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Hosted by liz weiss
Hosted by liz weiss
6 episodes with liz weiss
6 episodes with liz weiss
2 episodes with liz weiss
2 episodes with liz weiss
2 episodes with liz weiss
2 episodes with liz weiss
"I'm not hungry in the morning.....", " I struggle with weight", "I'm not sleeping well..." If any of these statements resonate with you, tune in to today's episode. Rob and Sandra discuss a tried and true strategy that helps with many of the difficulties that people have with these problems.Episodes mentioned:Ep 16. Sleep Problems - More than Just Caffeine https://youtu.be/fBKdgiwM5hw?si=0H1lwBsMDMBVWesMEp 110. Aging Well with Michelle Saari, RD https://youtu.be/mznQ8sphUSA?si=X0XzO9wMQRPaAQCfEp 151. Belly Bliss with Sara Kahn https://youtu.be/rSDXxK7AoPM?si=Mb3UwYDx3cHDwjsVEp 73. Leaky Gut with Prajakta Apte, RD https://youtu.be/wBdYPSsBnZY?si=Sw9_uX_XqMkviTqxEp 117. Blue Zones and Longevity with Liz Weiss, RD https://youtu.be/S7O-oKvQYqQ?si=0V65Up4EPcbs5PmTEp 62. Shift Work with Jacob Hanson https://youtu.be/6kdeNUutBPs?si=0P9LedowTvp2RjXsEp 134. Shift work in the skies - from a Flight Attendant's perspective https://youtu.be/wEyHVJNqTLg?si=psK0E3WIWiljY8OrNutrition Nuggets 58. Hormones and Sleep Problems https://youtu.be/6kdeNUutBPs?si=0P9LedowTvp2RjXsEnjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on Facebook, Instagram, and YouTube.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com
Longevity seems to be a hot topic. The 'blue zones' are five distinct areas in the world , where people live long with vitality and good quality of life. The Mediterranean diet is one of the most well researched diets to demonstrate a pattern of eating and lifestyle that offers many elements for health, including lower risk of cardiovascular disease, heart attack and stroke. There's also evidence to show it's protective nature for brain, mood and gut health. Enter Sardinia, Italy, an island off of the mainland of Italy (the boot on the map), a Mediterranean area, which is also in a Blue Zone. Some of the interesting characteristics of the Blue Zone and Mediterranean diet are discussed in this episode, as Rob and Sandra share some of the highlights of the lifestyle from their recent trip to this Mediterranean Blue Zone. Some episodes referenced, include Ep. 117 Liz Weiss, RD Blue Zones for Longevity Ep 42 Beans, Beans, they're good for your heart Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :) Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on Facebook, Instagram, and YouTube. Your support helps fuel the stoke and keeps the show going strong every week. Thanks! Website: www.mywifethedietitian.com Email: mywifetherd@gmail.com
Taking a page out of the Blue Zones, five different areas around the world, where people live in good health into their older years, we discuss some dietary factors that all of the blue zones share, plus, some other important lifestyle factors. Tune in, as we talk to media dietitian, Liz Weiss, MS, RDN and culinary expert. Check out Liz's article on our blog https://sandragentleman.com/longevity-foods/ Liz' Healthy Table https://www.lizshealthytable.com/ Liz's podcast, Eat, Drink Live Longer https://www.lizshealthytable.com/podcast/ Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :) Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on Facebook, Instagram, and YouTube. Your support helps fuel the stoke and keeps the show going strong every week. Thanks! Website: www.mywifethedietitian.com Email: mywifetherd@gmail.com
Hello beautiful souls! You've probably heard this mentioned from others; eat healthier, eat less sugar, eat more vegetables. But did you know the benefits of eating healthier go beyond the physical? My guest Liz Weiss (dietician, media consultant, mother, and blogger) shares with us the many benefits of eating healthier– even just helping out in the kitchen can lead to benefits! And Liz shares little tips and tricks to begin to eat healthy as well as some of her tasty creations. To learn more about Liz Weiss and her work: LizsHealthyTable.com @lizweiss [IG] @nutritionbyliz [TikTok] Click HERE to watch this episode on YouTube: https://youtu.be/xrF-xAk8t2U ++++++++++ Thank you for listening to the Intuitive Kids podcast! Our mission is to inspire children to be their most joyful, happy and confident selves through spiritual education – and we couldn't do it without your support. Please post about today's episode on your social media accounts! WORK WITH JULIE Angel Membership: https://theangelmedium.com/angelmembership Angel Reiki School: https://theangelmedium.com/get-certified Book A Session: https://theangelmedium.com/readings Buy Julie's Book, Angels and Awakening, on Amazon.com. Don't know where to start? Book a discovery call with Julie: https://calendly.com/juliejancius/discovery-call FREEBIES Angel Newsletter: www.theangelmedium.com Angels and Awakening Podcast: https://podcasts.apple.com/us/podcast/angels-and-awakening/id1451424894 Intuitive Kids Podcast: https://podcasts.apple.com/podcast/id1650866422 World's Largest Prayer Network: https://www.worldslargestprayernetwork.com/ SOCIAL MEDIA Watch out for scammers who impersonate Julie's accounts. Julie will never DM you for a session. All purchases go through www.theangelmedium.com. Instagram: http://instagram.com/angelpodcast/ TikTok: @angelpodcast Facebook Group: http://facebook.com/groups/angelpodcast YouTube: https://www.youtube.com/c/juliejancius DRAWING WINNER Leave a 5-star positive review of Intuitive Kids or Julie's book, to be entered into a drawing to win a free session. Congratulations to Jamie P. who is our winner for the month of May!
This week, join me as I talk to Liz Weiss about her fascinating "Paxlovid Nightmare" series of watercolors that she made at the kitchen table in her New York City apartment. These small, vibrant works were directly inspired by the vivid dreams she had while talking the Covid medication. We also go deep into the topic of getting back to your work after an extended break, as Liz worked for many years as a psychoanalyst and put her art on pause. Find Liz Weiss online at: Web: elizabethweiss.net | Instagram: @lizweissny Curatorial: Here, There And Everywhere: Women's Imagination Post COVID Lockdown at Foley Gallery (w/ panel discussion) Liz's works mentioned: "Paxlovid Nightmare #7: A TERRIBLE TASTE IN YOUR MOUTH FOREVER IN DREAMS. Will that cat put the fire out???" "Paxlovid Nightmare #8. I TRIED TO SAY GOODBYE TO MARILYN IN NORTH JERSEY. ALL MY DEPARTED RELATIVES WERE THERE: ALIVE. I MISSED MY CHANCE. That's Louise and Stewart's pool" "Paxlovid Nightmare #10: A TRAY OF DEAD BEES IN A FRIENDLY PAINTING COMPETITION. Jane Fine was my main contender but we always seem to get along well. Her bee tray won. I was not a sore loser because hers was exceptional" "Paxlovid Nightmare #17 : SOMEONE WILL ALWAYS NOT LIKE ME. Go get the f*ck out of my dreams" "Post Paxlovid Nightmare #19: I WOKE UP IN A RED CAR AFTER ARRIVING AT MY DESTINATION WHICH WAS CORRECT. IT WAS A PARTY THAT I HAD NO RECOLLECTION OF BEING INVITED TO. MY FRIENDS MOM WAS PRESENT AND IT WAS AWKWARD BECAUSE SHE WAS A PUBLICLY CONVICTED CRIMINAL AND I WANTED TO BE POLITE." "Typical Nightmare #21. WE HAVE A SITUATION IN THE BASEMENT" "Hug Mountain" series Artist shoutouts: Erika Ranee, Jane Fine, NYC Crit Club, Judy Glantzman, Jackie Shatz, Mie Yim, Alma Thomas: The Studio Museum in Harlem & Mnuchin Gallery, Sahel: Art and Empires at the Met, Giorgio Morandi, Masaccio's "Expulsion from the Garden of Eden," Dala Horse of Sweden, Rogier van der Weyden "The Annunciation," Nick Ut "The Napalm Girl," John Berger's "Ways of Seeing" (discussed in Ep. 32), Susan Rothenberg, Katherine Bradford, Julie Kunin & Yevgenia Baras at Mother Gallery, Paula Wilson at Denny Dimin Gallery, Loretta Howard: artist-gallerist, Brenda Goodman, Andrea Belag Pep Talks on IG: @peptalksforartists Amy's website: https://www.amytalluto.com/ Amy on IG: @talluts Donate to the Peps: Buy Me a Coffee or https://anchor.fm/peptalksforartistspod/support. All music tracks and SFX are licensed from Soundstripe. --- Send in a voice message: https://anchor.fm/peptalksforartistspod/message Support this podcast: https://anchor.fm/peptalksforartistspod/support
We all want to live a long, healthy life. And we know that what we eat directly impacts our ability to do just that.But for busy parents and professionals, it's often challenging to make healthy choices on a budget, given our time constraints.Are there simple, convenient ways to make mealtime more nutritious? And what foods best address your specific health concerns?Liz Weiss, MS, RDN, is the voice behind the food and nutrition blog Liz's Healthy Table and the podcast Eat, Drink, Live Longer. A sought-after speaker, TV personality and cooking instructor, Liz is a regular contributor to Today's Dietitian magazine and recipe writer for the American Institute for Cancer Research.On this episode of The Breast of Everything, Liz joins hosts Kim Schott and Dr. Ashley Richardson to discuss nutrition for longevity, challenging us to start with small goals like eating one extra serving of fruits and vegetables each day. Liz discusses what people eat in the five longevity hot spots known as the Blue Zones, describing how the MIND diet (Mediterranean-DASH Intervention for Neurodegenerative Delay) fosters heart health and protects against cognitive decline.Listen in for Liz's advice on making mealtime less stressful yet more nutritious and learn how to change your diet in a way that fits your lifestyle and promotes long-term health!Key Takeaways How Liz's interest in nutrition for longevity led to the launch of Eat, Drink, Live LongerHow young moms can lean on conveniences to make mealtime less stressful and more nutritiousWhy Liz recommends fruits and vegetables, whole grains, lean proteins, nuts, beans and seedsHow Liz thinks about high-protein, high-fat fad dietsThe 5 longevity hot spots known as the Blue Zones and what people eat thereHow the standard American diet lacks important nutrients and promotes chronic inflammationWhy Liz suggests starting with small goals like eating one extra serving of fruits and vegetables each dayLiz's advice on meal planning and prep as a busy parent or professionalHow the MIND diet protects against cognitive declineWhich foods maximize heart health (and which ones to avoid)What foods Liz recommends for women undergoing treatment for breast cancerLiz's strategies for making mealtime a positive time to connect with friends and family Connect with LizLiz's Healthy TableEat, Drink, Live Longer PodcastLiz on InstagramLiz on TikTokConnect with Dr. RichardsonThe Breast of EverythingThe Breast of Everything on InstagramThe Breast of Everything on FacebookSubscribe to The Breast of EverythingEmail info@thebreastofeverything.com Resources Manic Mommies PodcastMeal Makeover MomsLiz's Last-Minute Black Bean SoupNick Buettner on Liz's Healthy Table Podcast EP099Liz's Cookbooks & Freebies‘Snacking for Brain Health' in Today's DieticianLiz's Egg & Kale Dinner MuffinsAICR's New American Plate
Lisa is joined by Liz Weiss who shares some great ways to get more fiber in. your diet. From www.lizshealthytable.comI'm a registered dietitian nutritionist, and I've been passionate about healthy food, family nutrition, and vibrant living for over 30 years. Helping you, your family, and the people around you discover the joy of wholesome and delicious food is not just my job—it's my mission.I have two grown boys—Josh and Simon—and for years, I was up to my elbows tackling the daily grind of packing lunches, making endless visits to the grocery store, planning meals, and managing fussy eating. But I'm reporting here that the journey was fun and fulfilling, and my boys grew up to be adventurous eaters. Five family cookbooks later plus free recipes, online resources, and hundreds of podcast episodes, my boys have flown the coop and I've shifted my culinary and nutrition focus to a topic that's near and dear to my heart and something we all need: longevity!Living an anti-aging lifestyle is all about moving our bodies more and choosing foods that fight conditions like heart disease and cancer, bolster brain health, and sharpen vision. To that end, I always try to practice what I preach. I walk (almost) every day, do yoga, and ride the stationary bike. I have a real food philosophy, which is all about adding food groups to the diet, not taking them away. No deprivation. I crave simplicity, colorful fruits and vegetables, and easy-to-find everyday ingredients that make mealtime a breeze.A bit about my background: After four years as an undergrad at the University of Rhode Island and a dietetic internship at the Oregon Health Sciences University, in 2004 I partnered with a friend to create Meal Makeover Moms, which received an incredible response from families and fellow health professionals and even won the 2015 Media Excellence Award from the Academy of Nutrition and Dietetics! We retired that site in 2017, and that's when Liz's Healthy Table was launched.Liz's Healthy Table hosts a blog with exciting plant-forward recipes (yes, some include a small amount of animal protein!), including Cauliflower Mac & Cheese, Corny Salmon Cakes, Kale & Pine Nut Pesto, and Beef & Bean Tacos. And I have a new podcast called, EAT DRINK, LIVE LONGER, which features exciting longevity-themed food and nutrition episodes on the benefits of eating more pulses, pre-diabetes, and the anti-inflammatory diet.
Lisa is joined once again by the Liz Weiss, Cookbook Author, Journalist, TV Dietitian, Longevity expert, host of the EAT, DRINK, LIVE LONGER podcast and is aToday's Dietitian magazine contributor to talk about 5 Ways to Reduce Food Waste.
Welcome, Health Warriors! Today's episode is dedicated to one of my favorite anti-aging ingredients: kale. Not to be forgotten are some other leafy greens that are good for us, like collards and bok choy. We will talk about the health benefits of kale, the different varieties available at the supermarket, all about kale chips, and a new recipe for Kale and Pine Nut Pesto that I created specifically for this show. Kale has been the “veggie of the moment” for a while now, and it's super nutritious and versatile. It can be added to soups, salads, and smoothies. Join me for a closer look at this superfood! Show Highlights: A little info about kale, a cruciferous vegetable related to cabbage, broccoli, cauliflower, collard greens, arugula, bok choy, radishes, turnips, watercress, and wasabi The types of kale: Curly kale can be added to salads, soups, and smoothies. Dinosaur or Tuscan kale, Italian kale also called Lacinato kale, is distinguished by long, slender, blue-green leaves that are not curly but puckered like savoy cabbage. Red Russian or Ragged Jack kale is an heirloom kale that looks like overgrown oak leaves and ranges in color from blue-green to purple-red; it has a sweeter flavor. Baby kale is the term for the young, immature leaves of the kale plant that are great for any use. Superfood nutrition and antioxidants in kale: Kale is packed with vitamin K, C, beta carotene, calcium, folate, and fiber. Kale is packed with antioxidants like beta carotene, vitamin C, flavonoids, and polyphenols, which help to slow the aging process and help reduce the risk of cancer, diabetes, heart disease, high cholesterol, and neurodegenerative disorders. How kale is one of the best sources of compounds that help protect our eyes against damage and degenerative diseases Facts: only one in ten people in the US eats the recommended amount of fruits and vegetables each day! Why we shouldn't pay too much attention to the recent Environmental Working Group's Dirty Dozen List of produce items with dangerous levels of pesticide residue (You would have to eat over 18,000 servings of kale daily to put your body at risk!) Ideas to add more kale to your everyday diet for dinner, breakfast, sides, and salads My favorite smoothie recipe includes orange juice, baby kale, Greek yogurt, fresh mint leaves, English cucumber, mango chunks, banana, and honey. The scoop on kale chips and my best tips for getting them not to be soggy My recipe for Kale and Pine Nut Pesto: baby kale leaves, toasted pine nuts, olive oil, mint leaves, Parmesan cheese, garlic, lemon juice, dijon mustard, honey, salt and pepper Check out the Recipe Roundup on the blog with recipes for Wild Rice and Kale Salad; Kale and Sausage Gnocchi Bake; Creamy Chicken, Kale, and Rice Mushroom Soup; and Caesar Salad with Kale and Chicken Resources: Helpful links mentioned in this episode: Cruciferous vegetables and cancer: https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet#what-are-cruciferous-vegetables Don't be afraid of the Dirty Dozen: https://fruitsandveggies.org/expert-advice/should-i-be-afraid-of-the-dirty-dozen/ Safe Produce Calculator: https://www.safefruitsandveggies.com/calculate/ Liz's Links: My website: www.lizshealthytable.com My email: liz@lizshealthytable.com
Welcome, Health Warriors! Today's episode is dedicated to one of my favorite anti-aging ingredients: kale. Not to be forgotten are some other leafy greens that are good for us, like collards and bok choy. We will talk about the health benefits of kale, the different varieties available at the supermarket, all about kale chips, and a new recipe for Kale and Pine Nut Pesto that I created specifically for this show. Kale has been the “veggie of the moment” for a while now, and it's super nutritious and versatile. It can be added to soups, salads, and smoothies. Join me for a closer look at this superfood! Show Highlights: A little info about kale, a cruciferous vegetable related to cabbage, broccoli, cauliflower, collard greens, arugula, bok choy, radishes, turnips, watercress, and wasabi The types of kale: Curly kale can be added to salads, soups, and smoothies. Dinosaur or Tuscan kale, Italian kale also called Lacinato kale, is distinguished by long, slender, blue-green leaves that are not curly but puckered like savoy cabbage. Red Russian or Ragged Jack kale is an heirloom kale that looks like overgrown oak leaves and ranges in color from blue-green to purple-red; it has a sweeter flavor. Baby kale is the term for the young, immature leaves of the kale plant that are great for any use. Superfood nutrition and antioxidants in kale: Kale is packed with vitamin K, C, beta carotene, calcium, folate, and fiber. Kale is packed with antioxidants like beta carotene, vitamin C, flavonoids, and polyphenols, which help to slow the aging process and help reduce the risk of cancer, diabetes, heart disease, high cholesterol, and neurodegenerative disorders. How kale is one of the best sources of compounds that help protect our eyes against damage and degenerative diseases Facts: only one in ten people in the US eats the recommended amount of fruits and vegetables each day! Why we shouldn't pay too much attention to the recent Environmental Working Group's Dirty Dozen List of produce items with dangerous levels of pesticide residue (You would have to eat over 18,000 servings of kale daily to put your body at risk!) Ideas to add more kale to your everyday diet for dinner, breakfast, sides, and salads My favorite smoothie recipe includes orange juice, baby kale, Greek yogurt, fresh mint leaves, English cucumber, mango chunks, banana, and honey. The scoop on kale chips and my best tips for getting them not to be soggy My recipe for Kale and Pine Nut Pesto: baby kale leaves, toasted pine nuts, olive oil, mint leaves, Parmesan cheese, garlic, lemon juice, dijon mustard, honey, salt and pepper Check out the Recipe Roundup on the blog with recipes for Wild Rice and Kale Salad; Kale and Sausage Gnocchi Bake; Creamy Chicken, Kale, and Rice Mushroom Soup; and Caesar Salad with Kale and Chicken Resources: Helpful links mentioned in this episode: Cruciferous vegetables and cancer: https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet#what-are-cruciferous-vegetables Don't be afraid of the Dirty Dozen: https://fruitsandveggies.org/expert-advice/should-i-be-afraid-of-the-dirty-dozen/ Safe Produce Calculator: https://www.safefruitsandveggies.com/calculate/ Liz's Links: My website: www.lizshealthytable.com My email: liz@lizshealthytable.com
In today's Longevity Kitchen episode, we are highlighting one of my very favorite foods in the whole world: dark chocolate. Chocolate is universally adored and appreciated by people everywhere as the world's favorite sweet treat. Beyond the fact that it's delicious and versatile, dark chocolate has specific and proven health benefits. Don't feel guilty; grab a piece of dark chocolate and savor the flavor. Chocolate comes from cacao, which is found in the seeds of football-shaped pods that grow on the cacao tree. So yes, there IS such a thing as a chocolate forest! I've never been in one, but I'm SO ready to go! Today I'm telling you why dark chocolate is good for us, along with a brief history of chocolate, the differences in types of chocolate, and I'm sharing some delicious recipes. I created a new recipe for Dark Chocolate, Pecan, and Dried Cherry Clusters; they are crunchy and yummy and very easy to make. I'll also highlight a few favorites from my Recipe Roundup, which includes 40 recipes from some fellow dietitians who also love dark chocolate. Join me for this delicious adventure! Show Highlights: The basics to know about dark chocolate: Cacao is high in magnesium and antioxidants. Dark chocolate has higher amounts of cacao and less sugar than milk chocolate. The health benefits are greater with dark chocolate than other varieties because of the phytonutrients, which may play a role in cancer prevention and heart health. Other health benefits of dark chocolate include reduced inflammation, lower blood pressure, better cholesterol levels, improved cognition, better mood, better gut health, and improved blood sugar levels. There is some evidence of dark chocolate preventing memory loss and lowering the risk of Type-2 diabetes. The facts: dark chocolate has more antioxidants than green tea or red wine (The darker the chocolate, the more antioxidants.) How dark and how much? Choose a cacao content of 70% or higher, and eat about an ounce each day for maximum health benefits. We go WAY back for a brief history of chocolate, spanning the Olmec tribes of present-day Mexico in 1500 BC, the Mayans, Aztecs, and Spaniards. (It was in the early 1800s when chocolate became available to the masses, and aren't we thankful?!) Important nutrients in dark chocolate include iron, fiber, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium. Chocolate isn't just for desserts; there are great savory recipes for Triple Chocolate Beef and Bean Chili and Eggplant Caponata. (I will be trying these!) My new recipe for Dark Chocolate, Pecan, and Dried Cherry Crunchy Clusters–they are made with dark chocolate chips, flaked cereal, chopped pecans, and dried unsweetened tart cherries. From the Dark Chocolate Recipe Roundup: From Laura @lauramali.com: Dark Chocolate Orange Mousse is made with dark chocolate, silken tofu, orange zest, agave syrup, kosher salt, orange-flavored liquor, and sliced strawberries. From Jackie @jackienewgent.com: Double Chocolate Banana Dessert Bread is made with whole wheat pastry flour, unsweetened cocoa powder, baking powder, baking soda, ripe bananas, chopped pistachios, vanilla and almond extracts, bittersweet chocolate chips, sugar, butter, and eggs. From Kelly @kellyjonesnutrition.com: Vegan Turtles are made with dates, salt, walnuts or pecans, dark chocolate chips, and cayenne pepper. The differences in types of chocolate, like cocoa powder, dark chocolate, bittersweet chocolate, semisweet chocolate, unsweetened chocolate, milk chocolate, and white chocolate (which isn't really chocolate at all!) Resources History of Chocolate: https://www.smithsonianmag.com/history/archaeology-chocolate-180954243/ Video of Cacao Bean Processing: https://www.youtube.com/watch?v=P_JuQCiKWUc Savory recipes with dark chocolate: Triple Chocolate Beef and Bean Chili: https://www.saveur.com/article/Recipes/Triple-Chocolate-Beef-Bean-Chili/ Eggplant Caponata: https://www.saveur.com/gallery/Savory-Chocolate-Recipes/ Dark Chocolate Orange Mousse: https://www.lauramali.com/easy-dark-chocolate-orange-mousse/ Vegan Turtles: https://kellyjonesnutrition.com/vegan-turtles/ Double chocolate banana dessert bread: https://jackienewgent.com/dessert-bread/ Liz's Links: My website: www.lizshealthytable.com My email: liz@lizshealthytable.com
In today's Longevity Kitchen episode, we are highlighting one of my very favorite foods in the whole world: dark chocolate. Chocolate is universally adored and appreciated by people everywhere as the world's favorite sweet treat. Beyond the fact that it's delicious and versatile, dark chocolate has specific and proven health benefits. Don't feel guilty; grab a piece of dark chocolate and savor the flavor. Chocolate comes from cacao, which is found in the seeds of football-shaped pods that grow on the cacao tree. So yes, there IS such a thing as a chocolate forest! I've never been in one, but I'm SO ready to go! Today I'm telling you why dark chocolate is good for us, along with a brief history of chocolate, the differences in types of chocolate, and I'm sharing some delicious recipes. I created a new recipe for Dark Chocolate, Pecan, and Dried Cherry Clusters; they are crunchy and yummy and very easy to make. I'll also highlight a few favorites from my Recipe Roundup, which includes 40 recipes from some fellow dietitians who also love dark chocolate. Join me for this delicious adventure! Show Highlights: The basics to know about dark chocolate: Cacao is high in magnesium and antioxidants. Dark chocolate has higher amounts of cacao and less sugar than milk chocolate. The health benefits are greater with dark chocolate than other varieties because of the phytonutrients, which may play a role in cancer prevention and heart health. Other health benefits of dark chocolate include reduced inflammation, lower blood pressure, better cholesterol levels, improved cognition, better mood, better gut health, and improved blood sugar levels. There is some evidence of dark chocolate preventing memory loss and lowering the risk of Type-2 diabetes. The facts: dark chocolate has more antioxidants than green tea or red wine (The darker the chocolate, the more antioxidants.) How dark and how much? Choose a cacao content of 70% or higher, and eat about an ounce each day for maximum health benefits. We go WAY back for a brief history of chocolate, spanning the Olmec tribes of present-day Mexico in 1500 BC, the Mayans, Aztecs, and Spaniards. (It was in the early 1800s when chocolate became available to the masses, and aren't we thankful?!) Important nutrients in dark chocolate include iron, fiber, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium. Chocolate isn't just for desserts; there are great savory recipes for Triple Chocolate Beef and Bean Chili and Eggplant Caponata. (I will be trying these!) My new recipe for Dark Chocolate, Pecan, and Dried Cherry Crunchy Clusters–they are made with dark chocolate chips, flaked cereal, chopped pecans, and dried unsweetened tart cherries. From the Dark Chocolate Recipe Roundup: From Laura @lauramali.com: Dark Chocolate Orange Mousse is made with dark chocolate, silken tofu, orange zest, agave syrup, kosher salt, orange-flavored liquor, and sliced strawberries. From Jackie @jackienewgent.com: Double Chocolate Banana Dessert Bread is made with whole wheat pastry flour, unsweetened cocoa powder, baking powder, baking soda, ripe bananas, chopped pistachios, vanilla and almond extracts, bittersweet chocolate chips, sugar, butter, and eggs. From Kelly @kellyjonesnutrition.com: Vegan Turtles are made with dates, salt, walnuts or pecans, dark chocolate chips, and cayenne pepper. The differences in types of chocolate, like cocoa powder, dark chocolate, bittersweet chocolate, semisweet chocolate, unsweetened chocolate, milk chocolate, and white chocolate (which isn't really chocolate at all!) Resources History of Chocolate: https://www.smithsonianmag.com/history/archaeology-chocolate-180954243/ Video of Cacao Bean Processing: https://www.youtube.com/watch?v=P_JuQCiKWUc Savory recipes with dark chocolate: Triple Chocolate Beef and Bean Chili: https://www.saveur.com/article/Recipes/Triple-Chocolate-Beef-Bean-Chili/ Eggplant Caponata: https://www.saveur.com/gallery/Savory-Chocolate-Recipes/ Dark Chocolate Orange Mousse: https://www.lauramali.com/easy-dark-chocolate-orange-mousse/ Vegan Turtles: https://kellyjonesnutrition.com/vegan-turtles/ Double chocolate banana dessert bread: https://jackienewgent.com/dessert-bread/ Liz's Links: My website: www.lizshealthytable.com My email: liz@lizshealthytable.com
Aired in syndication around July 19, 1954. The Lone Ranger was played by several actors: John L. Barrett, on test broadcasts on WEBR in January 1933; George Seaton (under the name George Stenius) (January 31 – May 9, 1933); Series director James Jewell, for one episode; An actor known only by the pseudonym "Jack Deeds", for one episode; Earle Graser (May 16, 1933 – April 7, 1941). On April 8, Graser died in a car accident; and, for five episodes, the Lone Ranger was unable to speak beyond a whisper, with Tonto carrying the action. In addition, six episodes broadcast in August 1938 did not include the Lone Ranger's voice other than an occasional "Hi-Yo Silver!" in the background.[28] In those episodes, Tonto carried the dialog; Brace Beemer (April 18, 1941 to the end), who had been the show's deep-voiced announcer for several years; Fred Foy (March 29, 1954), also an announcer on the show, took over the role for one broadcast when Beemer had laryngitis. Tonto was played throughout the run by actor John Todd (although in a few isolated occasions, he was replaced by Roland Parker, better known as Kato for much of the run of sister series The Green Hornet). Other supporting players were selected from Detroit area actors and studio staff. These included Jay Michael (who also played the lead on Challenge of the Yukon, or Sgt. Preston of the Yukon), Bill Saunders (as various villains, including Butch Cavendish), Paul Hughes (as the Ranger's friend Thunder Martin and as various army colonels and badmen), future movie star John Hodiak, Janka Fasciszewska (under the name Jane Fae), and Rube Weiss and Liz Weiss (later a married couple, both actors in several radio and television programs in Detroit, Rube usually taking on villain roles on the "Ranger", and Liz playing damsels in distress). The part of nephew Dan Reid was played by various child actors, including Bob Martin, James Lipton, and Dick Beals.
This Longevity Kitchen episode is dedicated to one of my favorite anti-aging ingredients: chickpeas, also known as garbanzo beans. I love them so much, and they are always a go-to staple in my pantry. Join me to learn more about this superfood! Whether canned or dried, chickpeas are versatile, convenient, inexpensive, and incredibly nutritious. You can roast them, smash them, add them to soups and salads, and even add them to energy balls and desserts like cookies, blondies, and seven-layer bars. We are covering the history of chickpeas, where they are from, why they are good for the environment, and why they are good for your health. I have lots of ideas about adding them to your table! I'm highlighting a few favorite contributions from my chickpea Recipe Roundup, including my own new recipe for Sweet Potato, Chickpea, and Coconut Soup. If you haven't been giving chickpeas the love they deserve, listen in–and be inspired! Show Highlights: The lowdown on the lovely chickpea: a type of bean (pulse) which is sustainable, easy to grow, and extremely nourishing Why chickpeas contribute to longevity, as evidenced by their place as the cornerstone of the diets of those in the world's “Blue Zones” Why chickpeas can be a “gateway bean” that provides health benefits with just ½ cup each day Trust the science! The WHO records that 20 grams of beans daily reduce the risk of death by 8% How chickpeas play a major role in the cuisines of Mediterranean countries, the Middle East, and Africa, and are one of the oldest cultivated foods in existence today The nutrition numbers: ½ cup of chickpeas has 120 calories, 6-7 grams protein, and 4 grams fiber, along with manganese, folate, selenium, and potassium–all of which promote heart health and immunity How beans as a whole promote digestive health by improving our gut microbiome How chickpeas can lower cholesterol, help control blood sugar, help maintain a healthy weight, and help prevent certain cancers My recipe for Sweet Potato, Chickpea, and Coconut Soup: it's made with diced sweet potato and bell pepper, red Thai curry paste, grated ginger and garlic, vegetable broth, coconut milk, chickpeas, brown rice, baby spinach, and lime juice/zest; the best part is the toppings of fresh cilantro, fresh mint, avocado, and chopped nuts From the Chickpea Recipe Roundup: From Laura @ Being Nutritious: Peanut Butter & Jelly Dessert Bars are made with chickpeas, dates, peanut butter, whole wheat flour, vanilla, baking powder, baking soda, and salt—then swirled with peanut butter and jelly on top. From Chelsea @ Chelsea Dishes: Fresh & Herby Couscous Salad is made with roasted chickpeas, pearl couscous, mixed greens, cherry tomatoes, cucumber, mint, parsley, feta, lime juice, and olive oil. From Sarah @ Bucket List Tummy: Roasted Chickpea Cauliflower Sandwiches are made with roasted chickpeas, chopped cauliflower, Greek yogurt, goat cheese, red pepper, shredded carrot, corn kernels, dill, paprika, garlic powder, salt and pepper–and then stuffed into pita bread. Resources: CannedBeans.org Recipe roundup Sweet Potato, Chickpea & Coconut Soup Blue Zones: Why beans are the #1 longevity food in the world USA Pulses
This Longevity Kitchen episode is dedicated to one of my favorite anti-aging ingredients: chickpeas, also known as garbanzo beans. I love them so much, and they are always a go-to staple in my pantry. Join me to learn more about this superfood! Whether canned or dried, chickpeas are versatile, convenient, inexpensive, and incredibly nutritious. You can roast them, smash them, add them to soups and salads, and even add them to energy balls and desserts like cookies, blondies, and seven-layer bars. We are covering the history of chickpeas, where they are from, why they are good for the environment, and why they are good for your health. I have lots of ideas about adding them to your table! I'm highlighting a few favorite contributions from my chickpea Recipe Roundup, including my own new recipe for Sweet Potato, Chickpea, and Coconut Soup. If you haven't been giving chickpeas the love they deserve, listen in–and be inspired! Show Highlights: The lowdown on the lovely chickpea: a type of bean (pulse) which is sustainable, easy to grow, and extremely nourishing Why chickpeas contribute to longevity, as evidenced by their place as the cornerstone of the diets of those in the world's “Blue Zones” Why chickpeas can be a “gateway bean” that provides health benefits with just ½ cup each day Trust the science! The WHO records that 20 grams of beans daily reduce the risk of death by 8% How chickpeas play a major role in the cuisines of Mediterranean countries, the Middle East, and Africa, and are one of the oldest cultivated foods in existence today The nutrition numbers: ½ cup of chickpeas has 120 calories, 6-7 grams protein, and 4 grams fiber, along with manganese, folate, selenium, and potassium–all of which promote heart health and immunity How beans as a whole promote digestive health by improving our gut microbiome How chickpeas can lower cholesterol, help control blood sugar, help maintain a healthy weight, and help prevent certain cancers My recipe for Sweet Potato, Chickpea, and Coconut Soup: it's made with diced sweet potato and bell pepper, red Thai curry paste, grated ginger and garlic, vegetable broth, coconut milk, chickpeas, brown rice, baby spinach, and lime juice/zest; the best part is the toppings of fresh cilantro, fresh mint, avocado, and chopped nuts From the Chickpea Recipe Roundup: From Laura @ Being Nutritious: Peanut Butter & Jelly Dessert Bars are made with chickpeas, dates, peanut butter, whole wheat flour, vanilla, baking powder, baking soda, and salt—then swirled with peanut butter and jelly on top. From Chelsea @ Chelsea Dishes: Fresh & Herby Couscous Salad is made with roasted chickpeas, pearl couscous, mixed greens, cherry tomatoes, cucumber, mint, parsley, feta, lime juice, and olive oil. From Sarah @ Bucket List Tummy: Roasted Chickpea Cauliflower Sandwiches are made with roasted chickpeas, chopped cauliflower, Greek yogurt, goat cheese, red pepper, shredded carrot, corn kernels, dill, paprika, garlic powder, salt and pepper–and then stuffed into pita bread. Resources: CannedBeans.org Recipe roundup Sweet Potato, Chickpea & Coconut Soup Blue Zones: Why beans are the #1 longevity food in the world USA Pulses
Welcome to my new podcast! This show is all about living a longer and better life, feeling vibrant and energized, and radiating good health from the inside out. On each episode, I'll be sharing simple changes to the ways we eat and drink that can add years to our lives and better health to those years. I look forward to being your tour guide on this delicious journey! Show Highlights: A little history of my podcasts: In 2008, I launched Cooking with the Moms, a podcast focused on family nutrition. From 2017-2021, Liz's Healthy Table ran with 110 episodes! Now, in 2022, I'm launching Eat, Drink, Live Longer, which will take us down new roads related to longevity. How my website hub will still be www.lizshealthytable.com The blog takes a new spin in featuring nourishing recipes with a grown-up focus. The website includes information about my in-person and virtual speaking engagements, my cookbooks and freebies page, and links to my social media channels (which includes my new foray into the world of TikTok!). How my cooking life has changed since my boys are grown and out of the house, along with my interest in good nutrition as it relates to lifelong health and longevity What you can expect on Eat, Drink, Live Longer: With two shows monthly, one of them will feature a guest and important topics related to the quality and health of our lives. The other show each month will be my “Longevity Kitchen,” in which we will explore topics like stocking your fridge/pantry, and recipes with superfoods like chickpeas, salmon, kale, etc. We will share important secrets to living longer on topics like pre-diabetes, stress reduction, inflammation, and more. Part of our focus will be on the common health factors of those living in the world's “Blue Zones,” like daily movement, stress reduction, a plant-based diet, and more. (You can find out more about the Blue Zones in Ep. 99 of Liz's Healthy Table.) Resources: Connect with me: www.lizshealthytable.com Check out my closed Facebook group: Liz's Podcast Posse Email me: liz@lizshealthytable.com
Welcome to my new podcast! This show is all about living a longer and better life, feeling vibrant and energized, and radiating good health from the inside out. On each episode, I'll be sharing simple changes to the ways we eat and drink that can add years to our lives and better health to those years. I look forward to being your tour guide on this delicious journey! Show Highlights: A little history of my podcasts: In 2008, I launched Cooking with the Moms, a podcast focused on family nutrition. From 2017-2021, Liz's Healthy Table ran with 110 episodes! Now, in 2022, I'm launching Eat, Drink, Live Longer, which will take us down new roads related to longevity. How my website hub will still be www.lizshealthytable.com The blog takes a new spin in featuring nourishing recipes with a grown-up focus. The website includes information about my in-person and virtual speaking engagements, my cookbooks and freebies page, and links to my social media channels (which includes my new foray into the world of TikTok!). How my cooking life has changed since my boys are grown and out of the house, along with my interest in good nutrition as it relates to lifelong health and longevity What you can expect on Eat, Drink, Live Longer: With two shows monthly, one of them will feature a guest and important topics related to the quality and health of our lives. The other show each month will be my “Longevity Kitchen,” in which we will explore topics like stocking your fridge/pantry, and recipes with superfoods like chickpeas, salmon, kale, etc. We will share important secrets to living longer on topics like pre-diabetes, stress reduction, inflammation, and more. Part of our focus will be on the common health factors of those living in the world's “Blue Zones,” like daily movement, stress reduction, a plant-based diet, and more. (You can find out more about the Blue Zones in Ep. 99 of Liz's Healthy Table.) Resources: Connect with me: www.lizshealthytable.com Check out my closed Facebook group: Liz's Podcast Posse Email me: liz@lizshealthytable.com
For today's 100th episode of Liz's Healthy Table, I chose a topic that's near and dear to my heart: Healthy Aging: From Your Head to Your Toes. The Fountain of Youth does not exist, but as you'll learn on this week's show, by placing certain foods at the center of our tables and living an active and vibrant life, we can help to set ourselves up for aging gracefully with a spring in our step and a twinkle in our eye. Today's episode is sponsored by Fresh Avocados – Love One Today®, a leading source of the healthiest reasons and tastiest ways to enjoy fresh avocados. A science-based resource, it provides recipes and articles to help make it easy for consumers and health professionals to learn more about the nutritional benefits of fresh avocados and ways to include them in everyday menus. Show Highlights: A discussion on nutrient density (a food that provides substantial amounts of vitamins, minerals, dietary fiber, and other nutrients with relatively few calories.) Avocados are nutrient dense. One serving (1/3 of a medium avocado) has 80 calories and contributes nearly 20 vitamins and minerals. Avocados contain 6 grams naturally good unsaturated fats per serving, and that fat acts as a nutrient booster in the body helping to increase the absorption of fat-soluble nutrients like vitamins A, D, K, and E. An explanation of cognitive health and how diet and physical activity can play a role. Why the antioxidant, lutein, may play a role in cognition and eye health, plus food sources (kale, spinach, eggs, avocados). A 2019 study of 40 healthy, older adults that looked at how consuming one avocado a day for 6 months impacted cognition. How following certain lifestyle habits, including the MIND Diet, can influence health. Two recipes shared: Avocado and Tuna Niçoise Salad (hyperlink to be added when available) and Avocado Oatmeal Breakfast Cookies. The best way to pick, ripen, and store fresh avocados. How I've been adding more physical activity into my daily life… and why!
For today's 100th episode of Liz's Healthy Table, I chose a topic that's near and dear to my heart: Healthy Aging: From Your Head to Your Toes. The Fountain of Youth does not exist, but as you'll learn on this week's show, by placing certain foods at the center of our tables and living an active and vibrant life, we can help to set ourselves up for aging gracefully with a spring in our step and a twinkle in our eye. Today's episode is sponsored by Fresh Avocados – Love One Today®, a leading source of the healthiest reasons and tastiest ways to enjoy fresh avocados. A science-based resource, it provides recipes and articles to help make it easy for consumers and health professionals to learn more about the nutritional benefits of fresh avocados and ways to include them in everyday menus. Show Highlights: A discussion on nutrient density (a food that provides substantial amounts of vitamins, minerals, dietary fiber, and other nutrients with relatively few calories.) Avocados are nutrient dense. One serving (1/3 of a medium avocado) has 80 calories and contributes nearly 20 vitamins and minerals. Avocados contain 6 grams naturally good unsaturated fats per serving, and that fat acts as a nutrient booster in the body helping to increase the absorption of fat-soluble nutrients like vitamins A, D, K, and E. An explanation of cognitive health and how diet and physical activity can play a role. Why the antioxidant, lutein, may play a role in cognition and eye health, plus food sources (kale, spinach, eggs, avocados). A 2019 study of 40 healthy, older adults that looked at how consuming one avocado a day for 6 months impacted cognition. How following certain lifestyle habits, including the MIND Diet, can influence health. Two recipes shared: Avocado and Tuna Niçoise Salad (hyperlink to be added when available) and Avocado Oatmeal Breakfast Cookies. The best way to pick, ripen, and store fresh avocados. How I've been adding more physical activity into my daily life… and why!
I have been so excited to share this interview with one of my podcast inspirations - Registered Dietician Liz Weiss. As one of the first podcasts I listened to as a young mom, she is a trailblazer in the nutrition podcasting world (and tv food programming) so helps us raise healthy, adventurous eaters with her wisdom and practical "know-how".Liz Weiss is the voice behind the food and nutrition blog and podcast, Liz's Healthy Table and has written several cookbooks including Color, Cook, Eat!, No Whine with Dinner, and The Moms' Guide to Meal Makeovers. Weiss is a sought-after speaker, spokesperson, TV personality, and cooking instructor. She's a contributor to Today's Dietitian magazine and blog and a regular guest on Boston's NBC hit show, the Hub Today. A pioneer in the world of podcasting, her first show, Cooking with the Moms, was launched in 2008 and ran for nearly 10 years and 300 episodes. Liz's Healthy Table was launched in 2017 and is aimed at helping busy families eat a healthy, sustainable, and flavor-filled diet. Liz's Healthy Table: https://www.lizshealthytable.com/Liz's blog: https://www.lizshealthytable.com/blog/Liz's podcast: https://www.lizshealthytable.com/podcast/ You can find Liz on the following social media platforms:InstagramFacebookTwitterPinterestwww.MomsChangingtheWorld.orgHost: Ekua Walker, Child Development NP and CEO - Chief Encouragement OfficerProducer: Koby BlanksonPodcast Art: Esther and Joel Ishler
Lisa is joined by Liz Weiss, MS, RD to talk about micro-goals, recipes, and more. Liz is a registered dietitian nutritionist, and she's been passionate about healthy food and family nutrition for over 20 years. Helping families discover the joy of wholesome and delicious food is not just her job—it’s her mission. Liz is the author of 5 cookbooks and has a podcast, "Liz's Healthy Table." Listening to Lisa and Liz is like listening to two old friends talking healthy living and food. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices
A fews weeks ago, I sent a survey to my readers and listeners asking all sorts of questions including: What's your biggest food or nutrition challenge, question, or concern? The comments came flooding in, and on today's podcast, I answer and address them. With help from my Boston University intern, Jordan Ball, this episode covers everything from meal planning and confusion over carbs to tips for getting quick and healthy meals on the table and strategies for cutting added sugar from the diet. . This show is action packed! I’m joined by my trusty sidekick, Jordan Ball, a Boston University nutrition grad student who is my intern. Jordan recently helped me create a reader survey where people shared their biggest food challenges and questions. Jordan has organized the questions, so she will ask them, and I’ll answer, but we will be sure to get her opinion, too. We will address everything from meal-planning tips to questions about carbs, along with ways to get your teens excited about eating vegetables and healthy family dinner ideas when you’re pressed for time. Show Highlights: Get to know Jordan better: she’s in the second year of a three-year program and wants to combine clinical work with a private practice as a dietitian; she currently tries out her cooking skills on her fiance How do I manage to include fruits and vegetables in a busy life? Buy pre-sliced produce, use canned or frozen incorporated into everyday meals, and consider batch prepping fresh vegetables to use in quick dishes. Is it advised to hide vegetables in recipes rather than be honest with a picky eater? Rather than hide them, incorporate vegetables into pancakes, smoothies, sauces, etc., and get the kids involved in meal planning and cooking. If you have a picky eater who only eats fruit, is that cause for concern? Aim for a variety of fruits, and try “food chaining” techniques. Is it bad to sneak veggies into family meals--when they just want pizza? Get the family involved in shopping for vegetables and preparing meals; try dips with familiar foods and vegetables, and try smoothies and pizza with veggies. What is the healthiest way to prepare vegetables? Are they better for you raw? Any way is fine because each vegetable counts; remember that fats help with the absorption of nutrients from vegetables. What are new, healthy, fast, tasty weeknight dinner ideas, along with interesting and quick lunch ideas? Utilize leftovers for easy lunches the next day; try “build-your-own” power bowls with assorted items. How can I prep my weekly meals on the weekend when I have more time? Use meal planning and prepping for a couple hours on Sunday; slice and dice produce and pre-package them in the refrigerator for later in the week. Do you have suggestions for nutritious after-school snacks or post-workout small dinners? Smoothies (use almond or dairy milk, nut butter, banana, protein powder or Greek yogurt, blueberries, and cocoa powder), quesadillas (cheese, black beans, leftover veggies, and salsa), peanut butter sandwich with sliced banana or apple, or sliced veggies with various Greek yogurt or hummus dips. What are some quick, nutritional meal ideas? Pasta with meatballs and sauce, pre-made salad, roasted broccoli, tuna/salmon cakes, and veggie burgers. Are meal delivery services worth the money? They are pricey and contain a lot of wasteful packaging, but they are an easy option to get kids involved in planning meals and cooking. How does batch cooking work? It’s easy to do with friends (in non-COVID times) and allows you to put meals in the freezer for later days; most recipes are easy to double and freeze for later. What can I throw together when I’m tired and haven’t planned ahead? One idea is frozen butternut squash cubes cooked in a saucepan, then blended with shredded cheese to make a sauce for baked potatoes, nachos, pasta, and roasted broccoli. How do I plan meals with variety that everyone will eat? Try “build-your-own” nights with tacos, chili, and pizza with assorted toppings. What are tips for cooking for someone with a sensitive stomach? Try the Low FODMAP diet foods. (See Resources) How do I get off sugar? Cut down on sugar amounts in recipes; use raisins, dates, and apricots in recipes; and always read the labels for added sugar. How do I get my family to eat less meat? Use leaner cuts of meat, but make vegetables and whole grains the stars of the meal; don’t be afraid to try meat substitutes. How do I cut carbs and use less sugar? Watch out for refined carbs; you can also pair grains with dried fruits, nuts, roasted vegetables, and fresh herbs, and mix riced cauliflower or broccoli with regular rice. What can I do if I want to try new and interesting vegetables that aren’t nightshades? Try bok choy, roasted brussels sprouts or cauliflower, asparagus and snap peas, green beans, and sliced cucumbers and carrots with dips. What are some healthy fats that make good snacks? Try pumpkin, chia, and hemp seeds; other options are olives, tahini, salmon, eggs, and nut butters. How much meat is OK to eat, and which varieties are best? Go for variety, and remember that the recommendation is 5.5-6.0 ounces per day for the average adult. What is the difference between probiotics and prebiotics? Probiotics are the good bacteria in your gut that have a healthy benefit; prebiotics are foods that feed probiotics; fiber is the best prebiotic, so go for fruits and vegetables, whole grains, nuts, and seeds. What are some healthy smoothie recipes? Liz’s favorite green smoothie recipe: ¾ to 1 c. 100% orange juice, ½ c. plain or vanilla Greek yogurt, 1 c. baby spinach, 3-4 mint leaves, a 2-in. Piece of English cucumber, ½ c. frozen mango or pineapple, and ½ banana. You can drizzle honey or agave if you want, and kiwi and fresh ginger are optional add-ins. What are some unique ways to incorporate fiber into each meal? Try adding avocado, raspberries, beans, nuts, seeds, whole grain cereals, apples, and pears. Why are people so into organics and non-GMO foods? Are they worth it? If it’s a food you eat a lot of, then you might want to pay more for the organic variety; remember that non-GMO and GMO foods have the same nutritional value. What is the very best hard-boiled egg method? Liz’s version: Bring one inch of water to boil in a saucepan and place your eggs in a steamer basket into the water. Lower the heat and simmer for 14-15 minutes. Remove from heat and run cold water over the pot in the sink. Let cool for 5 minutes and then peel under cool running water. Perfect eggs every time! Resources: Podcast episodes on - IBS and the Low FODMAP Diet - Meal Planning - Meal Prepping - Freezer Cooking - Smoothies Blog post: 12 Ways to Get Your Teens to Eat Vegetables Happily
A fews weeks ago, I sent a survey to my readers and listeners asking all sorts of questions including: What's your biggest food or nutrition challenge, question, or concern? The comments came flooding in, and on today's podcast, I answer and address them. With help from my Boston University intern, Jordan Ball, this episode covers everything from meal planning and confusion over carbs to tips for getting quick and healthy meals on the table and strategies for cutting added sugar from the diet. . This show is action packed! I’m joined by my trusty sidekick, Jordan Ball, a Boston University nutrition grad student who is my intern. Jordan recently helped me create a reader survey where people shared their biggest food challenges and questions. Jordan has organized the questions, so she will ask them, and I’ll answer, but we will be sure to get her opinion, too. We will address everything from meal-planning tips to questions about carbs, along with ways to get your teens excited about eating vegetables and healthy family dinner ideas when you’re pressed for time. Show Highlights: Get to know Jordan better: she’s in the second year of a three-year program and wants to combine clinical work with a private practice as a dietitian; she currently tries out her cooking skills on her fiance How do I manage to include fruits and vegetables in a busy life? Buy pre-sliced produce, use canned or frozen incorporated into everyday meals, and consider batch prepping fresh vegetables to use in quick dishes. Is it advised to hide vegetables in recipes rather than be honest with a picky eater? Rather than hide them, incorporate vegetables into pancakes, smoothies, sauces, etc., and get the kids involved in meal planning and cooking. If you have a picky eater who only eats fruit, is that cause for concern? Aim for a variety of fruits, and try “food chaining” techniques. Is it bad to sneak veggies into family meals--when they just want pizza? Get the family involved in shopping for vegetables and preparing meals; try dips with familiar foods and vegetables, and try smoothies and pizza with veggies. What is the healthiest way to prepare vegetables? Are they better for you raw? Any way is fine because each vegetable counts; remember that fats help with the absorption of nutrients from vegetables. What are new, healthy, fast, tasty weeknight dinner ideas, along with interesting and quick lunch ideas? Utilize leftovers for easy lunches the next day; try “build-your-own” power bowls with assorted items. How can I prep my weekly meals on the weekend when I have more time? Use meal planning and prepping for a couple hours on Sunday; slice and dice produce and pre-package them in the refrigerator for later in the week. Do you have suggestions for nutritious after-school snacks or post-workout small dinners? Smoothies (use almond or dairy milk, nut butter, banana, protein powder or Greek yogurt, blueberries, and cocoa powder), quesadillas (cheese, black beans, leftover veggies, and salsa), peanut butter sandwich with sliced banana or apple, or sliced veggies with various Greek yogurt or hummus dips. What are some quick, nutritional meal ideas? Pasta with meatballs and sauce, pre-made salad, roasted broccoli, tuna/salmon cakes, and veggie burgers. Are meal delivery services worth the money? They are pricey and contain a lot of wasteful packaging, but they are an easy option to get kids involved in planning meals and cooking. How does batch cooking work? It’s easy to do with friends (in non-COVID times) and allows you to put meals in the freezer for later days; most recipes are easy to double and freeze for later. What can I throw together when I’m tired and haven’t planned ahead? One idea is frozen butternut squash cubes cooked in a saucepan, then blended with shredded cheese to make a sauce for baked potatoes, nachos, pasta, and roasted broccoli. How do I plan meals with variety that everyone will eat? Try “build-your-own” nights with tacos, chili, and pizza with assorted toppings. What are tips for cooking for someone with a sensitive stomach? Try the Low FODMAP diet foods. (See Resources) How do I get off sugar? Cut down on sugar amounts in recipes; use raisins, dates, and apricots in recipes; and always read the labels for added sugar. How do I get my family to eat less meat? Use leaner cuts of meat, but make vegetables and whole grains the stars of the meal; don’t be afraid to try meat substitutes. How do I cut carbs and use less sugar? Watch out for refined carbs; you can also pair grains with dried fruits, nuts, roasted vegetables, and fresh herbs, and mix riced cauliflower or broccoli with regular rice. What can I do if I want to try new and interesting vegetables that aren’t nightshades? Try bok choy, roasted brussels sprouts or cauliflower, asparagus and snap peas, green beans, and sliced cucumbers and carrots with dips. What are some healthy fats that make good snacks? Try pumpkin, chia, and hemp seeds; other options are olives, tahini, salmon, eggs, and nut butters. How much meat is OK to eat, and which varieties are best? Go for variety, and remember that the recommendation is 5.5-6.0 ounces per day for the average adult. What is the difference between probiotics and prebiotics? Probiotics are the good bacteria in your gut that have a healthy benefit; prebiotics are foods that feed probiotics; fiber is the best prebiotic, so go for fruits and vegetables, whole grains, nuts, and seeds. What are some healthy smoothie recipes? Liz’s favorite green smoothie recipe: ¾ to 1 c. 100% orange juice, ½ c. plain or vanilla Greek yogurt, 1 c. baby spinach, 3-4 mint leaves, a 2-in. Piece of English cucumber, ½ c. frozen mango or pineapple, and ½ banana. You can drizzle honey or agave if you want, and kiwi and fresh ginger are optional add-ins. What are some unique ways to incorporate fiber into each meal? Try adding avocado, raspberries, beans, nuts, seeds, whole grain cereals, apples, and pears. Why are people so into organics and non-GMO foods? Are they worth it? If it’s a food you eat a lot of, then you might want to pay more for the organic variety; remember that non-GMO and GMO foods have the same nutritional value. What is the very best hard-boiled egg method? Liz’s version: Bring one inch of water to boil in a saucepan and place your eggs in a steamer basket into the water. Lower the heat and simmer for 14-15 minutes. Remove from heat and run cold water over the pot in the sink. Let cool for 5 minutes and then peel under cool running water. Perfect eggs every time! Resources: Podcast episodes on - IBS and the Low FODMAP Diet - Meal Planning - Meal Prepping - Freezer Cooking - Smoothies Blog post: 12 Ways to Get Your Teens to Eat Vegetables Happily
Happy New Year! We made it through 2020! I hope you’re looking forward to more fun in 2021 and more fun in the kitchen as you cook up recipes your family will love! Mona Dolgov is the author of Satisfy, a brand-new cookbook packed with 120 easy and delicious, gluten-free recipes made with real ingredients, real portions, and lots of vegetables. Every recipe is nutrient-dense, clocks in at 500 calories or less, and will leave you feeling full and satisfied. On today’s show, you’ll learn about Mona’s career in nutrition and food, along with her unique brand of recipe inspiration. You’ll hear about Chocolate Avocado Cookies, Pecan-Crusted Chicken, and Salmon Scampi Salad. Mona also has a delicious hummus recipe that has half the calories of the usual version. We’re also discussing simple ways to cut added sugar from your family’s diet and why Mona believes 65% of your plate should be filled with fruits and vegetables. Mona also tells us how to join her cooking classes on Zoom and Facebook. Join us to learn more about adding new inspiration to your family dinner fare! Show Highlights: Get to know Mona: she lives in the Boston area with her husband, loves when her two children make it home for a visit, and wants to make a difference in people’s lives with food and nutrition Why Mona identifies portion control as an important element of the healthy and delicious recipes in Satisfy The value of “plant-forward” meals that are 65% vegetables Some of Mona’s favorite recipes in her book are Chicken Marsala, Egg Roll in a Bowl, and Smoked Salmon Salsa The secret to Mona’s Peanut Sauce, made with peanut butter (or almond butter or sunflower seed butter), fresh ginger, coconut aminos, honey, crushed red pepper, rice vinegar, and sesame oil Why gluten-free alternatives bring SO many choices to the table Mona’s Grilled Salmon Scampi Salad is a pleasing combination of warm and cool food; it’s assembled with grilled fresh veggies, grilled salmon, and a light sauce of extra virgin olive oil, lemon juice, and garlic-- then placed atop a bed of fresh greens and tomatoes How Satisfy is divided into chapters and categories How Mona’s hummus recipe checks in with half the calories of the usual version because it doesn’t include olive oil Mona’s tips for reducing the added sugar in the typical American diet: Make desserts in pieces and small portions Use pie alternatives without a heavy crust Watch out for hidden sugar in processed sauces and foods Use flavor enhancers like vanilla and cinnamon Mona’s delicious Chocolate Avocado Cookies are made in the food processor with an egg, avocado, unsweetened cocoa powder, sugar (only ¼ cup!), baking soda, dark chocolate chips, and a pinch of salt (it’s a dairy-free and gluten-free recipe!) Mona’s Pecan-Crusted Chicken with Butternut Squash is a delicious sheet pan meal made with gluten-free bread crumbs, chopped pecans, dijon mustard, and honey; the key is to pound your chicken breasts to a uniform thickness and uniformly cube the butternut squash and brussels sprouts Mona’s community, which includes Facebook, Instagram, and weekly Zoom cooking classes Resources: Giveaway: Enter for a chance to win SATISFY: Real Ingredients; Real Portions; Real Simple. Post a comment in the Comments section below and tell me what you and your family are doing to eat a healthier diet in 2021. What changes are you planning to make to your everyday diets, and/or are there any new habits you're planning to adopt in the new year? I'll pick one lucky U.S. winner on January 20th. Mona's website: www.monadolgov.com Instagram @MonaDolgov Facebook Buy the cookbook: https://www.monadolgov.com/satisfy-cookbook SATISFY Zoom cooking classes: https://www.monadolgov.com/january-event Liz's regular links: Liz Weiss, MS, RDN Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics
Happy New Year! We made it through 2020! I hope you’re looking forward to more fun in 2021 and more fun in the kitchen as you cook up recipes your family will love! Mona Dolgov is the author of Satisfy, a brand-new cookbook packed with 120 easy and delicious, gluten-free recipes made with real ingredients, real portions, and lots of vegetables. Every recipe is nutrient-dense, clocks in at 500 calories or less, and will leave you feeling full and satisfied. On today’s show, you’ll learn about Mona’s career in nutrition and food, along with her unique brand of recipe inspiration. You’ll hear about Chocolate Avocado Cookies, Pecan-Crusted Chicken, and Salmon Scampi Salad. Mona also has a delicious hummus recipe that has half the calories of the usual version. We’re also discussing simple ways to cut added sugar from your family’s diet and why Mona believes 65% of your plate should be filled with fruits and vegetables. Mona also tells us how to join her cooking classes on Zoom and Facebook. Join us to learn more about adding new inspiration to your family dinner fare! Show Highlights: Get to know Mona: she lives in the Boston area with her husband, loves when her two children make it home for a visit, and wants to make a difference in people’s lives with food and nutrition Why Mona identifies portion control as an important element of the healthy and delicious recipes in Satisfy The value of “plant-forward” meals that are 65% vegetables Some of Mona’s favorite recipes in her book are Chicken Marsala, Egg Roll in a Bowl, and Smoked Salmon Salsa The secret to Mona’s Peanut Sauce, made with peanut butter (or almond butter or sunflower seed butter), fresh ginger, coconut aminos, honey, crushed red pepper, rice vinegar, and sesame oil Why gluten-free alternatives bring SO many choices to the table Mona’s Grilled Salmon Scampi Salad is a pleasing combination of warm and cool food; it’s assembled with grilled fresh veggies, grilled salmon, and a light sauce of extra virgin olive oil, lemon juice, and garlic-- then placed atop a bed of fresh greens and tomatoes How Satisfy is divided into chapters and categories How Mona’s hummus recipe checks in with half the calories of the usual version because it doesn’t include olive oil Mona’s tips for reducing the added sugar in the typical American diet: Make desserts in pieces and small portions Use pie alternatives without a heavy crust Watch out for hidden sugar in processed sauces and foods Use flavor enhancers like vanilla and cinnamon Mona’s delicious Chocolate Avocado Cookies are made in the food processor with an egg, avocado, unsweetened cocoa powder, sugar (only ¼ cup!), baking soda, dark chocolate chips, and a pinch of salt (it’s a dairy-free and gluten-free recipe!) Mona’s Pecan-Crusted Chicken with Butternut Squash is a delicious sheet pan meal made with gluten-free bread crumbs, chopped pecans, dijon mustard, and honey; the key is to pound your chicken breasts to a uniform thickness and uniformly cube the butternut squash and brussels sprouts Mona’s community, which includes Facebook, Instagram, and weekly Zoom cooking classes Resources: Giveaway: Enter for a chance to win SATISFY: Real Ingredients; Real Portions; Real Simple. Post a comment in the Comments section below and tell me what you and your family are doing to eat a healthier diet in 2021. What changes are you planning to make to your everyday diets, and/or are there any new habits you're planning to adopt in the new year? I'll pick one lucky U.S. winner on January 20th. Mona's website: www.monadolgov.com Instagram @MonaDolgov Facebook Buy the cookbook: https://www.monadolgov.com/satisfy-cookbook SATISFY Zoom cooking classes: https://www.monadolgov.com/january-event Liz's regular links: Liz Weiss, MS, RDN Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics
2020 was a doozy of a year, and I don’t need to say why! On this week’s show, I look back at my favorite episodes from 2020, the changing food and eating trends we saw during the pandemic, a new killer recipe for Chocolate, Orange & Almond Sparkle Cookies, and the silver linings that sprung from nearly a year of quarantine. Of course, we all had big hopes and dreams for the year, and I even talked about them on episode 67 during my Celebrate 2020 episode. But like so many people out there, I nixed a year of food adventure and travel for an at-home lifestyle that included working (initially) from my dining room table and cooking a heck of a lot more for my immediate family. What were YOUR silver linings? Share a comment below and tell me about the good things that emerged from your COVID life. Today’s show is about silver linings as I want to explore all the good things that came with the difficulties of the pandemic. We’ll wrap up the show with one of my new favorite cookie recipes, Chocolate Orange Almond Sparkle Cookies. It’s a yummy treat for the holidays--or any day! Join me as we take a look back at 2020’s Silver Linings and look ahead to 2021 and new adventures! Show Highlights: How I transitioned to my new stand-up desk and saw immediate improvement in my physical health How I discovered yoga classes at home; my new favorite teacher is Jordan at Burning Wheel How I’ve had great fun discovering new parts of Nantucket with my new eBike How I’ve enjoyed some really good TV shows, like Emily in Paris, The Queen’s Gambit, and The Mandalorian How I’ve been cooking a LOT! Like many of you, I’ve enjoyed the return to family mealtimes How I’ve discovered Master Classes; I’m currently taking a class on Modern Middle Eastern Cooking with my favorite chef, Yotam Ottolenghi How I’ve loved working with my awesome intern from Shanghai who currently lives in Boston; check out Resources for her delicious family recipe for Ketchup Shrimp with Vegetables How I’ve learned to do Zooms, webinars, and TV segments--all from my home kitchen, with the help of some basic lighting and recording equipment Some of my favorite Liz’s Healthy Table episodes from 2020: my visit with Joe Yonan, the author of Cool Beans and food editor of the Washington Post; my visit with Annie Fenn, the doctor and chef whose blog is Brain Health Kitchen; and the relevant shows we did on quarantine cooking, immunity, and food safety Some favorite 2020 Silver Linings shared by listeners My plans for this winter include moving into our new Boston condo, enjoying city life, and waiting for the COVID vaccine As promised, my recipe for Chocolate Orange Almond Sparkle cookies; they are made with gluten-free baking flour, almond flour, cocoa powder, baking soda, salt, eggs, sugar, canola oil, vanilla extract, orange zest, and sparkly sprinkles Glimpses into upcoming shows for 2021; I hope you’ll join us in 2021! Resources: Master Class - Modern Middle Eastern Cooking with Yotam Ottolengi Learn more about Liz Weiss, MS, RDN, Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics
2020 was a doozy of a year, and I don’t need to say why! On this week’s show, I look back at my favorite episodes from 2020, the changing food and eating trends we saw during the pandemic, a new killer recipe for Chocolate, Orange & Almond Sparkle Cookies, and the silver linings that sprung from nearly a year of quarantine. Of course, we all had big hopes and dreams for the year, and I even talked about them on episode 67 during my Celebrate 2020 episode. But like so many people out there, I nixed a year of food adventure and travel for an at-home lifestyle that included working (initially) from my dining room table and cooking a heck of a lot more for my immediate family. What were YOUR silver linings? Share a comment below and tell me about the good things that emerged from your COVID life. Today’s show is about silver linings as I want to explore all the good things that came with the difficulties of the pandemic. We’ll wrap up the show with one of my new favorite cookie recipes, Chocolate Orange Almond Sparkle Cookies. It’s a yummy treat for the holidays--or any day! Join me as we take a look back at 2020’s Silver Linings and look ahead to 2021 and new adventures! Show Highlights: How I transitioned to my new stand-up desk and saw immediate improvement in my physical health How I discovered yoga classes at home; my new favorite teacher is Jordan at Burning Wheel How I’ve had great fun discovering new parts of Nantucket with my new eBike How I’ve enjoyed some really good TV shows, like Emily in Paris, The Queen’s Gambit, and The Mandalorian How I’ve been cooking a LOT! Like many of you, I’ve enjoyed the return to family mealtimes How I’ve discovered Master Classes; I’m currently taking a class on Modern Middle Eastern Cooking with my favorite chef, Yotam Ottolenghi How I’ve loved working with my awesome intern from Shanghai who currently lives in Boston; check out Resources for her delicious family recipe for Ketchup Shrimp with Vegetables How I’ve learned to do Zooms, webinars, and TV segments--all from my home kitchen, with the help of some basic lighting and recording equipment Some of my favorite Liz’s Healthy Table episodes from 2020: my visit with Joe Yonan, the author of Cool Beans and food editor of the Washington Post; my visit with Annie Fenn, the doctor and chef whose blog is Brain Health Kitchen; and the relevant shows we did on quarantine cooking, immunity, and food safety Some favorite 2020 Silver Linings shared by listeners My plans for this winter include moving into our new Boston condo, enjoying city life, and waiting for the COVID vaccine As promised, my recipe for Chocolate Orange Almond Sparkle cookies; they are made with gluten-free baking flour, almond flour, cocoa powder, baking soda, salt, eggs, sugar, canola oil, vanilla extract, orange zest, and sparkly sprinkles Glimpses into upcoming shows for 2021; I hope you’ll join us in 2021! Resources: Master Class - Modern Middle Eastern Cooking with Yotam Ottolengi Learn more about Liz Weiss, MS, RDN, Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics
Lisa is joined by Liz Weiss, RD who shares five fresh ways to reduce food waste.
On this episode, Shireen chats with Registered Dietician Nutritionist, Liz Weiss, about family nutrition, the importance of fruits and veggies in a well-balanced diet, and how to keep cooking fun for the family during the COVID-19 pandemic. Winner of the 2015 Media Excellence award from the Academy of Nutrition and Dietetics, Liz is a nationally-recognized registered dietitian nutritionist and pioneer in nutrition communications. She is the mom of two grown boys and the voice behind the Liz's Healthy Table podcast and blog. Liz is also the author of the playful Color, Cook, Eat! coloring book series and the coauthor of No Whine with Dinner and The Moms' Guide to Meal Makeovers. "If we can cook more at home and have more family meals, all of this just leads to better nutrition." On this episode you will learn about: The importance of having conversations about nutrition within the family The impacts of COVID-19 on family meals and nutrition The benefits of regular family meal time How families can begin and have meaningful conversations about food, nutrition, and cooking together How to engage kids in the kitchen, from cooking to coloring How to keep cooking easy and exciting when faced with cooking fatigue during COVID-19 quarantine More about Fruit and Vegetable month throughout September, spearheaded by Produce for Better Health More about Liz's work with her Liz's Healthy Table podcast and blog Keynotes: [0:45] Liz discusses her journey to nutrition, specifically family nutrition [2:00] Highlighting the importance of having conversations about nutrition within the family [6:13] Benefits of regular family meal time to kids, teens, and parents [10:25] Fun ways for families to start talking to each other about food and nutrition [13:11] How to get your child involved and active in the kitchen [15:00] Tips for keeping cooking easy and exciting when experiencing cooking fatigue during the COVID-19 pandemic [17:32] September is Fruit and Vegetable month! [21:01] Learn more about Liz's Healthy Table podcast and blog Connect with Liz! Website https://www.lizshealthytable.com/ Instagram https://www.instagram.com/lizweiss/ Facebook https://www.facebook.com/LizsHealthyTable/ Twitter https://twitter.com/lizweiss LinkedIn https://www.linkedin.com/in/liz-weiss-ms-rdn-9a56297/ Connect with Yumlish! Website https://yumlish.com/ Instagram https://www.instagram.com/yumlish_/ Twitter https://twitter.com/yumlish_ Facebook https://www.facebook.com/yumlish LinkedIn https://www.linkedin.com/company/yumlish/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/yumlish/message
This week’s show is all about inflammation. What is it? What role does it play in gut health, cancer, heart disease, and other chronic conditions? What can we do to keep inflammation at bay? And what role does diet play in both causing it and preventing it? My guest is Carolyn Williams, PhD, RD, author of one of my favorite new cookbooks, Meals that Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. This episode may change the way you eat forever! Carolyn Williams, Ph. D., is a registered dietitian, culinary nutrition expert, and author of Meals that Heal: 100 Everyday Anti-inflammatory Recipes in 30 Minutes or Less. Carolyn’s recipes are simple, easy, and family-friendly--and they feature many of my favorite foods. Carolyn received a 2017 James Beard Journalism Award, and her work is regularly featured in top magazines like Cooking Light, Eating Well, Real Simple, All Recipes, and Prevention. She teaches culinary arts and nutrition classes at a local college, where she is a tenured faculty member. She lives in Tuscaloosa, Alabama, with her two children. In this episode, we talk about some of Carolyn’s recipes like Avocado and Tomato Chicken Salad, Salmon with Quinoa and Kale Salad, and her Peanut Butter Chocolate Chip Cookie Bites, made with chickpeas. Show Highlights: Get to know Carolyn better How Carolyn honed her cooking skills with outdoor mud pie creations as a kid Why Carolyn wanted to understand nutrition better How Carolyn’s book, Meals that Heal, came to be Carolyn’s “Aha” moment of realization about inflammation and multiple health issues Low-grade, chronic, and acute inflammation: the good, the bad, and the ugly Foods to avoid to minimize inflammation: fast food, fried foods, and processed foods Guidelines for reading food labels to look for minimally-processed foods Foods we should eat more often: leafy greens, olive oil, berried, cruciferous vegetables, fatty fish, green tea, cultured/fermented foods, and nuts and seeds How a healthy microbiome keeps inflammation in check Carolyn answers Liz’s questions about dairy, gluten, and inflammation Salmon with Quinoa and Kale Salad with Citrus Vinaigrette (use frozen quinoa from Trader Joe’s for an easy shortcut!) Avocado Chicken Salad: shredded, cooked chicken, cherry tomatoes, scallions, ripe avocado, lime juice, olive oil, salt, and cumin Some favorite recipes at Carolyn’s house: Zucchini Taco Skillet, made with zucchini noodles Yogurt Bark, made with fruit and granola Peanut Butter Chocolate Chip Cookie Dough Bites: made with chickpeas, peanut or almond butter, brown sugar, almond milk, vanilla, salt, old-fashioned oats, and dark chocolate chips Liz’s healthier version of 7-Layer Bars: made with chickpeas, sweetened condensed milk, nuts, dried fruit, oats, chocolate chips, and shredded coconut Benefits of incorporating more anti-inflammatory foods for people of all ages A random question from the Mason jar about Carolyn’s worst kitchen blunders Carolyn’s inspiration to dig more into inflammation and foods that heal Resources: Liz's Lightened-Up 7 Layer Bars Carolyn's website Carolyn on social media: Pinterest Instagram Facebook Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics
This week’s show is all about inflammation. What is it? What role does it play in gut health, cancer, heart disease, and other chronic conditions? What can we do to keep inflammation at bay? And what role does diet play in both causing it and preventing it? My guest is Carolyn Williams, PhD, RD, author of one of my favorite new cookbooks, Meals that Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. This episode may change the way you eat forever! Carolyn Williams, Ph. D., is a registered dietitian, culinary nutrition expert, and author of Meals that Heal: 100 Everyday Anti-inflammatory Recipes in 30 Minutes or Less. Carolyn’s recipes are simple, easy, and family-friendly--and they feature many of my favorite foods. Carolyn received a 2017 James Beard Journalism Award, and her work is regularly featured in top magazines like Cooking Light, Eating Well, Real Simple, All Recipes, and Prevention. She teaches culinary arts and nutrition classes at a local college, where she is a tenured faculty member. She lives in Tuscaloosa, Alabama, with her two children. In this episode, we talk about some of Carolyn’s recipes like Avocado and Tomato Chicken Salad, Salmon with Quinoa and Kale Salad, and her Peanut Butter Chocolate Chip Cookie Bites, made with chickpeas. Show Highlights: Get to know Carolyn better How Carolyn honed her cooking skills with outdoor mud pie creations as a kid Why Carolyn wanted to understand nutrition better How Carolyn’s book, Meals that Heal, came to be Carolyn’s “Aha” moment of realization about inflammation and multiple health issues Low-grade, chronic, and acute inflammation: the good, the bad, and the ugly Foods to avoid to minimize inflammation: fast food, fried foods, and processed foods Guidelines for reading food labels to look for minimally-processed foods Foods we should eat more often: leafy greens, olive oil, berried, cruciferous vegetables, fatty fish, green tea, cultured/fermented foods, and nuts and seeds How a healthy microbiome keeps inflammation in check Carolyn answers Liz’s questions about dairy, gluten, and inflammation Salmon with Quinoa and Kale Salad with Citrus Vinaigrette (use frozen quinoa from Trader Joe’s for an easy shortcut!) Avocado Chicken Salad: shredded, cooked chicken, cherry tomatoes, scallions, ripe avocado, lime juice, olive oil, salt, and cumin Some favorite recipes at Carolyn’s house: Zucchini Taco Skillet, made with zucchini noodles Yogurt Bark, made with fruit and granola Peanut Butter Chocolate Chip Cookie Dough Bites: made with chickpeas, peanut or almond butter, brown sugar, almond milk, vanilla, salt, old-fashioned oats, and dark chocolate chips Liz’s healthier version of 7-Layer Bars: made with chickpeas, sweetened condensed milk, nuts, dried fruit, oats, chocolate chips, and shredded coconut Benefits of incorporating more anti-inflammatory foods for people of all ages A random question from the Mason jar about Carolyn’s worst kitchen blunders Carolyn’s inspiration to dig more into inflammation and foods that heal Resources: Liz's Lightened-Up 7 Layer Bars Carolyn's website Carolyn on social media: Pinterest Instagram Facebook Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics
In episode #127 of Fit Mama Real Food Radio Liz Weiss, the voice behind the family food podcast and blog Liz’s Healthy Table, joins me for a super fun conversation around how to cook without a plan or when you are lacking key ingredients. We talk about how cooking has changed a bit since we've been in quarantine, along with practical ways to use pantry ingredients in meals. The episode is all about being creative, curious and having fun in the kitchen while cooking on the fly. Enjoy it my friends! Links from the show Stay up to date on the cookbook via the newsletter Connect with Liz: blog, podcast, instagram, twitter Liz's Color, Cook, LEARN email series can be found here Thanks to our podcast sponsor Seattle Elderberry! Use code FitMamaRadio for 20% off your first order! Check out our new podcast sponsor Cleaning Essentials! Use code fitmama15 to save 15% off your next order! Show notes: https://www.fitmamarealfood.com/radio127
Just in time for Mother’s Day, let’s all take a deep breath together and celebrate the hard work we do every day taking care of our families … by taking care of ourselves. Today’s show features self-care strategies and “you” time. Together with my guest, Heather Englund from Fit Mama Real Food, we’ll explore things like food and hydration, mindful movement and outdoor time, and fun, laughter and gratitude. Self care is important for the health of your body and your mind. Heather Englund is a self-care guru and fellow podcaster. She’s the face and voice behind the food and healthy living website, Fit Mama Real Food. On her blog, podcast, and website, she shares recipes for the entire family, tips for bringing kids into the kitchen, and quick and effective home workouts--all to help you feel and live your healthiest, happiest, and best life. Heather and I met through email and connected over our love of podcasts. In today’s episode, Heather shares self-care strategies to help us carve out that essential time for ourselves. Show Highlights: Get to know Heather: she’s a mom of four young kids, makes her home in the state of Washington, and is a fitness instructor, blogger, and podcaster Why Heather wakes up early to get it all done and steal a few kid-free moments Eight strategies for carving out time for self-care: Nourishing food--You will feel better and more energized if you fuel yourself with good food. Meal planning--It cuts down on food waste and takes stress away. Heather shares how she makes Banana Custard Oatmeal and Homemade Flaxseed Granola for her family. Moments of quiet--You have to be intentional about stopping and being quiet. Take a solo walk and find ways to pause to breathe and be present. Hydration--Water is good for your health and affects your energy level. Add in fruits and flavors to make it fancy! Laughter and fun--It really is like medicine for your soul. Tell jokes, play games, and don’t be so serious about life. Gratitude--Think about what you’re grateful for and how you are blessed with big things and little things. Be more positive. Outside time--Vitamin D from the sunshine is good for your health and immunity. Even a few minutes of sunshine and fresh air can improve your quality of life. Mindful movement--Take a walk. Find an exercise that you enjoy to get the maximum physical and emotional benefits. Get the kids involved, and remember, if you can’t commit to long workouts, that every single minute still counts! Resources: Banana Custard Oatmeal recipe Meal Planning Mamas Meal Planner: A 52-week meal planner and favorite recipe keeper. Includes step-by-step meal planning + meal prep instructions to simplify your meals. Hemp Granola recipe 8 Minute Get-Energized Yoga Workout with Heather 5 minute fitness challenge on YouTube YouTube channel with more workouts + recipes Fit Mama Real Food: https://www.fitmamarealfood.com/ Instagram Twitter Facebook YouTube Pinterest Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics
Just in time for Mother’s Day, let’s all take a deep breath together and celebrate the hard work we do every day taking care of our families … by taking care of ourselves. Today’s show features self-care strategies and “you” time. Together with my guest, Heather Englund from Fit Mama Real Food, we’ll explore things like food and hydration, mindful movement and outdoor time, and fun, laughter and gratitude. Self care is important for the health of your body and your mind. Heather Englund is a self-care guru and fellow podcaster. She’s the face and voice behind the food and healthy living website, Fit Mama Real Food. On her blog, podcast, and website, she shares recipes for the entire family, tips for bringing kids into the kitchen, and quick and effective home workouts--all to help you feel and live your healthiest, happiest, and best life. Heather and I met through email and connected over our love of podcasts. In today’s episode, Heather shares self-care strategies to help us carve out that essential time for ourselves. Show Highlights: Get to know Heather: she’s a mom of four young kids, makes her home in the state of Washington, and is a fitness instructor, blogger, and podcaster Why Heather wakes up early to get it all done and steal a few kid-free moments Eight strategies for carving out time for self-care: Nourishing food--You will feel better and more energized if you fuel yourself with good food. Meal planning--It cuts down on food waste and takes stress away. Heather shares how she makes Banana Custard Oatmeal and Homemade Flaxseed Granola for her family. Moments of quiet--You have to be intentional about stopping and being quiet. Take a solo walk and find ways to pause to breathe and be present. Hydration--Water is good for your health and affects your energy level. Add in fruits and flavors to make it fancy! Laughter and fun--It really is like medicine for your soul. Tell jokes, play games, and don’t be so serious about life. Gratitude--Think about what you’re grateful for and how you are blessed with big things and little things. Be more positive. Outside time--Vitamin D from the sunshine is good for your health and immunity. Even a few minutes of sunshine and fresh air can improve your quality of life. Mindful movement--Take a walk. Find an exercise that you enjoy to get the maximum physical and emotional benefits. Get the kids involved, and remember, if you can’t commit to long workouts, that every single minute still counts! Resources: Banana Custard Oatmeal recipe Meal Planning Mamas Meal Planner: A 52-week meal planner and favorite recipe keeper. Includes step-by-step meal planning + meal prep instructions to simplify your meals. Hemp Granola recipe 8 Minute Get-Energized Yoga Workout with Heather 5 minute fitness challenge on YouTube YouTube channel with more workouts + recipes Fit Mama Real Food: https://www.fitmamarealfood.com/ Instagram Twitter Facebook YouTube Pinterest Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics
Just in time for Mother’s Day guys! Wanna get in good with Mamma? Well tune into this episode because I invited a mentor and colleague of mine, Liz Weiss to give us delicious and healthy food and meal ideas that will get Mamma doing the happy dance. Liz’s real food philosophy is all about adding food groups to your diet, not taking them away. No deprivation. She craves simplicity and easy-to-find everyday ingredients that make mealtime a breeze. Oh, and by the way, this episode will help us guys optimize our health One Small Bite at a time! Listen in as we talk how to help out in the kitchen, division of labor, simple steps, knife and cooking skills, and even composting. Listen in to get all you need to enhance our relationships at home AND with food. Liz is the voice behind the family food podcast and blog, Liz's Healthy Table. She interviews expert guests, shares recipes, and inspires parents to cook with their kids and eat meals together. She is the co-author of No Whine with Dinner, The Moms' Guide to Meal Makeovers, and the author of Color, Cook, Eat!, a playful and unique coloring e-book series. Liz is a regular guest on NBC's the Hub Today in Boston, writes for Today's Dietitian magazine and blog, and is a past columnist for Kiwi Magazine and Nick Jr. She served on the Wellness Committee in her children's school for 12 years and currently volunteers for two hunger-relief groups: Lex Eat Together and Mazon. You can find Liz at LizsHealthyTable.comRecipes that husbands, partners, and men can make when the main cook in the household is away:Last-Minute Black Bean Soup: https://www.lizshealthytable.com/2012/01/30/last-minute-black-bean-soup/Corny Salmon Cakes: https://www.lizshealthytable.com/2017/03/24/corny-salmon-cakes/Veggie Quiche Patties: https://www.lizshealthytable.com/2014/03/21/veggie-quiche-patties/Veggie burgers (we can talk about some of the frozen veggie burgers and how to enhance them w/ healthy toppings)Tofu Lettuce Wraps: https://www.lizshealthytable.com/2019/06/12/tofu-lettuce-wraps/Peanut Butter Smiley Face English Muffins (fun for kids to make - in other words... keep kids busy with an edible food project): https://www.lizshealthytable.com/2015/03/10/peanut-butter-smiley-faces/Also, I’m always looking out for listener questions. Please when you get a moment, feel free to let me know what nutrition or health topic you’d like me to cover by going to Apple Podcast, or visit my website and leave me your comments there. I read every one of them. Once again, I greatly appreciate you for listening and supporting my show. Remember, it really only takes One Small Biteover time to transform your life, so let’s – Chop the diet mentality; Fuel your body; and Nourish your soul! I look forward to serving you soon!
Get Hunter's book, Raising Good Humans now! Click here to order and get book bonuses! Do you struggle to get your kids to eat a healthy diet? In this episode, Liz Weiss from Liz’s Healthy Table podcast shows us how to help everyone eat more fruits and vegetables and how to create healthy, sustainable rules for the table. This episode will help us all eat and feel better! Takeaways: 90% of US consumers don’t eat enough fruits and vegetables. We are more microbial than we are human! You decide what, where, and when. Your child decides if and how much. Liz Weiss is a registered dietitian, mom of two, cookbook author, and host of Liz's Healthy Table podcast. She's spent most of her career teaching busy families (parents and kids) how to get healthy and affordable meals on the table. Fan of the Mindful Mama Podcast? Support it by leaving a quick review -----> Apple Podcasts or on Stitcher (or wherever you listen!) ABOUT HUNTER CLARKE-FIELDS: Hunter Clarke-Fields is a mindful mama mentor. She coaches smart, thoughtful parents on how to create calm and cooperation in their daily lives. Hunter has over 20 years of experience in mindfulness practices. She has taught thousands worldwide. Be a part of the tribe! Join the Mindful Parenting membership. Download the audio training, Mindfulness For Moms (The Superpower You Need) for free! It's at mindfulmomguide.com. Find more podcasts, blog posts, free resources, and how to work with Hunter at MindfulMamaMentor.com.
Liz Weiss, MS, RDN, discusses simple ways to reduce your kitchen carbon footprint.Many people are interested in becoming more eco-friendly but aren't quite sure which steps to take.Composting is a popular option for reducing your carbon footprint. When biodegradable items (banana peel, half-eaten apple, etc.) are sent to a landfill, they will break down but they still emit greenhouse gases. If you're not comfortable setting up a compost station yourself, there are often community options that will pick up your biodegradable scraps and perform the composting for you. Liz Weiss, MS, RDN, joins host Lisa Davis to discuss simple ways to reduce your kitchen carbon footprint, as well as share some of her favorite recipes that contribute to a more eco-friendly existence. She also provides some statistics on how much food is wasted each year.
In this episode of the Healthy Family Project, we talk to Liz Weiss, cookbook author, blogger, dietitian, and host of the Liz's Healthy Table podcast. Liz shares solutions for common mealtime struggles including strategies for picky eaters, meal planning hacks, food waste tips, and more. Liz has two grown boys, teaches cooking classes to kids, and has a lot of experience helping parents get healthy and happy meals onto the family table. As an registered dietitian, Liz has been passionate about healthy food and family nutrition for over 20 years and has made helping families discover the joy of wholesome and delicious food her mission. Her podcast covers everything from fermented foods and why your family should eat them to the benefits of eating more beans. With new episodes published every two weeks featuring expert guests, Liz's podcast is a great resource for families looking to eat healthier. Listener Survey! Thank you so much for supporting the Healthy Family Project Podcast from Produce for Kids! We'd love if you could take 5 minutes to let us know how we can bring you the best possible content for future episodes. By completing the survey, you'll also be entered to win a $50 Amazon gift card! Take the survey here. Healthy Bite Featuring Autumn Glory Apples Today, we're snacking on Autumn Glory apples! This unique apple variety has a very sweet, firm flesh with hints of cinnamon and subtle notes of caramel. Our junior chefs, Charli and Mia, recently tested six delicious quesadilla combinations made with Autumn Glory apples. They're so easy to make and perfect for an after-school snack or fun family dinner! Healthy Recipes & Tips in Your Inbox Sign up for the Produce for Kids e-newsletter to receive healthy recipe inspiration, our latest blog posts and more directly to your inbox each week. Healthy Family Project Facebook GroupJoin our new Healthy Family Project Facebook group! This group will serve as a safe space for parents and caregivers to talk all about raising a healthy family - from dealing with a picky eater and tips to get more fruits and veggies onto plates to exercising as a family and mental health. We welcome all of you to join in! Relevant Links Check out Liz’s monthly series to help you Reduce Your Kitchen Carbon Footprint Listen to Liz’s Healthy Table Follow Liz on Instagram, Twitter, and Facebook 12 Essential Meal Prep Tools For Every Kitchen 7 Tips to Reduce Food Waste & Save Money 10 Beginner’s Tips to Meal Planning Like a Pro Color, Cook, Eat! - Downloadable Coloring Cookbook Series Instant Pot Beef Bourguignon How to Grill Cabbage Society of St. Andrew Gleaning Network Other Podcast Episodes to Check Out: Episode 23: Make-Ahead Meal Ideas Episode 22: Meal Planning for Busy Families Episode 21: Meal Planning & Cooking with Kids Episode 18: How Families Can Reduce Food Waste Timestamps 2:11 Welcome, Liz! 5:20 How to Make Time for Family Dinner 10:50 Strategies for Getting Picky Eaters to Try New Foods 15:32 How to Involve Your Kids in Meal Planning & Prep 20:13 Healthy Bite Featuring Autumn Glory Apples 24:06 Reducing Food Waste & Being More Green in the Kitchen 37:31 What does a healthy family mean to you?
Happy New Year! It’s 2020, which I find hard to believe. It freaks me out in a way that time flies by so fast. As this year holds a big milestone birthday for me, and I mean a really BIG one, my defining word for 2020 in my personal and professional life is----celebrate. I want to celebrate so many things this year, so that’s what we are talking about in today’s show. Let’s talk about resolutions, goals, and intentions for 2020, along with a brand-new delicious recipe. Show Highlights: Five themes to celebrate this year: My birthday in August-- I have cool trips planned in my quest to travel more, like Prague, Budapest, Croatia, Greece, and a cruise with my husband. A healthy planet--We need to reduce food waste and make changes to the way we shop, cook, and repurpose. My action for January is composting. (Look for a new action each month!) Simple, fast, healthy dinners--This is the #1 request I receive, and I have some great shows planned. Today’s recipe is for Easy Red Lentil and Vegetable Soup, which uses split red lentils, extra virgin olive oil, diced onion, mushrooms, minced garlic, celery seed, vegetable broth, shredded carrots, bite-sized cauliflower florets, and fresh thyme. The benefits of eating for health--Everyone is on a different diet for some reason or another. We’ll talk about these diets along with prebiotics, which feed your good gut bacteria. The power of advocacy--We want kids and families to eat healthy foods and be part of a food system that nourishes and feeds us. We’ll cover tips to becoming an advocate, along with how to read the new food labels this year. Resources: Black Earth Compost: https://blackearthcompost.com/ Biggest Little Farm: https://www.biggestlittlefarmmovie.com/ From Freezer to Cooker: https://thrivinghomeblog.com/from-freezer-to-cooker The Best Rotisserie Chicken Cookbook: https://www.amazon.com/Best-Rotisserie-Chicken-Cookbook-Store-Bought/dp/0778806588 Regenerative Agriculture: http://www.regenerativeagriculturedefinition.com/ Kid Food by Bettina Elias Siegel: https://www.amazon.com/Kid-Food-Challenge-Children-Processed/dp/0190862122
Happy New Year! It’s 2020, which I find hard to believe. It freaks me out in a way that time flies by so fast. As this year holds a big milestone birthday for me, and I mean a really BIG one, my defining word for 2020 in my personal and professional life is----celebrate. I want to celebrate so many things this year, so that’s what we are talking about in today’s show. Let’s talk about resolutions, goals, and intentions for 2020, along with a brand-new delicious recipe. Show Highlights: Five themes to celebrate this year: My birthday in August-- I have cool trips planned in my quest to travel more, like Prague, Budapest, Croatia, Greece, and a cruise with my husband. A healthy planet--We need to reduce food waste and make changes to the way we shop, cook, and repurpose. My action for January is composting. (Look for a new action each month!) Simple, fast, healthy dinners--This is the #1 request I receive, and I have some great shows planned. Today’s recipe is for Easy Red Lentil and Vegetable Soup, which uses split red lentils, extra virgin olive oil, diced onion, mushrooms, minced garlic, celery seed, vegetable broth, shredded carrots, bite-sized cauliflower florets, and fresh thyme. The benefits of eating for health--Everyone is on a different diet for some reason or another. We’ll talk about these diets along with prebiotics, which feed your good gut bacteria. The power of advocacy--We want kids and families to eat healthy foods and be part of a food system that nourishes and feeds us. We’ll cover tips to becoming an advocate, along with how to read the new food labels this year. Resources: Black Earth Compost: https://blackearthcompost.com/ Biggest Little Farm: https://www.biggestlittlefarmmovie.com/ From Freezer to Cooker: https://thrivinghomeblog.com/from-freezer-to-cooker The Best Rotisserie Chicken Cookbook: https://www.amazon.com/Best-Rotisserie-Chicken-Cookbook-Store-Bought/dp/0778806588 Regenerative Agriculture: http://www.regenerativeagriculturedefinition.com/ Kid Food by Bettina Elias Siegel: https://www.amazon.com/Kid-Food-Challenge-Children-Processed/dp/0190862122
On today’s show, I’m taking you behind the scenes to one of my hands-on cooking classes. I realize that most of you don’t live in my home state of Massachusetts, so this is going to be a virtual cooking class. Sound fun? I’ve been on Nantucket this summer, and over at the Nantucket Culinary Center, I’ve been giving cooking classes throughout the summer to locals and island visitors. These classes are always an adventure, and of course, everyone who joins one of my classes gets to cook up all sorts of nourishing foods. I thought it would be cool to take you along to one of my classes--not in person, but through this podcast episode. Show Highlights: Deviled Eggs: Ingredients include hard-boiled eggs, mayo, diced orange bell pepper, dijon mustard, honey, salt and pepper, and paprika Cook’s tips: steam the eggs; use a sandwich bag as a piping bag Salmon Cakes: Ingredients include grilled, diced salmon, whole-wheat panko bread crumbs, shredded cheddar cheese, corn kernels, mayo, dijon mustard, egg, fresh dill, and lemon zest. Avocado sauce ingredients include ripe avocado, olive oil, lemon zest and juice, fresh tarragon, dill, or parsley, honey, dijon mustard, and salt and pepper. Cook’s tips: substitute canned salmon if grilled isn’t available Wild Rice and Kale Salad: Ingredients include cooked brown or wild rice, kale, diced orange bell pepper, green onions, fresh parsley, toasted pecans, dried cranberries, diced celery. Dressing ingredients include olive oil, lemon juice, minced garlic, honey, and salt and pepper. Cook’s tips: Add crumbled feta cheese, if desired. This recipe is a great lunchbox option, topped with grilled chicken. For shortcuts, use pre-washed baby kale, boil-in-bag rice, and other dried fruits. Peach Apple Berry Crisp: Ingredients include diced ripe peaches, diced pink lady apples, strawberries, blueberries, brown sugar, cinnamon, corn starch, quick-cooking oats, chopped pecans, salt, and oil. Cook’s tips: Use frozen peaches if fresh aren’t available, and feel free to substitute other seasonal fruits. Find a way to celebrate summer; have a cooking class with your friends or your kids A tip for stabilizing your cutting board: place a wet paper towel under the cutting board to create a non-slip surface Resources: www.superhealthykids.com www.parentsondemand.com
On today’s show, I’m taking you behind the scenes to one of my hands-on cooking classes. I realize that most of you don’t live in my home state of Massachusetts, so this is going to be a virtual cooking class. Sound fun? I’ve been on Nantucket this summer, and over at the Nantucket Culinary Center, I’ve been giving cooking classes throughout the summer to locals and island visitors. These classes are always an adventure, and of course, everyone who joins one of my classes gets to cook up all sorts of nourishing foods. I thought it would be cool to take you along to one of my classes--not in person, but through this podcast episode. Show Highlights: Deviled Eggs: Ingredients include hard-boiled eggs, mayo, diced orange bell pepper, dijon mustard, honey, salt and pepper, and paprika Cook’s tips: steam the eggs; use a sandwich bag as a piping bag Salmon Cakes: Ingredients include grilled, diced salmon, whole-wheat panko bread crumbs, shredded cheddar cheese, corn kernels, mayo, dijon mustard, egg, fresh dill, and lemon zest. Avocado sauce ingredients include ripe avocado, olive oil, lemon zest and juice, fresh tarragon, dill, or parsley, honey, dijon mustard, and salt and pepper. Cook’s tips: substitute canned salmon if grilled isn’t available Wild Rice and Kale Salad: Ingredients include cooked brown or wild rice, kale, diced orange bell pepper, green onions, fresh parsley, toasted pecans, dried cranberries, diced celery. Dressing ingredients include olive oil, lemon juice, minced garlic, honey, and salt and pepper. Cook’s tips: Add crumbled feta cheese, if desired. This recipe is a great lunchbox option, topped with grilled chicken. For shortcuts, use pre-washed baby kale, boil-in-bag rice, and other dried fruits. Peach Apple Berry Crisp: Ingredients include diced ripe peaches, diced pink lady apples, strawberries, blueberries, brown sugar, cinnamon, corn starch, quick-cooking oats, chopped pecans, salt, and oil. Cook’s tips: Use frozen peaches if fresh aren’t available, and feel free to substitute other seasonal fruits. Find a way to celebrate summer; have a cooking class with your friends or your kids A tip for stabilizing your cutting board: place a wet paper towel under the cutting board to create a non-slip surface Resources: www.superhealthykids.com www.parentsondemand.com
“So much of life is centric to food, and being a picky eater can become problematic.”Lori Taylor (7:00 - 7:14) Liz Weiss MS, RDN, is the Founder of Liz's Healthy Table, where she shares healthy recipes and mealtime wisdom through blog posts, cooking videos, and podcasts. Liz has been passionate about healthy food and family nutrition for over 20 years. Her previous company, Meal Makeover Moms, received an incredible response from families and fellow health professionals over the years, and even won the 2015 Media Excellence Award from the Academy of Nutrition and Dietetics! It is possible to overcome picky eating tendencies. Almost all of us have picky eaters in our lives. It could be your kids, your spouse, or it could even be you that's more particular about your food choices. Picky eating is entirely normal. It could be due to evolutionary reasons that we're hardwired to be cautious about what we put into our bodies. While the tendency to be selective about food might have served us well in the caveman era, it does create some nutritional challenges in today's world. A recent survey of over 600 moms revealed that picky eating was their biggest challenge when it came to feeding fresh fruits and vegetables to their kids. That's problematic because a diet rich in a wide variety of fresh produce is an essential element for a healthy life. And it's not just about nutrition. Food plays a central role in our social and professional lives, and being too picky could cause problems in those areas as well. “After surveying a community of over 600 moms, what we found was that picky eating was the biggest obstacle to getting kids to eat a healthy diet.” - Liz Weiss (8:57 - 9:13) The good news is that there are strategies to overcome the tendency for picky eating. This is especially true for kids, but it could apply to adults as well. Below, we'll share some tips for parents who might be wondering what they can do to get their kids to eat a healthy diet rich in fruits and vegetables. Tips to help your kids overcome picky eating. Don't label your kids as picky eaters - The first thing you can do is you can stop calling your kids “picky eaters.” Instead, focus on the fresh produce items they do enjoy, even if it's only a few. Maybe they only like berries, carrots, and watermelons. While the goal is to add new fruits and veggies to that list, whatever they currently eat is a great place to start. Remember, even something like guacamole, which most kids enjoy, is a fresh produce item you can start with. “Build your own” nights - The more you involve your kids in the process of shopping and making meals, the more likely they'll be to try new things. One creative way to get your kids excited about the meal preparation process is to turn it into an art project. Schedule nights where they “build” their own meals. Even if they prepare fun items like pizzas and tacos, you can make sure that some of the ingredients are healthy veggies. Market nutrition to your kids - You can help your kids try new things by making it more fun for them. Assign a silly name to bell peppers, like “power peppers,” or take a sharpie and put a smiley face on a banana peel. One thing that works well with kids is to playfully pretend that you don't want to share with fruits or veggies with them. If you act like you don't want them to have any of your cucumber and hummus, it is sure to pique their curiosity. “The more you can eat dinner together as a family, the more opportunities you have to be a role model. If you eat a lot of veggies, your kids are more likely to make similar choices.” - Liz Weiss (21:40 - 21:49) Remember that everyone is unique, and they respond to different things. While the tips mentioned above are an excellent place to start, it might require some experimenting on your part. The goal is to keep trying so that your children can eventually get to a point where they are comfortable with trying new things. When you have dinner as a family, you can lead by example. If they see you eating a lot of fruits and vegetables regularly, they're more likely to emulate your behavior and start making healthier choices on their own. How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week! Reach out to us - we'd love to hear more about where you are in life and business! Find out more here. For a whole host of valuable resources like coloring cookbooks with healthy recipes, podcasts, and other freebies, check out Liz's website. If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!
Back in February, I sent a survey out to the LHT community. Over 200 of you responded, and wow! Did you have questions! You wanted to know about the best ways to plan healthy meals and tips for getting your kids, even your independent teens, to eat more fruits and veggies. You wanted dinner ideas that could do double duty, pleasing the vegetarians and meat eaters at your table, and a lot of you were eager for advice on cutting sugar from your family’s diet. You asked ... and I’ve got the answers. What you’ll hear in this episode: Dan’s background in nutrition and his work as my intern The easiest things to do to have a healthy diet: Use the USDA’s “Choose My Plate,” and fill ½ with fruits/veg, ¼ with protein, ¼ with grains, and don’t forget to hydrate! Quick and healthy dinner meals: Use “Build your own" nights, for tacos, Buddha bowls, or pizza Use versatile, healthy foods like eggs and rotisserie chicken Tips about meal planning and prep Check out my 30 meal-planning tips Have a plan and use it for shopping Making vegetables more appealing to teenagers: Use veggies with dips, roast veggies to bring out the sweetness, and make quesadillas with veggies How to wean kids off too many carbs: Know the difference between whole grains and refined grains, which have added nutrients Use carbs as part of the meal and not the whole meal How to deal with kids and their endless snacks: Think of snacks as mini-meals to fill in the nutrient gaps Low-sugar options for desserts: Limit soft drinks and sugary “fake” juice drinks Cut back on sugar in most recipes How to get healthy omega-3 fatty acids, which are good for the heart, brain, and eyes: Get these healthy fats in seafood, walnuts, flaxseed, edamame, and soy How to make healthy substitutes for chicken fingers: Try fish fingers or “no fry” chicken fingers Read labels on frozen chicken fingers to find the most protein and the least amount of sodium Adding more fermented foods to your diet: Add kefir to fruit smoothies and sauerkraut to sandwiches Getting enough calcium when dairy is a problem: Look for calcium-fortified foods, broccoli, kale, almonds, and salmon and sardines with bones Cooking with more spices and less salt: Make your own seasonings, like taco seasoning Use fresh herbs, lime and lemon juice, zest, and use Diamond Crystal Kosher salt How to please both meat-eaters and vegetarians: Make a veggie lasagna and put meat in half of it Use “build your own ” nights for pizza, tacos, and Buddha bowls Grill portobello mushrooms and serve as burgers Incorporating more inexpensive whole grains: Try Trader Joe’s 10-minute grains that cook quickly Don’t be afraid to try tabouli and couscous Tips for feeding an athlete: Try Chicken of the Sea Infusions, which are ready-to-eat seasoned tuna snacks Other ideas include Greek yogurt, cheese sticks, hummus with carrot sticks and crackers, Bush’s bean dips, peanut butter and jelly on whole wheat, ready-made smoothies, and milk Resources: www.superhealthykids.com www.parentsondemand.com USDA's Choose MyPlate Eggs for Dinner recipes from the LHT blog 30 Meal Planning Tips from Registered Dietitians Jessica Levinson's podcast interview on Dinner Dilemma Solved You can find my FREE 7-Day Meal Planner and aisle-by-aisle Supermarket Shopping List printables over on the Freebies section of my website. To find out how many vegetables your kids need each day, visit Choose MyPlate. The amount may surprise you. 12 Tips for Getting Teens to Eat Vegetables Happily Whole Grains versus Enriched Grains. Slice for slice, enriched white bread, as well as other enriched grain products, are a good source of iron and four B vitamins; thiamin, niacin, riboflavin and folic acid, as well as complex carbohydrates. Pumpkin Maple Pancakes recipe Tips for reducing added sugar from your kid's diets. Listen to my podcast with Laura Hoover, MPH, RDN. My recipe for Mango Soft Serve. The scoop on omega-3 fats. They're good for your heart, eyes, and brain ... but how much should you get each day? Visit Always Omega-3s for the answers. Lentil Alphabet Soup recipe. Products Mentioned: Bush's Beans seasoned savory canned beans and Bush's Best Bean Dips Chicken of the Sea Infusions Trader Joe's 10-minute grains Buddha bowl meal ideas: Asian Beef Bowl Tuscan Tuna Bowls Jessica Levinson's build-your-own buddha bowl
Back in February, I sent a survey out to the LHT community. Over 200 of you responded, and wow! Did you have questions! You wanted to know about the best ways to plan healthy meals and tips for getting your kids, even your independent teens, to eat more fruits and veggies. You wanted dinner ideas that could do double duty, pleasing the vegetarians and meat eaters at your table, and a lot of you were eager for advice on cutting sugar from your family’s diet. You asked ... and I’ve got the answers. What you’ll hear in this episode: Dan’s background in nutrition and his work as my intern The easiest things to do to have a healthy diet: Use the USDA’s “Choose My Plate,” and fill ½ with fruits/veg, ¼ with protein, ¼ with grains, and don’t forget to hydrate! Quick and healthy dinner meals: Use “Build your own" nights, for tacos, Buddha bowls, or pizza Use versatile, healthy foods like eggs and rotisserie chicken Tips about meal planning and prep Check out my 30 meal-planning tips Have a plan and use it for shopping Making vegetables more appealing to teenagers: Use veggies with dips, roast veggies to bring out the sweetness, and make quesadillas with veggies How to wean kids off too many carbs: Know the difference between whole grains and refined grains, which have added nutrients Use carbs as part of the meal and not the whole meal How to deal with kids and their endless snacks: Think of snacks as mini-meals to fill in the nutrient gaps Low-sugar options for desserts: Limit soft drinks and sugary “fake” juice drinks Cut back on sugar in most recipes How to get healthy omega-3 fatty acids, which are good for the heart, brain, and eyes: Get these healthy fats in seafood, walnuts, flaxseed, edamame, and soy How to make healthy substitutes for chicken fingers: Try fish fingers or “no fry” chicken fingers Read labels on frozen chicken fingers to find the most protein and the least amount of sodium Adding more fermented foods to your diet: Add kefir to fruit smoothies and sauerkraut to sandwiches Getting enough calcium when dairy is a problem: Look for calcium-fortified foods, broccoli, kale, almonds, and salmon and sardines with bones Cooking with more spices and less salt: Make your own seasonings, like taco seasoning Use fresh herbs, lime and lemon juice, zest, and use Diamond Crystal Kosher salt How to please both meat-eaters and vegetarians: Make a veggie lasagna and put meat in half of it Use “build your own ” nights for pizza, tacos, and Buddha bowls Grill portobello mushrooms and serve as burgers Incorporating more inexpensive whole grains: Try Trader Joe’s 10-minute grains that cook quickly Don’t be afraid to try tabouli and couscous Tips for feeding an athlete: Try Chicken of the Sea Infusions, which are ready-to-eat seasoned tuna snacks Other ideas include Greek yogurt, cheese sticks, hummus with carrot sticks and crackers, Bush’s bean dips, peanut butter and jelly on whole wheat, ready-made smoothies, and milk Resources: www.superhealthykids.com www.parentsondemand.com USDA's Choose MyPlate Eggs for Dinner recipes from the LHT blog 30 Meal Planning Tips from Registered Dietitians Jessica Levinson's podcast interview on Dinner Dilemma Solved You can find my FREE 7-Day Meal Planner and aisle-by-aisle Supermarket Shopping List printables over on the Freebies section of my website. To find out how many vegetables your kids need each day, visit Choose MyPlate. The amount may surprise you. 12 Tips for Getting Teens to Eat Vegetables Happily Whole Grains versus Enriched Grains. Slice for slice, enriched white bread, as well as other enriched grain products, are a good source of iron and four B vitamins; thiamin, niacin, riboflavin and folic acid, as well as complex carbohydrates. Pumpkin Maple Pancakes recipe Tips for reducing added sugar from your kid's diets. Listen to my podcast with Laura Hoover, MPH, RDN. My recipe for Mango Soft Serve. The scoop on omega-3 fats. They're good for your heart, eyes, and brain ... but how much should you get each day? Visit Always Omega-3s for the answers. Lentil Alphabet Soup recipe. Products Mentioned: Bush's Beans seasoned savory canned beans and Bush's Best Bean Dips Chicken of the Sea Infusions Trader Joe's 10-minute grains Buddha bowl meal ideas: Asian Beef Bowl Tuscan Tuna Bowls Jessica Levinson's build-your-own buddha bowl
We often pass up undervalued healthy foods we (and your family) might just love! Guest Liz Weiss offers reasons (and recipes!) to reconsider these seven foods. Plus: How to win a free-food gift card! Undervalued Healthy Food #1 Why should you eat barley? What is pearl barley? How do you cook barley? What is the nutritional value of barley? What are other meal options with barley? Undervalued Healthy Food #2 Why should you eat black beans? Is it okay to use canned beans? How do you prepare black beans? Black bean brownies Quick cooking ideas for black bean 5-minute “Last minute black bean soup” Undervalued Healthy Food #3 Why should you eat spaghetti squash? How to cook with spaghetti squash? Liz’s favorite spaghetti squash recipe What is the nutritional value of spaghetti squash? Using the squash skin as a bowl Undervalued Healthy Food #4 Why should you eat Brussels sprouts? What is the nutritional value of Brussels sprouts? How to cook with Brussels sprouts? A quick verbal recipe for Brussels sprouts What ingredients go well with Brussels sprouts? Undervalued Healthy Food #5 Why should you eat canned salmon? What is the nutritional value of canned salmon? How to cook with canned salmon? Which to look for in canned salmon? What about canned sardines? A quick sardine recipe Undervalued Healthy Food #6 Why should you eat parsnips? How to cook with parsnips Other ideas about how to use parsnips Why to roast vegetables What about roasted radishes? Healthy Food #7 Why should you eat eggs? Should you use the whole egg? Eat the yolk? What is the nutritional value of eggs? The secret to boiling eggs PLUS: The Weekly Nutrition Challenge! NONA LIM GIVE-AWAY We’re giving away a gift card for $50 To enter your name into the drawing: Accept Mary’s Nutrition Challenge by… Commenting on Mary’s Facebook post about this episode We can only send to a U.S. address www.nonalim.com GUEST: LIZ WEISS, RDN Liz’s Website https://www.lizshealthytable.com Liz’s Podcast https://www.lizshealthytable.com/podcast/ Liz’s Recipes BARLEY https://www.lizshealthytable.com/2018/12/14/instant-pot-barley-carrot-and-chickpea-soup/ BLACK BEANS https://www.lizshealthytable.com/2015/04/23/fudgy-black-bean-brownies/ SPAGHETTI SQUASH https://www.lizshealthytable.com/2015/11/21/how-to-roast-spaghetti-squash-taco-topped-spaghetti-squash-bowls/ CANNED SALMON https://www.lizshealthytable.com/2017/03/24/corny-salmon-cakes/ SARDINES https://rdlounge.com/2018/03/30/learn-to-love-sardines/ PARSNIPS https://www.bonappetit.com/test-kitchen/ingredients/article/from-the-market-parsnips EGGS https://www.lizshealthytable.com/2018/07/30/scrambled-egg-tacos-with-cilantro-lime-pumpkin-seed-drizzle/ Liz on Facebook https://www.facebook.com/LizsHealthyTable/ Liz on Instagram https://www.instagram.com/lizweiss/ Liz on Twitter https://twitter.com/lizweiss ABOUT THE SHOW Mary Purdy, MS, RDN, dishes out easy-to-digest info, tips, and advice about nutrition & lifestyle, backed by over 10 years of clinical experience and a healthy sense of humor. iTunes Please Subscribe, Rate, and Review on Podcasts App (or iTunes) https://itunes.apple.com/us/podcast/marys-nutrition-show/id1245983321 ABOUT MARY Mary Purdy is a Registered Dietitian with a Masters in Clinical Nutrition from Bastyr University. Past experience: • Private practice (8 yrs) • Adjunct professor at Bastyr University • Clinical Supervisor at Bastyr Center for Natural Health. Mary currently works as a Registered Dietitian Coach at the Scientific Wellness company, Arivale. Mary takes an integrative/holistic approach to diet, health & wellness and believes that food is medicine! Mary’s Nutrition Show is on Amazon’s Alexa You can say: “Alexa — enable Mary’s Nutrition Show.” https://www.amazon.com/Wizzard-Media-Marys-Nutrition-Show/dp/B07BSW4JQ8/ Mary has a new website! http://marypurdy.co/ Mary’s (free) Quick Start Guide to Nutrition http://marypurdy.co/quick-start-guide-sign-up/ MARY’S NEW BOOK: http://marypurdy.co/book/ MARY’S VIDEOS: https://www.youtube.com/marypurdy DISCLAIMER This podcast is intended for entertainment purposes only. Please consult your doctor before following any information you hear here. The opinions expressed here are those exclusively of Mary Purdy, the Show’s producers, and guests, and do not necessarily represent the views of Arivale, Bastyr, Dietitians in Integrative and Functional Medicine, or other entities.
SANE Show: Eat More. Lose More. Smile More. with Jonathan Bailor
Meal Makeover Moms #SANE with Janice Newell Bissex and Liz Weiss & Jonathan Bailor
Taco and Mandy have a Double Date with registered dietitian and podcast host, Liz Weiss, and her husband, Tim, to discuss their chance encounter meeting, what happens when a bachelor starts living with a cookbook author dietitian, raising healthy eaters, and adjusting to an empty nest. EPISODE ANNOUNCEMENTS Looking for assistance with meal planning for your week or month? Get started today with a free meal plan trial. ABOUT LIZ AND TIM Liz Weiss is a registered dietitian and host of the Liz’s Healthy Table podcast and blog. She joins today’s podcast with her husband, Tim Carruthers. Tim is a VP of engineering at a computer company near Boston. Liz and Time live in Lexington, MA. Learn more about Liz’s work and passion for family mealtimes at lizshealthytable.com and connect with her on Facebook, Twitter, Instagram, Pinterest, and YouTube. You can also listen to Liz on her podcast, Liz’s Healthy Table and join her free Podcast Posse on Facebook.
Registered dietitian nutritionist, Liz Weiss, MS, RDN, has been passionate about healthy food and family nutrition for well over two decades. Helping families discover the joy of wholesome and delicious food is not just her job—it’s her mission. As the mother of two grown children, Liz advocates a real food approach to feeding families. Liz is the voice behind the family food podcast and blog, Liz’s Healthy Table. She has written several cookbooks including No White with Dinner, The Moms' Guide to Meal Makeovers, and the playful new coloring e-book series, Color, Cook, Eat! Liz is a contributor to Today’s Dietitian RDLounge, and she brings more than 25 years of professional speaking experience to the podium for both the public and health professional audiences. Liz was a producer and reporter for CNN’s Nutrition News unit from 1987 to 1992 and is best known for her recent work as the cofounder of the online platform, Meal Makeover Moms. She is a member of the Academy of Nutrition and Dietetics and two of their practices groups: Food & Culinary Professionals and Nutrition Entrepreneurs. Liz lives in New England with her family. During this episode, I spoke with Liz about her career journey and the pressure of being a media Dietitian. Be sure to like Liz's Healthy Table on Facebook, follower her on Twitter, and follow her on Instagram. Please subscribe to the podcast, follow Healthy Under Pressure on Instagram and like us on Facebook.
Liz Weiss visits the studio as we explore healthy summer meals. Liz is a registered dietician, food blogger, podcaster, YouTuber, cookbook author and all-around family nutrition expert. We’ll consider healthy options for summertime eating, including family meals on the go, picnics and grilling out. We hope you can join us!
On today’s episode we’re packing the suitcases, while trying not to pack on the pounds! Join hosts Kirsten and Graham as we chat about upcoming summer travel and how we can best prepare to hit the road and keep ourselves healthy. From convention strategies to kids’ meal makeovers, we’re talking to registered dietician, author, blogger, and podcaster, Liz Weiss, of Liz’s Healthy Table to learn how to plan for healthy eating while traveling! We’ll also give you a peek into Birmingham’s award-winning restaurant scene and the fun weekend we just spent together at Mom 2.0. Sponsor Spotlight: Epic We at the Home Hour are loving Epic! Epic! has a huge library of more than 25,000 high-quality, popular children’s books, videos, quizzes and more — for kids in grades K-6. It’s basically screen time that’s not really screen time! Epic! is personalized for each child based on reading level and interests. If you have multiple children, they’ll each get their own “profile” that tracks their reading, recommends books appropriate to their level, etc.–and that’s all for the same monthly price, even if you have multiple kids. The read-to-me books are also so fun for preschoolers and emerging readers. Epic! is normally $7.99/month, which is a great deal, but we have partnered with them to get our listeners TWO MONTHS FREE. Just use promo code “homehour ” when you sign up for an Epic! subscription at www.getepic.com. Sponsor Spotlight: Prep Dish Prep Dish is a healthy subscription-based meal planning service. When you sign up, you’ll receive an email every week with a grocery list and instructions for prepping your meals ahead of time. After only 1-3 hours of prepping on the weekend, you’ll have all of your meals ready for the entire week. You’ll save time and have amazingly delicious meals! But here’s the best part…the founder, Allison is offering listeners a free 2-week trial to try it out. Checkout PrepDish.com/homehour for this amazing deal! Learn more about your ad choices. Visit megaphone.fm/adchoices
Liz Weiss is my guest today, and she is a nutritionist and overall fountain of knowledge when comes to helping families get healthy! Today we are chatting about her motherhood, dieting, allergies, and how to get your kids to eat what you make for dinner! Loved our chat and I know you'll walk away with some new food for thought! Show Notes: Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read her Blog Twitter: https://twitter.com/lizweiss Facebook: https://www.facebook.com/LizsHealthyTable/ Instagram: https://www.instagram.com/lizweiss/ Pinterest: https://www.pinterest.com/LizsHealthyTable/ Closed Podcast Posse group on Facebook. Anyone can join!: https://www.facebook.com/groups/283656302090924/ Connect with Jessica: Instagram//Facebook//Email: jessica@extraordinarymomspodcast.com
When families sit down together and eat a home-cooked meal, children are being shown healthy eating habits by example, and everyone has a chance to reconnect after a busy day. There are several hurdles to jump over to make it to the family table, especially if the practice is brand new for your brood. That is why I am so excited to have Liz Weiss of Liz’s Healthy Table podcast with me today to talk about how to overcome some of these obstacles. Get full show notes and more information here: https://jillcastle.com/050
Registered dietician nutritionist, Liz Weiss joins us to discuss tips and tricks for creating healthy and enjoyable family meals. Liz hosts the cooking podcast and blog, Liz' Healthy Table, and she is the author of the books several cookbooks including No Whine with Dinner and the coloring e-book series, Color, Cook, Eat! Episode Topics include: Importance of family dinners Time saving meal prep strategies Introducing new foods to children Meal planning and dinner ideas Involving children in cooking Show Page - www.discoverychilddevelopmentcenter.com/podcast.com facebook - facebook.com/preschoolandbeyond
Registered dietician nutritionist, Liz Weiss joins us to discuss tips and tricks for creating healthy and enjoyable family meals. Liz hosts the cooking podcast and blog, Liz' Healthy Table, and she is the author of the books several cookbooks including No Whine with Dinner and the coloring e-book series, Color, Cook, Eat! Episode Topics include: Importance of family dinners Time saving meal prep strategies Introducing new foods to children Meal planning and dinner ideas Involving children in cooking Show Page - www.discoverychilddevelopmentcenter.com/podcast.com facebook - facebook.com/preschoolandbeyond
Fall is undeniably pumpkin season. From pumpkin pie to pumpkin spice lattes, the sweet vegetable is everywhere.Fall is undeniably pumpkin season. From pumpkin pie to pumpkin spice lattes, the sweet vegetable is everywhere. Liz Weiss, award-winning broadcast journalist, speaker, blogger, spokesperson, and creator of Liz's Healthy Table, shares a few of her favorite pumpkin recipes, as well as the many benefits of pumpkin. Healthy Gingersnap Pumpkin Mousse Pumpkin Chia Pudding Black Bean Enchiladas with Pumpkin Sauce Pumpkin Turkey Chili Buy on Amazon The Moms' Guide to Meal Makeovers: Improving the Way Your Family Eats, One Meal at a Time! Learn more about your ad choices. Visit megaphone.fm/adchoices
Your host, Liz Weiss, is a dietician, cookbook author, food blogger and the mom of two grown boys, who have eaten her out of house and home, for the past two decades. Liz used to co-host a show called Cooking With Moms and also an online platform called Meal Makeover Moms, from 2008 to 2016 with Janice Bissex. The time, however, came to move on and so came the birth of Liz's Healthy Table. On today's show, Liz tells you about her journey in the world of nutrition, as a mom and a foodie. She also talks about what you can expect to hear on the show, moving forward, as she's done a survey, to find out what you, the listener, would like as topics. Her guest for today, is her husband, Tim, who is a pescatarian. Listen in to find out what Tim has to say and also what's in store for you on Liz's new podcast. On today's show, you'll hear: About Liz's closed Facebook Group, Podcast Posse- how you can join it and what you can expect to find there. Some upcoming guests and topics for future shows. What it's like for Liz's husband Tim to be married to a registered dietician. Why Tim calls Liz a bully, when they go out to dinner. What it was like for Tim at the dinner table, when their boys, Josh and Simon were still toddlers. Tim's favorite meal, that Liz cooks for the family. What Tim used to eat when he was a bachelor. About how Liz loves to camp out and cook over an open fire. The cool things you can do when you visit www.lizshealthytable.com How growing up was a big, fun, food adventure, with a mom who was a Home Ec. teacher and a really great cook. That when kids learn how to cook, they are more likely to embrace eating a variety of healthy foods. All about Liz's education. The nutritional work that Liz did at CNN. Liz's Healthy Lunch Task Force, to advocate for radical and healthy changes in the elementary school's cafeteria. Links: Liz's website: www.lizshealthytable.com Liz's email: liz@lizshealthytable.com Resources: Books by Yotam Ottolenghi- Plenty and Jerusalem
Your host, Liz Weiss, is a dietician, cookbook author, food blogger and the mom of two grown boys, who have eaten her out of house and home, for the past two decades. Liz used to co-host a show called Cooking With Moms and also an online platform called Meal Makeover Moms, from 2008 to 2016 with Janice Bissex. The time, however, came to move on and so came the birth of Liz's Healthy Table. On today's show, Liz tells you about her journey in the world of nutrition, as a mom and a foodie. She also talks about what you can expect to hear on the show, moving forward, as she's done a survey, to find out what you, the listener, would like as topics. Her guest for today, is her husband, Tim, who is a pescatarian. Listen in to find out what Tim has to say and also what's in store for you on Liz's new podcast. On today's show, you'll hear: About Liz's closed Facebook Group, Podcast Posse- how you can join it and what you can expect to find there. Some upcoming guests and topics for future shows. What it's like for Liz's husband Tim to be married to a registered dietician. Why Tim calls Liz a bully, when they go out to dinner. What it was like for Tim at the dinner table, when their boys, Josh and Simon were still toddlers. Tim's favorite meal, that Liz cooks for the family. What Tim used to eat when he was a bachelor. About how Liz loves to camp out and cook over an open fire. The cool things you can do when you visit www.lizshealthytable.com How growing up was a big, fun, food adventure, with a mom who was a Home Ec. teacher and a really great cook. That when kids learn how to cook, they are more likely to embrace eating a variety of healthy foods. All about Liz's education. The nutritional work that Liz did at CNN. Liz's Healthy Lunch Task Force, to advocate for radical and healthy changes in the elementary school's cafeteria. Links: Liz's website: www.lizshealthytable.com Liz's email: liz@lizshealthytable.com Resources: Books by Yotam Ottolenghi- Plenty and Jerusalem
If one of your family members is a non-meat eater and the rest are fine with steak, chicken and the like, how can you incorporate meal options that will satisfy both?If one of your family members is a non-meat eater and the rest are fine with steak, chicken and the like, how can you incorporate meal options that will satisfy both?Liz Weiss, RD, has some great suggestions. Make Soup: Soups like bean and veggie-filled minestrone are hearty, so the meat lovers at your table will feel full and satisfied after a steamy bowlful. Offer Meat-free Burgers: Frozen veggie burgers are a hearty alternative to beef or turkey burgers. Topped with lettuce, tomato, avocado, cheese, and ketchup and served on a whole grain bun, they're an ideal stand in. Grilled Portobello mushrooms, which tend to have a "meaty" texture and flavor, are another mouthwatering swap.Make Steak… with Cauliflower: This is one of Liz's favorite veggie “hacks." If you slice a head of cauliflower into “steaks” and then bake them, you'll end up with hearty veggie steaks that mimic the mouthfeel of an actual steak. Okay, maybe that's a bit of an exaggeration, but the texture is comparable and oh-so satisfying.Use Meat-free Grounds: Faux ground beef “crumbles” can be found in the produce section of most grocery stores. Hearty and substantial, they look like ground beef and taste like it too. Use them instead of beef or turkey in tacos, sloppy Joe's, and lasagna.Make-Your-Own Pizza or Taco Night: Pizza and tacos are easy to adapt to individual taste and diet preferences. For pizza, set out a bunch of toppings (broccoli, mushrooms, sautéed bell peppers, shredded mozzarella cheese, cottage cheese, fresh herbs, and lean chicken or sausage) and let everyone create their own pie… some with meat and some without. Do the same for tacos with beans, shredded cheese, corn kernels, diced avocado, salsa, and sautéed ground beef or turkey.Listen in as Liz joins host Lisa Davis to share information on these tips and more. You can also check out Liz's blog with more links and recipe ideas: "5 Ways to Feed Your Family When One Child is a Vegetarian."
If one of your family members is a non-meat eater and the rest are fine with steak, chicken and the like, how can you incorporate meal options that will satisfy both?If one of your family members is a non-meat eater and the rest are fine with steak, chicken and the like, how can you incorporate meal options that will satisfy both?Liz Weiss, RD, has some great suggestions. Make Soup: Soups like bean and veggie-filled minestrone are hearty, so the meat lovers at your table will feel full and satisfied after a steamy bowlful. Offer Meat-free Burgers: Frozen veggie burgers are a hearty alternative to beef or turkey burgers. Topped with lettuce, tomato, avocado, cheese, and ketchup and served on a whole grain bun, they’re an ideal stand in. Grilled Portobello mushrooms, which tend to have a "meaty" texture and flavor, are another mouthwatering swap.Make Steak… with Cauliflower: This is one of Liz's favorite veggie “hacks." If you slice a head of cauliflower into “steaks” and then bake them, you’ll end up with hearty veggie steaks that mimic the mouthfeel of an actual steak. Okay, maybe that's a bit of an exaggeration, but the texture is comparable and oh-so satisfying.Use Meat-free Grounds: Faux ground beef “crumbles” can be found in the produce section of most grocery stores. Hearty and substantial, they look like ground beef and taste like it too. Use them instead of beef or turkey in tacos, sloppy Joe’s, and lasagna.Make-Your-Own Pizza or Taco Night: Pizza and tacos are easy to adapt to individual taste and diet preferences. For pizza, set out a bunch of toppings (broccoli, mushrooms, sautéed bell peppers, shredded mozzarella cheese, cottage cheese, fresh herbs, and lean chicken or sausage) and let everyone create their own pie… some with meat and some without. Do the same for tacos with beans, shredded cheese, corn kernels, diced avocado, salsa, and sautéed ground beef or turkey.Listen in as Liz joins host Lisa Davis to share information on these tips and more. You can also check out Liz's blog with more links and recipe ideas: "5 Ways to Feed Your Family When One Child is a Vegetarian."
Winter is the perfect time to enjoy a hot, steamy bowl of soup. But, you want to watch out for soups that are full of fat or processed ingredients.Winter is the perfect time to enjoy a hot, steamy bowl of soup.But, you want to watch out for soups that are full of fat or processed ingredients.Liz Weiss is a registered dietitian and one-half of The Meal Makeover Moms (the other half being Janice Newell Bissex). These two moms aim to build recipes that are easy to make, appeal to kids, and make mealtime less stressful for parents.Liz joins Naturally Savvy host, Lisa Davis, to share more about The Meal Makeover Moms, as well as simple recipes for healthy soups like Slow Cooker Barley & Bean Soup, Creamless Cream of Broccoli Soup, and Sweet Potato & Chicken Soup.She also briefly discusses the phenomenal health benefits of bone broth, which can be both nutritious and delicious.
From a Peanut Power Smoothie Bowl to a Tuscan Tuna Bowl, "super bowls" are the hottest new food trend.Liz Weiss is a registered dietitian and one-half of "The Meal Makeover Moms" (the other half being Janice Newell Bissex). As two of the nation’s top experts on family nutrition, they’re on a mission to help busy families eat better. The Moms give family-favorite recipes a healthy makeover by weaving in fruits, vegetables, whole grains, healthy oils and more. Their recipes are easy to make, appeal to kids, and make mealtime less stressful for parents who want their families to eat more than the chicken nuggets and mac-n-cheese that often end up on the table.One of the newest trends Liz and Janice are seeing today are "super bowls." Liz joins Naturally Savvy host, Lisa Davis, to share some of her own super bowl recipes, including the Peanut Power Smoothie Bowl, Tuscan Tuna Bowl, and Pumpkin Turkey Chili Bowl.
Today my guests are Janice Newell Bissex and Liz Weiss - registered dietitians and The Meal Makeover Moms. As two of the nation’s top experts on family nutrition, they’re on a mission to help busy families eat better. Janice and Liz are the authors of 2 wonderful books. Their books highlight their simple food philosophy that kids-–even picky ones—will eat nutritious food without complaint as long as it looks and tastes great. For more information and show notes visit www.SoundBitesRD.com.
Liz Weiss gives us some hints on how to go about cooking more at home. Host: Gloria Tsang, RD Guest: Liz Weiss, MS, RD Eating … How to Start Cooking at Home – Podcast Read More »
On today’s show Dr Fitness and the Fat Guy had on Liz Weiss, author of No Whine with Dinner: 150 healthy Kid-Tested Recipes from the Meal Makeover Moms came on to share som of her best tips to get your kids to eat healthier. This registered dietitian had lots of do's and don'ts when it came to feeding your family. To learn more please go to www.mealmakeovermoms.com For more Dr Fitness and the Fat Guy check out our Wellness Minutes blog where we give you in depth information on health, fitness and weight loss topics in 3 minutes or less every single day. iTunes Follow us on Twitter @FatGuy and @DrFitness6 Be our Friend on Facebook Also please check out our new book 35 Things to Know to Raise Active Kids
The most entertaining weight loss and fitness podcast show on radio." Please click on the POD button to listen to the latest Dr. Fitness and the Fat Guy radio show podcast broadcasting live each week from Atlanta, GA, USA. We are now a Featured podcast on Health, Diet and Nutrition on both iTunes and Zune To download the show on iTunes please click on this link To download the show on your Zune please click this link Be sure to check out our new Facebook Fan Page that blogger, web genius and Fitness Journalist Karla Walsh is helping us with. She is running contests and all kinds of fun stuff for us. We really appreciate all that she is doing and want to make sure she gets the recognition she deserves. And be sure to check out the SobeFit magazine with a special feature on Dr Fitness and the Fat Guy Also please checkout our new book 35 Things to Know to Raise Active Kids On today's show Dr Fitness and the Fat Guy opened with Missi Wolf founder of the hot new fitness center concept Blast900 The Ultimate Workout. After struggling to lose over 100 pounds Missi decided to design a program that combines cardio, strength training, resistance training, abdominal work and stretching all in one one hour workout. This fitness chain has started in Atlanta but is looking to expand through franchising all over the place. To learn more please go to www.blast900.com Next up Liz Weiss, author of No Whine with Dinner: 150 healthy Kid-Tested Recipes from the Meal Makeover Moms came on to share som of her best tips to get your kids to eat healthier. This registered dietitian had lots of do's and don'ts when it came to feeding your family. To learn more please go to www.mealmakeovermoms.com We closed the show with Gina Locklear, owner of the innovative sock company Zkano. They produce the only 100% certified organic all cotton sock. We have named this sock the "Official Sock of the Dr Fitness and the Fat Guy Show". It is so soft and cushy you will love wearing them. You can find them at some whole Foods or online at www.zkano.com Remember, you can find a tip a day at our new website www.wellnessminutes.com or on iTunes here. Or our blog www.drfitnessblog.com Amazingly the Fat Guy is being followed by thousands of people who are interested in what he does each day. Who would have thought? Anyone can follow the Fat Guy's exploits on Twitter. Food journals are great ways to lose weight and the Fat Guy is always trying anything in order to lose those last 20 pounds. So take a peek into his food diary. You never know what he'll write. Somehow he can stay compliant to writing on Twitter but he can't fit in exercise each day. That's right, moments after he eats something the Fat Guy used to Twitter about it and you can follow him so that one day if you try real hard you too can look like the Fat Guy. Please go to www.twitter.com/fatguy Remember we are now on every morning in Michigan. On radio station WKNW. They asked us to create a Dr Fitness and the Fat Guy "Wellness Minute." So now a new Wellness Minute runs on that station each morning at around 7:40. Each Wellness Minute features the doctor and I going over 5 of his best tips on a given wellness subject like: losing weight, getting in shape, living a healthy lifestyle, etc. Now these Wellness Minutes are available online. If you have a favorite radio station that you think would benefit from our Wellness Minutes send them an email telling them about it and who knows maybe you can hear us everyday too. Also once again, I need you to please do me a favor. My kid Max has been doing a radio show called "Kid Power Radio" for awhile now and you should check it out. Tiffany from The Daily Candy called his family friendly radio show "Hilarious!" This is a great show for your kids. It is kind of like a kids version of TMZ or Entertainment Tonight mixed in with a little Wayne's World. Max recaps the week in entertainment and gives his take and review of what he liked and didn't like on TV, at the movies, video games, in books and in music and even restaurant reviews. Please go to his site and download the show for your kid. He had a big show recently he interviewed Meatwad from Aqua Teen Hunger Force on Cartoon Network's Adult Swim, someone from Ringling Brothers and Barnum & Bailey Circus and even Miranda Cosgrove star of Nickelodeon's Hit TV Show iCarly. And if your kid sends Max an email he'll read it on the air next week. The show can be found at www.kidpowerradio.com and you can email Max at RadioStarMax at Yahoo.com. He has gotten emails from kids from England, Australia, China and even the US. Your encouragement is greatly appreciated. Thanks to you his show is rocketing up the charts! As always, more laughs, more info and more fun than any other health, fitness, weight loss podcast out there. Click the podcast button and check out the entire show right now. Now you can listen to only the expert interviews at our new website www.healthexpertradio.com here or oniTunes here. Don't forget to check out the Doctor Fitness and the Fat Guy blog at www.drfitnessblog.com for more tips about weight loss and Dr. Shafran's analysis of all things health and fitness. Also check out our brand new redesigned website www.drfitnessandthefatguy.com to subscribe to our FREE weekly healthy living newsletter and enjoy all the benefits of our online weight loss program and community. You can also email Dr. Fitness there with your specific questions and he will personally answer each one. Promise!! Please blog about our show. Our show grows when our listeners tell their friends about us. We need your help to grow our listener base so if you enjoy Dr Fitness and the Fat guy please forward this podcast to a friend and put links to our website and show on blogs and message boards you enjoy. Thanks
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