August 22, 2019 at 04:20PM by CWC If you want to make healthy foodies freak, here’s a tip: put an avocado on it (or in it). I don’t just mean on your morning avo toast. I’m talking 200-level stuff, like turning the fruit into Paleo- and keto-approved avocado mayo. Unlike traditional mayonnaise, which typically uses soybean oil and also contains ingredients like added sugar and “natural flavors,” you can have your mayo and make it healthier, keto- and Paleo-approved mayonnaise (while still having it taste good!) using avocado oil, eggs, vinegar, and salt. That’s it. Speaking of avocados, here’s what a registered dietitian thinks about everyone’s favorite fruit: ad_intervals[‘93628_div-gpt-ad-8891272-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘93628_div-gpt-ad-8891272-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-8891272-3’);}); } }, 100); [youtube https://www.youtube.com/watch?v=n5D6Xr1gg7c] Using avocado oil ensures that the mayo is filled with what are considered good, healthy fats (the monounsaturated ones). “It’s [also] high in oleic acid (an omega-9 fatty acid), which is thought to have anti-inflammatory and immune-boosting properties,” says Michelle Dudash, R.D.N., chef and author of Clean Eating for Busy Families. And of course eggs are another key ingredient for avocado mayonnaise that’s a keto- and Paleo-favorite dietitians love. “Eggs contain all the essential amino acids your body needs. Plus, your body is able to fully absorb all the protein from the eggs to help lower blood pressure, optimize bone health, and help to increase muscle mass,” registered dietitian Tracy Lockwood Beckerman, RD previously told Well+Good. So what can you use avocado mayonnaise for? The condiment can be
Category: Vegetarians
Make nearly any recipe work for your air fryer with this handy converter
August 22, 2019 at 12:00PM by CWC When it comes to the air fryer, people have feelings. It isn’t just a casual tool, like the toaster oven or rice cooker, that healthy eaters turn to from time to time. Air fryer obsession is real. (And you thought Instant Pot love was intense.) You think this baby is just for making healthier versions of chips and fries? Oh no, that’s just the gateway. Once home chefs experience the magic of the air fryer, they start wondering what else they can use it for. The answer? Pretty much everything. One Reddit user recently shared a handy website that converts almost any recipe into an air fryer-friendly one. (It’s aptly called Airfryercalculator.com.) Bless the tech wizard who made this ridiculously easy-to-use converter. All you do is slide the conventional oven temperature widget to the oven temp the recipe instructs, and enter the baking time. Then, the convertor automatically calculates how this correlates to the air fryer. That’s it! ad_intervals[‘417252_div-gpt-ad-8891272-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘417252_div-gpt-ad-8891272-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-8891272-3’);}); } }, 100); Want to “fry” up some tofu? Salmon? Donuts? As long as you have some sort of recipe you’re working off of, using this converter will ensure it turns out perfectly. Besides, turning on the stove and heating up the kitchen in August? Yeah, no thanks. As if the tool weren’t helpful enough, it also includes a chart of the most common veggies, proteins, and frozen foods, indicating the time and temperature it
The Paleo diet may have been eclipsed by other eating plans, but it’s still a major player in the wellness world
August 22, 2019 at 02:00AM by CWC A few years back, the Paleo diet was the coolest thing since sliced bread. (Literally: You can’t eat grains, dairy products, or legumes on it.) But as far as Google Trends is concerned, the eating plan—which advocates consuming what humans supposedly ate way back in the day, before big agriculture and processed foods—reached its peak interest level at the beginning of 2014 and has been waning ever since—with interest spiking every January after the holiday season. Despite this seeming decline, Paleo is still a big part of the healthy eating world. Companies continue to make and market products for Paleo eaters, from Primal Kitchen’s Paleo mayonnaise to Purely Elizabeth’s grain-free granola. There’s a Paleo Magazine and dozens of Paleo-focused podcasts, all catering to the interests of caveman-imitating eaters. Many nutrition experts, such as Parsley Health founder Robin Berzin, MD, and science journalist Max Lugavere, continue to promote the eating plan and follow a version of it themselves. It begs the question: What’s going on with the former wunderkind of healthy eating plans? ad_intervals[‘417305_div-gpt-ad-8891272-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘417305_div-gpt-ad-8891272-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-8891272-3’);}); } }, 100); Some of the flip-flopping around Paleo is part of the natural cycle of diet trends, says Lauren Harris-Pincus, MS, RDN, author of The Protein-Packed Breakfast Club: People try them, then move on. “I’m always skeptical of something that is a trendy, popular diet, because there’s a reason why it trends, and usually that’s because it’s just a new
More women will be able to access breast cancer gene screening—here’s why that matters
August 21, 2019 at 09:46PM by CWC I recently learned that breast cancer is a rare beast among cancers in that the relationship between behaviors and risk are not as clear as they are with other cancers (e.g. lung cancer and tobacco use). “There’s only about one in five breast cancer cases for which there’s a clear reason that we can understand why that woman developed cancer,” André Ilbawi, MD, lead cancer expert for the World Health Organization, explained to me in a conversation unrelated to this piece. This is a bit disconcerting given that 12.4 percent of women will get breast cancer in their lifetime, according to Otis W. Brawley MD, chief medical officer of the American Cancer Society. In other words, breast cancer is common, and there aren’t always clear paths to determining your risk. In an effort to help women wherever possible, health professionals with the United States Preventative Services Task Force announced Wednesday an expansion of the organization’s screening recommendations around the breast cancer risk factor that is fairly predictable: having a BRCA 1 or BRCA 2 gene mutation. ad_intervals[‘417249_div-gpt-ad-7435403-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘417249_div-gpt-ad-7435403-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-7435403-3’);}); } }, 100); A quick primer: BRCA 1 and BRCA 2 are genes that create proteins to suppress tumor activity; with certain mutations, a person has a vastly increased risk of getting breast or ovarian cancer. People can get genetic testing to see if they have a BRCA mutation, which can help them assess whether or not
This nutrition expert makes food traditions healthier—without sacrificing taste
August 21, 2019 at 06:00PM by CWC “As a dietitian of color, I want to always tell the world we exist.” So says nutrition expert Maya Feller, RD, who aims to help people eat well while honoring their unique cultural culinary traditions. Here, in conversation with Well+Good Council member Latham Thomas, she describes how she works within her Brooklyn community, why nutrition is an individualized endeavor, and the traditions that inform her work. Latham Thomas: Let’s start by telling readers a little bit about you and the work that you do. Maya Feller: I’m a registered dietitian nutritionist. I live in Brooklyn, and I work predominantly with people in areas of diet-related chronic illnesses. That would be medical nutrition therapy focused around the reduction of diabetes, hypertension, and cardiovascular disease, and reducing the risk of developing them. ad_intervals[‘416409_div-gpt-ad-7435403-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘416409_div-gpt-ad-7435403-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-7435403-3’);}); } }, 100); Are there particular communities that you work within or where your work is primarily needed? Absolutely. I actually started my work as a dietitian in Brooklyn, in Flatbush and Prospect Lefferts Gardens. I was working with people whose income was 120 percent below federal poverty guidelines. They had a dual diagnosis of a chronic disease, but specifically an infectious disease; they were homeless or unstably housed; and they usually had a mental health condition. Because of how systems in the U.S. work, most of those people were black and Latino. I started my work by founding that program, and when
If you have IBS, follow these 4 rules to keep fiber from going farty
August 21, 2019 at 05:17PM by CWC If you have irritable bowel syndrome, navigating mealtime can feel like tip-toeing through a digestive minefield. This can cause many people to keep the same few foods on rotation or be too anxious to eat much of anything at all. In both cases, it pretty much sucks. Not only can limiting what you put on your plate lead to a less-than joyous meal, it also gets in the way of getting the nutrients you actually need—especially on the fiber front. High-fiber diets are linked to improving gut health, so not getting enough likely isn’t doing someone with gut issues any favors. (Plus, fiber is associated with lower cholesterol levels, improved metabolism, and longevity.) Of course if you have IBS, it might seem counter-intuitive to eat more of a nutrient that’s known for helping you poop. It certainly isn’t a great idea to go ham on all the fiber sources out there. It’s important to work with a gastroenterologist to heal your gut, and a nutritionist or dietitian can help you craft meal plans that won’t upset your stomach. Still, there are some general rules registered dietitian Sharon Palmer, RD says are helpful to keep in mind when looking to improve your fiber intake. ad_intervals[‘416910_div-gpt-ad-8891272-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘416910_div-gpt-ad-8891272-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-8891272-3’);}); } }, 100); 1. Fill your plate with low-FODMAP veggies All vegetables have fiber, but Palmer points out that not all veggies are friends to people with IBS. “There can
The 10-minute dinner recipe a celeb nutritionist makes on busy weeknights
August 21, 2019 at 03:00PM by CWC Every day after I finish working, I put on my frilly apron and whip up a healthy three-course meal in record-time…in my dreams, anyway. As much as I would love to have some leftover energy in my supply tank by dinnertime, that’s not usually the case. Plus with nights that are often just as busy as days, getting the chance to do anything other than run to Sweetgreen and grab a to-go salad is a true challenge. But that’s where one all-star celebrity nutritionist comes in. Despite (probably) being on Drew Barrymore’s speed dial, Kimberly Snyder is still just like us. The busy nutritionist always has a jam-packed schedule, whether she’s writing up cookbooks or working on her wellness brand. And she’ll be the first to admit that, despite dealing with food and nutrition for a living, even she needs a quick fix every now and then. That’s exactly why she has a 10-minute recipe up her sleeve that she makes whenever she’s short on time. ad_intervals[‘416824_div-gpt-ad-8891272-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘416824_div-gpt-ad-8891272-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-8891272-3’);}); } }, 100); Earlier this week, Snyder hosted a Q&A on Well+Good’s Cook With Us Facebook group. Readers asked her all their burning questions on nutrition, cooking, healthy eating, gut health, and more. When asked what her go-to dish on a busy weeknight is, her response was simple: “A stew or kitcheree. Basically, a one-pot meal with veggies, spices, ginger, and maybe mushrooms or lentils.” Easy, right?
Here’s how the vegan mung bean egg alternative stacks up to the real deal, nutrition-wise
August 21, 2019 at 01:00PM by CWC Up until a year ago, the only reason I even knew mung beans existed was because they’re the stinky snack Creed sprouts in his desk drawer on The Office. Then Just Egg product released its product made from mung bean protein, and it promptly made all my vegan omelet dreams come true. (And made me feel a bit more connected to Creed, FWIW.) I feel the liquid egg alternative made from mung beans is a dead ringer for the real deal—in terms of taste, texture, and looks. Now, a year after its release, the product is available in major grocery stores across the country (including Costco, which sells it in bulk at select stores), and even Canadian coffee chain Tim Hortons is testing it as a potential menu item. And more and more people are choosing to wake up to what’s now become an old guard breakfast staple in my fridge—for purposes beyond being a plant-based egg swap, no less. Some are using recipes to create meat-free veggie burger patties, a different take on hummus, and even popsicles. (Yes, really.) ad_intervals[‘416555_div-gpt-ad-8891272-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘416555_div-gpt-ad-8891272-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-8891272-3’);}); } }, 100); Still, when asked about mung bean protein and how the ingredient stacks up nutritionally compared to traditional eggs, I was at a loss. Whether you’re using Just Egg, making a mung bean scramble from scratch (I highly recommend Minimalist Baker’s delish recipe, pictured above!), or using the ingredient in different
These 11 healthy cookbooks will help you shake up your dinnertime routine
August 20, 2019 at 04:00PM by CWC Even though there are literally millions of healthy recipes online—and if I do say so myself, some pretty darn good ones on Well+Good—it can be really easy to fall into a meal rut. There are only so many times a person can make cauliflower rice stir-fry or avocado toast without getting bored, know what I mean? Thankfully, there is no shortage of new healthy eating cookbooks to add to your library to help shake up your routine. No matter what type of eating plan you follow, there’s a cookbook (or three, or five) full of easy, delicious recipes just waiting for you. But before you start scrolling through the endless options on Amazon, check out our curated list of the best new cookbooks that have recently hit the market or are coming out this fall. You’ll soon find your match made in meal-prep heaven. 1. If you’re new to healthy cooking: Food: What the Heck Should I Cook? by Dr. Mark Hyman Healthy eating is confusing—trust us, we get it. Enter functional medicine doctor Mark Hyman, MD’s new cookbook, Food: What the Heck Should I Cook? (out October 22). The nutrition expert, who originally coined the term “pegan,” provides easy-to-follow nutrition tips along with tons of original recipes from him and health-conscious celebrities. ad_intervals[‘415973_div-gpt-ad-8891272-3’] = setInterval(function () { if (ads_ready) { clearTimeout(ad_intervals[‘415973_div-gpt-ad-8891272-3’]); googletag.cmd.push(function(){googletag.display(‘div-gpt-ad-8891272-3’);}); } }, 100); 2. If you’re vegan: 30-Minute Frugal Vegan Recipes by Melissa Copeland As the 75 recipes
This new supplement is specifically made with vegans (and the vegan-ish) in mind
August 19, 2019 at 11:56AM by CWC When you can order a meatless Whopper or a Dunkin’ Donuts “sausage” breakfast sandwich from the drive-thru, you know that plant-based eating has officially gone the mainest of mainstream. But while the vegan-friendly-food industry is booming, the supplement sector is lagging behind on this front, and as a result, it means many meat- and dairy-free eaters may not be getting all the vitamins they need. Experiencing the nutrition gap firsthand prompted Lisa Gonzalez-Turner, who is vegan, to create Holier, a supplement brand that launches today. “I have been a vegan for many years. I love the lifestyle, but I do struggle with some things,” Gonzalez-Turner says. “Beyond supplementing, it’s [been difficult to find] brands that truly align with my values and put my needs first. I’m a vegan, but I don’t position myself with the crunchy brands that exist today. I don’t live on a commune. I don’t knit my skirts out of hemp. I’m a normal person who lives in the real world and chose the vegan path.” “I’m a vegan, but I don’t position myself with the crunchy brands that exist today.” —Lisa Gonzalez-Turner, founder of Holier While Holier is Gonzalez-Turner’s first venture as a solo entrepreneur, she’s no stranger to the startup food space. Before launching Holier, she worked at the superfood frozen meal delivery service Daily Harvest and the healthy Indian grab-and-go eatery Inday, managing the restaurant’s social media. In both these positions, she connected daily with millennials who