Monday, March 31, 2014

Eggplant Fries

Eggplant fries are my newest addiction! They actually taste like fries rather than just slices of baked eggplant. They're crispy on the outside, and soft on the inside.

Ingredients:
1 medium/large eggplant
1-2 eggs
almond flour
coconut flour
garlic powder and/or other seasonings of choice
salt

*There are no measurements for the flour and seasonings because it's based on taste, and it depends on how big your eggplant is and how much you coat them. I had to guess, I'd say I used almost a cup of almond flour mixed with just a few tablespoons of coconut flour.

Directions: Peel the skin of the eggplant and cut into round slices about 1/2 inch thick, or into cubes. Set the slices on plates that are lined with paper towels and sprinkle salt all over the slices. Let them sit for about a half hour-- this helps get rid of the bitterness of the eggplant. Rinse off each slice and pat dry with a paper towel. Preheat the oven to 425 and line a baking sheet (I needed 2) with aluminum foil coated with non-stick spray. Cut the slices of eggplant length-wise to make them into strips. In a small bowl, beat the egg. In another bowl, mix the almond flour, coconut flour, and seasonings. Dip an eggplant strip into the eggs so it's completely coated, but shake off the excess. Then dip it into the flour mixture so it's completely coated, and place on the baking sheet. Repeat for all strips of eggplant. Bake for 10-15 minutes, or until golden brown.


Wednesday, March 26, 2014

"Clean Eating" vs. "If It Fits Your Macros"

I’ve decided to make it a point to start blogging more often. I’m still going to continue posting recipes, but I’m probably going to start doing a bit of rambling. Some health, nutrition, fitness-related things, but not all. I want to share what I’ve learned, as well as my experiences and opinions. These days it’s hard to distinguish between facts and the truth, and myths and lies (i.e. a gluten-free diet will make you lose weight, or eating food at night will make you gain weight….both not true by the way). I also tend to think a lot (don’t we all?) and it’s not always good to keep what you’re thinking bottled up inside, especially because there are always others out there who are thinking the same things you are. So I decided I’m going to share some of these things. Sometimes when I’m blogging it feels too personal-- like how people post statuses on Facebook that really belong in a diary rather than being announced to the world…but I’m hoping what I’ll be posting won’t be completely pointless and will actually be helpful to some.

I don't really use Facebook or Instagram that much anymore, but I've noticed that there's sort of a debate between "clean eating" and "if it fits your macros." Before I start talking about this, a little disclaimer: I do have a background in nutrition-- I have my Bachelor's degree and I'm going for my Master's right now. However, I know that everyone is entitled to their own opinions and beliefs...just know I'm not in anyway trying to bash anyone's choices regarding the way they eat!

So what is "clean eating" and what is "if it fits your macros?" "Clean eating" can mean something different to everyone. There's really not a set definition for it. Basically, it's consistently eating whole foods that are minimally processed. There are foods that are "good" and there are foods that are "bad." To vegetarians it could mean animal meat is bad, to people who follow the Paleo diet it could mean no grains, legumes, dairy, refined oils, added salt, sugar, or alcohol-- it's different for everyone. IIFYM, or flexible dieting, is the idea that your ideal body composition can be achieved with a disregard for whether you are eating "clean food" or "junk food," as long as you are hitting a set caloric and macronutrient intake everyday. Basically, you can eat whatever you want, as long as it fits into your macros (fat, protein, carbohydrates-- and fiber too).

The good thing about "clean eating" is the fact the generally speaking, the focus is put on eating whole foods that are high in nutrients. The problem is that clean eaters typically distinguish some foods as "good" and some foods as "bad," and there is no such thing as "good" and "bad" foods. No matter what kind of food your eating, if you're eating it in excess, you can still gain weight... which can lead to negative health consequences. The mindset that there are "good" and "bad" foods can lead to unhealthy eating behaviors as well. A lot of "clean eaters" eliminate foods from their diet based on things that they hear or read, but a lot of times this is based on poor evidence. Regardless, they continue to eliminate foods they think are "bad," and they can be left with limited foods to choose from. Some people who do this have a "cheat day" or "cheat meal" where they allow themselves to eat whatever they want, which is essentially binge-eating. As I talked about in my post on IIFYM from a while ago (found here), this is what happened to me when I was strictly "eating clean." You crave foods that you love, like pizza and ice cream, and then you end up binging on them. "Clean eating" also doesn't take into account that everyone is different. People have different food intolerances and/or allergies, they have different activity levels, goals, preferences, and lifestyles. The same "clean diet" isn't going to be apply to apply to everyone. The idea of focusing on eating nutrient-dense foods is on point, but a lot of times it's taken to such an extreme level.

Then there's IIFYM. I've also followed this approach and I saw great results from it. If you want to read more about my experience with it, click the link in the previous paragraph. I still ate nutrient-dense foods, but I also got to eat foods that weren't exactly high in nutrients. The problem with IIFYM, at least what I found, is you can become obsessed with hitting your macros and calorie intake. You spend so much time planning what you're going to eat, measuring food, and inputting everything into a food tracker like MyFitnessPal. I also found that sometimes I'd eat when I wasn't even hungry because I was short a few grams of protein or something. I also think that if you're eating fast-food and goodies all the time, down the road this will negatively affect your health. However, following IIFYM is a good way to learn about proper portion sizes, because you become aware of how much you're eating. It's also a fast and effective way of achieving a goal, whether it's fat loss or muscle gain, while still getting to enjoy whatever foods you'd like.

That being said, there's no one diet that fits all. Below I've posted a definition of normal eating that one of my professors shared with our class, and I think this really hits the nail on the head. I've also read the book Intuitive Eating by Evelyn Tribole, which I highly recommend. It describes the nutrition philosophy of intuitive eating, which is based on the idea that becoming more attuned to the body's hunger signals is a more effective way to attain a healthy weight, rather than keeping track of calories and macronutrients. Overall, it's best to focus on the quality of food that you are putting into your body, and the quantity by being aware of your portion sizes. There's no reason to be following food rules and associating certain foods with being "bad" or with guilt. Listen to your body's hunger and satiety cues, listen to what your body is asking for, and trust that it will all balance out.


Tuesday, March 11, 2014

Spaghetti Squash Portobello Mushroom Pizzas

Pizza has to be one of my favorite foods. As much as I wish I could eat a real pizza from a pizza shop on a regular basis, that would be a bad idea for my health and my bank account! That's where a healthy alternative comes in. When I went to Trader Joe's the other day I decided to pick up some portobello mushroom caps. I'd had them when I went out to eat a few times, but never tried making them myself. I also had some leftover spaghetti squash that was going to go bad soon, so I decided to put them together and make "pizzas" for a quick and easy dinner.

Ingredients:
-2 portobello mushroom caps
-1/2 cup cooked spaghetti squash, or more depending on the size of your mushrooms
-1/4 cup natural tomato sauce (I used Capa di Roma Marinara Sauce)
-shredded cheese of choice (I used Lisanatti Mozzarella Style Almond Cheese)
-garlic powder
-optional: 1 tbs plain greek yogurt -- I mixed this with the sauce to make it like a vodka sauce

Directions: Preheat oven to 425F. Line a baking sheet with foil and coat with non-stick spray. Wash the portobello mushroom caps and remove the stems. Place them face down on the baking sheet. Top each mushroom with half of the spaghetti squash and half of the sauce. On top of the sauce, sprinkle shredded cheese and some garlic powder. Bake for 10-12 minutes.




Friday, March 7, 2014

Cinnamon Coffee Cake (Vegan)

Hey everyone! I've been on a mission to make a healthier coffee cake that actually tastes like real coffee cake. I remember in my freshman year of college before I started eating really healthy, one of my favorite dining halls (Whitney for all of you huskies) used to have the most AMAZING coffee cake. And then one day I looked up the nutrition info on the dining hall website, and I think one piece had about 500 calories. Needless to say, that pretty much turned me off from eating coffee cake anymore...until now! This recipe also just so happens to be vegan. I hope all of you coffee cake lovers out there enjoy it!

Ingredients:
1 cup almond flour
1 cup spelt flour or oat flour
1/2 cup baking stevia
1/2 tbs ground flaxseeds
2 tbs coconut oil, melted
1 1/4 cups almond milk
1 tsp vanilla
1 tbs baking powder
1 tbs cinnamon
pinch of sea salt

Ingredients for crumbly streusel topping:
1/3 cup spelt or oat flour
2-3 tbs coconut oil
1/4 cup chopped nuts
2 tbs dark brown sugar
2 tbs baking stevia
1 tsp cinnamon

Directions: Preheat oven to 375F. Mix flour, baking stevia, baking powder, cinnamon, and salt in one bowl. Mix flaxseeds, vanilla, and coconut oil in a separate bowl. Slowly pour wet ingredients into dry, mixing as you pour. Pour batter into a square pan greased with non-stick spray. Combine ingredients for streusel in a small bowl...I found it easiest to use my fingers. Mix until it's crumbly, and if it's too wet add more flour. Sprinkle the streusel over the batter. Bake for 20-25 minutes.


Monday, March 3, 2014

Apple Pie Waffle

Hey everyone! This is one of my favorite waffle recipes (or you can make it as pancakes)-- it's high in protein and doesn't require any protein powder! It's the perfect way to start off the day.

Ingredients (serves 1):
-1/4 cup buckwheat flour or oat flour (waffle is gluten-free if you use buckwheat)
-1.5 tbs coconut flour
-1/2 cup egg whites
-1/4 cup plain greek yogurt
-2 tbs unsweetened applesauce
-1 tsp cinnamon
-1 tsp baking powder
-2 packets stevia
-optional: diced apples

Directions:
Combine ingredients in a bowl and mix well. Cook waffle according to your waffle maker's directions. I preheat mine and grease it with non-stick spray, and when it's ready I pour the batter into the center, shut it, and let it cook! Depending on your waffle maker, you can split the batter in half and make 2 waffles so the batter doesn't overflow.