Archive for the ‘vitamin d’ 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?

 

Breakfast for Dinner: Feels Like an Indulgence But Isn't

This is not a fancy kind of post. We can definitely dress it up around here (thanks to a phenomenal crew of contributors) but this is,essentially, the “favorite pair of sweatpants” sort of post. I’m talking about making breakfast for dinner. Any other fans out there?

As someone who has been on a personal quest for healthy menu planning in the last six months, I made a discovery this week that I think might make some of you pretty happy as well.  I was looking in my fridge, totally perplexed, one weeknight after work and a workout and had a Eureka! moment.

I, as an adult and mistress of my own menu, can absolutely have scrambled eggs for dinner but in my mind, plain scrambled eggs would be a sacrilege. Eggs are vehicles for other great food in my book. I think you know where this is going.

I had an 8 oz (pink!) till of sliced mushrooms and I wanted all of them. I sauteed that entire package with half of a jalapeno and a little red onion. Once we were good and browned, I added two fresh eggs scrambled with about a tablespoon of water and I turned the heat way down to medium-low, stirring constantly from the bottom.

What I ended up with was a creamy pile of light yellow fluff, filled with an entire container of mushrooms and some heat from that jalapeno. As with anything I intend to eat more than the recommended serving size of, I checked the packaging. The results were significantly more fun to consider than say, an entire pint of Cookies n’ Cream (ahem, not that I have any experience with that…).

I got 3 grams of fiber and a nice selection of nutrients, including well over 100% of my daily vitamin D, for all of 50 calories in mushrooms. This could vary depending on which mushrooms you pick up but raw mushrooms are always a low calorie option. Topped with a pillow of shredded sharp cheddar, it was one of the best dinners of the week and is officially on a regular rotation.

Wordless Wednesday: Herb Roasted Mushrooms from Life's Ambrosia

Photo Credit: Ryan of Life's Ambrosia

This simple side dish looks like the perfect way to add some flavor to a healthy winter meal- posted and beautifully photographed by Deseree and Ryan of Life’s Ambrosia.

Back from Boston, Feeling Better than Ever

Last week the Mushroom Council packed its bags and headed to “Beantown” along with nearly 10,000 nutrition professionals for the American Dietetic Association’s annual Food & Nutrition Conference & Expo.

Our good friend and vitamin D expert Dr. Michael Holick was the speaker of a session, “Vitamin D: Connecting Science to Health,” in which he discussed the importance of vitamin D, its impact on our health and solutions for maintaining healthy D levels. Mushrooms are on his list of recommended foods since they’re one of the few dietary sources of vitamin D (and the only natural source for vegans!). Following the session, we had the pleasure of hosting Dr. Holick at the Mushroom Council booth to greet attendees and distribute copies of his book, “The Vitamin D Solution.”

In addition to our D-lightful day with Dr. Holick, we continued to discuss the Council’s commitment to breast cancer research. For every attendee who scanned his or her badge at the booth, the Council increased its contribution to the breast cancer research taking place at City of Hope. We tip our caps in appreciation for the hundreds of attendees who helped build our “Wall of Pink” by signing tributes to loved ones who have faced the disease. We were moved by their messages and proud to watch the wall turn pink throughout the event. Check out some of the messages in the photos below.

Being the fun-guys that we are (get it, fungis?!), we toured the city for the best mushroom recipes in town. One of our favorite dishes was this grilled sashimi of chanterelle and shiitake mushrooms at O Ya. We snapped a quick pic on blackberry, but the photo doesn’t do the flavor of these mushrooms justice. You’ll have to taste it for yourselves next time you visit. Boston was incredible and we were lucky to be joined by some of our favorite food and nutrition friends. Can’t wait to catch you all in San Diego for FNCE 2011!

Featured Contributor: Mediterranean Mushroom Salad Croissants from Foodie Tots

This is recipe marks our first contribution from Colleen of the family food blog,  Foodie Tots.  We love her creative, healthy take on the types of salads that are usually crammed full not so healthy additives. Welcome to the team, Colleen!

When I think about mushrooms, the first recipes that come to mind are usually heavier comfort dishes: hearty soups, creamy risotto, or rich pastas. With Memorial Day just around the corner, ushering in the summer picnic season, I thought I’d create a lighter dish. This Mediterranean-inspired, family-friendly mushroom salad is a hearty filling for sandwiches, perfect for a meal on the go.

I tried to include the same elements that make a good chicken salad: something sweet, something crunchy, and no mayo (personal preference). In this recipe, sundried tomatoes lend a sweet burst of flavor and will tide you over until tomatoes are in season later in the summer. (The tomatoes also add visual appeal for kids, who are often tempted by more colorful foods.)  Walnuts add the critical crunch, and you could up the protein content with some fresh mozzarella, too.

And should your picnic get rained out, you can take comfort in knowing that you’re still getting Vitamin D from the mushrooms.

When cooking mushrooms, use a large pan and try to keep them in a single layer. For this recipe, you may need to cook them in two batches.

Stir only once or twice, and cook until mushrooms are browned and just tender.

Mediterranean Mushroom Salad Croissants
Makes filling for 4-6 sandwiches

For the salad:
1 tablespoon olive oil
1 pound cremini mushrooms
1 1/2 ounces (1/2 cup) sundried tomatoes
1/2 cup chopped walnuts
6-8 leaves fresh basil

For the dressing:
2 tablespoons olive oil
1 tablespoon pomegranate balsamic vinegar
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon sea salt
fresh ground black pepper

For the sandwiches:
4 large croissants
1 cup baby spinach

1.  Heat olive oil in a large skillet or sauté pan over medium low heat.

2.  Clean the mushrooms gently with a damp paper towel. Cut in half lengthwise, then cut halves into quarters. Smaller mushrooms can simply be quartered; you want pieces about 1/4-inch thick.

3.  Cook the mushrooms until browned and tender, about 10 minutes, stirring only once or twice. You may want to cook them in two batches, as they’ll brown better in a single layer.

4. While the mushrooms cook, coarsely chop sundried tomatoes, walnuts and basil. Place in a mixing bowl.

5.  Whisk together the dressing ingredients in a separate small bowl, set aside.

6. Combine cooked mushrooms with the tomato, walnut and basil mixture. Add dressing and toss gently to combine. Let rest 10 minutes for flavors to meld.

7. To assemble sandwiches, slice croissants in half. Arrange a handful of spinach leaves on bottom half, then top with a generous helping of mushroom salad. Place second half of croissant on top, slice in half, and wrap up to go. Enjoy!

Editor’s Note: This recipe is vegan, simply change the suggested croissant service for a favorite vegan bread or a bed of mixed greens.

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

Did you get your Vitamin D today? Exercise Physiologist Karen Nelson helps keep Tucson healthy with all kinds of news. This week she asks how much Vitamin D you’re getting. Because of the growing press around this special vitamin, its important to get the facts. Very few foods in nature contain Vitamin D and mushrooms are among them. Take a look to find out how much D is safe and what you can do to get more.

Cold and Flu? Not You! RedBook knows how to dish out some interesting ways to boost your immunity against the flu. Germ-fighting foods, laughing and dancing are among some suggestions that we can all incorporate into our lives. Specifically, we were interested in how Shiitake mushrooms, which contain Lentinan, a carbohydrate found in these tasty shrooms, may boost cells’ response to infection.

Culinary Confidence -  Mushroom Dip perfect for holiday tables Preconceptions about food kept Beth Flaherty of the StarNews from eating mushrooms for years. Then she got with it. We find her basking in her love of mushrooms suggesting a dip for the approaching holidays. Check out the various mushrooms used for this dip which calls an “economical, delicious and a real crowd-pleaser at parties.”

Celebrating Mushrooms It’s Fall! How are you celebrating the season’s produce and flavors? Mushrooms — plentiful this time of year — bring out the earthy and hearty flavors of any dish. Marilyn Campbell reassures us that most types of mushrooms are wine-friendly (yay), easy to use for meatless meals like the “steak” sandwich recipe she provides and she shares basic tips on how to clean and keep mushrooms fresh.

Eat these foods and feel better Perhaps you’re already up to your neck in tissues kind of sick. Though foods alone can’t make you feel better, they sure do help when they’re as tasty as the list created by Detroit Free Press. Strawberries, salmon and mushrooms’ “superhero”-like qualities may be just what you need to “save your life” according to author Dave Grotto. Check out the full list and a meal idea that may be the trick for feeling better.

Meat off the menu as Windsor Castle goes vegan Countless royal banquet have been held in Windsor Castle with plates of chicken, apple-stuffed pigs and more throughout its history. On November 3, that all changed when a banquet for 200 guests including leaders of nine different faiths with all types of dietary requirements met for a celebratory lunch. The feat of putting a menu together was quite tricky for Xanthe Clay who decided to use the scrumptious Portabella to “save the planet.”