Tag: vegetables

Fiber’s Role in the Management of Diabetes

Posted on by Melody from Elevate Your Plate

There is a misconception that eliminating carbohydrates from the diet will improve Diabetes symptoms or even prevent Diabetes. However, did you know that fiber, which can be found in carbohydrate-rich foods such as fruit, whole grains, and legumes, is actually a key nutrient in the management of diabetes?

According to the latest data, the average American adult eats a total of 10-15 grams of fiber per day, which is far from the recommended daily amount of 25 grams for women and 38 grams for men.
 
There are two types of fiber: insoluble and soluble.
Insoluble = remains unchanged during digestion, promotes normal movement of intestinal contents, speeds food through digestive tract, and prevents constipation. Found in: fruits with edible peel or seeds, vegetables, whole grain products (whole-wheat bread, pasta and crackers), bulgur wheat, stone ground cornmeal, cereals, bran, rolled oats, buckwheat and brown rice.
 
Soluble = attracts water and turns into gel during digestion, increases stool bulk (which helps if you have diarrhea), and lowers blood cholesterol levels. Found in: fruit (such as apples, oranges and grapefruit), vegetables, legumes (dry beans, lentils and peas), barley, oats and oat bran.
 
How does fiber help control blood sugar?
Fiber (particularly soluble fiber) helps slow down the digestion rate of carbohydrates, which aids in blood sugar control and insulin response. If you are going to eat a starchy food, it is best to add some fiber to the meal to help slow down the absorption of sugar. Additionally, soluble fiber helps slow down the digestion of saturated fat, which is a big contributor to Type 2 Diabetes. Fiber also helps keep you full, which is important when you are trying to watch your caloric intake.

Food Spotlight: Artichokes

Posted on by Melody from Elevate Your Plate
Not only do artichokes make such beautiful centerpieces with their unique texture and flower-shape, but they also provide several health benefits.

History: Artichokes are one of the oldest cultivated vegetables in the world. They originate from the Mediterranean and Northern African regions and have been harvested since the 5th century BC. It takes 6 months for the buds to be ready to eat, however they can be harvested as many as 30 times a season, with their peak season being in both the Spring and Fall.

Nutrition Profile: Artichokes are high in fiber and are loaded with vitamins and minerals like Vitamin C, Vitamin K, folate, phosphorus, and magnesium. In fact, a medium artichoke contains almost 7 grams of fiber, which is a whopping 23-28% of the reference daily intake (RDI). They are one of the richest sources of antioxidants, which is particularly important with both corona virus and flu season upon us. Additionally, artichokes have been shown to: reduce both unhealthy (LDL) and total cholesterol, increase good (HDL) cholesterol, lower blood pressure for those with pre-existing elevated levels, and improve digestive issues such as bloating flatulence, and constipation.

How to Eat: Artichokes can be eaten both warm or cold. The heart, which is fully edible, is a culinary delicacy and is known for its smooth and nutlike flavor. The smaller heads, or buds, are usually the most tender and are typically served as a warm vegetable with a sauce or as a cold salad or appetizer. They can be steamed whole, cooked in a microwave, baked, roasted, grilled, or sautéed.

Additional Tips: Artichokes are typically served with butter, cream, or mayo-based sauces. Because these options are high in saturated fat, be mindful of portion sizes. For healthier options, prepare a sauce with: nonfat, plain Greek yogurt, lemon juice, dijon mustard, garlic powder, and a pinch of salt or tahini with lemon, garlic, and salt.

Scrambling to Find New Recipes?

Posted on by Melody from Elevate Your Plate

Scrambles are the perfect edition to your meal options. Not only are they full of healthy protein and packed with essential vitamins and minerals, but they allow for full creativity in the kitchen.

Scrambles can be eaten any time of the day. They are not just limited to eggs or egg whites, but can also be prepared using tofu instead. Add your favorite vegetables and spices to give it your own flare and boom you are done in 10 minutes! Scrambles are a suitable dish for all cooking skill levels and are a perfect option when trying to use up any leftover produce. Not to mention, they are easy on the wallet.

Try this delicious recipe for a vegan-friendly tofu scramble. Feel free to add more vegetables/spices or change any of the options listed below to fit your taste preference. You can easily swap out the tofu for 4 eggs, or 8 egg whites, or a combo for both.

Servings: 2
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

  • 1/2 package of firm or extra firm tofu (approximately 7-7.5 oz)
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • Water (to thin)
  • 1/4 red onion (thinly sliced)
  • 1 cup of cherry tomatoes (halved)
  • 1 cup kale or spinach (loosely chopped)
  • 1 cup of broccoli florets (chopped)

Directions:

  • Drain the tofu until it is very dry. A good trick is to place the tofu under paper towels then place something heavy on top (like a pot or pan) for about 15-20 minutes. Change out the paper towels when saturated.
  • While the tofu is draining, prepare your marinade by adding the dry spices to a small bowl with just enough water to make a pourable sauce. Set aside.
  • Heat a large skillet with olive oil over medium heat. Once hot, add the onion and broccoli. Cook about 5 minutes until softened.
  • Add the kale (or spinach) for 2 minutes until it is slightly wilted.
  • While the veggies are cooking, use a fork, your hands, or a potato masher to crumble the tofu into bite-sized pieces.
  • Add the tofu to the skillet and sauté for 2 minutes. Next, pour your marinade mostly over the tofu and a little over the veggies. Stir immediately, making sure it is evenly distributed. Cook for another 5 minutes until the tofu is slightly browned. Add the cherry tomatoes and cook for another 2 minutes.

Immune-Boosting Recipes

Posted on by Melody from Elevate Your Plate

Staying healthy is more important now than ever as we learn to navigate through our new reality. Nourishing our bodies with healthy food not only helps us fight infection, but it also helps us: manage our weight, prevent disease, gain energy, and promote longevity. 

I am so excited to share these five healthy recipes with you. Not only are they delicious, but the ingredients and spices were carefully and purposefully selected for their containment of specific nutrients that help support a healthy immune system. Every dish hits the 7 major immune boosting nutrients: Vitamins A, C, D, E, probiotics, zinc. Not to mention spices, such as garlic and turmeric, are utilized for their anti-inflammatory and antioxidant properties.

The main dish includes: Salmon & Vegetable Skewers with a Nonfat Greek Yogurt Tzatziki Sauce. Side dishes include: Quinoa & Spinach, Cucumber, Tomato, & Avocado Salad with a Garlic, Lemon, & Olive Oil Dressing. For dessert, you have an antioxidant packed fruit salad.

This meal is not full of immune boosting nutrients, but it is perfectly balanced as it includes foods from all five food groups. If you are vegetarian, you can always substitute tofu for salmon. If you are vegan, you can substitute the nonfat Greek yogurt with a non-dairy yogurt substitute.

I recommend batch cooking the salad, quinoa, and fruit salad to save yourself time later on in the week with meal prep.

I would love to hear your comments if you try any of the recipes. Happy cooking!

Salmon & Vegetable Skewers with Nonfat Yogurt Tzatziki Sauce

 

 

Prep time: 10 minutes

Cook time: 10-15 minutes

Serves: 4 people

 

Ingredients:

  • Wooden skewers (any length)
  • 1 pound of fresh salmon (remove the skin and bones)
  • 1 medium zucchini or squash
  • 2 bell peppers (choose a variety)
  • 4 Tablespoons olive or grapeseed oil
  • ¼ teaspoon turmeric
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika 
  • ½ teaspoon Kosher salt
  • Pepper to taste (optional)
  • 8 oz. nonfat, plain Greek yogurt
  • ½ medium cucumber
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon minced garlic
  • ¼ teaspoon kosher salt
  • 10 mint leaves
  • Food safe gloves

Preparation:

  1. Submerge the wooden skewers in ice cold water. Set a timer for 30 minutes
  2. Pour 8 oz of nonfat Greek yogurt into a bowl.
  3. Peel ½ a medium cucumber. Grate it using the largest-sized blades. Then squeeze out as much of the liquid as you can until the pieces feel dry. Set it aside.
  4. Chiffonade 10 mint leaves by stacking them on top of each other, rolling them up, then making small cuts with a knife.
  5. Combine the cucumber, mint, 2 tsp of freshly squeezed lemon juice, ½ tsp minced fresh garlic, and ¼ tsp kosher salt in the yogurt. Mix well until the contents are evenly distributed. Store in the refrigerator until use.
  6. Remove the skin and bones from the salmon using deboning tweezers. Carefully cut the salmon into 1” in cubes. The pieces need to be large enough to put through the wooden skewer. 1 pound of salmon yields roughly 25-30 1” pieces. 
  7. Chop the zucchini and bell peppers into 1” pieces and place them into a bowl.
  8. Combine 4 Tbsp of olive or grapeseed oil, ¼ tsp turmeric, ¼ tsp cumin, ¼ tsp garlic powder, ¼ tsp paprika, and ½ tsp Kosher salt into a bowl and mix with a spoon. 
  9. Put on food safe gloves to avoid staining your hands, clothes, linens, and surfaces.
  10. Pour the marinade over the zucchini and bell peppers and using your hands, ensure it evenly coats all of the contents in the bowl. Next, carefully add your salmon into the bowl and coat each piece with the marinade. 
  11. Remove wooden skewers from ice cold water.
  12. Assemble your skewers as desired.
  13. Turn the stove top on medium heat. Place the assembled skewers on the grill pan. Grill each side of the salmon for 1-2 min/side or until fully cooked. There are a total of 4 sides. The salmon should be a bright pink color when fully cooked. Let the pieces cool before serving.

Tips: 

  • Substitute salmon for extra-firm tofu or skinless, boneless chicken breast.
  • If you are vegan, lactose intolerant, or allergic to dairy, you can substitute the nonfat Greek yogurt for a non-dairy yogurt. 
  • You can cook the skewers in the oven instead of grill them. Set the oven at 350 degrees and cook for 15 minutes, making sure to rotate them so that all sides of the salmon are cooked.
  • You can also BBQ them.
  • Use any extra mint leaves to make spa water.

Spinach, Avocado, Tomato, & Cucumber Salad with a Garlic, Lemon, & Olive Oil Dressing

 

Prep time: 10 minutes

Serves: 4 people

 

 Ingredients:

  • 8 cups of baby spinach
  • 1 cup of cherry tomatoes (about 16 pieces) (halved)
  • 1 medium avocado
  • ½ medium cucumber
  • Mason jar
  • ¼ cup lemon juice 
  • ¾ cup olive oil
  • 2 garlic cloves
  • ¼ teaspoon of pepper 
  • 1 teaspoon of Kosher salt

Preparation:

  1. In a mason jar, combine ¾ cup olive oil with ¼ cup lemon juice. Add 2 garlic cloves, ¼ tsp pepper, and 1 tsp salt. Shake everything together and store it in the refrigerator. 
  2. Place 8 cups of spinach in a bowl. 
  3. Cut the 1 cup of tomatoes in half, chop ½ of a cucumber, and cut up 1 medium avocado. Add the tomato, cucumber, and avocado in the bowl. Set aside. 

Tips: 

  • Double up on the recipe to sneak in more vegetables or to have as leftovers. 
  • You can substitute baby spinach for kale, baby spring mix, or chopped romaine. 
  • If you suffer from kidney stones, substitute the spinach for one of the options above
  • To cut the avocado, hold each end with your hands. Slide the knife directly in the center and rotate the avocado until your knife has made its way around the entire thing. Use your hands to rotate it open and remove the pit. 
  • You can add any extra herbs or spices to the dressing (rosemary, thyme, oregano) for added flavor

Quinoa

 

Cook time: 20 minutes

Serves: 4 people

 

 Ingredients:

  • ⅔ cup of dry quinoa (any color)
  • 1 ⅓ cups of water

 Preparation:

  1. Optional: pour ⅔ cup of dry quinoa into a fine mesh colander and rinse under running water for at least 30 seconds and drain well. This step helps remove any bitterness 
  2. Combine ⅔ cup quinoa and 1 ⅓ cup of water in a saucepan. Bring the mixture to a boil over medium-high heat for 10-20 minutes, then decrease the heat to maintain a gentle simmer.
  3. Remove the quinoa from the heat. Let it steam on the stovetop for an additional 5 minutes keeping the lid on. This step gives the quinoa time to pop open, so it’s nice and fluffy. 

Tips: 

  • You can substitute the quinoa with a whole-grain option such as: brown rice, buckwheat, farro, amaranth, etc.

Fruit Salad

 

Prep time: 5 minutes

Serves: 4 people

 

Ingredients:

  • 2 cartons of raspberries
  • 1 carton of blueberries 
  • 1 carton of blackberries
  • 4 cuties

Preparation:

  1. Rinse and dry all of the berries. Combine them in a large bowl.
  2. Peel the cuties, ensuring you remove any fibrous pieces. 
  3. Add cuties to your bowl and mix the fruit together.

Tips: 

  • You can substitute any of the berries for a different berry of your choice.
  • Cuties can be substituted for oranges or grapefruit slices

These recipes were developed and are owned by Melody Sayers, MS, RDN, NASM-CPT. They cannot be published or adapted without permission from the owner. Reposting or sharing must include an acknowledgement of the original recipe owner @elevateyourplate. Please contact elevateyourplatenutrition@gmail.com to be granted permission access for republishing or adaptation.