Let’s Talk About Iron Deficiency…

Iron deficiency is a worldwide problem…

According to the World Health Organization up to 80% of the world’s population suffers from iron deficiency. Iron is a critical mineral for the mind and body, involved in everything from keeping us feeling energized and maintaining our immune systems to helping provide restorative sleep and brain power.

What are the signs of iron deficiency?

– If you have ever shared a bed with your child and noticed a helicopter like movement in their sleeping position, (fall asleep side by side and by midnight they are perpendicular to you) low iron status could be the culprit. 
– Or maybe you notice when you are sleeping and find yourself tossing and turning, a key sign of restless leg syndrome. 
– Low iron status is also associated with poor focus and learning in kids, especially in subjects that require more concentration and brain power such as math. 
– Anxiety and depression can also be a sign of poor iron status, since iron is required by our bodies to make dopamine, a neurotransmitter critical for anxiety modulation

What do do if you suspect an iron deficiency…

– Check ferritin level via a blood test (ferritin is the protein that reflects storage levels of iron in the body) 
– Vary food sources as much as possible
– Supplement only if deficiency is discovered via lab test. Excess Iron is toxic – iron supplements should only be taken under the supervision of a qualified and licensed health care practitioner. 

Food first approach…

As with all nutrient deficiencies, a food first approach is always best. Work with a licensed health practitioner such as a registered dietitian nutritionist to assess your current status and recommend specific modifications to your eating patterns to ensure you have a balanced intake of heme and non heme iron sources as well as maximize absorption. Click here if you would like to schedule a complimentary 15 minute consultation to learn how a food first approach can help address your iron deficiency concerns whether they be poor energy, immune function, attention, focus, mood, anxiety and sleep.

20 Minute Pumpkin Parsnip Soup


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20 Minute Pumpkin Parsnip Soup

Testing out new soups for the holidays and concocted a recipe worth sharing! Parsnip and pumpkin is not a typical combination when you think of soup, but they make a surprisingly delicious combo! Parsnip is one of those root vegetables that is often bypassed in the produce aisle, but with its high fiber, potassium and vitamin C levels deserves a place on your plate. Try it out and see for yourself. Warms you up from the inside out.

Oh and I must add, preparing certain vegetables (pumpkin squash and sweet potatoes especially) are made so simple with an instant pot. Not only do they cook more quickly, but the steam pressure cooking method does not require the addition of added oils, which can cause oxidation at high temperatures (inflammatory to the body) and also add extra calories to a dish (for those trying to cut extra calories this cooking technique is a win).

I bought my instant pot during the height of the pandemic and probably use it at least 3-5 times per week. For anyone who is on the fence about this investment, I am a big fan of the time and calorie saving benefits of this device! Plus it is super versatile - with its 7-IN-1 functionality, it not only acts as a pressure cooker, but also a slow cooker, rice cooker, yogurt maker, steamer, sauté pan and food warmer.

See notes below to prepare this recipe without an instant pot.

The other must have tool for all the soup lovers out there is an immersion blender. Saves you the step of having to transfer the soup into a blender to puree by allowing you to blend it up right in the pot. Works great for smoothies and also sauces too!

Prep Time 5 min
Cook Time 15 min

Servings


Ingredients

Prep Time 5 min
Cook Time 15 min

Servings


Ingredients


Instructions
  1. To Make:

    Cut pumpkin in half, scoop out flesh and seeds and place on trivet with 1 cup water. Cook in instant pot* for 10 minutes on high pressure. Allow to cool and scoop out flesh. Return to instant pot and to it add remaining ingredients. Cook on high for 8 minutes. Use an immersion blender to puree soup and serve with pumpkin seeds.


Recipe Notes

* If you do not have an Instant pot, this recipe could be made by baking the pumpkin in the oven (20-30 minutes at 350 degrees F.) and then following the remaining recipe instructions by cooking in a soup pot on the stove.

 

 

Banana Berry “Cupcake” Bites

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Banana Berry "Cupcake" Bites
Boring “same old” bananas and berries are magically transformed into treats when they are layered with a little nut butter, sprinkled with coconut and served up in some cupcake liners.
Recipe Notes

Slice bananas into 1 inch thick slices and place into mini cup cake liner. Spread with nut butter, top with raspberry and sprinkle with shredded coconut. Serve immediately.

Banana Breakfast Balls

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Banana Breakfast Balls
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Combine all ingredients and mix well. Scoop into rounded balls and place on cookie sheet. Bake for 10-15 minutes or until cookies are golden and fragrant.

Chocolate Sweet Potato Mousse

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Chocolate Sweet Potato Mousse
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Boil peeled sweet potato until tender. Allow to cool slightly, and blend with raw cacao powder, almond butter and maple syrup. Add a dash of cinnamon and hint of sea salt if you like. Serves 2.