Tag: what do RDs eat

Favorite Summer Meals to Eat Before Summer is Over

Favorite Summer Meals to Eat Before Summer is Over

Favorite Summer Meals to Eat Before Summer is Over

By Laura Cipullo Whole Nutrition Services Team

Summer is not over yet! Give some of a my favorite summer recipes a try!

California Grilled Chicken

(Recipe hint: Serve over Zoodles!)

Grilled Pork Tacos with Mango Salsa

(Recipe Hint: Serve with Guac!)

Easy and Yum: Steak Burrito Bowl Recipe

Trendy bowls dinners: Quinoa Chicken Bowls with a Mango Salsa

Powerhouse delivered in a bowl: High Protein Onion, Apple, Quinoa, and Kale Salad

Should you go Paleo?

The 6 best foods to eat before you do yoga

The 6 best foods to eat before you do yoga

The 6 best foods to eat before you do yoga

By Laura Cipullo, RD, CDE, CEDRD, CDE

While the general recommendation is to practice yoga on an empty stomach, fasting before you practice also isn’t advisable. In fact, making sure you are adequately nourished and hydrated can mean the difference between a strong and lousy downward-facing dog.

Namely, yogis opt for fluids and snacks that are easily digestible, nutrient dense and packed with carbohydrates up to a half-hour before class. Don’t eat a big meal within three hours of beginning your practice.

And, before any exercise, opt for foods that have low fat and fiber content, as those elements can contribute to bloating and gas.

Most important, listen to your own body to see which foods work best for your GI system.

Here are a handful of yoga-friendly snacks to consider before you practice:

CLICK HERE TO READ THE REST OF THE ARTICLE ON FOX NEWS.

New-Trition: These 10 healthy trends—and four recipes—will inspire you to mix it up!

New-Trition: These 10 healthy trends—and four recipes—will inspire you to mix it up!

New-Trition: These 10 healthy trends will inspire you to mix it up!

Check out Lisa’s contribution to the January/February issue of Women’s Running Magazine!

Read rest of the article here: New-Trition .

A Year in Review

A Year in Review

A Year in Review

 

  Picture courtesy Wynand van  Niekerk at freeimages.com                                                                                                                                       

by Laura Cipullo and the Whole Nutrition Services Team

Want the scoop on Lisa and Laura’s nutrition perspective? Below are some highlighted press pieces to get a flavor of our nutrition palate.  From nutrition recommendations and recipes to information about our new book and the January 2017 yoga retreat.

Laura and Lisa’s New Diabetes Book

On March 22nd, Robert Rose will release our new book, Everyday Diabetes Meals — Cooking for One or Two. (Pre-order here.) Living with diabetes is made easier with recipes for the single-serve lifestyle. Diabetes-friendly recipes are all for one or two, including options such as Blueberry Yogurt Scones and Beef Tacos. In this book, we’ve got you eating breakfast, lunch, dinner and snacks that will please your taste buds and help balance blood sugar, with carbohydrate contents ranging 45- 60 grams per meal. Get a preview here. Publishers Weekly featured our book as a Spring title to look out for. Lisa and I worked so hard on this book and really hope it is a life-changer! Share your experience on Twitter or Instagram using the hashtag #EverydayDiabetes.

Lisa Mikus, RD, in the Media

Our own RD, Lisa Mikus, was on tap as nutrition expert for Vitamin Shoppe’s What’s Good site, Women’s Health magazine, Eat This Not That, Self magazine and more. Pick up a copy of Women’s Running magazine in January 2017 issue to read about Lisa’s nutrition recommendations!

Very proud to be sharing my practice with such an awesome RD and author!! #Grateful

Read more about her go-to breakfast and holiday food swap on the Vitamin Shoppe’s What’s Good site. She also shared her pre-workout snack on AOL, gut-friendly snacks at Spark People and favorite kitchen gadget on Self.

Get a Taste for the L’ifestyle

Read my advice for balancing blood sugar, preventing weight-loss traps, rethinking rewards and punishments, avoiding yo-yo dieting, and getting your youngsters into yoga. And check out my appearances on Powerwomen TV, talking about my nutrition philosophies (scroll to the Essie episode in the second row), and the Jenna Wolfe Show, where I talked about stress.

This Mom is Dishing It Out in NJ again

What’s on the horizon for 2017? The opening of my L’ifestyle Lounge, which you can read all about right here on my blog. Look for it in February.

Bequia

From January 25-29, I will be leading a retreat with wellness coordinator Ali Quinn in Bequia. I believe it will give you essential tools  — in terms of mindfulness and stress reduction — as you embark on the coming year. Not to mention how beautiful Bequia is as a vacation destination. You can learn more about the retreat here, on Yoga Digest (which profiled my retreat as one of their top choices for Best Yogi Destinations in 2017), in Shape (which called us a best retreat), and on The Observer, which highlighted it as “a yoga retreat that’s all about getting your body and mind right for the new year. ” Couldn’t have said it better myself!

Holly LoRusso, RD, is on maternity leave until March 2017. Congrats, Holly, on motherhood!

Happy and healthy New Year to you and your family.  Thank you for joining Lisa, Holly and me on the L’ifestyle journey.

 

Throwback Thursday: The Many Alternatives to White Pasta

Throwback Thursday: The Many Alternatives to White Pasta

Throwback Thursday: The Many Alternatives to White Pasta

laura-cipullo-mac-and-cheese

Photo by NYMetroParents.com

By Laura Cipullo, RD, CDE, CEDRD

Did you know there’s more to pasta than just white? Pasta comes in so many different types of varieties these days, allowing us to expand our flavor horizons. There’s wheat-free soybean; Shirataki (an Asian pasta made from the root of the Amorphophallus Konjac plant); brown rice pasta; and buckwheat soba, a gluten-free Japanese noodle made from buckwheat flour — just to name a few.

Whole wheat pasta has also become a popular alternative, and one that is easily found in your local supermarket. I have a great recipe on Mom Dishes It Out that showcases whole wheat pasta — Whole Wheat Pasta Primavera. The whole wheat adds fiber and complex carbs, and this dish also has peas, zucchini, and peppers as an easy way to increase your veggies. It’s a meal that is full of flavor, doesn’t take all that long to make, and serves four. It’s the ideal dish for a home-cooked Mother’s Day celebration, and a crowd-pleaser for vegetarian friends.

Whole Wheat Pasta Primavera

A delicious dinner made for Mother’s Day..for you or by you…need not be heavy!  Ease up on animal protein with this light and healthy, whole wheat pasta primavera dish! Add seasonal produce like cherry tomatoes, and herbs to naturally flavor this homemade meal.  Happy Mother’s Day!

Ingredients (Serves 4)

2 carrots, peeled and cut into thin strips

1 cup frozen peas

1 zucchini, cut into quarters

1 onion,  sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 cup cherry tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

3 tbsp olive oil

salt and freshly ground black pepper

1 pound whole wheat farfalle (bowtie pasta)

1/2 cup grated Parmesan

Method

Preheat the oven to 450 degrees F.

Line a large baking sheet with heavy duty foil. In a large bowl, toss all of the vegetables with oil, salt, pepper, oregano and basil. Transfer the veggie mixture to the baking sheet in an even layer. Bake until veggies are cooked and tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, tender but still firm about 8-9 minutes. Drain pasta and set aside 1/2 cup of the liquid.

In a serving bowl, toss the pasta with the veggie mixture. Toss with the cherry tomatoes and adjust seasoning. Sprinkle with the Parmesan and serve immediately.

For another spin on whole wheat pasta, try my vegan mac and cheese recipe with whole wheat elbows, voted one of the best vegan mac and cheese recipes by NY Metro Parent.

You can also make “pasta” out of the vegetable spaghetti squash. I have two recipes you can try featuring this food on Mom Dishes It Out: Spaghetti Squash with Tomatoes and Basil and Garlic Shrimp with Spaghetti Squash and Spinach.

Try one or all of these fun alternatives to white pasta.  And report back on Twitter or Facebook if you enjoyed!

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