Saturday night, Jared and I were feeling a little Food Network-y, so we decided to extend playtime in the kitchen beyond our chicken paprikash dinner adventure (for those of you who have ever made homemade dumplings, you understand why I say adventure). After dinner, we decided to create some treats for later in the week!

I’ve recently become obsessed with Kind Bars, but I have wanted to find a way to enjoy a homemade version, so we decided to make our own!

Homemade vs. In-Store

We took a trip to Whole Foods to stock up on some bulk ingredients, and then got to work in the kitchen. Overall, my homemade version came in at slightly fewer calories and at a slightly lower cost than a comparable bar (131 calories and  $0.99 per bar). The bulk almonds are what really bumps up the price, so if you’re looking to make them even cheaper, try going with a cheaper nut.

The recipe below is just my take on things, so feel free to adapt for your taste buds (remember the nutrition information will change if you make alterations). I think next time I may add some dried coconut even! I chose to use brown rice syrup as my binder, but you could also use honey if you prefer your bars to be a little stickier (the brown rice syrup makes them a little more crunchy).

So check out the recipe below and let me know what you think!

Homemade kind bars! #snacks #yum #nutrition vine.co/v/bDHXznp6Z51

— Lindsey Toth, MS, RD (@NutritionTalk) March 24, 2013

Homemade Kind Inspired Bars

Makes: 32 bars

Ingredients:

2.5 cups raw almonds
1 cup raw, hulled, sunflower seeds
1 cup dried cranberries and cherries
3/4 brown rice syrup
Dash each of cinnamon, nutmeg, and salt, to taste

Directions:

1. Preheat oven to 325 degrees F.
2. Line shallow 9×12 baking dish/pan with parchment paper.
3. Mix almonds, sunflower seeds, dried fruit, cinnamon, nutmeg, and salt together in a large bowl.
4. Pour brown rice syrup (or honey) over, and stir together until all ingredients are well coated. This steps requires a bit of elbow grease, so get your muscles ready!
5. Spoon mixture into lined baking dish/pan, spreading it evenly and patting it down until dish is completely lined.
6. Bake in the oven for 20 minutes.
7. Remove from oven and let cool for 15 minutes.
8. Use parchment paper to carefully remove sheet of bars from pan, flipping it onto a cutting board to continue to cool. Do not try to remove parchment paper if still very warm, the paper will stick and rip!
9. When sheet of bars has cooled almost completely (30-40 minutes), carefully peel off the parchment paper, and cut into bars. Makes 32 bars.

Nutrition Information (per bar): 131 calories, 7.8g Total Fat, 0.6g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 13.8mg Sodium, 13.6g Carbohydrate, 2.0g Fiber, 7.5g Sugar, 3.3g Protein, 0% Vitamin A, 0% Vitamin C, 4% Calcium, 4% Iron

This year we tested out a new recipe, and it was definitely a winner! Spicy and sweet at the same time, these seeds were a sure treat and a huge hit at our Halloween pre-party get together. Bonus? We didn’t even have to let them dry over night – they went from pumpkin-goo to golden and crispy in under an hour.

Now is a great time to try this recipe since all of the pumpkins are on sale too! Enjoy!

Spicy Caramelized Pumpkin Seeds

Ingredients:

Hootie the Halloween Owl

• 3 tablespoons white sugar
• 1/4 teaspoon cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 pinch cayenne pepper
• 2 cups raw whole pumpkin seeds, washed
• cooking spray
• 2 teaspoons salt, or to taste
• 1 tablespoon grapeseed or olive oil
• 2 tablespoons white sugar

Directions:

1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper or foil.
2. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
3. Place the pumpkin seeds on the baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, about 25 minutes.
4. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture (don’t toss in a plastic bag, I tried this and the bag melted – seeds ALL over the floor!), toss to coat, let cool, and munch away!

1. Fancy Salts
   • These can get pricey, but man they’re delicious. My favorite is truffle salt sprinkled on garlic bread or for making croutons.
2. Artisan Chocolates
   • Taza stone-ground chocolate is my fave.
3. Korean Food
   • Kimchi – fermented cabbage – is a classic Korean dish, low in cals and high in probiotics to aid in a healthy digestive tract.
4. QR Codes on Food Packaging
   • Check out FoodScanner on your iPhone - it uses the QR code to provide the complete nutrition label and it can even track calories.
5. Seaweed
   • Low in calories, this sensation from the sea is packed with minerals like calcium, magnesium, and potassium. Head to your local sushi joint and order a seaweed salad for a quick fix – it’s my fave.
6. Gluten-free
   • It just keeps trending people!
7. DIY
   • i.e., “Do It Yourself” is trending, as people want to know exactly how their food is being made, and the best way to find out? Do it yourself!
8. The Butcher
   • People want someone knowledgeable and trustworthy handling their meat!
9. Food Trucks
   • Think NYC’s infamous street meat carts.
10. Drugstores as Food Stores
    • Eating on the go perpetuates this trend; good thing I’ve seen fresh fruit replace candy bars in the check-out line at some drugstores, like Duane Read.
11. Mindful Snacks
    • Think swapping regular chips for kale chips – consumer packaged goods companies are jumping on the snacking bandwagon with more health-focused snacks.
12. The American Pickle
    • God bless whoever invented pickles. They’re low in calories, an easy go to snack, and most important of all, they’re just plain delicious! Mix it up from your classic dill for new treat that won’t disappoint – there’s a local farmer’s market in my hometown that sells a Sweet & Spicy variety that are to die for.

I loveeeeee fall. Why? Because there is: So. Much. Great. Food. Seriously. A zillion varieties of squash, prepared a trillion different way (mashed, baked, cubed, diced, pureed, souped, ad nauseum, ad nauseum…), the leaves paint the city skyline beautiful hues of orange and red, I get to enjoy two of my favorite holidays – Halloween and Thanksgiving, and best of all, I get to roast pumpkin seeds!

Roasting pumpkin seeds is one of my favorite foodie activities, because it involves crafts AND cooking! You get to carve a spooky pumpkin and eat the insides! What’s not to love?!

Best of all, pumpkin seeds are some of the most nutritious, flavorful, and crunch-packed seeds out there! Snacking on just 1/4 cup will give you almost 50% of your magnesium and almost 30% of your iron for the day!

Traditionally, I roast my pumpkin seeds with a little bit of sea salt and oil, but this year, I wanted to take it up a notch and give them a little zing.

Spiced Pumpkin Seeds

• 1/8 cup of salt*
• 2 cups raw pumpkin seeds
• 2 tablespoons of olive oil
• 1/4 tsp garlic salt
• 4 tsp Worcestershire sauce
• Sprinkle of minced onions

Preheat oven to 300 degrees F. Make sure to thoroughly rinse all pumpkin goo off of your seeds. Boil a few cups of water, add 1/8 cup of salt and pumpkin seeds. Boil seeds for 10-15 minutes, or until they appear a gray-ish color. Drain seeds and add to a bowl. Mix together seeds, olive oil, garlic salt, Worcestershire sauce, and minced onions.  Spread seeds evenly on a large baking sheet. Bake in oven for 1 hour, checking and stirring occasionally for done-ness. Remove when seeds are completely dried, crunchy, and a golden brown.  Enjoy!

*Dial the amount of salt you add up or down, depending on how salty you want these bad boys to taste

Want to continue the craze past the fall season?

There are plenty of places to buy raw pumpkin seeds online, and they’re actually a lot cheaper, and a whole lot less work, than scooping them out of a pumpkin. Check out this 3 pound bag on Amazon (Only $10 for 3 pounds, compared with a $4 pumpkin that only gives you about 2 cups), or grab these organic ones from Swanson Organics ($4.99 for a 12 ounce bag).

Summer is over, (*sniff *sniff, it’s painful to even write that) and fall is in full swing now. But I’m excited for the fall season, and I picked up some good foodie tricks along the way this summer:

1. Burgers made with chopped onion and jalapeno in the are dyn-a-mite.
2. Grilled pineapple is an unbeatable summer dessert.
3. And homemade fruit-infused vodka is downright heavenly.

Now, two of those three may not be making another appearance until next Memorial Day, but #3, the fruit-infused vodka, is my new year-long staple for entertaining. People love the fresh fruit flavor, and it makes a perfect house-warming, birthday, or even holiday gift that is easy and super affordable.

The idea first stemmed from my boyfriend Jared’s trip to Minnesota for the Frozen Four hockey game, where he happened upon a bar that had an enormous vat of pineapple with liquid on the bar. The bartender told them it was vodka and they were infusing it with the pineapple slices, so he had to put it to the test with his taste buds. Needless to say, it turned out to be the most refreshing and phenomenal thing he’d ever tasted – on the rocks even! So when he came home, we decided to give it a go ourselves.

Our Pineapple Infused Vodka

Our first batch we recreated the pineapple infusion, but since then we’ve experimented and have done everything from mango-orange to black cherry – all equally delicious!

Here are the flavors we’ve tried that have been musts:

• Pinapple (on the rocks, tastes like pineapple juice!)
• Strawberry-Pineapple (gorgeous pink color from the strawberries)
• Orange-Mango (verrrrrry refreshing)
• Black Cherry (such a pretty dark maroon color)

Other infusions we’ve been pondering:

• Mango-jalapeno tequila (can we say yummy margaritas?!)
• Cucumber vodka (yum yum refreshing, think cucumber water)
• Blood-orange vodka (would be such a pretty color!)
• Fresh Fig-infused vodka (like tipsy figgy pudding!)

How to Infuse Vodka:

First, start out with a container. Depending on how large you want the batch to be, it can be as big or as small of a container as you like. Some people like to use mason jars to create a variety of flavors at once, I prefer making a big batch of one flavor at a time, as it tends to go quickly once it’s complete! In our case, we use a large 1.5 gallon glass beverage dispenser – it holds everything well and it looks so pretty doing it!

The Perfect Bottle for Gifting Your Infusions

Purchase a decent quality vodka, we like using Skyy vodka, and typically use the larger, 1.75 liter size because we like to take bottles to friends and share.

Pick a fruit that is sweet, and cut it up to maximize surface area. It’s always fun when it’s a pretty colored fruit too (like cherries or strawberries), because the vodka retains the colors.

Lastly, you typically want to let it sit in a cool, dark place, for 10-14 days. Any longer, and the fruit will start to go bad. If the vodka still hasn’t been infused with as much flavor as you’d like, simply remove the first batch of fruit, and start the infusing process again with more fruit!

When you’re done, strain out the fruit and pour vodka into airtight containers for serving, or for gifting! Crate&Barrel makes really nice ones that are affordable and look nice as gifts (see left).

Fall Infusions

Now that fall is in full-swing, my senses have perked up to all the glorious flavors that autumn brings: pumpkin, nutmeg, squash, cinnamon, spices – oh my! A whole new world of possibilities has opened for vodka infusions!

We narrowed it down though, and decided to stick with a fall classic for our next batch: Cinnamon-Apple.

Cinnamon-Apple Infused Vodka

• 1.75 liter bottle of Skyy Vodka
  

  Cinnamon-Apple Infused Vodka

• 6 Gala apples
• 3-4 whole cinnamon sticks
• 3-4 whole cloves

1. Slice and core 6 sweet apples, leaving skin on. We used Gala this time but I think Fuji or Honeycrisp would be delicious too.
2. Place apple slices in container for infusing, along with 3-4 whole sticks of cinnamon, and 3-4 whole cloves.
3. Pour vodka in over apples-cinnamon-clove mixture.
4. Let sit in a cool dark place for 10-14 days. Do not let it over-steep, or apples will become mooshy and will disintegrate.
5. Strain out fruit, cinnamon, and cloves, and store vodka in airtight bottles for giving as gifts or serving to friends (see above bottle).
6. Serve warm, with a bit of apple cider and a cinnamon-sugar rim for the perfect fall treat, or a fun tailgate hot toddy!

A Word of Caution:

This is straight vodka, people – and don’t forget it! It may taste like juice, and it smell like juice, but trust me – it’s not! Drink in moderation, or you may find yourself tip… tipppp….. tipppppsyyyyy…….. whooops!!!!

The Boston-based non-profit Oldways has teamed up with  the Whole Grains Council (WGC) to kick off The Whole Grains Stampede – a sweepstakes designed to bring those delicious little whole grain morsels to top of mind.

The sweepstakes will award one winner a year’s worth of Quaker products plus $5,000 to spend on groceries – you can buy a TON of whole grains with that kind of $$$!

Whole Grain Stamp

To enter, keep an eye out for the Whole Grain Stampede stamp (see right) on your favorite products, then visit The Whole Grain Council’s website during September to share your fave products bearing the logo.

So what’s all the buzz about whole grains anyway?? Well, lemme tell ya!

What is a whole grain?

All grains start out as whole grains. After a grain is milled, cracked, crushed, rolled, extruded, and/or cooked, if it keeps all three parts of the original grain—the starchy endosperm, the fiber-rich bran, and the germ—in the original proportions, then it qualifies as a whole grain.

Structure of the whole grain:

• The bran, which consists of the coarse outer layers of the kernel, has the greatest amount of fiber and is a rich source of vitamins and nutrients.
• The endosperm is the largest section and the middle layer of the kernel. It is the main energy source of the plant.
• The germ, the embryo of the plant in its early stages, is the heart of the grain and the smallest part of the kernel, but it is loaded with nutrients.

How do you know if the grain you are getting is whole?

The best way to determine if what you’re eating is made from whole grains is to read the food label, specifically the ingredient list. The FIRST ingredient should read whole wheat. If the labels does not specify whole or says it is enriched, then it may have been refined and cannot be considered a whole grain. However, there are other ways to determine whole grain ingredients and content.

Other signals of whole grains:

• A whole grain “flag” or “icon” displayed somewhere on the package.
• A “made with whole grain” banner

There are some cases in which the food is a whole grain, but the label might not list whole grain as the first ingredient. These exceptions are: brown rice, popcorn, some oats, and rye.

So bulk up on your whole grains this September, and good luck with the Whole Grain Stampede!

-Lindsey

Full Disclosure: Lindsey Toth is a paid employee of PepsiCo, Inc., the parent company of Quaker Oats. All health and nutrition statements are the opinion of Lindsey Toth, and are not affiliated with PepsiCo or Quaker Oats.

The graphic is a plate divided into four slightly different sized sections, representing how much food is recommended in each category: fruits, grains, vegetables, and protein. Next to the plate is a small circle, representing dairy in the form or fat-free or low-fat milk, or yogurt. Health officials hope that the simple and clear visual cues of something as familiar as a plate will help consumers make healthier food and eating choices. “What’s more simple than a plate?” said the First Lady during the press conference.

The release of this new icon marks the launch of the promotion of the USDA’s newest dietary guidelines, which were announced this past January. Key messages surrounding the new dietary guidelines, urge Americans to reduce their consumption of salt, sugar, and fat, and increase consumption of fruits, vegetables, and fish. MyPlate reflects these guidelines, urging Americans to fill half of their plate with fruits and vegetables, and use portion control when making food choices.

What do you guys think of the new plate? Love it? Hate it? I’d love to hear your thoughts!

Aside from the festivities though, this holiday weekend marked the end of a month-long celebration of the Mediterranean Diet, a lifestyle adopted by those in (you guessed it) the Mediterranean. The diet (or I would rather consider it a lifestyle) is rich in fruits and vegetables, whole grains, seafood, and healthy fats like avocados and nuts. Healthy, right?!

The company Oldways has been promoting the health benefits of the Mediterranean diet for over two decades now, and in 1993, was actually the first to introduce the Mediterranean Diet Pyramid (rich with healthfully delicious foods like Greek yogurt and hummus). Though Mediterranean Diet Month is coming to a close, why not continue on the healthful celebration in your meal habits! Check out Oldways’ eight simple steps for eating the Mediterranean way, every day:

1. Eat lots of vegetables. From a simple plate of sliced fresh tomatoes drizzled with olive oil and crumbled feta cheese to stunning salads, garlicky greens, fragrant soups and stews, healthy pizzas, or oven-roasted medleys, vegetables are vitally important to the fresh tastes and delicious flavors of the Med Diet.

2. Change the way you think about meat. If you eat meat, have smaller amounts – small strips of sirloin in a vegetable sauté, or a dish of pasta garnished with diced prosciutto.

3. Always eat breakfast. Start your day with fiber-rich foods such as fruit and whole grains to keep you pleasantly full for hours. Layer granola, yogurt, and fruit, or mash half an avocado with a fork and spread it on a slice of whole grain toast.

4. Eat seafood twice a week. Fish such as tuna, herring, salmon, and sardines are rich in omega-3 fatty acids, and shellfish including mussels, oysters, and clams have similar benefits for brain and heart health.

5. Cook a vegetarian meal one night a week. Build meals around beans, whole grains, and vegetables, and heighten the flavor with fragrant herbs and spices. Down the road, try two nights per week.

6. Use good fats. Include sources of healthy fats in daily meals, especially extra-virgin olive oil, nuts, peanuts, sunflower seeds, olives, and avocados.

7. Enjoy some dairy products. Eat Greek or plain yogurt, and try small amounts of a variety of cheeses.

8. For dessert, eat fresh fruit. Choose from a wide range of delicious fresh fruits — from fresh figs and oranges to pomegranates, grapes and apples. Instead of daily ice cream or cookies, save sweets for a special treat or celebration.

Cookbook Giveaway!

Want some help incorporating some of these ideas into your diet? Well today’s your lucky day! I’ve teamed up with Oldways to offer a FREE copy of their cookbook, The Oldways Table: Essays & Recipes From the Culinary Think Tank, to ONE lucky reader!!! The Oldways Table explains the Oldways food philosophy, and is not only a cookbook, but also an exceptional reference book, praised by former New York Times restaurant critic and food writer, Mimi Sheraton.

How can you win? Just leave a comment on this post with your favorite way to go Med (fave foods, cooking techniques, etc.), and I’ll pick a winner by next Friday – it’s that simple!

Looking for more way to go Med?? Check out these other great resources.

*Source: Oldways 8 Simple Steps

That’s right folks, you read it correctly – a FREE ticket to the Fitness & Health Bloggers Conference in Boulder, CO!

Corinne, Jessica, and I have been hard at work on our talk for conference – “Carbs Are the Devil!… And Other Nutrition Myths Demystified” – busting nutrition myths left and right. Brown eggs are healthier than white eggs (false!), dairy makes you fat (also false!), and carbs are the devil (so not true!) – the list of fallacies is seriously endless, and it’s been tough boiling our talk down to the ones we think are the most important to bust.

With all this hard work, it’s only fair we invite you to come see the end result, so I’m giving away ONE free ticket to attend this fantastic conference this June – a $250 value!

Details:

Fitness & Health Bloggers Conference

June 24^th – 26^th

Boulder, Colorado

Regular Priced Admission: $250

YOUR Admission if You Win This Giveaway: FREE FREE FREE (did I mention it’s FREE?!)

The agenda for the conference is going to be phenomenal, including a variety of talks on health- and blog-related topics. The conference organizers have also arranged some SUPER fun active living activities, including a guided hike, yoga, a running form clinic, martial arts, and a mountain bike ride – all included in your conference admission! Seriously, these activities in gorgeous Colorado are worth the trip alone.

Alright, alright, so how do I win already, right??

There are 3 ways to win:

1. Post a comment saying why you want to go to the conference.
2. Post a comment with the most ludicrous diet myth you’ve ever heard.
3. Retweet this post.

That’s it folks! Participate in one of those 3 ways and you could be earning yourself a ticket to the conference this June – basically a free $250! You have one week to participate, and I will choose one lucky winner next Friday, May 13^th!

Good luck everyone!

*Important Note: Giveaway does not include flight and/or hotel costs, solely conference admission*

So how did I bide my meal-time?

Well I made quite a few matzo pizzas (bottom left – like normal pizza but broiled for only a few minutes to avoid burning the cracker) for dinner and lunch, and then most of my breakfasts consisted of either fruit and peanut butter, or matzo brie (upper left).

Now I think matzo brie is traditionally a savory dish, but I learned to make it as a sort of French toast substitution, which was quite delicious. Throw together some broken up matzo, a few egg whites, cinnamon, and vanilla; let it all soak; then pour the mixture into a frying pan until the eggs are cooked. Top with syrup and enjoy!

Other than matzo, I used this as an opportunity to try and pack more fruit and veggies in my diet with chicken salads (I made a Thai chicken salad in the upper right); veggie omelets (upper right); and lots of grapes, clementines, and bananas. I also whipped up a few variations of my favorite dish (sesame seared tuna steak) and snacked on LOTS of pickles (the spicy kind is delicious!)

So after a week of wheat fasting, what did I want more than ever for dinner tonight??? You guessed it – carbs galore. And I had the perfect recipe to test out in honor of our carb celebration: Reuben Mac & Cheese. Nothing screams carbs and comfort food like mac & cheese, right? I saw this recipe on Rachael Ray last week and knew I had to try it – a Reuben AND mac & cheese!? I altered the recipe a little bit to my own taste – let me know what you guys think!

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Reuben Mac & Cheese

Prep Time: 30 minutes
Total Time: 1 hour

Ingredients:

• 1 pound any short cut noodles (elbow noodles are fun)
  
• 2 slices of rye bread
  
• 3 tablespoons of butter, plus some for buttering toast
  
• 1 tsp dried parsley
  
• 1 tsp paprika
  
• 3 tablespoons all-purpose flour
  
• 2 cups of fat-free milk
  
• ¼ cup spicy brown mustard
  
• 1 cup shredded Swiss cheese
  
• 1 cup shredded gruyere cheese
  
• 1 cup shredded yellow cheddar cheese
  
• ¾ pound thickly sliced deli corned beef (about ½ inch thick)
  
• 1 pound sauerkraut
  

Directions:

1. Bring a large pot of water to a boil and cook pasta until al dente.
   
2. While pasta cooks, toast rye bread then butter with extra butter. Coarsely chop bread and place bread in food processor. Add in parsley and paprika and process into bread crumbs.
   
3. Rinse half of sauerkraut and drain well. Mix back together with un-rinsed half. Set aside.
4. Heat a sauce pot over medium heat. Add butter to pot and melt. Whisk in flour slowly over 1 minute, then mix in milk. Season sauce lightly with salt and pepper. Let sauce thicken, about 5-6 minutes, then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
   
5. Preheat broiler.
6. Drain pasta and return to pot. Toss hot pasta with chopped corned beef and sauerkraut, then stir in cheese to sauce to coat.
   
7. Transfer mac and cheese to a large casserole dish. Top with bread crumbs and remaining cheese. Brown under broiler for 3-4 minutes and then serve and enjoy!
   

   
   

   Anyone else have any fun “Passover’s Over!” recipes they love? I’d love to hear about them!

Photo Courtesy of Starbucks

Celebrate Earth Day tomorrow at your local Starbucks with your own reusable tumbler or mug, and receive a FREE iced or hot coffee, or tea!

I love my morning coffee, but I hate the environmental impact of paper travel cups, so I typically try to make my own coffee at home when I can, or use a refillable travel cup at coffee shops. Using your own mug for coffee can make a significant impact on the environment – in 2010, nearly 1.45 million pounds of paper was kept out of landfills from people bringing in their own mugs to Starbucks.

Make an impact on your planet tomorrow by bringing in your own mug, or better yet, make a difference every day by making it a habit to always bring your own mug. Starbucks offers 10 cents off your drink every day when you bring in a reusable mug or travel tumbler to fill up.

Great deal, right!? How many of you will be celebrating Earth Day with free coffee tomorrow?? Want other small steps YOU can take to make a difference? Check out the blog post I wrote with American’s Green Nutritionist™, Kate Geagan for other tips on how you can green your diet, and the planet.

*Happening at participating stores in the U.S. and Canada*

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NEWS FLASH: It’s been brought to my attention that Caribou Coffee AND Whole Foods Market will also be offering free coffee if you rock your reusable mug tomorrow! Wah hoo!

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The culture around food is what got me involved in nutrition in the first place, so you can imagine how thrilled I was to get invited to such a special holiday meal. Every grocery store in the area of Brookline, MA (a predominately Jewish community) was stacked with matzo, so I was so excited to actually get a taste of it in a traditional setting. I was also intrigued with the cooking that goes into Passover – no yeast or flour is allowed, so everything traditionally using either is replaced with a matzo base – cookies, cakes, breads, soups – all made using matzo. And so I thought, what a fun cooking experiment for this foodie! I thought about all of my recipes, and how I could alter them to incorporate matzo and make an acceptable dish for Passover. I finally decided on apple pie.

.

Matzo

Now I make a mean apple pie usually, but working with matzo was an experience, let me tell ya. The only substitution required was swapping the matzo for the flour (mostly for the crust) but here’s the thing I didn’t account for: matzo is super crumbly! So when I rolled out the crust, it definitely did not want to be casually picked up and plopped down into a pie dish. Oh no. It wanted to fall apart all over the counter. Fortunately, after demolishing the bottom crust (I ended up smooshing crust chunks into the pie pan), I came up with a creative way to transfer a full top crust onto the pie: rolling it onto wax paper, and then flipping it ON to the pie! Genius right?! Well I was certainly proud of my innovation. And it sure looked pretty, but the real test was how it would taste.

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Well, it ended up tasting so good that I didn’t even have a chance to snap a picture of it! The pie was cut, passed out, and the whole thing gone in a matter of minutes! Some people said the crust was slightly reminiscent of an ice cream cake-cone, but I’ll let you all decide for yourselves – here is the recipe!

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Passover Seder Apple Pie

Double Pie Crust Ingredients:

2 ¼ cups matzo cake meal

2/3 cup shortening (or substitute Kosher margarine if preferred)

¾ tsp salt

10-15 tablespoons of water

Pie Filling Ingredients:

6 cups of sliced thinly, baking apples (I used Gala and left the peels on for extra fiber)

1 tbsp lemon juice (optional)

¾ cups sugar

2 tablespoons of matzo cake meal

½ tsp ground cinnamon

1/8 tsp ground nutmeg

Milk (optional)

Sugar (optional)

Directions:

1. Preheat oven to 375°F.
2. In a food processors, blend together shortening, matzo cake meal, salt, cover and blend until mixture resembles cornmeal. With processor running, begin adding water until you reach 10-15 tablespoons of water. Remove dough and form into a ball. Divide dough half.
3. Place a sheet of wax paper on table, sprinkle with matzo cake meal, and roll one half of dough into a flat circle. Lift wax paper, and flip dough into pie dish. Flatten into pie dish.
4. In a large bowl, slice apples up and sprinkle with lemon juice (if desired).
5. In a separate small bowl, mix together sugar, cinnamon, nutmeg, and 2 tbsp of matzo cake meal.
6. Mix sugar mixture in with apples, and transfer mixture, once thoroughly coated, into pie dish.
7. Take other half of dough and repeat rolling process on wax paper (see above).
8. Flip dough circle on top of apple mixture. Crimp edges of crust together (see right), and cut a few small slits in the top crust to allow for steam circulation.
9. If desired, brush top of crust with milk and sprinkle with sugar, for a nice shiny look.
10. Cover edges of pie with foil to reduce risk of burning edges. Bake pie for 40 minutes. Remove foil and bake for another 20 minutes, or until filling is bubbly.
11. Remove from oven, let cool, and enjoy!

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Traditional Seder Plate

In addition to my apple pie, our fantastic dinner consisted of matzo ball soup, brisket, simmus (which is sweet potato, prunes, and squash), kugel, and a fun assortment of matzo-based cookies and treats. So many delicious new foods, my taste buds were exploding (as was my belt – yowza)! I was also exposed to the traditional Seder Plate at dinner, which consisted of six traditional Seder items:

• Maror: Bitter herbs, horseradish in our case, representing the harshness of slavery in Egypt.
• Charoset: A sweet, brown mixture representing the mortar used by Jewish slaves to build storehouses in Egypt. Ours was made of apples, cinnamon, chopped nuts, and red wine.
• Karpas: A vegetable dipped in salt water (we used cucumber), representing tears and the pain felt by the Jewish slaves in Egypt.
  
• Z’roa: A roasted lamb shankbone, symbolizing the lamb offered in the Temple in Jerusalem and eaten as a part of the meal on Seder night, as well as the tenth plague in Egypt where all firstborns where killed.
  
• Beitzah: A hard-boiled egg, symbolic of an ancient fertility symbol as well as representative of the mourning for the loss of the two temples destroyed by the Romans.
  

After dinner, I made the decision that I’m going to try and keep with Passover tradition for the full 8 days, going without leavened bread, for a fun food experiment. I know it’s not the strictest form of following Passover (many people avoid fermented beverages and other foods as well), but I thought it would be kind of fun to incorporate this little bit of tradition into my life for a few days. It will be like a trial of Atkins but with meaning! Do you guys have any good Passover-friendly dishes to keep me going?? I’ll keep you posted on how it goes!

Do you have any fun food traditions that you and your loved ones keep?

*Note: Many Jewish families may observe Passover traditions differently.

Thanks for reading, and “see” you soon!

Lindsey

Myth: International superfoods have super powers.

Reality: Super health benefits can be found in your regular produce aisle.

Mangosteen, wheatgrass, açaí berry – sure these superfoods are nutrient packed, but you don’t have to be a globetrotter to get their health benefits in your diet. Traditional produce can pack a nutritional punch on par with the exotic variety.  For instance, did you know that broccoli contains many of the same anti-cancer properties as wheatgrass, but 25 times the vitamin C? Or that the blueberry juice has an antioxidant capacity ranked higher than that of açaí berry juice? Both of these superfoods (along with many others) can be found locally, making you feel good about your body, budget, and carbon footprint.

Myth: Eating after 7:00pm will make you gain weight.

Reality: It’s not when you eat but what and how much.

There is no conclusive evidence to say late-night eating will lead to packing on the pounds. What we do know, is that instead of choosing concrete meals or light evening snacks, night eaters tend to associate eating with emotions or sedentary activities (like watching TV or playing on the computer), instead of actual hunger. This mindless grazing is what leads to an increase in calories, and weight gain over time. If you plan on eating at night, do so with portion control and calorie awareness in mind, and listen to your body’s hunger cues to tell you when you’re full.

Myth: Some sugars are nutritionally better than others.

Reality: Sugar is sugar.

Table sugar, high fructose corn syrup, agave nectar, honey – no matter what form the sugar comes in, it all boils down to the same thing: calories. Research has proven that our bodies process various forms of sugar in similar ways, none of which contribute to weight gain more than another. If you do plan on watching your sugars, try limiting added sugars versus a particular kind, like those found in sodas and candy.

With the new credentials I’ve decided it’s time for a blog makeover and fresh new website. So Healthy Blog Snack will be moving to www.FreshSqueezedNutritionBlog.com for a fresh new look, and www.LindseyToth.com will be making an appearance in the coming months. Stay tuned for more information, and check back to be redirected to the new site.

Thank you all for following and I look forward to reading your comments on the new site once it’s up and running!

Lindsey

Two weeks ago, I started off my summer in a big way: I moved to New York to work for PepsiCo as a Nutrition Communications intern!  Now on my third week, I’m having a blast and learning A TON about the food industry, which I think is crucial for someone who prides themselves on being a food expert.

In addition to the insight I’ve gained on the food industry in general, I’m learning a ton about PepsiCo as a company.  I’ll admit, my immediate reaction to “Pepsi” prior to starting with them was, “AH! SODA!!! SUGAR!! RUN!!” But did you know PepsiCo also owns Quaker, Tropicana, and Gatorade?  In fact, PepsiCo is the leading food and beverage company, owning 18 brands each with sales over $1 billion, and with a presence in over 200 countries!

Well PepsiCo has recognized that its products play a role in health and wellness, and they have taken the initiative to launch Performance with Purpose – PepsiCo’s initiative to invest in a healthier future for people as well as for our planet.  As far as nutrition, PepsiCo has specifically honed in on some key initiatives regarding human sustainability:

In Products

• Increase the amount of whole grains, fruits, vegetables, nuts, seeds and low-fat dairy in our global product portfolio.
• Reduce the average amount of sodium per serving in key global food brands, in key countries, by 25 percent by 2015 with a 2006 baseline.
• Reduce the average amount of saturated fat per serving in key global food brands, in key countries, by 15 percent by 2020 with a 2006 baseline.
• Reduce the average amount of added sugar per serving in key global beverage brands, in key countries, by 25 percent by 2020 with a 2006 baseline.

In the Marketplace

• Display calorie count and key nutrients on our food and beverage packaging by 2012.
• Advertise to children under 12 only products that meet our global science-based nutrition standards.
• Eliminate the direct sale of full-sugar soft drinks to primary and secondary schools around the globe by 2012.
• Increase the range of foods and beverages that offer solutions for managing calories, like portion sizes.

In the Community

• Invest in our business and research and development to expand our offerings of more affordable, nutritionally relevant products for underserved and lower-income communities.
• Expand PepsiCo Foundation and PepsiCo corporate contribution initiatives to promote healthier communities, including enhancing diet and physical activity programs.
• Integrate our policies and actions on human health, agriculture and the environment to make sure that they support each other.

Check out PepsiCo’s site to read more about their initiatives, and keep an eye out for similar trends within other food companies in the coming months and years.  As PepsiCo leads the way in becoming a socially responsible company, I hope other companies will follow in their footsteps, leading to a healthier source of food, and hopefully, a healthier nation.

Lindsey

Another spectacular line-up of speakers was set up for the day, and we even had an invigorating stretch break, led by Petra Kolber right before lunch to get us re-energized and refreshed.

From the Beginning: Feeding the Children

Dr. David Katz kicked off the symposium with his talk From the Beginning: Feeding the Children, starting it with a hilarious spoof on Paul Simon’s Writing on the Wall. As he stepped out on stage, he sang, “Out of all the crap I learned in med school, it’s a wonder I can think aaaat alllll…” Between his hilarious vocal performance this day, and his poetry reading from the day before, the man sure knew how to get a crowd’s attention!

Dr. Katz used his time with the audience to talk about childhood nutrition in terms of perinatal nutrition and school-based nutrition interventions. He discussed how nowadays, weight gain during pregnancy is not being as encouraged, simply because more and more women are already overweight going into pregnancy. In addition, he highlighted some key considerations for mothers-to-be and perinatal nutrition, including the importance of monitoring weight gain, the decision to breastfeed or not, and the decision to go organic or not, among others.

On school-based health and nutrition interventions, Dr. Katz said:

“It has been found that school based interventions (nutrition education, in addition to actual changes in the food environment) are successful. Better still are the programs that also engage the parents. Unfortunately, though successful, these interventions have been found to have only a modest effect on weight change. If you add up the hours in a child’s day, much more time is spent outside of the school than in.”

Dr. Katz was inferring that even though these programs have defined themselves as “successful”, their impact on the obesity epidemic is minimal. We’re going to have to provide programs that target these children where they’re eating behaviors are actually being shaped: in the home.

Interview with Elisa Zied, MS, RD, CDN

After hearing Dr. Katz speak, I had the pleasure of sitting down with Registered Dietitian, Elisa Zied, MS, RD, CDN, to interview her on the roles food and nutrition play in adolescence:

Lindsey: How has being a parent affected the kind of advice and counseling you provide children and parents regarding health and nutrition?

Elisa: The difference has been going from book advice to advice as it applies to real life. I’ve learned so much more about kids’ nutrition needs from my own children, and how to apply my book knowledge to real life situations. Fast food or no? Snacks or not? I’m able to work with my clientele on a different, more relatable level now because I’ve been there.

Lindsey: Conversely, how has being a dietitian shaped your children’s eating habits and perceptions of food as they have grown up?

Elisa: My children have grown up seeing mine and my husband’s eating habits, and we try to teach by example so they know what balance and moderation look like. We create healthy boundaries with them but also really empower them to make their own decisions when it comes to food; we never want them to feel restricted. My child has asked, “Mommy what does this make for me?” about certain foods, meaning “what does this food do for my body?” They understand that different foods impact their health differently because we’ve given them the tools they need to be critical thinkers.

Nutrition During Transition

Later in the day, Dr. Joan Sabaté, MD, Dr.PH, spoke on coronary heart disease and the protective health benefits conferred from nuts, including their ability to lower total cholesterol, lower LDL cholesterol (the “lousy” cholesterol), lower the LDL:HDL ratio, and they may even increase your HDL cholesterol (the “healthy” cholesterol). He also talked about the protective health benefits that unsaturated oils, whole grains, and adequate omega-3 intake have been found to have – so next time you need a quick snack, try a handful of walnuts or almonds!

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For a recap on the rest of the symposium’s day 2 speakers, check out my fellow media bloggers’ posts as they become available:

• Eat Well With Janel
  
• Don’t (White) Sugar Coat It
  
• A Fete for Food
  
• Green Grapes Blog
  

What an amazing two days of nutrition knowledge!   I am honored to have been a part of such a fabulous event, and I can’t wait to see what next year’s conference brings!

Lindsey

Monday’s events were open to the general public, health professionals, and the media, and included treats, goodies, and fun booths from the Wild Blueberry Association of North America, USA Pears, and the California Walnut Commission, among others. Dr. Mehmet Oz, of the Dr. Oz Show, kicked off the symposium as the keynote speaker, where he spoke on motivating people towards better health by making it personal to them. As he said, “if you play the game correctly, you can make not so fun health topics resonate deep within a person.”

Following Dr. Oz was Dr. Michael Roizen, chief wellness officer at the Cleveland Clinic and co-author along with Dr. Oz of a series of highly popular and #1 New York Times bestselling books, including YOU: The Smart Patient, YOU: The Owner’s Manual, and YOU: On a Diet. Dr. Roizen frequently appears on The Oprah Winfrey Show, The TODAY Show, and Good Morning America as a health and wellness expert.

Dr. Roizen, followed up Dr. Oz’s opening speech by bringing the name of the conference to life with his talk on “Food for Your Whole Life.”

Side Note: Dr. Roizen is 64 and looks absolutely fabulous! A testament to the fact that prevention via health and nutrition not only helps you live longer, but look fabulous as well!

Roizen began his talk by showing a clip from a past Dr. Oz episode detailing a ”meat-lovin’ cowboy’s” 28-day vegan diet challenge. Rocco was 53 years old with a blood sugar of 172 (diagnostic of being diabetic), a waist circumference of 49 inches, and a weight of 269 lbs. He was in the 97^th percentile in terms of heart disease and plaque build-up – he had the heart of an 85 yr old! Dr. Roizen brought comedy to Rocco’s quest to improve his diet and health as “The Enforcer,” helping our “meat lovin’ cowboy” get back on track! Rocco rocked the vegan diet and boy did it pay off. He not only reversed his diabetes, hypertension, and osteoarthritis, but by the end of the 28 days, his arteries looked more like those of a 60 year old’s!

Dr. Roizen used Rocco’s story as a chance to show the audience that with small changes, big health impacts can be made. Rocco may have had the genes that predisposed him to his disease states, but he had control over what genes were expressed through his food and exercise choices.

For a recap on the rest of Monday’s speakers, check out my fellow media bloggers’ posts as they become available:

• Eat Well With Janel
• Don’t (White) Sugar Coat It
• A Fete for Food
• Green Grapes Blog

Today is day 2 of the symposium, and I’m already daydreaming about all of the exciting speakers we are going to get to hear!  For live symposium updates, follow me on Twitter at @NutritionTalk, or stay tuned here for the recap!

Lindsey

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.With the many March of Dimes March for Babies walks looming in the near future, I thought it only appropriate to touch on something that the March of Dimes fights against, and something that can easily affect any new mother: neural tube defects.

Every mother-to-be wants her newest bundle of joy to arrive pink, plump, and perfectly healthy. So what do you do when your baby is at risk for the permanently disabling birth defect, Spina Bifida?

What is Spina Bifida?

Spina Bifida is the most common birth defect in the U.S., occurring in 7 out of every 10,000 live births. It is a type of neural tube defect (NTD), where the baby’s spinal column fails to close in the womb. A child living with Spina Bifida can face social problems, learning disabilities, gastrointestinal disorders, or can even be born paralyzed.

What’s the 411 on folic acid?

Spina Bifida can occur in any pregnancy, though one of the biggest determinants in its development is folic acid deficiency. Folic acid is a B-vitamin that our bodies use to make red blood cells, and synthesize and repair DNA. During pregnancy, our bodies’ need for folic acid increases to accommodate the growth of the baby.

Half of all U.S. pregnancies are unplanned, and because Spina Bifida develops as early as the first trimester, adequate folic acid intake during childbearing years is crucial to Spina Bifida prevention. Studies suggest that if all women of childbearing age were to take a daily multivitamin with folic acid, NTDs like Spina Bifida could be reduced by up to 70%.

The recommended dose of folic acid for women of childbearing age is 400 micrograms (mcg) per day, which can be found in most over-the-counter multivitamins. During pregnancy, that recommendation jumps to 600 to 800 mcg per day.

What can I do to decrease my child’s risk?

A diet rich in folic acid-containing foods (see sidebar) provides enough folic acid for fetal growth and development, but unfortunately, the average American Diet tends to fall short. The best way to ensure your baby is getting enough folic acid is to talk with your physician about taking a prescription prenatal vitamin. These vitamins contain between 800 and 1,000 mcg of folic acid, more than enough to meet your baby’s needs and help prevent Spina Bifida.

Bonus: From March 28 through May 1, Kmart Pharmacy is providing free folic acid to pharmacy customers when they fill a prescription! Check out the March of Dimes press release for more info, or head over to the Kmart Pharmacy website.

Check out this post, and other similar posts, on the Food for Your Whole Life Blog!

Lindsey

1) What: Put FISHPHONE on Speed dial: 30644.

Whenever I share this tip with the groups that I speak with across the country they all say how much they LOVE this trick. Simply type FISH (in all caps) to 30644, followed by the type of fish you are considering and within 10 seconds you’ll receive a return text telling you if that catch is sustainable or not, as well as any health advisories related to your choice.

Why for Boomers: Boomers should be eating fish-based meals about twice a week to reduce their risk of heart disease and to bone up on those super healthy omega-3 fats. Bonus? No need to try and remember one more thing, let FISHPHONE keep up on the latest news for you.

2) What: Build a Bento Box

Based on a Japanese-style meal presentation, this fun box-based meal system not only promotes food waste reduction, but is a dietitian’s dream because people don’t realize that it’s essentially portion control. This is an easy way to keep food separate, but still be stylish. Plus many brands today now boast materials that are eco-friendly. I love Laptop Lunchboxes because they’re easy and fun.

Why for Boomers: Bento Boxes are a green multi-tasker. The portion sizes help keep your waistline in check, especially when you’re trying to portion control that special someone of yours. Pack some humus, tabouleh, olives, and pita bread into the separate boxes and they’ll stay fresh until you’re ready to whip them out and impress your mah-john group or tote to your next board meeting. Try packing last night’s extra brown rice with some cubed tofu or chickpeas drizzled with your favorite Indian curry sauce, a bit of mango chutney and a whole grain pita for another delicious combo that’s lean and green.

Bento Boxes are also a stylish solution to curbing restaurant waste because they are the perfect restaurant-to-go containers. Simply stash one in your car and pop it into your purse or bag on your way to your favorite eatery. Plus, bentos are an eco-chic way to pack picnics for the grandkids.

Perfect portions, perfect reusable container for the planet, a perfect win-win!

3) Buy Better Bread

Choose 100% whole grain bread that’s 100% all natural. This ensures that a daily staple in your diet is better for you and better for the planet.

Why for Boomers:
Type 2 diabetes and heart disease are two of the leading health risks for boomers. However, research has shown that consumption of whole grains significantly reduces the risk of both, while also helping to keep you slim. Now whole grains are easier than ever to find at the supermarket.

I am a big fan of EarthGrains bread because it’s 100% whole grain and has no artificial colors, flavors, or preservatives, which I love. Now, 20% of the grain inside each loaf is Eco-Grain™, a wheat grown using “precision agriculture” that helps reduce the amount of fertilizer and fuel associated with production. With six varieties to choose from, each flavor tastes great and is something that the whole crew (kids and grandkids) will eat without a problem.

4) What: Load Up On Legumes

Looking for a path to weight loss or cure for a health hangover? Legumes are one of the closest “silver bullet” foods there is in terms of transforming your health. (That, plus fruits and veggies, but you already knew that). I recommend people aim to include about one cup a day to their diets.

Why for Boomers:
Beans are a good choice for protein that’s both eco-friendly and economical. They are a good source of folate, a key nutrient that helps keep your cardiovascular system healthy by keeping homocysteine levels in check. If you are looking to increase your fiber and protein intake, beans are great option.

Beans can also be a great passport to explore all sorts of other cuisines. Consider lentils for Indian-inspired cooking, black beans for South American-inspired cuisine, black eyed peas and greens for some southern-style dishes, hummus or chick pea dishes from the Middle East, or cannelinni beans for Italian and French cooking.

Use rinsed, canned beans as a fast and simple start to lean and green recipes, such as my one Minute Artichoke and White Bean Hummus recipe.

5) What: DIY Seltzer

Cutting bottled water from your diet is one of the fastest, easiest, and most powerful ways to trim your carbon footprint while saving you some “green” too. Consider that last year alone Americans poured nearly $11 billion into buying 8 billion gallons of bottled water and then tossed over 22 billion empty plastic bottles in the trash.

DIY Seltzer is a fantastic kitchen gadget for Earth Month because you can still enjoy drinks that inspire you and are tasty too.

Why for Boomers: As you age, your caloric needs are decreasing, so don’t waste them on empty calories. In addition, research has shown that liquid calories don’t register with our brain and appetite in the same way that food calories do, making it unlikely that you will compensate by eating less later on because of a high calorie liquid splurge.

DIY seltzer is economical, green, and gives you tons of options, so everyone in the family can flavor their water as they like and can be found at your area home goods-type store.

Some of my fave preparations include:

• Float sliced fresh strawberries from the farmers market and a sprig of basil
• Fill an ice cube tray with water and then add whole frozen berries. If you can afford the calories, a splash of 100% fruit juice like concord grape, blueberry or pomegranate will provide antioxidants while adding gorgeous color, too.
• Stir in fresh grated ginger, a mint sprig, and a squeeze of fresh tangerine, lemon or orange for zinc, vitamin C and digestive health.
• Sip like a spa: float cucumbers and lime wedges for a cleansing, refreshing change.

So what changes are you going to make to inspire a new green routine in your kitchen? I’d love to hear from you.

Kate Geagan is a paid spokesperson for EarthGrains brand. All health, nutrition, and environmental statements, as well as recipes, were developed by, and are the opinion of Kate Geagan.

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With all of the fabulous food products coming in for me to review, I’ve decided to institute Food Review Fridays to get down to business and give you guys the low-down on some of the food products that come my way. If at any time you have tried the food that I’m reviewing, I encourage you to post your own 2 cents in the comments section.

This Friday’s company is Nuts Online. They recently sent me a BUNCH of their products to review (the package was appropriately called, “The Indulgent Sampler Pack“). Based on the name, I thought I would just be receiving some almonds and pistachios in the mail, but boy did I have another thing coming. This pack had everything from chocolate covered pretzels, to malted milk balls, to barbeque toasted corn. I mean when they said “indulgent” they weren’t kidding around!
Some of the products were a little too indulgent for my taste (specifically the Jumbo Gourmet Buttercrunch Mix and the Chocolate Walnut Fudge), but the majority of the products were delish. Hands-down my favorite was the BBQ Toasted Corn – I could not get enough! And hey, you can’t go wrong munching on corn! I had also never had chocolate covered espresso beans before, and Nuts Online’s Dark Chocolate Covered Espresso Beans were phenomenal.

Nuts Online also has some great gift packs available, and some very sought after health foods that may be hard to find in your neighborhood store (such as chia seeds). Tried Nuts Online before?  What did you think?

Happy Food Review Friday,

Lindsey

*Note: I am in no way affiliated with Nuts Online*

This summer, I will be attending the Food for Your Whole Life Symposium as a media blogger, along with my fellow blog partners in crime, Corinne, Janel, Jessica, and Elizabeth. The symposium will be bringing together an amazing group of internationally renowned health experts, including Dr. Mehmet Oz, Mollie Katzen, Michael Roizen, David Katz, Roger Clemens, Karen Collins RD, Keri Gans RD, James Joseph, Petra Kolber, Joan Sabate, Brian Wansink, and Elisa Zied RD. These experts will be offering up their expertise on age-based nutrition for health and disease prevention during this 2 day workshop in NYC, and

As part of our media blogging experience, the five of us will also be guest posting on the Food for Your Whole Life Blog, covering many of the age-related health issues that the symposium experts themselves will also be addressing.

This coming week, my post addresses the state of health of our nation, by focusing on the upcoming World Health Day.

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America’s Wellness: World Health Day and National Public Health Week

By Lindsey D. Toth, BS

Every year since 1995, the first full week of April (April 5^th through 11^th this year) has been dedicated to improving the health of our nation, as National Public Health Week (NPHW). Within that same week, one day has been set aside dedicated to improving the health of our entire world– World Health Day, on April 7^th, 2010.

This year’s World Health Day caters its message at overcoming health hurdles in urbanized areas, with the campaign “1000 CITIES, 1000 LIVES“. Over three billion people currently live in cities- a number that continues to rise. By the year 2030, six out of every ten people will be city dwellers, and by the year 2050, this number will increase up to seven out of ten. This rising trend in urbanization ultimately has consequences on the health of the citizens living within the urban community. Want to walk to work? Sorry, there are no sidewalks. Want to go for a run in the park? Nope, no green space available to do that. Thinking about going for a bike ride? It can get dangerous with no bike paths available.

So what can you do to make your city a healthier place on April 7^th?   Join the global movement to make cities healthier. The World Health Organization is encouraging cities around the globe to open their streets to promote health activities on April 7^th, so get YOUR city involved:

 
• Close down one street in your city. Work with community members to have mental and physical health activities available, such as massages and dance lessons.
• Organize a group walk or bike run. It can be five blocks, or five miles! Get the city involved so that it’s safe and fun for everyone.
• Promote local produce with a farmer’s market. Get local restaurants involved for cooking demonstrations on how to use the fruits and vegetables at the market.
• Organize a free, outdoor exercise class. If you have a park, organize an evening or morning yoga class to promote physical and mental health after a long day’s work.
• Provide health screening. Get your local clinic involved by inviting them to hold free health-risk screening sessions and a health education booth.
• Organize a “Walking School Bus.” Encourage your children to walk to school in the morning under the safety supervision of an adult.
• Make it “Bike to Work Day” at the office. Encourage everyone at work to ride their bike into work that day, or form a “car pool” of bike-riders, picking each other up on your way in to the office.

 

 

 

Get online and register your city today as one of the 1000 healthy cities that will be involved in World Health Day this year, and get creative with your ideas to get your city moving and shaking!

How would you make YOUR city a healthier place?

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Lindsey

Ever wondered what a compilation of some of the world’s most disgusting, modern-day, food-like substances would look like? Well the folks over at Grist have done the dirty work for you, gathering up a slide show of the top 12 things out there that probably shouldn’t pass for food. Some of my “favorites” from the list include the Twinkie Sushi (see above) and the Cheeseburger in a Can (below).  Yes I am dead serious – the burger includes a soggy bun and all. They’ve even included a taste-test testimony of the canned burger for your reading pleasure. Apparently it tastes similar to a McDonald’s cheeseburger, which isn’t saying much in my opinion.

Want to check out the other 10 food-like items? Head here.  I recommend waiting a bit after eating though, for the sake of your stomach.

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@AmazingAvocado + Biggest Loser Giveaway

Don’t forget to tweet @AmazingAvocado today with your fave avocado tips and tricks!  You could win a copy of the new book “The Biggest Loser: 6 Weeks to a Healthier You.” Check out the Avocados from Mexico site for more info, and enter today!

Lindsey

Curious how your town measures up in local produce against the rest of the U.S.? Want to know if you’ve got the most fast food restaurants in your state? The USDA just launched a neat tool that’ll show you! The Your Food Environment Atlas tool lets you assemble country-level statistics based on food choices, health, and community characteristics so you can see how your town or state compares to others across the nation.

Obviously the chillier states are the low end of the local-food scale right now, but I wonder if the map will reflect seasonal changes in fresh produce availability? I guess I’ll have to wait until summer to see… it feels so far away! Start getting ready for summer now by finding a farmers’ market near you. Check out the USDA’s Farmers Market Search to find your local market, and start supporting your inner locavore this summer!

Lindsey

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By Jessica Maillet from A Fete for Food

Thanks to all who participated in the Super Breakfast Bowl Challenge! I definitely have a whole slew of new recipes I’m going to be trying out!

Today’s winner is Nour from Practical Nutrition with her recipe for Banana Walnut Flax Muffins! Nour will be the proud new owner of Futter Nut Butters walnut butter and Mollie Katzen’s cookbook, Get Cooking.

Banana Flax Muffins

No time for breakfast? Make these delicious and healthy muffins ahead of time and grab on your way out. Made with whole wheat, flax seeds, walnuts, canola oil, and bananas, these muffins are an excellent source of many good-for-you foods. Even kids would love it!

Ingredients:

• 1 1/2 c whole wheat flour
• 3/4 c ground flax seeds
• 1/4 c sugar
• 1 tsp baking soda
• 1 egg
• tsp vanilla
• 1/4 c canola oil
• 1/4 c reduced fat milk
• 3 ripe bananas, mashed
• 1/2 c walnuts

Directions:

In a large bowl, mix the dry ingredients (flour, flax, sugar, and baking soda). In a separate bowl, mix the liquid ingredients (egg, vanilla, oil, milk, and bananas).

Stir the liquids in the dry ingredients. Fold in the walnuts. If the batter is too dry, add more milk. Pour into 12 paper-lined muffin cups.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

Thanks to all who took part in this blog challenge!

Jess

A Fete For Food