NIFS Healthy Living Blog

“What should I have to eat?” It’s a question most of us ask ourselves multiple times a day, and answering it so often can lead to decision fatigue, followed by impulsive and often poor or expensive food choices. But what if you only had to answer it once a day, or better yet, once a week? It’s possible with better meal planning and preparation. However, when considering meal prepping and planning, many people get overwhelmed and understandably so, as most people believe meal planning and prep involves spending an entire Sunday in the kitchen cooking 21 identical meals - 3 for each day of the week. This is not the suggested strategy, especially when getting started.

Instead, effective meal planning is about creating a simple system that reduces those day-to-day decisions while still allowing for some flexibility based on your schedule and individual needs and preferences. It’s best to start small, such as with breakfast for the entire week or with just 2 days of complete meal prep per week. Additionally, rather than preparing every single meal in advance, some have more success by preparing single ingredients or meal components that can be mixed and matched throughout the week to create a balanced meal, such as pre-cooking two or three different types of proteins, grains, and vegetables, which can be varied throughout the week based on preferences and schedule each day. Pre-cooked and no-cook staples can be kept on hand for creating quick meals in a pinch, rather than in advance. Here are some suggestions for what to keep on hand for last-minute meals:

Pre-cooked or no-cook proteins

• Pre-cooked chicken or turkey sausage

• Frozen lean beef, turkey or vegetarian meatballs

• Low-sodium deli meats

• Rotisserie chicken

• Canned salmon/tuna/chicken

• Precooked eggs

• Frozen edamame

• Single-serve or drinkable Greek yogurt

• Protein shakes

Pre-cooked, microwavable or no-cook grains:

• Pre-cooked rice/quinoa/pasta pouches

• Canned beans or lentils

• Frozen steam-in-the bag potatoes

• Whole grain breads, tortillas, buns, bagels, crackers

• Cereal or granola

• Instant or overnight oats

Low prep produce

• Pre-sliced fruits and vegetables

• Frozen/steamable vegetables

• Low sodium canned vegetables

• Fruits canned in 100% juice or water

• Salad kits

• Frozen fruit

• Dried fruits

Mix and match these ingredients throughout the week to keep meals from feeling repetitive. Try pairing turkey meatballs with microwavable pasta and vegetables one night, then using the same meatballs in a whole grain sub roll with a side salad another day. Canned tuna or salmon can become a quick wrap, a topping for a salad kit, or a protein addition to a grain bowl. Even a simple combination of a protein shake, whole grain toast, and pre-sliced fruit can work as a convenient meal when time is limited.

Remember, meal planning and preparation is supposed to make your life easier, not harder. The most sustainable approach is the one that works best with your individual lifestyle. Start by choosing a few staples you enjoy, preparing what you can ahead of time, and keeping convenient options available for the weeks and days when meal planning and prepping or cooking in the moment isn’t feasible, because these days will happen!

Grilling is one of the most popular ways to cook during the summer months, with nearly 70-80% of American households owning at least one grill. Cooking with a grill creates unique flavors and smells that are hard to achieve through other cooking methods, gets people outdoors, and oftentimes brings people together, so it is easy to understand why it is so popular! While grilling is typically a beloved tradition, depending on your grilling methods and preferences, it may not always be the best for you.

For example, there is some concern about the safety of grilling, specifically its potential link to cancer. Grilling meat over intense heat or open flames may cause the development of cancer causing compounds. Similarly, grillable favorites often consist of fattier cuts of red meat and processed meats, such as burgers, hot dogs, sausages and more, which are independently thought to increase risk of cancer, specifically colorectal cancer. Lastly, side dishes typically served when grilling include pasta and potato salads, are generally high in calories, carbohydrates and fats. When you combine all of these factors, you can see why frequent backyard barbeques and grill outs can lead to health consequences. However, following the following strategies can help you stay healthy while enjoying your grill this summer:

● Choose leaner protein sources. Skinless chicken or turkey, fish and seafood, lean cuts of beef and pork (>90% lean beef, tenderloins/sirloins, etc), tofu and tempeh all make excellent choices as they provide fewer saturated fats than standard grilled meats.

● Grill non-starchy vegetables alongside proteins. Research has found that the carcinogens produced by cooking meats at high temperatures are not produced when cooking vegetables at high temperatures. Asparagus, bell peppers, corn, onions, and zucchini all cook great on the grill. Be sure to cut them evenly and toss them generously in a heart-healthy oil such as olive or avocado oil for best results.

● Limit high fat, starchy sides. When you think of side dishes to compliment your grilled proteins, oftentimes pasta and potato salads come to mind. This summer, opt for grilled or fresh vegetables and fruits, fresh salads, whole grain pasta or bean salads as sides! Love the classics? Make your favorite potato or pasta salad healthier by incorporating more vegetables, leaving the skin intact on the potatoes or opting for whole grain pastas or other whole grains for more fiber, and using nonfat plain greek yogurt instead of or in addition to mayonnaise or sour cream.

In sum, there’s no need to fear the grill this summer if you’re trying to be health conscious. While certain grilling practices and choices may increase health risks, small adjustments can help you enjoy the grilling experience, smells and flavors while keeping your health a priority.

The week leading up to Father’s Day, June 14–21, is Men’s Health Week, a time meant to raise awareness about common health issues among men and how to best prevent chronic disease through health-conscious lifestyle practices, regular wellness exams, and preventative screenings.

Bringing attention to men’s health is especially important because, despite advancements in healthcare, only about half of men get annual physicals, and less than half go to the doctor when they have a significant medical concern. This may be why men have a life expectancy that is about six years shorter and higher mortality rates from major diseases, including heart disease and certain cancers. While regular healthcare is important for detecting health issues before they become serious, establishing foundational healthy habits, including regular exercise and a healthy diet, is also essential for preventing chronic disease. Here’s how to start:

1. Engage in regular exercise.

Research consistently shows that men who are physically active are healthier, both physically and mentally, have better quality sleep, and are less likely to develop chronic diseases compared to their inactive counterparts. To see the most benefits, men should aim for at least 150 to 300 minutes of moderate-intensity activity per week, with additional health benefits seen when engaging in more than 300 minutes per week. Men should also engage in muscle-strengthening activities that involve all major muscle groups at least twice a week.

Despite the known benefits of physical activity, in 2020, only 28.3% of men met the Physical Activity Guidelines for Americans for both aerobic and muscle-strengthening activities, and that percentage only declined with age. If you’re not currently meeting these recommendations, don’t go from zero to one hundred. Start small and simple, such as by setting a goal like “walk outside once a week for 30 minutes,” and increase the frequency, duration, intensity, or type of exercise as you feel comfortable.

2. Follow a heart-healthy eating pattern

As heart disease remains one of the leading causes of death among men across the lifespan, most men would benefit from following a heart-healthy diet. A heart-healthy diet incorporates plenty of high-fiber foods, like fruits, vegetables, whole grains, and beans, along with healthy fats such as salmon and other fatty fish, nuts and seeds, and plant-based oils like olive or avocado oil, while limiting foods rich in saturated and trans fats, such as full-fat dairy products, red and processed meats, and other highly processed and/or fried foods.

This eating pattern is also thought to be anti-inflammatory, which may aid in the prevention of certain cancers and neurological and cognitive conditions, such as Parkinson’s disease or Alzheimer’s disease. Not sure where to start when incorporating more heart-healthy foods? Try swapping one or two fatty red or processed meat-based dishes (fatty cuts of beef, lamb, or pork) per week for a dish featuring fatty fish, plant-based proteins (beans or legumes), or poultry.

3. Manage mental health

They say, “If you look good, you feel good,” but it works both ways. If you neglect your mental health, your physical health is likely to suffer too, which poses a risk for men, as they are much less likely than women to seek out mental health support. Chronic stress and anxiety significantly raise the risk of developing chronic conditions by causing high blood pressure, persistent inflammation, and possible hormonal imbalances. Unmanaged stress can lead to feelings of despair and thoughts of suicide, the second leading cause of death in men under 45 in the United States.

While significant mental health concerns should always be discussed with a mental health specialist or physician, small, simple day-to-day habits can help manage minor mental health concerns by reducing stress, anxiety, and depression. Some habits to incorporate for improved mood include staying in touch with friends and family, regular exercise, maintaining a consistent sleep schedule, and spending time outside.

Starting Mother’s Day, we celebrate Women’s Health Week, May 10-16th. A great time for women and girls to focus on their physical, mental and emotional health. One key aspect of optimizing physical health is good nutrition throughout the lifespan. As women’s bodies change - from puberty to pregnancy to perimenopause - so do their nutrient needs. By better understanding and adapting to these changes, women can better support their health at every stage of life and reduce the risk of chronic conditions while promoting longevity and resilience as they age.

Adolescence

During adolescence, nutrition should support the rapid growth, hormonal changes, brain development and more that occur during this phase of life. This stage lays the foundation for lifelong health, so the focus should also be on building and maintaining healthy habits. Adolescence is when girls build the bulk of their bone mass, with about 90% of adult bone mass being established by age 18, therefore it is important to prioritize bone building nutrients, like calcium and vitamin D, which are mainly found in dairy products (milk, yogurt, cheese) and dairy alternatives and in smaller quantities in leafy greens, breakfast cereals, fish and seafood (particularly those with bones) and fortified foods, such as fortified fruit juice.

Iron is also important for supporting increased blood losses due to menstruation. It is estimated that around 1 in 10 females experience iron deficiency during adolescence. Iron is found in red meats (beef, pork, lamb), fortified grains, lentils and beans, tofu and some leafy greens, although it is best absorbed when obtained from animal sources. To better absorb iron, pair it with vitamin C rich foods - like fruits and vegetables.

Adulthood

Nutrition throughout early adulthood should focus on continuing to develop and maintain healthy eating and exercise habits, especially as more and more barriers arise due to life getting busier with careers, relationships and more. Consuming adequate energy is essential for supporting a busier lifestyle and it is recommended to consume regular meals, even when schedules become erratic. Some women become pregnant during this phase of life, during which nutrition needs change greatly to meet the requirements of both the baby and the mother. Folate (vitamin B9) is critical for a healthy pregnancy, so ensure you are consuming adequate fruits, vegetables, beans and grains during this time to ensure you’re meeting your needs. A prenatal supplement can be beneficial. Additionally, most women reach peak bone mass by age 25-30, after which bone rebuilding slows and the risk for loss is greater, so consuming bone building nutrients remains a key priority during this phase of life.

Perimenopause

The transitional years leading up to menopause are often nutritionally challenging due to the hormonal fluctuations that occur which can impact metabolism, mood, appetite, bone density, body composition and overall energy levels. Many women complain of weight gain during this phase, often a result of body composition changes and the loss of lean body mass, which is what keeps the metabolism high and healthy. During this time, it is important to consume adequate protein, the building blocks for our muscles, to preserve lean body mass as much as possible. Strength and weight based training is also beneficial during this time, not only for muscle mass, but for bone density too.

There is some research to indicate that soy foods, like soy beans, edamame, and tofu may provide relief of menopause-like symptoms (hot-flashes), as they mimic the effects of estrogen, which decreases during menopause.

Post Menopause

After menopause, following an anti-inflammatory diet is recommended to support optimal physical and cognitive aging and longevity. An anti-inflammatory diet prioritizes lean, minimally processed protein sources, fruits, vegetables, whole grains, nuts, seeds, beans and legumes and limits pro-inflammatory foods like processed meats, snack foods (chips, cookies, cakes), and alcohol. Anti-inflammatory diets, such as the Mediterranean Diet, are also recommended for the management of many chronic diseases prevalent during adulthood, including hypertension, high cholesterol, and type 2 diabetes. Anti-inflammatory diets tend to be high in fiber, which is important for managing constipation, which can be a common complaint as women get older due to the natural slowing of the metabolism and changes to appetite and intake. Hydration should also be prioritized to prevent constipation and overall dehydration. Women should continue to see their physician regularly and obtain updated bloodwork to ensure there are no present nutrient deficiencies.

Regardless of what stage of life you are in, it’s never too late to start making improvements to your nutrition. Nutrition also isn’t a one-size-fits-all approach, so if you have concerns about your nutrition, consider meeting with a registered dietitian who can tailor your nutrition needs to you based on your individual needs and goals at every age.

Protein was once primarily associated with fitness enthusiasts and bodybuilders. It was commonly found in supplements like powders, bars, and shakes. In recent years, however, protein has made its way into mainstream marketing, and now it can be found in nearly everything—from coffee and pasta to popcorn and even soda.

The excitement around protein isn’t unfounded. This macronutrient plays many important roles in the body. Protein helps repair and build muscle tissue, supports immune health, and can help promote feelings of fullness while stabilizing blood sugar levels. However, like most things in nutrition, balance is key. Consuming too much protein may come with some unintended consequences.

First, consuming excess amounts of any macronutrient—whether protein, carbohydrates, or fat—can lead to excessive calorie intake and potential weight gain. Even if total calorie intake stays within recommended ranges, prioritizing protein at the expense of carbohydrates and fats can create a macronutrient imbalance. Carbohydrates and fats serve as the body’s primary and preferred sources of energy, and limiting them too much may leave the body without the fuel it needs.

When adequate carbohydrates and fats are not available for energy, the body may begin converting excess protein into energy. This process produces urea as a byproduct, which must be filtered out by the liver and kidneys. Over time, excessive protein intake can place additional strain on these organs. The body also requires more water to eliminate this waste, which may increase the risk of dehydration if fluid intake is not sufficient.

So how much protein is too much?

While there is a minimum recommended daily intake for protein, there is no universally agreed-upon maximum for healthy individuals. Current dietary guidelines suggest that many adults benefit from consuming about 1.2–1.6 grams of protein per kilogram of body weight per day, depending on activity level and health goals.

For example:

• A person who weighs 150 pounds (68 kg) may aim for roughly 82–110 grams of protein per day.
• A person who weighs 200 pounds (90 kg) may aim for roughly 108–144 grams per day.

To maintain balance and allow room for carbohydrates and fats, a common rule of thumb is to keep protein intake at or below about 2 grams per kilogram of body weight per day.

For more individualized recommendations—especially for those with specific health conditions such as kidney or liver disease—consulting with a registered dietitian is the best way to determine appropriate intake levels.

For those looking for a quick and convenient way to support their daily protein needs—especially after exercise—this high-protein shake recipe is an easy option to try:

High Protein Espresso Breakfast Shake

With March being “National Nutrition Month”, there’s no better time to refresh your nutrition-related knowledge and rethink common food misconceptions and myths. With so much conflicting information online and on food labels themselves due to marketing messages, it can be difficult to separate fact from fiction. Here are nine fun and informative facts that might change the way you look at what’s in your pantry or on your plate:

1. Himalayan pink salt isn’t much healthier than table salt.

While himalayan pink and other sea salts are less processed and may have a higher natural mineral content (iron, copper, etc) than table salt, these minerals are found only in trace amounts and unlikely to provide significant nutritional benefits. Both types of salt are about 98% sodium chloride, however, table salt is often fortified with iodine, an essential mineral needed to produce thyroid hormones. Both types of salts should be used in moderation to reduce the risk of high blood pressure.

2. Blending foods does not remove or reduce their fiber content.

Fiber is found in the flesh, skins and seeds of plant-based foods like fruits, vegetables, whole grains, nuts and seeds. Blending fruits and vegetables into smoothies, sauces and soups is a great way to increase your dietary fiber intake, especially as up to 95% of the population fails to meet the recommended 25-38 grams of dietary fiber/day. As long as everything that goes into the blender is consumed, the fiber content remains the same. In contrast, juicing DOES remove the fiber from fruit, as the juice is separated from the flesh, skins and seeds, which is where the fiber is found!

3. Fruit juice is not always 100% fruit juice.

Fruit juice can be made in two different ways: “not from concentrate” or “from concentrate”. Juice that is not from concentrate is “100% fruit juice” with no added colors, preservatives, or sugars. It is harvested, immediately bottled and stored/sold. Juice that is from concentrate is made from a “syrup-like concentrate” that is made by evaporating water from 100% fruit juice. This concentrate is easy to ship and store, and therefore much cheaper to sell to the consumer, however, due to the loss of nutrients and flavor in removing the water, preservatives and other ingredients are often added, making fruit juice from concentrate an ultraprocessed food and therefore one that should be limited.

4. Frozen produce can be just as nutritious as fresh produce, if not more.

Frozen fruits and vegetables aren’t just more cost effective - they may also be more nutritious! Fruits and vegetables that are frozen are often picked at peak ripeness, when the flavor is best and often when the nutrient content of foods is at their highest. In contrast, fresh produce is often picked before its peak ripeness to allow for ripening time during transport and storage. Fruits and vegetables that are ripened on the vine often result in higher levels of antioxidants and better flavor. When choosing frozen fruits and vegetables, be sure to opt for those without any added sugars or seasonings, which can make them less nutritious.

5. Peanuts aren’t “nuts”.

Nuts are botanically defined as a dry, single-seeded fruit with a hard shell that doesn’t split open once mature (such as hazelnuts, chestnuts, acorns). By definition, peanuts are actually legumes, plants that produce seeds in pods (such as beans, lentils, peas), although they are legally and culinarily considered nuts. Both nuts and legumes are good sources of fiber, plant-based protein, B-vitamins and many minerals and both food groups should be incorporated several times each week as part of a healthy, balanced diet.

6. Oranges aren’t the food with the highest vitamin C content.

Despite oranges being the face of vitamin C-rich foods, there are many foods that contain more vitamin C per serving than an orange (~70 mg vitamin C per 1 medium orange). For example, one medium red-bell pepper contains ~150 mg vitamin C, one guava contains ~200+ mg vitamin C, and 1 kiwi contains 80-90 mg vitamin C! Vitamin C plays an important role in immune health and function, collagen production, and iron absorption!

7. Pineapple contains an enzyme that helps break down protein-rich foods.

The stem and fruit of the pineapple contains bromelain, a digestive enzyme that helps break down proteins. Some people may experience tingling in their mouth when eating raw pineapple, which is caused by bromelain beginning to break down proteins on the tongue!

8. Eggshell color has no impact on the nutritional value, quality or taste of an egg.

Eggshells come in a variety of colors - white, brown, speckled, blue, green, grey - however, the color of the shell of the egg is determined solely by the breed of the chicken, rather than its nutritional content or quality. Any variation in quality or nutrition would be a result of the hen’s diet or living environment.

9. Multigrain does not mean whole grain or healthier.

100% whole grains are grains in which all 3 layers of the grain are intact, which provide maximum fiber, vitamins and minerals. In contrast, “enriched” or “refined” grains are those in which one or more of the layers of the grain has been removed to allow for consistent color and texture of the product, however, in removing part of the grain, many of the nutrients are also removed. “Multigrain” means that the product uses more than one type of grain, which may or may not be refined or enriched and therefore may not be as healthy. To ensure you’re getting the most nutritious grains, opt for 100% whole grains such as 100% whole wheat bread, quinoa, oatmeal, or brown rice.

Protein is all the craze lately, and rightfully so due to its many benefits. However, many protein sources, especially animal based protein sources, can be high in nutrients that can harm the heart, specifically saturated fat, trans fats, cholesterol and sodium, if not selected carefully.

Intake of foods high in saturated fat, trans fats in cholesterol can increase LDL cholesterol levels in the blood, or the “bad” cholesterol, that is associated with heart disease. Trans fats can also lower your HDL cholesterol levels - the beneficial cholesterol that works to lower the amount of LDL/bad cholesterol in the bloodstream. Sodium, on the other hand, when consumed in excess, is associated with an increase in blood pressure, which makes the heart have to work harder to successfully pump blood throughout the body. Over time, high blood pressure can result in injury to the blood vessels, speeding up the buildup of plaque, which can lead to heart attack or stroke.

Foods high in saturated fat, trans fat, and cholesterol include fatty cuts of beef, lamb and pork; beef tallow (and foods that are fried with it); poultry with skin; full fat dairy products such as butter, cream, ice cream, and most cheeses; and “tropical” oils such as coconut oil, palm oil, and palm kernel oil. While we don’t frequently use or cook with coconut oil, palm oil, or palm kernel oil, it is used in a variety of processed and packaged foods, including some protein supplements like protein bars and shakes. Similarly, many protein-rich foods can also be high in sodium, especially processed meats like cold cuts and cured meats (deli meats, sausages, hot dogs, bacon, etc) and highly processed protein supplements and protein foods (protein crackers, protein chips, protein breads, protein pastas, etc.) which are increasing in popularity.

So how do you meet your protein needs while also protecting your heart health? It’s all about balance. When opting for animal based proteins, it is best to choose those that are leaner, such as “round”, “loin”, and “sirloin” cuts of red meat, skinless chicken and turkey, fish and seafood, eggs and egg whites and low fat dairy products (nonfat, 1% or 2% milk products - greek yogurt, cottage cheese, milk). Many animal based proteins are likely to still provide some saturated and trans fats and cholesterol into the diet, so it’s important to also include plant based proteins, such as tofu, tempeh, lentils and legumes, nuts, beans, and seeds. Fruits and vegetables typically provide little protein, however, they are still equally important for heart and overall health, so be sure to incorporate them alongside your protein sources at meals and snacks!

Celebrate Heart Health Month at NIFS ❤️

February is Heart Health Month at NIFS, and we’re putting your heart first with FREE Bod Pod & NIFS 3D Scans, blood pressure testing, HIIT & Burn classes, a Heart-a-thon Walk, and our Heart & Hustle Challenge.

Register for classes in the NIFS app, and earn raffle entries for every class you attend in our new Group Fitness Room 1. The more you move, the more chances you have to win—while doing something great for your heart.

Follow us on social for event updates and reminders, and stop by the Service Desk for full details. 

Vacations are all about relaxing, unwinding, exploring and trying new things - including food! However, when your goal is to eat healthier, vacation can be a major obstacle. Food is often used to resolve airport and road trip boredom and many of us fall victim to the “vacation mindset” - or using vacation as an excuse to go off the rails and overindulge. To stay on track without sacrificing your happiness, incorporate the following:

Plan Ahead

First things first, have a plan! Do some research ahead of time to determine what your options are for eating - will you eat most of your meals out, or will your accommodations have a kitchen or kitchenette for preparing meals at home? If eating out, scout for local options with healthier choices, such as fresh seafood, grilled cuts of meat, and plant-based dishes. If you have a kitchen, consider grocery shopping when you arrive so you have healthy staples and snacks on hand to help reduce the frequency of eating out, as restaurant meals are often higher in calories, fat, and salt.

Stick to the 80/20 Rule

While 100% of vacation should be enjoyable, it shouldn’t all be spent indulging. Aim for balance by practicing the 80/20 rule where you eat well and stick to your routine about 80% of the time, while saving the other 20% for treats and indulgences. Avoiding an “all or nothing” mindset and allowing yourself to enjoy the foods you want can prevent guilt and ultimately overeating or the urge to binge.

Splurge Wisely

When you do decide to splurge, don’t double down. For example, if you’re going for a hearty dinner, perhaps skip the appetizers, desserts and/or calorie-containing beverages like sodas, juices, and alcoholic beverages. Keep in mind that common vacation beverages like margaritas, pina coladas and daquiris can have up to 500 calories per drink!

Move More

Exploring your destination on foot is a great way to stay active and experience local culture. Try a walking tour or see the city via a bike. Keep your body moving throughout the day with fun physical activities such as kayaking, beach volleyball, paddle boarding or snorkeling. If possible, choose accommodations with a fitness center or pack your own gear (resistance bands, yoga mat, etc).

Heading Home

If you slip up and overindulge, don’t beat yourself up. Instead, focus on the fun you had, the memories you made, and your plan for getting back on track and setting yourself up for success when you return from your trip. Avoid trying to restrict yourself to compensate for overindulging, as this will only contribute to the “binge-restrict” cycle that many of us fall susceptible to.

If you’ve been into fitness for a while, you likely know how important it is to fuel and replenish your body before and after exercise with the proper nutrition. However, you might be uncertain and confused about why, when, and what to eat and drink to optimize your workouts.

Before Exercise

Why: When digested, carbohydrates are turned to glucose, the body’s main energy source. Consuming a moderate-to-high amount of carbohydrates depending on the type, duration, and intensity of exercise will help you maintain consistent energy levels throughout. Additionally, adding a moderate amount of protein to your pre-workout meal or snack can “prime” your muscles and may help prevent muscle breakdown during exercise.

When: Within 1–3 hours of exercise (typically)

What: Moderate to high carbohydrate, moderate protein, fluids

Examples: Apple or toast (carb) with peanut butter (protein), Greek yogurt (protein) with berries and/or granola (carb), string cheese (protein) and crackers (carb), etc.

What NOT: Avoid fatty/greasy/fried, spicy, and fibrous foods because they may cause stomach upset during exercise.

After Exercise

Why: After exercise, you must replenish the carbohydrates used for energy and consume plenty of protein to aid in muscle repair. The more energy you use during exercise, the more carbohydrates you will want to replace. Similarly, the harder you work your muscles, the greater strain you put on them, the more protein you will want to consume to aid in recovery.

When: Within 1 hour of exercise (typically).

What: Moderate carbohydrate, moderate to high protein, fluids

Examples: toast (carb) with tuna, chicken salad, or eggs (protein); Greek yogurt or chocolate milk (protein) with fruit (carb), turkey lunch meat (protein) with veggies and dip (carb), protein shake/bar

All in all, the timing and amount of food required to properly fuel and replenish your body before and after exercise is highly dependent on the individual, the type of exercise being performed, and the individual’s goals. Speak with a registered dietitian to better understand your individualized nutrition needs.

This blog was written by Lindsey Recker, MS, Registered Dietitian. To learn more about the NIFS bloggers, click here.

As we head into late summer, balancing a busy schedule with healthy eating can be difficult. Here are three quick and easy dinner recipes you can make in less than 30 minutes, giving you more time for fun summer activities! 

Shrimp Sushi Bowl

Servings: 4

5 TB light mayonnaise
2 tsp red curry paste
10 ounces (2 standard packages) frozen riced cauliflower
3 TB sesame oil 
1½ lbs uncooked shrimp, peeled and deveined 
2 garlic cloves, minced
1 tsp salt 
1 medium ripe avocado, seeded, peeled, and sliced 
1 medium cucumber, sliced
½ cup julienned carrots 
2 green onions, thinly sliced
1 lime, sliced into wedges 

1. In a small bowl, mix mayonnaise and red curry paste.
2. Prepare riced cauliflower according to package directions.
3. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink, or about 5–7 minutes. Add garlic and salt and cook for 1 additional minute. Remove from heat. 
4. Divide cauliflower among 4 bowls. Top each bowl with shrimp, avocado, cucumber, carrot, and green onion. Drizzle each bowl with curry mayonnaise mixture and garnish with lime.

Nutrition Facts: 377 calories, 22g total fat (3.5g saturated fat), 14g carbohydrate (5g fiber, 4g sugar) and 32g protein.

Grilled Zucchini Hummus Wrap (Vegan)

Servings: 2

1 zucchini, sliced 
Salt and pepper, to taste 
1 TB olive oil 
1 medium tomato, sliced (or 1 handful cherry tomatoes)
⅛ cup sliced red onion
1 cup kale
2 slices white cheddar cheese 
2 large tortillas 
4 tablespoons hummus (any flavor)

1. Heat a skillet over medium heat. 
2. Toss zucchini in olive oil and sprinkle with salt and pepper. Add to skillet and cook for 3 minutes before flipping and cooking for an additional 2 minutes. 
3. Remove zucchini from skillet and reduce heat to low. Heat tortillas one at a time in skillet for 1 minute each. 
4. Remove tortillas from skillet and assemble wraps with sliced zucchini, tomato, onion, kale, 1 slice of cheese, and 2 TB hummus. Wrap tightly and serve. 

Nutrition Facts: 366 calories, 20g total fat (6g saturated fat), 660mg sodium, 38g carbohydrates (7.5g fiber, 6g sugar), and 13.5g protein. 

Chicken and Cucumber Lettuce Wraps with a Simple Peanut Sauce 

Servings: 4 (2 lettuce wraps per serving) 

¼ cup creamy peanut butter 
2 TB low-sodium soy sauce 
2 TB honey 
2 TB water 
2 tsp toasted sesame oil 
2 tsp olive oil 
3 scallions, sliced (separate whites and greens) 
1 Serrano pepper, seeded and minced 
1 TB minced fresh ginger 
2 tsp minced fresh garlic 
16 ounces ground chicken breast 
1 cup diced jicama 
16 Bibb lettuce leaves 
1 cup cooked brown rice 
½ medium English cucumber, thinly sliced 
½ cup fresh cilantro 
lime wedges, for serving

1. Whisk peanut butter, soy sauce, honey, water, and sesame oil in a small bowl. 
2. In a large nonstick skillet, heat olive oil over medium heat. Add scallion whites, Serrano pepper, ginger, and garlic and cook until slightly soft, or about 2 minutes. Add chicken and cook until cooked through, about 3–4 minutes. 
3. Add the peanut sauce to the chicken mixture and cook until sauce has thickened, about 3 minutes. Remove from heat and stir in jicama and scallion greens. 
4. Prepare lettuce wraps by dividing rice, chicken mixture, cucumber, and cilantro among the each lettuce leaves. Serve with lime wedge garnish. 
5. Nutrition Facts (per 2 lettuce wraps with sauce): 495 calories, 19g fat (4g saturated fat), 400mg sodium, 39g carbohydrates (6.5g fiber, 14g total sugar, 8.5g added sugar), 44g protein. 

This blog was written by Lindsey Recker, MS, Registered Dietitian. To learn more about the NIFS bloggers, click here.