December 31, 2008
Oatmeal: The New Fast Food Breakfast
The smoothie chain Jamba Juice plans to add oatmeal to the menu at its Chicago locations Thursday, the latest sign of how restaurants are trying to give the old-fashioned breakfast food an upscale makeover.
A combination of inexpensive ingredients and a healthy image are prompting more eateries to add or promote oatmeal on their menus. Starbucks Corp. began selling what it bills as "perfect oatmeal" in portable covered bowls this fall.
Executives say it is one of the most successful food products the company has introduced. Jamba Juice, owned by Jamba Inc., plans to sell the oatmeal at all of its 749 locations by January as part of a broader effort to expand beyond blended fruit drinks into a breakfast destination.
What's distinct about the latest oatmeal products is that restaurants are trying to position them as more upscale. Starbucks is serving its oatmeal with little bags of nuts and dried fruit and selling it for about $2.45 in Chicago.
Jamba Juice is serving its oatmeal with banana slices and berry and apple toppings, and selling it for $2.95. The smoothie chain is billing it as a slow-cooked product made with steel-cut oats. (The cook time is 40 minutes, though customers don't wait that long because the Jamba Juice oatmeal is premade.)
The smoothie chain began testing oatmeal in Chicago and the San Francisco Bay Area in about a dozen stores early this fall. The company's serving size is about 300 calories, depending on which toppings a consumer chooses.
December 20, 2008
New Sweetner for Beverages
Federal regulators have approved two versions of a new zero-calorie sweetener developed by the Coca-Cola Company and PepsiCo, paving the way for new products.
Cargill, which is marketing the sweetener Truvia from Coca-Cola, said on Wednesday that it had received notification from the Food and Drug Administration that it had no objection to the product, calling it “generally recognized as safe.”
PepsiCo said it also had received a no-objection letter and the same designation from the agency related to its sweetener, PureVia.
Both products use rebiana, an extract from the stevia plant.
This week, Coca-Cola said it would begin selling products made with the new zero-calorie sweetener despite not yet receiving the official word from the government.
PepsiCo said it would not follow suit until the F.D.A. issued the designation.
PepsiCo, based in Purchase, N.Y., said Wednesday that it would be releasing three new zero-calorie SoBe Lifewater flavors: Fuji Apple Pear, Black and Blue Berry and Yumberry Pomegranate. The products will be in stores this year, the company said.
Coca-Cola, based in Atlanta, said Wednesday it would introduce an extension of its Sprite line with the Truvia sweetener
December 17, 2008
1 egg white
1 tablespoon water
1 pound (3 cups) whole natural almonds
2 tablespoons wasabi powder
2 teaspoons coarse salt
2 teaspoons cornstarch
Preheat oven to 275 degrees. Line a sided baking sheet with greased foil or parchment paper. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer to a sieve or small-holed colander and toss gently and let drain. Stir together wasabi powder, salt and cornstarch in a large bowl. Add almonds and toss to coat. Spread almonds on baking sheet in a single layer and bake for 30 minutes. Gently stir, reduce temperature to 200 degrees and continue baking for 20 minutes. Let cool completely before serving. Serve or store airtight for up to a week.
From: www.almondsarein.com and click on recipes
16 servings (about 23 almonds)
Per serving: 160 calories (percent calories from fat, 73), 4 grams protein, 7 grams carbohydrate, 4 grams fiber, 13 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 225 milligrams of sodium.
Nutritional bonus points: Don’t worry about the high percent of calories from fat — nuts contain heart-healthy monounsaturated fat with just a trace of saturated fat. Almonds are also a good source of potassium, calcium and vitamin E.
December 12, 2008
Surviving the Holiday Season
1. Freshen up your food life. Keep fresh fruit and other healthy snacks such as whole-grain crackers, nuts and fresh veggies on hand at home. A handful of almonds or walnuts before heading out to a party can calm your appetite so you don’t dive into the buffet the minute you arrive. Stock your pantry with whole-grain pastas and brown rice and your fridge with low-fat or nonfat milk and yogurts.
2. Recognize barriers. It’s going to be tough to say no to holiday favorites like chocolate fudge and that creamy cheesy hot artichoke dip. Know your splurge foods and resolve to enjoy them in small quantities. Use a small plate to serve yourself. Research shows that your mind will think it looks like a lot more food than the same amount on a large plate.
3. Enjoy the taste of eating right. Did you know that the deviled eggs, steamed shrimp, roast beef and chicken on skewers often served at holiday dinner parties are all diet-friendly, lean protein choices? Feel free to add low-cal flavor with mustards, horseradish, cocktail sauce and salsas. Remember that some foods are actually allies in the weight-loss war. Broth-based soups, veggies, fruit and whole grains fill you up without filling you out.
4. Start new habits. Keep a list of what you’re eating and drinking for a few days. Be as specific as possible on types of foods and amounts. Don’t know what a cup of mashed potatoes looks like? Get out some measuring cups and become familiar with portion sizes. This snapshot will help you keep track of overeating, and while you’re at it write down your physical activity. Did you take the stairs instead of the escalator at the mall? That counts, too!
5. Have a plan. Eat breakfast. Schedule time to take a walk or go to yoga class. If you’re going to a potluck, bring the salad or vegetable side dish. If Friday involves a big dinner party, eat less on Thursday and walk more on Saturday. If it’s a three-hour car ride to Grandma’s, pack fresh fruit and a turkey sandwich for the road so you don’t have to stop at a fast food joint. Save the calories to enjoy holiday treats when you get to Grandma’s. Successful long-term weight control is a balancing act.
Keep in mind that most people gain about one pound over the holidays. That doesn’t sound like much, but if you don’t lose it, after 10 years that’s 10 pounds. If you maintain your weight this time of year, that’s great!
December 10, 2008
Congratulations to Me!
It's official! I passed the CDE exam! I am now a Certified Diabetes Educator. After accumulating 1000 hours of diabetes experience and studying for a few months, I passed the 200 question exam and have a few more letters to add to the end of my name. And I got a raise :)
December 8, 2008
This is a thick tomato sauce, but you would never know there were so many veggies in it!
1 tablespoon olive oil
1/2 red bell pepper
6 garlic cloves, crushed
3/4 cup dry red wine
1/2 cup water
1 T dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
2 (14 ounce) can diced tomato, no salt added, undrained
1 can tomato paste
1 cup sliced mushrooms
1. Using a food processor, grind the onion, bell pepper and zucchini.
2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, bell pepper, zucchini and garlic; sauté 5 minutes or until tender.
3. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.