We don't eat the same?!

I get many questions about nutrition but the one that I get most come from the women that are trying to get their nutrition on track is that they have to deal with feeding a family or husband on that meal plan! The dilemma is how is Mom supposed to eat when she has kids don't eat what you eat and husbands that tend to eat way more than you eat.  Think of it this way, your kids are growing and run everywhere, they don't even comprehend how to walk through the house, they play sports and are jumping up and down in place because its annoying...I mean...fun. Your husband is, well, a man, and typically he's bigger than you, or taller than you and his metabolism is different than yours. Our needs aren't the same as our husbands' needs.

Here's my situation...my husband is a "hard gainer" meaning, he can pack away 5,000-7,000 calories a day and maybe gain a few. He walks around with a 6-pack because he is so naturally lean, it's really just not fair...some may say he's thin, some say lean, whatever it is, the guy needs to eat more than he does. When he gets on a workout kick (which is few and very far between) he needs even more calories since he's burning some.  I blame this on years of high school and college wrestling requiring him to diet down from small to smaller (we're talking 3%-5% bodyfat at best), so now, he can just "forget" to eat (what?! how does that even happen?)

We went on vacation for 6 days and he gained 7 pounds...he weighed at the doctor, same scale same time of day 10 days apart....the man doesn't gain weight on my food for months! Clearly I need to cook with more oil and fats because that's what we ate all week and that's what he needs. Wait, did I mention his fitness goals are to gain weight? that might make more sense...to those of you whose mindset tends towards the losing weight scenarios.

So back to our nutrition issues.... how does a woman eat when she has a hungry man in the house and maybe even some growing little ones to feed to?  We have always been told that "mom is not a short-order cook" but what if you were, for you? Then you can cook what they need and still eat what you need. That is exactly what I tell my nutrition clients whose biggest complaint is that they can't get the small amount of good food they need because they are always cooking and eating what the rest of the family wants.  I have made it through baby weight-loss, competition prep and normal life now by figuring out how to incorporate what THEY eat and what I eat into one quick and easy cooking process.  It is pretty much an "overlap". We all need veggies, check. We all need a protein, check. We don't all need a filler/carb...so I cook everything together that I can and they get more of the filler (quinoa, sweet potato, brown rice, noodles...) and that would be my measured out portion of what I need or I just don't eat it and I make sure I measure or weight out the portion I need of the chicken/fish/ground turkey....

Here is a meal that I cook often:  (what you don't see is the Amie's GF/organic veggie chili I popped in the microwave for 2 mins. In this case the protein of the meal is different because I didn't want bean/veggie chili so I whipped up some scrambled egg whites...an awesome go-to!)

sweet potato puffs and Brussels sprouts
all cooked on the same pan!

caramelized some onion (totally optional)
and scrambled some egg whites while waiting for oven stuff.

Toddler gets this because she loves
sweet potato puffs and we make her eat the rest

Husband gets this massive pile of SP puffs (almost whole bag)
Brussels sprouts, plus chili and onions

I get this, 4 egg whites, enough puffs to satisfy
 and all the Brussels sprouts I want

See, easy-peasy. Just "overlap" your food so you aren't cooking two different meals. Eat the same healthy, lean protein (and if not then whip up some egg whites for your self, they go with everything!). It is perfectly fine to be a short-order cook if you are doing for your own benefit and health. It won't feel as bad either since you are doing something for yourself. You're eating healthier, smaller portions, keeping food cooking to a minimum and keeping cleaning low because you are using all the same pans.

I will do this with everything...I may have some more suggestions in a few days so keep checking here and Facebook for more meal ideas!

Happy, Healthy Day Friends!

New Year, New food mmmm...

So January is over and I am now asking about the resolutions you've made for 2014....why now? Because it's about now that you are probably moving on from them :)  Resolutions, goals, personal fixes, do-overs,...whatever you call them I want you to think about them as Superbowl Sunday approaches us this weekend!

One of my many goals I set for myself was to add more recipes. I used to do it a lot so I'm going to post more recipes and workouts per blog. The recipes will be gluten free and mostly dairy free so I hope I can help those of you who are just finding out you need to be either one, or both, of those. It's rough when trying to change how you eat/cook so if I can help I will certainly try. Eating healthy is pretty much the only way we eat in our house, not because we try so hard but mostly because that's the stuff I like, and I cook so it ends up that way. We do like to splurge but our splurges tend to be Thai or sushi which are not the worst we could choose.

Here's the deal though. I'm not a chef, not even a wonderful cook. But I love to eat and I hate to shop soooo that means that I've become really good at figuring out how to put together meals with whatever is in the cabinet and they usually end up tasty, if I do say so myself.  I also have a few rules when it comes to recipes that I use. Due to my laziness most recipes will have 6 ingredients or less and about 5 steps or less (most will include one step that says "put all ingredients in a bowl and stir" :) ) So if you want easy and fast...I'm your girl...wait, I mean...you'll like my food suggestions.

Here's a great one for the Superbowl:

Peanut butter balls...

we did this regularly as a kid, it may even be the first recipe i memorized. It is great for the sweet tooth but will fill you up.

INGREDIENTS

1 cup peanut butter (an all natural PB is recommended — the only ingredient necessary is crushed peanuts)
1 cup honey
3 cups rolled oats (oatmeal)
1 cup dried fruit (we like crasins in our house but mini dark chocolate or rasins would do)
unsweetened coconut

DIRECTIONS

Mix the first four ingredients together thoroughly. Form them into balls (makes about 10-12 depending on size) then roll them in the crushed nuts, granola cereal, or unsweetened coconut. Serve or refrigerate.

Nutrition Info:

Recipe yields four dozen quarter-sized balls.

Nutritional information per serving: 100 calories; 5 g fat; 0 mg cholesterol; 12.2 g carbohydrates; 2.8 g protein; 4.4 mg sodium; 1.5 g fiber; 7.1 g sugar

Super Workout:
10 "field goal" Crunch- Lay on back with arms and legs stretched out and raise shoulders up while lifting legs and hold for 2 counts.
10 supermans- (reverse of elongated crunch) Lay on belly and raise legs and arms, hold for 2 count and lower
10 out and in ab crunches
20 touchdowns- stand with feet apart take left hand and as you side step to the right you touch left hand to the right foot. Then side jump/step to the left and bend to touch right hand to left foot. Alternating sides.
10 Squat sidekicks each leg - squat and then kick leg to the side kind of like a roundhouse kick.
10 Switch lunge jumps
15 Single leg squat each side
10 run-downs...20 high knee run in place and drop down for a pushup then repeat
15 tricep dips.

Repeat this 1 to 5 times before the game starts then at least once at the end....so you don't snack too much!

Pasta, Gluten and Experiments confirmed!

As most people that know my family know, or if you’ve read the blog for a while, 2 of the 3 of us are gluten and dairy free, not by choice, the third person eats that way simply because it’s easier that way than explaining to a toddler why Daddy gets to eat different stuff all the time.  You can find the background, how we found out, how long it took and all of that on the “Gluten Free” tab.  Being gluten free is not really that difficult to do, especially if eating it gives you pain, it’s pretty easy to stick to.  The thing that makes it the most difficult is dealing with outsiders, people that don’t believe in it (which is just plain annoying) or when we go out and really don’t want to be “those” customers asking for so many substitutions.

Let me explain the worst part… I am half ITALIAN!  That means that when we make our traditional homemade ravioli complete with spinach and ricotta filling, I don’t get to participate and G, for the first time that she would be able to actually appreciate it, wouldn’t get to have any!  But we found a way around it….so transpired THE GREAT GLUTEN EXPERIMENT OF 2013…and it was perfect!  Enter Italian flour.  That’s it. Italian flour.  You’re probably wondering why? How? And could it work for you too?  Well, I don’t know because it was a total experiment and every individual is different.  But you gotta be curious how we came upon this awesome discovery:

My sister and Brother-in-law spent 5 weeks over the last summer in Europe.  The whole trip was about living it up, with trips, fun…and food.  She ate everything and anything she wanted.  Pasta, pasta, pasta. Baguettes and formagio (cheese), croissants, crepes…you name it.  All the while she didn’t have any pain while noshing on all of that goodness, she noticed the lack of stomach issues but didn’t think a whole lot about it. 

Then they came back to the US, stayed with us for a couple of weeks, where she was gluten free so she didn’t really notice anything.  Then it was off to Oregon, home of her husband.  Well, there were sandwiches, toast, cereal and beer…and there was pain.  So much so her husband freaked out and tried dragging her to the ER.  That didn’t happen but she gave up gluten at that moment and never looked back (well, until the blood test that made her eat it for a few weeks). 

            They did research upon research and one of the findings was that 90% of Latin Americans are gluten intolerant.  I said I was half Italian…well my other half is Nicaraguan.  That would explain why 2 aunts and my own daughter were diagnosed within 6 months of each other.

That brings us to another connection.  A family friend who is a doctor, had been gluten free for 15 years, went to Europe for a month and said “forget it, I’m going to eat it all and just live with the pain”. (Apparently we all just need to let it all go in Europe?)  But there was no pain either.  My sister was so glad to hear that, it kind of confirmed that she wasn’t making it up!

So on to our experiment.  I was pretty bummed that I couldn’t eat the ravioli that I would spend hours upon hours pressing and filling and cutting.  My dad, wanting his first and only granddaughter to be able to eat the ravioli, had a genius idea: we can try getting the same flour they used in Europe that others had so successfully been able to eat.  So he special ordered a few pounds of flour and on Ravioli Day we got to mixing…and I got to eating, and sampling, and making, and sampling (I love dough) and finally I got to eat some cooked ones for lunch.  My reactions are usually within 45 minutes to 2 hours so we waited.  We kept cranking the pasta press, filling and pressing and cutting and every so often my dad would say “how do you feel?”  I kinda felt like a lab rat to be honest   Anyway, after a few hours and even the next day….NOTHING.  I ate a TON of pasta and didn’t hurt J   (to see pics of us making it keep scolling down)

Just to confirm it all, 2 days later I went out for Mexican food with 10 of my cousins and I decided to just go for it…and I paid for it.  So yes, I am still able to get sick off merely sauce and chips.  That was phase 2 of the Great Gluten Experiment of 2013, and it failed.  CONCLUSION: Italian flour did not hurt me!

There is a lot of research out there on gluten intolerance and why or how it occurs or why some people get it.  Some doctors are saying that even intolerance can be called Celiac because so many have it these days that they just should call it all Celiac..but that’s not the case yet.  I’m not here to go into all of that, find a great allergist or gastroenterologist to help you with that.  The research that I’m intrigued by is the research about GMO wheat and how that is what is really affecting those that are intolerant or Celiac.  Why would some people get diagnosed in their 60s or older when for the first 50 years of their lives they were eating everything and were, seemingly, without symptoms?  Or why so many young people can’t tolerate substances that once were so common? Or why the flour in Europe doesn't affect people like the flour we get here in the US?  From what I’ve read, a lot of the chemicals and GMO processes we use here are illegal in many other countries.  That may tell us something.  I don’t know.  Like I said, I’m not a scientist, doctor or researcher but I can tell you that from my, and others in my life’s, experiences, the flour here hurts and the flour from Italy doesn’t.  That’s all this is experiment was about but it sure got the questions flowing.

I like to say that if your Grandmother didn't eat it, couldn't get it or can’t pronounce it, you probably shouldn’t eat it.

The moral is, do your own research, do your own experiments if you have to and figure out what’s right for you.  Everybody is different and has different levels of tolerance to various foods or allergens.  Find doctors that support you, help you.

Just live the way that makes you happy and healthy. 

how we made it:

the filling: 

after rolling it in the press: filling it:

pressing ("forking"):Cutting:

The finished product...mmmmm:

End of the first week of 2013...*workout, snack

Did you set a resolution this year? It's that time of year again, the time when we renew our goals to ourselves, to our lives and to our family. The first week of the new year is ending and I want to make sure we all are able stay on track for the year.  Those that forget by the next Friday that their New Year resolution was to "give up sugar" may need to reevaluate their goals. Seriously, no sugar.  Ever. For a whole year. Seriously? Did you make it a week? Try again.
       Well, I have to admit, I didn't really set a lot of resolutions, no list this year....but it was intentional. I always preach that it is important to set realistic goals, and resolutions are included in that too. I always do a self-check about May and October to see if I've hit my goals or kept with my resolution I made the previous January. In 2012 it was pretty close! (hey, no one is perfect). So this year I set two goals, one that focuses on myself and one that focuses on my family.
    #1... live as healthy as possible but don't live with regrets either. This means if I want a burrito, I eat one (well, if I can find a gluten free one *sad face*) or if I want anything to splurge on, do it but don't think about it days later. Eat it, enjoy it, and live the next 6 days happy and healthy.
     #2... be happy in life, with life and with my family. We are here together and we need to be grateful for what we have, who we have and live our best life..all of the time, not just when we remember. Sometimes life gets in the way of life. I'm going to make sure that I (and in turn, my family) appreciate everything and I don't sweat the small stuff. It's a cliche but it's true, don't sweat the small stuff!

So here's a great snack that I've been eating a ton of, it's simple and fast:
Hummus and sweet peppers!
Any flavor hummus will do, Sabra is my favorite brand because it is GF and I like the spicy because it stops you from eating a ton since your mouth is on fire.

Those little bell pepper like peppers in a bag you see in the grocery store are the ones I'm talking about.
       Dip and crunch. It's a perfect snack when you need to crunch something like a potato chip or crunchy candy.Try it

At-home workout for the week:
10 Donkey jumps with a chair on each side
10 push-ups
20 high knees
10 v-ups
10 jump-squats
***repeat 3 times or more, no less!  And time yourself, do it every day for a faster time- descriptions below

Donkey jumps with a chair- stand facing a chair, the part you sit on is facing you. Bend over and put one hand on either side of the seat, so you're leaning on it. (You'll be facing down with your butt sticking out basically) Then you'll jump with both feet together from side to side lifting from your hips. Keep grabbing the seat, don't let go, but jump right and left 10 times on each side.
Push-ups-  I hope you know what a push up is.... Keep your butt down, body in line and look about a foot in front of you on the floor.
High knees- Stand up and you will run in place bringing your knees as high as possible, slow down a bit so you can get your knees even higher, 20 on each side!!
 v-ups Lay on your back stretched out with arms over head and legs out straight. You will bring your finger tips to your toes, they'll meet above you so your body makes a V. Fingers to toes, then lower legs and arms back down, wash. rinse and repeat. :)
Jump-squats stand up, lower yourself into a squat and jump with your arms reaching high, land in a squat position (this is important! it will protect your knees from damage). Squat down, jump up high and do it all over again.

Locals: take a look at m 10-day Fit program, save your spot now it'll start soon :)

Happy, healthy week :)

The mathematical look at health

The 80/20 rule of fitness:

Shoot for working out 80% of the time (the week, the month and the year) and allow yourself to have 20% of down time. Down time is important!
         That is: workout 5-6 times a week and it will come out to about 85% of the week
                80% of the month and
                80% of the year.
The rest of the time is fun, active, play time!
This means rest and recover your body and your mind. Do not get caught up in the over-training, over-doing-it cycle and burn yourself out or worse, injure yourself. Build rest days into your workout plan!

The 80/20 rule of eating:

Eat well 80% of the time and allow some treat-meals 20% of the time .....don't sweat the small stuff!

Protein powder-gluten free and yummy

       So I had an awesome, active day including our launch of BodyPump! 5 classes finished off with earning my spot in the 5 Minute Plank Club...whoop woop :) We made it a family affair with Steve doing a class and Gia cheering us on from the windows. What a great start to Labor Day weekend! I'm officially 6 weeks out from the fitness competition so it is in full swing. Nutrition is number one, workouts second. I eat cleaner than ever (hard to believe, I know.) and have increased protein and over all calories to get one more solid week of building muscle before I start to dial it all in. I have got to get that scale to budge---upward. by muscle mass. pronto. (Yes, I do know the muscle gain rules, 1 lb per month on average for average women..I know this... but I'm trying to push the limit. We'll just see how my body responds. So far, it's been one lb/ month...)

       Well I promised a review of the newest protein powder I found so here it is. It is called About Time 100% whey isolate. Now, this is important...if you are in the market for protein powder, whether it is gluten-free or not, you should look for whey isolate, as opposed to concentrate or blends. Whey isolate is the best, most readily available form of protein. This brand is not only gluten-free but sugar free, Sucralose (fake sugar sometimes included in "sugar free food"), and lactose free. So it's pretty clean and allergen free.
My review is a good one :)

Content: obviously great, no tummy aches which is common for me with some not so clean ones.. On top of that it is only 103 calories per scoop and 25 grams I protein- that is a high amount for such low calories. Look at it this way, (put on your math-caps)1 gram of protein has 4 calories, that means 100 calories come from protein and only 3 calories come from other ingredients (a marginal amount of fat). That is clean protein!
Taste: good- even sweet compared to other sugar free ones but really good vanilla flavor. Oh! And I can't forget to mention their other flavors- cake batter and chocolate and so many I haven't tried so I can't say how good they are but sound tasty.
Texture: very powdery and smooth
Mixability: I try all shakes/powders with water first and it was pretty tasty, granted the last one I had was really gross, but even comparing it to others I loved the flavor of this one. I use it mostly with unsweetened vanilla almond milk and it mixes into my almond milk very well and is more vanilla-y and smooth. I only mix with about 3/4 cup.
Price: $$- really good comparatively and when buying from www.supplementwarehouse.com you can get free stuff too so it makes it better. Just make sure you order the next tub BEFORE you run out or you'll be waiting for their slow shipping while craving the protein yumminess.

So in conclusion: Love it, go buy it!
-----SECRET SNACK-ATTACK----
I make a delicious nighttime snack with this powder and as I mentioned, here it is:
1/2 cup -3/4 cup vanilla almond milk
1 scoop About Time vanilla powder
1/2 cup frozen blackberries
Oatmeal to desired thickness-sometimes I add more if I have carbs/calories to spare by the end of the night.
Drizzle with honey.

I eat it every night as a sweet desert while my hubbs is chowing down on his nightly Magnum ice cream bar that I drool over (ooohhh when competition is over I am so having one).