Sunday, September 26, 2010

From Supersize to Superfoods

To super STUD!

Yep, that's my man. This guy was eating burgers and fries for dinner, and using tobacco products three times a day when I met him over five years ago.

Now he's growing his own produce.






And eating one of these every morning.

Yep, that's right, a smoothie with 1 banana, 1 cup of nutrient-packed spinach, 1/2 cup of antioxidant-packed pumpkin puree, and 1/4 cup cancer and disease-fighting blueberries. Missing from this picture is the unsweetened chocolate Almond Breeze that I add to the smoothie. It's fortified with vitamin D, which is incredibly important for all of us now that we aren't getting as much sun.


Who says you can't change a man? I sure did. I think his dad's stroke at age 60 may have also played a role. Not to mention the fact that Nick is actually one of the smartest people I know (ugh, I hate to admit that he's probably smarter than me in many respects). And yes, he is also tobacco-free these days, and hopefully forever.



I even got him to change his mind about salmon.....

Ok, I'm lying, he wouldn't eat this if I told him it was his last meal, ever. Not even with a nice layer of blueberry preserves on top.


Maybe because it looks like this when I take it out of the oven.



What are those? Boils?
No, they are just globules of fat oozing out of the salmon. Don't scrape it off, it's good fat...right?! And good salmon. He's missing out. But hey, at least I convinced him to take a fish oil pill every day.


What a stud.


Question: Do you have any advice on getting loved ones to eat healthier?

Friday, September 24, 2010

Do You Have IBS? FODMAPs May Be the Culprit

If you've been following my blog for a while, you know I'm on a diet. It's not a weight loss diet, and it's not some stupid cleanse diet or whatever, it's a diet for my IBS (irritable bowel syndrome), and it's been a lifesaver. I posted my IBS story here (this was before I had learned about the low FODMAPs diet for IBS), and I posted a bit about the low FODMAPs IBS diet here. As it turns out this diet is becoming more and more popular throughout the world, and recently my favorite magazine; Today's Dietitian, wrote an article all about it.





Ever since I've been on this diet I have felt about 1000 times better, and my quality of life has increased tremendously, so I'm not surprised that other people are slowly starting to find this out as well. Imagine going your entire life with constant bloating and gas. It's not fun (not for me or anyone around me.....). Now I can finally say my gas is under control, and all I did was change my diet! Food really is the best medicine, but I guess it can also be your worst nightmare. Here are some important points from the article in Today's Dietitian;



What are FODMAPs?

They are short-chain carbohydrates that tend to be malabsorbed in those with IBS. The acronym stands for:


Fermentable


Oligosaccharides


Disaccharides


Monosaccharides


And


Polyols



Why are these foods considered "trouble foods" for those with IBS?

The short-chain carbohydrates tend to be malabsorbed in those with IBS (and even those without it, but the side-effects aren't as bad for most people). The malabsorbed carbohydrates typically end up undigested in the colon, where gut bacteria happily ferment it and thus produce gas and bloating. Not fun.



What are some foods that contain FODMAPs and which those with IBS should avoid?

You will likely find hundreds of different food lists of "foods to avoid" on the internet, which could quite possibly lead to confusion (some people have told me this). The article in Today's Dietitian, as well as the booklet you can order (see the right side of my blog) seem to be very consistent. I have stuck with these lists.

FODMAPs exist in some very commonly consumed foods, which is why many people with IBS have trouble figuring out the exact cause of their discomfort (I've heard this before, "everything I eat causes a problem!!") . Here are some examples of problem foods;


Fruits: Unripened bananas, apples, pears, peaches, mangoes


Vegetables: artichoke, asparagus, brussels sprouts, broccoli, onion, beetroot, chicory root (Inulin), beans and soy products (don't want to give up your beans and soy? BEANO can help with these!)


Grains: Wheat, rye


Sweeteners: Sorbitol, mannitol, xylitol, malitol, HFCS, agave, honey

Spices: Garlic (garlic is found in many, many foods, and unfortunately it tends to cause the most severe issues in those with IBS).


** Visit this link for a more complete list (scroll down all the way once you get to the site), or order one of the helpful booklets on the right side of my blog (only about $6). **




What are some foods that those with IBS
can enjoy instead of some of their favorite fruits, veggies, grains, and dairy products?



Fruits: Berries, cantaloupe, honeydew, oranges, ripe bananas, grapefruit


Vegetables: Squash, spinach, kale, sweet potatoes, tomatoes, eggplant (although eggplant does give me some problems...)



Grains/Starch: Quinoa, rice, oats, popcorn (corn)



Sweeteners: Splenda, Stevia, sugar, brown sugar, molasses


Spices: Cinnamon, pepper, salt, cumin





Please feel free to ask me any questions about my own journey adapting to the low FODMAPs approach to IBS management, or any other questions you might have! I'll tell you upfront that it was very difficult at first, and still is (especially when I'm out to dinner or at a dinner party) but the difference it has made in my life makes it all worthwhile. The most difficult part about this diet (for me) has not been giving up wheat, but giving up onion and garlic. I just love onion and garlic! I now have to read all ingredient labels very carefully, as garlic and onion seem to appear in many sauces, specifically ALL spaghetti sauces!





Question: Have you had to make a major change in your life, which was difficult but well worth the effort?!




Monday, September 20, 2010

Sugar Coma

On Saturday my best friend got married to her boyfriend of almost ten years, Rob. CONGRATS TO BOTH OF YOU!!!! Their wedding was not only beautiful, but it was a blast. Everything was perfect and Cathy looked amazing, as always. Many of you know that my favorite part of any wedding is the cake.


This one was very simple, with all white frosting and the only decorations were the little flowers on the side. I thought it looked perfect. But how about the taste? Out of this world.

I believe they kept the cake simple because they knew the most popular dessert (for most people...) would be the freshly baked pies.



I could have eaten this entire pie by myself. It was the best pecan pie I have ever tasted. The best part about it was the thin layer of chocolate on the bottom. I was in heaven eating this.


Throughout the entire night (on top of several glasses of white wine) I ate: 1 piece of wedding cake, almost two entire pieces of pie (pecan and apple) and a Snicker bar. Gross Gina. Talk about a serious binge! Am I mad at myself? Heck no. I don't ever do that, so who cares?! Not me. It all tasted wonderful. Don't ask about the Snicker bar....Nick and I got a hotel that night and rated the vending machines, as if we had been deprived of sugar or something...


Keeping on the theme of "desserts", today I wanted to share with you a new cookie recipe. Evan posted this "Chunky Monkey Nut Butter Oatie recipe several weeks ago, which I just had to try myself. I was glad I did because before making these cookies I had no idea just how easy it was to make oat flour. Seriously, check this out!



All I did was add the oats to my Magic Bullet and turn it on for about 30 seconds. It's just like regular flour you would buy at the store! I think I could make pizza with this stuff....what do you think?!


I started this recipe with intentions to follow Evan's recipe ~99% (I knew I wasn't going to use honey, because it's not something I can eat on my low FODMAP diet). As is typical with me, I ended up modifying the recipe to a much greater extent than I had planned (and not on purpose....). Here is my completely modified recipe for Evan's "Chunky Monkey Nut Butter Oaties;

Ingredients

1/2 cup oatmeal

6 T peanut butter (I used Soy butter and Smucker's all natural peanut butter)

1/2 cup sliced almonds

2 T Splenda brown sugar (or 4 T regular brown sugar)

2 T molasses

2T water

1/2 t cinnamon

1/4 t salt

~1/4 t baking soda



Directions


1. With a food processor or Magic Bullet, create a flour out of your oats (see my picture above).

2. Add the peanut butter, brown sugar, molasses, and water to the oat flour, then mix it all up.

3. Blend in the salt, cinnamon, and baking soda.

4. Add the almonds.


5. Place cookies on a greased cookie sheet, or a cookie sheet with a piece of foil or wax paper on top.




6. Bake at 325 for ~20 minutes (times may vary!)





Yes, these were delicious, with 170 calories of pure healthy goodness (ok, aside from the molasses and brown sugar....). Thanks for the inspiration, Evan!


Question: What's your favorite type of cookie? Have you tried soy butter yet? If not, check out my post to read all about it.

Friday, September 17, 2010

Soy Butter. My New Peanut Butter?

I'm a big fan of soy, despite some of the scary information that can be found online. I still believe it's good to consume soy, whether it's for heart health, cancer prevention, or just as a way to get some vegetarian protein. And as I've said before, eating soy may help prevent some of the dreadful side effects of PMS.

My mom introduced me to this SoyNut butter a few weeks ago. At first I wasn't a huge fan, and to be honest I still don't love it (and no, it's not my new peanut butter!). However, I discovered it works really well in recipes, and it mimics the taste of peanut butter in my Low FODMAP granola recipe, and even my lower fat/lower calorie buckeyes.



And yes, it looks just like peanut butter!
(it comes in crunchy too)




They say this soy butter has "1 Net Carb" because if a product has 5 or more grams of fiber, per serving, you can subtract those grams from the total carbohydrates. This is mainly important for diabetics who have to count their carbs, so I'm not particularly interested in this.

The real reason why I think this is a great alternative to peanut butter is..........

.....what do you think by looking at this label?



More protein than most nut butters


More fiber than most nut butters


Less saturated fat than most nut butters


Even though it's not written out, I would assume this product is a good source of Omega-3 fats (alpha linolenic acid).


Less sodium than most nut butters (almond butter typically has even less)


Less sugar than most nut butters (especially the reduced fat varieties)


It contains 1/3 of your soy for the day (~25 grams of soy is recommended for heart health)


Contains isoflavones, which may help prevent certain cancers




Question: Have you ever tried any type of soy nut butter? What about sunflower butter?



Stay tuned for a cookie recipe, which includes soy nut butter, coming up on Sunday!


Also check out these past soy-related posts;

Video blog about soy yogurt

What the heck is soy protein isolate?

What the soy research indicates

Soy and breast cancer

Wednesday, September 15, 2010

Choosing the Right Supplement for Your Heart



Do you, or anyone you know, take a supplement or consume some type of functional food for your heart? If so, this post is a must read! My favorite magazine, Today's Dietitian, printed an article in their August edition, which focused on the effectiveness and safety of heart supplements and functional food ingredients. Here are some important highlights from their article;





Plant Sterols and Stanols



- Found naturally in the walls of plants and cell membranes.

- Compete for the same binding sites as cholesterol in the GI tract, therefore they are said to inhibit excessive cholesterol absorption.

- It is recommended to consume 2 grams per day, and no more than 3 grams, in order to reduce LDL cholesterol by as much as 15%.

- While studies have shown they work for LDL reduction, no studies have shown they successfully reduce risk of cardiovascular events.

- Foods like orange juice, chocolate, and breads are poor carriers, so don't waste your money on those types of products. Dairy, mayo, dressings, and margarines are the best carriers.






Fish Oil (EPA/DHA)





- Recommended by the American Heart Association for patients with documented heart disease or high triglycerides.

- Consuming fish oil may help reduce triglycerides by 20% to 30%. Studies have also shown fish oil may help lower blood pressure, slightly increase HDL cholesterol (good cholesterol), and reduce whole body inflammation (a consequence of smoking, unhealthy eating habits, environment, strenuous exercise, etc).

- 2 to 4 grams of fish oil (EPA/DHA) per day is the typical dose for therapeutic means (4 gram doses should only be taken under the care of a physician).

- While fish oil may help lower triglycerides, there is still more research needed to determine whether it can help reduce cardiac events.

- Those without documented heart disease or high triglycerides can support good health by consuming fish twice a week or by taking a fish oil supplement with .5-1 grams EPA/DHA.

- When buying a supplement make sure they have indicated how many milligrams of EPA and DHA are in each dose. Some companies simply write, "1000 mg Fish Oil", but this is not enough information (fish oil contains more than just EPA/DHA). They should also disclose the exact amount of EPA/DHA, since this is what is most important for heart health. Unfortunately, even if they disclose this information it still may not be true, because supplements aren't regulated. Always look for the USP, GMP, or NSF symbol to know whether you're getting what you pay for.




Red Yeast Rice



- Red yeast rice is a yeast grown on fermented rice (sounds....interesting...). It is common in certain Asian foods, such as Peking Duck.

- It is sometimes referred to as "Nature's Statin" because it has been shown to reduce LDL cholesterol by 20% to 50%.

- It works by blocking a key enzyme that is necessary to make endogenous (made in the body) cholesterol. It may also contain other key ingredients such as monounsaturated fats, isoflavanoids, and sterols, which may also add to the cholesterol lowering effect.

- The amount recommended is about 1200mg/day, taken in two doses (600 mg at one time, then another 600mg later in the day).

- Be careful when buying over the counter products because many products have been shown to lack significant amounts of the ingredient. Similar to what I said above, always look for the USP, GMP, or NSF symbol on your supplements.

- Keep in mind that the side-effects of Red Yeast Rice may be very similar to statins. Talk to your doctor before starting this supplement.




Pomegranate Juice




- Claims for this product indicate it may be able to "decrease hardening of the arteries".
- The polyphenols in pomegranate juice are believed to reduce the production of plaque in arteries and may even reduce the production of cholesterol in the liver.

- Research indicates that the juice has the most significant effect on those with severe plaque and/or severe oxidative stress. Healthier individuals see insignificant effects.

- Those on blood pressure medications need to be very cautious because pomegranate juice may potentiate its effect (in other words, it may make it work even better, thus potentially causing dangerously low blood pressure).

- Be weary of some products on the market, as many appear to be of inconsistent quality (even those labeled as 100% juice). Those made with the outer layers and peel are less effective.





QUESTION: What have you done for your heart lately?




I take a fish oil pill everyday, with .5 grams of EPA/DHA combined (the dosage is 1 gram, but I only take half because I'm pretty healthy, no need to waste my money!). I also eat plenty of fiber, do 4-5 days of cardio a week, eat lots of fruits and veggies, and of course I try to relax and stay stress-free (this is the hardest one for me!).

Saturday, September 11, 2010

This Is What Makes Me Happy

It doesn't take much to make me happy. Walking into a clean house after a long day of work, makes me happy. Seeing my mother smile, makes me happy. Having someone tell me, "I helped save his marriage", makes me happy (Apparently I taught this guy something about nutrition he had always fought with his wife about. Now that he knows the truth, he said, there will be no more fights!).




Coming up with a simple meal for dinner, makes me happy.


Spinach salad with raw spinach, 3 ounces cooked organic chicken, 1/2 cup wild rice, cooked carrots, balsamic vinegar, and a touch of blue cheese dressing.




Coming up with a healthy recipe for Nick's lunches, which also includes some calcium (something that is lacking in his diet), makes me happy.

This is similar to the chicken salad recipe I posted last week. I cooked 5 small red skin potatoes, cut them up and added them to a large bowl. Then I added 2 hard boiled eggs, 1/2 cup fat free Greek yogurt, 1/4 cup chopped walnuts, ~2 tsp cumin, ~1/8 tsp salt, and LOTS OF PEPPER!




Having a fridge filled with good beer, makes me happy.

The Great Lakes Brewing company makes some of the best beer available in the world. Seriously. Their Octoberfest beer is almost as good as their Christmas ale. ALMOST.


Question: What has make you happy recently?


Watching the Buckeyes win today, will make me happy ;)

Sunday, September 5, 2010

Modify to Healthify!

I don't think I would argue with anyone who said to me, "Gina, you never follow any recipe 100%!". I think it's true. If I know of a healthier ingredient, or a great way to modify a recipe to make it more healthy, I will go that route. Why not?

I wanted to make buckeyes this week before the game, and I found this recipe on AllRecipes.com. Three hundred and thirty calories per buckeye? I would rather eat a hot fudge sundae, thanks.

I decided to recreate the recipe by using this butter:



The BETTER BUTTER!


Long ingredient list, but I'm not going to get too picky. At least I know what all of these ingredients are!



Since I refuse to eat Smart Balance peanut butter anymore (the fish smell is back!) I've switched the Reduced Fat Smucker's. You're probably thinking; "Gina, you posted about how reduced fat peanut butter isn't better than regular, and in fact is worse!". Yes, this is true, but the Smucker's variety still has very little sodium and sugar, unlike most reduced fat peanut butters. True, it has less of the healthy fats, but I don't eat this stuff all the time.



I'll talk more about this soy nut butter that I used in the buckeyes, at a later date.




Ingredients

6 T Reduced Fat Smucker's Peanut Butter
6T Soy Nut Butter
1/2 cup Smart Balance 50/50 butter blend sicks
2 cup + 2 T confectioner's sugar
1/4 tsp vanilla extract
1 cup semisweet chocolate chips

Directions


In a large bowl you will mix together the first five ingredients (you'll have to soften the butter and perhaps the nut butters). Next you will roll the dough into ~1 inch balls and place on a piece of foil or waxed paper on a large cookie sheet. Press a toothpick in the center of the balls so you can dip them in chocolate later on. Next, place the cookie sheet (with the rolled balls) in the freezer for about 30 minutes.

Melt the chocolate chips in a double boiler, stiring frequently. Get the balls out of the freezer after the 30 minutes is up, and start dipping! Make sure to leave some of the nut butter balls showing (hehe, lots of "balls" in this recipe!).



Put them back in the freezer after dipping, then eat them after about another 30 minutes.

Nutrition for One Buckeye

Calories: ~85
Sugar: ~9 grams
Fat: ~5g
Fiber: ~.5 gram

I think I could still make these healthier (use dark chocolate? carob chips? make them even smaller?!). But until I do that, I hope you can try these out and enjoy them as much as my co-workers and I did!




Here is another fun recipe that I sort of threw together.

Chicken salad with ~5-6 ounces grilled chicken, 1/2 cup sliced almonds, 2 hard-boiled eggs, ~1/2 cup 0% fat Greek yogurt, and a dash of salt and pepper.

** You can add more or less of each ingredient, depending on how you like your chicken salad!**



Who needs mayo when you have Greek yogurt?!




Question: Do you love to modify to healthify?! What do you modify?? Any fun Labor Day recipes?

Friday, September 3, 2010

Tempeh Sloppy Joes & House Updates

I haven't posted any life updates in a while, so today on the "post agenda" I have some house updates, then next week I will post some things I have learned thus far at my new job.


As some of you know Nick and I purchased our first home at the end of May. The house we purchased was (and still is) in need of some updates (we chose a really nice neighborhood, so in order to afford a house we had to purchase one that needed some work....). The last time you saw our bedroom it looked like this (Boring!).




My mom hired a decorator for us (love you mom) who has helped us pick out paint and a few other key decorations around the house (thanks Joyce!). Nick and I picked this comforter out ourselves, then Joyce (the decorator) picked out the paint.




Our bedroom is still a work in progress, as I would like to get a nice lamp and an area rug, and we still need to hang our giant mirror above the chest of drawers. Once we get that all finished I will provide a final picture of the room.



Before I started my new job I spent endless hours painting over this ugly green color in our living room.




Now we have yellow walls with a contrasting "clay" color on the back wall, which leads into our kitchen (painted the same color).




This room is also a work in progress, as we plan on moving the dining room table out, and putting it in our kitchen. Then we want to put a tv in the corner to make this the "hang out for friends", instead of the basement. We also need an area rug and a coffee table (Joyce suggested we get some decorative cubes instead of a coffee table. I love that idea!). We are also getting new wooden blinds next week, which we desperately need.



Ok, now it's food time.


Finally, a New Recipe!


Soy is a very healthy food for many reasons, but did you know it's good to consume soy about 2-3 weeks before your period?! Studies show it helps prevent PMS symptoms. Because of this, I often choose to buy tempeh during this time of my cycle (it's my favorite source of soy because it's not processed, and unlike tofu it doesn't give me foul gas). For the longest time I was simply marinating it in EVOO and low sodium soy sauce, then sauteeing it on the stove top. Then about a month ago I read Mari's blog and got the idea to make tempeh sloppy joe's!



I didn't follow her recipe exactly, but I still give her credit for the idea because I never would have thought to do this. I bought two blocks of tempeh and cut them into ~1 inch cubes. I added about 2 T canola oil to my pan and got the oil nice and hot before adding the tempeh.



After sauteeing the tempeh for about 10 minutes over medium heat, I started to break it up into even smaller pieces so it almost mimicked the look of ground beef. Once the tempeh was cooked I turned off the heat and waited for the pan to cool a bit before adding THIS:


SLOPPY JOE SAUCE!!


NOTE: This is not the healthiest sauce in the world, by any means, which is why I only used about 3/4 of the can. Can you spot the nutrient that really makes this unhealthy?




Sodium.

Ugh.


Oh well, despite the high sodium content, this sauce rocks. I added it to the chunks of tempeh and mixed it up so the sauce was integrated nicely with the tempeh.


Hellllllo goodness!



I served it on a plate with some melted cheese (for me, no bread), and on some whole wheat toast with cheese (for Nick). I was in heaven. Nick.....was in hell. He liked it, but the texture was too difficult for him to get past. Will I make this again? Heck yeah! I could eat this every single day.



Before I leave today I just wanted to thank all of my friends and family who have recently told me they read my blog. It means so much to me and I'm so glad you enjoy it!


Katie L.
Michelle S.

Addy
(check out her blog; My Life As a Pastry Student)
Sarah C.
Claire K.
Amanda
Renee
Cathy
Cathy M.
Dasi
Kate
Annie

I love you guys!


Question: Do you eat tempeh? Tofu? How do you like to prepare them? If you want more tempeh, check out this tempeh-oatmeal meatloaf posted by my friend Amanda. Also check out Rachel's tempeh burgers!

Happy Friday everyone!