October 14, 2010
September 23, 2010
Well to that I would answer yes...and no.
Body Mass Index (BMI) is a measure used as a screening tool to indicate a healthy range for weight vs height for an average adult. It is controversial because adults who we might generally think of as normal size will often register as "overweight" because the calculator does not take into account frame size, muscle mass, and changes in body composition with age. BMI was not developed with the intention of being used as widely as it has in the health field (see this interesting article, thanks to a fellow blogger), and there are more accurate indicators of healthy weight status. In short, it is not perfect and certainly should not be the only factor used to determine health status.
With that said, let's ask ourselves: why does this matter?
One reason is somewhat obvious: being categorized as overweight or obese by a generic "one size fits all" tool feels...well, bad. Especially when BMI puts what is now the average American into these categories (and let's just be honest - the average American isn't in this category because of high muscle mass).
Yet, researchers who use this tool are not using this to measure your "hotness". They are trying to understand risk factors for diseases related to being overweight, such as heart disease, high blood pressure, type II diabetes, certain cancers, and more. What studies do show is that higher BMI's, despite the many variables, are linked with health risks.
Are you looking at BMI as a measure of how thin you are, or as a measure of your health? You know your body, you know how you feel and you know if you are living the lifestyle that keeps your body at its best. Someone "20 lbs overweight" by whichever medical standard who exercises regularly; eats ample fruits,vegetables and whole grains; drinks plenty of water; and gets enough rest is arguably in much better health than a "thinner" person who does not do these things.
Your "BMI status" might not be accurate...but in many ways that really does not matter. What does matter is your health, your energy level, your perception of yourself, and your happiness. So I would ask: how do you feel about these things?
September 16, 2010
As grilling season comes to an end, it seems timely to share the most exciting thing I've learned about grilling this summer. Our friends Chris and Paola know a gentleman from Argentina who taught them how to cook an egg in the most amazing way I've heard of! For someone (like me) who is a big fan of eggs - and grilling - this is a perfect combination.
Bell peppers (red, yellow, orange, or green will do) one per person
Eggs one per person
Preheat your grill by turning on burners (or getting charcoal hot) and covering with the lid.
Meanwhile, cut away the top of the pepper(s) by creating a large circle around the stem. Remove the stem and any remaining seeds from the pepper(s).
Crack one egg directly inside each pepper, just as you would put an egg in a pan for sunny side up. Sprinkle the raw egg with salt and pepper to your liking (and any other seasonings that inspire you).
Place the pepper(s) directly on the grill, covering with the lid. Depending on the temperature of your grill (ours is usually about 400 F), cook for 20 minutes or more. Check the egg regularly, removing the pepper from the grill when desired egg doneness is reached.
Serve as a side or the main entree! I would like to have these with Eating Well's Corn & Basil Cakes sometime soon.
September 3, 2010
August 30, 2010
We served them with Eating Well's Corn & Basil Cakes (a savory pancake). These are great too!
4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano (I used fresh, but remember dried has a stronger flavor per volume)
1 tsp. ground cumin
Generous pinch ground cinnamon
1 Tbs. olive oil
2 cups shredded cooked chicken (I used chicken breast, the recipe calls for dark meat)
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice
Slit the chiles from stem to tip (not all the way through to both sides, only opening one side to stuff) and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt.
Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed. The peppers will probably tear, but who cares...you're not cooking for the president. If you are cooking for the president, take extra care.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
August 27, 2010
August 26, 2010
August 25, 2010
August 23, 2010
August 20, 2010
August 13, 2010
-david scherer, flat win company
August 4, 2010
July 29, 2010
July 4, 2010
Many of us can't afford to buy all organic produce, yet the pesticides lurking in our food can be scary. To keep us informed, the Environmental Working Group (EWG) samples the 49 most common fruits and vegetables for pesticides, ranking them from worst to best based on pesticide contamination. Nearly all of the samples are taken after the produce has been rinsed or peeled (as you would eat it).
June 28, 2010
June 23, 2010
What does it mean to you?
June 18, 2010
I am a new blogger, inspired to post recipes, nutrition tips, and sweet or funny things I see around Seattle. When it comes to achieving a healthy body people always ask me - "What should I eat?"
Well, you should eat food that you like, preferably focusing on fresh produce, whole grains, lean proteins, and "good" fats (more on that another day). I share recipes for foods like these here, focusing mostly on fruit-and-vegetable focused dishes. Please stop dieting. Eat wholesome food, be active, get healthy!
Visit my website to learn more about achieving a healthy body through a unique combination of life coaching & nutrition.
June 17, 2010
This salad is too good to be true. Only it is true. It's hearty enough for a meal, but I also like to bring it as a side to parties so I can impress all of my friends.
4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)
3 tablespoons extra-virgin olive oil
1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)
2 cloves garlic, minced
3 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups torn arugula leaves
2 cups cubed firm ripe melon
2 tablespoons chopped fresh basil
1. Preheat oven to 250 F
2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper. Sometimes I add extra vinegar and/or olive oil for extra dressing.
4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.
Per serving: 130 calories; 8 g fat (1 g sat, 5 g mono); 3 g fiber;
Nutrition Bonus: Vitamin C (16% daily value).
June 12, 2010
June 9, 2010
Lately I've gotten in the habit of making homemade lemon- and lime-ades. Sometimes I juice them myself, and other times I buy the lemon or lime juice. I mix them with simple syrup, water, and sometimes a little something extra.
June 6, 2010
Getting in a flavor rut can really bum a girl out.