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NEW blog Real Life Nutrition: A Fresh Take on "Good for You"
Chef Domenica Catelli's - Easy. Tasty. Healthy.
Everyday Fitness with Pamela Peeke, MD MPH FACP
* Just heat up your George Foreman Grill on High or Medium High
* Assemble your panini sandwich
* Coat the top and bottom sides of the sandwich (preferably using whole wheat) with canola cooking spray or brush lightly with extra virgin olive oil.
* Place it on the indoor grill and place the top down and let it cook for a minute or two until the bread is golden and there are grill marks.
ENJOY!
And the best part of this is...you don't need to find a place to store yet another kitchen appliance. Just use your indoor grill as a panini maker!View Thread
If you want to decrease the amount of fat used a bit, replace the amount of melted butter called for with a combination of canola oil and another ingredient that provides moisture like yogurt, applesauce, orange juice, etc.
I do this all the time when I'm making over recipes. It's when the baking recipe calls for stick butter or margarine and it calls for beating it with sugar to create a soft airy mixture --that it might not work out the same to switch to canola oil.View Thread
#2 Dried herbs are usually stronger tasting than fresh (so you usually add less of dried herbs than the recipe calls for in fresh herbs—about one-third less.) If the recipe calls for a tablespoon of chopped fresh herbs, usually 1 teaspoon of dried herbs will suffice.
#3 Dried herbs will lose flavor over time and if stored correctly, they will last about a year.
View Thread
Another new favorite is the Fruit 'n Yogurt Parfait with or without granola (130 calories without and 160 calories with granola).
If you HAVE to have a McFlurry and you are trying to avoid "extra" calories, at least trade down from the regular 12-ounce size to a snack size McFlurry (7.3 ounces).
The calories go from 580 to 340 for the Oreo McFlurry and 710 to 430 for the M&M McFlurry. Fat grams go from 19 to 12 for the Oreo McFlurry and 25 to 16 for the M&M McFlurry.View Thread
It's probably not one component in garlic that is responsible for the wealth of health benefits, but a combination of substances. Originally researchers focused on allicin, the compound blamed for garlic's taste and smell. But now researchers are looking at other sulfur compounds in garlic (including DADS and SAC, S-allylcysteine), as well as nonsulfur components like the phytochemicals saponins.
Some experts say that to get the most health benefits, you need to eat one or two cloves of garlic daily. If you think garlic's flavor is too strong, try roasted garlic--roasting it mellows the flavor nicely.View Thread
In case you haven't enjoyed some broccoli lately, this nutrient-packed dark green veggie is usually available this time of year.
How to Enjoy Broccoli At Its Best:
* When buying fresh broccoli, look for firm florets with a purple, dark green or bluish hue onthe top (they are likely to contain more beta-carotene and vitamin C than florets with lighter green tops.
* Broccoli that's tinged with yellow or is limp and bendable is too old; I wouldn't recommend buying it. Instead pick up some broccoli from the frozen section.
* Chopped broccoli makes a great addition to soups, stews, and casseroles.
* Cook broccoli until it's bright green and tender, but take care not to overcook it--broccoli can produce a strong sulfur odor and become quite unappealing.
I love broccoli as a side dish to any pasta entree!
What's your favorite way to enjoy broccoli?View Thread
* As a way to add moisture (water) and flavor to cooking brown rice and other whole grains...
* I add chicken broth paste to my lard-less chicken tamales (it helps give the masa the simulation of animal fat flavor)...
* As a base for sauces and gravies, etc.
So I like to have a great-tasting chicken broth ready to go in my kitchen.
A while ago I tried "Better Than Bouillon" Chicken Base (in an 8-ounce jar). The broth is cloudy when you add water, but this is a good thing. The flavor is more pronounced perhaps than your typical reconstituted chicken broth, maybe because they use chicken meat, natural chicken juices, and chicken fat to make it. They also add salt, so don't add any salt or sodium to your recipe if you are using this product. You will find some sweetener in the list of ingredients as well, but keep in mind that one serving (1 teaspoon of chicken base) contains 1 gram of sugars.
The manufacturer does add turmeric for flavor, which may be adding some health promoting properties (recent animal studies suggest some cancer and heart disease benefit to it but more research ideally needs to be done on this).
What type of chicken base or broth do you like to use in your recipes?View Thread
Replace all flour with a combination of white whole wheat and soy flour (about 2/3 to 1/3). If not diabetic I probably would do the same, or at least replace 1/2 the white flour called for with this white whole wheat/ soy combination.
I reduce all requests for oil or fat to 1/2 that amount and use Canola oil. If more moisture is needed, I replace the other 1/2 with unsweetened apple sauce.
When possible I replace calls for chocolate with high quality cocoa powder or at least very high cacao chocolate
I use a pinch of salt instead of the 1/4 to 1 tsp called for
I usually add walnuts and or almonds, even if using them crushed as a topping
I use fat free (and in my case low sugar/low carb ) milk wherever milk is called for.
Almost always I use egg whites only instead of whole eggs.
Due to some of this, I usually add more baking soda or baking powder then called for to help things rise.
Now not in all cases will things turn out like they were with regular ingredients, but they will be amazingly close in almost all cases.
Do yourself a favor and even if making regular toll house chocolate chip cookies from scratch, reduce the sugar by about 1/4, reduce the amount of chips a bit, change some of the oil or fat as suggested above by including some white whole wheat flour and you will be amazed that this much healthier cookie is virtually as enjoyable as the regular ones.
And that is my 2 cents!View Thread
Things are tight in the budget department for a couple of my friends so instead of exchanging gifts, I suggested they come over to my kitchen and we could make a few holiday treats together. We would then divide everything up and they would go home with a nice assortment of goodies to enjoy with friends and family.
That big baking/cooking day was today and it went swimmingly! We each chose one item to make together. I chose my favorite cranberry walnut bread. My two friends chose fudge and thumbprint cookies.
We played holiday music while we went about our baking business.
It really seemed to help start the holiday season for all of us.View Thread
Ground flaxseed is truly one of the most powerful plant foods on the planet. In case you were wondering what all the fuss is about. Here are the main health benefits of ground flaxseed.
Health Benefit #1 Possibly protective against some types of cancer
Recent studies have suggested that flaxseed may have a protective effect against cancer, particularly of the breast and prostate, and colon. It isn't just one but at least two components in flaxseed that seem to be contributing some protection. In animal studies, the plant omega-3 in flaxseed, ALA, inhibited tumor incidence and growth and there is some evidence that the phytoestrogens in flaxseed, lignans, may provide some protection against hormone sensitive cancers.
Health Benefit #2 Flaxseed may help reduce the risk of cardiovascular disease several different ways
Several studies suggest that diets rich in flaxseed omega-3s help you prevent plaque from being deposited in arteries partly by inhibiting white blood cells from sticking to the inner lining of blood vessels. Plant omega-3s may also play a role in maintaining the heart's natural rhythm and may be useful in treating arrhythmia (irregular heart beat) and heart failure, although more research needs to be done on this). Cholesterol lowering effects of flaxseed are suspected to be due to the synergistic benefits of omega 3 ALA; fiber and lignans.
Health Benefit #3 Flaxseed gives inflammation the 1-2 punch
Two of the main components in flaxseed, ALA (plant omega-3s) and lignans, both have anti-inflammatory effects by helping to block the release of certain pro-inflammatory agents. The Plant omega-3, ALA, has been shown to decrease inflammatory reactions in humans while the phytoestrogens in flax (lignans), according to animal studies, decrease the levels of several pro-inflammatory agents. Reducing inflammatory reactions associated with plaque build up in the arteries may be another way that flaxseed helps prevent heart attack and strokes.
Health Benefit #4 May help harness half your hot flashes
One preliminary study on menopausal women published in 2007 reported that 2 tablespoons of ground flaxseed (twice each day) cut hot flashes in half AND the intensity of the hot flashes dropped by 57% too. And here's perhaps the most exciting part...the ladies noticed a difference after talking their daily flaxseed for a week. The maximum benefit was achieved within 2 weeks of taking the flaxseed.
Buying Flaxseed
* Buy it ground or grind it yourself.
Flaxseed, when eaten whole, is more likely to pass through the intestinal tract undigested (which means your body isn't getting all the healthful components of flax).
* Milled = ground = flax meal
Don't be confused by the different product names for ground flaxseed. Milled or ground flaxseed is the same thing as flax meal.
* The freezer is best
If you buy flaxseed ground or once you grind it yourself, the best place to store it is the freezer. Freeze ground flaxseed in the bag you bought it in or in a plastic sealable bag if you are grinding it yourself. The freezer will keep the ground flax from interacting with light and air and from oxidizing and losing its nutritional potency.
* Make adding flax a new habit
Every time you have a certain food like hot oatmeal, smoothies, soup, or yogurt, get into the habit of stirring in a couple tablespoons of ground flaxseed. Soon it will be a habit and you won't have to think about it, you'll just do it.
View Thread
Tired of turkey already? Okay, probably not. But just in case you wanted something a little different to serve family and friends over the Thanksgiving holiday week, here's a recipe I developed for Pumpkin Cannelloni topped with brown butter and sage. You'll find it in the following article on Thanksgiving entrées.
http://www.webmd.com/food-recipes/features/thanksgiving-turkey-recipesView Thread
Recent studies suggest eating oats and oatmeal may:
- Reduce the risk for elevated blood pressure, type 2 diabetes and weight gain
- Provide favorable changes physically to LDL particles which would make them less susceptible to oxidation (and therefore less likely to contribute to dhardening of the arteries)
- Supply unique compounds that may lead to reducing early hardening of the arteries.
* 3 to 4 grams of fiber (at least one gram of which is soluble fiber) per half cup serving
* plant protein
* vitamins, minerals, and phytochemicals.
1/2 cup contains:
vitamin E (6% of the Daily Value)
vitamin B1 (26% Daily Value)
magnesium (21% Daily Value)
selenium (25% Daily Value)
two important antioxidant phytochemicals in OATS
* avenanthramides (a member of the polyphenol phytochemical family) are thought to have anti-atherosclerotic activity in the body and appear to be found only in oats!
* phenolic acids (found in most fruits, vegetables, and whole grains)
What's your favorite way to eat oats?
View Thread
Wash and cut stems from one pound fresh green beans
Mix 2 TBSP Black Bean Garlic Sauce (found in the Chinese food section) with 1/3 cup water and set aside.
Heat 1 TBSP oil in heavy skillet with tight fitting lid. (I use Sesame Oil)
Just as oil starts to smoke, add green beans and cook until skin starts to blister stirring continually.
Add water and Black Bean Garlic Sauce and put lid on pan and let simmer for several minutes. Beans should be firm, but not crunchy and not mushy. Reduce heat slightly and continueto cook until water is gone and beans are coated in sauce.
Serve immediately. Serves 4View Thread
When I cook my greens (they don't juice well), I add the sweet potato pulp onto the mix as I'm not sure of the fiber content of juiced foods.View Thread
There are two types of persimmon lovers--those that love the more traditional type of persimmon (Hachiya) that needs to be fully ripened with a jelly-like texture...and those that prefer the type (Fuyu) that can be eaten freshly picked off the tree when apple-like firm or softened slightly.
The traditional persimmon recipes (like persimmon pudding or bread) tend to use the jelly-like persimmon flesh, which requires a bit of patience. You need to sit the persimmons out at room temperature or in a loosely sealed paper bag with another fruit (apple, banana) until they are supersoft and fragile.
One they are fully ripe, store them in the refrigerator up to 10 days or they they can be frozen whole or in pulp form until you are ready to use it in a recipe.
Hachiya and Fuyu persimmons are available in the United State from October through December.
What's your favorite way to eat or cook with persimmons? View Thread
I threw one-cup of uncooked yellow quinoa (a black quinoa is also available) into my rice cooker with two cups chicken broth and set the rice cooker to the brown rice setting. It was ready in about 30 minutes!
Serve it with anything you would serve with rice or add it to casseroles or stews like you would rice or barley.
Here are 5 good nutrition reasons to give Quinoa a try
* Each serving also adds 3 grams of fiber and 10% of the daily value for iron
* Quinoa is a complete protein-- it has all 9 essential amino acids
* Quinoa is high in protein--about 7 grams of protein per 1/4 cup of dry quinoa
* Quinoa is rich in polyphenols (phytochemicals known for their potentially protective antioxidant activity)
If you have tried Quinoa, let us know what you thought about it!View Thread
* omega-3s from fish
* omega-3s from plants
Omega-3s, especially from fish, may help decrease blood clotting, decrease abnormal heart rhythms, reduce triglycerides, and promote normal blood pressure. Plant omega-3s are also helpful, because your body can convert a small amount of the plant omega-3s into the fish omega-3s. Plus there is some evidence that plant omega-3s lower heart disease risk as well, through different actions than fish omega-3s. So the bottom line in my opinion is...WE NEED BOTH TYPES OF OMEGA-3s.
The top plant omega-3s foods include:
ground flaxseed
walnuts and walnut oil
canola oil
Other plant foods that contribute plant omega-3s:
soybeans and soybean oil
broccoli
cauliflower
spinach
pinto beans
kidney beans
cantaloupe
Good sources of fish omega-3s include:
salmon
sardines
oysters
tuna steak
albacore tuna (white tuna in water)
mackerel
trout
herring
(all fish contribute some omega-3s)View Thread
If you are trying to increase your daily dose of vitamin D, check out this list of top food sources
Salmon (4 ounces baked/broiled) = 318 IU vitamin D
Sardines (1.75 oz canned in oil, drained) = 250 IU D
Tuna (3 ounces) = 200 IU vitamin D
1% milk fortified w/ vitamin D (1 cup) = 100 IU vitamin D
Margarines fortified with D (1 tablespoon) = 60 IU vitamin D
Yogurt (6 oz) = about 40 IU vitamin D
Assorted cereals fortified with D (1 cup) = about 40 IU vitamin D
Egg yolk (1) = 20 IU vitamin D
Cheese (1 oz) = 12 IU vitamin D
How much vitamin D is the ideal daily dose?
New research suggests that 700 to 1,000 IU of vitamin D may be the ideal amount to prevent bone fractures.
If you opt for supplements to kick in some of this vitamin D, keep in mind that the supplements using the longer lasting vitamin D3 are considered to be your best optionsView Thread
* Buy your fish at outlets that sell lots of fish. That way, you are more likely to get fish that hasn't been sitting around too long. Don't be afraid to ask which fish came in today.
* Look around, too. If the seafood counter has a bad smell and looks unclean, chances are the fish isn't the freshest.
* Buying frozen fish works well too and can sometimes be the best deal money-wise. Just put it immediately into the freezer if you aren't going to eat it within a day or two. If you are planning to cook the fish within a day or two, put it directly into the refrigerator to thaw (make sure it is sitting in a container so raw fish juices don't drip on other items in your refrigerator).View Thread
Olive oil is highest in monounsaturated fat and contains some important phytochemicals (that come from olives), but it doesn't contribute any of the plant omega-3s. Canola oil is lowest in saturated fat of the cooking oils, contains an impressive amount of monounsaturated fat, and contributes the most plant omega-3s.
* The U.S. Food and Drug Administration (FDA) recently approved a qualified health claim for canola oil that says, due to its saturated fat content, it may reduce the risk of coronary heart disease. (This is according to supportive, but not conclusive, research.)
* In 2004 the FDA approved a qualified health claim for olive oil regarding a reduced risk of coronary heart disease.
Too much of a good thing?
At 9 calories per gram, you can have too much of a good thing even with smart fats, especially if you are trying to lose some body weight. Switch to smart fats whenever possible, but keep things light: each tablespoon of oil contains around 120 calories.View Thread
Each day the dispensers were packed with ice and water and either lemon and lime slices or cucumber slices or orange slices with cherries. Each flavor was as refreshing as it was beautiful.
You can make your own fancy water at home in two quick steps:
Step #1
Fill a 12-cup glass pitcher with 6 cups of ice and 2-3 cups of either:
* sliced cucumbers
* lemon and/or lime slices
* 2 cups orange slices with 1 cup pitted cherries (maraschino can be substituted if desired)
Step #2
Fill the pitcher with water
Keep this colorful and flavorful water pitcher as a center piece on your dinner or buffet table!View Thread
What can plant sterols do in the body?
According to a recent scientific review, a diet enriched with plant sterols can, on average, reduce LDL cholesterol by approximately 10 percent. The favorable effect on LDL appears to be at its greatest at a dose of 2 grams a day.
Natural plant sources of plant sterols
Plant sterols are found in small amounts in many healthful plant foods including grains, fruits, nuts and vegetables:
Avocado, 6 ounces (1 small) = 132 mg phytosterols
Soybeans, 1 cup = 90 mg phytosterols
Chickpeas, 1/2 cup = 35 mg phytosterols
Almonds, 1 ounce = 34 mg phytosterols
Olive oil, 1 tablespoon = 30 mg phytosterolsView Thread
Consider the following whole food switches:
* Whole grains instead of refined grains whenever possible
* Fruits, vegetables, and beans instead of a supplement containing fiber or vitamins
* A skinless chicken breast cooked with healthful ingredients instead of chicken nuggets made from processed chicken with added fats, flavorings, and preservatives
* A baked potato with chopped green onions and light sour cream instead of sour cream-and-onion potato chips
* Fresh berries added to hot or cold whole grain cereal for a naturally sweet breakfast instead of berry-flavored pastries or breakfast bars
* A smoothie made with blueberries, yogurt, and frozen banana instead of a blueberry slush or flavored drink
Eating more whole foods is one of the easiest routes to improving health and preventing disease. Vegetables, fruits, whole grains, nuts and seeds, and legumes are great examples of foods that offer a powerful combination of important vitamins, minerals, fiber, protein, and antioxidants.
What's a way that you have switched to whole foods lately?View Thread
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