"Over The Rainbow..."

 

While watching one of the hundreds of fast-food commercials on TV, it dawned on me that the most colorful element of most of these foods seems to be the box!

Honestly, the combination of tan chicken fingers, pale brown burgers, beige French fries and white potatoes is about as dull and unappealing as the carbohydrate/preservative coma that eating these foods puts you in!

For me, eating is about not only about taste and smell, but sight as well. A more colorful plate is more appetizing, and as studies show, significantly more nutritious!! And the best foods to get your “colors’ from naturally are fruits and vegetables. 

The pigments responsible for plant color belong to a class of chemicals known as antioxidants, and plants make antioxidants to protect themselves from the sun's ultraviolet light. (ultraviolet light causes free radicals to form within plant cells which can begin to destroy parts of the plant). Antioxidants stop free radicals in their tracks, shielding cells from harm. And typically, an intensely colored plant has more of these protective chemicals than a paler one does.

According to ADA spokesperson Karen Ansel, “Adding a splash of colorful seasonal foods to your plate makes for more than just a festive meal. A rainbow of foods creates a palette of nutrients…”.




Green produce gives you all-day energy and may help promote healthy vision and reduce cancer risks. Fruits like avocado, apples, grapes, honeydew, kiwi and lime,and vegetables like artichoke, asparagus, broccoli, green beans, green peppers and leafy greens such as spinach are great choices.




Orange and deep yellow fruits, such as apricot, cantaloupe, grapefruit, mango, papaya, peach and pineapple, and vegetables like carrots, yellow pepper, yellow corn and sweet potatoes, can detoxify your body and help generate power. They contain nutrients that promote healthy vision and immunity, and reduce the risk of some cancers.




Purple and blue options, including blackberries, blueberries, plums, and raisins, along with eggplant, purple cabbage, and purple-fleshed potatoes, can improve your circulation and may have antioxidant and anti-aging benefits and help with memory, urinary tract health and reduced cancer risks.




Red produce, like cherries, cranberries, pomegranate, red/pink grape fruit, red grapes and watermelon, and beets, red onions, red peppers, red potatoes, rhubarb and tomatoes, are a great source of protein and can help vision and immunity and may reduce cancer risks and maintain a healthy heart.

Even black foods, because of their intense “color”, have nutritional benefits. Black sesame seeds are rich in calcium, iron, magnesium, proteins and fatty acids; The acetic acid in black vinegar reduces hypertension, LDL cholesterol and improves blood circulation; black soy is rich in proteins, fiber and anthocyanins; and Vitamin B, Niacin, Vitamin E, Calcium, Magnesium, Iron and Zinc are found in much higher levels in black rice compared with white rice.

Eating is a multi-sensory experience, and what you see in front of you prepares you for what you are about to smell and taste! Soo do yourself a favor and add some color to your plate. Doing so will add more years to your life!
For more info, check out www.eatright.org/nnm

"Life In The 'Fast' Lane..."

I have never been that person who forgets to eat or skips a meal because I’m too busy. My bag is always stocked with protein bars, dried fruit and nuts, “just in case” ! 

Even at work, my managers know to schedule an eating break for me at least three hours in to avoid a blood sugar crash. 

So I never even remotely considered trying intermittent fasting when I first read about it.

Even the word “fasting” conjured up all kinds of negative thoughts, from having to prep for a medical test, to fasting religious holiday headaches and grumpiness from lack of food. 

But the more I read about the process of intermittent fasting, the more intrigued I became. I love to eat and I hate to diet. I’m one of those people who will never go on a no carb, no fat, keto, Whole 30, or any other eating plan that eliminates an entire food group. 

Intermittent fasting is not a food plan, it is a pattern of eating. You don’t change what you eat, but the time in which you are eating it. You can make the most of your meals without counting calories or going crazy on a diet. Intermittent fasting allows you to eat bigger meals actually, but within a shorter time frame.

In intermittent fasting, what essentially takes place in the body is that one source of energy — which can facilitate the accumulation of body fat — is switched for another

You can keep muscle mass on your body and get lean because intermittent fasting allows your body to shake off the bad belly weight. Since it requires no change to your diet, intermittent fasting is considered a simple technique, but meaningful enough to make a difference.

Your body goes through stages to get to this point starting with 

1) THE FED STATE- When you are digesting and absorbing food, your body is in the FED state. This starts when you eat a meal and lasts for three to five hours throughout digestion. During the fed state, your insulin levels are high, which makes it difficult for your body to burn fat. 

2) THE POST-ABSORPATIVE STATE- This lasts for 10 to 12 hours after your last meal. During this time frame, your body is not processing any food. After the post-absorptive state, you enter the fasted state. It’s all related to intermittent fasting and how to schedule when you eat.

3) THE FASTED STATE- This is when your insulin levels are low again, about 12 hours since the last time you ate. Fasting puts your body into a fat-burning condition. 

There are a number of different ways to fast intermittently. I found that starting with the 12 hour fast and 12 hour eating works best at the beginning.

-The 12:12 method— a way of eating where the body uses fat as an energy source instead of glucose. Instead of eating whenever you want throughout the day, you're limited to consuming your daily caloric intake within a 12-hour window, and then fast for the other 12 hours. This means that if you eat dinner at 8 p.m., you won't have breakfast until 8 a.m. the next day.

-The 16:8 method: Also called the Leangains protocol, it involves skipping breakfast and restricting your daily eatingperiod to 8-10 hours, such as 11–8 p.m. Then you fastfor 14-16 hours in between. You can drink water, coffee or other no-calorie drinks during the fast period.

-The 5:2 diet: using this method, you consume only 500–600 calories on two non-consecutive days of the week, but eat normally the other 5 days. 

-Eat-Stop-Eat: This involves fasting for 24 hours, once or twice a week; Like not eating from dinner one day until dinner the next day.

Intermittent fasting can be used to either maintain your current weight or reduce your calorie intake to lose weight.  (But that doesn’t give you license to over-indulge during the eating periods)

Fasting can also help you burn additional calories during your workout. Because I work out early in the morning, I was really worried that the fast period would limit my strength and endurance after 10-12 hours without food.  But this pattern — known as a fasted workout or fasted cardio — has never hindered my workout, and may actually be beneficial.

When insulin levels are low, your body has no choice but to burn fat. Naturally this happens faster when you haven't eaten, Your body uses fat stores for energy rather than the glucose in your system, which is what happens if you eat prior to the workout session.

In order to be in a truly fasted state, you'll have to go without food for at least 10 hours, which is why morning workouts are so effective.

Research has shown many benefits to intermittent fasting:

·       Boosts weight loss

·       Increases energy

·       Promotes cellular repair and autophagy (when your body consumes defective tissue in order to produce new parts)

·       Reduces insulin resistance and protects against type 2 diabetes

·       Lowers bad cholesterol

·       Promotes longevity

·       Protects against neurodegenerative diseases such as Alzheimer’s and Parkinson’s

·       Improves memory and boosts brain function

·       Makes cells more resilient

 I started with the 12:12 method and have worked my way up to the 16:8 fast (Ok sometimes 14:10) I find that drinking lemon water, coffee or tea during the fast period is helpful. Many people find the 12:12 method to be the simplest, most sustainable and easiest to stick to for weight maintenance, but get better results for weight loss with the 16:8 method. 

I’ve been consistent for over four months now and have seen some weight loss. But, more importantly, I have seen a visible increase in my muscle mass, and a significant decrease in the bloat and belly fat I was putting on. I find that the scale drops a few pounds when I’m more vigilant about a longer fast.

It's been an easy way to kind of rev up my metabolism without too much sacrifice and I'd definitely recommend trying it. It would be a great way to finish out the holiday season and avoid packing on weight !!  

  

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It's Easy Being Green..."

Happy April! 

We’ve had three full months to figure out if we want to try or toss our 2018 resolutions! This year, I decided NOT to make any specific resolutions, but to look back on the healthy practices that have worked for me in the past, and see what I can add this year.

In 2010, I wrote about a supplement called CLA. I’d been taking it for a few years and had seen benefits. I’ve continued to take it twice a day and have seen a reduction in belly fat first hand. When I have forgotten it or switched to a less potent brand, I notice a real difference. You can read about how CLA works in , “Hit The Road Fat…”

http://fitnessbarista.blogspot.com/2010/05/ive-never-been-huge-fan-of-supplements.html

In 2013, I decided to try taking Apple Cider Vinegar every day. So many articles, both pro and con, have been written about the drink, but I still see benefits from it, so I’ll continue along that path.

 Check out the benefits I have seen in “Cider House Rules…” http://fitnessbarista.blogspot.com/2013/02/cider-house-rules.html

Then in 2015, I started meditating on a regular basis. This, by far, is the best thing I’ve done for my overall stress level and well being. It has helped me better deal with situations, people, life events and my own trepidations. And now, there are so many new options. There are books, apps, and videos to teach you meditation. There are even classes in some cities where you can participate in group meditation.

But as I said in the blog, you can do it on your own. Read about it on Fitness Barista in “Let’s Talk About Stress Baby…”

http://fitnessbarista.blogspot.com/2015/03/lets-talk-about-stress-baby.html

So this year, I’m continuing these practices. 

However, with the flu so rampant this season, I also decide to try adding additional “greens” and healing herbs and spices to my daily routine. My family jokes that I’m adding to my “voodoo” and ask, “What is this witchcraft?”  But really, I’m using ingredients that you probably have in your spice cabinet.

The one addition is the individual packets of dried greens. The ones I use are called “Greens On The Go” from ITWORKS. I had ordered them a while ago, but never got to trying them. The blend has quite a few ingredients that you can find listed on their website, but I like that there’s broccoli, kale, blackberry, beets, blueberry, strawberry and spinach listed in the powdered packets. It’s got an orange flavor to it that is surprisingly good. (Even though my husband calls it “Swamp Juice”!)

 -Greens supplements are the powdered remains of fruits, vegetables, and herbs that have been either freeze or light-dried, so the end product is essentially calorie-free or very low-calorie. 

-Additionally, greens supplements will often contain a wide variety of ingredients, so sourcing the ingredients for the supplement isn’t limited to what can be easily pressed and juiced.

-Greens are know to boost energy levels, prevent chronic disease, reduce inflammation and brighten skin.

-Because they are in a powdered form, the nutrition is highly concentrated and you get more bang for your buck.

-The powder is easily absorbed into your system, so they get to work quickly. 

-And, most of all, they’re convenient: you should be eating whole fruits and vegetables, but sometimes you can’t get it all in. This is an awesome alternative/addition!

I mix it with my apple cider vinegar and add extra powdered turmeric and cinnamon. I shake it up and drink it in the morning right before I work out. I don’t want to jinx it, but, so far, so good! (After having pneumonia twice last year, I’m hoping this keeps me healthy).  

My daughter knows one of the distributors and her kids drink the greens, too. She calls it “Hulk Juice” which I’m sure encourages her boys to partake!

It could be a placebo effect, but I don’t think so. With everyone around me at home and work sneezing, coughing and feeling yucky, I’ve had only mild sniffles and sneezing.

My resolution every year is to feel the best I can, and if these little additions can help, I’ll keep at it!

What practices, foods, supplements, workouts have you added to your year?

"Blue (Apron) is the New Black..."

My Spinach and Butternut Squash Pizza

Cooking is something that I am learning to enjoy. However, I like to get things done quickly, so I’m impatient with recipes that require any more work than grilling or roasting. I also tend to stick with salt and pepper and one or two “go to” herbs for seasoning. Rarely do I go outside of my comfort zone any time besides a holiday meal.

When I started reading about some of the subscription meal prep delivery companies, I was curious. Was it worth the money? Would I be able to make the recipes? Would I like the food?  I finally settled on Blue Apron, and tried some of their meals last week.

According to a 2014 article in Forbes Magazine, Blue Apron was founded in 2012 by Matt Salzberg, a Harvard M.B.A. with venture capital experience, and Ilia Papas, an engineer and former consultant, and chef Matt Wadiak. The company creates meal kits: precisely portioned ingredients and specific instructions needed to cook exactly three dinners a week and sold on a subscription basis.

Portioned ingredients

Blue Apron’s approach, the meal kit, offers the convenience of delivery while keeping home cooks in the kitchen. The precisely portioned dinners minimize waste and allow consumers to try ingredients they might not otherwise buy, at a price they can afford–about $10 per meal per person.

Originally named Part & Parsley, Chef Wadiak insisted that the new name be based on the traditional garb worn by French chefs in training: blue aprons.  He wants home cooks to learn new techniques and get comfortable with “different cultivars.”

I tried two recipe kits that served four people, and one kit that served two. (The kit for two, Asian Cod, belonged to my daughter who does NOT like fish). They contained all the ingredients needed to cook the meals, complete with recipes and step-by-step photos.

The meals came neatly packaged in a cardboard box lined with ice packs to keep the contents fresh for a few hours. The meats, fish and chicken were vacuum-sealed, which gave me an extra week or two to use them, just in case I couldn’t be home to cook one of the nights.

Each recipe was well explained and included all ingredients needed, so making dinner was almost as easy as ordering carry-out, without the guilt.

The photos included with the recipes showed the major steps in the process with instructions below the picture of how to prep and cook all the ingredients.

They post the upcoming two week's menus on the site, so you have the opportunity to make sure the menu looks good before ordering. Nutritionally balanced, each meal comes out to around 650-700 calories per person. In a restaurant, you have no idea how much oil, butter, salt or other secret calories are going into your meal, so you definitely have more control.

Although Blue Apron is a subscription service, you can opt out of any week or skip a few weeks depending on your food preferences or eating plans.

And even if you don’t order one week, the recipes are free to anyone browsing Blue Apron's website and aren't restricted to paying customers. So you could potentially pick up the necessary ingredients at your grocery store (But that kind of defeats the purpose of having everything you need right at your fingertips).

So my take on the meal kits:

Packaging: I’m obsessed with food freshness and tend to buy the food I’m going to cook that same day, so I was a little wary of the “packaged” produce and proteins, but I was pleasantly surprised. The kale and spinach were bagged, but still tasted delicious. The herbs were plentiful and free of any spots. Vacuum sealing the proteins made them taste like I had just purchased them at the store and the quality of the cheeses, and condiments was superb.

Variety: You can list your preferences and dislikes when you sign up, so they won’t send you something you are allergic to or don’t eat. But, there are six choices for three meals and I don’t think you can pick the exact ones you want delivered.

The ingredient variety was outstanding though. I used spices, marinades, herbs and veggies that I haven’t cooked with or tried before. Tamarind on the cod, jasmine rice, kale in a casserole and squash and spinach on a pizza; I never would have considered those combinations.

Cod with tamarind over jasmine rice

Convenience: Delivered to my front door, everything I needed, and exact instructions. What could be better?

Taste: Ok, this is the most important and the meals didn’t disappoint. Blue Apron uses high quality ingredients and the flavor combinations are outstanding. I never would have thought to mix honey, ricotta cheese and black pepper and dollop it onto a hot pizza, but the flavor was incredible.

Lime zest in jasmine rice, freshly grated white cheddar and Amish chicken in a casserole. Yum!!

It’s really like going to a new trendy restaurant in your own kitchen.

Chicken and Kale Casserole with White Cheddar 

Will I subscribe to the meals? I’m pretty sure I will try a week of meals from time to time. I’d be more likely to subscribe if I could choose the exact meals I wanted delivered from the week’s menu.

If you are looking to cook more at home in the new year, or, like my friend Sarah, who cooks like Martha Stewart, but is tired of planning and shopping for meals. Or, just looking for more interesting ingredients,  check out their website, www.blueapron.com  for information and sign up for their emails to get the weekly recipes and delivery choices.