Category Archives: saturated fat

Dinner Bucket List

Happy Hump Day!

Thank you so much for your votes of confidence in my new teaching adventure. I’m pumped for class #2 tonight. Yesterday as I was sitting at a local university’s cafe preparing my lesson plan, iPod blasting tunes, skim latte in reach — I had flash backs to being a student myself. Can I just say that I miss it? A lot. Those were the days…

My new schedule has me utilizing every free second of the day. I worked out yesterday morning (40 minutes on the elliptical) so that I could lesson plan after work. And because Lily is spoiled ROTTEN demanding, I went straight to the cafe rather than even TRYING to be productive at home. Rattling off a blog post is enough “neglect” to send the dog into a complete meltdown…I shudder to think what a lesson plan would lead to.

After my lesson planning and latte, I made a quick dinner before running off to Weight Watchers. I will write a full, in-depth review of the new POINTS Plus program after I become acquainted with it. I was less than impressed with the leader, but the members were very fun to talk with and get to know. But more on this next week — Monday or Tuesday, promise!

On to dinner.

Last night’s dinner was on my Bucket List of meals to make. Am I the only one with a Bucket List that revolves 100% around cooking? Don’t answer that, actually. I’ve seen lasagna roll-ups on lots of blogs, in cookbooks, on the internet…everywhere! They are just one of those meals that you can’t wait to dig into. Picture perfect, even. And just…ingenious. Says the girl who loves “cute” food. Without further adieu, lasagna roll-ups!

Lasagna Roll-Ups adapted from Homemade by Holman

8 whole wheat lasagna noodles
1/2 pound lean ground turkey (93/7 or leaner)
1 Tbsp olive oil
1 2 cloves garlic
1/2 onion
15 oz can crushed tomatoes
1 egg
1/2 cup low-fat ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 3 Tbsp fresh basil, chopped
1 1/2 3 Tbsp fresh oregano, chopped
1/4 cup shredded 2% mozzarella cheese
1/2 tsp crushed red pepper flakes

Directions:

Preheat oven to 350° F.  Heat a large pot of water to boiling over high heat.  When it reaches a boil,  add a pinch of salt, and drop in the noodles.  Stir occasionally and cook to just al dente.  Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat.  Add garlic and onion and saute for 2-3 minutes.  Add turkey and brown.  When almost cooked through, add tomatoes and reduce heat to medium low.  Simmer for about 15 minutes.  Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg.  Add ricotta, Parmesan and remaining basil and oregano and stir together.  Spray pan lightly with cooking spray.  Add enough sauce to lightly cover the bottom of the pan.  To assemble, on a drained noodle, add a spoonful of ricotta mixture.  Top with a spoonful of meat sauce and roll up.  Place seam side down in pan.  Continue until you’ve used all the noodles.  Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes.  Bake approximately 20 minutes until cheese is melted and bubbly.  Serves 4 (2 roll-ups per serving).

Nutrition Information (per serving): 387 calories; 14.5 g. fat; 119 mg. cholesterol; 579 mg. sodium; 38.3 g. carbohydrate; 8 g. fiber; 7.5 g. sugar; 30.3 g. protein

Result: Mr. Prevention loved this dish, and so did I. He says, “It was really good…I ate like all of it.” Which, he did eat 2 servings worth, but that’s pretty much on par for Mr. P and his appetite. The roll-ups were less labor-intensive than I would’ve imagined. The dinner came together in about 35 minutes and then baked for 20 minutes, which I find very reasonable. The roll-ups, conveniently, can be made ahead of time and heated later. I love that the calorie content is low and there’s lots of fiber and protein — very filling, and it pairs perfectly with a light tossed salad. Enjoy! 😀

A quick lesson in ricotta. There is low-fat and part-skim ricotta. Low-fat is 60 calories/serving while part-skim is 80 calories/serving. I am ashamed to admit that I have never paid close enough attention to the fact that both of these lower-fat options exist. Alas,  paying attention saved me some calories and saturated fat this time and in the future!

Question: What’s on your “dinner bucket list”?

Don’t forget to enter my LARABAR Giveaway! TEN winners!!!

Be well, Eat well.

Advertisements

20 Comments

Filed under coffee, dinner, exercise, fiber, garlic, Giveaway, grocery store, healthy cooking, herbs, recipe, reduced-calorie, saturated fat, teaching, Weight Watchers

Beer Cheese Soup (Lightened Up)

Thanks for the accountability, folks. I pounded out a quick 5K before pouring a glass of Pinot Grigio last night. It was just one of those weeks, and the only thing getting me through Thursday and Friday was the thought of a happy hour drink come Friday. It’s the little things in life.

Mr. Prevention and I did a whole lot of NOTHING last night other than catching up with the DVR, and it was glorious. We were planning to go out to eat, but Mr. P has had some really early hours this week (hello, 4:30am…ew), and staying it just seemed like the right things to do 🙂 Of course, Mr. Prevention insisted on leftover pizza for dinner and I would have nothing of it. I had my mind set on bigger, better, and cheesier things. 😉

I had never heard of Beer Cheese Soup until a week ago. And since then, it’s all I’ve wanted. Beer? Please. Always. Cheese? Please. Always. I know I’m not alone here. Well, I wanted the soup, not the calories and fat. So, I remedied that and the result was glooorious.

I don’t know about you, but when my love for nutrition and great-tasting food can come together, it’s a beautiful, beautiful thing. Of course this soup isn’t the most nutritious thing ever, but it sure as heck is way lower in calories and fat than the original version or a dinner out, so there! I justify my guiltless indulgence in this most decadent soup!

Beer Cheese Soup adapted from Cook’s Illustrated

4 Tbsp butter Smart Balance Light
1 medium onion, chopped fine
2 carrots, peeled & chopped fine
2 medium garlic cloves, minced or pressed
1/3 cup unbleached all-purpose flour
1 3/4 cups low-sodium chicken broth
1 12-ounce bottle beer (I used Great Lakes Pale Ale)
2 cups 2% milk
12 oz 75% reduced-fat Cabot cheddar cheese, shredded
4 oz American Gruyere cheese, shredded
2 tsp cornstarch
Table salt & ground black pepper

Directions:

Melt butter in large saucepan over medium heat. Cook onion and carrots until lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20 to 25 minutes.

Toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in 2 batches until completely smooth, return to saucepan, and simmer over medium-low heat. Whisk in cheese mixture, 1 cup at a time, until smooth. Season with salt and pepper. Serves 6.

Nutrition Information: 344 calories; 16 g. fat; 43 mg. cholesteorl; 652 mg. sodium; 19.3 g. carbohydrate; 1.2 g. fiber; 6.2 g. sugar; 28.2 g. protein

Result: Oh la la, this is AMAZING! 75% reduced fat, what? Doesn’t matter. Delicious, and way less guilt involved. Enjoy!

Question: What’s one word you always spell wrong?

I have trouble with “occasion” (don’t know why..) and “Hanukkah” — I always spell that wrong.

Happy weekend! Gift wrapping, hair cut, workout, Illinois basketball, and date night are on my calendar! 😀

Be well,

16 Comments

Filed under beer, dining out, dinner, exercise, garlic, pizza, recipe, reduced-calorie, saturated fat, vegetarian, wine, work

Weight Watchers catches on…

Bbrrrrrrrrrr!!! Mid Ohio has gotten down right cold!! Hope it’s toastier where ever you are! Check out what the mornings bring:

Told you so…COLD!!! I guess being a Southerner for 18 months did turn me into a wimp!! 😉

Before I gush about an awesome fall recipe I tried, read about changes coming to Weight Watchers.

Weight Watchers in the UK has launched a new program that includes “ProPoints” that will take into account protein, carbohydrate, fiber, and fat. According to the Grocer, a British news outlet, calorie-counting as previously endorsed by Weight Watchers has since been proven “inacurate” and “outdated”. The new Weight Watchers program in the UK also gives participants “real living” points that can be used on occasional treats and alcohol. No details on the new US Weight Watchers program are available as of yet.

While these changes in the UK program are vague, they seem to be working in the right direction. In recent years, types of calories are being examined more closely. In other words, all calories are not made equal. In theory, all calories are made equal — a calorie represents one unit of heat equal to the amount of heat required to raise the temperatiure of one kilogram of water by one degree — but we all know that calories “spent” on empty calories like alcohol and simple sugars are not ones well spent as they provide no nutritive value. While Weight Watchers has made strides to encourage members to utilize their points appropriately, that has not deterred some individuals from the Cheeto and turkey hot dog meal plan. I would know, because that was me…10 years ago. One can quickly learn that you can eat what you want, as long as your points are within your target range, and lose weight. However, Weight Watchers is wisening up to see that while people are losing weight, they are not doing so appropriately.

The new program sounds more sound in that is will take into account ALL macronutrients — the components that make up calories in foods: carbohydrate, fat, and protein. I would venture to guess that the new program will also set goals for macronutrient composition in the diet (i.e. a balance between carbohydrate, fat, and protein). We shall see what Weight Watchers has up their sleeves, but I do see some changes in the program for the better. But, of course, a visit to your friendly neighborhood dietitian is always best!

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

And on to the eats! 😀

I saw this recipe on Erin’s blog and I knew I had to try it. Butternut squash and cannellini beans…what a perfect fall dish!

Butternut Squash Cassoulet with Bacon and Roasted Garlic adapted from Cooking Light and The Healthy Apron

1 whole garlic bulb (about 9 cloves), chopped
2 oz. (4 slices) turkey bacon, chopped
2 large onions, vertically sliced
1 Tbsp olive oil
2 Tbsp white wine (I used red because it was open, worked great!)
1 Tbsp white wine vinegar
2 lbs. butternut squash, peeled and cut into 1/2 inch cubes
1/2 cup organic vegetable broth
1/2 tsp fresh thyme
1/2 tsp kosher salt
1/4 tsp coarsely ground black pepper
2 cans cannellini or great northern beans
1 bay leaf
2 slices Italian or sourdough bread
2 Tbsp freshly grated Parmesan
1/2 teaspoon olive oil
Chopped fresh parsley

Directions:

Sauté bacon in large skillet or Dutch oven ~5 minutes or until crispy. Set aside.

While bacon cook, process bread pieces until course crumbs, add Parmesan, and 1/2 tsp olive oil. Set aside.

Drain fat from skillet and clean or use a separate skillet. Sauté onion in 1 tablespoon olive oil ~5 minutes. Reduce heat to medium low, sauté another 10 minutes. Deglaze the pan with 2 tablespoons wine, cook ~15 more minutes or until onions are softened and brown. Keep stirring frequently. Remove from heat and add 1 tablespoon white wine vinegar.

Preheat oven to 375˚ F.

Mix your onion mixture, garlic pulp, bacon, squash, broth, spices, and beans, in a large bowl and stir well. Transfer to a large casserole dish. Sprinkle with homemade breadcrumbs.

Cover and bake at 375˚ F for 1 hour and 5 minutes, or until squash is tender. (Remove cover the last 15 minutes of baking to brown the topping). Discard bay leaf and sprinkle with parsley. Serves 8.

Nutrition Information (per serving): 215 calories; 4.5 g. fat; 6 mg. cholesterol; 444 mg. sodium; 33 g. carbohydrate; 7.9 g. fiber; 9.9 g. protein

Result: I am BLOWN AWAY at how flavorful and delicious this cassoulet was. I knew it would be good, but it far surpassed my expectations. I ate this as a meal, but I think I would add goat cheese for a main course next time. I think that creamy richness would pair perfectly with the sweet, soft squash and the hearty beans. If you don’t have time to make homemade breadcrumbs, use Panko or just regular breadcrumbs…either would work just fine and be a time-saver! I am glad I halved the amount of beans…4 cans just seemed like a lot! I love beans, but I much prefer the squash to be the dish’s super star! The dish is a nice balance between carbohydrate, protein, and fat and is loaded with fiber while being low in calories. A winner all around! Enjoy!

Trivia question answer: the #1 most requested pizza topping in the U.S. is PEPPERONI! Most of you guessed it, kudos! I honestly thought it was sausage and no one else guessed that, oops! 🙂

Thanks for your great Q&A questions! If there are any others, send them over to me PreventionRD@gmail.com! I will post a Q&A next week, and keep a look out for Mr. Prevention’s cameo appearance post next week, too! 😉

Question: What do you think about the changes Weight Watchers is making to their program? Are there any other changes you would like to see?

I would love to see sodium and saturated/trans fat included in the Weight Watchers program.

I am off to an all-day meeting with renal dietitians from all over Ohio! Should be a great day packed with lots to learn!!

Happy day-before-Friday!


20 Comments

Filed under blog topic request, carbohydrates, Cooking Light, dialysis & kidney disease, diet, dietitians, dinner, fiber, fruits and vegetables, garlic, healthy cooking, herbs, hydrogenation, obesity epidemic, pizza, protein, recipe, saturated fat, sodium, trans fat, vegetarian, weight loss, work

beware of the fair’s fare!

[source]

Mr. P’s birthday was fun! We ended up going to the fair with some friends and I tried my first fried Oreo. As apprehensive as I was to take that first bite, boy am I sure glad I did…they are delicious! They’re hard to describe, but are something like a chocolate-filled donut hole. I’m glad we opted to split an order — one for each of us! That’s called damage control! Good thing fairs are a once-a-year deal!! 😉 And it’s probably not all too surprising that Mr. P wanted Buffalo Wild Wings for dinner. I’m beginning to NOT enjoy anything involving buffalo sauce!

Nutty Fruit Bars adapted from Anja’s Food 4 Thought

1/4 cup orange juice
1/4 cup dried dates, pitted and roughly chopped
1/2 cup almonds
1/2 cup walnuts
1/4 cup dried apricots
1/4 cup dried figs, roughly chopped
1/4 cup dried cranberries
1/4 cup raw pepitas pumpkin seeds
1/4 cup sunflower seeds (I used 1 Tbsp flax seeds + 3 Tbsp pistachios)
1/2 cup dried, unsweetened coconut

Directions:

Preheat oven to 300° F. Prepare baking sheet with parchment paper.

Pour fruit juice over dates and let soak for 10 minutes. Meanwhile, place nuts, apricots (or your fruit of choice), and figs in a food processor and pulse a few times until coarsely chopped. Add dates with orange juice and pulse until mixture starts to stick together. Transfer the mixture to a bowl. Add cranberries, coconut and seeds, kneading the batter until all is well incorporated.

Use the prepared baking sheet as surface and fill large cookie cutters with the batter. Gently remove the cutter to keep the bars in shape. Repeat until all batter is used up.

Bake 20-25 minutes. Let cool completely before storing in an airtight container. Yield: 11 bars.

Nutrition Information (per bar): 236 calories; 17.5 g. fat; 56 mg. cholesterol; 102 mg. sodium; 18.3 g. carbohydrate; 10.8 g. sugar; 5.1 g. fiber; 5.4 g. protein

Result: These are a breakfast or snack DELIGHT! They are loaded with nutrition — fiber, mono and polyunsaturated fats, low in sodium….yum! I am a huge fan…and they are very simple to make. I may add in 1 tablespoon of agave or honey next time to just help them hold together a BIT more…but they are decadent! And like I said, nutritionally, they’re an A++!

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

My business partners and I are meeting this morning to make some major head-way on our WEBSITE! That’s right, in less than 2 weeks Mid Ohio Nutrition Specialists (that’s us!) will be up and running on the web. We’ve got a pitch to a group of docs on October 18th and another pitch to prepare for a group of 11 nephrologists in Columbus. We need to bring our A-game! Exciting stuff!!

Question: What’s the weirdest or best deep-fried food you’ve ever had?

P.S. Pumpkin pie spice contains: cinnamon, ginger, allspice, cloves, and nutmeg! Several of you got it right…not that I’m surprised! But I honestly had no idea…learn something new every day!

P.P.S. My Pumpkin Lasagna photo was on Foodgawker yesterday…awesome!! 😀 First submission and a home run! I was flattered!

P.P.P.S. My friend Erica is giving away a prep bowl set! Be sure to enter to win!

P.P.P.P.S. Stop by tomorrow for a giveaway!

Enough P.S.’s? I think so…ciao!

xoxo,

18 Comments

Filed under breakfast, carb-controlled, dietitians, dining out, dinner, dog, festival, fiber, flax, fried food, friends, healthy cooking, marriage, MUFAs and PUFAs, pets, recipe, saturated fat, self-control, snack, sodium, trans fat, Uncategorized, vegan, vegetarian

baked falafel & 10 not-so-healthy “healthy” foods

Happy Friday! 😀

Yesterday’s trivia answer: Madagascar. Madagascar produces 2/3rd of the world’s vanilla. Thank you, Madagascar! And I am seriously impressed with everyone’s food trivia knowledge!!

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

The only thing that would’ve made last night’s dinner better would’ve been someone to enjoy it with! I’ve been wanting to try this recipe of Karla’s for quite a number of weeks now…and I knew that I’d have to do so when Mr. Prevention wasn’t around. He hears “garbanzo beans” and he loses interest. His loss. Seriously.

Baked Falafel adapted Foodologie and Epicurious

1 cup dried garbanzo beans
1/2 large onion, roughly chopped (about 1 cup)
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh cilantro
1 tsp salt
4 cloves of garlic
1 tsp cumin
1 tsp baking powder
6 Tbsp flour (I used all-purpose flour)

Directions:

Soak beans overnight in plenty of water.

The next day, put the garbanzo beans and onion in the food processor and pulse to roughly chop.  Next, add remaining ingredients and pulse until combine.  Refrigerate mixture for a few hours.

After the  mixture is chilled, pre-heat your oven to 375° F.  Form garbanzo bean mixture into 25 walnut sized balls.  Place on a greased baking sheet and bake for 25-30 minutes. Increase oven temperature to a 500° F broil. Broil falafel for 3-5 minutes (or longer) until the tops are golden brown. Serve with pita, cucumbers, tomato, and either hummus or a tahini yogurt sauce. Yield: Serves 5 (five falafel per serving).

Nutrition Information (per 5 falafel): 135 calories (27 calories per falafel); 1.6 g. fat; 0 mg. cholesterol; 567 mg. sodium; 27.4 g. carbohydrate; 5.4 g. fiber; 7 g. protein

Result: Soooo good! There are so many falafel lovers among my family and friends…I can’t wait to spoil them with this healthy falafel rendition. These really did FAR exceed my expectations, and I do consider myself somewhat of a falafel connoisseur after working in a Middle Eastern restaurant during high school. And as for the nutrition? A++!! Low calorie, low-fat, high-fiber! 😀 A much leaner choice compared to the deep-fried traditional preparation.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

10 Not-so-Healthy “Healthy” Foods from Cooking Light

1. Multi-grain and wheat breads. Ideally, breads are from whole grain and 100% whole grain sources, not enriched, bleached, or from a refined source.

2. Prepared salads. Tuna, egg, and chicken salad are loaded with calorie-dense mayonnaise. Even tossed salads which have lots of yummy, tantalizing ingredients atop a pile of greens can yield one very high calorie meal. Be careful not to assume salads are always the healthiest choice on a menu.

3. Reduced-fat peanut butter. Peanut butter contains healthy monounsaturated fat. When fat is removed from products, like peanut butter (and salad dressings), sugar is substituted in. Furthermore, there is no calorie difference between regular and reduced-fat peanut butter.

4. Energy bars. Many energy bars are packed with calories, high fructose corn syrup, and saturated fat. There are much healthier (and cheaper) alternatives for pre and post-workout fuels.

5. Bran muffins. Bottom line: portions of such baked goodies are way, way too big. I agree with Cooking Light, make your own muffins at home! Cut calories and cost for your breakfasts on-the-go! Need muffin recipe ideas? There’s tons on my recipes page under “Breakfast”!

6. Smoothies. Many chains add sugar, sherbet, or ice cream to smoothies to get that oh-so-wonderful taste leading you back for more time after time. Smoothies are simple to make in the home with fresh or frozen fruit, low-fat or fat-free milk or yogurt, and/or 100% juice or calorie-free beverage.

7. Packaged turkey. While packaged turkey offers and easy, low-cal meal option it is loaded with sodium.

8. Foods labeled “fat-free”. Fat-free does not mean calorie-free. Always read labels to get the whole scoop on a product.

9. Restaurant baked potatoes. The potato isn’t the problem, but the heaping scoops of butter, sour cream, bacon, and cheese sure are! Ask for toppings on the side and watch the portions.

10. Sports drinks. These drinks are designed for intense exercise and training, not your weekend stroll or casual jog. Using them inappropriately simply packs on the calories (and cost) unnecessarily.

I really enjoyed this article. While I think a few of them were obvious, the information was factual and valuable.

Question: What are you up to this weekend?

More chili is in our future…entry #3, bring it! And I’m cutting Mr. P off from his buffalo chicken dip…but not completely! I have a new buffalo chicken appetizer I want to swoon him with!! Stay tuned! Have a super weekend! 😀

TGIF,

22 Comments

Filed under carb-controlled, convenience foods, Cooking Light, diet, dining out, dinner, enriched/fortified, fiber, Flexitarian Diet, fried food, fruits and vegetables, garlic, guilt-free, healthy cooking, heart health, herbs, high-fructose corn syrup, MUFAs and PUFAs, protein, recipe, restaurant, salad, saturated fat, snack, sodium, weight loss

the cookies that caused me mindless eating!

I’m probably one of the lucky ones — I rarely eat mindlessly. That is, until these cookies. I came home from work and enjoyed 2 of these babies…and another one after my run! Oops!

Cooking Light featured these cookies after discussing the recently proposed not-as-bad-as-we-once-thought take on saturated fat, specifically in the form of coconut and dark chocolate. While my verdict on that matter is yet to be determined, I do know 2 things: I LOVE coconut, and dark chocolate isn’t so bad either 😉

I’ve never toasted coconut before, but it really does make a difference in the flavor of the coconut. Plus, it looks really pretty!

And the coconut makes wonderful, chewy, delicious cookies! I am hoping they’re not all gone by the time my in-laws visit this weekend — my mother-in-law loves coconut, too! 😀

Toasted Coconut Chocolate Chunk Cookies adapted from Cooking Light

1 cup flaked sweetened coconut
4.5 ounces all-purpose flour (~1 cup) 1/2 cup all-purpose flour + 1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
1/4 cup unsalted butter 50/50 Smart Balance Butter Blend, softened
1 teaspoon vanilla extract
1 large egg
2 ounces  dark chocolate (70% cacao), chopped
Cooking spray

Directions:

Preheat oven to 350°.

Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks. Yield: 24 cookies.

Nutrition Information (per cookie): 96 calories; 4.7 g. fat; 11.5 g. cholesterol; 31 mg. sodium; 12.5 g. carbohydrate; 0.8 g. fiber; 1 g. protein

Result: Wow! If you are a coconut lover, these are a must-make! Mr. Prevention hates coconut, but even agreed that they’re pretty good. Mmm mmm mmmm!

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Day one in the clinic went really well! I met most of the Monday-Wednesday-Friday dialysis patients and today is rounds with the Tuesday-Thursday-Saturday folks! I am learning a ton and I love it! 😀 Thanks for all your kind words on my new job, I really appreciate them!

A brief update on the 101 days of summer challenge: June definitely set me back in meeting my goal to run 70 out of 101 days of summer, but with some serious consistency in the next 5 weeks, I’ll meet me goal! The month of July I worked really hard (despite the move!) and ran 24 out of 31 days and averaged over 20 miles a week. I can take off 6 days between now and Labor Day — not many, but doable!

Question: What’s your all-time favorite cookie variety?

Have a wonderful day,

36 Comments

Filed under Cooking Light, dessert, dietitians, physical activity, recipe, running, saturated fat, Uncategorized, work

7 foods in question

Happy Friday! 😀 Bring on the weekend, right?!

I left for work at 6:30am yesterday and didn’t walk in the door til 8pm! Loong day! Last evening was the Bariatric Surgery Support Group I lead and the turn out was excellent! My group continues to grow and I have learned SO much! While I think there’s a “right” and a “wrong” candidate for bariatric surgery, the bottom line is that people are going to get weight loss surgery somehow…some way. As a dietitian, it is my duty and my job to help these individuals make the right surgical or non-surgical decision for THEM and to help them adopt lasting lifestyle changes in their eating and exercise habits. It has been very rewarding once I was able to put personal biases aside.

Today I wanted to discuss an article called “The 7 Foods Experts Won’t Eat” [1]. Seven different medical and nutrition experts each listed a different food they strictly forbid in their diet. I thought the list was not only interesting, but controversial and I was curious to hear some feedback from you all! So here it goes…

1. Canned tomatoes shunned by Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A.

The issue: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals [1].

The solution: Choose tomatoes in glass bottles.

2. Corn-fed beef shunned by Joel Salatin, co-owner of Polyface Farms and author of half a dozen books on sustainable farming.

The issue: Cattle evolved to eat grass, not grains [1]. Grain-fed beef have less nutritional value and are higher in saturated fat than grass-fed beef.

The solution: Purchase and consume grass-fed beef.

3. Microwave popcorn shunned by Olga Naidenko, PhD, a senior scientist for the Environmental Working Group.

The issue: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer [1].

The solution: Pop popcorn in a skillet.

4. Nonorganic potatoes shunned by Jeffrey Moyer, chair of the National Organic Standards Board.

The issue: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil [1].

The solution: Buy organic.

5. Farmed salmon shunned by David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany and publisher of a major study in the journal Science on contamination in fish.

The issue: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT [1].

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed [1].

6. Milk Produced with Artificial Hormones shunned by Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society [1].

The issue: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production [1].

The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products [1].

7. Conventional apples shunned by Mark Kastel, former executive for agribusiness and codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods [1].

The issue: Apples are heavily sprayed with pesticides.

The solution: Buy organic. Otherwise, wash and peel apples before eating.

Question: Do you avoid any of these 7 foods, too? Are there any you disagree with? Any changes you may make in your grocery purchases?

I think I will make apples and potatoes 2 produce items I purchase organic. I buy wild-caught fish and grass-fed beef, and I never eat popcorn. Canned tomatoes are a tough one, but if jarred tomatoes are safe…I can do that! And I always buy milk that does not contain rBGH-free.

Any fun weekend plans?

I can’t wait to relax!

Happy weekend!

36 Comments

Filed under farming, food safety, fruits and vegetables, going "green", grocery store, hormones, meat consumption, microwave, obesity epidemic, saturated fat, work