Veggie Kids

More and more children today are vegetarians either by having parents that raise them vegetarian or by choosing the lifestyle themselves (sometimes at a very early age!).  There is plenty of research which shows that a vegetarian lifestyle has enormous health benefits.  Vegetarians tend to consume more fiber, vitamins and minerals from a variety of sources. They also have lower cholesterol levels, and less likeliness of developing chronic illnesses such as obesity, atherosclerosis, asthma, and diabetes. Vegetarian foods are a more efficient energy source than animal products as they are easier for the body to break-down and leave a smaller carbon footprint.  There are often concerns about children being able to receive the nutrients that they need for proper growth and development when omitting meat from their diet.  Essentially, without meat, poultry and fish, we need to ensure that a child receives sufficient protein, iron and zinc.  There are plenty of veggie based protein and iron rich foods like tofu, lentils, chickpeas, beans and  zinc can be found primarily whole grains, wheat germ, lima beans, soy, and nuts.  As with all children, offer your veggie loving little ones 3 meals and 2-3 snacks daily so that they have many opportunities to receive the nutrition that they need.  If there are any concerns about growth or nutritional intake, discuss it with your child's pediatrician or pediatric dietitian.  

*Tips to Stay Fit and Healthful This Thanksgiving*

Did you know that at the Thanksgiving meal, the average adult eats approximately 2000-3000 calories! Try the following strategies to make your meal more healthful (and less caloric):

• Do not come to the Thanksgiving table starving! Make sure to have a healthful breakfast and lunch before arriving at dinner. When you are extremely hungry, you eat very fast and tend to overeat.

• Make time for exercise, especially on Thanksgiving Day. Try starting a family routine like going for a bike ride, hike or for a long walk.

• Fill your plate with salad and veggies first and then leave a small amount of space for higher calorie options like stuffing, mashed potatoes, green bean casserole, etcetera. Do not deprive yourself of your favorite dishes, think in terms of moderation!

• Distance yourself from the hors d’oeuvre table… munch on fresh fruits and vegetables (preferably organic) instead of high fat appetizers.

• Drink plenty of water to keep your body hydrated, many of the foods served on Thanksgiving are high in sodium.

• Go skinless… most of the fat is in the turkey skin. Have your turkey breast, leg or thigh without the skin to trim major calories and fat.  (Have you ever thought of trying a vegetarian Thanksgiving?  It's a radical concept for many- but the idea of the holiday should be about family and giving thanks not just about what is on your plate). 

• Eat slowly… put your fork down every few bites and drink water. Your brain will have time to catch up with your stomach and you will find that you are satisfied with less food!

• If you are the host, try making healthful alternatives such as steamed green beans with a drizzle of olive oil and almond slivers (instead of green bean casserole) and baked sweet potatoes (instead of baked yams with butter and marshmallows) to decrease calories and fat and increase nutrient density!

• Most importantly… enjoy yourself. Be thankful and gracious to those around you…enjoy the spirit of the holiday and what it means to you. Visit a local food bank and help those in need. 


Stay tuned for future posts with vegetarian Thanksgiving recipes!

Be well,
~Nicole

Kids in the Kitchen- Quinoa Salad

Ingredients:

-Dressing: 4 cloves garlic, ¼ cup red wine vinegar, ¼ cup olive oil, ¼ tsp basil, juice of 1 lemon, salt and pepper to taste

-Salad: 4 cups cooked quinoa, 1 cup grated carrots, ½ cup chopped green onions, ½ cup chopped celery, ½ cup chopped mushrooms, ¼ cup sunflower seeds*, ¼ cup slivered almonds*

Directions: 

-Combine dressing ingredients and let stand for at least 10 minutes.

-Combine quinoa, veggies and seeds (omit for allergies and young children).  

-Toss with dressing and serve

*Children can help rinse the quinoa, measure the liquids and veggies and stir the salad.  Getting children involved in preparing food has shown to help them be more interested in trying new foods.  It is also a great opportunity for learning (math, science, etc) and additional quality time to spend together as a family! 

*seeds and nuts can be a choking hazard for young children.  Omit or substitute if any food allergies exist. 

The Importance of Protein

Everyday I tell clients about the importance of protein in their diets.  Not only does it help with blood sugar control but it helps regulate your feeling of fullness (get you full and keep you full longer).  A recent study found that a diet that had 15% protein compared to a diet with 10% protein resulted in an overall lower caloric intake and less snacking.  (Gosby et al, Testing Protein Leverage in Lean Humans: A Randomized Controlled Experimental Study. PLoS ONE, 2011; 6 (10)).

Try to these tips to help increase your protein intake:
- have a source of protein with each meal and each snack (vary the type... be creative)
- choose seafood twice a week
- make meat & poultry lean
- have eggs (they are good for you... if you have high cholesterol, limit the yolks and eat the whites where the protein is found)
- have nuts & seeds!!!  Try almonds, cashews, peanuts, walnuts, sunflower seeds...  the sky is the limit!  Definitely go with unsalted and try to have raw when possible.
- Eat plant protein foods more often: beans and peas (black, pinto, garbanzo, lentils, hummus, red beans, kidney beans- you name it), tofu, tempeh, veggie burgers
- Remember that you should still be watching your portions... If you eat 3 meals and 2 snacks that are well balanced (contain protein, fruit and/or veggie, whole grain and dairy) you will obtain all of the nutrients you need, eat small portions, feel satisfied and get to a healthy weight!

Enjoy and be well...

Fill half of your plate with fruits & veggies

How many apples or mushrooms or salads do you or your kids need to eat to get your 5 servings of fruits and veggies every day? Is it even 5 servings any more or is it more? So much seems to have changed which leaves many of you confused!!! A tool has been developed to help getting your fruits and veggies easier: fill half your plate with fruits and vegetables at each meal and try to snack on fruits and veggies too.


If you make fruits and vegetables a priority of every meal it will help you meet your goal each day— simple as that!

The new MyPlate icon (which has replaced the food guide pyramid) developed by the USDA supports this concept … fill half your plate with colorful fruits and vegetables at every single meal! Visit www.choosemyplate.gov for more details, recipes and lots of great interactive tools.

Write it down... the benefits of keeping a food journal

“I have NO idea what I ate yesterday” or “I really do not eat that much” or “I can’t understand why I am not losing weight” or “I don’t know what my child eats for snacks”.


How many of you have ever said this? Most of us are so busy with our everyday lives that we don’t pay detailed attention to what we eat. Our portions may be larger than we think or we may not be getting enough calcium, we may not be eating fruits and veggies, or we may even eat mindlessly at times during the day. Many people vastly underestimate the amount of food they are eating – sometimes by as much as 75% and recent studies have shown that those people who keep a food log can double their weight loss.

Keeping a food journal has many benefits including:

-Encourages mindful eating. – keeping a record of what you eat encourages you to think about what you are eating.

-Helps you make a connection between what you eat and how you feel. (This can be used in many ways, either to help with emotional eating or even to track symptoms of food allergy/intolerance).

-Helps you be sure you are getting enough of each food group to maintain a well balanced diet. It is important to eat a balanced diet. A food diary can provide clues as to what foods you have been neglecting and need to add to your diet.

So get your notebooks out or try one of the food log apps on your smart phone (try livestrong.com).

Avoiding the Freshman Fifteen

Research has shown that some, not all, of college freshman gain weight during their first year at school. College is a time of change, and the stress associated with these changes can lead to overeating. In addition, exercise levels often decrease during the first year away at college.


Why should you be concerned about the weight? Rapid weight gain caused by poor dietary and exercise habits in college can start teenagers on a path that can lead to heart disease, type 2 diabetes, and may increase risk for certain cancers (all associated with obesity).

The big question is, how can you avoid gaining the "Freshman 15"? Try the following strategies:

* Make it a rule to have time for eating and time for other activities. Avoid eating when watching TV, studying, or when stressed.

*. Make time for exercise a few times per week. do something that you enjoy!

* Slow down at meals. Put your fork (or sandwich) down between bites. Be mindful when you eat and enjoy your food.

* Eat 3 meals per day (and 1-2 healthful snacks).

* Limit empty calorie beverages (soda, lemonade) and drink water instead.
Lastly, don't freak out if you notice that you have started to gain a few pounds. Look at your intake and activity habits. Try to make small changes (an extra 125 calories per day can equal one pound weight gain per month). Start with small changes and take it day by day. You can do it!

Boost Your Brainpower with BREAKFAST!

Back to school means getting back in the habit of an early breakfast to start the day.  Breakfast is an important part of a healthful diet, yet tends to be the meal that is most often neglected or skipped. Research has shown that children who eat breakfast perform better academically than children who do not eat breakfast. Why, you ask? Eating breakfast is very important for both the brain and the body first thing in the morning. Breakfast is the first time that the body has to replenish its stores of glucose (blood sugar- the brain's main source of fuel) after at least 8-10 hours of fasting! Having a meal in the morning jump starts your metabolism and gives your body the energy that it needs to start the day.
A super nutritious breakfast should have at least: one serving of whole grains, one serving of fruit and either one serving of a calcium rich food or a protein (or both). Try these healthful breakfasts to jump start the day:
-Whole grain cereal with nonfat milk and fruit
-Oatmeal with sliced almonds, fruit and milk
-Vegetable omelet with a slice of whole grain bread and fruit
-Whole grain toast or waffle with peanut butter (or soynut butter) and sliced bananas on top
-Breakfast quesadilla or burrito (whole grain tortillas filled with eggs and veggies)
-Smoothie (fresh fruit, yogurt, a teaspoon of wheatgerm or flaxseed oil blended together).

There is no rule that you have to have breakfast foods at breakfast. If you or your child's taste buds crave other types of foods in the morning try: A toasted whole grain English muffin with turkey or ham and a piece of fruit, Vegetable pizza (on a whole grain English muffin or pita bread), Rice and beans and a fruit, or anything that appeals to your tastes (and is healthful)! 

Enjoy!

Delicious Anytime Marinade

Summer is in full swing and that means... its time to get grilling!!! Marinating with lemon & olive oil decreases HCA's by 71% according to research in the Journal of Food Science!*

HCA's= Heterocyclic Amines- chemicals produced by the grilling of meat. HCA's are on the NIH's list of "reasonably anticipated to be human carcinogens".

Marinade Ingredients:
Juice of 1 lemon
grated lemon rind
1/4 cup olive oil
1 tsp fresh ground pepper
1-2 garlic gloves, crushed
1 tbsp honey
optional- saffron

Directions:
Mix all of the ingredients togther. Get the kids involved! Kids can help turn the pepper mill, stir the ingredients, squeeze the lemon, etc.

Use marinade on chicken, fish, tofu, or whatever you dream up!

*Other ways to decrease HCA's- grill veggies (no HCA's at all); limit meat consumption, avoid burning/charring meat, opt for beef or fish on the grill (chicken has been shown to produce 2-7 times the amount of HCA's).

Be a Smart Shopper...

Hot off the press! EWG just came out with their 2011 Shoppers Guide to Pesticides in Produce (Clean 15 & Dirty Dozen). You can download and print a copy of the pdf version of this guide. I keep a copy in my wallet and use it while in the grocery store to help make wise choices while I am shopping. www.ewg.org/foodnews/summary/

It's Snack Time

After school is a really important time for a nutritious snack for many reasons. Many kids have not had anything to eat for 3-4 hours and need to refuel; many kids participate in sports after school and this snack helps many kids control their level of hunger at dinner time.

Giving kids a little more control often helps them make better choices. Remember you still choose what to buy!

For young children, offer them a choice of 2 things to help keep choices healthful (for example: do you want crackers and string cheese or yogurt and fruit?)

For older children and teens, make a list of possible snacks and post. When it is snack time, choose one together.

Try pizza! English muffin or mini-bagel pizzas, that is!

Use half of a whole grain English muffin (or one mini whole grain bagel), top with marinara sauce, low fat mozzarella cheese and veggies. Place in and oven at 350 degrees for 15-20 minutes or until cheese is bubbly!

This snack is well balanced, contains protein and has 3 food groups- whole grains, dairy, veggies.

Enjoy :)