Archive for July, 2011

Camping at the Ice House

 

I never realized how many calories you can burn while camping. I haven’t gone camping since I was a little girl and even then I don’t think I was really camping. It was more like a getaway to the forest where my parents, their friends and I had a fire but I don’t think we ever stayed over night.

Our camping trip last week was a success! We were at the Ice House reservoir for two days and one night which was enough time to relax and enjoy nature. I can say that if people camped on a regular basis, they would not have a weight problem. Just setting up the tent was a major workout and some other things we did included:

  • swimming in the lake – with an easy access to the lake, you can jump in there as often as you want and we all know swimming is a great exercise.
  • hiking – I don’t mean just walking. I’m talking about getting lost in the forest, climbing rocks, climbing hills, etc. We took a 30 minute hike away from our tent which turned out to be a major cardio workout. We found ourselves climbing hills and rocks back and forth. I was more exhausted than I am after a good run!
  • biking – okay so we did not bike but we thought about it a lot and it’s something I’d like to get into. I haven’t gone as far as purchasing a bike yet. Any recommendations?

Our dinner wasn’t exactly health oriented but with the amount of exercise we were doing, we didn’t care! We had s’mores for dessert; best dessert ever in my opinion!

 After having this amazing camping experience, I hope to go camping in Yosemite next year with bikes.

What are some of your favorite camping spots and activities?


Spreading Some Greek Love

Are you up for something refreshing? A Greek salad might be the salad to make! If it didn’t involve so much dicing and a bit of a mess from tomato juices, I’d be probably making this salad on a weekly basis. Once you get done though, the end result is well worth it!

This lovely recipe comes from Bon Appetit magazine (July, 2001) and I have come across it on one of my favorite recipe web sites.

Greek Salad

Yield: 4 1/2 cups

Ingredients:

3/4 lb tomatoes, seeded, diced ( about 2 cups)

2 cups diced seeded peeled cucumber (from about 1 large)

1/4 cup pitted kalamata olives

1/4 cup diced red onion

3 tablespoons chopped fresh Italian parsley

3 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1/2 teaspoon dried oregano

1/4 cup crumbled feta cheese ( about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. Can be made two hours ahead, let stand at room temperature.

Optional:

1. Add red bell pepper

2. Add 1 tablespoon of fresh chopped mint

I really recommend adding the mint, it gives the whole salad a beautiful and fresh aroma. For me, the bell peppers don’t really go with this too well so I decided not to mix them in. However, if you like bell peppers, don’t hesitate to throw them in. The more variety, the better! I recommend serving feta cheese on the side so that your guests can decide how much they would like to use.

Enjoy!


Paesanos Midtown Dish Review

Latest dinner took place in Paesanos Midtown, Sacramento located on 1806 Capitol Ave. They have another location in Elk Grove at 8519 Bond Rd. It’s a place that quite a few of my friends have recommended to me and I decided to give it a try!

We went on Saturday evening and the weather was perfect for getting a table outside which is what we did. They have a pleasant little sitting area facing the street. The inside looked interesting and the place was filled with people in their 20′s, 30′s and some older people too. So I guess I would say a mix of just about anyone.

We first ordered drinks and I got my favorite alcoholic drink in existence - Blood Mary! To be honest, I was a bit disappointed with it here at Paseanos. Let’s just say that I order one wherever I go and I can easily tell you where they serve best Bloody Marys and this place isn’t one of them!

The following is the dish that I have ordered: Pork Fussili - ginger braised pork tossed with fussili, topped with sour cream, habanero pesto and cilantro.

Let’s just say that this was not my cup of tea at all. I’m not giving up on this restaurant but I won’t be ordering this dish again. I learned that I don’t like habanero at all. It gave the whole dish a very spicy, strange taste that I couldn’t stand. I’m thinking next time I will be trying their pizza or something else off their menu. I love pasta but the pasta they used for this dish didn’t do it for me either or maybe it was habanero’s fault again?

This is an Italian restaurant right? So I had to order Tiramisu for dessert:

Sigh! I don’t know if I am becoming picky or what but this tiramisu didn’t impress me either. I have had better and was disappointed with this dessert. Like I said, not giving up on this restaurant just yet but out of the 3 things that I ordered, all of them have disappointed me and I left the place wishing I ordered something else or went somewhere else.

The good news is that their dishes are cheap. The price range is $7-$11. I told myself I will try more of their dishes before I totally dismiss them.

What are some of your favorite restaurants?


Power Meal in 10 Minutes

I like to get creative with my meals and snacks. I happen to have random superfoods in my fridge and I like to use them any way I want to. Who cares if it goes together? It’s all about creativity, balance, variety and your own imagination when it comes to eating healthy.

I came home from work today starving and I had to eat right then and there. I didn’t have anything ready (I guess bad planning on my part eh?) but I had some really good stuff that I could use to make a nutritious meal. So this is what I came up with:

  • 2 pieces of whole grain bread – hello fiber and minerals! ( ~80 calories each)
  • 1/2 small avocado – use as spread for bread, rich in healthy fats, fiber, and other good stuff (~120 calories)
  • 1/2 cup low-fat (2%)  cottage cheese – good protein & calcium source (100 calories)
  • 1/8 cup raw sunflower seeds – abundance of vitamin E which is a fat soluble antioxidant that fights off the bad guys in our bodies and healthy fats which protect our hearts (100 calories)
  • Total calories ~ 480, ~ 25 grams of protein and abundance of antioxidants, phytochemicals, fiber, calcium and more

If you’d like to add a veggie, I threw some broccoli in a boiling pot of water and boiled them for about 3 minutes just enough to get them a little soft. I then sprinkled black pepper and lemon pepper over the broccoli – DELISH! 1 cup of broccoli ~ 50 calories.

Pretty random, right? Well, the good news is that random = more nutrient dense so don’t be afraid to get creative and try out new things. Your body will be thankful for it!

What good stuff have you treated your body with today?


Power of Relaxation

 

I have been practicing a new concept lately – relaxation. This is new to me as I tend to have a hard time with just relaxing. I feel that I always have thoughts running through my head; work projects, new ideas, books that I want to read, things that I should be doing. All these thoughts take time and energy and leave me exhausted.

I think we often forget to relax. How often do you sit down and embrace silence, the sounds around you, the scent in the air, the shapes of the objects you’re looking at? Do you think you could notice something new if you did that?

I decided to make a change and practice relaxing once a day for a few minutes. Today’s practice was just sitting in a comfortable chair with a cup of my favorite jasmine tea. I sort of just sat there and listened to nothing; the room was silent and I was just focusing on my own breathing. I was able to control the thoughts running through my head and even though I never exhausted them, I came pretty close to being just relaxed and content. It’s still rather a foreign feeling to me and I hope that with practice I can reach a state where I am in full control of what I’m thinking about and how relaxed I am.

Maybe eventually I can practice meditation. I have a long way to go still!

What about you? How do you relax? How do you tune out those thoughts that compete in your head?


Dietitian vs Nutritionist

Ever wondered where all the information you read online regarding food and nutrition is coming from?

There are a lot of people out there who call themselves “nutritionists.” Anyone can be a nutritionist. These are commonly people who have acquired some kind of nutrition certification. They, however, don’t have a nutrition degree nor adequate science background to be giving out advice. Unfortunately, they often do and so you should be careful who you listen to. I am sure that most of their advice is great but I have seen and heard some myths being spread around that had no scientific backup. So, remember, nutritionist doesn’t mean a thing. Anyone can be a nutritionist.

Dietitian, however, is a different story. There is a series of hurdles you have to get through to become a Registered Dietitian and here are the requirements ( as stated on ADA’s website):

  • Completed a minimum of a bachelor’s degree at a US regionally accredited university or college and course work accredited or approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA).
  • Completed a CADE-accredited supervised practice program at a health-care facility, community agency, or a foodservice corporation or combined with undergraduate or graduate studies. Typically, a practice program will run six to 12 months in length.
  • Passed a national examination administered by the Commission on Dietetic Registration (CDR). For more information regarding the examination, refer to CDR’s website at www.cdrnet.org.
  • Completed continuing professional educational requirements to maintain registration

College course work:

Dietitians study a variety of subjects, ranging from food and nutrition sciences, foodservice systems management, business, economics, computer science, culinary arts, sociology and communication to courses such as biochemistry, physiology, microbiology, anatomy and chemistry.

This is the bare minimum! 50% of Registered Dietitians hold Master’s degrees and specialized certifications. In USA, Registered Dietitians are considered top food and nutrition experts and when you read food and nutrition articles or books, you should look for the RD title somewhere. Whereas you cannot trust a nutritionist due to their inadequate training, you can always trust a dietitian as we give advice based on scientific research only and we tend to avoid the “extremist” point of view on nutrition.

1. Only receive advice on food and nutrition from a Registered Dietitian (someone with a certification doesn’t count!)

2. Look for articles and books written by Medical Doctors,Registered Dietitians or other individuals with valid health care credentials (avoid the ones written by “nutritionists!”)

And what do we do besides writing blogs?!

We work in hospitals, clinics, schools, correctional facilities, foodservice management, research, private practices, sports nutrition, government agencies and the list goes on!

I strongly encourage you to visit ADA’s website and learn more about Registered Dietitians! (RDs!)


Ideal Portions

First off, I feel so much better today! I didn’t go into work as I may still be spreading this stuff around but my throat is pain-free! Thank goodness for antibiotics! I was able to successfully eat lunch without any major pain.

Speaking of eating, I thought I’d touch back on portion control again. This is a never-ending topic because it’s really the number one reason why people fail in their weight management efforts; they fail to control their portions!

So I thought I’d make this a bit easier to understand and demonstrate with pictures on what I mean, and yes, this was my lunch for today!

You see three foods on this plate:

  • Starch – brown rice, portion size: 1/3 cup cooked
  • Protein – baked salmon, about 3 oz, equivalent to size of deck of cards
  • Vegetable – raw spinach, before I added some vinaigrette

Whether lunch plate or dinner plate you should have the following on your plate:

  • 1/2 plate of vegetables; pack these on first so that you’re left with limited space for the rest of food
  • 1/4 plate of starch; 1/2 cup pasta or 1/3 cup rice (cooked, of course!)
  • 1/4 plate protein; 3-4 oz, same size as deck of cards

This is all you get for lunch or dinner! If you are going for seconds then you are not practicing portion control. I strongly recommend, especially if you are new to this, investing in some measurement tools such as cups, ladles, whatever floats your boat.

Most people are shocked when I tell them a serving size of rice is 1/3 cup cooked. We are so used to eating about 2 cups at once! Most people say, “are you kidding me? that is so little!” I’m not kidding you at all. Remember, you are eating 1/2 plate of vegetables that are rich in fiber which will satisfy your stomach. You are hopefully choosing brown rice which will also help with satiety because of the higher fiber content (vs. white rice). Finally, you’re consuming a good portion of protein. This is a well-balanced meal that will make you feel just right.

Try it and within couple of weeks you will notice that you don’t need 2 cups of rice with dinner to feel satisfied. You will also be amazed on what portion control can do to the numbers on that scale!


Dish Review at Paragary’s Bar & Oven

I really enjoy trying out new restaurants and when I do, I can’t help but share it with you.

This place is in Midtown, Sacramento off 28th. Check out their website here. We had reservations at 7:30 but since we wanted to sit on their patio, the wait was about 30 mins. Totally worth it! While waiting we sat at the bar upfront and  I didn’t care for my $10 blood orange margarita and I wish that I have ordered something else. Especially that later on I noticed someone drinking a beautiful bright pink martini.

The atmosphere on the patio was very pleasant and we really enjoyed the waterfalls as well as the service. You know how sometimes you just wait and wait for someone to come to your table? Well, not here! Everything was smooth and timely.

We started off with a beautiful appetizer – cucumber & melon salad with pistachios, feta and mint. I thought this was a very creative dish and the mint added an interesting twist to the taste.

Our entrées were the following:

1. Grilled Hanger Steak with artichockes, Fingerling potatoes, garlic, Nicoise olive jus – the waiter told us that the stake was so-called “Butcher’s Cut” and the reason for this is that the cut is so good that butchers save it for themselves! I would have to agree as the meat was cooked perfectly and it was very moist. We had them cook it medium well.

2. Pan Roasted Salmon with roasted eggplant puree, pickled summer squash, Nicoise olives – delicious! I really enjoyed this dish. I absolutely loved the eggplant puree and pickled squash. The waiter asked how I wanted the salmon cooked and he said that “well” would make it a bit too dry so I had them cook it medium. I don’t know what they did to it but it was pure heaven; soft and the fish basically melted in my mouth.

Of course, I wasn’t going to leave without dessert…

Warm Valrhona Chocolate Cake with espresso gelato & chocolate sauce – gelato refers to an ancient Italian dessert dating back to ancient Rome and Egypt which is now commonly known as ice cream. The difference between gelato and regular ice cream is that gelato contains less butterfat and more sugar. Of course, the cake was amazing and the espresso gelato went really well with it. Plus, I’m a coffee lover so any espresso dessert will satisfy me!

Overall, Paragary’s Bar & oven was a great experience and we definitely will be going back!
What restaurants have you been to recently that you enjoyed?

Don’t Sweat the Small Stuff

This week I want to focus on our minds. Eating healthy is just a fraction of our overall well-being. If I was to present this to you on a pie chart, you’d notice that our powerful mind takes up a large percentage of our wellness. In my opinion, you cannot really be healthy until you take care of the mind first.

Today I’d like to talk about the small stuff. This is something I, myself, am working on as well – trying to dismiss things in my life that don’t make a difference.

Small Stuff: things that happen to us on a daily basis and impose some kind of inconvenience. For instance, I spilled coffee on myself the other day on my way to work. I really freaked out initially and my good mood quickly disappeared. After thinking about it in my head for a little bit, I thought to myself, “It’s just coffee and a stain. I have a sweater to cover it up.” Another example of “small stuff” would be getting the wrong food ingredient at the grocery store then coming back home and beating yourself up over it, then taking it out on your spouse. It could really be anything and the funny thing is that it’s usually something minute yet it can linger for hours.

So how do you handle the small stuff? Here is my take on it. When you are faced with the small things in life that are a pain in the behind, you have to recognize them as just small inconveniences. They will happen no matter what and before you flip out completely, try to think of an immediate solution. Ask yourself these questions:

  • Can I do anything to fix the situation immediately. If you can, resolve it.
  • How does the inconvenience affect my whole day? What impact does it have on my life?
  • Is the inconvenience worth thinking about? If not, dismiss the thought immediately and move on.

The worst thing that you can do is dwell and worry about something that you cannot control. Why? Because you’re wasting time. Like I said earlier, usually the stuff is so minute that once it is resolved you don’t even notice it anymore. It is the initial reaction that can quickly escalate throwing your focus and productivity out the window. Just remember, as long as your house is not burning down and you have food to eat, everything else is just an inconvenience!

The cool thing about this approach is that once something happens, you always have a choice. You can choose to either fix it if you can ( after you assess what happened) and then you have a choice to either dismiss the situation or dwell on it.

Productive and successful people out there are really good at dismissing the small things. It’s easy to think that successful people never have anything negative going on in their lives. Oh, they do. They are just very good at handling inconveniences. Their time is just too precious to devote to worry and they know it.

This technique is very effective, however, it takes practice. You have to remember to be aware, focus and remind yourself that you have choices. You can choose what to think and do in any given situation. Practice, practice, practice!

I think I have said enough! This week’s goal is to not sweat the “small stuff.” Let me know how you do :)


Delicious Linguine & Tuna Dish

I don’t know about you but when I look for recipes the words quick and easy come to mind. So all the recipes that I ever post in here are just basic things that you can whip up in less than 30 minutes. You will not find any “pasta from scratch” recipes here.

I have made this dish over and over again and I must say it’s a very quick, creative and delicious. This recipe is taken out of the November, 2009 issue of Food Network Magazine.

Ingredients ( serves 4):

  • 12 oz linguine ( I recommend whole grain!)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 2 tablespoons capers, drained
  • 1/2 cup roughly chopped kalamata olives
  • 1-28 oz can plum tomatoes ( My trick: I use fresh tomatoes of any kind; just slice them up and throw them in!)
  • 4 basil leaves, torn, plus more for garnish ( optional)
  • 1-5 oz can albacore tuna, packed in olive oil
  • freshly ground pepper
  • kosher salt

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dante.

2. While the pasta is cooking, heat the oil in a  large skillet over medium heat. Start out by adding the garlic and red pepper flakes and cook until slightly toasted for about 2 minutes. Then add the capers and olives and cook for another 2 minutes. Now, add the fresh tomatoes into the mix and cook until the skin softens, 2 minutes or so. Add the basil, salt and pepper and cook for another 2 minutes. Last but not least add the tuna with the oil and break it with a fork. Mix it up with the other ingredients. Now this is basically your sauce for the pasta.

3. Drain your pasta and place on dinner plates.

4. Toss the sauce over pasta, garnish with more basil and enjoy!

*1 serving – Calories: 524, Fat 16 grams (Saturated Fat 2 grams), Sodium ~ 600 mg, Fiber 7 grams, Protein 24 grams.


Maggie Basiaga

Registered Dietitian