I'm supposed to be getting all of you excited about food…how in the world does cabbage fit into that idea?
I think cabbage is one of those overlooked foods that is easy to include in your diet. And I like it because as a vegetable, it's pretty inexpensive.
Plus, cabbage belongs to the Brassicaceae family, which you may know as the cruciferous vegetables. These include: broccoli, cauliflower, brussels sprouts, kohlrabi, bok choy, mustard, radish, horseradish, and watercress. These vegetables are superstar cancer fighters. In fact, they have even been shown to stop tumor cell growth in breast and endometrial tissue, especially important for women with PCOS.
So now that I hopefully have your attention, what the heck are you going to do with cabbage?
First of all, don't overcook it. All cruciferous vegetables tend to get a strong flavor if overdone, which may be why many people think they don't like them. They never had a chance to try them at their best. I made cabbage rolls this week, which requires you to steam the leaves until they're soft enough to roll. It was a great make-ahead meal for a busy work week.
Think slow cooker! I love mine, and I use it to make soups and casseroles. It's easy to add some chopped cabbage just a few minutes before serving.
Stir-frying is another way to use cabbage.
In other words, keep a head in the fridge and add it to some of your many favorite meals.
If you've got German blood, like me, you may want to think of sauerkraut. If that's a little bit extreme, try this red cabbage and apple recipe. Even the world's most notorius veggie hater might think cabbage is (at least an occasional) possibility with this treat. Be sure to use canola oil for the best omega-3 source.
You may not be familiar with this food if you're not from a German or Eastern European family. In my home, we eat it every New Year's Day to bring prosperity. This year I decided to look it up to see what other potential benefits it held. And I was surprised!
The obvious is that since sauerkraut is made from cabbage, a member of the Brassica family, it can help you to fight cancer. Furthermore, the production of sauerkraut from cabbage enhances its cancer-fighting potential. Researchers at the University of New Mexico report that compounds found in sauerkraut specifically fight breast, lung, colon, prostate, and liver cancer! Moms of teens, take note: apparently, it's especially important to eat sauerkraut during adolescence in order to derive the maximum benefit.
The fermentation process that creates sauerkraut from cabbage creates immune-boosting phytochemicals. It tends to be a cold-weather food, eaten with bratwurst or other comfort foods, so it's perfect to eat during cold and flu season.
In your digestive tract, sauerkraut can help to inhibit the growth of E. coli, salmonella, and candida. It can also help produce some powerful antioxidants, superoxide dismutase and glutathione.
Bavarian researchers report that wearing German lederhosen (see photo) can increase the power of Sauerkraut by a whopping 232%.
Ach du lieber! Just messing with you.: )
Not feeling very Germanic today? The Korean version of sauerkraut known as kim chee, has been found to have many similar benefits.
I don't know about you…but some German-apple potato pancakes with a side of sauerkraut are looking like a great possibility for dinner tonight!
I am willing to bet you wrinkled your nose when you saw this week's choice. Most people will. That's unfortunate, since this kissin' cabbage cousin is a nutritional powerhouse. It's especially high in vitamin C and vitamin K, it's got folate (which all of you ladies need as much as you can get of), and it contains that anti-Alzheimer's compound I've been writing about a lot lately…choline. It's one of those vegetables like cabbage and broccoli that has some powerful anticancer properties as well. They're low glycemic, and each one only contains 10 calories!
Most people have never eaten a properly cooked Brussels sprout, which is why they think they don't like them. They can taste sulfurous if cooked too long. It's best to cook them until they just turn a bright green. Here's a video on cooking them that may be helpful.
If you're really adventurous, and willing to reconsider, here are some interesting ways to cook them:
Roasted brussels sprouts
Caramelized brussels sprouts (You will need some sugar to do the caramelizing, but you can experiment with how little you really need.)
Brussels sprout stir fry
Browned Brussels sprouts with orange and walnuts
Brussels sprouts with grapes
Grilled Brussels sprouts
And my personal favorite, pictured above, Brussels sprout salad
I just received an email from a client who noticed that every time she added flaxseed oil to her diet, she started to wheeze. We checked online, and sure enough, some people can be allergic to flaxseed. Here are some of the common symptoms of flaxseed allergy.
For anyone who is trying to increase their omega-3's, this can pose a challenge, since the vast majority of foods in the grocery store labeled as omega-3 supplemented contain flaxseed as the omega-3 source. If it turns out you are a flax-allergic person, be extra sure you read those labels!
ALA, the primary omega-3 in flaxseed oil, is not a substitute for fish oil; it has completely different and essential functions. A good way to think of it is that EPA and DHA from fish oil provide the"meat" of the structure of your brain and nerve cells, while ALA acts kind of like"rustproofing", keeping all that DHA and EPA in place that you worked so hard to get in the diet. They both need each other present in order for maximum effectiveness.
Here are some ideas for getting more omega-3's in the diet.
1. Other foods containing ALA include
Broccoli Brussels sprouts Cabbage Canola oil Edamame Kale Parsley Pecans Pumpkin seeds Spinach Spring greens Tempeh Tofu
One reason I have not included walnuts, which are typically the first vegetarian food recommended to increase omega-3 intake, is that the omega-6 content is so high that it is mathematically impossible to improve an omega-6 to omega-3 ratio when using them. I love walnuts and think they have some great nutritional benefits for PCOS, but in the rare and special case of a flaxseed allergy, it may not be a food that you would want to eat in large quantities. (I'm working on a pro-walnut post for a later date for you curious types!) Here are some practical ways to incorporate the foods above into your diet.
1. Know your nuts! The nuts with (a) the best omega-3 levels and (2) the best overall ratios of healthy to unhealthy fats include: macadamia, hazelnut, pecan, pine, and pistachio. Those are the nuts you should be using with the most frequency in your snacking and cooking. If you like nut-encrusted fish and pesto sauce…you're in luck! You can also throw nuts in your coffee grinder to make nut powders, which can be added to waffles, pancakes, baked goods, smoothies, and salad dressings. They'll give your creations a little bit of a gourmet twist!
2. Use shredded cabbage in your tacos instead of shredded lettuce. That's how they do it in Mexico…and it's the perfect topping for a fish taco!
3. Get in the habit of throwing a handful of dark greens--kale, spinach, parsley--into your smoothies. You won't even taste them.
4. Pumpkin seeds, like nuts, are easily added to trail mix, thrown on salads, soups, and hot cereals, and ground to include in your encrustings.
5. Cook with canola oil.
6. I've included the three types of soybean that are not tough on thyroid--edamame, tofu, and tempeh. Edamame is a fun snack when popped out of the shell, tofu and tempeh can be the basis for a meatless meal.
7. If you like pesto, you may want to try chimichurri, another parsley-based sauce that I call"South American pesto". It is wonderful on grilled meats and easy to make! I've seen ready made varieties in the grocery store.
8. Be extra careful about omega-6 fatty acids. The less of those in your diet, the less omega-3 you will need to counter their inflammatory influence. For review, except for canola, which is ok, minimize your use of oils beginning with the letters"s" and"c"…safflower, sunflower, soybean, corn, cottonseed. (The reason soy as a food is ok while soybean oil is not, is because the ratio of omega-6 jumps up when you extract and use only the fat and do not buffer it with the meat of the soybean.)
Here are a couple of recipes for you, one for chimicurri sauce, and one for a tasty squash/kale/whole wheat lasagna I tested out this week.
It just takes a little creative thinking to find ways around a flaxseed allergy. Hopefully some of the suggesstions I'm providing turn out to be favorites in your home!
Spinach Kale Whole Wheat Lasagna (from Sunset Magazine, February 2008)
Note: I couldn't find whole wheat lasagna noodles in my store so I bought whole wheat egg noodles and layered them with the other ingredients to make a casserole. It was great! Prep and Cook Time: about 2 hours. Notes: You can assemble and chill the lasagna a day ahead, but add 10 to 15 minutes to the baking time. You can also freeze the lasagna, wrapped well in plastic wrap, for up to 1 month and bake it frozen (add 1 1/4 hours to the oven time).
Yield Makes 8 servings
Ingredients 4 tablespoons olive oil, divided 1 medium red onion, peeled and sliced 3 peeled garlic cloves (1 minced, 2 left whole) 2 cans (14 oz. each) crushed tomatoes 1 teaspoon dried oregano About 1 tsp. each salt and freshly ground black pepper, divided 6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes 1/2 tsp. dried thyme 1 pound Lacinato kale (often sold as dinosaur or Tuscan kale) 9 whole-wheat lasagna noodles (about 8 oz.) (Often, whole wheat pastas are made with flax…be sure to read your labels!)1 container (15 oz.) part-skim-milk ricotta cheese 1/8 teaspoon ground nutmeg 2 cups shredded mozzarella cheese, divided
Preparation 1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.
2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.
3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.
4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.
5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.
6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.
7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.
8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.
Grilled Halibut with Chimichurri Sauce from Epicurious.com
1/3 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1 tablespoon water 1 tablespoon minced garlic 1 tablespoon minced shallot 3/4 teaaspoon hot red-pepper flakes 3/4 cup chopped flat-leaf parsley 4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick) 1 tablespoon vegetable oil print a shopping list for this recipe
Preparation
Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
Serve fish drizzled with some of chimichurri; serve remainder on the side.
Cooks' notes: ·Halibut can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat. ·Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.
A client recently handed me a supplement called"DIM" and told me her physician gave it to her. The physician said it would help her hyperestrogenemia. She had stopped taking it, and asked if I thought she should resume with it.
Here's the lowdown on DIM, which is the abbreviation for diindolylmethane.
DIM occurs naturally in cruciferous vegetables, such as cabbage, cauliflower, and Brussels sprouts. It was first researched for its cancer-fighting properties; we all know that these vegetables have this quality.
Soon after that, it was discovered that DIM influences estrogen metabolism, promoting the creation of estradiol, or beneficial estrogen (E2) and inhibiting the creation of estrone, or cancer-related estrogen (E1).
DIM may also be an anti-androgen. Although the research I was able to find looked at DIM in the prostate, not in women with PCOS, there is much information on websites selling DIM promoting it as a natural way to reduce facial hair.
If you are considering taking a DIM supplement, be sure to consider the following warnings found on the WebMD website: Special Precautions & Warnings:
Pregnancy and breast-feeding: Diindolylmethane is safe when consumed in the small amounts found in foods. But don’t take larger amounts. Not enough is known about the safety of larger amounts during pregnancy and breast-feeding.
Hormone-sensitive conditions such as breast cancer, uterine cancer, ovarian cancer, endometriosis, or uterine fibroids: Diindolylmethane might act like estrogen, so there is some concern that it might make hormone-sensitive conditions worse. These conditions include breast, uterine, and ovarian cancer; endometriosis; and uterine fibroids. However, developing research also suggests that diindolylmethane might work against estrogen and could possibly be protective against hormone-dependent cancers. But stay on the safe side. Until more is known, don’t use diindolylmethane if you have a hormone-sensitive condition.
The client who asked the question feels the supplement may actually have helped her facial hair. Note, this is a one-person observation and a testimonial only, it is NOT an endorsement of the supplement.
What I would recommend to this client, and to others who are interested in using DIM:
1. Start with your diet: eat more cabbage, cauliflower, brussels sprouts, and broccoli. (Click herefor a cauliflower curry recipe).
2. Be sure your diet contains adequate omega-3 fatty acids and is not high in omega-6 fatty acids (discussed many times in other posts on this blog). Omega-3 fatty acids found in both fish and flax have similar effects on estrogen metabolism.
3. Be scientific about the supplement use. Have your hormone levels measured for a baseline, and have them remeasured 6 months after consistent use of the supplement. Too many times, supplements are recommended without any way to evaluate whether or not they are having any effect. In the case of my client, the supplement was sold to her by her physician and there was never any followup scheduled to evaluate how well it was working. (You'd never do that with a blood pressure medication or antipsychotic, would you?!?!?)
4. Don't assume that once you start taking the supplement you do not need to follow a healthy diet. Supplements usually seem to work better in a healthy body where the biochemistry promotes their effectiveness.
5. Even though eating these foods has never been found to be dangerous to pregnant women, because the supplemental form is much more concentrated than what is found in food, it is strongly recommended not to take this supplement if you are trying to conceive or if you are pregnant. As it's been with us since we've been in existence, we are of the opinion that it is not appropriate to be treating hirsutism while you are trying to conceive. There is time for that later.: )
Wattenberg LW, Loub WD, Lam LK, Speier JL. Dietary constituents altering the responses to chemical carcinogens. Fed Proc. 1976 May 1;35(6):1327-31. Jellinck PH, Makin HL, Sepkovic DW, Bradlow HL. Influence of indole carbinols and growth hormone on the metabolism of 4-androstenedione by rat liver microsomes. J Steroid Biochem Mol Biol. 1993 Dec;46(6):791-8.
Chen I, McDougal A, Wang F, Safe S. Aryl hydrocarbon receptor-mediated antiestrogenic and antitumorigenic activity of diindolylmethane. Carcinogenesis. 1998 Sep;19(9):1631-9.
Lord RS, Bongiovanni B, Bralley JA. Estrogen metabolism and the diet-cancer connection: rationale for assessing the ratio of urinary hydroxylated estrogen metabolites. Altern Med Rev. 2002 Apr;7(2):112-29.
Le HT, Schaldach CM, Firestone GL, Bjeldanes LF. Plant-derived 3,3'-Diindolylmethane is a strong androgen antagonist in human prostate cancer cells. J Biol Chem. 2003 Jun 6;278(23):21136-45. Epub 2003 Mar 27.
Tadi K, Chang Y, Ashok BT, Chen Y, Moscatello A, Schaefer SD, Schantz SP, Policastro AJ, Geliebter J, Tiwari RK. 3,3'-Diindolylmethane, a cruciferous vegetable derived synthetic anti-proliferative compound in thyroid disease. Biochem Biophys Res Commun. 2005 Nov 25;337(3):1019-25. Epub 2005 Oct 3.
One of the most frequent search terms bringing readers to this blog is"coenzyme Q10". I wrote a research-based post a little while ago exploring its use in addressing infertility.
Recently, my cat was diagnosed with cardiomyopathy and congestive heart failure, and since coenzyme Q10 was the most frequently recommended natural supplement for these conditions, I had the opportunity to look at this compound as a health store shopper might. Here are some basic recommendations for choosing your brand and incorporating it into your program.
Coq10 can interact with many different types of medications, including: chemotherapy agents, statins, blood pressure medications, blood thinners, and beta-blockers. Therefore, it is important if you are on ANY of these medications that you do not use coq10 without first discussing it with your prescribing physician(s).
Most of the coQ10 that you find in supplement forms is manufactured in Japan; it is made by fermenting beets and sugar cane with a special strain of yeast. If you would like to increase your dietary intake of this compound, the best sources are rice bran, soya beans, nuts (notably hazel and pistachio), fish (especially mackerel and sardines), sesame seeds, and certain vegetables (cabbage, spinach, potato, onion, carrot).
Coenzyme Q-10 is available in several forms: powder encased in a capsule, soft gels, and liquid. Each one is fine to use. The coQ10 form known as ubiquinol is apparently the highest quality, most biologically active form.
Because coQ10 is a fat soluble compound, it is best absorbed if taken with a fat-containing food.
As far as dosages go, it's not appropriate for us to make those recommendations here, as each of you has a different clinical situation requiring more personalization than that.
However, if you're interested in using this supplement and have the blessing of your caregivers to do so, hopefully these basic user recommendations will be helpful.
Did you know that vitamin C is necessary for collagen formation? And since PCOS ages skin as radically as it ages the rest of your organs, you need this vitamin more than ever?
If you've gone on a drastic low-carbohydrate diet, you may be depriving yourself of many great vitamin C sources, as they tend to come from fruits:
Whenever I make a salad, I throw in some kind of fruit and some kind of seed/nut. Turns out, if I do that and add the vinaigrette with the 2 parts vinegar/1 part oil ratio, it helps to moderate the influence of the sugar in the fruit. And some of the fruits, strawberries, for example, help to keep blood sugar from spiking as well.
Vegetables also have vitamin C:
broccoli bell peppers kale cauliflower mustard and turnip greens brussels sprouts chard, cabbage spinach snow peas tomatoes zucchini asparagus celery lettuce fennel peppermint parsley
As long as you're eating fruits and vegetables, preferably in their whole form, on a regular basis, it's not hard at all to get enough vitamin C. If you're looking for some ideas, PCOS Diva has put together a week's worth of menus focusing on vitamin C.
I'm sitting at the Downtown Phoenix Public Market this afternoon, waiting for a meeting with a client. I love their aguas frescas, and it's always fun to try one at the Market, because their flavor creations are creative…and they make your tastebuds dance!
If you've never heard of an agua fresca, it's a Mexican specialty, typically made with some type of fruit juice as a base. However, the juice is diluted with water and spiced up with a variety of flavors. Here's one of my favorite links if you're interested in trying some in your own kitchen.
Today, the Market made an agua fresca that tasted just like Bloody Mary Mix. Mario, their fresca master, is somewhat of an artist, and he didn't have the exact recipe to share, but I did get the ingredients (see below). If you're super creative, DO try this at home!
By the way, their version is named the Bloody Natalie, after one of the Market's employees. She's been extra helpful on a few inCYST projects, and I wanted to use this blog post as an excuse to give her a shout out, and thank her for her support of all of you readers. Here's a little bit about Natalie from the Market's website. Stop by, say hi, thank the human Natalie, and taste the liquid one!
Flame grapes Tomatoes Carrots Celery Red beets Purple cabbage Orange peppers Thai chili Cucumber Garlic Radish Ginger Parsley Bail Cumin Coriander Black pepper
Someone on our Facebook page recently asked how you cook kale. And she asked at a perfect time, since we've been getting it almost weekly at Chow Locally, and I've been the one who's been curating recipes and techniques to keep our customers excited!
First of all, a bit about kale. It is actually a type of cabbage that never gets around to forming into a head. In this photo you see curly kale, which is one of the more popular kinds, what you often see used to make kale chips. It comes in a variety of colors and leaf shapes, all of which can be enjoyed!
Here are some of the great things kale can do for you.
1. It can lower your cholesterol. 2. It can lower your risk of cancer. 3. It is a great food for detoxification. 4. It is extremely high in antioxidants — over 45 have already been identified. 5. One cup cooked kale has 1328% of your RDA's for vitamin K, 354% for vitamin A, and 89% of vitamin C. And only 36 calories.
Now that is what I call nutrient dense!
For the longest time, I thought kale was just the pretty gray-green curly stuff you used to decorate party platters, but didn't really eat. Then antioxidants were discovered, and kale topped the charts, and people started deciding, maybe they should figure out how to eat it. It can be a bit of a challenge because it is bitter. Unless you are Kitty, who loves raw kale (this is white peacock kale here), it's best to know a few cooking techniques!
Here are some of the easiest ways to enjoy kale.
1. Juice it. There are a bazillion recipes for juicing kale on the Internet. I am linking you to just one here.
2. Massage it and eat it raw. Interestingly, kale's bitter flavor dials back a bit if you chop it, and massage it with some type of oil until the color pops green. Here is a great blog post with three massaged kale salad recipes, along with more ideas (colcannon, which is mashed potatoes and kale, is a recipe I sent to our customers with this week's box.)
3. Saute it. Super easy, as you can see in this recipe!
4. Make pesto with it. One week we got gorgeous purple peacock kale in our boxes, and it intimidated some of our customers. It's the same vegetable, just a different color, and to demonstrate, I made a purple pesto. You can make this exact same pesto with any kind of kale…curly, dinosaur, peacock, Toscano…because it's still kale!
5. Steam/wilt it. This is one of my all time favorite kale recipes, by Rachel Ray, steamed kale with portobello mushrooms. I often make this dinner!
6. Kale chips. This is all the rage right now. I'm giving you the recipe and I encourage you to try this with any sturdy greens you might have available — kohlrabi and beet have worked very well in my kitchen. 7. Braise it. Braising is a way to slow cook and infuse the flavor of a wine, vinegar, alcohol, broth, or other liquid. I just found this great salsa-braised kale recipe while surfing for this post…it is on my list to try! I hope this gets you started! Let us know how you end up cooking yours!
Network member Dori Zerlin posted this as a comment to a post and I wanted to be sure readers didn't miss it. Thanks for taking the time to write, Dori!
I also would love to share my daily eating habits and recipes since I feel that my diet is pretty tasty even though it is quite healthy too. However, I do practice what I preach quite closely. And what I mean by that is as a dietitian working at Cedars-Sinai Medical Center, consulting with pre-and post-op lapband and gastric bypass patients, I teach them the importance of planning their meals ahead of time and eating balanced meals that contain a lean source of protein, a complex carbohydrate, and some heart-healthy fats. I do plan out most of my meals ahead of time and prepare them over the weekend or the night before since my weekly work schedule is tight and I have very little time for preparation let alone petty cash to spend on eating out. Therefore, this meal plan is what works for me and my lifestyle and my body type. I would not expect everyone to follow it or to enjoy it. My menu varies from day to day as well, but I am going to give 2 variations of what I might eat on any given day. I also take the following supplements with my meals spread out over the day: Krill Oil (contains omega 3-fatty acids), Calcium, Magnesium, Vitamin D (2000 IU), Basic Multivitamin, and Vitamin C.
Here is a sample with a variation for each meal or snack:
Breakfast 1 cup of nonfat plain sugar-free Greek Yogurt (by Trader Joe’s brand) 1/2 cup high fiber cereal (Organic Heritage Heirloom whole grains) or 1/3 cup of Trader Joe’s High Fiber Cereal. 1/2 cup frozen organic blueberries or strawberries Cinnamon and stevia to taste 1 tablespoon of Salba seeds ground
or
1/2 cup yogurt (same brand as above) 1/2 cup organic non-fat cottage cheese (by Nancy’s) 1/4 cup of raw oat bran hot cereal + a little bit of water to moisten it 1 Tbl. Salba 1/2 cup strawberries I use liquid stevia vanilla flavor to add a natural sweet vanilla flavor (Let this chill in the fridge over night and it is delicious the next day!)
Lunch 2 slices Turkey Bacon on 2 slices of Ezekial bread 2 slices of tomato or roasted red peppers spinach mustard With a salad on the side
or
Egg-white omelet w/ spinach, onions, and mushrooms, hot sauce I cook it with 1/2 cup of wild rice or two corn tortillas and salsa and a ranchero sauce
Snack A sugar-free dark chocolate protein bar called a Paleobar/or 10 raw nuts (almonds, pistachios, brazil nuts, etc.) with an apple or 1 cup of strawberries
Pre-workout snack 1 cup of the greek yogurt with 1/2 cup of cereal or fruit
Dinner (I don’t measure that much during dinner since I always end up taking double or more of the serving size on days I workout, so I go with my hunger here) Usually is a large stew made up of the following ingredients: Steamed veggies (asparagus, cauliflower, mushrooms, cabbage, etc.) Some sort of protein (fish, chicken, turkey, etc.) Either Corn tortillas, wild rice, brown rice, or ezekial bread I use marinara sauce a lot to season my stews or salsa or other spices for variation I also have a large salad with it and use some store bought salad dressings from Trader Joe’s or Whole Foods.
Snack 1 cup yogurt 1/2 cup of frozen berries 1 oz. of raw nuts Sometimes I will also have a cup of unsweetened non-fat almond milk (vanilla or chocolate) and mix in some stevia, cereal, fruit, and nuts.
I generally do weight training 4 days a week and use the elliptical machine at the gym for about 30 minutes as well. I do a pilates class once a week if I can make it. Staying active and physically fit help me to stay in shape and is very important to me. I schedule it into my days the same way that I schedule my meals ahead of time. Therefore it goes to show you that it does take consistent hard work for even myself to get the results that I have achieved thus far. (Although it does become second nature after awhile: ).)
Recently the Environmental Working Group's annual"Dirty Dozen" list came out. It is this group's awareness tool for the health risks of pesticides. What is important to remember, in addition to the important message that pesticides in our foods can pose health risks, is that this does not mean that you have to avoid these foods altogether. Here are some ways to keep your favorite fruits and vegetables on your list.
1. Avoid top ten lists of"best foods". Any time you narrow your list of foods you eat to a dozen or so, you automatically concentrate their risks, as well as their benefits. I noticed that on this list of foods (listed below), several foods showed up that are common on diet diaries of clients who are trying to eat"healthy". If you eat blueberries because they are brain friendly, vary them with kiwi and watermelon. Every food has a benefit, and you don't want to miss out!
2. Eat organically. Organic produce is grown without the use of pesticides, immediately eliminating their risk.
3. Use a fruit and vegetable wash. I find them in my local grocery store, but if you don't see them, you can also order them online. Here is a list of brands available at amazon.com.
4. Eat locally and in season. When you eat fruits and vegetables that are not in season, they must be imported. And regulations about pesticides differ in different countries. It's nice to eat cherries in January, but you're going to have a better idea of what rules governed their production if you wait until July and get the ones your local farmer grew. (They are likely going to taste better too, since they weren't picked early and trucked thousands of miles before getting to your table.)
5. Become familiar with the"Clean 15". This is the EWG's other list that doesn't get as much press, probably because good news doesn't sell as much viewership and advertising time. It's the list of the cleanest fruits and vegetables, and it includes: onion avocado sweet corn pinepple mango asparagus sweet peas kiwi cabbage eggplant papaya watermelon broccoli tomato sweet potato
OK, here's the list. Again, just because a food appears on this list doesn't mean you shouldn't have it. It just means these choices should be purchased, handled, and consumed with more delicacy, and should not be consumed in excess just because they're"healthy". If you'd like their wallet guide, and their upcoming iPhone application, click here. Celery Peacches Strawberries Apples Blueberries Nectarines Bell Peppers Spinach (this sample was found to contain as many as 48 different pesticide residues--wash thoroughly!) Kale Cherries Grapes Leafy greens Carrots Pears
I gave this vitamin its nickname because its presence is needed in adequate quantities in order to have enough of many other compounds, such as niacin.
The most stable version of vitamin B6 is found in plant foods. Another reason to get more fruits and vegetables in your diet! For those of you who just don't like the dark green leafy options on the list, remember you can throw a handful into pretty much any kind of juice or smoothie and not notice the taste. You can also make your own vegetable broth and freeze it into cubes in your ice tray for future cooking. I'm not a big fan myself, but I've found when I include them in other dishes such as omelets, rather than trying to eat them alone where I'm 100% focused on the flavor, I can get them in more easily.
Here's the list, and the link to the PCOS Diva's vitamin B6 menus. Have a great week everyone!
I recently received a newsletter from one of our network members that I wanted to share with you. Karen Siegel, in addition to being a registered dietitian, is a licensed acupuncturist and herbalist. Her practice is located in Houston, Texas. She writes a wonderful newsletter entitled,"Qi Mail", which some of you might really enjoy. I am pasting the contents of her most recent newsletter for you to sample. Karen's contact information is listed below, if you'd like to schedule an appointment, or sign up to personally receive these wonderful newsletters. The actual layout is much more beautiful than what I can reproduce here, I can only paste the content in Blogger's format. As many of you are likely rushing around this weekend to get the last few holiday gifts, foods, and details taken care of, I thought this topic was especially pertinent. Enjoy!
REST, RESTORE, REVITALIZE
In nature, winter is the season where all living things slow down, conserve their energy and prepare for the outburst of new life and energy in the spring. Our bodies are instinctively expressing the fundamental principles of winter – rest, restoration and revitalization.
The Nei Ching, one of the earliest surviving medical books on acupuncture, advises: “During the winter months one should refrain from overusing energy. Retire early and get up with the sunrise, which is later in winter. Desires and mental activity should be kept quiet and subdued, as if keeping a happy secret.”
Eating warm hearty soups, dressing warmly, and refraining from cold and raw foods is also recommended.
Element: Water Nature: Yin Organs: Kidney, Urinary Bladder, Adrenal Glands, Ears and Hair Emotion: Fear and Depression Flavor: Salty
Seasonal acupuncture treatments in winter serve to nurture and nourish kidney Qi (the organ associated with winter) which can greatly enhance the body's ability to thrive in times of stress and aid in healing, preventing illness, and increase vitality.
Call now for more information or to schedule your seasonal tune-up
De-stress this Winter with Acupuncture
While optimal health and well-being in the winter season calls for rest, energy conservation and the revitalization of body and spirit, your holiday activities may have a different agenda. This year can be filled with a mad scramble of visitors, family get-togethers and frantic shopping trips. Compound the usual seasonal pressures with the constant barrage of bad economic news and you may find this to be one of the most stressful times of the year.
Stress, frustration and unresolved anger can cause a disruption in the flow of qi or energy through the body. These energetic imbalances can throw off the immune system or cause symptoms of pain, sleep disturbances, mood changes, abnormal digestion, headaches, and menstrual irregularities, and, over time, more serious illnesses can develop. Acupuncture treatments can correct these imbalances and directly effect the way you manage stress.
Studies on Acupuncture and Stress
Numerous studies have demonstrated the substantial benefits of acupuncture in the treatment of stress.
A 2008 study published in Anesthesia & Analgesia found that acupuncture point alleviated preoperative anxiety in children while a 2003 study conducted at Yale University showed that ear acupuncture significantly lowered the stress level of the mothers of children that were scheduled for surgery.
A German study published in Circulation found that acupuncture significantly lowers both systolic and diastolic blood pressure. The extent of the blood pressure reductions by acupuncture treatments was comparable to those seen with antihypertensive medication or aggressive lifestyle changes, including radical salt restrictions.
Another study from the University of New Mexico measured the affects of acupuncture on 73 men and women with post-traumatic stress disorder (PTSD). The researchers found the acupuncture treatments to be as helpful as the standard treatment of cognitive behavioral therapy.
Needless to say, if the stress in your life is throwing you off balance, consider acupuncture therapy to regain peace of mind, regulate your immune system and stay healthy.
Miso Soup with Scallions
Did you know that Miso Soup with Scallions is actually an ancient herbal remedy for colds?
In 300 AD famous herbalist, Ge Hong, writes about Miso Soup with Scallions in a book called, Bei ji zhou hou fang or Emergency Formulas to Keep Up One’s Sleeve.
The soup is indicated for the onset of a cold when a person is just beginning to feel a headache, stuffy nose and a slight fever. So, the next time you feel a cold coming on, be sure to have your miso!
Miso Soup (Serves 4)
Ingredients:
* 6 cups water * 3-4 Tablespoons Aka Miso or red soy bean paste (usually sold in the refrigerated section) * 3-5 green onions stalks, chopped
Directions:
* Dissolve the miso in a little bit of boiling water (about 2 tsp.) * Bring water to a boil in a saucepan and add the miso & scallions. * Simmer for 5-10 minutes. * Remove from heat top with green onions and serve.
Variations: you can add various other ingredients to make a more substantial soup, such as tofu, seaweed, fresh mushrooms, cooked shrimp, snow pea sprouts, cooked rice noodles, or paper-thin slices of fresh ginger.
Be a Good Friend Refer someone you know for acupuncture and get $10 off your next acupuncture treatment.
Stress Busting Foods
The foods that you eat play a crucial role in your overall well-being as well as your ability to handle stress.
Over 1400 chemical changes occur as stress hormones, such as cortisone, sap important nutrients such as B vitamins, vitamin C and magnesium from the body.
Here are three foods that can replenish your supply of these nutrients and enhance your ability to manage stress:
Cauliflower – Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale are chock full of stress-relieving B vitamins. Cauliflower is also one of the very best sources of vitamin B5 or pantothenic acid.
Pantothenic acid helps turn carbohydrates and fats into usable energy and improves your ability to respond to stress by supporting your adrenal glands. Fatigue, listlessness, numbness and tingling or burning pain in the feet are all indications that you may need more vitamin B5 in your diet.
Salmon – Salmon is a healthy and delicious way to get your dose of B vitamins and omega-3 fatty acids. Vitamin B12 supports production of red blood cells, allows nerve cells to develop properly and is essential to the synthesis of the “happy” brain chemical serotonin.
Among the many benefits of omega-3 fatty acids, a 2003 study published in Diabetes & Metabolism found that a diet rich in omega-3 fatty acids significantly reduced the stress response and kept the stress hormones cortisol and epinephrine in check.
Blackberries – Blackberries are jam packed with Vitamin C, calcium and magnesium. Vitamin C has shown to be a powerful stress reducer that can lower blood pressure and return cortisol levels to normal faster when taken during periods of stress.
Magnesium and calcium act together to help regulate the body's nerves and muscle tone. When there is too little magnesium in your diet, nerve cells can become over activated and can trigger muscle tension, muscle soreness, muscle spasms, muscle cramps, and muscle fatigue.
Blackberries have more than double the amounts of vitamin C, calcium and magnesium than their popular cousin, the blueberry.
I love to promote kale in my Whole Foods classes. It has omega-3's, trytophan (building block for serotonin), magnesium, iron, calcium, copper, and zinc, to name a few. It's also a member of the Brassica family, that cancer-fighting clan with more popular cousins named garlic, broccoli, cabbage, and brussels sprouts.
But I always get the same response (see deer in the headlights graphic). I know what's pumping through those brains…"Kale? Isn't that the pretty curly stuff lining the fruit and veggie platter? You can eat that?"
Yes, you can…and should…eat kale.
Here's a trick for you kale virgins, if you're not quite up to the task. Next time you make a smoothie, of any flavor, throw in a handful of kale. You won't even taste it. You can also throw it into your juicer.
If you want to actually taste kale, your next best step is to head to your nearest Whole Foods and try the kale salad which is a staple in their ready-to-eat case. That's how kale is supposed to taste, and according to those who have been on my Whole Foods tours who are encouraged to try the salad, it's pretty good!
Here are some kale recipes for those of you who did so well with steps one and two that you're ready to strike out into the Adventurous World of Kale.
