Health & Nutrition Goal - Week of August 29, 2010

I did very well with last week's goal to increase my hydration. I started bringing my water bottle to work and taking time to take swigs between customers, which really helped. I am still struggling with the restrictions on when I can eat while working (only on breaks every 2-3 hours, and I am usually forced to chow down with very limited time), but my hydration habits at work have improved tremendously. I've also starting drinking at least an 16 ounces of water before going to sleep each night and keeping not one but two full glasses of water on my bedside table (if I could have IV fluids all night I totally would). I made simple, manageable changes I will be able to continue moving forward so I'm happy. I also plan to treat myself to a new water bottle soon (I had to throw mine away at the gate entering a concert earlier this summer and have been using a $1.99 water bottle from Target ever since).

You may have noticed the title of this week's nutrition goal post has changed to include health as well as nutrition. As this is my blog (and my life) and I make the rules, I've decided to expand my weekly goals to include overall health goals in addition to nutrition. I want to incorporate all aspects of wellness into my goals. The primary reason in making this change now is my increasing interest in the safety of health and beauty products.

Did you know our body's absorb approximately 60% of the toxins and chemicals in the lotions, shampoos, hand soaps, cosmetics and other products we use every day? I was astonished to also find out that most of the ingredients in these products have never been tested by the FDA and are virtually unregulated by the government. Crazy, right?! In a world where scientists and medical professionals are frantically trying to understand why cancer, disease, illness and autoimmune conditions such as celiac disease are on the rise, I can't help by wonder how much of these issues can be attributed to our society's increasing obsession with personal appearance and the steps we take to achieve so-called perfection.

So my goal for this week is to pledge that each time I run out of a conventional beauty product, I will replace it with a safe, natural product. I can't afford to replace them all at once, nor do I like wasting anything, so I am looking forward to gradually implementing new items into my daily beauty and cleansing routine. As many products claim to be organic and natural but still contain carcinogens and other unwanted chemicals, I will be sure to thoroughly research my choices before purchasing. Naturally I am also concerned about the efficacy of these items; I'm very much a creature of habit when it comes to my simple beauty routine. I will be starting this process with my make-up removing cleansing cloths I use every evening before bed -- I am almost out of them and I buy them frequently so it will be a good first purchase.

If you have any interest in learning more about the potential dangers lurking in your medicine cabinet and make-up bag, a great resource is No More Dirty Looks, a book and Good Magazine column by Alexandra Spunt and Siobhan O'Connor. As this very informative interview in Time Magazine highlights, like me, these women were completely clueless until they realized they were blindly trusting the products they use daily were safe and harmless, which is false! Spunt and O'Connor are also realistic and do encourage using your favorite conventional products for special occasions, an idea I am very much behind.  You can also find out the toxicity levels of products you use at Skin Deep: Cosmetics Safety Database -- it's fascinating and disturbing how unsafe popular products are. Become an informed consumer today.

Gluten-Free Restaurant Review: Zing! Pizza

On Wednesday evening my busy schedule finally allowed for me to attend Gluten-Free Slice Night at Zing! Pizza in Cambridge's Porter Square. As I hadn't eaten pizza since June (dinner at Charley's with my friend Joy), I was beyond excited. I love pizza! (then again, who doesn't?) Their gluten-free crust is provided by Glutenus Minimus Bakery in Belmont (a favorite of mine) and quite delicious.

I was especially anxious to try to the Blue October -- roasted butternut squash sauce topped with baby spinach, mozzarella cheese, caramelized onions and blue cheese crumbles. I had never had squash on pizza and I absolutely loved it. Combined with the onions and cheeses on a crispy crust, it was pizza perfection. I will definitely order a whole pie sometime this fall and enjoy with a bottle of red wine.

The other slice I tried was the Capitola -- sheep's milk feta cheese, baby spinach, mozzarella cheese and roasted red peppers. It was still very good, but in comparison to the Blue October, I just wasn't all that impressed. Zing! is hoping to eventually hold Gluten-Free Slice Night weekly but right now it's only a few times per month. Their tiny restaurant was absolutely packed with local twentysomethings and suburban families alike so it would be in their best interest to accommodate these hungry gluten-free patrons more often.

I did have one customer service issue in that I ordered a slice of a pizza variety which was still being baked in the oven and was told they would bring it to me when it was ready. Cut to 15 minutes later and still no pizza. I approached a staff member who profusely apologized and gave me a slice of another flavor  of my choice, as the Augustus Classicus had already sold out.

Although I obviously didn't try it myself, my dining companion really liked his "regular" pizza (The Sundance Kid -- tomato sauce, turkey sausage, sundried tomatoes, caramelized onions and parmesan) so Zing! Pizza is a win for everyone. Check them out at 1923 Massachusetts Avenue in the heart of Porter Square, easily accessible by the T and metered parking. To be fair, I will have to check out Stone Hearth Pizza soon, as they also have gluten-free pizza.

Gluten-Free Recipe: Zucchini Carrot Raisin Pecan Bread

It's been unseasonably rainy and cool in Boston the past few days, a preview of fast-approaching autumn. The weather has made me crave comfort foods such as soup, roasted meats, macaroni and cheese and hearty breads. Zucchinis are abundant right now and I've been mulling over creating my own gluten-free zucchini bread recipe for days. So I made a deal with myself -- I can bake today, if and only if, I start packing to move this weekend (or at least begin to de-clutter and organize).

As I began to tackle the papers in my desk drawers, my apartment became filled with the spicy aroma of the bread baking and I kept checking the timer. I am happy to report the recipe was a success and totally worth the wait -- moist and hearty, nutty and spicy. All the flavors work together and bread would legitimately pass as a regular bread made with wheat flour. Try other variations with dried cranberries, crystallized ginger or chocolate chips; these would also make fantastic muffins. I'm also contemplating a chocolate zucchini bread/muffins (adding cocoa powder) for later this fall so stay tuned.

Zucchini Carrot Raisin Pecan Bread

1/3 cup oil
1 cup turbinado raw sugar (I use Whole Foods 365 brand)
2 eggs
1/2 cup natural unsweetened applesauce
1 teaspoon vanilla
2 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon nutmeg
1/8 teaspoon ginger
Zest of one large orange
1 large zucchini, grated
1 large carrot, grated
1/2 cup pecans (or walnuts)
1/2 cup raisins

Combine oil, sugar, eggs, applesauce and vanilla in large bowl and mix well. Combine flour, baking powder, xanthan gum, salt, spices and orange zest in medium bowl. Slowly add dry mixture into wet mixture until just combined (do not panic if this does not look like enough batter yet). Add zucchini, carrots, pecans and raisins until just combined (batter volume should nearly double). Pour into 9 1/2 x 5 1/2 loaf pan and bake in 350 degree oven for 65-70 minutes until brown and knife/toothpick comes out clean. If top of loaf browns too quickly, cover with foil. Cool, serve and enjoy!

Gluten-Free Recipe: Chocolate Banana Almond Vegan Overnight Oats

Since first making them last week, I've had a variation vegan overnight oats for breakfast every day. I love preparing them the night before, experimenting with new ingredients and ratios, and how filling they are. My recipes prepare enough for a hearty breakfast with enough leftover small snack later in the day, which I really like. The oats I made last night were so wonderful I wanted to share them. Enjoy!

Chocolate Banana Almond Vegan Overnight Oats
 
1/3 cup Bob's Red Mill Certified Gluten-Free Rolled Oats
1/2 cup chocolate almond milk (I used Almond Breeze Unsweetened Chocolate)
1 packet Amazing Grass Green SuperFood Drink Powder (Cacao Infusion flavor would also work well)
1/2 medium ripe banana, mashed
1 heaping tablespoon chia seeds (I buy Navitas brand)
1 heaping tablespoon flaxseed meal (I buy Bob's Red Mill brand)
1 tablespoon natural almond butter or other nut butter (right now I'm using Blue Diamond Homestyle Creamy Almond Butter)
3 medium strawberries, sliced (or other fresh berries)

Combine oats, almond milk, banana, Amazing Grass powder, chia seed and flaxseed in small bowl and mix well (I used a whisk). Cover and refrigerate overnight. Mix in nut butter and berries. Add extra almond milk to thin if desired. Heat in microwave 45-60 seconds (oats will be room temperature) and enjoy!

Nutrition Goal - Week of August 22, 2010

Last week's nutrition goal to eat more greens didn't go over as well as I had planned. I'm still adjusting to my new job and preparing to move and start classes, so my energy to cook dinner severely diminished. As a result, I made very simple meals and also went out to dinner twice. I will still carry this goal into this week and make sure I have leafy green vegetables on hand so I have no excuses.

This week, my nutrition goal is to hydrate more. This is very simple and something of which I have always been very cognizant, but the way my body has been behaving lately, it's like I'm not drinking any water at all. My analysis is the combination of now being on my feet six to eight hours a day at work plus starting my B.A.A. Half Marathon training plan has altered my physiology. I've also admittedly been anxiety-ridden in anticipation of all these major life changes happening at once. My metabolism has also gone into overdrive and I'm constantly hungry. I'm trying to eat more wholesome, filling foods and also eat and drink more throughout the day. I start the Nutrition & Dietetics program at Simmons next week and I am SO EXCITED to begin to learn about the human body and its dietary needs in-depth.

More Gluten-Free Favorites

I realized it's been over a month since I shared new gluten-free products I've tried and liked. Here are a few with more to follow later this week...

Simply Decadent Cookie Dough Gluten-Free Non-Dairy Frozen Dessert - Did you know Chocolate Chip Cookie Dough ice cream was invented by Ben & Jerry's during our/my lifetime? As an ice cream addict, I always crave ice cream with lots of chunks, toppings and additions. Chocolate Chip Cookie Dough was never a flavor I particularly lusted after until I lost my ability to consume it. My WFM coworkers and customers alike have been raving about Simply Decadent products so I decided to purchase their gluten free Cookie Dough flavor during my last grocery shopping expedition. I truly love this product. The "ice cream" has a very rich, creamy flavor with a subtle hint of coconut. The cookie dough chunks are large, abundant and taste like regular old cookie dough. This product deserves a gold star. I'm anxious to try their other flavors as well.

Navitas Naturals Chia Seeds

I purchased chia seeds to add to my vegan overnight oats as well as baked goods and other meals. Often described as a superfood, chia seeds have "long used by the Aztecs, Mayans, and Incans as a staple food along with corn and beans... Chock full of healthy omega fats, protein, antioxidants, and dietary fiber, the little chia seed goes a long way." Along with flax seed meal, chia seeds are another fabulous food to implement into your daily dietary habits. They are also becoming popular with runners due to the outrageously popular literary adventure Born To Run. Navitas brand chia seeds are raw, gluten-free, kosher, vegan, and 100% organic; I purchased them in the Whole Body department of Whole Foods Market ($6.29 for 8-ounce package).

LaraBar (new flavors) -- I have discussed LaraBars many times on this blog, as I'm a huge fan of their delicious and nutritious bars. Much to my delight, last month they released four new flavors, all of which could easily substitute for dessert. Carrot Cake is my overall favorite new variety -- each bar provides 25% of the Daily Value of vitamin A, is a good source of potassium and is also ½ serving of fruit. Chocolate Chip Cookie Dough (are you sensing a trend here?) and Chocolate Chip Brownie are not quite as indulgent, but taste fantastic frozen then thawed for 10-15 minutes (an amazing tip from Alysa). Peanut Butter Chocolate Chip is a bit too rich for me, but I find myself keeping one on hand lately.

Ian's Natural Foods Allergen Friendly Chicken Nuggets -- Earlier this summer when visiting my parents in New Hampshire, I bought Ian's chicken nuggets because the grocery store in our rural area didn't carry many frozen, easy gluten free options (I used to be a huge fan of Morningstar Farms veggie burgers and other vegetarian products, but they are all made with wheat protein so they are now off-limits). They have since become a staple of my go-to simple meals. Paired with natural unsweetened applesauce (I despise ketchup so I've always dipped my chicken nuggets in applesauce -- strange, I know), asparagus and Food Should Taste Good tortilla chips, and can create a nutritious meal in about five minutes. Ian's makes a lot of allergen friendly products including fish sticks, breakfast sandwiches, French bread pizzas and French fries, which I may eventually try when seeking an easy frozen meal.

Bionaturae Gluten Free Pasta -- I was quite happy with my Schar brand gluten free pasta until my family purchased two bags of Bionaturae brand for me when on vacation in the Thousand Islands in July. The recipe took over a year to develop (by Italians and an American in 1994) and it shows in the final product, a combination of organic rice flour, organic rice starch, organic potato starch and organic soy flour. It's a bit pricey (over $4 per bag) but being half Italian/Sicilian, I will pay the extra money for a quality, tasty pasta.

Gluten-Free Recipe: Vegan Overnight Oats

If you read any health and fitness blogs, you have undoubtedly seen other bloggers frequently gobbling up vegan overnight oats for breakfast. I decided to it was finally time for me to join the frenzy and attempt my own vegan overnight oats creation based upon ratios and ingredients I've seen used. Most people use chia seeds instead of flax seed meal, but it was a suitable, nutritious substitution. Bananas are often used in place of applesauce, but I wanted to save mine for a work snack today.

After preparing my concoction and placing it in the refrigerator, I couldn't wait to try it! I woke up this morning tired and hesitant to get out of bed immediately, but then I remembered my 'science experiment' waiting in the kitchen. So delicious! This combination is very nutty and well seasoned, but also sweet. It's a very filling meal (I have a few spoonfuls left in the bowl I am too full to finish) and definitely a winning way to kick-start your day. I'm looking forward to creating other vegan overnight oats recipes in the future. Especially as my schedule gets busy when classes start, having breakfast already prepared will be a huge help.

Vegan Overnight Oats

1/3 cup Bob's Red Mill Certified Gluten-Free Rolled Oats
1/2 cup almond milk (I used Almond Breeze Unsweetened Vanilla)
1/4 cup natural unsweetened applesauce
1 heaping tablespoon flax seed meal
1 tablespoon ginger syrup (I used The Ginger People) or maple syrup
Dash cinnamon
Dash nutmeg
1 tablespoon natural almond butter or other nut butter
3 medium strawberries, sliced (or other fresh berries)

Combine oats, almond milk, applesauce, flax seed, syrup and spices in small bowl and mix well (I used a whisk). Cover and refrigerate overnight. Mix in nut butter and berries. Heat in microwave 45-60 seconds (oats will be room temperature) and enjoy!

Update 08.21.2010 - I purchased chia seeds and added 1 tablespoon to this morning's oats along with my flax seed meal. Fantastic addition!

(note: I didn't include any pictures with this post because the oats looked very unappetizing, but I assure you they are fantastic)