Reinventing Our Plate

All of the information about portion size and what we should be eating must be sinking in, because I’ve got a new way of loading up my family’s’ plates. Vegetables and fruits take center stage while the meat, dairy, and grains play side dishes.

The sweet potato and fresh-from the garden squash and beans play the main role on this plate.
We got a few more veggies in by adding a small salad.

As I became more concerned about the nutrition in our household, I realized that we may not be getting enough of the recommended vegetable servings in our diet. I try very hard to always provide something plant-based and colorful at lunch and dinner, but I’m thinking it’s time to step it up and at least follow the USDA MyPlate suggestion: Half your plate should be fruits and vegetables. I’ve been consciously doing this for a little over a year now.

Here are a few ways that we have increased on fruit and veggie intake:

• You can’t leave the breakfast table without having at least one fruit, but two is better. I always try to keep bananas and berries on hand. I like grapefruit and usually eat it 3 times a week. I’m not a juice person, but will drink it if I’m running behind on time.
• Have a serving of fruit at lunch and one at dinner or for a snack. I always have 4-5 different kinds of fruit on hand depending on what is in season or on sale. Bananas and apples are always around (my husband gets very unhappy if they are not), and I will pick others depending on what is in season or on sale. Frozen fruit is great for smoothies, and canned fruit is a last resort, but I keep it in the cupboard just in case.  When buying apples, I like getting the bags of small apples. Occasionally, I can only find the large apples that are worth eating. In those cases, we share. I also keep dried cranberries or raisins around; they are a great substitute for candy.
• Think "Veggies" at lunchtime. Load sandwiches with spinach and other vegetables like cucumbers, pickles, peppers and more. Then add a baked sweet potato or a few baby carrots instead of chips. If chips are easy, opt for corn chips and chunky salsa (limit the chips – don’t let your kids eat out of bag). I also make sure my kids finish the salsa (1/2 cup serving). You can also serve a salad as the meal with different types dark green lettuces and 2-3 other veggies or fruit.
• At dinner, serve at least two colorful vegetables. White potatoes and sweet corn are counted as starches in my kitchen, but a better option than white bread. Sweet potatoes have become a family favorite and very easy to cook. I actually prefer to cook them in the microwave.  In fact, the microwave or steamer is my preferred way to cook most my vegetables.
• Figure out how to add more veggies to your standard recipes. I have started adding squash, peppers and onions to my spaghetti sauce. I add a can of black beans and onion to my taco meat. Fajitas are a favorite because you can cook the meat with onions, peppers, squash and more, and then add salsa and avocado to finish. Stir-fry dishes are also easy to add lots of veggies to. Think about trying veggie-full soups. On pizza night, I limit my kids to one slice, and we add a salad or baby carrots and a fruit.

For additional tips, I found these resources at http://www.choosemyplate.gov/healthy-eating-tips/ten-tips.html:

• Add More Vegetables to Your Day
• Focus on Fruits
• Smart Shopping for Veggies and Fruits
• Liven Up Your Meals with Vegetables and Fruits
• Kid-Friendly Veggies and Fruits

Size Matters

One thing that we all need to be careful to do as we are adding vegetables and fruits is to decrease the portions of the other foods. Taking a cue from the 250 to 400 calorie frozen meals like Lean Cuisine and Healthy Choice, I serve most of our meals on a 7-inch plate or a soup bowl (daddy is excused from this). I get the bigger plates out when I want to add more veggies, but know that I don’t have to cover it entirely – keep food out of the outer rim.

For anyone who needs a visual guide to help them fill a healthier plate, there are several “portion” plates on the market:

Find your Zen when eating: www.thebalanceplate.com

Functional and beautiful: www.slimware.com

For the educational approach: www.theportionplate.com

Last year I rated USDA’s new My Plate, and did not give it a very good review - I Give the New USDA Dietary Guidelines a C Minus - but now realize that the My Plate is a good place to start for better eating, and is best used with the store of healthy eating tips on its website: www.choosemyplate.gov

Things We Like Thursday: Green Juice

I always worry that someone will think I am being paid to endorse a product, but that is never the case. I do however want to give a shout out to our favorite things in this household. Who knows, you may discover something you have never tried before.

This first "Things We Like" post goes to green juice, at least that is what my kids call it. Naked's Green Machine looks terrible and smells weird, but it tastes wonderful. It is an awesome way to get some fruit and green veggies into your child's diet. I do admit that it is a little on the pricey side, but I'm a believer in paying for nutritional content.

Check it out at http://nakedjuice.com/our-products/juice/green-machine.

Bolthouse Farms makes a similar product - Green Goodness - and usually one or the other is on sale.
http://bolthouse.com/our-products/beverages/smoothies/green-goodness/detail

Eating Healthy has Paid Off

Apparently, today is “Start Eating Healthy Day.” I am not certain, but I think the initiative was started by the American Health Association since they are referenced in several news articles. On their web site, they have a link to a “Healthy Holiday Eating Guide” serving as a reminder to not overdo it the next few months. I am proud to say that this day will serve as my reminder to continue eating healthy (it’s also my mama’s birthday.)

Last summer I finally quit making excuses for having too much post pregnancy/too much stress weight and started to do something about it. I began exercising daily and made sure to make healthier food choices. To me, this means eating more vegetables, whole foods, and less sugar. I’ve always been pretty good about eating fruits, nuts and whole grains in my diet, but I also amplified those efforts as well. My meat intake has probably decreased a bit, but only because I have increased egg consumption. Dairy remains the same; I consume a lot of milk, cheese and yogurt. And since I do all of the cooking at my house, my family has benefited from my new habits as well.

The word “diet” is currently not in my vocabulary. I know that if I dramatically cut calories or refrain from having my favorite foods, I won’t be able to sustain my weight loss. So, I still eat my favorites on occasion. I also make sure that if I want to splurge on a treat, it has to be the good stuff – none of that low fat, low sugar stuff.

So what are the results? In about 14 months I have dropped 35 pounds and am back to what I consider my average adult weight (the weight I was back in high school, most of college, and pre and post 1st baby.) Yes, I’ll tell you… I now weigh 170 pounds and am 5’7”. My waist is currently 31 inches, down from a high of 37. I would still like to lose at least 10-15 more pounds to put myself within the healthy BMI range and other average recommendations for someone my height and build. But I refuse to set a time goal to reach this weight. I am just going to see where my new habits take me.

I am also proud to report the numbers from my last physical:

Blood pressure – 112/65

Triglycerides – 82 (should be below 150)

Cholesterol – 190 (healthy range is 125-200)

HDL-Cholesterol – 49 (should be greater than 46)

LDL-Cholesterol – 125 (should be less than 130)

Cholesterol to HDL ratio – 3.9 (should be less than 5.0)

Glucose – 85 (should be between 65 and 99)

I had these same tests done this time last year. While I don’t have the exact numbers, I do know that they are better this time. Therefore, I am concluding that the dietary changes I have made are healthier. The only thing I may change is to eat a little less… or exercise more (which may be the harder thing to do with my schedule).

Today, I did not have to “start” eating healthy. I am and will continue to do so.
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What about the potato?

My good friend Sharon Burton, publisher of The Farmer’s Pride newspaper, gave me permission to post her latest editorial from the September 7 edition. I can totally relate to her struggles in trying to determine what eating healthy really is when you get so many conflicting reports. And these conflicting reports undeniably affect our perspectives of the food industry and agriculture.

I’ve been trying hard to educate myself about healthy eating. I’ve been counting carbs and sugars and have lost some weight since I began.

I’ve read a couple of books, visited health food stores and gotten on a number of email lists to receive encouragement and information.

I thought I was doing well. I thought I had learned something. I was starting to look at most breads as the enemy and green leafy foods as my friend. I had weaned myself from a lot of useless food—items that provide no nutrient benefit—and improved my menu dramatically.

Then I heard something on the radio that astounded me this morning. A study has shown that a group of obese people lowered their blood pressure by eating potatoes twice a day.

Really?

The reason I began my research was because I wanted to check for diabetes. I knew I tested just fine when blood was drawn but believed there might be something going on.

I learned that the medical industry usually just lets you know when you become a diabetic. There are warning signs along the way before your body stops converting glucose to energy if you know what to look for.

One of the ways to test your blood glucose level is to eat a fast acting carbohydrate. One website I found recommended a number of foods, including a large boiled potato.

Now, if potatoes will jump up your blood sugar level, how can they be good for you?

I went back to one of the books I read to see what I could find. The book, “The Belly Fat Cure,” recommends no more than 15 grams of sugar and 6 servings (around 120 grams) of carbs a day, spaced out in meals and snacks, thus the number 15/6.

A red medium potato uses up three of those 15 sugars and 2 of those 6 carb servings.

A large baked potato uses four of each—two-thirds of the recommended carbs.

A researcher told USA Today that the potato skin is the key. Potatoes contain a substance similar to ACE inhibitors, a widely used family of blood pressure drugs, according to the statement released about the research project.

So, is the potato my friend or enemy?

Is there any wonder people are beginning to question the motives of the food industry? Do you understand why agriculture is under attack? If we don’t know whether or not we can trust a potato, what can we trust? Who do we trust?

There are so many similar stories. Remember the attack on the egg? Everything I read now says to start my day with a couple of eggs, real butter and some bacon.

Each one of these items has been the target of attacks in the past.

Honestly, trying to learn the truth about food is one of the most frustrating experiences I have gone through in a while. It’s no wonder people give up and go back to eating Twinkies.

But I’m determined not to eat Twinkies. I want to do better for myself. I just have a simple question. What about the potato?

The Farmer’s Pride, is a statewide newspaper that provides hometown news for Kentucky’s farm community. Sharon has been in the newspaper business all her adult life and has enjoyed traveling the commonwealth visiting farms, rural communities and covering all aspects of Kentucky agriculture since 1989. Under Sharon’s leadership, The Farmer’s Pride has been recognized by commodity and other farm organizations across Kentucky with various communications awards for its role in covering issues vital to Kentucky farmers.