A post like this has been writing itself in my brain for some time now, but reading Marion Nestle's fantastic book, "What to Eat" has finally spurred me to get it in writing. Since I started studying nutrition in depth, it has become quite a challenge not to say "you know that isn't really that good for you" every time a friend or family member eats one of the following foods, or even worse claims to have eaten a "very healthy breakfast" that consists of 2 or more of these foods at the same meal. So rather than insulting your choices while you are trying to enjoy them (because there is nothing more annoying - except perhaps when you order something at a restaurant and a shockingly large portion arrives and everyone says "Whoa!!!" Hungry???" as if you knew they were going to serve 3 meals worth of pasta), I am going to list my top 5 unhealthy "health foods" here. In my opinion, the following foods get WAY more attention and credit as health foods than they deserve. It doesn't mean these foods have have no nutritional value, just that for some reason (i.e. good marketing) these foods have the guise of health when, in fact, they present as many or more problems than they solve, especially for anyone trying to lose weight or increase energy.
1) Whole Wheat Bread (especially commercially prepared and sold): I hate to tell all of you who feel smug when you order your sub on whole wheat every day at lunch, but the effect it has on your blood sugar is only marginally better than that of white bread. It is better for you than white bread because it contains more fiber and protein and is therefore more nutrient-dense, but it is still a processed product made from flour, and when grains are pulverized into flour, they form a starch that is quickly converted into sugar in your bloodstream. You don't need to stop eating whole wheat bread, but if your daily diet (like many Americans) is whole wheat toast or bagel for breakfast, a sandwich on whole wheat at lunch, whole wheat crackers and cheese for snack, etc. you are stalk consuming too much flour (and gluten) and therefore introducing too much sugar into your bloodstream. My guess is that you also feel hungry and lightheaded within 2-3 hours after these meals from the sugar crash. You might feel better than you would if you had all that on white bread, but you would be amazed at how much more energy you would have if you switched to steel cut oats for breakfast, ate a salad with lean protein at lunch and snacked on raw veggies with guacamole.
2) "Whole Grain," "High Fiber" and Other "Healthy" boxed cereals: These are the pet peeve of nutrition coaches like myself who stress the importance of eating whole, fresh foods. Processed cereals come in big boxes and are made by big companies like Kellog's who use all that box space to make myriad and highly suspicious health claims about their products. As Michael Pollan says, if your food tells you it's healthy, it probably isn't (your kale isn't bragging about its iron content is it?). When cereal is made in a factory, they can add all the stuff to it they want... and they do - including not just fiber, anti-oxidants, omega-3s or whatever the new buzz word is, but also sugar, sugar and more sugar. Considering most people eat about twice the portion size listed on a box of cereal, they are often taking in between 4 (the least offensive ones) and 40 (!!!) grams of sugar just at breakfast (not to mention the huge glass of OJ and our next food), which often leads to a day-long pursuit of chasing the sugar high you had at 8 am. Did you know that Special K, All Bran and Corn Flakes all contain high fructose corn syrup? Gross. See this chart for more information. Even Kashi products, which are better than most, have on average 6 g of sugar per serving and like I said, most people eat more than a serving. Try steel-cut oats or eggs and a piece of whole grain toast (preferably made by a local bakery) instead.
3) Flavored Yogurt: "What to Eat" has a great chapter about yogurt called "Yogurt: Health Food or Dessert." Here is the gist: People don't drink as much milk as they used to so dairy producers have had to find other ways to sell the heck out of cow's milk, and they have thanks to Dannon, Yoplait and other makers of this concoction of sweetened, cultured cow's milk presented in all manner and sizes of cartons, tubes (Go-gurt - gross!) and bottles. In all truth, unless you are eating PLAIN yogurt (preferably the thicker, higher protein Greek yogurts), you are eating the equivalent of ice cream under the guise of a health food. Yes, there are great tasting nonfat yogurts, but you'd be hard-pressed to find any supermarket variety with less than 14 grams of sugar, whereas many have as much as 17 to 22 g of sugar. Considering 4 g = 1 tsp of sugar, that's scary! And before you yell, "but it comes from fruit," look closely, most fruit flavored varieties are sweetened with fruit juice concentrates or unnatural sweeteners.
Think of how many well-meaning people eat or feed their kids breakfasts like yogurt, cereal and a banana -- a meal containing as much as 50 g of sugar before 9 am (and that's not including the sugar you put in your coffee or in your kid's juice). If you still crave yogurt, get plain low-fat or non-fat Greek yogurt, add a tsp of honey and throw some almonds and berries on top for a much healthier breakfast (with natural forms of probiotics, omega-3 fats and anti-oxidants) or eat it for dessert because that's what most commercially sold yogurt is. If you use flavored yogurt to satisfy sweet cravings thinking it's better than ice cream or cake, you'd be better off with a few squares of dark chocolate.
4) Energy Bars and Protein Bars: Sure they give you energy -- from sugar! With the exception of Lara Bars, which on average contain less than 5 ingredients (all of which are natural), I cannot really recommend any power bars, energy bars or whatever you might call them (i.e. lunch on the go). Most also contain loads of preservatives and artificial ingredients, and even the "organic" ones just contain too many ingredients period. You wouldn't believe how many clever names sugar can fall under in an organic energy bar. Unless you are biking with Lance Armstrong, you really have no business inhaling 20 g of sugar and 17 grams of protein in 5 bites anyway. If you are consuming these for jolts of energy on a really long workout, that's one thing, but as a snack during the work day, they are a very poor choice as you are just filling your body with more sugar, processed forms of protein and other crap than it needs. Have an apple and some almonds instead.
5) Pretzels: A holdover from the "fat-free"craze of the 80s and early 90s, pretzels still have a rep as healthy snacks. This is very puzzling to me because pretzels are the exact nutritional equivalent of white bread with salt on it. Does anyone think that's healthy? Sure, some fancy ones are made with whole wheat flour but for some reason when big food companies make something with whole wheat instead of white flour, they often assume people won't like the healthier taste and add more sugar, salt or even high fructose corn syrup to make up the difference so if you are shopping for a healthier version, read the labels very carefully. I'm not saying kids shouldn't eat pretzels (most are active enough to burn off the sugar that quickly rushes into their bloodstream) but please, for the love of mother nature, stop calling them "really healthy snacks." They are made of flour, salt and sugar: the American healthcare crisis trifecta! A really healthy snack: an apple with natural almond butter, raw veggies with hummus or a generous handful of walnuts.
Thanks for letting me wax non-poetically on my soapbox. It felt good! I am taking clients now so to find out more about private or group nutrition coaching, visit www.inhabithealth.com.
Monday, September 20, 2010
Tuesday, September 7, 2010
Recipes: Legume Time!
Beans have been called "nature's perfect food" by many a nutrition expert because they are high in complex carbohydrates, protein and fiber and low in fat. Because they are a plant protein, they are naturally cholesterol free (unlike animal protein sources), and a great main course option for vegetarians. They are also high in iron and folic acid, two essential nutrients than can be hard to come by in the Standard American Diet or, as I like to call it, SAD. And, in tough economic times, I must add that they are CHEAP. I really can't think of any other food that can fill you up and deliver proper nutrition for so little money.
Of course what makes beans so filling is the high fiber content and that is also what can make beans a nemesis for some sensitive digestive systems. As for that little "issue" some people have with beans, there are a few ways to work around this: 1) eat smaller portions and introduce them slowly to the system; 2) add digestion-easing spices and condiments to bean dishes; 3) cook your own beans from scratch so that you can ensure longer soaking and cooking times, both of which will make them more digestible.
Here are a couple ideas for adding legumes to your daily diet as well as two recipes for excellent bean dishes that work well as a side dish or main dish.
Add beans to your salad or substitute beans for the meat. Here are a few of my favorite "salad hold the lettuce" combos:
1) Chick peas, tomatoes, cucumbers, yellow peppers (think about veggies that go well with hummus), sunflower seeds, a sprinkle of good grated parmesan cheese.
2) Black beans, yellow peppers, avocado, grape tomatoes, grilled chicken (optional).
3) Edamame, shrimp, steamed asparagus and/or broccoli, cherry tomatoes.
Tip: throw all the ingredients into a tupperware container. Drizzle the juice of 1/2 lemon and/or 1tsp apple cider vinegar and 2 tsp of olive or flax oil onto the contents. Cover and shake. Add a little pepper and sea salt if you wish. Eat out of container if you are on the go or dump into a nicer dish if eating at home. This "shaking" method allows you to cover all of the contents with about half the amount of dressing you might normally use.
Recipe: Curried Lentils: I have been obsessed with these ever since my brother-in-law made them for me almost two years ago. My husband started making them and I have finally mastered it on my own. This recipe serves 2-4 depending on whether you are eating it as a main or side dish. One of my favorite meals is pan roasted salmon or seared tuna over sauteed spinach and curried lentils.
Lentils don't have to be soaked but I still recommend it to cut down on cooking time. Soak 1 cup of green or brown lentils for about an hour. Drain and set aside. Sautee chopped onion and minced garlic in olive oil over medium heat (always put onions on a few minutes before garlic). Add a healthy amount of cumin and/or curry powder (just cumin is also fine). Add a bay leaf or two (optional). Add the lentils. Add 2-3 cups water or vegetable broth and bring to a boil. Turn the heat down and simmer until the lentils are tender, which can take 10-20 minutes depending on soak time.
This is a great dish because cumin and bay leaf are digestion-promoting spices and should ease the digestion of the lentils. According to cooks.com you can also just throw all this in a pot and simmer for 40 minutes but I haven't tried it that way.
Recipe: Chickpea Croquettes
I had absolutely nothing to do with the conception of this recipe so I cannot take any credit, but they are to-die-for. This recipe from the gorgeous vegetarian recipes blog Fresh 365 is adapted from Vegetarian Times. I am pasting it for ease, but I recommend visiting the site because the blogger is also a photographer and just looking at this site will make you crave vegetables.
Of course what makes beans so filling is the high fiber content and that is also what can make beans a nemesis for some sensitive digestive systems. As for that little "issue" some people have with beans, there are a few ways to work around this: 1) eat smaller portions and introduce them slowly to the system; 2) add digestion-easing spices and condiments to bean dishes; 3) cook your own beans from scratch so that you can ensure longer soaking and cooking times, both of which will make them more digestible.
Here are a couple ideas for adding legumes to your daily diet as well as two recipes for excellent bean dishes that work well as a side dish or main dish.
Add beans to your salad or substitute beans for the meat. Here are a few of my favorite "salad hold the lettuce" combos:
1) Chick peas, tomatoes, cucumbers, yellow peppers (think about veggies that go well with hummus), sunflower seeds, a sprinkle of good grated parmesan cheese.
2) Black beans, yellow peppers, avocado, grape tomatoes, grilled chicken (optional).
3) Edamame, shrimp, steamed asparagus and/or broccoli, cherry tomatoes.
Tip: throw all the ingredients into a tupperware container. Drizzle the juice of 1/2 lemon and/or 1tsp apple cider vinegar and 2 tsp of olive or flax oil onto the contents. Cover and shake. Add a little pepper and sea salt if you wish. Eat out of container if you are on the go or dump into a nicer dish if eating at home. This "shaking" method allows you to cover all of the contents with about half the amount of dressing you might normally use.
Recipe: Curried Lentils: I have been obsessed with these ever since my brother-in-law made them for me almost two years ago. My husband started making them and I have finally mastered it on my own. This recipe serves 2-4 depending on whether you are eating it as a main or side dish. One of my favorite meals is pan roasted salmon or seared tuna over sauteed spinach and curried lentils.
Lentils don't have to be soaked but I still recommend it to cut down on cooking time. Soak 1 cup of green or brown lentils for about an hour. Drain and set aside. Sautee chopped onion and minced garlic in olive oil over medium heat (always put onions on a few minutes before garlic). Add a healthy amount of cumin and/or curry powder (just cumin is also fine). Add a bay leaf or two (optional). Add the lentils. Add 2-3 cups water or vegetable broth and bring to a boil. Turn the heat down and simmer until the lentils are tender, which can take 10-20 minutes depending on soak time.
This is a great dish because cumin and bay leaf are digestion-promoting spices and should ease the digestion of the lentils. According to cooks.com you can also just throw all this in a pot and simmer for 40 minutes but I haven't tried it that way.
Recipe: Chickpea Croquettes
I had absolutely nothing to do with the conception of this recipe so I cannot take any credit, but they are to-die-for. This recipe from the gorgeous vegetarian recipes blog Fresh 365 is adapted from Vegetarian Times. I am pasting it for ease, but I recommend visiting the site because the blogger is also a photographer and just looking at this site will make you crave vegetables.
Chickpea Croquettes
1 c whole wheat flour
3/4 c hot water
juice of 1/2 lemon
2 t ground cumin
1 1/2 t salt
15-oz can chickpeas, rinsed and drained well
4 scallions, chopped
1/2 red bell pepper, finely chopped
1 habanero or jalapeno, minced (optional)
3 garlic cloves , minced
2 T chopped cilantro leaves
3 T olive oil
In a large bowl, add flour, water, lemon juice, cumin and salt. Stir until well combined. Add in chickpeas, scallions, pepper, habanero, garlic and cilantro. Stir well.
In a large saucepan, heat olive oil, over medium heat. With your hands, form the chickpea mixture into 8 patties, about 1/2“ thick (the patties may be quite wet, but will stay together when cooked). Place 4 patties in the pan, and cook 4-5 minutes, until the bottoms begin to brown. With a spatula, flip patties, and cook 4-5 minutes on the other side, until that side begins to brown. Transfer to a plate, or cook for an additional minute on each side, until desired doneness. Repeat with the remaining 4 patties. Serve with sour cream, salsa, or chopped avocado.
1 c whole wheat flour
3/4 c hot water
juice of 1/2 lemon
2 t ground cumin
1 1/2 t salt
15-oz can chickpeas, rinsed and drained well
4 scallions, chopped
1/2 red bell pepper, finely chopped
1 habanero or jalapeno, minced (optional)
3 garlic cloves , minced
2 T chopped cilantro leaves
3 T olive oil
In a large bowl, add flour, water, lemon juice, cumin and salt. Stir until well combined. Add in chickpeas, scallions, pepper, habanero, garlic and cilantro. Stir well.
In a large saucepan, heat olive oil, over medium heat. With your hands, form the chickpea mixture into 8 patties, about 1/2“ thick (the patties may be quite wet, but will stay together when cooked). Place 4 patties in the pan, and cook 4-5 minutes, until the bottoms begin to brown. With a spatula, flip patties, and cook 4-5 minutes on the other side, until that side begins to brown. Transfer to a plate, or cook for an additional minute on each side, until desired doneness. Repeat with the remaining 4 patties. Serve with sour cream, salsa, or chopped avocado.
These are terrific as a main dish served with a chopped romaine or spinach salad. Try making your salad dressing with lemon juice, herbs, a touch of olive oil, garlic and non-fat Greek yogurt for a really healthy meal option.
I hope you enjoy these ideas for adding beans to your daily diet. By the way, I am now officially certified as a Holistic Health Coach so please visit my website if you are interested in private nutrition and health coaching by phone or in-person. As always, thanks for reading!
I hope you enjoy these ideas for adding beans to your daily diet. By the way, I am now officially certified as a Holistic Health Coach so please visit my website if you are interested in private nutrition and health coaching by phone or in-person. As always, thanks for reading!
Sunday, August 8, 2010
Be Prepared!
Preparation is to healthy living what location is to real estate: EVERYTHING! With a little prep, you can avoid these common health-sabatoging behaviors:
Do any of these scenarios sound familiar?
* You are working a 40 + hour week and can't find the energy to cook (much less exercise) after a long day so you just grab something quick like a bottle of red wine, a box of crackers and a hunk of cheese and head to the couch to unwind. A few hours later you notice that the box and the bottle are empty and you just consumed 8 servings of cheese, all while watching mindless reality television.
* You are so busy during the day that you call a Lara Bar eaten on the way to the gym "lunch." When you get home from the gym you are so hungry you throw a frozen (organic, natch) burrito in the microwave and call that "dinner." But around 9 pm you realize you are starving (because the body needs more than 600 calories in a day) and the next thing you know you've devoured a pint of Ben & Jerry's and all the frozen girl scout cookies.
* You are a busy stay at home mom who finds herself eating her kids's snacks and leftovers and whatever else isn't nailed down once the kids are in bed because as far as you are concerned, when you only have a little free time, why would you spend it cooking? Then again, you are not happy about still carrying around your "baby" weight now that your kids are 5 and 7...
Well the good news is that by shopping smart and devoting just a few hours on Sunday afternoon to prepping, you can overcome common health-sabatoging behaviors such as eating junk on the run, not eating enough during the day and compensating at night; and grazing all day on snack foods instead of enjoying fresh, healthy meals. All you have to do is learn to be prepared. If a 9 year old boy scout can do it, so can you!
Shopping: Go in with a game plan for your evening meals. Say you decide you want fish two nights, red meat one night and something vegetarian two nights. Make sure you buy fish that is fresh enough to last up to 3 days. If you like seafood or meat on your salads at lunch, buy 3-4 oz extra of each and save it each night for your salad the next day. Buy vegetables that make sense with each meal (perhaps you want heavier, starchier veggies with the fish but just greens with the meat) and buy a few different grains (make sure you know if you need to soak them ahead of time as this can be done before you leave for work) so you can mix it up a little each night. I find whole wheat pasta and cous cous, quinoa, farro, and brown rice are all good things to have in the pantry for either a veggie meal (the grain salads on this blog or reserve lasagna are great options!) or to add a little fiber and heft to an otherwise light meal.
Also, don't be afraid to think outside the box when it comes to what you eat at which meal. Most of us think of eggs as being for breakfast and lunch involving a salad or sandwich but there is no reason why you can't have grilled salmon and veggies at lunch and a veggie omelette for dinner. Perhaps you have more free time in the mornings than at night - make breakfast your healthiest and largest meal (perhaps an omelet, whole-grain toast and a green salad) and then have a quick-to-fix bowl of yogurt, nuts and fruit at night when you are exhausted.
Stock your kitchen with all or most of the following: cheap white wine (for cooking), vegetable or chicken broth, garlic, olive oil, mustard, honey, light soy sauce, ginger (fresh, ground or paste), lemons, fresh or dried herbs and worcestershire sauce. When you get home, google each of your ingredients with one or more of your spices or condiments and find simple recipes that sound good and print them ahead of time. You can never go wrong with a lemon-herb roasted chicken or salmon marinated in soy sauce and ginger. If you know you are roasting your fish or veggies, turn on the oven the minute you walk in so you don't have to stand around (and munch on nuts or cheese) waiting for it to heat once your prep is complete.
Buy tons of fresh and preferably seasonal fruit and veggies so that you can never make the excuse that you had nothing healthy in the house to eat so you had to eat a bag of pita chips.
Sunday Prep for the week : Wash all veggies and fruit so they are ready to be eaten. Rinse the blueberries, cut melon into chunks, take the tops of strawberries, etc. so that fruit is just as easy to grab as a cookie for a snack. Chop up veggies that you like with stir-frys, on salads or in omelets; go ahead and lightly steam ones that need to be cooked if you don't like raw veggies. You basically want to have the makings of a salad and omelet bar in your fridge. Empty and rinse a can of black beans or chick peas and put them in tupperware so they can be quickly added to a salad to make it more filling. Wash and rinse your lettuces and store them in large ziploc bags or just leave them in the salad spinner and refrigerate.
If you can control yourself around nuts (buying unsalted ones really helps), have a jar of nuts - preferably unsalted roasted or raw almonds and/or raw walnuts - in the pantry so you can grab a handful of these instead of junk if you get hungry between meals. Although cashews are my favorite, I don't buy them because I am incapable of sticking to a handful, but this is not problem for me with walnuts. Even generally healthy foods can trip up some people when they are trying to eat well so be conscious of which foods are good for you to have in the house in the first place. It's easier to exercise control once a week at the grocery store than it is every second you are home.
For those of you tempted by soda or sugary drinks, have a healthy drink option other than water in the fridge - something like a cranberry spritzer (made with pure cranberry, sparkling water and fresh lime) or a pitcher of healthy lemonade (water, fresh lemons, a touch of agave or honey and fresh mint) so that when you are thirsty but tired of water, you will drink that instead of drinking a sugary soda or toxic diet beverage.
Pack your purse (or man bag) with healthy snacks: raw almonds, an apple, a Lara Bar, etc. Have something in your purse that you can grab on the go if you know you will be running around a lot that day. Finding yourself starving and near a fast-food drive through is the shortest road to health sabotage.
As far as prepping when you go out, most restaurants have their menus online so if friends ask where you want to eat, study menus online and choose restaurants that offer healthy options like grilled fish and veggies or a whole wheat pasta (sans cream sauce).
Prepping is key for me. I love food and I do not claim to be the kind of person that can say "no thanks" to sweets when they are put in front of me. But with a little forethought and a little prep, I find it's fairly easy to stay on track and make healthy eating a habit.
I am taking clients now so please visit my website to learn more about my programs if you want private coaching on inhabiting health for life!
Do any of these scenarios sound familiar?
* You are working a 40 + hour week and can't find the energy to cook (much less exercise) after a long day so you just grab something quick like a bottle of red wine, a box of crackers and a hunk of cheese and head to the couch to unwind. A few hours later you notice that the box and the bottle are empty and you just consumed 8 servings of cheese, all while watching mindless reality television.
* You are so busy during the day that you call a Lara Bar eaten on the way to the gym "lunch." When you get home from the gym you are so hungry you throw a frozen (organic, natch) burrito in the microwave and call that "dinner." But around 9 pm you realize you are starving (because the body needs more than 600 calories in a day) and the next thing you know you've devoured a pint of Ben & Jerry's and all the frozen girl scout cookies.
* You are a busy stay at home mom who finds herself eating her kids's snacks and leftovers and whatever else isn't nailed down once the kids are in bed because as far as you are concerned, when you only have a little free time, why would you spend it cooking? Then again, you are not happy about still carrying around your "baby" weight now that your kids are 5 and 7...
Well the good news is that by shopping smart and devoting just a few hours on Sunday afternoon to prepping, you can overcome common health-sabatoging behaviors such as eating junk on the run, not eating enough during the day and compensating at night; and grazing all day on snack foods instead of enjoying fresh, healthy meals. All you have to do is learn to be prepared. If a 9 year old boy scout can do it, so can you!
Shopping: Go in with a game plan for your evening meals. Say you decide you want fish two nights, red meat one night and something vegetarian two nights. Make sure you buy fish that is fresh enough to last up to 3 days. If you like seafood or meat on your salads at lunch, buy 3-4 oz extra of each and save it each night for your salad the next day. Buy vegetables that make sense with each meal (perhaps you want heavier, starchier veggies with the fish but just greens with the meat) and buy a few different grains (make sure you know if you need to soak them ahead of time as this can be done before you leave for work) so you can mix it up a little each night. I find whole wheat pasta and cous cous, quinoa, farro, and brown rice are all good things to have in the pantry for either a veggie meal (the grain salads on this blog or reserve lasagna are great options!) or to add a little fiber and heft to an otherwise light meal.
Also, don't be afraid to think outside the box when it comes to what you eat at which meal. Most of us think of eggs as being for breakfast and lunch involving a salad or sandwich but there is no reason why you can't have grilled salmon and veggies at lunch and a veggie omelette for dinner. Perhaps you have more free time in the mornings than at night - make breakfast your healthiest and largest meal (perhaps an omelet, whole-grain toast and a green salad) and then have a quick-to-fix bowl of yogurt, nuts and fruit at night when you are exhausted.
Stock your kitchen with all or most of the following: cheap white wine (for cooking), vegetable or chicken broth, garlic, olive oil, mustard, honey, light soy sauce, ginger (fresh, ground or paste), lemons, fresh or dried herbs and worcestershire sauce. When you get home, google each of your ingredients with one or more of your spices or condiments and find simple recipes that sound good and print them ahead of time. You can never go wrong with a lemon-herb roasted chicken or salmon marinated in soy sauce and ginger. If you know you are roasting your fish or veggies, turn on the oven the minute you walk in so you don't have to stand around (and munch on nuts or cheese) waiting for it to heat once your prep is complete.
Buy tons of fresh and preferably seasonal fruit and veggies so that you can never make the excuse that you had nothing healthy in the house to eat so you had to eat a bag of pita chips.
Sunday Prep for the week : Wash all veggies and fruit so they are ready to be eaten. Rinse the blueberries, cut melon into chunks, take the tops of strawberries, etc. so that fruit is just as easy to grab as a cookie for a snack. Chop up veggies that you like with stir-frys, on salads or in omelets; go ahead and lightly steam ones that need to be cooked if you don't like raw veggies. You basically want to have the makings of a salad and omelet bar in your fridge. Empty and rinse a can of black beans or chick peas and put them in tupperware so they can be quickly added to a salad to make it more filling. Wash and rinse your lettuces and store them in large ziploc bags or just leave them in the salad spinner and refrigerate.
If you can control yourself around nuts (buying unsalted ones really helps), have a jar of nuts - preferably unsalted roasted or raw almonds and/or raw walnuts - in the pantry so you can grab a handful of these instead of junk if you get hungry between meals. Although cashews are my favorite, I don't buy them because I am incapable of sticking to a handful, but this is not problem for me with walnuts. Even generally healthy foods can trip up some people when they are trying to eat well so be conscious of which foods are good for you to have in the house in the first place. It's easier to exercise control once a week at the grocery store than it is every second you are home.
For those of you tempted by soda or sugary drinks, have a healthy drink option other than water in the fridge - something like a cranberry spritzer (made with pure cranberry, sparkling water and fresh lime) or a pitcher of healthy lemonade (water, fresh lemons, a touch of agave or honey and fresh mint) so that when you are thirsty but tired of water, you will drink that instead of drinking a sugary soda or toxic diet beverage.
Pack your purse (or man bag) with healthy snacks: raw almonds, an apple, a Lara Bar, etc. Have something in your purse that you can grab on the go if you know you will be running around a lot that day. Finding yourself starving and near a fast-food drive through is the shortest road to health sabotage.
As far as prepping when you go out, most restaurants have their menus online so if friends ask where you want to eat, study menus online and choose restaurants that offer healthy options like grilled fish and veggies or a whole wheat pasta (sans cream sauce).
Prepping is key for me. I love food and I do not claim to be the kind of person that can say "no thanks" to sweets when they are put in front of me. But with a little forethought and a little prep, I find it's fairly easy to stay on track and make healthy eating a habit.
I am taking clients now so please visit my website to learn more about my programs if you want private coaching on inhabiting health for life!
Friday, July 23, 2010
Pre or Post Vacation De-tox
I don't know if it's the wine at the play-dates (it's 97 degrees here...surely I read somewhere that white wine is a cure for heat stroke?), the entertaining kick we've been on, the birthday celebrations or simply swelling from the aforementioned ridiculous heat, but I have put on a few pounds this summer. Given that I don't think a double chin would be especially encouraging in my marketing photos and that we are headed to the UK for a beach holiday in mid-August, I have decided to detox for a few weeks in hopes of getting back to my normal weight before we leave. I am a big believer in nipping things in the bud when it comes to weight gain so whenever I feel the clothes getting a little tight, I try to lose the 3-5 lbs before it becomes 10-15. If you don't think you could gain 10 lbs in two weeks in the UK, you haven't had a sandwich there. They have never met a condiment they don't like - a grilled chicken sandwich comes with (seriously!) butter, mayonnaise and cheese - and it's considered gauche (i.e. American) to ask for anything special at a restaurant. Anyway ... it's best I lose it now before I hit the pubs on the Cornwall coast. Because if there is a cure for jet leg and traveling with a toddler, it's a nice cold pint!
Whenever I need to lose weight or just that general "bloat" feeling that comes after a hedonistic spell, I cut out pretty much all carbohydrates except vegetables and fruit for at least a few days -- but no more than 2 weeks at which point this can become unhealthy especially if you are active.
Let me be clear: There are many many carbohydrates I consider to be very healthy (like steel-cut oats, quinoa, brown rice, etc.) that are an integral part of my normal diet, but to drop weight quickly, I find it behooves me to cut the non fruit and veg carbs as much as possible for 2-5 days. If I find myself low on energy, I will add beans to a salad or have a sweet potato with my protein and veggies at dinner.
I also cut dairy -- not only does it bloat me and mess with my digestion, but it also adds a lot of fat (or sugar in yogurt) and calories without much fiber so you don't get much bang for your buck so to speak.
I limit sugar other than fruit, except I will allow myself 1-2 squares of very dark chocolate (70% cocoa) after a healthy dinner because the slight sweetness signals to me that I am done eating and satisfies me without adding too much sugar.
I also tend to eat more lean protein than usual. Animal protein is not only very filling but it can have a diuretic effect and I find the flat stomach that happens just a day or so after eating this way motivates me to carry on until the goal is achieved. On my detox, I enjoy 2 eggs a day and up to 10 oz of lean, organic protein although I do not normally eat this much protein.
For those things I need to feel content (and functional) - ample healthy fat in the diet, small amounts of coffee and red wine - I just keep to a sensible minimum. So enough olive oil and salt to cook with and season my food with, one cup of coffee, and a small glass of wine in the evenings. You might be laughing at me for drinking on a "detox" but as many moms I know agree - once you have been pregnant and nursed a child, it seems insane to restrict alcohol completely just to cut a few calories! However, if it's really hard for you to have just one, best to avoid completely while on any health kick.
Here is a typical day on my detox:
Breakfast: Hot water with lemon, 1 cup of coffee and 2 free-range eggs scrambled with a cup or more of veggies sauteed in 1 tsp of olive oil. I often add fresh tomatoes once it's cooked.
Snack: Smoothie made with a fresh peach and frozen berries, water, a scoop of a good protein powder and 1/2-1 tbsp of flax oil (which adds healthy fat and helps regulates insulin so I don't feel hungry or crave carbs). Using some frozen fruit gives it an ice-cream like quality which satisfies my craving for anything creamy.
Lunch: 5 oz salmon over a salad of arugula, beets and orange slices or "salad hold the lettuce" from this blog. Dressing is a simple olive oil and lemon juice vinaigrette.
Snack: A large apple or a plate of fresh sliced tomatoes and cucumbers with a little olive oil and sea salt; spritzer of sparkling water, pure cranberry juice and fresh lime.
Dinner: Small glass of red wine, roasted chicken breast and a load of veggies!
Treat: 1-2 squares of extra dark chocolate
If I really needed to truly detox, I would cut the wine and the coffee and I have done this in the past, but this is more of "lose a few lbs and reset" plan. I will do this for 2 weeks, but the weekends will be a little looser to accommodate social plans because who wants to be the person ordering steamed fish with no sauce at a restaurant? Once I feel my clothes loosening, I will add the missed foods back in progressing from least to most offensive to my waistline, i.e. beans, nuts and seeds, then quinoa or brown rice then maybe some greek yogurt and sweeter fruits until eventually I am eating a wider array of foods but still sticking to my usual healthy diet which tends to be lots of organic fruits, veggies and fish; some organic animal protein; plenty of nuts, seeds and beans; some whole grains, a glass of red wine most nights (often more on weekends) and the occasional slice of cheese or sweet treat.
Everybody is different though. If you find it easy to eat less food, but you still want satisfying tastes like peanut butter, I can recommend this detox from Gwyneth Paltrow's blog (I used to find it annoying but it's actually gotten much better and has some good tips on it). This is pretty restrictive though and should only be done if you truly need to lose weight or are "forced" to walk a red carpet once a week.
Just to reiterate: My plan is a weight-loss "detox" meant to be done for a short period of time. I hope I don't hear from any of you size-2s that you are loving the plan and close to your dream of being a zero. This is also not for anyone who is pregnant or nursing. Although I'll admit to watching my figure and wanting to look decent in a swimsuit like the next girl, Inhabit Health is foremost about being healthy, not skinny! And healthy can mean a size 10 for some, a size 2 for others. So, use this or something similar as needed but be sensible and know when enough is enough. If you really need to lose weight and need support doing it, I am taking clients now and you can visit my website for more information on my programs.
Cheers to your Health!
Many of you are probably traveling this summer and may need guidance on how to drop those post-vacation pounds, so I thought I would share with you what works best for me; but you may have a plan that works much better for you. I have a big appetite and am fairly active so it's easier for me to change what I eat than to simply eat less. Also, since this is a pre-vacation "flush" (can you tell I hate the word diet?), I am not completely restricting alcohol or sweets like I might after a vacation when I have really over-indulged.
Whenever I need to lose weight or just that general "bloat" feeling that comes after a hedonistic spell, I cut out pretty much all carbohydrates except vegetables and fruit for at least a few days -- but no more than 2 weeks at which point this can become unhealthy especially if you are active.
Let me be clear: There are many many carbohydrates I consider to be very healthy (like steel-cut oats, quinoa, brown rice, etc.) that are an integral part of my normal diet, but to drop weight quickly, I find it behooves me to cut the non fruit and veg carbs as much as possible for 2-5 days. If I find myself low on energy, I will add beans to a salad or have a sweet potato with my protein and veggies at dinner.
I also cut dairy -- not only does it bloat me and mess with my digestion, but it also adds a lot of fat (or sugar in yogurt) and calories without much fiber so you don't get much bang for your buck so to speak.
I limit sugar other than fruit, except I will allow myself 1-2 squares of very dark chocolate (70% cocoa) after a healthy dinner because the slight sweetness signals to me that I am done eating and satisfies me without adding too much sugar.
I also tend to eat more lean protein than usual. Animal protein is not only very filling but it can have a diuretic effect and I find the flat stomach that happens just a day or so after eating this way motivates me to carry on until the goal is achieved. On my detox, I enjoy 2 eggs a day and up to 10 oz of lean, organic protein although I do not normally eat this much protein.
For those things I need to feel content (and functional) - ample healthy fat in the diet, small amounts of coffee and red wine - I just keep to a sensible minimum. So enough olive oil and salt to cook with and season my food with, one cup of coffee, and a small glass of wine in the evenings. You might be laughing at me for drinking on a "detox" but as many moms I know agree - once you have been pregnant and nursed a child, it seems insane to restrict alcohol completely just to cut a few calories! However, if it's really hard for you to have just one, best to avoid completely while on any health kick.
Here is a typical day on my detox:
Breakfast: Hot water with lemon, 1 cup of coffee and 2 free-range eggs scrambled with a cup or more of veggies sauteed in 1 tsp of olive oil. I often add fresh tomatoes once it's cooked.
Snack: Smoothie made with a fresh peach and frozen berries, water, a scoop of a good protein powder and 1/2-1 tbsp of flax oil (which adds healthy fat and helps regulates insulin so I don't feel hungry or crave carbs). Using some frozen fruit gives it an ice-cream like quality which satisfies my craving for anything creamy.
Lunch: 5 oz salmon over a salad of arugula, beets and orange slices or "salad hold the lettuce" from this blog. Dressing is a simple olive oil and lemon juice vinaigrette.
Snack: A large apple or a plate of fresh sliced tomatoes and cucumbers with a little olive oil and sea salt; spritzer of sparkling water, pure cranberry juice and fresh lime.
Dinner: Small glass of red wine, roasted chicken breast and a load of veggies!
Treat: 1-2 squares of extra dark chocolate
If I really needed to truly detox, I would cut the wine and the coffee and I have done this in the past, but this is more of "lose a few lbs and reset" plan. I will do this for 2 weeks, but the weekends will be a little looser to accommodate social plans because who wants to be the person ordering steamed fish with no sauce at a restaurant? Once I feel my clothes loosening, I will add the missed foods back in progressing from least to most offensive to my waistline, i.e. beans, nuts and seeds, then quinoa or brown rice then maybe some greek yogurt and sweeter fruits until eventually I am eating a wider array of foods but still sticking to my usual healthy diet which tends to be lots of organic fruits, veggies and fish; some organic animal protein; plenty of nuts, seeds and beans; some whole grains, a glass of red wine most nights (often more on weekends) and the occasional slice of cheese or sweet treat.
Everybody is different though. If you find it easy to eat less food, but you still want satisfying tastes like peanut butter, I can recommend this detox from Gwyneth Paltrow's blog (I used to find it annoying but it's actually gotten much better and has some good tips on it). This is pretty restrictive though and should only be done if you truly need to lose weight or are "forced" to walk a red carpet once a week.
Just to reiterate: My plan is a weight-loss "detox" meant to be done for a short period of time. I hope I don't hear from any of you size-2s that you are loving the plan and close to your dream of being a zero. This is also not for anyone who is pregnant or nursing. Although I'll admit to watching my figure and wanting to look decent in a swimsuit like the next girl, Inhabit Health is foremost about being healthy, not skinny! And healthy can mean a size 10 for some, a size 2 for others. So, use this or something similar as needed but be sensible and know when enough is enough. If you really need to lose weight and need support doing it, I am taking clients now and you can visit my website for more information on my programs.
Cheers to your Health!
Saturday, June 26, 2010
Recipe: Reverse Lasagna
Lasagna has always been one of my favorite foods. What's not to like? Traditional lasagna involves layers of pasta, meat and cheese (often several different types of meat and cheese). Then there are the "veggie" lasagnas from places like Whole Foods that replace the missing meat with several times the normal amount of cheese and sinfully scrumptious things like pine nut pesto or béchamel sauce. Delicious no doubt, but hardly a food that belongs on a healthy eating plan, much less a weight loss regime. Well, thanks to an inspiration from my friend Sarah, a bonafide gourmet home chef, I have come up with a tasty but healthy lasagna recipe. I call it "reverse lasagna" because it has a fraction of the pasta and cheese and about 5 x the vegetables of a traditional lasagna. You may recognize the reverse concept from past posts of mine. In my Breakfast of Champions post I talked about my favorite healthy breakfast which is basically a reverse omelet (2 eggs scrambled and topped with a cup of sauteed veggies and a sprinkle of parm cheese) and in this post I talked about losing weight by reversing your plate and eating veggies as a main dish and meat or pasta as a side dish. This lasagna recipe is a great way to embrace that tip in a main course.
Reverse Lasagna
Preheat oven to 375 degrees
Boil between 6 and 10 whole wheat lasagna noodles (I use the drum semolina noodles Bionature) depending on the size of your baking dish and the number of people you are serving. You need enough to make two single layers of noodles. Rinse with cold water.
Slice an eggplant thin and lay the slices on a paper towel. Douse both sides with salt. Once they have sweated for about 20 min (this takes the bitterness out), transfer to a baking sheet covered with foil and brush with olive oil and sprinkle with salt and pepper.
Toss chopped zucchini and tomatoes (cherry, grape or roma) with olive oil, pepper, sea salt and any Italian herbs you have on hand. Stick in the oven. After about 15-20 min, stick the eggplant on a lower rack.
Begin preparing your rich tomato sauce or any tomato sauce you like (you can just heat a can of diced tomatoes with Italian herbs in a pinch).
Once the tomato sauce is done and the roasted veggies look about 90% done (lightly brown and crispy), brush a baking dish with olive oil and line with one layer of noodles. It doesn't matter if there is some empty space. Top with roasted veggies. Top veggies with a light layer of crumbled goat cheese. Top with another layer of noodles. Top 2nd layer with eggplant and sauce. If you have any noodles left, break into pieces and put on top (do not completely cover). Sprinkle grated or shredded parmesan cheese on top. Cover with tinfoil and put it in the oven for 10 minutes. Uncover and heat for another 5 minutes or until cheese looks crispy. Cool and serve.
You can of course add lean ground turkey or beef to your sauce or substitute the eggplant with spinach or add any other veggies you like to the roasting pan. You could also use just parmesan or sub mozzarella for the goat cheese. The point is to get maximum flavor from a minimum amount of fat and carbohydrates compared to normal lasagna. My husband LOVES this dish and although he does not eat meat, he is a big eater. We usually eat this by itself in a generous portion with just a glass of red wine on the side. This is a great way to get your veggies and feel a little decadent at the same time.
Enjoy!
Reverse Lasagna
Preheat oven to 375 degrees
Boil between 6 and 10 whole wheat lasagna noodles (I use the drum semolina noodles Bionature) depending on the size of your baking dish and the number of people you are serving. You need enough to make two single layers of noodles. Rinse with cold water.
Slice an eggplant thin and lay the slices on a paper towel. Douse both sides with salt. Once they have sweated for about 20 min (this takes the bitterness out), transfer to a baking sheet covered with foil and brush with olive oil and sprinkle with salt and pepper.
Toss chopped zucchini and tomatoes (cherry, grape or roma) with olive oil, pepper, sea salt and any Italian herbs you have on hand. Stick in the oven. After about 15-20 min, stick the eggplant on a lower rack.
Begin preparing your rich tomato sauce or any tomato sauce you like (you can just heat a can of diced tomatoes with Italian herbs in a pinch).
Once the tomato sauce is done and the roasted veggies look about 90% done (lightly brown and crispy), brush a baking dish with olive oil and line with one layer of noodles. It doesn't matter if there is some empty space. Top with roasted veggies. Top veggies with a light layer of crumbled goat cheese. Top with another layer of noodles. Top 2nd layer with eggplant and sauce. If you have any noodles left, break into pieces and put on top (do not completely cover). Sprinkle grated or shredded parmesan cheese on top. Cover with tinfoil and put it in the oven for 10 minutes. Uncover and heat for another 5 minutes or until cheese looks crispy. Cool and serve.
You can of course add lean ground turkey or beef to your sauce or substitute the eggplant with spinach or add any other veggies you like to the roasting pan. You could also use just parmesan or sub mozzarella for the goat cheese. The point is to get maximum flavor from a minimum amount of fat and carbohydrates compared to normal lasagna. My husband LOVES this dish and although he does not eat meat, he is a big eater. We usually eat this by itself in a generous portion with just a glass of red wine on the side. This is a great way to get your veggies and feel a little decadent at the same time.
Enjoy!
Thursday, June 17, 2010
There Are No "Bad" Foods...As Long As You Define "Food" correctly!
Food is not bad for you. In moderation, absolutely no actual whole food is likely to make you fat, sick, or tired (unless you're allergic to it of course). However, when I peak into people's grocery carts, I am left to believe that most Americans have no clue what "food" is. Hint # 1: if it comes from a plant, it might be food. If it was made in a plant, it probably isn't. Hint # 2 - if it says it's food, it probably isn't. If it doesn't say anything, it probably is. If you are confused, it's not entirely your fault. A lot of money goes into making it hard for you to define food. Example: Today at the pool, I walked by the concession stand and saw a bag that said "Swedish Fish: A Fat Free Food." But last week when I was at the farmers market, nothing in the produce section claimed to be anything other than what it was: an organic carrot, a gala apple, a navel orange. In case you aren't clear, Swedish fish are edible fish-shaped rubbery things; they are not by any means "food."
But wait! The cereal I saw in aisle #5 said it was "cholesterol free" so it must be healthier for me than the raw almonds I saw in that weird unmarked bin that required me to pull a lever and get my own bag, right? Actually, you can thank the food company that made the cereal for insulting your intelligence because only animal products contain cholesterol so neither cereal nor almonds contain cholesterol, but only the major food manufacturer profited from telling you that (because "no cholesterol" sounded better than "processed, fortified and laden with sugar to mask the lack of any natural nutrients or flavor"). Next thing you know, they will be selling you "gluten-free" string cheese and "diary-free" rice cakes (if they don't already). For another blogger's take on the lies food manufacturers tell, check out this excellent post by Fooducate.
The question I get most often from people is "Is _____ bad for me?" As long as the word in the blank is an actual food, my answer is one of the following: "Not in moderation" or "Only if it is a 'trigger food' for you." We all have those foods that we can't eat in moderation - for some it's nuts, for others it's cheese or dark chocolate -- and my advice is this: if you are trying to lose weight, it makes sense to completely avoid those foods that trigger you to overeat. This doesn't mean it's a bad food, it just might be a bad food for you.
I also like to draw a distinction between "weight-loss foods" and "maintenance foods," meaning that if you are trying to lose weight, some foods that may not be "bad" in my book still do not belong on a sensible weight-loss plan. Some of these include fresh French baguettes, huge baked potatoes, nice hunks of brie, fruit smoothies, dark beers, etc. These are all foods you can eat in moderation if you are maintaining a healthy weight, but if you are trying to drop weight, stick with foods that are higher in nutrients and lower in sugar, calories and saturated fat.
When deciding if a food is bad or not, it's also helpful to ask yourself "Is it worth it?"For example, I do not consider there to be anything bad about a gorgeous blackberry cobbler made with seasonal fruit, natural sugar and real butter. Do I think you can eat half the pie and not feel and look the worse for it? No, but do I think you should have a piece if your neighbor brings you one fresh out of the oven? Absolutely. Even if you are on a diet? Maybe, if you are willing to make a concession the following day or two. It just might be worth it. However, I would not say the same about that box of Oreos at a kid's birthday party. Even if edible food-like substances like Swedish fish or Twinkies appeal to you, there is no reason to justify inflicting them on your poor digestive track which is not designed to deal with them even if your modern mind thinks it's a good idea. There is not enough good to outweigh the bad. Not enough pleasure (beyond 3 seconds) to mask the potential pain non-food inflicts on your health over the long-term. To put it simply, our bodies have not evolved to handle the junk most of us are putting into it. If they had, we wouldn't have a serious obesity crisis on our hands.
Finally, when asked if certain foods are bad, I like to reference my "when in Rome" eating philosophy. It goes like this: if you routinely order takeout from a pizza chain, you are compromising your health because it's full of preservatives and unnatural flavors and fillers as most fast food is. But if you go on a once-in-a-lifetime trip to Naples and you don't sample the world's most famous pizza, you are a CRAZY person. So even if it's full of fat and high in calories, if it's something you might get to eat once in your life and it's famously good - eat it! But if it's something you can get at any convenience store or any town with a strip mall, skip it.
To sum up: if you do need to lose weight, think about your history with that food and whether it's worth it before deciding if it's a "bad" food. If you don't need to lose weight, just eat actual food that comes from the earth in reasonable sized portions, and you can't go wrong. For more clarification on what's food and what isn't, check out "In Defense of Food" by Michael Pollan or "Feeding the Whole Family: Cooking With Whole Foods" by Cynthia Lair.
But wait! The cereal I saw in aisle #5 said it was "cholesterol free" so it must be healthier for me than the raw almonds I saw in that weird unmarked bin that required me to pull a lever and get my own bag, right? Actually, you can thank the food company that made the cereal for insulting your intelligence because only animal products contain cholesterol so neither cereal nor almonds contain cholesterol, but only the major food manufacturer profited from telling you that (because "no cholesterol" sounded better than "processed, fortified and laden with sugar to mask the lack of any natural nutrients or flavor"). Next thing you know, they will be selling you "gluten-free" string cheese and "diary-free" rice cakes (if they don't already). For another blogger's take on the lies food manufacturers tell, check out this excellent post by Fooducate.
The question I get most often from people is "Is _____ bad for me?" As long as the word in the blank is an actual food, my answer is one of the following: "Not in moderation" or "Only if it is a 'trigger food' for you." We all have those foods that we can't eat in moderation - for some it's nuts, for others it's cheese or dark chocolate -- and my advice is this: if you are trying to lose weight, it makes sense to completely avoid those foods that trigger you to overeat. This doesn't mean it's a bad food, it just might be a bad food for you.
I also like to draw a distinction between "weight-loss foods" and "maintenance foods," meaning that if you are trying to lose weight, some foods that may not be "bad" in my book still do not belong on a sensible weight-loss plan. Some of these include fresh French baguettes, huge baked potatoes, nice hunks of brie, fruit smoothies, dark beers, etc. These are all foods you can eat in moderation if you are maintaining a healthy weight, but if you are trying to drop weight, stick with foods that are higher in nutrients and lower in sugar, calories and saturated fat.
When deciding if a food is bad or not, it's also helpful to ask yourself "Is it worth it?"For example, I do not consider there to be anything bad about a gorgeous blackberry cobbler made with seasonal fruit, natural sugar and real butter. Do I think you can eat half the pie and not feel and look the worse for it? No, but do I think you should have a piece if your neighbor brings you one fresh out of the oven? Absolutely. Even if you are on a diet? Maybe, if you are willing to make a concession the following day or two. It just might be worth it. However, I would not say the same about that box of Oreos at a kid's birthday party. Even if edible food-like substances like Swedish fish or Twinkies appeal to you, there is no reason to justify inflicting them on your poor digestive track which is not designed to deal with them even if your modern mind thinks it's a good idea. There is not enough good to outweigh the bad. Not enough pleasure (beyond 3 seconds) to mask the potential pain non-food inflicts on your health over the long-term. To put it simply, our bodies have not evolved to handle the junk most of us are putting into it. If they had, we wouldn't have a serious obesity crisis on our hands.
Finally, when asked if certain foods are bad, I like to reference my "when in Rome" eating philosophy. It goes like this: if you routinely order takeout from a pizza chain, you are compromising your health because it's full of preservatives and unnatural flavors and fillers as most fast food is. But if you go on a once-in-a-lifetime trip to Naples and you don't sample the world's most famous pizza, you are a CRAZY person. So even if it's full of fat and high in calories, if it's something you might get to eat once in your life and it's famously good - eat it! But if it's something you can get at any convenience store or any town with a strip mall, skip it.
To sum up: if you do need to lose weight, think about your history with that food and whether it's worth it before deciding if it's a "bad" food. If you don't need to lose weight, just eat actual food that comes from the earth in reasonable sized portions, and you can't go wrong. For more clarification on what's food and what isn't, check out "In Defense of Food" by Michael Pollan or "Feeding the Whole Family: Cooking With Whole Foods" by Cynthia Lair.
Monday, June 7, 2010
Recipe: Veggies 4 Ways
I keep telling you all to eat more veggies, but I haven't given you many ideas for preparing them. I'm hoping this post will solve that. My husband actually taught me how to prepare veggies in appetizing and satisfying ways. The key is to eat multiple vegetables together, chop them in similar sized pieces to ensure proper cooking and to NOT overcook them. Some of us who grew up in the South have no idea what a green bean actually tastes like when not cooked to a pulp and flavored with bacon fat. Some may not know that squash can be eaten in non-casserole form, that broccoli doesn't come topped with Velveta or that sweet potatoes actually taste just fine without marshmallows! My parents are actually great cooks, but I wasn't paying much attention when I was still living at home (dinner was just that thing between homework and talking on the phone for 3 hours) so I am not referring to them, but anyone who grew up south of the Mason-Dixon line knows what I am talking about, and I find that even most restaurants overcook veggies. In addition to overcooked veggies, another pet peeve of mine is when the media insinuates that healthy food doesn't taste good. I beg to differ. When prepared correctly, few things taste better than a fresh vegetable eaten in season. The slight sweetness of roasted carrots and parsnips, the delightful crunch of roasted brussels sprouts, the earthy flavor of a beet ... I could go on. For a list of what's seasonal in your area right now, check out this great resource on one of my favorite sites www.sustainable.org.
Here are a few ideas for filling up on vegetables (all of these options make a great meal with a nice piece of wild salmon, grilled grass-fed steak or an herb-roasted free-range chicken breast...OR eat them as your meal and treat yourself to a little something sweet afterwards). I recommend skipping additional carbohydrates if you are eating the starchier vegetables like potatoes or corn.
Grilled: This is a great summer treat. Chop carrots, zucchini, red and/or yellow peppers and onions (sweet Vidalia onions taste best) into similar size pieces (although carrots must be smaller to ensure they cook through) and break a few cobs of sweet corn in halves or thirds. Toss in a large Ziploc bag and drizzle with olive oil, balsamic vinegar and worcestershire sauce. Zip and shake until all are lightly coated. Marinate for 1-6 hours. Before or after you throw them on the grill, add salt and pepper to taste. This works better when you use larger sized pieces (think long flat slices of zucchini - about 5 per vegetable - and about 6-8 vertical slices per pepper and onion).
Braised: Chop fingerling potatoes, carrots, brussels sprouts and parsnips into similar size pieces. In a large pot, bring several cups of water to a boil and then add some vegetable broth paste (we like "Better than Bouillon") to create a rich broth. Throw the potatoes and carrots in first. Cook until you can just about poke with a fork (they should be about 50% done), add the sprouts and cook a few more minutes (everything should be about 75% done at this point), then add the parsnips. Throw in some white wine for more flavor. The alcohol will cook off but the flavor will remain. Let everything boil in the broth for a minute or so more. Make sure things do not overcook. Take out when it seems everything is about 90% cooked (tender but NOT mushy). Drain and set aside. Put your oil of choice in a wok, wait until the oil is smoking and throw all the vegetables in. If you are a wok master like my husband, you can shake and toss, but I usually just move them around a lot with a wooden spoon. They should brown and crisp off. Add sesame seeds if you wish. Remove from the heat. Flavor with balsamic vinegar or take any sauce you like on your meat or fish - like a nice grainy mustard sauce - and throw it over the protein and vegetables.
Steamed and buttered: Steam carrots, broccoli or brussels sprouts and asparagus (you can do it together but put carrots in first, then add broccoli or sprouts, then asparagus for the last few minutes). Set aside. Boil fresh or frozen peas until tender. Drain peas. In the now empty pot the peas were boiled in, place all the veggies and add one Tbsp of good butter and 1 oz of grated parmesan cheese per person and stir until the veggies are lightly coated. Flavor with salt and pepper and serve. FYI - the vitamins found in most vegetables (A, D, E & K) are fat-soluble, meaning you will absorb more of the nutrients if you eat them with a little fat, so this is why you see me recommending veggies with moderate amounts of butter and olive oil.
Roasted: Preheat oven to 400. Chop veggies (carrots, white or sweet potatoes, parsnips, zucchini, squash, sprouts, onions, Roma tomatoes and broccoli all work well) into similar sized pieces, making sure the ones that take the longest to cook are either cut into smaller pieces or go in the oven first. Toss with olive oil, fresh or dried herbs (rosemary and thyme are particularly nice) and salt and pepper. Place in a large roasting pan and roast at 400 degrees until everything is crispy.
Enjoy! And as always let me know what you think. I love hearing from you!
Here are a few ideas for filling up on vegetables (all of these options make a great meal with a nice piece of wild salmon, grilled grass-fed steak or an herb-roasted free-range chicken breast...OR eat them as your meal and treat yourself to a little something sweet afterwards). I recommend skipping additional carbohydrates if you are eating the starchier vegetables like potatoes or corn.
Grilled: This is a great summer treat. Chop carrots, zucchini, red and/or yellow peppers and onions (sweet Vidalia onions taste best) into similar size pieces (although carrots must be smaller to ensure they cook through) and break a few cobs of sweet corn in halves or thirds. Toss in a large Ziploc bag and drizzle with olive oil, balsamic vinegar and worcestershire sauce. Zip and shake until all are lightly coated. Marinate for 1-6 hours. Before or after you throw them on the grill, add salt and pepper to taste. This works better when you use larger sized pieces (think long flat slices of zucchini - about 5 per vegetable - and about 6-8 vertical slices per pepper and onion).
Braised: Chop fingerling potatoes, carrots, brussels sprouts and parsnips into similar size pieces. In a large pot, bring several cups of water to a boil and then add some vegetable broth paste (we like "Better than Bouillon") to create a rich broth. Throw the potatoes and carrots in first. Cook until you can just about poke with a fork (they should be about 50% done), add the sprouts and cook a few more minutes (everything should be about 75% done at this point), then add the parsnips. Throw in some white wine for more flavor. The alcohol will cook off but the flavor will remain. Let everything boil in the broth for a minute or so more. Make sure things do not overcook. Take out when it seems everything is about 90% cooked (tender but NOT mushy). Drain and set aside. Put your oil of choice in a wok, wait until the oil is smoking and throw all the vegetables in. If you are a wok master like my husband, you can shake and toss, but I usually just move them around a lot with a wooden spoon. They should brown and crisp off. Add sesame seeds if you wish. Remove from the heat. Flavor with balsamic vinegar or take any sauce you like on your meat or fish - like a nice grainy mustard sauce - and throw it over the protein and vegetables.
Steamed and buttered: Steam carrots, broccoli or brussels sprouts and asparagus (you can do it together but put carrots in first, then add broccoli or sprouts, then asparagus for the last few minutes). Set aside. Boil fresh or frozen peas until tender. Drain peas. In the now empty pot the peas were boiled in, place all the veggies and add one Tbsp of good butter and 1 oz of grated parmesan cheese per person and stir until the veggies are lightly coated. Flavor with salt and pepper and serve. FYI - the vitamins found in most vegetables (A, D, E & K) are fat-soluble, meaning you will absorb more of the nutrients if you eat them with a little fat, so this is why you see me recommending veggies with moderate amounts of butter and olive oil.
Roasted: Preheat oven to 400. Chop veggies (carrots, white or sweet potatoes, parsnips, zucchini, squash, sprouts, onions, Roma tomatoes and broccoli all work well) into similar sized pieces, making sure the ones that take the longest to cook are either cut into smaller pieces or go in the oven first. Toss with olive oil, fresh or dried herbs (rosemary and thyme are particularly nice) and salt and pepper. Place in a large roasting pan and roast at 400 degrees until everything is crispy.
Enjoy! And as always let me know what you think. I love hearing from you!
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