cheese in blocks when it is on sale and slice or grate it yourself.
  • Freeze grated or block cheese to help make it last longer. It will crumble when you thaw it, but it will be just as nutritious.
  • Buy yogurt in a larger container instead of single serve portions. Note: plain yogurt can be used as a much healthier substitute for mayonnaise.
  • Low fat cottage cheese can be a good substitute for regular cheese in some recipes
  • Compare brands and the price of cheese per kilogram.

19. Try These Budget-friendly Meal Ideas

  • Make a stir fry and serve it over brown rice.
  • Toss leftover pasta with diced canned tomatoes, canned or frozen vegetables and cooked meat. Put in a casserole dish and top with grated cheese. Heat in the oven or microwave.
  • Add chopped vegetables and dried fruit to quinoa, bulgur or barley and toss with oil and vinegar salad dressing.
  • Add cooked brown rice or barley to soups.
  • Cheese, bean and vegetable quesadillas on whole grain tortillas.

20. Last but not least – Don’t be afraid to ask for help!

  • Everybody has rough times for various reasons. People are usually too embarrassed to ask for help because there are judgements and stigma out there around this. Try to look past that and understand that no matter what people will always judge. Don’t refrain from seeking help just because there is a lack of understanding around who should and shouldn’t need it.
  • Community Kitchens: are small groups of people who prepare low-cost meals together to divide among their families. Ask your local community centre or public health department to connect you with a group.
  • Food Buying Clubs (e.g. The Good Food Box): The Good Food Box is a non-profit food buying club that makes fresh vegetables and fruit available at an affordable price. Community organizations and volunteers help pack and distribute the boxes. Go to www.foodshare.net to find a Good Food Box program near you.
  • Food Banks and Food Cupboards: provide basic food items to help when you do not have enough money for food. They try to offer healthy foods, but the types and amounts of food you will get depends on what is available. When you find a location, be sure to ask about the hours of operation and what information you should bring with you when you go.
  • Meal Programs: Sometimes you need a place to get a meal when money is tight. Nutritious meals that are free or at a very low cost may be available where you live. Ask about meal programs at local places of worship, community centres and other non-profit organizations in your community.
  • Student Nutrition Programs: Many schools offer breakfast, lunch and/or snack programs for their students. Ask the principal at your child’s school if they offer a nutrition program.

Felicia Newell, BScAHN, MScAHN(c), RD(c)

Official NEM Nutritionist

For the past several years, Felicia has been working at a university research centre with a focus on food security (Food Action Research Centre), and has taught university level nutrition courses. Her passion lies in working toward a future where everyone has access to enough affordable, healthy, safe and culturally appropriate food, that is produced, processed and distributed in socially, economically and ecologically sustainable ways. Felicia has recently published a paper in the Canadian Journal of Public Health titled, ‘Is the Minimum Enough: Affordability of a Nutritious Diet for Minimum Wage Earners in Nova Scotia’.

 

Healthy Cooking Tips!

Let’s face it – it’s a new era where some of us have basic cooking skills, and some of us don’t. It’s not our fault really – it depends on how we were raised and other factors (We all have strengths and weaknesses right?).
 
 
Try these ideas to make some of your favorite recipes a little healthier. 

  • Blend a handful of spinach or kale into a fruit smoothie
  • Mash cooked cauliflower together with potatoes
  • Add puréed butternut squash to homemade macaroni and cheese
  • Shred carrots, zucchini or onions into spaghetti sauce
  • Stir canned puréed pumpkin into whole grain pancake or muffin batter
  • Sprinkle berries onto breakfast cereal or yogurt

Balance your baking with simple swaps.

There are lots of tasty ways to make your baking a little bit healthier. Experiment by using these simple substitutions in your favourite baked goods:

  • Replace at least half of the enriched white flour (if you normally use white flour) with a healhier type of flour (e.g., whole grain, coconut, brown rice, millet, buckwheat, oat, etc.)
  • Replace a quarter or more of the sugar with a healthier alternative (e.g., stevia, truvia, agave nectar, honey, skim milk powder)
  • Replace half of the fat in muffins, quick breads and cookies with mashed fruit or vegetables, such as unsweetened applesauce or puréed sweet potato
  • Use milk (regular, almond, coconut, etc.) instead of water

Get delicious results with good-for-you ingredients. 

Cooking at home lets you control the taste, nutrition and cost of your meals. Try these simple swaps to fill homemade food with flavour:

  • Use whole milk (or another milk alternative) and cream cheese instead of cream and butter for a luscious pasta Alfredo
  • Substitute greek yogurt for mayonnaise to make a creamy salad dressing
  • Sweeten whole grain hot cereal/oatmeal with fruit, such as bananas, apples or peaches, instead of sugar
  • Use lemon juice, garlic, herbs and spices instead of salt to flavour savoury dishes

Add some zing!

Think healthy cooking is bland? Healthy cooking is all about good taste. Add some zing with these mouth-watering flavor boosters:

  • Garlic is perfect for pasta, potatoes and peas, and it makes a tofu-and-veggie stir-fry’s much more flavorful
  • Fresh lime juice is a tangy addition to fish, avocado or fresh tomato salsa
  • Red pepper flakes deliver delicious heat to lightly sautéed greens
  • Ginger spices up butternut squash soup and adds depth to beef and pork dishes
  • Cinnamon pairs sweetly with apples, squash and sweet potatoes

*Notes:

  • There are many more ‘cooking basics’, these are just a few tips.
  •  Please keep in mind that people have varied skills and habits when it comes to food. As a nutritionist I meet people with all different levels of cooking skills, and many use white flour, sugar, etc. all of the time, so for many people cutting out half of what they use would be a step in the right direction.

Felicia Newell, BScAHN, MScAHN(c), RD(c)
Official NEM Nutritionist
For the past several years, Felicia has been working at a university research centre with a focus on food security (Food Action Research Centre), and has taught university level nutrition courses. Her passion lies in working toward a future where everyone has access to enough affordable, healthy, safe and culturally appropriate food, that is produced, processed and distributed in socially, economically and ecologically sustainable ways.

Making Behavior and Lifestyle Changes

Food for thought: Does simply telling someone to do something, or judging someone for not doing what you think is right, actually help that person change their behavior?
As an Official NEM Nutritionist, I wanted to take a moment to bring what may be a different perspective to the table. Some may be familiar with these concepts; some may think I am way out in left field. Life is a lot about perspective, so even if I can give a new perspective to a few people I am okay with that. Here are two concepts that are just food for thought! They are usually very detailed and complex, but for the sake of this post I want to be as straightforward as possible.
1)   Behavior change. Our group is based a lot around the changing of lifestyles and behaviors. Behaviors are psychological, and deeply engrained. They are habits, and a lot of times when it comes to food-related behaviors they are even addictions. They are very difficult to change, which is why many different theories and models in the scientific field that are used to explain behavior change. I don’t want to go into detail of course because you are all busy moms and don’t have all day to read a post that sounds like a lecture. The key message I want to bring here is changing behaviors is HARD. It involves many different steps and factors to change a behavior (e.g., motivation, education, support, confidence, etc.). If you think  ‘clean eating’ and living a healthy lifestyle is hard and you are alone because everyone else is making progress or some people make it look easy – think again! We all have difficulties at some point or another (we just don’t always show it, especially on social media), and with the right support and motivation (and accepting that we will have set-backs and no success comes without failure), we can overcome them.
2)   Social Determinants of Health.  This is another concept I don’t want to bore you all with and go into detail, but I just want to introduce for those of you who may not have heard of it. This is a premise that lifestyle choices are largely shaped by many different factors, including: income and income distribution, education, unemployment and job security, employment and working conditions, early childhood development/experiences, food insecurity, housing, social exclusion, social safety network, health services, aboriginal status, gender, race, and disability. Each and every one of these factors influences the choices that we make, and we don’t always have control over a lot of these factors (a lot of these factors are set by society, and individuals have no control over this). Just one example (there are many other examples, but again for the sake of us busy moms): people in various family situations (from low to middle income; single to two parent households), cannot afford a healthy diet. This is by no means their fault for many reasons, one being the cost of living (has risen significantly, and increase in wages have not kept up with the many costs of living (food, shelter, transportation, childcare, etc.). This means many families cannot afford to eat healthy, but it is not their fault. Now there may be many other factors that influence say a low-income families’ ability to purchase a healthy diet – e.g., knowledge, skills, childhood experiences, stress, etc. So as you can see, a person’s decisions around food can be very complex!
We are all human. For the most part we have good intentions and want to support and help each other by giving advice and what works for us, and we do an incredible job! Some days we might have a bad day and post something in the wrong way. Misunderstandings can happen. I get it and I think for the most part we all do. We are all busy, and most times trying to post something in between other daily responsibilities. BUT, I do know there are moms in here who feel overwhelmed at times with conflicting advice, and/or they feel ashamed because certain things that they perceive as the ‘right thing to do’ doesn’t fit their lifestyle. These feelings can really hinder someone’s progress. Telling someone to do something is one thing, but again, we all have different factors that affect why we do what we do.
My 2 takeaway messages are: 1) try to be a little more understanding of just how many factors influence a person and the decisions that they make. If we all try to be a little more understanding of this, we may be able to support each other even more than we already do; and 2) if someone gives you advice and it works for them and not you – that is okay! We are all human, different things work for different people. It doesn’t make us any less of women or mothers. We are already doing so much and are hard enough on ourselves (but shouldn’t be) – so let’s not be hard on each other!