Immunity Soup is engineered to deliver vital nutrients while providing a comforting winter meal. The immune system is a nutrient HOG! In order to keep it functioning well, we have to feed it a constant stream of vitamins, minerals, and antioxidants.
Benefits of Immunity Soup
We start with bone broth, because it’s rich in magnesium, potassium, zinc, selenium, and iron. To that, we add sautéed onion, which has sulphur compounds to help you detoxify. The onion is sautéed in coconut oil with some minced garlic, thyme leaves, and cumin seeds. These all have antimicrobial properties.
We know that zinc is crucial for immunity, so weuse brown lentils as an abundant source of that mineral. Then for Vitamins A & C, which provide a shot of antioxidants, we chop some veggies. Rich colors alert us to the presence of antioxidants. Weuse tomatoes, parsley, celery, carrot, kale, cabbage, and chilies – green for mild, red for spicy.
To get an anti-inflammatory benefit, we add grated ginger root & grated turmeric root (or turmeric powder).To give the immune system a boost, we put in some chopped mushrooms and a couple of bay leaves. A final touch is to add some red wine vinegar, which supports your healthy gut microbiome in fending off pathogens.
1 onion, chopped
2 Tb. coconut oil
3 cloves garlic, minced
1 tsp. cumin seeds
1 tsp. dried thyme or 1 sprig fresh thyme
4 c. bone broth
1 c. brown lentils
1 lb. ground grass-fed lamb, beef, or sausage, browned (optional)
2 stalks celery, chopped
3 carrots, sliced
1 bunch kale, chopped
4 c. cabbage, chopped
1/4 c. tomato paste or 4 tomatoes, cubed
1 Tb. dried parsley or 1/4 c. fresh parsley, chopped
2-3 chilies according to preference
1″ each of turmeric root and ginger root, grated (or 1/2 tsp. powder)
8 mushrooms, chopped
2 bay leaves
3 Tb. red wine vinegar
1 Tb. salt
Combine all ingredients in a stock pot, crock pot, or Instant Pot. Pressure for 20 minutes, or simmer for 30 minutes, or slow cook for 4 hours.
What if, instead of cereal, you had soup for breakfast? It might sound odd in America, but all over the world, healthy cultures feast on breakfast soup several times per week.
Historical Bias for Breakfast Soup
There’s an old saying: “Breakfast like a king; lunch like a prince; dinner like a pauper.” In blue zones – 5 places around the world where people consistently live over 100 years old – breakfast looks more like dinner. In most cases, the first meal of the day consists of protein, plant-based fats (nuts, seeds, oils), and beans or vegetables.
Many Japanese eat Sumo Stew first thing in the morning is normal. Also, Nigerians often enjoy Egg Stew, Chinese slurp Congee (rice porridge with egg and meat), and Columbians have their Changua (milk soup with poached eggs). From Mohinga (fish & noodle soup) in Burma to Lablabi (chickpea soup) in Tunisia, people around the globe have been eating soup for breakfast forever. And let’s not forget Vietnamese Pho, or Indian Ginger Rasam (lentil soup).
Yet, according to a survey that Kellogg’s conducted, only 34% of adult Americans eat breakfast at all.
Advantages of Soup for Breakfast
Here’s how soup beats cereal for your morning meal:
First, it stabilizes your blood sugars. Steaming broths rich in amino acids, and vegetables in healthy fats help insure you don’t have an insulin spike today. Add to that protein-rich meats and legumes, and you have a true winner.
Second, those who eat a hearty meal in the morning are more likely to lose weight. One study followed two groups of people who ate the same number of calories, but distributed them differently throughout the day. This first group ate more calories at breakfast, while the second group ate more calories at dinner. The group that consumed the larger breakfast lost 2.5 times more weight than the the group that ate a larger dinner group. Additionally, the first group lost four more inches around the waist. ”What we have seen is that people on diets with the same number of calories who front-load calories to the earlier part of the day fare better in terms of subjective and objective measures of satiety,” researchers said.
Further, those who eat like a king at breakfast are more likely to have a lower body mass index (BMI). “Studies have found that although people who skip breakfast eat slightly fewer calories during the day, they tend to have higher body mass index, or BMI,” says Christy C. Tangney, PhD, a clinical dietitian at Rush University Medical Center and an expert on the effects of diet and nutrition on heart health.
Finally, an ample breakfast encourages a vigorous metabolism. When you eat well in the morning, you’re telling your body that there are plenty of calories available for the day. When you skimp on breakfast, the message you send your body is that it needs to conserve rather than burn any incoming calories.
Not sure you want to eat international fare? Here are some American recipes that will give you the same benefits that cultures around the world enjoy.
This recipe comes from Mickey Trescott at AutoimmuneWellness.com.
1 tablespoon solid cooking fat
1 onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
3 cups water
4 lbs. whole chicken
1 small butternut squash, peeled, de-seeded, and cubed
1 teaspoon sea salt
5 cups baby spinach
½ lemon, juiced
Place the solid cooking fat in the bottom of your Instant Pot and select the “saute” function. When the fat has melted and the pot is hot, add the onion, and cook, stirring, until translucent and lightly browned, about six minutes. Add the garlic and rosemary and cook for another 30 seconds, until aromatic.
Put the water into the pot and turn off the heat. Add the chicken, squash, and sea salt to the pot. Lock the lid, and set your machine to pressure cook on the manual “high” setting for 16 minutes.
When the machine indicates the dish is finished cooking, immediately place a towel over the steam valve, carefully opening with the use of a wooden spoon (careful — you can burn yourself easily here!) to quick-release the pressure. Once the steam is released, remove the lid, and allow to cool.
Once the dish has cooled enough, remove the whole chicken from the pot, take off the meat, and place back in the pot with the spinach and lemon juice. Place back into the Instant Pot container to heat to temperature, and enjoy!
If you are going to be portioning this soup into jars for storage in the freezer, allow it to cool completely and spend 24 hours in the refrigerator before doing so — the soup will have a better flavor when you reheat it!
Sausage and Sweet Potato Soup
1 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh parsley
3 cups bone broth
1 lb. ground sausage, browned
2 cups diced raw sweet potato
1 teaspoon sea salt
1/2 tsp. nutmeg
3 cups kale, chopped
Saute the onion and garlic in coconut oil until translucent.
Put all ingredients except kale in a crock pot or soup pot and simmer until sweet potato is tender (20 minutes on stovetop, 2-3 hours in a crock pot).
Add the kale and cook 2-3 minutes more, just until kale is wilted.
The Thanksgiving dilemma is that we want to FEAST, but we don’t want the food coma that follows!When you make your Thanksgiving unprocessed, you will actually eat less and be more satisfied! Switch out manufactured foods for whole foods that don’t come with a nutrition label to have a truly pleasurable meal that doesn’t leave you feeling sluggish and sick!
It’s time to think outside the box – the stuffing box! In this wild rice stuffing, say goodbye to stale bread & long ingredient lists. Say hello to tender wild rice, crispy bacon, mushrooms, herbs, nuts, & cranberries.
1 c. wild rice blend
2 c. chicken bone broth
1 bay leaf
1 Tb. butter
6 slices bacon, fried and crumbled
1 onion, diced
8 crimini mushrooms, sliced
4 cloves garlic, minced
3 stalks celery, finely chopped
½ c. fresh cranberries
1 tsp. dried thyme
1 Tb. fresh snipped sage
1/3 cup chopped pecans or walnuts
Salt & pepper to taste
Bring the bone broth to a simmer. Add the wild rice, bay leaf, and butter. Then cover, reduce heat to low, and cook until all liquid is absorbed, about 40 minutes. Meanwhile, saute the onions, mushrooms, garlic and celery in a little bit of the grease left from cooking the bacon. When vegetables are soft, stir in cranberries and cook just until they pop. Mix in the herbs.
Combine the rice, bacon, sauteed vegetables and nuts. Season to taste. Voila! A classic recipe for Thanksgiving, unprocessed and original!
Green Beans with Mushroom Gravy
Forget the canned soup for this green bean casserole that is loaded with flavor! Portobello mushrooms and balsamic vinegar are sauteed in butter and thyme, then topped with baked leeks for a bit of crunch in this amazing unprocessed Thanksgiving comfort food!
1 leeks, thinly sliced (white part only)
1/2 Tb. avocado oil
1/8 tsp. each salt and paprika
24 oz. frozen green beans
1 small yellow onion, diced
2 1/2 c. sliced portabello mushrooms
3 minced cloves garlic
2 Tb. butter
1 tsp. dried thyme
1/2 tsp salt
2 Tb. balsamic vinegar
¾ c bone broth
24 oz. (2 pkg.) frozen green beans
Toss the leeks with avocado oil, paprika and salt. Microwave in a covered bowl for 2 minutes. Transfer to a baking sheet lined with parchment paper, spreading them out into a single layer. Place 6″ beneath the oven element and cook on low broil for 4-5 minutes until golden.
Saute the onion, mushrooms, and garlic in butter and thyme until tender. Add salt, vinegar, and broth. Simmer 10 minutes. Blend until smooth.
Steam the green beans according to package directions. Fold beans into mushroom gravy. Garnish with leeks.
Traditional Candied Yams
Dates, pure maple syrup and cinnamon lend a decadent sweetness to these classy candied yams– without artificial ingredients — to make an unforgettable comfort food for your Thanksgiving Unprocessed.
6 c. yams, peeled and cubed (2-3 yams)
4 Tb. butter, melted
1 c. chopped pitted dates
1/2 c. boiling water
4 Tb. pure maple syrup
1 tsp. cinnamon
¼ c. unsweetened coconut flakes
2 Tb. butter, melted
Toss yams with 4 Tb. butter and layer in a 9×13 baking pan. Roast at 425° for 25 minutes.
While yams are roasting, pour boiling water over dates to soften. After 5 minutes, strain the dates. Combine the dates, maple syrup, cinnamon, coconut flakes, and 2 Tb. butter. Toss with roasted yams and bake at 350 for 15-20 more minutes.
Pass up the frozen dough and gluten bloat when you make this absolutely scrumptious corn bread from millet, buttermilk, and sweet potatoes. No sugar needed!
2 Tb. coconut oil
1 c. millet flour
1/4 t. baking soda
1 1/2 t. baking powder
1/4 t. sea salt
1 c. buttermilk
1/2 c. sweet potato, cooked and mashed
Melt the coconut oil in a 10″ oven-proof skillet.
Combine the flour, baking powder, baking soda and salt in a mixing bowl. In a separate bowl, whisk together the buttermilk, mashed potato, and egg. Add the potato mixture to the flour mixture and stir just until combine
Spoon into skillet and bake in a preheated 425° oven for 20 minutes.
Fresh Fruit Salad
In this rosy cranberry fruit salad, there’s no need for imitation whipped topping! The unprocessed burst of flavor comes from honey, warm spices, and orange juice, perfect for your Thanksgiving meal!
5 whole cloves
3-4 allspice berries
1 stick cinnamon
½ c. honey
½ c. orange juice
1 pkg. fresh cranberries
2 red pears, diced
2 green apples, cubed
Put spices in the center of a coffee filter. Bring the edges together like a bag to enclose the spices. Secure with a wire twist tie or a piece of string. Put the honey and orange juice in a saucepan. Add spice bag. Simmer over medium heat until reduced by half.
Remove and discard the spice bag. Add the cranberries to the pot and cook until berries are softened. Remove from heat. Cool, then add pears and apples.
Unprocessed Thanksgiving Pie
You’ll love this mouthwatering no-bake pumpkin pie! The yummy cookie crust contains only unsweetened coconut flakes and dates. So there are no trans-fats or processed flours. And the delicious pumpkin filling is made without canned milk!
2 c. unsweetened coconut flakes
1 ½ c. pitted medjool dates, roughly chopped
Process the coconut flakes and dates until the mixture resembles brown sugar. Press mixture firmly into a pie tin. If you desire a crisper crust, poke holes in it with a fork and bake at 350° for 12-15 minutes. Cool and fill.
1 Tb. gelatin
3 Tb. water, divided
2 c. cooked pumpkin (may be fresh, frozen or canned)
2 ½ tsp. pumpkin pie spice
½ c. butter, softened
1/3 c. honey
Soften the gelatin in 1 Tb. cold water. Add 2 Tb. boiling water and whisk until frothy. Blend the gelatin mixture, pumpkin, spices, butter, and honey. Pour into crust & refrigerate.
Your Thanksgiving Unprocessed
When you eat real food, you are less likely to overeat. But if you do happen to gorge yourself on all this appetizing, nourishing food, your best bet is to take a walk instead of hit the couch.
If you feel bloated or have heartburn, try these natural remedies instead of reaching for Tums or Zantac:
With a chill in the air, I’m eager for an oven-roasted meal full of fall flavors! But just because I’m eating whole foods doesn’t mean cooking a sheet pan meal needs to be complicated. When my husband wants take-out, I tell him I can have the meal ready before he can drive to the take-out counter and get home again. Really, a sheet pan meal only needs 20-25 minutes to cook – no tending needed! Throw it in the oven and read a book while it makes its magic of savory deliciousness!
Advantages of a Sheet Pan Meal over Fast Food
Aids detoxification with its inclusion of onions, garlic, or other alliums.
Anti-inflammatory! Find me one fast food meal that isn’t inflammatory!
Provides antioxidants to protect your cells against damage that leads to disease.
Can be adapted to any budget, any level of pickiness, any dietary restraints.
Uses good fats that are necessary to your health and avoids bad fats that contribute to inflammation.
Contains more vegetables than the typical take-out meal.
Doesn’t contribute to blood sugar imbalance.
Aborts cravings because it is so filling, mouthwatering, and nutrient-dense!
Saves well, so you can make a double or triple batch and not have to cook again for a couple of days.
So, let’s get started!
Pick Your Protein
What’s your preference: land or sea? A sheet pan meal needn’t be limited to beef or chicken. Shrimp, crab, scallops, fish fillets, and even mussels work wonderfully in oven-roasted fare. So do pork, venison, and lamb! Vegans can use products such as tempeh to create an appetizing dish. How much you use is up to you. I recommend 3-6 ounces per person, cut into bite-size pieces.
Choose Some Color
Here’s where it gets fun! Think of the rainbow. Mix and match colors and flavors to suit your personal preferences. Add as many as you like, but make sure you have at least 1/2 cup of cubed or julienned produce per person. Include firm fruits to provide sweetness if you want. The options you select for your individualized sheet pan meal may lend themselves to a particular ethnic flavor, so let your creativity reign! (See image at the end of this post.)
Yellow/Orange: summer squash, winter squash including pumpkin, yellow and orange bell peppers, pineapple, yellow beets, sweet potatoes/yams, carrots, and corn
Red: tomatoes, beets, red bell peppers, chili peppers, radishes, cranberries, red pear, rhubarb, red pear
Purple: eggplant, purple endive, purple cabbage, purple carrots, purple potatoes, dried plums, black currants, figs, or even elderberries
Green: beans, peas, broccoli, zucchini, Brussels sprouts, cabbage, asparagus, artichoke hearts, celery, endive, celery, green bell pepper, jalapeno, green chilies, serrano pepper
Grab Some Leafy Greens
In traditional cultures, a meal is not complete without some dark green leaves. Think beyond spinach here! Some options are mustard or beet greens, chard, kale, collards, arugula, bok choy, rapini, and watercress. Be generous because they are one of the most concentrated sources of nutrients on the planet. They will cook down substantially, so aim for at least 1 cup torn leaves per person. Since these do not require a long cook time, you can just toss them onto your sheet pan meal the last 3-5 minutes of cooking.
Remember The Sulphurs
No sheet pan meal – or other meal, for that matter – is truly balanced in flavor and composition without sulphurs. What are these? Primarily, they are the foods in the onion family, including leeks, garlic, chives, shallots, and scallions. But that’s not all. Mushrooms are sulphurs, too. So are the cruciferous vegetables. If you haven’t already added a cruciferous vegetable as one of your colors, here’s your chance to include some of the healthiest plant foods of all time. One onion and 2-3 cloves garlic are usually sufficient quantities for a single recipe of this oven-roasted entree.
Dress With a Temperature-Safe Oil
Polyunsaturated liquid oils, such as canola and safflower, are unstable and degrade at high temperatures. So stick with monounsaturated or saturated fats, like avocado oil, coconut oil, pastured tallow, or ghee (clarified butter). If your oil is solid, warm it enough to melt it, then toss with all your other ingredients in your sheet pan meal. Use about 1 tablespoon for every 2-3 cups of food on your tray.
Season With Herbs and Spices
Flavor your dish to suit your palate. Fresh thyme, oregano, basil, parsley, tarragon, and sage are winners. You may also like chili powder, cumin, coriander, turmeric, bay leaf, paprika, or cayenne. Just sprinkle your favorite flavors over you meal until the vegetables are very lightly dusted. Don’t forget salt and pepper. Now slide the whole tray into a preheated 450 degree oven and bake until meat is cooked through and vegetables are fork-tender (20-30 minutes). I usually turn the food after about 15 minutes to insure even cooking.
The Finishing Touch
When the sheet pan meal comes out of the oven, I like to give it just a splash of vinegar to add depth of flavor. My favorite is balsamic vinegar, but red wine vinegar is good, too! Of course, rice vinegar would be the perfect choice for an Asian meal.
I’m ditching orange and going teal this Halloween! The Teal Pumpkin Project is a movement to create a safer Halloween for all trick-or-treaters by avoiding treats that contain food allergens. Since 1 in 13 kids has food allergies, we need more houses where they can get allergy-free treats. You let kids know your house is allergy-safe when you put a teal pumpkin on your doorstep.
I’m making my Halloween teal by purchasing non-food treats to give to trick-or-treaters. Glow sticks, bouncy balls, stickers, and spooky toys are always a hit in our neighborhood! You can add your house to the Teal Pumpkin Project map here.
I’m also making sure that for parties, I offer treats that don’t contain common allergens, such as wheat, soy, eggs, corn, nuts, or fish. Here are some ideas you can use:
Apricot Pumpkins and Banana Ghosts
All you need is a little melted chocolate and some fruit! Using a toothpick, drop dots of melted chocolate onto fresh, frozen or dried apricots and onto halved, peeled bananas to make faces of jack-o-lanterns and ghouls.
You will need:
red apple slices
Each apple slice will become a top or bottom jaw. Press ends of pumpkins seeds into fleshly part of apple slices to make teeth. Join two apple slices together with toothpicks, keeping the red skin facing out to resemble lips. Lay a strawberry slice over the pumpkin seeds on the bottom apple to look like a tongue.
Black Cat Fudge
This Teal Halloween-friendly recipe is chock-full of anti-inflammatory ingredients to help offset high-sugar treats that are almost inevitable for trick-or-treaters. Combine the following:
2 avocados, mashed
1/4 c. each melted virgin coconut oil, and melted cocoa butter
1 tsp. each vanilla, cinnamon, and salt
1/4 c. each carob powder and honey
2 Tb. coconut cream, optional (use if you want a milkier taste. Omit for that dark chocolate taste)
Mix until smooth, press into an oiled loaf pan. Freeze, then cut into squares. Alternately, you could press onto a parchment-lined cookie sheet. Then, after freezing, you can use Halloween-themed cookie cutters to cut shapes of bats, cats, and spiders.
Teal Halloween Caramel Apples
These caramel apples use no butter or milk to make them allergy-safe. Also, they use no refined sugar or corn syrup, making them healthier for all children.
14 oz. can full-fat coconut milk
1/2 cup maple syrup
2 tsp vanilla extract
1 tbsp coconut oil
2 granny smith apples
tongue depressors or skewers, stuck into the apples for handles
Simmer coconut milk and maple syrup over low heat for 30 minutes or more, stirring frequently, until very thick and light brown-colored . Remove from heat and stir in oil and vanilla. Pour into two round cake pans coated with cooking spray. Refrigerate until set. Using a spatula, release the caramel from each pan and lay it on a piece of parchment or wax paper. Set an apple in the center of each caramel disc. Fold the caramel up and around the apple, pressing firmly so that the caramel stays in place. Keep refrigerated.
Hauntingly good! You won’t miss the gluten, eggs, nuts, or the sugar, either!
1/2 cup coconut oil, softened
1/4 cup molasses
1/2 cup honey, warmed
2 teaspoons pure vanilla extract
1 cup coconut flour
1 teaspoons each ginger powder & cinnamon
1/2 teaspoon each sea salt & baking soda
6 Tb. water
2 Tb. unflavored gelatin
Preheat the oven to 350. In a large bowl whisk together the coconut oil, honey, molasses, and vanilla extract. In a small bowl, measure 2 Tb. of cold water. Sprinkle the gelatin into the water. When the gelatin has absorbed all the water, heat the remaining 4 Tb. of water to boiling and pour over the gelatin mixture. Stir well until all of gelatin has dissolved. Whisk the gelatin mixture into the wet ingredients.
In another small bowl, mix the coconut flour, spices, salt, and baking soda. Add these dry ingredients to your large bowl, mixing until creamy. Shape dough into finger-length “snakes.” Score knuckle lines with a knife. Press a pumpkin seed “fingernail” onto each finger. Set fingers on a parchment-lined cookie sheet.
Bake for 17-20 minutes, until edges are browned and cookies are firm to the touch.
Test for Food Sensitivities
The whole idea of a Teal Halloween may seem foreign to you if you do not have known food allergies in your family. However, the chance of having food sensitivities is much higher than the probability of having food allergies. What’s the difference?
Manifest within seconds of ingestion.
Impact skin, airways and eyes with classical allergy symptoms (hives, restricted throat, mucous, watery eyes).
Require only a few molecules of the allergen to trigger a response.
On the other hand, food sensitivities
May take up to 3 days to manifest
Can impact any system of the body, causing joint pain, mood changes, headaches, digestive distress, and many other symptoms
Are dose dependent, meaning they may not trigger a response at all unless a certain threshold is passed. So, you may be able to eat a tablespoon, but not a cup.
You may order a home blood test kit that detects your response to 132 different foods. Results are confidential and are color-coded to give you a range of tolerance. For example, you may have no response, indicated by a green bar. You may have a minor or moderate response, indicated by a yellow or orange bar. Finally, you may have a dramatic response, indicated by a red bar.
Let’s make Halloween safe for everyone by identifying and avoiding food triggers.
A nutrient-dense breakfast isn’t optional for me. If it isn’t convenient to eat well in the morning, will it be more convenient to be unwell? As a functional nutritionist, I know that every bite I eat has the power to inflame or heal. Plus, I know that my breakfast sets my blood sugars for the day, giving me either steady or erratic metabolism. Since it’s vital to get minerals, vitamins, and antioxidants from my food, I want a breakfast that is nutrient-dense as well as balanced.
So what does a functional nutritionist eat for breakfast? A broad variety! I’m as likely to have leftovers from dinner as to actually prepare a meal in the morning. But if I were to pick several meals that rotate through my menu frequently, you would see a diversity that reflects several cultural influences.
Eggs are Nutrient-Dense
I like to make up creations, such as taco eggs, pizza eggs, or eggs-in-a-nest that contain a variety of vegetables and perhaps a little extra protein as well. Here are some common egg breakfasts at my house:
Thai Curried Eggs (You can omit the venison, but be sure to use plenty of Chinese greens, such as bok choy and pea sprouts!)
Meals with Breakfast Meats
While I do not follow a paleo or keto diet, per se, I like to make sure I get about 20 grams of protein in any given meal. Getting meat in the morning helps insure I am having a nutrient-dense breakfast. I like these vegetable-meat combinations:
Hawaiian Wraps (For convenience, I use pre-made sausage patties and pineapple rings. I omit the cornstarch from the sauce and add a little honey to make it thicker.) Here’s a cleaner version that I’m dying to try because it look so yummy!
Farmer Hash (I enjoy grating or chopping rutabaga, turnip, cabbage, parsnips, yams, squash, carrots, or beets for mine. And of course, there’s always the addition of dark leafy greens and some crunchy vegetables such as celery and bell peppers.)
Nutrient-Dense Comfort Food
Everyone likes some comforting carbs once in a while. How do I do that and still maintain balanced macro ratios? To begin with, I use unrefined carbohydrates. Then I add fiber-rich vegetables, healthy fats and quality protein. Check out these enticing selections:
Will your kids eat veggies? Perhaps they’ll be more eager when you apply the principles below.
Veggies are Vital
It is not just a good idea to eat veggies. It is imperative! Without abundant vegetables in the diet, it is unrealistic to expect that you or your children will be getting enough vitamins, minerals, antioxidants and phytochemicals to regulate the immune system. The tragedy is that an immune system that does not have sufficient micronutrients becomes vulnerable to cancer, infections, autoimmunity, allergies and asthma. If you want to prevent chronic disease in your family, you have to eat more nutrient-dense food. That means lots of leafy greens, plenty of vibrantly-colored vegetables, and ample sulphur-containing vegetables (those in the cruciferous, onion, and mushroom families).
In addition, when you eat veggies in place of other carbohydrates, such as grains and fruit, you help balance blood sugars. We have an emergency to steady our blood sugars, because statistically, one in three is pre-diabetic.
Help Kids Eat Veggies
It’s not a psychological mystery that children love making cookies and hate eating their vegetables. Beyond the difference between natural sugars and refined sugars, there are fundamental distinctions in the way we approach cookies versus vegetables.
It’s a sign of “mom love” to make cookies together. You and your child bond when you share the experiences of mixing ingredients, frosting, and celebrating with cookies. But do you get excited to make vegetable recipes and serve them to friends during holidays and special occasions? Most likely, you sternly tell your children that they have to eat their vegetables before they get a treat.
Principles for Celebrating Vegetables
The following principles are taken from the work of Melanie Potock, feeding therapist, who blogs at My Munch Bug.
Friendship Principle: If you want to be friends with vegetables, they have to come play at your house frequently! Not only that, you have to model a friendship with veggies yourself.
Curiosity Principle: Let your child experience and explore veggies through cooking, eating out, growing food, and culinary field trips. A child should be able to touch and smell a vegetable long before he is expected to touch it to his lips, put it on his tongue, and eventually eat it.
Play Principle: Encourage him to use all of his senses in exploring the unique characteristics of each vegetable! Be creative and spontaneous. No ultimatums here!
Firmness Principle: If your child knows that you will not require him to eat something if he doesn’t like it, he will learn he doesn’t have to try anything new. Instead, model this sentence: “I don’t care for it yet, but I’m practicing!” Kids must understand that vegetables are not optional.
Kindness Principle: Kids may have anxiety about eating new foods. So, rather than forcing them, help them become comfortable by repeated exposure and play.
Play with Your Veggies
Here are some ideas evolved from Potock’s book, Adventures in Veggieland, that you can use to help your children eat more veggies.
Stamp on some tattoos with beets, then rub them off with potatoes.
Create sheep, or even teddy bears and other beasts, with cauliflower, broccoli, and toothpicks.
Play Mr. Potato Head with large vegetables, such as eggplant, butternut squash, celery root, or jicama.
Build log cabins with asparagus stalks. Also, you could also use green beans, or julienned yams, turnips, rutabaga, kohlrabi, or parsnips.
Play Tic Tac Toe with any veggies that can be made into coins and matchsticks.
Make Veggies Playful
I suggested several ways to present vegetables in a playful manner in my post, The Nutrient-Dense Lunchbox. In addition, you can always use vegetables in making a treat. For example, you could put pureed spinach in chocolate pudding, or make cake using cauliflower (See my post, Eat More Veggies.) How about ice cream with red bell peppers in it, or apple crisp that uses squash?
Recipes to Help Kids Eat Veggies
The following recipes are adapted from Potock’s book.
Can’t Be Beet Dip
1 medium beet, or 2-3 small beets
1 small banana
3 Tb. plain Greek yogurt
1 Tb. honey (optional)
Roast the beet(s) by wrapping in foil and baking at 375 for 45 minutes or by slow-cooking in a crock pot for 2-3 hours. (Hint: you may cook a whole batch at once and refrigerate them until use.) Cut off the ends and slip the skin off. Puree in a blender with the remaining ingredients. Serve with apples and crackers.
4 large asparagus stalks
2/3 c. coconut milk
6 oz. dark chocolate bar (70% cacao)
1 tsp. pure vanilla extract
Strawberry & banana slices for dipping
Snap off the woody ends of the asparagus and peel away the thick skin. Steam asparagus until very soft. Place in blender with 2 Tb. of the coconut milk. Process until very smooth. Melt the chocolate with the remaining coconut milk and the vanilla over low heat. Add the asparagus mixture and get ready to dip!
2 heads cauliflower, different colors if desired
1/4 c. melted coconut oil
2 Tb. pure maple syrup
1 tsp. ground cinnamon
Sea salt to taste
Preheat oven to 400°F. In a large bowl, break cauliflower into tiny florets. Combine coconut oil, maple syrup and cinnamon and pour over florets, coating evenly. Spread on foil-lined baking sheets and roast 20 minutes. Sprinkle with salt and serve.
Butternut Squash Crumble
1/2 of a butternut squash, peeled, seeded & cubed ( or 8 oz. package)
1/4 c. dried tart cherries
1/4 c. chopped pecans
1 Tb. melted butter
2 tsp. pure maple syrup
1/2 tsp. ground cinnamon
Preheat the oven to 350°F. Toss all ingredients together and place in a square baking dish. Cover with topping (below). Bake 45 minutes, until topping is lightly browned.
1/2 c. oats
1/4 c. oat flour
1/4 c. sugar
1 tsp. cinnamon
1/4 c. softened butter
Mix topping ingredients together with a fork until crumbly. Scatter over the squash filling.
Cherry & Red Bell Ice Cream
1 large red bell pepper, seeded & cut into chunks
1 c. frozen cherries
2 c. half & half (or coconut milk, if preferred)
1/2 c. sugar
1 tsp. vanilla extract
Blend until smooth. Freeze according to manufacturer’s directions.
Need help eating right on busy mornings? Certainly, you need breakfasts that are quick and easy! But you need them to be nutrient-dense, too! Fighting inflammation requires a host of vitamins, minerals, amino acids, essential fatty acids, and phytochemicals! So, You can’t just buy toaster pastries and be optimally well!
Do Your Prep on the Weekend
One way to conquer the busy morning frenzy is to assemble and freeze ingredients ahead of time. For example, Pizza Burritos made with zucchini and mushrooms provide lots of potassium and B vitamins.
1 zucchini, grated
6 mushrooms, chopped
1/2 lb. ground Italian sausage
1 tsp. Italian seasoning
6 eggs, beaten
salt & pepper
3/4 c. grated mozzarella cheese
In a large skillet over medium heat, brown the meat with the zucchini, mushrooms and Italian seasoning. When the mushrooms are softened and the meat is evenly browned, pour the beaten eggs over the sausage mixture. Season with salt & pepper. Then, cover, reduce heat to medium low, and cook until set. Using a spatula, transfer onto tortillas. Sprinkle with cheese, roll, wrap in plastic and freeze.
The Crock Pot is Your Ally Against Busy Mornings
Take just a few moments to put ingredients into a crock pot or Instant Pot at bedtime. Breakfast will be ready when you are. Combining steel cut oats with Greek yogurt makes a creamy, high protein breakfast. Top it with antioxidant cherries and zinc-filled pecans for even better nutrition. Last of all, add crunchy chia seeds for an Omega 3 boost.
Spray your crock or Instant Pot liner with non-stick cooking spray. Put the oats, salt and broth into the crock or liner. For the crock pot, set temperature to low. If you are using an Instant Pot, employ delay feature to start cooking 20 minutes before you want breakfast ready. Set cook time to 10 minutes. Let cool naturally for 10 minutes before releasing the pressure.
Just before serving, stir in yogurt and scoop into 4 bowls. Finally, top with additional ingredients.
Microwave a Grab-and-Go Sandwich
You can poach an egg in just 60 seconds using your microwave! Fill a ramekin with 1/4 cup water and break an egg into it. Before you cook it, puncture the yolk and cover with plastic wrap. Check after 30 seconds of cooking and microwave another 20 seconds if needed. Then, toss it onto a tostada, slip it into an English muffin, or stuff it into a pita. Besides egg and grain, you can add cheese, meat, spinach, sprouts, tomato, or avocado to balance your meal. For example,
Southwestern Tostada: Add cotija, refried beans, and pico de gallo
Club English Muffin: Include ham, swiss, turkey and spinach
All-Star Pita: Load it up with sprouts, avocado and bacon
Quickly Blend Your Nutrition
Do you love a speedy smoothie for busy mornings? Then whirl antioxidant blueberries with probiotic kefir for a superfood breakfast. Top with hemp hearts for essential fatty acids.
1 1/2 c. plain, unsweetened kefir
1/2 c. coconut water (for electrolytes)
12 oz. frozen blueberries
1 avocado (for added creaminess and blood sugar balance)
2 scoops protein powder
juice of 1 lime
1 Tb. honey
Blend all but the hemp hearts. Divide between 2 tall glasses. Top with hemp hearts.
Deep Nutrition is Part of Functional Medicine
Preventing and reversing chronic disease means addressing the roots of inflammation. Minimizing the stress of your busy mornings and eating nutrient-dense anti-inflammatory food are impactful choices to help you be well. Learn more about your power to change inflammation in my 4-week Functional Nutrition Course.
Your health may be a reflection of how many cups of greens you eat per day. Nutritionists and scientists agree that the more vegetables you eat, the better. Not only that, dark leafy greens seem to trump other foods when it comes to specific health benefits. African, Indian, and Asian cultures all have rich culinary traditions that include bountiful quantities of leafy greens. In Western society, treatment protocols for healing chronic disease, such as the Wahls protocol, include at least of cup of dark greens every meal.
Can you eat that many cups of greens? You probably can down a green smoothie for breakfast, and grab a spinach salad for lunch. But everyday?
Let me show you how other cultures do it.
Simple Indian Creamed Farmer Greens ( Saag)
20 oz. mixed beet greens, kale, spinach, chard, or mustard greens (about 20 cups of greens)
1 c. water
2 Tb. coconut oil
1 tsp. cumin seeds
1 onion, thinly sliced
2 inches of ginger root, julienned
1/2 c. coconut milk
Wash the greens, cut away the tough stalks, and roughly chop. Place in a large stockpot with water and steam 20 minutes. Meanwhile, heat the oil in a skillet over medium high heat. When the oil ripples, add the cumin seed. After 30 seconds, reduce the skillet heat to medium low and add the onions and ginger. Saute until the onion caramelizes.
In a food processor or blender, puree the cooked greens and their steaming water with the onion mixture. Return to the pot and cook on low until the mixture thickens, about 20 minutes more. Stir in the coconut milk and season to taste with salt and pepper. Serves 5.
African Spinach Stew (Efo Riro)
2 onions, chopped
2-4 Tb. curry powder, according to your preference
1/2 – 1 1/2 tsp. red pepper flakes, according to preference
1 tsp. dried crayfish, optional (but it lends the characteristic Nigerian flavor)
3 10-oz. bags of spinach, chopped (freeze then crumple the bags to speedily break the leaves into pieces)
In a large soup pot over medium heat, simmer one of the onions, the seasonings and the stew meat in enough broth to cover the meat. (Add more if needed.) Cook slowly until reduced to a very thick, mixture, about an hour. While the meat mixture is cooking down, melt the palm oil in a skillet over medium low heat. Add the tomatoes and the second onion. Saute slowly, stirring occasionally, until the tomatoes are broken down and the vegetables form a paste, about 30 minutes.
Add the tomato mixture to the meat mixture. Stir in crayfish and spinach. Heat until spinach is wilted. Served with fufu, rice, or potatoes.
Chinese Wilted Greens (Fan Chao)
Growing up, not having a plate of Chinese greens on the table for dinner was like not having rice—it was simply unthinkable. – Shao Z.
1 lb. bok choy, napa cabbage, gai lan, or choy sum (may use spinach, chard, or kale)
2 Tb. cooking oil
1 Tb. minced garlic
1/2 c. bone broth
Oyster sauce, optional
Chop the greens into 3″ pieces. Heat oil in a wok or heavy skillet over medium heat. Add the garlic and saute for 1 minute. Add greens and stir-fry just until coated with oil. Pour in the broth, cover, and steam for about 3 minutes. Leaves should be tender and bright green. If desired, serve with a drizzle of oyster sauce.
How do you pack a nutrient-dense lunch that kids will want to eat, while avoiding chips, cookies and crackers? It’s easy with these four tricks.
Employ the Lollipop Principle
If you put food on a stick, everyone wants it! Haven’t you seen this principle in action with hot dogs, marshmallows, and cake? The advantage of a skewer is that it holds more vegetables than a sandwich. A Pizza Kabob is a nutrient-dense lunch your kids are sure to be wild about. Items to skewer include grape tomatoes, green and black olives, mushrooms, basil leaves, cheese, sausage, and sourdough bread.
Roll it Up
A pinwheel has charm and can hide vegetables from picky eaters. Create a Taco Wrap using a tortilla, guacamole, shredded cabbage, pulled pork, and pico de gallo. Go Greek by using pita bread, goat cheese, dates, chopped celery, and baby spinach. Bibb lettuce works for rolling sauteed vegetables and rice.
Provide a Dip
Lots of adult foods gain appeal when you dunk them. Peanut sauce (below) makes snap peas, chicken, cucumbers, green onions and bell peppers come to life! Hummus is a delicious dip for smoked fish, carrot sticks, and falafel balls. Marinara sauce turns cauliflower, zucchini, and eggplant and into a pizza party.
Dissolve the palm sugar in boiling water. Whisk together with remaining ingredients. Refrigerate any unused portions.
Leave Love Notes in a Nutrient-Dense Lunch
Place stickers, drawings, and riddles with your healthy offerings. It’s not a new strategy. But why not use it on hard-boiled eggs and avocados instead of Cracker Jacks and Laffy Taffy? Even a banana peel or an orange peel is a great place to mark down a joke. By the way, what did the burger name her baby?