Tips for Packing a Healthy Lunch

Welcome back to PorrazzaNutrition! 

When I first went went full-time with my practice and quit my "day" job, I got out of the habit of packing a lunch. I was mostly out seeing clients in the AM and after dinner, so I only really needed to pack snacks on-the-go. This January, I took a short-term teaching contract at a local community college and with teaching 4 classes back-to-back and my office hours, snacks just weren't going to cut it! 

I wanted to share with you my essentials for packing a healthy lunch, basics to keeping the nutrient balance, and how to prep smart! 

My fancy new collapsible container!

Essentials

Lunchbox - I prefer the insulated varieties and definitely go with boxes/bags that have a handle since I carry a lot of work bags. 

Ice Packs - I like the gel ones versus the harder packs. The gel makes it easier to mold around my containers. 

Reusable Containers or Mason Jars - I love using the short mason jars for my soups, stews, and fresh fruit since they don't spill! I did buy a collapsible container for my leftovers; however, I didn't think about how large it was when I bought it. It is awesome, but doesn't fit in my current lunchbox. So, make sure you have your lunchbox specs before buying a fancy new container!

Baby carrots for the win!

Nutrient Balance

When I pack my lunch, I always think of PCV - protein (lean), carbohydrate (high-fiber), and veggie (usually non-starchy) for the main fare. I also pack some extra veggies, fruits, and bars for my snacks/sides. I never know what food mood I will be in (i.e. crunchy, sweet, savory, soft), so I like to have a variety to choose from. Side note here, having a backup plan is key! You never know if you will hit traffic in a work commute, if you need to hang around for questions from staff, or if lunch ends up getting pushed back. Be prepared for when life gets crazy so you stay on track and fuel your body with good-for-you foods. 

Prep Smart

Peanut butter balls for snacks!

I won't lie, I rely a lot on portioned unsweetened applesauce cups, no-sugar-added dried fruit (mango and prunes are my favorites), and baby carrots for my lunch/snack staples. I have been trying to spend more time on prepping the larger parts of my meals versus the snack/side items to save time. 

I usually carve out about 30-minutes of time on Sunday nights to prep for the week. This means peeling oranges and portioning them into containers, putting baby carrots in containers, scooping out hummus, and pulling applesauce cups from the bottom of the fridge to the top. Whatever will make my night before prep easier the better!  
I also make a lot of my lunches from my leftover dinners. I highly recommend batch-cooking grains (i.e. brown rice and quinoa) and even your proteins (like tofu) to make into easy meals. I have been trying to make more of my own snack bars/power balls versus buying them since it has gotten pretty costly. I like making these peanut butter balls 1 day and eating them all week for snacks!

I hope this gives you some tips to packing a healthy lunch! Have a great rest of your week!

Bean salad with carrots and hemp seeds + orange + dried mango + sweet potato chips!

Stuffed Mushroom Caps (Plant-Based, Gluten-Free)

I have been in a huge food rut lately! Anyone else ever get to that point? I feel like all I do is cook the same meals over and over. To spruce things up in the kitchen, I made it a point to buy and cook foods that I haven't made in a while (or never tried before). My goal was to try something different at least once per week.

With that, I have fallen back in love with mushrooms, which are currently in season. Mushrooms are low in calories, yet, high in Riboflavin (Vitamin B2), which plays a key role in energy production and metabolism. Mushrooms are also good sources of Niacin and Copper. Check out the recipe below for my stuffed mushroom creation, which can be altered to your food preferences! This is a great way to use up leftovers too.

Stuffed Mushroom Caps Recipe
Plant-Based, Vegetarian, Gluten-Free

Ingredients
6 baby bella mushroom caps, cleaned with stems removed
3/4 cup mild low-sodium salsa
1 flax-egg
1/2 cup cooked brown rice
1/4 cup cubed extra-firm tofu
2 tablespoons almond flour
3 tablespoons nutritional yeast
1/4 teaspoon each: garlic powder and onion powder
1 teaspoon Italian seasoning
Dash salt and pepper
Optional toppings: fresh, diced tomatoes + shredded dairy-free cheese + nutritional yeast

Directions
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment or greased foil.
2. In a single layer, place mushrooms with cap side down.
3. In a medium bowl, mix together all ingredients and gently stuff into each mushroom cap.
4. Bake, uncovered, for 30-40 minutes or until caps are soft and stuffing is hot.
5. Top caps with optional ingredients and broil for 2-3 minutes or until golden brown. Enjoy!

Recipe Notes
-Portabello mushrooms can also be used. The mix makes enough for 5-6 portabello mushrooms.
-In place of salsa, you can use diced tomatoes.
-In place of the brown rice, you can also use quinoa.
-1 flax-egg can be made by mixing 1 tablespoon ground flaxseed and 3 tablespoons of water. Let sit for about 3 minutes (will gel together).
-Tempeh or a crumbled veggie burger can be used in place of the tofu.
-Flaxseed meal, coconut flour, whole wheat flour, can also be used.
-Seasonings can be adjusted based on taste preference.
-Extra "stuffing" can be heated on the stove-top and served with whole grain or corn chips!
-To reduce cooking time, ingredients can be sauteed in a pan prior to stuffing in each mushroom.

Lemon-Berry Muffins

Recently, I have been looking for a better-for-you muffin recipe that I could make and have as a snack when I wanted something sweet. A lot of the gluten-free, vegan baked goods are loaded with sugar and have really little fiber. I ended up combining a few of the recipes in my cookbooks with others I found online for these sweet little treats! I love making them in mini-muffin pans; however, for the recipe below, I used a standard 12-count muffin tray. Enjoy!

Lemon-Berry Muffins 
*Vegan + Gluten-Free 

Ingredients
1 large banana
1/2 cup almond milk
2 tablespoons almond butter
1.5 teaspoons lemon juice
1 teaspoon vanilla extract
1 1/4 cup gluten-free rolled oats (uncooked)
1/2 cup almond flour
1/4 cup 100% pure maple syrup
1/2 teaspoon baking soda
Pinch salt
1/2 cup blueberries

Directions
1. Preheat oven to 350 degrees F. Grease a 12-count muffin tray or line with muffin cups.
2. Add all ingredients, except blueberries to a blender and blend until smooth. Mixture will be thick; however, if there are issues blending, add in almond milk, 1 tablespoon at a time.
3. Fold in blueberries. Spoon mixture into prepared tray and bake for 15-20 minutes.

Recipe Notes
-Makes 12 standard-sized muffins, serving 6.
-Can make in a mini-muffin tray; however, decrease cooking time to about half.
-Can substitute cashew milk or pea milk for almond. Pea milk will add in protein.
-Can substitute sunflower seed butter or peanut butter for the almond.
-If you are not gluten-free, can use regular rolled oats
-Store at room temperature for 2-3 days in an air-tight container or in the fridge up to 1 week.

Pizza Quinoa Bites

Welcome back to PorrazzaNutrition! Today, I want to share with you a recipe I just revamped from my old cooking files. I have been trying to weed through my collection of recipes to figure out the ones I actually use and those I was just hoarding :) I am challenging myself to 1 day per week where I try new recipes and incorporate the tasty ones into my weekly meals or party rotation (since I usually bring healthy dishes wherever I go). My challenge to you this month is to get in the kitchen and try a new recipe or revamp (in a healthy way) an old one from your collection!

Pizza Quinoa Bites

Ingredients
1 cup uncooked quinoa
1/2 cup low salt tomato sauce **
1.5 cups water
1 small onion, diced
1 teaspoon olive oil
2 teaspoons minced garlic
2 flax eggs **
1/2 cup fresh basil, chopped
1/2 cup grape tomatoes, diced
1 teaspoon Italian seasoning
1/2 cup nutritional yeast **
Dash of salt and pepper

Directions
1. In a large pot, bring to a boil quinoa, tomato sauce, and water. Lower and simmer, covered, for 20 minutes.
2. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
3. In a small saucepan, saute onion and garlic in olive oil for 3-5 minutes over medium-low heat.
4. In a large bowl, mix together onion/garlic, quinoa, flax eggs, basil, tomatoes, Italian seasoning, nutritional yeast, salt and pepper. Adjust seasonings to your taste.
5. Form mixture into bite-sized patties and place on prepared baking sheet. Bake for 15-20 minutes. Flip and bake for an additional 5 minutes (or broil for 1-2 minutes for crispier patties). Serve with fresh tomato sauce.

**Recipe Notes
-No-salt-added crushed tomatoes can be used in place of tomato sauce.
-To make a single flax egg, which is a replacement for 1 whole egg, simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Double to make the two needed for this recipe.
-Nutritional yeast is a substitute for dairy-cheeses and can be found online or at most health-food stores.

Simple Homemade Applesauce

This past week, I shared my super simple, no-added-sugar, recipe for homemade applesauce with my cooking class. This is one of my favorite recipes to make especially when I have some older and softer apples. I love the way my house smells while this is cooking too :)

When choosing apples, look for ones with a shiny, firm, and smooth skin. Apples are a good source of vitamin C, which boosts your immune health, and a great source of fiber, which is good for digestive health and may help to lower cholesterol levels. Apples are also high in antioxidants, which may help to reduce your risk of cancer, hypertension, diabetes, and heart disease. It is best to leave the skin on your apples to retain all of the fiber and nutrients. With the recipe below, since you will be blending the final product, you won't even notice the skins!

Homemade Applesauce (Stove-top)*
Yield: approx. 4 cups

Ingredients
4 apples, roughly chopped, with skins
1/2 cup water
1 teaspoon cinnamon
Pinch ground nutmeg

Directions
1. In a large saucepan, mix together all ingredients. Cover and cook on medium heat for about 15-20 minutes or until softened.
2. Using an immersion blender, blend apples to reach desired consistency.**
3. Store in an air-tight container in the fridge (I used mason jars).

Notes
*Recipe can be made in a slow-cooker. Cook on low for 3-4 hours (will vary based on size of slow-cooker and amount of apples).
**You can also use a fork or standing blender to mash/puree the apples to your desired consistency. 

Nutrition Per 1 Cup: 70 Calories, 150mg Potassium, 19g Carbohydrates, 3g Fiber, 14g Sugar, 13% DV for Vitamin C

Sauteed Zoodles with Fresh Pesto

March is here so that means it is National Nutrition Month! This is one of my favorite times as a Dietitian! For 2017, the theme is "Put your best fork forward," which I love because it makes me think of not only choosing healthy foods, but also, cooking more! I often get client feedback that revolves around not having enough time to cook. My challenge for those of you reading this post is to commit to cooking at least one day/night per week. Once you get that down, increase to two or or even three nights! If the weekdays are too busy for you to cook more involved meals/recipes, try batch cooking on the weekends and freezing for later use. Stock-up on items like canned beans or frozen steamable veggies for when your not in the mood for cooking. To take it a step further, try incorporating new and healthy recipes in your weekly meal rotation.

Try out the zoodles (zucchini noodles) recipe below as a side dish or make it a meal by adding a lean protein and high-fiber carbohydrate (like chickpeas)!

Sauteed Zoodles with Fresh Pesto 
Yield: 4 servings 

Ingredients 
4 medium zucchini, ends trimmed
2 cups fresh basil
1/2 teaspoon minced garlic
1/3 cup olive oil
2 teaspoons lemon juice (can increase to 1 tablespoon if you prefer a more lemony flavor)
1/2 cup cherry tomatoes
Salt & pepper
**Flavor add-ins for pesto: pine nuts, minced onion, walnuts, or nutritional yeast

Directions 
1. Using a vegetable peeler or spiralizer, slice zucchini into noodles. Set aside in bowl.
2. Food process: basil, garlic, olive oil, and lemon juice.
3. In a large skillet, combine zucchini noodles with pesto and saute over medium heat for 5-7 minutes.
4. Top noodles with tomatoes and season to taste with salt and pepper.

Nutrition: 190 Calories, 17g Fat (12g Monounsaturated Fat & 3g Polyunsaturated Fat), 65mg Sodium, 522mg Potassium, 9g Carbohydrates, 3g Fiber, 3g Sugar, 1g Protein, 44% Vit A, 29% Vit C 

Top 6 Meal Planning Tips

How many of you reading this are currently meal planning or have tried it in the past? It can be difficult to plan meals while working, going to school, and managing other activities. You may even feel like you prepare the same meals over and over again, which may get a bit boring. Planning your meals can be such a great tool to help you eat a more well-balanced diet! Planning can also help you to be less tempted to order out, which can get quite expensive. Today, I would like to share with you my top 6 meal-planning tips, in case you're feeling stuck or in a dinner rut!

1. Take some time to look for different recipes. 
Don't be afraid to try something new; it may even make it into your weekly meal rotation! Check out websites like Pinterest, Allrecipes, Food Network, etc, for a plethora of recipes for every cooking level and food preference. 

2. Ask your family what they would like to it. 
They may have some ideas or new favorites that they would like to see more on the kitchen table. This can take some of the pressure off of you, while cooking up something delicious you know your family will enjoy.

3. Take advantage of grocery store sales and ads. 
Don't throw those ads to the wayside while you sifting through your daily newspaper. Browse through the ad for some meal inspirations that won't break the bank. Remember to aim for a non-starchy vegetable (like broccoli or brussels sprouts), protein, and high-fiber carbohydrate (like sweet potatoes or quinoa) for each meal. 

4. Create a theme for some days of the week. 
Meatless Mondays, taco Tuesday, pasta Wednesday, and so on and so forth. Creating a theme will give you a starting point when planning meals. Even if you are making a familiar recipe, try switching up some of the ingredients. For example, on taco Tuesday, try swapping in beans for ground meat or using ground chicken. For pasta Wednesday, try a new low sodium pasta sauce, higher fiber pasta or even a new vegetable. 

5. Repurpose leftovers. 
When planning out meals (or theme-nights), remember to designate a day of the week (or two) for leftovers. Those leftovers can really add up and you want to utilize them before they end up going bad. If you don't have enough for a whole family meal, use leftovers in your lunch box for work or incorporate them into a new dish. Let's say you made a baked chicken (or tofu for my vegan/vegetarian friends) recipe on Sunday, but there isn't enough to make another full meal with it. Instead, dice it up and add it to a casserole with extra veggies, a low sodium broth, and some quinoa or brown rice. Or, use leftover proteins on a fresh bed of greens. Get creative with those leftovers!

6. Utilize your freezer. 
If you find that you can't cook a lot during the week, try to double your recipes when you do cook. You can freeze whatever isn't eaten and defrost it at a later time when your stuck on a meal idea or don't feel like cooking.

Leave a comment and let me know how your meal planning/prepping is going and if any of these tips have helped you to step up the variety!

Butternut Squash and Apple Soup

Happy New Year! It’s amazing how quickly the new year came upon us! Have you all made your resolutions yet? 

Previously, I wrote a post about some of the winter fruits and vegetables available. Today, I’d like to focus more on the tasty butternut squash. Butternut squash is a good source of fiber, potassium, and magnesium. It is also naturally fat and cholesterol free! A half-cup contains only 50 calories, yet, provides you with 260% of your daily value for vitamin A and 40% of your daily value for vitamin c, which can help support your immune system. 

Now, after reading those quick facts about butternut squash, it sounds pretty enticing, doesn’t it? Makes you want to put it in your shopping cart during your next grocery shopping trip, huh? But, you may worry that you won’t be able to cook it right away or you’d like to find a recipe first before you cook it. Worry not! Butternut squash is a hearty vegetable that can be stored up to about a month in your pantry. When choosing butternut squash, pick one that is heavy for its size, is free of bruises, and is more tan in color than white. Below is a delicious recipe for homemade butternut squash and apple soup. Hope you enjoy it as much as I do!

Butternut Squash & Apple Soup

Total Time: 60 minutes (stovetop), 5-7 hours (crockpot)

Yield: 3.5 quarts

Servings: 6

Ingredients

1 butternut squash, peeled and seeded

1 tablespoon unsalted butter (I used a flaxseed oil variety)

1 tablespoon olive oil 

1 cup water

2 cups low sodium vegetable broth 

2 large onions, chopped 

2 medium apples, chopped 

Dash of salt and pepper

*Roasted butternut squash seeds (optional)

Directions- Stove Top

1. Sauté butter, olive oil, and onions in a large pot for about 5-10 mintues, stirring occasionally.

2. Cut squash into chunks and add to pot with apples, salt, pepper, water, and broth. Bring to a boil, cover, and cook over low heat for about 30-40 minutes.

3. Remove soup from pot and puree in a blender or use an immersion blender right in the pot!

4. (Optional) Top your soup with a sprinkling of roasted butternut squash seeds.

Directions- Slow Cooker

1. Sauté butter, olive oil, and onions in a small saucepan for about 10 minutes, stirring occasionally. Transfer onions to the slow cooker.

**You can also lightly cook the onions in the bottom of your slow cooker. 

2. Cut squash into chunks and add to your slow cooker with the apples, salt, pepper, water, and broth. Cook for 5-7 hours on high heat.

3. Remove soup from slow cooker and puree in a blender or use an immersion blender right in your slow cooker. 

4. (Optional) Top your soup with a sprinkling of roasted butternut squash seeds.

Nutrition Information (approx. 1 cup) 120 Calories, 3.5 g Fat, 68 mg Sodium, 445mg Potassium, 23g Carbohydrates, 5.5g Fiber, 1.5g Protein, 170% Vitamin A, 38% Vitamin C, 16.5 % Vitamin B-6

*Roasted Butternut Squash Seeds

Instead of discarding your butternut squash seeds, set them aside and use for a soup topping or quick snack! Simply rinse your seeds in a small bowl of water (to remove stringy flesh) and pat dry on a towel. Spread the seeds on a greased baking sheet, drizzle them with a splash of olive oil, and sprinkle on seasonings of choice. Bake for about 10-15 minutes at 300 degrees F.  Keep an eye on the time for smaller seeds so that they do not burn. 

Seasoning Blends: 

-Sweet: Cinnamon, nutmeg, maple syrup

-Savory: Paprika, garlic powder, salt, and pepper

Post is guest written by Christine Farinella - Current dietetic intern with the University of Delaware that holds a Bachelors of Science in Nutrition & Dietetics from West Chester University. Recipe credit to Felicia Porrazza of PorrazzaNutrition. 

References - fruitsandveggiesmorematter.com 

Oatmeal Recipes Galore!

Oatmeal is one of my favorite breakfast to make. Oats are packed with soluble fiber, which help to work to clear away compounds in your intestines that can contribute to high cholesterol. Soluble fiber can also help with blood sugar regulation and weight management.

During one of my recent cooking classes, I made a few oatmeal varieties and the participants loved it! Hope you enjoy them as much as they/I did :)

Cocoa-Banana Oatmeal
Ingredients 
1 cup unsweetened almond milk (can also use coconut, soy, etc.)
1/2 cup old fashioned oats (I also used steel cut and it worked great!)
1 small banana, mashed
1/2 teaspoon almond extract (can sub in vanilla extract)
1 teaspoon cocoa powder
1 tablespoon almond butter (can sub in peanut butter)
1 tablespoon sliced almonds (optional)

Directions
1. In a large saucepan, bring milk to a boil.
2. Add remaining ingredients (except sliced almonds) and cook for about 5-7 minutes.
3. Top oats with sliced almonds and serve!

**You can also add in a sweetener of your choice if the banana is not enough for you. You can also add in ground flaxseeds for a boost of healthy fats, fiber, and protein.

Nutrition Information: 368 calories, 15g fat, 153mg sodium, 54g carbohydrates, 14g sugar, 9g fiber, 9g protein

Apple Cinnamon Oatmeal
Ingredients 
1 cup unsweetened almond milk (can also use coconut, soy, etc.)
1/2 cup old fashioned oats (I also used steel cut and it worked great!)
1 small apple, diced
2 tablespoons unsweetened applesauce
1 teaspoon brown sugar (can eliminate for lower sugar recipe)
Dash cinnamon

Directions
1. In a large saucepan, bring milk to a boil.
2. Add remaining ingredients and cook for about 5-7 minutes.

Nutrition Information: 257 calories, 6g fat, 152mg sodium, 49g carbohydrates, 18g sugar, 8g fiber, 6g protein

One last comment about these recipes. A lot of the sugar is coming from natural sources like the banana and apples, so don't be too concerned about those numbers. Also, with having fruit/nuts, you are also boosting the fiber content of the recipe. Remember, to leave the skin on with your apples since that is where a lot of the fiber and nutrients are. 

5 Tips for Getting Fit for Summer

We are getting into warmer days now, so it is time to start thinking of getting yourself in shape (if you haven't done so already)! The past week, I have been getting a lot more clients asking about weight-loss and how to "lose the belly fat." While nutrition is a huge part of getting the body you want, exercise is also a major player. Getting "in shape" doesn't mean you have to get a gym membership, especially if you know you will never go! Simply moving more throughout the day can help you to get on track for the healthy body you want.


5 Tips for Getting Fit for Summer
1. Find an activity you enjoy!
Don't just walk on the treadmill or go to a Zumba class if you know you will hate it. Try new things like swimming, weight training, or biking. If you like what you are doing, you are way more likely to keep it going!

2. Schedule when you will exercise!
If you get a gym membership, think about when you will actually go and set aside that time. Lay out your exercise clothes from the night before or keep a gym bag in your car!

3. Move every hour!
If you are normally sitting throughout the day, like most Americans are, make it a point to get up every hour for 5 minutes. Walk around the office or do some squats at your desk. It is actually better for your health to move more frequently than to sit all day and hit the gym for 2 hours.

4. Take a brisk walk! 
Walking is a great way to boost your cardiorespiratory endurance and improve your heart health. I recently had a client say that walks with her dog don't seem to do much for her since her pooch is always stopping to sniff. My advice was to jog in place or do 1/2 squats while waiting. You can also drop off your furry friend and head out for a more brisk walk on your own.

5. Don't forget to stretch!
Think of this scenario: you start exercising and you are very motivated. Within the first week, you pull a muscle and your back to square one! Now, you have to wait 2 weeks until your back at it again. Keep yourself flexible to help prevent injuries. Practice some light stretching before and after working out. Try out yoga, tai chi, or Pilates too!


On a recipe note, I made this salsa for a demo at work and everyone loved it! If you look at the original recipe, there are a few different measurements and ingredients. I made a few adjustments based on my work population. The salsa is very light and refreshing. Great for a party :)

Navel Orange Salsa
Ingredients
3 Navel oranges, segmented and diced
8 Roma tomatoes, diced
1/2 small sweet onion, diced
3T fresh cilantro, minced
Dash salt and pepper

Directions
1. Mix all ingredients in a large bowl.
2. Cover and refrigerate for 30 minutes.
3. Serve with chips or use as a topping for fish or chicken.

Adapted from: www.sunkist.com 

Almond Milk vs. Coconut Milk

Almond milk has become an increasingly popular substitute for those with food allergies or intolerances. Almond milk is a creamy, nutty beverage made by toasting and grinding almonds; then, blending them with filtered water. Almonds are naturally low in sugar and provide a vast amount of nutrients for your body. Almond milk is also lactose, gluten, dairy, and casein free (This is good news for me since I am lactose intolerant!). On the glycemic index, unsweetened almond milk falls on the low end, which means a lesser rise in your blood sugar.

1 cup of unsweetened almond milk contains 30 calories (100 calories less than 2% milk), 2.5g fat, 45% DV for calcium, 50% DV for vitamin B12, and 25% DV for vitaminD. Almond milk also contains 30% of your DV for riboflavin and 50% of your DV for Vitamin E, which decreases inflammation in the body.

Coconut milk is made by pressing coconut pulp to release the cream, which is blended with filtered water and other ingredients. Coconut milk has a mildly nutty flavor and is dairy free. Fun fact, coconuts are really a fruit! 1 cup of unsweetened coconut milk provides 45 calories, 4.5g fat, and <1g carbohydrates. Coconut milk contains the same amount of vitamin D (25% DV) as regular milk and 50% DV for vitamin B12. Coconuts have antimicrobial and antibacterial agents, which can aide in immune health. Coconuts also supply medium chain fatty acids (MUFAs), which can decrease inflammation in the body.

So, are almond and coconut milk better than regular old 2%? While coconut and almond milk are both nutrient powerhouses with more calcium than 2% milk and less calories, they do lack protein. This limited protein supply does not need to pose an issue if you are already consuming other protein sources throughout your day. Almond or coconut milk can be implemented in a diet where other dairy foods are lacking due to culture, preference, allergies, or intolerances.

Check out this site to make your own almond milk --> http://wellnessmama.com/366/organic-almond-milk/

Green Protein Smoothie 
Yield: 1 serving
Ingredients
1c milk (almond or coconut)
1c fresh kale
1/2 cucumber (peeled)
1/2 frozen banana
1 scoop vanilla protein (optional)
1c ice

Directions
1. Combine all ingredients in blender and process until smooth.

Nutrition Facts 
290 calories, 4.5g fat, 41g carbohydrates, 25g protein, 4g fiber
150% DV vitamin A, 150% DV vitamin C, 60% DV calcium


www.silk.com
www.livestrong.com
www.almondbreeze.com

Flaxseeds!

So, it has been quite a long time since my last blog! With the holidays and work, I kept putting off writing one. Lately, I have been getting a lot of questions about super foods and flaxseeds. What are they good for? How can you cook with them? What are they?! Probably most of the questions are stemming from the fact that it is a new year and everyone is trying to get and stay healthy. Go figure :)

What Are Flaxseeds?
Flaxseeds, aka linseed, come from the flax plant. The seeds have been used since ancient times for their various health benefits. Flaxseeds contain lignans, which possess antioxidant qualities.

Whole flaxseeds

What Are The Health Benefits?
The tiny seeds are a great source of both Omega-3 fatty acids and fiber. Omega-3s can help to decrease inflammation in the body. They can also reduce the amount of lipids circulating in your bloodstream. Just 2 tablespoons of flaxseeds contain 2400mg of Omega-3 fatty acids. You can also find Omega-3s in walnuts, hemp seeds, and pumpkin seeds! The fiber in flaxseeds can help you to maintain a healthy weight, lower your risk of diabetes, keep you fuller for longer, and decrease your cholesterol. Two tablespoons of flaxseed contain 4g of fiber!


How Can You Eat/Cook With Flaxseeds?
Flaxseeds can be eaten whole or ground (more bioavailable). They can be added to baked goods, cereals, salads, or casseroles. I love breading chicken in flaxseeds! Flaxseeds can also be mixed into a mayo or mustard when making a sandwich. Try topping your yogurt with ground flaxseeds for a boost of Omega-3 fatty acids.

My favorite brand of flaxseeds is probably Bob's Red Mill. I get the ground version because it is much cheaper and tends to mix better into what I am making. Also, it doesn't get stuck in my teeth like the whole flaxseed does!

If you are looking for a new recipe to try Healthy Flax has a great recipe for a Pecan Flax Pilaf. Happy flax eating!

http://www.bobsredmill.com/flaxseed-meal.html
www.nutrition411.com

Fudgy Cake Brownies (Grain-free)

Yesterday, I went on a grain-free/gluten-free baking kick. This happens to me about once a week :) I made cupcakes, muffins, chips, and BROWNIES. The cupcakes/muffins came out pretty well, the chips tasted like cardboard (no exaggeration), and the brownies were amazing! After some alteration on a few different recipes, I finally found my prize winning brownie. I literally ate 4 right out of the oven, they were that good. While I am still a fan of my black bean brownies (more moist) these are my favorite. Hope you enjoy as much as I did!


Fudgy Cake Brownies (Grain-free)
Ingredients:
1/2c butter (grass-fed, unsalted)
1/3c + 1/4c  unsweetened chocolate chips
5 eggs
3/4c raw honey
1/3c almond flour (sifted)
1/4c cocoa powder
1tsp vanilla
1/4tsp baking soda
dash salt

Directions:
1. Preheat oven to 325 degrees F and grease a 9x13" pan.
2. Melt: butter and 1/3c chocolate. Set aside.
3. Beat: eggs and honey. Add: flour, cocoa, vanilla, baking soda, salt.
4. Add: melted chocolate.
5. Stir in 1/4c chocolate chips.
6. Bake for 30 minutes. Cool. Cut. Enjoy!!

Nutrition Facts: (approximately 36 yield; just the way I cut them)
Calories: 65
Fat: 3.7g
Sodium: 43mg
CHO: 8g
Sugar: 7g
Protein: .8g

Betty Crocker Dark Chocolate Brownie Boxed Mix: (For comparison purposes)
Calories: 160
Fat: 7g
Sodium: 100mg
CHO: 24g
Sugar: 17g
Protein: 1g

Zucchini Crust Pizza

This is a: MUST TRY RECIPE! Was the all caps a bit much? But really, this recipe is tasty and healthy (always the best combination). It is also great because you can make the toppings whatever you want. No lie, when I made this a few days ago, I ate almost half of it right out of the oven. Well enough of my chatter, make it below and see for yourself :)

Zucchini Crust Pizza
Crust Ingredients:
2c grated zucchini (packed) and squeezed dry
-->It is easiest to put the grated zucchini in a dish towel and ring out the liquid.
2 eggs, beaten
1/4c coconut flour
1/2c Parmesan cheese
1/2c grated sharp cheddar or mozzarella cheese
1T olive oil
1tsp each: basil, oregano, parsley

Topping Ingredients (Just what I used. Can be anything you like!):
1 chicken breast
2 large tomatoes, diced
1 small zucchini, diced
1tsp garlic
1T olive oil
Shredded cheddar cheese
**I cooked my chicken in olive oil first. Then, I added the tomatoes, zucchini, and garlic and simmered for a few minutes. I shredded a little cheese on half of the pizza once I put the chicken mixture on.

Directions:
1. Preheat oven to 400 degrees F. Grease pizza pan.
2. Mix: zucchini, eggs, flour, cheeses, oil, basil, oregano, and parsley.
3. Pat zucchini mix onto pizza pan.
4. Bake crust for 30 minutes.
5. Remove crust from oven, flip over, and return to oven for 10 minutes.
6. Remove crust from oven and top with desired ingredients.
7. Return pizza to oven and heat until topping ingredients are heated through.


Nutrition Facts (per 1/6)
Calories: 190
Fat: 12g
Sodium: 220mg
Potassium: 350mg
Carbohydrates: 9g
Fiber: 3.5g
Sugar: 1g
Protein: 12g

1 Slice Domino's 14" Pepperoni Pizza (For comparison)
Calories: 324
Fat: 13g
Sodium: 608mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 4g
Protein: 14g

http://recipes.sparkpeople.com/recipe-calculator.asp
http://nutritiondata.self.com/facts/fast-foods-generic/9307/2

Faux Cookies Recipe

In another blog post a few weeks ago, I had a recipe titled, "Faux Cookie Dough." The support group class I lead had challenged me to try baking the cookie dough. I invested in this challenge today and had an awesome result. By this awesome result I mean I baked 65 cookies and ate 5 so far today :)

I didn't use my original recipe, but a modified one from My Whole Food Life, which has a ton of awesome recipes. I have the recipe below with the nutrition facts. You would probably get the same, or a similar result if you baked the "Faux Cookie Dough."

Faux Cookies
Ingredients
2.5 cups chickpeas, rinsed and drained
4tsp vanilla
1.5 cups peanut butter
2T honey
2tsp baking powder
1/2c chocolate chips

Directions
1. Preheat oven to 350 degrees F.
2. Food process all ingredients except chocolate chips.
3. Fold in chocolate chips.
4. Roll into balls and place on a greased baking sheet.
5. Bake 10 minutes.

Nutrition Facts per 1 cookie (yield=5.5 dozen)
Calories: 50
Fat: 3g
Sodium: 65mg
Carbohydrate: 5g
Sugar: 2g
Protein: 1.5g

Just for comparison purposes, I have the nutrition facts for a regular chocolate chip cookie.

Nutrition Facts per 1 cookie
Calories: 50
Fat: 3g
Sodium: 36mg
Carbohydrate: 8g
Sugar: 4g
Protein: 1g

Flax/Chia Seed Mix Recipe

In my last couple of blog posts, I talked about the health benefits of chia seeds and some easy recipes.   While chia seeds are not the cheapest food on the shelf (about $8.99/bag), I did find another great alternative to plain chia seeds that was about $2 cheaper; a Flax Chia Blend.

This blend is again, a great source of Omega-3s and Fiber. It also has 2g of protein, no sugar, and is only 60 calories per 2T.

On the bag I purchased, brand name "Carrington Farms," I found a pretty simple and tasty recipe on the back: "Minute Muffin Top" (Recipe below). Besides baking this blend into muffins or other goodies, you can also sprinkle it on yogurt, oatmeal, or a pudding for a Omega-3 and Fiber boost! 

Minute Muffin Top (Modified Version)

Ingredients

1/4c Flax Chia blend

2 tsp cinnamon

1 tsp sugar (I didn't use the sugar with adding the peanut butter)

1/4 tsp baking powder (Original called for 1tsp)

1 egg

1 tsp oil

Handful of cranberries (about 1T)

1T peanut butter (The original recipe didn't call for this, but I used it as a topping after making the muffin)

**You can also try adding nuts!

Directions

(In the original directions, you mix everything in separate bowls, layer ingredients, and do a bunch of steps. I was too lazy to do all of that, so I just followed the steps I made up below and it turned out fine)

1. Spray a soup bowl with non stick spray. 

2. Mix all ingredients in a separate bowl, then add to soup bowl. 

3. Place in microwave for 1 minute and enjoy! 

(After cooking is where you can top with the peanut butter)

Nutrition Facts (with peanut butter, without sugar)

Calories: 380 (Pretty good for a breakfast meal) 

Fat: 26g (5g Polyunsaturated, 6g Monounsaturated, 4.5g Saturated) (I didn't calculate the exact amount of Omega-3s; but, it is about 6,000mg)

Cholesterol: 185mg

Sodium: 270mg (Mostly from the baking powder, original recipe called for 1tsp and bumped up the sodium to 600mg)

Potassium: 138mg

Total CHO: 23g

Fiber: 13g (About half the recommended daily amount! 25-35g is range for daily fiber intake) 

Sugar: 7g (Comes mostly from peanut butter brand I used and the cranberries)

Protein: 16g (Great protein boost for the morning! 1 large egg is about 6g Protein).

Vitamin A: 6.1% 

B-12: 8%

Vitamin C: 5.1%

Vitamin D: 10%

Vitamin E: 7.8%

Calcium: 23.6%

Iron: 23.7%

Manganese: 19.2%

Niacin: 10.1%

Phosphorus: 12.7%

Riboflavin: 10.2%

I used a recipe calculator from Spark People: http://recipes.sparkpeople.com/recipe-calculator.asp

Don't let the calories rock your boat. If you think about all the other good stuff you are getting (protein, fiber, vitamins, minerals, etc) and the fact that this is an all-in-one breakfast meal, you have nothing to worry about. I always say to my class participants "It is not just about calories. It is about what else is in the food you are eating." Hope you enjoy!

Faux Cookie Dough Recipe

On Thursday nights, I facilitate a weight management support group. I usually bring in a new recipe or food item; however, this week a member volunteered to make something. She said she would be bringing in a fake cookie dough dip she found in a magazine. I was a little skeptical on what it would taste like, after hearing the ingredients; but hey, I am always up to trying new things. This is definitely a MUST TRY recipe! Again, one of those recipes where you don't tell people what is in it until afterwards! It goes great with apple or banana slices.

Faux Cookie Dough Dip
Ingredients
1 1/2c chickpeas
6T brown sugar
1/4c peanut butter
3T oats
1T milk (almond milk can be used)
2tsp vanilla
Dash salt
1/8tsp baking soda
1/3c chocolate chips

Directions
1. Food process all ingredients except chocolate chips. (I find it best to food process the beans with some type of liquid--like milk--first to make it smoother).
2. Fold in chocolate chips.
3. Serve with apple/banana slices and enjoy!

Nutrition Facts (per 2T with recipe yield of 2cups)
Calories: 90
Fat: 3g
Cholesterol: 0mg
Sodium: 100mg
Potassium: 50mg
Carbohydrate: 10g
Fiber: 1.5g
Sugars: 5g
Protein: 2g
B6: 5.3%
Calcium: 1.2%
Vitamin E: 1.4%
**Nutrition Facts will vary based on ingredients used

Avocado Pudding Recipe

A friend of mine suggested I try out her Avocado Pudding recipe she found in a magazine (not a clue which one). I'm always one to try new things, especially if they are healthy. You get a boost of unsaturated (healthy) fats and some protein! The recipe was really simple and quite good. It took me less than 10 minutes to make, so great to make in a pinch!

Just some forewarnings:
1. It is not sweet! If you are more of a sweet tooth, add some type of sweetener.
2. The recipe I used called for dates (10-12), which I did not have, so I used some honey instead.
3. It tastes much better after it sits in the fridge and gains the "pudding-like consistency."
4. I topped mine with some Reddi Whip, which gave it a little more sweetness and more of a dessert feel.

Avocado Pudding Recipe
Ingredients
1 Avocado (ripe)
1T Honey
1/2c Almond milk
4T Unsweetened cocoa
1/2 tsp. Vanilla

Directions
1. Mix all ingredients together in a bowl or blender. Chill for 1 hour and enjoy!

Easy Chia Seed Recipes

My new adventure this week and last was with Chia seeds. If you are thinking, "Chia seeds, like Chia pet?" You are indeed correct! These are the same seeds featured in the Chia Pet. So, what are Chia seeds? According to WebMD, "Chia is an edible, unprocessed seed (and whole-grain), that can be absorbed by the body (unlike flaxseeds)." You can sprinkle raw Chia seeds on cereal, sauces, vegetables and yogurt. You can also use Chia seeds in baked goods. Chia seeds are a good replacement for eggs (if you have an allergy), just mix with water! Chia seeds are a good source of fiber, protein, calcium, Omega-3s, and antioxidants.

Last week, I made Chocolate Chia Seed Pudding. To be honest, once you get over the weird texture, it is actually pretty good. I found it to be an easy snack with a boost of fiber.

Chocolate Chia Seed Pudding 
Ingredients
2T Chia Seeds
1/2c Milk (I used almond milk)
1T Cocoa Powder
1tsp Honey

Directions
1. Place all ingredients in a jar or container with a lid. Shake vigorously.
2. Refrigerate overnight and enjoy!

**I made the mistake of trying to stir it all together and it did not go well. Shaking is the way to go!

Today, I ventured to make Chia Seed Crusted Chicken, in a few different forms (recipes below), since I wasn't sure how it would turn out. Again, I was pleasantly surprised with the great flavor. A definite must-try recipe!

Picture taken while I was still cooking, note the raw chicken :)

Chia Seed Crusted Chicken
Ingredients
2T Chia Seeds
2T Coconut Oil
3 Chicken breasts, cut into pieces
2T Unflavored Bread Crumbs or 2T Almond Flour
1T Parmesan Cheese
1 Egg, beaten lightly

Directions
Option 1: Dip chicken in egg then chia seeds. Fry in coconut oil.
Option 2: Dip chicken in egg then bowl with bread crumbs, parmesan cheese, and chia seeds (mixed). Fry in coconut oil.
Option 3: Dip chicken in chia seeds. Fry in coconut oil.

**My personal favorite was the chia seeds with parmesan cheese.




http://www.webmd.com/diet/features/truth-about-chia

Pizza Hummus Recipe

Every week, I lead a weight management support group at the YMCA. I always bring in a new recipe or food item to taste test. I think it makes the class interesting and allows for some food conversation. This past week, I served a pizza hummus with pretzel sticks and pita chips and it was a hit! I would definitely serve this recipe warm (unless you like the taste of "cold pizza"). It's a great quick snack to satisfy the cravings. Hope you enjoy as much as I did!

Pizza Hummus
Ingredients
2 T olive oil
1/4c tomato paste
3c chickpeas plus 1 T reserved liquid
1/4c lemon juice
2 tsp oregano
1 tsp basil
1/4 tsp garlic
Dash of salt

Directions
1. Heat olive oil in a saucepan. Add tomato paste, oregano, basil, garlic and sauté for 1-2 minutes.
2. Food process chickpeas, reserved liquid, and lemon juice.
3. Add sauce mixture to food processor with chickpea mixture. Season with salt to taste and enjoy!
(**I put everything back in the saucepan after food processing to get it heated to serve)

Nutrition Facts (2T): 40kcal, 83mg sodium, 5g carbohydrates, 2g protein, 1 g fiber