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Thursday, August 7, 2014

The 22 Days Vegan Diet Plan: Love It or Leaf It?



Regulars in the celebrity-magazine rotation, including Jennifer Lopez, have credited their recent weight-loss success to the 22 Days vegan diet. It’s the same eating plan BeyoncĂ© and Jay-Z popularized by posting food photos on Instagram. But is cutting out all animal products a healthy way to lose weight?

Why 22 Days?
The creator of this particular vegan diet, Marco Borges, is an exercise physiologist who believes veganism is the perfect way to achieve optimum wellness. His theory is that it takes 21 days to make or break a habit, and so he developed the 22 Days Challenge in order to achieve his so-called “major breakthrough.”

The Diet
A conventional vegan diet eliminates animal products and relies on plant foods for nourishment. Food groups included in a traditional vegan diet include whole grains, nuts, seeds, fruits, vegetables and legumes. In the 22 Days diet, wheat is eliminated, making the eating plan also gluten-free.

Supplemental vegan bars and plant-protein powder are promoted on the plan. For about $99, dieters are offered a 22 Days starter kit that includes the bars, the protein powder (and an accompanying guide), a recipe book and a shopping list.

BeyoncĂ© documented her 22 Days diet plan online. A sample day might include the likes of:

Breakfast: Quinoa pudding with berries
Lunch: Green salad with vegetables, hemp seed, and approved dressing (from the 22 Days cookbook)
Snack: Hemp hummus and vegetables
Dinner: Baked sweet potato with coconut oil, black beans and side salad.
Dessert: Raw brownie bites

The Pros
If you eliminate processed foods from your diet and eat only wholesome ones, you will lose weight. Although there is no calorie counting in this diet, the portions are pretty small and the calories are on the lower end. The plan also promotes many fruits and vegetables, which is something most Americans could use more of in their diets.

The Cons
Dispense with gluten, dairy and meat, and you have nutrients you will need to take in from other sources. Most people are unable to supplement their diets properly and may become deficient in key nutrients, including vitamin B12 and vitamin D.

The plan requires a fair amount cooking — a good thing, but not always doable for some. Along similar lines, many of the recipes call for ingredients that may not be familiar or especially easy to find.

Like most over-the-counter diet products, the 22 Days protein powder is not FDA-approved. A more wholesome way to take in protein is by choosing plant-based proteins such as soy, beans, lentils and peanut butter. The same goes for the bars. Natural foods are preferable to processed ones, even if they come with an organic label.

Food is meant to be enjoyed and for some, cutting out so many food groups can take the fun out of eating.

Bottom Line: There’s no need to go vegan — particularly 22 Days vegan — to lose weight. And there are many other ways to eat more plant foods.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition.

Smoothie of the Month: Apricot with Oats and Yogurt




When apricots are ripe and at their peak, they have an irresistible tart, tangy and almost floral flavor. And because the flesh of an apricot is quite thick, the fruit makes a great addition to smoothies, requiring little more to achieve a velvety consistency.

To make this particular smoothie substantial enough for breakfast, I also like to add in oats and yogurt. Rolled oats may seem like an odd ingredient to use in smoothies, but when soaked and blended, they deliver creamy texture and earthy flavor — plus added fiber. The result is a smoothie that will keep you going until lunch.

Apricot Breakfast Smoothie with Oats and Yogurt

Serves 2 to 4

This smoothie can also be served as a smoothie bowl: Pour it into bowls and top with your favorite breakfast additions, such as berries, chopped nuts, toasted seeds, granola or wheat germ.

 

½ cups rolled oats

½ cup water

1 pound ripe apricots, pitted and roughly chopped

¾ cup whole-milk yogurt

¼ cup plain almond milk, plus more to get desired consistency

2 tablespoons ground flaxseed

½ cup ice cubes

Pinch cinnamon, plus more to garnish

Raw honey to taste

 

Soak oats in water for 10 to 20 minutes or overnight in the fridge. Place them in an upright blender along with remaining ingredients (except honey) and blend until completely smooth. Add honey to taste and extra almond milk, if needed, and blend again. Pour into glasses and serve immediately.

Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen is available this fall.



The Chef’s Take: Chilled Strawberry and Date Oatmeal from Josh Feathers





“Nutrition was always something I was interested in,” says Josh Feathers, corporate chef at Blackberry Farm, the acclaimed Tennessee hotel and restaurant in the foothills of the Smoky Mountains. A veteran of the Navy, where he was an admiral’s cook for seven years, Feathers was in fantastic shape when he joined Blackberry Farm in 2000. But as time went by, things changed. “I spent more and more time than ever in the kitchen and middle age started creeping up on me,” he recalls. “I looked at myself and said, ‘’Wow, I need to lose about 30 pounds.’” By focusing on portion control and adding a regimen of running and weigh- training at the gym, Feathers shed the weight in six months.

When Blackberry Farm’s luxurious new mind and body spa, The Wellhouse, opened in June, Feathers added a number of healthful items to the menu at The Main House, where he oversees breakfast, lunch and in-room dining. Feathers emphasis is on lowering saturated fat, and on using whole foods that are as local as possible. So for his kale salad, the yogurt comes from the farm’s very own sheep, the benne seeds are from heirloom grain purveyor Anson Mills and the kale is from the chef’s garden.

For Feathers, eating healthfully doesn’t mean giving up the gusto. “As a chef, you want the guests to be wowed by the food. Even if they are eating a piece of fish as opposed to a piece of barbecue, doesn’t mean you have to compromise in flavor.”

This summer, he’s done just that, granting oatmeal a new lease on life; transforming it from a mushy staple of snowy weather into a rather glamorous chilled parfait layered with berries and dates.

“The idea came from one of our servers,” he said. “She made a chilled oatmeal parfait by soaking oats in milk overnight and brought it to work in a Mason jar. I thought it was a great idea.” For his version, Feathers uses stone-ground oats from Anson Mills and tosses in flaxseed, which he cooks with a little almond milk steeped with dates and vanilla. The oatmeal is mixed with more milk so it gets custardy, then chilled and layered with berries and topped with toasted walnuts. “It’s got some sweetness, and it’s beautiful with the berries,” says Feathers. “It’s also a nice chilled breakfast for the summer when it gets so hot and muggy down here.”







Chilled Strawberry-Date Oatmeal

Serves 2

 

3 cups skim or light milk

8 dates

6 oz cooked oats, cooled

½ teaspoon pure vanilla extract

6 strawberries, trimmed and sliced

¼ cup walnuts, toasted and chopped

 

In a small saucepan, bring the milk and dates to a simmer. Cook for 2 to 3 minutes, until the skin loosens from the dates. Strain the dates from the milk and chill the milk in the refrigerator or over the top of an ice bath until well-chilled. Let the dates cool until they can be handled, and then peel the skin off. With a sharp knife, cut each date into 6 pieces and set aside.

In a medium mixing bowl and with a wire whisk, stir the cold milk into the oats (do this half of the milk at a time to separate the oats and keep them from lumping together). Add in the vanilla and chill the mixture.

Combine the sliced strawberries and the reserved dates in a bowl and let stand for a few minutes before serving.

To serve, ladle 3 ounces of the oat mixture into a chilled cereal bowl and top with 2 tablespoons of the strawberry-date mixture. Sprinkle half of the toasted nuts on each. The oat mixture will last 3 to 4 days, covered, in the refrigerator.

Andrea Strong is a freelance writer whose work often appears in Edible Brooklyn and Edible Manhattan. She’s probably best known as the creator of The Strong Buzz, her food blog about New York City restaurants. She lives in Brooklyn with her two kids, her husband and her big appetite.

Photos by Beall + Thomas Photography

How to Make Deliciously Crunchy Faux-Fried Chicken

As much as we’d all love to dive into a bucket of glistening fried chicken on the regular, we know that eating the bird in other forms is generally a healthier bet. But not all hope is lost: With the right recipe, baking can elicit the same desirable crunch as the deep fryer. Here are four.




Oven Fried Chicken (above)
Marinate a mess of chicken legs and thighs in an uplifting blend of lemon zest, milk, sugar, cayenne, rosemary and garlic cloves. When the pieces are nice and chilled from a two-hour refrigerator session, shroud them in a mix of baked whole-wheat breadcrumbs and yellow cornmeal. Then, for a savory finish, get some Parmesan and chopped rosemary up in there.




Un-Fried Chicken
This zippy, spiced version comes courtesy of dipping these boneless, skinless breasts in a bath of buttermilk and Louisiana Hot Sauce, and then dredging the chicken in multigrain panko breadcrumbs, Parmesan, lemon zest  and red pepper flakes. Right before parts hit the plate, brighten them with a squirt of fresh lemon.







Oven-Fried Chicken
Sink your teeth into a crisp coating of corn-cereal flakes and crushed whole-grain salted crackers, laced with sesame seeds and cayenne. Submerging the skinless breasts and thighs in egg whites, low-fat yogurt and Dijon mustard will ensure the meat underneath is at its juicy best.











Bobby’s Chicken-Fried Chicken
Reimagine chicken-fried steak as new dish — one that won’t send cardiologists into a tailspin. Season skinless, boneless, pounded chicken breasts with kosher salt, garlic powder and ground black pepper before letting them do time in buttermilk and flour. Brown them in heart-healthy olive oil in a skillet, and then finish them off on a baking sheet in the oven. Once they’re hot and ready, pour over a Southern-inspired gravy of chicken broth, milk, cornstarch and Vidalia onion. One last flourish: a dusting of chopped green onions.








Alia Akkam is a New York-based writer who covers the intersection of food, drink, travel and design. She launched her career by opening boxes of Jamie Oliver books as a Food Network intern.


How High is “High-Fiber”? (Nutrition Buzzwords, Demystified)

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Ever wondered what that “high-fiber” cereal is actually providing in the way of fiber? (And is it less impressive than the box labeled “fiber-rich”?) Or ever considered how many calories are in a “low-calorie” sports drink?

In order for a food company to splash words like “high in fiber” across its packaging, the product must adhere to specific guidelines established by the Food and Drug Administration (FDA). The FDA also regulates claims at the other end of the spectrum: Foods that boast being “low in” or “free” of something (such as sodium), must also meet requirements. Here’s a cheat sheet of what’s behind the buzzwords.

Glossary of Terms
High, rich in, excellent source of: These terms can be used if a food contains 20 percent or more of the daily value of something (for example, fiber, Omega-3 fats, calcium, iron, potassium or vitamin C).

Good source: One rung down from the above. This term can be used if a food contains between 10 percent to 19 percent of the daily value of a nutrient.

Low in calories: 40 calories or fewer per serving

Calorie-free: Fewer than 5 calories per serving

Low-fat: 3 grams or less of fat per serving

Fat-free: Less than 0.5 gram of fat per serving

Low saturated fat: 1 gram or less saturated fat (and less than 0.5 gram trans fat per serving)

Saturated-fat free: Less than 0.5 gram saturated fat (and less than 0.5 gram trans fat per serving)

Trans-fat free: Less than 0.5 gram trans fat (and less than 0.5 gram saturated fat per serving)

Low-sodium: 140 milligrams or less sodium per serving

Sodium-free: Fewer than 5 milligrams sodium per serving

Sugar-free: Less than 0.5 gram of sugar per serving

Word to the wise: Some foods, of course, might be a “good” source of less-than-desirable things, including sodium and sugar, but the label, of course, would never make such a claim — one more reason to look past buzzwords and take a good look at the ingredients list and nutrition facts.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.


6 “Healthy” Foods To Skip




These foods all sound healthy, but don’t be fooled — they may not be as healthy as they seem.

Ground Turkey
Don’t be duped into choosing “ground turkey” as a leaner alternative to ground beef. The truly leaner choice is ground turkey breast – that’ll save you more than 100 calories and 15 grams of fat per 4-ounce serving compared to ground turkey which contains more dark meat and skin.

Pick up some turkey breast and try these 5-ingedient turkey burgers.

Banana Chips
Sorry folks, these babies aren’t just dried up banana slices, they’re fried, just like potato chips. A half-cup serving has almost 200 calories and 10 grams of fat! The good news is, you can make your own and forgo all the grease.

Sushi
Fish, rice and seaweed won’t get you into too much trouble, but when your favorite roll is stuffed with fried fillings and creamy sauces the calories can soar. Pay attention to the ingredients so you don’t pile on the pounds. Dip lightly in the soy sauce, one tablespoon has nearly 40% of the daily recommendation for sodium.

Find out how to order healthy sushi.

Bottled Teas
They may seem like a smarter choice but these bottled beverages can contain as much as 6 teaspoons of sugar per cup (and most bottles are double that volume). All those sugary calories leads to bulging waistlines and may also increase risk of diseases like diabetes and cancer. A recent report indicates that as many as 25,000 deaths annually may be attributed to excess intake of sugary drinks. Stick to flavored waters and seltzers instead.

High-Fiber Bars
Packed with sugar and faux fibers, don’t let the healthy-sounding brand names trick you. Check ingredient labels and choose bars made with minimally-processed ingredients like whole grains, nuts, seeds and dried fruit.

Breakfast Cereals Made With “Real Fruit”
Seems like every brand of breakfast cereal is touting the presence of “real fruit” inside the box. Dried bits of sweetened and red and blue-dyed clusters shouldn’t be confused for the real thing. This investigation from NBC News explains.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition


Food Fight!: Caffeinated Drinks



Looking for that morning or afternoon buzz? Caffeinated creations — including coffee, tea, soda and energy drinks — vary not only in their pick-me-up powers but also in their nutritional benefits. Find out which ones offer the most (and least) perks.

Coffee
Caffeine content: A typical cup of coffee (8 fluid ounces) contains 80 to 100 milligrams.
Perks and minuses: While black coffee contains an almost nonexistent amount of calories (about 5 per cup), too much cream and sugar will quickly change that. On the plus side, coffee is rich in flavonoids and other antioxidants that may benefit brain and heart health.

Tea
Caffeine content: Green, black, and white teas boast some caffeine, typically around 25 to 50 milligrams per cup.
Perks and minuses: Tea is also a potent source of antioxidants and has been associated in some studies with benefits such as heart health, cancer prevention and weight loss. Bottled teas are most often highly sweetened or dosed with artificial sweeteners, although popular brands such as Sweet Leaf and Honest Tea now offer some refreshingly unsweetened varieties.

Soda
Caffeine content: Most caffeine-containing sodas contain a fairly modest 30 to 50 milligrams per 12-fluid-ounce can.
Perks and minuses: These drinks also tip the scales at more than 10 teaspoons of sugar per serving. No antioxidants to speak of here, just empty calories.

Energy Drinks
Caffeine content: Caffeine content is the real wild card for energy drinks. You may find anywhere from 100 to more than 800 milligrams of caffeine per serving (size varies).
Perks and minuses: These fizzy concoctions are probably the worst dietary offenders, with plenty of sugar and other additives that are cause for concern. Many also contain an herbal substance known as guarana that can further increase the effects of caffeine, plus a wide array of vitamin and herbal supplements that have potentially harmful consequences.

Winners: Unsweetened (or modestly sweetened) coffee and tea are the victors among this buzzy bunch. Simple is best.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.