Quality Eggs

Quality eggs are not obvious with all the different labels. Here's a great article from Organic Consumers Association on what words to look for: “Free Range” is better than “Cage Free,” but “Pasture Raised” is best. Avoiding cheap factory farm eggs is not only the right thing to do for your vote on agricultural practices but also for your health. Eggs got a bad rap in the 1980s about their nutrition, but when you get what I call "happy eggs," you'll get Omega-3 good fats and other important vitamins and minerals. Eggs are an inexpensive protein packed full of nutrients if you get the right ones. Egg-xcellent!

Barley: star-quality rice-substitute

I was drawn to this article about rice substitutes, and wanted to share that I think barley is the most accessible for most people to try as a healthier alternative for rice or pasta. We want more nutrient-dense and low-glycemic load meals so that we can maintain healthy weight and feel great. Quinoa (keen-wah) was listed at the top and can be very tasty, but some people don't like the taste of quinoa or have issues digesting it. Barley is somewhat "old school" and works well as a pilaf and has a nutty chewy texture that is more widely accepted especially for beginners not confident about cooking healthy.

My favorite way to eat barley is to mix in mushrooms, peas, veggies, onions and parsley to cooked barley so that I'm getting a rainbow of nutrition and a lot of flavor. And some like to make it creamy like risotto, if you cook it with broth. A warning about barley in soup: If you're packing leftovers, be sure to separate the barley from the soup or your leftovers will no longer be soup but actually become barley mush. Barley loves to soak up the liquids!! Here are some ideas for barley recipes.

The nutrition graphic here shows a terrific mineral profile for barley. Many of us hear about how we need to improve our selenium intake in our foods to boost our optimal health, an important anti-inflammatory mineral that is no longer rich in our agricultural soil. It's found to be helpful for lowering risks of cancer, cardiovascular disease, cognitive decline, and thyroid disease. International standards are higher than in the US and selenium can improve your immune health as well as vision health. Other sources of selenium can be found in Brazil nuts, some seafood, animal protein, eggs, beans. The NIH page  or WHFoods page offers suggestions of foods that you can incorporate. If you don't eat foods like Brazil nuts or barley daily (who does?), I like to take this high-quality multi-mineral as my backup so that I get enough of my minerals daily, as my insurance for optimal health.

Chicken Barley and Pea Soup

Soup is a great way to use up your veggies and get your nutrition all in one bowl! Pre-make the soup so you have something ready-to-eat when you're too busy to cook. Total cooking time was about 30-45 minutes, depending how quickly you chop. Full of vitamins, protein and fiber, and covering the rainbow nutrition with peas, red onions, mushrooms and basil.

Outline of the recipe:
Crimini mushrooms (sliced), chix broth, frozen peas, carrots, sweet potatoes (and parsnops if you like 'em), 10-minute barley (cooks faster!). Put in more of what you like! I like extra mushrooms so I put in more.

Coconut Curry w Chicken and Beans

What to do with chicken leftovers? And for me, I don't really like the drier chicken meat of chicken breasts so I thought, how about coconut milk to give it some sauce? And how about some curry spice to give it some more flavor? And to stretch your meat out, veggies and beans give it more nutrition and extend your food budget.

Quinoa pizazz

I've been challenged with how to best prepare quinoa in a way that is easy on my palette. As adventurous as I am in trying new foods, the only way for me to keep eating the healthy foods is to find a way that I actually like it! So I've been trying different quinoa salads at different restaurants and cafes, and decided that it's best to go with Mediterranean flavoring, as if you were playing with quinoa the way you would with couscous. So this past weekend, I made quinoa salad 2-ways. I cooked 1-cup of quinoa (measure 1 cup dry) and did 1/3 with a kale salad, and the bulk of it for this cucumber quinoa salad.

Cucumber quinoa salad - Mediterranean style
2/3 cup (measured dry) red quinoa cooked in rice cooker (you might need to cook in 2 cycles, because the auto-cook function doesn't cook it soft enough)
3 persian cucumbers chopped small
1/4 cup pine nuts, lightly toasted
1 handful of fresh mint leaves
1/2 lemon, squeeze the juice
salt, fresh pepper, and olive oil to taste

Serves 2 generously, or serve 4 as a side dish.

A great summer recipe that doesn't require much cooking except pressing the button for the rice cooker. The crunch of the cucumber and the pine nuts are a terrific blend for the nutty taste of the quinoa! Bon appetit!

Pumpkin time! Weight loss cookies

It's near Thanksgiving and everyone is fearful of eating too much bad food. Fear not!
Bring your own healthy dish, and you can be assured you have something good for you--and if you're hankering for a healthy dessert, check out these pumpkin cookies in lieu of pumpkin pie.

These pumpkin protein+fiber cookies are low in sugar and butter, taste so great, have so many nutrients, that they should be called "weight loss cookies" because they follow the low-glycemic guidelines of the TLS Weight Loss program I teach. Oh, but being responsible with words, we don't want the word cookie associated with weight loss, so I'll just call them healthy cookies. Here's the recipe.

Many people are wheat-sensitive, or even allergic, and that is why we get the bloated belly or gut discomfort. Who doesn't want to have a flat belly? So let's deal with the prevalence of wheat causing weight gain or belly bloat and learn to cook/bake with gluten-free alternatives.

Gluten-free sometimes gets a bad rap, that these baked things don't taste good. I assure you these pumpkin cookies are a hit, with the egg and baking powder, and baking soda to give them rise and softness for excellent taste. Gluten-free flour sometimes seems foreign for newbies learning to cook healthy, but let me tell you it's quite easy to find gluten free flour these days. These are my favorite kinds: almond meal (high protein), garbanzo flour (high protein), millet (softer). While I don't know every brand, these are my tips: Almond meal is best found at Trader Joe's, and you can find the Bob's Red Mill brand online or at your local store. If you want to know more about gluten-free baking, I'm a healthy foodie chef and please email me.

Note: Online prices reflect a bigger quantity of flour than you might be used to seeing at the store. Also, when you eat healthier, you're investing in your health, instead of being on the path to sickness with genetically-modified foods kept cheap with political subsidies.

Buying pre-packaged foods

A lot of people tell me: "I don't cook, but I eat healthy! I buy my food from (pick one: Trader Joe's, Whole Foods, etc)" Where you buy your food does not signify healthy. WHAT you buy is what is healthy. You can get organic lettuce at the 99 cent store, and you can get a gluten-free high-sugar snack from Whole Foods. Which is healthier for you?

It's really hard to eat enough fruits and veggies if you don't cook. Minimally, you must wash, chop and/or peel sometimes. You really don't need to be a gourmet cook, or spend hours in the kitchen. Most of my meals take 5-20 minutes to prepare. I call it "making food" so that you know it is different than when I really hunker down to cook.

So, I have given myself the task of buying pre-packaged foods to see what my weight-loss/nutrition students really eat. Here is one example of my analysis:

---Prepackaged Rice Noodle Bowl, Mushroom Flavor, Ready-to-Eat in 3 minutes---
Flavor= good, has garlic mushroom taste from the flavor packets
Sodium= 29% RDA per serving. Here is the sneaky thing, the label says there is 2 servings per package. That means you are getting almost 60% of your RDA for sodium in one bowl of noodles! EEK! No more salty food for today!
Fiber= ZERO = Simple Carbs (bad for low-glycemic index eating)
Vitamins= 2% Vitamin C & Calcium X 2 (because I'm eating the whole bowl) = 4% Vitamin C & Calcium
Calories= 140 X 2 = 280

In all, this bowl of noodles is filling 280 calories of simple carbs.
How to make this a decent food item?
1) Get some lean protein like chicken or wild salmon
2) Cook a side of leafy green veggies and put on top
3) Treat this noodle bowl as a "side" and not an entree--the entree is the lean protein and veggies.

If you're opting for pre-packaged food, look in the deli section for more "fresh" sandwiches, hummus, sushi. If you're opting for canned or dry foods, look for veggie-based dishes like the vacuum-packed Indian eggplant dish or a carton of butternut squash soup. Ultimately, you want to put together your pre-packaged food with fresh veggies or fruit or other food (like lean protein) so that you can have a well-rounded nutrient-dense, and healthy low-glycemic meal.

5-minute lazy healthy soup

How many of you come home from work and can't seem to think about what to eat?

This is my solution to the after-work, can't-think lazy healthy soup recipe:

Ingredients (please don't measure too precisely--after all, it is lazy!)
* Water (about 3-4 cups--depends on the size of your soup bowl)
* Miso soup base (either powder or from non-GMO organic fresh paste)
* 2 handfuls of green leafy veggies -- organic mixed salad greens, baby bok choy (1-in chopped), anything dark and green (as opposed to dark and handsome!)
* 2-3 tbls frozen peas (a little fiber boost)
* 1/2 cup pre-cooked wild rice or brown rice (I have pre-cooked rice in the fridge for lazy and emergency hunger).
* Your choice of lean protein. I use frozen seafood (scallops, shrimp, langostino) that makes my lazy soups feel like a treat. If you have leftover chicken or other leftover lean protein, this is a good excuse to eat it up.
* Optional ingredients: fresh non-GMO organic tofu (if you're vegetarian), seaweed strips, dulse, toasted black sesame, any japanese spicing that has sesame and seaweed, sesame oil, diced green onions and/or cilantro, salt and pepper.

How:
1) Boil water. While water is heating, wash and chop your green leafy veggies. Put aside (this is last to put into the soup.
2) Add miso powder or paste to the boiling water. Put in your frozen seafood option and your frozen peas. If you aren't putting something in frozen, then put in your leftover lean protein.
3) Add rice, and fresh leafy greens. Do not overcook the greens. Turn off the stove when you see your greens are still bright green, and only slightly wilted. The broth will continue cooking the greens.
4) Put your optional flavors in the bowl before pouring in the soup. I like to put dulse and seaweed strips to help detox my body. Black sesame and a small dash of sesame oil for good hair. Green onions and cilantro if I have them in the fridge and I'm not too lazy to chop them. Freshly ground black pepper and salt (if needed--depends on your broth).

VOILA! 5-minute lazy healthy soup with minimal prep. Nutrient-dense, low-glycemic, and you're getting in at least 2-3 servings of vegetables, 1 serving of fiber (from the peas and wild rice), and your lean protein. I eat this at least 1x a week to get my sea vegetables into my nutrition. Sometimes, I eat this soup as often as 2-3x a week because I've had a long day. I feel full because of the fiber and veggies and lean protein, but it feels like a very light soup (as opposed to chili that can feel heavy).

Enjoy!

New Spin on Spanish Tortilla

Here's a new spin on a Spanish Tortilla -- otherwise known as a flourless quiche!
Great for breakfast, on-the-go snack, or party hors d'oeuvre.

I brought my healthy vegetarian, low-glycemic creation to a foodie event last night, and one of my friends says "are you sure there's no meat in here?" I say that's a great compliment! It's the heartiness of the sweet potatoes and the muskiness of the wine-soaked mushrooms that made it feel so filling that my foodie friend had to ask that question.

What you need:
8" skillet with 2-3 tall height, and a lid
separate sautee pan for prepping the veggies
30-45 minutes for a dish that can last 8-12 servings

Please note, my recipes are approximate and depend on what I have around the house. To make it easy on yourself, you can substitute herbs based on what you have available or what you like! (Thyme vs rosemary, still very tasty.)

Click here for full recipe.