Thursday, July 20, 2017

Six Years

Six years ago today, I was sitting in this same office chair and heard the news.
I then sat on the floor of a satellite room at the funeral site because the main room was filled to capacity. I miss you.

Reposting this, I wrote it 6 years ago and it all has stuck. I always need these reminders and wish you were here to  remind me.

Wednesday, July 19, 2017

This summer's "it" food

Get these from our Foodtrainers' shop while they last (or before we eat them all).
Whether you’re paleo or gluten free (or neither), many of us are conscious of decreasing our grain intake. We’ve noticed a wave of products and restaurants filling the grain gap with cassava and tapioca. Cassava, a root vegetable, is native to Latin America, Asia and Africa, it is also known as yucca. Today, our Chip List newsletter (be sure you’re signed up to receive our Monthly Morsels) mentioned Siete Chips. These are made from cassava and there's pretty damn delicious.
Then, there’s tapioca. Tapioca is the starch extracted from the cassava root.  I know this is a little confusing, bear with me. For now, just know that cassava and tapioca come from the same place but are different nutritionally.
Cassava is nutritionally like a sweet potato. Cassava has more protein, a ton more vitamin C (cassava a great source), slightly more potassium and about the same amount of fiber. Cassava is higher in calories, if that matters to you (not to me). Cassava is used to make flour and breads (Otto’s cassava flour is a great brand). The concern with cassava processed improperly is that it contains compounds that convert to cyanide, sounds scarier than it is. The truth is many foods contain these compounds, flax is one of them. These compounds are in the leaves and peel of cassava and not the flesh/root. The bulk of the issues with cassava have been with people processing the tuber versus consuming it. Companies, such as Otto's, test their products for these compounds.
And tapioca, I have to admit as a gluten free-er, I love the taste of the tapioca “sandwiches”. The tapioca makes a crepe-like wrap for any type of filling. A couple of places in NYC such as Tapnyc and Oca serve these. We tasted Wrapioca's creations at the fancy food show and, also in NYC, is yubakery, their yubuns are not to be missed. In the sandwiches, tapioca has a slightly crunchy texture, yum. However, the more I researched tapioca, I realized it isn’t a nutritional superstar. The saving grace for tapioca is that it’s a source of resistant starch. These starches feed probiotic bacteria. So, tapioca versus white flour? Tapioca wins. Tapioca versus cassava, that one goes to cassava. 

If you are in NYC, I would check out Tap. The whole place is gluten free, the “sandwiches” are delicious. We liked the vegan and also the one with prosciutto. They are very ingredient conscious, in terms of quality. Plus, they have matcha (odd for a Brazilian place but I'm happy about it). 
Have you tried cassava, yucca or tapioca? Let me know your thoughts.

Thursday, July 13, 2017

This is how I lose weight

I mentioned to a friend that I felt ick following a recent vacation. “Do you let yourself go when away?” The sad part is, I don’t. I tend to eat, more or less, the same way when I’m away. But..all meals are out at restaurants and there’s more booze, for sure. 
To compound things, when we got home, we didn’t have access to our kitchen (we refinished our floors which everyone says is a nightmare. I was convinced it would 't be that bad, I was wrong). My husband was thrilled to eat all meals out, that's his preference (even though he complains he needs to start to "watch" too). I missed home cooking. My body missed home cooking too. I decided to control what I could and really reign it in. At restaurants, I watched portions and skipped extras (cheese in salads etc). Guess what? I still felt gross. 
It wasn’t until this week that I could cook. I made simple, light dinners, didn’t have alcohol and it’s only been a few days and I feel back to me.

I can’t be out every night, even if I’m eating oysters and salads, and have a drink and feel good. My kids go to camp each summer and this is a lesson I've already learned, apparently not.
My mood dips if I drink too many days in a row and my clothes just don’t fit the way I like them to.
If you’re finding you don’t feel as lean as you’d like, take a few days and ensure all meals are homecooked. Skip all alcohol and I bet you’ll come to the not-so-new realization I did.

Monday, July 10, 2017

Is it time for a tequila, rosé or chip intervention?

Clearly not my stash, no Summer Water or Miraval, also enjoy the cans (portion control)!
On Sunday nights, I remind our Foodstalking clients they signed up for the week ahead. If you have no idea what I’m referring to, Foodstalking is our e-nutrition program. For a week, we send a tip to participants in the morning and they send a complete food log to us at night. It’s a great way to tighten things up with added accountability. Typically, clients say “yup” or “got it” when I send the reminder. Last night it was, “I really need this” or “I’m looking forward to structure” across the board.

Whether your “thing” is chips or dessert or wine or portions, summer eating is tricky. Summer can be more social and there are many seasonal temptations. Here are a few tips if you’re looking to tighten things (or yourself) up:
 Pop a probiotic: sugar, carbs and wine wreak havoc on your intestinal flora. Why does that matter? Well that flora is sort of like a control tower for your body. One of the things it controls is cravings. 
I like this one.
Build momentum on Monday. If summer weekends are indulgent, make Monday matter. Skip booze and carbs to start the week.
Sprinkle cinnamon. Sugar cravings are caused, in part, by yeasts in your body (candida) that feed on sugar.  When no sugar is present they signal brain for more. Cinnamon wipes away these evil yeasts. Cinnamon also keeps you fuller longer. Put 1/4 to 1/2  teaspoon cinnamon in your morning coffee or smoothie.  This is the best type of cinnamon.
Lavish fats- as you’re working on decreasing carbs, sugar or wine consciously increase good fats in your diet. Coconut oil (despite recent brouhaha), avocado, chia seeds, olive oil and walnuts are some Foodtrainers’ favorites.
Give fruit a friend- summer fruits are tricky too. I’m pro fruit but, for now, try not to eat fruit on its own. Fruit and nuts, fruit and cheese, fruit as part of breakfast fine (once a day).

I know summer is about kicking back and relaxing and that’s all good. I just want you to feel your best and be without rose’ regrets come September. Fair?

Tell me how your summer eating has been, what’s your biggest challenge? Any questions or topics you’d like me to cover?