Thanksgiving Superfoods

We all know that the holiday season is not the time to try to lose weight or make healthy changes to our diets. But I don’t think we need to give up all our favorite traditional foods, we just need to pay attention to what we’re eating and more importantly how much we’re eating. Thanksgiving and Christmas are all about getting together with family and good friends, watching football and talking and laughing over good food and drink. So enjoy it! But in order to enjoy it all without the guilty feelings and avoiding the scale for two months, try to get a little more exercise than normal and try to get a few healthy, low calorie meals in when it’s not “the” meal of the holiday. So go for a quick run, eat a light breakfast that morning, drink plenty of water throughout the day and avoid snacking all day long before the big meal. And know that it’ll taste just as good whether you eat one serving or three.

Turkey (Skinless Breast) – Superfood

Turkey is one of leanest sources of animal protein and possibly the leanest. It has less saturated fat than other meats. To compare:
3 ounces of fresh ham - 5.5 grams of saturated fat
3 ounces of flank steak - 4.5 grams of saturated fat and
3 ounces of skinless turkey breast - 0.2 grams of saturated fat

You might think that chicken is the best lean protein source, but skinless white meat chicken has 0.85 grams of saturated fat per 3 ounce serving. And both turkey and chicken have 26 grams of protein per serving. Turkey also has less cholesterol than an egg yolk (turkey has 71 mg. of cholesterol while an egg yolk has about 213 mg.). But, you still need to be mindful of portion sizes. Again, 3 ounces is a serving. If you eat three times that, you’ll be getting close to your daily limit of 300 mg of cholesterol.

One serving of turkey will give you 26 grams of protein. Adult women need 46 grams of protein per day and adult men need 56 grams of protein daily. Turkey is a good source of niacin and vitamins B6 and B12. Turkey is rich in zinc which can really boost your immune system. It is also a good source of selenium which is a trace mineral that is critical to human health. It aids in thyroid hormone metabolism, antioxidant defense systems and immune function. According to Dr. Steve Pratt, “there is a strong inverse relationship between selenium intake and the risk for cancer…due to selenium’s role in DNA repair.”

Make sure when you’re buying turkey that there are no added oils or fats. Ground turkey breast should be at least 99% fat free, otherwise they probably ground it with the skin and/or dark meat. As always, look at the label and watch portion sizes. And of course, if possible, buy organic. Turkey can be used in place of red meat and chicken in many recipes for a much healthier meal.

Sweet Potato

Sweet potatoes are a great alternative to regular white potatoes, and, in my opinion, taste so much better. They are an excellent source of vitamin A (600% of your recommended daily value), and a good source of vitamin C, manganese, vitamin B6, potassium and fiber. And this recipe is so quick you can make it in a pinch.

Ingredients:
1 lb sweet potatoes, diced (if organic, do not peel)
2 cloves chopped or press garlic
Sea salt and pepper to taste
3 TBS extra virgin olive oil
2 TBS ground pumpkin seeds
2 TB fresh chopped rosemary

Optional:
1/2 onion slice (cook with the sweet potatoes)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Directions:
1. Fill bottom of steamer with 2 inches of water.
2. While steam is building up press or chop garlic and let sit for at least 5 minutes to bring out more of its health-promoting properties.
3. Cut potatoes in half and cut into 1/2" slices. You do not neet to peel if they are organic.
4. Steam sweet potaotes for no more than 7 minutes.
5. Transfer to a bowl. For more flavor, toss sweet potatoes with the remaining ingredients and any of the optional ingredients you desire while they are still hot.

Serves 2
Recipe from whfoods.org.

Cranberry Orange Relish

1 12-ounce bag cranberries
1 medium orange, quartered
3/4 cup sugar

Place half the cranberries and half the orange quarters in food processor. Pulse until evenly chopped. Transfer to bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator or freezer.
(I got this recipe from Matt's Aunt Katheryn)

Some other suggestions for Thanksgiving meals:
Spinach salad with dried cranberries, walnuts and a balsamic vinaigrette.
Fresh green beans, lightly steamed with salt and pepper.
I like to put out a vegetable tray before the meal so if people want to snack we aren’t filling up on calorie dense foods.

And of course, eat a slice of pumpkin pie!

Steven Pratt, MD., Superfoods RX
whfoods.org

Nuts and Seeds

Just by eating a handful of nuts five times a week, you can lower your risk of heart disease by anywhere from 15 to 50%. The top superfood nuts are walnuts, almonds and pistachios. Pumpkin, sunflower and flaxseeds offer great nutritional benefits as well. One ounce of any shelled nut is a serving.

Walnuts are one of the best plant-derived sources of omega-3 fatty acids. Other good sources of omega-3’s are ground flaxseed, flaxseed oil, organic soybeans, organic soybean oil, wheat germ, and spinach. They are rich in plant sterols, which lower cholesterol. Walnuts are also a good source of fiber, protein, magnesium, copper, folate, and vitamin E. They also have the highest level of antioxidants.

Almonds provide 7.6 grams of protein per quarter cup – more than an egg (6 grams). They are the best nut source of vitamin E and also contain calcium, zinc, riboflavin, iron, potassium and magnesium. Almonds will aid in skin health and energy levels. They are also a good source of fiber.

Pistachios are a great source of fiber. One serving (47 pistachios) has more fiber than a half a cup of broccoli or spinach. They also have the same amount of vitamin B6 in a one ounce serving as in a 3 ounce serving of chicken or pork.

Flaxseed, as stated above, is rich in Omega 3 fatty acid. Omega 3’s have enormous health benefits including bone health, protection against diabetes, heart disease and cancer, prevent and control high blood pressure, can help lower cholesterol, can reduce hot flashes and many more positive reasons to add foods rich in Omega 3’s, like ground flaxseed, to your diet. I put about a tablespoon of ground flaxseed in my oatmeal a couple times a week. You can also add it to breads and muffins or put it in smoothies. Use ground flaxseed as your body will absorb nutrients much more easily than the whole seeds.

Peanut butter, eaten in moderation, can also be nutritional. Again, pay attention to portion sizes. One serving is 2 tablespoons. Buy natural or organic and check the label to make sure there are no added oils or sugar. If you store the peanut butter upside down for a few days before opening it, the oil will be a little more evenly dispersed and you won’t have to stir so much. An apple and peanut butter is one of my favorite snacks.

Eat a variety of nuts and seeds to get all the health benefits, but pay attention to serving sizes. And use oils sparingly. While they may contain high amounts of nutrient, they can add a significant amount of fat and calories to your diet quickly. If you think about the food in nature, it’s easy to see that if you were shelling the nut yourself you would probably eat about one serving, whereas you probably wouldn’t eat as many seeds as it would take to make one serving of its oil.

I prefer to eat nuts as a snack, either by themselves or mixed with a few raisins or chocolate chips. Make sure to check the serving size and stick to one serving. We have a food scale which we’ve found to be really helpful in watching our portion control. You can also put nuts and seeds in your oatmeal or on top of your salad.

Sources:
Superfoods Rx by Steven Pratt, M.D. and Kathy Matthews. Copyright 2004
The World's Healthiest Foods, www.whfoods.com

Pumpkin

The first superfood I wanted to feature is one everyone loves at this time of year. The leaves are turning, the weather is getting colder and we all want our pumpkin spice latte and pumpkin muffin. While neither of those things might be the healthiest thing to put in our body, pumpkin can be really good for us. Pumpkin is extremely high in fiber and low in calories. It is high in disease fighting nutrients, including potassium, magnesium, and vitamins C and E. According to Dr. Steven Pratt, “Pumpkin contains one of the richest supplies of bioavailable carotenoids known to man.” Foods rich in carotenoids (that deep yellow, orange and red color you see in produce) have been shown to decrease the risk of some cancers, including breast cancer, and have also been shown to lower the risk of heart disease.

While beta-carotene has many health benefits, the alpha-carotene in pumpkin really makes it a superfood. Pumpkin contains almost twice as much alpha-carotene as carrots, which have the next highest amount per serving. Alpha-carotene has been shown to slow the aging process. It may not be a fountain of youth, but I’ll take what I can get. And all of the key nutrients in pumpkin, working together, will aid in protection against cardiovascular disease. Other good sources of beta- and alpha-carotene are sweet potato, carrots, butternut squash, and orange bell pepper.

Pumpkin also has high fiber content. In canned pumpkin, one serving is a half a cup and has 5 grams of fiber. That’s about 20% of what you need daily. While most of the time I prefer and recommend using fresh ingredients, in the case of pumpkin it’s ok to use canned. For one, it’s so much easier than trying to cut up and cook a huge pumpkin in your kitchen very often. Canned pumpkin also is somewhat concentrated; it has been cooked down so doesn’t have as much water in it. And, it’s available year round. There is even organic canned pumpkin. Be careful not to get pumpkin pie puree, it has added sugar. But you have to try cooking your own pumpkin and roasting the seeds, at least once.

Pumpkin seeds are rich in vitamin E, iron, magnesium, potassium, and zinc. They are also a great source of plant-based omega-6 and omega-3 fatty acids. Clean the seeds well to remove any strings and gunk. Air-dry them overnight. Drizzle them with a little olive oil and some sea salt. Roast for 15-20 minutes in a 350 degree oven. Let them cool completely and store in airtight containers in the refrigerator. One ounce of pumpkin seeds has 128 calories, 5 grams of fat and 5 grams of protein.

Here are a few recipes with pumpkin. I didn’t post any pumpkin bread, muffin, cookie, pie, cake, etc. recipes because I’m sure you can find at least a dozen of those on your own. And all of the sugar, butter and flour you add to the pumpkin to make those delicious treats are not what makes it a superfood. They do taste good though!

This is a recipe for a pumpkin spice “latte.” Well, not a latte, but I will say it is delicious. I got the idea from the blog of a friend of a friend (gotta love Facebook!) and then searched around and found a few recipes. Here’s my take. It was so easy for me because I had every ingredient in my kitchen. If you have never tried almond milk, I recommend it. I use it on a daily basis in place of cow milk. If you don’t want to try the almond milk you can use cow milk in its place. I promise this tastes so good!

Pumpkin Spice “Latte”
1 ½ cups vanilla almond milk or soymilk (or some kind of milk)
2 tablespoons pumpkin puree (not pumpkin pie puree)
¼ teaspoon ground cinnamon
¼ teaspoon ground pumpkin pie spice
½ teaspoon vanilla extract
1 teaspoon maple syrup or agave (optional, to taste)
½ cup coffee or add a shot or two of espresso (honestly, I left the coffee out and still loved it!

Put all the ingredients in the blender for 15-20 seconds; then heat on the stove in the microwave. Pour into a cup and sprinkle with cinnamon.

Total Calories: 140
Total Calories in a Tall Starbucks Pumpkin Spice Latte, no whip: 480 (yikes!)
This tastes so good, and is 340 calories less than what you’ll get at Starbucks. For me, it’s a no-brainer.

How to Roast a Pumpkin:
1. Choose a small, 3-4 pound pumpkin. Smaller ones are supposed to be sweeter.
2. Wash away any dirt from the outside.
3. Cut the pumpkin in half and scoop out the seeds
4. Lay the pumpkin face side down in a large baking dish.
5. Pour a little water into the dish so it’s about ¼ inch deep.
6. Bake for 45-60 minutes in a 350 degree oven. Bake time depends on size, it should be very soft when poked with a fork.
7. Scoop out the insides and throw away the skin.
8. Store in an airtight container for up to 5 days in the refrigerator until you’re ready to use.

Ginger Pumpkin Butternut Squash Soup
vegan, makes about 6 cups

1 cup canned organic pumpkin (or use fresh roasted if you have on hand)
4 cups butternut squash cubes
1 Tbsp ginger powder
1/3 cup grade B maple syrup
2 Tbsp vegan buttery spread (add more for a richer, more buttery soup)
1/2 tsp sea salt
1/4 tsp cinnamon
4 leaves fresh sage, torn
1/2 cup+ plain organic soy milk (or other non-dairy milk)

To Make:

1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender, but not falling apart.

2. Drain the squash and add to a high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the soy, start with 1/2 cup and keep adding until your soup reaches your desired thickness.

3. Blend. Serve immediately - warm. Or you can simmer on the stove until ready to serve. Garnish with fresh sage leaves.
Enjoy!

Added October 21, 2011: We have been putting pumpkin in everything we can! French toast and pancakes are favorites, you have to try it. Just add a couple tablespoons of pureed pumpkin to the egg mixture on French toast or to the pancake batter. And send me any other recipes you have, we are pumpkin obsessed lately!

Book Recommendation: Superfoods Rx by Steven Pratt, M.D. and Kathy Matthews. Copyright 2004
Pumpkin soup: (http://kblog.lunchboxbunch.com/2011/10/ginger-sage-butternut-squash-pumpkin.html)

SUPERFOODS

I’ve decided to do a little “mini-series” of blogs on superfoods. Superfoods are foods that are nutrient dense and low in calories. They have great health benefits including lowering cholesterol, lowering your risk of diabetes, heart disease and some cancers, promote a healthy digestive track, can boost the immune system and promote overall good health. We see articles all the time on superfoods, and most likely you can name a few off the top of your head, but are you actually adding them to your diet? While you might see a lot of “top 10” lists, or some variation, there are actually a bunch of foods that you could consider a superfood, which is great because it gives you some options. We all know about blueberries and green tea, so I will try to give you those that you might not think to add to your diet or just don’t know how to prepare. I will also provide you with nutrition data and benefits of the particular food. Some of these will be new to my diet, too, so I will try to provide you with easy recipes and ways to prepare them.

First, though, let’s talk about water. If there is one thing that most people can easily change in their diet, it is how much water they drink. There are many recommendations on how much to drink. The most common is at least 8 glasses a day, but this might not be enough. Another recommendation is half your weight in ounces. So someone weighing 200 pounds would drink 100 ounces of water. I like this one better. But everyone is different and needs different amounts. You will need to drink more if you’re active, in warm weather, pregnant or breastfeeding, fighting an illness, etc. Try to keep track of your water intake for a couple days to see if you’re on track. You should drink enough water so that you rarely, if ever, feel thirsty and your urine is fairly clear. Follow these two indicators and you’ll get an idea of what your own body needs. I recommend drinking nothing but water or unsweetened tea. I usually drink about 48 ounces of water first thing in the morning to flush toxins out, and then continue to drink water throughout the day. Even mild dehydration can make you feel tired and without energy.

So start drinking that water and I’ll be posting some good recipes with superfoods and we’ll all be a little bit healthier!

Quinoa Pilaf with Caramelized Onions and Toasted Pecans

Quinoa is called a “super grain” because it is a great source of protein. It contains all nine essential amino acids, making it a complete protein. Quinoa is a good source of manganese, magnesium (which may help people who suffer from migraines), iron, copper and phosphorus. It has antioxidant properties, is high in fiber and has a host of other health benefits.

Quinoa has a great texture and a slight nutty flavor. Quinoa needs to be rinsed before cooking to remove a bitter protective coating called saponin. This recipe went great with the whole chicken I roasted, which I might have to post the recipe for as well because it was delicious. This can also be served as a main course for a vegetarian dinner.

Quinoa Pilaf with Caramelized Onions and Toasted Pecans

¼ cup chopped pecans
3 tablespoons extra-virgin olive oil
2 medium onions, diced
1 medium red bell pepper, stemmed, seeded and diced
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 ½ cups quinoa, rinsed in a fine strainer under cold running water
3 cups water
¼ cup minced fresh parsley leaves
Salt and freshly ground black pepper

1. Place the pecans in a large sauté pan over medium heat. Toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Set the pecans aside on a plate.

2. Add the oil to the empty pan, raise the heat to medium-high, and heat briefly. Add the onions and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in the cinnamon and ginger and stir-cook until fragrant, about 30 seconds. Add the quinoa and stir-cook until toasted, about 1 minute.

3. Carefully add the water to the pan-it will sputter-and bring to a boil. Reduce the heat, cover, and simmer gently until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the parsley and toasted pecans and adjust the seasonings, adding salt and pepper to taste. Serve immediately.

Sources:
A Year in a Vegetarian Kitchen by Jack Bishop
The World's Healthiest Foods, www.whfoods.org

Healing Foods

I see food as my medicine. Preventative medicine, specifically. I am continually amazed at stories of people reversing heart disease, diabetes and cancer using food. Not to mention the weight loss. I’m not saying that if you eat a strictly plant-based, whole food diet you’ll never have any health problems ever. But it’s definitely going to give you the healthiest body possible so that you can overcome those that do come your way. There are people who have never smoked a cigarette in their life who get lung cancer, but that doesn’t mean it’s okay to smoke because there is a very, very slight chance you’d get cancer anyways. It’s the same with food. There is a chance of having a heart attack even if you never eat animal products or processed foods, but that doesn’t mean we should accept disease and be eating fast food. I eat in a way that I believe will add years to my life. I want to see my kids get married and have kids. And I want to see my grandchildren get married. I want to know my great-grandchildren. And I want to be healthy when I do all of this. I don’t think that’s too much to ask. I think my health is completely within my control. I am taking responsibility for my health. I don’t want cancer or heart disease, and I’m not saying I can guarantee I will never face these, but I am sure going to do everything I can to prevent them. There are things in life we can control and things we can’t. We all make a choice multiple times a day on what we put in our body, so decide for yourself if you’re making good choices. If you’re not, the good news is that you have to power to change that.

The next question is “how?” There are so many different diets out there that it’s hard to know what to do. First, use common sense and decide for yourself if it sounds healthy. Second, keep things simple. If a diet is more complex than your high school calculus class, probably not something you can stick to. Last, think about how our bodies are designed and how our ancestors ate. What is going to give your body the most energy? What is going to be the easiest to digest? If you are needing to or wanting to make changes in your diet, keep in mind that you need a plan, or some variation of a plan, that you can live with for the rest of your life. Quick fix diets may help you lose weight, but if it’s not something you can do for the long haul you’ll gain the weight back leading to more health problems.

Over the last few years, I’ve gone from eating a strict vegetarian, almost vegan, diet to eating small amounts of meat and little to no dairy. And it’s natural for your diet to change over the years depending on where you are in your life and what you feel your body needs. It’s important to know your body and know how different foods affect it. Keeping a food journal can help with that. I’ve recently found a balance where I don’t have to adhere to a strict vegetarian diet, but still limit the amount of animal products I consume. (Side note: I just found out the name for that is flexitarian. Not that I want to explain that to everyone I talk to!)

The more fresh fruits and vegetables I eat, the better I feel. I have found I have more energy when I eat nuts and seeds; raw almonds are my go to snack. And the simpler I keep my food, the better it tastes to me. I am also a huge fan of grains. I love bread and as long as I’m buying and making breads from whole grains I don’t deprive myself of that. I also love pasta, quinoa, rice, couscous, etc. I eat some carbohydrate at most meals. I also love cheese, so I allow myself small amounts, but try not to go crazy on it. I avoid other dairy in general. Instead I drink almond milk, which I love. I usually eat about 1-2 eggs per week, but try to not eat more than that. I usually eat fish once a week and chicken or other meat once a week, too. I make sure the animal products I consume are organic and the fish is wild caught. And my biggest weakness is chocolate! So I eat it, just not a lot of it. Dark chocolate is the only kind I typically eat (semi-sweet chocolate chips, straight from the freezer!). I don’t feel like I’m depriving myself of any foods and I feel great. If you tell yourself you can’t have something that you love, you’re going to crave it even more. Just make sure you’re limiting those foods, not eliminating.

Here are a few guidelines and things I try to keep in mind when grocery shopping and making meals. You can adjust them to fit your lifestyle, but listen to your body.

• Simple food, simple meals
• More than 50% raw fruit, vegetables, nuts, seeds
• Fruits and vegetables main focus
• Limit white flour and refined sugar
• Avoid corn syrup, hydrogenated oils, artificial sweeteners and ingredients, processed food (read the label)
• Use as much organic as possible
• Drink 48 ounces water first thing in the morning and plenty of water throughout the day
• 1 egg per week
• Salmon or fish once a week
• Other meat once a week
• Very small amounts of dairy, only to add some flavor to dishes

Breakfast Options:
• Oatmeal
• Toast with nut butter
• Smoothie
• 1 egg and toast or fruit
• Pancakes or Waffles (once in a while)

Lunch Options:
• Wraps
• Nut butters, hummus
• Sandwiches
• Veggie Burgers
• Grains
• Soup

Dinner Options:
• Salmon/fish once a week
• Chicken or other meat once a week
• Beans/Legumes 2-3 times a week, as part of main dish
• Grains (pasta, quinoa, etc.) 2-3 times per week

Snack Options:
• Fruit/Veggies
• Dips
• Nuts

There are so many more options, and I will fully admit that I don’t follow this exactly. My diet is not perfect, but I have found a balance that works. I really think that if you’re conscious of the food you’re eating, and the portion size, you’ll find what makes you feel your best. Make sure you’re reading the ingredient list and looking for fresh, local foods. And enjoy the food on your table.

Good Articles

Here I am again, and although I'm not quite posting my own views, opinions and research, I wanted to share a few interesting articles with you all. Sometimes it makes more sense just to direct you to the source! And I don't have time right now to do the research and consolidate it for you in a wonderfully written blog. So, while you might be disappointed, please read any or all of these and let me know what you think.

5 Nutrients You're Not Getting:
This one I really recommend, and I like that the author gives animal and plant based sources for each nutrient. One thing to keep in mind is that your body will absorb nutrients better from foods that naturally contain it than foods that are fortified or vitamin supplements. Also, some nutrients aren't absorbed well when taken with other nutrients or prescription drugs. If you'd like more information on this I can provide a list of nutrients that don't work well together, just let me know if anyone would like me to.
http://health.yahoo.net/experts/menshealth/5-nutrients-youre-not-getting-enough

The Drug Free Depression Cure:
This one is from Men's Health as well...okay, so I don't follow Men's Health very often, I just happened to find this article after reading the first one. To sum this article up - WORKOUT!!! It applies to women, too, so get moving! Exercise has so many benefits I could go on and on about, but this is a little more specific. Even if you don't suffer from depression, it will improve your mood and energy levels.
http://news.menshealth.com/the-drug-free-depression-cure/2011/08/30/?cm_mmc=Yahoo_Blog-_-Health-_-5_Nutrients_You_Need_More_Of-_-Drugfree_Depression_Cure

Stress Management:
Going along with my healthy lifestyle theme is an article on how stress affects your health and well being.
http://www.mayoclinic.com/health/stress/SR00001

Fruit Juice for Children:
Okay, here's kind of a random article, but most of my friends have or are having kids. Also, I love the Mayo Clinic and I find myself browsing through the articles. Pay attention to the limits set forth by the American Academy of Pediatrics and the American Heart Association. My advice on the juice front is to skip it or keep it as a once in a while treat. We make smoothies daily instead, so we are getting the fiber and nutrients from the whole fruit. We also have a juicer we use once in a while for fresh fruits and veggies. And this article doesn't have to pertain only to children...keep in mind the calories (and empty calories) you consume in your drinks.
http://www.mayoclinic.com/health/fruit-juice/AN01631

So that's my hodge-podge of articles for today. I hope one or more of these topics pertain to you, if not give me feedback on what you are interested in. Most of this is probably not totally new information, but we can always use a little reminder.

Living Life

So I haven’t been blogging lately, and with good reason. We had our second baby girl, Genevieve, on July 2nd so things have been less than calm. I'm loving the choas, though! But since her birth I’ve been thinking about health in many different capacities. While I love focusing on food and nutrition, there are so many other parts of life that affect your overall health. And this blog is called “eat.live life.” I think I’ve focused too much on the eating part…so I’m here to give you my endless wisdom on the living life part! Or at least some knowledge on other aspects of health.

Our health is affected by the food we eat, how much exercise we get, how much sleep we get, our level of stress, our happiness and our lifestyle. Genetics also impact health, but there isn’t much we can do about that so I focus on the things we can control. Each part plays an important role and with our super busy lifestyles our health doesn’t always take much priority. But if one or more of these areas are not adequate, we could potentially lose years off our lives or at least lose healthy and enjoyable years. So look at each area and see where you can make changes.

Nutrition: Do you eat enough fruits and vegetables? Do you include nuts, seeds, beans and legumes in your diet? Do you get enough fiber? Do you eat mostly whole, unprocessed foods? Do you make most of your meals at home or do you eat out often? Do you pay attention to portion sizes? This last one is one that most people lose sight of. Portions are completely out of control in this country and those extra calories add up quickly.

Exercise: Do you workout 3-5 times per week or more if you are overweight or obese? A person who is overweight or obese may need to workout 6 times per week for 60 minutes to lose and keep off their weight. How active are you outside of the gym or your set workout times? Do you sit at a computer most of the day? How much television do you watch?

Sleep: Do you get 8 or more hours of sleep? 6-8? Less? Do you rely on caffeine or sugar to get you through the day? Healthy sleep habits can greatly affect our health, not to mention our mood, concentration, energy level, etc.

Stress: How many hours do you work per week? What is your commute? Are you still working even when you’re “off the clock?” Do you travel for work? Is your home life stressful? Do you have debt? Do you have kids?
Happiness: How much time do you take for yourself? Do you have supportive friends and family in your life? Do you have healthy relationships?

Lifestyle: How much alcohol do you consume per week? Do you use nicotine? Do you take prescription medication? Do you use drugs recreationally? How much time do you spend outside? What do you do in your spare time? Do you have spare time?

I will try (in all my free time!) to devote some time to each of these areas, but it’s important to remember that our health and our ability to lose weight or maintain a healthy weight are determined by so many factors. Fixing just the diet or exercise portion might not give you the results you want. It’s also important to know that being at a healthy weight or being thin doesn’t mean that a person is in good health.

I’ll give you a quick look into my personal life and make “public” where I want and need to make changes.

I feel pretty good about my nutrition, although there are times I find myself without the time to prepare healthy food and since Genevieve was born, we’ve relied more on frozen and prepackaged food. I know we’ll get into a groove and I can get back into cooking healthfully. I am definitely lacking in the exercise department. I was working out up to the day Genevieve was born, but since haven’t been able to do much. I sneak in Pilates and ab workouts during the day, but I know I need some cardio to get back to my pre-baby weight. But I’m not willing to go back to the gym yet and it’s been too hot to walk outside with a baby. But in time, that will change.

My sleep is ok, considering I’m breastfeeding a newborn. I’m trying to go to bed at a reasonable time and every once in a while I get a little nap in. I’m trying to make it a priority and get as much sleep as 2 little girls will let me. I probably average about 6-7 hours, but in increments. Again, that should improve with time. When it comes to my stress level, I think I’m managing better than I had expected. Matt is back to traveling and left Monday for two weeks. That’s a long time with a 3 year old and a newborn, but Joy is adjusting really well and I haven’t let things get too crazy. Nothing I can’t handle, and I usually get some downtime in the evening to recoup. My husband is amazing and so supportive whether he’s here or on the road. I am so lucky to have him in my life. Relationships tend to either cause or relieve stress, and while Matt might do both at times, I am blessed to be married to my best friend. I have a few really great friends here in Virginia, but I miss so many family and friends on the West coast…and spread all over the world. I would love the girls to get to spend more time with their extended family, and to have a little help right now, but we communicate through Skype, emails and phone pretty often which helps.

As far as my lifestyle goes, I feel this part is very healthy and keeps me balanced. I don’t use medication at all (natural births with both girls, too), and other than an occasional glass of wine I don’t drink or use drugs. We spend a lot of time at the park, I get to spend some time pursuing my hobbies (photography, exercise and nutrition are my favorites) and I have the opportunity to be at home with our girls every day. I wouldn’t want to give that up for anything. So while I might not be thrilled about the extra weight I have right now, I’m enjoying things as they are, in all the daily craziness. I know that everything else will work itself out.

Summer Salad Time

When you’re trying to eat healthy, a salad seems like the obvious choice at home or out. And salads are great in the summer when you don’t want to spend much time over the stove. But, if you’re like me, salad gets boring and doesn’t always leave me feeling full or satisfied. Here are some tips I found in Women’s Health magazine for creating a salad that gets you the nutrients you need, will leave you full and satisfy your appetite for something tasty.

1. Be creative with the base…start with dark leafy greens. They are much more nutrient packed than iceberg. Try a combination of 1 ½ cups leafy greens (spinach is my go-to) and ½ cup cooked whole grains like quinoa (which is a great add for vegetarians because it will give you protein) or couscous.

2. Add some protein…try 2 ounces of crab or fish (smoked, canned or fresh), 5 large shrimp, 3 ounces skinless chicken breast (broiled or grilled), ¼ to 1 cup cooked beans (garbanzo, cannellini or black) or 2 ounces marinated, cooked tofu.

3. Color…adding veggies with some color will not only make your salad look pretty, it will give you a variety of nutrients. Try ¼ cup chopped red, yellow, or orange bell pepper, ¼ to ½ cup chopped red, yellow, orange or green tomato, ¼ cup chopped beets, ¼ cup shredded carrot, 1-2 slices of red onion.

4. Toss in something soft…this will make your salad more satiating. Just be careful not to load up on too much cheese or you’ll end up consuming more calories than wanted. Try 1-2 teaspoons of a soft cheese such as feta, goat or blue cheese, ¼ of an avocado (my favorite) or 1 heart of palm.

5. Fire up the flavor…spicy, tart or sweet ingredients can offset some bitterness of the leafy greens and also satisfy your cravings. Fresh fruit or herbs can add a lot of needed flavor without adding extra fat. Try ½ cup oranges, pears or strawberries chopped for sweetness. Radishes, scallions, chives or jalapenos will give you a tangy or spicy taste. For a zesty flavor, add herbs such as cilantro, basil, oregano or tarragon.

6. Top it off with a crunch…nuts and seeds are great choices because they will fill you up and many are top sources of antioxidants and vitamins. Try 1 to 2 teaspoons nuts such as pecans, walnuts, peanuts, macadamia nuts, almonds or pine nuts, seeds like pumpkin, sunflower sesame or poppy. Or make your own whole grain croutons by toasting a whole wheat baguette or pita.

Be careful when adding salad dressing; measure it out before you start adding. Add flavor with other toppings and go light on the fatty dressing. Here is one recipe with nutrition info…although being vegetarian I would leave out the chicken, maybe add some quinoa. But either way, yum!

Berry Goat-Cheese Salad

Prep Time: 15 minutes
Cooking Time: 10 minutes

1 Tbsp pecans
3 cups baby spinach
½ cup halved strawberries
½ cup blueberries
1 yellow tomato, cut into eighths
2 purple radishes, thinly sliced
1 skinless chicken breast (6 oz), grilled
1 Tbsp goat-cheese crumbles

Dressing:
¼ cup sliced strawberries
1 Tbsp fresh orange juice
1 ½ tsp red wine vinegar
½ tsp orange zest
½ tsp sugar
2 Tbsp nonfat Greek yogurt
1 large pinch kosher salt

Combine all dressing ingredients in a blender or food processor, or whisk together until smooth. Toast pecans in a 400 degree oven for 2 minutes. Remove and set aside. In a large bowl, combine spinach, berries, tomato and radishes. Drizzle with dressing and toss gently. Divide salad between 2 plates. Place half the chicken on top of each salad. Sprinkle with nuts and goat cheese.

2 servings
Per serving: 222 calories, 6 grams fat (1 gram saturated fat), 21 grams carbs, 567 mg sodium, 5 grams fiber, 23 grams protein

Karen Ansel, R.D. "Build a Better Salad." Women's Health July/August 2011. Pages 130-134.

My Plate

Just wanted to share with you all that the USDA has replaced the Food Pyramid with a new image. I think it is much clearer than the Food Pyramid and will make meal planning easier.

Here are their recommendations:

Balancing Calories
● Enjoy your food, but eat less.
● Avoid oversized portions.

Foods to Increase
● Make half your plate fruits and vegetables.
● Make at least half your grains whole grains.
● Switch to fat-free or low-fat (1%) milk.

Foods to Reduce
● Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers.
● Drink water instead of sugary drinks.

And here are my own recommendations to keep in mind:

• Use a smaller plate to keep portions in check. And eat only until you’re 80% full.

• Eat a variety of fruits and vegetables. Eat what is in season and grown locally.

• Vary your protein sources. Whether you eat meat and dairy or not, try to get a variety of protein sources in your diet. If you do eat meat, don’t forget beans, peas, nuts and seeds. The USDA states that in general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce equivalent from the Protein Foods Group. The amount of protein you need is dependent on your sex, age, weight and physical activity.

• Avoid processed foods as much as possible. Avoid foods with hydrogenated oils, corn syrup, artificial sweetener and additives. And keep in mind that most packaged foods will have higher sodium content.

• Move! Get some sort of exercise every day.

At www.choosemyplate.gov there are many more tips and resources for choosing healthy options. They also have tips for pregnant/breastfeeding mothers, preschoolers, kids, and weight loss.

Bob's Red Mill

Today, Joy and I picked up my mom from work and went to lunch at Bob's Red Mill Whole Grain Store. They have a small store which sells grains, breads, baked goods, dried fruit, and a variety of organic and all-natural items from local companies. They also have a restaurant where they use these products. They have a great selection of vegetarian, vegan and gluten-free meals. Joy ate whole grain pancakes that were served with real maple syrup and a fruit cup (they serve breakfast until 3 pm). I had a really good garden burger sandwich, and my mom had a grilled tomato and cheese sandwich with a cup of broccoli cheddar soup. We were all very satisfied. Everything was made with whole grains and was all natural. No artificial ingredients or additives. And reasonably priced! So if you're in the Milwaukie, Oregon area, I highly recommend checking it out for a casual meal or to pick up a couple grocery items. And if not, their products are sold at most major grocery stores all over the country. And if you're out of the country, you can order their products online. I've had to order stuff that my local store didn't carry, too. They have over 400 products, including a whole line of gluten free items. We bought a package of the Vegi Soup Mix, which has green split peas, yellow split peas, barley, lentils and vegetable pasta. I will post a recipe later if it turns out well!

Now, not only was it a great experience at the restaurant and store, but we actually met Bob! Bob, the founder and owner of Bob's Red Mill! Now that might not seem too exciting to the average American, but to a health fanatic like me, he's famous. He was eating lunch two tables away, and when he got up, he stopped and talked to Joy and gave her a token for a free cookie. We talked for a few minutes and he told us we should do a mill tour one day. He was very friendly and personable. He has actually turned the company over to be employee owned. He teaches cooking classes, too, along with other chefs. Good guy. So that was kind of exciting!

You can look up information on the company, products, classes, recipes and menus online.
http://www.bobsredmill.com/
Bob's Red Mill Whole Grain Store, 5000 SE International Way, Milwaukie , OR 97222

Garden Burger Sandwich:
2 slices whole grain bread, toasted
1 garden burger patty
guacamole or avocado
sauteed mushrooms
1 slice Swiss cheese
lettuce
tomato

Oatmeal Chocolate Chip Crisps

I’m usually a chewy, doughy kind of cookie eater, but lately I am loving crispy, light cookies. These are perfect for curbing my craving. Now I know this is a health and nutrition blog so here’s my rationale: If you are going to indulge in a sweet craving, it is so much better to make your own home-made treats using whole, organic foods than to buy something highly processed and full of artificial stuff. And I know I don’t have time to be baking treats all the time, so we’re not eating them constantly. And sometimes it’s better for your overall health (maybe the mental part more than the physical) to give in to those cravings. And I don’t feel guilty because I went to the gym today and plan to tomorrow too! I’m sure you can all come up with your own excuses to make these cookies once in a while! If not, borrow some of mine. So now I’m going to sit down with my tea and cookie and watch an episode or two of The Office.

Besides being delicious, I do like that these cookies don’t call for flour-you put part of the oatmeal called for into a food processor until it’s about the consistency of whole wheat flour. But, if you are on a strict gluten free diet, be careful because even though oats that are grown completely isolated from wheat should be free of gluten, most oats are grown in close proximity to and processed on shared equipment with wheat. I think that Bob’s Red Mill produces a gluten free oatmeal if that is something you’re looking for.

Ingredients:
3 cups rolled oats (not quick cooking)
1 cup (2 sticks) unsalted butter – I use Smart Balance sticks – slightly softened
1 ½ cups organic light brown sugar
2 large organic eggs
2 teaspoons pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
10 oz. chocolate chips

Directions:
Heat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper. Put 2 cups of the oatmeal in a food processor and process it until finely ground and floury.

Cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together the ground and whole oatmeal, baking soda and salt. Add the dry ingredients to the batter and mix until blended. Add the chocolate chips and mix just until blended.

Drop teaspoonfuls of the dough onto the pan. I made smaller cookies, so I don’t over-indulge; I know I can’t eat just one! Leave 2-3 inches between them, as they will spread. Bake for 13-15 minutes, until lightly browned. Let cool on the pan, then store in an airtight container. Makes 4-5 dozen.

Source: I got this recipe off the back of my Wholesome Sweeteners Organic Light Brown Sugar package. It is from Executive Pastry Chef Gale Gand, author, host of Food Network’s Sweet Dreams and co-owner of Tru in Chicago.

Sustainable Living

I've compiled a list of things you can do to make your lifestyle a little more sustainable. These will not only benefit the earth, but your pocketbook as well. They might seem simple and the savings might not pay the mortgage, but taking little steps will make a difference over time. One key to sustainable living is to simplify. The more we simplify, the less money we are spending on unnecessary items. And it's good for the Earth, so nobody loses!

Farmer's Markets: I know I've said this before, but finding a farmer's market and using it on a regular basis can make a big difference. Not only will the food taste better, but you will be supporting the local economy. And why send our hard earned money elsewhere when it can stay local? My advice on shopping at a farmer's market - make a list of things you need before you go. It is easy to get carried away! You can keep it simple, maybe just eggs and a few varieties of fruits and vegetables. But be open to trying one or two new things that you find...just don't overload on things you've never tried (or heard of) before.

Bottled Water: Buy a couple reusable water bottles (or better yet, dig out the ones you already have and never use) and stop buying plastic bottled water. It is amazing the waste from these. And bottled water isn't any cleaner or purer than your own filtered tap water. So invest in a Brita and start saving money and reducing your waste.

Eliminate Wasting Food: One of my biggest annoyances is when I have to throw food away. Not only because it's wasteful, but mostly because I paid for that food. Plan to eat leftovers a couple nights a week, or take them in your lunch. When you clear the table after dinner, portion out lunch for the next day so you don't have to do it later. It also makes it easier to eat a healthy lunch, you won't be tempted to grab fast food if you have a leftover home-made meal waiting for you. Simply planning out what you will eat for the week and making a shopping list once a week will save on wasted food and wasted time. The more prepared you are the better you will eat.

Use Cloth Napkins and Rags: Cutting down on paper products might save you a lot of money. I've heard of families going through a roll of paper towels in a day. That will add up. As my dish towels and washrags get old and stained, I turn them into cleaning rags. The cost of washing these is much lower than the cost of paper towels. Investing in and using cloth napkins will lower your waste too. Plus they look nice and feel nice!

Water Conservation: This one might bring you back to first grade when you learned to turn off the water when you brush your teeth and to take shorter showers. But it's a good reminder. Fill a bowl or pot you're washing with a little soap and water and use that to rinse all your dishes. You can do this while you're cooking dinner and drop everything into the pot to soak until after you eat and are ready to wash dishes. Plus it makes clean-up much faster.

Cleaners: You can buy expensive cleaners or you can make your own "green" cleaners at home. White distilled vinegar, mixed with some lemon, will kill most mold and bacteria in your kitchen. (More cleaning "recipes" at http://www.vinegartips.com/) Try replacing one cleaning product with one you make and then go from there. Search the web, experiment and then share with me the ones you like the best!

Recycle: This is a fairly obvious one, but it doesn't take any extra time to put your paper in a recycling bin than in the trash, yet so many people don't do it. Under our sink we have our trash can and a recycle can right next to it. They are the same size, but one is black and one is white. It's so easy to recycle, there is no excuse not to. Look up what is accepted in your weekly pick-up and if there is something you use a lot of that isn't accepted, put it aside in the garage for a few weeks and take it to the local recycling center. When our boxes start piling up in the garage Matt will break them all down and take them to our local landfill, where they have a recycling center. So once every few months we have to make more of an effort than just choosing which bin to throw something in.

Reusable storage: Use your Tupperware or storage containers instead of Ziploc bags. I like the glass storage because you can stick leftovers right back in the oven or microwave to heat up and not have an extra dish to wash. You can also reuse butter tubs or glass jars from pasta sauces and applesauce. Having a variety of sizes and shapes will help, too. If you google "reusable sandwich bags" (or look on etsy.com) you can also find tons of people who make snack bags that you can use in place of plastic bags. They are good for toting around snacks for your little ones, and I know I never leave the house without a snack for Joy.

And if you're looking for a good cookbook, try Sustainably Delicious by Michael Nischan. He has more tips, plus some great recipes. OK, I'm going to get one more tip in here...get a library card! Don't spend so much money on books you'll read once or cookbooks you use once in a while. I check out so many cookbooks from the library, then either photocopy or write down the few recipes I like.

OK, so my challenge to you is to make one change this week. I do most of these things pretty well, not perfectly, but some effort is there. But my change for the week is going to be to switch out one of my cleaners for one a make myself. Hold yourself accountable. Let me know what your change is going to be. Most of these things are pretty simple, I'm not asking you to buy a new hybrid car. Change the things you can.

Grilled Pineapple-Jicama Salsa

We woke up this morning to snow on the ground. Yes, snow. On March 27th. Only about an inch and it was gone by mid-afternoon, but snow nonetheless. So, in my effort to bring in some warm grilling weather, I am posting a recipe for a delicious salsa. I made this last summer and loved it. I actually ate it as a side, but you can use it in tacos or dip chips in it. So wish some good weather my way so Matt can fire up the grill and I can post a picture of this!

Makes 4 1/2 cups

3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 cups diced grilled pineapple*
1 cup jicama julienne
3/4 cup small-dice red onion
3/4 cup small-dice red pepper
2 teaspoon minced jalapeno, or to taste (optional)

Whisk together the lime juice, oil, cilantro, salt and pepper in a salad bowl. Add the pineapple, jicama, onion and peppers and toss to combine well. Adjust seasoning to taste with salt and pepper. Refrigerate the salsa until ready to use. Store any unused salsa in a covered container in the fridge for up to 2 days.

*How to grill the pineapple:
Cut the pineapple into 1/2 inch thick rings. Grill over direct heat, turning as necessary, until both sides are well caramelized. Approximately 6-8 minutes.

This recipe was from Grilling, by The Culinary Institute of America.

Spinach Enchiladas and Strawberry Shortcake

Tonight we had a great dinner and dessert. I will give credit where it's due...Matt made the spinach enchiladas. They were delicious, and so filling! I will admit, I had my doubts when I looked at the recipe and even while he was making them, but they turned out great. We'll definitely be making these again. It is from Holly Clegg's Trim and Terrific Cookbook. Then I made a strawberry shortcake, which was, again, delicious, but not what you'd call low-calorie. But, it was made with all-natural ingredients, from scratch, so at least there were no artificial ingredients or icky additives. I even made whipped cream from scratch, for the first time! I'd seen my sister (the amazing pastry chef) do it and it tastes so much better. And it's hard to find organic whipped cream.

Here are the recipes, we used as many organic ingredients as we could. I recommend doing the same.

Spinach and Black Bean Enchiladas
Makes 8 enchiladas
1 (10 ounce) package frozen chopped spinach, thawed - we used a 16 ounce package, a little extra green
1 (15 ounce) can black beans, rinsed and drained
1 package taco seasoning mix
1 cup water
1/2 cup fat free sour cream
8 (6-8 inch) flour tortillas - we used whole wheat
1 (10 ounce can) enchilada sauce
1 1/2 cups shredded cheddar cheese
2 tablespoons sliced green onions (scallions)

Preheat the oven to 375 degrees. In a non-stick skillet, heat the spinach, black beans, taco seasoning mix, and water. Bring to a boil, reduce heat and cook for 8-10 minutes, or until the mixture is thickened. Remove from the heat and stir in the sour cream.
On each tortilla, spread 1 tablespoon enchilada sauce, about 1/3 cup spinach mixture, and 1 tablespoon cheese. Roll up each tortilla placing the seam-side down in an oblong baking dish coated with non-stick spray. Spread the remaining enchilada sauce over the filled enchiladas, cover, and bake for 15-18 minutes. Uncover and garnish with the remaining cheese. Continue baking for 5 minutes longer, or until the cheese is melted. Serve with the green onion.

Nutritional Information Per Serving:
Calories 266, Protein 14g, Carbohydrate 39g, Fat 5g, Calories from Fat 18%, Saturated Fat 3g, Dietary Fiber 5g, Cholesterol 11mg, Sodium 1195mg

Strawberry Shortcake
cake:
1 cup whole wheat flour
1 cup white flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup milk
2 eggs

Preheat oven to 300 degrees. Combine flour, sugar, baking powder and salt. Cut in the butter until crumbly. Mix the milk and eggs in a small bowl, then add to the dry mixture. Pat into 2 round 9" pans, greased. It will be very thin, but it will rise during baking. Bake for about 35-40 minutes until golden. Let cool for 10 minutes in the pan, then place on a wire rack until completely cooled.

Strawberries:
3 quarts strawberries, washed and sliced
1/4 cup sugar

Combine the strawberries and sugar in a bowl and let soak until soft and juicy.

Whipped Cream:
1 1/2 cups organic heavy whipping cream
1/3 cup powdered sugar (more or less to taste)

Use a hand mixer or stand mixer to whip the cream until it has the desired consistency. Once it has the right texture, add the sugar and mix well. You can always add more sugar, so I recommend starting with a little less than 1/3 of a cup and add to taste. It's hard to find organic or all-natural whipped cream and most are made with hydrogenated oils and high fructose corn syrup, so making your own is a great alternative. It was much easier than I expected and tasted so much better than what you can get at the store.

I always try to use all-natural and organic ingredients in recipes. I will substitute whole wheat for white flour and organic evaporated cane juice for sugar. My goal for my family is to eat whole foods, avoid artificial and processed ingredients and to eat well balanced meals. We aren't necessarily always trying to eat super low-calorie, low-fat foods, we aim for real food in moderate quantities. Keep in mind, when cooking, what your goals are and alter your recipes as needed. It's OK to indulge in your cravings once in a while, just control your portions and use real food that your body can process easily. And enjoy!

Chocolate Zucchini Mini-Cupcakes

Makes 24 mini-cupcakes

1 cup flour
1/2 cup whole wheat flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup sugar
1/3 cup applesauce
2 large eggs
1/3 cup canola oil
1 teaspoon vanilla extract
2 cups shredded zucchini

Preheat oven to 350 degrees. In a bowl, mix the flour, whole wheat flour, cocoa, baking soda, cinnamon, baking powder and sugar. In a separate bowl, combine the applesauce, eggs, canola oil, vanilla and shredded zucchini until it's mixed well. Mix the wet and dry ingredients together until moistened. Spoon the batter into the greased muffin pan. Bake for 20-25 minutes until a fork comes out clean. You can also bake it in a loaf pan, but it may take 40-45 minutes to bake thoroughly. They are great alone, but extra delicious with a little whipped cream on top!

This is a great idea to bring to parties or as a special treat for the kids. The cupcakes by themselves have about 100 calories each, so you won't feel guilty for indulging.

Drink Your Veggies

Here is a great way to get more vegetables into your little one (or yourself). I make smoothies a couple times a week and I always add veggies, usually spinach. I like adding spinach because it is so nutritious and yet doesn't have an overpowering taste. And Joy loves them, it's like a treat for her. I always use bananas, too, for the texture.

Here's my favorite basic recipe:
1/4 cup orange juice
1/4 cup carrot juice
1 banana
1 cup baby spinach
1 cup frozen fruit (I buy a mix with pineapple, peach, honeydew and strawberries)

Other good add-ins or ingredients:
ground flax seed
whole carrots
celery
kale
apple
parsley
most fruits and vegetables work - be experimental!

Simple Dinner (part 2)

Tonight I made a great tasting, and very healthy, dish. And it was so easy, I'm a little angry with myself for not throwing this together on a weekly basis a long time ago. I made a stir-fry, although next time I think I'm going to steam the veggies and throw the sauce on at the end. For the base, I used a short grain brown rice. That only took about 2 minutes to get together, but it does need to cook for about an hour so you'll have to start that before everything else. Just plan on that time.
I used what I had in my vegetable drawer, so bok choy and 2 carrots. Ok, you might be wondering what bok choy is and why I had is on hand. It's a Chinese cabbage, common enough that you should be able to find it in your regular grocery store. I tried it this summer, usually just juicing it with some oranges. So I decided to give it a try in a stir-fry.
I used Braggs Liquid Aminos in place of soy sauce. It contains 16 essential and non-essential amino acids and is a "live food" meaning it's an uncooked, plant-based food. It contains no chemicals, artificial coloring, alcohol, preservatives, gluten and is certified Non-GMO (a GMO is a genetically modified organism). It contains some sodium naturally so you won't need to add table salt. It has a great, strong flavor, very similar to soy sauce, so a little goes a long way. It is a healthy substitute for soy sauce.

Ingredients:
1 cup short grain brown rice (cooked with 2 cups water, for about 50 minutes)
1 tablespoon Smart Balance or butter
1 medium bok choy - remove the leafy part from the stalks, as the stalks take longer to cook
2 large carrots
oil for frying (or steam for a lower-fat meal)
2 tablespoons Braggs Liquid Aminos
**Use whatever vegetables you like and have on hand. I recommend experimenting with new veggies, so if you've never tried bok choy, give it a go.

Cook the rice according to package directions. Add the Smart Balance or butter after the rice is done cooking (optional). I stir-fried the carrots and stalks of the bok choy for about 5 minutes, then added the leafy green part for an additional 3-4 minutes. Use your judgement depending on your vegetables. I like mine to have just a little bit of crispness because I can't stand overcooked vegetables. I added the liquid aminos while cooking. Scoop rice into a bowl and topped with the veggies. I even cooked some shrimp for Matt, that he added to his bowl.
This was better tasting than I expected it to be, so don't be scared off! And let me know if you try it and what you think.

Calories and Metabolism

When people are trying to lose weight, it is common sense that if you consume more calories than you burn you will gain weight. But calorie counting alone isn't going to work for everyone, and won't necessarily help with overall health. The quality of the calories you consume are just as important as how many you consume.
Humans have been evolving for tens of thousands of years. We are very capable of processing things that have been around for generations. This is why fruits and vegetables are the easiest thing to digest. Our bodies can efficiently use the nutrients and eliminate the waste. But in the last 50 or 60 years, food has evolved and changed at a rate much faster than the human body. We aren't as capable of digesting the artificial ingredients and chemical additives that are now considered food. The more the food resembles something your ancestors would have eaten, the better chance you have of properly digesting it. If you don't recognize the ingredients or have no idea how to go about making it yourself, your body will probably be just as confused as how to use it for energy. And if it isn't used, it is stored.
So, if you compare a person eating 2,000 calories a day of fresh fruits and vegetables, whole grains, seeds and nuts with someone eating 2,000 calories a day of fast food, processed food, refined sugars and white flour, chances are that the first person will be healthier and have a better metabolism (assuming other lifestyle factors are similar). Depending on how much weight a person wants to lose, they may need to only change the kinds of foods they're eating without changing the total calories. That being said, a person who needs to lose a significant amount of weight will need to restrict calories along with the kinds of foods they are eating.
As Americans, we have food available to us 24 hours a day. You can get food almost anywhere you go. So instead of eating when our bodies tell us we're hungry, we're eating just because the food is there. It has become a social expectation to have food available. Not to mention that portion sizes have become so grossly over sized. A pasta meal at an Italian chain will serve what is actually 6 servings on one plate. And that is after appetizers, endless bread sticks and free refills of beverages. People want to "get their money's worth" when they are going out to eat, but it's easy to consume an entire day's worth of calories in one meal.
One of the most effective ways to eat a healthier diet is to keep a food journal. For someone who doesn't need to lose weight or doesn't need to lose much, simply writing the food and the amount is easy enough. For a person who needs to lose a lot of weight or really turn their health around, it may be vital to not only record the food and amount, but the calories as well. And depending on the health situation, some people might need to keep track of fat, sugar, sodium or another nutrient. Keeping track of what you eat will give you an idea of how much you're eating (portion control) and also tell you if you're getting a variety of foods. And don't forget to keep track of drinks as well. Eat whole foods, foods in their purest state, unprocessed without any added chemicals or preservatives.

Here are a couple other resources for figuring out calories, serving sizes and recommended intake:
http://nutritiondata.self.com/
http://www.mypyramid.gov/

Prenatal Nutrition

Now that I'm pregnant with our second baby, as many of my friends are expecting too, I've been looking into the best diet to keep me healthy so I can grow a nice healthy baby. Most of what I've found goes right along with what I preach all the time. But there are a few things to avoid and also some things to make sure you're including in your daily eating habits.

We've all heard the phrase "eating for two." And I will admit that I have used this on occasion when I'm looking to excuse the extra piece of pizza or my second helping of dessert I'm about to indulge in. But then I remember that my baby is only 4 inches tall, and doesn't need a whole piece of pizza. I'm not saying I never give in to that craving, but in reality, a pregnant woman only needs to consume about 300 more calories than she was previously, unless she was underweight or on a restricted diet.

Pregnancy isn't the time for a free for all on what you eat. Yes, there may be some cravings, and it's ok to give in to these from time to time, but during pregnancy it is so important to eat the best you possibly can for your baby. During these nine months, clean your diet so your baby is getting all the nutrients he or she needs. Give your baby the best start you can by eliminating chemicals and toxins from your body. There are so many toxins that we come into contact with on a daily basis, from the air and water, cleaning products, beauty products, etc. So control the things that you can. And diet is one of the things you have control over.

A prenatal diet is based on the same principles of healthy eating. This means eating lots of fresh fruits and vegetables, whole grains and lean protein. You've probably heard the list of foods to avoid or limit - fish with high mercury content, raw or undercooked seafood, undercooked meat, poultry, eggs or deli meats, unpasteurized dairy, and soft cheeses. Caffeine, alcohol and nicotine should all be eliminated as well. I also recommend eliminating artificial sweeteners, high fructose corn syrup, hydrogenated oils and artificial ingredients. And limit white sugar, white flour, salt, processed foods and fried food. These are things I recommend whether pregnant or not. Pregnancy is the perfect time to eat better because it not only will improve your health (and make shedding that baby weight easier) but your baby will be much healthier. Babies are so vulnerable so it's important not to load their little bodies up with toxic substances. And what every expectant parent really wants is a healthy baby.

Now, what to eat? Whole foods - foods in their purest state, unprocessed without any added chemicals or preservatives - are the easiest for your body to digest and use, and your baby will be getting what she needs. Healthy eating can be based around a whole foods diet. A good rule of thumb, for nutritious eating all the time, is to imagine the source of the food you're about to eat. For example, it is very obvious where a fruit or vegetable came from. You can imagine the wheat used in whole grain bread and you know where dairy products come from. If it's something you could make in your own kitchen (theoretically, we're not all master chefs!) than it's probably made from whole foods. But, if you can't possibly imagine how to make something like a Cheeto or a Twinkie, it's not made from whole foods. Look at food labels and if the ingredients sound like real food and not artificial additives, it's going to be better for you and your baby.

There are a few nutrients that are essential to your body while pregnant, much more so than when you're not pregnant. Talk to your doctor about getting a prenatal vitamin that will fit your diet and lifestyle. Here are things to look for in your diet:

Folate and Folic Acid (a B vitamin) will help prevent birth defects. You need about 1,000 micrograms per day while pregnant. Spinach, beans, asparagus, peanuts and oranges all contain folate naturally, while many cereals are fortified with Folic Acid.

Calcium will help you and your baby have strong bones and teeth. You need 1,000 milligrams a day (1,300 milligrams for pregnant teenagers). Dairy products are good sources of calcium and so are salmon, spinach and fortified juices and cereals.

Protein is essential for your baby's growth. You need about 70 grams of protein a day while pregnant. Lean meat, poultry, fish and eggs contain high amounts of protein, but you can also get it from beans, peas, nuts, tofu and dairy products.

Iron will prevent anemia. Look for 27 milligrams a day. Lean meat, poultry, fish, spinach, beans and fortifies cereals are good sources.

Look for nine servings of whole grains, five or more servings of fruits and vegetables, and two or more servings of protein rich foods like meat, poultry, fish, eggs, beans or nuts. Again, it is so important to nourish your baby with nutrient dense, whole foods.

And lastly, WATER, WATER and more WATER!! Water carries the nutrients you eat to your baby. It will also "help prevent constipation, hemorrhoids, excessive swelling, and urinary tract or bladder infections (Mayo Clinic)." I'm going to pass on all those. Not to mention you will have more energy and feel better if you're hydrated and eating a balanced, nutritious diet.

Much of my information came from www.mayoclinic.com.

Simple Dinner

I love meals that incorporate many food groups into one dish. And the ones with just a few simple ingredients are my favorite. I made this pasta dish tonight and the whole thing was on the table in about 20 minutes. It tasted good and was healthy, that's about all I can ask for some days! So keep it simple, and use whatever vegetables you have in your fridge at the moment. Here's what I did.

1 package whole wheat penne pasta
about 2 cups baby spinach, chopped up
2 tomatoes, chopped
2 cloves fresh garlic, chopped
3 Tablespoons olive oil (I didn't measure, you might need more)
salt and pepper to taste
Parmesan for sprinkling

Cook the pasta according to the directions and prep the veggies you'll be adding. Chop up the fresh garlic and add it, along with some salt and pepper, to the olive oil. When the pasta is done, drain. Add the olive oil mixture until well coated, then add your fresh veggies. Add salt, pepper and Parmesan after serving.
I cut up a cucumber as a side dish, along with a loaf of whole wheat artisan bread. Keep it simple and enjoy!

Milk and Honey Raisin Bread

This bread is amazingly delicious, made with whole grains and low in sugar. It is perfect lightly toasted with some butter on it. It is from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D., & Zoe Francois. I love this cookbook for a couple reasons. First, I love carbs! And second, the recipes are healthy and easy to make. You make large batches and can bake however much you want at a time. Most of the doughs will keep for 10-14 days. There is also no kneading, so I just put all the ingredients in my big mixer and then let the dough rise in that bowl. You read that correctly, NO KNEADING! The recipe for the Milk and Honey Raisin Bread will make 2 large loaves. You can either bake both loaves at the same time (which I did and then froze one) or you can bake them as you want them. This dough will keep for 10 days in the refrigerator.

4 3/4 cups whole wheat flour
4 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon salt (increase or decrease to taste)
1/4 cup vital wheat gluten
2 cups milk
2 cups lukewarm water
1/3 cup honey or agave syrup
2 large eggs
3/4 cup raisins
Egg wash (1 egg beaten with 1 tablespoon water) for brushing the top
Raw sugar for sprinkling on top

1. Mixing and storing the dough: Whisk together the flours, yeast, salt and vital wheat gluten.
2. Combine the remaining ingredients and mix them with the dry ingredients without kneading, using a spoon, a food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
5. On baking day, grease an 8 1/2 X 4 1/2 inch nonstick loaf pan. Dust the surface of the dough with flour and cut off a 2 pound (cantaloupe size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into an oval and place it in the loaf pan; your goal is to fill the pan about three-quarters full. Allow the loaf to rest, loosely covered with plastic wrap, for 90 minutes (or 40 minutes if you're using fresh, unrefrigerated dough).
7. Thirty minutes before baking time, preheat the oven to 375 degrees, with a rack placed in the center of the oven.
8. Just before baking, use a pastry brush to paint the top crust with egg wash, then sprinkle with raw sugar.
9. Bake for about 45 minutes, until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10. Remove the bread from the pan and allow to cool on a rack before slicing and eating.