Blog

4 Stunning Pasta Recipes to Slim Down For Mediterranean Diet Month

May 16, 2013

I love the push I’m seeing back to actual cooking as a cornerstone of vibrant health. Across the country, leading nutrition experts are staging “Eat Ins” (like Dr. Mark Hymen’s here) to bring people back to the table (and the stove). And last month Mark Bittman dished with with Michael Pollan - the godfather of this food movement – about his latest book, Cooked, and updated what has become the rallying cry of food lovers and health enthusiasts alike:

“Eat Food. Not too much. Mostly Plants. And cook them.”

“And cook them.” Three little words. But for many of us – aye, there’s the rub.

Are You Cooking?

Hectic lives filled with multiple responsibilities, family and work commitments, and limited budgets can make cooking feel like a drudgery rather than a pleasant daily habit. And let’s be frank, who isn’t strapped for time these days? But cooking is really the fourth pillar of a lean and green diet, right after a diet brimming with whole, minimally processed foods, that features at least 3/4 plants and 1/4 high quality animal products, and with the right portions to avoid both obesity and food waste.

To celebrate Mediterranean Diet Month, I’m bringing you 4 fresh seasonal recipes that couldn’t be easier, or more delicious and healing. I’m sharing 2 of them below, and 2 in my next blog. While one features all the best of spring farmer’s markets, the other is an insanely good, omega-3 fatty acid-rich dish you can literally make from ingredients in your pantry. In full disclosure, I developed these recipes for Barilla to help them celebrate their Double Pyramid coming to America to help consumers understand how the Mediterranean Diet is good for you and good for the planet.

Let me know what you think! These are teeming with delicious, good for you ingredients, many of which are just coming into season.

Gorgeously Green Penne Spring Pasta

This is a spring fling with your farmers market! The bold, fresh flavors of spring vegetables are brought to life with lemon zest. The peas and walnuts pack added protein for staying power.

Cook Time: 20 min, Prep Time: 10 min
Makes 7 Servings

Ingredients

1 box penne
3/4 cup walnuts
1/2 cup fresh bread crumbs (or panko)
2 lemons zest
2 Tbsp fresh parsley, chopped
Pinch of salt
3 Tbsp extra virgin olive oil
1 medium leek, thinly sliced
1 bunch asparagus, cut into 1 inch pieces (about 1.5 cups)
2 cup fresh spring peas (or frozen)
1 large zucchini, julienned
1/2 Tsp salt
1/4 Tsp fresh cracked pepper
2 Tbsp fresh mint, julienned
2 Tbsp fresh basil, julienned

Preparation

PREHEAT oven to 400ºF. TOAST walnuts in oven for 5 – 8 minutes until the walnuts are lightly toasted. In a food processor, PULSE together bread crumbs, walnuts and zest from 1 lemon. POUR into a medium dish and TOSS with parsley and a pinch of salt. SET aside.

PREPARE penne according to package directions. DRAIN reserving 1 cup of the cooking liquid. While pasta is cooking, POUR olive oil into a large sauté pan. ADD the leeks and asparagus, and sauté over medium heat for about 4 minutes until they start to soften. ADD the peas and the zucchini, salt and pepper, and SAUTE another 5 minutes until all of the vegetables are slightly softened. ADD zest of SECOND lemon and reserved cooking liquid and STIR gently until combined. DRAIN pasta when it’s al dente and return to cooking pot. ADD vegetables to pasta and TOSS to combine. GENTLY stir in mint and basil. Taste and adjust seasoning if needed. SERVE 1 cup pasta mixture into serving bowls. Top with 2 tablespoons of the walnut mixture.

Nutrition Information (per serving): 410 calories, 16g fat, 1.5g saturated fat, 8g fiber, 220mg sodium

Zesty Tomato Spaghetti with Tuna and Black Olives

This is the ultimate quick cook meal! All of the ingredients are from the pantry, perfect to have as an on-hand/“standby” meal. The tuna adds protein and is rich in heart healthy omega 3 fats.

Cook Time: 15 min, Prep Time: 10 min
Makes 7 Servings

Ingredients

1 box spaghetti
1 jar marinara sauce
3 Tbsp extra virgin olive oil
1/2 large yellow onion, cut into lengthwise slivers
1/8 Tsp red pepper flakes (more to taste if you like spice)
2 cloves garlic, sliced
2 Tsp capers, drained and rinsed
1 cup pitted black olives, sliced in half (about 2/3 of a 6 oz. can)
1 jar/can sustainable tuna * packed in olive oil, drained (use 2 jars if you want heartier tuna portions)
Handful of arugula for garnish (optional)

*Sustainability in seafood depends on where you live: visit here to see which type of tuna is the best choice for you.

Preparation

BRING a large stockpot of water to a boil, and COOK spaghetti according to package directions. Meanwhile, in a large sauté pan, ADD olive oil, onions and red pepper flakes, sauté over medium heat until onions are softened, about 5-8 minutes. ADD garlic and sauté 1 minute more. ADD a jar of marinara sauce, capers, olives and 1/2 cup of pasta cooking water and STIR to mix well. DRAIN the pasta, and ADD to saucepan with marinara sauce. Use tongs to gently toss together until combined. SERVE by placing 1 cup of the pasta in a bowl. TOP with a couple pieces of tuna, and a handful of arugula.

Nutrition Information (per serving): 400 calories, 14g fat, 1.5g saturated fat, 7g fiber, 690mg sodium

Posted in food and diet, greener living | Tagged Barilla, Cooking, Gorgeously Green Penne Spring Pasta, green, Spring, Zesty Tomato Spaghetti with Tuna and Black Olives | Leave a response

5 Simple Ways to Green Your Grill this Summer

May 5, 2013

The summer sun is almost here, which means grills across America are about to be fired into high gear. I love grilling-for me, there’s an almost primitive pleasure I derive from stepping outdoors and bidding adieu to the oven for a few months: the smoke. The smells. The sounds. And in our family, the consensus is that practically every food tastes better grilled-slices of crusty bread from the farmers market, fish or poultry with a snip of summer herbs, garden vegetables, even stone fruit like apricots and peaches.

You grill can not only be good for you, but it’s good for the planet. Here are 4 of my favorite tips to keep your diet a cool shade of green during grilling season:

Green Grilling Ideas:

1.Cook once, eat twice. When you fire up the grill, use all the available space to cook dinner tonight, plus enough for extra leftovers to take to work or school tomorrow. Like I said, practically everything tastes better grilled. And maximizing the food you grill means cooking with less energy per calorie of food.

2. Marinate meaty mushrooms. Drizzle portabellos with a generous amount of olive oil, lemon juice, and red wine vinegar and let sit for 30 minutes. Grill until soft and smoky on each side- as a side dish, a “mushroom burger” or in an omelet or salad, these are divine. With just 40 calories per cup, it’s also a great way to also slash calories and saturated fat while still delivering bold flavor.

.
3. Grill an outdoor veggie pizza. The act of grilling utterly transforms pizza. The real flames and high temp create a deliciously crispy crust, with a fantastically smoked flavor. Simply buy some pre-made whole grain dough for your crust, and top with your favorite veggies and fresh sliced tomatoes (or your favorite sauce) and a small amount of good mozzarella for a fun dinner treat. Bonus points if you put on basil or oregano from your garden.

4. Grilled veggies make excellent sandwich toppings. The grill can also help you shake off a lunch rut: Try roasting your favorite veggies on the grill (lightly brushed with olive oil, salt and fresh cracked pepper) and wrapping them with a whole grain tortilla and some hummus. Grilled sliced eggplant (like mushrooms) is another fantastic “meat like” alternatives.

5. Fire up Shrimp or Chicken Kabobs. Kabobs are a fun, easy way to serve smaller portions of animal protein-in a way that most people don’t even notice. You can round out kebobs with a side of whole wheat cousous and a yogurt dressing, or on top of summer salad greens.

Want more ideas? Here’s one of my all time favorite creations- my Thai Inspired Soy Sliders. You can prep the elements in advance and then people can build their own (which kids especially love to do). These savory, smoky bite-sized sliders have a refreshing contrast-the crisp, pickled vegetables with creamy sauce. Even carnivores will crave one.

Have any more green grilling ideas? I would love to hear them! Please drop me a line.

Thai Inspired Soy Sliders

Yield: 5 Tofu Sliders

Inspired by the popular bahn mi Thai sandwiches that many Thai food trucks sell, these tofu sliders are a delicious twist on the typical slider, and are packed with fresh flavors.

Burgers:
5 whole grain dinner rolls
1 cup bean sprouts
1 small handful fresh cilantro sprigs
1 small handful fresh mint sprigs
1/2 hothouse cucumber, peeled and julienned
1 small jalapeño, seeded and julienned (or with seeds, if you prefer more heat)

Directions:
1. The night before, slice the tofu into 5 equal slices (about 3/4 inch thick). Cover with paper towels, place in a bowl, and drain overnight.
2. Place the drained tofu in a marinating dish. Place remaining marinade ingredients in a large liquid measuring cup. Using an immersion blender, puree all the ingredients together into a paste.
3. Cover both sides of tofu with the paste, and marinate for at least 1 hour.
4. Preheat oven to 400°F, and preheat your grill or sauté pan over medium-high heat.
6. Grill the tofu 4 minutes on each side, until cooked through (and with grill marks).
7. While tofu is grilling, place dinner rolls directly onto the upper rack in the oven. Bake for 5-6 minutes, until toasted and slightly golden on top. Remove.
8. To assemble: Slice heated dinner roll in half. Spread 1/2-1 tsp of burger dressing on each side of the roll. Stack grilled tofu with some bean sprouts, cilantro, mint, cucumber, jalapeño, and pickled vegetables. Top with other half of dinner roll and enjoy immediately.

Tofu Marinade:
1 carton extra firm tofu
2 cloves garlic
1/2 a large white onion
1/2 tsp ground black pepper
1 Tbsp plus 1 tsp tamari or soy sauce
2 tsp sugar
1 tsp canola oil

Burger Dressing:
1/4 cup canola mayonnaise
Juice from 1/2 lime
1 tsp sriracha

Pickled Vegetables:
1 tsp soy sauce
1/3 cup rice wine vinegar
3 tsp sugar or honey
1/2 tsp salt
1 bunch small Daikon or other radish, julienned
1 large carrot, peeled and julienned

Pickled Vegetables Directions:
Combine first 4 ingredients in a small bowl. Add carrots and radishes. Marinate 30 minutes – 1 hour (can be made the night before). Drain well before use.

Burger Dressing:
Combine all ingredients in a small bowl. Whisk until combined. Taste and add more sriracha if you prefer more heat. Set aside.

Posted in food and diet, greener living | Tagged Green Grilling, Green Living, Grilling, Thai Sliders | Leave a response

On The Oz Blog: Wet Carbs for Weight Loss

April 19, 2013

What happens when the great minds of the nutrition community mingle at the edges of the great minds of the culinary world? Wet Carbs.

Let me explain.

I recently returned from the Culinary Institute of America Greystone in Napa, where I attended “Healthy Kitchens Healthy Lives”, a joint conference with the Harvard School of Public Health. The goal of the weekend, according to co-creator (and one of my new idols) Dr. David Eisenberg, is to forge a bold new paradigm for health professionals – one that replaces the prescription pad with the kitchen. And it was here, somewhere between the inspiring collaboration, glorious food, and a few glasses of local wine, that the concept of “wet carbs” was bandied about.

Never heard of “wet carbs”? Think of it as an “ultra carb” of sorts. It’s a catchy term that simply refers to whole grains that must first be prepared with water or other liquid before they’re ready for you to eat (such as oatmeal). While you likely already knew that whole grains were good for you, it turns out that focusing on carbs that need to be prepared with liquid (which adds weight and bulk) can speed up your weight loss efforts. I shared my secrets on using wet carbs for weight loss in my latest blog for www.blog.doctoroz.com.

Try This Trick: Wet Carbs for Weight Loss

Okay, so by now we all know that whole grain carbs trump refined carbs for nutrition, weight control, and to reduce our risk of heart disease and diabetes. And that we should be sure to make at least half of our grains that we consume each day whole grains. But are you ready to take your weight loss a step further? If so, “wet carbs” are where it’s at…

[Click Here to Read More]

Posted in food and diet | Tagged Dr. Oz, The Oz Blog, Wet Carbs, Whole Grains | 4 Responses

Join Me and Pregnancy Magazine: How to Have a Green Pregnancy

April 1, 2013

Do you have questions when it comes to things like how to pick the best seafood when you’re pregnant (getting essential omega-3 fats for baby’s development, while protecting her from potential mercury and PCB toxins?) Or about which eco-labels to buy and which to avoid as “greenwashing”? Or even just how to nurture your baby the purest way possible, starting day one?

As a mom of two children myself, I know how confusing it can be to sift through all of the information out there when you merge the the pregnancy space (prenatal vitamins! preparing a nursery!) with an intention to do so in a greener, healthier way that’s better for your baby and the planet.

I hope you’ll join me and Pregnancy Magazine on Wednesday, April 4th at 10 am PST as we tackle just this topic. I will be hosting a fun Google+ Hangout: “How to Have a Green Pregnancy”. I’ll be joined by two fantastic colleagues: Kimberly Pinkson, Founder of Ecomom and the Ecomom Alliance, as well as Rebecca Scritchfield, incoming Nutrition Contributor to Pregnancy Magazine, and founder of the #MeFirst Movement. Together we will share secrets on how to green your home and your diet as soon as that pregnancy test says “positive”. Our goal is to have you leave inspired and empowered!

We hope you can join us!

Program Details:

How to Have a Green Pregnancy

Date: April 4th

Time: 10 am PST

Location: Online

You can catch the show on my Google+ Page or here

Hashtags you can follow to get in on the discussion:

Posted in greener living | Tagged Green Pregnancy, Healthy Living, Parenting, Pregnancy, Pregnancy Magazine | 1 Response

The Perfect Plant Food To Celebrate Earth Day

April 1, 2013

Even up here in the mountains, spring has begun: tiny green shoots are poking out boldly from snow, our skis are being traded in for bikes, and my kids are pestering me for later bedtimes now that daylight stretches longer into the evening.

While many health experts anoint New Year as the pivotal time to make changes to your diet or routine- I think spring is actually the perfect partner for the following reasons:

- With warmer days comes lighter clothing, a powerful motivator to slim down and tone up what’s underneath.

- Farmers markets dotted with fragrant spring fruits and vegetables make healthy eating delicious, inspiring and easy.

- Days are longer (just ask my kids), so it’s easier to get out side into the sunshine for some activity-for a natural serotonin boost- a neuro-transmitter that’s directly linked to happiness.

Which brings me to soy. The perfect food to think about this time of year. Whether your goal is to spring clean your diet, lose weight, add more vegetarian meals to your life, do something green for Earth Day or get your family’s diet back on track after all the heavy eating of winter, freshen your routine by adding these 2 delicious soy recipes I created below.

Why soy? Whole soy foods (as opposed to refined, processed soy isolates) are nutrient rich plant proteins which contain all 9 essential amino acids. And soy plant protein is a lean and green superfood- low in calories and with a smaller carbon footprint than meat, poultry or fish -especially if you choose USA grown, non GMO soy. Want to go a deeper shade of green for Earth Day? Go vegetarian 1 day a week (check out the Pinterest Meatless Mondays board for some serious mouth watering inspiration LINK). Science suggests that going vegetarian just one day a week creates a greater environmental saving for the planet than switching to an all local diet -that’s good new for folks like me who still have snow in their yards, and some of the shortest growing seasons of anywhere in the country.

I hope you’ll wake up your tastebuds with these delicious recipes that my whole family loved! Let me know what you think.

Roast Edamame with Dukkah

Yield: About 1 ½ cups

A great snack or appetizer, this protein-packed finger food features dukkah, an Egyptian mix of good-for-you ground roasted nuts and spices.

Ingredients:
1 14 oz. package frozen edamame in pods
1 ½ tbsp. olive oil
4 tbsp. dukkah (recipe below)

Directions:
1)      Preheat oven to 375°F.
2)      Place frozen edamame on a baking sheet. Drizzle with olive oil and 3 tbsp. dukkah, and mix to combine. Sprinkle 1 tbsp. dukkah on top.
3)      Bake for 12-15 minutes, until edamame are roasted and fragrant.
4)      Remove from oven and pour into serving dish. Enjoy immediately.

Dukkah Recipe:
Makes about 1 ½ cups

Ingredients:
2/3 cup chopped hazelnuts
1/2 cup sesame seeds
2 tbsp. cumin seeds
2 tbsp. coriander seeds
1/2 tsp. fennel seeds
1 tsp. salt
1/4 tsp. freshly ground black pepper

Directions:
1)      Preheat oven to 375°F.
2)      Place hazelnuts on a baking sheet and bake until fragrant and slightly toasted, about 5 minutes. Remove and let cool slightly.
3)      Using a spice grinder, grind hazelnuts into a powder (in batches if necessary). Pour in a medium bowl and set aside.
4)      Place sesame seeds in a dry cast iron skillet over medium heat and toast until golden, stirring frequently, about 3-4 minutes. Add to ground hazelnuts.
5)      Add cumin, coriander and fennel seeds to cast iron skillet and warm, stirring until fragrant, about 3-4 minutes. Allow to cool slightly.
6)      Using the spice grinder, grind cumin, coriander and fennel. Add to ground hazelnut mixture.
7)      Add salt and pepper and stir until combined.

Curried Scrambled Tofu with Apricot Toast

Yield: 2 servings

Inspired by Indian flavors, this easy breakfast is a fun protein-rich, vegan twist on scrambled eggs.

Ingredients:
1 carton silken tofu
2 scallions, finely chopped
1 tbsp. Canola oil
2 tsp. curry powder
1/8 tsp. onion powder
1/8 tsp. kosher salt
1 slice whole wheat bread
1 tsp. apricot preserves

Directions:
1)      Gently break up tofu into large chunks, and place in a strainer over a bowl to drain. Place 2 paper towels on top, and weigh tofu down with a heavy item (such as a bowl). Allow to drain for 25 minutes.
2)      Heat canola oil over medium heat in a medium-sized nonstick pan or cast iron skillet. Add scallions and sauté for 2 minutes.
3)      Add curry powder and continue to sauté for 2 minutes, until well combined.
4)      Add tofu, and gently fold the scallions into the tofu using a rubber spatula. Add onion powder and salt.
5)      Heat mixture over medium heat until warmed through, about 3 minutes. To stir, gently shake the pan and fold tofu with a spatula.
6)      Taste and adjust seasoning as desired.
7)      Toast bread and spread with apricot preserves. Slice into 2 triangles.
8)      To serve: Place 1/2 of the tofu on a plate with one of the apricot toast triangles.

For more info: Follow hashtag #FaceofClimate for Earth Day.

Posted in food and diet, greener living | Tagged Earth Day, Edamame, Recipes, Soy, SOYJOY, Sustainable Living, Tofu, Tofu Scramble | Leave a response

On The Oz Blog: 3 Solutions to Conquer “Crunch Time”

March 20, 2013

How many of you struggle with “crunch time”? I know that I certainly do. A new poll has dubbed the harried hours between 3 p.m. and bedtime “crunch time” , and it’s no surprise this is one of the most challenging times of the day when it comes to making the right food choices.

So I’m sharing my own secrets for conquering crunch time” in my latest blog for for www.blog.doctoroz.com.

3 Solutions to Conquer “Crunch Time”

If you’re a working parent, you know all too well how exhausting it can be to make the daily dash home from work, only to step directly into the vortex of the sports practice/homework/dinner/bedtime routine. In fact, a new poll commissioned by the Harvard School of Public Health and the Robert Wood Johnson Foundation dubbed these hours “crunch time” – that harried window between 3 p.m. and bedtime. Perhaps not surprisingly, the study found that 60% of children were consuming foods and drinks that could lead to unhealthy weight gain… [Click here to Read More]

Posted in food and diet | Tagged Crunch Time, Dr. Oz, The Oz Blog | Leave a response

What’s Hot from Expo West 2013? My Top 4 Trends in Natural & Organics

March 11, 2013

Expo West 2013

I’m just back from Expo West, where I was looking for the latest trends in organics, natural and eco-friendly eating. Here are 4 of the top trends that seemed to stand out:

Trend #1: Our (Natural) Sweet Tooth Reigns

This first trend I noticed within about 10 minutes of arriving: it seems that organic and natural folks have as big a sweet tooth as the rest of America. While I certainly like the fact that the sugar may be organic, or the product may contain stevia (an all-natural, zero-calorie sweetener) instead of say, aspartame my first thought as I cruised the Fresh Pavillion on Day 1 was … things sure tasted sweet. Agave, too, was everywhere. This sugared trend continued in the main expo hall: aisles teemed with sweetened foods from granola to energy bars, smoothies and energizing pouches, desserts to chocolate.

While I absolutely applaud the cleaner ingredients – and in many cases – noble sourcing, the caveat for health professionals and the public is clear: many “organic and natural” products still qualify as indulgences – comparable in sugars (and salt and saturated fats) as conventional – so be sure to read the label. Especially if you are watching your weight. As a good rule of thumb, the American Heart Association recommends no more the 10% of your total calories come from added sugars per day-which I easily sailed over as I sampled my way through the Expo.

Trend #2: Greek Yogurt 2.0

Chobani’s new Flip line pairs their greek yogurts with a variety of toppings

While I did sample some deliciously simple Greek yogurts, there’s a whole lotta newness in this space. Blessed by a health halo and a darling of dietitians for years (thanks to its high protein content, probiotics, and calcium and vitamin D), Greek-style yogurt was everywhere – but in its newer, more adulterated forms. Many products I saw seemed more akin to dessert than a nourishing staple; Greek yogurt coated pretzels, dessert bars, pouches & yogurt drinks filled the Expo. And Greek yogurt packaged with a side of sprinkle-in sweets was big too, like Chobani’s new line of Flips, with indulgent flavors like chocolate-coconut-granola and key lime graham cracker.

Powerful Yogurt for Men: Find Your Inner Abs

Great marketing props go to Powerful Yogurt: This brand new macho Greek yogurt for men boasts 25 grams per cup in original plain, dark manly packaging, and a hefty 8-oz. serving-a nice change from traditional yogurts, which seem to be whittling their sizes down on a regular basis. Other flavors have 20 grams of protein (compared with 10-14 grams for a standard 5-6 oz. cup of Greek yogurt), and are sweetened with a combo of sugar and stevia to keep the carbs and calories down.

Mama Chia squeeze pouches embody several trends at Expo West

Mamma Chia squeeze pouches embody several trends at Expo West

Trend #3: Hot Ingredients & Packaging

In addition to agave, gluten-free, chia, and all things coconut were also on the hot list. Closely tied to the gluten-free trend was quinoa. This, to me, is a good thing, as it’s rich in protein and iron, quick cooking, and a delicious gluten free alternative that’s a lean and green addition to any diet. Chickpeas were another strong trend: in flours, snacks, and main courses (tied to another hot trend-vegan). And when it comes to new packaging, get ready for a sea of pouches for grownups, from fruit purees to energy boosts to breakfasts. This Mamma Chia Squeeze was a great example of how many of these trends came together.

Saffron Road’s sustainably sourced chickpeas pack plant protein and ethnic flair into snacks-two worthy trends.

My two top picks for lean and green super-snacks go to two chickpea products that I love for portability, sustainability, and kid friendly protein rich snacking. First round of kudos go to Hope Hummus , who debuted their brand new portable hummus tubes; as a mom and a frequent traveler, thank you! These held up stunningly during our family’s Disneyland escapades the next day. The uber tasty Saffron Road Crunchy Chickpeas also should be a pantry staple: made from sustainably-sourced organic chickpeas, these are a great alternative if you’re craving a plant protein snack (with 6 grams of protein per serving). With no refrigeration needed, these are perfect for portioning out on-the-go in advance and stashing in your briefcase, desk or gym bag.

Trend #4: “Better for You” Popcorn and Chips

These tomato Snapz were satisfying, delicious, and may just be the next best thing for getting your lycopene

The quest to clean up chip’s reputation as junk food has been in the works a while, and the chips I crunched my way through continue to move that trend forward: with ingredients including lentil or garbanzo flour (boosting protein a bit), dehydrated vegetables (which may add a few more phytochemicals), seeds (like chia!), and root vegetables. My personal favorite was a new company from the UK called Snapz whose dehydrated fruits like tomatoes proved one of the best taste experiences of the Expo. And the ingredient list couldn’t be simpler: tomatoes. Well done, chaps.

With California lemon peel, sea salt and canola oil, Quinn had me at first bite.

Then there was popcorn. By itself, simple (non-GMO) popcorn earns high marks for lean and green: at just 93 calories for a hefty 3 cup serving, it counts as a whole grain and is packed with antioxidants. Quinn Popcorn earns my “best in show” green star award for turning microwave popcorn on its head. Fueled by two parents on a mission to make microwave popcorn healthy (read about the problems with traditional microwave popcorn here), Quinn popcorn starts with non-GMO corn, no rbST added cheese, 100% natural ingredients that sound like they come from your kitchen. The real innovation is the clean bag technology: Made from a 100% all natural bag that’s compostable, wth zero of the potentially harmful chemicals found in traditional microwave popcorn bags. And the taste? Innovative and fresh. Suffice to say I raised a few eyebrows as a ‘oohed’ and ‘ahhed’ my way through every sample of their booth.

What other trends are you seeing in natural and organics? Or what’s your takeaway from the Expo if you attended? I’d love to hear your take!

Posted in food and diet, greener living, Trends | Tagged diet, Expo West, Food, food and diet, green, Health, plant based eating, Sustainability, Trends | Leave a response

Healthy 2013 Resolutions? There’s an App for That!

March 1, 2013

If one of your 2013 resolutions is to live healthier – whether that means watching what you eat or shopping locally – chances are there is an app for that. In fact, chances are you’re reading this on your phone right now. We are tethered to our phones as never before: a whopping 88% of the time our phones are within arm’s reach, or at the very least, in the same room as us.¹

Today, 1 in 5 smartphone owners have some type of health app on their mobile device.² With new apps cropping up every day though, it’s easy to get bogged down with information overload, or choose one that doesn’t deliver the results you’re looking for. Here are some of my favorite current apps that can help you lose weight, sleep better, eat more sustainably, and live greener. What’s not to love?

Now, if only there was an app for willpower!

If Your Goal is: Weight Loss

Try This: My Fitness Pal

A food diary app that will not only help you watch what you eat, but it helps you to keep track of your exercise as well. This app boasts a large database and makes it easy to find out how many calories you burned after that run.

Try This: My Dietitian

I love this app! For many of us, gone are the “food diary” days of writing everything down (although research suggests it’s one of the easiest, surest ways to slim down). Simply snap a photo with your smart phone before you eat or drink, upload it to the app – and voila! Your personal registered dietitian will provide feedback on your diet and educate you on nutrition topics aligned with goals that you specify (weight loss, heart health, etc.). You’ll get a report every night, and there are even “enhanced” packages allowing you to video chat with your RD.

Try This: Sleep Cycle

A growing body of research now links sleep body weight. A recent study from Brazil, for instance, found shorter sleep associated with higher BMI (body mass index), more weight around the middle, and cardiovascular risk factors.³ To try and get higher quality shuteye (at least 7 hours a night is considered ideal), download Sleep Cycle. With a promise of “waking up made easy,” the app monitors and analyzes sleep patterns, and (get this) wakes you during the lightest sleep phase so you wake up feeling refreshed.

If Your Goal Is: Sustainable, Eco-Friendly Eating

Try This: Fooducate

Trying to decipher food labels to figure out exactly what is in your food can be tricky if you’re not a chemist-and who has time to spend hours standing in the aisle reading the small print? Fooducate takes the stress out of building a better grocery cart: you just scan the barcode of the product you want to purchase, and you’ll instantly see a “grade” of A-F.

Try This: NRDC Label Lookup

Labels are everywhere and sometimes it can be hard to decipher exactly what that label means. Then you might wonder if what the label says it does like fair trade is actually what it claims to be. NRDC Label Lookup app does all the work for you and answers those questions. They have an easy to understand rating system that cuts out the guesswork.

Try This: Seafood Watch

No doubt about it, fish is one of the murkiest areas of your diet when it comes to lean and green eating. Luckily, the Monetary Bay Aquarium has an app for that. Listing the latest recommendations for ocean-friendly seafood and sushi based on where you live (I especially love their “Supergreen” list), they also have clearly market Red, Yellow and Green labels for easy understanding. One caveat: the guide is a bit behind, in my opinion, by lumping all farmed salmon together. As I blogged about here, I have worked with the Norwegian Seafood Council because I am deeply impressed with their ocean farmed salmon. Hopefully, this app will dive deeper into the nuance of farmed salmon in the future.

Try This: Locavore

Ever wonder where the closest farmer market is? This app will use your location and help you find the closet market. The app also tells you which foods are in season (which is a great strategy for nutrient dense, affordable eating at its tastiest) and boasts delicious looking recipes for inspiration. Love it.

If Your Goal Is: Greener Living

Try This: GoodGuide

This app is essential if your memory seems to be failing you with age (as mine does sometimes). Trying to navigate through a haze of “green claims” (and sleuth out greenwashing) is, to say the least, a challenge. GoodGuide makes it easy to find a wide variety of safe, green and ethical products instantly. Simply scan the barcode of the product with your smartphone, and it will give you a rating. You can also browse “best in class” from everything to food, pet food, paper products, cleaners, cars and more.

Try This: PaperKarma

If you have ever wished junk mail would magically go away to save the trees (as I do every day) then this is the app for you. Couldn’t be simpler: take a quick pic of the mail and the app will contact the mailer to remove you from their list. Done, no more junk mail.

Try This: My Green Apps

While not technically an app, this is a uber useful website created by the EPA which contains filters that allow you to go through their extensive database of apps to find exactly what you want from air, to human health, to pollution prevention. Use your phone to add this site to your homescreen so you can customize your smart phone with what matters most to you when it comes to greener living.

Have any others that you think are missing from this list? I’d love to hear from you!

1) Dey, A., Wac, K., Ferreira, D., Tassini, K., Hong, & Rojas, J. (2011). Getting Closer: An Empirical Investigation of the Proximity of User to Their Smart Phones. In Proceedings of the 13^th International Conference on Ubiquitous Computing, UbiComp’11, pages 163-172.
2) Fox, S., Duggan, M. (2013). Tracking for Health. Pew Internet. Retrieved from http://www.pewinternet.org/~/media//Files/Reports/2013/PIP_TrackingforHealth_PDF.pdf
3) Moraes, W., Poyares, D., Zalcman, I., de Mello, M. Bitterncourt, L., Santos, S., Tufik, S. (2013). Association between body mass index and sleep duration assessed by objective methods in a representative sample of the adult population. Sleep Medicine. doi: 10.1016/j.sleep.2012.11.010.

With assistance from intern Amanda Sauceda

Posted in fitness and exercise, greener living, Technology | Tagged Apps, iPhone, Technology | 1 Response

My Recent Segment on The Dr. Oz Show: Fight Fat Faster with These Foods!

February 14, 2013

Fat fighting foods.

I had a ball a few weeks ago chatting with audience members at The Dr. Oz Show about some of my favorite foods and nutrients that may give you an extra edge when it comes to fighting fat (especially visceral fat, the sort that’s most hazardous to your health). One thing’s for sure, it’s a topic that gets people paying attention: on the flight there, people perked up when I mentioned fat loss. On the flight home, people wanted to know when the segment was set to air.

So I wanted to share them here with you: You can read about my top 3 Dynamic Duos for fat loss in my latest blog post on The Oz Blog - Fight Fat Faster: 3 Dynamic Duos & Recipes,. Or get the live scoop from the television segment: Power Pairs to Melt Fat Faster.

What are some your favorite fat busting foods? I’d love to hear!

Fight Fat Faster: 3 Dynamic Duos & Recipes
Can certain foods give you an edge in the battle of the bulge? The answer appears to be yes.

When it comes to whittling your waistline, research suggests that there may indeed be certain foods and nutrients that can help you lose more weight – or shed more belly fat – than simply cutting calories. Given that belly fat is one of America’s most common complaints, is hard to lose, and can raise your risk of metabolic syndrome and heart disease, it’s worth a closer look. Here are 3 “dynamic duos” I shared with Dr. Oz that you may want to add to your get-lean routine… [Click here to read more]

Power Pairs to Melt Fat Faster

Kate Geagan on The Dr. Oz Show – Click the video to watch the clip!

Posted in Front Page | 2 Responses

On The Oz Blog: 3 Surprising Truths About What to Drink in 2013

February 4, 2013

Wondering what to sip (or conversely, what NOT to sip) in 2013? Check out my latest post for The Oz Blog: 3 Surprising Truths About What to Drink in 2013.

The Oz Blog: 3 Surprising Truths About What to Drink in 2013 3 Surprising Truths About What to Drink in 2013
For many of us, the New Year starts out with us telling ourselves all of the things we should start doing in 2013. But what about the things we’re already doing? What about the habits we have, the foods we are eating, or in this case, the things we are drinking? Start your 2013 with these three surprising truths… [Click Here to Read More]

Posted in food and diet, where's Kate? | Tagged 2013, Dr. Oz, Drinks, Soda, The Oz Blog | Leave a response

1 2 … 7 Next »

Join Kate’s Community: