Every food has its day and November 3rd has been designated ( not sure by whom originally) as National Sandwich Day.
What’s your favorite?
From hero to gyros, sandwiches are easy to eat and even easier to love. History or legends that became history tell us that John Montagu, the 4th Earl of Sandwich in jolly old England ‘invented’ what became know as the sandwich in the 1700’s. The story goes that he was an avid gambler and rather than leaving the hot pursuit of winning cards to take a meal, he ordered meat between two slices of bread so he could use one hand to keep the cards going and one hand to fend of hunger.
The most popular sandwich in the US, according to a number of polls, is the …drum roll……. turkey sandwich, followed by ham and chicken. But, sandwich lovers and sandwich crafters know no bounds of creativity.
Here are a few ideas to add style and good nutrition to the great sandwich.
Add blueberries to a grilled cheese sandwich. Why not? the sweet pop of the blueberries warmed on the griddle and matched with a melty gouda or white cheddar is delicious.
We all know the BLT, bacon, lettuce and tomato. But why not make a BLAT and add slices of ripe avocado to the stack. Avocados add a luscious creaminess and healthy fats to the mix.
Pile your sandwich high with salads inside. The Chopped Chicken Sandwich with Crunchy Pecan and Apple Slaw is great way to enjoy veggies and fruit right between the bread. Recipe is from my Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon.
Perhaps the Earl of Sandwich would have been even luckier at the tables with this healthy improvement over simply meat and bread.
The story begins with the best meatloaf I’ve ever tasted. Yes, it’s chock fun of vegetables. The carrots look like jewels when it’s cooked. Thank you chef Josh Drage of the Ranch at Rock Creek in cowboy boot central Montana.
Welcome to the Ranch at Rock Creek in the Big Sky Country of Montana.
The Ranch at Rock Creek is near the historically charming small town of Philipsburg, MT and one of the very special properties on the lux list of Relais & Chateau.
Let’s get this glamping party started. Surrounded by wildlife and luxury, it’s so quite that you can hear the creek babbling and the birds singing.
Activities include horseback riding, hiking, fishing and I loved getting around on my bicycle. The gravel crunches under your wheels and the wind whistles in the trees. Ahhhhhh.
Finally caught a trout! My guide looks happier than me.
Hiking with my friend Carol Anne Kelly to The Top of the World summit above the ranch. OK, now we’ve worked up a ranch hand appetite so back to that meatloaf!
I added mushrooms to the mix to create a healthy blend of half pound ( 8 ounces) of fresh mushrooms mixed with one pound of ground meat ( I used ground chuck). The mushrooms add moisture, flavor and take the place of some of the beef, so the meatloaf is lower in total fat. Mushrooms are also a good source of many nutrients including vitamin D. Surprise!
Chef Josh Drage’s Montana Meatloaf features carrots, leeks, an egg, and breadcrumbs and was fabulous. I added the mushrooms for even more vegetable variety.
The more you know, the more you can eat. That’s the food philosophy I believe in as a registered dietitian and healthy foodie. So if you thought you had to cut beef out of your diet to eat more healthfully, I have good news. You can enjoy beef and a healthy lifestyle.
The secret is learning how to prepare leaner cuts of beef and knowing that three ounces provides 25 grams of protein and 10 other nutrients including iron, B vitamins and zinc. These nutrients help build and repair muscles, maintain brain function, protect cells from damage and help convert food into fuel giving us energy. For lots more on beef and good nutrition as well as a list of leaner cuts and how to prepare them I like this website: www.beefitswhatsfordinner.com
Meanwhile…..back at the Ranch………a little sunset wine time with freshly baked tortilla chips, guacamole and salsa. I love camping!!!
Follow the Big Red Apple (symbol of nutrition, not just the Real Housewives of NYC) as I lead a quick tour of what Dietitians learned (and sometimes laughed about ) at the annual Food and Nutrition Conference #FNCE organized by our professional organization the Academy of Nutrition and Dietetics.
Thousands of registered dietitian nutritionists from across the nation and around the world met in Boston this week to hear the latest on food, nutrition and cuisine.
Did someone say Boston? Well then where are the Lobster Rolls?
My registered dietitian colleague Janet Helm, author of Nutrition Unplugged blog is a trend spotting master. Here she is in action on the exhibit floor of FNCE where food companies, big, small, new and classic strut their nutritious stuff to see if dietitians will bite. Sometimes we love it and tell you all about it…and sometimes have to spit it out. But thanks for trying food folks.
Here are a few of Janet’s food photos from FNCE and a few of mine. Thank you Janet Helm.
Build a better noodle: noodles made from beans, peas and other ‘pulses’ to boost protein and add variety to the ever-lovin’ noodle category.
Classic pastas count for good nutrition too! I like Barilla pastas with a boost of protein from beans in the mix.
Go to Gut Health: Sure gluten-free is a trend but nutrition advice goes way beyond gluten to help folks improve their gut health. Pro-biotics is a hot topic because these foods (vegetables, fermented foods such as yogurt and even sauerkraut, and other foods and drinks packed with friendly bacteria are emerging as a lively category).
Seeing Seeds Everywhere: Who doesn’t love sunflower seeds? sesame seeds? Well, guess what they’re good for our health because they are little power packs of good nutrition. How do you think a plant grows from a seed? I like to add a handful of toasted sunflower seeds to salads for taste, crunch ( instead of friend croutons) and great nutrition.
Sprouted grains ( from the seeds of the plant) are trending in baked goods too. Small bakeries may have started it but now even old favorites such as Pepperidge Farm are in on the sprouted grains trend. I like the nutty taste.
YO! There’s a LOT of Yogurt here!
Grab a spoon because yogurt is a pro-biotic food, good for your gut, made of delicious dairy with so many nutrients including protein, calcium and potassium. Guess what? Even folks with lactose intolerance can often enjoy cultured dairy products, such as yogurt.
And Dannon, which I remember to be the original yogurt introduced to American palates, is still going strong. I love their Light & Fit yogurts. They threw a yoga party for dietitians. Oh wow, aerial yoga? Ever try this?
Serious Sides for Nutrition Truths Today:
-Remember that nutrition is a hot topic so it attracts a lot of click bait on the internet, which means NOT all of the information is going to be accurate!
-Trust a registered dietitian nutritionist RDN when they are quoted in the media. We are trained academically and professionally to translate the latest research findings into easy to understand food shopping, cooking and eating out advice.
-The 2015 US Dietary Guidelines for Americans are 500 pages long, recommending we cut back on sugar, salt and saturated fats and eat more fruits, vegetables, whole grains and lean proteins…but can be translated (by me) into this little phrase:
“Eat a little bit of naughty, and a lot of Nice.” – Carolyn O’Neil, MS RDN LD
For more information on Food, Nutrition and Healthy Cuisine have fun visiting the website of the Academy of Nutrition and Dietetics for all kinds of great ideas for good nutrition.
That means it’s time to start wearing boots, sweaters, leather and your team’s colors to sport at fall football tailgating parties.
It’s GO NOLES for me! Come on Florida State University ( where I received my BS in Foods & Nutrition, with minor in English). No I won’t tell you what year I graduated. Here’s a clue: bell bottoms and big hair were in fashion
But, woah! Flag on the field. No one wants to get ‘tailgate tummy’ by overeating (and over drinking) while hanging around with football friends at the tailgate. Ditto for football parties at home with fellow fans in front of the big screen.
How to TRIM your TAILGATE:
Smart Substitution Teams: Use Greek yogurt instead of (or halfsies ) sour cream or mayo based salads. I love the tart taste of plain Greek yogurt with fall salads with baby kale, shaved Brussel’s sprouts and good old cabbage that include the sweet taste of fresh apples and golden raisins.
Smart Plays: Choose bold flavors and smaller portions. I really like succulent boneless, skinless chicken thighs on the grill. They’re smaller than chicken breasts, so even though they contain a bit more fat, they’re just the right portion for calorie control. You can prep before and take to the game or cook them up quickly during half time at home. My recipe for Honey Pecan Chicken Thighs from The Slim Down South Cookbook is delicious. And no bones to throw away when tailgating in the parking lot! I made tiny corn muffins with big flavor from pimento cheese, jalapeño and sun dried tomato garnish.
Think about Your Drink:
We love sweet tea in the South. And it’s a delicious thirst quencher for tail gating at home or away. But all of that sugar means all of those calories. So I like to brew Southern Breeze Sweet Tea at home, chill and bring to the game. ( or pour at home ). It’s delightfully sweet with zero calories and comes in regular, peach, lemon and raspberry flavors.
I’m a spokesperson for Southern Breeze Sweet Tea and love that your brew this tea, it’s not like a messy (won’t dissolve) powder.
I jazz it up for parties ( Southern Breeze makers even want the recipe!) for a Cajun Lemon Sweet Tea. Brew Lemon flavor Southern Breeze tea, add a dash of Tabasco and top off with rum or vodka if you choose. It’s saves SOOOO many calories and tastes terrific. Garnish with sliced lemon.
So rather than drinking your calories, you can enjoy a Pecan Sandie cookie for tailgate dessert.
Fresh fruit on a skewer is another great way to get good nutrition into your game and it’s hand held easy. Make sure to use hand sanitizers if you’re throwing the football around the parking lot before you dig into the tailgate buffet.
Please follow my antics on Instagram, Twitter and Facebook.
The boneless, skinless chicken breast is the LBD of the healthy kitchen. Little Black Dress. You can dress it up for a night on the town with recipes inspired by the south of France with white, wine, lemon and capers.
Or you can go casual with BBQ sauce or an Italian inspired topping of tomato, garlic and herbs.
So let’s accessorize our breasts by taking chicken breasts on a world taste tour. You can watch the recipes come together by watching this segment on NBC Atlanta & Company.
First, here are some tips from The Dish for preparing perfectly browned and tender boneless, skinless chicken breasts.
A Simple Chicken Breast Sauté:
Remove the excess fat and sinew from the boneless, skinless chicken breast.
Place shiny side down on cutting board and cover with sheet of wax paper.
Pound breast with wooden kitchen mallet or a rolling pin to even thickness.
Season with salt and pepper.
Heat sauté pan and add enough oil to lightly coat the bottom.
Add the chicken breasts, without crowding the pan.
When a half inch of white shows on the sides of each breast, turn over with tongs.
Cook until firm to touch and juices run clear. Set aside on clean plate.
Now it’s time to accessorize!
Lemon Caper Chicken – (After sautéing the chicken breasts and setting aside) Deglaze the pan with white wine, add rinsed capers, very thin slices of lemon, and minced parsley. Add chicken breasts back to pan to warm in sauce and serve with golden potatoes.
Tomato Garlic Chicken – (After sautéing the chicken breasts and setting aside) Add chopped garlic to the pan, chopped tomato, tomato paste and red wine vinegar. Place chicken breasts back in pan to warm with sauce and serve with pasta.
Taste of Thai Chicken – (After sautéing chicken breasts and setting aside) Stir in sliced scallions and sliced shitake mushrooms, remove from pan and stir in tamari sauce (a slightly thicker soy sauce), rice wine vinegar and a teaspoon of peanut butter.
Add the scallions and mushrooms back to the pan and the chicken breasts to warm. Serve with steamed brown rice.
Green Chile Chicken- (After sautéing the chicken breasts and setting aside) Deglaze pan with chicken broth, add chopped scallions, minced jalapenos, long thin slivers of mild green chiles (such as poblano). Optional: whisk in a quarter cup of light cream to finish the sauce. Add chicken back to pan to warm and serve with black beans and rice.
I’d love for you to have your very own copy of The Dish! Why not order the paperback edition on Amazon.com to keep in your world inspired kitchen?
Demand for fried churros dusted in sugar and dipped into chocolate sauce begins at breakfast and continues all day at Mexico City’s historic El Moro churreria open since 1935.
Street food carts at busy intersections in this sprawling city of nine million serve up sweet corn slathered in butter and crispy chicharron fried pork skins.
Bustling food markets such as the Mercado Merced boast rows of colorful candies to exquisitely shaped marshmallows.
But Wait!!! There’s Good Nutrition News too!
But, there’s a healthy side to Mexican food emerging in this city’s exciting culinary scene. Fish flown in daily from the Pacific coast is simply grilled and presented on top of wilted greens and sliced golden potatoes with a side of locally foraged mushrooms at chef Jair Tellez’s newly opened Amaya restaurant and wine bar.
“We serve good food and strange wine,” said Tellez, who offers an entirely Mexican wine list.
A light dessert at Amaya is a sampling of Mexico’s unique fruits including bright pink prickly pear and dark orange mamey served with a touch of fresh cheese scented with anise.
Rooftop Vineyard in the City
At Vinicola Urbana, a restaurant set in a demonstration vineyard planted on a rooftop, the Baja California grown wines are paired with traditional dishes for modern palates including squash blossom soup and yellow rice wrapped in nopales (cactus leaves).
Mexico City’s Healthy Moves
There’s a fitness trend in Mexico City. Central streets are closed to traffic and open to cyclists and pedestrians only on Sundays.
The St. Regis Mexico City hosts yoga classes with skyline views and the bartenders mix up breakfast fruit smoothies including one with orange, papaya, agave honey and oatmeal.
Quinoa salad with dried mango chips and an avocado topped pizza are popular menu items at the hotel’s J&G Grill.
“Many people who travel a lot like to take care of themselves,” said Manuel Aceves, a St. Regis Mexico City dining manager.
On the streets there’s healthy fare to find, too.
A day spent with Eat Mexico Culinary Tours led our group to a woman on a street corner shaping and cooking blue corn tortillas filled with huitlocoche (corn fungus) and to a tiny shop specializing in Pavos (turkey) Tortas (sandwiches) made with roast turkey, avocado and chipotle salsa.
Summer time is prime time for farmer’s markets offering an eye-popping selection of simply delicious fruits and vegetables bursting with fresh flavors.
So why not dress your favorite easy to prep foods -hello family pizza night! -in summer’s vibrant colors and flavors? Why not sliced strawberries on a pepperoni pizza?
Sweet goes well with spicy. Read on…..
On a recent trip to Chicago to appear on WGN-TV’s Lunch Break segment, I dined at The Girl and The Goat restaurant the night before my TV appearance and was excited to see that celebrated chef Stephanie Izard had garnished her super tasty goat empanadas with fresh strawberries. I ordered a sweet and spicy margarita called Ring of Fire to go with the dish. Perfecto!
Set up right in the busy WGN newsroom for the LIVE segment, food stylist Robert Haynes and I dressed the demo table for a segment called PLAY with YOUR FOOD, complete with a Twister game tablecloth. Spin the little arrow and if it lands on yellow, you pick the yellow peppers to top your DiGiorno Four Cheese Rising Crust Pizza.
Spin and it’s red, pick the red peppers. Spin and it’s blue, well, just eat the blueberries!
I presented ideas to add more fruits and vegetables to family pizza night with delicious, nutritious and fun ideas. How about pizza with your salad? OK, of course! But, what about pizza IN your salad? Pizzanella Salad is a super smart recipe from Nestle that’s a no-brainer to use leftover or just baked frozen pizza in a creative, exciting way. The pizza, cut up in bite size pieces, becomes the croutons with cheesy, tomato goodness.
Want to know more about mindful pizza portions? How many slices to eat? Well, of course that depends whether you’re a four year old or a forty year old! And depends on how active you are in your everyday life. Here’s a handy dandy pizza portion/serving guide from Nestle’s Balance Your Plate collection of nutrition resources.
And if you do want a salad with your slice of pizza , how about my recipe for Sweet ‘n Spicy Brussels Sprouts Slaw with Golden Raisins and Sunflower Seeds? Here’s a beautifully balanced plate with California Pizza Kitchen’s BBQ Chicken Pizza and the slaw.
So have fun with pizza night this summer and remember to think Farmer’s Market finds by adding seasonal produce to pizza!
Play with Your Food segment with registered dietitian Carolyn O’Neil, MS RDN
July 2016 WGN-TV LunchBreak Segment
Whether you’re looking for a new way to enjoy your freshly baked cheese pizza, or something other than its leftovers straight from the fridge, this salad helps to make that slice more satisfying, nutritious and delicious!
Preheat oven to 450 deg F. On baking sheet, place tomatoes, onion and garlic, drizzle with olive oil. Bake for 5-7 minutes, or until onions are tender. Remove from oven and cool. Cut tomatoes in half.
Cut pizza into bite sized pieces. Mix pesto and red wine vinegar. In a large bowl, toss lettuce, tomatoes, onion and garlic, and pizza with pesto vinaigrette. Wait 10 minutes before serving, to allow bread to absorb dressing. Serve on a dinner plate, and enjoy!
Sweet ‘n Spicy Brussels Sprouts Slaw with Golden Raisins and Sunflower Seeds
By Carolyn O’Neil, MS RDN, author The Slim Down South Cookbook.
Makes 12 servings (one half cup each )
2 pounds Brussels Sprouts (about 6 cups trimmed and sliced)
1/2 cup Golden Raisins
½ cup shredded or matchstick carrots
¼ cup sunflower seed kernels (one tablespoon reserved for garnish)
¼ cup sweet n’spicy dressing
Trim ends off Brussels Sprouts and cut into thin slices.
Place in a large bowl.
Add raisins, carrots and sunflower seeds.
Dress with 1/4 cup of Sweet ‘n Spicy dressing, tossing well to combine.
Summer time is prime time to relax in a hammock or at the beach but it’s certainly not the time to relax food safety concerns.
Due to a variety of factors, most notably the sweltering temperatures outside, the website foodsafety.gov, ramps up consumer education efforts and reports that the risk of food born illness increases during the summer months.
The infamous ‘danger zone’ where bacteria and other bad bugs thrive and multiply lies between 40 degrees and 140 degrees F.
So, leaving picnic or backyard barbecue foods out in the summer heat is tempting fate.
Generally food safety experts advise foods not be left out at room temperature for more than two hours, but when the mercury reaches 90 that time frame is shortened to no more than one hour.
The same goes for carrying groceries home in the car or transporting restaurant leftovers to your home refrigerator. Get all foods home in under an hour, or place them on ice in a cooler in your car.
Make sure not to invite a bout of food borne illness to your summer festivities, even if you have to politely remind your host.
Here are some important reminders from foodsafety.gov.
When bringing food to a picnic or cookout:
Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.
Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.
A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
Avoid opening the cooler repeatedly so that your food stays colder longer.
When cooking on the grill:
Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
Keep perishable food cold until it is ready to cook.
Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures
Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time
“The larger the radish, the spicier it is. Who here is afraid of radishes?” asked Rebecca Lang, author of The Southern Vegetable Cookbook. Leading a sold out class on ‘Vegetable Versatility” at the Atlanta Food & Wine Festival, Lang saw there were no hands in the air. This was a room full of enthusiastic food fans eager to taste and learn veggie-centric cooking tips from chef Todd Richards of Atlanta’s White Oak Kitchen & Cocktails restaurant and visiting chef Digby Stridiron of the U.S. Virgin Islands. While Stridiron sliced into plantains and advised, “Buy the green ones in the market and let them ripen at home”, Richards passed samples of his English pea soup garnished with fresh pea tendrils and shared, “We try to use as much of the whole vegetable together.”
In its sixth year, the four-day festival features chefs from the southern region and entertains guests with lavish southern themed dinners, cooking classes and wine, beer and spirits tastings.
Please note my food festival balancing act skills as I carried a Honeysuckle cocktail made with Cathead Vodka and chicken liver pate with a cup of ice in the middle to keep things cool!
Sure there’s plenty of BBQ pig and peach cobbler to please, but there’s a sizable celebration of the lighter side of the south, too.
“Everyone things of pork first, but vegetables are the surprising foundation of southern foods, said chef Linton Hopkins of Atlanta’s Holman & Finch Public House, Restaurant Eugene and newly opened Linton’s in the Atlanta Botanical Garden. “I love vegetables and right now I’m excited about the in-season peas, especially lady peas.”
Even the Grilling Terrace at the Loews Atlanta Hotel -home base for the festival classes- put vegetables in the spotlight. Chef Rob McDaniel of the Spring House on Alabama’s Lake Martin smoked whole beets in a Big Green Egg to build a beet sandwich with celery and blue cheese slaw. “You can substitute eggplant or zucchini. Grilling is a great way to enhance vegetables because earthy and smoky flavors go really well together,” said McDaniel.
New Southern Styles
No longer destined to be ‘cooked to death’ and coated in bacon fat, vegetables are elegantly prepared by southern chefs today. Instead of ham hocks, McDaniel prepares greens and beans with smoked turkey or chicken legs. The crisp and refreshing golden lentil salad served up in the tasting tents by chef Josh Quick of Odette in Florence, Alabama was garnished with a Gulf shrimp relish and tiny touch of ham.
Salt and sugar are still part of the recipe when cooking a ‘mess of greens’ but Arkansas chef Mark Abernathy of Red Door restaurant in Little Rock cautioned, “You can always add more salt and more sugar later. You can’t take it out. The sweet and salty flavors will concentrate as the greens cook, so have a lighter touch.”
The old saying “you can’t believe everything you read” shouldn’t refer to the black and white Nutrition Facts label printed on packaged food products.
While marketing words such as ‘all natural’ and ‘made with whole grains’ are often part of the manufacturer’s package design; each line listed on the Nutrition Facts panel is closely regulated by the US Food and Drug Administration. But, it’s not always easy to translate milligrams into choices for healthier meals. That’s why the FDA recently announced a new and improved version highlighting the nutrients considered most important. Calories will be printed in bigger, bolder print and serving sizes will be in amounts usually consumed. The current Nutrition Facts label may identify a serving of pickles as ¾ of a spear. Who eats ¾ of a pickle?
“Our understanding of a ‘serving size’ has changed over the years. The new Panel now lists serving size as what is typically eaten in one sitting,” says Academy of Nutrition and Dietetics spokesperson registered dietitian Lori Zanini.
The serving size for soft drinks will increase from eight ounces to 12 ounces. Bagels and muffins will increase from two to four ounce servings.
One of the sweetest improvements to the Nutrition Facts label is adding a new line revealing how much sugar has been added to a product above and beyond the sugars naturally occurring in food such as milk and fruit.
“The new labels will help consumers looking at labels for things like yogurt, jams, or cereals know how much of the sugar comes from fruit or milk, and how much comes from added sugars,” said Michael F. Jacobson, president of the Center for Science in the Public Interest. CSPI first petitioned the FDA to put added sugars on Nutrition Facts labels in 1999.
Say goodbye to Vitamin A and C which will no longer be listed on labels because most Americans are already getting the recommended amounts.
Say hello to Vitamin D and potassium which will be listed for the first time and needed for bone and heart health, respectively. “Many people do not consume these nutrients in sufficient amounts,” Zanini said.
Let’s hope easier reading will lead to healthier eating. Registered dietitian Bonnie Taub-Dix said, “Read it before you eat it.”
There’s more than one fish in the sea, as the saying goes.
Relatively new to the U.S. seafood scene is a premium white fleshed fish called skrei, a wild caught Norwegian artic cod available only from January through April.
The name skrei (pronounced “sk-ray”) comes from the old Norse language for “the wanderer” because the fish is caught in cold winter months when it’s swimming to spawning grounds in northern Norway. “They swim against the current so they have more muscle and are very lean and have a delicate clean taste,” said chef Espen Larsen. “The meat has more body than other cod.”
Larsen, who owns the Culinary Academy of Oslo, visited Atlanta recently to teach the culinary and wait staff at Legal Sea Foods how to best prepare skrei and describe the fish to guests. One of the menu items sampled was pan-roasted skrei with fingerling potatoes, Brussels sprouts, olives and Meyer lemon. “You don’t want to over power the delicate flavor of the fish,” said sous chef Alexander Clyatt.
“The texture is awesome. Customers always ask about the flavor and texture of a fish and whether it’s wild or farm raised,” said server Lance Brady. “The more information the better.”
The fish is so revered in Norway that every part is utilized. The tongue is a delicacy.
“It’s only available for a short time seasonally,” said Larsen. “For me it’s like looking forward to other seasonal foods like spring asparagus.” Premium prices for the short-term treat means strict protection. “There are fish police who make sure regular coastal cod is not being mislabeled as skrei.”
The Dish on Fish
Whether you’re discovering your first bites of skrei, enjoying a favorite fish taco or lunching on tuna salad, adding more fish and shellfish to your diet is a healthy habit. The 2015 Dietary Guidelines for Americans recommend we eat at least two four-ounce servings a week. “The guidelines tell us we’re eating plenty of protein in the U.S. but we should shift the types of protein to include more fish,” said registered dietitian Jennifer McGuire with the Marine Fisheries Institute.
Let’s lighten up family favorite comfort foods including mac n cheese, honey grilled pork tenderloin and baked pears for dessert. Watch the recipes come together on Atlanta and Company. Watch the video by clicking on the show name.
Here are the recipes from my Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon. Order a copy clicking here or on the title of the book!
Crunchy Pecan Slaw
You’ll have slaw left over; keep it covered in the fridge, and serve it within a day or two.
Makes 10 servings
Hands-On 20 min.
Total 28 min.
1 head napa cabbage, cut into thin strips
1 Braeburn apple, cut into thin strips
½ cup sliced radishes
½ cup Sweet-and-Spicy Dressing
3 green onions, sliced
1 cup chopped toasted pecans
Toss together cabbage and remaining ingredients in a large bowl until blended.Serving size 1 cup CALORIES 141; FAT 9.9g (sat 0.9g, mono 5.7g, poly 2.9g); PROTEIN 2.3g; CARB 13.7g; FIBER 3.7g; CHOL 0mg; IRON 0.8mg; SODIUM 136mg; CALC 49mg
Makes 12 servings
Hands-On 5 min.
Total 5 min.
¼ cup lemon juice
¼ cup honey
2 Tbsp. hot sauce
2 Tbsp. canola oil
1 tsp. celery salt
¼ tsp. black pepper
Whisk together all ingredients in a small bowl. Store in refrigerator in an airtight container up to 3 days.Serving size 1 Tbsp. CALORIES 43; FAT 2.4g (sat 0.2g, mono 1.5g, poly 0.7g); PROTEIN 0.1g; CARB 6.1g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 146mg; CALC 1mg
Baked Smokin’ Mac & Cheese
Creamy, cheesy, a crunchy topping, and plenty of carbs: No wonder mac and cheese is the ultimate comfort food. It’s even made appearances as a side on Southern meat-and-three plates. Not only is this version lighter, it’s got a little ham, too. Use elbow pasta if you can’t find cellentani, cork screw shape!
Makes 8 servings
Hands-On 30 min.
Total 1 hour
1 lb. uncooked cellentani (corkscrew) pasta
2 Tbsp. butter
¼ cup all-purpose flour
3 cups fat-free milk
1 (12-oz.) can fat-free evaporated milk
1 cup (4 oz.) shredded smoked Gouda cheese
½ cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
3 oz. fat-free cream cheese, softened
½ tsp. salt
¼ tsp. ground red pepper, divided
1 (8-oz.) package chopped smoked ham
Vegetable cooking spray
1¼ cups cornflakes cereal, crushed
1 Tbsp. butter, melted
Preheat oven to 350°. Prepare cellentani pasta according to package directions.2. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and ⅛ tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.3. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, 1 Tbsp. melted butter, and remaining ⅛ tsp. ground red pepper; sprinkle over pasta mixture.4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Note: We tested with Barilla Cellentani pasta and Cabot 1.5% Reduced Fat Sharp Cheddar Cheese.
Tenderloins are one of the leanest cuts of pork with 120 calories per 3-ounce serving—about the same as a skinless chicken breast.
Makes 8 servings
Hands-On 21 min.
Total 3 hours, 21 min.
2 (1-lb.) pork tenderloins
¼ cup lite soy sauce
½ tsp. ground ginger
5 garlic cloves, minced
2 Tbsp. brown sugar
3 Tbsp. honey
2 tsp. dark sesame oil
Garnish: fresh cilantro
Remove silver skin from tenderloins, leaving a thin layer of fat. Butterfly pork tenderloins by making a lengthwise cut down center of each tenderloin, cutting to within ¼ inch of other side. (Do not cut all the way through tenderloins.) Lay flat.2. Combine soy sauce, ginger, and garlic in a shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and chill 3 hours, turning occasionally.3. Preheat grill to 350° to 400° (medium-high) heat. Stir together brown sugar, honey, and sesame oil in a small bowl.4. Grill tenderloins, covered with grill lid, 15 minutes or until a meat thermometer inserted into thickest portion registers 145°, turning occasionally and basting with honey mixture.
Preheat oven to 375°. Peel pears, and cut in half, cutting through stem and bottom ends. Scoop out core and some pulp to form an oval hole in center of each pear half. Place pears, cut sides up, in an 8-inch square or 11- x 7-inch baking dish.2. Combine honey and lemon juice in a bowl. Stir in nuts and cranberries.3. Spoon honey mixture into center of pear halves. Pour orange juice into baking dish.4. Bake, covered, at 375° for 15 minutes; uncover and bake 12 more minutes or until pears are tender and thoroughly heated.
5. Place pear halves on individual plates; drizzle orange juice mixture evenly over pear halves. Spoon 1 Tbsp. yogurt onto each pear half, and sprinkle each pear with about 2½ tsp. Toasted Oat Topping. Serve immediately.
Preheat oven to 350°. Stir together ⅓ cup uncooked regular oats and 2 tsp. light brown sugar in a small bowl; add 1 tsp. butter, melted, tossing to coat. Spread mixture evenly on a baking sheet. Bake at 350° for 14 to 16 minutes or until lightly toasted, stirring after 7 minutes.
If you’ve ever had the gut feeling that there’s more to eating well than counting calories and watching your cholesterol then you really should trust your gut. Research on the world within our intestinal tract shows that the mixture of microbes in the gut can make or break the body’s overall health. Referred to as the microbiome, the population of friendly bacteria that live in the gut aid digestion, help absorption of nutrients and boost immune function. “It’s the control center for human biology,” said Justin Sonnenburg, PhD co-author of The Good Gutand researcher at Stanford University’s School of Medicine. Sonnenburg and co-author wife Erica, also at Stanford, are leading the charge to place the microbiome at the center of the discussion about optimal health today. “We have more bacteria than cells in our bodies. We are more microbial than we are human,” said Justin Sonnenburg.
So what does a good gut look like? According to the Sonnenburgs and other researchers focused on intestinal health the quantity and variety of bacteria is key.
A poor diet lacking dietary fiber can wreck the microbiome’s health because fiber is what they feed on. Fiber in plant foods is considered a ‘prebiotic’ because it’s the preferred food for intestinal bacteria.
When they don’t get their ‘food’ from what we consume the bacteria can eat away at the mucosal lining of the intestinal tract and eventually perish. “Low fiber intake leads to reduced bacterial diversity in the gut,” said Erica Sonneburg. “It’s diet-induced extinction of the gut bacteria.”
The average American consumes about 15 grams of dietary fiber a day. The recommended amount for good health is between 25 and 35 grams per day.
“You have to feed your bugs, not just your body,” said registered dietitian Regan Miller Jones. “It’s yet another reason to eat more vegetables and whole grains.”
Fermented dairy foods such as yogurt and kefir with live active cultures as well as fermented vegetables such as sauerkraut and kimchi help add good bacteria to the gut so are called ‘probiotic.’
“There’s an explosion of probiotics foods and beverages in the dairy aisle with beneficial live microbes,” said Erica Sonnenberg. “But keep in mind that probiotic supplement pills are unregulated and are often mislabeled. And what might work for one person might not work for others. It’s highly personalized.”
Another note of caution for fans of ‘detox’ regimens including colonics that ‘flush out’ the GI tract. Justin Sonnenberg said, “Colonic irrigation is not safe or effective for the health of the microbiome.”
Ok, Ok we all know that we’re supposed to eating less sugar. The average American consumes between 22 and 30 teaspoons of sugar per day and according to advice from the new US Dietary Guidelines it should be more like 11 or 12 teaspoons per day. Whoops! Time to cut the sugar habit in half.
US Dietary Guidelines advise we limit Added Sugars to less than 10 percent of total calories. So, if you’re an average adult consuming 2000 calories per day, that means 200 calories for added sugar – or about 12 teaspoons. This DOESN’t include the natural sugars in fruit and dairy. That’s good news.
Which I shared on NBC Atlanta & Company this week with happy, healthy host Christine Pullara. She was game for a blind fold taste test! Tune in here: SWEET NEWS
Sweet Treats with Healthy Taste
If you want to keep the sweet without busting your sugar budget try some of the delicious new products -such as Chobani SImply 100 Greek yogurt -sweetened with natural sweeteners such as evaporated cane sugar, stevia and monk fruit. Monk fruit is a tiny melon grown in Asia and is so super sweet that a tiny bit of it adds big sweetness to foods and drinks so it’s super low calorie. And it’s super to work with Chobani on nutrition education projects such as this!
Chobani Simply 100 Greek Yogurts are a great choice because they contain 75% less sugar than regular yogurt and because it’s Greek yogurt, they’re a great source of protein ( 12 grams per serving) and chicory root is added to up the fiber content to 5 grams per serving.
What’s the 100 stand for? 100 calories. (:
If you want some crunch in your yogurt snack Chobani Simply 100 Crunch contains a little ‘side car’ of dried strawberries and dark chocolate covered rice crisps. Sweet, crunchy and still 100 calories.
So Why is Sugar Limited in the Diet?
Here’s the sour situation. Consuming too much sugar racks up the calories which can ratchet up the extra pounds on the scale leading to obesity which increases your odds of getting diabetes, high blood pressure and heart disease. Is sugar poison? NO! It’s just that too much sugar is just, well TOO much for our bodies.
Think of it like sunshine. A little sun is good and actually boosts our body’s ability to create healthy vitamin D. But, as we ALL know too much sun leads to sunburn which leads to skin cancer.
So, let’s get a little sun for good health and enjoy a little sugar for happy taste buds.
“When I got the position I made a list of ingredients I needed for the kitchen and I was told you can’t bring those in,” said Brandt.
No blue cheese, no cherries, no chia seeds and no imported citrus to name just a few of the foods tightly restricted by Ecuador’s biosecurity regulations for the Galapagos.
The goal is to prevent the introduction of invasive species and pests that could threaten indigenous plants, many vitally important to the islands’ world famous wildlife.
The Galapagos Islands have become a mecca for ecotourism attracting over 250,000 visitors a year who arrive with binoculars and cameras in tow ready to spot giant tortoises, sea turtles, penguins and unique birds including the blue-footed booby.
Galapagos National Park rules control the number of people and time limit spent in wildlife areas and you must stay at least six feet away from the creatures.
Birds don’t fly away when you walk by and curious cute baby sea lions hop towards you.
“They thrive because there are no predators here,” said Andrew Balfour, general manager of the boutique eco-property Pikaia Lodge where rooms include a copy of “The Origin of Species” by Charles Darwin.
Guests drink in the DNA Bar…
….and dine in the Evolution dining room.
“The magic of the Galapagos is that you see nature in an intimate way and see how the adaptation of the species is crucial from island to island,” says Balfour.
Chef Brandt, from mainland Ecuador, has enthusiastically learned to adapt to his new environment by getting to know local farmers, discovering wild cherry tomatoes and showcasing Galapagos seafood including tuna, grouper, octopus, and spiny lobsters.
On the menu is a seafood Carpaccio with peppers from chef Brandt’s kitchen garden and the crunch of yucca chips with seafood terrine. Some imported foods are allowed but restricted and undergo close inspection. Chef Brandt has to make his grocery list at least 9 days in advance,
Avocado, passion fruit, and oranges are grown here planted by early settlers.
Dairies produce milk but only fresh cheeses.
“So I’m trying to make my own aged cheese,” said Brandt.
He showed me a small wheel of yellow cheese. “I want to wait for two or three months more. It’s an experiment so we’re all learning about it.”
He makes his own red wine vinegar and ages the local grass fed beef so it’s more tender.
Traditional tastes of Ecuador at the Pikaia Lodge including a quinoa risotto and Arriba chocolate mousse with passion fruit chili coulis add a gourmet touch to Galapagos adventures. What’s a pikaia? It’s the first organism discovered with a spine. See the design with little dots in the dessert above? That’s a pikaia.
Getting to the Galapagos and Getting Around
From Atlanta I flew to Quito, Ecuador which is super high altitude at over 9,000 feet above sea level. Took my breath away, literally.
But so did the fabulous hotel we spent the night in before flying to the Galapagos islands the next morning.
The historic and gloriously luxurious Hotel Gangotena in Quito, right of the wide San Francisco Plaza, is a member of Virtuoso. It’s beautiful.
I had the best, the best scrambled eggs I’ve ever experienced. What a way to get ready to launch off to wilds of the Galapagos! Hey, even the airport in Quito was super nice.
Check out the sleek and modern airport bathrooms!
Souvenir shops in the airport got us primed and ready to experience Galapagos wildlife viewing …blue footed booby neck pillow anyone?
But….why oh why didn’t I buy that Blue Footed Booby throw pillow?! I love it! OK, next time for sure!
On your mark, get set, go! The brand spanking new US Dietary Guidelines for Americans (DGA) have just been released. They’re based on the latest and greatest food and nutrition research and are translated into advice on what we should be eating MORE of and what we should be eating LESS of to promote good health and prevent chronic diseases such as Type 2 Diabetes, hypertension and heart disease. US Health and Human Services Secretary Syliva Burwell says, “We can’t get broccoli to taste like ice cream but we can give Americans tools to choose healthier eating patterns.” That’s my favorite quote of the day!
Here’s a link to my sassy summary of the new DGA’s on WXIA Channel 11, Atlanta.
Go to www.choosemyplate.gov and you’ll find an easy summary and how-to follow for the new dietary guidelines which are good until until 2020, by the way. The guidelines are released every five years. A lot can change and a few things did this time, too.
Sweet call out– for the first time the advice on sugar is to limit added sugars to less than 10% of total calories. They are referring to the extra sugar added to coffee, tea, sodas or even to yogurts. They’re not talking about the naturally occurring sugars in dairy products and fruit. So keep an eye on the grams of sugar listed on the Nutrition Facts Label on foods and drinks you buy. Bonnie Taub Dix, registered dietitian nutritionist, explains it really well here.
“Sugar: The guidelines suggest that added sugars should not account for more than “10 percent of total energy.” So what does that mean? Here’s the quick math: The average caloric recommendation equals 2,000 calories (even though that’s more than many of us need). So 10 percent of 2,000 calories equals 200 calories. Then 200 calories of sugar equal 50 grams (g) of sugar. One can of cola soda has 35 g of sugar. One bottle of water has zero grams of sugar.”Bonnie Taub-Dix, MS RDN
Cholesterol Gets a Pass- Sort of:
Dietary cholesterol, found in foods such as eggs and shrimp, is NOT associated with increased blood cholesterol levels, so the new DGA’s no NOT include a limit on dietary cholesterol. Enjoy your eggs as part of the list of healthy protein foods encouraged. How about celebrating with a low country shrimp boil from the Slim Down South Cookbook?
But, saturated fat, the kind in heavily marbled beef and in bacon, IS associated with increased blood cholesterol and increased risk of heart disease so the new DGA’s limit saturated fat intake to less than 10% of total calorie intake.
Bonne Taub-Dix to the rescue again, “Less than 10 percent of calories per day from saturated fats. The Nutrition Facts label can be used to check for saturated fats. Foods that are high in saturated fat include butter, whole milk, meats that are not labeled as lean, and tropical oils such as coconut and palm oil.”
The recipes and road rules for slim and trim healthy eating in The Slim Down South Cookbook follow the new US Dietary Guidelines in a delicious and nutritious way.
How about starting with eating more vegetable based protein with a Slow Cooker Veggie Chili. A super food for the Super Bowl. Great for game day or any day!!!!
Here’s the recipe!
Slow-Cooker Veggie Chili
Corn, beans, and squash are known as the Three Sisters in Native American agriculture because they can be grown at the same time in the same soil. This tasty, easy recipe makes enough to feed you and up to 15 sisters.
Makes 16 servings
Hands-On 20 min.
Total 8 hours, 20 min.
4 medium carrots, diced (1 cup)
2 celery ribs, diced (½ cup)
1 medium-size sweet onion, diced (1¼ cups)
Vegetable cooking spray
2 (8-oz.) packages cremini mushrooms, quartered
1 large zucchini, chopped (2 cups)
1 yellow squash, chopped (1 cup)
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. seasoned pepper
¼ tsp. salt
1 (16-oz.) can pinto beans, drained and rinsed
1 (16-oz.) can kidney beans, drained and rinsed
1 (15.5-oz.) can cannellini beans, drained and rinsed
As we celebrate the holidays and look ahead to January it’s time for the annual tradition of making predictions for the New Year.
Food and nutrition experts are part of the crystal ball gazing game. What will be in grocery carts and on restaurant menus in 2016? Here’s a sample of taste trends in the foodie forecast from those who know nutrition.
Clean Labels Spread to Fine Dining
“This year was marked by tons of major food companies, in addition to fast-food and fast-casual restaurants, announcing the ‘healthification’ of their menus through the banning of artificial ingredients or additives. In 2016, we can expect to see this effect ‘trickle up’ to fine dining sit-down restaurants where consumers are going to demand more than ‘locally produced’ or ‘made in house’ to signify a holistic approach to health.”
—Kelly Hensel, Senior Digital Editor, Institute of Food Technologists
Sweet New Interest in Bitter
“Bitter, once a flavor even foodies avoided, is now enjoying a place in the limelight. Bitter beverages, chocolates and greens like escarole, endive and frisee are getting more attention and will be showing up more on menus in 2016. If you’re new to bitter leafy greens combine bitter with sweet: Bitter greens go great with raisins, pears, roasted pumpkin or baked sweet potato.”
-Ashley Koff, registered dietitian for Earthbound Farm
Savory Yogurt Dishes
“Greek yogurt has been popular for quite some time, and manufacturers are now getting creative with flavors. Trends include mixing fruit with a savory twist like ginger and orange, feta and watermelon, as well as olive oil, seeds and spices. Greek yogurt is a nutritional powerhouse loaded with protein, probiotics to promote healthy gut bacteria, Vitamin B12, calcium and vitamin D. New flavors will make this healthy food even more versatile: dip with crudités, use as sauce for chicken or fish.” -Tanya Zuckerbrot, registered dietitian, author the F-Factor Diet
Pulses on the Plate
The crop category for beans, peas, lentils and other legumes, pulses are moving from humble to hero status. In fact, the United Nations General Assembly has declared 2016 the “Year of Pulses” recognizing the role of pulse crops in sustainable agriculture and healthy diets worldwide. Heart healthy pulses are gluten free and a good source of fiber, vegetable protein, B- vitamins, potassium, and iron.
Spice it Up
McCormick, the company famous for spices, shares an annual flavor forecast. For 2016 the six emerging flavor trends identified include hot and spicy flavors paired with tangy tastes. The company’s forecast report says, “Spicy finds a welcome contrast with tangy accents such as lime, rice vinegar, yuzu, tamarind, Meyer lemon, cranberry, kumquats and ponzu to elevate the eating experience.” Sambal sauce, a spicy Southeast Asian condiment is an example of this trend made with chilies, rice vinegar, sugar and garlic.
Win-Win for Taste & Health
Does it seem like advice on nutrition changes with the daily headlines? In a move to help clear up confusion about what to eat for good health in 2016, nutrition researchers met in Boston recently at a conference organized by Old Ways and Harvard University School of Public Health.. “At the end of the day, there are many different ways to eat well,” said Cynthia Harriman, Oldways Director of Food and Nutrition Strategies. “Whether you like your foods spicy or plain; whether you’re vegan, vegetarian, flexitarian or omnivorous; whether you live in Beijing or Boston — the good news is that there are many different foods and flavors that all lead to better health.” Bottom line: nutrition experts agreed that food can and should be good for human health, good for the planet and simply good and delicious.
Freezing is “nature’s pause button” and preserves the taste, texture and nutrients in foods. Flash freezing at the time of harvest means fruits and vegetables are picked at the premium point for freshness and great taste. It also means nutrients are at their highest level. In fact studies show that some frozen fruits, including blueberries, are actually a bit higher in antioxidant and vitamin content as compared to fresh.
Frozen Foods Aisle Really Heating Up!
I was shopping recently for my favorite frozen foods staples (chopped spinach, lima beans, sweet peas, and individually quick frozen chicken breasts) and I was amazed at the selection and variety of frozen vegetables and vegetable blends including vegetable blends with beans and grains. So fast and easy to prepare! You know how long it can take to cook brown rice so I like buying the frozen precooked packages of brown rice to quickly cook up on stove top or in the microwave oven. I love butternut squash and buy it fresh all of the time to roast in the oven, but I also keep packaged frozen butternut squash which is cut up into cubes to add to soups or to prep quickly as a dinner side dish.
Also, a big improvement is that frozen vegetables in cream sauce or cheese sauce seem to be on the wane. And there’s a new wave in chef-inspired frozen entrees such as Lean Cuisine‘s line of delicious and nutritious culinary creations such as Chicken Pecan with white and wild rice, pecans, sweet potatoes, apples and cranberries. One of my favorites is the Sweet & Spicy Korean-Style Beef. To balance the meal just add some vegetables on the side such as broccoli florets or green beans. #balanceyourplate
Did you know that Lean Cuisine entrees have been pleasing palates for three decades? And guess what? Chefs and dietitians working together in the Nestle USA Culinary Center in Solon, Ohio have developed recipes to lower the sodium content from 1000 mg of sodium per serving to less than 600 mg per serving by adding flavors from herbs and spices. Now that is a win-win for taste and health!
Let’s Make a Pizza!
Frozen pizzas are one of the most popular items in the frozen food aisle. I like buying thin crust cheese pizzas and topping with lots of vegetables to create a fabulous and balanced pizza meal. Toss a side salad for even more good nutrition and great taste. Here are two ideas with DiGiorno Thin Crust Four Cheese pizza. #sponsored
Healthy dining advice on the pizza box tells us that one serving is one fifth of the pizza. Delicious by the way!
Taco Pizza – top with precooked ground meat seasoned with chili powder, salt and pepper or a taco seasoning mix, place green pepper slices on top of the meat and bake pizza according to package directions. Top the cooked pizza with chopped tomatoes, salsa, avocado slices and fresh cilantro.
Tuscan Pizza– top the pizza with fresh mushroom slices and bake according to package directions. Top the cooked pizza with chopped canned artichoke hearts, sliced black olives, thinly sliced deli ham (optional) , and lots of arugula.
Here’s a great resource from Nestle USA that reveals 7 Facts why Frozen is Fabulous for taste, health, easy meals, reducing food waste and saving money.
There are lots of recipes in The Slim Down South Cookbook that feature frozen ingredients including Tomato-Lima Bean Relish ( made with frozen lima beans ) and Sweet Pea Crostini, which is a hummus like spread made from frozen green peas, olive oil, lemon, garlic and salt and pepper. It’s an appetizing vibrant green color and a hit at parties. Top with feta cheese crumbles. For a holiday look and for vegans, top with pretty red pomegranate arils!
First, introducing the best worst souvenir in Paris.
Yes, I bought the chef’s hat that says France!
Now, let’s go to Paris!
To Marche to Marche!
Bustling with shoppers, even in the rain, the weekly street market stretching along the Avenue du President Wilson in Paris was an eye-popping spectacle of peppers and pastries, spices and seafood, flowers and fromage.
While I’m not used to finding fresh rabbit and blue lobsters in my supermarket at home, seeing these foods and more in the open-air markets of Paris was a big part of the foodie fun during my recent trip to the City of Light.
Visiting the Louvre and other must-see Parisian sites was on the list, but my travel objectives were motivated by mealtime.
My first lunch was a leisurely paced three-hour tour of tastes in the elegant Le Gabriel restaurant at La Reserve Paris Hotel and Spa quite near the famed Avenue des Champs-Elysees.
The elegant dining room draped in the soft light of a September afternoon…we knew we were in for something very, very special.
Let the games begin!!!
Our first treat….surprising savory bites of foie gras in dark chocolate. Oh and some caviar.
Then the delightful dishes just kept on coming…..
The highlight of the culinary adventure was experiencing chef Jerome Banctel’s specialty dish of cocoa marinated pigeon (or squab) with the bird’s little feet intact served with organic buckwheat pasta.
A cheese course preceded no fewer than three desserts including cloud-like marshmallows with a tart sorbet of aloe and lime…..
….a wild strawberry creation under an envelope of strawberry glee…
…then a plate lined with hazelnut chocolate you scooped up with tiny brioche and sticks of meringue.
Wait! If this is how those French women stay so trim, I’m moving here!
As author of the best selling book French Women Don’t Get Fat, Mireille Guiliano recommends bread, Champagne, chocolate and romance as key ingredients to a balanced diet and lifestyle.
I was willing to put it to the test and while in France take some time to observe the eating habits of French women.
A young woman who works at the Dior restaurant in St. Tropez told me that she was taught to eat slowly so that the meal is more satisfying. Dinner most nights might be a simple soup with bread, a piece of cheese and fresh fruit.
Portions are definitely smaller in France as compared to the U.S.
But that’s a good thing because it allows for a variety of more tastes.
The multi-course lunch Liz and I enjoyed with our new friend, Marie Dumarest-Petavi, at the one-star Michelin La Table restaurant in the Hotel Lancaster Paris left me feeling satisfied and energized, not stuffed and tired.
An ample two-ounce portion of beef was paired with mushrooms and sautéed red grapes.
One of the very special members of Leading Hotels of the World, The Lancaster Paris, was home to film legend Marlena Dietrich. You may stay in her suite of rooms if you want to feel like a movie star.
Of course life in Paris comes with a hefty serving of walking and many days we racked up six kilometers on Bea’s fitness app.
Add to that the breath-defying 284 step climb up the Arc de Triomphe and running to catch Metro trains and Paris measures up as a great getaway for food and fitness.
Get Enough Sleep and Get Moving: Keys to Weight Control Success
Lose weight while you sleep! You may have heard health claims such as this connected to nutritional supplement or fad diet advertising. Well, it turns out that there may be some truth to the promise that getting a good night’s sleep can help with weight management. Research presented at annual Food and Nutrition Conference (FNCE) of The Academy of Nutrition and Dietetics held in Nashville, Tennessee this year included studies on the effect of sleep deprivation on food intake. Bottom line: the less you sleep the greater your odds of weighting more. Registered dietitian Devon Golem, professor at New Mexico State University explained that lack of sleep can disrupt the hormonal regulation of appetite leading to increased total calorie intake and intake of high-fat, high-sugar foods.
“When you’re exhausted you’re not making the best decisions about what to eat,” said registered dietitian Tamara Melton, program director and clinical instructor at Georgia State University and spokesperson for the Academy of Nutrition and Dietetics. “You might seek out high calorie comfort foods or snack often to stay awake. Plus you may be too tired to exercise.”
Another excess calorie source: when most sleepy folks reach for caffeine they’re not ordering black coffee. It’s more likely to be the higher calorie specialty coffee drinks with cream and sugar. Choose low calorie sweeteners and fat free milk to lighten up coffee drinks that perk you up.
Melton said asking patients about their sleep patterns is an important part of a nutrition appraisal. “People are trying to look at all things in their life that affect their health holistically.”
How much sleep is healthy? According to the National Sleep Foundation adults should get between 7 to 9 seven hours. Meanwhile, the national daily average is 6.5 hours. “Sleep deprivation is an epidemic in the US,” said Katherine Finn Davis researcher at the Children’s Hospital of Philadelphia.
Shedding Light on Shedding Weight
The continuing battle against rates of obesity in the US was a big focus for nutrition professionals at FNCE. There’s good news and bad news here. “I think we’re at a turning point,” said Dr. William Dietz of George Washington University. “In the last ten years we’ve seen no significant difference in the incidence of obesity.”
Some states including New Mexico and Mississippi have even seen declines in obesity rates.
“It’s sort of leveled off,” said Dr. James O. Hill, Director of the Center for Human Nutrition at the University of Colorado Health Sciences Center. “Is it something we’re doing right? I don’t even think we’re close to knowing.”
Hill pointed out that while diet and exercise plans work well to help people lose weight, the real challenge is helping them keep it off for the long haul. “We are wildly successful at losing weight but also wildly successful at gaining it back.” So research on obesity treatment has turned to the psychological components of mindset and motivation to help dieters find their individual purpose for weight loss goals. “It’s like a light switch going on,” said Hill.
Co-founder of the National Weight Control Registry, which follows over 6000 people who’ve lost weight and kept it off permanently, Hill is the author of State of Slim.
He says weight control is no longer a simple math problem of balancing calories in with calories burned through physical exercise. Anyone who’s ever walked on a treadmill and seen how long it takes to rack up 100 calories will be happy to hear this. Hill said, “There are so many positive side effects of physical activity. Exercise does way more than burn calories. It helps regulate appetite and metabolism. It’s more than calories in and out.”
In other good nutrition news presented at FNCE, fruit and vegetable offerings on restaurant menus are up 28% since 2010. But, registered dietitian Elizabeth Pivonka of the Produce for Better Health Foundation says overall consumption of fruit and vegetables in the US has sadly declined 7% since 2010. Not to be disheartened she says there are pockets of improvement, “Millennials are eating more vegetables than five years ago.”