Healthy Greens To Eat Now: 5 Not-So-Basic Leafy Greens

When it comes to leafy greens, most of us rely on the basics like romaine, leaf lettuce and spinach week after week – and while all of these provide health benefits, there is a huge selection of leafy greens in the produce aisle that you could potentially be missing! Shaking things up can help keep things fun and interesting in the kitchen while also diversifying your nutrient intake.

We’ve all heard that it’s important to eat those green vegetables and I have to say, that age-old recommendation has merit! Leafy green vegetables are a total nutrition powerhouse providing plant-based calcium, iron and magnesium, plus vitamins A, C and K (vitamin K is necessary for blood clotting and bone health). 

If you don’t like the taste of one variety, chances are you can find an alternative. It might also be a matter of preparation method, so don’t hesitate to do some experimenting.  Here are some of my favorites healthy greens along with simple ways you can try incorporating them into your regular rotation:

Arugula

Swapping arugula for romaine is a great way to spice up a salad (literally!). This  leafy green has a peppery bite and delicate texture. It pairs perfectly with a light citrus vinaigrette and some shaved parmesan cheese (aka – the ultimate no hassle dinner side salad).

Arugula is a cruciferous vegetable, like its cousins broccoli and cauliflower, and therefore has added disease-preventative effects. Try tossing some arugula in a balsamic vinaigrette and sprinkle on top of baked flatbread and pizza – great way to amp up the nutritional value and add a refreshing flavor!

Arugula

Lacinato Kale

You might already be familiar with traditional “curly” kale that has become a grocery store staple in recent years. Lacinato or “dino” kale is the one that has a long flat leaves with a bumpy texture and newer to the scene. Add it to your favorite soup or stew near the end of cooking time for a pop of bright green color and an extra element of texture.

Cooking kale mellows its bitter flavor, so a quick sauté in some olive oil with a bit of lemon juice is a delicious way to enjoy this nutrient powerhouse. If you don’t want to turn on the stove, try massaging the chopped kale with a little salt and olive oil to soften the leaves for a more digestible salad.

Lacinato Kale

Chard

This leafy green comes in many varietals. The stem color ranges from white to purple and bestows its varietal name, such as red chard. Swiss chard is most commonly known and typically has a gorgeous bright pink or yellow stem.

Due to the large size of the leaves, chard makes a nice swap for tortillas (a great low-carbohydrate option!). Use the leaves to wrap hummus and vegetables or stuff with your favorite filling. You can also sauté the delicate leaves, as they cook up quickly. The stems are full of nutrition so chop them and sauté first with some onion and garlic for an amazing side dish. For an easy plant-focused meal, simply add in some chickpeas.

Red Chard

Watercress

Watercress is a cruciferous vegetable with long stems and small, circular leaves. It makes a great sandwich topper in place of traditional leaf lettuce for a fun presentation.

The bright, peppery taste does well with just a bit of vinegar and olive oil. You can also drop into soups just before serving for a burst of flavor. One of my favorite salads includes watercress, cucumbers, and radishes – fresh and delicious!

Watercress

Bok Choy

Bok Choy is a type of Chinese cabbage with a bright white stem surrounded by dark green leaves. Baby Bok Choy has a green stem and tends to be a little more tender.

It’s most commonly used in Asian cuisines including stir-fries and soups like ramen, but feel free to add it to salads and slaws. You can also cook Bok Choy on a sheet pan very easily –  simply place quartered bok choy on parchment-lined sheet pan and toss with freshly grated ginger and sesame oil.  Roast at 350° F until softened and serve with fresh lime wedges. Baby Boy Choy is also delicious grilled – place the quartered Baby Bok Choy on an oiled grill and brush with your favorite Asian-inspired marinate and cook for approximately 4 minutes or until tender.

Baby Bok Choy

Take Action

Leafy greens are available year-round in the supermarket. Make it a habit to add greens to your grocery basket very time you shop. Produce should be eaten as fresh as possible for maximum quality and nutritional value – greens are no exception. With such vast varieties, it’s time to try a couple new ones!


What Food is Good for Your Skin

There’s no question that “You are what you eat”! What we eat and drink affects all of our vital organs—including our skin. Whether you want to prevent or correct skin issues, there are specific foods that are good for your skin!

Your skin is your largest organ and it plays a vital role in your overall health and wellness. It protects what’s inside you by keeping water and nutrients in, while keeping harmful bacteria and viruses out. Your skin helps you maintain your body temperature and makes vitamin D when exposed to the sun. It’s also full of nerve endings to help you sense the outside world and avoid damage from things that are too hot, cold, or sharp. 

Skin care isn’t only something we need to do on the outside. Your skin is created and nourished from the inside out. The nutrients you consume on a day-to-day basis affect the way your skin feels and looks. Here is a list of some of the essential nutrients you need to keep your skin in top shape so it can play its many fundamental roles and look its very best.

Foods for your skin

Your skin is a complex organ and needs a variety of different nutrients every day to stay healthy. Here are some of my top recommendations.

Water

You may not always think about water as an essential nutrient, but it is. Water plays many important roles in your body. It’s the main component in your cells and fluids. It allows you to maintain your body temperature and it provides shock absorption for your joints. It’s no wonder that adults are 60% water. 

When it comes to our skin, water is just as essential. Your skin has three layers. The outermost layer—the one you see and feel—is called the epidermis. The middle layer is the dermis and underneath that is your hypodermis. When your epidermis doesn’t have enough water, your skin feels rough and loses elasticity. The water your epidermis needs comes from the inside. One clinical study found that when participants who didn’t drink a lot of water increased their intake, their skin became more hydrated and their skin’s “extensibility” improved within 2 weeks. Drinking more water can help skin hydration and may be particularly beneficial if you have dry skin or don’t drink enough water.

How much water do you need every day? According to the Mayo Clinic, women should aim for 2.7 L (11.5 cups) of fluids per day, while men should aim for 3.7 L (15.5 cups) per day. Note that these fluids can come from drinking water or other beverages, and can even come from water-rich foods like soups, fruits, and vegetables. Your personal water needs may be higher if you sweat a lot (from physical activity or living in a hot, humid environment), if you are pregnant or breastfeeding, or if you are prone to urinary or digestive tract conditions (kidney stones, vomiting, diarrhea). 

Protein

Protein is an essential macronutrient which means you need quite a bit of it every day (more than with micronutrients like vitamins where you need much smaller amounts every day). Protein makes up parts of your cells, immune system antibodies, and the enzymes needed for thousands of reactions (including digestion). Your body’s main structure is also made from proteins. This includes your bones, muscles, organs . . . and skin. Different proteins are made by combining different building blocks called amino acids.

Your skin is made up of several different proteins. For example, collagen and elastin are very plentiful and build up the structure of your skin. Over time, and with exposure to the elements, your body’s ability to produce collagen decreases. Keratin is another important protein in your skin. Keratin makes up the outer epidermis layer giving it rigidity and enhancing its barrier protection.

Food That Is Good For Your Skin

The recommended daily amount of protein is based on your body weight. For every 20 lbs you weigh you should try to get just over 7 grams of protein each day. This means a person who weighs 140 lbs needs about 50 g protein/day, while someone who weighs 200 lbs would need about 70 g protein/day. Protein is found in meat, poultry, fish, dairy, and eggs. Plant-based sources of protein include soy, lentils, beans, nuts, seeds, whole grains, and even vegetables like corn, broccoli, and asparagus.

Essential fatty acids

There are two types of fatty acids that are essential nutrients for our health and our skin. They are linoleic acid (omega-6) and linolenic acid (omega-3). Omega-3 fatty acids in particular are antiinflammatory and have been linked to many health benefits including improvements in rheumatoid arthritis, ulcerative colitis, diabetes, heart disease, and psoriasis, to name a few.

A higher intake of linoleic acid is associated with lower levels of skin dryness and thinning as skin ages. On the other hand, a lack of fatty acids is linked to increased water loss from the skin, drying it out and causing weakness in the protective outer barrier.

You can get these essential fatty acids from eating fish (salmon, tuna), shellfish, nuts (walnuts), seeds (flax, chia, pumpkin, sunflower, sesame), oils (soy, canola), leafy vegetables, and avocados.

Food That Is Good For Your Skin

Essential fatty acids are also available in fish oil supplements which may contain additional vitamins and minerals. When buying nutritional supplements, especially fish oil (beware of potential mercury contamination) it is critical to choose reputable brands and the proper dosages. Check out my Wellness Store if you wish to purchase professional brands, only available through health professionals. I offer my readers 15% off their orders to make high quality supplements more affordable.

Vitamin C

Vitamin C is an essential nutrient and has several functions including making other nutrients more absorbable and available. It is a water-soluble antioxidant vitamin that plays many roles in your body, including in skin health.

A deficiency of Vitamin C (scurvy) results in skin lesions, as well as skin that is easily bruised and slow to heal. This is, in part, because of Vitamin C’s role in stabilizing the protein collagen. Another sign of Vitamin C deficiency in the skin affects hair follicles and can cause “corkscrew hairs.” These are examples of why Vitamin C is so important for skin health.

Food That Is Good For Your Skin

Every day you should aim for at least 75 mg of Vitamin C. Fruits and vegetables are rich sources In particular, bell peppers, citrus fruits (oranges, grapefruits), broccoli, cauliflower, strawberries, kiwis, blackcurrants, potatoes, rose hip, and parsley.

Vitamin E

Vitamin E is a group of essential vitamins called tocopherols. They are fat-soluble antioxidants that work synergistically with Vitamin C. When given together, vitamins C and E (and zinc) can speed up wound healing. Deficiency of Vitamin E is linked to red, dry skin.

Vitamin E is often applied directly (topically) on the skin to reduce redness and some of the effects of sun damage. Ingesting Vitamin E helps the skin from the inside by protecting collagen and fats from breaking down. One clinical study successfully improved symptoms of dermatitis (skin inflammation) in participants who took Vitamin E supplements over the course of several months.

Food That Is Good For Your Skin

The recommended daily allowance for Vitamin E (alpha-tocopherol) is 15 mg. You can get Vitamin E in vegetables, oils (wheat germ oil, olive oil, vegetable oil, sunflower oil), nuts (almonds, hazelnuts), spinach, broccoli, corn, kiwis, and soy.

Skin care beyond nutrition

While nutrition is essential, and I’ve covered my top 5 recommendations above, don’t forget other important skin care practices that help protect and nurture your skin. Refer to my earlier blog post to learn how a daily routine with the correct products can give you beautiful skin.

  • Use gentle cleansers and warm (not too hot) water to keep skin clean
  • Moisturize after taking a shower or washing your hands
  • Avoid things that bother your skin such as harsh cleansers, fragrances, and irritating fabrics
  • If you have allergies or intolerances (e.g., to gluten or pollen), avoid those
  • Limit your sun exposure and use sunscreen as appropriate
  • Be physically active
  • Try to get enough quality sleep
  • Use a humidifier and wear gloves when the weather is dry and cold
  • Avoid tobacco

Bottom Line

The nutrients you consume feed your whole body—including your skin. As your largest organ with many critical roles, your skin needs a variety of different nutrients every single day. Water, protein and essential fatty acids are important macronutrients. While the antioxidant vitamins C and E are among some of the micronutrients your skin needs to heal and stay healthy. 

In addition to nutrition, caring for the outside of your skin is also important. Using gentle cleansers, warm water, and moisturizers, and avoiding irritants and allergens will help. If you have any medical concerns with your skin, see your healthcare professional.


Food Allergies and Sensitivities: How to Shop

Food allergies and sensitivities are soaring to an epidemic proportion! Over 32 million Americans have a serious and potentially life-threatening food allergy. That number explodes to nearly 85 million people impacted when you include those with food sensitivities and intolerances.

May is Allergy Awareness Month and there is no better time to learn more about food allergies to help yourself and those you love.

My 2 children both have serious allergies to egg and peanuts since day one. It required lifelong learning for our family to manage their diet. I accepted the challenge of reading every food label in the grocery store, making all our meals from scratch, and baking every birthday cake . As a result, our kids grew up on minimal amount of processed food and mostly healthy home-made meals. There is a silver lining if you can look beyond the often cloudy picture of an allergen-free diet.

Food Allergies vs Food Sensitivities

Food allergies and sensitivities have a range of severity and mechanism. Food allergy is an immunologic response that shows immediate symptoms within minutes to several hours after consuming the allergen. In many cases, it can be life-threatening and requires immediate medical attention. On the other hand, food sensitivity is a non-immunologic response to food and the symptoms may appear over a period of days. The range of manifestations may include stomach pain, bloating, diarrhea, constipation, brain fog, headache, skin rash, muscle/join pain, fatigue and insomnia. For those of us who are affected, it can be very frustrating to pinpoint the foods that are causing the problem. Be sure to consult a qualified health practitioner to help you with diagnosis and treatment.

How to manage your diet

Whether you have food allergies, sensitivities or intolerances, it is necessary to avoid the problem foods to feel well. The first step is to determine what food ingredients you need to eliminate from your diet. This may be done by food allergy (IgE) or food sensitivity (IgG) testing by your doctor or the use of an elimination diet with the help of a Registered Dietitian. The next step is to learn to recognize what food is safe to eat by deciphering food labels and sourcing trusted food companies that make allergy-friendly food.

These eight foods account for 90 percent of all food allergy reactions:

Peanuts
Tree nuts (cashews, pecans, walnuts, etc.)
Milk
Egg
Wheat
Soy
Fish (halibut, salmon, etc.)
Shellfish (crab, lobster, shrimp, crayfish). Not including mollusks (oysters, clams, mussels, scallops, squid)

Avoiding these food allergens is not easy because they are often found in prepared dishes or hidden in processed and packaged foods in different forms. It is key to learn all you can about your problem food including its various names and derivatives, so you can detect them. Some examples of the not-so-common names are sodium caseinate (milk), semolina (wheat), albumin (egg), and lecithin (soy). You can learn more about these common allergens and how to avoid them at www. foodallergyawareness.org.

Sharpen your food shopping skills

According to FDA food labeling law, manufacturers must list all food ingredients in descending order of concentration. In addition, The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) requires these 8 most common allergens be declared on the food label. Under the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act of 2021, sesame is being added as the 9th major food allergen effective January 1, 2023. 

Although these labeling regulations are extremely helpful to consumers, they only cover a fraction of the 160+ foods identified to cause food allergies in sensitive individuals.

Best practices for buying allergen-free foods

  • Avoid highly processed foods. Less is more here – fewer the ingredients the better!
  • Never buy packaged food without an ingredient list.
  • Don’t buy any food with ingredients unknown to you.
  • Read food labels carefully, including foods you have purchased before. Food manufacturers may change their ingredients without warning.
  • Beware of general and non-specific ingredient terms, such as natural flavoring which may contain allergens unless you know the ingredient used in the flavoring.
  • Don’t just go with claims on the label. Phrases such as “peanut-free” and “egg-free” are not regulated by law. Be sure the allergen is not on the ingredient list.
  • Beware of cross-contamination. Allergen-free products could still be made in facilities where the allergens are present. Always check with the manufacturer if you are unsure.
  • Be careful with imported foods. They may not comply with domestic food labeling laws.
Photo by Pixabay on Pexels.com


Plant-based Eating for a Healthier Planet

Happy Earth Day! What lifestyle changes are you making to help save our planet? You might be walking instead of driving to run errands or refashioning and recycling your house decors rather than trashing them. There is no change that is too small to make a difference in our environment!

The earth friendly changes I made consciously this past year include eating more plant-based food and reducing plastic bottles beyond disposable water bottles – think food containers and body care packaging. Eating more plant-based is not only better for the earth but it’s better for the body. Shifting to a plant-based diet contributes greatly to the reduction of greenhouse-gas emission. According to an Oxford University study, people who eat more than 0.1 kg (3.5 oz) of meat per day—about the size of a hamburger patty—generate 7.2 kg of carbon dioxide equivalent (CO2e) each day, while vegetarians and vegans generate 3.8 kg and 2.9 kg of CO2e, respectively. That means you can reduce your carbon foot print by more than 50% by eating a meatless meal. Just like any lifestyle change, it’s not easy to switch to a meatless diet overnight. You don’t have to go vegan if that’s not your thing. It doesn’t have to be all or nothing. Think of it as a sliding scale – the more plants you eat instead of meat the less CO2e is produced – and make that shift gradually!

As I push forward with my quest for a more plant-based diet, I want to share with you some flavorful and interesting ways to incorporate more grains, legumes, fruits and vegetables into every meal.

Have some fun making the shift to a plant-based diet

1. Explore some new plant-based foods

  • Try a new vegetable weekly. Don’t be intimidated just because you haven’t tasted or cooked it before. Check out your weekly farmer’s market for inspiration.
  • Buy fresh and seasonal to add interest and variety to your meals. Avoid processed plant-based food.
  • Experiment with high protein grains such as kamut, quinoa, spelt, teff, millet, and wild rice. They are easier to cook than you think. If you know how to cook rice, you can cook other grains.
Photo by Vie Studio on Pexels.com

2. Discover new seasonings

  • Use chopped fresh herbs, such as parsley, cilantro, and dill to flavor your grains
  • Add nuts and seeds to vegetables and grains for texture and taste.
  • Try spices from around the globe. You can learn a lot about cooking with spices from visiting a spice shop. If you don’t have one near you, try Oaktown Spice Shop (one of my fave) and they will ship your order to your door.
  • Sauce it up with tahini, hummus, sriracha, pesto, etc to heighten the flavor.
Photo by Karolina Grabowska on Pexels.com

3. Learn new cooking techniques

  • Checkout Instagram and YouTube for cooking demos to learn various cooking techniques.
  • Invest in a couple good cookbooks. One of my favorite cookbook by a fellow dietitian is Vegetable Cookbook for Vegetarians. It’s a perfect book for newcomers to the adventure land of vegetables. There are 200 recipes from artichokes to zucchini so you can be sure to find something new to try!
  • For plant-forward global recipes, I recommend Spicebox Kitchen, a new cookbook released in March, 2021 that throws a healthy twist to traditional recipes, such as whole wheat onion pancakes.

My Cooking Demo – an easy delicious plant-based meal


10 Foods To Eat in 2021 To Boost Your Immunity

We all know hindsight is 20/20! Well, Year 2020 has sure shown us that our health can be tenuous if we are not resilient. Individuals who are medically comprised and the elderly have been most vulnerable during the pandemic due to their weaken immune system.

Besides the obvious precautions of social distancing, wearing a mask, and diligent hand washing, what protects us most against COVID-19 is our body’s natural immune system. It is undeniable that our diet can influence our immunity significantly.

As we head into 2021, if you are going to set one new year’s resolution, let it be….. building a stronger immune system. Here are 10 foods that will boost your immunity:

1. Elderberries

The berries and flowers of elderberries, from the plant species Sambucus nigra, are loaded with immune-boosting antioxidants and vitamins. Elderberry, a strong anti-viral, is particularly effective at fighting upper respiratory infections. Fresh elderberries are not commonly sold in the grocery store but you can find elderberry tea and syrup at health food stores and online. There are other delicious uses for elderberries if you are willing to spending a little time in the kitchen.

2. Chocolate

Chocolate comes in many varieties but it is the dark chocolate that offers health benefits. Dark chocolate contains much higher levels of flavonoids, antioxidants that protect our cells from damage and inflammation.The darker the chocolate, the more antioxidants and less sugar. I suggest 70% cocoa or more but chocolate with much higher cocoa may taste too bitter for some. Dark chocolate bars make a good snack, as long as you keep moderation in mind.

3. Garlic

Garlic is widely used in many cuisines and it adds great flavor to food. Few of us think of its health benefits when we are savoring our garlic noodles but its immune-boosting properties come from a high concentration of sulfur-containing compounds, such as allicin. These compounds have been found to significantly reduce inflammation and protect against certain bacteria, such as Helicobacter pylori.

4. Ginger

Ginger has been used for thousands of years in the Far East for its medicinal properties. A pungent spice for both savory and sweet dishes, ginger has potent anti-inflammatory and anti-oxidant effects that are beneficial to a healthy immune system. Research has shown that ginger may inhibit certain inflammatory conditions such as arthritis, and other immune-related conditions, including allergies, asthma, and colds.

5. Turmeric

This golden yellow spice is a key ingredient in curry dishes and has been used for centuries in Ayurvedic medicine to treat a variety of inflammatory conditions, such as allergies, diabetes, and ulcers. Studies have shown that curcumin, the active compound in turmeric, may boost the immune system by activating certain immune cells and targeting proinflammatory cytokines. Cooking with turmeric is not complicated but do add some black pepper to enhance the absorption of curcumin.

6. Matcha Green Tea

Matcha is a fine bright-green powder produced by grounding young green tea leaves. Because of entire leave is used rather than steeping green tea leaves in water, Matcha can be as much as 3 times more concentrated in caffeine and flavonoids than green tea. These antioxidants support the immune system by protecting our cells against free radicals and oxidative damage. Matcha has an earthy, almost sweet, vegetal flavor. You just add boiling water to Matcha powder and stir. Beware of the added sugar when ordering Matcha in a cafe – an average cup at Starbucks has 30 grams of sugar!

Photo by Anna Tukhfatullina Food Photographer/Stylist on Pexels.com

7. Nuts

Nuts are among the best sources of vitamin E, a fat soluble antioxidant involved in immune function. Vitamin E has the ability to regulate the body’s immune system by stimulating the activity of natural killer cells, white blood cells involved in the innate immune response. The vitamin may reduce the risk of certain infections, including respiratory infections. In addition, vitamin E deficiency may result in an impaired immune response. Make sure your diet is adequate in vitamin E in by eating nuts, including almonds and hazelnuts, and other vitamin E-rich foods regularly.

8. Cruciferous vegetables

Cruciferous vegetables – kale, cabbage, collards, broccoli, Brussels sprouts, cauliflower, and mustard greens – provide sulfur-containing compounds, as well as vitamins, minerals, fiber, and phytonutrients. Research suggests that cruciferous vegetables may support immune health by reducing the risk of certain cancers, such as gastric and prostate cancers, as well as by exerting anti-microbial activity, which may protect against gastrointestinal infections.

9. Fatty Fish

Fatty fish is rich in omega-3 fatty acids, specially omega-3s, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA have anti-inflammatory properties such as reducing the levels of pro-inflammatory omega-6 fatty acids involved in heart disease and arthritis. Best sources of omega-3s are wild salmon, sardines, herring, and anchovies.

Wild Salmon

10. Fennel

Aside from its many culinary uses, fennel and its seeds offer many immune-boosting properties. Research has shown that fennel has anti-microbial and anti-viral activity, and has the potential to protect against infections and various gastrointestinal conditions. Both the fennel and its seeds are low in calories but high in fiber, vitamins, and minerals including calcium, potassium, and phosphorus. To reap the health benefits of fennel, try incorporating raw fennel bulb into your salads or using the seeds to flavor soups, broths, baked goods, and fish dishes.

Take Action

Our body’s incredible immune system is designed to protect us from harmful threats in our surrounding. Although It will flight foreign invaders with specific inflammatory responses, what makes people sick is a combination of environmental exposure and their level of resilience. Why not eat delicious healthy foods to show some support for your disease-fighting cells!


How to Lighten Up a Traditional Thanksgiving Dinner

Many of us love a traditional Thanksgiving meal because it brings comfort and warm memories of our family. However if you have been working hard to reduce fat and sugar intake to achieve better health, it can be stressful when faced with excessive amount of food that doesn’t fit into your diet. What is one to do?

First and foremost, don’t set yourself up with unrealistic expectation of restricting yourself on Thanksgiving. It is only once a year so keep it in perspective. Instead, take control and modify how you make these traditional holiday dishes so you can enjoy them guilt free. Here are some ways to cut fat and sugar without sacrificing the classic taste of a Thanksgiving dinner:

Roast turkey 

Buy a fresh turkey, organic if possible, for better flavor and texture than a previously frozen  one. Choose a plain bird over a self-basting one to lower the sodium content. To ensure a moist turkey, bake unstuffed, leave the skin on while roasting and remove from the oven when internal temperature reaches 170 degrees in the breast. A 3.5 ounce serving of breast meat without skin has less than a gram of fat. 

Gravy

Use a gravy cup or refrigerate the pan juices (to harden the fat) and skim the fat off before making gravy. Save around 56 grams of fat per cup!

Dressing

Use a little less bread and add more onions, celery, vegetables or even fruits such as cranberries and apples.

Candied yams

Cut back on the fat and sugar by leaving out the butter and marshmallows. Sweeten with fruit juice, such as apple, and flavor with cinnamon and nutmeg. 

Green bean casserole

Cook fresh green beans with chunks of potatoes instead of cream soup. Top with almonds instead of fried onion rings.

Mashed potatoes 

Use low-fat buttermilk, garlic powder and a little aged parmesan cheese instead of whole milk, and butter. It will be just as creamy and even more flavorful with the cheese.

Bread

Stick with plain sourdough baguette rather than cornbread or buttery dinner roles. Slice the bread into smaller pieces.

Dessert

Serve some attractive and delicious fruit, such as persimmon and kiwi along side a classic Thanksgiving dessert so you have choices. Try this Light Pumpkin Pie recipe which has 1/2 the calories of a regular pie.

Photo by Kasumi Loffler on Pexels.com

Light Pumpkin Pie

  • Difficulty: Easy
  • Print

Ingredients

  • 1 cup ginger snaps
  • 16 oz. can pumpkin
  • 1/2 cup egg whites (about 4)
  • 1/2 cup sugar
  • 2 tsp. pumkin pie spice (cinnamon, ginger, cloves)
  • 12 oz. can evaporated skim milk

Directions

Preheat the oven to 350F. Grind the cookies in a food processor. Lightly spray a 9” pie pan with vegetable cooking spray. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust. Bake for approximately 45 minutes or until knife inserted in center comes out clean.

Nutrition


Per Serving: 165 calories; 1.5 g fat; 32 g carbohydrates; 6 g protein; 1.5 mg cholesterol; 170 mg sodium.

Sheet Pan Butternut Squash Frittata – Fast and Easy

A simple one pan dish is a dream for any busy parent! If you haven’t tried making a sheet pan meal, just be warned that there’s no going back once you do because it’s so fast and easy. Imagine cooking a delicious meal, seemingly gourmet, all on a half-sheet baking pan in the oven with little fuss. However, there are a few simple rules – right type of pan, lining the pan, sequencing cook time, and seasonings – that will ensure a home run! I am sharing a seasonal recipe from my Healthydigs Meal Plan Program that is nutritious and gluten-free. Enjoy it for breakfast, lunch or dinner!


Boost Your Collagen with Bone Broth and More!

Bone broth is all the rage for a good reason! It is a great source of collagen and contains many other nutrients your body needs to make collagen. 

But what exactly is collagen? Collagen is the primary structural protein in the body, essentially acting like the “glue” that holds us together. You can say it has form and function in our body such as providing elasticity and strength to our skin, repairing and replacing skin cells, and maintaining the health of joints, bones, ligaments, tendons, hair, skin, and nails.

With all these essential functions in the body, no wonder bone broth is popular with health enthusiasts as the new health food. But the fact is that bone broth has been around for thousands of years in Asia. For those who grew up with grandparents or just older parents from the old world, bone broth was likely a part of your diet, like it was for me. As a child, my mother made bone broth frequently and touted its goodness to entice me. I didn’t really understand all the benefits then but her bone broth did taste pretty good!

There is nothing complicated about making bone broth. Just simmer your bones of choice (chicken, beef, turkey, or fish) covered, over low heat for 48 hours. This will extract the most collagen and nutrients from the bones. A slow cooker works well if you don’t want to leave the stove on overnight. Once the broth has finished cooking, transfer to glass jars, let cool, and refrigerate or freeze. As the broth cools, you will notice a layer of gelatin forming. This is a good sign as the gelatin layer is the main source of collagen in bone broth, so be sure to keep it!

Here are some helpful tips to make your bone broth extra healthy and delicious: 

● Although not necessary, roasting your bones before simmering can improve the flavor of the broth.

● Since toxins are stored in fat and bone broth contains a lot of it, quality is key when purchasing bones. Look for bones from “organic”, “sustainable”, “grass-fed”, “pasture-raised”, and/or “free-range” sources.

● Add various organic vegetables, herbs, and spices to your broth for more flavor and nutrients. This is a great way to use up vegetable scraps like onion peels and carrot tops that you might normally throw away. Be creative and experiment with different seasonings to make your own signature bone broth!

● Add 1-2 tbsp of apple cider vinegar to your pot to give it a slightly acidic taste and assist with breaking down the bones.

If you are not a fan of bone broth or prefer not to eat meat, there are other ways to increase your collagen in the body by eating foods with collagen-boosting nutrients. Below are the top nutrients for supporting collagen formation:

NutrientFood Sources
ProlineEgg whites, meat, cheese, and soy
GlycineFish, meat, dairy, spinach, kale, cabbage, cauliflower, pumpkin, banana, and kiwi
HydroxyprolineMeat, fish, eggs, carob seeds, alfalfa sprouts
Vitamin CCitrus fruits, kiwi, strawberries, bell peppers, broccoli, and kale
Anthocyanins and antioxidantsBerries, herbs and spices such as oregano, rosemary, cinnamon, and turmeric
CopperBeef liver, sunflower seeds, cashews, chickpeas, lentils, dark chocolate, hazelnuts
SulfurGarlic, onions, egg yolk, cruciferous vegetables
Vitamin B6Chickpeas, meat, fish, potatoes, bananas, bulgur


How to Choose Probiotic Supplements for Digestive Health

Are pill-based probiotics really effective for digestive health? Maybe for some people, but not everyone. For example, one clinical study showed that up to 40% of patients taking probiotic supplements did not have any signs of colonization—and subsequently, any related digestive benefits. These results reflect what many health practitioners observe regularly: A significant number of patients don’t achieve relevant results using standard probiotic supplements.

As a Registered Dietitian Nutritionist, I always recommend food first when possible, for achieving optimal health. For those who are allergic to or don’t like food sources of probiotics – yogurt and fermented foods, such as kimchi, kombucha, sauerkraut, and fermented vegetables – you may need to consider taking a supplement to ensure you are on track for a healthy microbiome.

Unfortunately, not all supplements are created equal! Since the FDA does nothing to ensure safety and efficacy of dietary supplements and leaves the responsibility with the individual product manufacturers, it makes it challenging for consumers to find products that are safe, effective and worth the cost. Here are some general guidelines to help you navigate the dietary supplement marketplace:

  1. Don’t decide on nutritional supplements based on cost alone. You truly get what you pay for in this case.
  2. Avoid ordering your supplements from Amazon. Many counterfeit goods are sold by third parties on Amazon. It’s not worth saving a few dollars if you can’t be sure of the contents in the container.
  3. Buy products from high quality companies. High-quality companies will pay for third-party testing to confirm the presence of ingredients, the potency of ingredients, and the absence of contaminants. Quality companies go above and beyond the requirements of cGMPs (current good manufacturing practices) and get third-party certifications related to their manufacturing practices. 
  4. Consult a qualified and trusted health practitioner, meaning someone who has formal academic training in Nutrition with credentials and knowledgeable of your health condition and needs.

When it comes to Probiotics, I have a few specific recommendations:

  1. Choose a supplement with a high number of different strains. Your gut contains over 500 species.
  2. Consume adequate doses to achieve desired results. Effectiveness varies but 5 to 10 billion colony-forming units (CFUs) per day is a good target.
  3. Ensure your supplement contains live strains of bacteria. Probiotic bacteria need to be alive to be effective.
  4. Take your probiotics with a source of prebiotic fiber (see food sources in my recent Microbiome blog post) can help to “feed” the good organisms in the gut.

With hundred of probiotics out there, it can be overwhelming to choose one even with the above guidelines. I highlighted a new product, SynerGI, from my Wellevate Supplement Dispensary that’s worth trying.

Introducing SynerGI

Botanically-Enhanced Probiotics with POS (pectic-oligosaccharides) by Clinical Synergy Professional Formulas. This live-fermented, synbiotic beverage delivers advanced, fast-acting support for digestive health and microbiome vitality.

SynerGI features a powerful liquid delivery system that provides live clinically-tested lactobacillus strains, fermented with 19 organic digestive-supporting herbs, organic berry juice, and pectic oligosaccharide (POS) prebiotic nutrient to support a healthy terrain. SynerGI is non-GMO and contains no artificial preservatives, sugar, gluten, dairy, or lactose.

Live Bacteria

SynerGI contains 8 strains of live beneficial bacteria that deliver a broad-spectrum of digestive, immune and overall health benefits. For example:

  • Bifidobacterium lactis supports nutrient absorption and healthy bacterial populations. B. lactis converts carbohydrates into lactic acid, vitamin B, and other key nutrients, and encourages an optimal low pH environment for healthy microbiome populations to thrive.
  • Bifidobacterium longum promotes a healthy gut environment and supports GI lining integrity; converts carbohydrates into lactic acid and prebiotic oligosaccharides into energy.
  • Lactobacillus acidophilus produces vitamin K and other nutrients that support a healthy microbiome. L. acidophilus also promotes metabolic balance, immune function, and other areas.

As a live-fermented, synergistic formula, SynerGI provides multi-targeted support for key areas of digestive health:

  • Supports a healthy microbiome
  • Relieves occasional diarrhea and constipation
  • Supports long-term digestive function and motility
  • Promotes nutrient absorption
  • Supports GI lining integrity
  • Supports Immunity

Clinical Synergy Formulator Dr. Isaac Eliaz has been using this unique synbiotic to provide advanced digestive and immune support for his patients. This revolutionary formula is now available through the Clinical Synergy Professional Formulas line. You can save 10% by ordering SynerGI through my online store.

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How to Make A Virtual Dinner Party Easy with a Delicious Menu!

Don’t sweat over the menu and the logistics of a virtual dinner party! Remember the goal is to have some fun with your friends. My husband and I had a great time last night with 2 of our dearest foodie friends in Canada. That’s the beauty of a virtual dinner – sharing a meal in California and British Columbia at the same time! The border between US and Canada has been closed since March and it’s not likely to open anytime soon, so we were thrilled to find a way to cook and drink “together” again. Virtual dinner parties, like many behaviors (online shopping is a good example) that started out of necessity during the pandemic will likely continue.

The key is to keep it simple! We just used FaceTime so we didn’t get frustrated setting up new technology unfamiliar to us. My husband put a standing pork roast on the grill rotisserie so it didn’t need much attention while cooking – leaving more time to socialize. I wanted to share a seasonal dish that is interesting and vegetarian but also easy to cook at the same time. I found the perfect recipe – Grilled peach Salad with Halloumi – in my Healthydigs Refresh Meal Plan Program. Click the link to find many more delicious recipes like this. If you haven’t grilled peaches and Halloumi cheese before, this is a must! This dish satisfies all five tastes – sweet, sour, bitter, salty and umami – of the tongue. I prepared all the ingredients ahead of time and then just grilled the peaches and Halloumi cheese for 5 minutes before plating. This was our first virtual dinner party and there will be many more to come, pandemic or not!