While Laura Cipullo and the Laura Cipullo Whole Nutrition Team work on some new and exciting projects, you may notice less posts on the Eating and Living Moderately Blog. We have created a “blog shelf” below to keep you entertained and educated. Get caught up on the latest nutrition education by clicking on each year below. We will send you nutrition updates, but we will not be inundating your mailboxes on a weekly basis. If you want weekly “love” and inspiration, subscribe to our Mom Dishes It Out blog for weekly posts and recipes. Mom Dishes It Out provides expert advice from mom Registered Dietitians and mom Speech Pathologists on the “how to” of health promotion!
The EALM Blog Shelf
Please feel free to peruse our posts organized by year below. Or take a look at the categories listed at the bottom of the page to find a post in the desired.
These muffins are so tasty, even my picky eater approves of them!
With the most delicious taste accented by blueberries, everyone will love these adorable little muffins. The first ingredient is carrots so that is an obvious thumbs up. The second is egg whites so another thumbs up. And the third, a gluten free flour blend that contains brown rice, and flaxseed meal. This is a great snack option for kids. Especially those who need to consume more veggies. Plus, they’re allergy-friendly and make a great snack for parents!
From vegetarians to vegans and pescatarians to gluten allergies, throwing a holiday feast can be quite challenging. If you are planning to host a dinner party this holiday season, rest assured, entertaining guests with multiple food sensitivities does not mean you need to toss out traditional or favorite Holiday foods. With a few modifications, many foods can be easily modified. What should you do when welcoming herbivores to your holiday feast? We’re dishing out 5 tips you need to do and know before you start cooking this holiday season.
1. Confirm Your Guests’ Dietary Restrictions – First things first, before you start purchasing any ingredients find our what type of food preferences your guests have and if they have any allergies. Keep in mind that not everyone has the same food preferences. Some people will eat dairy but not eggs and vice versa. Knowing your guests’ food styles won’t just help you plan out what dishes you can serve, but it will ensure there is something at the table for everyone.
2. Always Serve A Main Vegetarian Dish – If you pass on confirming your guests’ dietary preferences, steer on the safe side by preparing a main vegetarian dish. This way, anyone who passes up the turkey or other main meat dish will still have something just as delicious and satiating as the latter. For large crowds, a dish like vegetarian lasagna can be appetizing for both non-meat and meat eaters alike.
3. Make Your Side Dishes Veggie-Friendly – Make sure there are side dishes that everyone can enjoy. While you don’t have to dish out a whole chicken, turkey fish or tofurkey to meet all of your guests’ dietary preferences, side dishes are where you can make something suitable for everyone’s palates and preferences. To do this, keep an open mind by serving dishes other than a simple salad. Some side dishes can include sliced fresh fruits, cheeses, crackers, bruschetta, Brussels sprouts, cranberry sauce, deviled eggs, potato salad, roasted cauliflower, chickpeas, lentils, latkes, corn on the cob, cornbread, stuffed mushrooms, quinoa salad, garlicky kale or spinach.
4. Encourage Your Guests to Bring a Dish – After you letting your guests know in advance that you will be preparing vegetarian/vegan dishes, offer to let them bring a couple of dishes that they enjoy too. If you feel like you’re scrambling to find enough vegetarian/vegan dishes, allow your guests to bring dishes to share with everyone.
5. Prepare Two Dessert Options – When dishing out dessert, consider eggs and dairy products. If possible, it’s best to prepare one non-dairy dessert option. If you plan to make the dessert yourself, there are a ton of substitutions on the market that add flavor and moisture to your baked goods. For egg substitutes, you can try applesauce, chia seeds in gel form, or EnerG Egg Replacer, which can be found at a health foods store or Whole Foods Market. To substitute cow’s milk, you can use soy, almond or hemp milk and vegetable margarine in many baked goods. For those who are new to creating sweet concoctions without dairy and eggs, know that it is possible to serve a scrumptious vegan dessert!
Have you ever hosted a vegetarian or vegan dinner? What tips would you give to new hosts?
Many children have special dietary needs that are a result of either a specific lifestyle or a health condition. A child may have an allergy to a specific food, or a family may have chosen to live a vegetarian lifestyle. No matter the reasoning for a special diet, leaving a child with a new caregiver or nanny can be a challenging experience for a parent. It can cause the parent to worry about how well the nanny will follow the child’s diet plan. For this reason, the following ideas are offered to help you teach your nanny the importance of following your child’s food style when you leave your child in their care. 1. Create a contract – When hiring a nanny, it is always a good idea to write up a simple contract that details the hours that they will work as well as other necessary guidelines. For a child who has a special diet, this can be outlined in the contract as well so that everyone understands how important it is for the diet to be followed.
2. Post a menu – Until a new nanny becomes accustomed to the child’s diet, it can be helpful to create a menu of meals for the nanny to follow. This can be posted in a visible area of the kitchen or in a manual that you create for the nanny.
3. Make it convenient – If a child’s diet is complicated, it could become overwhelming for a nanny at first. Therefore, it is a good idea to prepare meals ahead of time that can be frozen and reheated. Additionally, stocking up on approved foods and snacks will help your nanny to include a variety of healthy options for your child.
4. Avoid eating out – Spending a day out can be an enjoyable way for your nanny to provide your child with new experiences. However, navigating the menu at a restaurant can be challenging for someone who has special dietary needs. For this reason, you may prefer to pack a lunch or provide a list of safe food options for days when your nanny takes your child out on a day trip.
5. Post emergency information – Parents should also be sure to leave emergency information with a nanny. This is especially true for children with allergies who may require special medications in the event that they have a reaction. Make sure that your nanny has access to emergency information so that she can act quickly if necessary.
When it comes to special accommodations, a qualified nanny will have no problem making sure that your child’s needs are met. However, it is important to provide support to your nanny by making sure they understand your child’s health condition and have access to the proper food. By making an extra effort to ensure that your nanny is knowledgeable, you will be able to enjoy the peace that comes with knowing they will provide your child with the best of care.
About the Author:
This guest post is contributed by Debra Johnson, blogger and editor ofLiveinnanny.com.She welcomes your comments at her email, firstname.lastname@example.org.
Did you know that your dinner plates can actually affect the amount of food you and your children consume? As a mom and dietitian, I understand the need for parents to feed their kids well while fostering a positive relationship with food. This relationship is more complicated than the nutritional value of what you serve, however; in fact, it actually begins with your servingware.
If you haven’t thought about it before, then consider it now. Beyond ingredients alone, parents need to think about the ways in which the environment impacts children’s associations with food. Eating off of dishes that we find aesthetically pleasing or comforting can set us up for a sense of satisfaction before even taking a bite off our plate – and the same goes for our children.
When it comes to finding the perfect plates that suit your parenting philosophies and personal styles, consider yourselves covered. These five picks won’t just help to foster healthy attitudes in the kitchen; they’ll also eliminate unnecessary stress by prompting your ever-picky eaters to finish what’s in front of them.
1. The No Fuss Mom: Corelle White Dish
I’ve eaten off of these plates for years! Dishwasher safe and practically unbreakable, there is nothing better than these crisp, white dishes – except, that is, the price!
For a mere $50 dollars, you can purchase a set of eight of these family-friendly plates.
Eating off of white dishes creates a colorful contrast with your meal which, based on studies by Dr. Brain Wainsink, lends to eating smaller portions and over time, an easy way to lose weight without consciously dieting.
2. The Eco-chic Mom: Bambooware Santa Barbara Dinnerware
For the environmentally sound mother with a love of anything green, these eco-chic plates from Bambooware are made of bamboo and are decidedly awesome.
Not only are they melamine-free, but these low-impact plates are both reusable and dishwasher safe, making them perfect for every occasion, from family meals to birthday parties and more.
3. The New Mom: Green Eats BPA-Free Kids Dishes
Babies and tots are known for touching, tantrums and throwing, so we’re not exactly serving our little bundles of joy baby food or even finger food off of our finest china. Yet with all the talk and rising concerns about BPA, many parents are hesitant to use plastic servingware, bottles and plates – even if many states, including New York and California, have put BPA-free laws in place.
These BPA-free plates from Green Eats gives new moms everywhere one thing less to worry about, and are ideal for serving wholesome, sustainable foods to our little ones.
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team
Do scare tactics work?
I know the new documentary Fed Up declares that scare tactics have worked for decreasing tobacco sales. Personally, I worry that scare tactics will actually contribute to more fat shaming, diet shaming and finger pointing.
I was really surprised that Katie Couric narrated this film directing negative attention toward Michelle Obama, food companies and one evil — sugar. My surprise is specific to Katie’s history of an eating disorder.
As a certified eating disorder specialist, I know and hope Katie knows that deprivation and shaming lead only to more binging, overeating and weight gain. This black and white delineation simply contributes to the eating disorder mentality.
In addition, I personally don’t think scaring people into not eating sugar is any better than scaring them into not eating fat back in the 80s. That particular scare tactic definitely didn’t work. We all got “fatter”.
If we isolate just one macronutrient, people will continue to eat it secretly. Meanwhile, food companies easily reformulate their products to meet the new standard. Scaring and blaming merely nurture the “poor health epidemic” we have today.
That’s right! Here’s another very important point. First, let’s rename the “obesity epidemic”. Let’s call it the “processed food epidemic” or the “ill health epidemic.” Obesity is usually just the most visible symptom of a much larger problem.
As Fed Up points out, there are “skinny” fat people who are just as unhealthy. So why do we call this problem an obesity epidemic? It’s about health not size.
Mommies Nutrition Made Easy For Mother’s Day By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team
Pregnancy is both an exciting and life-changing experience. Your body undergoes many changes and with pregnancy lasting approximately 38 to 40 weeks, EALM thought it would be helpful to give pregnant moms three easy to follow daily nutrition samples.
Just So Know:
An additional 25 grams or more of daily protein is needed while pregnant. The extra protein is essential in helping your baby grow while in utero.
Eating for Smart Minds
Among the nutrients needed during pregnancy, DHA and EPA – essential fatty acids are of utmost importance. DHA and EPA are associated with brain development and better vision in children. The body cannot make these nutrients so eat up! (Just be sure to not exceed an intake of 3 grams per day while pregnant1.
Building Strong Bones
Calcium is a vital nutrient to consume during pregnancy. It is currently recommended that pregnant mothers ingest 1,000 mg of calcium daily to maintain optimal stores for both her and baby1.
Vitamin D helps the body absorb calcium. It is recommended that pregnant mothers consume 600 IUs of Vitamin D per day. Vitamin D is found naturally in few foods such as, fatty fish and eggs but is often fortified in foods such as milk, yogurt and even orange juice.
Importance of Folic Acid3
Folic acid is an essential B vitamin in pregnancy. It helps prevent premature delivery and birth defects such as spina bifida. It is recommended pregnant moms get 600 mcg Folic acid per day.
What About Coffee?
Drinking 1-2 cups of coffee per day is safe during pregnancy. Phew!!
Here are 3 days of meals adequate in calories, calcium, protein, and necessary nutrients, broken into the three trimesters. (Please click on each plan for a larger viewing size)
1. Brown, Judith E., and Janet S. Isaacs. Nutrition through the Life Cycle. Belmont, CA: Wadsworth, CENGAGE Learning, 2011. Print.
2. “Vitamin D.” — Health Professional Fact Sheet. National Institutes of Health, 24 June 2011. Web. 10 May 2014.
3. “Folate.” — QuickFacts. National Institutes of Health, 23 Apr. 2013. Web. 10 May 2014.
Get Political: Speak Up About the Proposed New Nutrition Labels and Serving Sizes (A Huffington Post Blog)
Do you catch yourself staring at the back of packaged foods trying to decipher what the nutrition labels mean? Let’s face it… food labels can be very confusing. Now is our opportunity to have a voice in making changes!
Have you seen the proposals for the new food label? This change would be the first major adjustment since food labels were mandated in the early ’90s. Up to this point, the only modification has been adding trans-fat amounts. The chance to finally update the label gives us an opportunity to help make these labels less puzzling for all of us!
For more of this article and information on the proposed nutrition food labels click here to be redirected to Laura’s article on Huffington Post.
Do you have a favorite food brand that you constantly buy? We all have our go-to, tried and true brands that we stock in our cupboards and pantries. Maybe your favorite brand is a classic like Progresso breadcrumbs or Hunts tomato products. Or perhaps it’s a smaller brand like Alexia Foods or Happy Family Foods.
We all pick the foods we purchase based on different reasons. Some of us decide depending on the price of the food, the ingredients, the nutrient content, or even the company’s mission and values. Take natural food brands for example, they advertise their efforts to only choose natural and wholesome ingredients, maybe they’re organic or don’t contain GMOs. And who doesn’t love the idea of supporting a company that gives back to the community?
Maybe you pick a food brand to avoid another brand whose mission you don’t agree with? You may not purchase the major soda brand because you don’t agree with their negative health effects, so you opt for the all-natural, organic juice company instead. You may think that you’re avoiding the big soda company, but you might actually be purchasing from them anyway. That’s right, the larger food corporations own a number of these smaller natural and organic food companies. To see what we mean, take a look at the list below:
Odwalla Smoothies and Juices – listed under brands on the Coca-Cola website. Coca-Cola purchased Odwalla in 2001 in an effort to compete with rival company, PepsiCo.
Vitamin Water – listed under brands on the Coca-Cola website.
Hunt’s Tomato Products – Hunt’s wears the label 100% natural on the majority of its products. It is listed on ConAgra’s list of brands.
Alexia Frozen Foods – Alexia Foods also totes the 100% natural label. They are also listed on ConAgra’s list of brands. ConAgra was sued earlier this year when customers questioned the company’s “all-natural” labeling and their use of a chemical to prevent browning in their potato products. The case settled.
Cascadian Farms Organics
Food Should Taste Good – This company was acquired by General Mills in 2012 as an addition to it’s Natural Snack Food Business sector. The founder of Food Should Taste Good, Pete Lescoe, continues to act as the company’s creative director.
Larabar – Larabar is listed under General Mills’ brands on their website. A letter written by Lara, the founder of the acquisition of the company can be found here. The site also states that Larabar remains 100% committed to their values.
Happy Family Brands – their site states their partnership with Group Danone earlier this year.
Stonyfield Yogurt – According to a press release on Dannon’s website, Group Danone acquired 40% of Stonyfield Farm in 2001, with Gary Hirshberg remaining as active CEO, chairman, and President. Group Danone currently owns Stonyfield Farm and Gary Hirshberg has since resigned as CEO, but remains an active chairman.
Should Your Oil be Cold-Pressed? By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team
If you read our previous post on canola oil, you most likely know that picking an oil for your family meals isn’t the easiest task. There are many factors when choosing an oil: the heat index, the content of unsaturated vs. saturated fat, and even the question of genetic engineering. Not to mention the fact that there are over a dozen of choices in most grocery stores!
Let’s start with smoke points. Every oil has a smoke point, or temperature, where the oil begins to break down. When the oil breaks down, it can lose some of its benefits and gain an unpleasant odor. The trick is to avoid allowing the oil to smoke and if it does, you want to restart your dish with a new serving of oil.
In our blog on canola oil, we mentioned fats quite a bit: saturated, unsaturated, monounsaturated and polyunsaturated. All oils have some combination of monounsaturated, polyunsaturated, and saturated fats, MUFAs are recognized as the heart healthy oil based on research. We’ve outlined oils that are highest in these particular types of fats:
*For a more detailed chart on fat content in oil click here1.
When walking down the aisles at the grocery store, not only do you have to pick from a number of different oil options, but you also have to consider the processing that oils undergo.
For a quick guide on the best ways to use cooking oils, see Cleveland Clinic’s Top Heart-Healthy Oils Guide – it’s a great go-to resource to have in your kitchen.
1. Duyff, Roberta Larson. The American Dietetic Association’s Complete Food & Nutrition Guide. New York: J. Wiley, 1998. Print.