Category Archives: Nutrition
I sincerely apologize for the delay in writing a blog post. I recently got a new job as a personal trainer so I’ve been busy with meetings and such. Here’s a great quote I saw and had to share it with all of you. It’s quite motivating! Do something today to reach your goals!!
I know I usually post recipes on Food Fridays, but today I wanted to give you a bunch of healthy snack ideas. Usually when we’re hungry throughout our day, we grab for the convenient stuff… which is typically in the vending machine. Here are a bunch of tips for healthy snack ideas that could leave you satisfied. All of these tips are from Women’s Health Magazine… enjoy :)!
Lately I’ve been reading up on Joy McCarthy’s website and her new book, Joyous Health: Eat & Live Well without Dieting. I have really enjoyed what I have been reading so far and have definitely learned a lot. I know some people are opposed to the idea of holistic nutrition, but I love it. I would rather eat the right things (and exercise) to feel better and be healthier rather than popping some pills to mask my issues. One thing I was reading the other night is how much food affects your mood and vice versa. In addition, not having certain nutrients can cause you to feel down and out and not function properly. One vitamin I was really interested in reading about was Vitamin B, particularly Vitamin B12. Based on Joy McCarthy’s blog on her website, here’s some information on B12 that can be found: http://www.joyoushealth.ca/blog/2013/02/22/the-importance-of-b12-are-you-deficient/
Who is at risk?
- Some meat eaters who has trouble with digestion
Symptoms of Low Levels:
- Weakness, tiredness or light-headedness
- Rapid heartbeat and breathing
- Pale skin
- Sore tongue
- Easy bruising or bleeding, including bleeding gums
- Stomach upset and weight loss
- Diarrhea or constipation
Why might I be low in Vitamin B12?
- Poor diet, not eating enough foods that contain B12
- Low stomach acid, low intrinsic factor
- Long-term use of acid-reducing drugs
- Conditions affecting the small intestine, such as Crohn’s disease, celiac disease, bacterial growth, or a parasite
- Excessive alcohol consumption
- Food sensitivities
- Birth control pill
Now that you have these facts, check out Joy’s blog (this one was written by Lisa Knapper, ND) and see what they recommend!
Looking for a quick and delicious breakfast? I always am! Check out this recipe from Eating Well that only takes 15 minutes!
- 1/2 teaspoon extra-virgin olive oil
- 1 tablespoon finely chopped red onion
- 2 large egg whites, beaten
- Pinch of salt
- 1/2 teaspoon capers, rinsed and chopped (optional)
- 1 ounce smoked salmon
- 1 slice tomato
- 1 whole-wheat English muffin, split and toasted
- Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.
- To make the sandwich, layer the egg whites, smoked salmon and tomato on English muffin.
Per serving: 214 calories; 5 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 25 g carbohydrates; 19 g protein; 3 g fiber; 670 mg sodium; 221 mg potassium.
Nutrition Bonus: Good source of omega-3s.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 2 lean meat
Who doesn’t look a tasty immune-boosting smoothie? I know I’ve put immune boosting stuff on the blog before, but this one looks delicious!
- 4 Clementines or 2 Oranges
- 1 banana
- 1 cup spinach
- 1 cup kale
- 1/3 Cup Unsweetended Almond Milk
Peel the fruit, throw everything in your blender and blend until smooth! We love keeping citrus fruits in the fridge so they’re nice and cold when we make this smoothie 🙂 You can add ice to make it chilled as well 😉
Remember that hydration is also important when you’re not feeling your best, so drink up! Water helps flush your system and can help fight the sickies too!
Recipe & Picture from TIU: http://toneitup.com/2012/12/stay-healthy-this-season-with-your-tiu-get-well-smoothie/
Serves: 12 Hands-on time: 20 minutes Total time: 40 minutes
- Olive oil cooking spray
- 1 lb lean ground turkey
- 2 cloves garlic, minced
- 1 egg white
- 1/4 cup minced yellow onion
- 1/4 cup minced roasted red bell peppers (packed in water and drained)
- 2 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup natural jarred marinara sauce
- 1/2 cup shredded part-skim mozzarella cheese
- 24 cocktail-size whole-grain pitas or buns, split, toasted lightly if desired
- Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.
- In a medium mixing bowl, combine turkey, garlic, egg white, onion, bell peppers, Italian seasoning, salt and black pepper. Gently mix until combined. Using a spoon or small scooper, from into patties about 1 scant tbsp each, making about 24 sliders; place on sheet. (MAKE AHEAD: Prepare patties up to one day in advance, wrap tray in plastic wrap an refrigerate.)
- Transfer to oven and bake for 10 minutes. Remove from oven and flip patties over. Bake for 5 more minutes. Remove patties from oven; spoon marinara over each patty and sprinkle each with cheese, dividing evenly. Switch oven to broiler setting on high, return to oven and broil for 4 to 5 minutes, until cooked through and cheese is bubbling. Using a fork or tongs, transfer each patty into a pita or bun.
Nutrients per serving (2 meatball sliders): Calories: 213, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0 g, Carbs: 29 g, Fiber: 3 g, Sugars: 4 g, Protein: 11 g, Sodium: 554 mg, Cholesterol: 21 mg
Recipe by: Cara Lyons
Picture by: Maya Visnyei
Just as an added note, I highly recommend you check out Tosca Reno’s Clean Eating Cookbooks and subscribe to hear Clean Eating magazine. Everything, and I mean literally everything, I have tried from these books have been delicious.
Did you know if you crave something, you may be lacking specific nutrients?
Here is a list of cravings we commonly have and what they mean, according to Lauren Conrad.
1. Sweets – chromium, carbon phosphorous, sulfur, and tryptophan. Get these by filling up on, fresh fruit, cheese and sweet potatoes when you have a sweet tooth. This craving may also mean you’re tired, according to Shape.com. Try to boost your energy in other ways such as going for a walk outside or taking a quick exercise break.
2. Carbs – nitrogen, which is found in high-protein foods like fish, meat, nuts, and beans. Eat a turkey burger, a handful of almonds, or a black bean burrito bowl. It is possible you’re craving them because you’re cutting them out of your diet completely.
3. French fries, soda, pizza – your body needs calcium. Lauren Conrad’s suggestion is: fix a kale salad with steamed broccoli, chicken, breadcrumbs and Parmesan cheese.
4. Caffeine – your body needs salt and iron. These nutrients can be found in things such as lean meats (turkey or chicken, eggs, black cherries, craving caffeine can also mean you’re actually just really thirsty or dehydrated, according to Huffington Post.
5. Salty Foods – your body needs chloride. This nutrient, as Lauren states, is essential in order for your body to maintain healthy digestion and keep your electrolyte levels in check, according to Nutritional Wellness.
I LOVE egg nog! It’s one of my favourite Christmas Holiday treats. It’s so unbelievably delicious. The ONLY thing wrong with it is the amount of calories that are within this absolutely delicious drink. I stumbled upon this recipe online and must make it ASAP. I’ll let you know what I think of it. This Clean Eating Eggnog comes from The Gracious Pantry.
- 2 cups soy milk (options: low-fat milk, unsweetened rice milk or hazelnut milk)
- 3 egg whites
- 1/3 cup honey (options: agave works well here too)
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon + extra to sprinkle on top
- Let’s take a moment to talk about your options here first. If you don’t want the eggs in your eggnog, simply omit them. But you will have to reduce the milk by about half to get it to thicken properly.
- Place all ingredients in a blender and blend for about 2-3 minutes ( I used the pot I was going to cook it in and my hand blender).
- Pour the eggnog into a pot and warm over medium-low heat for 15 minutes to cook the egg. You want this to get hot, but you do NOT want to boil it. Towards the end, it will want to simmer. Whisk constantly to avoid it.
- Remove from heat and set the pot in the fridge when it’s cooled enough to do so. Chill overnight.
- If you made this with the exact listed ingredients (no substitutions), you will see that when it’s cold, it becomes very thick. Blend with a whisk.
- If you find that it’s far too thick, simply add a bit more milk until you reach the consistency you enjoy.
- Pour into cups and sprinkle with cinnamon.
Recipe & Picture from: The Gracious Pantry!
Read more: http://www.thegraciouspantry.com/clean-eating-eggnog/#ixzz2n0Zsf0Uj © The Gracious Pantry. All rights reserved.
Mmmmm… I’m in the mood lately for Mexican flavoured food. Maybe it’s because I’m hitting the beach soon (Sorry, Carol).
Here is a Quesadilla Casserole recipe that looks DELICIOUS. The other night, my mom made something similar for dinner from Clean Eating and it was to die for. Check this recipe out!
- 2 4-oz boneless, skinless chicken breasts
- 2 small whole-wheat tortillas, cut into 1/2-inch strips
- 1/2 tbsp olive oil
- 2 cups frozen corn, thawed
- 1 15-oz BPA-free can black beans, drained and rinsed well
- 1/2 cup low-sodium, all-natural barbecue sauce (no more than 7 to 10 g carbs and 1 g fat per 2-tbsp serving)
- 1/2 cup shredded low-fat cheddar cheese
- Preheat oven to 425°F.
- In a large pot, bring 2 qt water to a boil. Add chicken, reduce heat to medium-low, cover and cook for 15 to 20 minutes, until no longer pink. Transfer chicken to a plate to cool.
- Meanwhile, place tortilla strips on a large baking sheet. Drizzle with oil, toss and spread in a single layer. Bake for 15 to 20 minutes, until crispy, tossing halfway through; set aside to cool. Reduce oven temperature to 350°F.
- Shred chicken with a fork. In a 10-inch square casserole dish, combine chicken, corn, beans and barbecue sauce. Spread mixture in an even layer. Transfer dish to oven and bake for 25 minutes. Remove from oven, top with tortilla strips and cheese and bake for 5 to 10 more minutes until brown and bubbly and cheese is melted. Serve immediately.
Nutrients per 1-cup serving: Calories: 254, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 36 g, Fiber: 5 g, Sugars: 6 g, Protein: 18 g, Sodium:178 mg, Cholesterol: 24 mg
Recipe by: By Kate Parham
Picture taken by: Edward Pond