Eat Right Fitness Flash!!

Use your UFOs! - Do you have a UFO (underutilized food object) in your fridge? Trying to figure out whether to toss it or make some strange concoction that might turn out very wrong? Why not try the recipe search tool at CookThink.com? Type in the food or spice and the tool will create a list of recipes that include that item. Whip it up without worry because all of the site's recipes have been kitchen-tested.

Cuisine cure - Many of you are battling the cold and flu bug that are going around, or you may be just getting over an illness. You may not feel ike chowing down when you're sick, but your body needs food to get well, research from USF in Tampa shows. Cutting food intake by 30 percent made the immune systems of mice less effective at battling germs, the study showed. If the only thing you can handle is soup, spoon it up!

Go green! Sipping green tea may help you bounce back after a tough workout. Taking in the equivalent of three cups a day reduced cell damage from resistance exercise, a study in the journal of Nutrition reports. Brew a fresh mug to get the most antioxidants.

Weight worries :( - Feeling fat could be as bad for you as actually being overweight, note researchers from Columbia University in NYC. Stressing about your size may increase levels of brain chemicals linked to diabetes and high blood pressure - the same conditions obese people are more likely to face. To be healthy, focus on eating right rather than making weight loss the sole goal.

Recipe Day!!

Grilled Tofu and Chicken Pad Thai

6 oz. Chicken Breast

2 oz. Rice Noodles, Dry

8 oz. Extra-Firm Tofu

1/3 cup Chopped Green Onions

2 tsp. Garlic, Minced

2 cups Sprouted Mung Beans (Optional)

1 tsp. Ancho Chili Powder

2 tsp. Olive Oil

1 T. Brown Sugar

1 T. Fish Sauce

1/8 cup Natural Peanut Butter

1/8 cup Tamarind Pulp or Paste

1/8 cup Rice Vinegar

1 Raw Lime, Grilled

1/4 cup Cilantro, Minced

Instructions:

Grill or broil the Chicken and Tofu with cooking spray (olive oil), then cut into thin slices. Heat 2 tsp. Olive Oil in a medium saucepan. Add 1/2 the chopped Green Onions and the Garlic, cook until soft. Add the Ancho Chili Powder and cook for 10 seconds. Add the Tamarind Pulp, Rice Vinegar, Fish Sauce, Brown Sugar, and Peanut Butter and bring to a boil. Place the cooked Noodles, Tofu, and Chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently. Fold in the rest of the Green Onion with the Cilantro and Bean Sprouts. Serve with cut Limes on the side.

Comments:

1)Tamarind Pulp can be a difficult item to find. If you cannot find it, use a scant 1/8 c. lemon juice and 1 tsp. of sugar instead.2) Fish sauce is at any Vietnamese or Thai grocery.3) This recipe keeps well in the refrigerator. I suggest packing one for lunch and reserving the other for dinner.

Lots of ingredients in this one, but it's a keeper.

Get Dressed Up!

Salad bars have sprouted up everywhere these days - from urban street corners to posh, "green" restaurants that also serve wine and cheese. Growing demand for healthy, unprocessed food has spurred a huge growth in supermarket sales of salads, as well - especially pre-bagged leafy greens and accompaniments.

The popular ingredients of salads - from tomatoes, red peppers and shredded carrots to arugula and watercress - are loaded with vitamins and minerals. They provide fiber that keeps our systems functioning. And they are rich in antioxidants, particularly carotenoids.

So, what could possibly be wrong with this development? For one thing, many salad savorers think they are doing themselves a favor by opting for dressings with low or not fat, or no dressing at all. The truth is that you need some fat to extract the nutrients from salads, especially those carotenoid antioxidants. At the other extreme are those who take their salads with prepared or commercial dressing. But most of those dressings, even in health food stores, are made with inferior and even unhealthy fats.

The secret to good salad dressing is a good oil. Extra virgin olive oil (EVOO) is, literally, the gold standard. Nut oils - walnut oil, hazelnut oil - are delicious too, with a more delicate flavor. Commercial dressings almost invariably rely on cheap soy oil, which - aside from its tastelessness - oversupplies mega-6 fats to bodies and brains that need omega-3 fats instead. So, turn over a new leaf and start preparing your own salad dressings!

Here is one that takes about two minutes to prepare and you could add tons of extra(curry paste, blue cheese, using sesame oil instead)...

Basic Vinaigrette

Ingredients: 1/2 cup EVOO, 3 Tbsp. quality balsamic vinegar, sherry vinegar or fresh lemon juice, 1/2 tsp. powdered mustard, 1 tsp. sugar or sugar substitute and salt and pepper to taste.

Directions: Put dry ingredients in small bowl or jar. Add a few drops of oil and mix to a paste, then stir in the rest of the oil. Add vinegar or lemon juice. Stir well to mix and then shake. Refrigerate after using.

Eat Right Flash!

These nutrition and fitness flashes from Self magazine are meant to keep you reaching for your goals while giving you a boost about all the things you are doing right!

1) Number crunching - There is more to weight loss than calculating your calories, recent studies show. Women who added apples or pears to their daily nutrition lost more pounds than those who added oat cookies, even though all three are about 200 calories, a study in the journal Appetite shows. Fruit has fewer calories per bite, so women munched on larger servings. This may have helped them eat less during the day.

2) Full factor - Spoon yogurt, don't sip it and you'll feel more satisfied, according to a study in the International Journal of Obesity. Thicker liquid-based foods are more satiating than their watery counterparts. So, opt for choices like low-fat Greek yogurt, which is more solid than most types.

3) Appetite turnoff - Feasting in front of the TV can lead to overeating after the credits roll, a study from the University of Birmingham in England shows. People who chewed and viewed during the day took in more calories than those who didn't, although all had identical lunches. Distracted diners may not recall how much they munched, making them likely to eat extra later.

4) Lookin' good! - A healthy nutrition plan could aid your eyes. People with the lowest amounts of antioxidants in their bloodstream were more prone to retinal deterioration, which can dull vision, an analysis of more than 4,000 people in the Archives of Opthalmology reports. A sight-saving salad with vitamin C from oranges, lutein from dark leafy greens and vitamin E from sunflower seeds is a great start.

Hmmmm...Bedtime Strawberry Delight!

Super Easy Bedtime Strawberry Delight

Ingredients:

1 cup Frozen Sliced Strawberries

½ packet Splenda

¼ cup 2% cottage cheese or skim ricotta

Fat Free Whip Cream

Instructions:

Place Frozen Sliced Strawberries in a bowl and sprinkle just a dash of splenda on top. Place it in the Microwave for 30 seconds then take out mix together, add cottage cheese or rictta and put a dollop of Fat Free Whip Cream on top. If you prefer to not have them a little frozen and more like room temperate then place back into the microwave for 15-20 more seconds. It’s a delicious way to end a great day!

Boot campers! If you have any recipes or tips on eating that you'd like to share, we'd love to hear about 'em!

Food RX: Eating For Injury Prevention

As I nurse a tweaked knee this month - wondering if it's an injury or just old age (ha!) - this article by Liz Applegate, Ph.D., of Runner's World gave me some hope of recovery...

As I write this, I'm in a wheelchair. It's the latest result of numerous knee surgeries to repair my cartilage. I wish I could say that I injured my knee doing something athletic and impressive, such as running a killer speed workout, squatting six times my body weight at the gym, or even winning the three-legged race at a summer picnic. But I did it in my kitchen. I slipped on a phantom slick spot that mysteriously evaporated within seconds. I landed on my knee hard. I didn't know it at the time, but that quick, hard fall punched a hole in my cartilage.

Ever since, I've been researching every conventional (and unconventional) way to heal my knee. I've had state-of-the-art surgery. I've taken supplements that I use to scoff at...and realize that they work. I've changed my eating habits. (No, I didn't give up chocolate.) In the process, I've made some startling discoveries about nutritional remedies that can help heal injuries and even prevent them in the first place. Here's what's been working for me.

Eating for Injury Prevention

There's no doubt that smart training helps prevent injuries. But so will a wholesome nutrition plan, filled with foods that will enable your body to mount a strong defense against muscle strains and tears. Here are three nutritional strategies to prevent injuries:

1. Eat more. If you followed Survivor: The Australian Outback TV series, you may have noticed how gaunt the participants appeared after subsisting for weeks on daily rations of rice. This type of chronic malnutrition puts your body in prime "injury-waiting-to-happen" mode. So, how do you know if your body needs more calories? Keep track of your weight and eating patterns. If your weight fluctuates for no apparent reason, or if the quality of your eating is sporadic and generally unhealthful, you should consider a slight increase in high-quality calories.

2. Pile on the protein. True, a high-carbohydrate diet will fuel your running. But many runners take this advice to the extreme, living on bagels, pasta, and energy bars. Besides carbohydrate, you also need 80 to 100 grams of protein a day to maintain your muscles and other soft tissues. A small 3-ounce serving of chicken provides about 25 grams of protein, a glass of milk 10, a soy burger 14, and a hard-boiled egg 6. If you're only eating one protein source a day, you're not consuming enough. Try to include some protein in every meal.

3. Don't forget zinc and iron. Athletes often skimp on these two important trace nutrients found predominantly in red meat. Though research hasn't linked zinc and iron deficiency with increased injury rates, I've noticed the connection when working with injured athletes, and so have many of my sports-nutrition colleagues. You need 15 milligrams of zinc and 18 milligrams of iron a day. Foods that are good sources of both zinc and iron include lean beef, poultry, seafood, and lentils.

Dining During Downtime

If you get injured, the length of your downtime is determined by the severity of your injury, and the degree to which your body is nutritionally prepared to handle this new stress. If you have a severe injury, you're probably wondering: "How can I avoid gaining weight?"

Relax. Even though you're not running, you're still burning calories between 5 to 15 percent more than usual to repair your tattered body. Also, for most injuries, total downtime usually lasts about 2 weeks. After that, you might not have the green light, but you may be able to do other forms of exercise, such as swimming or pool running.

But if you restrict your calories too much during this initial 2-week period, you might lengthen your recovery because your body won't have enough protein to both repair your injury and carry out typical bodily functions. Don't cut back more than 500 calories a day. And if you notice that you're losing more than a desired weight, start eating more immediately.

4. Calcium: If you have a stress fracture or a broken bone, your body really needs this important mineral. You should take in up to 1,500 milligrams a day. If you don't eat dairy products, take a supplement, or drink calcium-fortified juice.

5. Vitamin A: Your body uses this vitamin to make new skin and other tissues that are vital to your healing. New research shows that your body isn't as efficient as we thought at converting the carotenes from fruits and vegetables into vitamin A. This means you need to eat even more of them. You should have two servings of leafy greens and yellow and orange vegetables every day during your recovery. Drinking vitamin A-fortified milk is also a good idea.

6. Vitamin C: Your body needs this antioxidant to make collagen, an adhesive-like protein found in your bones, connective tissues, and blood vessels. When you're injured, collagen is the substance that glues the injured area back together. Women need 75 milligrams of vitamin C each day, and men need 90 milligrams. If you eat a diet rich in berries, cantaloupe, oranges, and other fruit, you'll easily meet this requirement.

7. Other supplements If you've been given the green light to start training again, you may want to add a supplement to the mix. Once you've injured a joint, you're at higher risk for developing osteoarthritis (a degenerative joint condition not uncommon among aging athletes). Fortunately, the supplements glucosamine and chondroitin sulfate have been shown to help decrease inflammation and improve mobility in people with osteoarthritis. You can also find many of these vitamins in a gender specific multi-vitamin.

These two supplements may also help promote cartilage growth. But it's not certain whether glucosamine, an amino sugar, and chondroitin, one of the substances that make up cartilage, work alone or need to be taken together. So for now, take 1,200 to 1,500 milligrams of each, three times a day. Why so often? These supplements don't last long in your body, so frequent supplementation ensures that they're present at all times to nourish your joints. (Warning: If you take blood thinners such as Coumadin, do not take chondroitin.)

The better you feed your body, the more likely you'll remain injury-free, and the faster you'll bounce back if you do happen to get injured. Just be patient. You'll be training again in no time.

Eat Like An Olympian

By Aaron Brock - Head Athletic Trainer for U.S. Men's Olympic Volleyball Team

While many factors need to be considered when discussing an athlete's performance-- nutrition is among the most important variables. Research clearly demonstrates the beneficial effects of good nutrition on athletic performance. Here are some simple ways to work good nutrition into your daily life.

1. Devour Breakfast!

Your mother was right: breakfast is the most important meal of the day. Don't start the day with an empty fuel tank. The Men's Olympic Volleyball Team practices every morning and lifts weights in the afternoon. If the players don't eat an adequate breakfast, they will not have enough energy for a quality practice.

Replenish your energy stores to ensure adequate fuel for competition or training. Have both carbohydrate and protein in your breakfast. Protein will help maintain your glucose levels throughout the morning and stave off hunger, while carbohydrates will provide needed energy.

Some healthy options include:

-Low fat yogurt and fresh fruit
-Smoothie made with fruit and low fat yogurt
-Whole grain cereal with skim milk and fruit
-Vegetable omelet with whole wheat toast and orange juice
-Scrambled eggs and one-half of whole wheat bagel

2. Smart Pre-workout Nutrition

This concept goes hand in hand with the importance of eating breakfast, depending on the time of day you practice. If training is in the afternoon--perhaps several hours after your last meal--your pre-workout nutrition becomes even more vital.

Any fruit: celery, apples, applesauce, pears, oranges, melons, berries, grapes, tomatoes, smoothies

Light sandwich: turkey (hold the mayo), chicken, peanut butter and jelly, etc.

Grains: cereal, bagel, English muffin, tortillas, pita pocket.

Sports drinks or light fruit juice.

Other: skim milk, low fat yogurt

3. The Powerful Powers of Protein

Athletes need high levels of protein (15 to 20 percent of daily caloric intake) to help repair and rebuild muscles broken down by physical activity and to aid in carbohydrate storage. An athlete's elevated protein requirements can usually be met by a well planned diet (supplements are not typically necessary, however, this can vary on the individual):

Excellent protein sources include poultry, turkey, beef, pork, fish, low fat cheese, legumes (black, kidney, pinto beans, and chickpeas), egg whites, and soy products such as tofu

Although adequate levels of protein are important, keep in mind that excess protein is simply extra calories either burned for energy and used to build leaner muscle tissue.

When it comes to fuel, protein is less efficient than carbs. Get enough protein from your diet so your body doesn't break down muscle to use the protein for fuel.

Protein from both food and supplements increases your need for water. Since your kidneys require more water for protein metabolism, individuals with liver or kidney problems are susceptible to negative effects of excessive dietary protein.

4. Be Smart About Supplements

Use healthy high grade gender specific supplements. (i.e. EFA's, Multi-Vitamins)

Feeling Like A Steak This Weekend?

The Rialto food detectives - recently visited Outback Steakhouse and has given it his stamp of approval...

On his last journey he found the protein portion sizes daunting. This time, although the steak sizes range from 8 ounces to a staggering 18 ounces, he was able to construct a meal that was a bit more moderate in size. He sternly reminded people in his party who chose the massive amounts of protein to check the size and thickness of the palms of their hands.

There are more healthy carbohydrate side dishes than in the past, including fresh steamed veggies, fresh steamed broccoli and fresh green beans that make it easy to construct a nutritious meal. As always, ask for extra vegetables if potatoes or rice come with the meal.

In a protein palace like Outback, sometimes it might be best to order an appetizer with a couple of veggie sides. Shrimp on the Barbie or Seared Ahi Tuna are suggestions. A Chicken or Shrimp Caesar Salad or a Queensland Salad with fresh chicken breast are also good choices.

Outback also offers “Simply Grilled” entrees, which are billed as “simple and sensible … these dishes are classically grilled.” Diners can choose medallions of chicken or shrimp or Chicken on the Barbie.

Another menu category is Straight from the Sea, which includes Atlantic grilled salmon, fresh fish of the day, lobster tails (have one; bring one home) and Alaskan king crab, (again with plenty to take home).

For fancier fish dishes: Royal Port Fresh Catch, topped with a blend of crawfish, shrimp, mushrooms, green onions and a Creole sauce; and Hearts of Gold Fresh Catch, topped with artichoke hearts, sun-dried tomatoes, green onions and a light lemon sauce. Hearts of Gold is also offered with chicken instead of fish.

We recommend diners stay away from the Baby Back Ribs, watch protein portions, have a couple of sides of vegetables and pass on the Aussie Chips. Those are the clues needed to stay in the best nutrtitional shape at Outback Steak House.

Recipe Day!!

This one takes a little skill in the kitchen, but it sounds like a challenge you can handle...

Apple-Cinnamon Crepes

Servings: 2 servings of crepes

Ingredients:

2 whole eggs

6 ounces deli ham, diced fine

1/3 cup soy flour

1 cup 1-percent milk

1 red Delicious apple, peeled, cored and roughly chopped

2/3 cup unsweetened applesauce

2/3 cup cooked oatmeal

2 2/3 teaspoons olive oil

1/4 teaspoon cinnamon

Instructions:

In a small mixing bowl, combine eggs, soy flour and milk to form a batter. This amount of batter will make four crepes. Pour 1/2 teaspoon oil into a nonstick saute pan or crepe pan. When the oil is hot, add a quarter of the batter to pan. Cover pan with another saute or crepe pan. Cook on medium-high heat until bottom is set and crepe will move easily in pan. To turn crepe over, securely place second pan over first and turn pan over. The crepe will then be in the second saute pan. The second side of the crepe should cook for only a minute or so to color it. Transfer crepe to serving plate and repeat process to make three more crepes. (If you need more oil in the crepe pan, omit oil from crepe filling and use it for cooking the crepes.) Place apples, applesauce, oatmeal, 2/3 teaspoon oil, ham and cinnamon in another saute pan to form crepe filling. Using low heat, cook mixture until apples are tender. When ready, divide filling amount between the four crepes by placing it in a line along the center of each crepe. Fold over the sides to make a trifold. Serve immediately, two crepes per plate.

Weekly Nutrition Notes

In Season:

Passion Fruit

That wrinkly purple-fleshed fruit in the produce section is worth a second look. It's as sweet and tasty as it is odd looking. Plus, passion fruit is loaded with fiber, potassium and vitamins A and C. One-half cup provides about 115 calories. This tropical fruit native to Brazil is ripe when its leathery skin is deeply wrinkled. Before it ripens, keep it at room temperature. Add passion fruit to salads and smoothies for a flavor boost, or liven up grilled chicken or fish with a generous spoonful.

Craving Something Salty?

Go ahead. Give in. Salty snacks like chips have no more sodium than a slice of wheat bread--certainly no more than most restaurant or processed food. But don't let that be a license to overindulge. Keep your salty snack small and avoid anything with trans fats or more than 3 grams of saturated fat. Here are some top picks:

EDAMAME BEANS IN THE POD: One-half cup with a sprinkling of salt provides approximately 100 calories, 145 mg sodium, 3 g fiber, 0.5 g saturated fat and 8 g protein.

POPCORN: 6.5 cups microwave popcorn, a whole grain, averages approximately 110 calories, 220 mg sodium, 4 g fiber and 0.5 g saturated fat.

MIXED NUTS: A 1-ounce serving contains heart-healthy fats and approximately 190 calories, 60 mg sodium, 3 g fiber, 2.5 g saturated fat and 7 g protein.

TRISCUIT THIN CRISPS: Made of whole wheat, a 1-ounce serving (15 crackers) contains 130 calories, 180 mg sodium, 3 g fiber and 1 g saturated fat.

Did You Know?

If you don't eat enough fat, you may be setting yourself up for a sports injury, suggests a recent article in the Journal of the International Society of Sports Nutrition. Among 86 female runners, those with the lowest fat intakes were the most likely to get injured. The researchers hypothesized many possible reasons including inadequate calorie consumption, lower intakes of fat-soluble vitamins and poorer energy supplies leading to fatigue while running. To make sure you consume the most healthful fats, choose fatty fish, nuts, oils and avocado.

A Healthy Read

Pick up The Jungle Effect by Dr. Daphne Miller and learn about the world's healthiest diets--and how to improve your own. Miller travels the world in search of the foods that have protected populations from disease for generations. She visits Crete, where heart disease is rare; Okinawa, Japan, recognized for its low rates of breast cancer; and Iceland, where few people suffer from depression despite long, dark winters. To get you started on a healthier path, Miller provides plenty of tasty, authentic recipes. $23, harpercollins.com.

Happy Travels

It may be to your advantage to skip the crummy airport food on your next trip. A recent study published in the journal Science suggests that avoiding breakfast and lunch prior to the flight and eating upon arrival may fend off some of the problems associated with jet lag. Your brain's circadian clock responds to light and controls the desire and ability to sleep, wake and eat. But when food is scarce, a "food-related clock" jumps in and overrides the "light clock."