Tuesday Tip Served on a Stainless Steel Platter

While the controversial debate about plastic continues to unfold, I decided to incorporate longer lasting materials in our kitchen that were better for us and the environment.  Glass is beautiful, classic, easy to clean and non-odor-absorbing; it was the perfect fit… until we needed a larger bowl for our salad (I like to leave my workouts at the gym) or we dropped the first of many glass items on the kitchen floor.  Stainless steel has proven to be more and more an indispensable material in our quest to eat healthier the easy way.

Pros to using stainless steel:

  • Low maintenance and easy to clean
  • Shatter proof and break-resistant
  • Non-odor-absorbing
  • Lightweight
  • Long-lasting
  • Free of phthalates and BPA
  • Attractive

The only con is the price, but, considering its lifespan, it’s arguably cheaper than replacing plastic and glass.  Another thing to be aware is the quality.  Amazon is full of stainless steel products that are not high-grade or only use stainless steel as a casting instead of making the entire product stainless steel.  I’ve read reviews complaining about peeling and chipping… Yikes!

As a parent, you can certainly appreciate the lightweight and break-resistant part, especially since babies and toddlers get a serious kick out of playing the drop-everything-all-the-time game.  If you can swing it, I think it’s well worth the splurge for your baby and their future  :)

Here’s a list of some great products I found:

Lunchbots Stainless Steel Dish Set (perfect for babies and toddlers)

$24.95 per set

Photo courtesy: lunchbots.com

Sur La Table Stainless Steel Bowls

$7.16 – $22.36 per bowl

Sur La Table Stainless Steel Bowls

Klean Kanteen Leak Proof 1 and 2 cup Food Canisters (perfect for travel or bringing lunch to school)

$17.95 to $34.95 (depending on insulation and size)


Photo courtesy of Raw Food San Francisco

Leak proof Condiment Containers by Lunchbots

Set of 3 for $20.99


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New Beginnings: Developing Your Baby’s Palate

Thank you for visiting!  We’ve been meaning to launch this blog for quite some time now and even though I’m excited, I can’t help feeling slightly overwhelmed.  Partially because it feels like a first day at school but mostly because there is sooo much to cover and it’s all so important.

This post is dedicated to all the recently crowned parents and parents to be.  I can’t think of a better place to start than the beginning.  Luckily for you, we’ve done all the grunt work so you can focus on basking in your pregnancy glow or your new little bundle of joy.

Baby tastes what Momma tastes:  Babies growing in the womb drink ounces of amniotic fluid every single day.  The smell of amniotic fluid is affected by the food the mother eats and 90% of what we taste comes from smell.  This means that by the third trimester, your baby is also enjoying your recent garlic-on-everything craze and the tartness of your newfound love/hate relationship with kumquats.

This is also the case for breast milk.  Depending on the food, the taste of the breast milk is affected by what the mother has recently consumed.  Different foods linger for different amounts of time and a small study done in Copenhagen University also found that the timing of the flavors showing up in the breast milk varied between the mothers.  Experts theorize this transfer of taste and smell at an early age enables a smooth transition into the baby’s new environment.  What’s even more exciting is that studies suggest  the baby is likely to enjoy novel foods when the food is  introduced through the mother’s diet while breast feeding.

Developing your baby's palate Take advantage of this opportunity to encourage diversity.

Biologically, our taste buds are designed to favor salty, sugary, and fatty foods. These characteristics meant more calories and nutrients  for our ancestors at a time when food was scarce.  Plants harvested at the their peak ripeness, for example, have higher nutritional value than if you were to consume them prematurely.  Our preference for sweetness over sour is designed to encourage us to eat the sweeter, more nutrient dense fruit.  We also tend to shy away from bitter foods since bitterness can be a sign of toxicity.

Our predisposition for loving salt, sugar and fat  works perfectly for an environment with limited food.  Obviously, babies today are born into a very different environment! So… there’s no need to worry about developing the baby’s love for Ben and Jerry’s; our evolution has that covered. Take this opportunity now to increase the chances of having your baby fall in love with amazing, healthy foods,  instead of struggling to get them to enjoy them later on.  In the future, if they refuse to eat their brussels sprouts, they might be calling your bluff.

Here’s a list of some of the most nutrient dense foods with complex tastes to turn your baby into a little connoisseur:

Brussels sprouts
Mustard greens

Here’s to New Beginnings :)

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Breastfeeding facilitates acceptance of a novel dietary flavour compound.
Hausner H, Nicklaus S, Issanchou S, Mølgaard C, Møller P.
Clin Nutr. 2010 Feb;29(1):141-8. doi: 10.1016/j.clnu.2009.11.007. Epub 2009 Dec 4.

Evolution’s Sweet Tooth – NYTimes.com, Published: June 5, 2012
Daniel E. Lieberman, a professor of human evolutionary biology at Harvard and author of “The Evolution of the Human Head.”

Understanding the Origin of Flavor Preferences
Julie A. Mennella and Gary K. Beauchamp

Chemical Senses.  2005 Jan; 30(Suppl 1): i242-i243.

Prenatal and Postnatal Flavor Learning by Human Infants
Julie A. Mennella, PhD, Coren P. Jagnow, MS, and Gary K. Beauchamp, PhD
Pediatrics.  2001 Jun; 107(6): E88