by kelsey | Mar 28, 2017 | Cooking Tips, Diet, Food, Heart Health, Weight Management, Wellness/Health
These nice warm temps have officially welcomed grilling season! Grilling is a great way to change up cooking techniques and try new flavors after a cold winter season. Spice up any cookout by adding fruits and vegetables to the menu. Beyond the benefits of adding color, variety and flavor, fruits and vegetables can also add a variety of vitamins and nutrients. Keep in mind the Dietary Guidelines for Americans recommend to fill half of your plate with fruits and vegetables at each meal.
Kabobs are a great item to include marinated vegetables like red or yellow peppers, mushrooms, eggplant, cheery tomatoes, and onions. Simply brush your favorite vegetables with olive or canola oil and your favorite spices and grill over medium heat, turning until marked and tender.
When grilling meat, choose healthier options like lean cuts of beef, pork, chicken, or fish. Be sure to keep raw meat, poultry, and their juices separate from ready-to-eat foods avoiding cross contamination. This can be done by using separate plates, cooking utensils, and cutting boards. Frozen foods should be thawed in a refrigerator or the microwave, not on the countertop or by the grill. Also remember to use a food thermometer when cooking meat, poultry, or fish to ensure it reaches a safe minimum internal temperature, this is key to reducing risk of food poisoning. Steak should reach 145°F, hamburgers 160°F, and chicken and pork 165°F.
Vegetarian or an avid mat lover, a grilled marinated Portobello burger can be a tasty alternative. Marinate and grill mushrooms, gill sides up, over medium-low heat with the grill covered until they are marked and softened (about 15 minutes). Flip and grill until cooked through.
Not forgetting dessert, try fruit kabobs with pineapple slices, watermelon, or peach halves. Grilling on low heat until the fruit is hot and slightly golden. Serve them on top of low-fat frozen yogurt or angel food cake.
Most of all enjoy!
-Kelsey
by kelsey | Mar 21, 2017 | Cooking Tips, Diabetes, Diet, Food, Heart Health, Weight Management, Wellness/Health
I had a patient ask me about eggs and thought that was a worthy blog topic since we haven’t discussed them in awhile! Here’s the scoop below!
These days eggs have been mis-perceived as a forbidden food, why is this? Eggs contain cholesterol, a type of fat made naturally in the body or found in animal produced foods, used by the body to keep us healthy. There are two types of cholesterol: “good” and “bad.” Low-density lipoprotein, or LDL, is known as “bad” cholesterol. High-density lipoprotein, or HDL, is known as “good” cholesterol. Too much of one type, or not enough of another can put you at risk for coronary heart disease, heart attack, or stroke. Depending on the size of the egg, one yolk contains about 185-215mg of cholesterol; the whites of the egg do not contain cholesterol. Today’s research shows that one egg yolk a day is fine for most healthy people, as long as their total cholesterol intake is 300 milligrams a day or less. For people at risk or diagnosed with heart disease, consuming less than 200 mg per day of cholesterol may be of further help to decrease significant health risks. The American Heart Association suggests for people with heart disease to consume no more than 2-3 eggs a week, substituting egg whites or cholesterol-free eggs as they choose.
Other benefits of eggs include: one large egg has just 70 calories; it is a good source of protein and vitamins A and D, B complex vitamins, and phosphorus. Eggs also supply lutein and zeaxanthin, which can help promote good eyesight.
-Kelsey
by kelsey | Mar 16, 2017 | Cooking Tips, Diabetes, Diet, Food, Weight Management, Wellness/Health
March is National Nutrition Month! National Nutrition month is an annual event that reinforces the importance of developing healthy and balanced eating and activity habits.
Fruits and vegetables are a great way to promote health and wellness while preventing disease. You all know this, but the doing it part, ie-eating 5 servings/day is typically missed and the majority are falling short in this area. To celebrate national nutrition month, I have included 20 ways to add fruits and veggies to your diet. This is something we all have to work at, including myself, so pick a few of these suggestions and give them a try! Strive to get 5/day along with a balanced intake of lean meats, whole grains, low fat dairy, and healthy fats. Balance, portion control, and moderation are keys to a healthy and successful diet!
1. Variety abounds when using vegetables as pizza topping. Try broccoli, spinach, green peppers, tomatoes, mushrooms and zucchini.
2. Mix up a breakfast smoothie made with low-fat milk, frozen strawberries and a banana.
3. Make a veggie wrap with roasted vegetables and low-fat cheese rolled in a whole-wheat tortilla.
4. Try crunchy vegetables instead of chips with your favorite low-fat salad dressing for dipping.
5. Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.
6. Add color to salads with baby carrots, grape tomatoes, spinach leaves or mandarin oranges.*
7. Keep cut vegetables handy for mid-afternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner. Ready-to-eat favorites: red, green or yellow peppers, broccoli or cauliflower florets, carrots, celery sticks, cucumbers, snap peas or whole radishes.
8. Place colorful fruit where everyone can easily grab something for a snack-on-the-run. Keep a bowl of fresh, just ripe whole fruit in the center of your kitchen or dining table.
9. Get saucy with fruit. Puree apples, berries, peaches or pears in a blender for a thick, sweet sauce on grilled or broiled seafood or poultry, or on pancakes, French toast or waffles.
10. Stuff an omelet with vegetables. Turn any omelet into a hearty meal with broccoli, squash, carrots, peppers, tomatoes or onions with low-fat sharp cheddar cheese.
11. “Sandwich” in fruits and vegetables. Add pizzazz to sandwiches with sliced pineapple, apple, peppers, cucumber and tomato as fillings.
12. Wake up to fruit. Make a habit of adding fruit to your morning oatmeal, ready-to-eat cereal, yogurt or toaster waffle.
13. Top a baked potato with beans and salsa or broccoli and low-fat cheese.
14. Microwave a cup of vegetable soup as a snack or with a sandwich for lunch.
15. Add grated, shredded or chopped vegetables such as zucchini, spinach and carrots to lasagna, meat loaf, mashed potatoes, pasta sauce and rice dishes.
16. Make fruit your dessert: Slice a banana lengthwise and top with a scoop of low-fat frozen yogurt. Sprinkle with a tablespoon of chopped nuts.
17. Stock your freezer with frozen vegetables to steam or stir-fry for a quick side dish.
18. Make your main dish a salad of dark, leafy greens and other colorful vegetables. Add chickpeas or edamame (fresh soybeans). Top with low-fat dressing.*
19. Fruit on the grill: Make kabobs with pineapple, peaches and banana. Grill on low heat until fruit is hot and slightly golden.
20. Dip: Whole wheat pita wedges in hummus, baked tortilla chips in salsa, strawberries or apple slices in low-fat yogurt, or graham crackers in applesauce.
http://www.eatright.org/nnm/handoutsandtipsheets/#.UyHnjs47Bw0
-Kelsey Raml, MS, RD, LN
by kelsey | Mar 15, 2017 | Etc.
March is National Nutrition Month and this year’s slogan for the month is “Put your best fork forward!” This is to serve as a reminder that all of us have the tool to make healthy choices and fuel our body with nutritious foods. I thought I’d start this new blog theme with a quiz to test your knowledge and tomorrow we’ll discuss national nutrition month a bit further. No cheating by looking at the answers at the bottom! 😉
Nutrition Month Quiz
1. True or false? Each one of us holds the tool to make healthier food choices.
A. True
B. False
2. According to the Dietary Guidelines for Americans, you should “Focus on _____” as you plan your eating pattern.
A. Calories
B. Trying new foods every day
C. Variety, nutrient density, and amount
D. Added sugars and saturated fat
3. Which of the following is not one of MyPlate’s food groups?
A. Protein
B. Fats/oils
C. Fruits
D. Grains
4. True or false? How much we eat is as important as what we eat.
A. True
B. False
5. Fill in the blank. Making small shifts in what you eat _____ add up over time.
A. Can
B. Cannot
Answers:
- A. True. That quote actually comes straight from the Nutrition Month homepage at the Academy of Nutrition and Dietetics. It’s one of the inspirations for this year’s slogan. You have the power to change and improve your eating pattern.
- C. Variety, nutrient density, and amount. These are the 3 keys to a healthful eating pattern. According to the guidelines, “To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts.”
- B. Fats/oils. MyPlate is made up of fruits, vegetables, grains, protein, and dairy. Although MyPlate addresses fats and oils, they do not get their own space on the plate graphic and are instead incorporated within the other food groups.
- A. True. That’s actually a central tenet of this year’s National Nutrition Month celebration. For more information, visit eatright.org.
- A. Can. That’s right, those small shifts can actually make a huge impact. Plus, smaller shifts are easier to sustain over time.
https://foodandhealth.com/nutrition-month-quiz-best-fork/
-Kelsey
by kelsey | Mar 8, 2017 | Etc.
Spring STRIVE starts in less than 1 week–March 14th!! We do still have room….check out the details below and contact us today to reserve your spot!
Join us for STRIVE 2 Survive, our 12-week health and wellness program beginning March 14th!
The two main components of STRIVE 2 Survive include diet & exercise.
12 Week Wellness Program
6 Lectures: every other Tuesday @ 5:30-6:30pm.
March 14: “Healthy Eating Made Easy” Kelsey Raml, MS, RD, LN
March 28: “Exercise for the Health of It” Dr. Dan Reiffenberger & Dr. Torness
April 11: “Your Equation to Success” Dr. Jon McAreavey
April 25: “Medications…to do or not to do” Deidra VanGilder, PharmD
May 9: “A Walk thru the Wellness Wheel” Dr. Clark Likness
May 23: “Making Health a Way of Life” STRIVE Team
6 Take Home Lessons: sent to you during the weeks we don’t meet. Topics are focused on wellness.
Evaluations
- Lab Work: lipid & glucose labs: beginning and end of program
- Body Composition Testing : beginning and end of program
- Weekly Weigh Ins
Cost: $130 includes lab work, body composition tests, lectures, lessons, and Strive 2 Survive t-shirt
STRIVE 2 Survive applies to all who have a heartbeat…adolescents to the elderly!!
Contact us NOW to get enrolled!
For more information and to sign up, contact:
886-8482 or email strive2survive@brownclinic.org Visit our wellness blog at: www.s2sbrownclinic.com
