One of my favorite breakfasts of all time is french toast. But because it’s mainly carbs and sugar—as in, lacking in protein, fiber, and most nutrients—I don’t order it all that often. But the other morning I made an exception and ordered up a plate. It was delicious. Don’t get me wrong—it was no Banana Bread French Toast—but it was still super tasty. Thick challah bread, tasty Vermont maple syrup, and lots of fresh berries on top. Yum!
Of course, this early AM indulgence cost me a fair number of calorie: 450 calories, to be exact.
How could I have burned off the 450 calories in my breakfast?
I could have helped my boyfriend build his deck for 70 minutes. (more…)
Red wine was fine to keep us a little warm and cozy all winter, but now it’s time to chill out! Sangria is one of my favorite summertime indulgences, partly because it’s a healthier way to imbibe when I’m by the pool. No really, it’s true! While most cocktails are just booze and processed mixers, void of any nutritional value, a glass of homemade sangria has a lot more to offer in the way of fresh juices, fruits, herbs, and other ingredients that not only enhance flavor but add fiber and vitamins.
Now, I know as well as you that when we’re pouring a drink we’re not usually considering the health value. I mean, it’s not a salad! And just because you made it with fresh berries doesn’t meant the calories don’t count. BUT, as with all things, if you’re going to do it, there is a way that’s ultimately better for you. Homemade wins every time; and our recipes will be fool-proof winners!
We’ve found the secret to easy, bold, creamy frozen sangria that you can make at home – Talenti Sorbetto! We just combine their blood orange and Roman raspberry flavors with fresh berries and red wine for a concoction that’s less than 225 calories per glass (compared to more than 500 for Abuelo’s frozen sangria). Take the blender to the pool because it’s party time! (more…)
Superfoods afford us many health benefits, including healthy hair, glowing skin and potentially even weight loss. But scientists now believe that they may also help fight memory decline – namely berries.
A study that was published in the Annals of Neurology, looked at more than 160,000 women over the age of 70. The women who consumed the most berries per week were found to have up to a 2.5-year advantage in showing signs of memory loss.
Beginning in 1980, the participants were surveyed about their diet every four years, also having their memory tested every two years between 1995 and 2001. Researchers found that the women who ate at least one half cup of blueberries per week, or one cup of strawberries, showed the greatest benefits.
Berries are thought to have such restorative powers as fighting free radicals throughout the body, including ones found in the brain that cause Alzheimer’s disease. It’s namely the flavanoids found in berries that act as antioxidants and combat the damage fee radicals do to our body.
The study’s lead author, Elizabeth Devore – a researcher at the Channing Laboratory at Brigham and Women’s Hospital in Boston – also pointed out that these results apply to men as well, since there’s no reason to think berries affect males any differently than females. (more…)
Who doesn’t want to get smarter? Who wants to look better or be healthier? Many recent studies have shown how specific nutrients have positive effects on the brain especially in those areas of the brain related to cognitive processing or feelings and emotions. Generally speaking, you want to follow a healthy diet for your brain that will lead to good blood flow, help maintain mental sharpness and reduce the risk of heart disease and neurodegenerative diseases such as Alzheimer’s and dementia.
We know how foods play a great role in our brain. This is the conclusion of several studies led by a phenomenal neuroscientist at UCLA, Gomez Pinilla.
According to one study, the super fats your brain needs most are Omega 3 fatty acids. Your brain converts them into DHA (docosahexaenoic acid) which enhances neuronal communication and promotes neuronal growth.
The Food and Drug Administration determined many years ago that there was no definitive link between artificial food colorings and health problems in children or adults. However, it recently decided to review the evidence and consider possible policy changes that include placing warning labels on food containing the artificial colorings.
Dr. Jeffrey A. Morrison, MD, author of Cleanse Your Body, Clear Your Mind has studied the links between toxins and chemicals in our food and environment to health and behavior. He advises his patients to avoid all artificial colorings and food dyes whenever possible.
“Artificial food colorings and dyes have been used for many years but only recently have they been under investigation with the FDA,” Morrison said. “In particular, red dyes have been known to cause hyperactivity and gastrointestinal discomfort in children and adults.”