Archive for Nutrition
Plant-based Ingredients Emphasized in New USDA Guidelines
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Today, the Cleveland Plain Dealer ran an article recapping the U.S. Department of Agriculture’s updated guidelines, which it modifies every five years. The move to a heavier plant-based diet is huge news considering the Food Pyramid, which has yet to be revised, has been heavy in grains and dairy for many years. Essentially, the USDA is recommending 59% of total daily calories from vegetables and 42% from fruit, 15% from whole grains and 40% from fiber, which will happen easily if people adopt this way of eating.
Critics would argue that the dairy is too high, at 52% and that there is little indication of where meat falls. The guidelines are not the Food Pyramid, but may help to shape it when that change is final. If anything, these updates are heading in the right direction.
In a nutshell, here are the recommendations: Read More→
Low-Carb Eggplant Parmasean
Posted by: | CommentsI just picked up a bunch of organic bounty from a newly formed co-op group in Cleveland. One thing I love about co-ops is that it forces the buyer to be creative. There’s nothing like a little culinary creativity. Check out this low-carb eggplant recipe that I am enjoying thoroughly as I write.
And don’t be fooled by the plate, it’s a small sized dish that fits everything just right, protein-rich eggs and veggies galore.
Next post I’ll show you how I get the eggplant to be so savory.
Low-Carb Eggplant Parmasean
This and my Juice Plus+ and I'm ready to rule the world!
1/2-1T Nutiva Coconut Oil
1 Free-range organic egg
1/2 cup egg whites
1/4 cup cooked, diced roasted eggplant
3 T marinara sauce (no-sugar)
Sprinkle of Parmasean
Handful of organic spinach (never buy lettuce conventional, it sucks up pesticides!)
Heat oil in pan in medium heat and spread around when melted. Add egg and egg whites and break the yolk with a spatula. Cover with a lid to promote even cooking. When the bottom is fully cooked and the top is still a bit runny add the eggplant and marinara sauce. Cook with lid on until the eggs are solid and cooked through (I did choose to turn mine over, but if you’re not good with turning, then keep it the way it is).
Turn off heat. Put spinach or other deep green organic lettuce of choice on your plate and put eggs on top.
Enjoy!!
Oh, and if you’re a busy Cleveland mom, who wants to burn fat and eat healthy, then be sure to visit the best Cleveland fitness boot camp website at TrainingbyLiz.com. We share four weeks of fat-loss meal plans to give you the edge on your fat loss and strength-building!
3 Hot Tips for Holiday Fat-Loss
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1. If you’re not literally writing out when you are doing workouts during the week, then you are missing a big chunk of successful fat-loss no matter what time of year.
As I tell my clients, your body doesn’t know the difference between holidays and regular days, so why should you let the hustle and bustle around you catch you off-guard? You shouldn’t, you don’t need to and, after reading this post, you won’t.
You’ve heard the saying, “Failing to plan is planning to fail.” Planning success is essential in every area of your life.
2. Which brings me to my second point: Read More→
How can busy parents squeeze in healthy habits?
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Leave the round belly to Santa. You can be fit this holiday season!
Let’s face it, Thanksgiving is just around the corner as is party season and a host of responsibilities that come with Christmas and New Year. It’s a wonderful time to celebrate with the family, but also a dangerous time for your fitness, if you don’t go into this season with a plan.
Allow me to break down and help adjust any mistaken notions that we tend to believe when our schedules get busier.
“I can just exercise as normal.” (Insert nervous laugh here.) This might be true, but is less likely right now, especially if you’re a mom and more holiday responsibilities fall on your lap. If you’re used to running or performing other cardiovascular exercise Read More→
Mashed Cauliflower: An Excellent Lean-body Sub for Potatoes
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We had some chopped raw celery on hand and threw some atop our pureed cauliflower.
I don’t know if you have little kitchen helpers, who get under-toe as soon as they hear cabinets open and the faucet turn on. I sure do, and he comes in the form of a blond-haired, insistent sous-chef. He’s pretty good at taking orders, but even better at deciding his own improvising.
What he enjoys is anything involving the salt or spice shaker, and so when he heard I was making mashed cauliflower, there was no turning him away (I rarely do that anyway). Here is what we made together. And his older brother and sister were able to enjoy grating some Himalayan salt crystals to help flavor our pureed and fibrous crucifer. Read More→
