Diet's Blog (Page 38)
Slimming down after having my son last May took some work, but I had the season on my side. Summer’s glorious bounty of vegetables made losing weight seem relatively simple: I’d pick whatever veggies looked fresh at the market and then throw them on the grill with a lean source of protein, such as chicken or fish. Then, I’d round out the meal with a reasonable portion of a healthy carb-based side, such as brown rice. But as fall creeps on and winter draws near, I’ve realized that my secret weight-loss weapon—in-season vegetables—works all year round. Incorporating these five fresh-right-now vegetables into your diet plan can help you win the weight-loss battle this winter.
Potatoes: They’ve gotten a bad rap for scoring high on the glycemic index—which reflects how much blood glucose rises...read full post »
I’ve never been a fan of low-carb diets: our bodies and our brains need carbohydrates to work effectively. A few years ago, while preparing for a marathon with Team in Training, a fellow runner told me she was trying to lose weight. That’s cool. Then she told me about her super-restrictive low-carb diet. At the time, I was getting my master’s degree in nutrition and I couldn’t resist sharing my opinion. “You. Must. Eat. Carbs,” I told her, carrying on about how high-carb foods are essential for rebuilding the energy stores that you deplete running long distances. (Read 6 more reasons your body needs carbohydrates here.)
Of course, not all carbohydrates are created...read full post »
Garlic is one of those ingredients that I always have on hand: there’s a bulb on my kitchen counter and a jar of minced garlic in my fridge. I love it because not only does garlic add flavor and aroma to any dish, but it offers health benefits too. Studies show garlic may lower breast, colon, stomach, throat and skin cancer risks. It’s heart-healthy, too, as it’s been shown to prevent clotting. The secret to all these health benefits? Sulfides.
(Cooks take note: the way garlic is treated in the kitchen can affect its health benefits. Those beneficial sulfides aren’t released...read full post »
Since having a baby five months ago, my belly isn’t quite as flat as it used to be, even though I’ve lost the baby weight. I’m not obsessed with the pudge that remains but I certainly wouldn’t miss it if it went away. And so I was intrigued by a story Ana Mantica wrote for EatingWell about three foods that might help melt away fat. My nutrition training has taught me not to believe in magic bullets for weight loss, but since all the ingredients Mantica mentions are nutritious, I figure that getting more of them can’t hurt.
Here are the three slimming foods—and how they might help us all to “whittle our middles”:
Whole grains: Eating whole grains...read full post »
I’m head over heels in love with soup. Once the weather turns cooler, I make a batch of soup (or more!) each week, trying new recipes as well as improving upon tried-and-true favorites. I love the whole process of creating a pot of soup—from chopping to the final stir—and the simplicity of serving it. Just add a hunk of warm bread and dinner is served.
Here are three more reasons I love soup:
1. It’s a great way to use up leftovers or produce items that need to be eaten. When I decide to make a pot of soup, I start by surveying my refrigerator: do I have any opened boxes or cans of broth in the fridge? What...read full post »