More families are being affected by food allergies and intolerances then ever. According to a study released in 2013 by the Center for Disease Control and Prevention, food allergies among children increased by ~50% between… More
Over the years, as I started paying more attention to food labels and limiting processed foods, pancakes were on of the foods I started making homemade rather than buying a mix. Unfortunately, top brands are most often made with highly processed white flour, sugar, dextrose (aka more sugar), unhealthy oils (soybean, palm, canola), and have very little, if any, fiber.
My favorite part about these pancakes is that they only have two main ingredients and can be made in a matter of minutes! They are also very easy to customize by adding blueberries, chia seeds, nuts, cinnamon, cacao powder or dried coconut. Additionally, since the banana gives them a natural sweetness, minimal syrup is needed.
– 1 banana (I typically make this recipe when my bananas are about to go bad as that is when they are the most sweet!)
– Optional ingredients to add to batter: cinnamon, cacao powder, coconut flakes, chia seeds.
– Top with: berries, nuts
– Drizzle with: honey, pure maple syrup
- Mash banana in a bowl using a fork.
- Add 2 eggs and scramble together with the banana.
- Add optional ingredients and mix together.
- Cook pancakes on preheated griddle or large pan for 2-3 minutes or until bubbles form.
- Flip and cook and additional 2-3 minutes until they are done in the center.
NOTE: I prefer to use coconut oil on the pan as it is stable at high temperatures and adds great flavor to the pancakes.
A quick walk down almost any isle of the grocery store will expose you to a host of toxic ingredients that are fueling the epidemic of obesity and chronic diseases, such as type 2 diabetes. Items in which many consider to be “food” more so resemble science projects, as the majority of the ingredients are chemicals most have never heard of and that surely don’t sound like anything anyone would want to eat. In other words, they’re “frankenfoods”.
You are probably wondering, “So how do I know which foods are safe and which to avoid?” A good rule of thumb is if the food has more than 5 ingredients, or multiple ingredients you can’t pronounce, put it back on the shelf. Otherwise, here is a quick and dirty list of some of the top offenders that should be avoided as often as possible.
- Hydrogenated or partially hydrogenated oils AKA trans-fats – The purpose of these fats is to prolong the shelf life of products. They have been shown to increase bad cholesterol, lower good cholesterol, slow your metabolism, and cause obesity, heart attacks, dementia, inflammation and cancer. The FDA has declared trans fats unsafe and banned their use. However, small amount still remain in the food supply. Commonly found in: peanut butter, non-dairy creamer, baked goods
- High fructose corn syrup – This is a highly processed sweetener made from corn. It is incredibly cheap to make and even sweeter than sugar. As reviewed in this study, it has been associated with increased risk of fatty liver when consumed in excess amounts. It has also been show to lead to insulin resistance, obesity, and type 2 diabetes. Commonly found in: ice cream, pop, desserts, peanut butter, bread, salad dressing, canned fruit, candy
- Artificial sweeteners – This group includes aspartame (NutraSweet, Equal), sucralose (Splenda), saccharin (Sweet’N Low), and acesulfame potassium (Sweet One, Swiss Sweet). According to this study, (plublished this month!) high intake of artificially sweetened beverages (>2 per day) was associated with an increased risk of stroke, coronary artery disease and all-cause mortality. Commonly found in – diet pop, “sugar-free” foods, yogurt, gum, zero calorie flavored water
- Artificial flavors – These are fake flavors used to make frankenfoods taste more palatable. Each flavor can contain up to 100 ingredients, including synthetic chemicals, solvents and preservatives such as BHA, propylene glycol, MSG, parabens, and more. The FDA recently banned 7 ingredients used to make artificial flavors as they have been shown to cause cancer in animal studies. However, food companies have TWO years to remove these ingredients from their products. They are also not required to disclosed if their product contains these ingredients, leaving consumers completely clueless to what they are consuming. Refer to this article for more information on this topic. Commonly found in: cereal, candy, desserts, drink mixes, pop
- Monosodium glutamate (MSG) – Used as a flavor enhancer. It increases food cravings and has been linked to chronic pain, headaches, obesity, depression, and mental disorders. Commonly found in: Chinese food, frozen meals, chips, salad dressing
- Carrageenen – Commonly used as a thickening and stabilizing agent. Although it is derived from seaweed and considered a “natural” ingredient, it has been associated with a host of issues, particularly related to the gastrointestinal system. The inflammation it causes can lead to ulcerations and bleeding. According to research conducted by Joanne Tobacman, MD, there may also be a connection between carrageenan and gastrointestinal cancer. Commonly found in: almond milk, coconut milk, ice cream, deli meat, cottage cheese
- Artificial colors – These have been linked to anything from hyperactivity in children to cancer. Commonly found in: ice cream, baked goods, cereal, pop, gum, popsicles, fruit snacks
- Canola oil/soybean oil/corn oil – These are highly processed oils that go rancid very quickly, which causes inflammation when consumed. Refer to my previoud post, Fat: Friend or Foe, for more information on this topic. Commonly found in: chips, bread, nuts, granola bars, baked goods, cereal, salad dressing
- Butylated hydroxyanisole (BHA) – A synthetic preservative shown to be an endocrine disrupter. National Toxicology Program has classified it as “reasonably anticipated to be a human carcinogen.” Commonly found in: Sausage, pepperoni, pizza, canned soup, instant potatoes, potato chips, drink mixes, spaghetti sauce, gum
- Butlated hydroxytoluene (BHT) – Another synthetic preservative. This one has been shown to impact the signaling that tells us we are full, which could contribute to overeating and obesity. It has also been shown to cause cancer in animals. Commonly found in: potato chips, cereal, instant potatoes, dry beverage and dessert mixes, gum
Did you find one of these ingredients in any of your favorite foods? Which one? Comment below!
According to the Environmental Protection Agency, food scraps and yard waste account for 30% of what ends up in landfills. Instead of throwing these materials away, they can be composted! Compost is decomposed organic material that is commonly added to soil to enhance nutrient quality, promote soil bacteria and fungi that aid in plant growth , and help retain soil moisture. In addition, organic material disposed in landfills produces methane, a greenhouse gas. Production of this gas is greatly reduced when wasted food and yard clippings are composted.
What You Need
Brown material – dead leaves, twigs, branches, shredded paper
Green material – grass clippings, fruit and vegetable scraps, coffee grounds
Composting at Home
Select a dry spot near a water source to host your pile. You can fence off a small area or, if you prefer a tidier arrangement, purchase bins to contain the waste. In the past I have used a bin with a lift off lid to add in the materials. Although this was cleaner and kept the critters away, I found it more difficult to access and mix the compost compared to open piles. Tumblers are also a good option as they are easy to maneuver.
Once you have set up your space, add clippings, scraps and any other organic material as it is accumulated. As the “greens” carry more nitrogen and the “browns” carry more carbon, alternate layers of each type, being sure to moisten dry materials as they are added. Turn your compost pile with a shovel or pitch fork weekly during the summer and monthly during the winter. Don’t worry – a compost pile that is managed appropriately will not smell or attract rodents!
From the Kitchen to the Bin
Although this may seem like common sense, be sure to determine a sustainable way to get your compost outside to you pile. Here are some ideas that may work for you:
- Take it out after every meal
- Store it on a small countertop container, like this one, to be taken out every other day or so
- Store food scraps in the freezer until you run out of space
Your compost may take anywhere from 1 to 6 months to fully breakdown. This will depend on the moisture, temperature, and composition of the material. When the material at the bottom is a rich dark color your compost is ready to use. Now have at it and don’t forget to add the finished compost to your garden, house plants or landscaping!
*For those uninterested or unable to participate in backyard composting, but would still like to recycle organic waste, check out findacomposter.com . This resource connects you to organics collection services in your area. Rust Belt Riders, the top commercial organics collection service in Northeast Ohio, have been collecting and diverting over 32,000 pounds of food scraps each week from landfills as of December, 2018! They plan to have their Residential Composting Service up and running by summer 2019.
For many families, mine included, bottled water is just another regular item on the grocery list. Many choose whatever store brand is cheapest, while others purchase the bottles with images of mountain springs, expecting a superior product. However, few (including myself until recently!) have ever taken a deeper look at the food label or what exactly is in the water they are drinking.
The Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are both responsible for regulating the safety of drinking water. The EPA oversees the tap water system while the FDA regulates bottled drinking water. Most would expect bottled drinking water to be safer than tap water. However, the FDA’s bottled water regulations are not any stricter than the EPA limits for tap water and in most cases, are the same.Continue reading “What’s in Your Water?”
Meal prepping is a great way to not only save time, but money as well. It is a helpful strategy to utilize during a busy week, when a lack of time or energy may result in a last minute stop at your local fast food restaurant or a call for delivery pizza. It is also a way to control what exactly goes into your food – a must for anyone trying to stay on track with their health goals.
Before meal prepping there are several points to consider such as the best day of the week to cook, the recipes you will use, the number of people you are meal prepping for, and if you will get sick of eating the same meal every day. For beginners, I recommend keeping it as simple as possible. Making a list of your favorite types of protein, vegetables, and starches will make shopping and cooking easier. I have also listed some suggestions below.
|Choose a Protein|
(3-4 oz serving)
|Choose a Vegetable||Choose a Starch |
|Wild Salmon||Roasted Brussel Sprouts||Quinoa|
|Grass-fed beef||Cauliflower Rice||Sweet Potatoes|
|Turkey||Green Beans||Spaghetti Squash|
In an effort to save time and keep my meals nutritious during my busy workweek, I am constantly planning ahead. I pack my lunch the night before and place it, ready to go in my lunchbox, in the fridge. As for breakfast – although I prefer to cook breakfast, early morning alarms and a long work commute make cooking chaotic and time consuming.
This recipe has been one of my favorites for years. I make it all the time as part of my regular meal prepping and mix up the ingredients to get a variety. These are not only great for adults, but are perfect for little hands too!
The eggs serve as a great source of protein and healthy fats* to stabilize your blood sugar and help keep you full all morning. The vegetables are a great source of fiber and micronutrients. This is also a great way to get an additional serving (or two) of vegetables in each day!
*Eggs from organic, free-range chickens have TWICE the amount of omega-3 fatty acids in them compared to conventional eggs.
Here is the recipe:
8 organic, free-range eggs
1 zucchini (green or yellow)
1 sweet onion
oregano or seasonings of choice
- Preheat oven to 375 degrees
- Scramble 6 eggs in a medium size bowl.
- Dice 1/2 the sweet onion and 7-10 tomatoes. Add to the scramble.
- Spiralize then lightly chop OR grate the zucchini then add to the mixture.
- Using a muffin tin, grease 8-10 cups or line with paper cups. Spoon mixture into tins and bake for 20 minutes or until edges are lightly golden.
It is no secret that over the past several decades fat has developed quite a bad reputation. Nowadays, you can find just about low-fat anything in the store, and if a food is naturally low fat or fat free, you bet it will be advertised across the label.
The initial demonization of fat primarily stemmed from one study – the Seven Countries Study led by Ancel Keys. This study examined the association between diet and heart disease. It concluded that the countries where fat consumption was the highest had the most heart disease. However, it was later discovered that only the countries that supported this theory were included in the study.
Contrary to what we may have been led to believe, fat is not only an important, but an essential component of our diet. It is needed for normal growth and development, hormone production, fat-soluble vitamin absorption (vitamins A, D, E and K), energy, healthy skin and nails, and proper cell function. With that being said, some fats are more healthy than others, while some aren’t healthy at all.
Found in foods such as animal meats, butter, ghee and coconut. This group of fats tends to be the most demonized from low-fat supporters. Saturated fats are solid at room temperature. They are best for cooking at high temperatures as they are the most chemically stable and will not oxidize or become rancid. This is because all of the bonds in this fat molecule are “saturated” with hydrogen bonds so there is no room for free radicals to enter and oxidize the fat.
This group deserves every bit of heat it has been getting! Trans fats are the worst types of fats. They have been linked to certain types of cancer, diabetes, obesity, inflammation, and increasing LDL (“bad”) cholesterol while lowering HDL (“good”) cholesterol. Avoid foods with hydrogenated or partially hydrogenated oils in the ingredients. These oils are frequently found in peanut butter, baked goods, fast food, margarine, shortening, non-dairy creamers, and crackers.
Monounsaturated Fatty Acids
Monounsaturated fats are relatively stable, but not quite as stable as saturated fats. In this type of fat molecule, “mono” indicates there is one space for a free radical to enter. This group is found in various oils such as olive, avocado, sesame, flax, macadamia, walnut, and hemp. These oils should be unrefined, expeller-pressed or cold-pressed to avoid high heat and chemical processing that will damage the oils. With that being said, these oils should not be used for cooking. Instead, use them in cold salads, condiments, etc.
Polyunsaturated Fatty Acids
These types of fats have the multiple binding sites exposed, making them the least stable type of fat. However, this does not mean that this type of fat can not still be healthy. In fact, omega-3 and omega-6 fatty acids are two types of PUFAs that are essential for our health. Our body is unable to make them so it is essential we obtain them though our diet. However, since they are the least stable, it is important to avoid ones that have been heavily processed or exposed to high heat. Oils that have been oxidized can cause inflammation in the body. Highly processed oils to avoid include vegetable oil, canola oil, soybean oil, cottonseed oil, sunflower oil and safflower oil.
FATS AND OILS SAFE
FATS AND OILS SAFE FOR
Ghee or clarified butter
Lard (pork fat)
Extra Virgin Olive Oil
Nut Oils (Macadamia, Walnut)
Seed Oils (Sesame, Flax, Hemp)
*High quality extra virgin olive oil may also be used for cooking or roasting at lower temperatures.
FATS AND OILS TO AVOID
HEALTHY FOOD SOURCES OF FAT
Fatty fish (sardines, anchovies, mackerel, salmon)
Egg yolks from pastured eggs
Nuts (raw is best)