Waiting for the Weight?

Copyright: <a href='http://www.123rf.com/profile_rosipro'>rosipro / 123RF Stock Photo</a>Ah, the holidays. That magical time of year when friends and family come together, airports are overrun, siblings fight, and we all pack on a few pounds that we resolve to lose in January. (Actually, a study in the New England Journal of Medicine in 2000 suggests we only gain about one pound over the holidays!) My first holiday gathering is this week, and since I have a terrible sweet tooth I’ve already pictured the dessert table. It looks delicious and is full of my favorites, so what do I do? I say it every year – plan, plan, plan! So where to start?

First, never arrive hungry. If I’m hungry when I walk in the door, within minutes I might have a bottle of wine and an entire cake in my hands. That’s not good, so carry filling snacks with you or stop on the way to the party for a filling bite.

Second, eat well throughout the day to avoid peaks and valleys in blood sugar that may cause overindulgence. A good tip I tell my clients is to always eat two macronutrients together, such as a high-fiber carbohydrate with a protein or fat – for example, a fresh, fiber-rich pear with a few cubes of cheese or a smear of nut butter. Fiber, fat, and protein help us stay satisfied in different ways, so we can stay on track when temptation dances in front of us.

Third, step away from the table! We tend to linger in the kitchen or over the treats; this makes sense because we’re social eaters and eating together connects us, especially at the holidays. But if you move the party away a few feet, you’re less likely to mindlessly nibble. Likewise, use a beautiful fruit bowl as your centerpiece – happy and healthy!

Fourth, watch the libations! If your indulgence is more of the liquid kind, try a low-calorie mixer or follow what I call the sandwich method: Have your cocktail, but follow it with a glass of water before the next cocktail. This will help you avoid overindulgence and help you stay hydrated – another cause of overindulgence.

Finally, if you do overindulge, cut yourself some slack, stick to your exercise routine, and get back on track with the next bite . Eating healthfully, enjoying plenty of fruits and veggies, and drinking more water will help you fight the holiday overindulgence and stay on track through the New Year!

Staying Fit and Healthy Through the Holidays

peartapemeasureToo many indulgences and fewer workouts can wreak havoc with your energy level and your waistline this time of year. However, there are simple ways to create balance that don’t require sacrificing your favorite goodies, or even stepping into a gym. Check out my realistic three-step strategy for staying fit through the holidays.

Step One: Whip up some healthy holiday dishes
Go ahead and enjoy your very favorite holiday foods prepared traditionally. But commit to lightening up others. For example, replace one pie with baked pears, or a mock pear cobbler. Simply sauté chopped ripe pears over low heat in a little water seasoned with a bit of fresh squeeze lemon juice and fresh grated ginger. Top with a healthy “crumble” made from mixing rolled oats and ground cinnamon into almond butter. Or instead of creamed spinach, serve a fresh spinach salad, dressed in balsamic vinaigrette, topped with sliced pears and chopped walnuts.

Step Two: Move in ways you look forward to
You don’t have to spend hours on the elliptical to burn off holiday calories. In fact, this is a great time of year to be active with family and friends in fun ways that can still keep you fit. Head to an ice skating rink, have a dance off, or organize a group hike, walk, or game.

Step Three: Make room for special indulgences.
Many of my clients find themselves eating things they don’t even really like during the holidays, simply because they’re there. When faced with a treat, take a moment to rate it, using a 5-star scale, 5 being “can’t-live-without” and 0 being “meh, if I pass it up, I won’t feel deprived.” If a food rates a 3 or less, skip it. And if it’s a worthwhile splurge create balance in simple ways. For example, if it’s carb-heavy, like a brownie, opt for a protein topped salad rather than a sandwich or wrap for lunch. This strategy literally allows you to have your cake (or pie) and eat it too!

Four Recipes for Diabetic Eating

Nourishing, naturally sweet and truly delicious, pears are in season which makes it the perfect time of year to celebrate the joy of eating well. National Diabetes Month (November) is coming to a close, but eating diabetes-friendly foods is important year-round and it’s my personal mission to change the conversation around the diabetic diet from one of deprivation to one of gratifying intentions to eat to nourish your body. Whole foods, like pears, are nutrient dense and sustaining which makes them easy to love. I also love the concept of “food gratitude” as it offers you a positive way to celebrate the good-for-you foods on your plate like the many reasons to be grateful for pears. The fiber content of the pear, 6 grams per medium piece of fruit, helps to naturally keep blood sugars in check. Plus, they are a good source of vitamin C, a powerful antioxidant that boosts immune function and rids the body of disease causing free radicals. You can enjoy a pear as a snack or incorporate them into more savory meal preparations.

No matter how you enjoy pears, the right ripeness is most important. Check the neck near the stem with your thumb. If it yields to pressure you’ll know it is ripe. Here are a few of my favorite snack recipes using pears that are perfect for the diabetic and non-diabetic alike.

Pears with Tahini, Chocolate, Honey and Hemp Seeds
Ingredients:
1 medium pear
1 tablespoon tahini (sesame seed paste)
1 teaspoon honey
1 tablespoon hemp seeds
1 teaspoon dark chocolate shavings

Instructions:
1) Core then slice the pear into 6 equal wedges.
2) Drizzle with tahini and honey.
3) Sprinkle the wedges with the hemp seeds and dark chocolate shavings.

Savory Yogurt Pear Parfait
3/4 cup plain low-fat Greek yogurt
½ teaspoon orange zest
½ teaspoon honey
½ cup diced pears (tossed with 1 teaspoon lemon juice)
1 tablespoon unsalted chopped hazelnuts
1/2 teaspoon Za’atar
1/2 teaspoon olive oil
Pinch of sea salt

Instructions:
1. In a small bowl, combine the yogurt, honey and orange zest.
2. Top with pears, hazelnuts, za’atar, olive oil and sea salt.
CoolWeatherCobblerCool Weather Cobbler (From my new cookbook, Whole Cooking and Nutrition)
Ingredients:
For the Filling:
6 medium pears or apples, peeled, cored, and sliced
1 cup fresh or frozen cranberries and/or pitted cherries
1 tablespoon arrowroot powder
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger
1 teaspoon freshly grated orange zest
For the Topping:
1 cup almond flour
2 cups gluten-free rolled oats
1/2 cup whole-wheat flour (or gluten free flour)
1/4 cup unsalted, toasted pumpkin seeds
1/4 cup raw, unsalted sliced almonds
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons melted coconut oil or canola oil
1 tablespoon extra-virgin olive oil
1/3 cup pure maple syrup (preferably grade B)

Instructions:
1) Preheat the oven to 350 degrees.
2) For the filling, toss together the fruit, arrowroot powder, cinnamon, ginger, and orange zest in a medium bowl. Spread the filling in the bottom of an 8×12-inch baking dish.
3) To make the topping, stir together the almond flour, oats, whole-wheat flour, pumpkin seeds, almonds, cinnamon, and salt in another bowl. Drizzle in the coconut oil, olive oil, and maple syrup and mix until evenly combined.
4) Crumble the topping over the filling and bake for 40 minutes, or until the topping is brown and the fruit is bubbling. Remove cobbler from the oven and set aside to cool for 10 minutes before serving.

Ginger-Cardamom Pear Sauce with Pistachios (From my new cookbook, Whole Cooking and Nutrition)
Serving Size ½ cup
Ingredients:
2 pounds ripe pears
1 cup water
2 tablespoons freshly squeezed lemon juice
1 teaspoon ground cardamom
1 teaspoon fresh ginger
6 tablespoons roughly chopped pistachios

Instructions:
1) Combine all the ingredients except for the pistachios in a medium saucepan over medium high heat.
2) Cover the pan and bring the mixture to a boil; then reduce the heat to medium – love and simmer for 30 minutes or until the pears are very tender.
3) Remove the pan from the heat and cool slightly.
4) Transfer the mixture to a blender or food processor and puree until smooth (or desired texture).
5) Top each serving with 1 tablespoon of chopped pistachios.

Cauliflower Pear Soup

soupCauliflower and pear are blended together to form a rich and creamy soup with just a hint of sweetness. A garnish of pear and sage leaves adds a festive touch.

 Ingredients:               
2 Red D’anjou pears
1 head of cauliflower, about 4 cups roughly chopped
2 cups water
1 cup chicken or vegetable broth
1 cup whole milk
1/4 cup grated Parmigiano Reggiano
1 teaspoon kosher salt, divided
2 Tablespoons extra virgin olive oil
10-12 fresh sage leaves

Directions: 
Peel, core and chop one pear, then cut the other pear in half and peel, core and chop one half. Remove the core from the reserved pear half, and finely dice it, and set it aside for a garnish. Place the chopped pear and cauliflower in a soup pot and add the water and broth. Bring to a boil over high heat, then lower the heat and simmer until the cauliflower and pears are very soft, about 10 -15 minutes.

Meanwhile, heat a small skillet and add the olive oil. When hot, add the sage leaves and cook until crisp. Set aside to use as a garnish.

Add the milk, cheese and ½ teaspoon salt to the soup. Puree in a blender in batches or using a stick blender, until very smooth. Taste and add additional salt as needed. Note: amount of salt will depend on the broth you use.

Divide soup into bowls and garnish each with fried sage leaves, a drizzle of the oil and some diced pear.

prep time:10 minutes
cooking time: 20 minutes
yield: Serves 4

Pear, Buckwheat, and Gouda Scones with Fig Jam

SconesDo you have company coming for Easter brunch? Alongside the ham and asparagus, serve these delightfully unique savory scones. Honey-sweet pears, nutty buckwheat, and tangy Gouda cheese are a match made in heaven. Offer the scones with a side of fig jam and watch how quickly they disappear.

Pear, Buckwheat, and Gouda Scones with Fig Jam

Ingredients:
1 ¼ cups all purpose flour
¾ cup buckwheat flour
¼ cup sugar
⅛ teaspoon ground nutmeg
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons cold, unsalted butter, cut into small cubes
6 ounces firm, aged gouda cheese, grated
2 ripe USA Pears, such as Red Anjou or Bosc, small dice
¾ cup buttermilk (plus 2 tablespoons more if necessary)
Fig jam, for serving

Directions:
Preheat the oven to 400 degrees. In a food processor, combine the flours, sugar, nutmeg, baking powder, and salt and pulse to combine. Add the cold butter and the cheese and pulse briefly 8 – 10 times, or until the mixture becomes crumbly. Transfer to a large bowl, add the diced pears, and stir gently to combine. Make a well in the center of the mixture and pour in the buttermilk. Using a fork, gently bring the mixture together until just combined, adding more buttermilk if necessary. The mixture should be moist and crumbly, but not sticky. Turn the scone dough out onto a lightly floured board and using floured hands, gently press into a circle about ¾ inch tall. Using a 2 to 3 inch floured biscuit cutter or glass, cut as many scones as you can from the dough and gently transfer them to a baking sheet, leaving at least one inch of space between each scone. Gather the remaining dough and press into a circle again, continuing to cut out scones until all of the dough has been used up. Bake the scones for 22-25 minutes, or until a toothpick inserted into the center of a scone comes out clean. Allow the scones to cool for at least 15 minutes and serve with the fig jam.

Prep time: 20 minutes, plus baking
Yield: 8-12 scones

Snack Right to Stay Healthy Through the Holidays

Office candy dishes, gifts of baked goods, parties, dinners, and extra-packed to-do lists all shuffle in with the holiday season. And increased stress levels can also follow suit. While we can’t do your holiday shopping for you, we can offer up a helpful tool for keeping your energy level stable, your mood happier, and your weight steadier during the holiday season… snacks. But not just any old snacks will do, follow these four tips to ensure your snacks are energy-boosting powerhouses.

Use the Rule of 2: The combination of protein, high fiber/less processed carbohydrates, and fat is one that keeps blood sugar and energy levels stable for hours. At mealtime, make sure you have this triple threat (+ veggies!) on your plate. At snack time, aim for at least 2 of the 3…what we call the “rule of 2.” Examples: Sliced pear (carbs) with almond butter (fat); string cheese (protein) with hummus (fat); small latte (protein from milk) with walnuts (fat).
Recipe idea: Pear Slices With Goat Cheese, Pistachios, And Pink Peppercorns

Sip with Snacks: The winter air is dry. When you combine that with a hectic schedule with too few sips of water, dehydration often comes knocking. To ensure water intake throughout the day, hydrate along with snacks. A cup of herbal tea or sparkling water with lemon not only helps to hydrate but also makes your snack feel more satisfying by naturally slowing you down while you eat (because you’re also sipping). Including fruits and/or veggies in snacks also helps to hydrate, since these foods naturally contain lots of water.
Recipe idea: Pear And Pineapple Green Smoothie

Pear and Pineapple Green Smoothie smSQ

Practice Mindfulness: A busier-than-usual schedule mixed with more-abundant-than-usual treats lying around can lead to all-day noshing without really realizing or enjoying it. Mindfulness — having an internal conversation with yourself before eating to ask yourself if you’re actually hungry, what you’re really hungry for, etc. — is a vital component to ensuring that you don’t eat more than you need and also make choices that make you feel good. Before eating, ask yourself “Will this make me feel good now? In two hours? Tomorrow?” If you can answer yes to all three, and you’re genuinely hungry, then have enough to satisfy that hunger. If your answer is no, take a walk, sip some tea, catch up with a co-worker, or any other non-food related 5-minute activity.
Recipe idea: Grilled Chicken, Pear, and Avocado Toasts

Plan Ahead: Preparation is key during the holidays. Have a holiday party coming up? Think about your schedule, consider what time the party starts, what you want to eat there, and whether you need a snack beforehand. If you’re shopping on the weekend, plan where you’ll have lunch, how you’ll stay hydrated, and whether you need a snack or two in your bag (answer: you usually do.) The bottomline is that if you don’t plan out food choices ahead of time, you leave it up to chance and that doesn’t always bode well during the busy, sweet-filled holidays. But a little planning goes a long way to making you feel better all season long!
Recipe idea: Pear PB And J Bouquet

PBJ Bouquet 1

Make Time for You

Lonely SeckelI have an influx of stressed calls and emails this time of year, mostly from clients and students trying to manage health and holiday stress at the same time. I know how frustrating this time of year is, I struggle with the same problem! Don’t fret, there are simple solutions to help you have a healthy holiday season.

First, make a schedule and stick to it. I’ve said it before and I will continue to say it, if you schedule time for exercise, food preparation, and sleep and you follow the schedule, you’re better equipped to take care of yourself and manage stress. Second, eat before events and move away from the treat table! At my friends’ parties, we always stand around the food, chatting and snacking. This is such a hard habit to break, but if you eat ahead of time and pull your friends away from the table you’re less likely to overeat. Third, make time to decompress. Whether you enjoy stretching, reading, games or simply sitting quietly, allow yourself at least 10 minutes every day for quiet time and positive thoughts. Finally, and most importantly, be kind to yourself! Nobody is perfect and there is always tomorrow. Remember that the holidays are about celebrating family and friends, so allow yourself to splurge a little, then get back on track the next day. Happy Holidays!

Befriend the Forelle

Next up in the National Pear Month lineup: the fun, freckled Forelle!

Forelle USA pear

Forelle means “trout” in German, and you can see where this variety gets its name—it’s easily spotted by its spots! Smaller than the average pear, the Forelle has a crisp texture and a slightly tangy flavor.

The Forelle shines in a classic salad, like this Pear and Watercress Salad with Goat Cheese, Gouda, and Walnuts.

Pear Watercress SaladLooking for something more upscale? Put pears on your holiday menu along with some seasonal seafood, like this King Crab with Pear Tabbouleh Salad.

kingcrab_FS banner

Polish it all off with these adorable little bundled Forelle Pears Baked in Pastry. They’re like mini pies, but with twice the filling.

forelles baked in pastry

If you need ripe Forelle pears for your recipes or a quick snack, just check the neck. If your pear gives to gentle pressure near the neck, it’s ripe and sweet! Store your Forelle pears in the refrigerator if you need to slow ripening.

Don’t forget to check out our Instagram account this week—we’re running a contest for the first ten days of December! Tell us your #PearfectPairing and you could win a box of fresh pears delivered straight to your doorstep!

Delicata Squash, Pear, Arugula, and Pomegranate Salad

Delicata Squash, Pear, Arugula, and Pomegranate Salad SM

Here is an elegant, seasonal, and colorful first course for your Thanksgiving meal. Sweet roasted delicata squash rings make the perfect base for filling with this bright salad of arugula and thinly sliced pears. Drizzled with a creamy toasted pecan dressing and sprinkled with jewel-like pomegranate seeds, this salad will please everyone invited to your table this holiday season.

Ingredients
Creamy Toasted Pecan Dressing
½ cup pecan halves, toasted
1 tablespoon honey
2 teaspoons packed dark brown sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon apple cider vinegar
¼ teaspoon salt
½ cup neutral oil, such as sunflower oil
Salad
1 large delicata squash
1 tablespoon olive oil
¼ teaspoon salt
1 firm ripe USA Pear, such as Green Bartlett or Concorde
½ teaspoon freshly squeezed lemon juice
6 ounces baby arugula
¼ cup pomegranate seeds

Directions
For the dressing: Place the toasted pecans into a blender or food processor and pulse until they become a fine powder. Add the honey, sugar, lemon, vinegar, and salt and puree until combined. With the machine running, slowly pour in the oil to emulsify the dressing. Transfer to a jar and refrigerate until ready to use.

For the salad: Preheat the oven to 375 degrees. Trim the ends off of the squash and cut into 6 evenly sized rings. Remove the seeds and place onto a sheet pan lined with parchment paper or a silicone liner. Drizzle with the oil and sprinkle with salt and toss to coat. Arrange the squash in a single layer and bake for 30-40 minutes or until the squash is just cooked through. In the meantime, slice the pear into a fine julienne either by hand or using a mandoline. Place in a large bowl and toss with the ½ teaspoon of lemon juice. Add the arugula and gently toss to mix. When the squash is done, transfer to individual plates and fill each ring with a generous handful of the arugula and pears. Drizzle each salad with the pecan dressing and sprinkle with the pomegranate seeds.

prep time: 50 minutes
yield: 6 servings

Love Your Heart!

heart-shaped pear

For centuries, the heart was thought to be the center of all thought processes and, therefore, responsible for emotions – particularly love. If you’ve ever been in love and felt your heart pound at the mere sight of your sweetheart, this makes sense! Although we now know that the heart does not control emotion, you should still love your heart. The heart is the epicenter of the body’s transportation system; through muscular contraction and relaxation it pumps blood through every single tissue to nourish and remove waste products. When the heart or blood vessels are damaged, such as from stress, inactivity, or a poor diet, there is an increased risk for hypertension, heart attack, stroke, and more. Researchers, again and again, suggest a diet high in plant foods – whole grains, fruits, vegetables, legumes, nuts, seeds, and plant oils, particularly olive oil or canola oil – may reduce risk for coronary artery disease and stroke. [1]

This Valentine’s Day, do something good for your heart! Aside from the benefits of phytonutrients, heart-healthy antioxidants in plant foods, pears are also an excellent source of fiber that may help reduce cholesterol levels and reduce risk for heart disease. [2,3] One of my favorite, easy treats is chocolate covered fruit – yes, dark chocolate also contains phytonutrients!

  1. Prepare your favorite chocolate by melting over a double boiler or heating slowly in a microwave. Stir often and keep an eye on it!
  2. Slice pears into eighths, dredge in a mixture of 1 part lemon juice to 3 parts water, and pat dry.
  3. Dip pear wedges halfway into chocolate, and place on wax or parchment paper to set.
  4. After approximately 10 minutes, you have a delicious treat.

Love your heart!

[1] American Journal of Clinical Nutrition. http://ajcn.nutrition.org/content/78/3/544S.full

[2] American Heart Association http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Seasonal-Produce—Spring-and-Summer_UCM_441181_Article.jsp

[3] American Heart Association http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp