Choosing Fabulous Fat (Cause #FatisPhat)

seared salmon

Would you like some fat with that fat? (Salmon, veggies cooked in toasted almond oil, covered in hemp seeds!)

Let’s bring the nineties back and say it with me:

Fat makes you phat.*, **

The thing about dietary fat is that its delish, it slows digestion which keeps you fuller longer, and the right kind of fat can fight inflammation. Since obesity, diabetes, heart disease, stroke and a whole host of other chronic diseases are all products of systemic inflammation in ze body, any opportunity we can take to zap that ‘ish is a great idea.

I eat a whole lotta fat. I eat loads of saturated fat in the form of grass fed butter, humanely raised bacon, free range eggs, coconut everything and dark 80% chocolate. I eat tons of monounsaturated fat in the form of black olives, avocados, macadamia nuts/hazelnuts and olive oil. And I scarf down healthy polyunsaturated fats in the form of almonds (or almond flour!), hemp seeds and fatty fish (tuna, salmon, sardines, anchovies, oh my!).

SO GUYS! Here’s a command: Eat a whole lotta fat, but eat a whole lot of the right kinds of fat. I think its high time for us to discuss this (even though we touched upon it on this and this episode of my all-time fave podcast, The Running Lifestyle Show!).

The thing about dietary fat is that while it can be a powerful source of anti-inflammatory mega-superpower, the bad kinda fat can be a super-duper-proinflammatory killah. The thing about fat is that it can literally change the makeup of your cell membranes, consequently changing the signals sent between cells. We want our cells shouting at the top of their figurative lungs, “ANTI-INFLAMMATION FOR ALL!!!” rather than “KILL ALL THE DNA! LETS AGE THIS &*^#!! LIGHT THIS BODY ON FIRE!”

YUP. Dietary fat has that kinda power. And this is why sometimes I choose low fat/non-fat foods over high fat, because the quality of the fat matters.

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This hilarious novel delves into the world of healthy fats!

Harmful polyunsaturated fats (PUFAs) are susceptible to going rancid and causing oxidative stress in the body. Much like you wouldn’t touch rotting, rancid leftovers from last Thanksgiving with a ten foot pole, you shouldn’t put easily oxidized, and highly processed, polyunsaturated fats into that sexy, healthy bod of yours. Back away from the corn, vegetable, soybean, safflower, canola oil as fast as you can. It can only cause harm. I love fat like a fat kid loves cake, but not in the wrong forms! 

Its worth mentioning that when animals (ie. cows, chickens) eat a diet high in corn and soy, the fat content of their meat, dairy or eggs actually changes to include more of these harmful polyunsaturated fatty acids. Its confusing because while I totally condone the frequent consumption of red meat, its with the caveat that I want you guys eating grass fed red meat. The grass actually changes the meat to have an anti-inflammatory ratio of fats, rather than pro-inflamatory.

jan 2014 018Polyunsaturated fat gets even more confusing because while some PUFA is harmful, other PUFAs are super, duper anti-inflammatory and wonderful for your body (see my faves listed above; ie fatty fish!). This is because different types of PUFA possess different susceptibility to becoming damaged, and send different types of signals after being incorporated into the cell membrane of your body’s cells.


While PUFAs are bad-news-bears, so are trans-fats.
I think we all know this already, because its one of the few nutrition-hypes that the media got right. Man made trans-fatty acids are found in hydrogenated oils (ie. hydrogenated vegetable oil or partially-hydrogenated shortening, etc) and actually decrease healthy cholesterol while increasing harmful cholesterol. YIKES. Hydrogenated fats are often found in processed-yadda-yaddas (ya know, the fake ‘ish that isn’t actually food) such as margarine, cookies, or packaged cakes.

I think this little lesson in baddddd fat is important because I spend a whole lotta time and energy battling the low fat phenonemon of our modern culture, but I don’t want you guys chowin’ down on the harmful ish. We’ll delve into why saturated, mono-unsaturated, and beneficial poly-unsaturated fats are so amaze-balls in a different blog entry. But this is a good place to start.

*(I’m a huge Insta hashtag fan of #FatIsPhat whenever I eat eggs with bacon)

**(Phat is another word for “cool,” for those of you are actually cool and have no clue what the heck the word phat means)

Zesty One Skillet Pan Seared Salmon

I think mid-January has given me a surrious case of the winter-lazies. Last week it was a STRUGGLE to get my butt out of bed in the AM to run. I skipped my Monday AND Friday early-AM run in lieu of an extra hour of sleep. No self-judgement here– but I definitely can tell that the winter doldrums are stirring.

There are weeks where I am all about that menu planning. Other weeks, I am all about stocking my fridge with as many organic veggies and wild fish/grass fed ground beef/free range eggs in the fridge and call it a week of speedy meals. Slaw, hot sauce, bacon and fried eggs never sound like a bad idea to me (even at dinner time!). And when I’ve gotta case of winter doldrums, I sort of rely on my primitive instincts and just grab a little somethin’somethin’ from the fridge and let creativity reigh.

How about you? Are you a menu planning extraordinaire? Or do you rely on lots of quick fix dinners?

So… here’s a peak into what my brain cooks up a midst the dullest time of year (BUT SERIOUSLY, UGHHH, HOW MANY DAYS UNTIL SPRING ALREADY?!)

seared salmon

Zesty One Skillet Pan Seared Salmon
Author: 
Recipe type: dinner, lunch, fast and easy
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Speedy weeknight meal, packed with healthy, anti-inflammatory, omega3 fatty acids. Z
Ingredients
  • Large, cast iron skillet
  • 2 Tablespoons Toasted Almond Oil
  • 2 Teaspoons Garlic (crushed)
  • 3" Ginger (grated)
  • 1 Onion (diced)
  • 2 cups green beans (cleaned, de-stemmed)
  • 1 package sliced mushrooms
  • Salt & pepper, to taste
  • Kelp granules, to taste
  • 1 Tablespoon Garlic Powder
  • 6 oz salmon, skin-on
  • Crushed Hemp Seeds
Instructions
  1. Place large skillet to medium heat over small pilot.
  2. Add toasted almond oil to skillet, let it heat up.
  3. Add garlic, ginger, onions until onions turn translucent.
  4. Add green beans, salt, kelp, pepper and garlic powder.
  5. Let the beans soften, about 3 minutes over heat.
  6. Add mushrooms and let them cook for about 4 minute to soften.
  7. Push the veggies to the side so its not directly over the flame, and, if able, shift the skillet to the side to further protect the veggies from the flame.
  8. Add a bit more oil to the exposed part of the pan.
  9. Place salmon on the oil, skin side down and let it cook for 5 minutes. Now its gettin' crisp-ay!! YUM!
  10. Flip and cook for an additional 2-3 minutes (maybe more if your salmon is thickkkk!)
  11. Throw a handful (or two!) of spinach on top.
  12. Shut the heat and let the spinach wilt.
  13. Serve, topped with crushed hemp seeds and additional kelp granules.
  14. VOILA! IODINE, SELENIUM, VITAMIN D, and OMEGA 3s to keep dat body fed and health!

 

Internal Cues and Eating– the Long Term Solution to Fat Loss

union marketI love when mass media admits that calorie counting, starvation and restriction are ineffective long-term solutions for fat loss. The May 2014 edition of Journal of the Academy of Nutrition and Dietetics had an awesome article on intuitive eating, A Review of Interventions that Promote Eating by Internal Cues.

The article basically discusses how “traditional diets that restrict energy, or particular nutrients, to induce weight loss have achieved little long term success. These programs have high attrition rates; participants rarely maintain weight loss and sometimes gain back even more weight than they lose during the program. In fact there is evidence that frequency of dieting is directly associated with weight gain.”

HM. THAT’S WHAT I BEEN SAYIN!

In fact, the article even goes as far as to say, “Researchers are now raising attention to the serious ethical concern with recommending diets for weight loss due to the long-term ineffectiveness and adverse effects.” Again. THAT’S WHAT I BEEN SAYIN!!!

scungelli and green beansInstead of focusing on obsessive behaviors where food and eating becomes the focal point of your life when you’re simply trying to obtain a lifetime of robust health. Lifetime of robust health does not equal obsessive behaviors. The Journal’s article focused on twenty peer-reviewed weight interventions that encourage people to eat according to internal signals to promote intuitive eating.

The Four Central Features of Intuitive Eating

  1. Unconditional permission to eat
  2. Eating for physical rather than emotional reasons
  3. Reliance on internal hunger and satiety cues
  4. Body-Food choice congruence

Of the twenty studies reviewed in the article, only one group ultimately had net weight gain, while everyone else had maintained weight loss or their previous body weight upon follow-up. Sort of make it seems like self-love and a non-obsessive relationship with food is the best way to achieve long term success in the world of love and food.

So now we come to the part where we’re like, um, but Serena, food is addictive, don’t you think I want to have a healthy relationship with food?

The article promotes using the four elements of Control Theory to promote a healthier frame of mind.

“First, behavior is a proactive choice rather than a reactive response to personal circumstances. Second, behaviors chosen in different situations are adaptive and likely to preserve the match between desired and perceived circumstances. Third, behavior must achieve a balance across the basic needs of survival, power/competence, freedom, love/belonging, and fun. Fourth, effective and lasting behavior is achieved when individuals are able to review and evaluate their circumstances and choose new behavior compatible with their perceptions.”

whole foodsI think that’s a pretty confusing way of saying that working with a counselor/RD can help you make realistic goals to change your current eating behaviors by working with you to establish a healthier relationship with food. Adapting a diet high in nutrient density will allow your body to naturally regain control of its physical cues for hunger and allow for “unconditional permission” to eat (because your metabolism will be healed and it will be able to take “hits” from unhealthy foods). And with healthy food choices, healthy life choices…next comes a healthy appreciation for your beautiful, strong body.

The Running Lifestyle Show Podcast & #NewYearNewYou

Kari from The Running Lifestyle Show and I are really excited about 2015.
Because we know we are going to OWN it by embracing simplicity.
This year let’s choose one word and embrace it. Let’s, all together now, #LiveYourMantra
I love listening to podcasts because its like reality TV (um, #confessionsofaKUWTKfanatic)
but with all the reality!
Let’s be honest, as much as I adore stalking the lives of the Kardashians, Lauren Conrad, and the Rich Kids of Beverly Hills– the reality factor in these shows are nill for the norm. How many of us have mulah to throw around to buy yachts and go on cray spending trips on the daily?
That’s when I tune into my fave podcasts; The Running Lifestyle Show, Balanced Bites, Nutrition Genius Radio, Ben Greenfield Fitness; and let the world of reality audio wash over me. The amount of useful information I can apply day-to-day is more than just entertaining, its almost placating. I’m listening in to folks who, after logging countless miles listening to them on the road, I consider my friends, I’m learning awesome information, and I am learning real life tips to make my reality all the better. Reality TV, eat your heart out, podcasts are the real slim shady.
Anyway, I digress. My point is that, in a sense, podcasts help me embrace the whole #LiveYourMantra thang Kari and I are endorsing.
Its easy for podcasters to open our hearts in love to others, because podcasters are a people who want to help others. YA DIG? The real world could use a whole more of that kind of reality, if you ask me. Reality which preaches compassion and thoughtfulness for others.
What’s your mantra for 2015?
Mine is courage.
“I am not afraid, I was born to do this,” Is a little quote from Joan of Arc, and a quote I have loved for years. This year I am going to do more than just love that quote– I am going to live up to it. I am going to take action on it. And I’m going to use the wise teachings of podcasts, friends, family, and bloggers to make me just a tad more courageous come 2016. Hold me accountable, people!
What’s your mantra? How are you going to take action to make it happen?
Leave a comment below and let me know!
And… Have a beautiful New Year’s Eve!!!

“Fat Adapted Diet”– Umm, what?

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Green beans slathered in humanely raised bacon fat, salmon coated with fatty pistachios, and coleslaw drizzled with extra virgin olive oil. #FearlessFatLover

Kari over at The Running Lifestyle Show and I throw the term “fat adapted diet” around a lot. But I think the term can be really confusing because we aren’t talking about a ketogenic diet, or a diet where, on average, 70-80% of calories are from dietary fat. Instead, we are discussing a diet rich in nutrient-dense fatty acids which help your body learn to preferentially burn calories from fat rather than carbohydrate. (If you’re rolling your eyes and thinking “BUT SERENA, FAT HAS MORE CALORIES!!,” then ya gotta click that link and set your mind straight!)

Let me explain. Traditionally, the Standard American Diet (hmm, which incidentally spells the acronym “S.A.D”) suggests individuals to consume 50-60% of calories from carbohydrate, spread evenly throughout the day in “small, frequent meals,” like 5-6 times daily! However, I’d contest that consuming the majority of calories from carbohydrate and eating carbohydrate constantly throughout the day messes with our body’s insulin response, and contributes to holding onto fat.

Pancakes made with nutrient rich pumpkin puree and cooked in grass fed butter! Slathered in almond butter, and paired with cherries! Consumed post-run, this could still be considered a fat-adapted meal!

Pancakes made with nutrient rich bananas and cooked in grass fed butter! Slathered in almond butter, and paired with cherries!

Let me explain. We’ve talked about all the fat-storing/burning hormones before.  But basically, in the presence of insulin, its impossible to burn body fat. Now, don’t get me wrong, insulin, is fabulous and absurdly important to living a healthy life. Type 1 Diabetics will literally die because of their inability to manufacture insulin without modern medicine’s interventions. This is because we require insulin to open the doors to our cells to let energy in. We all need energy to stay alive and well; so the goal here is not to eliminate the secretion of insulin, but to remain insulin sensitive.

Your body’s propensity to release insulin in response to eating a carbohydrate rich food is related to how frequently you eat starch and your activity level.

photo 1 (8)Think of insulin like alcohol for a hot second. The first time you consume alcohol, you become intoxicated rather quickly, maybe after one beer. Your alcohol tolerance is very low. Then, as you continue to consume alcohol throughout your lifetime, it takes more and more drinks to get that same buzz. Insulin is similar in that the first time you ever eat a very starchy food (let’s say your first run-in with white rice as an infant), your body only needs to release a little bit of insulin to adequately get the energy from the rice into your cells. As we continue to eat starchy foods throughout our lifetime, the amount of insulin we need to get small amounts of starch through the figurative-doors of our cells increases; aka. you become less sensitive to insulin. So, that same amount of white rice you ate as an infant, now requires way more insulin than it did when you were a wee-little-one to get the energy into your cells. Besides diet, staying active, such as by running, walking and exercising frequently, also helps your body “use up” insulin faster thus increasing your ability to stay insulin sensitive.

FYI, insulin also is released in response to eating protein dense foods, but just not as dramatically. Dietary fat, however, does not require insulin to be stored in the body’s cells as energy.

Sooo… the point being: eating a diet which is more balanced means that you choose closer to 20-40% of calories from nutrient rich carbohydrate, rather than greater than 50% of calories from carb from nutrient poor carbs; so that you’re still able to consume ~30-40% of calories from healthy fat and the remainder from lean protein. By eating less carbohydrate, you give your body a chance to re-sensitize to insulin. And! If you’re a huge fan of The Running Lifestyle Show, like I AM, then you’re probably super motivated to run-all-the-miles which helps you stay insulin sensitive!

SO! Now we understand that eating less calories from carbohydrate helps our body attenuate the insulin response, so we have a better chance of burning BODY FAT instead of sugar all day. And we can double-whammy our insulin sensitivity by leading an active lifestyle!

Other important factors in following this balanced lifestyle is choosing enough calories to fuel proper metabolism and to choose calories from nutrient dense sources. Eating the appropriate amount of calories to fuel your day-to-day activities is important so our body does not sense a “chronic calorie deficit” which can actually slow metabolism, and cause a preference for burning muscle rather than body fat, since muscle burns calories and your body thinks its starving when chronically deprived of energy! Eating nutrient dense foods is important because it helps curb cravings, as nutrient deficiencies contribute to your body wanting to eat more in an effort to seek out the nutrients its missing!

What’s this all mean for you? It means that if you’re not very active, start at an even playing field with 33% of calories from each macronutrient: nutrient rich carb (mostly non-starchy vegetables), lean proteins, and clean, healthy fats. Forego processed oils such as vegetable/margarine/corn/soy oil, nutrient poor starches such as pasta and bread, and try to choose protein from humanely raised animals/free range eggs/wild fish. And emphasize at least 10 grams of healthy fat at every meal without a huge load of starch, so that the body becomes efficient at burning fat (AKA! FAT ADAPTED!).

Fat is fabulous, and so is lean protein and nutrient dense carb, but Kari and I just like to focus on dietary fat for the shock-value (since low fat, in popular culture, has been praised for WAYYYYYYYY TOO LONG!)

Use #RealFood (Probiotics!!) to Battle Depression #BuhByeWinterBlues

photo 2Three days ago, amidst the mind numbing task of unpacking boxes and organizing my zillions of clothing (I hate organizing things!!!), I received a lovely email from The Paleo Mom, Sarah Ballantyne PhD containing some freakin’ awesome science which I was super duper psyched to read. With zero vitamin D absorption from the sun this time of year, barely any daylight, and a common disinclination to get fresh air because of the frost, winter time blues are common.

It was amazing to me to read about the influence of our gut bacteria on mental health. I MEAN GUYS; WHAT DOESN’T GUT BACTERIA INFLUENCE?! Between comprising 70-80% of your immune system, affecting inactive to active thyroid conversion and keeping your GI system functioning properly; you’d think those little bugs would have wayyy too much to do to care about your mental wellness.

probiotics 2However, a meta-analysis of observational and preclinical studies (yeah, I know, not the strongest evidence, but its interesting to consider the beginning stages of research too!) suggests that our body’s microbiome influences the production of tryptophan, the precursor to serotonin, which is a neurotransmitter which is responsible for feelings of happiness. Additionally, having a healthy gut may prevent intestinal permeability, which ensures that bacterial lipopolysaccharides (LPS) from entering the bloodstream. LPS contributes to systemic inflammation (well, duh) and the release of cytokines, which incidentally, have been suggested to play a causative role in depression! YIKES. I know good, delicious food makes me happy, but I had no clue what a powerful role it could play in preventing a medical diagnosis of depression! Bacterial translocation also may induce an autoimmune response to serotonin, which contributes to feelings of fatigue, so obvi we want to avoid that happening like the plague.

bison burgerTo foster healthy gut bacteria, it is important to eat a diet rich in nutrient dense carbohydrates. For those of you who listen to Kari and I on The Running Lifestyle Show, you know we talk a lot about “being fat adapted,” however I never want to undermine the importance of nutrient dense carbohydrate in addition to clean, nutrient rich fat & protein. Nutrient rich carbohydrate provides fiber which feed the microbiota (aka. They function as prebiotics) so they can produce short chain fatty acids: acetate, propionate and butyrate, which mediate inflammation. Perfect examples of nutrient rich carbohydrates include dark green leafys, root veggies, cruciferous cauliflower and broccoli, and fermented veggies such as sauerkraut or fermented beets/pickles/carrots (which not only feed the bacteria, but also provide probiotics).

Obviously, this article would have been way more exciting had it been a meta-analysis of randomized clinical controlled trials, however these recommendations can’t hurt anyone to follow anyway. More veggies, more fermented foods, and more dietary fiber can only reap robust health (while probably helping to keep that beautiful smile on your face).

Dash, S; Clarke, G; Berk, M; Jacka, F. “The Gut Microbiome and Diet in Psychiatry: Focus on Depression.” Current Opinion in Psychiatry, Jan 2015; Vol 28- Issue 1: p1-6.

Eight Tips to Eat More Veggies #MoreVegetablesThanAVegetarian

12 days of xmas challenge

Eat more veggies.

We all know its good for us, and this holiday season Kari, host of da best podcast evah, is putting you to the challenge. Sign up for 12 days of eating more veggies and staying active for twenty minutes to stay fit and healthy during the sugariest time of the year.

1. Veggies in an omelet!

The best way to start your day is with some organic, free range eggs scrambled up with some dark green leafy veggies. Dark green leafies are the lowest in calories but highest in nutrients, meaning they give the biggest nutrient bang for your buck. Plus, spinach wilts super duper fast, so it can be added to an omelet and cooked in a hot second. Sprinkle with parmesan cheese. Yum.

So don’t let me catch you eating plain ole eggs sans veggies this holiday season!

2. Veggies in Soup!

Even the laziest cooks can whip up veggie-dense soup. Whether you start from scratch with some homemade bone broth and add veggies and spices, or add extra chopped carrots/celery and onions to a can of Amy’s Organic Soup.

A green smoothie is ALWAYS a HEALTHIER option than juice!

A green smoothie is ALWAYS a HEALTHIER option than juice!

3. Veggies in a Smoothie (aka. Veggies To Go)

Grab your Vitamix or a powerful blender and whip this up:

Half a lemon, 2 stalks celery, 1 leaf kale, a handful of spinach, 1 cup coconut water, a handful of grapes.

This is a powerful detoxifying, green smoothie. It tastes green. And I love it. Less hardcore green smoothies can be found at Marmalade and Mileposts. :) Some of hers even taste like chocolate milkshakes. She’s a genius.

4. Naked veg.

Sometimes ya gotta grab a baggie full of raw veg and just nosh away. Baby carrots, cherry tomatoes (especially the yellow ones!), celery sticks dipped in peanut butter, Persian cucumbers, and broccoli florets are delish.

5. Veggies for pasta.

Skip the starchy, nutrient poor pasta and use steamed mushrooms, spaghetti squash or zucchini noodles instead. Veggies are stacked with vitamins, fiber and taste just as delish with grass fed ricotta & tomato sauce as starchy pasta. Skip the insulin spike and fill up with nutrition instead!

6. Veggie Wraps!

Um, no, I’m not talking about wrapping a bunch of veg with a whole wheat/spinach wrap. Instead, bust out the kale leaves or collard greens, slice out the stems, and use that as the vessel to get yo’ sandwich down yo’ piehole. Fill with spiced ground meat for burritos, Applegate Organic Grass Fed Hot Dogs, or even plain’ ole turkey and mustard.

Real Food Real Fast Salad7. Salads.

I always think of the Spongebob Squarepants episode when Spongebob first encounters a salad and pronounces it “Sal-ahd”. It makes me laugh. Does anyone else remember that? Or am I the only one who has had salad on the brain since she was a small child? (Probs the latter).

ANYWAY, you’re all like, Serena, salad is the most boring suggestion ever. And you’re right.

BUT what I want to remind you is how fun and delicious salads can should taste. I encourage you to add spices (oregano, basil, garlic powder for an Italian theme– or cumin, turmeric, paprika and onion powder for a Southwest theme) atop your leafy greens. This is seriously the most delicious way to turn that boring EVOO, vinegar pairing into an exciting, tantalizing, mouthwatering experience.

8. Hold yourself accountable!

Now that you’ve got all the creative veggie-packed ideas your mind could ever imagine, run on over to The Running Lifestyle Show to sign up for Kari’s fun Holiday Challenge. And be sure to listen to the show. Its pretty awesome if you ask me (I’m, admittedly, totally biased though.)

Staying Trim, Healthy & Sexy this Holiday Season!

photo
Check out my post over at The Running Lifestyle Show blog and listen in for a podcast alllll about my Rules to Live By this holiday season to stay trim, healthy & sexy this holiday season.
Forget body shape or size– I want you all to feel invigorated by the holiday spirit while enjoying every moment with robust health and energy. Best way to do that? Stay active, eat right, but savor every bite of your overindulgence!
Happy holidays, guys!
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Artichoke Heart Roll Ups #HealthyRecipe #PartyFare #Primal

Whatcha think of this time of year people?

I’m excited. I love love love running in the cool fall air. I love the beauty of all the colorful leaves falling. I love the pumpkin-everything (have you checked out THIS pumpkin spice latte recipe yet?). And I LOVE THAT THE HOLIDAYS ARE UPON US!

Do you guys run a race on Thanksgiving? I usually do– but I can’t find any this year near my hometown! Instead, some friends and I are going to race the Friday after Turkey Day…nothing like a little high intensity workout to burn all those wretched holiday cals.

My approach to the holidays is that it should be enjoyed. Pick a few special occasions and indulge! Me? I say a big, humongo “YES PLEASE” to anything offered to me on Thanksgiving, Christmas Eve, Christmas, NYE anddd the Zakreski Holiday Christmas party (basically, just a big party I attend every year home in Jersey).

Its important to pick a few special dates ahead of time so you don’t hear yourself saying yes to every single sweet, decadent temptation in sight between Halloween and New Years, ya know what I mean?

Here’s the prebaked sheet– notice I tried it with feta too, but it didn’t melt & I wasn’t a fan. Feel free to experiment with whatever cheese you like!

Anyway, my favorite way to enjoy yummy, delish food without having to worry about calorie counting is to choose nonstarchy veggie packed dishes– nonstarchy veggies are naturally low in calories, high in nutrition and super yummmm! Ain’t nobody got time for calorie countin’ when there’s Turkey Day football on the television and mistletoe hanging.

I don’t know what made me think of football– I flippin’ hate watching football (I know, I know, I’m a travesty to American society).

So here’s a little quick-to-whip-up, veggie loaded app you can serve at your next soiree this holiday season. Enjoy!photo 4 (2)

Artichoke Heart Roll Ups #HealthyRecipe #PartyFare
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Easy to make, healthy, low calorie appetizer for your favorite festivities this holiday season!
Ingredients
  • ⅛ teaspoon paprika
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • Lemon juice from half a lemon
  • 1 cup kale/spinach, finely chopped
  • 2 red peppers, roasted (from a jar) and chopped
  • 18 artichoke hearts (from a jar-- read the ingredients! Make sure its packaged in olive oil)
  • 18 thinly cut slices of brie or low fat cheddar
Instructions
  1. Preheat your oven to broiler setting.
  2. On a tray, lay the 18 artichoke hearts with the inside of the artichoke heart facing up.
  3. In a small bowl, combine spices, lemon juice, kale/spinach and red peppers. Mix.
  4. Top each artichoke heart with a small amount of the mixture, trying to add some pepper & greens to each heart.
  5. Top with a small slice of cheese.
  6. Broil in the oven until cheese melts, about 3-4 minutes.
  7. Stab with a toothpick and serve! Voila!

 

 

The Running Lifestyle Show: Fuelin’ a Marathon With Minimal Training

photo 1 (3)I had a ton of fun talking to Kari at The Running Lifestyle Show this week. The best part of her show is how real it is. Like, this week, we discussed a total running faux-pas: How to fuel for a marathon when you haven’t really had the chance to practice fueling. Because, at The Running Lifestyle Show, its all about real life situations that us runners get our badselves into now & then, ya know what I’m sayin’?

In a perfect world, practicing fueling during a run is just as important as practicing the mileage. Your body is a dynamic and unique being. The way I fuel will be different than what your body can tolerate, especially in the stress of later miles of a marathon. The way you fuel for a 5k, a 10 k, a half marathon– they all differ from the strategies you may need to implement during the marathon. Think about it, the extreme stress of a marathon means your body is not prioritizing blood flow to your digestive system but instead to your legs which are important during the “flight or fight” activation of your sympathetic nervous system. For that reason, many runners find they cannot tolerate their usual fare without experiencing digestive distress.  Fibrous veggies, wheat/whole grain products, fibrous fruits, large quantities of dietary fat, or dairy are common culprits in digestive distress pre-run.

november 2013 008What’s the perfect mid-marathon fuel? Well, that depends on you as a unique individual, and why I encourage always practicing your fueling technique pre-race. If you usually eat large quantities of starch throughout the day (>50% of calories from carb), you probably will do best fueling your race with carb-ier sources such as Honey Stinger gels, dried blueberries, or grapes. If you usually consume 30-40% of calories from dietary fat, and rely on nonstarchy veggies mostly for carbohydrate, then you may be more of a “fat burner” and benefit from using olives, coconut oil, or nuts/nut butter packets to fuel your race.  Coconut is particularly awesome for fat burners because coconut is comprised of a special type of saturated fat called “medium chain triglyceride.” This fatty acid bypasses the lymph system and is instead absorbed directly into the blood stream, meaning it can immediately be used as energy (sort of like sugar!). Pretty coolio.

photo (59)

Kari, however, has been playing around with using both fat & sugar as fuel source during her marathon training, and seems to be tolerating it well (she has chosen honey roasted macadamia nuts for fuel). Since her body is using up the sugar very quickly, but is probably able to efficiently use the fat for fuel as well, Kari seems to be doing A-Okay on this marathon training blend.

The other facet of training fuel which I have told all ya’ll before about are EnergyBits. These little gems are REAL FOOD tablets of spirulina algae. Since algae is super duper high in protein, it helps stabilize blood sugar, and has really helped me mitigate symptoms of hypoglycemia while running. Their antioxidant content protects against free radical production which is naturally generated during running, and their amazing nitric oxide content has been associated with improved oxygen delivery to your tired muscles. Pretty much: runner heaven. I take 15-30 bits before a <13 mile run totally fasted and feel great (but I am also pretty fat adapted, and do this when I am more concerned about endurance and fat loss than for performance). When doing distances >13 miles, I’ll add 15 bits at a time with a Honey Stinger Gel. For me, in later mileage, I need sugar to perform best. That’s just me, and it doesn’t make a lotta sense, but hey- that’s why practice is key. And I learned that through lots of experimentation.

Want your own EnergyBits? Use the code “RDFUEL” at checkout for 25% off (you’re welcome).

Kari is bein’ a little wild child and running her marathon without practicing a fueling strategy… so we will all have to wait with bated breath and see what happens. Since she’s an incredibly powerful & positive runner, I bet she’ll do amazing– also, she’s doing this race for the EXPERIENCE, not for the PR, so she’s got that on her side. :)

Want to learn more about The Running Lifestyle Show? Check it out on iTunes! And be sure to subscribe. Kari’s the cutest. [and I’m not too bad myself ;) ].