Tuesday, May 21, 2013

Is Variety Really the Key to Health and Weight Loss?

I went to Brazilian Steakhouse the other day.  Have you been to one?  Apparently these restaurants are popping up everywhere, but to be honest I'd never heard of them before (I think they are really popular out west).  Anyway, the basic concept is that you go to get your "salad" or "sides" on your giant plate, then come back to your table and let the wait staff know you're ready for your protein.  When I say protein, I mean just about any type of meat/poultry/fish you can imagine (mainly meat though, wrapped in bacon.....) on a giant metal skewer.  You basically have endless opportunities to go back to the buffet for your sides, and then with all the protein choices you have endless opportunities to continue eating more and more and....more.  They really never stop coming out with fresh skewers for you to add to your ever-expanding plate.

And since you're paying about $35 per plate.....you feel the urge to keep going back for more.

So, that brings me to the question....... Is variety really the key to good health and nutrition?  I suppose it depends on what you mean by "variety", right? And, in what context.  For example, variety in the case of a buffet (all you can eat) can be detrimental.  I always tell my clients to avoid buffets.  You feel like you need to go back and continue eating because a) you want to get your money's worth and b) there are so many options and you sort of want to try them all (that's how I felt at this Brazilian Steakhouse, especially with the meat skewers....they kept coming out with new ones and they all sounded wonderful).  So this type of variety, provided to you in one eating session, might not be so great.  But variety in your diet, such as different types of grains, different colors of fruits and vegetables, and different types of oils is important in making sure you get the appropriate types and amounts of nutrients (I would say it's especially important with fruits and veggies).  Ok, let me break it down for you......


This article from USA Today titled; "From Brain to Mouth, The Psychology of Obesity" talked about how we are so overwhelmed in our lives that it may actually be drivng us to eat more.  Makes sense, no?  I think about how many people I've met during my life who were not only overwhelmed by life, but also all of the varieties of food choices both in the aisles and at restaurants......


Source: iStock Photo

For some people this over-abundence of food choices can cause so much stress that they overeat, but for others they might become so obsessed with choosing the "correct variety and in the appropraite portions and amounts" that they under-eat (eating disorders, they stem from stress, I know this personally).  The article describes how we can easily become overwhelmed by our rushed and hurried lifestyle, and have "cognitive overload", which may inhibit our ability to choose food wisely.  Then, having the variety of foods surrounding us all day, every day, like we do, just makes the situation worse.


And then there is "The Buffet Effect" ("From Brain to Mouth, The Psychology of Obesity")


Another area of research focuses on food itself. Studies by Barbara Rolls, director of the Laboratory for the Study of Human Ingestive Behavior at Penn State University in University Park, Pa., have found that something as seemingly innocuous as more variety actually encourages overeating. She says pleasure from eating a food declines while eating. But if other foods at the meal have different tastes, aromas, shapes and textures, instead of stopping eating, people shift to another food that remains appealing.  "It's the buffet effect," she says. "If you go to a place with 50 different kinds of foods, you're going to eat more than if there was just a few."


Clients often ask me if it's ok to eat basically the same thing every day.  I say, yes, and in fact I've read some articles in the past about how people who eat just about the same thing every single day (with small changes here and there to "spice things up a bit" and to include different nutrients in your diet) keep weight off easier.  I posted my typical day of eats the other day and as you will see I eat just about the same thing everyday.  I like it that way because I don't have to make a lot of decisions.  I love what I eat, and don't eat food just because of it's "super powers", I actually eat foods because they are healthy and because I enjoy them (I never force myself to eat something just because of what Dr. Oz says).  I do like to add variety by changing my fruit in my breakfast, or changing from cereal to amaranth, or rice to quinoa, or carrots to cucumber, or almond butter to peanut butter, but that's the good type of variety, the variety that is important for everyone (variety is the spice of life!).


QUESTION:   Having a variety of choices on the shelf for yogurt or protein bars is nice, but do you ever find that it's sort of overwhelming? Have you ever stopped to take note of how it actually effects your mood and your eating habits (this is why it's great to have an in-store dietitian to help you out a bit!)?  Having a variety of options at the dinner table each night, sure that's great, but have you ever noticed that it makes you more likely to eat more?  What are your thoughts?



Thanks for reading.

The Candid Rd

Monday, May 20, 2013

Grilled Zucchini with Mint and Feta (Simple Side Dish for Summer Grilling)



I used to complain because there were (and are) so many things I can't eat on the low FODMAPs diet I've been on now for over five years. But lately I've realized that while there are many things I can't eat, there are many more great things that I can eat.




Thankfully, zucchini and mint are two foods that my body seems to handle quite well.  How could I ever live without zucchini??  Not to mention mint, feta, and lemon, which seem to make a brilliant combination in this recipe that is so simple, yet so tasty, you might just freak!





Grilled Zucchini with Mint and Feta
Serves 4
Slightly modified from a recipe in Today's Dietitian Magazine

Ingredients
4 medium zucchini, each sliced lengthwise and into 3 planks
1.5 T olive oil
1/4th tsp. salt
1/2 tsp pepper
2 ounces reduced fat crumbled feta cheese
1/4 cup fresh mint leaves, sliced thin
Lemon wedges for garnish and a dash of juice

Directions
Heat grill to medium-high. Toss zucchini with 1 T oil, salt, and pepper.  Grill zucchini until well browned all over, 3 to 5 minutes per side.  Transfer zucchini to platter, and top with cheese and mint. Drizzle with remaining 1/2 Tbsp. of oil, and serve with a squirt of lemon, and lemon on the side




Estimated Nutrition Facts for One-Serving
Source: CalorieCount.com
Nutrition Highlights:  Only 100 calories, good source of fiber, protein, and vitamin A, excellent source of vitamin C.




Ask me what I served this with and I'll tell you...nothing.  This recipe was meant to be a side dish, but I made this in the afternoon and used it as my lunch.  It really hit the spot.  I think it would be delicious with some grilled fish or chicken.  You could also serve this over a nice hearty grain.  Or heck, have two servings and call it dinner!  I think I can safely say zucchini is part of my list of top 5 favorite vegetables.  Maybe even top four. What about you? Do you like zucchini (or summer squash)??  I hope you do because I'll tell you right now I've got some great zucchini recipes lined up for this blog this season.  Get excited.

Did everyone have a nice weekend? We actually grilled out last night, but not zucchini (I want to wait until we have our own zucchini before I show off this amazing recipe to friends and family!).  We grilled some meals in foil packets, which I'll be posting soon (they were from the last issue of Clean Eating Magazine).  They turned out so good, even my dad was raving about them.  I hope everyone enjoy's their Monday.  Remember to smile, only 5 more days until the weekend :)

Thanks for reading.

The Candid Rd



Friday, May 17, 2013

Who Knew My Dad's Chicken Cacciatore Was So Simple?!

There were always three things my dad made really well when I was growing up; Pizza, Chili, and Chicken Cacciatore (ok, four including the fudge he makes at Christmas, and actually five if you include his Chicken Marsala, I forgot about that one...).  Not too long ago Nick and I went over to my parent's house for dinner and my dad was in the kitchen whipping up his "famous" chicken cacciatore.  right away I was having childhood memories wash over me.  It was great (oh to be a kid again!). I soon  realized the reason why he loves making this dish so much is because it's incredibly easy, yet tastes like someone slaved over it for hours.




Typical of my dad, there aren't really any colors other than red and white.   Why not add some green for a true Italian meal (aka: Italian flag)?!  No, for my dad (and me, I guess) the simpler the better.  That being said, I'm a fan of adding vegetables to any dish when I can, and this one lends itself well to the addition of more veggies.  Anyway, here is my dad's recipe (with my addition of some green peppers!)......

Guy Casagrande's Chicken Cacciatore
Serves 4-6

Ingredients
3 large Chicken breasts, bone in
1 large green (or red) pepper
1 can roasted tomatoes **
1 can tomato sauce **
 6 garlic cloves (whole) **

Spices to taste: oregano, crushed red pepper flakes

Directions
1.  Boil chicken breasts in water for 30 minutes.

2.  After the chicken is finished cooking take it out and let it cool on a cutting board.  Once cooled, pick the chicken off of the bone and put it aside.

3.  In a large skillet cook garlic cloves (~6) in olive oil until the garlic is slightly soft, then add in chicken, 1 can of tomato sauce, and 1 can of Italian tomatoes.  Add spices and simmer for 30 minutes with lid on.

4.  Next, add 1/4th cup white wine (cooking wine or regular drinking wine) and a cut up green pepper and simmer 1 more minute with lid off.   

5.  Serve over polenta or mix with brown or white rice.

**NOTE:  If following a low FODMAPs diet this may not be the best recipe.  If you want to give it a try, look for canned tomatoes that have zero onion or garlic added, and the same goes for canned tomato sauce (good luck with that one, you may need to just make your own sauce by blending tomatoes in a blender and adding a dash of garlic olive oil.  Another option is to use Rao's Sensitive Formula Marinara Sauce).  The 6 cloves of garlic can be used in this recipe for flavor, but do not eat the cloves.


See the garlic clove?? I wanted to eat it so bad!!  But, I didn't.  I gave them all to Nick.  His Italian blood can handle the garlic.  I'm so jealous.  Why can't this Italian handle it?!

My computer crashed a few weeks ago, did I tell you?  It was my favorite laptop of all time, and it was so dear to my heart, but yet it had a better place to go, far up in heaven, I suppose.  It took with it all of my favorite photos, and I'm too cheap to have them restored on my other computer.  I mean, I have the backup here at home, so if I ever really need the photos I can get them, but for now I'll just tell you that for the next couple weeks you'll have to consider me a Dietitian Who Loves to Post Healthy Recipes, instead of a Food Blogger Who Can Take Half-Way Decent Photos (because, my photos are all old and not my updated versions I had saved, please, bear with me!).  You don't really care about the photos though, right?! I mean it's all about the ingredients and the information...right?! Yeah.

That being said, these are old photos, and despite the fact that this Chicken Cacciatore doesn't look so amazing, it truly is.  For as simple as it is to make, it's pretty fantastic.  And, like I said, try it over some warmed polenta and you'll be in heaven.  And if you like this recipe, you might also like this Slow Cooker Chicken Marinara Chicken and Veggies recipe from a few months ago.



QUESTION:  Is there a favorite recipe that your mom or dad made when you were growing up ?

I hope everyone has a wonderful Friday, and an even better weekend.  I'll be spending my Friday at the Ohio Dietetic Association Conference.  It should be fun.  Afterwards I'm going to a wine and food event at work (but if you saw my Instagram and Twitter post from yesterday, you'll know that I'm probably not going to go too crazy on the wine!).  Enjoy your weekend!


Thanks for reading.

The Candid Rd

Thursday, May 16, 2013

Crab Stuffed Zucchini Boats

I rarely eat crab, but when it's on sale for half off, I do.  I know fish is best fresh, but here in Columbus, Ohio it's ok to enjoy canned fish.....since nothing is really "fresh" (although the seafood department where I work gets it in probably as fresh as you can find here in Columbus!  I only buy my fresh seafood from our seafood department, needless to say).  Canned crab is incredibly convenient, and actually quite delicious.  When I bought some a few months ago I wasn't exactly sure what I was going to do with it.  At first I thought crab cakes, but then I thought I should try something a little different ( I love crab cakes, but come on, that's boring).  I found this great recipe online for Crab Stuffed Zucchini, and although it was loaded with FODMAPs, I wanted to try it anyway.  This turned out to be such a fantastic recipe that I know I will be using this year's zucchini bounty to make this again and again (and again).





Crab Stuffed Zucchini Boats
Slightly modified from a recipe on AllRecipes.com
Serves 4


Ingredients

4 Zucchini, ends trimmed
1 Tbsp. unsalted butter
1/2 onion, finely chopped**
1/2 yellow (or other color) bell pepper, finely chopped
1 pound crab meat
1 tsp. smoked paprika
pepper to taste
1/4 cup white cooking wine
1 cup Panko bread crumbs**
1/4 cup mayonnaise
1/2 cup shredded parmesan cheese


Directions

1.  Preheat oven to 350 degrees.

2.  Slice the zucchini in half the long way, and scoop out the flesh leaving about 1/2-inch thick skins.  Place on a baking sheet.

3.  Melt 1 Tbsp. butter in a skillet over medium heat; cook and stir onion and bell pepper until the onion is translucent (about 5 minutes).  Gently stir in the crabmeat, and cook for about 5 more minutes (until crab meat is hot).  Season the crab mixture with paprika and pepper.

4.  Place the crab mixture into a mixing bowl, and lightly stir in panko bread crumbs, mayonnaise, and white wine.  Add a bit more mayonnaise to help the mixture hold together, if needed.  Spoon the filling into the prepared zucchini boats, and top each with ~ 2 Tbsp. parmesan cheese.

5.  Bake in preheated oven until the cheese melts and the filling is hot (~15-20 minutes).

**NOTE:  If you are following a low FODMAPs diet you will need to omit the onion.  Perhaps you could replace the onion with more pepper ( I haven't tried this, but it might be tasty!).  Also, look for a wheat free bread to make your own bread crumbs (although for most people on this diet, the small amount of unseasoned panko in this recipe shouldn't cause any problems).  

In the skillet.  Mmmmmm...crab!

Hollowed out zucchini boats

In the oven.

Nick added sriracha to his boat.  It wasn't a bad idea actually. 


Source: CalorieCount.com
Estimated Nutrition Facts for 2 boats (one full zucchini squash)

Nutrition Highlights:  Under 400 calories, good source of Vitamin A and fiber, excellent source of calcium, iron, vitamin C and protein.

Yes, this recipe is not low in sodium (not even close) and if you're watching your sodium I would suggest.....well.....not making this.  You could look for lower sodium versions of the ingredients, but I tried to use the lowest sodium version of the ingredients as possible (I'm actually not sure how accurate this sodium number is, I came up with closer to 900 mg).  The main culprits were the mayo, panko, and of course, the parmesan cheese (you could forgo the parmesan cheese, and I bet these would still be tasty!). This recipe was very easy to make, and both Nick and I really enjoyed the boats for a couple days (they were great as leftovers).


QUESTION:  What's your favorite vegetable to hollow out and make into a "boat"??  Or perhaps you like to do this with fruit?

Thanks for reading.

The Candid Rd