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.
Eating a plant-based diet provides a plethora of antioxidants such as Vitamin C and Vitamin A to fight free radicals caused by exercise (where free radicals are produced at a greater rate).
You are forced to focus on your dark leafy greens like spinach and collard greens and high Vitamin C foods like peppers and oranges to absorb the non – heme iron found in plant foods.
Pre training foods like bagels, yogurt and peanut butter are already a part of your daily intake.
You’re at an even greater advantage to prevent heart disease by exercising and eating the healthy fats such as almonds, avocados and lean proteins like beans and fish.
Your physical activity and plant based lifestyle are dually protective against diabetes. Vegan diets have been shown to lower one’s average 3 month blood glucose.
You must make extra effort to get your 8 essential amino acids needed for muscle and hormone synthesis by eating a variety of protein sources like beans, peanut butter, tofu and quinoa.
You may need to take an omega 3 Fatty Acid supplement if you are not consuming deep sea fish. There are vegetarian marine algae forms of DHA available.
Caution – place extra emphasis on eating complex carbohydrates such as whole-wheat pasta, barely, and millet. Avoid grabbing easy and available processed stand – bys like chips, packaged cookies, and boxed macaroni and cheese.
Don’t fall prey to quick soy proteins sources like veggie burgers, “unchicken” fingers and fake meat. These products are highly processed, high in sodium and artificial fillers. In addition, limit soy intake to whole soy foods like tofu, tempeh, miso and edamame. Choose one soy food /day.
Bring on the Vit. B12. Vit. B12 is generally not found in plant sources. Milk, Fortified breakfast cereals and nutritional yeast are vegetarian friendly form of this water-soluble vitamin needed for red blood cell synthesis.
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?
I always wanted to do a CSA share. However, I was always hesitant due to the fact I would need to drive somewhere to get the farm produce. It was not practical. But then I found Farmigo. I am now the community organizer for my neighborhood. We get deliveries once a week. So I finally found a way to get really fresh food.
My favorites include the Moxy bread by Free Bread, the farm fresh eggs, and the rainbow carrots! You, too, can get a Farmigo in your area or you can try Spud or Quinciple.
Eating local is becoming more and more popular these days as we shop at farmer’s markets, seek local products in grocery stores, and eat at farm-to-table restaurants. Another way of eating locally is by utilizing CSAs, or Community Supported Agriculture, which create a connection between local farmers and people who want fresh produce delivered right to their neighborhood or even their front door! There are now companies that make it even easier to get these great foods, and these are a few good ones:
Farmigo, farmigo.com, has a large number of pick-up locations in the New York, New Jersey, and San Francisco area, but they also give you the option to organize your own community of farmers and producers in the area you live. You can shop for the products you want – from produce to meats to pantry staples – and they will be delivered to a location close by ready for pick-up! I organized my own Farmigo community for North Battery Park that has 17 members and counting!
Quinciple, quinciple.com, is a New York City based service that creates a box each week of balanced ingredients that can make at least two dinners for two people. Quinciple will deliver to your home or you can pick up from stores in Brooklyn for a flat rate. Quinciple also includes recipes with each box so you do not have to worry about what to cook with items you may not be as familiar with!
Spud, spud.com, is currently only San Francisco, Los Angeles, and Canada based, but their online market is worth checking out even if you do not live in those areas! Spud has an extensive selection of everything from beauty products and pet food to baked goods and ready to eat meals. They will deliver to your door with a guarantee that all products you buy come from local vendors and are organic or produced without GMOs. We hope Spud makes its way to the East Coast!
You can also find smaller CSAs wherever you are located by searching at localharvest.org Happy shopping!
The Latest Diet Recommendations for Breast Cancer By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team
Breast Cancer is the most commonly diagnosed cancer in women today. It is estimated that 1 in every 8 women will be diagnosed with breast cancer in their lifetime, equaling a quarter of a million women being diagnosed each year. As many of you may know, October is Breast Cancer Awareness month. In effort to raise the awareness of our EALM readers, we wanted to highlight the importance of diet and lifestyle, on not only your overall health, but also in relation to breast cancer.
The Role of Diet and Lifestyle:
In a recent article featuring Mary Flynn, registered dietitian and co-author of the book “The Pink Ribbon Diet,” she states, “because the majority of breast cancer cases don’t have a genetic link, you have to conclude that lifestyle factors, including diet, play a large role.” The Academy of Nutrition and Dietetics takes a similar stance, stating that “while there is no certain way to prevent breast cancer, it has been found that leading a healthy lifestyle can help reduce your risk and boost your odds if you do get breast cancer.”
Highlighted below are the risk factors. However, we want to stress that if you find you fall under a few, or more than a few, of these categories it is important not to panic. If you are concerned, please talk with your doctor and follow the recommendations for when and how often to get mammograms. Here are risk factors provided by the Center for Disease Control:
Beginning your menstrual cycle before the age of 12
Starting menopause at a later than average age
Never giving birth
Not breastfeeding post-birth
Long-term use of hormone-replacement therapy
Family history of breast cancer
Previous radiation therapy to the breast/chest area, especially at a young age
Being overweight, especially in women of the postmenopausal age
What About Insulin?
An article written by Franco Berrino, et al., states that elevated serum insulin levels are associated with an increased risk of recurrence in breast cancer patients1. The authors also found each of the following to be associated with breast cancer incidence: high plasma levels of glucose (>110 mg/100 mL), high levels of triglycerides (>150 mg/100 mL), low levels of HDL cholesterol (<50 mg/100 mL), large waist circumference (>88 cm), and hypertension (SBP > 130 mmHg or DBP >85 mmHg). The article also states that those with both metabolic syndrome and breast cancer have the worst prognosis.1 In addition, recent research has shown significant positive associations between obesity and higher death rates for a number of cancers, including breast cancer2.
In other research, omega 3 fats (alpha-linolenic acid, EPA, DHA) have been shown in animal studies to protect from cancer, while omega 6 fats (linoleic acid, arachidonic acid) have been found to be cancer-promoting fatty acids. Flax seed oil and DHA (most beneficial from an algae source) can both be used to increase the intake of omega-3 fatty acids. DHA originating from a marine source was found to be the most efficient source. To learn more about fatty acids in your daily diet check out our blog post on Fatty Acids.2
Get a minimum of 4 hours of exercise per week – aim for a minimum of 30 minutes most days of the week for optimal health. Some experts recommend yoga to breast cancer patients, as the practice of yoga can ease anxiety, depression, and stress.
Limit alcoholic beverages to 1 per day, or none at all
Try to maintain a healthy weight (a mid range), especially following menopause
Eat plenty of:
Dark, leafy greens and cruciferous vegetables: broccoli, cauliflower, Brussels sprouts, cabbage, collards, kale
Legumes: dried beans and peas, lentils, and soybeans
Researchers and medical professionals suggest that cancer survivors eat a variety of antioxidant-rich foods each day (since cancer survivors can be at an increased risk of developing new cancers).
Diet and Yoga and Decreasing Stress:
Regardless of whether you are an individual with breast cancer, in remission from breast cancer, or woman trying to reduce your risk, the message is to maintain an active life while consuming a largely plant based diet with a focus on consuming omega 3 fatty acids like salmon, trout and sardines. Find ways to increase your intake of fruits and vegetables such as joining a community agriculture share. Be sure to try the many different forms of yoga for a form of movement and as way to decrease stress. To help manage insulin levels, focus on eating carbohydrates, proteins and fats at each meal and two of the three at snacks. This will slow the absorption of the carbohydrates thereby preventing a high blood sugar and insulin surge. Start with small goals and build upon them each week.
What’s your favorite recipe high in antioxidants? What is your favorite way to decreases stress? Do you have a favorite app that helps you achieve optimal wellness?
1. Berrino, F., A. Villarini, M. De Petris, M. Raimondi, and P. Pasanisi. Adjuvant Diet to Improve Hormonal and Metabolic Factors Affecting Breast Cancer Prognosis. Annals of the New York Academy of Sciences 1089.1 (2006): 110-18.
2. Donaldson M.S.. Nutrition and cancer: A review of the evidence for an anti-cancer diet. Nutr. J. 2004; 3:19–25.
Stepping into a juice bar or health foods store and you may see signs of “add a shot of wheatgrass” to any drink on the menu. With it’s dark green color, this superfood typically conjures a variety of expressions–from skeptical, grossed out, or intrigued! Read on to learn more about wheatgrass and if it’s as nutritionally beneficially as they say?
At first glance, wheatgrass may look like the same lawn grass that grow in the parks and your backyard, but there is quite a difference between the two. Wheatgrass is grown through a sprouting process. During this process, wheatgrass develops the live enzymes and becomes a rich source of nutrients, which when consumed, enter the bloodstream quickly. Wheatgrass provides a natural, concentrated amount of vitamins, and nutrients, including iron, calcium. It is high in antioxidants, iron and chlorophyll. However, to date, it is important to know that there are very few studies that support a wheatgrass diet to be beneficial in curing or preventing diseases.
It is grown in soil or water and typically consumed raw. Because of these conditions, it is not recommended for women who are pregnant or breastfeeding. Consuming wheatgrass juice is similar to eating other dark green veggies but as with many foods, depending on your health and dietary habits, wheatgrass could cause increased bowel movements, nausea or headaches.
A shot of wheatgrass is a quick way to gulp down your nutrients but it can also be added to juices or smoothies. Fresh-pressed wheatgrass oxidizes quickly, so gulp it down quickly to reap the most benefits. It is available in most health food stores and juice bars as a supplement, planted trays, capsules, liquid extracts, frozen tablets, and even kits to grow-it-yourself.
New to Wheatgrass? Here are some tips for incorporating it into your meals:
Boost your smoothie/fresh-pressed juice with a shot of wheatgrass
No matter what time of the year it is, staying hydrated is important. Remember, the human body is composed of about 70% of water weight! This means that water plays a major role in maintaining our bodily functions, including removing waste and toxins, maintaining body temperature, and preventing dehydration.
During the summer months however, the heat makes it all the more important for you to stay hydrated. Whether or not you’re physically active, you lose water everyday. This occurs through urination, bowel movements, and sweating. To prevent dehydration, supply your body with water throughout the day. The current recommended total daily intake of fluids is 13 cups for men and 9 cups for women.
Good News: H20 Isn’t the Only Way to Stay Hydrated
When you’re thirsty, water can be one of your best bets. If that doesn’t quench your thirst, it turns out that many of the foods we eat contain water but in various amounts. In fact, according to The Institute of Medicine, the average individual’s water intake from food is about 20%.To help meet your daily fluid requirements, try incorporating foods with high water content into meals or as snacks. High water content foods like vegetables and fruits not only help you stay hydrated, but these key foods contain nutritients, minerals, fiber and antioxidants.
If you’re concerned about your H20 intake, here’s a list of our favorite top hydrating foods:
Are “Super foods” worth the money? This answer depends on which food one is referring to. The Willis Report recently asked me if consumers who are being bombarded with trendy super foods like quinoa, goji berries, acai berries, and spirulina getting the most for their money? Well these foods are indeed packed with nutrition especially vitamins, antioxidants and phytochemicals but they are not necessarily better than other more main stream supper foods like blueberries or salmon. See our post “Are Super Foods So Super? ”
While “super foods” like raw pumpkin super chips or oats with goigi berries are extremely nutritious, they don’t always live up to their cost. They could possibly be even less super than a local or frozen food as they may be less fresh if they are exotic, processed, or have added ingredients. Keep in mind there is no formal qualification defining super foods. Rather this term is used loosely implying this specific food has as much or a greater amount of nutrition than another food.
When comparing prices of foods marketed as ‘super foods’ and sold in specialty health boutiques, I found that pumpkin chips were five times the costs of just purchasing pure pumpkin seeds and flax seeds. Oat based cereal sold, as a super food was twice as expensive as purchasing stone ground oats with fresh blueberries and a chocolate bar from Africa that was only 44% cocoa was sixty-six percent more expensive then a USA dark chocolate bar like Sweet Riot with 70% coca.
The message here is when opting for value, go with the foods that are most wholesome and unaltered like nuts, wild salmon and organic blueberries. See here for more natural super foods:
To find foods that have positive affects on your health without paying top price go with non-packaged fruits, vegetables, grains, legumes and nuts. Stroll the bulk section of your health food store and buy foods sold by the pound rather than by the package.
“If it is in a package, it is probably processed!
If it is has been processed, it’s probably not super.
If it is has sugar as the first ingredient, and
If it is marketed as super it’s probably not so super.
Real whole foods are the super foods that are a super deal.”
Keep in mind, if you are buying juices or super chips with agave, these products have added sugar since agave is sugar. Local fresh and or frozen are usually the best foods to buy for greater nutrition, sustainable efforts and economical value.
After the holiday madness, most of us made a resolution to start the new year on a healthy note. We are only one month in and with Super Bowl weekend quickly approaching, many of us will be thrown off track by the endless buffets of fried foods, chips and dips. You don’t have to deprive yourself during the big game, just make sure to practice intuitive eating and consume foods in moderation. Pay attention to portions, and always stock up on proteins and fresh fruits and veggies since they will help keep you satisfied longer! If you are hosting the party or looking for something to bring, why not try a few of these healthy alternatives to traditional Super Bowl Sunday favorites that everyone will love and will not have you missing the extra fat and calories!
Broiled Buffalo Wings
INGREDIENTS Serves 10
2 pounds chicken wings, split at the joint (~20 wings)
1/4 cup of your favorite hot sauce
Dash of cayenne pepper
1 clove garlic
Place wings into a large pot and fill the pot with cold water to cover the wings by 2 inches. Bring to a boil, and boil for 10 minutes. While chicken is boiling heat your broiler to HIGH. When done, drain and place chicken wings on rimmed cookie sheet. Broil 6 inches from element or flame for 5 to 6 minutes per side. The skin should blister and brown. You will notice that the skin appears to be crispy. While chicken is in the oven, combine hot sauce, cayenne pepper, and garlic in small bowl. Set aside. Put chicken wings into bowl or dish and toss with hot sauce to evenly coat.
Serving Size: 5 wings, 240 calories, 12 g fat, 4 g carbohydrates, 27 g protein, 1 g fiber
Broccoli and Cheese Twice Baked Potatoes
INGREDIENTS Serves 8
8 large baking potatoes
2 tablespoons olive oil
3/4 pound broccoli florets (approx 5 cups)
1 large onion, finely chopped
4 cloves garlic, minced
2 cups grated low-fat Cheddar
1/2 cup nonfat Greek yogurt
1/4 cup skim milk
Salt and pepper
Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop. In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat. Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh. Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
368 calories, 6.0g fat, 10.4g fiber, 64.4g carbohydrates, 16.4g protein
Chili Lime Tortilla Chips
12 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
Position oven racks in the middle and lower third of oven; preheat to 375°F. Coat both sides of each tortilla with cooking spray and cut into quarters. 3. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt. Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes.
90 calories, 1.0g fat, 17.0 g carbohydrates, 3.0g fiber, 2.0 g protein
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tablespoon minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 teaspoon minced fresh cilantro
1 garlic clove, minced or pressed
1/4 cup 0% nonfat Greek yogurt
1-1/2 teaspoon lemon juice
1-1/2 teaspoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
In a large bowl, combine all ingredients and serve with toasted pita wedges or tortilla chips.
12 calories, 0.1g fat, 1.8g carbohydrates, 1.0g protein