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Kristin Cavallari Gets Bumpin’ for the Holidays

Written on November 22, 2013 at 10:26 am , by

Eating organic, Pilates and Just Dance 2014 keeps preggo entrepreneur Kristin Cavallari going—and glowing! (Photo by Casey Rodgers/Invision for Ubisoft/AP Images)

Kristin Cavallari has a lot to be thankful for this year—a talented hubby (Chicago Bears quarterback Jay Cutler), 15-month-old Camden, thriving jewelry and shoe lines and now another baby on the way! So what does the former reality TV star have up her sleeve for the holidays? Like most of us, a whole lot of turkey, mashed potatoes and stuffing…her faves.

“We’re very traditional,” she told us a few days ago, shortly after putting her order in for an organic bird from Whole Foods. “This year, I’m actually hosting the meal at my house. It’s my first year making anything for a large group so I’m a little nervous!”

The fit mommy, who admits to giving into a few cravings lately (sweets and carbs!), won’t be digging into preservative-laden treats anytime soon, though. “With both of my pregnancies, the first trimester I’ve been really tired and I kind of eat like crap,” she confesses. “Once I get some energy back, I kick it into health mode.” One thing you’ll never see Kristin doing is counting calories. “I only read what’s in it and if there are chemicals and a bunch of crap in it, then I’m probably not going to be putting it in my mouth.” She and her growing family try to eat as organic as possible with lots of fish, veggies, fruit and whole grains, including Ezekiel Sprouted Bread, brown rice or quinoa pastas.

Kristin’s strict exercise regimen has also been dialed back a bit with baby on board. “I’m not as hard on myself about going four to five times a week and when I do workout, I don’t work out as hard as I typically do,” she says. Lately she’s been taking Pilates twice a week, followed by 15 minutes on the Stairmaster and a half-hour of light weight training. “The bigger I get, I’ll probably start yoga again,” Kristin says, adding that she enjoyed hitting the mat when she was pregnant with Camden. Another fun way she gets the family moving: Ubisoft’s hit video game Just Dance 2014. “It’s such a fun, silly way to fit in exercise,” she exclaims. “We’re big fans of ‘Get Lucky’ by Daft Punk.” Talk about a fun way to burn off that slice of apple crisp!

Cutting down on gym time has surely freed up some time for her other passions. For one, she’s been having fun cheering on the Bears—even though a few years back she wasn’t much of a football fan at all. “I didn’t even know who Jay was when I met him!” she told us. “I’ve learned a lot in the last few years.” (And on that note, we’re sending speedy recovery vibes Jay’s way, who’s been sidelined battling an ankle injury.)

She’s also been killing it in the fashion industry with her own jewelry collection and Chinese Laundry shoe line. “Shoes for me were always my obsession, so to have my own line was really a dream come true,” explains Cavallari. “The jewelry came next—accessories are just so fun and there’s a ton you can do.” Her one piece of advice for those interested in becoming your own boss? “You’re going to get a lot of ‘no’s’ but you can’t let that discourage you. You have to keep going and if you really believe in something and love it, then stick with it.” We couldn’t agree more.

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Fit Blogger We Love: A Nutritionist Eats

Written on November 29, 2012 at 11:57 am , by

Emily has been sharing recipes on her blog for nearly four years.

Thanksgiving may be over, but we’re still in the middle of prime food celebration season. Luckily, we can all learn some tasty tips from Emily at A Nutritionist Eats about how to find a healthy balance. (She aims to eat mostly fruits, vegetables, lean protein and “good” fats with the occasional cookie or plate of nachos). We asked Emily to share how she strikes that balance, what she likes to do to stay active and how she uses up Thanksgiving leftovers (recipe included!).

Favorite way to exercise: Spinning! I belong to a cycling and yoga studio and try to go three to four times a week. Yoga comes in at a close second, although I don’t do it nearly as much as I should.

Go-to fit snack: Lately my afternoon snack is an apple and string cheese. It satisfies my sweet and salty craving and contains protein and fiber to keep me satisfied until dinner.

Gym Bag Must-Have: I have a huge, stuffed gym bag. I really only use my bag if I’m working out in the morning which means I’ve gotten up early so I definitely need my under-eye cream!

5 things I can’t live without: Coffee, kale, cheese, the Internet and restaurants.

My biggest indulgence: Cheeseburger and fries—I love them!

For a simple recipe from Emily, click below.

Read more

Two International Twists on Turkey Day Leftovers

Written on November 25, 2011 at 10:05 am , by

I don’t know about you all, but every year, my family scoops up turkey noodle soup and snacks on turkey sandwiches for days, but so far, we have yet to come up with the ultimate use for the always abundant leftovers.

Luckily, Jennie-O, a brand that knows a thing of two about turkey, has a wealth of ideas to share. Thanksgiving meals are, of course, focused on being all-American. For something truly different, wouldn’t it be fun to offer international twists on turkey to fuel your family through shopping excursions and football-viewing parties? Here are two turkey recipes with global flare that will help you use up those leftovers in a new, fresh way while keeping your waistline in mind.

Italian! (Photo courtesy of Jennie-O)

Turkey Pita Pizzas

Serves 4

  •  1 1/2 cups leftover Jennie-O turkey
  • 4 whole-wheat pitas
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 4 ounces fresh mozzarella, thinly sliced
  • 1 small yellow pepper, thinly slices
  • 2 cups cherry tomatoes, halved
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon crushed dried chilies
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup loosely packed small basil leaves
  1. Heat grill to medium-low. Brush both sides of each pita bread with oil and sprinkle with garlic.
  2. Top with mozzarella cheese, cooked turkey, yellow pepper, tomatoes, ground pepper, crushed chilies and Parmesan cheese.
  3. Place pitas on preheated, greased grill. Cook with lid closed, about 5 minutes or until cheese is melted and bread is crisp.
  4. Sprinkle with basil leaves.

Asian! (Photo courtesy of Jennie-O)

Turkey, Broccoli and Almond Stir-Fry

Serves 6

  • 2 cups leftover Jennie-O turkey
  • 1/2 cup chicken broth
  • 2 tablespoons dry sherry
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon finely chopped ginger
  • 2 garlic cloves, minced
  • 8 ounces broccoli florets
  • 1/4 cup chopped garlic chives
  • 1/3 cup almonds, toasted
  • Optional: Rice to serve
  1. Combine broth, sherry, oyster sauce, soy sauce and cornstarch in a bowl; set aside.
  2. Heat a wok or skillet over medium-high heat. Add oil, ginger and garlic. Stir-fry 1 minute until fragrant.
  3. Add broccoli, turkey and sauce mixture. Stir-fry about 2 minutes until broccoli is tender-crisp.
  4. Stir in almonds and serve over rice, if desired.

For more ideas about how to use up those leftovers and for additional turkey recipes, visit jennieo.com/recipes.

Now tell us: How are you repurposing your leftovers today?

Food Fight: Dark Meat vs. White Meat Turkey

Written on November 15, 2011 at 9:02 am , by

Turkey illo

Illustration by Flickr user tengrrl

By Heather Ashare, MPH for DietsInReview.com

In response to the fear of fat that has been driven into all of us, this Thanksgiving we may shun the dark turkey meat and instead pile our plates high with the white meat. But in our attempts to shave off a few calories, are we missing out on some key nutrients?

We decided to compare dark meat and white meat turkey and determine once and for all if the drumstick or the breast is the better option. Some surprising facts presented themselves in our research…

*Note: The serving size for our analysis is for a 3.5-ounce serving of turkey meat without skin—about the size of a deck of cards.

Round One: Nutrition

  •  Calories: White meat = 161 calories. Dark meat = 192 calories.
  •  Fat: White meat = 4g. Dark meat = 8g.
  •  Protein: White meat = 30g. Dark meat = 28g.
  •  Iron: White meat = 1.57 mg. Dark meat = 2.4 mg.
  •  Zinc: White meat = 2.08 mg. Dark meat = 4.3 mg.
  •  Folate: White meat = .01 mcg. Dark meat = 10 mcg.

Round Two: Taste and Leftover Potential

When it comes to taste, dark turkey meat offers an undeniably richer taste than white meat, but its higher fat content also lends itself to tasting a bit more on the slimy side, which may detract those who are sensitive to their food’s texture, or prefer lighter-tasting eats.

In regards to cooking with leftover turkey, dark meat’s higher fat content gives it a juicier flavor and therefore protects it from suffering from the dry taste that accompanies white meat turkey once it has sat in the refrigerator for a few days. Therefore, for a sandwich, salad or soup protein-punch, dark turkey meat is the clear winner. But if you’re looking to undo some of the gluttonous Thanksgiving Day damage, then you might want to reach for the white meat to save a few calories and fat.

Post-Match Commentary

Drumstick-lovers rejoice! Dark turkey meat delivers a much more nutrient-dense wallop than white turkey meat. With greater amounts of vitamin B like riboflavin, thiamine and folate and minerals like iron and zinc, dark turkey meat’s sullied reputation for being too high in fat deserves to be overturned considering these impressive nutrition numbers.

When it comes to calories and fat, the difference between the two is negligible. In fact, dark turkey meat contains a mere 30 calories more than white meat and just an additional four grams of fat. Place your fork down just one bite shy of finishing off that slice of pumpkin pie and you will have balanced out any extra calories you consumed by choosing dark meat over white.

To reap the powerful nutrition benefits of the centerpiece of your Thanksgiving meal, whichever kind of meat you select, just make sure to remove the skin and go easy on the gravy. These two items pile on the calories, so you’ll keep your dinner on the leaner side without them.

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Infographic: How Many Calories are in a Thanksgiving Dinner?

The Perfect Turkey is as Easy as 1, 2, 3!

Written on November 11, 2011 at 1:58 pm , by

Plan now for a perfect, stress-free holiday meal. (Photo by Blaine Moats)

For Sue Smith, a registered dietitian who moonlights as a turkey expert with the Butterball Turkey Talk-Line every fall, Thanksgiving is truly the most wonderful time of the year. “It’s definitely my favorite holiday! As part of the Talk-Line, I’m able to be involved with so many Thanksgiving meals,” Smith says.

The most common question she tackles? How to properly thaw the bird. And who calls most commonly? “A lot of newlyweds who want to make their first holidays perfect,” she says. But the most memorable call during her 11-year stint as a talk-line expert was from a mother-in-law who was whispering into her phone while hiding in a closet. “She would stop talking when people walked by! She was afraid her daughter-in-law, who was a vegetarian, couldn’t cook the meal right,” Smith remembers. “But the mom called back later to tell us that the daughter did everything perfectly and the turkey was delicious!

Smith promises that your Thanksgiving turkey is nothing to worry about—in fact, it can be as simple as following her three tricks of the trade:

1. Stock up. How do you know what size bird to buy? Smith recommends allotting for 1 1/2 pounds per person. “That will be plenty for generous servings and leftovers.”

2. Follow the “three Ts.” That’s Smith’s trick to remember the three most important factors in preparing the perfect turkey: thaw, temperature and temp.

  • Thaw. “Thaw your bird breast-side up in a pan on the bottom shelf of your fridge. Allow one day for every four pounds,” Smith says.
  • Temperature. “Cook your turkey until a thermometer you insert in the thigh reads 180 degrees or 170 degrees in the breast,” she adds.
  • Tent. Two-thirds of the way through the total cooking time, top your turkey with foil to allow the meat that is closer to the center of the bird to cook without burning the meat closer to the surface.

3. Ditch dry meat. When your turkey is finished in the oven, “pull it out and let it stand on the counter for about 20 minutes before carving, with the foil on top, to let the juices settle,” Smith says. This will lead to a moister, more flavorful slice.

If you need help with a turkey crisis during November and December, you can reach the experts at Butterball via phone (1-800-BUTTERBALL) or email (talkline@butterball.com). Keep checking in at The Fit Stop in the next two weeks for more Thanksgiving entertaining, cooking and leftover tips!

Now tell us: Do you have any Thanksgiving meal prep disaster stories? Come clean in the comments!