Are you following your weight loss program and not getting the results you should? It could be due to a slower than normal metabolism and poor fat burning.  I know this is a common problem because I see this so often with my clients.  They have tried several so-called diets with little or any results. I constantly scour the research looking for a reason and the nutrients that will help or support my clients in their efforts.  There are six great tips that have great research behind them and are rapidly becoming my favorite new plateau-busting methods.

I'll admit it.  I'm on a plantain kick!  In November, I visited my brother and sister-in-law in Florida and discovered how delicious the fried plantains tasted on my wahoo fish salad.  I got my fill of plantains on that trip and recently re-discovered their magical sweetness and versatility. 

Before I share some fabulous plantain recipes, let's talk nutrition.  Plantains are an approved starch on the Paleo Diet and therefore something I wholeheartedly approve for my clients.  They aren't exactly the first thing you think of to pick up at the grocery store but adding them to your cart brings a few bonuses:

- They are dirt cheap

- They have a long shelf life

- They are versatile in that you can cook them ripe or be creative, and cook them unripened.  See my recipe explains at the bottom of this blog!

The unfortunate story of plantains is that they come with the risk that they've been heavily sprayed with pesticides unless of course they are organic.  So choose organic if it's available.  If not, be thankful that plantains carry a thick skin (thicker than that of a banana).  In fact, peeling them may require a new set of skill set! 

The nutrient profile is very promising as they provide a rich source of beta-carotene, are packed with Vitamin C, and contain healthy amounts of B6 and the minerals magnesium and potassium.  They offer a sweet flavoring if sauteed with your main dish or a satisfying crunch if baked.  This crunch is often missing from a paleo diet so for those of you who miss the 'chip crunch,' this may just do it for you….certainly does it for me.

Here are two very simple plantain recipes which will surely put a smile on your face and belly!

Simple Plantain Chips (Grain-Free, Bean-Free, Dairy-Free, Egg-Free, Nut-Free)

4 large green (unripened) plantains
1 cup extra-virgin coconut oil
Salt and spices to taste (see notes below)
Homemade guacamole for dipping!

Line a baking sheet with parchment paper. Preheat oven to 300 degrees.  Place all ingredients in a food processor and blend until a hummus consistency.  Spread the batter evenly onto your baking sheet.  The thinner the batter, the more crispy these chips will turn out.  Baked for 10 minutes and then remove to score crackers with a sharp knife.  Bake approx a remaining hour until golden brown (cooking time will depend on the thickness of your spread).  Voila, the plantain cracker is born!  These are most excellent dipped in homemade guacamole.

Notes:
A big thanks to The Paleo Mom for supplying the original recipe which I've modified by doubling and experimenting with varied spices & dips.  Speaking of spices, when I first made these, I added some salt after they were spread out on the baking sheet.  Other times, I have experimented with spices such as cinnamon (savory sweet), cayenne pepper (for a kick), and dill or rosemary (herbal fusion).  Anything is possible!  Also, the longer these are baked (without burning), the sweeter they will become.  If they aren't cooked fully through, they will be a more mush consistency so I recommend a thinner chip for that crispness we are all in search of when finding that 'perfect' chip.  As you'll see in this picture, in my first attempt here, some chips came out thicker than others.  All were delicious but the thinner ones were certainly more in line with what my mouth was searching for!

Fried Plantains

1-2 ripe plantains (they will start to turn black, to get here you may have to leave your unripened plantains sitting on the counter for 2-3 weeks)
1-2 TB extra-virgin coconut oil

Peel the plantain and slice into any shape you desire (about 1/4-1/2 inch thick).  With a warmed cast-iron skillet, add the coconut oil and make sure it is evenly spread in the pan before adding the sliced up plantains.  Keep your heat at medium-high and make sure you are keeping an eye on them to ensure they brown but not burn.  These are super quick to make and will be cooked through in about 5 minutes total. 

My favorite way to enjoy these is in a fish salad like that of which I had at a restaurant in Florida.  However, they are also great as a side dish on a platter.  In both cases, they add quite a punch of sweetness.  Hopefully this my friends will prevent you from diving into any dessert!

In Health and Happiness,

Alison Held, M.S.
Clinical Nutritionist

As a Nutritionist, i know that getting the protection and health benefits greens, fruits and vegetables provide is a must, not an option.  Green foods are rich in important minerals and compounds known as phytonutrients, which the body needs, not only to function properly, but also to function optimally. 

Today's standard American diet is severely lacking in the whole food goodness of fruits, vegetables and green extracts.  Instead, it is full of starches that are difficult to digest, saturated fats, and refined sugars, which gradually lead to imbalances and deficiencies in health promoting minerals such as magnesium, potassium, zinc and selenium.  Minerals like these, along with phytonutrients, are our front line defense against life threatening illnesses like cancer, CVD, and diabetes, as well as degenerative disease states such as osteoporosis, macular degeneration, and osteoarthritis.  Furthermore, the over-acidity resulting from today's typical diet makes losing weight quite difficult, robs the body of its energy and vitality, accelerates the aging process, and compromises the immune system, making you highly susceptible to frequent illnesses.  Therefore, daily consumption of nutrient-dense, alkaline producing fruits and vegetables is not just smart; it is essential.

Two of the main challenges I find in getting clients to increase their much needed fruit and vegetable nutrition are convenience and taste….until I discovered both Designs for Health's  and Metagenics line of greens and reds powders.  These include an abundant source of alkalinizing green juices, enzymes, prebiotics, and antioxidant-rich vegetables, fruits and berries.  To ensure absolute nutritional potency, no fillers or bulking agents are added to these formulations.

These are without any grain-derived components like oat and pea fibers whose allergenic constituents can wreak havoc on the immune system.  These components are commonly found in other green extracts.  In addition, there's no alfalfa grass, which has clearly shown by scientific research to have adverse effects on your health.

Both of these powders (I rotate!) are an integral part of my personal health routine.  Every spoonful nourishes your body for sustained energy and vitality, immune system regulation, rejuvination and total well-being.  One tablespoon can easily and conveniently be enjoyed in a healthy beverage of your choice.  I love mixing it in my smoothie but it's also pretty good mixed with filtered tap water!

The Designs for Health line has several varieties of greens products.  The lemon-lime flavor is very refreshing for the summer or there is the option of unflavored, cranberry/orange, mint, strawberry (for the reds/fruit powder).  If you've tried the greens or reds powders from the health food store and were dismayed by the taste, know that other options exist!

The reason why these products rank superior to others on the market are as follows:

** Organic Ingredients: which means free of pesticides, insecticides, heavy metals

** Paleo Profile: no grain/legume fibers or components, least allergenic

** No Alfalfa: a common ingredient in all other leading brands (which as shown to cause autoimmune disease)

** Gentle Processing: this helps to retain potency

** High Orac Value:  For instance 5 teaspoons of PaleoGreens has the equivalent antioxidant capacity as 4 servings of vegetables, based on the ORAC (Oxygen Radical Absorption Capacity), a USDA-developed method of measuring antioxidant activity

** Great Taste & No Added Sugar!

These professional grade products are available by contacting me or if you are a client (or become one) you may order directly via websites such as Emerson Ecologics.

In Health & Happiness,

Alison Held, M.S.
Clinical Nutritionist

This week Healthful Direction enjoyed a day of corporate wellness with GE.  During the day employees were challenged to provide healthy tips in order to be entered into a drawing for a Vitamix!  Healthful Direction's summer workshop which is slated for June will show GE employees how to utilize the vitamix or other blender systems to create healthy, easy snacks and treats. 

At HealthAhead Day 2013, Healthful Direction was introduced to Faith Goulbowne, Director of Catering and Events for Chloe's Soft Serve Fruit CO. 

Their soft serve ice-cream and pops are both gluten and dairy free!  Even better, it's free of all 8 major allergens.  In fact, only three ingredients are used: frozen fruit, water and organic cane sugar.  While only a few retail stores exist at the moment, you can have their items shipped to your home. 

I love how this company is making waves in Corporate Wellness by offering healthier alternatives.  Apparently regular soft-service ice-cream can contain anti-freeze (or a similar ingredient) as a preservative. 

Chole's has introduced an incredible vending machine for that post lunch sweet tooth or that 3pm pick-me-up.  There is sugar in these products so I don't recommend for daily use but pair with some nuts, and your blood sugar will thank you!  Given the purity of the ingredients, this is a much better choice than a Snickers bar or even a bag of heavily salted pretzels. 

These are a great summertime treat…consider for your child's birthday party as it's a safe alternative for those allergic or sensitive to nuts, gluten, and dairy. 

Give them a try, and let me know what you think!

In Health,

Alison  Held, M.S.
Clinical Nutritionist

As my clients know, I do not advocate a calorie counting style of eating even during a weight loss program.  While it's good to have some general knowledge of calories & caloric value, there is so much more that encompasses health, wellness, and weight loss. 

Another point here is that caloric labels can be misleading or filled with false numbers.  The Opinion Pages of The New York Times featured this informative video which demonstrates how mislead we might be when eating out either at a restaurant or purchasing any packaged foods. While restaurants or food manufacturers might be required to list the calories, are they accurate?  This video shows the real math that goes into food labeling – eye opening!

If this video is accurate, then those of us that are eating out on a frequent basis might be consuming an extra 500 calories per day.  This is yet one more reason to cook whole fresh ingredients at home — this way we know exactly what's going into our bodies.  Again, nutrition is so much more than a calorie count but there is certainly something to be said about eating more than we need on a daily basis.

In Health,

Alison Held, M.S.
Clinical Nutritionist