Home » NUTRITION

Voskos Greek Yogurt Launches Recipe App

August 9, 2011 by

Greek Yogurt is high and protein and has a variety of ways it can be implemented into your nutritional plans. Thanks to Voskos Greek Yogurt you can now find quick and easy recipes through your mobile device. The app also has a convenient store locator so you can easily find where to purchase Voskos in your area. Guess what, it’s FREE!

 

I downloaded the app to my iPhone this morning and it installed without any problems. Sounds simple enough but you’d be surprised how many apps crash or don’t install when they first launch. It loads quickly and designed so that you can navigate easily. I haven’t tried any of the recipes listed yet but after seeing some of the images, it does have my mouth watering.

 


Screen shots via iTunes App store.

 

FOR IMMEDIATE RELEASE
Sun Valley, CA—August 9, 2011 – Loaded with dozens of easy-to-prepare options for breakfast, lunch, dinner and snacks, the Voskos Greek Yogurt Recipes App was released for the Android and iPhone platforms on August 3, 2011. The App is free, and available for instant download from the Android Marketplace and iTunes App Store.

Developed by Voskos Greek Yogurt’s team of chefs and nutritionists, the App’s collection of over 100 recipes contains detailed nutritional information and easy instructions. The recipe collection includes high protein, low-fat, and low-sugar choices, and new recipes will be added to the App’s library every month.

Accompanying the recipe collection is a collection of “Videos from Mary’s Kitchen,” in which Mary demonstrates several “no-cook” recipes that are ideal for older children, busy students, parents, and for anyone who simply doesn’t have the time to make recipes that call for complex cooking instructions or a long list of ingredients.

“The Voskos Greek Yogurt Recipes App makes shopping easy,” says registered dietitian Janet R. Mertz. Mertz, a diabetes educator. Mertz writes for Voskos Greek Yogurt’s “What’s Fresh” blog. “The App allows you to search recipes by keywords, and save a list of your favorites for your next trip to the grocery store. Greek yogurt is such a healthful addition to the diet. The Voskos Greek Yogurt Recipes App makes it simple to incorporate this ‘superfood’ into any meal.”

The Voskos Greek Yogurt Recipes App also includes a store locator to help you find the stores that sell Voskos, as well as money-saving coupons and access to Voskos Greek Yogurt contests.

Voskos Greek Yogurt has been recognized in awards contests presented by Fitness magazine, Women’s Health, Vegetarian Times, Natural Solutions, Self Magazine and Cooking Light magazine. It is also a triple gold winner of the 2010 Los Angeles International Dairy Competition. Visit Voskos’ Web site for dozens of Greek yogurt recipes for low-carbohydrate breakfasts, appetizers, entrees and snacks.

About Voskos Greek Yogurt
Award-winning for its thick, rich taste and nutritional value, Voskos Greek Yogurt is all-natural, hormone-free, gluten-free, and Kosher certified. Through Voskos’ proprietary ProStrainâ„¢ method, Voskos yields two times more protein, more probiotics, less lactose, and a thicker, creamier consistency. Voskos is the only brand to offer an organic Greek yogurt line in addition to its all-natural plain and blended flavors and never has “fruit on the bottom.” Available nationwide, retailing between $1.49 – $2.99 in such stores as Kroger, Safeway, Publix, Bi-Lo, Whole Foods, Sprouts, and more. For store locations, and to download a coupon, visit voskos.com or facebook.com/Voskos.Greek.Yogurt today.

About Janet Mertz, Janet R. Mertz, MS, RD, CDE, CPT
Janet Mertz is a diabetes educator, wife of a Type-1 diabetic and mother who enjoys helping educate people on nutrition and healthy lifestyle.

 

Download the app here. You can also follow Voskos on twitter. Give them a Hardbody hello on there.

 

Filed Under: Cooking Tips, News & Features

Hardbody Product Review: Perky Jerky

July 25, 2011 by

It’s amazing what can transpire from a twitter exchange. While some people are slow to embrace new technology and like to complain about how dumb it is, I like to run with it. I recently made mention of the key words “perky” and “jerky” on twitter and I surprisingly received a tweet back from a company called PERKY JERKY. How funny, right? Turns out the company is based in Denver, Colorado and their office is not far from where the madness of Hardbody.com takes place. The company and I exchanged a few tweets and they offered to send samples of their product. I happily accepted, especially with a name like PERKY JERKY.

 


When the meat snack arrived, I knew this was my kinda jerky. The packaging was a shiny foil – yes, I am distracted by shiny objects but that’s a blog for another time. There was a sticker on the front that read, “If you’re holding this, you’re one of the lucky ones.” A little attitude and sass – right up my ally. Inside were samples of Turkey Perky Jerky and the original Perky Jerky made from sliced beef. The individual packaging is pretty cool and would be something that stood out to me on store shelves. In fact, since my tweet exchange I’ve seen the Perky Jerky in TARGET and at 7-11.
I tried the original first and it was tasty. The thing that stood out to me was that it wasn’t as salty as most jerky and the meat wasn’t dry. If you’ve eaten jerky you know it can be a battle to tear a bite off and then becomes a workout just to chew it. The Perky Jerky isn’t anything remotely close to that. The meat almost melts in your mouth and there’s a slight hint of brown sugar in the flavoring. I then tore into the turkey bag and sweet momma if it was love at first bite. The turkey was equally as moist and tasted great. Those of you who eat turkey know how easy it is to have dry bird, not this stuff.

I know, I know you’re on a fitness web site and jerky isn’t exactly at the top of the list for health and fitness however if you look at the ingredients and sodium content in PERKY JERKY it’s significantly lower than their competitors. There are no preservatives, no nitrates and no MSG added to this bag of jerkiness.

If all this wasn’t enough to make you want to snag a bag, there’s more. A portion of the company’s earnings are devoted to muscular dystrophy and down syndrome research. Their web site says, “The Perky Jerks are doing this for a great cause. We decided to take the Paul Newman route and devote a significant amount of the proceeds from Perky Jerky to charity. We strongly support The Foundation For Their Sake, which is devoted to research and care for Duchenne Muscular Dystrophy and Down Syndrome.” Mad props to the peeps for doing this.

How did the product come about?
Our story — like most good stories — begins with two Jerks in a ski lodge. After a long, hard night of energy-drink-cocktail-fueled libation, these jerks settled in while the winter storm raged outside. The next morning they awoke, loaded up their gear, and headed out to the mountain. Amongst this gear was an open bag of peppered beef jerky, which had, unfortunately became drenched in some of the energy drink that had been carelessly spilled the night before. On the first lift up, it made no difference. To these jerks, jerky was the only breakfast they needed, altered or not. Much to their delight, the jerky had retained its original flavor, but was more tender by the accident. What’s more, as they floated their way down the mountain through bottomless powder, they realized they’d been given an extra boost – the jerky had taken on some of the pep of the energy drink. On the next lift ride up, the greatest innovation in jerky since cracked pepper was born.

THE HARDBODY HOOK UP:
If you order PERKY JERKY from their online store and enter the code “hardbody” you will 20% OFF the entire purchase until August 15th, limit one per customer. We’re also doing a fun little giveaway with the jerks on their facebook page. All you have to do is “like” their page (http://www.facebook.com/perkyjerky) and post the following…

 

I’m a hardbody and everyone wants my meat because ________________.

Just fill in the blank and post it on their wall. Let’s show those Jerkies what’s up HARDBODY NATION!

A huge shout out to Dafne and all the jerks for donating product to our first CAMP HARDBODY. It was a huge hit and we’ll be partnering them for more things in the future. In fact, this weekend I’ll be packing some meat with me at the NPC USA Championships. Find me and say, “HEY HARDBODY JERK – Where’s My Meat?” I’ll give you a sample of PERKY JERKY, while supplies last.

I was not paid to share this product review. Just a Jerk who loves his meat PERKY style.

 

 

Filed Under: News & Features, NUTRITION, Product Review

G’s Tip of The Weeek: Honeydew Cucumber Smoothie Recipe

July 14, 2011 by

Gina Aliotti shares her latest tip on how to stay cool when the temperature heats up. Check out her honeydew cucumber smoothie recipe and let us know how you like it.

It’s that time of year where things are heating up and with the sun comes the desire for quenching fruits and smoothies! With only about 50 calories, no fat and is a significant source of Vitamin C and Vitamin B in each serving, honeydew can be a forgotten fruit. This season is just beginning to heat up with ripe honeydews. Next time it is hot and you are craving a healthy, fruity treat, give my favorite Honeydew Cucumber Smoothie a try and you will be sure to satisfy both your thirst and sweet tooth! Enjoy!!


GINA’S HONEYDEW CUCUMBER SMOOTHIE

Ingredients
• 1 cucumber, peeled, seeded and chopped
• 2 cups cubed honeydew melon
• 1 cup non fat vanilla Greek Yogurt
• 8 sprigs fresh mint, or amount to taste
• Juice of one key lime
• 2 cups crushed ice
• Stevia to taste

Directions
Combine in a blender and blend until desired consistency. Pull leaves from mint springs and add to blender. Blend mixture until smooth. Pour and enjoy on a hot summer day!!


Gina Aliotti-Silva
Nutrition, Fitness & Lifestyle Consultant
www.ginaaliotti.com
www.gfitactivewear.com

Filed Under: Competitor's Corner, Recipes

Grill Tips: Keep Your Summer Barbecues Healthy & Safe

July 13, 2011 by

Barbecues are a fun way to spend a summer night or weekend with friends and family. Thanks to Chicago Healers Practitioner Dr. Martha Howard we have a few tips for holding a healthy and safe barbeque this summer.

Dr. Howard shares these tips to a fun, healthy and safe summer barbecue.
• Clean the grill—get rid of the old fats

• Avoid petroleum starters for charcoal. If you use charcoal, use a wood starter and stack your charcoal up in a 2 pound metal can (no paint on the can, please) with the ends cut off. Lift off the can with tongs and spread out the coals when they are well started.

• Be sure you know how to turn on your propane grill safely. Avoid a time gap between opening the valve and starting the grill.

• Wash your hands and use separate plates and cutting boards for raw and cooked meats. Be sure to wash hands again before putting on long, heat-proof barbecue gloves. (Towels and little hot pads are a set-up for burns.)

• Trim most of the fat—less fat means fewer PAHs.

• Use marinades—they tend to protect the meat from charring. Put the marinade on and put all items back in the refrigerator until ready to go. Don’t let them sit out.

• Use precooking prior to grilling, especially for items like raw brats. Avoid taking burgers, chicken or other meats directly from the freezer to the grill.

• Cut meat and chicken into smaller pieces so they cook through.

• Turn down the fire and turn your burgers, steaks, chops, or chicken often, so they cook through, and come out a gorgeous golden brown.

• If you are cooking a thicker portion of meat or chicken, think about using a meat thermometer.
o Chicken: 165 degrees.
o Hamburger: 160 degrees.
o Pork: 150 degrees.
o Hot dogs: 140 degrees.
o Steak 145 degrees for medium rare (only if you know where your steak comes from) and 160 degrees for medium

• Grill more veggies! And if you are making kabobs, oil all the veggies, cook the onions with the meat, and grill the other vegetables separately. That way the meat gets done, and the vegetables don’t get overdone.

• At the end of the barbecue, be sure to put out your charcoal completely, and if you are using propane, be sure the valve is turned off.


About ChicagoHealers.com
Chicago Healers (www.ChicagoHealers.com) is the nation’s pioneer prescreened integrative health care network, offering a comprehensive understanding of each practitioner’s services, approach, and philosophy. Our holistic health experts teach and advocate natural and empowered health and life choices through their practices, the media, educational events, and our website. With close to 200 practitioners and over 300 treatment services, Chicago Healers has provided nearly 400 free educational events for Chicagoans and has been featured in 300+ TV news programs and print publications. For more information, visit www.ChicagoHealers.com.

Photo via: tailgatingideas.com

Filed Under: Cooking Tips, News & Features

Gina Aliotti’s Tip “Eat your garlic, Daily!”

June 30, 2011 by

IFBB Figure Pro Gina Aliotti is back with her G’s Tip of the Week. I can say I don’t follow her tip but do you? Check it out and share your thoughts in the comments field.

Eat your garlic, Daily!!
Aside from being a great-tasting ingredient on just about everything, literally, garlic has so many other powerful benefits. The two main medical ingredients in garlic are allicin and diallyl sulphides have so many health benefits from preventing the common cold and flu to managing high cholesterol levels. Garlic also detoxifies your body, especially your liver, and has powerful antioxidant effects! Did you know that only two cloves of garlic can be as effective as some cholesterol-lowering drugs? Add Garlic to your daily nutritional program to reap all the powerful benefits! Just be sure to chew on parsley or mint or simply keep a toothbrush handy, to avoid that treacherous garlic breath.  🙂

Gina Aliotti-Silva
Nutrition, Fitness & Lifestyle Consultant
www.ginaaliotti.com
www.gfitactivewear.com

Tell G you saw her on HARDBODY.com.

Filed Under: Competitor's Corner, NUTRITION

Follow IFBB Pro Felicia Romero’s Training & Nutrition Program

June 8, 2011 by

Top IFBB Figure Pro, Felicia Romero grew up an athlete spending many of her college days practicing and playing softball. She’s steadily improved her physique into one of the best it the Pro League and scored a few covers along the way. Now Felicia works as a personal trainer and helps run a gym in Arizona. Find out what it takes to get a body like hers!

Visit the 2011 Bodyspace finalist’s page on Bodybuilding.com to see her complete training regime and cutting program. When preparing for a cover shoot Felicia changes her diet up. Check it out, it’s all broken down here!

Filed Under: Competition Nutrition, News & Features, TRAINING

Laura Bailey’s Nutrition, Training & Supplementation

May 26, 2011 by

Laura Bailey is one of the top NPC Figure competitors in the nation. She’s consistently done well in her competitions and it’s not by accident. It takes hard work, dedication a proper nutrition plan and solid training. Laura was one of the finalists in the Bodybuilding.com BodySpace Spokesmodel compeition and gives us a look into how she got that rock’n hardbody.

 

Visit Bodybuilding.com to get Laura’s exact training, nutrition and supplementation program. It’s a sweet breakdown of everything she eats and includes the breakdown of calories, protein, carbs and more. You’ll also get an idea of her workouts on the site. Great content from Laura and TEAM BODYBUILDING.com.

Laura’s Personal Philosophy:

Nutrition
My philosophy regarding nutrition is simple: “If it doesn’t taste good, I’m not eating it!” I hear so many people say, “I can eat plain chicken and oatmeal forever”. No they can’t, otherwise they would stay in shape forever.

This is exactly why most people fall off their nutrition after about a week, and is also the reason most competitors rebound so bad in the off season. Their nutrition plan makes them miserable. They are cranky and don’t like what they eat.

I don’t believe in eating food; I believe in eating meals….good meals! There’s a big difference. “food” can be bland and boring, but “meals” have flavor and life! I have to enjoy what I’m eating if I’m going to make those habits a lifestyle rather than something that is only seasonal.

The best investment I ever made was in a nutritionist. He helped me relearn everything about eating and completely changed my perspective.

I never enjoyed cooking, but have learned to become quite the chef out of necessity. I took foods that I enjoyed and learned how to prepare them with healthy substitutions that still allowed me to eat them, even during competition season.

Some of my favorites are: lemon poppy seed muffins, chocolate muffins, zucchini bread and carrot cake muffins, strawberry pancakes, 7-layer bean dip, Mexican pizza, potato skins, crab cakes, chicken and shrimp fried rice. Now that’s good eating! I always look forward to my next meal, and so should you.

Get educated about nutrition, get recipes, get in that kitchen, and get creative! You’ve got nothing to lose except pounds!

 

Check out Laura’s  video and more here!

 

Filed Under: Competition Nutrition, News & Features, TRAINING

Healthy Recipe: Rice Bowl With Spinach and Smoked Trout

April 12, 2011 by

The New York Times has a great little recipe for a healthy Rice Bowl Salad with smoked trout. Simple, healthy and easy to make. Check it out.

 

Rice Bowl With Spinach and Smoked Trout
By MARTHA ROSE SHULMAN – via NYTIMES.com

• 3/4 cup cooked sprouted brown rice
• Soy sauce to taste (optional)
• 1 to 2 teaspoons lemon-scented olive oil, to taste
• 1 cup spinach leaves, or a mixture of spinach and arugula, tightly packed
• Zest of 1/8 lemon
• 1 ounce smoked trout
• 1 lemon wedge
• 1 sprig cilantro, chopped
• 1/2 to 1 teaspoon toasted sesame seeds, to taste

1. Season the cooked sprouted brown rice to taste with soy sauce, and place in a large, wide bowl.

2. Stalk the salad greens and cut crosswise into thin strips (chiffonade). Alternatively, place the greens in a bowl and cut into small pieces with scissors. Toss with the lemon oil and pile over the rice, or toss with the rice. Break up the smoked trout, and place on top of the spinach. Squeeze on a few drops of lemon juice and top with the cilantro. Scatter on the lemon zest, sprinkle on the sesame seeds and serve.

Variation: You can also toss all of the ingredients together and serve.

Yield: Serves one.

Advance preparation: The cooked sprouted brown rice will keep for three or four days in the refrigerator.

Nutritional information per serving: 262 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 12 milligrams cholesterol; 36 grams carbohydrates; 3 grams dietary fiber; 219 milligrams sodium (does not include salt to taste); 10 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

 

Recipe and photo via NYtimes.com.

 

Filed Under: Recipes

Tasty Protein Shakes to Help You Get Sexy

March 30, 2011 by

If you’re bored with your current protein shakes, check out one of the recipes on bodybuilding.com. Self-proclaimed, Master Mixologist Aubrie Richeson shares 12 mixes that will help you reach your goals of getting sexy.


I can’t wait to try the Muscle Mango recipe. This sounds delicious just reading it.

Muscular Mango
1 cup sugar-free Apple Juice
1/2 cup 0% Greek Yogurt
1 tbsp Orange Juice Concentrate
1/2 cup frozen Mango
1/2 cup frozen Pineapple
2 scoops Vanilla Protein

See the complete list here! If you have a recipe you’d like to share email it to us.

Filed Under: NUTRITION, Recipes

Healthier Hotel Food

March 26, 2011 by

As someone who travels frequently, I know first-hand it’s a challenge to eat healthy on the road and especially at hotels. Hotel menus are typically overpriced and the menu caters to those who are more likely to visit a Burger King than Whole Foods. Fortunately, hotels are beginning to put healthier options on their menus. The prices may not be any lower but at least having the option for a healthy alternative is beginning to show up.


USA TODAY did a story on this topic and it was an encourage read. They mention Hilton will feature low-calorie, low-fat breakfast option at all their hotels by the end of April. Courtyard by Marriott is beginning to list the calories on the menus and other hotels are sure to follow suit. The key to all of this is having the option. How many times have you been to a hotel and had no choice but to either skip a meal or try and find the least of the evils on the menu. Sure a burger and fries sounds nice but not when that’s one of the only things you can get. I’ll pay the high price if it’s grilled fish and vegetables instead of grease.

“The hotel companies need to always be on their toes to provide services and products that are attractive to the road warrior,” says Jan Freitag of Smith Travel Research, who notes that hoteliers are responding. “(They’re) saying, ‘Hey, we understand that being on the road is tough, but it shouldn’t necessarily impact your healthy lifestyle you have at home. So this is one way to make it easier for you.’ ”
– USA TODAY

Photo via: guyanapublications.com

Filed Under: NUTRITION

Which Body Do YOU Want?

March 17, 2011 by

Bodybuilding.com has a feature on Nicole Wilkins, the 2010 & 2011 Figure International Champion and Nicole Nagrani the 2011 Bikini International Champ. Which of these two bodies do YOU want? Check out what both women did for their diet & nutrition, training and supplementation which helped them win their respective titles.

 

 

Check out their complete diet, training and favorite supplements on Bodybuilding.com!

Filed Under: News & Features, NUTRITION, TRAINING

McDonald’s Misses On Oatmeal Offering

February 27, 2011 by

McDonald’s isn’t known for being the epitome of healthy food. When I heard they were offering oatmeal, I thought sweet at least I can get one thing hot and healthy at an airport. Fat chance. The Oatmeal isn’t available plain. Opportunity missed. Last week Mark Bittman of the New York Times wrote about this topic. Check it out it’s worth reading.

 

I asked them this, via e-mail: “Why could you not make oatmeal with nothing more than real oats and plain water, and offer customers a sweetener or two (honey, the only food on earth that doesn’t spoil, would seem a natural fit for this purpose), a packet of mixed dried fruit, and half-and-half or — even better — skim milk?”

Their answer, via e-mail and through a spokesperson (FMO is “fruit and maple oatmeal”): “Customers can order FMO with or without the light cream, brown sugar and the fruit. Our menu is entirely customizable by request with our ‘Made for You’ platform that has been in place since the late 90s.”

 

Check out the entire article here.

 

photo from McDonalds.com

Filed Under: NUTRITION

Lean Out By Valentine’s Day

February 10, 2011 by

There’s only a few days left before Valentine’s Day. A few hardbodies from “Team Bodybuilding.com” have some tips on how to lean out by Valentine’s Day.


IFBB Bikini Pro Shelsea Montes’ #1 secret: “Drink at least a gallon of distilled water a day.”

OTHER TIPS & SECRETS from Shelsea:
* Fuel up with fibrous fruits and veggies.
* Decrease intake of processed foods, dairy, and meat.
* Try a bikram yoga session to simultaneously train and detoxify.

View all the tips and the entire feature here.

Filed Under: Cooking Tips

Why the Interest Almond Milk?

January 12, 2011 by

I’ve started using almond milk and know a number of people who have as well. It tastes good and has less sugar than regular milk. I’m currently using it in a shake once a day but hadn’t heard of it until a few months ago. It seems to be a hot grocery item but why? The Wall Street Journal has an article about almond milk and people’s sudden interest in it.

Wall Street Journal:

Almond milk is made when roasted almonds are crushed to make almond butter, then mixed with water plus vitamins, stabilizers and, in some cases, a sweetener, such as evaporated cane juice. Compared with other alternatives, almond milk is especially low in calories: A cup of original-formula Silk Pure Almond contains 60 calories, compared with 90 calories for a cup of original-formula Silk soymilk and 130 calories for a cup of 2% milk.

Read the entire article here. What do you think about almond milk?

{democracy:184}

photo: thriftyliving.net

Filed Under: NUTRITION

Reaching Your Goals Through Visualization

January 3, 2011 by

Jamie Eason has a few helpful tips for the new year. One of my favorite tips is visualization. Check them out!

Filed Under: NUTRITION

Nutrition Fact Labels on Meat in Near Future

December 29, 2010 by

Ever wonder what is in your meat and what the nutrition breakdown is? Beginning in 2012 you won’t have to guess. The U.S. Department of Agriculture announced that cuts of meat will now get nutrition labels.

The new labels will list calories, calories from fat, total fat, saturated fat, cholesterol, sodium, protein and vitamins for 40 of the most commonly purchased cuts of beef, poultry, pork and lamb, according to an early look at the labels provided to USA TODAY. The new rules will be published today in the Federal Register.

Federal officials say they hope the labels will make Americans as conscious about health choices in the meats they buy as they have become in scouring labels on other packaged food products.

“This will be very helpful to people who are bewildered by what’s in meat,” says Marion Nestle, a professor of nutrition at New York University. “But people will be quite shocked at the calories and fat.”

— USA TODAY


Image via designjane.com

Filed Under: News & Features, NUTRITION

Cauliflower Pizza Recipe

November 23, 2010 by

On one of my recent flights, I was flipping through the tv stations and ran across the Dr. Oz show. There were some healthy tips presented on the show and one of them was a Cauliflower Pizza. I’m not a big fan of cauliflower but this looked pretty good. I may have to try it…

Ingredients
1 cup cauliflower, grated
1/2 cup shredded light mozarella cheese
1 egg
1 tsp oregano
2 tsp basil
2 tsp parsley
1/2 tsp fennel
1 green pepper
1 onion
1 tomato
Garlic powder, to taste

Directions
Chop pepper, onion and tomato. Set aside. Steam the cauliflower, let it cool and then grate it.

Combine grated cauliflower with the mozzarella and egg in a large bowl. Spray a circular or rectangular metal pan with cooking spray before spreading the dough evenly. Sprinkle the dough with fennel, oregano, parsley and basil. Add garlic powder.

Bake at 450° F for 12-15 minutes. Remove the dough from the oven and sprinkle chopped green pepper, onion and tomato, as well as the remaining mozzarella cheese on top. Return the pizza to the oven. Turn the heat up to broil and leave in until the cheese has melted and the crust is crispy.

See more recipes on Droz.com.

Filed Under: Recipes

Jamie Eason’s Turkey Meatloaf Muffins Recipe

November 9, 2010 by

Jamie Eason brings another quick and easy recipe to your kitchen. Jamie shares her Turkey Meatloaf Muffin recipe and demonstrates how to make them on Bodybuilding.com.

Turkey Meatloaf Muffins
Calories: 80
Fats: 2 grams
Carbs: 4 grams
Protein: 11 grams

Ingredients:
* 2 lbs ground turkey (or chicken)
* 3 egg whites
* 1 cup quick cooking oats
* 1/2 tsp ground cumin
* 1/2 tsp dried thyme
* 2 tsp dry yellow mustard
* 2 tsp black pepper
* 2 tsp chipotle pepper spice
* 1 tsp salt
* 2 tbsp garlic powder (2 cloves minced)
* 1 small onion (finely chopped)
* 2 celery stalks (finely chopped)

Directions:
1. Preheat oven to 375 degrees.
2. Spray muffin pan with canola or olive oil.
3. Mix all your ingredients together in one large bowl.
4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
5. Bake for 40 minutes.

Makes 12 muffins.

Serving Size:
Women: 2 muffins
Men: 4 muffins

Find more recipes on Bodybuilding.com.

Filed Under: Recipes

What the Cluck… Chicken Nuggets or Not?

November 4, 2010 by

A few weeks ago, a blogger posted a photo claiming to uncover what chicken nuggets really look like. It’s made the rounds and if you haven’t seen it it’s pretty gross. Since that time various sites have been going bizerk over it but is the photo really processed chicken before it’s made into nuggets?

The site (referring to the the pink image shown above) states…

Say hello to mechanically separated chicken. It’s what all fast-food chicken is made from—things like chicken nuggets and patties. Also, the processed frozen chicken in the stores is made from it.

It turned my stomach and still does looking at it. Is this really what I’ve been eating all these years? Who hasn’t had a chicken nugget? They are practically a requirement at most school lunch programs.

Last week, I joined my 6-year old niece for her school lunch. We had a choice between beef stroganoff or “fish shapes”. I ventured for the beef stroganoff but the majority of kids in the first grade class went for the fish shapes. After witnessing the kids decisions, I’m convinced that Jamie Oliver’s Food Revolution is onto something. He showed kids how chicken nuggets are made and despite seeing what they are made of kids still wanted them.

Back to the photo of the pink goop. Is it really chicken or something else? No one has confirmed for certain however, GOOD.com recently wrote about the topic. They did a great job of breaking down the photo & how nuggets are made. It’s much like the example shown above in the Jamie Oliver video. It’s definitely worth reading but be warned you may never eat another nugget again.

1. “It’s what you get when you grind an entire chicken through a sieve”
Close, but not quite. When a machine processes a whole chicken, there is quite a bit of meat left on the bones. To avoid wasting that meat—and money—the bones are run through a sieve-like device, but only to remove meat and other edible tissue (like tendon) from them. So, yes, there is a sieve, but the end result consists only of meat, not ground up bones or eyeballs.

– Read the full article here.

So… Who wants a nugget?

Photo Credits: flickr.com & countmyribs.tumblr.com.

Filed Under: BLOGS, News & Features, NUTRITION

Should Energy Drinks Be Regulated?

October 27, 2010 by

ESPN’s E:60 produced a piece on Energy Drinks being marketed to young athletes. The energy drink industry is a huge, booming business (7 BILLION, yes with a “b” according to Beverage Digest). that is mainly targeted towards young men. Are energy drink companies to blame when kids consume too many? What about the parents responsibility or will kids do drink them anyway? It’s an interesting video worth watching.


Jack Owoc of VPC on E:60

ESPN interviewed Jack Owoc, CEO of VPX Sports Nutrition for the segment. VPX makes the popular energy drink, REDLINE, for the piece.  I agree with Jack when he shares, “If one is good five is better” when it comes to kids and energy drinks. The same could be said for many adults as well.

Jack goes on to say, “They should disallow energy drinks to be marketed to kids. Regulated also in the sense that you can’t sell to minors just like you can’t sell cigarettes. So let’s just lump energy drinks in with that and say you can’t sell energy drinks either to minors.” That’s an interesting comment and one I didn’t expect to hear from him. I’m not sure I agree with regulating energy drinks. In my opinion, it would only make kids want them more. You always want what you can’t have and kids would then turn to their older buddies to hook them up with energy drinks.

Where would the cut off age be… 18? 21? When is one deemed responsible enough to consume energy drinks?

I think the responsibility goes back to the makers of the energy drinks. They should be regulated from the amount of caffeine they put in each container. There have been several occasions where I’ve consumed an energy drink and felt cracked out. Did I read the label? No. More often than not there are more than one serving in each can/bottle. Is it the consumer’s responsibility to read the label and see the number of servings before drinking? Ya, sure but companies also know that most people won’t crack open a can and only drink 1/2 of it.

One look on bodybuilding.com’s Energy drink listing you can see a number of examples of this. Note the serving size and amount of servings per container. Some have 2 servings for a 2.5 ounce bottle!

The ESPN E:60 segment:

They are marketed as performance enhancers and used by young athletes before games and workouts, but just how safe are energy drinks? In a 7-month investigation, E:60 spoke to teenagers who have suffered everything from headaches to seizures and heart issues that require surgery.

What do you think? Sound off in the comments below.

{democracy:172}

** Update – ESPN’s Tom Ferrey goes more in-depth with the story and gets more input from Jack Owoc.

Filed Under: News & Features, Supplements, Videos

VIDEO: 5 Minute Onion & Tomato Egg White Scramble

October 21, 2010 by

Bodybuilding.com has a new video with nutritionist and best selling author Christine Avanti. She guides you through some of her favorite recipes to help burn fat and get that slim physique you’ve always wanted. In this video she takes you through her Onion & Tomato Egg White Scramble.

For the complete recipe on this 5 Minute Onion and Tomato Scramble, visit Bodybuilding.com.

Filed Under: Recipes

Mum mum mum mah Lady Gaga Tour Rider Includes Protein Bars & Muscle Milk

October 13, 2010 by

It seems Lady Gaga and her crew have a healthy side to them or at least it appears that way according to some of the items listed on her tour rider. ABCnew.com has a story about the demands and requests artist make while on tour.

Some of the items listed on Lady Gaga’s Tour Rider:
• Organic ginger and lemongrass tea
• Two bottles of white wine, ideally Kendall-Jackson or Robert Mondavi
• A small plate of non-sweaty and non-smelly cheese
• Organic peanut butter
• Organic salsa
• Organic tortilla chips
• Splenda (not sugar)
• Vegetarian hot dogs
• Non-fat Greek yogurt
• Protein bars
• Muscle Milk
• Two cases of water (not Dasani — no explanation why)

– abcnews.com

What do you think… will we soon be seeing Gaga’s fans (known as her little monsters) drinking Monster Milk?


Images: connect.in.com & Musclemilk.com

Filed Under: News & Features, Supplements

What’s in Chicken? Check out Dr. Oz’s Chicken Decoder

October 12, 2010 by

Many of you are chicken eaters but do you know what’s in your chicken? When you go to the grocery store are you confused with what the labels say? I know I’ve been confused with some of the label verbiage. On a recent flight, I caught the Dr. Oz show and on it he discussed chickens and what the labels mean. I found this pretty helpful and insightful.

Dr. Oz decodes 4 popular, sometimes misleading, labels being applied to America’s chicken. Get the facts. Determine what’s necessary from what’s nonsense with Dr. Oz’s label decoder.

Organic – Considered the gold standard of labels, chickens marked organic are grown without antibiotics and while being raised, they must have access to the outdoors. It means they can’t be genetically modified, irradiated or cloned.

Raised Without Antibiotics – Although the USDA has banned the term “antibiotic-free,” the claim that an animal has been “raised without antibiotics” implies that it has not received any antibiotics during the course of its lifetime. Buyers beware: The USDA does not verify these claims. The labels are applied at the discretion of the manufacturer.

Free-Range – While this label conjures pastoral images of chickens happily pecking in green pastures, it only means that the animal has had access to an open area. The USDA allows this label to be placed on any poultry product that has had open-air access for a minimum of 5 minutes per day.

Hormone-Free – The USDA prohibits the use of hormones in raising chickens. This is an established regulation. This isn’t a selling point for a particular brand – it’s a reiteration that the USDA prohibits the use of all hormones in raising poultry.

– doctoroz.com

I found the “Free-Range” definition to be the most alarming. Organic chicken appears to be the healthiest choice and it will likely be the most expensive chicken as well.

Check out the videos and more information on doctoroz.com.

Filed Under: NUTRITION

Spice it Up & Lose Weight

October 11, 2010 by

We’re all looking for a way to keep the pounds off, especially during the holidays. Yahoo.com has a good article on five spices that can help you control your weight. The five spices are…

1. Cinnamon
2. Cayenne
3. Black Pepper
4. Mustard Seed
5. Ginger

Check out the article to find out the benefits.

Thanks to ProBodybuildingWeekly.com for the link.

Filed Under: NUTRITION

Bodybuilding.com Announces Official 2010 Supplement Awards Winners

October 4, 2010 by

Congratulations to the 2010 Bodybuilding.com Supplement Award winners. The nominations and awards are based on customer votes. Check out which brands took home top honors this year.

FOR IMMEDIATE RELEASE

Bodybuilding.com Announces Official 2010 Supplement Awards Winners

Boise, ID – Bodybuilding.com, the Internet’s most-visited bodybuilding and fitness site and largest online retailer of nutritional supplements, announced the 6th Annual 2010 Bodybuilding.com Supplement Awards winners live at Joe Weider’s Olympia in Las Vegas, Nevada September 24, 2010. The Bodybuilding.com Supplement Awards are the industry standard for recognition of the best products and brands in the fitness and supplement industry.

“This was one of my favorite years for the Bodybuilding.com Supplement Awards,” said Bodybuilding.com CEO Ryan DeLuca. “It was fun to see how many new products and companies ended up winning an award. There were so many close calls; we didn’t know who would take home the prize until the very end!”

All nominations were based on sales, and since customers’ opinions are what truly count, Bodybuilding.com lets the general public provide 100% of the final vote. With over 315,000 votes pouring in, the results are finally here!

The 2010 Bodybuilding.com Supplement Awards winners are:
Brand of the Year – Optimum
Supplement of the Year – Optimum 100% Whey Protein (6th year in a row!)
Breakout Brand (most improved) of the Year – USPLabs
New Supplement of the Year – Optimum Platinum Hydrowhey
New Brand of the Year – Cellucor
Muscle Builder of the Year – Gaspari Nutrition SuperPump250
Pre-Workout Supplement of the Year – USPlabs Jack3d
Intra-Workout Supplement of the Year – Gaspari Nutrition SizeOn Maximum Performance
Recovery Supplement of the Year – Scivation Xtend (2nd year in a row!)
Protein Powder of the Year – Optimum 100% Whey Protein (6th year in a row!)
Protein Bar of the Year – Supreme Carb Conscious Bar (2nd year in a row!)
Energy Supplement of the Year – USPlabs Jack3d
Energy Drink of the Year – VPX RedLine RTD (2nd year in a row!)
Fat Loss Supplement of the Year – USPlabs OxyELITE Pro
Weight Gainer of the Year – BSN True Mass (4th year in a row!)
Nitric Oxide Supplement of the Year – BSN NO-Xplode (6th year in a row!)
Creatine Supplement of the Year – Gaspari Nutrition SizeOn Maximum Performance
Glutamine Supplement of the Year – Optimum Glutamine 1000 Caps
Multivitamin of the Year – Universal Nutrition Animal Pak (6th year in a row!)
Joint Health Supplement of the Year – Universal Nutrition Animal Flex (5th year in a row!)
RTD of the Year – BSN Syntha-6 RTD
Tanning Product of the Year – Dream Tan’s Dream Tan (2nd year in a row!)
Packaging of the Year – BSN (2nd year in a row!)
Ad Campaign of the Year – Animal via Universal Nutrition

The Bodybuilding.com Supplement Awards provide an innovative way to help customers find truly exceptional products and brands, while helping to recognize the efforts of the many great companies that make up the industry.

For more information visit: http://www.bodybuilding.com/fun/2010-supplement-award-winners.htm

Bodybuilding.com offers more than 12,000 health and fitness supplements & accessories to help people achieve their health, fitness and appearance goals, as well as over 25,000 pages of FREE bodybuilding & fitness information, including more than 12,000 articles (written by 525+ writers), video & audio segments, and new content added daily.

Filed Under: NEWS, Supplements

High Fructose Corn Syrup Wants to Be Corn Sugar

September 14, 2010 by

The makers of high fructose corn syrup feel that the product has been getting a bad rap lately. So what do they want to do about it? Change the name to corn sugar. Pretty sweet, right? Meh. Not so much. It is still the same product but the makers are out to market it in a new manner. They’re thinking is “sugar is sugar”. Meaning your body can’t tell the difference between can sugar or high fructose corn syrup.

Who’s behind the renaming movement? It’s pretty obvious the corn industry is but in this case it’s the Corn Refiners Association.

corn sugar

The answer? Cut back on the sugar of any kind. USA TODAY has an article about the name chance that’s worth reading.

Filed Under: NUTRITION

Jamie Eason’s Orange Almond Biscotti Cookies

September 5, 2010 by

Jamie Eason was recently in the Bodybuilding.com kitchen to share some of her favorite clean recipes to help get you lean. This time Jamie shares her recipe for Orange Almond Biscotti Cookies.

Orange Almond Biscotti Cookies.

Per Cookie:
Calories: 31
Carbs: 4 grams
Fat: .4 grams
Protein: 1.5 grams

Ingredients:
* 2 cups Oat Flour
* 1 cup Splenda
* 1 tsp Baking Powder
* 1 tbsp Orange Extract
* ¼ tsp Salt
* ½ tbsp Almond Extract
* 4 Egg Whites
* 4oz baby food Applesauce

Directions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients (oat flour, baking powder, salt) together in a large bowl.
3. Mix wet ingredients (egg whites, Splenda, almond extract, orange extract, baby food applesauce) together in a medium bowl.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray baking sheet with a non stick butter spray and spread mixture on sheet.
6. Bake for 20 min on middle rack.
7. Remove biscotti from oven and let cool for 10-15 minutes.
8. Cut dough down the middle and cut into about 13 slices.
9. Bake in oven for another 15-20 minutes.

Makes about 26 cookies.

Source: Bodybuilding.com

Filed Under: Cooking Tips, NUTRITION, Recipes

G’s Tip of the Week: Quench Your Thirst

September 3, 2010 by

IFBB Figure Pro Gina Aliotti has a helpful tip to keep in mind. I’ve heard a few people put cucumber in their water. Any Hardbody peeps like that?

gtip

We so often confuse thirst with hunger. Rather than turning to food, if it is not your meal time, opt for water and see if dehydration was the issue. Give yourself at least 15 minutes, after you hydrate, and if you are still hungry, then go for one of your clean healthy snack options. If you need a little extra flavor in your water, simply drop a few slices of cucumber, apple, lemon or even a handful of frozen berries to your water, for that little bit of extra flavor! 🙂 Dehydration could be what is making you hungry. Drink before you eat and see how you feel.

Gina Aliotti-Silva
Nutrition, Fitness & Lifestyle Consultant
www.ginaaliotti.com
www.gfitactivewear.com

Filed Under: Competition Nutrition, Competitor's Corner

The Diet Detective: Butter Me Up

August 25, 2010 by

The Diet Doctor has a great tip about butter and ordering from a restaurant. Check it out.

Butter Me Up
Even if something isn’t doused in oil, you still may not be calorie-safe–it can have added butter or cream. Toasted buns are often covered in butter; even steaks have butter drizzled on them before they’re sent out. “And restaurants always finish sauces with butter or cream–even if the words butter or cream aren’t in the sauce’s name. For example, a white wine sauce is always finished with butter,” says Cooking Light’s Strynkowski.

Healthy tip: Be suspicious, be inquisitive, and make sure to get a straight answer from the server (who should ask the chef). Always invoke the “allergic reaction” or “medical condition” excuses to be on the safe side.

– Tip by Charles Stuart Platkin on active.com.

Filed Under: Cooking Tips, NUTRITION

The Diet Doctor: Restaurant Oil Slick

August 24, 2010 by

Here’s a great tip and insight on ordering at a restaurant in regards to oil.

Oil Slick
There’s oil on almost every restaurant dish, and while some oils (e.g., canola, olive) are healthier than others, they all have approximately 120 calories per tablespoon. So you may go to the trouble of ordering an egg-white omelet, believing you’re making a “healthy” choice, but it could be doused in oil.

Or you might order grilled or steamed vegetables, but they may have been marinating in oil for hours, if not all day. It’s difficult to get grilled or steamed veggies without oil, because they must be made to order–and that takes a lot of time in a busy kitchen. And certain vegetables are worse than others. “Eggplant, for example, absorbs a lot of oil–just poke it around in your dish, and see what comes out,” says Greely.

There’s oil in other “healthy” foods as well. Because fat and oil help preserve cooked food, busy restaurants usually partially cook poultry/fish and then coat it in butter/oil until it’s ready to be finished, says Billy Strynkowski, executive chef of Cooking Light magazine. “Even if you order your chicken ‘dry’ with the sauce on the side, poultry is always pan-fried in oil or clarified butter.”

Pasta, potatoes and rice, again, are often partially cooked and filmed with some type of fat so they stay fresh and don’t clump together, adds Juventino Avila, chef and instructor at the Institute of Culinary Education in New York City. Oh, and if you think that having simple rice and beans at your favorite Mexican restaurant is healthy, think again–the rice is fried, then steamed.

Healthy tip: Be aware of where you’re eating. Restaurants typically want to please their patrons; however, most of the time, unless the restaurant promotes itself as healthy, it just doesn’t have the equipment, materials, time or utensils to do it right, offers Avila.

Almost all the chefs agree: If you want it cooked a certain way, make sure to tell your server that you have an allergy (to butter, or whatever it is you want eliminated). This usually encourages the chef to make up a new batch of veggies, chicken, etc., without those added calories. Avila recommends calling the restaurant in advance and making sure it can provide the food exactly the way you want it prepared.

– Tip by Charles Stuart Platkin on active.com.

Filed Under: Cooking Tips, NUTRITION

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