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NIFS Healthy Living Blog

The Carb Conundrum: Avoid Them for Weight Loss and Healthy Eating?

GettyImages-902999388In recent years, carbohydrates have seemingly been blamed for our health problems. Many of us now shun potatoes, rice, and even fruit in fear of the dreaded pounds that could come with eating carbohydrates. While many diets demonize carbohydrates, others preach the benefits of higher-carbohydrate diets. Through all of this confusion, I will try to set the record straight.

No single food or food group should be blamed for weight gain or credited with weight loss. Carbohydrates span a broad range of foods, from beans, fruits, and veggies to pizza, pasta, cookies, and French fries. While we hate to oversimplify the equation, weight gain does come down to calories in versus calories out. If we eat too much of anything—even fruits and veggies—we will gain weight. The caveat is that fruits and veggies are nearly impossible to eat too much of because they are rich in fiber and low in calories, while other foods can pack a calorie-dense punch in a very small serving.

How easy is it to eat an entire bag of Chex Mix while you might struggle to eat half a cup of carrots?

Carbohydrates and a Healthy Diet

Carbohydrate-rich foods form the foundation of a healthy diet. The National Academy of Sciences recommends people consume 45–65% of their daily calories from carbohydrates. In a 2,000-calorie diet, this is equivalent to 225–335 grams daily. Carbohydrates are crucial for energy production in the body for working muscles, fuel for proper mental function, supplying vitamins and minerals, as well as providing large amounts of fiber for decreasing risk of chronic disease like heart disease and cancer. Many foods contain carbohydrates: whole grains, fruits, starchy veggies, milk and dairy, pasta, beans, and refined/processed foods.

Should I Avoid Carbohydrates?

In recent years, many have found lower-carbohydrate, higher-protein diets to be beneficial in weight loss. However, the long-term effects of such a diet are not well studied. Many “low-carb” diets can lead to an increase in foods like red meats, processed meats, and saturated fat–containing foods like cheese, butter, and cream. Carbohydrate-rich foods provide numerous health benefits and you should not avoid them. Certain areas of the world called Blue Zones offer an interesting look into the benefits of a higher-carbohydrate diet. They have not only the highest rates of longevity but also very low rates of chronic disease. Blue Zone populations consume 95% of their calories from vegetables, fruits, grains, and legumes and eat meat sparingly.

“Good” Versus “Bad” Carbohydrates

But it is important to think about the types of carbohydrates you are consuming. Unrefined carbohydrates are unprocessed, whole foods that are high in fiber (and many other nutrients) and digest more slowly. Unprocessed, whole-food carbohydrates help you feel fuller and get you through the day feeling less hungry. Processed carbohydrates lack fiber and may have added oils and sugar—they can leave you feeling low on energy as they are quickly digested and burned for fuel. Unprocessed carbs are key to long-term health and can help with weight control. They also guard against type 2 diabetes, cancer, and cardiovascular problems. Try to limit most processed carbohydrates because they are low in nutrients and high in calories.

Unprocessed Carbohydrates

  • Oats
  • Brown rice
  • Fruit
  • Beans
  • Whole grains
  • Vegetables

Processed Carbohydrates

  • Soda
  • Baked treats
  • Packaged sweets/snack foods
  • Fruit juice
  • Breakfast cereal
Did you now that in 1915 the average American consumed 17.5 pounds of added sugar in a year? As of 2011, the average American consumed over 150 pounds of sugar annually!

In summary, carbohydrates should be welcomed to not only help with weight management but also prevent disease. Make most of your carbohydrates whole, unprocessed foods for a balanced, healthy diet while enjoying the processed/refined carbohydrate foods in moderation. And if you’d like some help with figuring out what to eat, look into Nutrition Coaching at NIFS.

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This blog was written by Lindsey Hehman, MA, RD, CD. To learn more about the NIFS bloggers, click here.

Topics: weight loss healthy eating calories endurance disease prevention fiber energy whole foods carbs fruits and vegetables carbohydrates longevity

Are You Eating Enough Fruits, Vegetables, and Other Whole Plant Foods?

GettyImages-1142790917“Aim to consume a diet that is high in fruits and vegetables.”

“Make half of your plate a fruit and vegetable.”

“Consume 5 to 6 servings of vegetables and fruits every day.”

This nutrition advice has been the standard from physicians, food and nutrition scientists, and even dietitians. However recent research is revealing that just as important as quantity may be the diversity of your diet. What fruits and vegetables do you pick up from the store on a weekly basis? Do you spend a significant amount of time in the produce section and fill your cart with plant foods? Or do you end up lingering for half an hour in the center aisles and packing your cart with processed food products?

The SAD Truth About the Standard American Diet

Check out these scary statistics… The standard American diet (termed the “SAD diet”) is often very high in animal protein, saturated fats, added sugar, and refined/processed foods. In fact, it is estimated that the average American consumes 32% of their calories from animal foods, 57% from processed foods, and only 11% from whole grains, beans, fruits, vegetables, and nuts (Source: USDA). Three out of four Americans don’t eat a single piece of fruit in a given day, and nearly 9 out of 10 don’t reach the minimum recommended daily intake of vegetables (Source: National Cancer Institute)!

Promote Gut Health with Whole Plant Foods

To create a healthy gut microbiome (meaning the trillions of bacteria that live in your digestive tract), increase the variety of whole, plant foods in your diet. The American Gut Project found that individuals who ate 30 or more different types of plant foods every week had gut microbiomes that were more diverse than those who ate 10 or fewer types of plant foods every week. A healthful plant-based diet improves the health and diversity of your gut microbes and may help prevent conditions like obesity, heart disease, inflammation, and diabetes by turning the genes on and off that affect these conditions.

How to Eat More Fruits and Vegetables

I often find myself picking out the same fruits and veggies every week, and this has made me stop and think about what’s in my shopping cart—if I bring it home, I will usually eat it! Freezing fruit and veggies is also a great way to make sure nothing goes to waste before it’s used. Below I offer some advice on how to add more plant foods into your weekly routine. I would also like to challenge you to see how many different fruits and vegetables you can eat this week—anything that is a whole plant food and that you eat a decent portion of counts. The goal is to not only increase plant foods in your diet, but also the diversity.

  • Aim to include a piece of fruit and one vegetable at every meal—including breakfast! Instead of a fried egg on a piece of bread, scramble the egg with spinach, mushrooms, or onions. For an even bigger impact, replace your egg with soy and make a tofu scramble.
  • Eat two meatless meals during the week. Replace your animal protein with beans or lentils, or try making your own veggie burger.
  • Make snack time a chance to shine. Skip the vending machine and bring carrot sticks with hummus, a piece of fruit, dehydrated fruit, or mixed nuts.
  • Try smoothies. Smoothies are a great way to disguise vegetables if you have trouble hitting your goals. Add spinach, kale, avocado, or celery to a smoothie. The strong flavor of the fruit hides most of the flavor of these greens and eliminates issues with texture many people face with avocado.
  • Ditch refined grain products like noodles, white bread, and white rice. Try spaghetti squash or zucchini noodles in place of spaghetti noodles, or try cauliflower “rice” in place of white rice. Instead of crackers or bread, use sliced cucumbers for crackers or Portobello mushrooms, peppers, apples, or lettuce for wraps/bread.

What I’m Eating

Here’s peek at my list of plant foods consumed over the course of three days. You’ll notice a lot of repetition, so by midweek I am still only at about 15 different types of plant foods. I have 15 more to go by the end of the week!

Sunday

  • Breakfast: Apple
  • Lunch: Lettuce, veggie sushi (asparagus, cucumber, avocado rolls)
  • Dinner: N/A (no veggies! Even dietitians sometimes eat just a bowl of cereal—oops!)

Monday

  • Breakfast: Rolled oats, banana, ground flax
  • Lunch: Roasted asparagus, grapes, avocado (on toast), roasted chickpeas
  • Dinner: Kale, red bell pepper, cherry tomato, carrots, roasted chickpeas (all combined as salad and topped with olive oil and lemon juice)

Tuesday

  • Breakfast: Rolled oats, strawberries, ground flaxseed
  • Lunch: Apple, kale, red bell pepper, cherry tomato, carrots
  • Dinner: Roasted asparagus, grapes

Stay tuned for updates on the “30 Plant Foods Challenge” here at NIFS—can we find a member who eats more than 30 plant foods weekly? Do you think you can do it?

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This blog was written by Lindsey Hehman, MA, RD, CD. To learn more about the NIFS bloggers, click here.

Topics: nutrition gut health whole foods fruits and vegetables plant-based

Heart-Healthy Trends: Weighing Nutrition News

GettyImages-636162332When it comes to nutrition and your heart, the things you hear in the news can be very confusing:

Don’t eat eggs.
Eggs are good for you.
Coconut oil is amazing and should be in everything.
Coconut oil is full of saturated fat and is bad for your heart.
Fat-free dairy is the only kind you should eat.
Fat from dairy is good for you and your heart.

A lot of time there is a study that comes out saying something isn’t good for us, and then there is one that follows that says it is good for us. Hopefully after reviewing some of the tips below, you will feel more confident in making the best nutrition choices for your heart.

Remember the Basics

When it comes to heart health, we know that unprocessed whole foods are best. These foods are higher in fiber, which is helpful in lowering cholesterol. They are also lower in added sodium and preservatives that can affect your blood pressure.

As much as possible, aim to eat foods that are fresh and not packaged or processed. This includes fruits and vegetables, lean meat and eggs and beans, milk and yogurt with minimal or no additions, and whole grains such as brown rice, quinoa, sweet potatoes, and whole-wheat pasta. At each meal aim to incorporate at least three of these food groups. At snack time, choose two food groups that have some fiber and protein to help keep you full.

Everything in Moderation

Eggs, coconut oil, and dairy can definitely all be a part of a balanced diet. However, if you are eating a dozen eggs per day, putting scoops of coconut oil in everything, and consuming dairy all day long, that can affect your health and your heart. Anything that you consume to excess will provide excess calories, which leads to excess fat being stored in the body if it isn’t burned off.

Therefore, remember to enjoy all foods, but in moderation. One or two eggs per day at breakfast is ideal. A teaspoon of coconut oil to sauté your veggies in is an appropriate serving size, and 3 servings of dairy per day is recommended.

The moderation rule applies to not only these foods but also sweets, higher-fat foods, and alcohol. Learn to enjoy these foods in moderation, with the majority of your choices coming from whole and unprocessed foods, and you will keep your heart healthy.

Pay Attention to Details of Health News

If you are watching a news story or if you see an article on the internet that is talking about the newest trend in nutrition, dive a little deeper. Check to see whether this was a major study that was done by a reputable source. Or is it just an article written by someone who doesn’t have the credentials that are important when trying to come up with recommendations for health.

Something else to look at is the sample size of the study and how long it was. Did they only have a handful of subjects do the testing, and was it for a short period of time? If so, then this isn’t something you can rely heavily on. Studies that have very large sample sizes (think thousands of participants) and go on for years (20+) are the ones that most nutrition recommendations come from, and these are the ones you want to pay attention to. Otherwise, remember to stick to the basics and enjoy a balanced diet with all foods in moderation.

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This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

Topics: nutrition protein fiber whole foods whole grains heart health

Flu Fighting Foods: Boost Your Immunity This Winter

GettyImages-928034704The 2017–2018 flu season was one of the worst on record. It was the first time that flu had been classified as high severity across all age groups and led to more than 80,000 deaths. If you are like most people, the dreaded winter flu season can be scary. However, certain foods can help you fight off the flu or lower your chances of catching that nasty bug.

Immunity-Boosting Foods

Here are some foods (and drinks) to fill up on to help fight the flu:

  • Green tea: Green tea is packed with antioxidants; sip it hot or cold throughout the day to help keep the flu away.
  • Sweet potatoes: This bright orange food is packed with Vitamin A to help keep those free radicals at bay that can threaten to weaken your immune system. Pop a sweet potato in the microwave for 7 minutes for a quick and easy addition to lunch or dinner.
  • Yogurt: Yogurt naturally contains probiotics that help keep your immune system healthy and strong. It's such an easy and filling snack to grab or use as a substitute for sour cream, mayonnaise, or cream in high-fat recipes.
  • Tuna: Tuna is an excellent source of selenium and Vitamin D, which helps protect cells from free radicals and improve your immune system. Try mixing a pouch of tuna with some plain Greek yogurt and serve it atop a bed of leafy greens.
  • Mushrooms: Mushrooms are rich in selenium, low body levels of which have been found to increase your chance of getting the flu. Chop them up and add them to a pasta dish, salad, or soup.
  • Peanuts: This tasty snack is full of zinc, which helps keep your immune system working properly. A handful is the perfect amount to grab for an afternoon snack or to throw in a stir-fry at dinner.
  • Water: This essential nutrient keeps the body running efficiently. Getting fluids in various forms is vital. Tea, 100% juice, coffee (preferably decaffeinated), and water-filled foods such as fruits and vegetables all count toward your hydration needs.

A Yummy Flu-Fighting Recipe

Try this recipe that incorporates a couple of these flu-fighting foods:

Sweet Potato Tuna Melt

1 large sweet potato (halved)
¾ cup canned tuna
½ cup plain Greek yogurt
½ tsp garlic seasoning
½ tsp onion seasoning
Lemon pepper to taste
½ cup shredded part-skim mozzarella cheese

  1. Preheat oven to 400 degrees. Place potatoes, cut side down, on a baking sheet and roast until tender, about 30 minutes.
  2. Remove potatoes and allow to cool. Meanwhile, combine tuna, Greek yogurt, and spices in a bowl.
  3. Top potatoes with tuna and sprinkle with cheese. Place under the broiler for 1 minute or until the cheese has melted.

Enjoy with a glass of green tea!

Nutritional Balance Is the Key

As with most things, a balanced diet is the key. A diet high in a variety of produce, lean meats, whole grains, and low-fat dairy, along with moderate exercise, adequate sleep, and minimal stress, contributes the most to a well-functioning immune system and faster healing if the flu does strike. Incorporate these foods, but also continue to work on overall balance to your life.

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This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

Topics: nutrition winter immunity whole foods wellness fruits and vegetables flu

Healthier Recipes for New Year’s Day Food Traditions

GettyImages-651123318Every year on New Year’s Day my husband’s grandma makes cabbage. She says it’s good luck. I had never heard of this tradition, and then someone else told me they eat black-eyed peas for luck, also. I decided to look into it and there are actually quite a few foods that people eat every year on New Year’s Day hoping that the next year will be prosperous and lucky for them—all because of a meal they consumed on the holiday!

Lucky Foods

Here are some whole foods that are considered lucky in various cultural traditions.

  • Black-eyed peas: During the Civil War era, black-eyed peas (also known as field peas) were grown to feed cattle. During a siege in Mississippi, the town was cut off from all food supplies for two months. People were close to starvation and had to resort to eating the crops typically reserved for livestock. If it wasn’t for the lowly “cowpeas,” as they are also known, many people would have died, so this started the tradition of black-eyed peas bringing luck.
  • Pork: Ever hear the expression “high on the hog”? This saying originated because pork was seen as a symbol of wealth and prosperity. Particularly in Pennsylvania Dutch areas, slow-cooked pork is a traditional dish for bringing luck on the first day of the year.
  • Cabbage: This tradition started in Germany and Eastern Europe. It is typically harvested in late fall and then requires a six- to eight-week fermentation process, which means sauerkraut is ready around January 1. Cabbage has lots of symbolism because the strands of cabbage can symbolize a long life, while cabbage itself can symbolize money.
  • Lentils: Italians started this tradition because they believed the flat legumes resembled a Roman coin. They would typically serve it with pork so they could be doubly lucky!

And even after the holiday, you can continue eating whole foods with these recipes for seasonal winter vegetables.

Recipes for Good Luck in 2019

Here are a couple of recipes for you to try this New Year’s Day to bring luck all year!

GettyImages-499394216Slow Cooker Pork and Sauerkraut with Apples

6 thick-cut pork chops
4 tart apples, peeled and sliced
1 large onion, sliced
1 quart sauerkraut
½ tsp fennel seed, or to taste

  1. Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain.
  2. Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover the bottom of the slow cooker.
  3. Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.

Makes 6 servings.

Slow Cooker Spicy Black-Eyed Peas

6 cups water
1 cube chicken bouillon
1-pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeño, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
½ tsp cayenne pepper
1½ tsp cumin
salt, to taste
1 tsp ground black pepper

  1. Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve.
  2. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeño pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend.
  3. Cover the slow cooker and cook on low for 6 to 8 hours until the beans are tender.

Makes 10 servings.

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This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

Topics: holidays winter protein whole foods new year's vegetables

Summer Foods: Delicious Fruits and Vegetables for Healthy Eating

GettyImages-1009597020It is important to get in the nine recommended servings of fruits and veggies each day. This can definitely be challenging. However, in the summertime when produce is readily available all over the country, this is the time to make it a priority to reach that goal! These fruits and veggies are also at their nutrient peak, which is more reason to load up and fill your plate with these colorful items!

  • Tomatoes: Filled with antioxidants and Vitamin C but most importantly the phytochemical lycopene, which is a cancer fighter.
  • Zucchini: This vegetable has a fiber called pectin, which has been linked to increasing heart health and lowering cholesterol.
  • Watermelon: This fruit is loaded with…water, which this time of year with high temperatures is important to help stay hydrated. It contains lycopene, which is useful for preventing skin cancer.
  • Oranges: Citrus fruit is loaded with potassium, which is important to replace when you lose it through sweat during the summer months. Also, since oranges are 80 percent water, they can help keep you hydrated.
  • Cantaloupe and honeydew melon: More fruit loaded with water to help keep you hydrated. These melons are high in Vitamin C and potassium, and honeydew has high levels of B vitamins.
  • Raspberries: This fruit is typically very pricey in the off season, so take advantage of the lower prices and get 8 grams of filling fiber per cup. They are also loaded with Vitamin C.
  • Peaches and nectarines: Loaded with antioxidants, Vitamin C, Vitamin A, and fiber, these sweet treats are nutrition powerhouses and the perfect portable snack.
  • Dark, leafy greens: Fill up on raw veggies versus steamed this time of year, especially greens, and load up on much-needed carotenoids. These convert to Vitamin A and protect your skin from sun damage.
  • Strawberries and blueberries: These sweet berries are filled with flavonoids. They increase blood flow to the skin and decrease sensitivity to light, which can improve the skin’s appearance.

Try some or all of these produce powerhouses soon when the cost is cheaper and they are more readily available. Enjoy the health benefits along with the fresh flavors of these fruits and veggies.

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This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

Topics: healthy eating summer hydration fiber whole foods vitamins fruits and vegetables

My NIFS Slim It to Win It 2018 Team: The Resistance

Tonys slim it.jpgThe NIFS 2018 Slim It to Win It is in full swing with the energy high and the gym packed with like-minded people working so hard to reach their desired health and wellness outcomes, which include weight loss. All 11 coaches are firing up their teams and leading the way to behavioral changes, good nutrition habits, and of course, cutting-edge and fun training sessions. I have been so inspired by both the participants and the coaches for this year’s program that it takes me a bit to wind down following an action-packed day here at NIFS!

What’s in a Name?

At the beginning of the program, each team is tasked with giving themselves a name—usually something that embraces a motto for the group, or pays homage to the team’s coach by cleverly using their name somehow. It is a very important step that not only gives the team a chance to show off their creativity, but also helps build unity in the group and solidifies a purpose that all in the group embrace and work toward. And when a group of people is working toward a common goal, the question is no longer “if” but “when” they will succeed. The name of the team I am honored to coach is “The Resistance!”

Our name is inspired by a message I learned some time ago from Martin Rooney of Training for Warriors at one of the many conferences where I have seen him speak. He spoke about how we as fitness professionals have to be the Resistance in the battle fighting obesity and inactivity. I heard the message loud and clear, and as a good soldier I work very hard to carry out those steps to help people avoid debilitating diseases and conditions.

But here’s the thing: you don’t have to be a fitness pro to be a part of the Resistance in this battle that the fast food, digital entertainment, and booze industries are currently winning. We can help each other battle against habits and behaviors that lead us down the road to a hospital or worse.

Four Ways to Join the Resistance Against Inactivity and Poor Nutrition

Are you up to the challenge of being a part of the Resistance? Here are four powerful ways you can join the fight:

  • Take action. Nothing is ever accomplished without taking action. Choose to be an agent of change and do something about it! TALK is cheap; ACTION pays the bills, so to speak. To be a part of the Resistance requires all of us to stop holding back, for whatever reason, and take the steps necessary to help.
  • Lead by example. I am from the old school when it comes to this concept, and believe that you have to walk the walk to truly inspire people to be the best version of themselves. I don’t think the “do as I say, not as I do” approach is very effective in this situation. Think of it this way: you probably wouldn’t have a bankrupt accountant do your taxes, right? When others see and witness that you practice what you preach, they are more apt to follow.
  • Recruit others. This battle will be a long and difficult one; we are going to need more soldiers to spread the message and reach more individuals. We have an awesome tool to help recruit others; feeling great and high energy is contagious! When you start to make positive changes and begin to feel great, your energy will spread like a wildfire, and you will want to tell more and more people how things can be if they join the Resistance and make those healthy lifestyle choices. Every person who dumps the fast food for whole foods, is a win for the Resistance. Every person who chooses to go for a walk with their family instead of binge-watching another season of The Office on Netflix is a win for the Resistance and you can help make that happen for others and with others.
  • Share your story. One of the most powerful ways to be a part of the Resistance is to share your story of battling against the forces that consume so many. We all have a unique story and perspective that can possibly resonate with someone and create change. When those who are struggling hear your story and realize that change can happen because it happened for you, that can inspire them to take that first step in creating change. And then, they begin the cycle again by taking action, leading by example, recruiting others, and sharing their story!

We can win the battle and take everybody to the promised land of feeling better and living longer, happier lives. Join these 10 teams as part of the Resistance and be an agent of change in someone’s life. If we band together, we can help so many in the battle against disease, unhappiness, and feeling lousy. Join the fight TODAY!

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This blog was written by Tony Maloney, ACSM Certified Exercise Physiologist and Fitness Center Manager. To find out more about the NIFS bloggers, click here.

 

Topics: NIFS nutrition staying active healthy habits weight loss Slim It to Win It whole foods obesity wellness

Nutrition with Whole Foods: Winter Vegetables to Try

ThinkstockPhotos-636370602.jpgAre you uninspired on the vegetable front once the weather turns cold and the local fresh produce is no longer available? Luckily there are some hearty winter vegetables that I challenge you to try: Brussels sprouts, cauliflower, and kale. These whole foods will add some variety to your current lineup—and help you get the nutrition you need more easily. Below are recipes to try.

Brussels Sprouts, Quinoa, and Cranberry Salad
Serves 4–6

Ingredients

  • 1 pound Brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
  • 2 cups cooked quinoa
  • 1 cup dried cranberries
  • cup chopped pecans, toasted
  • ¼ cup freshly squeezed orange juice
  • ¼ cup olive oil
  • 2 Tbsp. apple cider vinegar
  • Pinch of salt and pepper
Instructions
  1. Toss the first 4 ingredients together until combined.
  2. Whisk the rest of the ingredients together to make the vinaigrette and pour over the salad.

 

Cauliflower Fried Rice
Serves 4ThinkstockPhotos-535428009.jpg

Ingredients

  • 1 head cauliflower, chopped into florets
  • 1 small yellow onion, finely chopped
  • ½ cup frozen peas
  • ½ cup carrots, cubed
  • 2 eggs, beaten
  • 1 Tbsp. sesame oil
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp. light brown sugar
  • ⅛ tsp. ground ginger
  • Pinch red pepper flakes

Instructions

  1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  2. Heat a large wok or skillet over medium heat and drizzle in sesame oil. Add onion, peas, and carrots and sauté until tender, about 2 minutes.
  3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger, and red pepper flakes; set aside.
  4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through, and then incorporate with the veggies.
  5. Stir in cauliflower "rice" and pour the soy sauce over the top, mixing well.
  6. Cook an additional 3 to 4 minutes, until cauliflower is soft and tender.

 

Turkey Sausage, Potato, and Kale Soup
Serves 10

Ingredients

  • 1 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 package (14 oz.) smoked turkey sausage, sliced into ¼-inch rounds
  • 4 cups torn kale leaves
  • Salt and freshly ground pepper, to taste
  • 1 sprig fresh rosemary
  • ½ tsp. dried thyme
  • 3 cups cubed potatoes
  • 32 oz. low-sodium fat-free chicken broth
  • 2 cups skim milk (or alternative)
Instructions
  1. Melt butter and heat olive oil in a large soup pot over medium-high heat.
  2. Add diced onions, garlic, sliced smoked turkey sausage rounds, kale, salt, pepper, rosemary, and thyme; stir to combine and cook for 8 minutes, stirring occasionally.
  3. Stir in potatoes. Add chicken broth and milk; bring to a boil.
  4. Reduce to a simmer and continue to cook 10 to 12 minutes, or until potatoes are fully cooked and tender. Remove rosemary sprig.

I hope you enjoy these winter veggie recipes and try one soon!

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This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

 

Topics: NIFS nutrition recipes winter whole foods dietitian vegetables

Using Real Food to Fuel Endurance Workouts

ThinkstockPhotos-476098644.jpgOne of my main rules of thumb when helping clients with their food and nutrition choices is to choose more real foods. So why is it that when you are training or working out for over an hour, you hear about the importance of sugary and packaged drinks, gels, and bars?

Replacing Nutrients Lost During Endurance Workouts

As you sweat and use your body’s energy stores, it is important to replace those with glucose (sugar) and electrolytes (sodium and potassium). The easiest thing to do is to grab a bottle of Gatorade or package of GU as you head out for your long walk or run. However, if you want to decrease the amount of processed and packaged foods in your diet, real food can work, too.

You need to choose a carbohydrate that is easily digestible. A quick and easy calculation to know how much you need to consume is ½ to 1 gram of carbohydrate per minute of exercise. So for a two-hour training session, you would aim for between 60 and 120 grams of carbohydrate throughout that time. The addition of the carbohydrates allows your body more readily available fuel, and therefore you can perform better and train longer.

Which Whole Foods Should You Eat for Better Performance?

So what foods can you use for marathon training or any other training that takes more than an hour? The most researched foods and easiest to digest are bananas and raisins. One banana and ¼ cup of raisins each has 30 grams of carbohydrates, while 8 ounces of Gatorade has 15 grams of carbohydrates. Other real food options are the following:
  • Medjool dates: 2 = 35 grams of carbohydrate.
  • Applesauce squeeze packets: 1 = 20 to 25 grams of carbohydrate.
  • Salted boiled potato or sweet potato: 1 =30 grams of carbohydrate. Once you cook the potato, you can put it in a plastic baggie and then tear off a corner and squeeze it out like a GU package during your workout. You can do the same thing with mashed bananas.
  • Sugary, low-fiber dry cereal: Check the label, but for Fruit Loops 1 cup = 27 grams of carbohydrate.
  • White bread with honey or jam: 1 piece with 2 TB. = 45 grams of carbohydrate.
  • Pretzels: 25 mini = 30 grams of carbohydrate.

Everyone’s body is different, and as with other training fuels, practice is key. Try out different foods and combinations to see how your body responds. Never try something new on race or competition day. Individualize your plan with foods that you like and will look forward to having during your workout.

If you are considering training for an upcoming event such as the Carmel, Geist, or Mini Marathon and need help with your nutrition plan, contact Angie Scheetz, RD, at ascheetz@nifs.org. Or, join our Mini-Marathon Training Program

REGISTER NOW! for the 2016 NIFS Mini-Marathon Training Program. Remember training with a group is a proven way to succeed in your running goals. Training starts Jan 27th. 

This blog was written by Angie Scheetz, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

Topics: nutrition running marathon training mini marathon endurance whole foods carbs