Nutritional Wellness

Nutritional wellness is the ability to take in and utilize any food material to get the proper nourishment that a person needs. This involves a person’s ability to adequately study the different food groups and assess the different portions that are required for an individual. Overall, having nutritional wellness is the starting point that needs to be achieved in order to succeed in other areas of wellness.

Teriyaki Chicken and Mango Salad

Marinade

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 teaspoon garlic, finely choppedChicken-Mango-Salad-GI-365-4-1
  • 1 teaspoon fresh ginger, finely chopped
  • 1 teaspoon toasted sesame seeds

 

Salad

  • 1 boneless chicken breast
  • 3 ounces fresh shiitake mushrooms
  • 6 cups mixed baby lettuce greens
  • 2 mangoes, peeled, pitted, and cut into thin slices
  • 2 scallions, thinly sliced
  • 1/2 cup fat-free poppy-seed salad dressing

 

Directions

Combine marinade ingredients in a resealable plastic bag and shake to blend. Add chicken and turn to coat. Seal bag and refrigerate for several hours or overnight, turning the bag at least once. Remove chicken from marinade and place over moderately hot coals on a grill coated with cooking spray. Cook for 6 to 9 minutes, turning every 3 minutes or so, until brown on the outside and no longer pink inside. Remove from grill and allow to cool before cutting into thin slices. Remove and discard stems from mushrooms. Slice into thin slices. Lightly coat a medium-sized nonstick skillet with cooking spray and preheat over medium heat. Add mushrooms and cook for 1 to 2 minutes.

 

To serve, combine the chicken, mushrooms, greens, mango, and scallions in a salad bowl. Add the dressing and toss gently to coat.

Serves 4

Each serving contains approximately 303 calories, 3 g fat, 52 mg cholesterol, and 673 mg sodium.

Recipe from the StayWell Company, LLC

 

Italian Sausage Bean Soup

If your ingredients are flavorful, you don’t need a lot of fat. A single Italian sausage link will do. Once your beans are cooked, this soup takes no time at all.

italian sausage soup

Ingredients

  • Italian sausage link (about 1/4 pound)
  • 1 teaspoon olive oil
  • 1 stalk celery, sliced
  • 1 onion, chopped (about 1 cup)
  • 2 cloves garlic, peeled and crushed
  • 3 cups cooked white beans
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 14.5-ounce can diced tomatoes, no salt added
  • 2 cups shredded fresh escarole or spinach

 

Directions

Remove the sausage casing. Heat olive oil in the soup pot and add sausage, stirring to break up the meat into small crumbles. Brown the meat and remove some of the sausage fat by blotting with a paper towel. Add onion, celery, and garlic. Saute briefly. Add beans, chicken broth, bay leaf, and tomatoes. Heat thoroughly. Just before serving, add the escarole or spinach. It doesn’t have to cook–just wilt and stay a vibrant green.

 

Serves 6

Each serving contains about 214 calories, 16 g protein, 5 g fat, 6 mg cholesterol, 32 g carbohydrates, 8 g fiber, and 203 mg sodium.

Recipe from the StayWell Company, LLC

Healthy Breakfast Sandwich

Ingredients

Nonstick cooking spraybreakfast english muffin

4 eggs and 4 egg whites

1/4 cup minced chives

1/4 cup minced parsley

4 whole-wheat English muffins

4 1/2-inch round slices Canadian bacon

1 large beefsteak tomato, sliced into 1/2-inch thick slices

Directions

  1. Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate.
  2. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm.
  3. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half.
  4. Top with a bacon slice, then tomato, then top with other muffin half.
  5. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Vitamin K, Calcium, Manganese, Phosphorus, Selenium
  6. Good source of: Vitamin B6, Folate, Copper, Iodine, Iron, Magnesium, Potassium, Zinc

Source: https://www.foodnetwork.com/recipes/ellie-krieger/healthy-breakfast-sandwich-recipe-1940802

Get energized in the morning today!

Sure, an endless pot of delicious hot coffee can give you a morning jolt. But there are other ways to wake up raring to go. Try one for a more energized start to your day:

  • Say no to the snooze button. Those five extra minutes of sleep aren’t going to be restorative ones. Set your alarm for the time you actually need to get up.
  • Let the light in. Open your curtains or turn on the lights as soon as you awake. It’ll signal your body to stop producing melatonin, the hormone that induces sleep.
  • Put your sneakers on. Physical activity gets your blood flowing and ups your endorphins for a morning mood boost. Take the dog for a stroll, do an exercise DVD, or walk your kids to school.
  • Eat a healthy breakfast. You won’t be dragging after a fruit-and-Greek-yogurt smoothie, a vegetable omelet, or wheat toast topped with peanut butter and banana.

Article from the StayWell Company, LLC

9-healthy-breakfast-5

Beat stress eating today!

TrailMixCloseup-850x400When you’re stressed, your first reaction may be to reach for a pint of ice cream or a bag of potato chips. While indulging in comfort foods feels good in the moment, it doesn’t do much to tackle stress. And foods high in sugar and carbohydrates can become an unhealthy crutch, making you feel worse in the long-run.

That doesn’t mean you should avoid food altogether when you’re stressed. Food is a natural reward that keeps your brain and body going. You can snack when you’re stressed—you just have to pick the right foods.

 

What gives some foods their stress-busting powers? Pick healthy comfort foods high in these nutrients:

  • Vitamin C: In blood pressure patients, eating vitamin C on a regular basis was linked with lower blood pressure. What to eat: Reach for fruits packed with vitamin C like oranges and berries. Add some lemon to your water for an extra dose of the stress-fighting nutrient.
  • Vitamin B-6: Vitamin B-6 can lift you mood, reduce stress, and protect the immune and nervous systems. What to eat: Avocados are a great source of this vitamin. As a bonus, they’re also rich in potassium, which supports lower blood pressure.
  • Omega-3 fatty acids: Omega-3 fatty acids can help prevent stress-related conditions, like depression and anxiety, from developing. What to eat: If you’re feeling stressed, make it a sushi night. Load up on fatty fish like salmon and tuna.
  • Tryptophan: While tryptophan is known for its sleepy effects, the amino acid helps release serotonin. Serotonin helps you regulate moods, and when you don’t have enough, you’re at a greater risk of developing depression. What to eat: Turkey is packed with tryptophan, but if it’s not your favorite, try a handful of pumpkin seeds or a glass of milk.

You don’t have to completely swear off sweets when you’re stressed—dark chocolate may do the trick. The treat was shown to increase blood flow among heart disease patients.

Article from the StayWell Company, LLC

How To Build a Healthy Trail Mix

  • Total Time: 5 minutes
  • Yield: 4-5 cups

Ingredients

For the customizable version:

  • 1 1/2 cups raw nuts i.e. almonds, pecans, cashews, peanuts etc..
  • 1 cup raw seeds i.e. sunflower seeds, pumpkin seeds etc…
  • 1 cup unsweetened, unsulphured dried fruit
  • Fun stuff (amounts vary) i.e. 1/2 cup chopped dark chocolate, 1 cup popped popcorn, 1 cup pretzels etc..
  • Spice i.e. 1/4 tsp sea salt, 1/2 tsp cinnamon, pinch of nutmeg (optional)

My Go-To Trail Mix Recipe:

  • 3/4 cup raw pecans (I toast mine in the oven for 10 mins at 350 degrees F)
  • 3/4 cup raw cashews (I toast mine in the oven for 10 mins at 350 degrees F)
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup unsweetened, unsulfured cherries
  • 1/2 cup unsweetened, unsulfured raisins
  • 1/2 cup chopped 82% dark chocolate
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg

Instructions

  1. Combine all ingredients in a large bowl and mix well.
  2. Store in a ziploc bag or mason jar.
  3. Will keep for up to 1 month.

Source: https://www.thehealthymaven.com/2015/08/how-to-build-a-healthy-trail-mix.html

Brownie Kisses

Ingredients

  • 2 ounces unsweetened chocolateBrownieKiss
  • 1 stick trans-fat-free margarine, softened
  • 1 cup artificial sweetener
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 3/4 cup whole-wheat flour
  • 1/4 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350°F.
  2. Melt chocolate in small bowl in microwave oven on high for 1 minute. Stir until chocolate is completely melted.
  3. In a large bowl, beat butter with artificial sweetener.
  4. Beat in egg and vanilla.
  5. Stir in melted chocolate, then flour and baking soda.
  6. Add chocolate chips and nuts.
  7. Drop by rounded teaspoons onto an ungreased baking sheet.
  8. Bake about 8 minutes. Bottom will be firm. Cool on a wire rack.

Makes 36
Each cookie kiss contains about 65 calories, 1 g protein, 5 g fat (if made with butter), 13 mg cholesterol, 4 g carbohydrates, 1 g fiber, and 29 mg sodium.

This recipe is gout-friendly because it contains food moderate in purines. You should limit the amount of bran and wheat germ you eat to 2 ounces per day.

Recipe from the StayWell Company, LLC

French Toast Sandwiches

IngredientsFrenchToast

  • 4 thin slices whole-grain bread
  • 2 large eggs (alternative: 1/2 cup egg substitute )
  • 1/4 cup skim milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons reduced-fat cream cheese
  • 2 tablespoons apricot preserves
  • Cooking spray
  • 2 teaspoons powdered sugar
  • 1/4 cup warm maple syrup

Directions

  1. Preheat oven to 300°F.
  2. In a bowl or baking dish large enough for flat bread, beat eggs with milk and vanilla.
  3. Make 2 sandwiches with the cream cheese and preserves.
  4. Put sandwiches in egg/milk/vanilla mixture, carefully turning so both sides absorb the liquid.
  5. Lightly coat a nonstick skillet or griddle with cooking spray and heat to medium hot.
  6. Cook sandwiches until golden, turning once, about 2 to 3 minutes per side.
  7. Place on cookie sheet in oven to finish heating until ready to serve.
  8. Dust lightly with powdered sugar and serve with maple syrup.

Serves 2 
Using eggs, each serving contains approximately 413 calories, 70 g carbohydrates, 6.25 g protein, 9.5 g fat, 419 mg sodium, and 4 g fiber. Using egg substitute, each serving contains about 392 calories, 69 g carbohydrates, 6 g protein, 6.5 g fat, 467 mg sodium, and 4 g fiber.

This recipe is gout-friendly because it contains foods that are moderate in purines. You should limit the amount of bran and wheat germ you eat to 2 ounces per day.

Recipe from the StayWell Company, LLC

Enlightened Crab Cakes

IngredientsCrabCakes

  • 1 pound crabmeat
  • 2 egg whites
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green onions (scallions)
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons bread crumbs

Directions

Shred crabmeat. Mix with all other ingredients. Form into 8 patties. Refrigerate for an hour. Spray a nonstick pan with cooking spray or an olive oil mister. Heat to medium high and carefully place crab cakes in pan. Let cook for 5 minutes undisturbed so crust forms. Turn carefully and cook for another 5 minutes. Serve with a swirl of avocado sauce.

Serves 4
Each serving of 2 crab cakes contains about 148 calories, 26 g protein, 2 g fat, 102 mg cholesterol, 6 g carbohydrates, 1 g fiber, and 446 mg sodium.


Avocado sauce

Ingredients

  • 1/2 cup avocado, mashed
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon fresh lemon juice

Directions

Mix all ingredients and refrigerate until ready to serve.

Serves 4
Each serving contains about 88 calories, 1 g protein, 8 g fat, 12 mg cholesterol, 4 g carbohydrates, 2 g fiber, and 15 mg sodium.

Recipes from the StayWell Company, LLC

Pumpkin Pie

Sugar-free crustpumpkin-pie

  • 1/3 cup butter-flavored vegetable shortening
  • 1 cup flour
  • 3 tablespoons ice water

Pumpkin filling

  • 1 15-ounce can pumpkin
  • 1/2 cup egg substitute
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 12-ounce can evaporated skim milk

Directions

Put flour and shortening into a small bowl. With 2 knives, a fork, or a pastry blender, cut shortening into flour until thoroughly mixed. Work on the crust at this time, not after adding water.

Add water and use a fork to toss quickly. Handle as little as possible. It can be a bit crumbly when you put it onto plastic wrap. Form a ball as you wrap it tightly and refrigerate for 30 minutes. When ready to make the crust, sprinkle a little flour on a large piece of plastic wrap. Put dough on the floured wrap. Turn once to get flour on both sides. Cover with a second piece of plastic wrap. Use a rolling pin to roll crust to fit a 9-inch pie pan.

Preheat oven to 425°F. In a medium bowl, whisk pumpkin with egg substitute, sugar, and spices. Add evaporated milk; stir thoroughly. Pour mixture into pie shell.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and keep baking for 30 minutes longer or until tester inserted in center of pie comes out clean. The center will get firmer as it cools.

Serves 8
Each serving contains about 278 calories, 42 g carbohydrates, 7 g protein, 6 g fat, 91 mg sodium, and 3 g fiber

Recipe from the StayWell Company, LLC

Mushroom Crab Appetizer

IngredientsMushroomCrabApp

  • 8 oz. fresh mushrooms
  • 8 oz. lump crabmeat
  • 1 tbsp. olive oil
  • 1/2 cup minced onions
  • 1 tbsp. skim milk
  • 4 oz. reduced-fat cream cheese (Neuchâtel), softened
  • 1/4 cup chopped fresh parsley

Directions

  1. Brush mushrooms to remove any soil that may be clinging to them. Rinse under cool water and drain. Trim stems and chop finely.
  2. Rinse crabmeat and pick over to make sure there are no shells or cartilage.
  3. Heat oil in a large saucepan. Add mushrooms and onions. Cook until mushrooms give up moisture and onions are translucent.
  4. Add milk and cream cheese and stir until creamy.
  5. Add crabmeat. Stir gently to keep lumps.
  6. Remove from heat and stir in parsley.
  7. Spoon into mini phyllo cups—green spinach ones look especially pretty with the white crab—and serve.

Makes 4 servings
Each serving of the crab filling contains about 182 calories, 10 g fat (4 g saturated fat, 0 g trans fat, 20 mg cholesterol), 317 mg sodium, 5 g carbohydrate, 1 g dietary fiber, 2 g sugars, and 16 g protein.

Options: Garnish with chopped red pepper for extra color or a shot of Tabasco for spiciness.

Recipe from the StayWell Company, LLC