10 Ways to Eat Chia Seeds + Bonus Recipe!

img_3785

Chia seeds are the seeds of a plant in the mint family that’s native to Mexico and Guatamala. They are a great natural energy booster because of their unique ratio of protein, healthy fats, and fiber. Chia seeds are the best plant source of Omega 3s, so vegetarian and vegan friends, please try them out!

Continue reading

Advertisements

What’s Cookin’ Wednesday: Strawberry Banana Smoothie

Today’s What’s Cookin’ Wednesday is all about a quick, nutritional breakfast option. Smoothies.

Smoothies are a great way to use up fruit that is under or over ripe as well as sneak in immune boosting ingredients that don’t taste all that great on their own. Like turmeric, sea vegetables, cacao nibs, etc.

Whenever we make smoothies we try to pack them with leafy greens and other naturally protein rich ingredients as well as vitamins, minerals, and anti-oxidants. We’re fresh out of leafy greens today, but we’ve substituted a few other sources of protein/fiber/vitamins.

Check out what we used. Continue reading

What’s Cookin’ Wednesday: Swedish Meatballs

This meal is 100% gluten free, dairy free, and packed with anti-inflammatory, immune boosting ingredients. But man oh man. It is so delicious you would never know!

If you’d rather load up your mashed potatoes with milk and butter, by all means, do your thing! If you don’t have gluten sensitivities, use regular bread for the meatballs and all purpose flour for the gravy instead. Extra virgin olive oil, ghee, or butter will work in place of the coconut oil. If you don’t have flax seeds, you can replace that portion of the recipe with one beaten egg. None of the measurements would change! That’s the beauty of this recipe – you can make it as healthy as you want to!

Organic is the best for optimal health, so that’s what we use. Whatever you have on hand is fine!

img_1085

SWEDISH MEATBALLS WITH GRAVY
(c=cup; t=teaspoon; T=tablespoon)

Continue reading

Quick Tips to Help Your Family Ditch the Plastic

Plastic food packaging and tupperware has been found to contain toxic amounts of BPA, an estrogen like chemical that causes hormonal imbalance in our bodies that can contribute to endocrine disorders and hormone driven cancers (breast, prostate, colon, and ovary).

Tip #1: 

Pack baby’s lunch in mason jars and glass tupperware and wrap them in beer koozies so they don’t break in transport!

The best part is, you don’t have to transfer the food to another vessel to reheat it and baby can eat right out of the bowl or mason jar itself! So this cuts down on dishes big time. ūüôā


This is just one good way to cut down your child’s exposure to harmful hormone unbalancing toxins found in everyday life.

We’ll be sharing more all week, so check back!
<3,

L, M, & R

 

Disclaimer: I am not a doctor, physician, dietitian, nutritionist, or medical professional of any sort. I am not authorized to give professional medical or nutritional advice. None of the info on kanganrue.com has been evaluated by the Food & Drug Administration. Nothing published on this site is intended to diagnose, treat, cure or prevent any disease. Please contact your doctor immediately for professional medical advice, diagnosis and treatment. By using this site you agree to these terms.

Pantry Project: Dried Cranberries

These are one of Rue’s favorite snacks. I mix them with nuts and seeds when we’re on the go and she goes crazy for them.

Homemade craisins with pumpkin & sunflower seeds – a perfect on-the-go snack full of vitmains and antioxidants!

Since cranberries are in season, I wanted to try my hand at making craisins at home. I’m so surprised by how easy it was and can’t believe I haven’t done it before!

This is a great way to preserve seasonal fruit or use up fruit that is turning bad.

Apples, pears, and pomegranates would make a nice little fall snack. Paired with some roasted nuts and your favorite cheese?

Yes, please!

For this recipe, I used one bag of organic cranberries and 1/4 cup of local honey, but coconut sugar or maple syrup would be nice too.

Continue reading

What’s Cookin’ Wednesday: Quinoa Stuffed Zucchini¬†

IMG_5614

We’ve been eating a ton of quinoa lately. Rue absolutely loves it and it’s so good for you, it’s silly not to incorporate into your repertoire. Quinoa is an ancient South American grain. It’s actually the seed of the chenopodium plant, so it’s naturally gluten free. It cooks like rice and looks like a cross between amaranth and couscous. It’s packed with protein, fiber, antioxidants, amino acids, minerals, and vitamins – making it a true superfood!

One of my favorite ways to eat quinoa is to stuff zucchini with it. You could also stuff bell peppers, squash, or tomatoes. These zucchini boats would be great to take to the beach or the zoo for a picnic because you can just pick them up and eat them!

Continue reading

34

DIY Baby Puffs Recipe

IMG_7631

You know those cute little melt-in-your-mouth cereal puffs you see in the store? The ones that help babies master their pincer grasp?

Though I’d rather give her whole foods to snack on, these have been an absolute life saver for us in the car. Instead of crying the entire time, she concentrates on enjoying her puffs while we’re driving.

These puffs are organic and full of good stuff like kale, sweet potatoes, beets, etc., but the packaging is wasteful and we’ve been going through a lot of them lately, so I wanted to try and¬†make them at home.

Continue reading