Some of my friends are blessed with children who love to eat fruits and vegetables. I always watch in astonishment while we are at City Park or the Zoo and the children gladly eat an orange or some broccoli. They pull out their little bag of apple slices and munch away. Not my children…no, they are on a constant search for the “man in the wagon with the sticky candy” – yes, Roman candy/taffy is their snack of choice.

Sure, when they were toddlers it was no problem. They didn’t know any other way of eating, but then reality kicked in – pizza at birthday parties! Chicken nuggets with Grandma! Meanwhile, I’m buying organic fruits at the local farmer’s market, serving vegetables with every dinner – and watching the look of horror on my 5-year-old twins’ faces as they realize the cauliflower is actually TOUCHING the wheat pasta on their plate!

I finally bought the book Deceptively Delicious by Jessica Seinfeld.

Deceptively Delicious Cookbook

I struggled with deceiving the children just to get nutritious food in their bellies. The premise of the cookbook is to use purees that are added to regular meals…thereby hiding the beets, prunes, carrots, zucchini, etc. in the French Toast, spaghetti or muffins.

We have tried several recipes – and finally hit a home run! We enjoyed shopping at the German Coast Farmers Market in Destrehan this past weekend, and decided to put our vegetables to good use. Unbelievably, this recipe was a favorite for the entire family – I hope it is for your family, too.

Meatball Soup
3 oz. bow tie whole wheat pasta (or more, if pasta is a favorite)
Cooking spray
1 T. Olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28oz.) can whole peeled tomatoes, with juice
1 1/2 t. salt
3 c. reduced-fat, low sodium chicken broth

Cook pasta in a large pot of boiling water according to package directions until al dente. Drain and set aside. Coat a large pot with cooking spray and set over medium-high heat. When pot is hot, add the oil, onion, and garlic. Cook, stirring often, until onion is softened but not browned. Puree tomatoes and their juice with the carrot puree in a food processor. Add tomatoes to the pot along with the purees and broth. Simmer, covered, for 10-15 minutes.

Meatballs
3 slices whole-wheat bread, cubed
1 large egg, lightly beaten
¼ c. sweet potato puree
¼ c. skim milk
2 T. grated Parmesan
¼ t. pepper
¼ t. paprika
½ pound lean ground turkey

Put the bread in a large bowl – add the egg, sweet potato puree, milk, parmesan, 1 t. salt, pepper and paprika. Let soak until the bread is very soft. Stir to break up the bread, add the turkey, mix until smooth. Form into mini-meatballs ½ inch in diameter.

Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink (12-15 minutes). Stir in the pasta…sprinkle with parmesan – and finally! A dinner the whole family can enjoy.

This recipe is one of many delicious recipes in the Deceptively Delicious Cookbook – as you can see the recipes are not complicated.  You can find it on Amazon, and Barnes and Noble.

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Alison is currently the owner of Self Confidence LLC, and is a District Manager/Independent Consultant with Arbonne International, a 30-year-old international health and wellness company. Experience includes 11 years with Ochsner Health System. Alison is the mother of 5-year-old twins, Cole & Cassidy…who led her to gain and then lose over 80 pounds…through diet, nutrition and exercise.

It’s no secret that fruits and vegetables are part of healthy eating. They are nutrient rich (vitamins, minerals and fiber) and relatively low in calories. So, we know they are healthy but there are other questions to be answered—How much? Which ones? Should I buy local?

Choose Color

One way to gauge the variety of the fruits and vegetables in your diet is to look at the colors on your plate. To start with choose dark green, orange, yellow and reds to pack your plate with nutrients.

More Matters

The more the better (while staying in your calorie requirements). A good start is to add a new fruit or vegetable to one meal each day and then increase it every few weeks. The Center for Disease Control and Prevention has a great website www.fruitsandveggiesmatter.gov where you can find out how many fruits and vegetables you should be eating each day based on your age, sex, and activity level, as well as, recipe ideas, featured fruits and vegetables, and budget tips for stretching your fruit and vegetable budget.

Fresh or Frozen

Fresh or frozen, fruits and vegetables are good for you, however there are things to look for when choosing the frozen option—with vegetables watch out for sauces with added calories, when in doubt go for the plain ones. With fruits often times sweeteners are added so make sure you are purchasing the unsweetened.

Look Local

Farmers markets provide an excellent opportunity to choose new fresh fruits and vegetables and support your local community (read Eat Healthy and Help the Local Louisiana Economy for more information).  You can also be sure that what you are buying is in season! There are several farmers markets throughout New Orleans, here are a few:

Crescent City Farmers Market Has an Uptown, Mid-City and Downtown market. Check out their website for fruit and vegetable offerings.

Hollygrove Market and Farm Offers a bi-weekly market in Hollygrove, as well as, a community garden.

French Market You can find clothes, art, and jewelry, but tucked in between are several produce vendors offering locally grown Louisiana produce.

Whether you choose strawberries from Ponchatoula, turnip greens from Amite, or frozen broccoli from Rouses, make fruits and vegetables a part of your day!

What’s your favorite fruit and vegetable?!?

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Lauren Futrell Dunaway, MPH, RD, graduated from the University of Georgia with a degree in Dietetics.  She then completed her dietetic internship at Vanderbilt University Medical Center. After becoming a Registered Dietitian, she began to pursue a Master of Public Health in Maternal and Child Health and Nutrition at Tulane University School of Public Health and Tropical Medicine. Lauren currently works at the Tulane Prevention Research Center as a program manager for their core research project focusing on the built environment and how it affects obesity.

Improving Your Nutrition from the Ground Up

Eating healthy can be a daunting task. Learning about what to eat, how to eat it, and how much can be overwhelming! That is why I am here to help! Registered Dietitians have the training to answer all those questions for you and more. With March being National Nutrition Month, I can’t think of a better time to start thinking about how we can make our diets more healthy. Over the next few weeks we will focus on one of the themes of National Nutrition Month, improving our nutrition from the ground up!

· Focusing on fruits and vegetables, especially those grown locally right here in Louisiana

· Making calories count, just because something is low calorie doesn’t meant it’s healthy

· Testing our taste buds! Trying new things to improve our palate and grocery lists

· Trick yourself with treats. Don’t be scared of this one, healthy doesn’t equal hungry

I’ll go into more detail for each one creating a tool-box of ideas, recipes, and steps to take towards a healthy diet. Healthy eating doesn’t mean sacrificing taste and it definitely doesn’t mean deprivation.

So come back next week to find out about focusing on fruits and vegetables with featured local produce, sold right here in New Orleans!

Check out www.eatright.org/nnm for more information on National Nutrition Month and more information on why Registered Dietitians are the nutrition experts you should seek for healthy eating advice.

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Lauren Futrell Dunaway, MPH, RD, graduated from the University of Georgia with a degree in Dietetics.  She then completed her dietetic internship at Vanderbilt University Medical Center. After becoming a Registered Dietitian, she began to pursue a Master of Public Health in Maternal and Child Health and Nutrition at Tulane University School of Public Health and Tropical Medicine. Lauren currently works at the Tulane Prevention Research Center as a program manager for their core research project focusing on the built environment and how it affects obesity.

Yesterday was the start of National Nutrition Month sponsored by the American Dietetic Association.

“National Nutrition Month focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. Registered Dietitian Day, also celebrated in March, increases awareness of registered dietitians as the indispensable providers of food and nutrition services and recognizes RDs for their commitment to helping people enjoy healthy lives.”

So in recognition of National Nutrition Month and the very exciting news that Be Fit NOLA now has a registered dietitian on board to blog for us – Lauren E. Futrell Dunaway, MPH, RD…more to come on Lauren later this week.  We have decided to do a fun giveaway.

Here’s how it works

To be in the drawing to win a brand new iPod, you need to leave a comment to this post with the top 3 healthiest items in your refrigerator and the top 3 unhealthiest items in your refrigerator. This is not required to win, but we would love it if you could also take a picture of what’s inside your frigde – add it to your Flickr account, join the Be Fit NOLA Flickr Group and share the picture of what’s in your fridge there (for our delight, nitpicking, and entertainment).

We will draw a winner next week, March 10^th.

BTW, for Aaron and I…in our refrigerator (picture included) the top three healthy items are: a variety of fruits and vegetables, skim milk and skinless grilled chicken (red container). Top three unhealthiest items are: the WholeFood’s Dill Tuna, a bottle of white wine (in the back) and light mayonnaise (on the door).

I am amazed a how little my clients and boot campers know about nutrition but, I don’t blame them for it. How is anyone supposed to know what’s good for them when they have Taco Bell Drive Thru Diet telling them they will lose weight if they eat Taco Bell everyday. You need to read the fine print for example: Drive-Thru-Diet® is not a weight-loss program. For a healthier lifestyle, pay attention to total calorie and fat intake and regular exercise. Taco Bell’s Fresco Menu can help with calorie reductions of 20 to 100 per item compared to corresponding products on our regular menu. Not a low calorie food. For complete nutritional information please visit TacoBell.com.

I feel nutrition is an essential part of anyone looking to live a healthy lifestyle. I take the time with my clients and boot campers to answer any questions they might have about general nutrition and refer them to a dietitian if they would like specific meal plans.  I require all my clients to do a food journal for me so I can see  what they are eating and give them healthier options to their favorite foods. I even take trips with them to the grocery store of their choice to show them how to shop for healthy foods.

I believe 80% of what you look like is your diet. You can workout all day long, but you will not truly reap the benefits of a healthy lifestyle unless you change your eating habits.  You will not lose weight by exercise alone if you’re going to go to McDonald’s and order a  Big Mac (540 calories and 29 grams of fat) or those Zapp’s Potato Chips that we all love so much! My clients tell me all the time “You don’t understand; it’s easy for you, you don’t ever eat anything unhealthy.” WRONG! I like unhealthy food as much as the next guy; I do live in New Orleans the capital of yummy fried food and creole cuisine.  I just understand those foods need to be eaten occasionally and in moderation. I try to educate people on how food is meant to be used as fuel for your body. If you eat unhealthy, you will feel unhealthy.

Nutrition and exercise go hand in hand, so it is important to be knowledgeable about what you are putting into your body. Are you fueling it, or dragging it down? In order to answer this, you must go straight to the source – the nutrition label. Looking at a nutrition label can be overwhelming, so here is what you need to know!

Where to find it:

This can be found on the side of a product, or on its original packaging. If for some reason you cannot locate it, or threw out the wrapper, check online. Many products’ websites have nutritional information listed on them.

Start from the top:

Serving Size: This amount will tell you how much of a particular food product constitutes as one serving. Keep in mind that the nutrition facts that follow will reflect only one serving. If you eat more than one serving of the food item, you must multiply the nutrition facts to receive an accurate account of what you are consuming.

Servings Per Container: How many single servings the packaging contains.

Calories: The total number of calories in a single serving. This includes calories from fat, carbohydrate, protein, and alcohol.

% Daily Value: For each nutrient there is a DV, a %DV, and dietary advice or goal. If you follow this dietary advice, you will stay within the recommendations of public health experts. Keep in mind these values are based on a 2,000 calorie daily diet, which may vary for each individual.

Calories From Fat: How many calories in a single serving come from fat. Fat contains 9 calories per gram. Notice : foods higher in fat are higher in calories.

Total Fat: How many grams of fat are in a single serving. Always work to limit or eliminate your trans or saturated fats.

Cholesterol: How many milligrams are in a single serving. Typically the body can make all the cholesterol that is needed. Consuming excess amounts of cholesterol is what may lead to heart problems. The American Heart Association recommends that you consume less than 300 mg of cholesterol each day, and if you have heart disease, less than 200 mg.

Sodium: How many milligrams of sodium are in a single serving. Individuals should aim to consume less than 2300 mg of sodium per day.

Total Carbohydrates: Carbohydrates contain 4 calories per gram. Dietary fiber and sugar also fall under this category. Aim to keep the fiber content high, and the sugar content low.

Protein: Protein contains 4 calories per gram. Protein is not only good for your muscles, but keeps you feeling fuller, longer!

Vitamins: The percentage of your daily recommended value that is in a serving will be listed. Look for foods that have a wide variety of vitamins and minerals that you need for the day.

Ingredients: The most prominent ingredient in the product will always be listed first, followed by the second most prominent, etc. Therefore, if the ingredient list begins with “high fructose corn syrup”, it probably isn’t the best choice. Always read the ingredients on a product before you buy it!

Remember:

Always look for a well rounded food item. If the sugar content is very low, but the sodium content is, say, 1,500 mg, it still isn’t the best for you! Make sure most, if not all areas of the label are healthy!!

Helpful Websites:

FDA Food Labeling/Consumer information

CalorieKing.com

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Emily Eoff received her M.S., in Health and Exercise Science from Louisiana Tech University, as well as, her B.S. in Kinesiology and Health Promotion. She also holds her personal training and group fitness instructor certificates from some of the leading certification programs in the country. As a motivator, role model, and leader, Emily brings nine years of experience in the health and fitness industry to her XLR8 Fitness business.

Almost 75% of our body is made up of water. However, this water is not in its pure form. It has salt dissolved in it that helps in a number of functions of the body. Salt present in the cells and tissues of our body helps in muscle contraction, proper conduction of nerve impulses and transport of nutrients into the cells.

So yes, we need salt but unfortunately we end up getting way above what our daily allowance should be.

Some Facts you Need to Know about Salt

– Sodium is a component of salt. One (1) teaspoon contains about 6 grams of salt. Six (6) grams of salt contains about 2400 mg of sodium

– The amount of sodium considered adequate to promote good health in adults is 1,500 mg per day – not to exceed 2,300 mg of sodium per day. No more than a teaspoon.

– Although salt is the major source of sodium in our food, sodium is also a component of other ingredients, such as sodium bicarbonate used in baking and monosodium glutamate used as a flavor enhancer.

– Too much sodium in the diet can lead to health problems. It is one of the risk factors that contribute towards high blood pressure (hypertension), which substantially increases the risk of developing which substantially increases the risk of developing heart disease or stroke.

– Sodium and chloride levels are comparatively low in all foods which have not been processed. However, salt has been used as a preservative and a flavoring agent for centuries.

– Widely cited figures from the Center for Science in the Public Interest (CSPI) lay about 77% of the sodium blame on processed and restaurant foods, with only 5%, 6% and 12% coming from cooking, table use and natural sources, respectively. Salt, quite frankly, is everywhere.

– In an analysis of more than 550 commercially prepared foods in 2005, CSPI found that even one dish could bump you near or over your daily recommendation, including: Swanson’s Hungry Man XXL dinners, 3,180 mg to 5,410 mg; and Denny’s Lumberjack Slam breakfast: 4,460 mg.

Salt and your Kidneys

Your kidneys regulate the amount of sodium kept in your body. When sodium levels are low, your kidneys conserve sodium. When levels are high, they excrete the excess amount in urine.

If your kidneys can’t eliminate enough sodium, the sodium starts to accumulate in your blood. Because sodium attracts and holds water, your blood volume increases. Increased blood volume, in turn, makes your heart work harder to move more blood through your blood vessels, increasing pressure in your arteries. Certain diseases such as congestive heart failure, cirrhosis and chronic kidney disease can lead to an inability to regulate sodium.

Tips for Reducing Sodium in Your Diet (Source Your Guide to Lowering High Blood Pressure)

• Buy Fresh, plain frozen or canned “with no salt added” vegetables
• Use fresh poultry, fish and lean meat, rather than canned processes types.
• Use herbs, spices and salt-free seasoning blends in cooking and at the table
• Cook rice, pasta and hot cereals without salt.  Cut back on instant and flavored rice, pasta, and cereal mixes, which usually have added salt.
• Choose “convenience” foods that are lower in sodium. Cut back on frozen dinners, pizza, packaged mixes, canned soups or broths, and salad dressings — these often have a lot of sodium
• Rinse canned foods, such as tuna, to remove some sodium
• When available, buy low- or reduced-sodium, or no-salt-added versions of foods.
• Next time you cook gumbo or jambalaya…skip adding any type of salt – there’s already plenty in it in the ingredients you are cooking with!!

Needing and wanting salt is an acquired taste.  If you salt your food, slowly start reducing how much salt you add when cooking or when food is served.  Eventually, you will not miss the taste of salt and you’ll be much better off for it.

Next time we discuss salt – we’ll have a look at what some say is healthier salt…Sea Salt.

Last night I attended an event for the LGBT Community Center 2010 Weight Loss Challenge at Oceana Grill.  (Oceana is a sponsor of the contest) Although you will not find any items on the Oceana menu that is under 700 calories, the Oceana Executive Chef – Chef Louis Brown prepared a special menu for the contestants.

The menu was as followed:

Appetizer:

The Famous Oceana Crab Cake Seared and served on top of Creole Mustard.

Entree:

Baked Ahi Tuna in fresh herbs layered over angel hair pasta tossed in a lemon garlic sauce, topped with fresh bell peppers.

Dessert:

Fruit medley

The seared crab cake was heavenly.  When Chef Louis presented his crab cake he explained how searing the crab cake in olive oil instead of putting them in a batter and frying them made a difference of 610 calories.  The seared crab cake only had 112 calories – as opposed to 722.

That was another great part of the meal, Chef Louis, as you can imagine, is a very busy man at Oceana but he took the time to explain each dish to the contestants, answer questions and share pointers.  He really drove home the importance and value of eating white meat and white fish (fish that turns white when cooked) such as what was part of our main course – Ahi Tuna.

Chef Louis opted to bake rather than sear the tuna, the spices he used and the parmesan cheese topping really did the trick.  Chef Louis chose to serve angel hair pasta since that is the lightest pasta option the restaurant carries.

For dessert the contestants and guests enjoyed a fruit medley.  Not one person sitting at the table got up feeling hungry and everyone was pleased and satisfied.  The point was well made that just because you are eating healthy and watching your calorie intake – that does not mean you have to be dissatisfied with what you are eating.

I wish Oceana Grill would choose to have these items on their regular menu…so others who live in New Orleans and come to visit could enjoy a healthy meal under 700 calories.

This was my first time meeting the contestants and hearing their story.  They are truly an inspirational group.  I plan on doing a Question and Answer session with each contestant so you can find out about them and learn from their story.  This contest has been a real commitment for all the contestants who have lost a combined weight of 50 pounds or 13% overall body weight.

The next event for the contestant that is open to the public is an upcoming panel discuss on March 9^th at the LGBT Community Center.  I will post more information about it in the next couple of days.

Update: This Event was CANCELED due to the Saints Parade and will be re-scheduled. Stay tuned for details.

There is a very special event going-on tomorrow night…besides the Parade for our New Orleans Saints Super Bowl Champs – it’s the LGBT Community Center 2010 Weight Loss Challenge’s February Weigh In and Discussion Panel.

The LGBT Community Center of New Orleans’ 2010 Weight Loss Challenge kicked off on Sunday, January 10, 2010 at the Community Center on Decatur Street with the contestants’ initial weigh-in.  It was an amazing day for the contestants and included meeting all of the Weight Loss Challenge’s sponsors, the LGBT Community Center’s Board of Directors and each other.  The Challenge has officially started with a total of nine contestants.

The contenders are competing against each other for prizes all while losing weight that they have tried so hard in the past to lose and have been unsuccessful. The goal of 2010 Weight Loss Challenge is to assist each contestant to lose the most percentage of body weight in a stable and healthy manner. The Center is optimistic that it will be successful in changing the way that all involved, including the entire New Orleans Community, looks at themselves as it pertains to their health. Throughout the duration of the contest, the public will be given an opportunity to follow the contestants in their struggle to reach their individual goals.

When: Tuesday, February 9, 2010 at 8pm
Where: LGBT Community Center of New Orleans (2114 Decatur Street)
What: Weigh in and Panel Discussion

You definitely have time to make both the parade and this event – which is open and free to the public.

The panelists and items of discussions are:

Nutritionist, Ginger Bouvier: Discussing the proper dieting techniques to fit your lifestyle.

The Fit Gourmet, Chef Dione Duhon: Discussing the importance of having a fully stocked pantry with it comes to making diets work.

Executive Chef from Ralph’s on the Park, Chef Chip Flanagan: Discussing different cooking techniques to lower the calories in your meal and how to make healthy choices with dining out.

Corporate Executive Chef for Ralph Brennan Restaurant Group, Chef Haley Gabel Bittermann: Discussing different cooking techniques to lower the calories in your meal and how to make healthy choices with dining out.

The general public will be allowed to ask the panelists questions and interact with the contestants. Be Fit NOLA will be there and we hope you will too…this is such a great opportunity to discuss healthy eating habits.

You gotta love it when a couple joins forces and starts something pretty cool. That is exactly what Tim Ryan and Heather Ryan have done.  Tim is a digital video producer and his wife, Heather is a yoga instructor and personal trainer…she’s also quite the cooking show host as you will see in her debut video of The Herbivore Next Door.  But before we get to the video we asked Tim and Heather to give us a little background and insight on the show.

Q:  What was your inspiration for starting The Herbivore Next Door?

Heather: The first inspiration for the show came as my sister and I were driving to Baton Rouge one day at sunset.  We were passed by an 18 wheeler transporting a group of cows.  I felt so bad for them, and so helpless to do anything to make a difference in the way animals are treated. Moments later it occurred to me that Tim and I could shoot a vegetarian cooking show.

Q: Are you both vegetarians? If so, for how long have you been vegetarians and what’s the driving factor behind your decision?

Heather: I am a vegetarian; Tim will have fish on occasion.  He gave up meat about two years ago, around the same time I gave up fish for good.  I saw the film, Baraka, nearly 16 years ago, that was when I first gave up meat

Q: Heather, you are such a natural…have you done this type of show before?

Heather: Thank you, Ann.  No, I haven’t done this type of show before.  I was pretty nervous, but  I do have a background in both Theatre and Improvisation, which helped.  Tim and I communicate well since we’ve had so much practice after being together for almost ten years. Good direction is key!

Q: What can we expect to come in future episodes? How often do you plan on releasing a new episode?

Heather: Future episodes will include more New Orleans-centric recipes.  We’re so happy to live here and to celebrate the food culture in our own healthful way.  We would love to be able to do an episode a month, even more if we had sponsorship.  Alas, we both have to pay the bills.  For now, we simply enjoy the opportunity to share our skills with each other in a meaningful way.

Alright so with no further ado – here is the first episode of The Herbivore Next Door where Heather shows us how to make Artichoke filled tofutattas served with gluten free, dairy free drop biscuits and a mixed green salad.

This week Molly explores snacks that can be custom made from various websites – this is really awesome. The sites are MixMyGranola, Element Bars and YouBar

 

Next Molly does her Like, Love, Hate segment on Pretzels: