Eating the Rainbow

This has been a busy Sunday. Even though I was feeling a little faded (though not enough to regret that second drink)‚ I hit the ground running for a head-clearing workout and more apartment hunting. I’m not looking to actually move to another place for a couple months, but since I have the time now, I’ve been taking advantage of it.

Dorky as it sounds, I do try to practice what I preach when I tell people to “eat the rainbow”—fruits and vegetables, though, not Skittles. For breakfast I made steel-cut oats with chia seeds, pumpkin, apple and pumpkin pie spices (topped with peanut butter for protein and healthy fats). Why don’t I made steel cut more often? Yes, they take longer, but they’re so worth it. It’s also easy to just make a big batch and separate it into single servings to reheat later in the week.

For a late lunch, I enjoyed a 21-vegetable soup and a gorgeous nicoise salad with tuna. Winter produce can be a little sad, but there was so much going on here that it all added up to a very satisfying—and colorful—meal.

Do you try to “eat the rainbow?” What are some of your favorite ways to add color to your plate?

Marathon Fuel

After a few social weekends, I stayed close to home Saturday to get some work done. I had a few exciting projects that needed my attention, so after an early hot yoga class, I  settled in for a productive day.

Post-sweat-lodge yoga glow. Be glad you can't smell through the computer screen...

Breakfast: pumpkin-flax oats in a nearly-empty peanut butter jar

Fueling your brain and body for a marathon work session (especially after a workout) with balanced meals is important. Luckily, I had a lot of pre-prepped ingredients and leftovers on hand to keep me going without cutting into my time too much.

A mix of proteins, carbs and healthy fats keep you satisfied and energized, and adding fiber-rich fruits and vegetables help keep you full longer so you can stay in the zone. I don’t know about you, but nothing frustrates me like a grumbling stomach when I’m trying to work!

Spaghetti squash with tons of leftover veggies, kale, peas & parmesan—whatever works

Lazy-person's shakshouka

I did go out on Friday night to see Pina with a few friends who had been wanting to check it out. If you haven’t seen it, it’s wonderful. I’m not normally someone who gets into movies about dancing, but it’s so engaging and truly beautiful to watch. After getting a lot done today, it looks like Saturday may involve an outing after all, at least for a little while. Tomorrow’s another busy day!

What are you up to this weekend? What do you eat when you need to work for a long time? 

Your Metabolism: Scorcher or slow burn?

Image courtesy of Self

A healthy weight goes hand-in-hand with a healthy metabolism. More than just the number on the scale, the way our cells process and regulate energy impacts communication between the body and the brain.

When our metabolism is running normally, that communication is clear on how many calories we need. When it’s out of whack, however, hormones like insulin and ghrelin follow suit, and that communication becomes cloudy, leading to a sluggish metabolism and an increase in appetite. Good times.

The most recent issue of Self magazine features an article about metabolism—how it works and how to keep it fired up. As someone who’s spent a good portion of her grad school career learning formulas to calculate calorie needs and resting metabolic rate (RMR), I got a little excited to see the Mifflin St Jeor equation in the glossy pages so readers could calculate their own RMR—aka the amount of calories you burn doing “nothing.” Yes, I know that’s pretty dorky of me, but for a dietetic student, it’s basically the equivalent of seeing, like, the Starbucks on your corner on tv.

Moving on…for anyone interested in playing along at home, here’s the formula:

First, convert your weight into kilograms (divide pounds by 2.2) and your height into centimeters (multiply inches by 2.54).

For women: (10 x weight) + (6.25 x height) – (5 x age) – 161 = calories burned at rest

For men: (10 x weight) + (6.25 x height) – (5 x age) + 5 = calories burned at rest

Next, multiply the number you get by an “activity factor”:

  • 1.2 for sedentary (barely any or no exercise)
  • 1.375 for lightly active (easy exercise one to three days a week)
  • 1.550 for moderately active (moderate exercise three to five days a week)
  • 1.725 for very active (hard exercise six or seven days a week)
  • 1.9 for extremely active (very hard exercise and possibly a physical job)

The result you end up with is the approximate number of calories you need to consume each day to maintain your weight.

Keep in mind, though, it’s not set in stone—there are lots of things you can do to raise that number. Looking at your workout routine is a great start. Strength training is one of the most effective ways to speed up your metabolism. Visit Self for more ideas.

What’s your favorite metabolism-boosting trick? 

Butternut Black Bean Chili

I cannot believe I made it all the way to January without cooking a single pot of chili. Normally, that’s one of my cold-weather staples. To be fair, the weather in New York has been a little mild for winter this year, last weekend’s snowfall aside. Anyway, I’ve been meaning to get around to making black bean chili for weeks now, and finally did the other day. About damn time.

Ingredients:

  • 1-2 tbsp canola or olive oil
  • 6 cloves garlic, minced
  • 1 small onion, minced
  • 1 large orange pepper, diced finely
  • 1 jalepeno, diced
  • 1 small can diced green chili peppers, drained
  • 1 28-oz can tomatoes
  • 2 15-oz cans (or 2 cups cooked) black beans, drained
  • 3-4 cups peeled & diced butternut squash
  • 3-4 cups water
  • 1 tbsp cocoa powder
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp red pepper flakes
  • 1 tsp paprika (optional)
  • 3-4 drops liquid smoke (optional)

Directions:

  1. Heat oil in large stockpot.
  2. Sautee garlic, onion, and pepper until soft.
  3. Add rest of ingredients. Stir well and bring to a boil. Lower heat and cover.
  4. Cook on low 2-3 hours.

Do you like chili? Have a favorite recipe? 

USDA Updates School Nutrition Guidelines

For the first time in 15 years, the USDA has issued new school nutrition guidelines. Meals served under the National School Lunch program and other federally funded school meal services, which serve about 32 million children per day, have been updated to reflect the 201o Dietary Guidelines.

New restrictions (according to age group) will be placed on:

  • Calories
  • Sodium
  • Percentage of calories per meal from saturated fat

In addition, half the grains served will have to be rich in whole grains, and while tomato paste and potatoes still count under the new rules as acceptable vegetables, the foods that contain them (such as pizza and fries) will have to comply with the restrictions on sodium, saturated fat, and calories. Some of these changes will be phased in over time, such as those related to sodium and whole grains. Other measures are to be enforced to ensure healthier meals for school children.

The changes will cost $3.2 billion as they are implemented over the next 5 years, with that cost being offset by a 6-cent-per-meal increase and other federal reimbursements.

To give you a clearer idea of exactly how new school lunches will look, here’s a sample menu comparison from the USDA. I think it’s definitely a step in the right direction.

What do you think of the changes to the school lunch program? 

What I Ate Wednesday #42

Wednesday already? Does anyone else feel like this week is going really quickly?Guess that means it’s time for another What I Ate Wednesday post. As always, thanks to Jenn for hosting the link party.

Even though I stayed close to home most of yesterday waiting for a couch to be delivered,  I felt like I was on my feet all day. I took advantage of my housebound-ness to prep and freeze a bunch of food for the next few weeks in between work assignments, and it wore me out.  Confession: I often write standing up. I have no idea where I picked up the habit, but I’ve been doing it since I was in high school. It helps me think.

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Prediabetes: What you need to know

Don't wait 'til you have diabetes, y'all. Find out your blood sugar levels.

You know your cholesterol levels, so why not your blood glucose levels too?

Type 2 diabetes was recently thrust into the public eye when Paula Deen announced she has been living with the disease for 3 years. However, something we hear about far less frequently is prediabetes.

The CDC estimates that some 79 million Americans over the age of 20 have prediabetes, which is defined as consistently elevated blood glucose levels (fasting blood glucose of 100 – 125 mg/dL or A1C of 5.7% – 6.4%) that are not quite high enough to qualify for a diagnosis of diabetes. That may not sound like such a big deal, but it can significantly up your risk of cardiovascular disease and other long-term damage in addition to  paving the way to full-blown diabetes.

The good news is that if you find out your numbers put you in the prediabetic range (many doctors say “borderline high”—ask for specific numbers), you can do something about it. Getting blood glucose levels under control is key, and many people are able to do that through a healthier diet and exercise.  Your doctor may also prescribe a drug such as Metformin to help lower blood glucose levels.

Don’t wait until you’re diagnosed with Type 2 Diabetes. Speak with your care provider at your next appointment about your blood sugar levels and how to keep or get it into a healthy range.

You can read more about diabetes and prediabetes here.

In the name of not wasting…

Ah, Monday. Did anyone else hit the ground running today? Thank god for coffee and cooling eye gel!

Sometimes busy days call for super-random meals. In the name of not wasting leftovers, I threw together a bastardized version of a quesadilla for dinner, which contained egg whites, sautéed mushrooms, and sharp cheddar. I topped it with 1/3 of an avocado and added a side of kale, roasted broccoli and cauliflower. Whatever works, I guess.

I took an extended break during my day to go check out apartments,  so it’s back to work for me, at least for a little while…

A few things to click on from around the interwebs:

What’s the most random thing you’ve thrown together in the name of not wasting food? 

Scenes from the weekend

This weekend has been a really nice one. I got to see a lot of favorite faces and also had a chance to unwind a little.

Some highlights included homemade stir-fry in Brooklyn…

Don't worry mom—still not a smoker!

Leisurely breakfasts…

Birthday celebrations…

Anders: "It's my birthday weekend, and I'm gonnga gnaw on this!"

Wine tasting…

…and a little reminder, courtesy of Dove chocolate…

What did you do this weekend? 

Snow Day Breakfast?

Oats w/ chia seeds, banana, blueberries & cottage cheese

For whatever reason, there’s something extra awesome about enjoying a leisurely breakfast on a snowy morning, even if it’s a Saturday and you have the day off anyway.

Creature of habit I am, I almost always want oatmeal (usually a variation on this recipe) when it’s snowy out, but maybe for you it’s pancakes or eggs or, like, a turkey wrap—whatever.

What’s your favorite snow day breakfast? Or, if you live in a warmer place, what would it be?