October 17, 2017

Zucchini Nachos by Helen Agresti, R.D.

One of the most exciting aspects of my job is learning from my clients. One of them recently inspired me to try zucchini nachos. This was definitely an “aha moment” at the office. I thought, what an incredibly nutritious nacho idea–brilliant!
It took me a few tries to get the zucchini crispy enough to come close to resembling chips. Zucchini contains a good bit of water. Allowing the slices to dry out before grilling is key. Don’t get discouraged if your zucchini turns out too tender. Those batches make an incredibly delicious side dish the entire family will love.

Ingredients
(serves 4-6)
•    3 zucchini, cleaned and dried
•    sea salt, to taste
•    ground pepper, to taste
•    taco seasoning, to taste
•    shredded cheddar, to taste
•    ¾ c black beans, rinsed and dried
•    ¾ c corn, cooked
•    ½ c green onion
•    ¾ c vine ripe tomato, diced
•    1 dollop sour cream

Directions
1. Slice zucchini to no more than ¼ inch in thickness.
2. Place slices on a baking sheet lined with paper towel. Lightly sprinkle both sides of zucchini slices with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour.
3. Preheat grill to medium-high. Spray lightly with olive oil. Grill zucchini until tender and crisp on each side, about 2-3 minutes.
4. Just before the slices are ready to be removed from the grill, sprinkle with taco seasoning and shredded cheddar.
5. Place the zucchini slices on a platter and layer with beans, corn, green onion, tomatoes, and a dollop of sour cream.

 

Helen is the founder of Professional Nutrition Consulting and The 24_7 Dietitian app. She’s a mom of 5, contributor for the Huffington Post, triathlete, and chocolate lover. Helen is passionate about educating families on how to cook healthy meals and snacks at home. You can now receive Helen’s Personal Nutrition Coaching thru her 24_7 dietitian app-available on iOS and android. Go to www.pronutritionconsulting.com for more info.

Eat On-The-Go Healthy!

Rushing here, rushing there! Late for this appointment, need to return that phone call! Everyone is busy, busy all the time! Rest assured, eating healthy on-the-go IS possible. All it takes is a little planning ahead. Having healthy food convenient is key.

Join #HealthyWayMag Fitness Chat this Monday 5pm(Pacific)/8pm(Eastern) on Twitter and pick up healthy eating tips, nutritious snacking ideas and on-the-go best food choices!

Here’s how to join:

Log onto your Twitter account and follow @HealthyWayMag to see the chat questions. Questions for discussion will be posted as Question 1, “Q1″, Question 2, “Q2″ and so on. Contribute your answer and experience via answers to Question 1 noted as “A1″, designating your answer to Question 2 as “A2″ and so on. Interact with others, chat, exchange ideas, training tips and have fun!

 

 

Monday September 28, 2015 #HealthyWayMag Fitness Chat welcomes Co-Host Helen Agresti, R.D:

Helen is the founder of Professional Nutrition Consulting and The 24_7 Dietitian app. She’s a mom of 5, contributor for the Huffington Post, triathlete, and chocolate lover. Helen is passionate about educating families on how to cook healthy meals and snacks at home. You can now receive Helen’s Personal Nutrition Coaching thru her 24_7 dietitian app-available on iOS and android. Go to www.pronutritionconsulting.com for more info.

Back to the Basics by David Hutchings

Train well, eat well, recover well. Follow these three themes and you’ll be on your way to reaching your fitness goals.  Sometimes people get bogged down in the details before getting the basics right.

The information floating around makes it difficult to even identify the basics.

Firstly, nutrition.  Eat for your goal.  It’s that simple (theoretically).  If you want to lose weight, you need to eat fewer calories than you burn. Before you worry about supplements, fat burners or meal timing answer this: are you eating fewer calories than you burn through daily activity?  There are many apps that can tell you the amount of calories you should be eating to lose weight.  They’ll also help you track your food.  Get one and start tracking – then you’ll know whether you’re eating the right amount of calories.

Next, training.  You can lose weight by diet alone, but you’ll also lose muscle along with the fat which isn’t ideal.  This is where training comes in.  Training burns calories, but the right training will minimise muscle loss too.  Doubly beneficial. Having more lean muscle means you burn more calories just going about your daily life.  It also means you’ll have more muscle tone once the fat is burned off.

Lastly, recovery.  Watching your nutrition and training appropriately are vital, so is recovery.  You need rest so the body can prepare itself for the next day of training and eating well. Losing weight is stressful to the body in terms of training and being in a caloric deficit.  It’s also stressful on the mind.  Setbacks are frustrating and can take a toll mentally so ensure you are getting your rest.

If you’re trying to lose weight but haven’t been successful ask yourself this – am I eating, training, and recovering well?  Chances are if one of these boxes isn’t being ticked, it could be the reason.

David Hutchings is the owner of 360 Degree Fitness Limited  — a mobile personal and small group training business based in Wellington, New Zealand. He trains a variety of clients from regular folks trying to get a little fitter to athletes looking to increase their speed and strength. He likes to fish, hang out with his wife and son, and also enjoys classic rock and a good barbecue.

 

*Disclaimer: Result may vary from person to person.

 

Gluten-Free Dessert Ideas by Gretchen Scalpi, R.D.

Gluten-Free Dessert Ideas

Sticking to a gluten-free diet is a challenge under the best of circumstances but when it comes to creating desserts things get even more difficult.  So many delicious desserts like pies, cookies, cakes and pastries are made with flour containing gluten.

Creating delicious gluten-free desserts becomes easier when you keep the right ingredients on hand. Some common items to keep in your pantry include:

Almond meal flour
Arrowroot powder
Baking powder
Bittersweet chocolate
Canola oil
Cashew butter
Cocoa powder
Coconut flakes
Coconut milk
Cornstarch
Dried fruit
Espresso powder
Evaporated milk
Gluten-free flour mixes
Gluten-free spices
Granulated, powered and brown sugar
Lemon extract
Maple syrup
Nuts
Peanut butter
Rice
Seeds
Shortening
Sorghum flour
Tapico starch/flour
Vanilla extract

Be sure to check the ingredients on these products before you purchase them.  You will want to avoid wheat, barley, brown rice syrup, caramel coloring, rye, brewer’s yeast, wheat starch, hydrolyzed wheat protein, malt, malt extract, malt syrup, dextrins and malt flavoring.

Remember that baking gluten-free is different than regular baking.  If you don’t use a baking mix you will need to combine gluten-free flours to get the right results.  You can use psyllium husks, ground chia seeds or flaxseed rather than xanthan gum if it gives you stomach distress.  Baking at a lower temperature is recommended for some recipes to keep your dessert from getting too brown.  If you screw up a recipe consider turning it into crumbs for toppings or to be added to other recipes.

Many gluten-free flours don’t contain preservatives so you may find that desserts made with them dry out quickly or become rancid.  Store these items in a zip-top bag (with air removed), freezer wrap or in an air tight container in the refrigerator or freezer separated from other food.  Mark all containers used for gluten-free food to keep them separate from other containers.  Bring the stored food to room temperature before consuming.

Our favorite gluten-free dessert recipe courtesy of http://bakedbree.com.

Gluten Free Blueberry Crisp

Ingredients:

4 cups blueberries (any fruit will work)

Crisp:

1 cup gluten free old-fashioned, gluten free oats (we used Bob’s Red Mill GF oats)
1/2 cup chopped raw pecans
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt

1. Wash and pick over the blueberries. Add to an 8×8 pan. Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a small bowl. Mix to combine.
2. Spread the mixture over the blueberries.
3. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen.

Gretchen Scalpi is a Registered Dietitian, Certified Diabetes Educator and Certified Wellcoach®. She is the author of “The EVERYTHING Guide to Managing and Reversing Pre-Diabetes 2nd Ed.”, “The EVERYTHING Diabetes Cookbook 2nd Ed.”, “Pre-Diabetes: Your Second Chance At Health”, “The Quick Start Guide to Healthy Eating”, “The Quick Start Guide To Pre-Diabetes” and “Quick Start Recipes For Healthy Meals”.  To learn more about living and cooking gluten free watch her free webinar “Five Things You Should Know Before You Go Gluten Free!”

Homemade Chocolate Trail Mix by Helen Agresti, R.D.

Homemade Chocolate Trail Mix

Looking for a healthy and easy snack to serve your kids after-school?  A game day tailgate party?
This healthy trail mix is kid approved.  After mixing up a few different batches, this one scored big!  I received 5 smiles.  Everyone loved the sweet and slightly salty mix. The Chex cereal and bunny grahams are an all-natural source of whole grains.  The raisins contain antioxidants and fiber.  The peanuts complete this healthy well-rounded mix with their addition of protein, fiber, and “good” fat.

Ingredients
2 c  Chocolate Naturally Flavored Chex Cereal
1 c  Annie’s Bunny Grahams-Honey Flavored
1 c  Chocolate Covered Raisins (*dark chocolate is a healthier option)
1 c  Roasted Peanuts-Lightly Salted

Mix and enjoy!
*For kids – practice portion control by using small snack size bowls or baggies.

 

Recipe courtesy of Helen Agresti, R.D. Helen is a Registered Dietician with Professional Nutrition Consulting, LLC. She lives in Pennsylvania with her husband and 5 children. For more nutrition advice and healthy recipes follow her on Twitter via @HelenAgresti. For more information, go to www.pronutritionconsulting.com.

How to Eat Clean While Eating Gluten-Free by Gretchen Scalpi, R.D.

How To Eat Clean While Eating Gluten-Free

Clean eating is a lifestyle from the 1960′s that revolves around eating whole foods that are minimally processed or refined.  It sounds easy doesn’t it?  Sadly so much of our food now is overly processed or handled that adopting this lifestyle can take some work.  However, if you must eat gluten-free clean eating can be a natural progression.

Clearly you must avoid processed foods along with preservatives, artificial ingredients, trans fats and chemicals.  Add more dishes that include raw and fresh fruit and vegetables.  Base your diet around vegetables, fruits and gluten-free grains, beans, legumes, lean or vegetarian proteins and fats.  Add unprocessed nuts to salads and use them as snacks.

With clean eating you don’t try to eat less… you strive to eat more.  Eat three full meals and at least two snacks a day.  The goal is to keep yourself full of healthy, clean and gluten-free food so that you keep your energy level throughout the day.

Choose organic food as much as you can find and afford.  Go to farmer’s markets on the weekend and look for fruit and vegetables that is grown without pesticides.  Be brave and add new fruits and vegetables to your diet as often as possible.

Ditch refined sugar by eliminating soda, candy, baked goods and ice cream.  Use honey or maple syrup in recipes where sugar is included.  If you must use artificial sweeteners choose a product with stevia in it.

Drink water all day long while avoiding fruit juices, soda, sweetened coffee drinks.  You can also drink tea, coffee and milk but minimize how much coffee drink.  Reduce or eliminate alcohol.

Consider taking your own food to gatherings or eat before you leave. Avoid fast food and fried food. If you must eat on the go without packing a meal then go for a salad and ask for no croutons and use an oil and vinegar dressing.

Try keeping snacks on hand that fit both your gluten-free and clean eating lifestyle and are easy to eat.  Some of our favorites are bananas, nuts, hard boiled or deviled eggs, bell pepper slices, carrots, apples and celery with nut butter, popcorn, pumpkin seeds, Edamame, roasted chick peas and tuna packed in sunflower oil or water.

To optimize your gluten-free clean diet start exercising every day.  If you are out of shape start by adding walking to your day and move up to more vigorous exercise when you are ready.  As always consult your physician before making any dietary or exercise related changes in your life.

Gretchen Scalpi is a Registered Dietitian, author and Certified Wellcoach® who has celiac disease and know the challenges of eating right with this condition. Gretchen is pleased to announce her new online program “Gluten-free Bootcamp”, designed to help those who need to follow the gluten-free diet. If you are new to the gluten-free lifestyle for medical or health reasons, you’ll want to attend Gretchen’s new free webinar “Five Things You Should Know Before Going Gluten-free

Buckwheat Apple Pancakes by Shirley Plant

Buckwheat Apple Pancakes

Ingredients
•    3/4 cup buckwheat flour
•    1/2 cup almond flour
•    1/4 cup tapioca flour
•    1 egg
•    3/4 tsp cinnamon
•    1 1/4 cup Silk coconut milk
•    3/4 cup unsweetened apple sauce
•    1/2 apple grated
•    1 tsp baking powder
•    1/4 cup raisins

Directions
1.    Mix dry ingredients together. Add in wet ingredients and mix well
2.    Pour into a greased pan ( I use coconut oil) and cook over medium heat.
3.    Cook until you see bubbles and then flip
4.    Serve with fresh maple syrup

 

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat. Looking for the latest and most reliable information on all things health, food and nutrition? The Eat Real Food Summit is here. Get FREE access today. You won’t believe the lineup! Check out her website via www.deliciousalternatives.com. Follow her on Twitter via @sherrecipes

Nutrient-Packed Tomato Soup by Shirley Plant

 

Soup is a great go-to meal any time of the day! Check out this nutrient-packed Tomato Soup sure to please every member of the family.

Tomato Soup

Ingredients
•    1 tin whole tomatoes ( 798ml)
•    1/2 large onion, diced
•    1 large sweet potato, sliced
•    1 cup cauliflower, cut into pieces
•    5 cups vegetable broth
•    2 tsp sea salt
•    1 tsp thyme
•    olive oil
•    pinch pepper

 

Directions
1.    In a soup pot with a little olive oil saute onion for a few minutes.
2.    Add in all other ingredients, bring to a boil and then let simmer for 20 minutes.
3.    Puree with a hand held blender.

 

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat. Looking for the latest and most reliable information on all things health, food and nutrition? The Eat Real Food Summit is here. Get FREE access today. You won’t believe the lineup!

Check out her website via www.deliciousalternatives.com. Follow her on Twitter via @sherrecipes

Wild Blueberry Smoothie by Helen Agresti, R.D.

Wild Blueberry Smoothie

The Wild Blueberries in this deliciously refreshing smoothie provides 2x the antioxidants, omega-3s, and anti-aging phytochemicals than most smoothies.  This superfruit smoothie is also packed with potassium, protein and fiber, which will keep you energized and satisfied until your next meal.

 

In a blender add…

•    1 c crushed ice
•    1 c frozen Wild Blueberries
•    1 medium frozen banana
•    3/4 c unsweetened almond milk
•    2 tsp honey
•    1 tsp chia seeds

Blend and enjoy!

Recipe courtesy of Helen Agresti, RD. Helen Agresti is a Registered Dietitian with Professional Nutrition Consulting, LLC.  She lives in Pennsylvania with her husband and 5 children.  For more Nutrition advice and healthy recipes follow her on twitter @HelenAgresti. For more information and recipes, go to www.pronutritionconsulting.com

 

How to Travel Gluten-Free by Gretchen Scalpi, R.D.

How To Travel Gluten-Free

If you are gluten sensitive or have Celiac Disease then you know how difficult it is to manage your condition under normal circumstances.  Add to that a schedule that includes travel and things can get out of hand.  No matter how you travel or where you go follow these tips to eat gluten-free on the road.

* Use a travel agent to plan your gluten-free trip.  There are many options including guided travel with guides who share your condition.  Research all of your destinations in advance to find gluten-free restaurants.

* Ask your doctor to give you a letter explaining your diagnosis and dietary needs.  If flying mark all your food as gluten-free by adding labels or writing on bags.

* Start by notifying your hotel, airline, cruise line or train company about your dietary needs.  In addition to asking about gluten-free  options ask how food is prepared so you can avoid cross-contamination.

* Pack your own non-perishable food.  Make sure you have enough snacks like gluten-free trail mix, packages of tuna fish, dried fruit, cookies, chips and fresh fruit.  Make sure you have enough of your own food to eat when you can’t eat gluten-free.

* Many airlines offer gluten-free options for meals that you can purchase.  The standard airline code “GFML” is used to designate gluten-free meals. You must order these meals in advance and make sure that is what you receive while in the air.

* Take your gluten-free supplements and medication with you.  Don’t pack them in your suitcase in case it takes a side trip without you!  Keep them in your purse, briefcase or carry-on bag.

* Take a list of gluten-free food with you or download one of the many apps available for your cell phone or tablet.  If you are traveling to a foreign country buy the list in the language of your destination.

* Research restaurants at your destination online first and then call to verify the information you found.  Ask to speak to a manager when call.  Double check everything with the staff when you arrive.

* If you must stay in a hotel or as a guest in someone’s home be sure keep in mind that you will not be able to use certain kitchen appliances like a toaster or toaster oven to avoid cross-contamination.  If you do not have a mini fridge ask for one.

* Consider taking your own cooking utensils, knives, bowls and cutting board with you when you travel.  If you fly the utensils and knives must be stowed away in your checked baggage.

* If you need more help getting ready to make your gluten-free travel work for you make an appointment with a Registered Dietitian who has experience working with this challenging diet.

With a few precautions and advance planning traveling around the world can still be fun, educational and safe for your entire family.

Gretchen Scalpi is a Registered Dietitian, author and Certified Wellcoach® who has celiac disease and know the challenges of eating right with this condition. Gretchen is pleased to announce her new online program “Gluten-free Bootcamp”, designed to help those who need to follow the gluten-free diet. If you are new to the gluten-free lifestyle for medical or health reasons, you’ll want to attend Gretchen’s new free webinar “Five Things You Should Know Before Going Gluten-free