From the monthly archives:

March 2011

Helping America Eat Right

by Janet on March 9, 2011

NNM times squareWhat will it take to change the way America eats?

It will take an army of registered dietitians.  And we’re up to the task, thank you very much.

Well, it’s National Registered Dietitian Day, so we’re feeling pretty good about all that we do.  Still, we have our work cut out for us.

We just wrapped up an #RDChat on Twitter and several themes were revealed.  To truly help people adopt healthier habits, it’s important to…I'm Blogging National Nutrition Month

  • Focus on positive nutrition — adding delicious, nutritious foods instead of taking an “avoidance” approach
  • Get people comfortable in the kitchen — a lack of culinary skills is a primary barrier to healthier eating
  • Take small steps — people can get overwhelmed by drastic measures
  • Keep pleasure part of the picture — if you don’t enjoy what you eat, habits won’t stick

Stephen R. Covey, author of the iconic book The 7 Habits of Highly Effective People, defines a habit as the intersection between knowledge, skills and desire.  I think people know what they need to do to eat healthier –  so the knowledge is there.  Now we need to focus on the “how” and to inspire them to make those changes.  People need new skills and motivation to make it happen.

In honor of National Nutrition Month, several RDs participated in a blog carnival. Hope you’ll check out the great advice from these nutrition professionals.

Regan Jones,  The Professional Palate:  National Nutrition Month — Time for Show, Not Tell
Maryann Tomovich Jacobsen, Raise Healthy Eaters: The Wizard of Oz Guide to Making Healthy Habits Stick
Julie Upton, Katherine Brooking, Appetite for Health: Color Your Diet Healthy
Tracy Owens, Triangle Nutrition Therapy:  National Nutrition Month
Karman Meyer, Nutrition Adventures:  Color Your Plate
Rebecca Subbiah, Chow & Chatter:  Add Color to Your Plate!
Sarah-Jane Bedwell, Nashville’s Nutrition Expert: Color Yourself Healthier
Lyn Turton, Caledonia Nutrition: National Nutrition Month – Eat With Color
Janet Helm, Nutrition Unplugged:  It’s National Nutrition Month – Eat Right With Color
Emma Stirling, The Scoop on Nutrition:  Hop on the Hemp Wagon for National Nutrition Month
Chere Bork, Taste Life:  Five Ways to Eat the New USDA Science Guidelines
Bonnie Tandy LeBlang, Bite of the Best: National Nutrition Month – Registered Dietitian Day
Janel Ovrut, Eat Well With Janel:  National Nutrition Month – Top Foods You’re Not Eating
Jessie Claire, Good and Good For You:  Nutrition is all About Food
Rima Kleiner: Celebrating Food
Rachel Begun, The Gluten Free RD:  National Nutrition Month – Eat Right With Color!
Liz Weiss, Janice Bissex, Meal Makeover Moms’ Kitchen: Celebrate National Nutrition Month by Eating a Rainbow
Victoria Shanta Retelny, Living Well Communications:  Celebrate March by Eating Right
Elana Natker, A Sprinkle of Sage: What’s Your Nutrition Resolution?
Carolyn O’Neil, Dish on Dieting: Baby You Can Drive My Car…To the Healthiest Menus
Elizabeth Rahavi, IFIC’s Food Insight:  Eat Right With a Colorful Plate
Jill Castle, Just the Right Byte: What Will It Take to Get America’s Kids to Eat Right?
Sheila Viswanathan, The Lazy Dietitian: Happy Registered Dietitian Day
Brittany Glasset, Nutrition in a Nutshell: National Nutrition Month – Make a Rainbow on Your Plate
Diana Wind, Garden Cuizine: Nutrition Education and Art Activity for National Nutrition Month

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Grant Achatz: Life, On The Line

by Janet on March 4, 2011

I was thrilled to attend the book release party last night  for Grant Achatz — notably the most admired chef in the country.  His Chicago restaurant Alinea is widely recognized as the best restaurant in North America — and it’s been ranked 7th in the world.

I’ve not even had the opportunity yet to experience this Michelin three-star restaurant.  So for now, I’m happy with my signed copy of Life, On The Line, the highly anticipated memoir Achatz wrote with his business partner Nick Kokonas.  You can see Achatz signing my book here…

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According to the Chicago Tribune, the book is already being adapted into a feature film with Leonardo DiCaprio in the starring role.  I can see that.  Or maybe Ethan Hawke.  Achatz definitely had a rock star quality last night. I must say, it was quite a special event.  You can read more about it and see additional photos and video at Grub Street Chicago and Eater Chicago.

The part I can’t stop thinking about is the video that Nick Kokonas put together that offered the big surprise of the night. It included the photo below of 16-year-old Achatz sporting an orange mullet in front of the cherry red 1970 Pontiac GTO that he had built from scratch with his dad.  The process of meticulously building this car seems to have been a major influence on Achatz’s drive (no pun intended) and there are several mentions of this beloved GTO in his new memoir.

043Then comes the shocker:  Kokonas had tracked down the old car and was secretly having it rebuilt by a custom shop.  The story is chronicled in the video that was played at the event — and you can see for yourself here:  Book Release from Alinea Restaurant on Vimeo.

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Next we knew it, Kokonas announces that the car is outside and then the party goes out on the sidewalk to see Achatz reunited with his GTO.  It was all quite moving.

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It was also moving to have Achatz thank the doctors at the University of Chicago who saved his life.  They were there too, along with his parents, girlfriend, close friends and about 100 fans like me who were lucky enough to get tickets.  All of the proceeds benefited the University of Chicago.

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078Of course, the food was quite fabulous as well. Champagne was flowing and the hors d’oeuvres were provided by the talented Curtis Duffy, a close friend of Achatz who was once the chef de cuisine at Alinea. Chef Duffy is now at the aclaimed Avenues at the Peninsula Hotel in Chicago and his crew put together an incredible menu, which included quail eggs served on a branch. All of the dishes had at least 12 ingredients (many of them assembled with tweezers), so I couldn’t keep track of the full descriptions.

071There were vanilla bean lollipops…

054and roasted beets dipped in strawberry powder.

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We also were lucky enough to enjoy Duffy’s signature Alaska King Crab appetizer that became famous after he served it at the James Beard Awards Gala.

5376320356_a39b8bea34photo courtesy of The Peninsula Hotel on flickr

I can’t wait to dive into Life, On The Line. I started to page through it last night after getting home from the event — unable to sleep after all of the excitement.  It’s such an intriguing story.  I may end up finishing the book this weekend.  At least I know it’s a happy ending, and I’m excited to see what’s next for Achatz — which is the name of his new restaurant that’s opening later this month in Chicago. (In fact, he signed my book “What’s Next??”).

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I highly recommend checking out Achatz and Kokonas’ new book.  And I love the subhead:  A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat.

Wow.

Read what others have said about Life, On The Line

Wall Street Journal
Chicago Tribune
Chicago Sun-Times
Project Foodie
Denver Post

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March is National Nutrition Month, an annual celebration sponsored by the American Dietetic Association. OK, I have to admit.  As dietitians, we get really excited about this.  It’s our month to shine the spotlight on the power of healthy eating and raise awareness of the unique contributions of the registered dietitian.

This year’s theme is Eat Right With Color, which is a tremendous concept.  Color is one of the most reliable cues to nutrient-rich foods – or at least when it comes to fruits and vegetables.  I think we’ll be hearing lots more about the importance of eating a variety of colors.

Eat Right With Color was the topic of my Kids’ Table column in the Chicago Tribune, which you’ll find here and reprinted below.

The Kids’ Table:   Better Nutrition at the End of the Rainbow

March is National Nutrition Month, an annual celebration sponsored by the American Dietetic Association. This year’s theme, Eat Right With Color, seems especially relevant for kids. All too often, children eat a rather beige diet, dominated by chicken nuggets, french fries, macaroni and cheese, and white bread.

Adding color to their plates not only makes the meal more visually appealing, but the varied hues also help boost the nutritional power of what you serve, says registered dietitian and dietetic association spokeswoman Karen Ansel.

Color is one of the best cues of nutritional density — and the darker, the better. Well, that’s true as long as the vibrant tints are natural and not due to artificial coloring. All bets are off if you’re talking about neon-blue juice drinks or bright-pink breakfast cereal.

Beyond those obvious exceptions, color is a reliable way to decipher nutritional value. Brightly colored fruits and vegetables contain plant compounds or phytonutrients that provide the distinctive shade that you see and specific health benefits you may not even know about.

Each color provides something different. Eating well means much more than having different food groups at every meal. It’s important to keep track of colors too. Have kids look for a rainbow on their plates.

purple cauliflower

mongolbbq on flickr

Blue/purple

Dark-colored fruits and vegetables are good sources of anthocyanins, the purplish phytonutrient that put blueberries on the map as a superfood. Other blue and purple foods offer similar benefits.

Choices: Purple grapes, plums, raisins, dried plums, purple asparagus, purple cabbage, purple carrots, eggplant, purple potatoes and purple cauliflower

orange pumpkins katong kate

Yellow/orange

You’ll find ample amounts of antioxidants, such as vitamin C and beta carotene (vitamin A) in yellow and orange fruits and vegetables.

Choices: Apricots, cantaloupe, mangoes, oranges, tangerines, butternut squash, carrots, pumpkin, sweet potatoes

red peppers lidia camacho

Red

Red is a flag for such health-promoting compounds as lycopene and anthocyanins. The darker and richer the tones, the more phytonutrients you’ll get in return.

Choices: Cherries, cranberries, red grapes, raspberries, strawberries, watermelon, beets, red peppers, tomatoes

green vegetables- k miyuki

k.miyuki on flickr

Green

Green is a signal for chlorophyll, and green vegetables are potent in folate and such phytonutrients as carotenoids, lutein and indoles. Dark, leafy greens such as spinach and kale are richer in nutrients than paler iceberg lettuce.

Choices: Asparagus, broccoli, Brussels sprouts, green beans, leafy greens, peas, snow peas, spinach, zucchini

To help families year-round with ideas on how to improve children’s diets, the ADA recently launched a new campaign called Kids Eat Right. Learn more at kidseatright.org.

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Prevention’s Best Packaged Food Awards

by Janet on March 1, 2011

Prevention.com put packaged foods to the test once again this year, revealing 21 winners of the website’s Best Packaged Food Awards.  Prevention.com asked registered dietitians and food bloggers to recommend their favorite new and healthy packaged foods. Each product was tested and tasted by Prevention editors and then narrowed down to the final list of the top 21 choices. 
 
“Packaged foods have a bad reputation, but cooking from scratch all the time can be unrealistic,” said Deborah Wilburn, Executive Editor of Prevention.com. “We want to give our readers the healthiest, most delicious options for the meals they’re actually cooking on a daily basis. Each of our winners not only tastes terrific, but all are trans fat-free, lower in sodium and sugar than their competitors, and are chock-full of key nutrients.”
 
Here is the complete list of Prevention.com’s “Best Packaged Food Awards” winners for 2011. A feature on the award winners can be found at www.prevention.com/packaged-foods-2011
 
·            Best Cereal: Ambrosial Venetian Vineyard Granola
This sweet and crunchy organic granola wowed editors’ taste buds with the combination of walnuts, dates, and raisins. It packs in heart-healthy omega-3 fatty acids, 28 grams of whole grains, and has no added oil. Though it’s a little caloric, at 230 calories and 7 grams of fat per half-cup serving, it contains 5 grams of fiber, 6 grams of protein, and 10% of your daily dose of iron.
 
·            Best Oatmeal: Country Choice Organic Instant Oatmeal With Flax
With just two ingredients—whole grain rolled oats and flaxseed—you know you’re starting the day with a healthy, fiber-filled breakfast.
 
lemonchobani·            Best Yogurt: Chobani Lemon 0% Greek Yogurt
The new flavor of this uber-popular yogurt brand boasts a delicious, not-too-sweet citrus taste that still provides all the nutritional benefits of Greek yogurt. This nonfat yogurt contains 140 calories and provides you with nearly one-third of your daily intake of protein as well as 15% of your daily calcium.
 
·            Best Cheese: Sargento Sliced Reduced Sodium Pepper Jack Cheese
It’s hard to cut down on salt without cutting down on flavor, but this reduced sodium cheese has a deliciously bold taste. With 70 calories, 6 grams of fat, and 90 mg of sodium, this cheese is diet-friendly.
 
·            Best Wrap: Tumaro’s New York Deli-Style Wraps in Pumpernickel
Get the distinctive taste of your favorite bread in a low-cal wrap. With just 80 calories per serving, the pumpernickel variety is made from whole-wheat flour and has a delicious deli flavor you don’t find in many wraps.
 
brown rice noodles·            Best Pasta: Annie Chun’s Pad Thai Brown Rice Noodles
This 100% whole grain pasta is a delicious substitute for brown rice, with none of the grainy texture some whole-wheat pastas can have. It’s a gluten-free alternative that’s delicious in stir-fries, soups, or pasta salads, and each serving boasts 4g of fiber.
 
·            Best Deli Meat: Applegate Farms Organic Roasted Turkey Breast
This organic meat has a wholesome and delicious flavor and is free of preservatives, antibiotics, and nitrates. Though a serving contains 360 mg of sodium, it is comparatively lower than other packaged sliced turkey breast.
 
·            Best Meat: Coleman Natural’s Chicken Meatballs Spinach, Fontina Cheese, and Roasted Garlic
These 100% natural pre-cooked chicken meatballs are free of fillers and preservatives, but full of savory flavor. Even though they contain a good bit of sodium—470 mg—they got RD and ADA spokesperson Sari Greaves’ seal of approval. “Stick to one serving and balance them with a side of steamed vegetables or a salad dressed with olive oil and vinegar/fresh lemon juice,” she advises.
 
·            Best Fish: Wild Planet Canned Wild Albacore Tuna
This canned fish is sustainably caught using environmentalist-approved fishing methods. It’s far lower in mercury and much higher in omega-3s than other canned tuna.
 
·            Best Vegetarian Entrée: Amy’s Light and Lean Black Bean and Cheese Enchilada
The filling entrée contains only 240 calories, but our tasters said it kept them full for hours, and they loved the rich and bold Southwestern flavors. Added bonus: it’s 94% organic.
 
·            Best Soup: Trader Joe’s Organic Roasted Red Pepper and Tomato Soup Low-Sodium
Thick and savory, this boxed soup is so delicious, you’d never know it was low in sodium.

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·            Best Kid-Friendly Dish: Dr. Praeger’s Sweet Potato Littles
These adorable sweet potato bites will be devoured in seconds. Plus, with just a few ingredients, your family won’t be getting any unwanted extras.
 
·            Best Chips: Laurel Hill Multigrain Chips
Brown rice, quinoa, flax seeds, and stone ground yellow corn combine to add fiber to this snack, and the light, crispy texture and perfect hint of salt will keep you coming back for more.
 
jalpeno pistaschios·            Best Nuts: Planters Jalapeño Pistachios
Tasters loved the spicy taste of these nuts, and pistachios are rich in heart-healthy fats, a good source of protein, and studies show they may help lower cholesterol.
 
·            Best Bar: KIND Bars Pomegranate Blueberry Pistachios
One look at this bar and you can actually see the almonds, cashews, blueberries, and raisins, packaged into an on-the-go bar. Testers liked the tart and tangy bar that wasn’t “too sweet.” With 50% of vitamins A, C, and E, you can be sure you’re getting health boost in each bite.
 
·            Best Juice: Apple & Eve Fruitables Tropical Orange Juice
Although it’s always better to get your vitamins from whole fruit, these drinks are refreshingly light. Juices from fruits and veggies, including oranges, butternut squash, and carrots, are combined with water in a portion-controlled 6.75 ounce container, with one-third less sugar than other fruit drinks.
 
·            Best Milk: Almond Breeze Original Unsweetened Almond Milk
This rich and creamy beverage is gaining popularity not only for its taste, but also its nutrition. With fewer calories than skim milk, you can get 20% of your calcium and 50% of your recommended intake of vitamin E in a to-go package.
 
·            Best Tea: Numi Tea NUMI Monkey King Jasmine Green Tea (certified organic)
Green tea is full of antioxidants and has powerful disease-fighting capabilities. This jasmine-flavored caffeinated tea was a hit with our tasters.
 barney butter snack pack
·            Best Nut Butter: Barney Butter Almond Butter Snack Packs
These 90-calorie portable packets offer easy portion control, which is crucial for this category since nut butters can be high in calories.
 
·            Best Marinara: Lucini Rustic Tomato Basil Sauce
Each bite of this marinara sauce is bursting with authentic Italian-flavor. The ingredient list is full of whole foods—tomatoes, extra virgin olive oil, onions—and it is sweetened with carrot puree, not processed sugar.
 
·            Best Ice Cream: Talenti Argentine Dulce De Leche Gelato
This all-natural ice cream is made with milk that’s free of hormones and real Argentine dulce de leche, luxurious flavors that make it worth the splurge.

What do you think?  Have you tried any of these foods?  Do you have a new favorite that’s not on the list?

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XOCO

photo credit: Xoco in Chicago by Kevin P on flickr.

It wasn’t that long ago when Hershey’s made news for claiming that chocolate is the superfruit. It caused a bit of hullabaloo.  Do you remember?  Don’t be too quick to trade your blueberries in for chocolate bars.  Candy is no substitute for fruit.  But actually there’s a bit of truth to this claim — or at least if you’re talking about where chocolate comes from.  Chocolate is made from the cacao plant, and cacao beans are extraordinarily rich in the same types of natural compounds that made superfruits famous. These flavonoids have been found to improve heart health by keeping blood vessels relaxed, easing blood pressure and helping circulation.

Trouble is, most chocolate bars have squeezed out the bitter-tasting flavonoids and added sugar and fat to give it the smooth, melt in your mouth quality that we’ve come to expect from our candy. Milk chocolate is typically even more diluted.  Who knows how many flavonoids you’re actually getting when you break open a Hershey bar.  That brings me to XOCO (pronounced “Sho-co”) – the new Rick Bayless cafe in Chicago that specializes in Mexican street food, including authentic tortas, caldos, churros and Mexican hot chocolate.   The housemade hot chocolate uses fresh cacao beans that are shipped in from Mexico’s Tabasco state and you can watch them grind the beans in the window of the restaurant.  Now this is chocolate.  This is what the ancient Mayan and Aztec civilizations were talking about.

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photo: hot chocolate and churros by cristaa on flickr

I had the opportunity to see the hot chocolate-making in action with Shaw Lash, the executive chef at XOCO, who showed how they grind the cacao nibs until they liquefy.  She gave a shout out to Chocolate Alchemy who blogs about making your own chocolate at home..

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Here’s Shaw Lash on the right, following her demonstration (which was in the basement of Frontera Grill that’s next door to XOCO).

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It all starts with the cacao beans.

DSCN1079You break them open to find these chocolate nibs.

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The only thing they add to the chocolate is Mexican cinnamon and organic evaporated cane juice.

DSCN1078Here’s my sample of the hot chocolate, which is more savory than you would expect.

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You can order different types of hot chocolate at XOCO, including the Aztec that contains ground ancho pepper and allspice.

DSCN1077And of course, the churros.  You dip these crunchy sugar and spice-coated fried dough sticks into your hot chocolate. Amazing.  I’ll take this over a Hershey bar any day.

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