FOOD TO GROW ON
The ultimate guide to childhood nutrition from pregnancy to packed lunches.
Sarah Remmer, RD & Cara Rosenbloom, RD
AVAILABLE NOW! CLICK ON ANY LOGO BELOW TO PURCHASE
About the Book
Laid out in an easy-to-navigate question and answer style, this book provides practical advice and support from Sarah Remmer and Cara Rosenbloom, two trusted registered dietitians (and moms). With an empathetic tone and hint of we’ve-been-there-too humor, Food to Grow On is packed with hard-earned parenting wisdom and the very latest research in pediatric nutrition, so you will feel supported, understood, and ready to help your child thrive.
Included inside are answers to pressing questions like:
- Can I eat peanuts while pregnant?
- How often should I breastfeed or bottle-feed?
- Should I spoon-feed or try baby-led weaning?
- What do I need to know about raising a vegan child?
- My toddler is a picky eater, what should I do?
- How can I make school lunches my child will eat?
Praise for Food to Grow On
“In over 40 years as a pediatrician, I have read many books on feeding babies and children. This one stands out. It comes from the hearts and minds of two experienced dietitians and mothers, who deeply care about empowering parents. With its wide range of information, told with compassion and wit, may this book nourish you and your child.”
— Peter Nieman, MD, FRCP(C), FAAP, pediatrician and author
“These dietitian-moms have both the expertise and the empathy parents need, and this useful, friendly guide is full of sensible advice that you can put into place right away.”
— Sally Kuzemchak, MS, RD, blogger at www.realmomnutrition.com and author of The 101 Healthiest Foods for Kids
“An excellent resource that effectively translates nutrition and feeding research into practical tips, which parents can easily use to feed their children.”
— Jess Haines, PhD, RD, associate professor & co-director of the Guelph Family Health Study, University of Guelph
About Sarah
Sarah is the founder and owner of The Centre for Family Nutrition, a Calgary-based nutrition counselling practice that specializes in prenatal, infant and child nutrition.
She devotes much of her time to writing and blogging, creating helpful and informative articles for parents, as well as developing easy, healthy recipes.
![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻 As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible. Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork ! Makes 12 large cookies Ingredients: • 1/3 cup butter, softened• ½ cup brown sugar (packed)1 egg (room temperature)• ¾ cup cooked red lentils• 1 tsp vanilla• 1 cup flour (all-purpose or whole wheat are both fine)• ½ cup rolled or quick-cooking oats• 1 tsp baking powder• 1 tsp baking soda• ½ tsp salt• 1 tsp cinnamon• 1/3 cup dark chocolate chips (or chunks)• Coarse sea salt for sprinkling on top (optional) Directions: 1. Preheat your oven to 375F and line a baking sheet2. Cook your red lentils as per the package (or as I’ve described above)3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).5. Fold in the chocolate chips6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
