Staying Hydrated

I’m a big fan of water, but like most of us, I have a hard time remembering to drink

Myia Welsh

enough of it. I find that when I’m not drinking enough water, my cravings for sweets increases. That’s not something I want to deal with day in and day out. Even mild dehydration might interfere with your energy level, your workouts, and your mood. Ways to stay hydrated this summer:

1. Drink every time you wash your hands. While you’re at home, every time you wash your hands, chug some water. It takes only seconds. If you set a cup next to each faucet in your home, everything is right there waiting. Every time you wash your hands, have a quick drink.
2. Drink first thing in the morning. I started doing this because the cup was already next to the sink. After I brush my teeth, I drink some water. If I chug some first thing in the morning, I feel like I’m already ahead.
3. Keep a water bottle. This tip is especially for those of us stuck behind a desk. Keep a water bottle at work, and refill it. I put three rubber bands around mine to mark my refills. Every time I refill it, I get to take a band off. I aim for three refills per work day.
4. A cup of tea in the evening. Trust me. I want a bourbon, but that’s just not the best decision for my health. So, I settle for a cup of my favorite tea to wind down before bed.

Using just two of these strategies could change the way you feel, in your daily life and during your work out!

May is National Egg Month!

Are you confused by eggs? You go to the store and you see farm fresh eggs, all natural eggs, free range/cage free eggs. Egg lingo can be very hard to understand. Then you get to the cooking and eating part. Are you supposed to cook the whole egg or just the whites? Let’s help you become fluent in “egg language” and give you some nutrition facts.

Eggs aren’t always what they’re cracked up to be, so let’s start with defining the different types of eggs we see at the grocery store:

Farm Fresh Eggs

You might think this term means that a local farmer just went to his coop and gathered the eggs to bring to your grocery store that afternoon, BUT that is not exactly the case. The term “farm fresh” means absolutely nothing and is not a regulated term according to the FDA. Those are just words to help create that nice fuzzy picture in your mind in hopes that you will be more likely to purchase them.

All Natural Eggs

When you see “all natural” on the label you may assume those eggs came from a hen free from all harmful things. BUT, just as before, “all natural” has no legal definition and is not regulated. Almost 95% of eggs in the United States come from chickens that are raised in cages in long rows, inside huge barns that give each bird approximately 67 square inches of space. To give you an idea of what that amounts to, 67 square inches is roughly the size of an iPad. According to commercial egg producers, using this process of production is safe, cost-effective and helps in keeping egg prices down.

Free Range/Cage Free Eggs

We grouped these two terms together because they basically mean the same thing. When you read the terms “cage free” or “free range” what do you think of? You might think of happy hens free from cages, with lots of room to wander all over the farm or pasture. This is exactly what the producer wants you think…. Cage free actually means exactly what it says, which is that the hens do not live in cages. But, they don’t necessarily live in mansion-size barns and get to roam wherever they please either. They do get to walk around and spread their wings and do normal “chicken things”, but space is still an issue. Free range is not a regulated term and means basically the same thing as cage free. Most of the time the hens that live on “free range” farms don’t even have access to the outdoors, because the definition is not specific as to where the chickens have free range. The only specification is that they cannot be in cages. The farms usually have industrial fans that remove ammonia from the buildings and create strong winds through the small doorway. Unfortunately, the hens don’t really want to walk through that to get outdoors!

You may also see “No Hormones” on the packaging. This is misleading because it is illegal to give hormones to poultry, so subsequently eggs are not going to contain added hormones.

“No Antibiotics” is another term you might see, which can also be misleading. Though antibiotics may be used to treat hens, FDA regulations assure that antibiotic residues do not occur in the egg itself. Only a very small percentage of laying hens ever receive antibiotics, and only for treating illness. There are companies like Perdue or Tyson that are making progress in eliminating the use of antibiotics in their chickens altogether.

So what eggs should you buy?

Well, our suggestion would be to buy directly from your local farmer if possible! Talk to the farmer and ask how the hens are raised and get the facts. Most areas around WV will have a local egg farmer, so ask around or go to your local farmers market and you’ll surely find one!

 

Now, let’s get to the cooking and eating part!

Egg white vs whole egg.

Here are the facts:

One egg yolk has about 200mg of dietary cholesterol and 5g of fat. Most of that fat is healthy fat, being that it is monounsaturated and polyunsaturated fat. Mono and polyunsaturated fats are heart healthy and can help reduce cholesterol and risk for heart disease. It’s important to distinguish between dietary cholesterol and cholesterol in blood. Blood cholesterol is the cholesterol that is found in your bloodstream. Our bodies manufacture all the cholesterol we need, but the amount of blood cholesterol we have can be influenced by the foods and beverages we consume. Dietary cholesterol is found in foods and beverages of animal origin, but surprisingly does not have much effect on our blood cholesterol level. Dietary fats like trans-fat and saturated fats actually have more of an impact, therefore, the 2015 Dietary Guidelines for Americans have removed the previous recommendation of limiting dietary cholesterol to 300 mg per day. Research on moderate egg consumption has shown that up to one egg per day is not associated with increased heart disease risk. With that being said, when you remove the yolk you are removing key nutrients like protein, vitamin A, D, E, B12, K, riboflavin, folate and iron. Those nutrients can help with your immune system, bone strength, and aid many more functions your body does every day. We know most people do not eat just one egg for a meal, so we would recommend trying one whole egg with one egg white so that you get your vitamins and minerals but not too much saturated fat.

There are lots of different ways to incorporate eggs in cooking, so follow this link for 50 egg ideas:

https://www.foodnetwork.com/recipes/articles/50-egg-ideas

Want to learn more about eggs and health? https://www.hsph.harvard.edu/nutritionsource/eggs/

Have an egg-cellent day!

Author of the blog today is Brittany Powell, a Dietetic Intern from Marshall University working with Cathy Shaw, RDN, LD of the PEIA Weight Management Program

Cheap, Healthy Lunch…No Thinking Required

I’ve just been bragging to my colleagues: my tasty, healthy lunch only cost $3.25. It wasn’t a skimpy amount of food either: a salad, a yogurt and a wheat roll.

Myia Welsh

I’ll tell you all day that watching my nutrition is important. My actual behavior says something else entirely. When I think about the day to day choices I’m making, I’ve noticed that I’m more motivated by 1) convenience and 2) saving money. I’m not kidding. Since I did the calculations for that post about the low per serving cost of oatmeal, I actually like it more. Once you know what your “hook” is you can use it to your advantage. But I digress…

Let’s talk lunch. I usually find that I have failed to pack a lunch the night before, and I’m scrambling around at noon making terrible, very hungry, decisions. That’s no way to live, and no way to maintain my weight goals. My current solution: salad kit. A bagged salad kit (Like this one) with everything included (toppings, dressing, etc.) will give me the bulk of my lunch for two days. I add a wheat roll from my grocery store’s bakery and a yogurt from a four pack.

Cost

Salad Kit $3.99/2 servings = $2.00 per serving

Yogurt individual serving pack $3.99/4 servings = $1.00 per serving

Wheat rolls from the bakery $2.99 per dozen/12 servings = $.25 per serving

Total per lunch: $3.25

Last time I went to a local chain restaurant for a salad (braving a whole lot of temptation from the other goodies on the menu) I walked out paying around $8.00, plus the cost of a drink. That’s easily a $5 difference PER DAY. $25 per week. $100 per month. Potentially $1,200 per year. For that kind of savings, I’ll eat salad all the way to the bank!

Convenience

I can get all this at the grocery store when I do my regular shopping. So, no additional planning or stops required. There is really no other packing either. I bring the items in with me and put it all in the staff fridge at work. When lunchtime rolls around I put half the salad stuff in my bowl and seal the remainder off with a binder clip until tomorrow. Done. No decisions. No thinking about what I “feel like” eating (because the answer is always a burger and a milkshake). And by the end of the work week, I’m still on track with my calories.

Setting yourself up for success

I know that if I’m left to go find myself some lunch, I’m probably going to make choices that aren’t so great. I’m guessing that I’m not the only one. Thinking about how to set yourself up to auto-pilot your way to your weight loss goals is worth a little attention. The weeks will tick by no matter what, so what can you do to help yourself make better food choices along the way?

 

Are you Super Bowl Ready?

Big food events can be big fun, but they can also be a big challenge when you are trying to eat healthfully. Super Bowl Sunday is second only to Thanksgiving as the single event with the highest food consumption in America According to the American Institute on Food Distribution. This Sunday, American football fans are estimated to consume:

1.35 billion chicken wings This is enough for every man, woman and child in the US to have 4 wings each. While chicken itself is a healthy, lean source of protein, chicken wings are mostly deep fried, fatty chicken skin. Not exactly what we mean when we say “go lean with protein”. Instead of your standard chicken wings, why not try these ideas:

Grilled, boneless chicken tenderloins tossed with Frank’s Red Hot buffalo sauce, or

Buffalo Chicken Meatballs:  http://shrinkingkitchen.com/buffalo-chicken-meatballs/

139 million pounds of avocados (mostly in the form of guacamole): Now, I love some good guac, and the fact that avocados are an excellent source of heart healthy monounsaturated fat sure doesn’t hurt.  They are actually higher in potassium than a banana, and they are very versatile (Did you know they are a great baking substitute to swap out some of the butter in your recipes?). However, these health benefits do come with a calorie price tag. One medium avocado has 232 calories and 20g of fat, so when indulging in your favorite guacamole, go easy on the chips (or try raw veggies instead!) and watch portions. Try this great guac recipe and load it up with veggies!

http://stylingmyeveryday.com/2014/01/07/guacamole-the-incredible-avocado/

11.2 million pounds of potato chips: Who doesn’t love potato chips? But eating them with reckless abandon? Not such a good idea. Swap out your potato chips for tortilla chips which are whole grain and usually low in sodium, baked chips which are lower in calories and fat, or better yet, raw veggies which will go great with your favorite dip. Try these swap outs with this super easy dip recipe:

http://www.snack-girl.com/snack/salsa-corn-dip/

4 million pizzas:  Yes, Dominos actually expects to sell 12 million slices on Sunday. Admittedly, pizza is my favorite food and I have a tough time messing with it, but here are a few tips that I really like:

Go thin: A thin crust will have less calories than a deep dish crust.

Go veggie: Load your pizza up with your favorite vegetables, which are high in nutrition and low in calories. Skip the fatty, salty meats that just add lots of calories, unhealthy fats, and sodium.

Go creative: Make a party event of making your own pizzas for the game. Try using whole grain flat breads or even cauliflower for a crust (seems to be all the recipe rage lately). Try part skim mozzarella, or use parmesan and feta cheese. The strong flavors in parm and feta go a long way, so you can use less. Try different toppings like fajita vegetables and seasonings, or make a “Hawaiian” pizza with lean ham and fresh pineapple. Here are a few great ideas:

Tomato Basil Pizza: http://www.cookinglight.com/food/quick-healthy/quick-easy-italian-recipes/white-pizza-tomato-basil-recipe?crlt_pid=camp.DGaVLBJTJi4e

Zucchini Pizza Boats: http://www.cookingclassy.com/2014/06/zucchini-pizza-boats/

Fajita Pizza: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=842887

 

Over 50 million cases of beer: Ok, beer has some documented health benefits, but all alcohol should be consumed in moderation (moderation is defined as 1 drink per day for women, and 2 drinks per day for men). Beers with higher alcohol content are also higher in calories. Some darker beers like stouts and porters may have 180-280 calories in 12oz. So go “light” or keep drinking to a minimum. Remember, the more you drink, the more likely you are to overindulge in food as well.

~3.8 million pounds of popcorn: Popcorn is great. It is whole grain and low in calories, unless you load it up with extra stuff, like butter, cheese, chocolate, or sugar.

Try these recipes for popcorn seasoning:  http://www.marthastewart.com/315089/flavored-popcorn   Feel free to cut back on the salt if you need to. Make your popcorn fresh with a little of your favorite vegetable oil and just season to taste. Or, if you are in a hurry and want to buy popcorn, try Skinny Pop or Cape Cod Sea Salt seasoned bagged popcorn in the chip isle for something simple and low in calories.

As for me, I am a die hard Eagles fan, born and raised in Chester County PA, so some hometown Philly treats will be included on my Super Bowl spread….can you say cheesesteak sliders (tiny bites of this monster classic), and real Philly soft pretzels, dipped in simple mustard, of course! We’ll be keeping in mind that it’s the guys on the field getting all of the exercise, not us. So make some smart swaps or smaller portions this Sunday and share them here with us!

Oh, and Fly Eagles Fly! #GoBirds!

 

Cathy Shaw is a registered, licensed dietitian with the PEIA Weight Management Program

Make Some New Traditions This Thanksgiving…

I don’t know about you, but sometimes I enjoy looking for NEW traditions when it comes to recipes for the holidays. Green bean casserole, sweet potato casserole, broccoli casserole, mashed potato casserole….yeah, I need a break from the “casserole” section of the cookbook! While I love our traditional family recipes (it would not be Thanksgiving without my mom’s stuffing!), I also enjoy trying new foods and preparing them in different ways. I guess it’s the “foodie” in me! I have been on the look out for some great fall recipes to spruce up your Thanksgiving table this year, and I think you’re gonna like them! I have personally made all of these dishes and found them to be healthy, flavorful, and totally delicious. They are a great way to change up your Thanksgiving menu, or at least add some really tasty vegetables to your plate!

Slow Cooker Butternut Squash Soup: Literally one of the easiest soups I have ever made! This comes from Gimme Some Oven. Simply add the ingredients to the crock pot and 4 hours later, you have soup! Having an immersion blender is key….this little gadget makes blending in the crock pot a breeze (I use this to blend up my apples for apple butter too). It is super handy, small and inexpensive. Get one!

Butternut Squash Soup

 

Kale Salad with Pumpkin Vinaigrette: They key to eating kale in a salad is massaging it with a little olive oil! Who knew you had to massage kale? The real deal of this recipe is the pumpkin vinaigrette. Literally one of the best dressings I have ever made! You could simply make the dressing and add it to any salad. This recipe comes from Parents Magazine. Feel free to substitute goat cheese for Feta if you have it on hand…it’s fabulous!

http://www.parents.com/recipe/kale-salad-with-pumpkin-vinaigrette/

Stuffed Acorn Squash: This is something I had never made before. This squash is stuffed with a cranberry apple dressing that is to die for! I actually substituted sweet Italian turkey sausage for the pork sausage and it turned out great. This is so satisfying it could be used as a main dish if you like. Want it to be vegetarian? Omit the sausage or use vegan sausage. This recipe comes from Happily Unprocessed.

http://www.happilyunprocessed.com/2014/04/29/stuffed-acorn-squash-apple-cranberry-sausage-stuffing/

 

Wild Rice, Pear & Roasted Sweet Potato Salad with Walnuts: Registered dietitian, Sally Kuzemchak of Real Mom Nutrition, does it again! I just love her recipes. They are simple, family friendly, and nutritious! I literally made this one night after working all day, and paired it with some all natural Al Fresco sweet apple chicken sausage for some extra protein. This dish was such a wide variety of flavors. Very pleasing to the palate! Give it a try…

https://www.realmomnutrition.com/roasted-sweet-potato-salad/

Balsamic Green Beans: One of my tried and true recipes from Southern Living Magazine. This beats mushy canned green beans, hands down! The balsamic vinegar with a hint of  brown sugar really kick this up to the next level…

http://cookbookfundraiser.com/recipe/2468458/balsamic-green-beans—southern-living.html

So where did I get the motivation to try some of these new things? Well, the Shaw family joined a CSA (community supported agriculture) program through a local farm this year (Harmony Farm), and we were able to get our hands on lots of fresh produce! We got a wide assortment of local, seasonal produce weekly, which gave us a break from buying it at the store. My sister-in-law even referred to it as having Christmas every week! Recently, our haul included some beautiful acorn squash, kale, butternut squash, and green beans. Having great ingredients on hand always inspires me!

So from our family to yours, have a bountiful and blessed Thanksgiving holiday!

Cathy Shaw, RDN, LD is a registered and licensed dietitian for the WV PEIA Weight Management Program, and loves to be wild and wonderful in West Virginia…

Fueling Your Family for Back to School

Who is feeling the stress of “back to school”? We sure are. Dealing with a new school, new teachers, bus schedules, the dreaded “parent paperwork”, high school sports, college classes, bills, etc. Oh, and the “we need to go shopping for a homecoming dress”. Whaaaat?? Throw in our own full time jobs, managing a home, and trying to squeeze in some family time, there seems to be very little time left to focus on healthy behaviors.

I hear you. I’m there. The struggle is real.

But, nourishing our bodies and treating them with kindness and care helps give us the energy we need to deal with those hectic, stressful days. Taking a few minutes to do some meal planning at the beginning of each week will save time and reduce the stressful feeling when you hear those horrifying words: “What’s for dinner?”.

I know you panic every time you hear those words! You’re tired, you’re hungry, and you don’t want to think. So, here are 5 tips to keep you and your family on track at dinner time…

1. Check your schedule for the week. Who needs to be where, when? How many evening meals can be eaten at home? How many need to be on the go? How can you use leftovers to save time?
2. Plan your evening meals. This should take no more than 10 minutes (maybe up to 20 if you’re getting all fancy and looking up recipes!). To keep meals simple, just use your plate. Plan a protein, vegetable, fruit, and whole grain or starchy veggie (you know, corn, peas, potatoes…). Have a serving of dairy if you like (great source of protein, calcium, and other nutrients). Want an easy example? Check out the Harvard Healthy Eating Plate here: D Harvard Healthy Eating Plate
3. Try to stick with whole foods if you can. And yes, whole foods can be easy and convenient! Use products like pre-cut vegetables and fruit, frozen vegetables and fruit, bagged salad, minute brown rice, frozen quinoa, canned beans, fresh ground turkey patties, etc. Get some quick and easy ideas for a stocking a healthy pantry here: The Good Pantry
4. Check your inventory and make a grocery list! Yes, grocery shopping is necessary to be sure you have everything on hand that you need! Check out this blog and meal planning worksheet from Real Mom Nutrition! Sally does a bang up job helping parents navigate their way through hectic days and meal planning pitfalls. Take a few minutes to surf through her web site….it’s great!
5. Prep some things ahead. Chop vegetables and fruit for recipes and snacks. Brown or pre-cook meats for tacos, sauces, soups, casseroles. Set out kitchen gadgets you will need like the crock pot, food processor, skillet, or casserole dishes. I find the more I prep ahead, the smoother our evenings go. Taking time on a Sunday evening to get organized helps me a lot.

Above all, apply the KISS principle (keep it simple, silly)! Dinner doesn’t have to be gourmet, but it should be easy and nourishing. You and your family need to reboot after a long day of work, school, practice and other activities. Putting good fuel in the tank helps give us the energy to face another busy day.

What will you do this week to help get a simple healthy meal on your family’s table? We hope you share your ideas with us!

Cathy Shaw RDN, LD is a registered and licensed dietitian nutritionist for the WV PEIA Weight Management Program