From Covid and quarantine, to protests, and political views, who hasn’t been a little off their rocker?!
It’s times like these when it’s most beneficial and necessary to find support in achieving balance with health and self care.
Have you taken the action steps necessary to take care of yourself holistically?
It doesn’t have to be hard!
Kalli and I created an incredible program to make this process easy and fun for you!
Kalli (CEO of Studio Ginger) and I have come together to develop a 10 day virtual retreat to come back enjoying the self care routines including virtual fitness classes, plant based nutrition education and meal plans, mindset exercises, and even products sent to your home!
Toned in 10
Our “Toned in 10” holistic health reset challenge starts June 22 and there are only 10 spots left eligible to receive a gift box (value of over $150) including a full sized tub of KOS protein powder (your choice of flavor!), a full sized tub of Bogavia essential face cream, full sized box of Banza pasta, Karma Nuts, and more!
Daily virtual group fitness classes
Daily nutrition and mindset workshops
10 high protein vegan full days of eating meal plans
Gift box (if you are one of the first 50 people to sign up!)
Facebook group community, connection, and accountability
One-on-one accountability with Kalli and I
A self care transformation coming from love and empowerment!
Who can join?
This is open to anyone looking for an health upgrade with mindset, plant based nutrition, fitness, and community
When is it?
June 22-July 1st, 2020
Where is it?
Facebook group community and Zoom calls for classes and workshops.
Classes and workshops are recorded – so no worries if you can’t make them all!
Daily accountability of your choice: text, voice memo, instagram message, up to you!
Early bird price: $99 for the whole program + gift box until June 18th!
Regular Price: $120 if you sign up after June 18th.
I got off the phone today with a client who is just finishing up with my online holistic health program.
She was so liberated because: she came in to work with me with the goal to lose 8lbs, and left the program feeling more free, intuitive, balanced, confident, and happy (and not weighing herself at all)
She previously had goals to lose weight, which left her feeling anxious around food, and in her body.
She now has goals to take care of herself, and has new empowering beliefs around what is possible for her!
Kalli and I have a unique spin on wellness and self care.
We share in the video above our story with disordered eating and our approach to helping people achieve health in a balanced way.
We’re not here to focus on weight loss or rigidity around clean eating and forcing exercise.
We’re here to embrace what true holistic health looks and feels like: free, confident, present, grateful, proud, and sustainable.
Do Not Miss Out!
This is going to be so much fun!
As someone who values their well being reading this email, I know you are willing to do what it takes to step in the discomfort of taking full responsibility for your health.
and feel free to respond to this email with whatever questions or concerns you have, would love to connect!
Can’t wait to see you in there!
Be sure to send this email to a friend who could use some help!
If you’re reading on your phone, screenshot and tag me on instagram in your stories @vitamin.katie and let me know how this was helpful. I would love to connect
Make it cherry ;P Haha have fun with this one! You seriously can’t mess it up. I invite you to truly savor the beautiful people in our lives right now and have this memorial day be one of utmost gratitude. If you are having a celebration and feel anxious around food at parties, this is your time to seriously practice self trust, self love, and release the ideas of shame around certain foods. We are here to be happy and free, and we can choose a perception that serves us. No more beating ourselves up. Just fully enjoy!
If you feel called to help those who have been wounded in war, whether that be physically, mentally, or even a loved one of a wounded warrior, I invite you to donate to the Wounded Warrior Project. This is a very progressive organization active in helping those who need it most. I am confident the funds will help. Or, if you live in the SoCal area, it would be awesome to see you at their 5k in late August.
20 medjool dates, pitted
6 oz raw almonds
1 tsp vanilla extract
Line a 9×6 baking dish with parchment paper (feel free to try round spring cake pan, pie plate, or square pan!)
Using food processor S blade, blend the crust ingredients until well combined and pressable texture for crust, nice and chunky, not paste or butter
Press crust evenly into parchment lined dish
2 cups raw cashews, soaked in the fridge overnight and drained
I’ve decided if you don’t like Mexican food, you simply haven’t tried enough of it yet. There is such variety! The colors, flavors, textures YUM! Like. They had avocado toast on lock way before it became a $15 hot ticket item at legit every cafe in Beverly Hills. The recipes I provided below are off the chaaaiinnss people. Like. SERIOUSLY. I made them with my friend Sky and she actually, after trying one chip with nacho cheese and taco meat, fell to the ground and yelled, “How have I lived so many days without this!?” lol Seriously so good. Can’t wait for you to try!
United We Dream
In this video, I put more on the table than just a few healthy recipes. As a Zumba instructor, Mexican food connoisseur, and a friend to many who identify as Hispanic, Mexican, and Latino, I gave a shout out to the organization United We Dream for taking a stand. I hope you check them out and support! With how grateful I am for all of the diversity of cultures in my life, it can be overwhelming feeling like there is nothing I can do to help. United We Dream makes it easy and I am so grateful. If you just want the recipes skip forward to 7:27 in the video.
•2 cups zucchini, finely diced
•1 cup brazil nut, ground (I used walnut)
•½ cup crimini mushrooms, finely diced
•½ cup onion, minced
•5 tablespoons Mexican chili powder
•¼ cup celery, finely minced
•2 Tbs nutritional yeast
•2 Tbs lemon juice
•1 teaspoon Himalayan salt
•1 teaspoon garlic, minced
•½ tsp cayenne
1. grind nuts into flour
2. add in chopped veggies
3. add in Mexican fiesta seasoning, nutritional yeast, garlic, lemon juice
2 C. potatoes, diced large
1 C. carrots, diced large
1/2 C. water
1/4 C. olive oil (or just use 1/4 an avocado)
2 tsp. salt
1 Tbsp. lemon juice (fresh is best!)
1/2 C. nutritional yeast flakes
1/4 tsp. onion powder
1/4 garlic clove (or 1/4 tsp powder)
Dash of cayenne
1. Boil the potatoes and carrots until soft.
2. Blend potatoes and carrots with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender.
3. Store in refrigerator for up to a week
Baked Tortilla Chips
Small organic corn tortillas, no toxic additives in the ingredients 👀
1. Preheat oven to 400-420*F and line a baking sheet with parchment paper
2. Slice tortillas into 6 ships and spread evenly on parchment so none are stacking
3. Bake for about 15 minutes or until chips are golden and crispy 🤪🤪🤪✨ enjoy
These enchiladas are by no means at all traditional. Traditional as in white flour tortillas and cheese and meat… blegh! Sounds like a mess of weight gain, and heart disease! Time for a neeeeeew recipe. This recipe has got kale, shrooms, quinoa, and all simple wholesome ingredients. Mmm what could possibly be more deliciously satisfying and nourishing.
Completing my master’s and dietetic internship in South Texas where cola, taki’s, breakfast tacos, and bacon fat laden pinto beans are unfortunately staples, the statistic that 3/4 of Americans are overweight or obese made sense to me. What’s crazy is that, a calorie dense, nutrient poor diet is actually quite common. Even where I live now in Los Angeles, California. I have a couple of clients who, prior to working with me, had never chopped a vegetable before. Gawd. I love my job. And these enchiladas. They’re not insanely overly stimulatingly like oh my gawd so f***ing good (if you’re comparing to something thats been salted, oiled, idk.. fried and oober processed) . Recalibrate your taste buds. And these will knock your socks off. 😛
1 14 oz can diced tomatoes (I like the Fire Roasted diced tomatoes from Muir Glen – no salt added)
1 teaspoon maple syrup (optional)
2 cloves garlic, minced
1 small yellow onion, chopped
3/4 pound baby bella or button mushrooms, chopped
1/2 cup diced jalapeño peppers (or for V mild version, use poblanos)
3 cups kale, chopped
1/2 teaspoon ground cumin
1/4 teaspoon sea salt (or to taste)
1 1/2 cups cooked black beans
1 1/2 cups cooked quinoa
1 1/2 cups corn kernels
10 6-inch organic corn tortillas (I used masienda brand – just corn, lime, water)
1/2 cup chopped cilantro
avocado on avocado on avocado
To make the enchilada sauce, heat water in a medium skillet or pot. Saute onion and garlic for 3-5 minutes
Add the chili powder, cumin, thyme, tomatoes, and maple syrup
Transfer sauce to a blender or food processor, and blend till smooth. Add a little water to adjust the consistency as you wish. Set sauce aside till you’re ready to use.
Preheat oven to 350 degrees.
In a large pot over medium heat, heat 1 tbsp water (have some handy to add if burns off). Saute onion and garlic till onion is translucent. Add mushrooms and cook until liquid has been released and evaporated.
Add the chilis to the pot and give them a stir. Add the kale and allow it to wilt slightly. Add the cumin, sea salt (optional), black beans, corn, and quinoa. Continue heating mixture until it’s completely warm and well mixed.
In the bottom of a casserole dish, spread a thin layer of the enchilada sauce. Place about a quarter cup mushroom and quinoa mixture in the center of a tortilla. Roll the tortilla up and place it into the dish. Repeat with the remaining tortillas. Cover them all with a layer of enchilada sauce and bake for 25 minutes. Top the enchiladas with chopped cilantro, avocado, and pumpkin seeds, and idk. More corn because noooom!!!
Also, squeeze a lime on there and, call me crazy, but I put a little cinnamon on mine and it was off the charts
So.. why is this recipe so generally disease reversing?
No Salt: although 0 calories, it is a super processed white powder (aka crack cocaine) that causes responses in the brain to make us not only want to eat more, but that makes wholesome food taste less flavorful. Cut the salt, and all of a sudden, celery, cilantro, avocado and lime dance on your tongue like a tap dancer in times square. Flavors so very exciting, no white powder added. Plus plus, high sodium intake has been shown to decrease calcium absorption / utilization. That ain’t good!!! Also also. Sodium is important. This is different than salt. Naturally occurring sodium is sufficiently found in wholesome plant foods like the veggies I mentioned a second ago. No stimulants needed. Excess sodium causes water retention, causing blood volume to increase, leading to high blood pressure, strokes, heart disease, etc.
No Oil: Talk about caloric density. Not many foods are more calories per pound than oil… are any foods more calorie per pound?? Just a tiny bit of oil adds a lot of calories with not much benefit. All it really does is make you eat more calories than you’re designed to eat plus make you want to eat more. The fat from the avocado and pumpkin seeds is fantastic. You got fiber and zinc and fresh phytochemicals and antioxidants. Avocado oil and pumpkin oil?? Mmm I’ll pass.
Nutrient Dense: Self explanatory. Every calorie is full of nutrition. Helping you to feel calm, balanced, satisfied, energized, clear headed.. not to mention beautiful bowel movements. Which is actually a huge fricken deal these days. If there’s a magazine rack in your bathroom… call me!!! You need help!!!
Intact Grains: Ok, obvi the tortillas are made of corn flour, which is not intact. The quinoa tho- that’s good stuff. And the tortillas I used were just 3 ingredients: non-gmo corn, lime, and water. That’s all you need. No gums, oils, preservatives, or fortified etc etc. Keep it simple. The more whole the better.
Beans: Resistant starch is liiife. Did you know that resistant starch in beans actually decreases the glycemic load of your next meal? Also, beans are such great sources of protein, iron, fiber. Eating them has been shown to help decrease risk of so many diseases and cancers. If you’re afraid of fartiness. Don’t fret. The resistant starches may take a couple of weeks for your gut to adjust to. Start with a little bit like 1/4 cup a day for a week and work your way up to ~1-3 cups or so / day. A healthy gut can process beans just fine. Little to no fartiness. If you’re used to eating a V low fiber diet. Warn your friends and family your increasing ahead of time hahaha.
Greens: The most nutrition per pound possible. Everything you need. Just amazingness.
Mushrooms: Should be eaten cooked. Mushrooms help decrease excess estrogen that may cause breast cancer- very well targeted, doesn’t cause low estrogen if you are healthy. Also, mushrooms contain lectins (ABLs) that recognize cancer cells and prevent them from growing and dividing. Also also, mushrooms upregulate IgA antibody secretion, helping the immune system. Also also also, they have beta glucans which also boost immune function. PLUS they make their own vitamin D if exposed to the sun!! Honestly. All plants are amazing. I just don’t have all day to tell you every magical component of everything gawd!
Onions: Eaten raw the allinaise enzyme is active and is potent cancer fighter. Onions also help to blunt blood sugar spikes. Onions and garlic are antimicrobial and help the immune system to fight viruses and fend against cancers. Scallions are great too.
Healthy Fat: Includes fiber 🙂 Necessary for healthy hormones, satiety, clarity, and overall optimal health. It doesn’t take much though. A little dab will do you.
Peace of mind: Honestly, of course. A favorable health destiny is priceless. HOWEVER I say “generally” disease reversing because I do have clients with eating disorders, amenorrhea, and anemia, and athletes who aren’t getting in enough calories and wasting away, or frail adults, etc. Who, it is healthier for them to eat more refined foods. More calorically dense foods. More stimulating foods. These recommendations are for the general average American looking to lose weight, lower their cholesterol, blood pressure, have regular bowel movements, and reverse type 2 diabetes. Have your healthy AF enchiladas, and your vegan cookies too maybe. Ok? All depends on your goals and what you, you beautiful individual, need.
Fact: The way we prepare our food changes its nutrient content. So, if you’re going to cook your food, in a soup is the best way! Cooking in water means the food can’t go over 212*F. This is a plus because the higher the heat, the more nutrients are denatured and destroyed and the more carcinogenic properties begin to form. With moist heat, there is now browning or charring occurring. Also, in a soup all of the nutrients are cooked into the broth instead of drained out. So you’re eating all of those incredible vitamins and minerals instead of pouring them down the drain with the water.
Is it possible to make a whole foods plant based soup that isn’t medicinal magic? Flavor it up with ginger, garlic, and onion, Throw in that turmeric and black pepper and make a curry. Use all those veggies you never heard of like romanesco, leek, and lion’s mane mushroom. The ingredients in hearty wholesome soups and stews are powerful disease prevention and reversal medicine for a calm mind and a happy healthy and long beautiful life!
Variety on Variety
Vegetable soups, bean stews, creamy squash, chili, bisque, even chilled raw soups! The possibilities are endless. Thickening up by blending with cashews, chopping some veggies chunky, blending others, using vegetable juices for a base, maybe even coconut milk, garnishing with pumpkin seeds, or even avocado. There are so many kinds of soups. I eat them almost daily and don’t think I’ll ever get sick of them.
Feeling lazy? Me too. I’m down to heat up some water and throw in all my favorite veggies and spices any day. ( me everyday ) Yay soup!
Soup is a great option. Sure, if you get it in a can it can have some extra sodium look for less than 300mg of sodium per serving or find “no salt added” or “low sodium” options and maybe if you get them at a restaurant they’ll have some oil, but overall, whole foods plant based soups and soups are an incredible option not to be overlooked. Please try making at LEAST one of these recipes this winter!
3 cups carrot juice (3 pounds of carrots, juiced, or put 2-4 carrots chopped in a blender with enough water to reach 3 cups and blend until smooth) (they sell carrot juice at whole foods and trader joe’s)
Split red lentils cook in just 10 minutes and are an awesome source of iron, protein, fiber, and disease fighting properties. And to me, they almost take like cheese! Ugh so GOOD! I make a different version of this soup at least every week lately. Broccoli and onions one day. Zucchini and mushrooms another. The ginger, turmeric though. So divine. Give this a try!
The Hero Pot
A large pot
1 red onion
2 garlic cloves
1 small chunk of ginger
1 tbsp ground or fresh turmeric
1 sweet potato
1 cup red lentils
~6 cups filtered water
~1/2 cup broccoli
~1/2 cup celery
~1/2 cup mushrooms
~1/2 cup peas
Lime and avocado to garnish
Prep ingredients: chop vegetables, mince garlic + ginger
Sautee onions and garlic in pot in 1/3 cup of water (keep a jug of water nearby to add as needed)
Add turmeric, lentils, sweet potato, and 5 cups of water and bring to boil for about 10 minutes
Turn down heat to simmer and add in rest of ingredients to simmer for about 15 minutes
So you wanna be a superhero? Me too. Let’s start with endurance. I’ve got the research, now all you have to do is put in the effort. Here’s my 11 tips:
Think you have to keel over to improve your endurance? Think again. According to the ACE Personal Trainer Manual 5th edition, studies have shown that endurance improvement favored those who had performed more zone 1 training.
80% of training should be done at intensities where speech is comfortable (zone 1) and only about 10% of training should be performed at intensities above VT2 (zone 3, where blood lactate increases significantly).
It would make sense that this 80% zone 1 training should, for the most part, be performed relatively high in zone 1. So, if you are just getting into endurance activities like running, just getting started will improve your endurance. However, to really get your speed up and improve, get a little uncomfortable with the “talk test.” Can you sing comfortably while you are running? If you can, then you can definitely try to go a little faster. Get on those hills, and laugh fearlessly at your struggles!
Did you know that muscles are 70-75% water? That’s right! According to the Academy of Nutrition and Dietetic’s Complete Food and Nutrition Guide, muscle is only 15-20% protein, 5-7% fat, glycogen, and minerals.
Why is hydration important?
Blood volume + blood pressure
Keep organs, kidneys, cells, working optimally
Things to consider:
Your personal sweaty-ness
According to the American Counsel on Exercise (ACE):
~4 hours before the event, drink 3-4 cups of water + weigh yourself
> during the event: definitely varies, but drink about ½ cup water every 20 minute
after event drink about 2 cups of water for every pound that you lost during the event
IMPORTANT: Prevent depletion in electrolytes like sodium and potassium as those are necessary for muscle contraction and blood pressure regulation which, if low can cause cramping, twitching and even heart issues. These electrolytes may be excreted with sweat
In general, water alone should be fine to rehydrate, but if it is extra humid or you lose 3% or more body weight during the event I recommend a natural electrolyte beverage like coconut water and / or datorade.
2 cups water
½ lime or lemon, juiced
maybe a pinch of Himalayan salt or dulse flakes
Blend for about 1 minute. This provides natural sources of electrolytes, antioxidants and nutrients without the added colors, flavors, or refined sugars and is a great go-to beverage before, during, and after an event.
3. Carb Load Correctly
FACT: Activity that lasts longer than several hours depletes glycogen stores. Carbohydrates consumed during exercise helps endurance athletes maintain a fast pace; fat is used more efficiently for fuel as exercise continues. Protein is a very minor fuel source during endurance exercise.
PROTEIN: it is important for repairing tissues, making enzymes + hormones, transporting nutrients, making muscles contract, regulating water balance. However, if you don’t consume enough carbs for your high energy demands, the body will use protein for energy instead which is EXTREMELY COUNTERPRODUCTIVE TO YOUR PHYSICAL GOALS! Although protein may supply energy, extra amounts are not your best fuel. While carbs are stored in the muscle and liver as glycogen to be used for quick energy, excess protein is stored as fat, and not used for energy if you already consume enough calories. In general, protein should supply 10-35% of overall calorie intake which is met easily without powders or supplements in a balanced whole foods plant based diet. Since athletes usually eat more with a good appetite, they easily get the protein and nutrients they need. Protein requires more fluid in order to be metabolized because we need to excrete the toxic nitrogenous waste as urea so can lead to kidney issues, dehydration, cramping, and fatigue.
Energy need for endurance sports depends on body size, duration of activity, and overall effort. An elite athlete may need 4000-6000 calories daily, chosen from a high carbohydrate diet. Don’t worry about calculating your protein because if you are eating a balanced diet of whole grains, legumes, vegetables, and fruits, and are eating enough calories, the protein in these foods will add up to be enough protein.
7 days before the event:
Days 1-3 Moderate-CHO diet of around 55% of calories, in general, recommendations are 45-65% of calories should come from carbohydrates
Days 4-6 Increase to high carbohydrate diet of about 80% of calories
Dinner before the event: >80% calories from carbohydrates
4. Four Hours Out:
Simple balanced meal should be fine. Try to keep it around 500 calories and under to prevent fatigue and slow gastric emptying. If you are nervous it is ok to eat less and eat more simple carbs like fruit or fruit juice 1-2 hours before the event
5. Pre Workout
While what you eat pre-workout is very important, it is essential that the previous workout was properly recovered from and that we eat a healthy balanced diet with adequate calories and nutrients on a daily basis.
Day of the event: If in the morning, I recommend staying light with datorade or fruit juice beverage. Within 1-2 hours of event, The food eaten should be around 200-300 calories, high in carbohydrate to maximize blood glucose availability, and low in fat and fiber to minimize GI distress and facilitate gastric emptying, it should be moderate to low in protein, and known to be well tolerated by you. A go to for before, during, and after workouts.
6. During Event
During extended training sessions, lasting longer than 1 hour, and especially in extreme heat, cold or high altitude, exercisers should consume 30-60g CHO / hr of training to maintain blood glucose levels.
30-60 grams of carbs looks like:
1 large ripe banana
¼ cup raisins
7. Post Workout
Eat in abundance! It is counterproductive for endurance athletes to restrict. The best meals post workout include an abundance of carbohydrates accompanied by some protein. ACE recommends about 2.2 grams of carbs for each pound of body weight to be eaten within the first 30 minutes after exercise and then every 2 hours for 4-6 hours. A diet of whole plant foods consisting of vegetables, whole grains, legumes, and fruit that is sufficient in calories should provide adequate post-workout carbohydrates and protein.
8. Prevent Pain
Prevent oxidative stress and reduce cell damage and muscle pain with: Antioxidants
Antioxidant power aka the power to protect our cells from damage was significantly increased with banana beverage versus plain carbohydrate beverage
Cherry juice was shown to decrease perceived pain significantly in runners versus placebo cherry flavored drink
There are lots of studies out there on various plant foods, when choosing fuel to prevent pain, recover quickly I recommend whole plant foods
9. Improve Oxygen Utilization
Yes, Nitrates are components in plant foods like beets, spinach, celery, and arugula that can cause athletes to perform intensely with less oxygen needed. Crazy!
In a study with cyclists, beet juice compared to current juice improved oxygen utilization by a whopping 20% which is quite significant. Drinking beet juice is so powerful that it can bring someones high blood pressure down within 3 hours. Also, pharmaceutical companies use this concept for patients with chest pain to help with blood flow. These drugs are called nitroglycerines. You know another nitrate drug? It’s called Viagra and it certainly improves blood flow but you might as well just eat your vegetables.
How do nitrates work? Bacteria in our saliva convert it to nitric oxide. HOWEVER be sure to not use antibacterial mouth wash because this has been shown to deplete healthy mouth bacteria and therefore inhibit the conversion of nitrate to nitric oxide to allow us to oxygenate our blood.
10. Build Blood
Think you don’t need to eat your greens? Ever been to a smoothie joint that sold wheatgrass shots? One thing that wheatgrass juice is dense in is that dark green pigment called chlorophyll. Chlorophyll has been shown to increase hemoglobin in anemic rabbits. Hemoglobin is the component of blood that carries oxygen and as you can see is very similar to chlorophyll in dark leafy green vegetables. I recommend eating about 5 cups of leafy greens daily.
11. Adequate REST
Symptoms can be both physiological and emotional and are highly individualized.
Signs/ symptoms of overtraining:
decline in performance with continued training
multiple colds / frequent sickness
irritability, restlessness, anxiousness
loss of motivation / vigor
lack of mental concentration / focus
lack of appreciation for things that are normally enjoyable
Best way to prevent overtraining is with periodization: alternate easy, moderate, and hard periods of training. Generally, one or two days of intense training should be followed by an equal number of easy training days. A week or two of hard training should be followed by a week or two of easier effort.
Today you learned
about hydration, the talk test, carbohydrate loading, what to eat pre, during, and post workout, how to prevent muscle soreness, how to increase oxygen utilization and how to build blood and prevent overtraining. Get out there and awaken your inner athlete! Give this video a thumbs up, leave your comments below, and remember. Deep down, you truly are a morning person. Wake up and live, Reines and shine!
Cherry Juice Study: G. Howatson, M. P. McHugh, J. A. Hill, J. Brouner, A. P. Jewell, K. A. van Someren, R. E. Shave, S. A. Howatson. Influence of tart cherry juice on indices of recovery following marathon running. Scand J Med Sci Sports. 2010 20(6):843 – 852.
Beet Juice Study: Bailey SJ, Winyard P, Vanhatalo A, et al. Dietary nitrate supplementation reduces the O2 cost of low-intensity exercise and enhances tolerance to high-intensity exercise in humans. Journal of Applied Physiology. August 6, 2009. 107: 1144-1155.
Antibacterial Mouthwash and Nitric Oxide: Goconi M, Janasson E, Weitzberg E, et al. The increase in plasma nitrite after a dietary nitrate load is markedly attenuated by an antibacterial mouthwash. Elsevier. 2008. 2: 171-177.
Anemic Rabbits Study: Hughes JH, Latner AL. Chlorophyll and Hemoglobin Regeneration after Hemorrhage. Journal of Physiology. 1936. 612 (119) :338-395
Chlorophyll and Hemoglobin: Hughes JH, Latner AL. Chlorophyll and Hemoglobin Regeneration after Hemorrhage. Journal of Physiology. 1936. 612 (119) :338-395
RL Duyff. American Dietetic Association Complete Food and Nutrition Guide. Hoboken, NJ: John Wiley & Sons, 2006. Print.
Pasta. What a delectable vehicle for vegetables! Add your favorite beans, steamed veggies, and tomato sauce and BOOM! An impressive gourmet dinner. While intact grains are the gold standard (grains in their whole form), whole grains, yes including their bran, germ, and endosperm, are milled into a fine flour to make whole grain pastas, breakfast cereals, and other “whole grain” products. A few examples of legit whole intact grains would be steel cut oats, brown rice, quinoa, and millet.
How to tell if the product is WHOLE GRAIN?
Whole grain stamp is on the package
“100%” or “Whole” are used to describe it
The first ingredient listed is a whole grain
Refined grains are not only grains milled into a flour, but their grain was stripped of the nutrient and fiber containing bran and germ! Murder! Refined grains are white / light in color and examples include white bread, cookies, cakes, pretzels, white rice, regular pasta, and anything made with white flour. Darn!
Don’t fret too much! The recommendation is:
Make at least 1/2 of your grains whole grains.
Grains are an important part of a healthy balanced diet for fiber, iron, magnesium, selenium, b vitamins, and lasting energy! Be sure to include them on your plate.
The Taste Test
Well before #1, my personal favorite is ZUCCHINILINI OF COURSE! Which is simply zucchini or summer squash, spirilized to look and feel like spaghetti. I like to mix it with pasta dishes to add bulk, flavor, color, and more veg of course!
#1 Nature’s Promise Whole Wheat Spaghetti: #1 in taste, texture, and nutritional profile. Contains gluten.
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#2. Bionaturae Gluten Free Corn and Soy Spaghetti: Fabulous texture and taste and with 5g protein and 6% iron, this product is ok. Low in fiber
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#3. Jovial Gluten Free Brown Rice Spaghetti: Quite sticky texture, but great flavor and elasticity. Would go great with a sauce. However, low in fiber although whole grain. Brown rice is naturally low in fiber.
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#4. Ancient Harvest Gluten Free Corn and Quinoa Spaghetti: Texture dry and kinda crunchy, but a good source of fiber at 16% daily value and 10% iron!
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#5. Andean Dream Quinoa Gluten Free Spaghetti: Texture was definitely a little sandy. But I must say with 6% calcium, 12% iron, and just barely a good source of fiber at 10% daily value, not bad.
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The quinoa based gluten free products have a better nutritional profile, but are not as delicious as the lower fiber rice based ones.
Why I personally still avoid Gluten?
Do I go out of my way to avoid gluten?
No. I still enjoy it in moderation. My mom makes homemade bread and pizza with gluten which I eat occasionally. My diet is whole foods based, so I rarely purchase packaged products that might contain gluten.
Do I eat gluten every day?
No. Maybe I eat a gluten containing meal or snack 3-4 times a week. I am generally healthy and do not currently feel any reason to put more effort into seriously avoiding wheat, barley, rye, and foods containing gluten 100% of the time.
Why I make this personal choice:
My sister has ulcerative colitis, which is similar to celiacs in that they are both autoimmune inflammatory intestinal disorders. With a genetic risk factor in my family, I try to not over load the gluten as a personal preventative measure.
Studies linking gluten and autism spectrum disorders autism-and-nutrition-1. The GFCF (gluten free casein free) diet has been shown to help people with ADHD and autism, what else could it be linked to? I am ever curious and after reading such articles have trouble stomaching gluten (and of course would never recommend drinking milk).
Naturopaths recommend avoiding gluten initially when trying to avoid inflammation with an “elimination diet,” along with dairy and other common inflammatory trigger foods. With this in mind, many people have success reversing adverse symptoms like rashes, IBS, fatigue, etc (SO MANY), once they remove gluten from their diet. I grew up with canker sores, weird rashes, and eczema so, avoiding inflammation (and gluten) is in my best interest.
Close friends with celiac disease so it is easier for everybody to find a gluten free delicious option!
While as you could see from the video, a gluten free diet is not recommended for the general public because it tends to have less nutrients. Be a savvy shopper and let me know if you have any questions! Enjoy those intact whole grains and plant yums! xx
Last week I had the incredible opportunity to travel to Washington DC for a plant based dietitian job interview at the Physician’s Committee for Responsible Medicine. They had me stay at their guest house, The Baker House, with interns who are occupants there for the summer. If you haven’t already heard of the PCRM, it is an organization whose mission is ultimately to provide evidence based expertise to save the world. You can imagine how nervous/excited this wanna-be superhero was for this interview!!!
Back to the ziti- The ladies residing at The Baker House, Sofie and Catherine, are two brilliant, friendly, open minded vegans that became my close friends insanely quickly. Catherine has made this dish a bunch of times and raved how it is always a win. Girl- you got that right! Pool money to make dinner and eat it together!? Of course!!! Which lead me to enjoy the dish that I am sure will get anyone to give more vegan meals a try. Thank you ladies!