Blog Post

Non-Food Rewards for Kids

  • By Fred Fort
  • 10 Jul, 2015

Jodie Parus, RD, LD

Rewarding children when they do something desirable is a great way to encourage them to repeat the behavior. Unfortunately, the reward is often a sweet treat, such as candy or ice cream. There are plenty of non-food rewards that can be offered to support your child’s positive actions.

When food is offered as a reward, those foods are then thought to be more desirable than others foods. Also, children may not make the connection that food is fuel for their body and may come to expect a sweet treat after every achievement.

You can assist your child in establishing a healthy relationship with food and avoid any negative long-term consequences by opting for some of the following non-food rewards.

• Verbal praise
• Special outing to the movies, park, zoo, etc.
• Play date with friends
• Sleepover with friends
• A new book or toy
• A break from chores


By Fred Fort 21 Jul, 2016
Are you doing cardiovascular exercise every day and not seeing any results in terms of weight loss and or performance?
By Fred Fort 27 May, 2016

Serves 8

As a registered dietitian, I love hosting healthy dinner parties. One of my favorite ingredients is shrimp, because it’s a lean protein and good source of vitamin D. However, it can be tricky to cook a large batch of shrimp just in time for your guests without overcooking it. The beauty of using a crock pot is that you can allow your dish to finish cooking while you greet your guests. The bell peppers in this dish provide more than aesthetic appeal as a good source of potassium and the antioxidants beta-carotene and capsaicin. Quinoa is an excellent plant-based source of protein that provides all the essential amino acids as well as plenty of fiber. Unlike other starchy vegetables, peas also provide protein and fiber which are nutrients beneficial for satiety and blood glucose control. Serve this colorful dish that requires little active preparation time and be assured that your guests will receive a delicious meal with a host of nutritional benefits.

Ingredients For the Quinoa:
1.5 cups quinoa, rinsed
½ cup finely diced onion
2 cloves garlic, pressed or diced
3 cups vegetable broth
1/4 cup white wine
1 cup sweet peas
5 sprigs of fresh thyme

For the shrimp:
2 lbs. Blue Ribbon shrimp, peeled and de-veined
1 cup each of red, orange, and yellow bell peppers, cut into strips
1 onion, cut into strips
4 cloves of garlic, thinly sliced
1/2 cup of vegetable broth
1 cup white wine
1 Tbsp. fresh thyme
5 fresh bay leaves
Salt and white pepper to taste
Juice of one lemon

Directions:
1. Bring vegetable broth and wine to a boil. Add quinoa and peas, reduce to a simmer, and cover. Cook 25-35 minutes, stirring often. Quinoa is done when it “pops” and looks like it has formed tails.

2. Sauté garlic, peppers, and onions with vegetable broth until slightly softened. Transfer to crock pot, add herbs, wine, and shrimp. Cook 30 minutes on low setting or until shrimp are pink and curled. Squeeze with fresh lemon juice and serve.

Nutrition information (per serving): 338 calories, 5 grams of fat, 31 grams of carbohydrates, 5 grams of fiber, 34 grams of protein

By Fred Fort 20 Apr, 2016
4 servings - While paying attention to the ingredients used when cooking is crucial, the preparation method must also be considered.
By Fred Fort 08 Mar, 2016
Makes 6 Servings - Often times, when we think of Italian food, rich, heavy, starchy dishes with pasta and cheese come to mind.
By Fred Fort 03 Feb, 2016
Serves 2 - This recipe is low in carbohydrates, gluten-free, and appropriate for people with diabetes.
By Fred Fort 13 Jan, 2016
Bruschetta is known for rather simple ingredients: tomatoes, basil, and toasted bread. The ingredients in this recipe don’t vary too much from the classic; however the preparation method is different.
By Fred Fort 28 Dec, 2015

This time of year often calls for hearty, savory dishes that make your mouth water. It’s possible to enjoy these flavors while keeping options light and healthy. This dish uses a combination of pork sausage and lean ground turkey to provide the sensation of eating sausage while reducing the sodium and fat. Instead of being smothered with melted cheese, the peppers are topped with a colorful salsa that contains beans for fiber and extra protein, as well as Castelvetrano olives that provide a crunchy bite, fruity flavor, and a burst of bright green. Olives are a good source of monounsaturated fats. This dish will add some red and green to your dining table, as well as protein, fiber, vitamin C, lycopene and heart healthy fats.

Ingredients

Peppers:
16 ounces Blue Ribbon lean ground turkey
3 links Blue Ribbon pork sausage, removed from casing
1 yellow onion, diced
1 tsp. minced garlic
2 tsp. fennel seeds
1 tsp. cumin
1 Tbsp. dried oregano
1 tsp. crushed red pepper flakes
3 red bell peppers
3 green bell peppers
Salsa:
1 pint cherry tomatoes
¼ cup diced red onion
¼ cup finely diced green bell pepper
¼ cup finely diced red bell pepper
1 cup cannellini beans, drained and rinsed
1 Tbsp. finely minced basil
3 Tbsp. balsamic vinegar
15 Castelvetrano olives (any green olives will work), fined diced
Juice of 1 lemon
Salt and pepper to taste

Directions
1. Sauté onions and garlic with 1 tsp. olive oil or cooking spray in a nonstick pan. Add ground turkey and sausage until onions and translucent and turkey is no longer pink. Add spices.

2. Combine salsa ingredients and let sit in refrigerator at least 30 minutes (overnight is recommended).

3. Broil peppers on each side for 1-2 minutes. Add turkey mixture to peppers and bake at 350 degrees for 15-20 minutes or until peppers are slightly softened.

4. Top each pepper with a spoonful of salsa and enjoy!

By Fred Fort 22 Jul, 2015
A flavorful twist on traditional coleslaw.
By Fred Fort 22 Jul, 2015
Summer is a great time to throw all kinds of things on the grill! Never tried grilled avocado? Give it a whirl!
By Fred Fort 22 Jul, 2015
A delicious flavor departure from your customary shrimp and cocktail sauce.
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