By Katie Mulligan
Parents frequently have questions about feeding their children; the problem is finding the right answers. Most people you talk to have an opinion – their own or that of their mother, sister, doctor, husband, in-laws – anyone and everyone! If you have nutrition questions about yourself or your child, submit them on the Health Forum at Kidoinfo and I will answer them. Don’t be shy, ask away, because chances are, someone else has your question too.
As winter drags on, it is becoming more and more difficult to find the wonderful bounty of fresh produce associated with warmer months. The cold weather brings thoughts of comfort food — mac and cheese, chicken pot pie, and beef stew — not fresh strawberries and salads of spring greens. If you are like many others, you may be struggling to get in your 5-a-day servings of fresh fruits and veggies. Contrary to popular belief, fruits and vegetables do not need to be fresh to be healthy. Frozen veggies are flash frozen much closer to harvest, which means they have less opportunity to lose valuable nutrients during storage and transport before arriving at your market. Check out the frozen section at your market for a wide array of fruits and veggies. Frozen butternut squash makes a great winter soup or baby puree. Adding frozen peas or green beans to couscous and rice will add greens, fiber, and vitamin C to your dinner. Making a smoothie with frozen berries is an easy way to get kids to drink their fruit. Or try adding frozen blueberries to pancakes (recipe below) or baking strawberry muffins with frozen berries — you’ll be amazed by how fresh they taste.
It is okay to buy canned fruit as long as it is packed in its own juice, not in heavy or even light syrup, which is little more than a sugar solution. The heating process used in canning actually makes the vitamin A in peaches and apricots more bioavailable, which means your system can absorb it more easily. Having trouble getting your kids to eat their veggies? Let them choose which ones to have at dinner and invite them to join in the meal preparation. It’s never too early to teach kids about nutrition and nutritious eating.
Whole Wheat Blueberry Pancakes with Blueberry Sauce
Makes about 10 pancakes
Â¾ cup whole wheat flour
Â½ cup white flour
3 teaspoons baking powder
1 tablespoon sugar
Â½ teaspoon salt
Â½ teaspoon cinnamon
1 beaten egg
1 cup of milk (+2 tablespoons for thinner batter)
2 tablespoons vegetable oil
1 cup of frozen wild blueberries
1. Mix dry ingredients together.
2. In a separate bowl beat egg, milk and oil with a fork.
3. Add the wet ingredients to the dry ingredients.
4. Spoon pancakes onto a hot, greased skillet.
5. Sprinkle 1 tablespoon frozen blueberries onto the top of each uncooked pancake.
6. Flip when bubbles start to form and pop on top of the pancake.
7. Remove from heat when brown on both sides and cooked through.
8. Serve with blueberry sauce and maple syrup.
2 cups of frozen wild blueberries
2 tablespoons of sugar
To make the sauce combine frozen blueberries and sugar in a bowl, stir to blend. Keep at room temperature as you prepare the pancakes.
Katie Mulligan is a registered dietitian specializing in pediatrics. Through her practice, Nurturing Nutrition, Katie provides individualized nutrition counseling to children (ages birth to 18) and their families