by kelsey | Oct 25, 2018 | Diet, Food, Weight Management, Wellness/Health
To me, one of the most stressful sections/aisle in the grocery store is the yogurt and/or dairy aisle. There are so many options, I feel overwhelmed and then just don’t end up buying any. There is Greek, Icelandic, Australian, Kefir, non-dairy, added flavors, traditional yogurts, etc. All of these add to the confusion. Yogurt has benefits for your health. It can be a great snack, breakfast on the go, or even a small dessert for after a meal. Benefits of yogurt include:
- Probiotics!-these help with digestion, gut health, and boosting immune systems
- Calcium-calcium is needed for building bone tissue, blood clotting, and muscle to work properly
- Protein-can help fill you up, helps build muscle, healthy skin, cell growth, and many other functions of the body
- As you walk down the yogurt aisle you may notice the packages with say higher protein, low fat, no fat, no sugar added, real fruit, added fruit, etc. These labels can be confusing and overwhelming. How do you navigate them all? Read the nutrition label is the greatest tip to use. Read the ingredients list. Try picking yogurts with less ingredients. This helps to reduce amount corn syrup, preservatives and other added ingredients that are consumed through yogurt. Fat free doesn’t mean sugar free! Many producers will take out the fat, but then will add sugar or corn syrup back in to replace fat. This makes the sugar and carbohydrate amount be increased. A light yogurt or low fat yogurt would be a better option if you were diabetic as they usually have the sweeteners like stevia, Splenda, equal, etc. Maybe you are wanting a yogurt with more protein, go for a Greek yogurt or ultra-filtered yogurt. Want to stay fuller longer? Try a yogurt with more fat and protein. This provides more calories to keep you fuller longer. Fruits, honey, and granola will add more calories and carbohydrates. Try a plain or vanilla yogurt and add your own whole fruits or whole grain cereals to it. There isn’t a 1 kind fits all in the yogurt aisle. Explore which one you like the best and which one best fits your nutritional needs.
-Written by Alyssa Kauffman, SDSU Dietetic Intern
by kelsey | Oct 23, 2018 | Diet, Food, Weight Management, Wellness/Health
It’s that time of year again. Not only are the aisles of Wal-Mart strewn with witch hats, zombie make-up and fairy wings, but of course there is the looming aisle of Halloween candy. It can be easy to over indulge on treats this time of year. Most of the candy passed out to trick-or-treaters comes in “fun size” or “mini” portions. However, looks can be deceiving; people often believe that since they are smaller in size, more can be consumed. Calories from Halloween candy can quickly add up. For example; 3 mini snickers bars pack 300 calories. To burn off that many calories you would have to walk at a brisk pace for 1.5 hours or run for 40 minutes.
Fortunately the 31st of October doesn’t have to mean automatic weight gain. Try waiting until the day before to buy treats to pass out. You will be less likely to feel the need to nibble if you don’t buy it a month ahead of time. Keeping it out of sight, such as up in a closet you rarely use, can help you forget that it’s even in the house. The biggest challenge with Halloween candy is the leftovers. After the trick-or-treaters have come and gone we are often left with the reality that we stocked up for 400 doorbell ringers, and only got 15. Buying candy that you don’t like is an easy way to keep you from eating it both before and after the holiday and you can always donate it to get it out of your house. Below are some healthier options to pass out next week!
Halloween the Healthy Way….treats/prizes to try:
Sugar-free gum
Boxes of raisins
Animal crackers
Pretzels
Trail mix
Fruit snacks
Lollipops
Non-Candy choices: stickers, small toys, erasers, etc.
Pictured above my busy bee Corbin last year. Be sure to check back to our blog on Halloween for this year’s costume!
-Kelsey
by kelsey | Oct 17, 2018 | Etc., Food
Pumpkin is one of, if not, the most common fall flavors that everyone enjoys. Several types of desserts have pumpkin added to them to increase taste or appearance. Here are a few healthy pumpkin recipes to enjoy this fall season without feeling guilty about eating bad:
Healthy Pumpkin Pie
- 1 can pumpkin puree
- 1 can full-fat coconut milk
- ¼ cup rolled oats
- 2 tbsp ground flax
- 1/3 cup coconut sugar or brown sugar
- pinch of stevia or 2 tbsp of brown sugar
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 tbsp pure vanilla extract
Directions:
Healthy Pumpkin Pie Recipe: Preheat oven to 400F. Blend all ingredients together until smooth, then pour into a prepared pie crust (such as the recipe below) in a 10-inch round pan. Bake 27 minutes (it will still be underdone after this time, which is okay!), let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.”
Honey Whole Wheat Pumpkin Bread
- 1/3 cup melted coconut oil
- ½ cup honey
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp. ginger
- ¼ tsp. nutmeg
- ¼ teaspoon allspice
- 1 ¾ cups whole wheat pastry flour
- 1/3 to ½ cup rinsed millet (optional
- 1 tsp. baking soda
- ¼ cup hot water
Directions:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
- In a large bowl, beat oil and honey together. Add eggs, and beat well.
- Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well.
- Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
- Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top for a light, sweet crunch.
- Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done! Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
Whole Wheat Pumpkin Cookies
- 2 ½ cups whole wheat pastry flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- ¾ tsp. nutmeg
- ¾ tsp. ground cloves
- ½ tsp. salt
- ½ cup butter, softened
- 1 ½ sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- powdered sugar (optional)
Directions:
- Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt).
- In another medium bowl, cream together butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla; beat until creamy. Mix in dry ingredients and stir just until combined. Use a cookie dough scoop or two spoons to drop one tablespoon of dough onto a parchment paper-covered cookie sheet. Flatten each cookie slightly.
- Bake for 15 to 20 minutes. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer the cookies to a rack to cool.
-Kelsey
by kelsey | Oct 11, 2018 | Family, Food
If you ate today, be sure to thank a farmer! Tomorrow, October 12th is National Farmers Day! Consumers want to know where their food comes from, yet know very little about how food gets from the farm to the dinner table; in fact, most consumers today are three generations removed from the farm. For example, one thing consumers are unaware of is that milk travels from the farm to grocery store in about 48 hours. In addition, some criticize farmers because they use GMO (genetically modified organisms) seeds and hormones in cattle to promote growth. Farmers understand the science behind these products and why they should be used: by using them, they can use less water, less pesticide and herbicide, and produce enough yield to feed the world! Without these scientific advancements, we would not be able to feed the starving world! Farmers share the same values as consumers on many topics including those related to producing nutritious food, environmental stewardship and animal care. This is not a just a “job” for them, it is their life! The above picture is of my favorite little farmer, our son Corbin, who was helping dad combine beans last year. The rain lately has greatly impacted harvest so hopefully it dries out soon so they can get back in the fields! Corbin is a 6th generation farmer!
October 12th is National Farmers Day and it’s a perfect time to tip our hats to America’s farmers and recognize all of the hard work they put into getting delicious food to our tables!
Here are few fun facts for you about agriculture in South Dakota include:
•98% of farms in South Dakota are family owned and operated – in fact, over 2,500 South Dakota farms have been in the same family for more than 100 years.
•The average size of a farm in South Dakota in 2016 was 1,397 acres.
•The average age of a South Dakota farmer is 57 years.
•There are 46,000 producers in South Dakota on 31,000 farms or ranches.
•Each year, one South Dakota producer raises enough food to feed 155 people in the U.S. and abroad.
•South Dakota’s agriculture industry has a $25.6 billion economic impact each year. With more than 19 million acres of cropland and 23 million acres of pastureland, our farmers and ranchers are one of our economy’s key drivers.
•In addition to generating 20% of our state’s economic activity, production agriculture and its value added industries employ over 115,000 South Dakotans.
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Here are some fun facts about dairy production:
• Milk takes about 48 hours to get from farm to store. Thanks to hardworking dairy farmers for making our food fresh & local.
•Between 1944 and 2007, milk production has quadrupled but emits 63% fewer greenhouse gasses, requires 90% less cropland and consumes 65% less water.
•Cheers to the dairy farmers working hard to make the milk behind our pizza!
•Take this 10-stop video tour to see how milk from real cows, on a Midwest farm, becomes dairy foods you love. Use your smartphone, tablet or computer for an insider’s view of dairy farm living: http://bit.ly/MidwestFarmTour
•Delicious dairy comes from local farms – see for yourself: http://bit.ly/MidwestFarmTour
Producing the food that you put on your table, truly is a labor of love and hard work, so in celebration of National Farmers Day, I encourage you to thank our local farmers for helping put that delicious food on your table… and take extra appreciation of it!
To all of you that work in acres, not hours. We thank you!
-Kelsey Raml, MS, RD, LN
by kelsey | Oct 3, 2018 | Diet, Food, Wellness/Health
October is Breast Cancer Awareness Month. Many of us know of someone who has been affected by breast cancer as it is the most common cancer in women and more than 230,000 women are diagnosed with breast cancer every year in the United States as stated by the American Cancer Society.
It is important to recognize some symptoms of breast cancer. The most common symptom is the presence of a painless lump in the breast area. Less common symptoms include swelling, tenderness, skin irritation, redness, or nipple abnormalities which may include ulceration or discharge.
Factors that increase the risk of developing breast cancer include the onset of menstruation before age 12, menopause after the age of 55, not breastfeeding for at least one year, not having children, or having children after 30 years of age, and having a high body mass index.
Increased body weight in postmenopausal women who are not taking hormones increases the risk for developing breast cancer. The more fat cells you have, the higher your levels of estrogen in the postmenopausal period, when your ovaries are no longer producing estrogen. Moreover, overweight women have higher insulin levels, and insulin may promote breast tumors.
Nutrition Tips for Cancer Prevention:
Fruits, vegetables, and whole grains are great sources of antioxidants and phytochemicals. Antioxidants and phytochemicals play a role in cancer prevention. Carotenoids is a type of antioxidant that is found in red and yellow produce. Some examples of foods that contain carotenoids are carrots, pumpkin, winter squash, tomatoes, citrus fruits, and red sweet peppers. All dark green vegetables contain nutrients that protect against cancer. Good sources of dark green vegetables include spinach, asparagus, bell peppers, broccoli, brussels sprouts and kale. An additional benefit to eating a well balanced diet that includes a variety of fruits, vegetables, and whole grains is that it promotes a healthy weight. Maintaining a healthy weight will help you to decrease your risk of developing cancer. A helpful tip to remember is that the more colorful the fruit or vegetable, the more nutrients it contains; so pack your plate with colorful choices!
Be sure to mark your calendars for Running’s Ladies Night Event October 18th from 5-8pm! It is an awesome event supporting and promoting the fight against breast cancer!! Our radiologist Dr.Gwen Schaunaman will be at our clinic booth to visit and answer any questions about our 3D mammography and diagnostic testing we do here at the clinic. Be sure to stop by and say hello!
-Kelsey
by kelsey | Sep 13, 2018 | Cooking Tips, Diet, Family, Food, Weight Management, Wellness/Health
School is in full swing now! Are you in need of some school lunch ideas? Check out these ideas below!
- Conventional sandwiches—deli turkey, chicken or roast beef, peanut butter (if it’s a peanut safe school) and jelly, cheese, bagel and cream cheese, bagel and peanut butter, vegetarian pita pocket, tuna fish, chicken salad
- Unconventional sandwiches—hummus and pita bread, cheese and crackers, cream cheese and jelly, cream cheese and olives, sunflower butter, soy-nut butter, wrap filled with vegetables and cheese or deli meats, quesadilla, calzone, stromboli, Canadian bacon with lettuce and tomato
- Conventional alternatives to sandwiches—dinner leftovers (meat/chicken/fish/pork, grains, pasta or potatoes, vegetables), cheese and crackers, leftover pizza, soup, stew, takeout leftovers
- Unconventional alternatives to sandwiches—single-serving cereal or cereal from home in storage container (just add milk), scrambled eggs or hard-boiled eggs, yogurt with granola, chili, pancakes or waffles, nuts (if school allows), homemade smoothies, bean salad, homemade muffin, string cheese.
- Fruits—apple, pear, banana, grapes, berries, orange, grapefruit sections, canned fruit in juice, fruit cocktail, grapefruit sections, cherries, pineapple chunks, melon, pomegranate, guava, papaya, tangerines, clementine, fruit salad
- Vegetables to eat raw, steamed, or with dip—cucumber slices, celery, carrots, green beans, snow peas, blanched broccoli, asparagus, cauliflower, grape tomatoes, beets, corn, salad, guacamole, bean salad
- Snacks—fruit snacks, sunflower seeds, baked potato chips, pretzels, multigrain crackers, high-fiber granola bar, graham crackers, applesauce, multigrain chips or tortilla, dried fruit, tube yogurt (try freezing), cereal bars, dry cereal, banana chips, dried peas, breadsticks
Always be sure to give them some money to buy their milk to go with their meal as well! Adequate calcium intake in childhood is essential for bone strength later in life!
-Kelsey
(Adapted from http://www.consultant360.com/n411/content/lunch-box-suggestions-children)
