Recently in Nutrition Category

How to Cut Open a Pomegranate

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I especially could have used this handy how-to video from Picker Produce on Halloween night, when my friend Pam (partially pictured above in her flight attendant costume, drinking milk and eating cookies while attempting to open a pomegranate) mangled the fruit in a savage attempt to harvest its seeds.

Check out a better way below.

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Losing Exercise: Don't Do It

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It seems that every few months, an article appears disparaging the value of exercise for weight loss. The latest is "Why Doesn't Exercise Lead to Weight Loss?" from the Health section of the The New York Times.

The article posits that because a study of 58 obese subjects who did 12 weeks of aerobic exercise at 70 percent of their max heart rate (i.e., steady-state cardio) -- without changing their diets -- resulted in, on average, just a seven-pound weight loss over that time period, exercise doesn't play much of a role in weight loss. (Never mind that an unmonitored diet means the tendency to disproportionately increase food intake once you start exercising was also unmonitored.) 

Writer Gretchen Reynolds also points to a study on the "afterburn effect" -- the tendency for the body to burn an elevated number of calories for hours after a workout -- that concluded afterburn was a bust. Yet strangely, the type of exercise used in the study was relatively low-intensity -- an hourlong cycle at just 55 percent of aerobic capacity.

What makes this strange -- and noteworthy -- is that it's usually high-intensity activities that are thought to trigger the afterburn effect.

As someone working for a publication that strives to provide both depth and breadth of information, this sort of half-picture presentation is disturbing to me. When did journalists set exercise up as the antidote to terrible eating habits? The kind of thing that maybe we shouldn't bother with if we aren't seeing dramatic weight loss no matter what we're eating and drinking? When did we stop differentiating between different intensity levels of exercise? Between cardio and weightlifting, and their many subsets?

Perhaps, rather than renouncing the role exercise -- that vague catchall -- plays in weight loss, we should focus on the synergy that occurs when you make specific lifestyle and exercise choices. Rather than make sweeping generalizations and dismissals, let's dig into the details about what type of exercise has what type of effect, and the impact eating nutrient-dense foods has in supporting our fitness goals, regardless of how much and in what ways we're moving. The devil -- and devil dog -- is in these details.  

There are a huge number of places to get great fitness information, on the web and otherwise -- and most of the people providing said information work in the trenches of the fitness industry, so they're witnessing firsthand what works (and doesn't). A few of my favorite sources that have covered the topic of fat loss (I'm positive I'm overlooking quite a few -- my apologies!): Alwyn Cosgrove, Leigh Peele, Mike Roussell, Robert Dos Remedios, Sara Cheatham, Michael Boyle, Josh Hillis, Jason C. Brown, Pamela MacElree and Craig Ballantyne.

The last time this happened -- August 9, to be exact, when Time published the hysteria-inducing article "Why Exercise Won't Make You Thin" -- a number of reliable fitness experts crafted thoughtful rebuttals. My favorite was by Tom Venuto, author of The Body Fat Solution.

I think it applies nicely to this more recent article, as well -- take a few minutes to read it, and see what conclusions you draw about the role exercise plays in weight loss: "Why Time Magazine Owes the Fitness Industry a Big Fat Apology."

UPDATE: To read a response from Pilar Gerasimo, editor in chief of Experience Life, click here.

(photo credit: LAYeiser)

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Sugar: The Bitter Truth

This video was forwarded to me by Sara Wiley, associate director of strength and conditioning at the University of Minnesota-Twin Cities. She's the smartest. If you have a spare hour and twenty, you really must check it out.

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Eat this. Be happy.

View recipe at Serious Eats.

(Thanks to Laura Murphy from Starvacious for sharing the link with me.)

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I've got a thing for butter beans, and it's been ages since I've been able to find them in a grocery store (word has it they're mainly a Southern thing). Some people say butter beans and lima beans are the same thing, but those people are crazy.

Butter beans are bigger, blonder and more tender -- which is perhaps why they've inspired at least four different songs available on iTunes (compared to lima beans' two), including one called "The Ballad of Butter Beans." In other words, people really, really like 'em. 

So imagine my delight when I came across this sight the other day. I filled my cart with cans of this treasure (no I didn't), to the point where little kids were pointing at the "bean lady" (no they weren't). But I did make a tasty, simple butter bean salad today.

Butter Bean Salad
One can butter beans, drained
Olive oil
Splash of raw apple cider vinegar
Walnuts
Salt
Chili powder

You figure out how much of each to use -- I'm no food chemist. Now someone get to writing a new song! 

Find out how to grow your own butter beans here.

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Culinary Competitor

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I'm really hungry, and salivating over the recipes at Culinary Competitor isn't helping matters.

The site, a spectacular resource geared toward fitness enthusiasts, has batches and batches of healthy, delicious recipes such as Chili-Rum Pork Rip Chop with Date-Walnut Collards and Baked Yams and Beet and Celery Root Bisque.

From their "About Us" section:
[Culinary Competitor] is built on the foundation that there is more to nutrition for people with active lifestyles than pre-packaged bars and artificially flavored drinks, and that competitors can get the proper nutrition they need, and probably even more so, from real food.

Our meals do not attain their quality through the technique and preparation that make other "gourmet" recipes complicated and unapproachable. They are built on a foundation of fresh and seasonal produce that is high quality and full of flavor.
Words good enough to eat. Thanks for forwarding the link, Kara!

(photo credit: www.culinarycompetitor.com)


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Thanks again to Pamela MacElree for sharing her barbecue secrets here this week (if you missed the first four courses, click here, here, here and here).

Please share in the comments section whether you try out any of these recipes this weekend. Enjoy!

PART 5: DESSERT! FROM PAM: The whole meal was fantastic. And honestly, I didn't spend more than four hours in the kitchen that morning. The best part was everyone else also enjoyed the food -- or at least they said they did. Almost everyone realized they were eating healthier foods, but since it still tasted good, they were happy. The only BBQ I've ever been to where they didn't serve hamburgers and hot dogs was, go figure, my own.

I love dessert, but I hate more than anything when I decide to have a piece of dessert and it tastes like crap. I waste all those carbs, fats and calories on something that I'm not even enjoying. To cure that, serve this.

Raspberry and Blueberry Tart with Almond Crust

Crust
½ cup of blanched almonds, lightly toasted
1 cup of whole wheat graham cracker crumbs
1 egg white
1 TBSP melted butter
1 TBSP walnut oil

Instructions:
-Preheat oven to 325 degrees F.

-Chop almonds and graham crackers in a food processor until the mixture looks like fine crumbs. -Whisk egg white until frothy. Add the almond and graham cracker crumb mixture, butter, and oil. Mix together to combine.

-Once combined press the mixture evenly into a 9 inch removable bottom tart pan. Make sure the mixture is also pressed along the majority of the sides of the tart pan.

-Bake until dry, about 8 to 9 minutes.

-Cool on wire rack, do not remove the mixture from the tart pan.

Filling
8 ounces reduced fat cream cheese, softened
¼ cup 2 percent Greek yogurt
¼ cup of maple syrup
1 cup fresh raspberries
1 cup fresh blueberries

Instructions:
-In a medium-sized bowl, beat the softened cream cheese and Greek yogurt with a mixer on low speed until smooth.

-After the crust has cooled, evenly spread the filling mixture into it.

-Arrange the raspberries and blueberries on top, pressing them slightly into the filling mixture, just enough to secure them.

-Evenly drizzle the remaining maple syrup over the berries.

-Chill for 2 hours.

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Alternate title: Somethin' on the Side. Today, guest blogger Pamela MacElree, Brazilian Jiu-Jitsu fighter and vegetarian chef who can do 15 pull-ups (it's getting tough to come up with new ways to introduce her, so it's time for fun facts), shares yet another easy recipe for summer barbecuing -- below, how to make Honey Mustard Roasted Potatoes. Now, how to go about convincing her to come over and make these tasty little 'taters ...

If you like, you can serve the brown rice and goat cheese balls (is that a titter I hear from MizFit?) from this post as a side dish, as well.

PART 4: THE SIDE DISH

Honey Mustard Roasted Potatoes
3 pounds of baby red-skin potatoes

Instructions:

-Preheat oven to 325 degrees

-Quarter potatoes, make sure pieces are as uniform in size as possible.

-Place potatoes in large zip lock bag with olive oil and shake to lightly coat.

-Evenly place the quartered potatoes on a cookie sheet.

-Bake for approximately 40 to 50 minutes. Once the potatoes are lightly browned and crispy, remove from oven and cool.

Horseradish Honey Mustard Sauce
1/2 cup Dijon mustard
4 TBSP whole grain mustard
6 TBSP honey
 3 TBSP horseradish, drained

Instructions:

-Mix all the ingredients together with a whisk or fork.

-Let stand for 30 minutes.

-Combine honey mustard sauce and potatoes to serve.

[photo credit: Kodamakitty]

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Still chillin' and grillin' with Pamela MacElree, kettlebell instructor and co-owner of CrossFit Philly, Kettlebell Athletics, Urban Athlete and Combat-Sports-Conditioning.com. Check out this post for her take on healthier apps and this post for a tasty salad suggestions. Below, two options for the main course. Tomorrow, what to serve up on the side.

PART 3: THE MAIN COURSE

FROM PAM: I'm a vegetarian, so all the foods I'd prepared to this point were vegetarian friendly. Until I mentioned this fact at my 4th of July barbecue, no one noticed. Knowing more than half the guests weren't vegetarian, however, I made two options for the main course.

Vegetarian Option - Grilled Veggie Burgers
Veggie burgers can be tricky. First, some can taste like cardboard. Second, I try to make sure I get a brand and variety that have more protein than carbohydrates.

Veggie Burgers
Beefsteak Tomato
Fresh Mozzarella Cheese

Instructions:

-Slice the beefsteak tomatoes thick.

-Slice the mozzarella cheese slightly less thick than the tomatoes.

-Grill veggie burgers. Once the veggie burgers have been flipped place one slice of mozzarella, followed by one slice of tomato on the veggie burger.

-Let mozzarella and tomato grill with burger until cooked.

Nonvegetarian Option - Basil Balsamic Chicken

Marinade
½ cup olive oil
¼ cup balsamic vinegar (add more to taste if desired)
1 tsp fresh ground pepper
1 tsp Crazy Jane's Lime Mixed Up Salt
7 to 10 fresh basil leaves

Chicken
2 to 3 pounds boneless, skinless chicken breasts. Trim fat if necessary.

Instructions:

-Place chicken in Ziploc bag.

-Pour marinade over chicken.

-Seal bag and marinate for 2 to 5 hours

-Cook on grill as desired.

So, who's planning to grill out this weekend?

[photo credit: Maproom Systems]

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butterlettuce.jpg Yesterday, in pursuit of making the traditional summer barbecue a shade healthier, guest blogger Pamela MacElree had us preparing brown rice and goat cheese apps and serving up fruits, veggies and cheese on a platter. Today, she tosses a simple salad idea our way. Tomorrow, the main course!

PART 2: SALAD This summery salad is an excellent combination of flavors.



Blueberry Almond Salad
2 heads of butter lettuce, washed and dry
1 pint of blueberries
¾ cup blanched, slivered almonds
White balsamic vinaigrette (find in the produce section, or find a recipe)

Instructions:

-Combine the dry ingredients in a large salad bowl.
 
-Drizzle with white balsamic vinaigrette.

[photo credit: blmurch]

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