Monthly Archives: March 2010

Would you care from some heat?

High of 81ΒΊ in Tulsa today! πŸ˜€

Don’t forget to checkout my cooking class recap from last evening! It was so much fun and truly a success!

We have 62 participants in April’s DO what you DON’T Challenge! It’s not too late to join, but tomorrow is April! Do you have a plan?

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I’m really into Indian food lately, and I hesitated for not one second to make Biz’s Tikka Masala recipe. ALL of Biz’s recipes are divine! She mixes health and tasteful ingredients perfectly… and I really love that! πŸ˜€

Warning: SPICY DELICIOUS MEAL AHEAD!!!

Biz’s Tikka Masala adapted from Biz of Biggest Diabetic Loser

2 pounds boneless skinless chicken breast
1 cup brown rice (dry), prepared
6 dried chiles (for garnish)
cilantro (for garnish)

Marinade for chicken:

1 6 oz. container 2% plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
1 teaspoon black pepper
1 tablespoon grated fresh ginger
2 1 1/2 teaspoons of salt

Sauce:

1 tablespoon butter 50/50 Smart Balance Butter Blend
1 3 garlic clove
1 jalapeno pepper, chopped (remove membrane)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon sriracha sauce (MEASURE!! SPICY!!)
8 ounces tomato sauce
1 cup heavy cream

Directions:

Mix the marinade together and let sit for an hour.

Heat grill pan (or skewer and grill outdoors) and grill chicken until 3/4 done.Β Β  Meanwhile, melt butter and saute garlic and jalapeno.Β  Add seasonings and stir for 2 minutes until fragrant.Β  Add in tomato sauce and heavy cream.Β Β  Add chicken into sauce and cook an additional 10 minutes.Β  Serve over 1/2 cup rice and garnish. Yield: 6 servings

Nutrition Information (per serving with 1/2 cup rice): 438 calories; 20.5 g. fat; 723 mg. sodium; 17.7 g. carbohydrate; 1.7 g. fiber; 36.2 g. protein

I cut a lot of sodium from this recipe and it still tasted great! The flavor comes from the spices and heavy cream…mmm! If you’d like to make this recipe less spicy, use less sriracha!

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I’m playing hookie from work this morning and this afternoon with 7 patients crammed in between 10 am and 3 pm. I’m looking forward to some quality time with Miss Lily and catching up with blogs! Finally! πŸ˜€

Question: Do you like SPICY food? Say you walked into an Indian restaurant and ordered x-x-y and the person taking your order asked, “On a scale of 1-10 (10 being the spiciest), how spicy would you like your meal?”, what would you say?

I’d probably say 5-6.

Happy Hump Day!

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Filed under blog, dinner, dog, healthy cooking, pets, recipe, sodium, Uncategorized, work

Healthy Cooking Classes…SUCCESS!

Hellooooo! πŸ˜€

Truly unfortunate that my blog traffic SKY ROCKETED yesterday thanks to the “DO what you DON’T” challenge (Thank you! Not too late to join!) and that I have been MIA since then. Sorry, sorry! Busssy work week!

As I very briefly posted this morning in my sleep-derived delirium, I taught healthy cooking classes last night. These classes were open to out clinic’s patients, free of cost. I opened 15 slots in 2 time slots — 5 to 7pm and 7 to 9pm. All the slots filled and I had 20 people on the waiting list for cancellations. Awesome turnout for a first-time event, eh? πŸ˜€

I must pat myself on the back rejoice in the fact that the evening went off without a hitch! The participants worked in groups of 3-4 on the recipes below — a complete, balanced dinner. I found it so interesting which dish people preferred most. The first session LOVED the salad, and some people shared that they have never made homemade salad dressing! The second session loved the cookies (shocker!) and the Biggest Loser “Fried Chicken” (P.S. I own Jillian Michaels my first born for that recipe…love, love, love!).

The facility at a local technical college was graciously opened to us. Just check it out!! Gorgeous!!

Cooler

Marinading chicken pre-portioned out

Beautiful romaine ready for salad-making!

Teaching studio where the intro & nutrition “lesson” were given

Teaching studio – take 2

Teaching studio – take 3

Ready to go!

As people filed in, they collected the recipes and an outline of the evening. For the sake of time we prepare the recipes in a certain order: cookies, potatoes, chicken, and lastly, salad. The potato cook-time was adjusted accordingly as we used a convection oven (heating through hot air circulation). The total cooking time was 70 minutes for both groups….perfect!

Interested in what we made? Thought so πŸ˜‰

Items in BLUE were done ahead of time by yours truly. Items in RED were scaled down recipe portions.

Biggest Loser “Fried Chicken”

2 pounds chicken tenders
1 quart 1% buttermilk
2 cups breadcrumbs
1 cup cornstarch
2 teaspoons paprika
1 Tablespoon + 1 teaspoon organic seasoning Salt
1 tablespoon ground black pepper
Large pinch cayenne pepper
4 egg whites, beaten to very soft peaks
Cooking spray
tin foil
Directions:

Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.

Drain and blot with paper towels to remove excess buttermilk. Meanwhile, preheat oven to 325 F. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.

Heat oven to 450 F. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large dish and mix well.

Dredge drained and blotted chicken tenders in seasoned starch. Next, coat dredged tenders thoroughly with beaten egg whites. Last, dip tenders in toasted bread crumbs to fully coat. Place chicken tenders on a foil-lined baking sheet. Bake for about 12 – 15 minutes or until outside is crispy and chicken is just cooked through and juicy. Serves 8.

Nutrient Information (per serving): 270 calories; 4 g. fat; 1 g. saturated fat; 65 mg cholesterol; 210 mg. sodium; 27 g. carbohydrate; 2 g. fiber; 28 g. protein

Megan’s Salad

1 large head of Romaine lettuce (or 2 Romaine hearts)
2 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp garlic salt
1 tsp ground mustard
2 tsp dried oregano
Pepper to tasteΒΌ cup grated Parmesan cheeseWash and dry lettuce; rip into bite-sized pieces and place into a large salad bowl. Drizzle olive oil and vinegar over leaves and toss to coat. Sprinkle the herbs and parmesan cheese over the leaves; toss to coat. Serves 5.

Nutrition Information (per serving): 89 calories; 7.4 g. fat; 218 mg. sodium; 4 g. carbohydrate; 2.6 g. fiber; 3.2 g. protein

Rosemary Roasted Potatoes

7 small red potatoes
2 Tbsp olive oil
3 garlic cloves, minced
1 Tbsp rosemary (dried or fresh)
2 tsp paprika (optional)
Salt and pepper to taste
Cooking sprayDirections:

Wash and dice potatoes into bite-sized pieces. Place into a large bowl or Ziplock bag; toss with olive oil. Sprinkle garlic, rosemary, paprika (optional), and salt and pepper over potatoes and shake to coat. Layer potatoes in a single layer on a baking sheet coated with cooking spray.

Bake at 400 F for 35-45 minutes or until slightly browned. Serves 5.

Nutrition Information (per serving): 188 calories; 5.4 g. fat; 228 mg. sodium; 36 g. carbohydrate; 4.2 g. fiber; 5.6 g. protein

Oatmeal Cranberry White Chocolate Chip Cookies

2/3 c. 50/50 Smart Balance Butter Blend, softened (1/3 cup)
2/3 c. firmly packed brown sugar (1/3 cup)
2 large eggs (1 egg)
1 Β½ c old fashioned oats (3/4 cup)
1 Β½ c all purpose flour (3/4 cup)
1 tsp baking soda (1/2 tsp)
Β½ tsp salt (1/4 tsp)
6 oz package dried cranberries (3 ounces)
2/3 c white chocolate chips (1/3 cup)
Parchment paper

Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together in a mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate mixing bowl.

Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto a parchment-lined cookie sheet. Bake for 10 – 12 minutes or until golden brown. Cool on wire rack. Yield: 36 cookies (18 cookies)

Nutrition Information (per cookie): 114 calories; 5 g. fat; 1.3 g. protein; 16.2 g. carbohydrate; 0.7 g. fiber; 15 mg. cholesterol; 44.8 mg. sodium

Meal Total: 661 calories; 21.8 g. fat; 700 mg. sodium; 83 g. carbohydrate (5 Β½ carb choices); 10.1 g. fiber

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I took a few “action shots” and fun poses of patients working together, but HIPPA laws will not allow those to be shared 😦 Too bad because they’re so cute…everyone looks so happy πŸ˜€

While everyone was enjoying their creations, I talked about meal planning and how to budget while still preparing healthy meals at home. I shared my personal opinion on cooking and how it is “phasing out” of the world and quickly being replaced with higher-calorie, highly processed, sodium-laden foods that are making us more overweight and unhealthy at an alarming rate.

Does cooking take time? Yes.

Does cooking take planning? Yes

Is cooking at home more expensive? Doesn’t have to be.

Is cooking at home hard? Doesn’t have to be.

Can cooking at home actually save money? ABSOLUTELY.

THEN I posed a question to the group…

How do you DEFINE cooking? Is Hamburger Helper considered “cooking”? It uses a pan. What about macaroni and cheese? It requires a pot. What about grilled cheese? It requires a skillet. Is jarred pasta sauce on boiled spaghetti noodles considered “cooking”?Β  I don’t know…

The groups both agreed that the meal they prepared was 1. crowd-pleasing, 2. delicious, 3. healthy, and 4. very doable at home. Most people were already spouting off when they were going to make some of the recipes! πŸ˜€

Question: How do YOU define cooking? Does it have to be from scratch to be considered home-cooked? In the above scenarios are any or all considered “cooking”Β  (Hamburger Helper, macaroni and cheese, and grilled cheese)??

I’m curious to hear your answers! I think this is a really gray area and can be argued several ways and I’m not sure which is “right” or what I agree with most.

Happy cooking πŸ˜‰ ,

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*yawn*

You guys are so inspiring with your April “DO what you DON’T” goals! It’s not too late, join right in!! πŸ˜€

I taught cooking classes last night from 5-9pm. It was a 16-hour, exhausting, and wonderful day! I’ll update tonight or tomorrow on how the classes went! So much fun!!

My patients are the best…at 9:00pm they insisted on helping me clean up and haul everything back to the car. With their help I made it home by 10pm to fall into bed. πŸ™‚

Pooped!

Will update and catch up with ya’ll as soon as I can! And “Hi” to all the Prevention RD newcomers! So happy to have you!

Have a great day,

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Challenge: DO what you DON’T

I DO run. I DO bike. I DO walk. I DO elliptical. I DO play hockey.

I DON’T lift weights. I DON’T do any core training. I don’t do it because I don’t LIKE to. Bad excuse, I know.

I think MOST of us DON’T do thinks we OUGHT to do simply because we just don’t want to.

In April I want to challenge myself to do things I don’t currently do…

1. lift weights once a week for 20 minutes
2. do yoga or Pilates once a week for at least 30 minutes

Challenge: What DON’T you do that you should? It can be working out-related, food-related, etc. But let’s stick to health/nutrition/fitness goals. The month Andrea hosted her flossing challenge, I was really good about flossing! So, let’s make some good changes together in April. I’ll ask each day on my post how everyone is doing with their challenge(s) and hopefully we’ll see some results and maybe even form some HABITS!

Who’s in!?

Leave a comment below and list what you’re interested in doing that you don’t do now. At the end of April I’ll link back to this post with everyone’s goals and we can see how we do!

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I got a funny email the other day. A reader emailed saying:

You mention playing “hockey” a lot in your posts. Do you play field hockey or ice hockey? If you play ice hockey, that is kick butt!

I responded saying ice-hockey and she wanted a picture of me in my equipment! I have been playing hockey for over a decade, so I forget how somewhat rare female hockey players are at times. I was totally flattered by the email. So Misse, here you go:

In my garage wearing my University of Illinois jersey from college next to our U of I flag…ILL-INI!!

I typically play 1-2 hockey games a week and play with nearly all men. I definitely hold my own out there and even score some goals from time to time (scored last night!)!

For those that didn’t check in on blogs yesterday, don’t miss out on Farro Greek Salad or Vegan Banana Nut Muffin recipes from yesterday. YUM and YUM!

Looking for Farro?

Lots of you were interested in trying farro (I nearly insist that you do!!!) but weren’t sure where to find it. Whole Foods does carry farro in their bulk bins — this is where I got mine. The other place (and possibly cheaper place) would be amazon.com. A “farro” search turned up lots of options!

Chicago Blogger Get-Together????

I’m heading to the motherland on April 23rd. I’ll be in town through the 25th and would love to meet some of you Chicago dwellers! Email me with any interest and what area would be most convenient for you! πŸ˜€

Join me in April to DO what you DON’T!

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Filed under blog topic request, exercise, hockey, physical activity, running

Pharaoh of my heart: Farro

Our dear friends Matt and Tiffany had us over for dinner Friday night (picture above from Matt’s iPhone – not bad!). Tiffany is a wonderful cook and I’m always anxious to see what she prepares! Friday she made lamb on the grill (so lean!) and a dish with a new grain (to all of us!): farro.

I’ve somewhat shamefully admitted my distaste for quinoa, but with that one exception, I love all grains. And farro just may be my favorite. Yum! For directions on how to cook farro, go here.

Farro

Farro is native to the Middle East but is primarily grown in northern Italy. It is most similar to barley and wheat berries and has a firmer texture and a nutty flavor. Farro is also nutritional superior to many other whole grains as it contains less calories and lots of fiber.

Per 1/2 cup (cooked):

  • Farro = 100 calories; 3.5 g. fiber
  • Quinoa = 127 calories; 2 g. fiber
  • Millet = 104 calories; 1.15 g. fiber
  • Bulgar = 125 calories; 4 g. fiber
  • Buckwheat = 129 calories; 4 g. fiber

Greek Farro Salad adapted from The Food Network (and Tiffany πŸ™‚ )

1 1/2 cups farro (dry), cooked
1 cucumber, unpeeled, seeded, and diced
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound 6 ounces feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olives, pitted and halved

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup 1/3 cup olive oil

Directions:

Place the cooked farro, cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. Serves 12 (3/4 cup per serving)

Nutrition Information (per serving): 243 calories; 15.4 g. fat; 505 mg. sodium; 20.9 g. carbohydrate; 2.4 g. fiber; 6.5 g. protein

Result: DEE-LISH-US! This is such a wonderful dish! I plan to serve it tonight with chicken and have leftovers all week for lunch! Mmm mmm!

And breakfast for the week…

Vegan Banana Nut Muffins slightly adapted from The Clean Eating Mama

3 large ripe bananas
1/4 cup vegetable canola oil OR 1/4 vegan butter like Earth Balance
1/2 cup (organic) raw sugar – I used turbinado
1/2 cup (organic) brown sugar
1 cup (organic) all-purpose flour
1 cup (organic) whole wheat pastry flour
1 tsp salt
1 tsp baking soda
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup walnuts

Preheat oven to 360ΒΊ F.

Cream sugar/oil with sugar. In a separate bowl mash bananas with a potato masher or fork. Add bananas to butter and sugar and mix well.

Add the dry ingredients to the wet, making sure to scrape the sides and mix well. Stir in nuts at the end. Spray cooking spray in a muffin tin or add muffin cups and add batter into each slot – 3/4 of the way full. Bake for 25 minutes. Yield: 12 muffins

Nutrition Information (per muffin): 233 calories; 8.1 g. fat; 190 mg. sodium; 39 g. carbohydrate; 2.4 g. fiber; 2.2 g. protein

Result: So flavorful! I love, love, love vegan baked goods — the higher calories for the oil is always worth it! πŸ˜€

I loved reading about your spouses/significant others and what they “appreciate” most. I feel in good company with Mr. Prevention, after all. Maybe we should start a support group? πŸ˜‰

Let’s do a THIS or THAT today…(leave your selections as a comment)

iced tea or iced coffee
lemonade or limeade
cookie or brownie
run or bike
red grapes or green grapes
spinach or lettuce
dog or cat
red sauce or cream sauce
red wine or white wine
cauliflower or broccoli

For me: iced tea, limeade, cookie, run, red grapes, spinach , dog, red sauce, red wine, broccoli

Excited for my hockey game today! I haven’t played all week! πŸ˜€

Have a great day-before-Monday!

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Filed under breakfast, entertaining, fiber, friends, fruits and vegetables, healthy cooking, hockey, Italy, marriage, recipe, reduced-calorie, Uncategorized

“Thanks for _________, babe!”

Most of my blog readers love to cook. Most. I am definitely included in that bunch — kitchen time is my Zen. It is my “me time”. A lot of our friends and family members compliment my culinary commitment and turn to Mr. Prevention and sputter something along these lines:

“YOU ARE SOOO LUCKY!”

I’m going to safely assume some of you or your significant others have received comments right up that alley. I mean, who doesn’t love to be cooked for? Nutritious cooking, an added bonus.

And hopefully you aren’t all married to or dating Mr. Prevention prototypes who respond with a defensive, “I don’t ask her to cook every night. I’m fine with pizza. Every night.”

He’d switch it up — Domino’s, Pizza Hut, Tony’s, and maybe a Di Giorno (if they go on sale). “Never the same thing every night”, he’d explain.

Point being, Mr. Prevention is all but wow-ed by my culinary abilities.

Variety? Over-rated. Healthy? Over-rated? Balance? Over-rated. (cheap) PIZZA, please.

Rewind to yesterday evening when I’m folding his laundry (perfectly – thanks to years in retail work during college). “I love you, babe”…”Thanks for doing the laundry, hun.”

Rewind a little further to yesterday afternoon. “What time did you get home from work? The house looks great, babe” (after 2 hours of picking up a week’s worth of crap laying around and re-familiarizing myself with what a kitchen table and counters look like).

It’s amazing what our significant others appreciate. Sadly for me, cooking and baking warrant no return in this marriage. The things we don’t know before, “I do”…..(I kid!)

Like hunger, physical love is a necessity. But man’s appetite for amour is never so regular or so sustained as his appetite for the delights of the table. -Honore de Balzac

Wrong, Mr. Balzac. Wrong.

So, Question: What is something you do (cooking, cleaning, or otherwise) that gets you a little love from that someone special? Is there something you do that goes unnoticed or under-appreciated?

P.S. Does everyone’s blog traffic plummet over the weekend…or is it just me?

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Yay, nay, and a Q&A

…TGIF! πŸ˜€

My garden is doing well, as you can see! March snow fall and monsoons are yet to kill off my veggies! Warriors! πŸ˜‰

I used my Back to Basics Blender Express Plus from Kristen for the first time yesterday! Loved it! I made a delicious smoothie with cherries, strawberries, papaya, blueberries, and pineapple blended with Lemonade from our Soda Stream! Yumm! Thanks, Kristen! πŸ™‚

And granola bars turned granola…

This recipe as granola bars…was a flop. They didn’t hold together AT ALL. So, I turned it into granola after baking it a bit…

No Bake Peanut Butter Granola Bars adapted from fANNEtastic Food

1 & 3/4 cup rolled oats
1 cup crisp puffed brown rice cereal
3/4 cup seeds (I used 1/4 c. pepitas, 1/4 c. pumpkin seeds, and 1/4 cup wheat berries)
1/4 cup finely ground flaxseed
1/4 cup unsweetened coconut
1/2 1/3 cup brown rice maple syrup
1/3 cup creamy peanut butter
1 tsp. vanilla extract

Directions:

Preheat oven to 350ΒΊ F.

Add all the dry ingredients to a large bowl. Mix them together.

Whisk together wet ingredients in a separate dish. If they are not combining with ease, microwave the bowl of wet ingredients for 20-30 seconds.

Pour wet ingredients into dry and mix until well combined. Put the mixture into a shallow pan and bake for 15-20 minutes at 350ΒΊ F, stirring halfway through. Yield: 10 servings (1/2 cup each)

Nutrition Information (per serving): 223 calories; 11.5 g. fat; 26.3 g. carbohydrate; 4.6 g. fiber; 7 g. protein

Result: Good, but not my favorite granola taste-wise or nutrition-wise. I won’t be making this again, but I figured I’d share anyways! I would recommend the Coconut Cherry Granola or Power Granola I’ve made in the past, however! Yum! And if your heart is set one granola bars, these BIG Muesli Granola Bars are excellent…and really easy!

And a short(ish) Q&A for the week: kidney stones & (probable) soy allergy…

Mary of A Merry Life: As you know, I have kidney stones right now. I have been reading online about preventing future kidney stones, since I already have a high risk to develop more. From what I’ve read I really need to change my diet. What I’ve been eating seemed pretty healthy and I’ve been losing weight, but a lot of the stuff I like to eat is recommended I eat less of it to prevent kidney stones. And because of that I’m really not sure what to eat at all now! So I need some help from someone, preferably a dietitian to help show me what I should be doing.

Prevention RD: Water is really important – up to a gallon a day and water throughout the night, as well (up to a 1/3rd of the recommended daily intake). Adequate calcium from diet and supplement is recommended – at least 1,000 milligrams a day. The UL (tolerable upper limit) for calcium is 2,500 milligrams a day. I would recommend an intake between 1,200 and 2,000 milligrams each day from food and supplements combined. If your stones are of calcium oxalate descent, limiting animal proteins, foods with oxalates, Vitamin C, and sodium may be helpful. Foods with oxalates include: rhubarb, spinach, beets, swiss chard, wheat germ, soybean crackers, peanuts, okra, chocolate, sweet potatoes (high content)…as well as, grits, grapes, celery, green peppers, raspberries, fruit cake, and strawberries (medium content). Sodium should be limited to 2,300 milligrams (1 teaspoon) or less each day. Because animal proteins can cause a build up of uric acid, decreasing meat and seafood intake helps prevent kidney stones many times (~15% of your calories from protein). This will probably result in an increased mono and polyunsaturated fat intake – nuts, seeds, nut butters, etc, and carbohydrates should comprise 50-55% of your intake. Adequate fiber intake (at least 25 grams a day for women) and potassium (2,800 milligrams or more – there is no set upper limit on potassium) are also recommended. Vitamin D may need to be decreased – but this is the least important change in most instances. Vitamin D-containing foods are antacids with a calcium base would be recommended to decrease. Mary, this is a LOT of things to keep in checks and balances each day. I would focus on the water and limiting the high oxalate foods. Opt for low-sodium everything and omit the salt shaker whenever possible. I hope this helps some…and good luck! Hope you get to feeling better SOON!

Julie of Pickley Pear: Have you ever researched the correlation between soy and acne? I googled it and noticed there are multiple reports, and many conflicting. The past month or so, I have been breaking out much more than usual. The past two weeks it has been really bad – not just a pimple here or there. I have not changed my makeup, face creams, washes or masks, or my routine in any way. The only thing I can think of is my intake of soymilk in the past month has increased. I have taken soymilk out of my diet for the week, so I will see what happens. This is really starting to bother me, and I cannot for the life of me figure out why!

Prevention RD: I’ve heard of this, but wanted to do some research. Soy is a common allergy in kids, and not as common to show up in adults. However, as children, we are often not exposed to soy milk unless we have a lactose allergy. When adults introduce soy into the diet, allergies can surface. The #1 symptom of a soy allergy is skin problems, including acne. If it is an allergy, removing soy from the diet should resolve the acne. If its does, bingo! If it doesn’t, I would make an appointment with a dermatologist or allergist. Great question!

Random question: If you could make a daily schedule/time line (money aside!), what would it look like? For instance, what time would you get up? Would you workout? And if so, when? What time would you go to bed? Would you work part-time? Full-time? What else would you want to do?

My ideal “schedule” would include waking up at 7am and bouncing around the house with a cup of joe til work at 9am. I would want to work part-time as a dietitian in the mornings and spend my afternoons working out, writing a book, and being wannabe healthy chef extraordinaire! I would head to bed around 10:30/11pm.Β  It’s nice to dream, right? πŸ˜‰

Have a great weekend, everyone! Make it a healthy one!!

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