Your Brain on Potato Chips

Or, more accurately, a rat's brain on potato chips.  Last week, PLoS One published a very interesting paper by Dr. Tobias Hoch and colleagues on what happens in a rat's brain when it is exposed to a highly palatable/rewarding food (1).  Rats, like humans, overconsume highly palatable foods even when they're sated on less palatable foods (2), and feeding rats a variety of palatable human junk foods is one of the most effective ways to fatten them (3).  Since the brain directs all behaviors, food consumption is an expression of brain activity patterns.  So what is the brain activity pattern that leads to the overconsumption of a highly palatable and rewarding food?

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Thai Peanut Noodles with Chicken

I have a few favorite dishes that I like to eat out at restaurants and figured, why not try to recreate them at home?  It may seem intimidating to make something you typically only order, but it's really satisfying to have at home, not to mention healthier, since you can control the ingredients.

Case in point here is Thai Peanut Noodles with Chicken.  I like this dish because it's colorful, full of veggies, like snap peas, radishes, red pepper and bok choy (chinese cabbage), and so flavorful.  I added in grilled chicken breast for extra protein.  Using a prepared rotisserie chicken is also good here, but then you're getting the dark (fattier) meat.

I steamed the snap peas for about two minutes, but tossed in the chopped radish, red pepper and bok choy in raw.  Doesn't get easier than that. 

I cheated a litte on the peanut sauce because I have some that I really like from the bottle (but it's not the healthiest so I use just a small amount), then add in natural peanut butter, chile sauce, lime, and sesame seeds. 

I used whole wheat spaghetti cooked according to package instructions.

Then assembled the whole thing.  I like this dish cold, but you can eat it warm too. 

What is your favorite restaurant dish to create at home?

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Salt Sugar Fat

I'd just like to put in a quick word for a book that will be released tomorrow, titled Salt Sugar Fat: How the Food Giants Hooked Us, by Pulitzer prize-winning author Michael Moss.  This is along the same lines as Dr. David Kessler's book The End of Overeating, which explains how the food industry uses food reward, palatability, and food cues to maximize sales-- and as an unintended side effect, maximize our waistlines.   Judging by Moss's recent article in New York Times Magazine, which I highly recommend reading, the book will be excellent.  I've pre-ordered it.

Mushroom & Onion Sliders with Aioli Sauce

Every couple of weeks, I crave a juicy burger.  Usually, if ordering one at a restaurant, I can only get through about half, because it's so much food with the bun.  Sometimes I order the burger without the fun, and just eat it with a fork.  Do you do that too?

The other night, I made a sliders (just smaller burgers) and topped them with sautéed onions and mushrooms with a bit of aioli sauce.  We ate it with a side of spinach too.

Sliders

To make the sliders, I used about one pound of lean grass fed beef and portioned them into 5 patties.  I seasoned them with a little low sodium soy sauce and cooked them in a grill pan on medium high for about 4-5 minutes per side until medium.  

Onions & Mushrooms

I cut the onions and mushrooms into small dice and chopped a few cloves of garlic.  Sautee the whole thing in a couple tablespoons of olive oil and season with salt and pepper.

Spinach 

I used a giant bag of spinach and sautéed it in a pot with a little olive oil, salt and pepper, and garlic.  The spinach wilts down so don't be worried it seeming like too much. 

Aioli 

I made aioli by just combining low-fat mayo with dijon mustard and garlic.  Since it was just for two people, I added about 1/8 cup each of the mayo and mustard and one garlic clove.  You typically add a little lemon juice, but I didn't have any.  

*I always use a very light hand when seasoning with salt.  I think it's better to salt your food at the table because you end up using less and tasting it more. 

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Food Reward Friday

This week, Food Reward Friday is going to be a little bit different.  I've received a few e-mails from people who would like to see me write about some of the less obvious examples of food reward-- foods that are less extreme, but much more common, and that nevertheless promote overeating.  Let's face it, even though they're funny and they (sometimes) illustrate the principle, most people reading this blog don't eat banana splits very often, much less pizzas made out of hot dogs.

So this week's "winner" is something many of you have in your houses right now, and which was also the subject of an interesting recent study... potato chips!

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Greek Yogurt Panna Cotta

Hi there, Honey We’re Healthy readers!  I’m back with a little something I haven’t done before here on Megan’s blog - dessert!  

I’m a big believer in moderation when it comes to food and usually indulge in desserts on the weekends.  This luscious panna cotta manages to be both an indulgence and a healthy choice - does it get much better than that??

My husband compared the taste to an orange creamsicle and as soon as he said it, I said, “Yes!  That’s exactly what it tastes like!”  But a more sophisticated creamsicle.  A creamsicle for refined adults, darling.

Traditional panna cotta is made with heavy cream while this lighter version uses 2% milk and Greek yogurt.  The orange zest adds the perfect little punch of flavor and the threads of orange mingled with vanilla bean specks is really quite pretty.  I loved it topped with kiwi slices, blackberries, and raspberries for some added color and a nice dose of antioxidant goodness.

And just a quick note - this recipe is not hard to prepare but it does have to sit in the fridge for a good 8 hours to set.  So be sure to think ahead if you plan to make it!

Greek Yogurt Panna Cotta

Ingredients

1 1-oz. package unflavored gelatin

1 1/2 c. 2% milk

1 tbsp. vanilla bean paste*

1/2 c. sugar

finely grated zest of one orange (I used a microplane to zest a blood orange)

2 c. plain 2% Greek yogurt

grapeseed oil

berries for topping

Pour 1/2 c. milk into a small bowl and sprinkle gelatin over the top to soften.  Let sit without stirring for about 10 minutes.

Meanwhile, pour the remaining 1 c. of milk into a small saucepan over medium heat.  Add vanilla bean paste, 1/2 c. sugar, and orange zest and stir until the sugar dissolves and the mixture starts to simmer.  Remove from the heat and add the gelatin mixture.  Whisk to fully dissolve gelatin.  Transfer to a large bowl and set aside about 10 minutes to cool, then whisk yogurt into mixture until smooth.

Drizzle a bit of grapeseed oil into each of six ramekins and spread on bottom and sides with fingers or a napkin.  Evenly divide yogurt mixture among the ramekins.  Cover and refrigerate until set, 8 hours or up to 2 days ahead of time.

When ready to serve, run a butter knife along the edge of the panna cotta, all the way around the inside of the ramekin.  Invert it onto a plate and give it a good shake or smack on top of a padded surface (I used an oven mitt!) and remove the ramekin.  Top with berries and serve.

*Vanilla extract can be substituted for the vanilla bean paste but you will lose the lovely little vanilla bean flecks in the panna cotta.  You can also substitute a whole vanilla bean - cut in half, scrape the seeds out, and add the seeds and pod to the milk mixture on the stove.  Remove the pod before whisking in the yogurt.

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Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home.  You'll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!

Body Fatness and Cardiovascular Risk Factors

I recently revisited a really cool paper published in the Lancet in 2009 on body fatness, biomarkers, health, and mortality (1). It's a meta-analysis that compiled body mass index (BMI) data from nearly 900,000 individual people, and related it to circulating lipids and various health outcomes.  This is one of the most authoritative papers on the subject.

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Grilled Shrimp Tacos

Last night's dinner was really good and so easy to throw together.  When you need a fast meal, I like to take advantage of grocery store items that help save time.  If you have a bag of frozen shrimp, shredded lettuce (or cabbage), pico, and tortillas, you've basically got shrimp tacos!

Frozen, tail off, peeled and deveined shrimp are always on sale and in our freezer because all you have to do is thaw and heat.  You can thaw them in the fridge, but I usually put them in a strainer and run cold water over them for a couple minutes, then dry with a kitchen towel. 

The store bought pico is super convenient, but I sometimes add a fresh squeeze of lime or more onion since ours tends to be heavy on the tomato.

I made a simple taco sauce with low fat sour cream, a touch of milk, some paprika, salt-free seasoning, and low sodium old bay.  

I grilled the shrimp in olive oil and garlic and seasoned with old bay.  The tortillas were heated in a dry skillet.

Finally, just assemble your tacos.  I layered the sauce, lettuce, pico, sliced avocado, and then the shrimp.

The bag of shrimp above made four tacos. 

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Quinoa Caprese Salad

Happy Monday everyone!  Hope you all had a great, refreshing weekend!  I've been utilizing the chalk wall in our kitchen to write out our weekly meal plan and I love it!  I think I resisted because it's hard to know on a certain day what you're going to want to eat, but I figure, get it all planned out and grocery shopped so you have something to eat and you can just switch the days around if you want.

Preparing weekend lunches is a favorite of mine.  It's really nice to enjoy a home-made meal if you're at the house to eat it:)  With all the weekend running around, sometimes eating while out is more convenient.  This Saturday, having completed the morning errands and getting home in time for lunch, I made a quinoa caprese salad with grilled chicken.  This is one of those easy-to-assemble meals that is packed with protein and flavor.

I start by grilling boneless, skinless chicken breasts in olive oil for a few minutes at the same time I boil the quinoa.  Quinoa cooks quickly, about 8 minutes.  I used 1 cup of quinoa and 2 cups of organic chicken broth to give it more flavor. 

Then, because the caprese ingredients are a favorite combo (tomato, basil, and mozzarella) I assembled them all together. 

Quinoa is a good source of fiber, magnesium, iron, calcium and fiber.  It has a slightly nutty flavor, but mainly takes on the flavors you cook it with.  It cooks quickly, in about 8 minutes.   Then I chopped the cherry tomatoes and mozzarella balls in half and tossed in the basil. 

I seasoned my salad with olive oil, balsamic vinegar, and salt-free seasoning. 

A bright, refreshing (and filling) salad!

After lunch, I portioned the rest out into plastic containers for quick meals later on during the week.  

Have you tried quinoa- do you like it? 

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I finally completed all 12 weeks of the Live Fit challenge (yay!)  and will be bringing you the low down with my progress later this week- I need to get my body fat measured first:) 

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The Role of the World Health Organization in the International System

• Since the World Health Organization (WHO) was founded in 1948, the development of many new institutions in the field challenges its original vision as the 'directing and coordinating body on international health work'.
• WHO evolved from a body principally aimed at the control of infectious diseases to a more holistic approach to the improvement of health characterized in the 1970s by the slogan 'Health for All'.
• The entry of the World Bank as a major health funder in the 1980s and a proponent of market-based health policies challenged WHO's pre-eminent position in the field.
• Under Director-General Dr Gro Harlem Brundtland in the 1990s a serious attempt was made to refocus WHO and raise its status as a player in the development policy arena, but with mixed success and limited sustainability.
• More recently WHO's chronic financial problems, characterized by excessive dependence on voluntary short-term funding by donors, have precipitated another round of reform.
• The question is whether WHO member states and its secretariat are asking sufficiently searching questions about WHO's place in the international system and what might need to be done to put its future on a more secure footing.    

This is the first paper in a series related to the Chatham House Centre on Global Health Security which are aimed at improving global health security.

The series consists of papers prepared for the Centre’s Working Groups on Governance and Financing, which are aimed at improving global health security through examining the way global and national institutions related to health are governed and financed. 

The publication is now available at the following link and the summary points can also be found below: http://www.chathamhouse.org/publications/papers/view/189351

Food Reward Friday

This week's "winner"... the Banana Split!

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Seminar and Webcast - Thu 7th Mar 2013: Life expectancy and healthy life expectancy on the island of Ireland

What do we know about the gap between life expectancy and healthy life expectancy on the island of Ireland? Report Launch

The Institute of Public Health in Ireland (IPH) in association with the Centre for Ageing Research and Development in Ireland (CARDI) will launch a report which focuses on what we can learn from the data on the island of Ireland about health expectancies. Attendance is free and the launch will also be available as a live webcast.

Date:	7 March 2013
Time:	12pm-1pm
Venue:	Institute of Public Health in Ireland, Forestview, Belfast BT8 7ZX
Chair:	Professor Bob Stout

Programme:

11.45am	Registration with tea and coffee
12.00pm	Introduction Professor Bob Stout, Co-Chair of CARDI
12.05pm	Policy context with respect to healthy ageing Dr Roger O’Sullivan, CARDI
12.10pm	Presentation of results and findings Ms Lorraine Fahy, IPH
12.30pm	Discussion
1.00pm	End with light lunch.

Register your interest in attending this event or participating in the webcast by
Monday 4 March 2013 to either:

Dublin: Suzanne Kirk The Institute of Public Health in Ireland Telephone: +353 1 478 6300 Fax: + 353 1 478 6319 Email: suzanne.kirk@publichealth.ie

Belfast:
Leah Friend
The Institute of Public Health in Ireland
Telephone: +44 28 9064 8494
Fax: +44 28 9064 6604
Email: leah.friend@publichealth.ie

Click here to find us - http://www.publichealth.ie/belfastmap

Further information can be found on the websites www.thehealthwell.info and www.publichealth.ie

SIMPLE IS HEALTHY

Simple is Healthy ~ Workouts Part 2

As promised, I am continuing my write about why I think “Simple is Healthy” and how I apply that to my life in all aspects.  Of course, it is such a HUGE factor for me, and knew that I could not fit all I had to say in one piece being the chatter bug that I am, so had to break it up in a series of Blogs. If you read the first of the series, I covered my food and how keeping it Simple makes for healthier foods…an apple vs. some packaged product with fake apple substance in it for example…YUCK.  I am dedicating this Blog to how I keep my workouts Simple and how that is absolutely HEALTHIER for me. 

I am a down to earth, back to the basics, sticking to the foundation of exercise kind of gal.  I do not need anything fancy to create a healthy body, and in fact enjoy the simplicity of an all over body weight   program many times throughout the week.  Also…my time…it is so important…please do not think that I spend hours in my studio pounding the weights to maintain my 48 year young self…..NOT.  I keep that simple as well and dedicate one hour at least 5-6 days per week to get my Darla Sweat ON.  That is it…if I am spending more time than that…what the heck am I doing and WHY for crying out loud.  My body requires daily physical activity and healthy foods and feeling like I need to push my body to limits beyond requirements is unhealthy in my book.  I consider working out a reward, a privilege and thankful that I can perform the exercises that I do with my new modified ME.  I think when the balance of workout is tipped so far into an obsessive thought process, it can become a burden and a something I “have to do” instead of “I want to do it”.   Think about this idea…maintaining healthy food intake so I do not have to work as hard or long in the gym…WHAT….YES, studies have shown that the body only requires a good focus of 30 minutes per day of QUALITY exercise to maintain a great physique.  LIGHT BULB moment here and QUALITY workouts are a “want to” inclusion in my life to make exercise SIMPLE, and that is HEALTHY!  So, if I remain consistent on my healthy food intake, I can shave down my gym time by at least 15 minutes and really complete what I have to do in 45minutes.  WIN WIN…clicking of fitness gal trainer shoes…woo hoo.

There are so many ways to exercise the body, but think about the root of all exercise that stems from strength and stabilization…that is where I come from.  If my strength and stabilization are not in order, I might as well forget having a healthy workout session and body for that matter.  I am all about body balance, proper posture, positioning, form and technique, and positive and negative (concentric/eccentric) movements.  Let’s say I have a postural deviation and need to work on my core strength, my simple focus will be on doing that, and progressing from there.  I will not put my body at risk for injury by swinging this or that for hours on end, jumping here or there, and creating pain and suffering by performing movements that my body is just not ready for and may not be able execute properly even after I have come to my point of progressing forward.  I feel like a “body whisperer” where I pay close attention to what my body says I can do and proceed with caution with those things that I should not be doing. I am not a “push through the pain” person or trainer…there is normal discomfort that comes from a workout and then there is that “not right” discomfort that should put a screeching halt on my workout and yours for that matter.   

I can have a simple good exercise time with nothing but my body weight, a set of dumbbells and pull up bar…BINGO.  I see squats, negative pull ups, overhead presses, bicep curls, triceps kickbacks, and core work in that program.  Nothing fancy about what I do, just me executing simple controlled QUALITY moves for 30-60 minutes, getting a fabulous sweat on, and feeling accomplished when I am done.  Getting back to the basics of exercise, and the base moves that ALL workouts stem from is the safest and simplest form of creating a healthy body for ME and has served me well for several years.  I turn a deaf ear to the fads of fitness out there, especially if they are making unrealistic promises with risky movements that may send a once healthy body into a now I need rehab for an injury body.  Keeping it simple, fun, QUALITY, and time efficient sums up my workouts to be HEALTHY and LIFETIME maintainable.  That is what I am all about …Quality Life, Simple is Better, and Simple is definitely HEALTHY!

Enjoy my Stay Healthy recipe feature this month on SkinnyMs.com, a website dedicated to Health, Fitness and Success! 

Stay Healthy Crock pot Chicken & Brown Rice on Skinny Ms

 

In Your Face MOTIVATIONS

Coming soon…I have been asked to provide a review for Ellie, a new online fitness clothes brand and I am very excited to share my personal and professional opinion next month in addition to providing a special offer for you!

Thanks to all my Stay Healthy Fitness Facebook Followers who contributed to the Stay Healthy Fitness Grocery List and this was a fun interactive project.  I have put your selections together and created a printable PDF list for you…HAPPY STAY HEALTHY SHOPPING! 

CLICK THE GROCERY BAG ON MY HOME PAGE

Mardi Gra Fun with Hubby day before Super Bowl

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list.  If you are inspired, LIKE my entry, leave a comment and I look forward to responding! 

Stay Healthy~ Darla

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