Category Archives: Grains

Alexia with Big Bag of Flour

The Great Baking Escapade Begins

One of the initial issues of the 2020 Pandemic was a shortage of toilet paper, flour, and yeast. I am now the proud owner of 97 rolls of TP from a restaurant supplier and a 25-pound bag of flour from Costco. Yeast is still a touch-and-go situation. This is the first in a series of blogs of baking my way through 25 pounds of flour. So you know, I’m not much of a baker.

Alexia with Big Bag of Flour

My experience with baking is mostly limited to my time in Food Lab while an undergrad nutrition student. For some reason, an RD’s education including many hours devoted to baking. There is a lot of chemistry involved in cooking foods and this is especially true for baking. A lot happens from the initial mixing to the final cooking of quick breads and yeast breads. After my schooling, I have only made the occasional muffins.

I’m a well-educated novice.

My first two recipes were both for my husband’s birthday. I made cornbread as a side dish to his requested ribs. I followed that up with a mini-cake.

The cornbread recipe is here courtesy of Ina Garten and the Food Network. Trust me on this, you do NOT want to know the nutrition info on this one. It’s a bunch of cheesy, jalapeno-ey deliciousness. Just let all those nutrition concerns go and enjoy this recipe.

Cornbread in Pan and Sliced on Cutting Board

This was a very simple recipe. Not much to report baking-wise. The cornbread turned out okay, but it was more of a southern-style cakey-cornbread (due to the 3:1 ratio of flour to cornmeal). While delicious and a huge portion, I will not be making this one again.

Next up was a mini-cake with this recipe from Dessert for Two.

This was a more detailed recipe and all did not go as well as planned! The final product was very good – nice flavor, good crumb, perfect amount of sweetness that makes you go mmmmm without being too overpowering.

My biggest lesson from this recipe was that it does no good to melt butter for a recipe if your next step is to mix it with cold milk. The melted butter turns right back into solid butter! This could absolutely have been anticipated… yet I did not anticipate it. Next time I make this, because this one is a good recipe, I will make sure my milk is not cold before I start!

I should add that this was my first attempt at trying to actually decorate a cake. Don’t judge!

And while my husband liked the frosting, I prefer a frosting with cream cheese.

Follow my blog for more posts about the Great Baking Escapade and learn along with me!

Are Kodiak Cups Good For A Quick Breakfast?

So, first, thank you to Kodiak Cakes for the RD Kit containing free products. I have been wanting to sample Kodiak cakes. As a regular macro-tracker, the higher amount of protein in Kodiak products intrigued me. I jumped at the chance when I found out they offered an RD Kit with some samples. I received four products in my kit. Two were grab-and-go (Kodiak Cups) and two flour mixes (Flapjack and Waffle Mixes).

To be transparent, there are no strings attached to the kit. The company shares these kits with RDs in the hopes that we will like their products and share our preference with our clients. You can see on my disclosure page that I give honest reviews of products and would never let receiving a free product or training influence my review.

I tried the Kodiak oatmeal first and was happy to see they sent my favorite flavor: maple and brown sugar.

In terms of ease of breakfast, this is a big winner. I used my electric tea kettle to heat water, added, and let it sit covered for the recommended two minutes. You can also add water and microwave. It does not get any easier than that.

On the positive side, the oatmeal has a good flavor, a good consistency, no aftertaste, and a nice ingredients list. I was concerned about the very small portion and it only has about half of the calories of my typical breakfast. This little cup of oatmeal kept me full until lunchtime which surprised me.

If you take a look at the nutrition facts, I’m sure you can figure out that the staying power was due to the carbohydrates and protein. I personally would like to see a little more fiber in an oatmeal product, but the small amount of fiber is most likely due to the small serving size.

When it comes to grains, always look for a product that lists the first ingredient as whole grain – which this one does. The protein was increased in this product by adding pea and milk proteins. I’m not one who is afraid of long complicated words on an ingredients list but this one keeps it very simple and I’m sure many “clean eaters” would give this product a thumbs up.

Overall thoughts?

Two Forks up! This is delicious, filling, and heart healthy.

Next, I tried the flapjacks in the Kodiak Cup. This serving size made my eyes much happier as it filled up more of the container. It smells amazing and has a good crumb; but I do recommend a spoon instead of a fork as it ends up getting very crumbly as it is eaten. Per my husband, this tastes like smushed up pancakes and it is true the finished product was a little bit dense.

This is also lower calorie for a breakfast for me, so I added some butter, which made it taste even better. If you’re looking to add calories. you could also add some syrup (but it totally isn’t needed) or top it with an egg.

Nutritionally my one concern was the high amount of saturated fat and this is due to the use of palm oil.

So let’s talk about that for a minute. In the big picture of a day’s eating, 4.5 grams of saturated fat at breakfast is not going to put you over any recommendations. The recommendations are to keep saturated fats to anywhere between 7% – 10% of total calories. What concerns me about the saturated fat makes up more than half of the total fats in the product.

Wait a minute… let’s think about this a little more and take a look at the ingredients. I will first say that nothing in the ingredients list concerns me in any way. I’m investigating why there’s such a high ratio of saturated fat to total fat in the product. It is because they use palm and palm kernel oil, which are both saturated fats. My guess is this is to prevent the product from going bad too quickly. Unsaturated fats are less stable and will go rancid more quickly, so I am guessing that they balanced out the need for shelf stability with the desire for a nice nutrition profile.

Big picture – 4.5 grams of saturated fat at one meal is not going to put anyone over the recommendations; but it is something to be aware of if you are watching your saturated fats for heart health.

I would also like to see just a little bit more protein in this product to give it a little more staying power.

Overall thoughts?

One Fork up! This is also delicious but it’s just a little less filling and has a little too much saturated fat for my preference. However… if you compare this to traditional pancakes you’re going to find that this has a nicer nutrition profile.

This RD says Kodiak Cups are dietitian approved for a filling, nutritious breakfast. Give these a try and let me know what you think!

Recipe: Spicy Mexi-Bowl (Gluten-Free!)

Here is another delicious gluten-free, dairy-free, and vegan recipe. This spicy Mexican-inspired quinoa and beans bowl is a quick to prepare, heart-healthy, and nutrition-rich meal that can be made ahead for take-to-work lunches or you can mix up a big batch for a family dinner.  You could even top it with an over-easy egg and make it a breakfast (although it won’t be vegan with that egg on it!).


And, before I forget – if you join up for our email newsletter before October 1, you will get a special offer on the Go Gluten Free or the Get Started Coaching Packages! Join today!

Here is the printer-friendly PDF: Recipe -Spicy Mexi-Bowl


A Mason Jar Meal-Prep Workshop Recipe by Alexia Lewis RD / N.E.W. Motivation Coaching

Makes 1 serving


1                          Mason Jar, 2-cup size

1 Tbsp                Red wine vinegar (or to taste)

1 tsp                    Lime juice

1/4 medium      Avocado (Florida), peeled and chopped

7                          Grape tomatoes, halved

1 Tbsp                Red onion, chopped (or to taste)

1 Tbsp                Jalapeño, deseeded and chopped

1/2 cup               Quinoa, cooked

1/2 cup               Black beans, low-sodium canned, rinsed or cooked from dry

1 tsp                   Cilantro, fresh, chopped


  1. Layer all ingredients in mason jar in order listed.
  2. Store refrigerated for 3-5 days depending on quality of mason jar seal
  3. To serve, shake food from jar into a bowl, toss to combine, and enjoy!

Nutrition per serving:

365 calories, 10 grams fat (1.5 grams saturated fat, 0 trans fat), 0 cholesterol, 153 milligrams sodium, 59 grams carbohydrates, 13 grams fiber, 4 grams natural sugar, 14 grams protein.


We recommend making four servings at once – that way you use up the whole avocado – and can cook 3/4 cup of dry quinoa which should give you about 2 1/4 cups cooked.

HelloFresh Meal Review: Sweet and Savory Plum Flatbreads with Ricotta, Charred Onion, and Arugula

I love every single word in the name of this dish! Color me excited to make this one!

If you want a deal, I can offer you this:  Get Cooking Today With HelloFresh And Get 50% Off!

HelloFresh categorizes this meal as a breakfast according to the recipe card. I think this would make a divine breakfast but it is just a little too much work for me to do while on my first cup of coffee. Don’t get me wrong, I love a hot breakfast. In fact, I have a hot breakfast pretty much every day! I can cook a veggie omelet with one eye closed and one hand on that coffee mug; but this recipe was just a bit too involved for that level of attention (or rather that lack of attention…).

As the video shows, there are not that many steps but there is some multi-tasking. Once again, I turned to my non-stick pan so my plums did not get any delicious carmelization action… and my onions did not get charred. I think I was a wee bit heavy-handed with the oil (which you may notice in the video!).

What would I change? Well, per the recipe card, this recipe calls for 5 teaspoons of olive oil for 2 servings. I love me some healthy oils but this was too much for me. Reducing the oil could easily be done by omitting from arugula and not coating the flatbreads and I think the recipe would be just as good without this much oil. I also found this dish to be flavorful enough without the honey drizzle – which was fun to do – but omitting honey would reduce the sugar which comes in at 21 grams. For my taste buds, the extra sweetness is not needed and doesn’t add any extra nutrition.

What did I love? Once again – this is a meal of delicious flavors that I would never have thought to put together. I love that HelloFresh is introducing me to new flavor combinations! I got excited a while back mixing blackberries and blue cheese (uh, yeah, so good!) but plums and red onion? No way! Totally works. I also love the small amounts of leftover ingredients. This time I had some pomegranate balsamic vinegar and almonds that got tossed onto the next days lunch salad… and there was leftover arugula which hubs and I ate on the side with the flatbreads.

Things I learned:

Non-stick pans – once again – are not always the best option

There is a world of flatbreads outside of my stand-by FlatOut wraps

I really have to double-check that my video shots are centered before I film!

Here’s that info again if you want to take advantage of the discount I can offer you to try out HelloFresh! Get Cooking Today With HelloFresh And Get 50% Off!


HelloFresh provided a Meal Delivery Box containing three meals to me free of charge. This is #sponsored and I was so impressed that I have joined their #affiliate program. As always, all opinions in my reviews are mine and I if love it or hate it, I’ll let you know.

Delicious, Easy, and Healthy Vegan CrockPot Quinoa Chili

Eat More Beans! Crockpot Quinoa Chili Recipe (Vegan)

Imagine this. You are in the grocery store and you need to buy some beans. In one hand, you hold a can of beans. In the other hand, you hold a bag of dried beans. Which one do you buy?

You probably consider a few things before you decide.

The first consideration may be convenience. The canned beans are ready to go. You can throw those in the microwave and have hot, cooked beans in just a couple of minutes. The dried beans will take much more time because you have to soak them for many hours and then cook them for another couple of hours. Do you have time for this? Do you know how to cook dried beans? Will you forget and then have to come up with a Plan B dinner?

The second consideration may be nutrition. Beans are a nutrition-packed food! If you cook dried beans, then in 1/2 cup of black beans you get 7 grams of protein, 20 grams of carbohydrates, 14 grams of fiber, and 10% daily value of iron with only 115 calories, 1/2 gram of fat, and no cholesterol or sodium! If you choose the canned beans, much of this stays the same; but you get more sodium. If you choose regular black beans, that 1/2 cup can have 500 milligrams of sodium and reduced sodium black beans can have 240 milligrams of sodium. Some canned products are also packaged in cans that have BPA.

Many people don’t consider cost because those other two things are more important. A 15 ounce can of beans gives you approximately 1 3/4 cups of beans for $1.00 to $3.00. A 16 ounce bag of dried beans contains 3 1/4 cups of dried beans which gives you about 9 cups of cooked beans for about  $1.00 to $2.00. If you do the work of cooking dried beans, you get about five times a much for your money!

I used dried beans most of the time and save canned beans for when I don’t want to rely on myself to remember to cook dried beans the day before I need them or I decided on having beans for dinner on the day I grocery shop. I went in search of dried bean recipes that eliminated the need to cook the beans the day before. After reviewing a few recipes for cooking times and methods and a few trial runs, here is what I ended up with.

Crockpot Quinoa Chili

Makes 9 cups cooked chili

Prep time: 15 minutes, Cook time: 6 hours 15 minutes

Skill level: low


1 1/2 cups dried pinto beans

1/2 cup uncooked quinoa, rinsed

1 teaspoon or 2 cloves minced garlic

2 cups frozen corn

1 package (10 ounces) spinach

2 cups low-sodium salsa

1/2 large red onion, chopped

5 cups water

1/2 teaspoon each: Hot Shot (red/black pepper blend) and red pepper flakes

1/4 teaspoon of each ground spice: turmeric, paprika, cayenne pepper, cumin, and chipotle chile pepper

Quinoa Chili Ingredients
Ingredients – Yes, those are pinto beans from Hatch, New Mexico courtesy of a great neighbor!


1. Layer all ingredients except spices in crockpot in order listed above.

2. Cook on high heat for one hour and then reduce to low heat for five hours. If home, stir occasionally making sure beans and quinoa stay covered by liquid.

3. Add spices and stir before serving.

Quinoa Chili Start
How it starts…

Nutrition Information per 1-cup serving: 138 calories, 1 gram fat (0 saturated, 0 trans), 0 milligrams cholesterol,  225 milligrams sodium, 34 grams carbohydrate, 13 grams fiber, 8 grams protein.

Serving suggestion: Stir in plain Greek yogurt (not vegan!) to cool it down or top with chopped chipotle peppers and hot sauce to kick it up a notch! I added homemade cornbread muffins on the side (also not vegan) following this recipe and sliced tomatoes.

Delicious, Easy, and Healthy Vegan CrockPot Quinoa Chili
Delicious, Easy, and Healthy Vegan CrockPot Quinoa Chili


Dinner is served!

Weekly Meal Plan: Baked Panko Shrimp and Pineapple Fried Rice

One thing you didn’t know about me until now is that my second job was in a Japanese Steak House where I worked as a hostess. I was young and what I remember most about that job is how difficult it is to dress in a kimono. Below is an old polaroid and the only picture I have from that time… long ago…

Alexia in Kimono 1986
Alexia in Kimono 1986

The other things I came away from that job with were a love of sushi and the knowledge that cooked rice should be refrigerated before it is turned into fried rice. With this knowledge, I scoffed at the feedback on the Pineapple Fried Rice recipe, knowing that my fried rice would not be mushy since I knew this trick!

I didn’t measure for this recipe and I used mushrooms instead of the red pepper. The sauce (pineapple, soy sauce, red pepper flakes) is absolutely delicious and I will use this for other recipes. The rice was also really tasty; but unfortunately, it was mushy!

Pineapple Fried Rice
Pineapple Fried Rice

I figured next time, I would also rinse off the rice before putting it in the fridge to wash some of the sticky starch off the rice… however, next time (yes, I already made it again and added diced chicken and broccoli), I used steamed white rice picked up from the local Chinese restaurant. I find that a worthwhile expense because it made a much less sticky rice dish.

For the Baked Panko Shrimp, I simply combined panko and cayenne pepper, then dipped raw shrimp into egg whites and then the panko mixture. I laid them out on a baking sheet covered with tin foil. I suggest spraying this with cooking spray, a step I did not do and I lost half the panko breading on the foil! These were baked at 475 for about 20 minutes.

Baked Panko Shrimp
Baked Panko Shrimp

I served these with sauteed spinach and mushrooms with sliced almonds. YUM!

Dinner is served!
Dinner is served!

Serve in a small bowl surrounded by lettuce leaves

Quinoa Lettuce Wraps

I love quinoa. It is so versatile, it cooks quickly, and it’s a grain that is a complete protein as well! A complete protein has all of the essential amino acids that our bodies need, which is important for those who do not eat meat or other animal products (which are naturally complete proteins).

So, yesterday I was faced with a dilemma, what to do for lunch… I had quinoa and some vegetables sitting around so I threw together one of those “kitchen sink” recipes and it turned out so good that I decided to share it.

Can you guess all the goodies in here?
Can you guess all the goodies in here?

Quinoa Lettuce Wraps
By Alexia Lewis, MS, RD, LD/N

1 1/2 cups cooked Quinoa
1 raw zucchini, diced
1 slice red onion, diced
2 carrots, diced
1 large stalk celery, diced
2 slices nitrate-free turkey breast (optional)
Handful of sliced almonds
Handful of raisins
Red wine vinegar, to taste
Black pepper, to taste
Romaine lettuce leaves, rinsed

Simply mix together everything except the lettuce leaves, adding the red wine vinegar and black pepper in small increments until the dish has a flavor that you enjoy. Serve a spoonful on the raw romaine lettuce leaves. You can also serve with kale leaves, bok choy, or any other leafy vegetable that can act as a holder for the quinoa mixture.

I did not measure out the number of servings or do a nutrition information breakdown; but it makes a large amount (see below) and it includes the grains, protein, vegetables, and fruit so you have many food groups represented in a colorful dish – which equals nutritious!

The finished mixture of yum!
The finished mixture of yum!

I served this up on a plate with the quinoa mixture in the middle and a ring of lettuce leaves. This dish is also husband-approved! Enjoy!

Serve in a small bowl surrounded by lettuce leaves
Serve in a small bowl surrounded by lettuce leaves

healthy bread on table

Macronutrients – Those Confusing Carbs!



Carbohydrates come from plant and animal sources. The food groups that contain carbohydrates include grains, fruits, dairy, and vegetables.

There are two main types of carbohydrates: simple carbohydrates (sugar) and complex carbohydrates (starch and fiber).


There are two types of sugars that people typically think of when talking about sugar in the diet. One type is the natural sugars that are found in foods in their natural and whole state. Examples are fructose and sucrose (in fruits) and lactose (in milk). The other type of sugar is the added sugars that are added to foods during processing or created from refining natural foods, Examples are high fructose corn syrup (in many products) or sucrose (refined into table sugar).


Starches are long chains of sugars. Our bodies break down these long chains into simple sugars that our body can absorb to provide us with energy. Many foods that are starchy need to be cooked in order for our bodies to be able to digest them. Examples are potatoes, corn, and grain products such as bread, pasta, and rice.


Fiber is the indigestible part of the plant. Fibers are also long chains of sugars; but the way the chains are held together prevent our bodies from being able to digest them for energy. Fiber is important for health for many reasons. Fiber can be fermented by the bacteria in our gastrointestinal tract which promotes colon health. Insoluble fiber helps promote regularity and prevent constipation. Insoluble fiber includes whole grains (the outer bran layer) and the strings in celery. Soluble fiber can help to lower cholesterol and regular blood glucose levels. Soluble fiber includes oats, beans, and citrus fruits.


The functions of carbohydrate include:

– Energy! Carbohydrates currently have a bad reputation; but they are the main and preferred source of energy for the body. Our bodies need carbohydrates to be at our best health.

– Help to lower cholesterol and regulate blood glucose levels (soluble fiber)

– Maintain digestive tract health (fiber)


For a generally healthy adult, the range for carbohydrate intake is set between 45% and 65% of daily calories. A person consuming a 2,000 calorie diet would have a range of 900 – 1,300 calories. Since 1 gram of carbohydrate has 4 calories, this is a range of 225- 325 grams of carbohydrate per day. The minimum number of carbohydrate grams per day is 130 grams to promote good brain function.

Those trying to build muscle should be sure to consume enough carbohydrates to “spare protein” to be used for muscle growth.

Many people restrict carbohydrates due to the belief that “carbs make you fat.” In healthy individuals, carbohydrates trigger insulin and insulin lets the sugar into our body and cells. People mistakenly believe that this always means weight and fat gain. This is not true!

When we eat the appropriate amount of carbohydrates for our bodies, the sugar is used as a fuel source and burned. It is only when we overeat carbohydrates that weight gain results. Carbohydrates do not make you fat. Carbohydrates are an important part of the diet. Without carbohydrates, the body begins to break down fat storage and then body proteins. In extreme cases, metabolism slows drastically and both health and life can be jeopardized.

People with specific health conditions or concerns may need a different amount of carbohydrate in their daily diet or to time the consumption of carbohydrates throughout their day.

Other guidelines:

Whole grains: Consume whole-grain carbohydrates whenever you can. Recommendations are to make half of your grains whole. Read the food label and be sure the first ingredient is listed as a “whole” grain (example: whole wheat, not wheat flour).

Fiber: For those between 19 and 51 years old, females should consume 25 grams and men should consume 38 grams of fiber a day. Those over 51 should consume 21 grams (women) or 30 grams (men) per day. If you are increasing your fiber intake, do it slowly and drink lots of water or you may end up with a bout of constipation!

Added sugar: Limit the amount of added sugar in your diet. Many health risks are associated with added sugars and in general, Americans consume too much added sugar. The American Heart Association recommends no more than 100 calories (women) or 150 calories (men) of added sugars per day. Most natural sugars are generally not associated with health risks as these are consumed along with fiber which slows down the absorption of sugar and other vitamins, mineral, and phytochemicals which promote optimal health.

Original publication date: October 1, 2012 at

Reference: Nutrition Concepts and Controveries, 12th ed. by Sizer and Whitney, 2012. ISBN-13: 978-1-1133-62818-7.

Muffins Ready for Baking

Veggies In Dessert – Eggplant Chocolate Chip Muffins

If you missed my segment on First Coast Living, you can watch me talk about Veggies in Desserts by choosing the tab for Food (click the right arrow to see more tabs) and then scrolling  to Wednesday September 26th UNF Nutrition.

I showcased three desserts during this segment: Red Velvet Beet Cupcakes (see previous blog post), Eggplant Chocolate Chip Muffins, and Black Bean Brownies. As I mentioned, none of these recipes were my creation and you can find them at these links:

Red Velvet Beet Cupcakes

Eggplant Chocolate Chip Muffins

Black Bean Brownies

The main points from my segment were:

1. Add vegetables to your day in any way you can!

Americans do not eat enough vegetables. The recommended amount for generally healthy adults is 2-3 cups per day and data shows we are eating 1.5-1.8 cups/day (2004 NHANES)! Sneaking vegetables into desserts can help us to baby-step our way towards the recommended daily amount – remember, it’s still dessert so it won’t get you all the way there!

2. Use vegetables to increase the nutritional content of your favorite desserts by reducing calories and fat, increasing fiber, and adding vitamins.

3. Methods (not covered in segment)

If using a puree, replace half of the fat with the puree. If it’s a liquid fat (oil) use 3/4 the amount that you are replacing and if it’s a solid fat (butter), use 1/2 the amount you are replacing. Reduce the oven temperature or check sooner than the recipe calls for or it might over-bake.

If using chopped vegetables, some have a high water content so you may need to reduce the other liquids in the recipe.

Now, on to my favorite of the three recipes – the eggplant chocolate chip muffins!

Start by making sure you have all the ingredients you will need on hand.

Ingredients for Eggplant Chocolate Chip Muffins
Ingredients for Eggplant Chocolate Chip Muffins

Next, figure out how to chop that eggplant! Here’s a suggestion, start by cutting into smaller sections with straight edges so the vegetable will sit flat when you start chopping.

How to Chop Eggplant
How to Chop Eggplant

Now, peel the eggplant. Honestly, when I make my second batch of these muffins today (yes, they are that good!) I will not peel the eggplant and see how that goes… but the recipe called for peeling, so I did.

How to Chop Eggplant
How to Chop Eggplant

Finally, chop the section in half (again to give you a flat edge for safer chopping) and make smaller and smaller cuts. These pictures show going from the whole section, to half the section, to slices, to matchsticks, to a small chop.

How to Chop Eggplant
How to Chop Eggplant

How to Chop Eggplant
How to Chop Eggplant

How to Chop Eggplant
How to Chop Eggplant

How to Chop Eggplant
How to Chop Eggplant

How to Chop Eggplant
How to Chop Eggplant

Finally - Chopped Eggplant!
Finally – Chopped Eggplant!

Moving on to the other ingredients, you will end up with four bowls of goodies. Top left is the flour mixture, top right is the butter mixture, bottom left is the chocolate chips, and bottom right is the chopped eggplant.

Ingredients Ready to Mix
Ingredients Ready to Mix

The beautiful thing about making muffins is that it is so easy! Simply make a well in your flour mixture (dry ingredients) and add your liquid ingredients. Be careful how much mixing you do! Gluten develops quickly once liquid is added to flour so you want to mix as LITTLE as possible while still combining the ingredients so there are NO DRY SPOTS of flour. Then fold in the extras (chips and eggplant) and mix just enough to distribute those extras throughout the batter. The mixture should be lumpy!

The Perfect Muffin Batter is LUMPY!
The Perfect Muffin Batter is LUMPY!

This recipe yields 24 muffins. Here they are before going in the oven

Muffins Ready for Baking
Muffins Ready for Baking

And after! YUM!

Eggplant Chocolate Chip Muffins
Eggplant Chocolate Chip Muffins

Compared to store-bought chocolate chip muffins, these have 50 less calories, 4 grams less fat, double the fiber, and we’ve added vitamins A and C.

Per muffin:

Calories 180
Carbohydrates (g) 26
Protein (g) 3
Fat (g) 8
Sat Fat (g) 3
Trans (g) 0
Cholesterol (mg) 30
Sodium (mg) 170
Fiber (g) 2.1
Vitamin A 3%
Vitamin C 7%
Calcium 2%
Iron 4%

Original publication date: September 30, 2012 at

Quinoa Loaded Bowl

Thoughts on Dieting and a Quinoa Recipe

One Pea on a Fork
One Pea on a Fork

I believe we should all eat when we are hungry.

I interned and now work part-time with a private practice that specializes in eating disorders. We all have that voice inside our heads that sends us positive and negative messages about our bodies, our food intake, our ability to control these things. Eating disorders, like any psychological illnesses, are normal thought patterns taken to the extreme. Those with eating disorders battle with that voice in their heads and that voice begins to win.

I have also worked briefly at a bariatric surgeon’s office who specialized in lapband surgery. I had ethical issues with his post-surgery diet so it wasn’t a good fit. In the time I worked there, however, I saw another form of disordered eating in both the pre- and post-surgery patients.

Both of these populations had lost touch with or flat out ignored their body’s hunger and satiety cues and I, in no way, endorse this.

If you are hungry, eat. If you are not hungry, don’t eat.

Yes, that is simplistic and much easier said than done; but that’s the premise for a healthy relationship with food.

I  also do not believe in “dieting” per se. The research shows time and time again that dieting does not work. No matter the method (low carb, low fat, high protein, shakes, meal plans, or simple calorie restriction), the weight comes off (duh), the dieting stops, and the weight comes back on. The diet mentality is not effective.

One can go “off” a diet and therein lies the problem.

I’ll step off my soapbox now to share a recipe and picture. I’m working on my food photography skills. Here is a version of a recipe I found in Clean Eating Magazine.

Quinoa Bowl: 1/2 cup quinoa, 1/2 cup rinsed black beans, 7 grape tomatoes halved, chopped red onion to taste, 1/4 avocado chopped, red wine vinegar to taste, lime juice, and cilantro. YUM!

Nutrition Info: 335 kcal, 56g CHO, 9 g fat, 13g protein.

Quinoa Loaded Bowl
Quinoa Loaded Bowl

Original publication date July 29, 2012 at from personal photographs and