January is the month of do overs, start overs, and New Year’s resolutions. For the 7th year in a row a diet you likely have not heard of topped the list at number one for Best Overall Diet by U.S. News & World Report. Continue reading
What inspired Neily’s Happiness Jar was a blog post. I thought it was the end of 2015 but upon reading my notes I came across this written January 3, 2016: “Read a post shared by Rebecca Scritchfield today about Elizabeth Gilbert’s happiness jar. Every day at the end of the day she jots down the happiest moment and puts it in a jar—an old apothecary jar. I might have to do this in the morning instead b/c that’s my quiet time. But I’m starting it today (and retroactively 1/1 and 1/2).”
It’s time for another Neily on Nutrition book series post together with Kristine James, featuring a book co-authored by my colleagues Cindy Kleckner, RDN, LD, FAND and Rosanne Rust, MS, RDN, LDN—DASH Diet for Dummies.
Rosanne is co-author of several books in the John Wiley & Sons For Dummies® series, including DASH Diet for Dummies, Hypertension Cookbook for Dummies, Glycemic Index Cookbook For Dummies®, Calorie Counter Journal for Dummies®, and a chapter about Diet Quality and Sweeteners in the textbook Sucrose, Fructose, High Fructose Corn Syrup, and Health.
Cindy has co-authored What’s Cooking at the Cooper Clinic and contributed nutrition chapters for Dr. Kenneth H. Cooper’s Overcoming Hypertension, Preventing Osteoporosis, and The New Aerobics for Women. She also co-authored (with Rosanne) Hypertension Cookbook for Dummies and developed recipes for the second edition of the Gluten Free Cooking for Dummies®.
Here is Kristine’s interview! Continue reading
Chere Bork is a registered dietitian nutritionist, Wellcoach® and Certified Law of Attraction Facilitator and 2014-15 Chair of Nutrition Entrepreneurs—a Dietetic Practice Group of the Academy of Nutrition and Dietetics. Chere helps make positive energy easy and has been a wonderful influence in both my life and business. We had the opportunity to sit and chat about her cookbook “Five Ingredients for Healthy Living.” Continue reading
This is the last of a 4-part series on vitamin D.
Todd Whitthorne (former executive at Cooper Aerobics Enterprises) and I had a chat about vitamin D a while ago. In part 1 we talked about why vitamin D was (and is!) such a hot topic. Todd also told me how we know animals need it too! In part 2 Todd answered the question Do you need to supplement? and how do you know if you’re low?
In part 3 our discussion revolved around the many health implications of vitamin D and in this final video we talked about knowing if you’re low and what to do.
Heaven for me would be living on a blueberry farm. My love of blueberries started when I was a kid living in the Midwest. I remember my mom would take me and one or both of my brothers to a blueberry farm where we picked the luscious blue gems till we could pick no more. We only had to pay for what we brought back from the fields not for what ended up in our bellies. One summer goodness knows how many blueberries I ate in one day. Yet we still brought home a stash of 45 pounds. Continue reading
Nuts are an excellent snack. But at 200 calories per ¼ cup they can be a challenge to portion control and therefore easy to overindulge. Many a new client has told me they eat them knowing they’re healthy yet they still seek my nutrition coaching services because of weight challenges. Weight management can be difficult even with making healthy choices. Continue reading
My mom made a comment about my Facebook page which got me thinking. (Don’t moms have a way of doing that—making you think?) I often post my Neily on Nutrition blogs and videos in addition to my endless posts and pictures about my Great Dane fosters on my private FB page. I also have my Neily on Nutrition business page, but Facebook has an algorithm and only a select few get to see those posts, unless I want to pay to boost my posts. (I don’t.)
In response to a question someone posed about my recent blog regarding high protein breakfasts I write this post. What the heck, let me give a shout out to that someone—Phil Higginbotham! Phil’s an old high school classmate with whom I lost touch but like many others reconnected through Facebook. Gotta love Facebook.
Phil wanted to know what the big push was with almond milk. I actually had a few sentences in the first draft of my high protein breakfast post, but took it out because the post was getting too long. None of my breakfast suggestions by the way contained almond milk. Now I can devote a whole blog as to why. Continue reading
May is almost here and it will be High Blood Pressure Education Month. I was thrilled to spend some time with culinary expert Cindy Kleckner, registered dietitian nutritionist, and co-author with Rosanne Rust of Hypertension Cookbook For Dummies.
One in three people suffer from high blood pressure (hypertension) and can greatly benefit from reducing sodium in the diet. The average American consumes almost 3,400 mg of sodium per day. The recommendation is 1,500 mg and the upper limit is 2,300 mg per day.
Interestingly the majority of sodium does NOT come from added salt at the table or in cooking but from processed packaged foods and food consumed away from home in restaurants and fast food places.
Years ago I learned that fish is “nature’s fast food” because as you will see it IS fast. Watch as you see my good friend Cindy whip up a fabulous dish! Sea Scallops with Pistachio Sauce placed on top of Sweet Potato Mash. Recipes are below.
Seared Scallops with Pistachio Sauce
1½ pounds large sea scallops
1 Tbsp extra-virgin olive oil, divided
Freshly ground black pepper, to taste
¼ cup chopped unsalted pistachios
1 Tbsp unsalted butter
- Dry the scallops well with paper towels, removing as much water as possible. Heat ½ Tbsp of the olive oil on high in a large nonstick skillet.
- Add half of the scallops and sauté without turning them until they’re well browned, about 2 minutes. Turn the scallops and cook until the sides are firm and the centers are opaque.
- Transfer the scallops to a plate and place a piece of aluminum foil loosely covering the plate. Repeat with the remaining oil and scallops. Transfer to the plate.
- Add the chopped pistachios and butter to the skillet and cook until the butter in lightly browned. Pour the sauce over the scallops and serve.
Yield: 4 servings
Each serving: 289 calories 41g Pro 12g fat 3g sat fat 98mg cholesterol 1g fiber 451mg sodium (sea scallops are naturally higher in sodium accounting for the majority of sodium in the recipe)
Sweet Potato Mash
4 medium sweet potatoes
Dash cinnamon, to taste
Dash ground cloves, to taste
Dash ground ginger, to taste
- Heat oven to 400 degrees. Pierce each sweet potato with a fork to allow steam to escape during baking and place directly on oven rack. Bake 45 minutes or until tender.
- Take the potatoes out of the oven and cut a slit in the top of each one. Scoop out the potatoes into a bowl using a large spoon. The potatoes will be hot, so you may prefer to allow them to sit for 5 minutes or use a oven mitt to hold the potato.
- Mash the potatoes with a fork to your desired consistency. A perfectly naked potato will mash almost instantly with a fork.
- Blend in a dash of cinnamon, cloves and ginger, to your desired taste.
Yield: 4 servings
Each serving: 112 calories 2g protein 0g fat 0g sat fat 72mg sodium 4g dietary fiber