It’s finally my last week of research! Over the past 8 months myself and another intern have been working on research aimed at understanding the nutrition-related knowledge, attitudes and perceptions of therapeutic and diagnostic practitioners working with children diagnosed with Autism Spectrum Disorder, in order to develop an evidence-based nutrition curriculum that addresses any gaps in knowledge identified. This last week involves editing the 8 nutrition modules we created and developing a conference poster to showcase all the amazing work we have done 🍎 Having flexible hours also allows me to work on recipe development, a passion of mine. My go to breakfast is usually some variation of oatmeal - whether they are overnight oats, or cooked on the stove top. This week I have been craving something different, and I am all for listening to your body's internal cues! Ingredients: 3/4 cup unsweetened soy milk 1/4 cup frozen blueberries 1 heaping tsp cinnamon 1/4-1/2 tsp vanilla extract 2.5 tbsp chia seeds 1-2 tsp maple syrup (optional if prefer a sweeter pudding, however blueberries add a subtle sweetness on their own) Directions:
1. Blend unsweetened soy milk with frozen blueberries, cinnamon and vanilla extract. If using maple syrup, add to the blender now. 2. Pour mixture into a glass jar and stir in 2.5 tbsp chia seeds. Let this sit for 5 minutes. Stir again to ensure no large clumps have formed. 3. Place lid or saran wrap on lid and store in the fridge overnight. Enjoy in the morning!
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Sara FriedrichCanadian Registered Dietitian Archives
April 2018
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