Tuesday, April 19, 2011

A Vacation Survival Guide

   

It seems to be that time of year when people board planes for all-inclusive destinations and Caribbean cruises. For those of us left on the rock, we count down the days until our next get-away or plan our summer vacation. Whichever the case, a vacation is usually preceded and followed by a regime of unhealthy and unhelpful dieting efforts. Not only is 'yo-yo' eating not good for our bodies, it can create feelings of frustration, depression and sometimes cause people to weigh more than before dieting! Eating healthy, while still indulging moderately, during a vacation and all year round is really the key. Below, you’ll find a few simple healthy eating suggestions for when you're on your vacation to help you do just so.
  1. Plate your food according to your hands. This means a palm sized portion would each be appropriate for protein (e.g. meat, fish or poultry), and starch (e.g. bread, potato, pasta, rice) using fingers as fruits and vegetables. Keep condiments like dips to the size of your thumb and calorie laden oils and margarines to the thumb tip. Keep snacks, sweets and treats to about a handful.
  2. When at a buffet, always use the smallest plate. It's been proven the larger our plate the more likely we are to fill it with food! Try and wait about 20 minutes after the first plate before going back for more. If you're still hungry after this time, go back for more as this is your body's natural way of saying it's still hungry. Even with two small plates, you're probably likely to eat less than using the usual large buffet plate.
  3. Eat high fibre foods! Different and unique fruits and vegetables are often good opportunities to fill a sweet temptation and try something new. Don't forget to also choose whole grains. This fibre filling tip, along with the next, are great to help prevent the frequent and unwanted constipation occasionally associated with travel too.
  4. Watch your drinks! Alcohol is good for us in moderation, but in excess it obviously has the opposite effect. It can also add up as a source of empty calories very quickly (a small 6 oz pina colada can have about 500 calories). Water is the best thirst quencher. It's a good idea to try and drink more of this while on vacation for a couple reasons. Most of us don't drink enough in the run of a normal day, and when on vacation we tend to be on the go much more. Depending on the location, we may also be perspiring more so our bodies may actually need even more fluids. Try and drink water throughout the day, but also before and during meals, as it will not only help you to become full faster but also help to achieve optimal fluid intake.
  5. Use mindful eating tactics. Ask yourself is it your mind or stomach that is hungry. If it's the mind, go ahead and eat. Keep in mind, however, some people confuse hunger for thirst. This really isn't uncommon, and tends to lead to unnecessary calories consumed - another reason to try and drink some extra fluids before hitting the buffet table. Remember while on vacation, food is frequently available 24/7, so if it is a mind hunger, satisfy yourself with a small portion or snack and try to occupy your time with an activity until the regular mealtime.
  6. Go ahead and treat yourself! Moderation is key and those who tend to reward themselves with small portions of favourite foods will likely do much better on a healthy eating plan and maintain a healthy weight than those who deprive themselves.
    As seen in The Telegram April 18, 2011

Saturday, April 2, 2011

Healthy, Delicious Menu Ideal for Rural Community Settings

We spent the past week in northern Labrador in a rural and remote community of 250 called Postville. Recipe for Health provided healthy eating workshops and held a group cooking class, which for the most part was from foods available in the local community.

Our menu: Apple Walnut Coleslaw
Sweet Potato Shepherd's Pie
Italian Roasted Vegetables
Pumpkin-Carrot Cupcakes with Yogurt Cream Cheese Icing

See below for these traditional, healthy and super easy recipes!

Apple Walnut Coleslaw
Serves 6-8

Ingredients:
2 cups red apples, cored and sliced thinly
1 1/2 cups green cabbage, shredded thinly
1 cup carrot, shredded thinly
1/2 cup plain yogurt
1 tbsp lemon juice
1 tbsp sugar

pinch pepper
1/4 cup chopped walnuts

Directions:
Mix apples, carrots and cabbage. In another bowl combine all remaining ingredients for dressing except walnuts. Mix dressing with apple, carrot and cabbage mixture and when well blended add walnuts.


Sweet Potato Shepherd Pie
Makes 6-8 servings

Ingredients
2 large sweet potatoes
3 tbsp cream cheese, chive and onion flavor
1/2 lb ground beef or ground moose
1 small onions
1/2 cup sliced mushrooms
3 tbsp balsamic vinaigrette dressing
1 cups frozen peas

Directions
1.      Heat oven to 375 F and grease large dish(s).
2.      Peel sweet potatoes and cut into cubes. Boil in large sauce pan until soft. Drain water and mash until smooth. Add cream cheese. Set aside.
3.      Brown meat with onion and mushroom.  Stir in peas and balsamic vinaigrette dressing. Mix well.
4.      Add meat mixture to bottom of dish and top evenly with sweet potato. Bake around 15-20 minutes or until heated through.

Nutritional Information
This recipe is a low calorie and low fat twist to a classic meal. It is a good source of vitamin A and C.
Recipe modified and taken from the Kraft Canada website.

Zesty Roasted Vegetables
Makes 8 servings

Ingredients
½ lb mushrooms
½ lb carrots
1 onion
1 peppers
1/3 cup Italian dressing
1/3 cup grated Parmesan cheese

Directions
1.     Heat oven to 450 F.
2.     Peel carrots and wash vegetables. Cut all vegetables into desired shapes (e.g. Sliced, coined) and place into large cooking dish.  Toss with dressing and ½ cup of cheese.
3.     Bake at 25-28 minutes or until vegetables are tender while being sure to stir every 10 minutes. Top with remaining cheese and serve.

Nutrition Information
Enjoy this flavorful, low-fat side dish that's made with a variety of vegetables to help you eat right. The carrots are rich in vitamin A, and the peppers are an excellent source of vitamin C.
Recipe modified and taken from the Kraft Canada website.

Pumpkin-Carrot Cupcakes with Cream Cheese Yogurt Icing
Makes 24

Ingredients
1 pkgs carrot cake mix
1 cups canned pumpkin
3 tbsp vegetable oil
3 eggs
1/2 pkg cream cheese
1/2 cup vanilla yogurt

Directions
1.      Heat oven to 350 F.
2.      Grease muffin pan or use paper liners. Mix contents of cake mix with canned pumpkin in large bowl. Add oil and eggs and mix well. Pour into prepared pans.
3.      Beat cream cheese and yogurt in large bowl with mixer until well blended. Set aside in fridge until ready for cupcake.
4.      Bake for 30-35 minutes or until toothpick/fork inserted comes clean. Cool in pans for 10-15 minutes. Remove from pans to wire racks and cool completely.
5.      Frost cupcake with healthy icing and enjoy.

Nutrition Information
Adding pumpkin to this recipe adds flavor and nutrition including vitamin A and fiber. By using a flavored yogurt with the cream cheese instead of sugar we are cutting back on calories and adding calcium!
Recipe modified and taken from the Kraft Canada website.