Friday, September 16, 2011

Superfoods to Rev Up Your Workouts

Looking for delicious and nutritious exercise snacks?  Who isn't these days?

Best Health Magazine says these energy-boosting foods are the ideal choices before and after your workout .

Eating to gain the proper nutrition can enhance workout performance and recovery.


To best reap the benefits of your hard work at the gym, from your runs, or your cycling expeditions, you should focus on eating a diet rich in antioxidants, minerals, protein, complex carbohydrates, and healthy fats/oils.

Vancouver-based holistic nutritionist Rich Ralph recommends “eating mindfully and focusing on a whole foods diet.” He suggests you indulge in these tasty ideas to power your workout. 


1. Chia seeds


Why? “Chia seeds have near double the protein of other seeds and grains, approximately five times the calcium of milk and double the potassium of bananas,” says Ralph. Athletes need to keep their bones strong and the calcium from chia seeds is especially easy for the body to absorb.

When? “This makes a great snack 15 to 20 minutes after the workout,” says Ralph. For instance, try adding a handful of chia seeds to your post-workout smoothie. For optimal recovery, Ralph also suggests adding chia seeds to a big salad two to four hours later.

2. Eggs


Why? The protein in eggs, which accounts for nearly 50 percent of an egg’s makeup, consists of all eight essential amino acids crucial in muscle and bone cell growth and regeneration. Eggs are also a source of calcium, iron, phosphorus, zinc and vitamins A, D, E and B.

When? Have eggs within 20 to 30 minutes of your workout. Hard-boiled eggs are also an ideal mid-workout snack for endurance athletes. “I eat eggs as a post-workout recovery snack,” says Ralph, who rollerbladed from St. John’s, Nfld., to Vancouver, B.C., in only four months back in 2007.




 
3. Kefir


Why? “Kefir, which is a fermented milk product similar to yogurt, is particularly rich in vitamins B1 and B2, calcium, folic acid, magnesium, and vitamin A,” says Ralph. What makes kefir unique is the fermentation process, which makes it incredibly easy to digest. This lets the body focus on assimilating and absorbing nutrients and protein, necessary for muscle growth and regeneration. Tryptophan, an essential amino acid found in kefir, relaxes the nervous system, making the food ideal for late-night exercisers.

When? Kefir makes a quick and easy recovery drink 30 minutes post-workout.


4. Millet


Why? Millet is an ancient grain with a sweet, nutty flavor. It boasts a complete essential amino acid profile, making it a whole protein. “Millet is abundant in magnesium, calcium and phosphorus," says Ralph, "which are involved in energy production crucial for athletes.”
Preparing millet is easy. Add two parts water to one part millet, cover and bring to a boil. Once the boiling point is reached, simmer for approximately 20 minutes or until millet has absorbed all the water.

When? Because of its high protein content, Ralph suggests eating millet as your main meal three hours prior to or after exercise. This will boost recovery and prevent fatigue the following day.

 


5. Bananas


Why? Bananas are chock full of vitamins and minerals. “But more importantly,” says Ralph, “muscles are stimulated by electrical impulses and the potassium [and sodium] in bananas is a fundamental factor in this.” In other words, to stay hydrated and ensure smooth muscle recovery, eat a banana.

When? Because they’re easy to digest and a good energy source, eat bananas 30 to 40 minutes prior to exercise. For long workouts, Ralph suggests snacking on a banana to get that electrolyte boost.

 


6. Acai Berries

Why? “Acai berries are a phenomenal fruit because they’re especially high in antioxidants,” says Ralph. They are also rich sources of amino acids, essential fatty acids and vital trace minerals, all which aid in muscle contraction.

When? Include them in a post-workout shake within 30 minutes of exercise.

7. Salmon



Why? Because fish is a complete protein and easily usable by the body, it makes it an excellent food for muscle growth. “You also want to think about your joints,” says Ralph. “The omega-3’s in salmon keep inflammation down and the joints lubricated.”

When? Loading up on protein before exercise will minimize muscle breakdown, so Ralph suggests incorporating salmon into your main meal three hours post workout.


 




8. Beans


Why? Beans, known for their high protein and fibre content, are ideal for the vegetarian and weight-conscious individual. These little pods are a great source of energy-boosting B vitamins and antioxidant vitamins A, C and E. They are also sources of calcium, potassium, phosphorus and folic acid, while low in calories and fat.

When? Eat beans two or three hours before exercise, says Ralph. "But as a general rule," he notes, "I suggest consuming beans on a regular basis.”





9. Carrots



Why? One cup of carrot provides nearly 600 percent of your daily recommended allowance of vitamin A, a powerful antioxidant. Carrots also contain vitamin C and hard-to-come-by selenium. Together, this combination helps combat free radicals created during exercise.

When? Carrots make a great snack before or after your workout.



Wednesday, September 14, 2011

Skinny and Spicy Shrimp Stir-Fry

Shrimp and stir-fried vegetables just naturally go together. 

This is one of those easy-to-make, week night dinners.  Use pre-cooked frozen shrimp if you like - just make sure to thaw them first.   Prepare the veggies while your rice or pasta is cooking and then it will all come together very easily.



Skinny and Spicy Shrimp Stir-Fry
Makes 2 servings
  • 2 Tbs reduced-sodium or lite soy sauce
  • 4 Tbs cold water, divided
  • 1-1/2 Tbs rice vinegar
  • 1 packet Splenda
  • 2 tsp cornstarch
  • Pinch red pepper flakes
  • 6 oz shrimp, tails removed
  • 3 large white button mushrooms, cut in chunks
  • 1 green bell pepper, cut in chunks
  • 2 large carrots, sliced thinly
  • 1/4 cup white onion, chopped
  • 2 cloves garlic, minced
  • 1 can sliced water chestnuts, drained
  • 1 tsp grated fresh ginger root
  1. To make the sauce, combine 2 Tbs cold water with soy sauce, vinegar, Splenda, cornstarch, and red pepper flakes. Stir until all ingredients have dissolved. Set aside.
  2. Lightly coat a large skillet or wok with non-stick spray, and bring to medium-high heat. Add mushrooms, bell peppers, carrots, onion, garlic, and 2 Tbs water. Stirring occasionally, cook for about 5 minutes until vegetables are beginning to cook.
  3. Add water chestnuts, shrimp and ginger to the skillet. Cook a couple of minutes more till shrimp and water chestnuts are heated through.
  4. Raise heat to HIGH, give sauce a stir, and add it to the skillet.
  5. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
  6. Serve over rice or noodles such as chow mein, linguini or spaghetti.
Per serving, not including noodles or rice.
Weight Watchers P+ = 4.
Calories 167; Protein 18g; Carbohydrate 24g; Fat 1g; Fibre 5g.


Sunday, September 11, 2011

Chips Ahoy!

Cookies have always been a problem for me 'cause I never can eat just one!  And then, before I know it, I have eaten hundreds more calories, and many more P+ than I really wanted.

But after modifying a traditional chocolate chip cooke recipe I have come up with a low fat recipe that I can make safely and happily.  I can eat a couple of these cookies and be completely satisfied because they are so sweet tasting and so flavorful!

And they are very low in fat...  substituting mashed fruit for some of the butter, and an egg white for a whole egg will lower the fat content considerably... and what you end up with is a really tasty, very skinny cookie.  But I guarantee that no one you serve them to will even think of that.  They are crispy and chewy and quite perfect!

These cookies do have the slightest hint of banana flavor so if that deters you at all, use unsweetened applesauce instead of the mashed banana.  And make them with any flavor baking chips you like, too... peanut butter, chocolate, white chocolate or the butterscotch, which I used here. 

I just found a new white yogurt chip and I will be mixing those with dark chocolate chips in my next batch. *




Chips Ahoy!
Makes 24 cookies
  • 1/2 cup white flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp baking soda
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 Tbs melted butter
  • 2 Tbs well-mashed banana
  • 1 tsp vanilla
  • 2 Tbs egg white (or white from 1 egg)
  • 1/2 cup baking chips of choice
  1. Preheat your oven to 350°F and coat your cookie sheet lightly with a non-stick spray.
  2. In a medium bowl, blend the flours with the baking soda, and set aside.
  3. Mix the mashed banana, vanilla, and egg white together in a small bowl.  Pour the  mixture over the sugars and melted butter, in a large bowl.  Beat it with a whisk till it is light and smooth.
  4. Pour the dry ingredients into the wet ingredients and beat well till smooth and creamy.
  5. Fold in the chips and mix till they are evenly distributed throughout the batter.
  6. Drop the batter by the spoonful onto the prepared cookie sheet and bake for 10 minutes.
  7. Take the cookie sheet from the oven and leave the cookies resting on it for a couple of minutes before removing them to a cooling rack.  They will be very soft when they first come out of the oven and will break if you try to move them too soon.

Per serving of 2 cookies.
Weight Watchers P+ = 3.
Calories 131; Protein 2g; Carbohydrate 26g; Fat 2g; Fibre 1g.

Note:
The N.I. is going to vary slightly with the type of chip you use.  When opting for chocolate chips I suggest selecting a semi-sweet dark chocolate chip over a milk chocolate, to keep the fat content down.


Melt the butter in the microwave for convenience.


Mash the banana well in a small dish then add the vanilla and egg white, and mix.


Stir the sugars with the melted butter and the banana mixture.  Beat with a whisk until smooth.


Add the chips and stir till evenly distributed.


Drop by spoonfuls onto your prepared cookie sheet.   Make sure to leave room for expansion while baking.


The cookies will be golden when baked.  Leave them on the sheet for a couple of minutes before removing them to a cooling rack.


Enjoy with a glass of milk or your favorite coffee!

* Update...  I did make that batch with the white yogurt and dark chocolate chips, along with applesauce instead of banana and they were goooood... but  I think I like the banana better.