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nutrition
Breakfast Tips
March 1st, 2011
>>A healthy breakfast provides enough nutrients to energize your body for hours.
>>Studies have shown that people who eat breakfast consume more vitamins, minerals, and fiber, and less fat and cholesterol.
>>People who don’t eat breakfast are likely to eat more calories throughout the day.
Get in the Habit
March 1st, 2011As you sleep, your body continues to burn calories as it restores itself through rest. After eight to 12 hours of sleep-imposed fasting, glucose levels are low and your brain and body need energy. Glucose is essential for the brain, as its main energy source, and fuels muscles for physical activity throughout the day. Eat breakfast within an hour of waking,
Breakfast sets the stage for health and performance.Comfort Foods
February 1st, 2011
Michael Smolensky, Ph.D., is acknowledged as one of the leading authorities in chronobiology, the science of how the body’s rhythms change throughout the course of the day, month, year, and lifetime.Make healthier choices when you just want to hunker-down.Foods to Boost Your Mood
February 1st, 2011Boost Your Mood
Fight the blues wit these nutrient-packed superfoods.What to Eat for Better Heart Health
February 1st, 2011Eat This:
>Wild-caught salmon and other cold-water fish
>Lean cuts of lamb or skinless poultry
>Free-range poultry, eggs
>Oatmeal
>Spinach, romaine lettuce
>Fresh, organic foods
>Raw, organic butter
>Blueberries
>Beans, brown rice, quinoa
>Organic
>Olive or coconut oilD's Dietary Sources
February 1st, 2011Vitamin D is naturally found in only a few foods. Because it is produced by our bodies, through our skin, animal products are primary sources of vitamin D3 such as eggs, fish, and meat.
Immunity Superstars: The 10 Best Foods to Fight Off Colds and Flu
January 1st, 2011You've loaded up on tissues for the winter. But a smartly stocked pantry and refrigerator can prevent those sniffles in the first place.Eat for Optimal Health
October 1st, 2010One night in May 2008, Emily Boller had an epiphany: Her body was a work of art, and it was high time she crafted it into a masterpiece. The avid painter was used to spending hours on her expressionist landscapes and flowers but little time on her diet and health. A 49-year-old mother of five, Boller says many of her meals were variations on pizza or pasta.
A micronutrient-rich diet can shrink your waistline and increase wellness. Here’s how.Crab Salad With Avocado, Apple, and Green Beans
June 1st, 2010Unfeatured1 1/2 cups green beans, trimmed at both ends, cut into 1/2-inch pieces
2 tablespoons coarse sea salt
1 cup Greek–style yogurt
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
4 tablespoons minced fresh chives
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 ounces cooked lump crabmeat (about 1 cup)1. Fill a large pot fitted with a colander with water. Bring to a rolling boil over high heat. Add green beans and coarse sea salt to colander, and cook until tender, 3 to 4 minutes.
2. Remove colander from pot. Rinse beans with cold water, drain, and pat dry with a clean towel.
3. Whisk yogurt, mustard, and fine sea salt in a large, shallow bowl. Add green beans, chives, apple, avocado, and crabmeat. Toss and serve.
nutrition info per serving: 220 calories; 9 g fat; 38 mg cholesterol; 20 g protein; 17 g carbohydrates; 5 g fiber; 610 mg sodium
Eggplant Sandwich
June 1st, 2010UnfeaturedVinagrette
1/2 cup fresh sawtooth or basil
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon salt
Ground red pepper to taste
1/2 teaspoon sugar
4 tablespoons grapeseed or canola oil
Eggplant
2 Japanese or baby eggplants, halved
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
4 tablespoons soft feta cheese
2 medium red bell peppers, roasted, peeled, and seeded
1 cup arugula1. Preheat oven to 375 degrees. Puree vinaigrette ingredients in a blender until smooth.
2. Lightly score the inside of the eggplants, drizzle with olive oil, and lay skin-side down on a baking sheet. Sprinkle with more olive oil and roast for 20 to 25 minutes.
3. Place eggplant halves face-up on four serving plates, season with salt and pepper, and divide feta cheese, roasted peppers, and arugula among the four halves. Drizzle with vinaigrette (you may have some left over). Serve open-faced.
nutrition info per serving: 548 calories; 27 g fat; 12 mg cholesterol; 6 g protein; 16 g carbohydrates; 4 g fiber; 453 mg sodium
