Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

IMG_5272COPY.jpg

Eat

Filtering by Tag: health

Lemon Sage Spaghetti Squash

Lisa Eberly

lemon-sage-spaghetti-squash-1

So this recipe may not be as festive as the other ones this month, but here's why I love it for December: 

1. You can snatch up that last squash at the grocery store before they go out of season. 

2. You can enjoy a light tasting meal while still feeling the fullness of other December temptations (read: super unhealthy huge meals!).

Also, it’s super easy to make while coming off as fancy, so it’s a great recipe to make for friends of family and really show off your cooking skills! 

My family (most notably my dad) loves pastas and Italian food, so whenever I am in town I try to encourage healthy alternatives that can be just as satisfying as a big bowl of pasta, so this one is a great go-to. 

lemon-sage-spaghetti-squash-2
lemon-sage-spaghetti-squash-3

Lemon Sage Spaghetti Squash

(serves 2) 

Ingredients:

1 spaghetti squash, sliced long ways

1 tablespoon olive oil

3 tablespoons of grass-fed butter (I recommend Kerrygold)

1/4 cup chopped yellow onion or scallion

2 garlic cloves, minced

2 tablespoons grated fresh Parmesan cheese

1-2 tablespoons minced or sliced fresh sage leaves

1-2 teaspoons fresh lemon juice

1-2 teaspoons salt, divided

1/2-1 teaspoon ground black pepper, divided

Directions: 

1. Heat oven to 375 degrees. Brush the inside of each half of spaghetti squash with olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut sides down on a rimmed baking sheet and put sheet into the oven. Bake for about 40 minutes, or until you can easily pierce the squash with a fork.

2. While squash cools, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté for 3 or so minutes or until onions begin to brown tender.

3. Using a fork, remove spaghetti-like strands from squash. Add strands (about 3 cups) to pan and fold into itself. Add in the lemon juice and sage leaves. 

4. Spoon into a bowl, add Parmesan and some salt and pepper, and enjoy!

As always, this recipes leave a great deal of room for creativity. If you want a moe refreshing and light taste, add more lemon juice, if you want more flavor, add more sage, garlic, or pepper, and so on. 

If you cook this relish recipe up, take a photo and tag us in it on either Twitter, Facebook, or Instagram! :)

Photos by Tania Arceo

Ginger: the superfood you're forgetting about

Lisa Eberly

Remember when everyone was obsessing over kale? Well, I think ginger is the next kale. 

I put ginger in everything I can. It is a superfood that is super good for you and has amazing benefits I bet ya didn't know about! 

Ginger root has been used as a spice and herbal medicine for thousands of years in Asian, Indian, and Arabic traditions. Ginger root contains a ton of bioactive compounds, including gingerol, shogaol, and terpene volatile oils, with a variety of beneficial pharmacologic effects. 

A lot of people aren't into ginger because it has a super strong flavor, but the flavor is actually thanks to the volatile oils and phenol compounds that researchers think are what gives ginger its amazing medicinal properties.

Ginger has proven time and time again to be an anti-inflammatory food. Inflammation is one of the root causes of several chronic diseases and many day-to-day ailments, such as sore muscles, bloating, skin problems, and fatigue. Basically, preventing or reducing systemic inflammation is what we want. Eating ginger, an anti-inflammatory food, helps us do this. 

Ginger is also known to have strong antioxidant properties, which may also contribute to its health benefits. Many diseases and general aging is in part caused by oxidation within our body. That's why consuming antioxidants (and helping our body produce its own antioxidants!), like ginger, is so important: to prevent aging and disease. 

Preliminary research even suggests that ginger may also have hypoglycemic effects. This could help keep your blood sugar in check, particularly if you have or are at risk for diabetes.* 

So, ginger is pretty much a triple threat to aging and disease: it's an anti-inflammatory antioxidant that also lowers blood sugar! 

It's really easy to add some ginger to your favorite recipes. Just mince up some fresh peeled ginger and toss it into your favorite stir fry, rice/pasta dish, or entree! I'll be sharing some recipes with ginger soon, including a 15-minute homemade butternut squash risotto! 

*MINOR Interaction with Diabetes Medications: Be watchful with this combination. Ginger might increase insulin levels and/or decrease blood glucose levels, and could theoretically have an additive effect with diabetes medications and cause hypoglycemia. 

Photos by Tania Arceo

Whole Milk & Weight Loss

Lisa Eberly

milk-weight-loss

So as far as I’m aware, there are two very different myths out there when it comes to milk.

Myth #1: ALWAYS drink non-fat milk, whole milk will make you fat.
Myth #2: Whole milk will help you lose weight.

Confusing, eh? What do you guys think?

The truth? Somewhere in between.

There is science out there to support that drinking whole milk will help you lose weight. Over 12 years, that study found that intake of high-fat dairy products was associated with lower obesity risk in males. (I’m going to give you my thoughts on the most important science about milk below.)

HOWEVER, there are a few other things to consider as to how this works.

1. Drinking fat will help increase satiety, so you will feel more full after drinking full-fat milk than after drinking non-fat. This will keep you from eating more throughout the day.

2. There might be other ingredients in full-fat milk contributing to the health benefits. Whole fat milk has several other potential vitamins and mineral that may get eliminated when removing the fat, or may lose their functioning without fat to digest them with.

3. When drinking non-fat milk and feeling less full, what is the average person going to run toward? Carbs. Sugar. Processed foods. Generally, less healthy options.

4. Many milk and dairy products that are non-fat replace the fat with other ingredients to make it taste better. What are these ingredients? Carbs. Sugar. Processed/refined sugars. All worse for your health and waist line than saturated fat.

5. Saturated fat is not only still fat, it’s the bad kind of fat. Whole milk has saturated fat, which has been consistently linked to cholesterol levels and heart disease, in addition to other chronic diseases. High consumption of saturated fat is no bueno, it’s much healthier to fill up on unsaturated fat, especially if you have a family history of high cholesterol or heart disease.

So, what’s this all mean?

Whole milk will make you feel more full than non-fat milk. Thus, by drinking it, you’ll end up not only wanting less milk, but less food after you drink the milk, leading to less calorie consumption from sugars and carbs throughout the day.

However, the saturated fat in whole milk is not the ‘healthy’ kind of fat, so don’t get too crazy. The same satiety effects come from healthy unsaturated fats without the added cholesterol trouble. These include nuts, fish, avocados, and olive oil. Eating any of these will also keep you full so you’ll eat less calories.

Additionally, the satiety effects of whole milk will only happen if you are eating/drining mindfully. Guzzling down a whole jug of whole milk is not healthier for you than non-fat. Drinking it slowly so you can have a chance to experience the satiety is the only way to get the effects. Similarly, if you aren’t compensating for the calories by not eating as much through the day, you’re also not getting the effects. Eat mindfully and you will notice you aren’t as hungry, so you shouldn’t eat as much.

Where do I stand?

Let me give you some science that really blew my mind. So there’s this really incredible branched chain fatty acids called phytanic acid. It is an agonist (it ‘helps’) a particular enzyme in the liver whose job it is to metabolize fat. Ergo, this phytanic acid helps your body burn fat (a good thing!). The bummer is that this enzyme is really rare, it’s actually only consumed via one food: dairy fat. So, drinking full-fat milk gives your body a ton of phytanic acid to help it metabolize fat!

More science? Well, we all know fiber is good for us/will help regulate weight, right? What does fiber do/why is it good for us? Fiber is pretty much food for the bacteria in our gut. SO, it is fermented in the gut to make short-chain fatty acids, mainly butyric acid, actually. Butyric acid is a strong anti-inflammatory agent and is really good for you in regard to preventing chronic inflammatory diseases, including obesity. So eating fiber creates butyric acid, which is awesome.

So is there any way to skip the fiber and just get some straight up butyric acid? Yep. The only dietary source of butyric acid is…..full-fat dairy. Yep. Thus, dairy fat may be as effectively good for you as fiber is. BAM.

So, I’m a proponent of the full-fat dairy. Go wild, but be careful is you are limiting or should limit your saturated fat intake (cholesterol!).

What kind of milk do you guys prefer?

How many calories should you actually be eating?

Lisa Eberly

calorie counting.jpg

I am not a big fan of counting calories, but a lot of people are into it, and for many people it can be really helpful, particularly if you have nutrition or weight goals in mind. 

Basically, your daily caloric intake should equal your BMR, plus some wiggle room for activity.

Sooo….what the heck is a BMR?

BMR is your basal metabolic rate. Your basal what a who now rate? Your basal metabolic rate refers to the number of calories your body burns just by living. Breathing, sitting, standing, sleeping, eating, just living your life. It is the amount of energy you burn through daily.

So, if you eat the same number of calories you’re burning through, you will maintain your weight. If you eat more calories than you’re burning, you will gain weight. If you eat less, lose weight. It’s really actually very simple. Once you exceed the calories you burn by 3,500 calories, you gain one pound of fat. If you burn 3,500 calories more than you’re eating, you lose one pound of fat. So, if you’re burning 1,700 calories a day and eating 2,200 calories per day (without working out or being active at all), you will gain one pound in one week. Ideally. Research indicates that it may not be quite as simple as that, but in many cases it likely is.

A lot of people think that everyone’s BMR is 2,000 calories/day. That’s where the notion of a 2,000 calorie diet comes from. That’s wrong. Everyone has a different BMR based on gender, age, height, weight, muscle, genetics, and the list goes on.

Here’s how to (roughly) calculate yours using something called the Harris-Benedict Equation:

Women = 655 + (9.6 x weight) + (1.7 x height) – (4.7 x age)
Men = 66 + (13.7 x weight) + (5 x height) – (6.8 x age)

This equation uses height in centimeters and weight in kilograms. To convert weight, divide your weight in pounds by 2.2 to get your weight in kilograms. To convert height, multiply your height in inches by 2.54 to get your height in centimeters.

Example: A 5’7’’, 140 pound, 24-year-old girl (Hi! That's me!):
Height: 67 inches x 2.54 = 170.18 cm
Weight: 140 lbs ÷ 2.2 = 63.64 kg

655 + (9.6 x 63.64) + (1.7 x 170.18) – (4.7 x 24) = 1,442 calories/day

Therefore, she should not eat more than 1,452 calories per day to lose weight, if she is not active.

But...I am active....

Based on your lifestyle, you have some room to add calories. 

If you're relatively active, multiply your BMR by 1.1-1.3 to get the number of calories you should be eating. 

If you're very active, multiply it by 1.3-1.5.

If you're extremely active (daily workouts, high intensity), multiply it by 1.5-1.7.

To reach your goals without counting calories, I recommend seeing a dietitian to help you not have to worry about them! 

So who did that calculation? What’s your BMR?!