By Frances Largeman-Roth, RDN, author of Eating in Color
I’m on a mission to get people to eat more colorfully. Why? Brightly hued fruits and vegetables are loaded with compounds that reduce the risk of heart disease and stroke, some cancers, chronic respiratory diseases, diabetes, and obesity. You’d think that should be enough to convince anyone to throw some color on their plate! Unfortunately, the reality is that most of us are falling seriously short of getting enough fruits and vegetables.
That’s why I create fun and delicious ways for people to eat their colors, like the recipes in my cookbook Eating in Color. In my newest cookbook, I showcase just how vibrant and delicious real food can be. The book includes 90 family-friendly recipes that are fruit, vegetable, and grain focused that you’ll actually want to eat. With recipes like Caramelized Red Onion and Fig Pizza, Cran-Apple Tarte Tatin, and Roasted Tri-Color Carrots with Thyme, tasting the rainbow has never tasted so good, nor been so easy. (more…)
Two friends train for a marathon. They follow the same training plan and meet for long runs on Saturday mornings, keeping each other accountable to their goals. When the big day arrives one crosses the finish line with a smile on her face and arms raised in triumph. The other hobbles across, much later, ready to collapse in pain.
Our late finisher didn’t get injured. She trained hard but she neglected to pay attention to her fuel and her rest. Rest and recovery are THE difference makers not just in race training but also in fat loss, fitness and overall health. Giving your muscles time to recover and rebuild is key to a healthy and strong body that will carry you wherever you want to go. Getting plenty of quality sleep and including scheduled rest days gives the body time to recharge, repair and be ready for the next workout.
Finding the right calorie balance to meet your training level is just as important as finding the right running shoe. A balanced plate MUST be part of the training and recovery plan. Lean protein, smart carbs, and healthy fats provide fuel to replenish energy stores and rebuild muscle. Eating too little can leave you drained, while eating too much of the wrong things (like over carb-loading or surviving off fast food) can also leave you feeling sluggish. (more…)
You know that craving you get for a Cherry Vanilla Dr. Pepper? It’s a pretty killer flavor combo. While we couldn’t carbonate these protein balls, we were able to capture that taste we all love. Only we did it with real cherries and real vanilla and zero caramel coloring. We didn’t even use high fructose corn syrup or Red #40.
Nope, we’ve got six very natural, very wholesome ingredients literally rolled in to one ball of tasty, craveable goodness. Pop one, pop two, it’s a taste that will take you back to your childhood while satisfying your very grownup hunger before or after you hit the gym. (more…)
By Janis Jibrin, M.S., R.D., Best Life lead nutritionist
I just dotted my opened-faced peanut butter sandwich with dried cherries (and a little bit of honey) and wondered, “How much nutrition is left in these cherries, or other dried fruit, for that matter?” Quite a lot, I discovered after consulting recent studies. While vitamins, like vitamin C, may dwindle with drying, phytonutrients—beneficial plant compounds—remain.
Here’s what I found:
I buy “sour” or “tart” cherries, and a study in the Journal of Food Science found that these dried fruits are rich in compounds that clobber two types of free radicals, harmful molecules that promote heart disease, cancer and neurological disorders.
My friend Lacy (and fellow DIR contributor) started posting (bragging) about a large cherry tree in her backyard, and then, of course, came the pictures of the mini cherry pies she’d made with her son.
I more or less publicly begged for her to share. And she did! Then two nights later she invited my family over to climb that cherry tree and pick some of our own. We took her up on the offer and left her backyard two hours later with two gallons of fresh picked cherries. Score!
Too hot to bake, and not really sure what else to do with these little ruby-like gems, thirst became my muse. An ordinary cherry limeade wouldn’t do though. I’m a “foodie” after all. I took this cherry limeade to the next level.
What this fizzy cherry limeade needed was a little heat, something to literally spice up the classic. Jalapenos were the fix. (more…)