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Zusatztext 42776311 Informationen zum Autor Dr. Robert Melillo Klappentext A scientifically developed program for feeding kids with special needs--based on the popular Brain Balance Program Dr. Robert Melillo's Brain Balance program has helped thousands of families across the country, offering a drug-free, scientifically based method for addressing a wide range of conditions, including autism spectrum disorders and ADHD. In this new book, he presents the nutritional side of the Brain Balance Program, featuring guidelines, tips, and kid-friendly recipes based on the latest scientific research on how food affects the brain. Designed to help busy parents feed picky kids in a beneficial way, the book will show readers how to: • Recognize the difference between a fussy eater and a problem eater. • Ease the sensory issues that make for mealtime mayhem. • Identify food sensitivities using a simple elimination diet. • Choose supplements that will help ensure adequate daily amounts of the specific vitamins and minerals important to brain health. • Prepare delicious, healthy meals that will pass the taste test of even the most finicky eaters. • Understand how the brain plays a primary role in many dietary and nutritional issue including food sensitivities. START-SMART BREAKFASTS All children need a nutritious breakfast to stimulate the brain into learning mode, so don’t sell this meal short. Ideally, it should contain a healthy balance of protein, healthy monounsaturated fats, and complex carbohydrates, potent macronutrients that are crucial for cognition. It’s the perfect way to start the day. GRAIN- FREE GRANOLA Makes about 5 cups 2 cups raw, unsalted sunflower seeds 2 cups raw, unsalted pumpkin seeds 1 cup unsweetened shredded coconut 1 cup pecan pieces ½ cup coconut oil, melted ½ cup honey 1 tablespoon ground cinnamon ½ teaspoon sea salt 1. Preheat the oven to 325°F. 2. In a large bowl combine the seeds, coconut, and pecan pieces. 3. In a small bowl combine the melted oil, honey, cinnamon, and salt. Mix well. Pour the liquid ingredients over the dry ingredients, stirring with a wooden spoon to make sure all the dry ingredients are coated. 4. Line two baking sheets with parchment paper. Divide the mixture between the two baking sheets, spreading it around so the pieces do not stick together, and bake in the preheated oven for 25 to 30 minutes. Cool for 30 minutes and store in an airtight container. SLOW- COOKER BROWN RICE PORRIDGE Makes 6 servings 1 cup short- rain brown rice, rinsed 5 cups water 2 large Granny Smith apples or 1 large Gala apple, cored and cubed ¼ cup raisins ¼ cup unsweetened shredded coconut ½ teaspoon pumpkin pie spice ¼ teaspoon ground cinnamon Pinch sea salt Combine all of the ingredients in a slow cooker set on low, cover, and cook for about 8 hours. Variation: For an even creamier breakfast, stir in a tablespoon of natural nut butter just before serving. ALL SOUPED UP Making soup is convenient for busy families— pot can go a long, long way. Plus, it freezes well. And, soup is quite versatile. It can be served as dinner or lunch. Best of all, you can put it in a thermos and send it along as a school lunch. Pair it with a green salad and a piece of fruit and you have a full meal loaded with nutrients. PUREED VEGETABLE SOUP WITH A KICK Makes about 10 servings 2 onions, chopped 1 bunch kale, coarsely chopped 3 medium zucchini, coarsely chopped 3 medium carrots, peeled and coarsely chopped 2 cups broccoli florets ...
About the author
Dr. Robert Melillo
