Eating like a Caveman-A look at the Paleo Diet

The concept of the Paleo or Caveman diet has been grabbing the attention of many scientists, doctors, and nutritionists. The premise behind the diet is that our genetic makeup have not change dramatically since the Stone age, thus we should eat more like our Paleolithic ancestors and stray away from the conventional western diet. The [...]

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Complete My Plate

Just when you finally figured out how to read the updated MyPyramid, Michelle Obama and the government decides to chuck it out the window and present you this new ChooseMyPlate idea instead. The purpose of the new plate concept is to have the public meet the Dietary Guidelines of 2010. The ChooseMyPlate promotes: 1. Balancing [...]

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Antioxidants are radical!

We are always trying to find some food, nutrient, or something magical that will provide us the protection against chronic diseases. Well… Antioxidants have stolen the spotlight and love the attention. Antioxidants can reduce the risk of cancer, heart disease, Alzheimer Disease, and slow down the aging process. Antioxidants are molecules that like to tango [...]

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Happy Registered Dietitian Day!

March 13th, 2012 leeroytuna 1 Comment »

Tomorrow, March 14, 2012 marks the 5th annually Registered Dietitian (RD) Day.

If you know a RD or work with one, take a moment to show some appreciation!

I also wanted to take this opportunity to discuss the what Dietitians do and how they differ from nutritionist.

What are Registered Dietitians?

Registered Dietitians are food and nutrition experts that have attained a degree in nutrition, dietetics, food science or public health from accredited colleges, completed an internship consisting of 1200 supervised hours, and passed an exam. They also have to continue to attain educational units to maintain their license.

Registered Dietitians use their knowledge to help individuals make healthy lifestyle choices. They also provide medical nutrition therapy in hospital settings.

Registered Dietitians can work in: schools, hospitals, nursing homes, private practice, research, food industry, food management, universities, fitness centers and public health agencies or clinics.

What is the difference between Registered Dietitians and Nutritionists?

All Registered Dietitians can be nutritionists but NOT all nutritionists are Registered Dietitians. The main difference lies in their education and training background.

Registered Dietitians must have a  Bachelor’s degree from an accredited university (often times they may also have a Masters and/or PhD), completed an internship approved by the Academy of Nutrition and Dietetics, passed a national examination, and complete continuing education credits to ensure they remain up to date on nutrition topics throughout their career.

Nutritionists do not meet the same education and training requirements as a Registered Dietitian. Anyone can call themselves a nutritionist if they have some interest in nutrition or have taken 1 or more courses in nutrition. For example, someone who likes to blogs about vegetarian diets or someone who took 3 weeks about nutrition can call themselves a nutritionist.

So, when seeking advice or guidance from a nutritionist, make sure you know their credentials and their services will benefit your needs.

Happy RD day!

Butternut Squash and Beef Stew

March 11th, 2012 leeroytuna No Comments »

Since butternut squash is in season try this great recipe by Giada from the FoodNetwork. It’s great for warming you up on cold days. For a better taste, try replacing the stew beef with beef tenderloin.

Ingredients

  • 3 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons all-purpose flour
  • 1 cup Marsala wine
  • 1 pound butternut squash, trimmed and cut into 2-inch cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 3 to 4 cups beef broth
  • 2 tablespoons fresh chopped flat-leaf parsley
  • Crusty bread, for serving

Directions

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add thebutternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

From: http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe/index.html

Turkey Meatloaf

March 11th, 2012 leeroytuna No Comments »

Next time you’re craving meatloaf, try making a turkey meatloaf since it is leaner than ground beef.

Ingredients

  • 3 cups chopped yellow onions (2 large onions)
  • 2 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1/3 cup Worcestershire sauce
  • 3/4 cup chicken stock
  • 1 1/2 teaspoons tomato paste
  • 5 pounds ground turkey breast
  • 1 1/2 cups plain dry bread crumbs
  • 3 extra-large eggs, beaten
  • 3/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Recipe from: Barefoot Contessa

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