WHAT’S TRENDING IN FOOD AND NUTRITION

As a Registered Dietitian I like to keep abreast of what is trending in the field.  I love to experience new foods and try out new ideas.  My husband often needs some coaxing in trying new things though as is true with much of the public – it’s kind of like a toddler who is going through the stages of “picky eating” and “food jags”.  I use the same principles – offer a new food with other favorite foods, ask for a “no thank you” bite and don’t make an issue of food choices – just offer a variety of healthy foods to choose from!

Ancient grains are “in” again. They’re back and nutritionally superior than many modern-day, refined grains. Some to check out this year include quinoa, kaniwa, wheat berries, and millet

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Kale and chia seeds are the craze. Kale and chia seeds are unarguably two of the hottest superfoods as of late.  Just look at these health benefits of chia seeds!

Belief in the “wheat belly”Regardless of the conflicting evidence to support wheat-free and gluten-free diets for weight loss, Paleo and gluten-free diets will remain the most popular among those looking to control their weight. Gluten-free diets also help those suffering from inflammatory diseases like rheumatoid arthritis.

We’re using MyPlate to fill your plate. Thank goodness the Food Pyramid finally crumbled because quite honestly it was confusing even for us dietitians. This year we’re all about using the USDA’s MyPlate to help teach you how to fill your plate with more nutritious foods.

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Local & sustainable foods are favorable. These were the two most trendy terms among consumers shopping for groceries.

Being more comfortable the weigh you are. The number of consumers who are comfortable with being an “unhealthy” weight seems to be on the rise this year.  Many people remain healthy even while carrying extra body weight – maybe the “big bone” theory has some credence!

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The low-fat trend is finally fading. Consumers are adding more fat back to their diets since recent studies have shown that “low fat” doesn’t necessarily lead to less body fat.

Breastfeeding is on the rise – YES!!  Women are overcoming the mass media of huge formula companies pushing their product and going with the natural and best way to feed their babies.

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Fruits and veggies first. Eating more servings of fruits and veggies was ranked the most important diet tweak to improve overall health this year.

Using low carbohydrate squash in place of pasta.  Spaghetti squash and zucchini make wonderful “noodles”.

Adapted from 14 Food & Nutrition Trends for 2014 at http://blog.myfitnesspal.com

REUBEN NOODLE BAKE-ST. PATTY’S SHOULD BE A QUARTERLY EVENT!

THE ABSOLUTELY BEST WAY TO USE UP YOUR CORNED BEEF AND CABBAGE LEFT OVERS! ESPECIALLY ON THE 3/4 YEAR ANNIVERSARY OF ST. PATTY’S DAY – ONLY 3 MONTHS TILL GREEN BAGELS AND BEER!

REUBEN NOODLE BAKE 001 (428x570)

Ingredients:

  • 12 ounces uncooked medium whole grain egg noodles
  • 6 to 8 ounces thinly sliced left over corned beef
  • 2 cups chopped left over cabbage, carrots, potatoes and onions
  • 1 can (approx. 15 ounces) sauerkraut, drained and rinsed
  • 2 cups shredded Swiss cheese
  • 1/2 to 1 teaspoon caraway seeds, optional
  • 1/2 cup Thousand Island dressing
  • 1/2 cup milk
  • 1 tablespoon prepared mustard
  • 2 slices dark rye or pumpernickel bread
  • 1 tablespoon melted butter

Preparation:

Cook noodles in boiling salted water, following package directions. Drain and set aside.

Cut up left over corned beef, cabbage, carrots, potatoes and onions in the original cooking pan into small pieces; add noodles with sauerkraut, cheese, and caraway seeds.

In another bowl, whisk together the dressing, milk, and mustard. Spoon evenly over the noodle mixture. Put torn bread into food processor and pulse to make small crumbs ( I like to leave them as larger torn pieces). Toss with the melted butter then sprinkle over the casserole. Bake in preheated 350° oven for 25 to 35 minutes.
Serves 8.

THIS IS SO GOOD BUT IT IS HIGH IN FAT SO MAKE SURE TO USE “MY PLATE” METHOD:

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LOAD UP MOST OF THE PLATE WITH A BIG SALAD!  OF COURSE, WE ONLY HAVE THIS MEAL ABOUT 4 TIMES A YEAR – MARCH 17TH, JUNE 17TH, SEPTEMBER 17TH AND DECEMBER 17TH!!  EACH QUARTER ANNIVERSARY OF ST. PATTY’S DAY!!  ENJOY!

12 QUICK HOLIDAY NUTRITION TIPS!

CELEBRATE THE HOLIDAYS A LITTLE HEALTHIER AND AVOID THE UP TO 15 POUND WEIGHT GAIN!

  • Focus on weight management rather than weight loss.

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  • Plan time for exercise. Exercise helps relieve holiday stress and prevent weight gain.

FLAT ABS 5

  • Do not skip meals. Skipping breakfast or lunch before a big holiday dinner actually may cause you to overeat.
  • If you know that you will not find any healthy choices, offer to bring something along, such as a salad, vegetable dish, chicken, or fish.

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  • Pace yourself and become more aware of what you are eating and drinking. Eat until you are satisfied, not stuffed.
  • Select small portions. This will allow you to enjoy all the different foods offered, while still controlling your calorie intake.
  • If you drink, select lite wines and beers, rather than mixed drinks. Alcohol is high in calories.  Use diet mixers if available.
  • Stand away from buffet tables and food trays to avoid the urge to nibble constantly. My husband’s problem!
  • Talk more, eat less. Make the holiday season about enjoying company, rather than all about the food.
  • Fill your plate with a rainbow of colors. Choose different varieties of fruits and vegetables often.

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  • Learn to say “no” politely. You can say: “No thank you. I have had enough. Everything was delicious.” This works even with someone who will not take “no” for an answer.
  • If at first you don’t succeed, try, try again!
GREENS WITH GOAT CHEESE, ORANGES AND GRAPES

GREENS WITH GOAT CHEESE, ORANGES AND GRAPES

1 Bag (10 oz) Spring Mix Greens 2 cans (11oz) mandarin orange segments, drained 1/2 cup real bacon pieces 1 cup thinly sliced red onion 1/2 cup pecan halves 1/2 cup crumbled goat cheese A bunch of red grapes 1/3 … Continue reading