Autism Awareness

In honor of Autism Awareness Day I thought it would be fit to acknowledge the significance of raising awareness.  

 

According to the CDC: 

About 1 in 68 or 1.5% of children were identified with ASD based on tracking in 11 communities across the United States in 2012.

  • According to previous reports, the percentage of children identified with ASD increased between 2002 and 2010.
  • The new report shows no change between 2010 and 2012 in the percentage of children identified with ASD.

"Most children identified with ASD had concerns about their development noted in their health and/or special education records by age 3 years. Yet, less than half of children with ASD received a comprehensive developmental evaluation by this same age. A lag between first concern and first comprehensive developmental evaluation may affect when children are being diagnosed and connected to the services they need."

 "Black and Hispanic children are less likely to be identified with ASD. Those that are identified with ASD receive comprehensive developmental evaluations later than white children who are identified with ASD." 

 

Resources: 

http://www.cdc.gov/features/new-autism-data/index.html

Photo Credit: https://www.autismspeaks.org/liub

Vegan Stuffed Sweet Potatoes

I was inspired to make more exciting vegan dishes so I started looking for simple but delicious ideas. I stumbled across this one idea to make vegan stuffed sweet potatoes. 

The process was fairly easy and it did not require many ingredients. 

The dish consisted of: 

  • 2 sweet potatoes 
  • 1/4 cup of organic sweet corn 
  • 1/4 cup of organic black beans
  • a pinch of parsley 
  • a slither of red onions (I mean literally just a slither, lol) 
  • an avocado
  • 4 cherry tomatoes 
  • a small clove of garlic
  • a dash of sea salt
  • 1 tsp of lemon juice 
  • coconut oil 

I baked the sweet potatoes for about 30 minutes in the oven at 400 degrees with a drizzle of coconut oil, once they were half way cooked I cut them into flat wedges. I then made a simple guacamole ( avocado, sea salt, garlic, lemon juice). Once the wedges were soft and fully baked, I just layered them with the ingredients (black beans, corn, tomatoes, red onions, and topped it off with the guacamole).  That was it!  A simple vegan and gluten free dish! Inspired by this blog post. 

Happy healthy living! 

Xoxo, 

~Mary-Andrée