Seaweed Chips

Sooooo good, even kids like it. Featured in the picture above is Niko, who is happily enjoying Seaweed chips, a nutritious alternative to your traditional lays potato chips or Doritos. They can be found at Trader Joes and are low in sodium, carbs, and preservatives! Nutrition is more than just an individual lifestyle, of course it may start there but we do not live in a box. Most of our time is spent interacting with others at home and at work. Of all the social activities, eating is high on the popular list, it’s fun and yummy! Remember as you embark on a journey to Nutritionizing your life it is important to get your closest friends and family on your team, including your kiddies. Why not make their lives healthier while working on yours? It may be a little challenging at first but small children are nutritiously dependent and their behaviors are changeable with a little kicking and screaming, but it will pay off in the long run. Providing them with healthy alternatives will diversify their taste buds and optimize their well being.

What are your kids eating these days? And what was YOUR favorite food as a child? Post to comments…

 

RECIPE OF THE WEEK:

I will be posting a new recipe each week to spice up your fall menus. Suggestions are always welcome!

This one comes from a fellow Nutrition Coach and founder of Balanced Bites, Diane… it includes my favorite fall ingredient… PUMPKIN!

Pumpkin Custard or Crustless Pumpkin Pie
(Use all organic ingredients when possible)

Ingredients

1 cup canned pumpkin puree
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
2 pinches of grated nutmeg
2 organic eggs
2 Tbsp grade B maple syrup (optional)

1 tsp vanilla extract
1 cup coconut milk (full fat)

 

 

Preparation

Pre-heat the oven to 350 degrees. 
Set a pot of water on to boil (enough water to fill the baking pan as directed below).

Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.

Whisk the egg mixture into the pumpkin mixture until well combined.

Pour the custard into 6- 1/2 cup ramekins. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (I’m pretty sure mine took a bit longer to bake, but it may be my oven!)

Serve warm or chilled. Serves 6.