We just celebrated Easter and that means there is likely an abundance of leftover candy in your house. Many parents worry about their child’s candy intake. Is it too much? What if they over eat? These concerns can lead many parents to put limitations or restrictions on candy intake. Here’s why you should not police candy in your house.
- Restriction of food causes children to eat more once it becomes available. Research has shown that when foods are restricted, children eat more of them when they can have them.
- Restriction makes the food more exciting. This is the forbidden fruit theory. Forbidden fruit always tastes sweeter, making it more desirable.
How can you help foster a normalized relationship with food for your child?
- Create a structured meal and snack routine. This helps to regulate appetite for your child. It helps them build confidence that they will not reach the point of extreme hunger.
- Keep foods neutral. Avoid using food as rewards. For example, “you can have your Easter candy once you eat all your broccoli.” Serve candy with the meal instead. Avoid putting food into good and bad categories.
- Let your child regulate their own hunger. You can provide the food, but your child decides how much they eat. Spread out Easter candy and allow them to eat until they feel satisfied, instead of limiting them to 2 pieces. This encourages your child to listen to their body.
Information gathered & adapted from:
https://dieteticdirections.com/parents-must-stop-restricting-halloween-candy/
Spring M&M Cookies
Servings: makes 24 cookies
Ingredients
1 1/2 sticks unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Easter colors milk chocolate M&Ms
1/8 cup pastel colored sprinkles
Preparation
- In large bowl, combine the butter, brown sugar, granulated sugar, egg, and vanilla extract. Beat with a hand mixer for 7 minutes, or 5 minutes with a stand mixer and paddle attachment.
- Add the four, cornstarch, baking soda, and salt. Mix until just combined, about 1 minute.
- Fold in the M&Ms and sprinkles.
- Use a 2 inch cookie scoop and scoop cookies onto greased cookie sheets, about 2 inches apart. Cover the cookie sheets with plastic wrap and refrigerate for 2 to 5 hours. This prevents the cookies from spreading too much when baking.
- Preheat the oven to 350 degrees F. Bake cookies for 8 minutes, until the edges have set and the middles just start to set. Do not overbake.
- Allow the cookies to cool for 5 minutes before transferring to a cooling rack. Enjoy!
Serving Size: 1 cookie
Nutrition Information per Serving:
6 grams total fat; 1.5 grams protein; 17 grams carbohydrate; 0 grams fiber; 107 milligrams sodium; 25 milligrams potassium
Recipe adapted from:
Evolution Nutrition
