Healthy black bean soup

By Emily McLaughlin

A couple weeks ago I made this delicious black bean soup inspired by The Teenage Taste. Despite seeing the official start of Spring marked in my calendar… I’m not feeling too Spring-y. Temps are still rather low and we have seen some snow this week… well, A LOT of snow this week. C’mon, Mother Nature! I want to run outside more!

Enjoy a warm bowl of this filling soup for lunch, dinner or even as a snack between meals. There aren’t a lot of ingredients here, but I promise the soup packs plenty of flavor!SONY DSC

Ingredients (Serves 2)

  • Olive oil
  • 1/2  cup chopped onion
  • 1 carrot, shredded or chopped finely
  • 1 large garlic clove, minced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 can vegetable stock
  • 1 (15 ounce) can of black beans, rinsed and drained
  • ¼ teaspoon ground black pepper
  • pinch of cayenne pepper
  • sour cream and cilantro, for garnish

Directions

  1. In a large saucepan, heat about 1/t tbsp olive oil over medium heat. Cook the onion, carrot and garlic for about   5 minutes or until the onion and carrot soften. Add chili powder and cumin. Cook, stirring for another minute.
  2. Add vegetable stock and 1/2 can of beans and bring to a boil. While the soup is reaching a boil, run the other half of the black beans through a blender or food processor with 1 tsp of olive oil; add this bean purée to your soup.
  3.  Reduce heat and simmer for 10-15 minutes. Garnish soup with a dollop of plain Greek yogurt, cilantro, green onions or anything else you might enjoy.

I served my soup with some veggie and flaxseed chips from Trader Joe’s. Yum!

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Healthy Super Bowl Snacks

By Emily McLaughlin

The Super Bowl is right around the corner, and while I don’t really care about who is playing, I’m still looking forward to the whole “eating” aspect of the event. Football games are all about the food for me. Here are some healthy alternatives to your favorite game-time dishes complements of Stay Healthy, Stay Happy and Hungry Hannah.

1. Sweet Potato Chips/Fries

Don’t buy the bagged stuff, make something better-for-you from scratch. Here are some healthy alternatives to salty potato chips.  We’ve got a sweet choice from me and a spicier one from Hannah’s blog.

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2. Healthy Edamame Potstickers

I’m obsessed with these right now. I bought some wonton wrappers from the local market and tried all kind of recipes out. These potstickers were one of my favorite concoctions.

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3. Healthy Buffalo Chicken Dip

Super Bowl parties are all about dips — lucky for us, dips are very easy to make healthier. First, try substitution Greek yogurt in for sour cream and avocados in for mayo. Here is a healthy spin on a football party favorite.

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4. Guacamole Revisited

Guacamole is a crowd favorite — make it healthier by using fresh ingredients and less salt. Serve it up with some whole grain chips, wheat chips or Trader Joe’s chips with flaxseed. Yum!

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5. 3-Bean Turkey Chili

Another favorite is chili! Please, please, please try turkey in your chili instead of beef. It might be a little pricier per pound, but it’s leaner and kind to your waistline. When choosing the extras, aim for low/no sodium options.

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6. Fresh Tomato Roasted Chile Salsa

Here is a recipe from Hannah. This salsa is fresh, delicious, the perfect amount of spicy… yepp. Just make it.

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7. Crispy, Baked Veggie Sticks

I made these over the summer, meaning to share them with my family, but ate them all myself. Whoops! Whatever… they were good and not so bad for me. Try making these instead of bringing over a boring vegetable tray — plus, those trays usually go untouched anyways.

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8. Fruit Salsa

Instead of making a cookie dough dip, a pie, cookies, what have you… make this fruit salsa. Brown sugar and cinnamon add the perfect amount of sweetness. Pair the dip with cinnamon sugar pita chips — homemade or store-bought work.

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9. Black Bean Dip

We really have you covered with healthy dip/salsa alternatives. Try this black bean dip out for size. I served mine with Trader Joe’s sweet potato chips, but a tortilla chip will work just fine as well.

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Happy eating! I hope the team your cheering for wins… ;)

{Monday Motivator} Why do you run?

Erin234

By Emily McLaughlin

“I run to … connect with my authentic self, find my inner strength, clear my head, open my heart, believe in possibilities, lose myself, find direction… I run to connect me to ME.” -Erin Madore

Working out is a common stress-reliever and often serves as an individual’s personal therapy session. Being active makes you fit, keeps you healthy, but more importantly, makes you feel better. Mental health is just as important as physical health. Read more about this in Erin’s blog post, “Working Out Makes Me a Better Me” and be sure to follow her blog, Creative Soul in Motion.

Why do you run?

I Run... BURNOUT Tee

I Run… BURNOUT Tee

Thank you, Erin, for letting us in on your reasons for running. SHSH readers, be sure to follow Creative Soul in Motion on Twitter @IamCre8tiveSoul and on Facebook.

My January mini-chewing-challenge

By Lauren Duffy

This month I began to see a few of my friends doing “January challenges,” and I decided that I wanted to try one, too. Since I knew I would be spending this month driving back and forth between Wrentham and Amherst a couple of times a week (an hour and forty five minutes each way), I realized that whatever challenge I did needed to be simple, easy, and not too terribly strict since buying diet-strict groceries and following an exact exercise plan was not an option with the commute and craziness.

After doing some research, I found an article about counting while chewing. At first I rolled my eyes at the idea; I thought it was a silly crash-dieting antick that someone like Regina George and her “I just wanna lose 3 pounds” mindset would do, but I was so wrong.
Apparently, most Americans don’t chew their food enough and they eat way too fast without even realizing it and I was no exception. This can mess up the digestive system and cause us to overeat, therefore causing excess weight.soup

From some wonderful health blogs and articles, I learned that good digestion starts in the mouth. When we focus on chewing and really break down big pieces, it makes our body’s ability to absorb nutrients and break down food much easier. Also, our saliva has powerful enzymes that can help break down food.

Chewing properly can also help our eating habits on a mental level. The more time we focus on chewing, the more time we are giving our brain and body to recognize that we have eaten enough and we can avoid that uncomfortably full feeling.

So this month I tried to slow down significantly and here’s what I found:
In the beginning, I realized how habitual it was to bite, chew a few times, then swallow. It was a huge effort to try to focus on slowing down and breaking down the food. I noticed that the chewing varied completely on the food and the texture. For example, I would struggle to chew a piece of pineapple 10 times, but a bite of an apple could be chewed 20+ times, and almonds 30+ times. I found that the only way to keep me on track was to count every single chew and make sure I chewed a bare minimum of 10 times for solid foods, otherwise I would mindlessly return to old quick habits. I kind of made it a competition with myself– how many times can I chew this until it’s impossibly small? Nerd alert.
clockSounds absolutely ridiculous, I know, and some even say this idea is a myth.. but this little experiment has made me feel amazing. For whatever reason, I’m craving water like never before, so I’m drinking my full water bottle several times a day, and feeling great from being so hydrated. I’m fuller faster, yet totally satisfied and I don’t ever feel bloated after eating. And, the more I’ve been focusing on this new habit, the more naturally slower chewing and chewing more comes to me. I was not too terribly strict with this little challenge, which is one of the reasons I liked it– it really worked with my schedule. I also had to be flexible because if I was ever eating with friends I would lose count or forget to count because I was talking, so I just tried to focus on it when I was eating on the run or by myself between shifts, which was frankly most of the time this month. The challenge wasn’t about the number of chews– but more about the bigger picture of slowing down and seeing what happened.

Sometimes in life we all just need to slooooooow down, and this is a nice way to start.

I plan to do a bigger challenge next month, like trying to go gluten-free or maybe even join my two roommates on their Paleo diet… maybe. But if you’re looking for a nice and easy challenge or just a healthy lifestyle change, I highly suggest you start with chewing! Weird as it sounds, it’s made a world of difference.
I have a week and a half left to complete this January mini-chewing challenge, but I’m sure I’ll try to continue this healthy habit for life. :)

Pomegranate tips

By Emily McLaughlin

Preparing a pomegranate for consumption… sucks. The juices get everywhere, the seeds fly across the room and it takes forever! Here’s a great trick I learned, allowing you to be less meticulous throughout the process and get to enjoying the fruit much faster.

First, slice the pomegranate from top to bottom 4x all around. This lets to pull it apart in 4 sections. Pick the seeds out and toss them in a bowl of water. You don’t have to get too crazy about picking out the white parts because they will float to the top of the bowl of water and seeds will sink to the bottom. 1

That’s it, that’s your tip. Do you have any for me? I freakin’ love pomegranates, but hate the work — and don’t want to pay extra for the already peeled ones. Comment below!

Ricotta scrambled eggs packed with A and C

By Emily McLaughlin

I wanted ricotta cheese on my pizza last Friday, so I bought a container of fat-free ricotta cheese. Then I realized, I need to make some other ricotta-y things. I got a little creative over the weekend and added some ricotta to my eggs, here’s what happened:

Ingredients

1/2 cup spinach, washed

1/2 kale, washed

1/4 cup tomato, diced

1/4 cup onion, diced (*optional, I had some to use up)

1 egg

1/4 cup ricotta

1 small garlic clove, minced

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Directions

  1. In a small skillet heat olive oil over low heat. Add garlic (onion, too, if you are using it) and cook for 1 minute. 
  2. To the skillet, add kale and spinach. Turn the heat off when the greens start to wilt — you don’t want them cooking all the way just yet. SONY DSC
  3. In a bowl, scramble up your egg and ricotta. Add all the veggies (kale, spinach and tomato) to the scramblin’. Cook your mixture over medium heat, adding some seasoning here if you like.

    Put the green stuff in there too!

    Put the green stuff in there too!

Serve it all up with a side of toast, oatmeal, English muffin… whatever suits you. :) The kale and spinach are packed with vitamins A and C — starting your morning off on the right foot.SONY DSC

Stay healthy, stay happy.

The Paleo Diaries: Week One

By Allie DeLay

Will power. That was my number one word going into this first week. Will power, which was something I usually equated with a sprint during the last 400 meters of a timed mile or an extra push up to finish up a plyo workout, took on a whole new meaning this week. Learning to say no to some of the staples in my diet was a real challenge this week.

As a self proclaimed Carb Fanatic, I knew it wasn’t going to be a cake walk giving up my morning bowl of cereal, afternoon sandwich, or as I like to refer to it my “night cap,” a piece of toast with Nutella and fluff (which I would like to point out to my roommates I have successfully done away with). But, I didn’t anticipate how often I was going to have to decline food and avoid giving in to temptation.

450px-Paleo_foodWhen I decided to start eating Paleo, I told my family and although I don’t think they fully understand it, they’ve been extremely supportive. Since I’m still home on winter break, I managed to stock the fridge with plenty of fruits and vegetables but that didn’t mean there wasn’t going to be bread, cereal, and other tempting foods that were a definite no-no in the Paleo Diet, sitting on the shelves in the kitchen just mocking me. (Okay, maybe they weren’t mocking me but, when your mom comes home with four boxes of Special K Chocolatey Delight the week you decide to go Paleo, you may feel a little resentment towards that cereal.)

Thankfully, fruits, vegetables, and eggs become my saving grace. I have managed to stir-fry pretty much anything and everything this week, relying albeit maybe a little too heavily on chicken. I have learned to appreciate more natural flavoring from my vegetables and I have definitely been experimenting a lot in the kitchen.

I have noticed more changes in my energy level and I’ve been feeling full a lot faster, without having the whole “I have a food baby, pull the car over so I can puke” kind of feeling. I just have to remember how great I’ve been feeling and I’m sure if I set my mind to it, my will-power will help me keep this inner cave-woman alive!

Breakfast bowl: Sweet potato hash, kale and egg (for one)

By Emily McLaughlin

Sweet potato hash, kale, egg.

Sweet potato hash, kale, egg.

Ingredients

1 sm/med sweet potato

1 cup kale

1 egg

1/2 tsp parmesan cheese

1/2 tsp fresh minced garlic

2+ tsp olive iil

Fresh black pepper (and any other seasonings you might enjoy)

Directions

1. Wash and grate the sweet potato. In a small bowl, mix sweet potato, cheese and 1+ tsp of olive oil (enough to coat the potato lightly).

2. In a non-stick skillet over medium heat, cook sweet potato in the shape of a patty. Flip after ~2 minutes, or until underside starts to brown. Use a large spatula and don’t be mad when your potato doesn’t stay in patty-form.  When your sweet potato hash is cooked, toss it in a bowl.

3. In the same skillet, heat 1 tsp of olive oil. Add garlic and cook on low heat for a minute. Add kale to the skillet and turn the heat up to medium. (To prep your kale before cooking, wash thoroughly and leave it as wet as possible.) Cover kale, and cook until it begins to wilt.

4. Crack your egg right on top of the kale, sprinkle some pepper (and other seasonings) on top of that. Cover the skillet again and cook the egg to your liking. You might want to add a little more water (1/2 tsp at a time) to steam both the kale and egg.

5. Add these things to your bowl, top it all with a little hot sauce and a dollop of Greek yogurt.

Voila!

Calculate your protein needs

By Emily McLaughlin

Mmm, protein.

Mmm, protein.

Going pescestarian has made me take protein consumption into greater consideration. But how does one go about calculating those needs exactly? Well… I did some research for us.

Protein needs are calculated in grams per kg of body weight. A person needs anything between 0.8 g and 1.8 g of protein per kg of body weight. This number is completely dependent on your activity level.

Here are step-by-step instructions to calculating your protein needs:

1. Weight in pounds divided by 2.2 = weight in kg

2. Weight in kg multiplied by 0.8-1.8 g = daily protein needs in grams

Okay, so what should you be multiplying by? If you are healthy, but mostly sedentary throughout the day, multiply kg of body weight by 0.8-1.0. If you are fairly active, participating in cardio or endurance training, get between 1.0 and 1.4 grams of protein per kg of body weight. Finally, if you are big on weight-training, or do a lot of heavy lifting throughout the day, get between 1.4 and 1.8 grams of protein per kg of body weight. Trying to bulk up? 2.0 grams of protein per kg of body weight.

Here is an example of a 135 lb woman who does cardio 4+ times a week and strength training 3+ times a week:

1. 135 divided by 2.2 = 61.4 kg

2. 61.4 kg multiplied by 1.4 = 85.9 g of protein daily

How does this translate to calories? Your daily caloric intake should be ~20% protein calories. 1 gram of protein equates to 4 calories. I try to maintain a 1,800 calorie diet, sometimes more on big workout days.

1,800 calorie diet multiplied by .20 = 360 protein calories

360 divided by 4 (calories/gram of protein) = 90 grams of protein daily

This is similar to the numbers I calculated above. I aim to consume 70-90 grams of protein per day. This will ensure that I feel full, strong and energetic throughout the day.

Calculate your daily protein needs! … Especially all your vegetarians, pescetarians, vegans and Paleo-peeps out there.

Food is fuel

By Emily McLaughlin

If there is anything I have learned about being hypoglycemic, mostly-vegetarian and an avid-workout buff it is that FOOD IS FUEL. The other day I shared an article from prAnaHandbook For Life 2013 – great read if you haven’t taken a look yet — which proposed 39 must-do’s for 2013 covering health, personality, society and life.

The first three pointers really spoke to me:

1. Drink plenty of water.
2. Eat breakfast like a king, lunch like a prince and dinner like beggar.
3. Eat more foods that grow on trees and plants and eat less food that is manufactured in plants.

1. How many times have I stressed the importance of drinking water? Whenever someone says that feel a cold coming, they are tired, they have a headache, the have a sore throat… my first words are always something along the lines of, “Did you drink enough water today?” or “Make sure you drink extra water.” The human body is 50-60% H2O and the brain is about 70% H2O… don’t you think you should filter it through every once in a while? Water is one of the best medicines. Give your body what it needs to complete it’s daily tasks.

Breakfast at the Mayflower Grove Grille, a cute little place that recently opened up in my hometown (Pembroke, MA).

Breakfast at the Mayflower Grove Grille, a cute little place that recently opened up in my hometown (Pembroke, MA).

2. I like how prAna broke up meals here. Breakfast is, by far, the most important meal of the day so make sure it is a nutritious one. By nutritious, I don’t mean a bowl of heart-healthy cereal, I mean 400+ nutrient-dense calories. My go to? Eggs, vegetables, whole-wheat something (oatmeal, English muffin, toast) and a side of fruit. Two exceptions to this big breakfast: a. You enjoy a morning workout. Eat light and then make this meal post workout. b. You can’t stomach a huge breakfast once you wake up. Start with something small (a piece of fruit, for instance) and then make this ~400 calorie meal after you’ve been up for an hour or so — don’t wait too much longer than that! I usually make breakfast to-go and then eat it at work and hour after I’ve been awake.

Make lunch a little bit smaller than breakfast, and dinner a little smaller than lunch (snacking in between, of course, to keep your metabolism up). Move from carb-y foods earlier, to lighter meals at the end of the day. Carbs are for energy… you don’t need too much energy post-dinner.

3. Duh. That’s what this whole Paleo-thing is about… and that is just what we should all do in general: avoid processed/manufactured foods. If you can’t avoid them completely (I can’t at this point in my life), at least be conscious of how much you are consuming and limit your intake. By organic when possible and read labels on packaged foods to make sure there isn’t a long list of artificial-sounding words in the ingredient list.

Food is fuel. Make sure you are putting the right things in your body at the right times to maximize energy and keep you feeling healthy as an ox.

Stay healthy, stay happy. :)