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pumkin pie oatmeal

Pumpkin-pie oatmeal


I never get sick of oatmeal. I might go through brief interludes of interest in switching it up with scrambled eggs or a breakfast sandwich, but for the most part oatmeal and I stick together like glue every morning. I switch it up with a cold variation like bircher-muesli in the summer, and in the fall and winter I love having a hot bowl in the morning, always with toppings. To me, it’s the perfect breakfast food. The health benefits are undeniable–oatmeal has been found to lower cholesterol, and provides energy in complex carbohydrates with lots of soluble fiber to stabilize your blood sugar. It’s also inexpensive–I like to buy a jumbo box of plain, old-fashioned oats, which has about 30 servings and costs around $3-4. None of the pre-packaged, sugary packets for me, thanks. My long-time standby mix-ins for hot oatmeal have included chopped apples, cinnamon, honey, and nuts.

hemp milk

Lately I’ve tried some other varieties that I thought I’d share. First off, I usually mix my oats with half milk and half water. I recently discovered the joy of using hemp milk from Trader Joe’s in this mix. Their hemp milk provides almost half your daily serving of Omega-3 ALA fats–those healthy fats you need for a healthy functioning brain and heart. The fat and protein the hemp milk provides makes for an extra creamy bowl of oats, and I find that it really helps to keep me full for longer.

Along with hemp milk I’ve tried a few new add-ins:

The Thanksgiving-season appropriate Pumpkin Pie Oatmeal, with:

  • 1/4 cup canned pumpkin (plain, not sweetened)
  • Pumpkin pie spices: ground ginger, allspice, nutmeg, and cinnamon, adjusted to your taste preference. I like a lot of ginger in mine.
  • Drizzle of honey
  • Chopped walnuts
  • Raisins

I scoop the pumpkin in with the uncooked oatmeal and hemp milk and heat it up all together (about 4 minutes in the microwave), and then add on the toppings and an extra splash of milk once its cooled a little.

My other new favorite variety involves:

  • 2 tbsp dried, unsweetened coconut flakes
  • dried cranberries
  • chopped walnuts
  • drizzle of maple syrup

This variation came out of using what I had on hand in the pantry, and just happened to come together fabulously. It might be my favorite variety to date.



One of my favorite things about summer in Boston is the farmers markets all around the city. I’m a big supporter of eating locally produced foods – shopping at farmers markets is a great way to support our environment, our American farmers, and our health. I’m fortunate enough to work near the Government Center market, and I love walking over there on my lunch break and meandering around the farmers’ tables, checking out their latest harvests. Last week, on a whim, I bought zucchini, summer squash, an heirloom squash, a big bunch of bright green swiss chard, and some garlic scapes, which I’d never cooked with before. I also bought a dozen fresh farm eggs from Silverbrook Farms. These eggs are amazing – definitely pricier than a cheap dozen from the grocery store, but the taste and texture is so superior that I find myself savoring them in a way that I never do with “regular” eggs. Some research studies have suggested that the nutrition content of free range grass-fed eggs is also better than their factory-farmed counterparts – providing more healthy fats, less saturated fat and cholesterol, and higher amounts of vitamins.

When I got home, I threw together all of my farmers market bounty into a frittata, which came out great. Below is the recipe I conjured up. The beauty of the frittata is that you can put in whatever you want, though, so it’s a perfect base to experiment with as the seasons and available produce changes.

Farmers Market Fritatta

6 eggs (preferably farm fresh!)

1 cup skim milk

Dash of salt and pepper

Sliced zucchini and summer squash, one of each

1 bunch of chard, de-stemmed and torn into small pieces

1 tablespoon chopped basil

3 chopped garlic scapes

2 sliced shallots

¼ cup freshly grated parmesan cheese

¼ cup whole wheat breadcrumbs

In a large bowl, whisk together eggs, milk, salt and pepper, and basil. In a cast iron skillet, or a large saucepan, sauté shallots in some olive oil until browned, then add garlic scapes and sauté about a minute longer. Add zucchini and squash and sauté until tender, about 5 minutes. Add swiss chard and sauté about a minute. Preheat over to 400 degrees. Pour egg mixture into the skillet, reduce heat to medium low, and cook for about 5-10 minutes, or until it has mostly set. Sprinkle with cheese and breadcrumbs, and place in oven for about 10 minutes, or until the top has browned.

What are your favorite finds at  farmers markets?

I had a new experience last Friday night.  My friend Carolyn had organized a small group for drinks and snacks—a fun weekend gathering.  When I met up with everyone, I found Carolyn’s friends and colleagues as charming and interesting as usual, and we all quickly started chatting.  As can happen when a table full of medical professionals, gym instructors and fitness-conscious individuals come together, the conversation turned to recent news of obesity epidemics and health concerns.  There was much discussion over the high percentage of Americans who are obese, about the enormous portions served in American restaurants, and about the lack of pedestrian-friendly cities in the U.S.

It was at this point in the conversation that I realized I was one of only two Americans at the table, and I had the unique opportunity to hear the observations of my acquaintances from Singapore, Greece, and Morocco.  One of the women noted how accustomed she has become to her large coffee with cream and Splenda each morning.  Now, when she visits her home country, she is surprised by the tiny coffee cups and notices the normal servings of everything from coffee to dinner entrees in Morocco seem small compared to the average in the U.S.  I really could not refute any of the negative commentary about Americans’ eating habits, because the observations were scarily true about the enormous frozen coffee drinks packed with sugar, the gigantic platters of nachos and fried finger food for appetizers, and desserts large enough to satisfy the entire group seated around our table.  Of course the problem is, because we are so used to the more-is-better portions, we are often not satisfied with less, or smaller, or what is actually appropriate.  None of this is news, but it struck me anew when told from a different perspective.

I began feeling a little depressed, honestly.  I felt proud knowing that the two American representatives in this wonderful mix of nationalities were both healthy, fit examples of people who enjoy life in moderation.  But I suddenly felt weighed down by the huge task in front of us as a nation of food-lovers.  I realized again the long road ahead of many people who join the gym after years of over-indulging.  It’s a lot of work to get back in shape, and it’s even harder work to shed pounds and change long-standing habits.  But we need to do it.  It’s important and, though it can definitely be made more fun with fabulous music and a motivated group of fellow exercisers in the studio, we do all need to get to work!

On this day I am grateful to my mother who always served colorful meals with lots of fruits and veggies (on small dinner plates), who locked us out of the house and told us to run around in the yard as children, and who recently put herself through rigorous fitness testing so she can improve her health.  I have learned from the best!

Last weekend I watched Food Inc. for the first time, a documentary that came out in 2008 (I’m a little behind) which goes behind “the veil” of the food industry, exposing a lot about the way our food is produced and how sick it can potentially make us. A lot of the information wasn’t new to me, having read Omnivore’s Dilemma and Animal, Vegetable, Miracle (both are great sources of information on these subjects). But watching footage from the film really reinforced the importance of this subject for me. I was aghast to see some of the facts and figures on the screen, which included the startling number of children born after 2000 who are likely to contract the largely preventable early onset type II Diabetes as one in three. Among minorities the number is likely to be one in two! If you haven’t seen Food Inc. already, I urge you to rent it and start to get acquainted with some facts about the American food system. There are a lot of choices that we can make as individuals to help with the burden that the current system places on our environment, our tax dollars, and our bodies. One of the ways we can help is to eat a more vegetarian diet. While I’ve only been eating meat very sparingly already, I decided that from now on I’m going to renew my commitment to sticking mostly vegetarian, and when I do eat meat, choosing animal products that are organic, grass fed, and not processed in a CAFO (concentrated animal feeding operation). That being said, everyone’s diet and beliefs are very personal, and I wouldn’t want to make anyone feel badly about their choices. But if you are interested in going meatless more often, know that there are a bevy of great cookbooks, recipe blogs, etc. that offer tons of vegetarian recipes, with no shortage of flavor and variety. Below is a black bean burger recipe to help get you started:


Black Bean Burgers

2 cups cooked black beans

1 tbsp. tomato paste

½ cup bread crumbs

1 whole egg + whites from another egg

½ finely chopped onion

2 gloves minced garlic

2 tsps. Chili powder

1 tsp. cumin

Optional add ins:

¼ cup corn kernels

½ diced, cooked red bell pepper

Smash black beans in a bowl, using a fork, until they are mostly smooshed (for lack of better description). Add in the rest of the ingredients and gently stir until combined. Form six patties by dividing the mixture, rolling into balls and gently pressing flat. Cook over medium heat in a large pan, about 5 minutes on each side.

Top with delicious healthy ingredients like sliced avocado, salsa, tomato, lettuce, and red onions, and serve on a whole wheat bun. Who needs McDonalds??

Happy Cinco de Mayo! The fifth of May celebrates the Mexican victory over the French in the 1852 Battle of Puebla, and is most commonly observed in the form of a fiesta. Mexican food is not usually considered “health food” but there are some easy ways to lighten up some of the dishes usually served at Cinco de Mayo parties. has some delicious sounding alternatives including Blueberry-Lime margaritas (for antioxidants, of course), vegetarian tortilla soup, and even avocado ice cream.

Other options for a leaner fiesta include:

  • Lightening up regular tacos using leaner ground beef, or turkey, adding on lots of lettuce and fresh pico de gallo, or turning it into taco salad by ditching the taco shell and serving on top of a bed of greens instead.
  • Steering clear of margarita recipes made from mixes, which tend to have a lot of sugar and can be very acidic. Opting for fresh lime juice and agave syrup with your tequila can cut calories and save you the heart-burn.
  • Adding healthy sides to the mix. My recipe for Citrus Jicama salad is light and refreshing, and makes a great complement to anything spicy.

Enjoy this fun holiday and our beautiful Boston weather!

– Jean

Busy, busy, busy! Between work, social engagements, teaching yoga, and doing some freelance work, I’ve definitely been stretched for time lately. Plus the gorgeous weather of last week had me longing to ditch all of my responsibilities and just enjoy the sun. Sometimes I feel like it’s easier to be responsible when the weather is more dismal, at least in these early months of Spring, when the longer daylight hours and warmer temps feel so new and exciting…These distractions and duties have unfortunately kept me away from Healthworks and away from blog writing for about a week! I’m excited to start off this new week feeling re-set – looking forward to doing some running, Zumba, and maybe checking out a Body Pump class, which I have yet to try. I’m also determined to get back on track with healthy eating, which took a bit of a detour over the past week. Tonight I’m making one of my favorite Spring/Summer salads – Jicama citrus – to go along with some homemade black bean burgers.

Jicama looks like a giant turnip, and underneath its brown skin is a white, juicy, crunchy flesh that is slightly sweet. I experimented with it a few weeks ago and came up with a super-simple salad recipe that makes a great side dish for any Southwestern-inspired menu. Add some avocado for a more filling salad to eat on its own.


Jicama Citrus Salad

1 small jicama, peeled and julienned

2 peeled and sectioned oranges – I used the Cara Cara which is especially bright and flavorful

½ red onion, diced

2 tbps olive oil

2 tbsp white wine vinegar

1 tbsp juice reserved from the oranges

1/4 tsp chili powder

1/4 tsp cumin

Combine the jicama, sectioned oranges, and onion in a large salad bowl. In a small bowl, whisk together the oil, vinegar, juice, and spices. Pour dressing into the larger bowl and mix well.

This salad tastes good right away, and even better after it has marinated in the juices for a day or two. Enjoy in the sunshine!

– Jean

I’ve been so lax about writing here.  I’ve recently been subbing for a class full-time and I have been very busy.  Also working all day long teaching, running around and trying to keep on top of all the work has left me exhausted.  I’ve been managing to get to spinning a few times per week but still I know it isn’t’ enough.  I know that working out more will help manage the stress and keep me energized but by the time I get home at 3 pm I’m beat.  When 6 rolls around, the last thing I want to do is change and go to the gym.  In fact there are some evenings when I’ve been in bed by 5 or 6 pm, I’ve been so worn out!   How do you manage work/workout stress and planning and finding ways to fit it in? 

I’ve also been doing some reading and research about healthy eating as of late, and I cannot believe how expensive it is to eat well.  When the time comes to do groceries on my tight budget, I’m lucky if I have ten dollars a week to cover food for the week.  Having lots of food allergies doesn’t help; and I am limited in certain things I can eat and buy (I have nut, soy, and pea allergies) which make it hard to follow healthy eating plans outlined in women’s health magazines like Self and Shape, as well as diet plans like South Beach.  Not being able to have nuts or soy makes it hard.  I also face a challenge when it comes to protein as I do not eat red meat or pork.  The added challenge is financial and needing to make each dollar count. 

– Cindy

How do you manage healthy eating on a strict budget?  Do you also face food allergies or limitations in your life?

I’ve been keeping very busy lately.  As I’ve mentioned before, I love to play sports and recently I have joined a couple leagues during the week to keep me active.  So as it stands right now, I’m playing on three teams (one volleyball, one dodgeball and one basketball) and then working out as much as I can the rest of the week.  On top of that, work continues to be challenging and I do my best to be social as well. Overall, I sometimes feel like this about food when I get home from a game or a workout…

All joking aside, I do feel rather ravenous after so much activity and I am tempted to eat whatever I have in my fridge or cabinets.  Luckily though, more often than not (I do have weak moments!), I find the restraint and decide to “overindulge” on something good and I would like to share this delicious discovery with you.

It’s pretty simple (aka time-efficient for me!) and may not be a “Eureka!” moment for most. In any case, I love vegetables.  Love them to the point where when I don’t have them I crave them!  But I don’t have the time or energy right now to buy fresh vegetables and clean and cut them up (I love to do this when I do have time, but these last couple weeks have not given me the opportunity!).  Even with the best intentions I sometimes waste perfectly good veggies and I would rather save some cash and not waste.  Here comes the solution: frozen vegetable steamer bags from the supermarket (cheap and filling!).


In moments of little or no time, I pop the steamer bag in the microwave, drain and pour into a bowl.  Then I pop a lean frozen entrée into the microwave right after and mix in with my vegetables, creating a larger meal and an opportunity for me to fill up on something good for my body.

What are some quick  food fixes you enjoy?

 – Kate

So yesterday was my 61st birthday. I had a goal of 210 by my birthday day and missed it by two pounds but that’s okay. I’ve come a long way and have even longer to go, so I’m fine with my progress. Besides, I am trying to measure success by more than just the scale–a fickle friend to say the least. I have so much more energy–fit in some size 16 clothes–and generally feel optimistic about myself and my life–so what the scale says is (almost) inconsequential.

I was taken to dinner at Sorellina by family and friends. It’s a lovely place and the food was fabulous. I had already told myself that I could eat whatever I wanted. The most difficult part was deciding what I would order. In the end, I had a fabulous raw tuna appetizer, pasta with meatballs for the entree and chocolate mousse for dessert. I also ate their delicious bread, drank champagne and shiraz–my favorite wine. Like most fine restaurants, Sorellina doesn’t serve mammoth portions–it certainly wasn’t the Olive Garden’s endless pasta bowl. So there was less than cup of pasta and while there were four delicious meat balls they were quite small. In the end, I was very full and a bit tipsy (I usually don’t drink much) but felt satisfied and not gluttonous.

Of course then this morning I had to get up at the crack of dawn to get to training by 7. I came within a whisker of canceling, but decided that I would feel like I’d really let myself down if I did. I did allow myself to take a taxi–I always walk, but it was raining and I was hung over. I did the training and am now waiting for the Zumba class to begin. I had promised myself that I would be ready to take classes by my birthday. So here I am.

– Cheryl

Last night I hosted a fun little potluck dinner evening with three other fellow Healthworks members. As I’ve mentioned in previous posts, I find it hard sometimes to keep up with all the essential life-ingredients — work, relationships, staying healthy, etc. Getting a few friends together for a healthy home-cooked dinner is an easy way to socialize without making elaborate plans or spending big bucks. We stuck to an “asian flavors” theme and ended up with an awesome spread that included: brown rice, ginger, and bok choy stir fry, baked crab spring rolls, thai coconut vegetable soup, fresh rolls with hoison dipping sauce, and ginger-molasses cookies for dessert.

As per usual, I was rushing to get everything ready in time and had about 20 minutes to make my Thai coconut vegetable soup dish before the ladies arrived. It ended up being perfect timing, because it’s such a quick and simple (and delicious) recipe. It’s best when served immediately after cooking, which makes it great to share among friends 😉 I stuck to this simple version, but if you wanted to eat as a well-rounded meal, you could add protein by throwing in a few pieces of cooked shrimp, chicken, or tofu.

Thai Coconut Vegetable Soup

1 julienned red pepper

1 zucchini, halved and cut into thin slices

1 small onion, cut into half moons

2-3 carrots, cut into matchsticks

1 can lite coconut milk

2 cups chicken broth

dash of ground red pepper

Add broth, coconut milk, red pepper, ground red pepper, onions and carrots to a large saucepan on medium heat; simmer covered for 15 minutes. Add chopped zucchini, cover and let simmer another five minutes, or until vegetables are tender but still firm.

Enjoy for a quick and easy dinner, or bring to your own potluck get-together – it’s a guaranteed hit.  

– Jean

What are your favorite, easy-to-make potluck dishes?