Written on November 21, 2013 at 11:44 am , by Lauren Cardarelli
Hot dogs, nachos and burgers are tailgate staples but can lead to healthy practice turnovers. Topping them off with calorie-dense condiments and cocktails? Game over. Cheer on your favorite team (and your own self-control) with these three guilt-free swaps from Top Chef contestant and Stefan’s at L.A. Farm Chef/owner Stefan Richter. Winning never tasted so good.
Add Flavor, Not Fat. “Everyone loves Sloppy Joes!” Richter says. Use lean ground turkey meat instead of beef and add in your favorite veggies like onion, green pepper and metabolism-boosting habanero. “The spicier, the better.” Spoon onto a toasted whole-grain bun from your local bakery and you’re ready for kickoff!
Re-Think Your Drink. What kind of six-pack do you really want? Forget the heavy brews and try Richter’s crowd pleaser: Mulled Cider. “Mix together two quarts apple cider, two allspice berries, a tablespoon of brown sugar and a sliced apple and orange,” he suggests. Lightly simmer on the grill then serve, spiking with a rum or bourbon of your choice for a hot toddy.
On the Light Side. German coleslaw is a must for this Finland native who spent the majority of his childhood in Germany. “We don’t use a mayonnaise base,” he explains. Start by combining a bag of shredded cabbage with chopped onion and green pepper. “For the sauce, boil a cup of brown sugar, a cup of white vinegar, a sprinkle of celery seeds and a half a cup of oil.” Pour over the veggie mix and chill for a refreshing, better version of the unhealthy stuff.
Want to add a festive flair to your football foods? ‘Tis the season to sport your spirit by serving and eating from plates of your team’s colors and logo. “Tailgating is paper plates and Solo cups,” the chef explains. “Why make a mess out of something that’s quick, fun and easy?” Now that deserves a touchdown dance. Hut, hut, hike!
More from FITNESS:
- Four Gourmet Snacks That Transform Your Typical Tailgate
- Get Tailgate Ready with Celeb Trainer Mike Ryan
- Team Spirit: Root Those Boys on in Style
Written on November 1, 2013 at 1:56 pm , by Lauren Cardarelli
Granola-topped yogurt or smoothie? Power bar or peanut butter on toast? Coffee or juice? Why is it that, come race day, we always question fueling? Lucky for those running in this weekend’s New York City Marathon (and anyone else looking to tackle a big race anytime soon), we got the 26.2 diet dirt from sports nutrition expert Ben Greenfield. The coach, ex-bodybuilder and Ironman triathlete is the go-to pro on prepping for peak performance. Here are Ben’s top five tips on eating for the run and recovery. Hint: Carb-loading isn’t all that it’s cracked up to be.
Stick to what you know. OK, you’ve heard this before, but according to Ben, many athletes still break down mentally and try something out of the ordinary the week—or even day—of the race. Not a good idea. “Do exactly in the race as you have practiced in training,” he says. “Remember to train with what you’re going to use in the race about four to six times before the race. That’s what it’s going to take to train your gut to get used to the fuels you plan on using.”
Carbs: A yes…sort of. “If athletes limit carbohydrates, then taking in extra during race week become far less important,” says Greenfield. Should you decide to nosh on a bagel or big bowl of pasta, two to three days prior to the race will do the trick. Ben’s easy-to-digest suggestions: sweet potatoes, taro and white rice. (Phew, I guess we can still use the excuse that we’re carb-loading…)
Rule of yum. When it comes to pre-run drinks, err on the side of caution. “Juice is simply empty calories that actually has potential to cause blood sugar spikes,” explains Greenfield. But what about java? Stick to just one cup, so long as you have sipped on it prior to a long run in the past. No one wants an unplanned porta potty pit stop.
To GU or not to GU? That is always the halfway point question, and according to Greenfield, energy chews/replenishers may not be as necessary as you think. “The more sodium you take in, the more your kidneys are going to push out,” he says. Opt for electrolyte capsules such as Athlytes, Endurolytes or Salt Stick instead of the sugar-laden stuff. Effervescent tablets like Nuun or GU Brew are also good options.
Recover like a champ. The old school ways of thinking—foam rolling, ice bath, massage, post-workout shakes—are instilled in our brain for a reason. They work! In addition, Greenfield suggests a few options that may not have crossed your mind. “I’ve found the occasional acupuncture session to be an incredibly useful method for everything from nagging aches and paints to full-blown adrenal fatigue,” he admits. Another tactic to consider? Deload (also known as an easy “recovery week”) every four to eight weeks, according to Greenfield. Hey, it can actually improve your fitness levels, especially since it takes a minimum of 72 hours to recover from a tough run.
Still concerned about what to eat the morning of your race? Greenfield suggests blending (it’s easier on your digestive system!) an energizing kale smoothie with coconut water or coconut milk. “Blending or juicing helps to pre-digest the food so your body doesn’t have to work as hard during digestion,” he says. This frees up precious energy for you to devote to your stride! For efforts greater than three hours in duration, add 20-30 grams of protein powder to the mix (Ben’s fave is Mt. Capra’s DEEP 30 protein). Ben also swears by ATP energy sources like X2Performance to naturally increase energy, enhance endurance and improve recovery. Best of luck this weekend, runners! You’re going to kick major asphalt.
Now tell us: How do you fuel up for a big race?
Written on October 29, 2013 at 5:22 pm , by Lauren Cardarelli
True Life: I’m addicted to Pinterest. I mean, what’s not to love? From pinning my fave workouts and recipes (courtesy of FITNESS, duh!) to saving photos on how to spin summer dresses into fall-friendly ensembles, the site has the answer to anything and everything you need to know about.
So when I heard about registered dietician Mitzi Dulan’s new book The Pinterest Diet: How To Pin Your Way Thin, I couldn’t wait to gain her insight on how to pin it to win it, wellness-wise. Known as America’s Nutrition, Mitzi has 3.5-million followers, and after trying her Skinny One Pot Chicken Caprese Pasta (a recipe she created from Pinspiration, see below) I understand why. So tasty!
So how can you use the social media platform to improve your diet? Here are Mitzi’s top three tips:
Banish Boredom. Sick of that same old salad? Time to mix things up. “One of my Pinterest Diet rules is to make at least two new recipes a week,” Mitzi explains. Use the site to keep things fresh in the kitchen and at the gym.
Motivated to Move. Create a photo and quote-filled “Daily Inspiration Board” for a friendly eye-on-the-prize reminder. Toned tri’s, here you come!
Pin 10. Swap Facebook scrolling for Pinterest during downtime. “Blocking off 10 minutes helps inspire you to live healthy, eat better and exercise,” she says.
Skinny One Pot Chicken Caprese Pasta(Makes 8 servings)
- 1 1/2 pounds skinless chicken breast, cooked and torn apart
- 13 oz whole wheat linguini
- 2 cans (14.5 oz) no salt diced tomatoes with liquid
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons garlic, minced
- 3 large sprigs of basil, torn up
- 3 1/2 cups low-sodium chicken broth
- 8 oz fresh mozzarella, cubed
Add pasta, tomatoes, olive oil, balsamic vinegar, garlic, basil and cooked chicken to a large stock pot. Pour chicken broth over the top. Cover the pot and bring to a boil. Reduce to simmer on low for about 8-12 minutes, stirring often. Cook until most of the liquid has evaporated or as desired. Top with fresh mozzarella and a sprinkle of parmesan cheese, if desired.
Now you tell us: How do you use Pinterest for fitspiration?
Written on October 28, 2013 at 10:59 am , by Lauren Cardarelli
Nelly was one of the first rappers I listened to. Although I consider myself more of a country girl (um, his collab with Florida Georgia Line in this summer’s smash hit “Cruise (Remix)” was the soundtrack to my windows-down car rides…), back in my early teens my friends and I would “Ride Wit” him en route to field hockey games, sporting Band-Aids on our cheeks and all—just like he did. Yes, it was a trend that lasted a few weeks in my preppy shoreline town. Don’t ask.
I’ve followed Nelly’s career ever since, and when his seventh album, M.O., was released last month, I couldn’t pop it into my running playlist fast enough. “There’s a bunch of good workout songs on it,” Nelly told me when we recently chatted. “From top to bottom, I think you’ll find there’s a lot of great music on there to do your thing.” He called me “sweetheart” at the end of our conversation, I might add, but I digress.
Featuring Nicki Minaj, Pharrell, Nelly Fertado, T.I. and others, Nelly’s newest pace-pushing beats are sure to get your rear in gear as you take your runs indoors. And if you’re anything like Nelly, maybe that athlete mentality will translate into your career. “The competitiveness, the will not to quit and basically being in attack mode definitely helped me,” he says, explaining that the new album’s title not only stands for his home state of Missouri, but also “Method of Operation.”
So what is the workaholic’s method of staying in shape? I mean, don’t mess with those biceps! “The majority of the men in my family are super duper skinny, so the hardest part is putting the weight on,” he admits. “If I’m working, I probably get to the gym three times a week. I’m not going as heavy, just trying to maintain.” And when it comes to cardio, you won’t find the singer on the treadmill, but on the court. “I think basketball is the best cardio in the world, especially with all of the movements—the stops, jumps, the agility part of it and just the constant running.”
When I asked the former vegetarian about his diet, Nelly couldn’t emphasize enough the importance of watching what you eat. To keep his pumped-up physique, the artist tries to take in a lot of protein and loves turkey burgers. “When I started filming The Longest Yard—they wanted me to play a running back—I started eating chicken and turkey again because I only had two months to get as big as possible.” Another staple in Nelly’s daily eats? Oatmeal. “I eat a whole lot of oatmeal with cinnamon. I’ll chop up some bananas and put some raisins in it.” Whoa, Nelly! We’re impressed!
In honor of his new album, here’s a Nelly-fied playlist (a nice mix of old and new) to “Shake Ya Tailfeather” to. Sporting a Band-Aid? Optional, but strongly encouraged.
Written on October 21, 2013 at 2:06 pm , by FITNESS Intern
Written by Alena Hall, editorial intern
With Halloween just a few weeks away, it’s time to head over to the local pumpkin patch. But this time, when you’re searching for the perfectly shaped pumping for your carved creation, snag another one for the kitchen counter. You’ll be amazed by all of the different ways you can cook with this nutrient-rich vegetable. Amie Valpone, HHC, AADP, is just as excited about pumpkin season as we are, and gave us the scoop on everything there is to know about getting the most out of that orange gourd.
“For being so sweet, pumpkin is a great food to add to your pantry and diet,” says Valpone. “It’s low in saturated fat and carbohydrates, and very low in cholesterol and sodium.” As far as vitamins and minerals go, there are very few the veggie doesn’t have. Pumpkin is a solid source of vitamins A, C, E, B6, thiamin, niacin, folate, iron, phosphorus, magnesium, riboflavin, potassium, copper and manganese.
While one of the easiest ways to prep pumpkin and reap the nutritional benefits is to roast it in chunks with a little salt and olive oil, it doesn’t hurt to get a little creative—especially around the holidays. “Try adding mashed pumpkin when you’re sautéing onions and garlic in a Dutch oven,” suggests Valpone. “Add a little cinnamon, cardamom, cumin and sugar, then stick the covered pot in a preheated oven until the flavors are combined (about 30 to 40 minutes)—really, the longer you cook it, the better. Add water if it seems to be getting dry. Top with a dollop of Greek yogurt, salt and pepper for an Afghani-inspired dish that is too good for there to be any leftovers.”
When clearing out the pumpkin’s “guts,” be sure to save those seeds. “Toast the washed seeds with salt or get fancy with your spice cabinet for a protein, magnesium and zinc-rich snack that is low in cholesterol and sodium (just go easy with the salt shaker),” recommends Valpone. And thanks to your local grocery store, you can enjoy pumpkin seeds even when they’re not in season. Try tossing them into a salad for extra crunch.
If you’re looking for a quick way to enjoy pumpkin on the go all year round, try a pumpkin-based snack, like KIND’s new Maple Pumpkin Seeds with Sea Salt bar . “All natural, Non-GMO, gluten-free and boasting a blend of 100 percent whole grains, these bars make a great snack for anytime of the day,” says Valpone.
Craving pumpkin’s sweeter side? Give Valpone’s pumpkin “cheese” cake recipe a try for a healthy, yet decadent, dessert that simply screams fall!
Written on October 15, 2013 at 10:47 am , by FITNESS Intern
Written by Alena Hall, editorial intern
Healthy cooking becomes a chore when it involves extensive ingredient lists, advanced preparation and lengthy cooking times. Lucky for us, Food Network’s Robin Miller has made it her mission to help us simplify the process so we can spend more time enjoying our food with the people we love most. Her latest book, Robin Takes 5 for Busy Families, offers a wide variety of 5-ingredient recipes for breakfast, lunch, snacks and gluten-free dishes that taste gourmet with little work required on your end. During a recent visit to New York City, Robin dished how she keeps every meal quick, healthy and delicious so pull up a seat and dig into this!
What inspired your career in educating others on how to make quick and healthy meals for themselves and their families?
My kids, to put it simply. Before kids, I had all morning or all afternoon to deglaze, caramelize, test recipes and play in the kitchen. After kids, I didn’t have that amount of time, but I still wanted those flavors. It was my goal to create delicious meals that I can enjoy with my family in minimal time with minimal ingredients. I didn’t want to sacrifice flavor, but I wanted to get to the table faster and then spend more time there.
What do you find to be the greatest challenge with quick and healthy cooking?
I can’t start making dinner at 6 o’clock at night, chopping the onions and the mushrooms and the carrots, or deciding what to cook. So I like to plan ahead. I don’t do a week’s worth of meals on Saturday, but I’ll say in the morning, “What can I do today that’s going to make tonight easier?” And I find that that’s other people’s struggle, too, finding time in their head to prep ahead so that they can make meal time easier during the week. I like meal time to almost be assemble and serve, not start from scratch and wait.
Now that summer is over, how do you cope with the more limited selection of fresh fall and winter produce in your cooking?
I still feel like there are plenty of delicious produce items that are available throughout the fall and winter. We’re getting into grapefruits and oranges and other really nutritious fruits. The acorn squash, butternut squash and spaghetti squash are phenomenal. They’re loaded with nutrients and just scream fall. Also, frozen vegetables and fruits that don’t have any sugar or butter added and they are quickly frozen at the peak of their ripeness, which is at the peak of their nutrient value. So you should never feel guilty about going down the frozen vegetable and fruit aisle and loading up on that stuff too. I have plenty in my freezer, because I like to add them to soups and stews. They have all the nutrients I would hope to get from a farmer’s market or something I just got at the grocery store. They’re so convenient—always there in your freezer and ready to go.
Written on October 9, 2013 at 6:27 pm , by mohrresults
Here at Mohr Results, we get more questions about dietary supplements than anything else. Women often want to know about the “best” supplement for fat loss or skin health, while sometimes it’s about energy, bone health, or general wellness.
Since the question comes up so often, we thought we’d share some of our favorites. But remember that supplements aren’t in place of a poor diet, but instead a complement to veggies, fruits, lean proteins, healthy fats and grains. We actually refer to them as “complements” instead of supplements, since the intention is that they do just that. That being said, here are three complements/supplements we encourage adding to your own diet.
If we could take just one ‘complement’ this would be it. Most people do not get enough omega-3 fats. We certainly encourage increasing omega-3’s in the diet by eating more cold water fish — like wild salmon, anchovies and sardines — but also understand that these aren’t always the most popular. To complement our intake of fatty fish, we add Nordic Naturals fish oil to our daily regimen for us and our girls, who are 4 years-old and nearly 2 years-old. Omega-3 fats are important for heart health, brain health, recovery from workouts and so much more. A recent study even showed that up to 96,000 people die each year from not getting enough omega-3 fats.
When it comes to nutrition, the whole is better than the sum of the parts. In other words, ingredients and foods eaten together offer more benefit than a single nutrient. A quality multivitamin is an example of this in supplement form, providing a variety of essential vitamins and minerals important to the diet. We use, like, and trust Rainbow Light for Women and Rainbow Light for Men (for the guy in your life). The nutrients come from whole foods (versus just isolated nutrients) to complement what we eat in our diet.
Vitamin D is another common deficiency in the diet. It is challenging to get D from the diet; it comes from foods like sardines and anchovies, egg yolks, milk, and to an extent, mushrooms. But many people typically don’t usually eat enough of these foods, and relying on Vitamin D from the sun just exposes you to other health problems. (Using sunscreen is critical since it protects us from harmful UV rays, but it also blocks vitamin D conversion.) Most experts encourage a minimum of 1000 IU’s daily, which is easily found in a variety of ‘compliments.’
We both also use protein, regularly, but hardly consider that a supplement; it’s just a convenient source of nutrition.
Of course some women may have some other unique needs, like calcium or iron. But when considering the “basics” of what we believe all women would benefit from, it’s these 3 supplements. Daily.
Written on September 24, 2013 at 11:07 am , by FITNESS Intern
Written by Alena Hall, editorial intern
While breakfast may be the most important meal of the day, it’s the first thing to go when a busy morning schedule gets the best of us. Unfortunately, those spared minutes do not provide the metabolism-revving, energy-boosting and cholesterol-lowering benefits of a well-balanced breakfast. We touched base with Bonnie Taub-Dix, RDN, author of Read It Before You Eat It and New York-based nutrition expert to get her top tips on fueling up before running out the door each morning. The most important meal of the day just got easier, tastier and a whole lot faster!
1. Think outside of the box of cereal. An ideal breakfast is made up of three components: whole-grain carbohydrates, lean protein and healthy fats. Mix and match some of your fave whole-grain, high-fiber cereals to customize your flavor—just read the label to keep sugar levels in check. If you have a thing for cereals that are a little too high, find another that is low in sugar (1-3 grams) and combine the two. Remember, watch portion sizes! Aim for 1 cup total, about the size of a tennis ball. For more dense cereals, like granola, shoot for a little less, as the cereal is more dense.
2. Don’t make having breakfast negotiable. As much as we may hate to admit it, breakfast sets the tone for the rest of the day. Skipping breakfast altogether leaves you feeling hungry and irritable, and possibly leads to overindulgence at lunchtime. Even nibbling on a handful of nuts or a piece of fruit is better than nothing—it sends the message to the brain that you have fuel to last you until the next meal. “If you have time to put on makeup, there’s time for breakfast,” says Bonnie. Have containers of yogurt, snack bags of chopped almonds and dry cereal and a bag of plastic spoons available for some grab-and-go goodness.
3. When making your lunch, toast a frozen whole grain waffle and add a smear of almond butter or cottage cheese topped with cinnamon for munching on-the-go. For those of us who squeeze in a workout before work, finding the right time to eat breakfast can be tricky. “Eat something on the light side about a half hour before working out,” she suggests. Try Greek yogurt or a smoothie for a quick, easy-to-digest meal that will keep you energized through your workout and the rest of your morning.
4. When you are able to (even if it’s only one day a week), take the time to make yourself a gourmet breakfast—perhaps an omelet stuffed with a medley of sautéed veggies and a whole grain muffin. You’re worth it and your body will thank you for the attention!
5. Don’t break the fast while multitasking! Yes, it’s better to have breakfast while posting something on Twitter than to ditch this meal altogether, but when possible, pay attention to the texture, temperature and taste of your meal. If you pay attention to what you’re eating you’ll not only appreciate those three T’s even more, but you’ll also feel more satisfied and be less likely to search for something else.
More from FITNESS:
- Yes, You Do Have Time for Breakfast
- No More Excuses: Breakfast Recipes for Every Morning
- Flat Belly Foods: 300-Calorie Breakfasts
Written on September 23, 2013 at 10:34 am , by Colleen Moody
Not to be pessimistic, but when it comes to Americans, our glasses are half-empty these days–literally. According to the Center for Disease Control, an estimated 43 percent of adults drink less than four cups of water a day and 7 percent drink no water at all. That’s why earlier this month FLOTUS Michelle Obama launched her Drink Up initiative to get people drinking more water and less of the sugary stuff. To get some tips on how to increase your water intake we chatted with Dr. Jenna Bell, RD. Follow her tips below and follow in the FLOTUS’ adequately hydrated footsteps:
- Jazz it up: Not one to drink boring old tap water? Try a water enhancer like Stur, sweetened with stevia, so there’s no added calories or sugar. The coloring from each flavor comes from vegetable juice and you can control how much want in your glass with a simple squeeze.
- Do as Diane Sawyer does: “She puts a glass of water by her bed and drinks it every morning when she wakes up, so now I do too,” says Bell. “If you’re going to take advice from anyone, take it from her because it’s clearly working!”
- Carry a water bottle: This isn’t exactly breaking news, but it is the easiest way to keep drinking as the day goes on. Buy a reusable bottle like S’well, who is partnering with Drink Up with a limited edition bottle that gives 10 percent of proceeds back to the foundation.
- Start meals with water: “A study in 2010 out of Virginia Tech looked at whether or not drinking water before a meal effects what we eat and weight loss. They found that two glasses of water before a meal helped shed weight and made participants eat less because water fills up your stomach,” says Bell.
- Order water every time you order a beverage: Coffee? Get water. Wine? Get water. Not only will you stay hydrated, you’ll probably fend off a hangover in the process.
Now tell us: What tricks do you use to drink more water?
Written on September 17, 2013 at 4:34 pm , by FITNESS Intern
Written by Kristen Haney, editorial intern
While most of us are guilty of digging into a decadent dessert from time to time, these caloric bombs aren’t the best way to maintain a svelte waistline. But at a recent dinner hosted by Shutterfly at New York’s SD-26, celebrity chef Rocco DiSpirito gave an array of Italian favorites an image reboot, slashing calories, sugar and fat.
As we snapped away photos to create our own personalized recipe books with Shutterfly’s new Photo Story app, the host of the upcoming syndicated Now Eat This! TV show demonstrated how to make lightened up Italian eats. Our favorite was his insanely easy take on raspberry Italian ice. The dessert blends together in minutes and boasts a fifth of the calories you’d normally find in the icy treat. So next time you’re jonesing for a frozen treat, bust this healthy recipe out and consider your craving curbed.
Instant Italian Ice
- 6 packets Stevia
- ½ teaspoon xantham gum
- 2 tablespoons raw agave nectar
- 1 ½ tablespoons lemon juice
- 1 tablespoon water
- 2 cups frozen unsweetened strawberries (do not thaw)
Mix the Stevia and xantham gum together in a small mixing bowl and set aside. Pour the agave nectar, lemon juice and water into a high-powered blender. Cover and blend until well combined.
Add the stevia and xantham mixture to the blender. Cover and blend on low until the mixture is well combined, about ten seconds. Add the still-frozen strawberries to the blender. Cover and blend on high while pushing the strawberries down into the blade with the wand, until the mixture is smooth but still frozen, about 5 to 10 seconds.
Spoon the strawberry ice into paper cups or chilled bowls and serve immediately. This ice will stay fresh and tasty, tightly covered, in the freezer up to a month. If it is too hard after freezing, simply temper in the refrigerator for 30 minutes before serving or put in the microwave on high for 5 to 10 seconds until just soft enough to scoop.
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