Archive for the ‘Immune boost’ Category

Being a Role Model for Good Health

As a parent, you want to instill healthy lifestyle habits in your children early on. Elizabeth M. Ward, M.S., R.D. suggests some great tips for helping yourself and your children to good health.

Moms encourage their children to finish their milk, eat their veggies, and stay away from too many cookies and chips.

If you’re a mother, it may seem like your admonitions to eat better fall on deaf ears, but research and personal experience say otherwise. As it turns out, mothers possess the power of persuasion in more ways than one, especially when it comes to influencing what their daughters eat.

My mother often jokes that my grandmother, who arrived in the U.S. from Italy at the age of 17, was the original dietitian in the family. “Nana” didn’t have all the scientific facts and figures about food that I often spout to my children, but she did have the right idea about preparing balanced meals. She passed that knowledge on to her daughter.

My mother worked full-time outside of the home, yet resisted the temptation to serve us processed foods for meals and snacks. She was raised on the idea that a balance of colors on the plate made for a healthier meal. In a way, she was right: brightly colored vegetables, such as carrots, contain different beneficial compounds than paler produce, such as mushrooms, yet both vegetables are equally good for you.

Don’t get me wrong: We didn’t eat perfectly. My family’s love of bread and desserts (my brothers, parents, and I often overate), created weight control challenges for all of us.

While my mother struggled with her weight, she never strayed from serving healthy, balanced meals. That’s noteworthy, since moms who constantly diet influence their daughters to think about dieting, possibly leading to disordered eating.

As the mother of three girls, I can see how strongly daughters identify with their moms, and how actions speak louder than words. I’m like my mother in that I am nearly militant about family meals. We eat together as often as possible.

 

 

The meal may be as simple as take-out pizza, salad, and fruit. That’s okay, because family meals need not be elaborate to be effective: Studies show that the more often you eat together, the greater the chance of consuming fruits and vegetables, whole grains, calcium-rich foods, such as milk, and fewer soft drinks.

Being a mom is no small feat. You serve as a role model for healthy eating and an active, healthy lifestyle, and you support your child in doing the same. Mothering can be exhausting, but it’s important to remember you don’t need to feed your family perfectly every day. Do the best you can and you’ll be paying it forward by passing on the healthiest lifestyle possible to your children, and beyond.

Here are tips for helping yourself and your child to good health:

  • Eat the healthy foods and drink the beverages (water, low-fat milk, and 100% juices) that you want your children to consume. For example, research shows a mom’s own milk drinking habit is linked to more milk and fewer sugary drinks in her child’s diet.
  • Make every effort to have family meals at home and serve as a healthy role model. Keep those meals full of enjoyment and free of criticism.
  • Exercise together (take a walk, bike ride or do yard work) and exercise independently to serve as active role models.
  • Avoid pressure or restrictive feeding practices at mealtime. Pressuring, cajoling, and threatening will not get kids to favor healthier foods in the long run, and the opposite may occur.
  • Engage in healthy lifestyle changes to address a healthy weight, rather than restrictive, unhealthy diets.

 

How do you encourage your children to lead a healthy lifestyle?

 

The Doctor is In!

Take three mushrooms, and call me in the morning

Most doctors don’t make house calls, but lucky for us, Dr. Oz does! This week he invited one of our favorite dietitians, Liz Ward, onto the show to talk about the mighty mushroom. Watch the video to learn more about three different kinds of mushrooms – white buttons, creminis, and maitakes – and fun ways to cook with them to get more nutrients onto your plate!

Tasting is believing! Try one of the recipes mentioned on the show with your family today:

Like what you see?

Check out the Facebook page for Liz’s new book, MyPlate for Moms, for more nutrition and cooking tips.

The Mushrooms and the Barley: Three Great Recipes

In these first few weeks of the New Year, many of us are still detoxing from the last few weeks of the old year.  The rich indulgence from every angle has the larger “us” craving simpler foods that just feel good, from start to finish and then maybe some tasty leftovers for lunch.  Today’s post features three recipes that will do just that, all incorporating two tasty, satiating ingredients that should be on the all-star roster for your winter menu: barley and (you guessed it!) mushrooms.

Turkey Veggie Barley Chili from Anne of Fannetastic Food

Mushroom Barley from Catherine of Weelicious

Healthy Mushroom Barley Soup from Christine of Once a Month Mom

Fascinating Farming: Dr. Clyde's Inside View of Mushrooms

What do you get when you take a well-respected nutritionist chemist (and all-around curious guy) to a mushroom farm? You get an excited Dr. Clyde Wilson.  There aren’t a lot of secrets in the mushroom farming business but it’s still not the kind of farming that most Americans grow up familiar with. As you’ll see/hear below one of the major reasons for this is that mushrooms grow best in dimly lit spaces. Thanks to Dr. Clyde, we’d like to take a minute or two to shed some (metaphoric) light on how one of your favorite foods is grown.

Mushrooms are grown from the kind of farming where your food likes to be kept in the dark…but you don’t need to be.

Light and Easy Weekday Meal from A Southern Fairytale: Garlic Mushroom Stuffed Pitas

Photo Credit: Rachel MatthewsHey y’all, it’s Rachel visiting from A Southern Fairytale! It’s the New Year and like so many others, I’m working towards a better, healthier me.  One of the ways that I’m doing this is by trying to incorporate some of my favorite healthy power packed foods into my meal plan, more frequently.  I’m doing this by trying to use veggies more and meat less, as a bonus, it’s also less expensive!

I love to play with foods and textures and flavors and while I’m actually fairly easy to please in the kitchen, my husband is another story.  He loves savory, full flavors and he wants to feel like he’s eaten a meal.  He is a Texas guy after all.

So I decided to make something easy, yet delicious and tempting and something that would leave me happy and feeling sated, but not full and heavy, while at the same time, would leave him feeling like he’d eaten a real meal, one that would get him from lunch to dinner while working.

I turned to a few of my favorite ingredients:  Mushrooms, Garlic, Spinach, Cucumber, Red Onion and Whole Grain Pitas to create a delicious and soon to be frequently repeated Sauteed Garlic Mushroom Stuffed Pita, I made my husband’s a little fuller than mine and with the first bite his eyebrowsPhoto Credit: Rachel Matthews raised, his dark eyes lit up and he gave me that look, the one that said that he was willing to admit it; I’d done it again.  I’d taken him by surprise and he was not just liking, but loving something he wasn’t too sure about to begin with.

Sauteed Garlic Mushroom Stuffed Pitas

6 oz sliced mushrooms (I use the 100% Vitamin D enriched Mushrooms)
1/4 medium red onion, sliced or chopped
1/4 medium cucumber, peeled and thinly sliced
2 garlic cloves, chopped
2 whole grain pita pockets
Handful of fresh spinach leaves
1 Tbsp olive oil

Drizzle your olive oil in a cold skillet and heat it to medium, saute the garlic for about a minute, then toss in the mushrooms.  Saute them until soft and brown, about 8 minutes
sauteeing mushrooms
The smell will be unbelievable.*

Take your whole grain pita and open it up gently, stuff in some of your spinach leaves (*you can gently wilt the spinach with the mushrooms and garlic if you’d like… I chose not too because I love raw spinach)
layer in some of your cucumber slices and then spoon in  your mushrooms and garlic, top with chopped red onions

** some other delicious options, drizzle with your favorite vinaigrette or top with chipotle mayo (like i did with my husband’s)

Weekly Links: Mushroom News from Around the Web

Get healthy Tri-State: Keep the comfort, lose the calories The Herald-Dispatch knows that cold winter has many of us reaching for warm comfort foods like chili, pasta and beef dishes. While that sounds like the right food to trigger a warm feeling, consuming so much saturated fat isn’t your healthiest option. If you swap out mushrooms instead of meat in your comfort dishes you’ll find yourself with a source of ergothioneine—a compound that helps prevent plaque from forming in arteries. Now that’s comforting way to warm up this season!

Where to trim fat and calories at the Thanksgiving feast During and after your Thanksgiving feast, cutting the fat and extra calories from your holiday meals doesn’t mean cutting the taste. Many of us try to feel less guilty by eating vegetable or fruit side dishes, but forget that adding a stick of butter for flavor doesn’t help our waists much. The Dallas Morning News shares ways to enjoy your holiday and weekend indulgence, like delicious stuffing, while still being conscious of where its going.

Morels are very special mushrooms With such a wide variety of mushrooms to choose from—porcinis, trompettes, chanterelles, maitake and morels—it can be hard to pick a favorite. It can be even more daunting to find some of the more rare varieties that come with a higher price tag. If you do happen to use these special varieties while cooking or enjoy them while dining out, Olive Nation’s blog can help you choose the right pairing for each type. They offer suggestions for using the right sauce, vegetable or wine. The blog also includes tips for handling and preparation.

Tuna and Mushroom Potato Pot Pie Does your family have a favorite pie recipe that’s become a tradition around the dinner table? Bits of Taste was introduced to traditional pies by her mother-in-law and took a chance on making a modern version that not only added fiber to her family’s diet, but was also suitable for a picky eater. For fans of the traditional shepherd’s pie, this recipe is similar except that she has swapped minced mutton or beef for a healthier tuna.

Preventing The Swine Flu: A Comprehensive Approach There’s no one-size-fits-all approach to keeping everyone healthy and immune to influenza according to Mark Hyman, MD, at the The Huffington Post. Not everyone will find the same results from vaccines and treatments, thus the best approach is one that involves keeping healthy through a variety of means.  Hyman provides an overview of things to consider when getting a vaccine and offers alternative ways that support your immune system naturally, such as immune-enhancing mushrooms.

Second time around: What to do with those Thanksgiving leftovers If you find yourself in abundance of turkey leftovers don’t think that the most exciting use for a turkey is over. Silive.com has plenty of ideas for re-using leftovers that will still be as good as the original holiday meal. Whether you want to bake, throw together a quick pasta or warm up with soup, Silive.com has you covered through the weekend of leftovers.

Weekly Links: Mushroom News from Around the Web

Barbeque mushrooms: An incredible edible egg-cup We typically don’t think of including mushrooms in our everyday breakfast meals. When we see mushrooms at breakfast, its usually the “meat” of a breakfast burrito or a savory addition to an omelet. Well, its time to spruce up your mushroom breakfasts with this barbecue idea from The Home of Eggs. This barbecue mushroom egg recipe even includes a YouTube clip to show you how easy it is to grill a mushroom on your own.

Nature’s Hidden Source of Vitamin D Why is Vitamin D so important to our health? Is the sun the only source of Vitamin D? The Seattle PI answers these questions in their latest post and shares an alternative way to find Vitamin D when we’re limited on sun exposure. The post even includes a recipe for ginger shiitake rice adapted from Gourmet Magazine. Yum.

15 best (and worst) foods for immunity It’s officially cold and flu season—so how are you keeping yourself healthy? Have you thought about how  your diet may make you a germ magnet? MSNBC listed the 15 best and worst foods for your immune system based on their germ-killing abilities. Check them out and stay healthy everyone.

Seriously Meatless: Wild Mushroom Stuffing Thanksgiving is a week away! If you’re having food safety concerns or stressing over making a meal that’ll please a crowd of both vegetarians and omnivores, check out Serious Eats’ stuffing. It’s made outside of the turkey and serves up to 8 people.

Recipe ideas that use your Thanksgiving leftovers Some say that the best part of Thanksgiving is the leftovers. If you find yourself with plates of extra food after the holiday, check out My San Antonio’s ideas for what to do with those leftovers. It’s recipes for using up turkey, potatoes, cranberries and stuffing which sound just as delicious as the original meal itself!

Weekly Links: Mushroom News from Around the Web

Seasonal Influenza and H1N1 Today As H1N1 becomes more prevalent all around us, many people look for ways to boost their immunity to protect themselves. While basic measures can be taken to prevent the seasonal flu as well, Healthy News Digest reports on the extra steps that can be taken to strengthen the immune system. Dr. Cheri Quincy also shares a little background on how far we’ve come in fighting the flu since a pandemic in 1918 that killed 50 million people in twelve months.

‘Eat on $30 Challenge’ proves it’s possible to keep grocery costs low Kristina McLean took an interesting challenge to live on a $30 per week grocery budget while still eating well balanced meals. Using up food she already had, growing items in her garden and incorporating local ingredients was eye-opening, but more importantly, she learned to change recipes to fit her budget. Calculating everything down to cost-per-ingredient, McLean put together a low-cost Mushroom Barley Soup recipe you can totally afford to try.

Family Meals Matter: Meatless meals are healthy meals The Wichita Eagle reports on economical ways to eat and provide food for the whole family. Now it’s suggesting an economical and healthy way to stay full without the meaty ingredients we know and love.  It reports “even planning one or two meatless meals per week can help families save money without sacrificing taste or nutrition.” Best of all you can swap out meat for their recipe of cheese and spinach stuffed Portabella mushrooms.

Marvelous mushrooms Have you ever tried a “steak-like” mushroom the size of a saucer? The Portabella mushroom, a meaty variety perfect for adapting to many ways of cooking, is just that. Although its exotic looking, the Courier Journal explains that its simply a white button mushroom with “big size and flavor.” It’s large size is nothing to be afraid of however, it allows for more varied uses like stuffing. The Courier Journal includes their pick for Portabella use: KT’s Portabella Pasta. Enjoy!

Just Asking… Alicia Silverstone How many of our followers were once avid watchers of “Clueless”? Alicia Silverstone has come a long way since that time making a big change in her life in order to go vegan. The Wall Street Journal interviewed Silverstone about her new vegan cookbook which definitely includes mushrooms. She says, “one of my favorite dishes to serve at a party is the leek, pesto, mushroom crostini.” If any of you pick up her book, let us know if you test out her crostinis!

In Season: Stock up on fresh mushrooms Did you know that mushrooms have a season? Well, that season is now. Whether you’re into picking up produce at the local farmers market or the supermarket it’s always best to pick up what’s in season. The Dallas Morning News is telling us to stock up now on fresh mushrooms for upcoming occasions like Thanksgiving where they become a nice addition to side dishes and dressing.