Holiday Eating

The holidays get busy and we forget to eat. Skipping meals, especially breakfast, is one of the worst things you can do for your metabolism. Whenever your body does not have enough energy, it slips into conservation mode. Going a long time without eating, more than three or four hours, is actually counterproductive towards weight loss. Your metabolism down-regulates in order to make up for the lack of energy (calories) being consumed. When you are planning a day of holiday shopping or cooking, start the day of with a balanced breakfast. Then, make sure to pack a non-perishable snack for a couple hours later. Try this smoothie recipe to keep yourself in the holiday spirit and energized for all the holiday activities. It will also help keep you away from all those holiday goodies!

Pumpkin Smoothie
Yield: 2 servings

Ingredients:

1/2 cup pumpkin puree
1/2 very ripe medium-sized banana
3/4 cup 0 or 2% Greek yogurt (I recommend Fage brand)
1 tbsp agave nectar
1/2 tsp pumpkin pie spice
1/4 tsp vanilla extract
1 cup crushed ice

Preparation:

1. Place all ingredients in a blender and puree until smooth, making sure the ice is completely crushed.

Per 8-10 ounce serving: Calories 167, Calories from Fat 5, Total Fat 0.7g, Cholesterol 2mg, Sodium 74mg, Carbohydrate 34g, Fiber 3.1g, Protein 6.6g

For more balanced breakfast ideas, visit ebnutrition.com.

Tuna Time!

School is back in swing - getting dinner on the table at a reasonable hour can be tough. And what about making sure the kids (not to mention you!) are out the door with a balanced breakfast, if any breakfast at all. Tuna may be the nutritional time saver you need.

Top 5 (plus one) reasons tuna (or salmon) made the dietitian's cut:

1. You can buy in bulk and always have some on hand. Keep in your cabinets, your desk drawer, even in the middle consul of your car.
2. Tuna is packed with lean protein and healthy fats that support brain function and the heart.
3. Tuna is versatile and can be used in a ton of recipes - tuna salad, tuna cakes, tuna casserole, etc.
4. Tuna allows your creative juices to flow. Make with different seasonings (dill, cilantro, cayenne, wasabi), veggies (red pepper, onion, celery), sauces (hot sauce, lemon juice, mustard, relish), bases (plain yogurt, olive oil, canola mayonnaise), or extras (garbanzo beans, hard boiled egg, artichokes, green peas).
5. Although not quite as tasty, canned and bagged fish is a lot less expensive than its fresh counterpart.
6. Chicago Sun Times thought of twenty ways you can use the handy can.

Try this recipe and I promise you'll be smiling come lunch time. The same preparation works great for tuna or salmon cakes as well. Even give it a try with some melon for breakfast!

Salmon or Tuna Salad

1-2 servings

Ingredients:

1 (4 ounce) can salmon or tuna
1 hard-boiled egg, crushed
1/2 red or green bell pepper, diced
1 stalk celery, chopped
1/4 cup chopped onions
1 Tbsp light mayo
1 Tbsp low fat yogurt (Greek or plain)
1/8 teaspoon cayenne pepper, optional
Salt and pepper
1/4 lemon, juiced

Directions:

1. Combine salmon and hard-boiled eggs in bowl.
2. In another bowl, add chopped bell pepper, celery, onion, and mayo.
3. Add seasonings and stir to combine.
4. Pour over salmon, add lemon juice, and toss lightly.

Nutrition Information (per recipe):

Calories 266, Carbohydrates 19g, Fiber 19g, Sugars 7g, Protein 21g, Total Fat 4g

Join Melissa at Whole Foods in Rockville!!

Come watch Melissa cook at Whole Foods to learn how to detox after the holidays!!!

Where: Whole Foods in Rockville, MD
Address: 1649 Rockville Pike
Rockville, MD 20852
When: Tuesday, January 13th at 6:30 p.m.

Here is what we will be cooking tonight:

Roasted Arctic Char

2 lb. fresh arctic char
¼ c orange juice
2 t. thyme
2 T extra virgin olive oil
1 T brown sugar
1 T smoked paprika
1 t. grated orange peel
½ t. sea salt

Preparation:
Heat oven to 400 degrees. Mix orange juice, EVOO and 1 t. thyme in small bowl. Place char in large glass dish. Add marinade, turning fish to coat well. Cover and refrigerate 30 minutes or longer for extra flavor. Mix sugar, paprika, orange peel, the remaining thyme, and sea salt in small bowl. Remove char from marinade. Place on greased foil lined in baking pan. Discard any remaining marinade. Rub top of char evenly with dry mixture. Roast char 10-12 minutes or until fish flakes easily with a fork. Makes 8 servings.


Fragrant Quinoa

2 c quinoa
2 T olive oil
2 cloves garlic
4 c low-sodium chicken stock

Preparation:
Soak quinoa in warm water for at least 12 hours Rinse quinoa in a fine-mesh siene and drain. Heat olive oil in a large deep skillet over medium heat. Add garlic and cook, stirring constantly to avoid burning the garlic. Add the quinoa and cook, stirring until the grains are separate and golden. Stir in chicken stock, bring to a boil, reduce heat and simmer until liquid is absorbed, 12-15 minutes. Fluff with a fork.


Hearty Winter Salad

2 cups greens: spinach, romaine, mixed greens
1 can 365 black beans
½ clove garlic
½ small onion
1 bell pepper, color of choice
1 fresh or canned tomato
3 T extra virgin olive oil
3 T balsamic vinegar
1 T fresh dill
1 T fresh pepper
1 fresh or canned jalapeños


Preparation:
Rinse greens and allow to dry. Peel and chop fresh garlic and onion. In medium-size saucepan, heat 1 T of EVOO over medium heat. When oil is hot, add garlic and onions and sauté app. 2-3 minutes. Add drained black beans and sauté 6-8 minutes, stirring occasionally. In large salad bowl, add lettuce. Toss EVOO, balsamic and fresh dill. Remove beans from heat and pour over greens. Add chopped peppers and tomatoes. Garnish with jalapenos to taste.


Almond Cream with Strawberries

2 c strawberries, rinsed
¼ c slivered almonds
1 c Skyr Icelandic yogurt
1 T honey
¼ t almond extract
Mint leaves for garnish

Preparation:
Toast almonds in a small dry skillet over low-medium heat, stirring constantly, until golden and fragrant, 2-3 minutes. Transfer to a plate to cool. Hull strawberries, slice and divide among 4 serving dessert plates. Mix Skyr, honey and almond extract until smooth. Spoon over berries and sprinkle with toasted almonds. Serves four.

Pumpkin Pie Oatmeal

Reader Recipe of the Month- Oxygen Magazine

This recipe will help you enjoy the flavor of pumpkin without having to eat it in pie form!

1 cup water
½ cup canned pure pumpkin- Good source of potassium, vitamin A, vitamin C, and powerful antioxidants. Pumpkin also has anti-inflammatory properties.
½ cup old-fashioned oatmeal- A heart healthy, high fiber grain. Note: Gluten free varieties are available!
1 tbsp cinnamon- Great for blood sugar control!
1 tsp pumpkin pie seasoning- Adds lots of flavor with no sugar or calories.
2 tbsp Stevia, an herbal sweetener that will not raise your blood sugars. It actually can help control them!

1. In a small pot, bring water to boil.
2. Stir in pumpkin and remove from heat; turn to low.
3. Stir in oats and put pot back on burner, gradually increasing heat to medium low – reduce heat if it begins to bubble or splatter.
4. Cook for 7 minutes until oats are cooked and fluffy.
5. Stir in cinnamon, pumpkin pie seasoning and Stevia.

If you are in a hurry, you can also microwave the oats for 90 seconds – 2 minutes.

For more great recipes, check out Oxygen Magazine's website at http://www.oxygenmag.com/main.php?page=7&id=658.