Start out 2013 on the right foot! This is the time of year where the weight loss commercials start rolling in one after the other, and gym memberships skyrocket. It’s obvious that everyone would like to start losing some weight (or those extra Holiday pounds!) by the time the New Year begins.
To begin your weight loss journey, start with some healthy cooking basics. Using these techniques can get you into a routine of creating a healthy lifestyle for you and whoever else you cook for. The American Heart Association offers these simple cooking tips:
Cook your vegetables by stir-frying or steaming them
Try and use herbs, fat-free or low fat sauces and salad dressings
If you make a big meal save some and freeze it for another time when you don’t have the time to create a new meal
Smoothies are an easy way to get your required daily servings of fruit
Don’t use pre-packaged seasoning packets – they’re usually loaded with salt. To be healthy make your own!,
Try to buy frozen vegetables over canned – canned contains high amounts of sodium!
When baking replace ½ cup butter, shortening or oil substitute with 3 ripe bananas, a cup of applesauce, fat-free/low-fat yogurt or fat-free/low-fat sour cream
Buy whole grain products whenever possible
Use fat-free milk or 1% instead of whole or 2%
Woman’s Day recommends these cooking tips for ways to cut out some calories and fat in your cooking:
If you’re going to make a stir-fry, use some vegetable broth in place of oil or butter
Take off chicken skin to skip some calories and unhealthy saturated fat
To add some flavor to veggies or salads squeeze on some citrus fruit!
If you’re going to need cheese, pick one with big flavor so you don’t have to use so much
Fat-free Greek yogurt is a great replacement for sour cream
To thicken up soup puree some vegetables to skip unwanted extra calories
Start adding vegetables into any dish to get your recommended daily five servings
Make your own marinade to save calories and skip the large amount of sodium in store-bought bottles
Everyone usually goes over their calorie limit around the Holidays. EatingWell.com has this article for foods to eat to help cleanse your body after overeating from a big meal.
Now…what should you cook to put your healthy-cooking skills to the test? There are plenty of websites that have a plethora of great recipes that makeover your traditional meals into healthy ones, and also has extra cooking tips!
Losing weight takes dedication, motivation and hard work. Remember to keep track of what you eat and pay attention to portion size. Get help staying motivated with family and friends. Make a change at the grocery store and buy healthy produce and food, and get rid of everything that could hurt your diet at home. Finally it takes a little bit of moving to get to losing, so make exercise a part of your daily routine! Good luck and Happy 2013!
Unless you’ve been hiding underneath a rock for the past few weeks, there has been a public backlash against “pink slime.” Many groceries have decided to stop carrying the ammonia-treated meat, in response to the thousands of Americans who have protested against the chemically-sprayed, unlabeled food. This week another action occurred in response to the protests, as Beef Products Inc., one of the “pink slime” producers, decided to suspend manufacturing at three out of the four pink-slime producing plants. Nine hundred thousand pounds of the meat were being produced at the plants, according to the AP, and the president of Beef Products Inc. has said that the halt in production has caused “…a loss of 3,000 jobs.” For more information, read the full article on the Daily Meal website.
Whole Foods to Stop Selling Unsustainable Wild-Caught Seafood
Starting April 22 (also known as Earth Day), Whole Foods will no longer carry Unsustainable Wild-Caught Seafood. Unsustainable wild-caught seafood is defined as “red rated,” a color that is coded by the Blue Ocean Institute and the Monterey Bay Aquarium in California. The rating indicates that the “…seafood is either overfished or caught in a way that harms other species.” The upcoming change will most likely result in higher prices though; in some cases, sustainable suppliers have lower yields.
Types of seafood that will no longer remain on the shelves include: octopus, gray sole, skate, Atlantic halibut and Atlantic cod caught by trawls. The Atlantic halibut will be replaced by those found in the Pacific and cod will be caught on lines.
Whole Foods is among many supermarkets, such as Albertson’s, BJ’s Wholesale Club, and Shop ‘n Save, responding to end users concerned with where their seafood is coming from.
Greenpeace Oceans Campaign Director, John Hocevar, is pretty happy with how many supermarkets are responding to its seafood sustainability scorecard that was first established in 2008. It’s pretty impressive to see that it was an issue that really wasn’t on most of these companies’ radar,” Hocevar said, “and with encouragement from us and many others, they really did for the most part step up.” For more information, read the full article on the Huffington Post website.
Chipotle to Give out Free Burritos From Recycled Lunch Bags
Between March 30th and April 14th, if customers buy a Chipotle-branded recycled lunch bag from their online store, the casual dining restaurant will give out an eco-friendly card that is redeemable on Earth Day for a free burrito, bowl, salad, or order of tacos. All of the proceeds that come from the bag sales will be donated to the Chipotle Cultivate Foundation.
The lunch bags are made through a process called upcycling. Using less energy than traditional recycling methods, billboards directly from Chipotle outdoor ads are made into resilient, sturdy products. The bag features a top-roll adjustable strap closure, reinforced side seams and handle and an extra-large back pocket. The front and back panels are the reverse side of the billboards; the side design features the front designs of different billboards, making each bag unique and one-of-a-kind.
Lunch bags are limited; customers must purchase their bag between Monday, March 26, and Saturday April 14, 2012, in order to receive it in time for Earth Day. For more information, read the full article on the QSR website.
A new study conducted by the National Institutes of Health in Southern California has found that people who consume more chocolate are thinner than those who eat less of it.
Participants in the study were asked how many times a week they ate chocolate, as well as other types of food and drink. BMI, or body mass index, was calculated as well.
The people who ate more chocolate didn’t eat less calories or exercise more; they actually ate more calories than the non-chocolate eating participants.
But don’t go running to the nearest candy store to load up on chocolate bars; the study doesn’t prove a link between chocolate and weight loss. Researchers say the findings only suggest the health benefits may be linked to how many times a week chocolate is eaten rather than how much is eaten in a week, says Beatrice Golomb, an associate professor at the University of California, San Diego.
“Our findings appear to add to a body of information suggesting that the composition of calories, not just the number of them, matters for determining their ultimate impact on weight,” says Dr. Golomb.
Many doctors suggest sticking to about an ounce of chocolate a day—most likely, dark chocolate, according to Lauren Graf, a nutritionist at Montefiore Medical Center, in Bronx, N.Y. Dark chocolate has more antioxidants and less sugar than milk chocolate, so endulge just a little! For more information, read the full article on the Wall Street Journal’s website.
Central Restaurant Products Launches Their New Facebook Timeline Page
It’s new; it’s improved–that’s right! It’s CPR’s new Facebook Timeline page! We’ve re-designed our Facebook page to be more streamlined, and hopefully, a little more user-friendly. Come check us out and like our page at: www.facebook.com/centralrestaurantproducts. By liking our page, you’ll enjoy fun facts about the food service industry, see the latest and greatest products we’re carrying, and enjoy a little laughs from our employees. Come join in on the fun–you know you want to!
It seems like no matter what restaurant you may stop into for a bite, you can’t miss items like tiny lamb kabobs, small shrimp skewers and a generally miniature version of just about anything. It seems choices like sliders are no longer just a novelty saved for the likes of White Castle, but have become commonplace everywhere from high end eateries to your local Houlihan’s. According to a recent list put out by The Nation’s Restaurant News, small plates will be even bigger in 2011, placing at number 13 on their top 20 list of food trends in the coming year.
So why do we have this sudden obsession with the little things in our food life? One of the answers could lie in our internet habits. A study of internet use in Korean teenagers may have proved that the web isn’t the gateway to obesity as many believe. They studied teens with light, moderate and heavy internet “addiction” and found that those falling under the heavy addiction actually tended to eat smaller meals on average. One answer as to why this happened comes from a Salon.com article by Sara Breselor. Breselor advises to “Considerate it (smaller portions/plates) the dining equivalent of updating your Facebook status…” If you look at it this way, it’s only logical that with the growing popularity of social media sites like Twitter and Facebook that seeing smaller portions has also increased.
A second thought on the attractiveness of this new petite movement may be due to the economy. After all, isn’t it common to downsize when in a financial downturn? The average chain restaurant, like the Cheesecake Factory and California Pizza Kitchen, have recently turned to this thrifty option as a way to cut costs, but not sacrifice taste and options. Using undersized portions allows for customers, as well as the kitchen, to test out new combinations without breaking anyone’s bank. This alternative also tends to help add more items to the check and has increased wine-by-the-glass purchases, according to an article from Nestle Professional.
A final, and seemingly obvious, reason for the trend is it’s “health” benefits. Like most fads in the cuisine arena, small plates have been thought to be able to lend a hand in weight loss. In terms of portion, according to a study done by Calgary University in Canada, how much a person eats is directly related to the kind of plate they use. This means, the smaller the plate, the smaller the portion, the smaller the portion, the less you eat, the less you eat, the less weight you gain. However, not only does the portion size make small plates an appealing choice but the common options add to the “diet” appeal. Most of these snack-sized alternatives are guided by the traditional Spanish tapas which focus on proteins and vegetables. As anyone who’s followed a low-carb diet knows, these items are a diet’s best friend because they tend to provide nutrients and flavor without the starchy, fatty side effects.
If you’re looking for great places to try this new trend:
In Indianapolis, check out: Mesh, Zing, Iozzo’s Garden of Italy and
Zest! Exciting Food Creations
Nationwide, check out: Barcelona Tapas, Cheesecake Factory,
Houlihan’s and California Pizza Kitchen