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LAST LOOK Join the Clean Plate Club A nutritionist shares her thoughts on the new Canada Food Guide by Alyssa Bauman, Nourished.ca As a certified holistic nutritionist, health coach and wellness expert, I could not be more thrilled with the recent upgrade to the Canada Food Guide. No doubt, it was indeed outdated and we were in need of a shift. But this is a big, bold and bright change from its former self. Canada is a pioneer here and I couldn’t be more pleased with the changes. It is right along the line with my personal food philosophy. So what really is the improvement in the Canada’s new food guide and how should our plates reflect it? Dairy has been eliminated as its own food group. Bravo. This is a huge political move. And Canadian dairy farmers are not happy. But finally, we won’t be pushing our children to drink milk to ‘get their calcium.’ The glass of milk as beverage of choose from the older food guide has been removed. For so long, we have been fed lies. Lies that we NEED milk for its high calcium content; lies that our children should depend on cow’s milk for optimum growth and bone strength. Not the case AT ALL. Did you know that North Americans consume the most amount of dairy products in the world, yet have the highest rate of bone disease and osteoporosis? Making the swap from milk to some high calcium plant-based foods will only increase you and your families’ health. High calcium foods include: chia, sesame, hemp and poppy seeds; almonds; tahini; leafy greens (1 cup is 25% of RDI) such as spinach, kale, broccoli, bok choy, collard greens; edamame; tofu; broccoli, kidney beans and lentils; fortified non-dairy milks; oats and quinoa. Not only do these foods have high calcium contents, but the majority are also high in protein, are nutrient dense and should be included as staples on your plate. Reducing meat and animal consumption. Another Huge Step. The benefits to lightning up meat consumption are endless. From health— disease prevention, longevity and weight loss—to environmental factors, this is an absolute win for the planet as a whole. It is simply a matter of changing the mindset of where our protein is sourced from. There are so many nutrient dense, plant-based proteins— hemp and chia seeds; beans and lentils; vegetables; nuts and seeds; soy products like edamame, tofu and tempeh; and many meat-like alternatives on the shelves right now. Focus on incorporating more of them into your diet and eating less meat. Instead of making meat the star of your dish, try making a bean, legume or tofu-based dish; or making the side salad the main course by adding in high plant-based protein foods. Go retro and “extend” your meat. That old cost-saving

method of making meatloaf with veggies and breadcrumbs? Give it a modern spin. Canned lentils have the perfect taste and texture to substitute for 50% of your ground beef in a dish. Instead of serving big chicken breasts, use less and stir-fry over lush beds of freshly ‘wok’ ed veggies or sauté with veggies for a pasta primavera. Serve fish tacos, nestled into tortillas with a colourful coleslaw, instead of serving up big slabs of fish. Make half your plate fruit and vegetables: I am constantly looking to boost my nutrient profile. Fruit and vegetables are some of the most nutrient dense foods in the world. Leafy greens, for example, have just about every single vitamin, mineral and nutrient our bodies need to thrive, yet they are the least consumed foods in North America. Yes, I am on team kale and for this exact reason. Just by reducing dairy and meat consumption, your vegetable and fruit intake will increase by default. Once you do that, start crowding out convenient, packaged foods by adding in more produce and whole foods. Again, you will notice that your plate will start to become more full of the foods that we were meant to eat—the foods that make us feel the best and help our bodies flourish. Make a quarter of your plate whole grains: Whole grains—quinoa, oats, barley, amaranth, brown rice, whole wheat and spelt flours have all the parts—the bran, germ and endosperm—intact. They are loaded in fiber to help with digestion, help reduce blood pressure and the not-so-good cholesterol, regulate blood sugar and contain calcium, B Vitamins and essential minerals. Water is drink of choice. Again, I applaud the Canadian government for this one. Juice has very little nutritional value; and drinking juice is not the same thing as eating a whole piece of fruit. Fruit has the fiber which helps control blood sugar spikes. Juice and sugar sweetened milk are nothing but empty calories. I hope this new guide helps get them taken out of schools, off our tables and only drank in moderation. Excess Sugar leads to weight gain, obesity and potentially diabetes. So replacing these drinks with water will help decrease children’s over all sugar loads. A win/win for every function of the body.

EASY + DELISH HEMP MLYK One of my favourite milk substitutes, this protein-packed bevie is so easy to whip up. No draining required. Best when served cold, this is a great way to start swapping out cow’s milk. 1 Cup Hemp seeds 4 Cups Water 4 dates (kids like it sweet) 1 TSP Vanilla Dash of cinnamon Blend up and serve cold. Lasts in fridge for up to 4 days.

Certified Holistic nutritionist and health consultant, Alyssa Bauman, founded Nourished {A Health Consulting Firm} six years ago when she was constantly being asked for healthy living advice. It’s not as difficult as it seems, that’s where Alyssa comes in and guides you through whatever your nutritional needs may be. When she isn’t upgrading food choices, she will be playing in the park with with her most treasured muses—her three daughters. www.nourished.ca

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