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Fish Pie
I’m showing off my British side by sharing my Fish Pie recipe. I lived in England for 15 years, so it was a staple in our house. I remember my mom poaching the fish, then making a white sauce to make her version of fish pie. It seemed to take her a while to make it, so I was put off trying it as it seemed labour intensive. I’m all about fast and simple.
A few years ago, inspired by Jamie Oliver (as I quite often am) I adapted a recipe of his to work for our family.
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We eat these weekly. I love that they make a big enough batch for dinner, lunch and some leftover to freeze. While other fish cakes that I’ve made in the past crumble and fall apart, these keep it together. I’ve made toddler fish cakes in the Mommy Chef classes for years with potato and they love them. It’s time for a new fish cake. If you didn’t read it below, you wouldn’t guess they contain
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It’s National Nutrition Month and to celebrate, here’s a series about fish. How to eat it, why it’s good to eat and most importantly how to get your kids to eat it. In the coming weeks, five fabulous fish recipes for the whole family and four how-to videos should stir up some interest. Get your kids involved. Have them watch the video and help you create the recipe.
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If you have a baby and are either feeding brown rice cereal or a formula containing brown rice syrup, it’s time to sit up and take notice.
We recently received the below from a concerned mother who chose to feed her baby an organic formula sweetened with brown rice syrup as a better alternative to other sweeteners such as corn syrup.
Here is what JM wrote in with:
“AIGH!!! I specifically chose Baby’s Only organic formula BECAUSE is was organic and used brown rice syrup instead of corn syrup – and, your own book makes a strong case for choosing it!
Do you as a nutritionist have any idea about the impact of arsenic on developing infants?
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It’s 5:30 p.m. Drop all the bags on the floor. Phew! We’re all finally home. Along with the daily “how was school?” questions that dreaded question of “so, how was lunch?” creeps into the conversation and I brace myself for the answer. “Didn’t like it”, or “I didn’t have time to finish it” are often the response.
Is this a familiar scenario?
If you read my previous post, you’ll know that uneaten lunches have been a struggle in my house for a while. So now do I plan my breakfast and dinner offerings based on minimal intake at lunch? You bet.
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It’s gray and cold outside. The excitement of Christmas has faded and March Break seems decades away. The kids are stuck inside and everyone seems to be fighting a cold or something. Old Man Winter got you down? Don’t give in to the blues! It’s not unusual for people to feel lethargic and depressed during the colder months when there’s little sunlight and little incentive to go outside. Here are a few things you can do to keep your family smiling even when the weather is frightful:
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I’ve written meal plans and counseled parents to feed their kids a great lunch for school. I know all the theory behind what makes a good lunch and think I’ve taught my daughters—eight and six, well in understanding that food is fuel and they need energy throughout the day and that’s why lunch is so important. Good nutritionist – check.
Since the beginning of the year, lunch as become a tense subject in our house. I’ve seen more uneaten lunch in the past month than I did in the whole of last school year. But when my girls understand why they need their deliciously and nutritiously prepared lunch, why oh why don’t they eat it? Cause they are kids of a nutritionist? Maybe.
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January is a time for new beginnings and a great time of evaluating how your family eats and what you can do to improve your food choices. Whether it’s simply finding the time to make home-cooked meals, or teaching the kids to cook a meal for themselves, everyone can set a goal that will make a big difference in their family’s health and nutrition. As you think about what your goals are, here are some suggestions for 2012:
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Are sugar cookies, gingerbread and peppermint whoopie cookies part of your family’s holiday traditions? Christmas baked goods are one part of the festive season that everyone looks forward to. Indeed, a trip to the grocery store can seem overwhelming these days with cakes, cookies and confections around every turn. Pat yourself on the back if you bake your own treats instead of purchasing the pre-fab version. Now, are you wondering how you can make your goodies a little healthier without dialing down the flavour?
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‘Tis the season for celebrating, spending time with loved ones – and, of course, that means lots of parties, special dinners and baked goods galore. According to recent research, the average North American consumes up to 600 extra calories per day during the weeks between Thanksgiving and New Years. That can translate into a gain of five pounds per week for you and your family if you’re not careful. But don’t despair, you can indulge in all the decadent fare and avoid going up a pant size with these smart tips that will get you and the kids through the holiday festivities:
