The EALM Blog Shelf

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!

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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.

2015

2014

2013

2012

2011

2010

Restaurant Review: ReViVer, Wild, Back Forty

Restaurant Review Blog
ReViVer, Wild, Back Forty
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team

 

Sometimes it can be hard to find a balanced choice for dinner or lunch that is delicious and consciously prepared. Luckily, the team at Laura Cipullo Whole Nutrition Services has found 3 wonderful restaurants that fit the bill. Read on to learn where to go and what to get on your next meal out.

 

ReViVer
(934 8th avenue between 55th and 56th street)
www.revivernyc.com

 

ReViVer is a great pick-up and go place located near Columbus Circle. If you’re in need of fast food that’s actually nutritious, then look no further. The restaurant’s mission is to have “the perfect union of culinary art and nutrition science.” The menu was developed with the help of a Registered Dietitian to provide balanced dishes that meet certain nutritional pre-requisites – and it actually tastes good! When I ate there, I noticed there were many options for the carnivore or vegetarian.

At Reviver, there are four core Food Principles: Balance, Nutritious, Clean, and Pure. Each dish is balanced to have proportions of carbohydrates, proteins and fats. Each dish is nutritious in that it promotes vegetables, fruits, fiber and omega-3 fatty acids. They also have a futuristic technology they use to cook their antibiotic-free and hormone-free proteins, which is used to prepare the mahi-mahi tacos.

ReviverTaco

Think of ReViVer as your go-to for a quick lunch or dinner. It’s something you would make at home, but just don’t have the time to do. The restaurant is also now on seamless, making your dinner plans that much easier.

Eating at ReViVer is every New Yorker’s dream for healthy take-out. Your palate will be satisfied and your heart will be happy and healthy.

 

Wild
(535 Hudson Street between Charles St. and Perry St.)
www.eatdrinkwild.com 

Wild

It’s time to go wild over some delicious pasta, pizza and veggies. Wild in the West Village offers many conscious options for diners. It’s a great place to eat-in or pick-up for lunch and dinner. Wild’s mission is to “give people a positive environment to eat nourishing, yummy food, and offer true piece of mind.” There are three locations: West Village, Williamsburg and now, Las Vegas.

SkinnyB*tchPizza

The Skinny B*tch Pizza is more than just a brazen name. Served on a gluten-free vegan crust, it’s made to taste more like a cheese-less flatbread than a pizza, most definitely worth ordering. The eggplant and squash have a great deal of flavor, which paired well with the house-made tomato sauce. We also sampled the Wild Mushroom Herb Pasta served with wild arugula. That was delicious. The only setback here was we were hoping to try the Spaghetti Limone Parmigiano (basically a lemon pasta) that was featured on the online menu, but it was not available when we got to the restaurant.

If you’re looking for a simple and solid salad, the Wild Arugula is a safe bet. More adventurous eaters may opt for the Quinoa salad (with curry) or the Kale Salad (with smoked tofu).

Finally, we discuss the sweets. Wild caught our eye when we saw they had a Kale Cupcake. Now, we’ve seen kale in just about everything. But, a cupcake? This we had to try. Alas, that wasn’t available either. We opted for the vegan and gluten-free coconut brownie that was very fudgy and rich.

Even though there were a few menu inconsistencies, Wild is worth a visit. Your body and mind will thank you.

 

Back Forty
(190 Avenue B #1 between 11th and 12th street)
www.backfortynyc.com 

BackFortyCod

If you’re looking for a cozy farm-to-table experience, Back Forty has got you covered. The food is very fresh, and they source their veggies from local farms upstate.

You can’t go wrong with the halibut. Laura Cipullo Whole Nutrition Service clients say this is one of their favorite dishes there. As we expected, the menu changes with the seasons. If you can, try and sit in the garden while the weather is still pleasant. According to the website, Back Forty is a burger joint deep down, but a consciously sourced one at that. There are also plenty of options for vegetarians to enjoy.

They also have a Westside location on Prince Street, for those unable to venture into alphabet city. This summer Back Forty is offering Crab Boils in the East Village location if you’re looking for a chef-driven way to celebrate the season.

Is Your Favorite Organic Restaurant Actually Organic?

Screen Shot 2013-05-21 at 5.49.56 PM

Does your favorite restaurant promote the use of “organic produce when possible” or “local and sustainable ingredients”? Over the years, trends towards local, sustainable and organic foods have increased.  This rising demand has many restaurants and food establishments working to promote a greener image, but in reality are not. Very few restaurants are certified organic, so how do you know if a restaurant is really practicing what they preach and if they’re really using organic ingredients?

Be Aware of Organic Deception or Simply, Misinterpretation

Restaurants across the nation utilize the terms “organic,” “local,” and “sustainable” but more often than not, it’s used as a marketing tool. While some restaurants do source some of their produce from organic farmers, customers may not be receiving a dish that is entirely composed of 100% organic ingredients. How can restaurants and chefs get away with this? If you recall from our article, Sustainable Agriculture, the term organic doesn’t necessarily mean sustainable and sustainable doesn’t always mean organic! In other words, this means that restaurants that promote sustainable practices may be recycling meat bones, creating compost or simply recycling, but may or may not be using organic produce. On the other hand, a restaurant may use organic ingredients but may not be environmentally friendly. Indeed, restaurants that promote the use of local ingredients may be doing their share to support local farmers but even though some local farmers grow organic produce, this isn’t always the case.

The confusion of all these terms results in misuse of these words by restaurants and misinterpretation by consumers. Just as the old saying goes, “Don’t judge a book by its cover,” the same concept should be applied when evaluating a restaurant’s image vs. the actual ingredients. For example, a restaurant can boast the use of organic and local ingredients, but since they are not certified organic restaurants, they can mix and combine organic produce with conventional ingredients.

If eating organic is important to you then it is also important to do your research so that you know what you are eating and what you are paying for.  Truthfully, there is no sure way to tell how much of a restaurant’s food is organic, local or sustainable—unless of course, you ask!

Why Aren’t Restaurants Entirely Organic?

It’s no hidden secret, organic ingredients are often more expensive than conventional produce. Aside from being time and labor intensive, organic certification is very expensive. In return, it often costs restaurants more money if they purchase all of their ingredients from organic suppliers. Restaurant go-ers would be faced with higher prices, as restaurants would have to raise menu prices. In addition, running an organic restaurant is not easy! At the back end, restaurants would have to make sure organic ingredients are stored separately from conventional ingredients and even prepped on different cutting boards.

Just like the packaging on certified organic foods, restaurants have to be able to back up their claims. If they label their menus as “We use organic produce when possible,” this gives them room to avoid the stringent regulations and issue altogether.

 

Tips to Find Out If Your Restaurant Is 100% Organic:

  • Call or ask when you are there
  • Visit a certified organic restaurant
    GustOrganics is New York City’s only certified organic restaurant, certified by NOFA-NY

 

 

6 Nutrition Trends of 2013

Ch-Ch-Ch-Chia

These seeds are gaining even more popularity and are being called the “new flax seed”.  You can even find them in single serving pouches like you can nuts, etc. to make them easier to add to your meals and snacks.

Natural sugar “alternatives.”

Coconut sugar and coconut nectar are leading this battle. Coconut sugar comes from the nectar of coconut tree blossoms, but doesn’t taste like coconut. The sugar is simply the dehydrated form of coconut nectar. It may have slightly more vitamins and minerals (magnesium, potassium, zinc, iron and B vitamins) than white sugar.

Self Monitoring

Once again, fitness apps will influence consumers to utilize technology for tracking progress, motivation and guidance. Apps such as Nike Fuel and LarkLife are becoming vital parts of health and wellness for all ages as they offer not only personal fitness tracking but calorie counting and menu ideas as well.

Gluten-Free Foods

With over 11% of the US population suffers from a gluten allergy, becoming even more popular and common are gluten-free food products. Based on a survey from over 1,800 members of the American Culinary Foundation, the National Restaurant Association predicts annual menu trends, with gluten-free securing the same spot as in did in 2012, at number 8 on the list. Perhaps gluten free is not a fad but here to stay. Sorghum is a gluten-free whole grain with a neutral, slightly sweet flavor. It’s extremely versatile; it is expected to be in many products and on many restaurant menus in 2013. Experiment with naturally gluten-free grains like amaranth, brown rice, millet, oats, polenta, and quinoa, which have a variety of nutritional benefits and are delicious!

Juicing

With $5 billion in revenue this year and projected growth of four to eight percent, healthful, all-natural and raw fruit and vegetable juices (Organic Avenue, Cooler Cleanse, even Jamba Juice) will explode into the isles of mass supermarkets to offer customers the option of purchasing fresh pressed juices. Small shops are popping up everywhere, like Organic Avenue and Cooler Cleanse, specializing in fresh pressed juices.

A Simpler Life

School. Work. Family. Kids. Dating. Fitting in physical activity. When life gets busy, simple meals are a must. As consumers become more health conscious and saavy shoppers, companies are producing less processed and more wholesome ready-to-go foods. Grab and go items will have fewer ingredients to appeal to consumers, providing more fresh and simplistic meal and snack options. Natural and simple menus with few ingredients are going to gain in popularity as consumers are starting to realize that strict low carb and low fat diets are not always best.  Choosing high-quality calories and carbohydrates with more nutrition per bite, will be most important for achieving a healthy lifestyle. It’s not just about total calories, it’s about where those calories come from.

A Soy-licious Dinner

Last month, Solae hosted a dinner created by Chef Peter Berley, former executive chef at Angelica Kitchen NYC and author of The Flexitarian Table. Held at The Kitchen NYC, the event provided for a wonderful opportunity to meet new people, learn more about soy protein isolate, and try  Chef Berley’s soy-licious dishes!

Prior to the dinner, we learned about a few soy-based products that work with Solae. Now if you aren’t familiar with Solae, it is a company that produces soy protein isolate, which can be found in some foods like energy bars, soy milk, and protein shakes. In the first hour, Chef Berley prepared hors d’hourves made with Morningstar Farms. The chicken-less nuggets and soy-based bacon wrapped in lettuce were both crunchy and unexpectedly flavorful! As a vegetarian and fan of meat-less products and chicken-less nuggets included, I was amazed at how Chef Berley had transformed these foods into an elegant bite.

When it came time for dinner, we were intimately seated around Chef Berley, who demonstrated how each dish was prepared. With volunteers, the demonstration quickly turned into an interactive and lively dinner, where we learned how soy was incorporated into the dishes in very different ways. The 4-course meal consisted of:

Lemon Tofu Ricotta with Parmesan and Mint – The “ricotta” was actually Morinaga Silken Tofu (Firm) that was mashed with a regular potato masher, and sautéed with garlic, lemon zest, parmesan and mint. Served over a thin-crusted bread, don’t let the simple ingredients fool you–this tofu ricotta was packed with bold flavor and the just the right texture to recreate a “ricotta-like” mouthfeel.

Romaine Hearts with Creamy Soy Miso Vinaigrette — With the consistency of Caesar salad dressing, these romaine hearts were dressed in a vinaigrette contained no eggs or mayo, but tofu!

Miso Vinaigrette

Three Bean and Bell Pepper Chili with Chipotle Soy Sour Cream — As his cookbook suggests, Chef Berley chose to incorporate a bit of meat into this dish using 1/2 organic beef and 1/2 tofu. With the tofu thrown into the blender, it became a smooth consistency and acted somewhat like a thickener that helped the chili come together.

Three-Bean Chili

Maple Sweet Potato Tart with Ginger Soy Ice Cream — As you may have noticed, Chef Berley is quite the fan of substituting half of the main ingredient with half soy. But which component of the dessert was made with soy? If you guessed the less obvious—potato tart—then you are soy-ly right!

Sweet Potato Tart and Ginger Ice Cream

From start to end, the dinner was excellent. At the end of the event, we received a copy of the Chef’s book along with a backpack full of Solae goodies. Now after learning about several innovative ways to incorporate tofu in just about any food, perhaps it may inspire you to try new ingredients or use an old favorite in a new way. In fact, you can even get inspired by recipes from your very own copy of The Flexitarian Table–which we will be giving away to one lucky reader! Check out the entry details here.

What's on our "Q"?

 The Skinny on Shakes for People With Diabetes

With so many meal replacements on the market, but how do you pick
which one is best? Taste shouldn’t be the only determining factor. It can
be important to consider the sugar, carbohydrate or even protein content.11 Nutritious, Kid-Friendly Finger Foods

Who doesn’t love meatballs? Check out this easy to follow recipe made
from lean turkey breast, which helps turn this usual calorie fest into something
a bit healthier. And while your at it, make sure to check out the Mango Tango Tortillas!

Jet-Set With Your Picnic Basket! Fun Theme Ideas for Lunch

Themed picnics are a great way to incorporate entertainment, flavor, and
even education into a family outing. Add a clever theme to your picnic by
incorporating foods from another city or, better yet, from around the world!

Also in “Q”: Remember to tune in for Restaurant Week 2012 recommendations, this Wednesday AM on CBS’s W1NY!!

 

Be Hip and Healthy at NYC’s Top Chic Restaurants

Living in NYC is about working hard and playing and who are we kidding, being our best. So while out on the town, Laura Cipullo, will give you her favorite healthy dishes at this urban’s oasis of fun summer restaurants.

Bacaro
Escape the scene and the heat and go underground to this cool bar and restaurant hidden on Division street. This is one restaurant where you can eat the pasta. Opt for the whole wheat linguine with sardines. Skip apps and dessert because you will be filled by the high fiber carbs and healthy omega-3 fatty acids.

Hudson Clearwater
We love the garden at this West Village restaurant. Once a bike store and now a fave of the healthy and hip! Go around the corner to find the sneaky entrance. Get your antioxidants with the calacas cocktail made from beets and lime. It looks healthy but I assure you this is no juice cleanse. Start with the lentil and braised fennel salad and then mindfully move to the entrée of Blackened Sea Bass with the most delicious array of fruits, veggies and even pesto. Hip and healthy could not be better sold!!

North End Grill
Super sleek and super sexy especially for the Wall Street Crowd. So many “yes” choices” at this restaurant. With the focus on fish appetizers and organic foods, you can come here multiple times and get a different meal favoring the healthy side every time. What’s even better is you can walk home along the Hudson River après dinner. This RD’s favorites include Heirloom Cucumbers, Hakurel Turnips, Thai Basil with black pepper and lemon juice with the King Salmom, quinoa entrée. The chicken for two is delicious sans the skin!

The Smith
After work hit the scene uptown or downtown! Start with oysters to share for the table. Low calorie and high protein so it will not spoil your appetite. Get the trout for your best bet of omega-3 fatty acids and moderating carbohydrates. The trout is served over vegetables and frisse. The trout has a kick to it, so beware!! Also, this is not the trout on Menu Pages!! Want to go vegetarian pub style? Choose the vegetable bibimbap. Vegetarian doesn’t mean lick the bowl clean so practice portion control!!

Sorella
Support the slow food movement at Emma Hearst’s new eco-fabulous restaurant. You just feel good being there, admiring the plants growing on the walls. The focus is on seasonal food so the menu will be ever changing. Instead of thinking what is lowest in calories, think like Buddha. Center before your meal. Order what you want, eat mindfully with respect to your body and don’t skip dessert. You can walk away feeling good knowing the food was made with love and locally grown.

Laura shares with Fox Business on how to save money by buying healthy.

Save Money With These 5 New Year’s Resolutions

By Dana Dratch

Some New Year’s resolutions can help you save cash. Put the savings in the bank and use it for practical things, such as retirement, groceries or the power bill. Or reward yourself with a night on the town, a much-needed getaway or a new toy.

While you’re ruminating on how you’ll spend your well-gotten gains, here’s a look at just how much keeping five popular resolutions could save you, along with the items that money could buy.

Read more to get the Laura’s latest scoop on food and savings: http://www.foxbusiness.com/personal-finance/2012/01/04/save-money-with-these-5-new-years-resolutions/#ixzz1j4mCBe5S.