Thursday, December 30, 2010

I'm short on catchy titles. This one is about food and exercise.

Food and fitness.
There are a lot of misconceptions about food and exercise. I thought I should relate these two topics that are so interconnected but often misconstrued. Food enables you to get up everyday and go about your daily activities. Food enables runners to endure marathons and body builders to maintain muscle mass. Food enables you to live.

25% of adults in the United States are completely inactive, meaning they make no body movements that substantially increase energy expenditure. We all know that people who exercise live longer because they have stronger bodies and a stronger heart, but there are a plethora of reasons why exercise can be beneficial.

We know weight bearing exercise increases muscle mass, strength and bone density. We know aerobic exercise increases cardiac output, leaving you with a stronger heart. In order to get the most out of your exercises, whether they be aerobic, anaerobic or weight bearing, you need to eat certain foods to facilitate it.


Don't be afraid!
As a country, we are focused on the fact that many Americans are overweight, under-exercised and overall unhealthy. As a result of this, we have been scared away by some of the major food groups that have helped us live strong and healthy lives for centuries. Carbohydrates and fat are the main macronutrients that people tend to shy away from. Carbohydrates are supposed to make up over half of our diets at about 60%, followed by fats at 30%. People are generally consuming carbohydrates in refined forms which spike blood sugar and can cause weight gain and diabetes. Fat consumption has been a problem because people have been consuming too much of it. It's important to remember that complex carbohydrates and fats are essential and good for your body, as long as they are consumed in a healthy amount. Athlete or not, we need carbohydrates and fat to live. 

Carbohydrates.
In order to adequately support exercise, you must consume glucose from carbohydrates, fatty acids from fat and amino acids from protein. At rest, your body uses about half of its energy from fatty acids, a little less than half from glucose and a very small amount from amino acids. As the first minutes of exercise begin, your body uses stored glucose from muscle glycogen to move into action. As exercise continues, liver and fat cells release glucose and fatty acids to facilitate physical activity. The glucose in muscle glycogen that is initially used when exercising is important because it fuels quick action. If you were running away from danger, per see, the only way you are able to do this is because of stored muscle glycogen. Since glucose comes from carbohydrates, the more carbohydrates you eat, the more glycogen stores you will have and the longer the stores will be there to support your physical activity. After you use up your glycogen stores, your body increases its uptake of blood glucose in order to keep you from using your fat stores which will fatigue you more easily. An endurance athlete must maintain their blood glucose concentrations for as long as they can to stay energized. Eating a high carbohydrate diet and building up glycogen stores and blood glucose levels are the surest ways to endure long exercises. 

Your body needs carbohydrates for endurance.
To put it simply, a high carbohydrate diet enhances an athletes endurance because they have higher glycogen stores, thus they have more glucose to be used. A runner on a high fat diet averages about 57 minutes of maximum endurance time, while a runner on a high carbohydrate diet averages around 167 minutes of maximum endurance time-- huge difference. Glycogen stores are also helpful for everyday activities that are under 2,000 calories at a time. After that, fat stores are used to sustain up to 70,000 calories of fuel activity.


Fats.
Diets that are overly restrictive in fats can make athletes have low energy as well. Fat stores can fuel hours of activity without running out, making fat virtually an unlimited source of energy. During physical activity, muscles draw out fatty acids from working muscles and fat deposits. A moderate amount of fat in your diet is crucial to being able to sustain physical activity.

Protein.
Protein is used by athletes to build and maintain muscle mass, but it is not a good source of fuel for activities. Eating high quality protein either by itself or with carbohydrates immediately following physical activity greatly stimulates muscle protein synthesis. Dietary protein is what actually creates the new muscle protein but muscles would not be able to do this without being exercised first. Most athletes need a little more protein than sedentary people, but the average protein intake of an American usually covers this need. Athletes should focus mostly on ingesting an ample amount of carbohydrates, otherwise they will burn off protein as fuel that they wish to retain as muscle. Athletes who eat a balanced, high carbohydrate diet usually consume enough protein to the extent that they don't need specialized foods, supplements or protein shakes. Vitamins, minerals and protein itself are also much more easily absorbed in their natural form as food as opposed to supplements. The DRI (Dietary Reference Intakes) recommends males to have an average of 56 g/day of protein. The average American male consumes about 95 g/day of protein. The bottom line is, excessive intake of protein does not build muscle mass. Athletes need protein, but not in large amounts. Exercise, such as weight lifting builds muscle mass and consuming a moderate amount of protein right after exercise provides additional stimulus for muscle growth.

Supplemental overload.
If you take a lot of supplements you probably notice your pee is a bright yellow or maybe even green color. That just means you are in excess of nutrients and you are passing water soluble vitamins that your body doesn't need through your urine. It's important to be very cautious of this because if you are in excess of water soluble vitamins, you could also be consuming too many fat soluble vitamins which stay in your fat cells and can be toxic to your tissues. People that have a healthy balanced diet will not have enhanced physical performance from supplements because they are already consuming enough nutrients as is. Generally speaking, an athlete consumes much more calories then the average person which means that they are more likely to be consuming more nutrients as well. Some athletes are focused on losing weight, which can make adequate vitamin and mineral consumption more difficult, so these people could benefit greatly from a multivitamin.

Vitamin E and Iron.
As I said before, people who eat well-balanced meals don't need vitamin and/or mineral supplements. There are however, two nutrients of concern for active people. During intensive, prolonged physical activity the muscles consumption of oxygen is greatly increased, which enhances the production of damaging free radicals in cells. Vitamin E is a fat soluble vitamin that defends these cell membranes from damage. Free radicals contribute to heart disease and cancers but vitamin E protects against oxidative stress.

Iron is another nutrient of concern for athletes, especially women. Women have greater iron intake needs than men do and this is especially pertinent to pay attention to in female athletes. Iron deficiency impairs performance because iron helps deliver oxygen to muscles. So, if a person is lacking in iron, then their cells are unable to utilize oxygen efficiently, making them tire more easily.

Water and electrolytes.
The best fluid you can ingest while exercising is water. Water is superior to sports drinks, flavored waters and even natural energy drinks. Endurance athletes often drink things like Gatorade for the electrolytes but there are other, healthier options that don't contain high fructose corn syrup and dyes like Gatorade does. For example, lemons have natural electrolytes so a lemon wedge or two in your water can give you the electrolytes you need to maintain healthy salt balance in your blood while you exercise. I'm not a huge fan of fortified foods or drinks but electrolyte enhanced water is a good substitute to sports drinks as well. The important thing to remember is, stay hydrated by drinking water with electrolytes and have enough glucose in your system for endurance exercises.

We need carbohydrates, fat, protein and water for a healthy working body.
Athletes need nutrient-dense carbohydrates, fat and protein in order to maintain a healthy body, increase endurance and increase muscle mass. Water is detrimental in temperature regulation because we lose it during sweating and electrolytes are needed for fluid balance. It is important to remember that an excess or deficiency of these nutrients can be harmful to your body, and moderation is key. Exercise shouldn't only be about weight loss or muscle gain.

Dieting is wishful shrinking. So, eat well and exercise regularly for a healthy body and happy soul.

Wednesday, December 1, 2010

Less talking, more cooking. Desserts.

Sweet Stuffed Apples with Feta Cheese

A tender stuffed apple filled with sweets and light cheese is a great finish to a hearty meal. Enjoy these apples with a caramel sauce for a richer dessert. 
Ingredients
2 fuji apples
2 ounces feta cheese
1 tablespoon sucanat
1 teaspoon cinnamon
1 teaspoon fresh juiced ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 tablespoons pure maple syrup
2 tablespoons finely chopped almonds
1 tablespoon unsalted butter, melted

Directions
Preheat oven to 350 F. Remove core from apples with pairing knife, being careful not to cut through the bottom. Apples should look like bowls with quarter sized holes. 
With a peeler, peel a circle of skin around the holes of the apples.
Combine cheese, sucanat, cinnamon, ginger, cloves, nutmeg, maple syrup and almonds, mixing until combined. Stuff this mixture into the holes of apples. 
Take melted butter and brush it around the outside of apples until thoroughly but lightly covered. Place apples into oven.
Bake apples until tender and set, about 15 to 20 minutes. Skin should look wrinkled and be soft to the touch.
Remove from oven, let cool slightly and serve sliced in half. 
Preparation Time: 35 minutes
Makes 4 servings
Copyright 2010, Brittany Rigas, Original Recipe.
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Kahlua Caramel Sauce

This caramel sauce is delicious when poured over ice cream, brownies or fresh seasonal fruit. Feel free to replace Kahlua with any other type of dessert liqueur. 
Ingredients
4 ounces unsalted butter
4 ounces sucanat, finely ground
1/2 cup heavy cream
1/4 cup Kahlua, or other liqueur
Directions
Melt butter in medium saucepan over low heat. Stir in sucanat until completely dissolved.
Turn the heat up to medium-low and stir occasionally until the mixture turns a darker brown color and gets thick like taffy, about 5 to 7 minutes.
After the sugar and butter begin to act like taffy, remove from heat and slowly add the heavy cream. 
Add the Kahlua and mix until incorporated. Serve warm.
Preparation Time: 20 minutes
Makes 6 servings

Adapted by Brittany Rigas, from Recipes-Recipes.net, 2003.
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Caramelized Apple Chocolate Truffles
This chocolate truffle is explosive in flavor and its soft texture will melt in your mouth. Serve with fresh fruit slices.
Ingredients
1/4 cup coconut, shredded
4 teaspoons unsalted butter, softened
1/4 of a fuji apple, minced
1 teaspoon sucanat, ground finely
Pinch of cinnamon
8 ounces semisweet dark chocolate chips
1/3 cup heavy whipping cream
Directions

For Filling
Toast coconut on a small dry skillet at medium heat until lightly browned. Set aside.
Put 1 teaspoon of butter in same skillet and place minced apple inside. Sprinkle apple with sucanat and cinnamon and cook until apple is browned and caramelized, stirring occasionally. Remove from heat and mix with toasted coconut. Set mixture aside again.
Place 4 ounces of chocolate chips and remaining butter in a large bowl over a medium pot filled half way with water. Turn the heat up to medium-high and let chocolate-butter mixture melt partially, stirring occasionally.
In a small saucepan over low heat, bring cream to a simmer. Remove cream from heat and slowly pour half of it into the chocolate-butter mixture as it is melting in the bowl. Remove the chocolate, butter and cream mixture from heat and whisk until all ingredients are fully incorporated and smooth. Gradually add the remaining cream and stir until the ganache is thick and shiny. Add apple coconut mixture and combine thoroughly.
Pour ganache into a 2 inch deep baking pan, spreading evenly. Place ganache in freezer for 30 minutes. Remove from freezer and scoop out into small balls and put them on a baking sheet lined with parchment paper. Place ganache balls back into the freezer.
 For Coating
While ganache balls are in freezer for the 2nd time, make the chocolate glaze. Place the remaining chocolate chips in a large bowl over a pan of hot water again set at high heat. Stir occasionally until chocolate is completely melted. Remove from heat and let chocolate cool to room temperature. Note: This part is important in order to get the outside crunch of chocolate that a truffle typically has. 
Remove ganache balls from freezer and drop into bowl of room temperature chocolate. Retrieve truffles with a fork and place back onto parchment paper baking pan. 
Place coated truffles in the refrigerator for 10 minutes until hardened. Truffles are served best at room temperature. To add some color, top truffles with a sprinkle of coconut and cinnamon before their coating hardens.

Preparation Time: 1 hour
Makes 10 to 12 truffles
Adapted by Brittany Rigas from Ron Askew, Basic Chocolate Truffles Recipe, 2010.


Less talking, more cooking. Appetizers.

Sprouted Quesadillas with Pico De Gallo Hearts
This recipe creates a whole grain quesadilla and turns the leftover vegetable skins into heart shapes. A perfect dish for your Valentine! 
Ingredients
2 tablespoons salted butter
2 sprouted whole grain tortillas
1/4 cup sharp cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/2 small red pepper, diced
1/2 small green pepper, diced
1/2 cup button mushrooms, cooked
2 tablespoons cilantro, minced
1/4 cup yellow onion, diced and caramelized 
1/2 pear, diced
1/2 jalapeno pepper, minced
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 avocado, scooped out whole
1/4 whole red pepper
Directions
Put 1 tablespoon of butter in large skillet over medium heat and wait until it lightly sizzles.
Put 1 tortilla open face in skillet and sprinkle 1/3 of each ingredient including cheddar cheese, mozzarella cheese, red pepper, green pepper, mushrooms, cilantro and onion.
Fold quesadilla in half and cook until lightly crispy and browned on one side. Flip and cook the same way on the other side. Remove from heat and cut into 4 pieces. 
Repeat steps 1 through 3 with the 2nd tortilla.
Take all remaining ingredients except whole avocado and whole pepper and mix them together in a small bowl. 
Take remaining piece of red pepper and slice into heart shaped shell. The divots at the top of peppers look like the divots in a heart. Take half of the avocado shell and cut the top into a divoted heart as well. Divot the half avocado into a heart shape.
Fill empty pepper and avocado shells with pico de gallo. Serve with heart avocado and quesadillas.
Preparation Time: 10 minutes
Makes 2 Servings
Copyright 2010, Brittany Rigas, original recipe.

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Cream Cheese Beef Wontons

Combining Asian and American cuisine, this recipe makes a tender, juicy and flavorful beef on top of a crispy wonton. Serve as appetizer with fresh vegetables.
Ingredients
8 ounces grass-fed beef tenderloin, cut into small chunks
2 tablespoons tamari
1 tablespoon mirin
2 cloves garlic
1 teaspoon fresh juiced ginger
1 teaspoon fresh cilantro, minced
Pinch of salt
1 tablespoon olive oil
6 squares of wonton dough
3 tablespoons cream cheese
1 green onion, diced
Directions
In a small dish combine beef, tamari, mirin, garlic, ginger, cilantro and salt. Mix thoroughly and let the beef marinate for 20 minutes.
In the mean time, heat olive oil in a medium skillet over medium-low heat. Lay flat on skillet 1 to 2 wontons, or how ever many will fit, and cook until the dough starts to bubble. Flip the wontons over when lightly browned, bubbled and crispy. Remove wontons from heat when both sides are cooked evenly. Repeat this process with remaining wonton dough.
Spread cream cheese in a thin, even layer over each wonton.
In the same skillet used for wontons, turn the heat up to medium and cook beef to desired darkness, flipping evenly on each side.
Remove beef from heat and spread on wontons. Add diced green onion on top.

Preparation Time: 30 minutes
Makes 3 servings
Copyright 2010, Brittany Rigas, original recipe.
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Cream Cheese Stuffed Peppers

Stuffing skins of excess vegetables is a great way to present your food. Garnish with fresh shredded carrots for color.
Ingredients
1 poblano pepper
1 green pepper
2 tablespoons olive oil
4 ounces cream cheese
1/2 yellow onion, sliced
1/4 cup carrots, chunked
2 cloves garlic
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chipotle seasoning
Directions
Preheat oven to 450 F.
Hollow out poblano and green peppers. Brush olive oil around the outside of pepper until completely covered in a thin layer. 
Combine the rest of the ingredients in a medium sized bowl.
Stuff peppers with cream cheese mixture and roast in oven for 20 to 30 minutes, until vegetables inside pepper are tender. Serve as a side dish with meat, or as an entree for a vegetarian. 
Preparation Time: 45 minutes
Makes 4 servings
Copyright 2010, Brittany Rigas, original recipe. 


Less talking, more cooking. Entrees.

My passion for cooking is just as strong as my passion for nutrition! Here are some recipes I have either written myself, or I have adapted from other chefs I've had the pleasure of working with. I'll divide my posts into Entrees, Appetizers, Desserts and Miscellaneous Foods.

Eat and enjoy!

Entrees


Basic Homemade Spaghetti 
This recipe makes a traditional spaghetti from scratch. Even with the simplest of ingredients, this is one of the best spaghettis you’ll ever have. I learned this from a chef who studied pasta making in Italy. Bon Appetit! 





Note: You need a food processor such as a Cuisinart and a Kitchen Aid with pasta making attachments in order to complete this recipe.
Ingredients
300 grams unbleached all-purpose flour, plus more for surface area dusting
3 eggs
Pinch of salt
1 tablespoon olive oil
Directions
In food processor, add flour and then eggs. Pulse until mixture is combined but not completely made into dough. Pour out mixture onto a working surface and knead with hands until a smooth dough ball is created. Cover with plastic wrap and let sit for 30 minutes in order to let gluten fibers relax, making a more tender pasta.
While you are waiting for the pasta dough to rest, start boiling a large pot of water with salt and olive oil.
Remove dough from wrap and cut dough into 3 even pieces. Flaten out each piece with hand into 1/2 inch thick discs. 
Dust working surface generously with flour. Periodically throughout the next 2 steps, flour the dough if it begins to get sticky.
Attach your flat roller pasta attachment to your Kitchen Aid and turn it on to whatever speed you feel comfortable with. Set the width of the attachment to 1 and run the first disc of dough through it. Fold pasta in half, or into thirds and run through the roller again. Repeat the folding and running through the roller 5 more times, occasionally adding more flour. You should end up with one thin layer of dough.
Change the width of the roller to 2 and run the thin layer of pasta through it again. Change the width of the roller to 3 and repeat. Cut the pasta dough you end up with in half and set pieces aside.
Repeat steps 4 and 5 with remaining dough pieces. Turn off Kitchen Aid. Remove flat roller attachment from Kitchen Aid and attach spaghetti roller attachment. Again, turn on Kitchen Aid to whatever speed you feel most comfortable with. Take dough pieces you created with the flat roller and run them through the spaghetti attachment roller.
Put fresh spaghetti in boiling water and cook for 3 minutes. Remove immediately from heat and strain, in order not to overcook the pasta. Serve with fresh olive oil and vegetables.
Preparation Time: 1 hour
Makes 4 servings
Adapted by Brittany Rigas, from Chef Craig Bartleson, 2010. 

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Spicy Pork Tenderloin
A tender, slow roasted pork loin with marinated vegetables is a great dish for the holidays.
Ingredients
1/2 tablespoon coconut oil
1 4 inch long pork tenderloin
1 tablespoon extra light olive oil
3 cloves garlic, minced
1/4 cup cilantro, minced
1/2 carrot, sliced
1/2 yellow onion, sliced
1/4 red pepper, sliced
4 horseradishes, sliced
1 small jalapeno, sliced
4 slices of ginger
Pinch of salt and pepper
1/2 teaspoon dill
1/2 teaspoon cumin
Directions
Preheat oven to 225 F. 
Heat coconut oil over medium to high heat in a medium sized sauce pan. 
Add pork loin with fattier side down first. 
Sear pork loin on each side until it is browned evenly, and easy to pick up so it does not stick to the pan.
Remove pork loin from heat and set aside.
Combine olive oil, garlic and cilantro. Rub pork tenderloin in this mixture, adding most of the spices to the top, fattier layer. 
Place the remaining ingredients in the pan that the pork was cooked in. Saute’ vegetables and spices over medium heat until lightly covered in coconut oil. Add more oil if necessary. 
Place pork over the vegetables and place in oven. Slow roast for 45 minutes, or until pork reaches an internal temperature of 145 F. 
Serve with cole slaw or a cold salad. 
Preparation Time: 1 hour
Makes 2 servings
Copyright 2010, Brittany Rigas, original recipe.

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French Toast
Sweet french toast is an American favorite! Serve it with fruit and greens to create a balanced breakfast. 
Ingredients
2 to 3 tablespoons butter, melted
3 tablespoons honey
1 teaspoon cinnamon
2 eggs
4 single inch slices of a wheat baguette
2 teaspoons vanilla
2 teaspoons cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Juice from 1/2 orange
Directions
Preheat oven to 375 F.
Cover an 8 by 8 inch pyrex pan with melted butter.
Drizzle one tablespoon of honey and 1/2 teaspoon of cinnamon on top of the butter.
In a bowl, whisk remaining ingredients until combined thoroughly. 
Soak bread slices in mixture for 10 minutes, flipping them half way through. 
Place bread slices in pyrex pan and bake for 15 minutes. Serve with a fruit sauce or maple syrup. 
Preparation Time: 35 minutes
Makes 4 servings
Adapted by Brittany Rigas, from Jeff Basom, 2010.