4 Heart-Healthy Ingredients + Recipes for Game Day and Beyond

February is American Heart Month and Friday, February 5th, 2016 is National Wear Red Day - a day to wear the color red to help raise awareness about heart disease being the number one killer of women. Close behind Wear Red Day is another February day many will get together to celebrate - Superbowl Sunday. In honor of American Heart Month and Wear Red Day, let's challenge each other to make our game day buffet a little healthier and try some new good-for-you foods and recipes.

When the American Heart Association reports that more than 1 in 3 people have some sort of cardiovascular disease and every 85 seconds, someone dies from heart disease, every day is a good day to focus on getting healthier, including a day notorious for filling us up with fried, greasy, salty foods. With those statistics, there is a good chance someone close to you is at risk for or has some sort of cardiovascular disease, so offering healthier options during the big game is good for everyone.

This post will take the guess work out of your game day menu so you have plenty of healthy snacks on hand to last through the end of the big game.

1. Avocados

Avocados are rich in monounsaturated fat (a good kind of fat!), fiber, antioxidants, B vitamins, vitamin K, folate, and many other nutrients. Eating more of those good monounsaturated fats can help you lower your LDL or "bad" cholesterol, which is one of cause of heart disease. Replacing saturated fats (found in animal fat like meat and dairy) with healthy fats found in avocado is a heart-healthy choice. Many people enjoy guacamole on game day, but avocado is versatile and can be used for so much more:

Greatist || 39 Deliciously Unexpected Healthy Avocado Recipes

Avocado Central || Fresh Avocado Guacamole Recipes

Festive "Guaca-Bowl-E Nachos Stadium"

2. Nuts

Nuts are another "healthy fat" food, and while all nuts have different nutritional benefits, all nuts (especially walnuts) contain a healthy dose of those LDL-lowering, inflammation-reducing, unsaturated fats. They're also rich in omega-3 fatty acids that help prevent heart disease and stroke, improve blood vessel function and lower inflammation and triglyceride levels. Nuts make a great every-day snack, and can be spiced up for a great game-day snack:

Ellie Krieger  || Spiced Nuts

Greatist || Energy Bites for On The Go Snacking

Real Simple || Dark Chocolate and Nut Clusters

3. Whole grains

Whole grains contain the entire grain (bran, germ, and endosperm), which makes them more nutritious and full of fiber compared to refined/white flour or grains. Diets rich in fiber, such as a diet rich in whole grains, can help reduce the risk of diabetes, high blood pressure and other types of heart disease. The beta-glucan (a type of soluble fiber) found in whole grains can help lower cholesterol and improves heart health and all that fiber keep you fuller for longer, which is good for weight control. 

Whole grains foods don't have to be boring - you can find hundreds of recipes for tasty whole grain versions of your favorite foods in cook books and on the internet:

Cookie and Kate || Whole Grain Pizza Recipes

The Skinny Fork || Whole Wheat Lasagna Rollups

Buzzfeed || 23 Whole Grain Desserts You'll Actually Love

4. Beans

Beans are a staple food in many parts of the world for good reason - they're packed full of protein, fiber, B-vitamins and minerals. 

Chili is the ultimate comfort food, and makes a great tailgating or game-day meal. Unfortunately, some of the favorite white chili and creamy soup recipes are full of high-fat sour cream, cheese, and cream. A good substitute for cream in these soups is cooked, blended cauliflower. I know, it sounds weird, but even cauliflower-haters can't sense the presence of this nutrient-packed vegetable

Based off the recipe for White Turkey Chili from Whole Foods Market and this Creamy (No Cream!) Sweet Corn and Potato Chowder from Iowa Girl Eats, this Healthier Turkey Chili is a great option for game day because it's light, packed with protein and fiber, and can be topped with all your favorite chili toppings.

Ingredients

1/2 lb. dry Navy Beans
1/2 lb. dry Great Northern beans
or 1 lb. of whatever dry beans you like
2 cups water
1 Tbsp olive oil
1 lb. ground lean turkey
1 7-oz can green chilis
1/2 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups frozen corn
1 tsp salt
1 tsp black pepper
1 tsp chili powder
2 tsp cumin
1 tsp oregano
1 large head of cauliflower, chopped into florets
1/3 cup milk (skim, 2%, whole, coconut)
4 cups broth (I used homemade turkey stock, but you could use vegetable broth to make the recipe vegetarian)
2-3 cloves of garlic, diced

Soak the dry beans overnight in water. The next day, rinse and drain the beans, and add them to the bottom of the crock pot. Add all spices (reserving 1 tsp of cumin for the turkey), chopped bell peppers, frozen corn, diced onion, and the can of green chilis (drained or undrained). Pour water into crock pot.

Cauliflower cream:

Bring broth to a boil, adding cauliflower florets to the pot and cooking until cauliflower is soft (you'll be able to spike easily with a fork). Remove from heat and allow to cool. Once cool enough to blend, pour broth and cooked cauliflower mixture, diced garlic, and milk into blender and blend until smooth. Alternatively, you can blend in the pot if you have an immersion blender. Add  this mixture to the crock pot.

Turkey: 

Finally, heat 1 Tbsp olive oil in a skillet over medium-high heat. Add raw turkey to the pan and stir frequently, cooking until browned. Add cooked turkey to the crock pot, give the ingredients a good stir, cover crock pot and turn on low for 6-8 hours until beans are cooked/soft.

Top chili with some of your favorite toppings: avocado, cilantro, onions, Greek yogurt/sour cream, a little cheese, and enjoy.

More healthy chili recipes from Epicurious ||  Healthy Chili Recipes for the Superbowl and Your Heart

What's your favorite healthy recipe for game day?

Will the Real Pumpkin Flavor Please Stand Up?

Now that the temperatures are dropping (in the Midwest, at least), and the days are getting shorter, many people are breaking out their long sleeves and hanging fall decorations as pumpkin spice everything returns to store shelves. You can find everything from pumpkin spice lip gloss and body lotions to pumpkin spice chocolate candies,yogurt, boxes of cereal, and yes, even POTATO CHIPS...and it doesn't seem to be slowing down any time soon.

This blog isn't about to knock the pumpkin spice trend - this post is actually going to be an Ode to Pumpkin and Pumpkin Pie Spice. It's time to take a step back and discover the real food flavors of pumpkin (a squash) and pumpkin pie spice (a blend of cinnamon, ginger, allspice, cloves, and nutmeg) - flavors that often get overlooked when they're doused in sugar and disguised in baked goods. We're not saying we don't enjoy a giant slab piece of pumpkin pie during the holidays, we just want you to enjoy more pumpkin without the blood sugar spike.

Enjoying a seasonal treat once in a while is fine- referring to the previous post on Enjoying More Whole Foods - you want to choose foods that are as close to their original source or minimally processed most of the time, to avoid all the preservatives and additives (sweeteners, dyes) companies add to pre-packaged products.

Remember, pumpkin is a vegetable, so to enjoy pumpkin and reap all the nutritional benefits from this dark orange squash, choose fresh pumpkin (in squash form) or add pumpkin puree to your favorite sweet OR savory recipes. Many of the "pumpkin spice" products found in the store may not actually contain any pumpkin, and are often disguised with sugar to hide the fact that pumpkin is a vegetable that doesn't actually taste like a pumpkin spice latte (sorry). 

PUMPKIN SPICE

"Pumpkin spice" or "Pumpkin Pie Spice" doesn't actually contain pumpkin - it's really just a blend of warming spices usually found in pumpkin pie recipes. You can find pumpkin pie spice in the store, or make your own mix of cinnamon, allspice, cloves, ginger, mace and nutmeg. 

PUMPKIN - THE SQUASH 

Pumpkins are actually a type of winter squash (vegetable), and they come in many varieties. All winter squash (including pumpkins, acorn squash, butternut squash, etc.) are great sources of fiber, potassium, Vitamin C, beta-carotene (turns to Vitamin A in our bodies) and carotenoids (may help reduce inflammation).

We don't have to wait until Thanksgiving to eat pumpkins - a can of pumpkin puree is the easiest way to incorporate pumpkin into your diet. Pumpkin puree (not "canned pumpkin pie", which has added sugar!) can be added to oatmeal, chili, baked goods, meatloaf, lasagna, pancakes, Greek yogurt...you name it.

A quarter (1/4) cup canned pumpkin puree is nutrient rich: at only ~20 calories, a serving contains over half your recommended intake of Vitamin A, loads of carotenoids, and is a great way to include extra vegetables and fiber into some of your favorite recipes. 

Pumpkin seeds, in particular, are an excellent plant-based source of zinc, which helps with wound healing and immune system function. 

A small handful (~1/4 cup = 170 calories, 40% Magnesium DV, 35% Phosphorous DV, 15% Zinc DV) of pumpkin seeds (pepitas) are a healthy snacking choice - you can add them to your morning oatmeal, smoothies, toss them on your salad or add them to trail mix. These little seeds are colorful, crunchy, and full of healthy fats that may help reduce inflammation. 

Here's a great idea for Pumpkin Spiced Energy Bites - These bites are a great snack for before a workout!

Recipe from Food and Nutrition Magazine, by LAUREN O'CONNOR, MS, RDN

Makes about 20 bite-sized energy balls/bites
Ingredients

Tasty!

• 1 cup organic oats
• 1/4 cup + 2 Tbsp unsweetened coconut flakes
• 2-3 Tbsp pumpkin puree
• 3 large dates, pitted
• 1 Tbsp raisins
• 1 Tbsp flaxseed meal (ground flaxseed)
• 1 Tbsp cinnamon (or to taste)
• 1/8 tsp cloves
• 1 tsp vanilla
• optional: 1/4 cup of mini chocolate chips

Instructions:

1) Process oats, 1/4 cup of unsweetened coconut, pumpkin puree, dates, raisins, flaxseed meal, cinnamon, cloves and vanilla in food processor until well-blended and firm

2) Scoop into bite-sized pieces and dust with coconut flakes and cinnamon

3)  Place in container and refrigerate

Quick tip: Energy bites freeze great - make a large batch, place them in a ziploc bag in the freezer and grab them at your convenience before a workout. 

What are your favorite seasonal recipes?

Potluck and Tailgate Tips from the Dietitian

For many, the end of summer signifies the start of Football season. This means getting together with friends for potlucks or tailgating before the game to eat delicious food and cheer for The Green Bay Packers  your favorite sports team.

We don't usually think of "healthy" when we think of our favorite potluck or tailgating foods (burgers, brats, creamy or cheesy dip and chips), but that doesn't mean you can't lighten up some of your game day favorites to bring a healthier twist to those traditional favorites. 

This definitely doesn't mean pack a salad and miss out all the good food. We've gathered a few tips on enjoying a healthier gameday potluck or tailgate:

Check out the entire selection of foods before you load up your plate.

Often times, we jump in the food line with the "little bit of everything" approach, which leaves our plate overflowing with delicious food, maybe even going back later to grab second helpings of the foods we really liked. Instead, walk through the line and scope out which foods are available and choose a couple favorites.

A potluck is a great time to enjoy those "sometimes" foods, and you should always allow yourself to enjoy those foods once in a while. Choose mostly healthy sides (fresh fruit, vegetable tray, baked chips, salsa), and choose small portions of those "sometimes" foods you don't eat very often. 

Bring your own healthy recipe/side and swap out ingredients in your favorite recipes. 

Simple Swaps: 

Use your favorite sauces on chicken drumsticks instead of wings. You'll get a more satisfying meal with less fat. 

Chicken brats instead of traditional brats for less calories and fat.

Substitute some or all of the mayo in potato salad with Greek yogurt for less fat and more protein.

Use ground chicken breast in sloppy Joe's instead of beef. 

Salsa or guacamole have less fat and pack a big nutrient punch along with flavor over a queso chip dip

Use whole wheat noodles in your pasta salads and add extra vegetables for added nutrients and fiber.

This recipe for North Caroline Barbeque is traditionally made with pork, but can be lightened up using this easy recipe for pulled chicken breast, which is great on sandwiches (with a whole wheat bun, side of baked beans, coleslaw, and roasted corn). 

--------------------------------------------------------------------
Easy Crock Pot North Carolina Chicken Barbecue Recipe

For the Crock Pot Pulled Chicken:
Adapted from TheKitchn's recipe for BBQ Shredded Chicken

Ingredients:

• 4-5 large  boneless, skinless chicken breasts (~2 lbs.)
• 1 cup low sodium chicken broth 
• 1 tbsp garlic powder
• 1 tsp salt 
• 1 tsp pepper

Directions

Place chicken breasts in crock pot, add spices and cover with chicken broth. Set crock pot on low for 5-6 hours or cook on high for 3-4 hours, until chicken pulls apart and comes to internal temperature of at least 165. 

When chicken is cooked, let cool and shred with 2 forks OR beat whole chicken breasts using kitchen stand mixer with paddle attachment. 

Now that you have shredded chicken, you can add a vinegar-based barbecue sauce, like this one from AllRecipes.com:

Ingredients

• 1 cup white vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon hot pepper sauce, or to taste
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. The recipe recommends mixing ingredients ahead of time to allow the flavors to blend. 

This recipe makes more than enough to cover the chicken, so make sure to store the extra sauce in a covered container in your refrigerator. 

Enjoy!

What are your favorite game day eats?
Any traditional recipes you have transformed over the years to be a little healthier?

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The Leek

The leek is a vegetable that is a part of the onion and garlic family. In fact, it's one of the more subtle tasting versions of the onion. It looks like a wide light green stem which is actually a cylinder shaped bundle of leaf sheaths. It can be steamed, sauteed and even eaten fresh. However, its most commonly used to make broth. The season is between October and May

from galleryhip.com             

Nutritionally, leeks are low in calories and rich with polyphenols which are potent anti-oxidants that help protect against oxidative damage. Leeks are an excellent source of vitamin K (the vitamin that is involved with blood clotting) and a very good source of folate, B6, copper, manganese and iron. Moreover, leeks are a good source of vitamin C, vitamin A, vitamin E, magnesium and calcium. All these micronutrients help keep a healthy immune system as well as help with multiple metabolic processes that relate also to physical performance. Since leeks taste sweeter than onions, many people once they try it, prefer leeks over onions. Leeks are typically cut into rounds (see picture above). White areas and light green areas are the ones that are typically eaten, however, you can eat the dark green areas as well. The dark green areas are just thicker and might require slightly more cooking.

Here are some ideas of what to do with leeks:

• Leek and potato soup
  Ingredients:
  1 Tbsp butter or olive oil
  3 leeks sliced into rings
  5 medium sized red potatoes peeled and diced
  5-6 cups of chicken or vegetable broth
  1 tsp thyme (or 0.5 tsp dried)
  1 tsp marjoram (or 0.5 tsp dried)
  Salt and pepper per taste
  1-2 bay leafs
  
  Instruction:
  1. In pot put oil or butter and melt on low heat. Add leeks and stir for about 8-10 minutes or until soft
  2. Add diced potatoes and all seasonings and continue to stir for about 10 minutes
  3. Add broth and bring to a boil. Cover partially and let cook on low heat for about 30 minutes
  4. You can serve as is or puree in a food processor/blender
  5. Feel free to garnish with creme fresh, heavy cream, basil, dill or scallions
• Sauteed leek and green beans
  Ingredients:
  1 Tbsp olive oil
  2 leeks sliced into rings
  1 tsp of minced garlic
  3 cups of fresh or frozen green beans
  Salt and pepper to your liking
  1 tsp of dried Italian seasoning
  
  Instructions:
  1. In a deep pan heat oil on medium heat and add leeks. Stir for 5-10 minutes or until leeks are soft and almost translucent
  2. Add garlic and stir for 3-4 minutes
  3. Add green beans and seasonings. Saute until green beans are soft and ready to eat
  4. Serve warm
• Here are some interesting recipes that are not just leek soup
• You can add leeks to your omelette, grits or hash browns in the morning 
• Leeks can also be put on pizza and in a quiche. Here is a simple & healthy quiche recipe

Hope this gives you great ideas to just pick up a leek from the grocery store. Its fairly cheap and located next to the refrigerated root vegetables and herbs. Happy cooking and let me know below how it goes.

Pic from www.health.com

                   

Good Websites or Blogs to Get Recipes

Many people go on to college with no skills in the kitchen, or limited skills such as making a sandwich and scrambled eggs. Even in college, we may have a food plan so we go eat at the dinning halls 2-3 times a day or/and have random microwave meals, eat out or bake hot pockets/pizza. As athletes, we need to take care of our bodies to help heal and recover from our activities with food and/or drinks, which at times can be missed due to the lack of ability or willingness to cook. Some think it is really hard to cook or that it's too time consuming. However, I believe that if you can read, you can cook and it can be easy and simple. To help out, here is a list of websites and blogs that have easy, healthy and simple recipes:

• I am a big fan of the Nutrition Blog Network - they have a list of many different blogs written by registered dietitians. Every blog concentrates on something else such as sports nutrition. Moreover, the majority of them have great and easy recipes to follow. Find one you like and follow. Here is just one example: I.Run.On.Nutrition - She has many recipes you can try. 
• Minimalist Baker - Is a new find for me and I love it. This couple basically created a website with many recipes that are easy and very simple to make with most of them taking less than 30 minutes. They also have a section of recipes with 7 ingredients or less. I actually bought the recipe book which is great.
• NR website - has really great simple recipes with minimum amounts of ingredients with stunning visuals to show you how each step is made. Most of the recipes are also quite low budget. Note; the website has a lot more to offer but I can not attest to the quality of the other areas in this website as I have not examined it yet.
• Cooking Light - This is also one of my favorites, mainly because you just need to decide what ingredients you have and tada, you get multiple ideas of what to do with those ingredients.
  
  The issue is that sometimes a recipe can be complicated and contain multiple ingredients that you can't even pronounce. Here is an actual article on healthy budget recipes. 
• Interestingly enough the United States Department if Agriculture (USDA) has a cool "Whats Cooking?" website with MANY recipes and you can choose based on what you need to get more of (e.g. more vegetables....), the course, type of cuisine, type of equipment and even if you need low budget (SNAP program). The recipes are very simple and easy to make. Some of these recipes were even created by children.
• My Sports Nutrition - A great resource to get sports nutrition information in general that also has a collection of cheap recipe eBooks (as cheap as $9.99) that you can choose
  
  based on the meal you desire (breakfast, lunch or dinner) as well as a full shake recipe book. All books and My Sports Nutrition are written and run by fellow registered dietitians that specialize in sports. 
• Poor Girl Eats Well - Is a blog written by a young woman that has medical issues that require her to eat healthy but is on a very tight budget and yet finds a way to eat and cook healthy. She shares her $25 week grocery cart as well as multiple easy recipes. She also puts a price tag on each one of the recipes, which is quite helpful if you are on a tight budget. 

These are just a few that you can use but i'm sure there are many more. Remember, all you have to do is just buy the ingredients and follow the recipe. Once you figure out some basic dishes you like, you can start playing with the ingredients and experimenting. Don't fear the kitchen! it's actually quite pleasant once you get the hang of it. Whats cool is you will benefit from it the most, not only in your wallet but also with your health and energy levels.  

The Rutabaga

The majority of people have no idea what a rutabaga is. In fact, they may even have a hard time pronouncing it (pronounced root-a-bayga). A rutabaga is actually a cross bread between a turnip and a cabbage. It is a root vegetable that can be eaten raw or cooked. Originally, it was used to feed cattle, however, today it is used by many in salads, stews, pastries or just as a baked side dish. Rutabaga is in season from October to April but you can probably find it year round.

Nutritionally, rutabagas are high in fiber, have no fat or cholesterol, are low in calories, are an excellent source of vitamin C and are a good source of potassium, zinc and vitamin A which are all important for performance. Rutabagas taste slightly sweet and peppery. They can be stored for a long time in the fridge (about 2-3 weeks) or about 1 week in the pantry. They have a waxy exterior and that is mainly to keep the moisture. This exterior needs to be peeled off before eating. Many people will use rutabagas instead of potatoes since they contain more fiber and slightly less carbohydrates per serving. Meaning, you can mash it, bake it, boil it, stir-fry it and even fry it.

Here are some ideas of what to make with these lovely roots:

• Rutabaga mash 

  

  Pic from blog.freshharvestga.com

• Roasted rutabaga 
• This is a great recipe of rutabaga with carrots, lemon and honey but I would use more close to 2 Tbsp of olive oil or coconut oil vs 1/2 a stick of butter
• Rutabaga fries: Peel and cut about 1 lb of rutabagas in fries shape and spread on an oven tray. Season with a little olive oil, garlic powder, cumin, salt and pepper. Heat oven to 375 F. Bake for 30 minutes or until crisp to your liking
• Rutabaga stew to help you warm up on cold days
• Rutabaga soup - here is a collection of 5 different soups

As you can see it is very versatile and can be a part of your main entree or as a side dish. With so many health benefits and uses as well as the ease of buying it and its price, I highly suggest trying this great vegetable. 

These Are a Few of My Favorite Greens

Most people eat at least one vegetable that's green. Whether it's spinach, broccoli, green beans, peas or all the above, rarely is there a person that does not eat any.From an early age we have our parents and grandparents tell us to eat our greens and even the media, like Popeye, teaches us to eat our spinach so we get stronger. However, these are greens we all grew up on. There are many more greens out there which you may not even be familiar with but should be a part of any healthy and varied diet. Some of my favorites that are currently available are: arugula, chard and bok choy.
                  

Arugula also called salad rocket, Is a very tasty leafy green (picture above) that has a refreshing peppery taste. It is very high with antioxidants and phytochemicals that help fight multiple cancers as well as vitamin C, vitamin A, vitamin K, folate and B vitamins. Arugula is also rich with nitrates that are compounds that help dilate the blood vessels. This in turn helps lower blood pressure and possibly improve aerobic performance. Arugula is mainly used in salads, pasta, pizza, soup or to accompany cold dishes. Here are some great recipes to try out with this lovely, tasty green.
              
Chard also called Swiss chard, is also a leafy green very similar to kale. The leaf is dark green but the stalk can be in multiple colors mainly: yellow, white and red. The leaf has somewhat of a bitter taste unless cooked. Chard is also rich with antioxidants and phytonutrients that help fight inflammation as well as contains a high amount of vitamin C, vitamin A and vitamin K. It is also a good source of different minerals such as phosphorus, magnesium, manganese, calcium, iron, copper and potassium. Chard can be eaten raw, in soup, stir fry, tomato sauce or even quiche. Here are some healthy recipes to help incorporate more chard into your cooking.
              
Bok Choy also known as Chinese cabbage, is not a leafy green but a type of cabbage. It has a very subtle somewhat sweet flavor. Similar to the other 2 greens noted above, bok choy also has a good amount of antioxidants and phytochemicals that help fight certain cancers as well as lower the "bad cholesterol", LDL. Bok choy is rich with vitamin A, vitamin C, vitamin K and multiple B vitamins. It also has a moderate amount of some minerals such as: potassium, calcium, iron, magnesium, phosphorus and manganese. Bok choy is not eaten raw but only cooked. It is common in Asian cuisine but can go into anything hot including: stir fry, soup, tomato sauce, chicken saute, etc. Here are 13 recipes to help you incorporate this delicious vegetable.

To combine all 3 together here is a cool stir fry recipe:
3 cups chopped chard
3 cups chopped bok choy
1 medium yellow onion chopped
2 garlic cloves, minced
1 Tbsp olive oil
2 Tbsp teriyaki
0.5 tsp red pepper flakes
1 -2 cup arugula

Turn stove on medium. Heat oil in pan. Add onions and stir until slightly translucent (4-5 minutes). Add garlic and stir for 2-3 minutes. Add chard and bok choy stir for about 5 minutes. Add teriyaki and red pepper flakes. Stir until stalks are soft (about 5-7 minutes). Move hot stir fry into serving bowl. Add arugula and stir. Serve hot or cold. Note; you can also add chicken breast or shrimp to make this a complete meal

Greens can be way more interesting than just your usual 4 or 5. Experiment a little and you'll be surprised at what you discover.
Enjoy!

Easy Slow Cooking this Winter

Imagine a world where you put 5-6 ingredients in a pot and poof, without you doing anything, a whole meal is ready for you. Sounds to good to be true doesn't it?! However, I am glad to announce that this is the world we live in. It just all depends on the tools at your disposal. I would like to introduce you to the slow cooker. One of the best investments you will ever make. It can be found as cheap as $15.

       

It is literally as easy as cutting a bunch of ingredients up, adding spices and letting it sit for a couple of hours. You can make anything, whether its an appetizer, side dish, dip, entree, dessert or even a special drink. Slow cookers or as some refer to as Crock Pots (Crock Pot is actually the name of one of the brands that make slow cookers) require just a socket as they are electrical. Most people put something in the slow cooker before they leave home and by the time they get back, dinner is ready!
Here are some great website with multiple easy recipes:

• Cooking Light - 105 Healthy recipes to make with a slow cooker. One of the more surprising recipes on there is the pesto lasagna with spinach and mushrooms. Yes, it's possible to make lasagna with a slow cooker 

                                   

• Eating Well - The magazine Eating Well has some great healthy recipes. In addition, you can even download a free slow cooker cookbook. If there are several people in the household, these recipes include a great overnight oatmeal breakfast recipe
                                
• Fitness Magazine - 7 healthy recipes that are easy and simple to make. On a cold winter day, there is nothing like a hearty soup. That's why I like this easy beef and vegetable soup recipe
                               
• My roommate used to make chili that everyone loved yet it took him just 5 minutes to make:
  Approx 0.5 lb of lean ground beef or turkey
  1 can kidney beans (rinsed and drained)
  1 can white beans (rinsed and drained)
  1 medium size can tomato sauce
  1 can Rotel (mild, medium or hot based on preference)
  1 Packet of McCormick chili mix seasoning
  - Mix all ingredients in crock pot and cook on low for 6-8 hours. Serve hot with shredded cheese on top

The slow cooker just makes it so effortlessly easy! If you don't have one and you want one, consider just putting it on your Christmas wish list or just go and buy one for yourself. You're worth it!   

Turnip for What?!

The weather is getting colder and with cooler temps also come a variety of foods that we tend to lean towards. We choose dishes that warm us up and are filling like soup, stew and chili are prepared more often. With this great variety of foods also come winter vegetables. One of my new favorites is the turnip.
                              
Turnip is a root vegetable that can be found late fall and winter. It belongs to the cruciferous family (cabbage, kale, cauliflower, broccoli, brussel sprouts) and is rich with antioxidant properties.  The leaves of the root, turnip greens, can also be eaten and are high in vitamin C, vitamin K, vitamin A, manganese, copper and folate. Turnips are fat free, cholesterol free and an excellent source of vitamin C. There are 34 calories in 1 cup of raw turnip. They are versatile and can be eaten raw, baked, mashed, roasted, stir fried and grilled. It is recommended to shop for the small/medium sized heavy turnips as they will have a mild taste. In general, turnips have a slight sweet, spicy, refreshing taste.
Here are some ideas of what to do with this great vegetable:

• Add it to chili or stew instead of potatoes
• Turnip fries - just cut in fries shape and bake in the oven
• Shred and add to your salad
• Add to any soup
• Turnip mash
• Stir fry with the rest of your vegetables
• Turnip greens can be used in stew, soup, stir fry or even just sauteed by itself

Here are some recipes:

Sauteed turnip greens

4 cups turnip greens

1 small purple union diced

1 garlic clove minced

1 Tbsp canola oil

Heat pan to medium. Heat oil and add onion. Saute for 5 minutes until slightly brown. Add garlic and stir for 2 minutes. Add turnip greens and stir for 5 minutes or until wilted. Serve while hot

Mashed turnips

3 cups turnips peeled and diced

4 cups water

0.25 cup coconut milk or 0.25 1% milk

Dash salt 

Dash pepper

Simmer turnips in lightly salted water until soft and tender. Drain water. Add coconut milk, salt and pepper to turnips and mash. Serve as a side with chopped scallions or chives

Turnip spicy baked fries

2 lbs turnip peeled and cut in rectangular fry shape or round thin circles

Olive oil spray

1 Tbsp garlic powder

1 Tbsp paprika

0.5 tsp sea salt

Heat oven to 400 degrees Fahrenheit. Spread turnip shaped fries in oven tray. Spray with oil and then spread seasoning over fries. Bake in the oven until golden brown (about 30 minutes). Enjoy!

Here is a great turnip soup recipe and a good beef stew and turnip recipe. 

Don't shy away from this great root vegetable and next time you are at the store, pick it up and try it.

Have a great weekend!

Nothing but Pumpkin

October is one of my favorite months. Not just because of Halloween (my favorite holiday) but because of pumpkin! One of my favorite fall vegetables. I enjoy many things pumpkin, although at times I feel that we may go overboard with everything pumpkin. Nonetheless, it's still a reason to celebrate this awesome crop. If you don't like it, you can just use it as decor.

 

Nutritionally, pumpkin is from the squash family (see previous post on winter squash). It's low in calories at 50 kcal per cup (cooked), high in fiber and rich with antioxidants as well as vitamins and minerals. It contains one of the highest levels of vitamin A, that is important for wound healing, healthy skin and healthy eye sight. Moreover, it contains many of the B vitamins such as folic acid, thiamine, B6, etc. Pumpkins are also rich with minerals such as calcium, iron, potassium and phosphorus that help us to keep healthy bones, among other things. Pumpkin seeds should also be used since they are rich with magnesium, zinc, iron, selenium and niacin.

Here are ways and recipes to incorporate pumpkins in your diet:

• Pumpkin pancakes
• Pumpkin ravioli 
• Red lentil and pumpkin soup
• Pumpkin pie shake
• Spiced pumpkin seeds
• Pumpkin shrimp curry

Roasted pumpkin

1 medium size pumpkin (about 6-8 lbs) peeled and diced

2 Tbsp olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.5 tsp pepper

3 Tbsp of fresh or dried rosemary

2 Tbsp dried marjoram

Heat oven to 425 degrees.

Mix all ingredients in a bowl. 

Spread the seasoned pumpkin on a baking tray and bake in the oven for about 40 minutes or until soft. 

Make sure you enjoy this vegetable before it's gone! I know I will. Happy Halloween 

          

Falls' Savory Squash

Summer is out, fall is in. With fall comes an array of fantastic vegetables and fruits. The vegetables most associated with fall are pumpkin, squash, or anything orange for that matter. Pumpkin can be saved for October.

There are many types of squash but the ones I would like to talk about are considered winter squash: acorn squash, spaghetti squash, butternut squash, delicata squash, sweet dumpling squash, buttercup squash and ambercup squash. Although they are considered winter squash, their season actually starts end of summer beginning of fall. They can last for a fairly long time due to their thick rind.

        

Nutritionally, squash is low calorie, contains complex carbohydrates, high in fiber and rich with vitamins and minerals. It's a good source of Vitamin A, Vitamin C, magnesium and potassium as well as other B vitamins and minerals. Vitamin A is a potent antioxidant that helps us fight certain cancers and it is also helps maintain good and healthy vision as well as healthy skin. Vitamin C is an antioxidant that helps us keep a healthy immune system, is involved in wound healing and tissue repair and helps fight inflammation. Magnesium takes part in many reactions in the body including: keeping normal muscle, immune and nerve function, bone health and many more. Potassium helps maintain fluid and electrolytes in the body. All those qualities make squash an amazing vegetable!

Here are some great recipes for each kind:
- Acorn squash - Roasted acorn squash soup
- Butternut squash - Butternut squash, caramelized onion and spinach lasagna
- Spaghetti squash - Spaghetti squash Greek style
- Ambercup squash-  Roasted Ambercup Squash

Ingredients:
Ambercup squash cut into cubes or 1.5" slices
2 Tbsp olive oil
1/4 tsp sea salt
Pinch of pepper1/4 tsp garlic powder
2 tsp of fresh rosemary

1. Heat oven to 400 degrees F
2. Spread aluminum foil on a oven tray
3. Mix squash with oil, pepper, garlic powder in a bowl and stir
4. Spread squash on tray
5. Spread rosemary on squash
6. Bake until soft and golden (about 40 minutes) and serve

Delicata squash - Garlic delicata
Buttercup squash - Roasted buttercup squash quesadillas
Sweet dumpling squash - Baked sweet dumpling squash

No matter what squash you choose you can use any of these recipes. All you need is to pick one at the grocery store and start experimenting. I promise, you will not regret it. Squash is a great addition to any athletes plate.

Eggplant is in Season

Once in a while I like choosing a vegetable that not many people are familiar with that's in season. I do it because a varied diet is very important just like a varied training program is. In addition, vegetables are packed with antioxidants (compounds that help us fight "toxins" in the body) as well as other important minerals and vitamins. I don't want you to miss out, especially if you are avoiding it because you have no idea what to do with it.

Today I chose one of my favorite vegetables, the eggplant. Egg what?! Yes eggplant.

             

Eggplant, also called aubergine, is a night shade vegetable originally from India (eggplant is actually classified as a fruit but we treat it like a vegetable). It comes in multiple shapes and colors but the most common one in north America is dark purple and oval shaped on the outside but cream colored on the inside. It is used in many cuisines including: Italian, Indian, Turkish, Greek, Thai and more. Eggplant is eaten cooked, not raw.

Nutritionally it is low in calories and carbohydrates, fat free and cholesterol free. It is a very good source of fiber and contains a phytonutrient called Nasunin that's located in the peel of the eggplant. The peel also contains phytonutrients called anthocyanins. Nasunin and anthocyanins are potent antioxidants that help us fight inflammation and some cancers as well as help us protect multiple cells including brain cells and heart cells. Eggplant is a good source of potassium, manganese, copper and several B vitamins. B vitamins are important for metabolism and the minerals help with multiple functions in the body including bone health, electrolyte balance and wound healing just to name a few.
Eggplant can be used as an appetizer, side dish or even as part of the main dish. Here are some ideas of how to experiment with this fantastic vegetable:

Baba Ganoush - Middle Eastern eggplant spread

Ingredients
1 Medium size Eggplant
2 Tbsp Tahini Paste
1 tsp Minced Garlic
2 Tbsp Lemon juice
Salt & Pepper for taste
2 Tbsp Cilantro chopped fine (Garnish)

1. Heat oven to 450 degrees F. Cover eggplant with aluminum foil and bake until completely soft (20-25 minutes). Alternatively you can roast on the grill (about 10 minutes) until soft and peel is charred. If roasting on the grill, aluminum foil is not needed (for the smokey flavor).
2. Let cool for 15-20 minutes.
3. Cut eggplant in half lengthwise and with a spoon take out all the pulp and move to medium bowl.
4. Depending how smooth you like it, you can smash the pulp with a fork or put in the food processor for a smoother texture.
5. Add the tahini, garlic, lemon juice, salt and pepper to the eggplant pulp and stir.
6. Garnish with cilantro and serve.
Note; this tends to taste even better after it sits in the fridge for a while. Serve with crackers or pita bread.

Here is a great eggplant parmesan recipe

Baked Eggplant - A tasty and easy side

Ingredients
2 Eggplants cut into rounds
2 Tbsp Olive Oil
3 Tbsp of Fresh Rosemary (can use 2 Tbsp dried)
0.5 tsp Kosher Salt
0.5 tsp Pepper
1 tsp Garlic Powder

1. Heat oven to 375 degrees F.
2. Spread eggplant on baking sheet.
3. Brush the eggplant with oil
4. Sprinkle the rosemary, salt, pepper and garlic evenly as you can
5. Bake until soft and brown (about 20-30 minutes)
6. Serve as a side for fish, steak or chicken

Press here for more easy eggplant recipes.

Make sure that next time you go to the grocery store you pick yourself an eggplant and try one of these tasty recipes. Feel free to post here how it came out.
Happy Eating!