Just Beet It, Beet It, Beet It....

Did you catch that?  Nope it wasn't a typo.  Today's blog is about that ugly red (and sometimes yellow) root vegetable you walk past in the produce section...the beet.  Growing up in a house full of beet-lovers, my sister and I used to complain when our Mom was boiling beets.  We used to say that it smelled like she was cooking dirty socks.  Our poor Mom had to listen to that every time she made beets...and let me tell you, she ate them A LOT!!  There was nothing worse than walking in the house on a weekend afternoon and getting a whiff of cooked beets.  Now, based on that you would think that I HATED beets, right?  I used to until about 5 years ago.  Ironic thing is now I can't get enough of them!!

OK, enough about my childhood trials and tribulations.  Let's talk about the nutritional value of the beet first.  The beet is on the top 100 "World's Healthiest Foods".  Beets are known for their antioxidant, anti-inflammatory, and detoxification properties.  This root vegetable can be completely consumed as you can eat the beet (also known as beetroot), the little bit of root attached to the body of the beet, and the greens.  Here is a chart that shows all of the nutrients found in one cup of sliced, cooked beets.

Beets, sliced, cooked 1.00 cup 170.00 grams Calories: 75 GI: med
Nutrient	Amount	DRI/DV (%)	Nutrient Density	World's Healthiest Foods Rating
folate	136.00 mcg	34.0	8.2	excellent
manganese	0.55 mg	27.5	6.6	very good
potassium	518.50 mg	14.8	3.6	very good
copper	0.13 mg	14.4	3.5	very good
fiber	3.40 g	13.6	3.3	good
magnesium	39.10 mg	9.8	2.4	good
phosphorus	64.60 mg	9.2	2.2	good
vitamin C	6.12 mg	8.2	2.0	good
iron	1.34 mg	7.4	1.8	good
vitamin B6	0.11 mg	6.5	1.6	good

As you can see, beets are an excellent source of folate, manganese, potassium, and copper.  Eating beets is another great way to get iron and vitamin B6.  You can click on each of the nutrients above to learn a little more about them.  As with any vegetable, the longer you cook/boil/steam/roast beets, the nutritional value decreases.  It is recommended to keep cooking time for steaming beets under 15 minutes and roasting time under one hour.  This will help maintain the integrity of the nutrients.

Now that you know a little more about beets, let's talk about what to do with them.  If you are a fan of juicing your vegetables, beets are a great addition to your favorite mixture.  Try grating raw beets and adding them to your soups and salads.  Here's a yummy recipe for 15-Minute Steamed Beets:

Prep and Cook Time: 5 minute prep; 15 minute cooking
Ingredients:

• 3 medium beets, about 3" in diameter
• 1 medium clove garlic, pressed or chopped
• 2 tsp fresh lemon juice
• 1 TBS balsamic vinegar
• 3 TBS extra virgin olive oil
• sea salt and cracked black pepper to taste

• Optional:
• 1 TBS balsamic vinegar
• 10 fresh basil leaves, chopped
• 1 TBS chopped dill
• 1 TBS chopped chives
• 2 TBS Feta cheese

Directions:

1. Fill the bottom of a steamer with 2 inches of water.
2. While the water is coming to a boil, wash beets, leaving 2 inches of tap root and 1 inch of the stem on the beets. Cut beets into quarters. Do not peel.
3. Steam covered for 15 minutes. Beets are cooked when you can easily insert a fork on the tip of a knife into the beet. Although some of their colorful phytonutrients are lost to the steaming water, there is plenty of color and nutrients left in the beets.
4. Press or chop garlic and let sit for 5 minutes to bring out their health-promoting properties.
5. Peel beets using a paper towel.
6. Transfer beets to a bowl and toss with remaining ingredients while they are still hot.

Serves 2
 
Be forewarned...beet juice will stain so use caution when peeling and cutting beets.  You can use a little lemon juice to help remove the stains from cutting boards and counter tops.  Add lemon juice and course salt to your hands and scrub gently to remove the "red finger" syndrome! 

If you are still looking for a few more healthy beet recipes, click HERE and you can check out some yummy ways to serve beets.  In the meantime, don't pass those dirty looking red vegetables the next time you are in the produce section.  Grab a bunch and give them a try.  You might find that they don't smell like dirty socks when cooking and possibly have a new veggie to add to your list of "must-haves".  Enjoy!!

Grilled Tilapia with Tomatoes and Kale Recipe

(Makes 1 serving) 

Make flaky, delicious tilapia in minutes with this easy recipe and save the seasoning blend to use in other recipes for chicken, fish, and vegetables.

Total Time: 17 min.
Prep Time: 10 min.
Cooking Time: 7 min.

 




Ingredients:
1    1 (4-oz.) raw tilapia fillet
2    ½ tsp. Italian Seasoning Blend (recipe below)
3    Nonstick cooking spray
4    1 clove garlic, finely chopped
5    2½ cups chopped fresh kale
6    1½ cups cherry tomatoes, cut in half (or 2 medium tomatoes, chopped)
7    1 tsp. extra-virgin olive oil

Preparation:
1.    Season both sides of tilapia with Italian Seasoning; set aside.
2.    Heat large nonstick skillet, lightly coated with spray, over medium heat.
3.    Add garlic and kale; cook, stirring frequently, for 1 to 2 minutes.
4.    Place tilapia fillet on top of kale mixture; cook, covered, for 1 minute.
5.    Gently turn tilapia over. Top with tomatoes; cook for 3 to 4 minutes, or until tilapia is cooked through and flakes easily when tested with a fork.
6.    Place kale, tilapia, and tomatoes on a serving plate; drizzle with oil
 
Tip: The Italian Seasoning Blend can be stored in an airtight container for use in the future.
 
Italian Seasoning Blend
1    4 Tbsp. dried parsley, crushed
2    4 tsp. dried onion flakes
3    2 tsp. dried basil, crushed
4    1 tsp. ground oregano
5    1 tsp. ground thyme
6    1 tsp. garlic powder
7    1 tsp. sea salt
8    ¼ tsp. ground black pepper
9.    Place all ingredients in a medium bowl; mix well.
 

Nutritional Information: (per serving)
Calories - 279
Fat - 8g
Saturated Fat - 2g
Cholesterol - 57mg
Sodium - 195mg
Carbs - 27g
Fiber - 6g
Sugar - 6g
Protein - 31 g

Antioxidants: Are Your Cells Wearing Their "Superhero" Capes?

Today's blog comes from our resident nutrition superhero, Carrie Covington.  Here's what she has to say about antioxdants.

So we hear all the time the benefits of fruits and veggies, but why?  One big reason is because they help fight diseases such as Alzheimer’s, cancers, atherosclerosis, arthritis, anxiety, and more.  Let’s learn what happens to make this occur.
 

First let's take a little chemistry lesson.  When a molecule loses an electron it becomes a free radical, which must steal an electron from another molecule to re-balance itself.  This in turn causes another free radical to form.  It is estimated that each of our cells get hit by a free radical 100,000 times a day. Wow!  Free radical damage is happening every second.  Some of this damage is due to natural cellular activities but also by pollution, smoking, fried and processed food, and even physical stress.  Poor eating habits actually speed up free radical production.  Some of this we can help and some, unfortunately is out of our control.

If free radicals are overabundant, oxidative stress will occur and then we see inflammation in the body.  When the immune system is constantly battling inflammation, the body becomes fatigued, weakened, and deficient in nutrients and enzymes.  That is when many terrible disease can occur… cancer, atherosclerosis, and arthritis are just a few. 

The good news is oxidative stress and inflammation can be fought by antioxidant nutrients which repair and prevent this cellular damage.  Check out the list below and see what foods are "super disease-fighting" foods.  I challenge you to add one food from the list each week. 

Rank	Food item	Serving size	Total antioxidant capacity per serving size
1	Small Red Bean (dried)	Half cup	13727
2	Wild blueberry	1 cup	13427
3	Red kidney bean (dried)	Half cup	13259
4	Pinto bean	Half cup	11864
5	Blueberry (cultivated)	1 cup	9019
6	Cranberry	1 cup (whole)	8983
7	Artichoke (cooked)	1 cup (hearts)	7904
8	Blackberry	1 cup	7701
9	Dried Prune	Half cup	7291
10	Raspberry	1 cup	6058
11	Strawberry	1 cup	5938
12	Red Delicious apple	One	5900
13	Granny Smith apple	One	5381
14	Pecan	1 ounce	5095
15	Sweet cherry	1 cup	4873
16	Black plum	One	4844
17	Russet potato (cooked)	One	4649
18	Black bean (dried)	Half cup	4181
19	Plum	One	4118
20	Gala apple	One	3903

 
So it's time to help your body put on it's superhero cape and fight the cellular damage from free radicals.  Step up, choose one of these fruits and veggies and revel in the power against disease!!

For more information on antioxidant nutrients and how you can help your body, set up an appointment with one of our nutrition specialists.  It's your body...take care of it from the inside out!!

Success at Obtaining Fitness Goals (Part 4)

Here is "Part 4" in Brad Covington's blog on becoming successful at obtaining your fitness goals.  Be sure to go back and check out his introduction, part 1, part 2, and part 3.

The next topic we will discuss on being successful at the gym is nutrition...the most vital portion of any fitness program.  There a 2 different mentalities when people join the local gym/fitness center:

1. I am working out, I can eat whatever I want. 
2. I am working out, I can’t eat anything and must restrict my diet.

These two trains of thought are both wrong. First it is not strictly about calories, it is about the right calories.   Not all calories are created equal.  For example, a piece of cake is not going to have the same effect on the body as a piece of grilled chicken or cup of broccoli.  So, it is not simply about “counting calories” as much as it is about “eating clean”, as we in the fitness industry like to put it.

What does that mean exactly?

For starters, take all refined sugars out of your body, it is the enemy.  Refined sugars are simply wasted empty calories that the body will turn into fat.  They will make you feel sluggish, unfocused, and unmotivated.

Second, make sure to take out all of the saturated fats in your diet. What that means is stop frying your foods and, instead, bake them, broil them, grill them.  Just don’t fry them!!!  It also means getting leaner meats and not as much red meat.  Add more fish and chicken, which are low in saturated fat.  Fish have a lot of omega-3 fatty acids that will aid in your fat loss.

Also, that means we need to eat lots of fresh fruits and veggies.  Be careful with the fruits though, they still have sugar in them, just not refined sugars.  Eat as many veggies as you can stomach!!  Remember, you are what you eat from your head down to your feet. Remember that one, it is true!!!

Last but not least, leave all of the processed food alone.  If it is processed, it is full of sodium and artificial chemicals that help with the preservation and increase the shelf life.  Have you ever been to France?  Have you noticed there are a lot of smaller people, not a lot of overweight individuals and all they do is eat pasta and drink wine?!  How can this be?  There food is not processed like the food in the good ole USA!!!  So stay away from it and you will see your fitness goals approach faster then you ever thought possible!!!

I almost forgot. Drink your H2O (water) ladies and gentlemen!!!!  If you do not drink enough water, your liver will not metabolize fat as efficiently as it should because it will be taking on some of the function of the kidneys.  So, you are not letting the liver do its job (fat metabolism) because it is doing the job of the kidneys. In fact, most people will retain 5-15lbs. of fluid because 95% of America is walking around dehydrated.   Don’t forget your caffeine intake.   For every 8 oz. of caffeine you consume, you will need to take in 16 oz. of water to replenish the fluids you lose through dehydration because caffeine is a diuretic.  To calculate the amount of water you need per day, simply take your body weight and multiply it by 0.66.  Remember, this does not take into account your caffeine intake throughout the day!!!

Stay tuned for "Part 5"!  If you need assistance with tackling your nutritional habits, schedule an appointment with our nutrition specialist here at PROMATx Health Club.  We will help get you on the right track!!

Eat Your Fruits and Veggies...But Not Too Many!

OK, here I go again with these confusing blog posts.  In theory, this post will make sense but it may leave some of you scratching your head for a few minutes.  I pose a question to you...is it bad to eat too much healthy food?  The answer to that is a definite "yes".  Too much of anything is not necessarily a good thing.  In a recent study by Loyola University Health Systems, registered dietician Brooke Schantz found that eating too much healthy food (such as fruits and vegetables) can lead to weight gain.  Now don't freak out.  Weight gain or weight loss goes back to the simple energy balance equation:

Calories In < Calories Out = Weight Loss
Calories In > Calories Out = Weight Gain
Calories In = Calories Out = Weight Maintenance

There are no fancy tricks to this equation.  If you take in more calories (healthy or unhealthy) than you expend or burn, you will gain weight!

So where do you go from here?  By no means am I telling you not to eat healthy foods.  But you have to consciously make judgment calls when it comes to food.  There are "good", "better", and "best" choices for all foods and even though you may spend the majority of your time choosing the "best" items, you still need keep in mind total calories consumed.  Nonstarchy vegetables, according to Schantz, are higher in water and fiber and create a "stretching" effect on the stomach.  Therefore it is more difficult to overeat these vegetables unless you cover them with fatty cheese and sauces.  When choosing your vegetables, be sure to limit the starchy ones such as peas, corn, and potatoes.

Keep the energy balance equation in the back of your mind at all times.  Choose healthy foods more often while still choosing the "best" items within the "healthy food" umbrella.  Once you get in the habit of eating healthier, food choices become natural and your body will crave the nutrient-dense foods.  Feed your mind and body with the proper nutrients and you will reap the rewards with a more efficient, fat-burning machine!

Still need help with making healthier food choices?  Schedule an appointment to talk with our nutrition specialist.  The fitness and nutrition professionals here at PROMATx Health Club are here to help, but you have to take the first step.  Stop by and talk with us today!

Reference:  Loyola University Health System. "Is there such a thing as eating too many fruits and vegetables?." ScienceDaily, 24 Jul. 2012. Web. 1 Aug. 2012

Winter Vegetables

Fall is almost over (although the temperature outside may indicate winter has already arrived).  With the change of seasons, comes the change of vegetables.  Are you a winter veggie fan?  Do you know which ones are winter veggies?  Winter squashes like pumpkin, spaghetti, acorn, and butternut; turnips, rutabagas, parsnips, and horseradish are all examples of different winter veggies.

Winter squashes are packed with vitamins.  A one-cup serving of winter squash contains almost double the Recommended Daily Allowance (RDA) of Beta-Carotene (protects cells against free radical damage, improves function of immune system and reproductive system, and a good source of Vitamin A), and lots of vitamin C, niacin, phosphorus, potassium and fiber too.  Native Americans considered squash so important that they buried it with their dead to nourish them in the afterlife. In fact, current research has proven their hunch, citing the anti-cancer and health-enhancing properties of this ancient vegetable. 

Root vegetables such as turnips, parsnips, rutabaga and jicama are all packed with vitamin C, fiber, and complex carbohydrates.  Root vegetables come in a variety of colors and most can be eaten raw or cooked.  These vegetables are cool-weather crops.  Roots such as beets, carrots, radishes, rutabagas, and turnips can be planted in early spring and late summer for two crops.  For a little history lesson, root vegetables were an essential part of the diet during the early evolution of humankind (about five million years ago) and American colonists relied heavily on root vegetables because they could be stored for months in the harsh New England winters.

Squash Soup in Pumpkin Bowl

Now that you know which veggies are winter ones, where do you go from there?  Try your hand a baking winter squash.  Cut the squash in half, scoop out the seeds (save them for later), place cut side down in a baking dish with about 1/2 inch of water (to prevent drying) and bake at 400 degrees for 30-60 minutes (depending on the type of squash).  Add butter or maple syrup and seasonings such as nutmeg, cinnamon or ginger.  Want to really impress your family or guests?  Try making a squash soup bowl.  Cut 1-1/2 inches off of the stem end, scoop out the seeds, and place cut side down in a baking dish. If the rounded end of the "bowl" is too round to sit evenly, slice just a sliver from the bottom to level it. Bake at 400 degrees for 30 minutes, or until tender. Add soup and serve.  What a pretty way to enjoy squash on cold winter evening.

Search the internet for other recipes using winter squashes and root vegetables.  Try a variety and find out which ones you (and your family) like the most.  Experiment with some of these crazy looking vegetables in the produce section of the grocery store.  Vitamin-packed and healthy for you...winter vegetables.  Buy some today!!

Add Color to Your Plate

Every year in March, the American Dietetic Association has a campaign called "National Nutrition Month", which is  designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits.  This year's theme was "Eat Right with Color", which encouraged consumers to remember to include a colorful variety of fruits, vegetables, whole grains, lean proteins and dairy on their plates every day.

How colorful is your plate?  Do you have a well balanced plate?  Next time you sit down for a meal, take a look at your plate.  Half of your plate should be nonstarchy vegetables (zucchini, peppers, etc.), one quarter of your plate should be lean protein (meat or meat substitute), and the other quarter should consist of starchy foods (beans, grains, rice, etc.).  Don't forget to have a side of fruit also!

Here are a few ways to enjoy more fruits, vegetables, whole grains and dairy:

• Mix up a breakfast smoothie with low-fat milk, frozen strawberries and a banana.
• Reheat leftover whole-grain rice with chopped apples, cinnamon, and nuts.
• Try crunchy vegetables instead of chips with your favorite dip or low-fat salad dressing.
• Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.
• Wake up to fruit.  Make a habit of adding fruit to your morning oatmeal, cereal, yogurt or waffle.

Try it today.  Your body will thank you for filling it with nutrient-dense foods that will help you get through your day!