What happens when you reduce sugar in your child’s diet for 9 DAYS…

Kids and sugar intake

If this happens in a child’s body..just imagine what significant and quick results occur in your body!  The recommended daily sugar intake for adults is 9 tsps. for men and 6 tsps. for women.

 

 

Here is a quick repost of a clean recipe for “Cream of Something Soup”…probably in a recipe on your Thanksgiving table.

No more canned Cream Of Something Soup!

 

Thank you for your continued interest in nutrition and my advice.  I appreciate each and every one of you.

Thanksgiving

Thanksgiving is coming! A side dish to share…

I am not typically the one with the flair “to dress” up my dishes for the Thanksgiving table, but here is a fun idea to dress up a recipe full of clean ingredients, low in salt, and low in sugar.  Add it to your table in addition to all the traditional staples and load up on it’s healthy ingredients.

On that note, I encourage my clients to enjoy their Thanksgiving feast, by keeping their portions in check (protein, carbohydrates and fats).  Have what you want, just in moderation!  Also remember to jump back on track the next day or that evening with clean meals.

This is perfect with roast turkey or chicken!

This is perfect with roast turkey or chicken!

Festive Wild Rice Salad with Roasted Butternut Squash and Cranberries

  • Difficulty: easy

Ingredients:

1 cup wild rice

½ cup brown basmati rice

¾ teaspoon salt

1 medium white onion, diced

2 cloves garlic, minced

2 tablespoons olive oil, divided (may substitute grapeseed oil)

1 small butternut squash, peeled and cubed

3 stalks celery, diced

1 cup dried unsweetened cranberries

1 large apple, peeled and diced

1 cup pecan halves

3 green onions, thinly sliced

Dressing:

¼ cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1/2 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

salt and pepper

Method:

Preheat the oven to 400° F.

Rinse the wild rice in cold running water. Place in a medium saucepan with 2 cups water and ½ teaspoon salt. Bring to a boil over high heat. Cover and reduce heat to low and cook for 35 to 40 minutes, or until the rice is tender and the water is absorbed. Set aside to cool.

Rinse the brown rice in cold running water. Place in a small saucepan with 1 cup water and ¼ teaspoon salt. Bring to a boil over high heat. Cover and reduce heat to low and cook for 25 minutes, until the rice is tender and the water is absorbed. Set aside to cool.

In a large skillet, sauté the onions in 1 tablespoon (grapeseed or olive oil) until they become translucent. Add the garlic and sauté until the garlic becomes fragrant. Set aside to cool.

Toss the butternut squash cubes with 1 tablespoon olive oil. Season with a pinch of salt and pepper. Place on a parchment-lined baking sheet( or foil lined). Roast for 20 – 25 minutes until they are cooked and golden. Set aside.

In a small skillet, toast the pecans over medium heat, until they become fragrant. Set aside.

Whisk together the ingredients for the dressing in a small bowl.

In a large salad bowl, gently toss together all of the salad ingredients. Just before serving, add the dressing and toss again. Serve immediately.

This can be stored in an airtight container in the refrigerator for 2 days. It will last longer, but the nuts will begin to soften.

(Courtesy of Pinterest, modified by eatlivefit.net)