My grandma always made this type of applesauce for Christmas breakfast. We’d have it alongside buttery biscuits, cranberry orange bread, eggs, and bacon for everyone else (not a fan, personally). It’s so chunky, cinnamonny, and sweet, it’s basically apple pie filling.
She would always make a big pot, so there would be leftovers for future breakfasts and lunches too.
Hey, if you like to do a ham or roast for Christmas dinner, this would be a great side for that too. I had it with some roast beef for lunch today!
This recipe is made even easier because you don’t even peel the apples. My grandpa maintains that this is the only real kind of applesauce, any other kind is “babyfood”.
Certainly if you want to peel your apples you can, but leaving them on is less work and nearly twice the fiber!
Coffee has no sugar, fat, calories, carbohydrates, sodium, gluten or dairy
All that stuff everyone is worried about these days? Coffee doesn’t have it. No need to worry.
(Coffee has a tiny amount of calories and sodium but one 8-oz cup of black coffee will have at the most 5 calories and 5mg sodium which is honestly not even worth counting)
Coffee contains antioxidants
Why are antioxidants good? All the time, molecules in our cells are becoming damaged through oxidation from our own metabolic processes, radiation, the sun, various chemicals. This damage (when it is accumulated) can lead to cancer, diabetes, heart disease, aging, etc. Antioxidants protect against this damage.
Coffee has been studied a lot and the consensus is it’s mostly fine and might actually be good.
There are some studies showing that people who drink coffee have certain diseases more often, but there are way more studies showing that people who drink coffee have no more risk of disease than people who don’t drink coffee, and some studies that show that people who drink coffee have a lower chance of getting certain diseases (like type 2 diabetes and Parkinson’s disease)
It’s important to remember that correlation does not equal causation. These studies were done in people who all had different lifestyles, family histories, diets, smoking and exercise habits, etc., so while researchers try to make sure they are only looking at the effect of coffee, they can’t say for sure that coffee was the thing making the difference in who got diseases and who didn’t.
Depending on how you take your coffee, it might enhance your nutrition
If you add milk (or a fortified alternative milk) to your coffee, you will get some calcium, vitamin D, and vitamin A! And depending on what type of milk it is, some protein, fat, and carbs – not enough for a meal of course, but maybe enough for a snack.
This of course can be a double-edged sword. If your preferred regular coffee format includes a lot of sugar and high fat ingredients, the benefits of drinking a lot of coffee might be outweighed by the drawbacks of drinking a lot of sugar and fat. Not that you shouldn’t enjoy cream, sugar, or flavored syrup in your coffee, just take the nutrition they provide into account.
Some nuance about coffee
Like anything, too much coffee can be harmful, and just drinking a ton of coffee will not magically make you super healthy. There are some people who should be cautious with coffee (e.g. pregnant women) and I mean, definitely don’t drink it if it makes you feel bad or interferes with your sleep or makes you anxious.
Many of the harmful effects were associated with more extreme amounts of coffee. Coffee made as espresso, French press, or boiled can slightly raise cholesterol when drunk in large amounts.
The bottom line: coffee, in moderation, is pretty harmless and might have benefits.
If you don’t like coffee, don’t feel like you need to start drinking it for the health benefits.
If you do like coffee, enjoy it and feel good about it!
Find an appropriately sized container for leftovers
Count out ingredients
Play with non-breakable bowls and spoons
When I was a toddler, my mom had one low cabinet that had the metal mixing bowls and pots that I was allowed to play with and I totally thought a two piece bundt/angel food cake pan (like this one) would make a great snowman costume if I put the pointy part on my head like a top hat and wore the round part around my neck as a…scarf? I’m not sure what I was thinking. But I definitely got stuck in the round part and panicked and my mom had to help me get out and it’s one of my earliest memories
Suggest a meal or side dish
Choose a meal or side dish
Look through a cookbook or cooking magazine together and choose some recipes to try
Choose a recipe from a cooking show to try (even if it is just used as an inspiration)
Follow a video tutorial together
Some limited physical coordination required
Many of these tasks can be done by very small toddlers who have an adult helper. Very small kids probably won’t be able to complete the task by themselves, but they will be able to participate, which is the important part. Check out the ADORABLE Chef Kobe here for some visual proof that toddlers can do these types of tasks
Sprinkle toppings on a salad
Sprinkle cheese or breadcrumb topping
Rinse lettuce leaves
Add pre-measured ingredients to a mixture
Mix spice mixtures/sauces/batters
Put ingredients in a pot to cook
Collect bowls/measuring cups/measuring spoons
Move dirty dishes from the table to the counter or dishwasher
Get out toppings/condiments and put them on the table
Mash potatoes, bananas, or squash
Shake a jar or container of dressing or seasonings to mix it (just make sure it is fully closed!)
Throw skins/peels/package wrappers in a garbage bowl, trash, or compost bin
Carry dirty dishes to the counter/sink/dishwasher
Wipe off a table or a counter
Toss veggies in oil and seasonings by shaking them in a closed container
Cut out dough with cookie cutters
Decorate cookies with sprinkles/frosting
Top pizzas with cheese and toppings
Somewhat higher coordination or level of strength required
Will still require an adult supervisor and possibly an adult helper
Help put away groceries
Find and collect ingredients as you read them from the recipe
Put away ingredients as they are used
Remove husk and silk from corn on the cob
Pull garlic cloves from a head of garlic
Peel garlic cloves that have been smashed
Use a garlic press to press garlic
Use a measuring cup or pitcher to add water to a pot
Press buttons on a mixer, blender, or food processor
Crush nuts or bread crumbs in a plastic bag with a rolling pin, pot, fists, or Hulk hands if you want to make it extra fun
Put plates, cups, silverware, and/or napkins on the table
Peel an orange or banana
Use a lettuce spinner to dry lettuce
Dry lettuce by spinning it in a towel or mesh bag
Tear up lettuce leaves
Toss a salad
Toss veggies in oil and seasonings for roasting using a bowl and spoon/fork
Use a cookie scoop to portion out cookies/biscuits/meatballs
Shape meatballs, rolls or other doughs
Turn on slow cooker
Peel an onion that has been cut in halves or quarters
Put spreads on bread or toast
Put dirty dishes in the dishwasher or sink or on the counter
Reading skills required
Preheat the oven
Read recipe out loud
Read the ingredients list out loud
Find a recipe
Write ingredients on a grocery list
Search for and add foods to an online grocery order
Read the grocery list and cross items off the list as they are bought
Follow directions to prepare microwave food
Write and decorate a menu (although, they can just decorate a menu and “write” if they don’t actually know how to write. No one actually needs to read it 😊)
Find a recipe that they want to try in a cookbook
Search for and find a recipe to make online
Follow a simple recipe
Sharp safety skills required
Use your best judgment as a parent
Use scissors to cut fresh herbs
Use scissors to cut pizza or quesadilla that has cooled
Use an egg slicer
Use a cheese slicer
Use an egg slicer to cut strawberries
Wash and cut grape bunches with scissors
Put vegetables/meat on skewers
Add ingredients to a food processor or blender
Press the buttons on a food processor or blender
Kids can start to learn knife skills earlier than you might think! Here are two really great resources on how to start helping kids use knives safely and in an age-appropriate way (superhealthykids.com and happykidskitchen.com/) Might as well start teaching them safe skills early! (Besides, the earlier they learn, the earlier they can help!)
Chop lettuce with a lettuce knife
Chop soft vegetables or fruits (banana, cucumber, zucchini)
Chop dough (to section for rolls)
Chop or slice vegetables
Heat safety required
Steam frozen veggies in the microwave and then season
Make a microwaveable food
Stir a pot or pan
Add ingredients to a pot or pan on the stove
Follow a simple recipe that involves using the oven or stove
Please note that these are ideas meant to empower you to involve your kids in the cooking process. You are the one who best knows your child’s abilities. Use your best judgement to choose activities that will be appropriate for your child. Please make sure you supervise your children during these activities, especially those that involve heat or sharp blades!
Taste and smell. We could just be like plants and photosynthesize but instead we get to enjoy the experience of eating.
Variety and adaptability. We could just be like cows and just eat grass, or whales and just eat plankton. Our bodies are designed to be able to run on a wide variety of food sources. This not only means that we can enjoy a variety of foods, it means that a healthy diet can look different for different people and different cultures! There are so many delicious ways to be nourished!
I’m privileged to be able to access a really wide variety of healthy, safe, and fresh food.
I do not have any food allergies, sensitivities or medical conditions that keep me from eating certain foods. As much as I like to promote that all foods fit, I realize in some cases not all foods fit because they cause an allergic reaction or pain or dangerous medical consequences. I’m thankful that at this point in my life, I do not have to avoid any foods and can eat cheese without any problems.
This thin crust pizza recipe. (see below) We eat this pizza at least once a month, often when we don’t want to cook anything else and it is always a bright spot.
Pour 3/4 cup body temperature water into a medium-large bowl. Add 1 tsp yeast and let that sit for a little bit, until you can smell the yeast. Stir in 1 cup flour, then add 1 + 1/2 tsp salt. Then add 1 cup more flour and stir until you can’t stir anymore. Then either knead in the bowl or on a clean floured counter. (You can also use a stand mixer with a dough hook). Knead 8-10 minutes or until the dough springs back when pinched. I know that sounds like a lot of time, but I just turn on the Great British Baking Show and pretend I’m on the show with them.
Spray a little nonstick spray in the bottom of the bowl (or pour a teensy bit of oil) and roll the dough ball around in it – this is just so it doesn’t stick or dry out while it rises. Cover with a clean towel and let rise for about an hour.
(You can freeze it at this point to be able to treat your future self to homemade pizza)
Preheat the oven to 500 F. Roll out the dough on a silicon mat or parchment paper until it is 1/4 inch or less thick. Place the rolled out dough and the lining onto a cookie sheet (I like to use the back of a rimmed baking tray). Spread on your sauce and toppings of choice. Avoid topping very thickly or the crust will not get crisp. Bake for 8-15 minutes or until the bottom is crisp (check by lifting with a spatula).
You can use either white or whole wheat flour for this recipe. You can even make it without the rising time if you are in a hurry – just let it rest for a few minutes instead of an hour and roll it out right away. Enjoy!
What are you thankful for?
*Coffee is good for you just as much as any food that has shown to be good for you. Coffee in moderation, in general, is not harmful, and there are multiple studies showing health benefits in regular coffee drinkers. Obviously there are exceptions and nuances (like: drinking coffee won’t solve all your problems, and if you also drink it with a TON of sugar it is probably not as healthy) so speak with a doctor or dietitian if you have questions or concerns and don’t drink coffee if it makes you feel bad.
Today we’re talking canned pumpkin puree (and then pumpkin pie).
The type of pumpkin that is usually used to make pumpkin pie and other pumpkin goodies. (Note that this is about plain canned pumpkin, not canned pie filling. There’s nothing wrong with canned pie filling, it’s just not the same nutritionally as it already has sugars and spices mixed in)
First of all, pumpkin is a vegetable.
No one would argue about butternut squash being a vegetable, right? Pumpkin is very close nutritionally to butternut squash. It goes in the red-orange vegetable group with carrots, sweet potatoes, and tomatoes. You can totally count pumpkin as part of your vegetable intake for the day. Now, the general amount of vegetables that the USDA recommends eating per day is 2 1/2 cups, so unless you’re sitting down to eat a big can of pumpkin, it won’t take care of all of your veggie intake, but it can certainly be part of it.
Pumpkin provides some impressive nutrition
The way canned pumpkin is processed means that some of the water has been taken out (via cooking) so its nutrients are concentrated!
1/2 cup of cooked pumpkin has:
3.5g of fiber (10% of the recommended daily amount for men and nearly 15% of the daily recommendation for women) – helps manage cholesterol and blood sugar, feeds good bacteria in our intestines, promotes regular bowel movements, helps us feel full
nearly 10% of the daily recommended amount of iron – vital for oxygenation of the blood
25% of the recommended amount of vitamin K – important for blood clotting
over 350% recommended daily amount of vitamin A (no, that is not a typo, it is super high in vitamin A) – acts as an antioxidant, important for skin and immune health, important for healthy vision
Most of us probably will not just sit down and eat 1/2 cup of plain canned pumpkin by itself. So how much of that good nutrition will you get in a slice of pumpkin pie? Well, of course it depends on the the recipe and the size of the slice.
Let’s take Libby’s recipe for example (that’s the recipe on the back of the Libby’s pumpkin can). And we’ll say that we cut the pie into 8 slices because that’s easy math. In each slice, there will be about 1/4 cup of canned pumpkin (half the amount we calculated before), so it will have:
1.8g fiber (about 5% of the recommended daily amount for men and 7% for women)
Nearly 5% of the daily recommended amount of iron
Over 10% of the daily recommended amount of vitamin K
and 190% of the daily recommended amount of vitamin A
Some of those amounts might seem small, but realistically, this is the way most people get nutrients from food. Small amounts from different foods that add up during the day. For comparison’s sake, one serving of Benefiber Original has 3 g of fiber, which is about 8% of the recommended daily value for men and 12% of the recommended daily value for women.
And it certainly has more vitamin A, iron, and fiber than many other desserts, like angel food cake or brownies.
Now of course, we must acknowledge that eating a slice of pumpkin pie (with ice cream or whipped cream perhaps too) also comes with more sugar, salt, and fats than just plain pumpkin, so if these are nutrients that you need to limit for a health condition, take those into account.
(and regardless, probably don’t make pumpkin pie the only way you eat vegetables)
However, a pumpkin pie having fats, sugar, and salt, doesn’t mean that you won’t get benefit from the fiber, iron, vitamin K, or massive amounts of vitamin A. You may also get extra calcium if the pie is made with evaporated milk, and extra fiber and/or B-vitamins if the crust is made with whole wheat flour
The bottom line: If you like pumpkin pie, enjoy it! (And know you’re getting a decent amount of fiber, iron, vitamin K, and a super amount of vitamin A!)
Imagine having your children by your side in the kitchen. You read the recipe out loud and they find the ingredients in the pantry. You show them how to carefully measure out ingredients. They stir the ingredients together, remarking about how good it will taste. Then you put it in the oven and you both excitedly clean up the kitchen waiting for it to be done. Then you laugh together as you eat. A picture-perfect scene.
It can happen. But let’s be real, sometimes it looks like this:
. . . like your toddler pulling snacks out of the pantry while you try to get them to stop so you can just get the ingredients you need. It looks like them dumping the ingredients into the bowl so enthusiastically that half of it lands on the table. It looks like your two kids fighting over whose turn it is to stir. It looks like you’re stressed because you’re trying to make this a positive experience, but your kid just licked their finger to taste the batter and then started stirring the sauce with their hand and the other kid keeps trying to touch the stove. Sometimes it looks like your kids not being at all interested in helping cook. It’s not always the warm happy Pillsbury crescent commercial. That’s for sure.
It’s often more work to have your kids “help” in the kitchen.
So why is it worth it? And how can you make it easier?
Why it’s worth it:
Kids who help with food preparation are more likely to try new foodsand eat more vegetables Research shows that helping to prepare a meal makes kids more likely to try new foods (1), more positive about unfamiliar foods (1), more likely to eat more vegetables (2), and more likely to eat more of the meal in general (2).
If kids are involved in the making process, they feel ownership and pride over the meal, so of course they want to try it and are biased toward liking it. Plus, they get to experience the food in an environment where there is no pressure to eat it. This can make new or disliked foods less intimidating. This does not mean they will magically like everything, but it will probably surprise you how much more likely they are to try something that they helped prepare.
If you have particular or picky eaters, this can be one way to help them be more comfortable in exploring new foods. If you’re worried that your kids don’t like “healthy” foods and only like beige and white foods, this is normal, BUT involving them in cooking can help expand their palate.
Kids who practice cooking are more confident in their cooking skills and are more likely to make healthy choices(3) The more kids cook, the more kids handle food, the more kids practice good food hygiene, the more comfortable and confident they are in their ability, and the more positive they feel around food(3). This seems pretty obvious. However, having confidence around food and cooking is a huge advantage toward choosing and eating healthy foods. It removes the barrier of not knowing how to prepare a food. And even if they don’t know how to prepare a specific food, they are more likely to feel confident that they can learn how. People who know how to cook and feel confident in this are more likely to choose and prepare healthy foods (3).
Practicing cooking and food skills doesn’t need to be learning how to julienne vegetables, sautee meat, or make a roux. It includes things like picking out foods at the store, washing vegetables, following a recipe, loading a dishwasher, measuring ingredients, learning what a spatula is, and using a microwave. It can of course include fancier skills as well, but you don’t have to and shouldn’t start there.
By helping your kids have food literacy, you are equipping them with vital tools they can use to be healthy which leads to the next point:
Cooking helps improve self-confidence and independence. Do you remember the first time you made a recipe all by yourself? My first memory of this is making the Kraft boxed mac and cheese. I was so proud! A kid helping with dinner feels like they are a contributing part of the family. As they get more comfortable with a skill and learn new skills, they gain confidence and independence.
This helps them grow in confidence while they still live with you, and equips them for when they are on their own as adults. Interestingly kids in a focus group about cooking at home counted learning cooking skills as a valuable part of helping in the kitchen, because they knew would need to be able to cook later in life (4). Future cooking skills is one thing at least on some kids’ minds.
Also, with enough practice, kids will eventually be actually helpful in the kitchen! It’s a long term investment – but it can pay off.
So, why is it worth it? Because even though it will be slow and difficult and stressful at times, you’re equipping them with really valuable life skills: not just cooking, but exploring new and different foods, the ability to choose and prepare healthy foods, and the confidence builder of mastering new things.
So, how can I make it easier? (and not want to shut everyone out of the kitchen forever)
I could talk forever about this because introducing kids to the kitchen is what I loooove to do. But here are a few ideas to start out:
Choose the right time. Don’t try this at a time when everyone is cranky and hungry and/or rushed. Choose a time when you can give your full attention and have no time pressure.
Make breakfast on a quiet weekend, do some prep work with them when they come to you bored (read the recipe and collect the non-refrigerated ingredients, wash and tear up lettuce leaves, mix spices, bake some rolls or biscuits), choose one afternoon a week when one kid goes down for a nap or is at school so you can focus on one child at a time, etc.
Start with hand washing This should always be the start of any cooking session. It teaches food safety and hygiene right from the start and can make them feel like they are really cooking (because everyone, even a chef, needs to wash hands before cooking). Be sure to model this behavior as well as speaking about it 🙂
Use an easy recipe you are really comfortable with. Don’t make it harder on yourself by trying to involve kids with a new or tricky recipe that requires brain space. This might mean that they help you make box macaroni and cheese – this is perfectly fine! After washing hands, and before you start, read the recipe out loud together. This is a good cooking practice to establish and it makes sure you know what you’re doing, and depending on the age of the kids, helps them get a big picture as well.
Start small. It may be overwhelming and taxing for you and your kids to expect them to help you with a whole recipe or a whole meal, especially if they are small. Involving them in meal preparation can start with as little as having them put silverware on the table, having them help you wash vegetables, helping you get out ingredients, or having them shuck an ear of corn.
In the mac and cheese example, this could be that they get to use a measuring cup to help fill up the water to boil or dump in the cheese packet. Keeping it short at first makes it a positive experience even with a short attention span. Obviously if they want to keep helping, that’s great, but if not you can build up little by little.
Repeat Kids thrive on routine. If you have a weekly repeating meal (Taco Tuesday, Pizza Friday, etc.) this is a great time to involve them because you and they know what to expect and you will both get lots of practice making it together. Kids can get familiar with the steps and gradually grow in their abilities.
My earliest memories of cooking are making pancakes or waffles on Saturday mornings with my dad. I grew from helping him mix to proudly learning how to flip pancakes (this was over a matter of years, I was not a preschool pancake flipping prodigy)
Narrate If they’re with you in the kitchen (even if they’re not actively helping), just talk about what you’re doing like you’re on a cooking show. If they ask questions, answer them. Offer to let them help with a specific task or to let them taste or smell an ingredient. You can also talk about where the recipe is from or tell a story related to the recipe.
Let them help you pick what to make This is especially good if you need help getting your kids interested in the first place. With your guidance, kids (especially older kids), can help choose foods to make. Use cookbooks, or magazines, Yummly, or Pinterest to find a recipe that looks interesting to them. Sources with pictures are really great, because we eat with our eyes, and for a kid not familiar with many foods or cooking techniques, it may be hard to image what a food would be like from just a text recipe. Start with a category that you choose (soup, breakfast, broccoli, chicken, etc.) to narrow down options and make sure you aren’t always making desserts or pizza rolls.
Have them help with clean up It is good for them to learn to clean as they go and really good for you to have them clean as they go. You can start small with this too. Kids can help put wrappers or food scraps in the trash (you can also use a garbage bowl on the table to reduce trips to the trash can), they can put dirty dishes in the sink or dishwasher, help put ingredients away, and wipe off a table when they are done.
This obviously isn’t comprehensive. How you involve your kids in cooking will depend on them and you and that’s fine! But I hope these ideas provide some comfortable ways to get started and some encouragement to keep going if you already have.
If you are you reading this and going, wait, I don’t even feel comfortable in the kitchen myself. How can I teach my kids? I don’t feel confident in my ability to prepare balanced and meals, but I want to, and want my kids to have that ability. I wish I just had somebody who would just walk me through the process, make it a little less overwhelming, who could be my coach and cheerleader
That’s me! I can do that! I would love to work with you at your current level of cooking/food comfort to develop a tool kit of meals, skills, recipes, so you can feel confident in the kitchen and pass that along to your kids. If this sounds like something you want, learn more here
These are meals that literally require throwing ingredients together. No quick sauteeing, no slicing, no chopping, no measuring. This is for you if you want to make a meal but don’t have access to a kitchen. This is for you if you don’t know how to cook but want to eat more at home. This is for you if you don’t want to cook because you’re too exhausted or busy or just have other things you’d rather do. This is for you if you’re struggling with your mental health and you just need some fuel for your body on days when you have no motivation to do anything.
Most of these salads are a balanced meal in themselves. They have veggies, protein, and some sort of carbohydrate. Most of them are lower on the carb side (especially carbs from grains), so if you like bread, a whole grain bread makes a good compliment to the meal. I personally feel like a salad meal isn’t complete without bread. 🙂
Anyway, on to the salads
pre-washed lettuce/greens OR sliced cabbage/coleslaw mix + can of beans + (optional can of corn) + shredded cheese + salsa + (optional guacamole and/or sour cream) + chips
Cheese Apple Walnut Salad
pre-washed lettuce/greens + apple slices + walnuts + shredded or crumbled cheese+ vinaigrette dressing + optional pre-cooked chicken OR deli turkey OR deli ham
No-Chop Cobb Salad
pre-washed lettuce + pre-cooked chicken OR sliced deli chicken + bacon bits + blue cheese + cherry tomatoes + pre-cooked hardboiled eggs (crumbled by hand or squished with a fork) + scoop guacamole + vinaigrette + optional dried chives sprinkle
Cherry or grape tomatoes + sliced mozzarella or mozzarella balls + olive oil + fresh basil or dried basil + optional extra pre-washed greens
Washed leaves of Romaine/Green leaf/Red leaf/Butter/Iceberg lettuce spread with hummus/tuna salad/chicken salad/egg salad/peanut butter (sounds weird but actually not bad) or use them to roll up deli meat and/or cheese with whatever condiments you like
Chicken Caesar Salad
pre-washed lettuce/greens + pre-cooked chicken OR sliced deli chicken + Caesar dressing + croutons + (optional cherry tomatoes)
sliced cabbage or coleslaw mix + pre-cooked chicken + sliced almonds + canned mandarin oranges + Asian dressing or soy sauce and honey + (optional crunchy chow mein noodles)
Pear Spinach Salad
Canned sliced or cubed pears (drained) + pre-washed spinach + pre-cooked chicken + pecans, walnuts, or sliced almonds + dressing of your choice (blue cheese and pears is a winning combination I think)
You can actually buy cans of this already made, or make your own: canned kidney beans + canned garbanzo beans + canned green beans (or add whatever beans you like) + vinaigrette dressing. Eat with whole grain bread for the most complete protein
I have done my best to make sure that these recipes require as little preparation as possible. The most that will need to be done is opening a few cans, maybe tearing some lunch meat, spreading some stuff on other stuff, and mixing stuff together. The items mentioned as pre-cooked can be something you have pre-cooked yourself, but I have tried to choose things that you will be able to buy at a typical grocery store pre-cooked to truly minimize the work and need for a kitchen. I do realize not everyone has access to a grocery store or a grocery store with a wide selection of fresh ingredients. I’ve tried to include salads with a variety of ingredients, many of which are shelf-stable or last a long time.
Do you have any go-to recipes (salad or not) that don’t require any cooking? Feel free to share in the comments
Let’s talk about food we hate. Or even foods we just don’t really like.
It’s fine and normal to have foods you don’t like and choose not to eat!
Everyone has their own personal preferences. It’s cool if you never want to try those foods or learn to like them. It’s your choice!
From a nutrition perspective, there is such a variety of food on this earth that most people can have a balanced diet that fits within their food preferences. There might be a few changes and stretches to make, but it’s rare that you will need to eat only foods you hate to be healthy.
If you are concerned that food preferences are so restrictive that they prevent you from getting adequate nutrition, please speak to a registered dietitian or primary care provider.
Here are some foods I don’t like:
Thousand Island Dressing
over-dressed salad (soggy lettuce 🙁 )
Cooked or canned pineapple
That being said, some of these I keep trying because I want to maybe someday like them.
Sometimes it’s worth giving foods a few chances before you rule them out forever.
(This doesn’t even take into account not eating certain foods because of religious or ethical beliefs. This is also totally up to each individual and should not be considered just a preference. )
You might discover you don’t like a food prepared one way, but eating it another way, or in another context is delicious. For example, I grew up not liking tuna. But it turns out I just don’t like the mayonnaise that was always in tuna salad. Tuna by itself, or mixed with avocado – I like just fine.
This beet pasta recipe from Nadiya Hussain is another good example. I am not really a fan of beets, but this pasta has so much garlic, lemon, and cheese that it’s all I can taste, but I still get the nutrients and beautiful pink color from beets.
Eating foods prepared differently may be especially helpful if you are sensitive to textures.
Some foods are an acquired taste and it takes a few times (or several times) of eating them before it starts to taste good. So, if you really want to like a food, it’s ok if it takes you a few times.
And tastes change. As kids, our palates are really sensitive, especially to bitter and sour tastes, but we lose some of that sensitivity as we’re older so we’re more likely to enjoy foods like coffee, broccoli, beer, vinaigrette. I used to hate pineapple in all forms and just automatically avoided it until I ate it at someone’s house to be polite and discovered that it was pretty good fresh. Still can’t stand it cooked or canned though.
Here are some foods I use to not like but I do now:
Tuna (turns out I just don’t like mayonnaise)
Mustard (still not a fan of straight yellow mustard, but some whole grain or Dijon…alright)
Coca Cola, Dr. Pepper
Now, why would you want to eat foods you don’t like on the off-chance that you might start liking them?
Health: Wanting to get the health benefits of a certain food or food group that is not your favorite (salmon for omega-3s, spinach for the iron, chicken breasts for the lean protein, or just generally more veggies for example). It’s why I keep trying beets and eggplant.
Social: This is another big reason and actually a really important one. Sometimes being able to eat a greater variety of foods gives you more freedom in your social life. You don’t have to worry about what’s going to be served at dinner a dinner party, or might be more likely to join a group that’s going out to a new restaurant.
Variety: You’re bored of the foods you are currently eating and want to try something new
You just want to because it seems cool: I’ll be honest here. While beets are really healthy, the main reason that I really want to like them is that they are sooo pretty! Did you see that pasta? It’s an unreal magenta color! Or olives. It was a great disappointment to my child self that I didn’t like olives because I wanted to be like all the cool kids and stick them on my fingers, but I still don’t like them despite continuing to try them :/
Your takeaway for today: it’s ok to not like all foods, but sometimes it’s worth giving a food a few chances before swearing it off forever because you may someday be able to wear olives on your fingers like the cool kids.
What foods do you dislike? Or what foods are you learning to like?
Who loves apple crisp? The cinnamony-syrup covered apples, topped with bites of buttery, crunchy oats. Mmmm. I have been known to eat apple crisp for breakfast or dinner as well as dessert. And after this post, you might consider an apple crisp breakfast too!
Here’s some good nutrition news about apple crisp:
Apple crisp can totally count as a serving of fruit
Right off the bat, if you’re eating an apple crisp (or any type of fruit crisp) you’re eating some fruit! Recommendations for daily fruit intake vary from 1 cup to 2 1/2 cups. Even a small serving of crisp will probably have at least 1/2 cup of fruit, which will give you a good portion of your recommended fruit intake regardless of whether you’re aiming for 1 cup or 2 and a half!
Apple crisp can be a source of whole grains
Most apple crisp recipes I am familiar with include oats (quick or rolled) as part of the delicious crumbly topping. Both of those forms of oats are whole grains, which compared to refined grains, have higher fiber and more protein. The USDA recommends at least 1/2 of your daily grains be whole grains. So there you go, by eating apple crisp, you’re moving toward that goal!
Now that you’ve got fruit and whole grains, all you need to make a meal is some protein, maybe some vegetables or calcium
For breakfast, serve with some scrambled eggs or a scoop of yogurt for protein
Apple crisp + slice of sharp cheddar cheese is a classic combination that provides protein + calcium and you should try it if you haven’t
For a vegetarian/vegan breakfast option, serve alongside a handful of nuts and a calcium-fortified beverage
Serve the above options in the evening for a breakfast-for-dinner option
Pork + apples is a winning combination. Some pork chops + steamed or roasted vegetables + this crisp …*chef’s kiss*
Serve alongside your favorite sausage and a green salad
Ways to make your apple crisp even more nutritious:
Use whole wheat flour as the flour portion in the recipe for even more whole grains
Don’t peel your apples. A large part of the fiber in an apple is in the skin. (Plus, this way you don’t have to spend all that time peeling apples)
If you want to replace some of the saturated fat with unsaturated fats, replace the butter with a plant-based substitute like Smart Balance which has more unsaturated fats and omega-3 fatty acids
Now, I just want to say that apple crisp is a magical food that will solve all of your problems or that you can eat as much as you want because it can do no wrong. Like any food, balance is key.
The main thing I want you to take away is that this cozy dessert has plenty to be happy about. So next time you’re enjoying some cinnamonny, crumbly, apple-y goodness, rejoice in the ways it is nourishing you!
I get asked this question as a dietitian often enough that I figured I would write out the answer. But I want to start out by saying that as real humans, we have different bodies, needs, preferences, beliefs and values about food. So consider this more of a post to satisfy curiosity than any recommendation.
And not to sound like a broken record (but this is important) this is not a prescription or a recommendation. This is a description. This is just what I eat.
The good news of nutrition is there are lots of ways to eat healthy. So while this is how I eat, (and I consider it healthy) it will not be the right solution for everyone. You might have different dietary needs due to a medical condition, or a family member’s medical condition. You might have different dietary preferences – or a different lifestyle that make these choices impractical. That’s ok.
That’s the beauty of Nutrition for Real Humans, and that’s why I work with each client to design a plan that will make healthy eating work for them.
Now, onto what you clicked on this title for: What does a dietitian eat? (Or more accurately, what does this dietitian eat?)
I thought about it and wrote down some patterns that I tend to follow when I’m deciding what to eat. I don’t really have strict rules; in the words of Captain Barbosa:
A fruit or vegetable with each meal.
At least one, sometimes more. This could look like a banana with breakfast, eating a carrot alongside my sandwich, or adding a bunch of vegetables to the soup I’ve made for dinner.
Benefits of fruits and vegetables
High water content (good for hydration)
Generally high in fiber
Source of a wide variety of vitamins and minerals, including vitamin C
Source of phytonutrients and antioxidants that we don’t even fully comprehend the benefits of yet
Often add beautiful color, flavor, and texture to the meal!
Most grains whole grains.
I try to make whole grains the default grain that I eat. If I make rice, it’s brown rice. When I make bread or muffins or waffles, I make sure at least half the flour I use (if not more) is whole wheat flour. When I buy grain products (tortillas, cereals, pasta), I usually choose products where the first ingredient listed is whole grain or whole wheat.
Benefits of whole grains
Higher fiber content (more filling, digest more slowly)
Slightly higher protein content
Naturally contain more vitamins and minerals than refined grains (although most products made with refined grains have vitamins and minerals added back to make up for this loss)
This doesn’t mean I don’t eat refined grains. When I bake, usually at least part of the recipe is made with white flour because the texture is better, and if I’m making a dessert, I just use white flour.
It’s hard to pass up a good sourdough if it’s white bread, and our favorite instant mac and cheese is made with white pasta.
Lara Bars (snack bar made with dried fruit and nuts)
Sugar snap peas
I don’t always have all of these around, but these are examples of what might be laying around our house.
Use healthy fats when cooking
I embrace fats in general when cooking, especially olive oil, avocado, nuts, seeds, to help make a meal more satisfying and tasty. I also really like dairy fats: cheese, butter, full fat yogurt. There is evidence showing that intake of fats from dairy, especially from yogurt and cheese is not associated with increased heart disease or diabetes risk or death. We also personally don’t have any health conditions that would make it especially risky for us to eat saturated fat.
Benefits of fats
Take longer to digest, and help promote satiety (satisfaction)
Help your body absorb certain vitamins
Important carriers of flavor
Drink mostly water, milk, coffee and tea (unsweetened or lightly sweetened)
These are the drinks I have at home. It doesn’t mean we never have soda or juice or alcohol, but we mostly only buy these if we are hosting guests, or if we are out to dinner or as a special treat
(No pictures because I don’t often take pictures of just glasses of water or milk haha).
Mostly cook and eat at home
This is mainly because of how I grew up and how I ate when I was first on my own and didn’t have lots of money. But it also lets me be in charge of what’s in my food.
Probably more sweets than you expect
We both have sweet tooths (sweet teeth?). We probably have dessert at least half of the nights of the week (more if I’ve baked something). This could be ice cream, a handful of chocolate chips, kettlecorn, or a microwave brownie.
This is one thing that I am tempted to feel guilty about. But most of the time I don’t, and my husband really helps me be a balanced, reasonable human here. Dessert is something we both enjoy (and often a way to share celebration or just spend time with other people), and the way we eat it does not cause us health problems.
Often a way to spend time with people
I like baking
Sometimes an opportunity to get extra nutrients in: dark chocolate contains iron, kettlecorn is a whole grain, milk-based desserts contain calcium, fruit-based desserts provide extra fruit! Don’t think something is immediately of no value just because it has sugar!
Just in cased you missed that excellent GIF in the beginning, these are general descriptions of what I eat. I don’t follow them like strict rules. Sometimes I just don’t have a vegetable or fruit with a meal, or don’t have a protein with a meal. And again, this is not THE RIGHT way to eat. There is no one right way.
If you really want to know what I eat, just follow @nutritionforrealhumans on Instagram, or Facebook. That’s where all of these pictures are from 🙂
If you feel you must take a recommendation away from this post:
Make most of your guidelines and nutrition goals positive or additive
Notice, that most of these guidelines are things I DO, not things I don’t.
There is some evidence that adding foods, or having positive goals (vs. don’t eat that or eat less this) are easier to maintain. Positive goals are awesome. You get to feel accomplished when you do them!