I had to post a second time today,because I forgot to mention how excited I am about Obama’s Health Care Reform passing!!!
It’s about time this happened! Go Obama 🙂
I promise, promise, PROMISE that it is possible to eat healthy on a budget. I, like many people I know, have been doing this since college and am doing it even more so now, (while trying to save as much money as possible for my upcoming travels). I have done my research in finding the cheapest (but still healthy) foods and will share with you here…
Top 10 Healthy/Cheap Foods:
1. Brown Rice
1 serving= 1/4 cup dry rice
price per serving = 18 cents
nutritional info per serving = 170 calories, 2g fiber, 4g protein
2. Whole Wheat Pasta
1 serving = 2 ounces dried pasta
price per serving = around 24 cents
nutritional info per serving = 200 calories, 7g protein, 6g fiber
3. 100% Whole Wheat Bread
1 serving = 2 slices
price per serving = around 18 cents
nutritional info per serving = 120 calories, 6g protein, 3g fiber
4. Nonfat Greek Yogurt
1 serving = 6 or 8 oz container
price per serving = about 89 cents
nutritional info per serving (6oz) = 150 calories, 14 g protein!
5. Old-Fashioned Oats
1 serving = 1/2 cup dry oats
price per serving = 13 cents
nutritional info per serving = 150 calories, 4g fiber, 5g protein
6. Frozen Vegetables
1 serving = 1 cup
price per serving = 25 cents
nutritional info per serving = (classic mix) 82 calories, 6g fiber, 4g protein, 115% daily Vitamin A
7. Canned Tuna
1 serving = 6 oz container
price per serving = 70 cents
nutritional info per serving = 60 calories, 13g protein, 500mg omega-3 fatty acids
8. Canned Refried Beans
1 serving = 1/2 cup
price per serving = about 34 cents
nutritional info per serving = 140 calories, 7g protein, 6g fiber, 10% daily value for Iron
9. Dried Lentils
1 serving = 1/4 cup dried lentils
price per serving = 10 cents!
nutritional info per serving = 120 calories, 10g protein, 11 g fiber
10. Jarred Marinara Sauce
1 serving = 1/2 cup
price per serving = about 28 cents
nutritional info per serving = 90 calories, 2g fiber, 15% Daily Vitamin A
I’m always looking for ways to make desserts and sweet treats a little bit healthier and guilt free… well, I found a dessert recipe that is actually HEALTHY! It is truly good for you and you could eat it for breakfast, AM snack, dessert, midnight snack, as drunk food…. anytime! I’ve made it a couple times already and you can definitely change it up to your liking, which is a bonus. Don’t be afraid of the ingredients or how weird it might sound, I promise you will like it!
Chocolate Tofu “Mousse”
1 box soft or medium tofu
6 T cocoa powder
1 tsp powdered coffee/espresso ( I added wwaaayy more bc I love coffee)
4 T Agave (or honey)
Few dashes of cinnamon
Put everything in a blender and get at it, until smooth. Pour into individual serving dishes or one large bowl. Place in refrigerator and chill until set. Add fresh berries or shredded coconut on top. Enjoy!
By now, I’m sure everyone has heard that Mayor Bloomberg of New York City is trying to ban all sodas over 16 fluid ounces. If you haven’t heard…… Basically all regular sodas in restaurants, fast food spots, movie theaters and convenient stores would NOT be available for purchase in anything larger than this amount. Diet sodas, juices, and milk-based drinks would not be affected by this. You could still buy the larger amounts in grocery stores or just double up on the 16-oz portions, if you really wanted.
After talking to some friends and reading up on it I have realized…….people are freaking out!! They do not like this one bit. And it’s not because they want a giant portion of coke but because they don’t like the government to limit their choices.
I can honestly understand this side of things and why people would be annoyed. They want to be able to make their own choices about what, when and where to consume things. But in case you haven’t noticed…. The US population does not know how to make choices, especially in terms of nutrition. Why on earth would you need more than 16 oz of soda at one time? I can think of one legitimate reason….You are having a party and need lots of mixers. Right?
Portion sizes have gotten out of control! When McDonald’s first opened, the only size of soda available was 7 ounces. When Burger King first opened their small was 12 oz and their large was 16 oz. Now, the small is 22 oz and the large is 42 oz!!!! And don’t even get me started on Big Gulps! Apparently there is something now called a ‘Double Gulp’ …. it is 64 ounces….and. contains.800. calories. (That is about half the days calories for a small framed woman) From a consumer’s point of view, it has become hard to make good decisions when the larger portion is almost always the better value. Obviously beverage companies do this on purpose and it’s not right in my opinion.
Now, while I would much rather push for nutrition education and community outreach than just straight up banning something,this is a start! (not to mention, nutrition education alone affects very few peoples’ food choices) Americans need to eat less and need to be more responsible about their portion size choices! Whether we like it or not, banning sodas over 16 oz could be really helpful in re-shaping our health as a nation. I support this act 100% and think it should be a nationwide change, not just in NYC.
Where do you stand on this?
Summer is almost upon us (feels like it is already here) and it is SUPER important to stay hydrated. The common amount that people think they should be drinking is 8 glasses per day. 8 glasses of 8 oz…. that’s only 64 oz. In my opinion, this is the minimum you should be drinking. In the Texas heat you can definitely become dehydrated doing everyday tasks and errands….. I usually start sweating just walking to and from my car! O_O And if you are doing any workout throughout the day, especially anything outdoors, you will need even more hydration!
In addition to drinking water, a lot of people think it’s necessary to re-hydrate with sports drinks post-workout. In all actuality, most people should not be drinking sports drinks that often. If you are a professional athlete or are doing an endurance type workout (running a half or full marathon, long bike rides) than sports drinks are great and necessary to replenish electrolytes! Otherwise, sport drinks only provide extra calories that you don’t need. Consumption should be very limited and should be one of the low-cal options.
One of the best options is the Gatorade G-series FIT. They have only 20 cals per bottle! Drink post-workout.
Another good one is Powerade Zero… with, you guessed it… zero calories !! 🙂 Drink during and/or post-workout.
Another recovery drink that has been very trendy lately is coconut water. It has more calories (about 60 per carton for Zico brand) BUT it is a natural source of potassium and electrolytes. Also, it tastes pretty good ! The same thing goes for coconut water… every once in a while, post-workout.
Overall, my suggestion is to stick with water! Keep your reusable water bottle at your desk or with you wherever you are throughout the day. Add a few slices of lemon, lime, or cucumbers if you are finding it difficult to drink a lot. Keep track of how much you are drinking and make sure to account for physical activity. Your body will tell you when you need more than water(usually following a super long or challenging workout)…… only then should you supplement with a sports drink.
Enjoy the weekend friends and drink your agua!
Last night at my second job (for those of you who don’t know… I cook for a family in Westlake), I made this amazingly good salad! I wanted to share with everyone because it is so simple and healthy! Annndddd it tastes so good 🙂
Add a little grilled chicken/fish/beef on top and you have yourself a 20 minute meal! Enjoy.
Toasted Pecan & Blueberry Salad w/ Feta
1 bag spring mix
1 cup blueberries, fresh
1/2 cup crumbled feta cheese (if following paleo diet, omit the feta)
1 cup pecans, toasted and coarsely chopped
1 small shallot, finely diced
1 tsp dijon mustard (I happened to have a passion fruit/habanero mustard that I used instead 😉 )
2 tsp balsamic vinegar
1/4 cup extra virgin olive oil
2 tsp honey
Over medium-low heat toast pecans for around 5 minutes. The pecans are almost done when you start smelling them.
Chop the pecans and set aside. (you will want to eat all the pecans while chopping, trust me!)
Whisk together all the dressing ingredients. Let sit for at least 15 minutes.
I guess I’ve lost my mind….. because I have decided to go completely sugar and grain-free for 21 days. If you don’t know this about me, I work in and around kitchens and food ALL DAY LONG! It’s pretty hard to be surrounded by fresh made brownies and cookies everyday and not be able to even sample them! I decided to do this because I have intense sweet/sugar cravings non-stop. Cutting out sugar for 21 days will hopefully reduce my cravings and “need” for something sugary (or fake-sugary). Surprisingly, I think the hardest thing so far has been not adding any sweetener to my morning coffee! Straight black coffee is going to take some time to get used to 🙂
Eating grain-free is the much easier half of this 21 day challenge. Most of my meals consist of a lean meat and vegetables. For snacks I usually eat fruits or nuts. And I really don’t miss carbs all that often!
Carbohydrates are the main fuel source for most people, so when you remove that….. what will replace it? The answer is fat. Using fat as your fuel source instead of carbs means you burn more fat and therefore lose % body fat. For some people this means weight loss, for others it means a change in body composition…. more muscle, less fat.
Wish me luck for the next 3 weeks!
I’m leaving you with a sugar-free,grain-free dessert recipe I’m going to try tonight!!
Banana Coconut Cookies
1/3 cup + 2 T mashed ripe banana (about 1 medium)
1/3 cup melted coconut oil
1 teaspoon vanilla
1/2 teaspoon almond flavoring
2 cups blanched almond flour
1 cup unsweetened shredded coconut
1/2 teaspoon baking soda
1/4 teaspoon sea salt
In a medium-sized mixing bowl whisk together the wet ingredients. Add the dry ingredients and mix together using a fork. Form dough into ball and refrigerate for 30 to 60 minutes.
Preheat oven to 350 degrees F. Form dough into small balls (about 15) and place onto an ungreased cookie sheet. Flatten each cookie ball with the palm of your hand. Bake for about 15 minutes. Cookies will be soft straight out of the oven but will firm up once completely cool. You can place them onto a wire rack to cool and then place the rack into your freezer for quick cooling. Source: http://www.NourishingMeals.com
Keeping a 3 day food log (writing down EVERYTHING you consume in 3 days including those 2 bites of chocolate cake ;)) can be stressful, daunting and even embarrassing. But it can also be a huge reality check! Since my clients have to go through this I thought I would share my own food log for a typical day.
Thursday, May 10th
The first thing I consumed was water. Before, during, and after my 5:30 am workout I had about 32 ounces total.
Next was a post- workout snack of 4 oz almond milk and half of an Oatmega 3 bar,around 6:30am.
Next was my breakfast at 9:15am. A slice of crust less veggie quiche, 3 slices bacon and mixed fruit. Oh and of course coffee! About 10 ounces.
Snack was around noon and was two carrots and the rest of the Oatmega 3 bar.
Lunch was around 1:30 pm and was relatively light. I had some chicken soup, spinach salad, and a tiny piece of carrot cake (yes, carrot cake! And I don’t regret it) 😉
Dinner was eaten around 6:45pm at my 2nd job; pecan crusted salmon, French style green beans and a few pieces of beef sausage. Nom nom.
Not pictured: handful of jelly belly’s around 3:30pm, more water throughout the day, and a glass of red wine around 9pm.
As painful as it might be, try writing down everything you eat/drink for a day. You’ll be surprised what you learn about your eating habits and can make small changes based on that!
Happy weekend everyone 🙂
These are in season and you should be eating them now!! Enjoy 🙂
Grilled Apricots with Honey Greek Yogurt
Yields 4 servings
4 ripe apricots, halved and pitted
1 tablespoon olive oil
1/2 cup Greek yogurt
2 tablespoons honey
Basil, for garnish (optional)
Brush tops of apricots with olive oil. The olive oil will keep the apricots from sticking to the grill.
Place apricots face down on a hot grill. Grill for 1-2 minutes before flipping apricots over and grilling the bottoms for another minute. Remove from grill.
Place a dollop of Greek yogurt in the center, drizzle with honey, and garnish with basil (if desired). Serve warm.
Arugula Salad with Roasted Cauliflower, Golden Raisins, Parmesan, and Toasted Pine Nuts with a Lemon Vinaigrette
1 head cauliflower, cut into florets
4 bunches baby arugula
2 tablespoons lemon juice (about 2 lemons)
3 to 4 tablespoons extra virgin olive oil
1/4 cup golden raisins
1/4 cup pine nuts, toasted
1/8 crushed red chili pepper flakes
2 ounces Parmesan cheese, shaved
Salt and fresh ground black pepper
Preheat oven to 400 degrees F.
Toss cauliflower with olive oil, salt and pepper, to taste. Place onto a large baking sheet and roast in the oven for 30 minutes, or until golden brown and tender. Remove from oven and allow to cool to room temperature.
In a small mixing bowl, whisk together the lemon juice, olive oil, and crushed red pepper flakes until emulsified. Season with salt and pepper. Set aside.
In a large bowl, toss together the arugula with the lemon dressing, toasted pine nuts, and golden raisins. Plate the salad, and garnish with shaved parmesan.
Makes 4 servings.
Boysenberries, Blackberries, Raspberries……
Recipe for Light Chicken Salad with Blackberries
2 roasted chicken breasts, shredded
1/4 cup blackberries, halved
1/2 apple, diced
1/2 scallion, finely chopped
1/2 cup celery, finely diced
1 tsp black pepper
1/2 tsp salt
3/4 cup non-fat plain yogurt
2 tsp dijon mustard
1 tbsp orange juice or freshly squeezed lemon juice
1. Shred the chicken and place into a bowl.
2. Cut the celery, scallions, apples, and blackberries and add to chicken.
3. In a separate bowl, mix together yogurt, salt, pepper, mustard, and orange juice.
4. Add yogurt mixture to shredded chicken. Toss the salad. Adjust seasonings if necessary.
5. Make sandwiches!
Pan-Seared Radish and Avocado Salad
1 bunch radishes (about 15), halved and trimmed
1 ripe avocado
4 ounces baby arugula (about 3 big handfuls)
salt and pepper
Heat a cast-iron skillet over medium high heat. Add about 2 tablespoons oil. When hot, add the radishes. Season well with salt and pepper. Sear about 3 minutes per side until the radishes are nice and browned, and even blackened in places.
Place the arugula into a large salad bowl or coupe plate. Slice the avocado in half, cut it into slices, and then scoop out chunks of avocado flesh and add to the arugula.
When radishes are done, remove from heat. Squeeze in the juice of one lemon and toss with hot radishes.
Using a slotted spoon, remove the radishes and add them to the arugula and avocado. Drizzle with the lemon juice from the pan (This is the dressing. Don’t add it all at once – start with a little in case it’s too acidic). Toss the salad together with the dressing. Taste, and adjust seasonings if desired.
Most people tend to ignore the best meal of the day…..BREAKFAST! Not only is breakfast my absolute all-time favorite meal, it is actually proven to help people attain a healthy weight. How easy is that? Simply eat a decent breakfast every morning and you are already on your way to achieving your healthy lifestyle goals. Making time for breakfast is something I recommend to everyone, no matter what your work/study/exercise schedule is.
Benefits of AM meal
(you’ve probably used one of these at some point) ;P
I found this recipe on foodgawker.com and is probably the easiest and quickest thing you can make for breakfast. Just let it sit overnight and grab it on your way out of the door!
Easy and delicious. I prefer using agave nectar instead of honey and cutting the brown sugar in half.
Mini Egg Muffins
And for those who are eating paleo, gluten free, low-carb or grain-free, these egg muffins are perfect to make ahead of time and eat on-the-go with a side of fruit.
EAT YOUR BREAKFAST !!