We're excited to be back with our podcast! Though we're missing Anna Mackay, the 3rd host that makes up our podcasting trio. We're hoping she'll be back in the near future.
After a long break from recording episodes, we're excited to bring you a brand-new episode of the Sunny Side Up Nutrition Podcast!
Episode 97: Understanding Your Child’s Growth
Our new podcast episode dives into understanding your child’s growth chart, how to advocate before pediatrician visits, and why the 50th percentile isn’t a goal. Whether you’ve been told your child is “too small” or “too big,” our latest will help you understand your child's growth and what to ask of your pediatrician when it comes to talking about your child's weight.
🎧 In this episode, we cover:
What does it mean to follow a growth curve?
How puberty and nutrition can impact percentiles.
What to ask your pediatrician before appointments.
When changes in growth patterns may (or may not) be cause for concern.
Leave a comment or ask a question below!
For more information about growth charts, read Anna's blog post:
What I’m (Elizabeth) Making/Meal Ideas
DINNER
Zucchini fritters, lentil salad, and strawberries—My daughter likely won't eat either the fritters or the lentils, so I'll also make some chicken tenders to add to the meal.
Crispy Parmesan chicken, sautéed shredded Brussels sprouts, and baked beans. Make extra Brussels sprouts and reheat the leftovers for another dinner.
I make a crispy chicken similar to Anna's Chicken Parm, but I use Panko breadcrumbs instead of regular breadcrumbs and I dredge the chicken in flour, then egg, then the breadcrumbs.
Haddock with crispy herb breadcrumbs and Ritz cracker topping (Ina Garten recipe), leftover shredded sautéed Brussels sprouts, roasted sweet potatoes
Lemon Broccoli Orzo, salad kit, strawberries- I make a big batch of the orze because leftovers work well reheated for lunch or at room temp. If your child doesn't like broccoli, you can always serve the broccoli on the side. I make something similar to Amy Planajian's recipe.)
Spinach and cheese enchiladas (recipe coming soon), guacamole and chips, strawberries (They're in season here in the DC area, so we’re eating lots of strawberries right now).
LUNCH
Leftover lemon broccoli orzo, strawberries and pineapple, Easter candy
Leftover baked beans, leftover mixed berry smoothie, granola, Easter candy
Leftover baked beans, cheese and crackers, carrots, cucumbers and hummus, cookies
Nutella (or Chocolate Sunbutter) sandwich, apple slices and peanut butter(or Sunbutter)
Leftover lemon broccoli orzo, strawberries, nut-free protein bites, chips
BREAKFAST
Toaster waffles, syrup, and bananas
Oatmeal with strawberries and brown sugar
Greek yogurt, strawberries, and granola
Cereal and milk, banana
Check back next week for new family-friendly recipes and tips for raising kids in a diet-free home.
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