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In 2021, say goodbye to restrictive diets and hello to Noom – CNN

Posted: December 16, 2020 at 5:58 pm

(CNN)

If youre reading this, you deserve a big congratulations. You made it through 2020, a year that waschallenging, to say the least. And if youre anything like us, you probably deserve some dedicated self-care too. Maybe your yoga routine fell by the wayside when you became your kids substitute teacher. Maybe comfort food was on the menu after a day of endless video calls in your makeshift closet turned office. Or maybe you had to give up your daily runs with your best friend, the one person who really challenges you to be your best. And theres no shame in any of that; after all, living a balanced, healthy life can be hard enough in a normal yearone without a global pandemic.

Enter Noom.

Noom is a weight loss program that combines the power of technology with the empathy of real human coaches to help you achieve your long-term wellness goals. When you log in to Noom, your own personal specialist guides you along your journey to a new you. That means that youre not alone in facing down your wellness resolutions in 2021.

As our lives begin to return to normal, theres no guarantee that our old healthy habits will make a comeback or that well be able to forge the new habits we resolved to achieve last year, before wed ever heard the phrase quarantine 15.

Just think back to last year. According to a You.gov poll, the most popular resolutions for 2020 included exercising more (50%), eating more healthily (43%) and losing weight (37%). And last year, like every other year, diet books flew off the shelves around New Yearsonly to collect dust within a few months. That doesnt mean the books were bad. Restrictive diets just arent a long-term solution for achieving a healthy, sustainable body weight. As we learned in 2020, going carb-free doesnt help you deal with negative thinking or stress eating the things that can hold you back in the long run.

For real, lasting change, you need to learn how to identify the habits that are holding you back and how to change them. With Noom, youll answer a series of questions about your health, behavior and lifestyle that will help you set achievable, lasting goals, whether thats losing weight or getting fit. Then youll receive coaching from professionals trained in cognitive behavioral therapy (CBT). Already exercising? Noom can fit in with your routine and syncs with all major fitness trackers. Coaches will help you with weekly, individual goal-setting tailored to your journey and lifestyle. Not sure where you want to end up? Nooms coaches will be happy to give you some ideas and the inspo you need to get there.

So this new year, forget the fad diet and go for Nooms two-week trial instead. If you find you like it (and you will), pricing starts at just $59 per month or $99 for two months. No need to wait for the new year to make some new resolutions. This holiday season, give yourself the gift of self-care, support and success. Give yourself Noom.

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Drew Barrymore: It’s so hard to work out with kids – Roanoke Times

Posted: December 16, 2020 at 5:58 pm

Drew Barrymore finds it hard to work out every day now that she has kids.

The 45-year-old actress is mother to Olive, eight, and Frankie, six, and has said looking after her brood whilst also keeping up her Hollywood career has made it impossible for her to prioritise her gym routine.

However, Drew - who has her kids with her husband Will Kopelman - also admitted her life is better now that she doesnt put a strain on her diet.

She said: "I will never be all one thing - eating the perfect food and working out every day. I just will never be that person. Between my kids and work, I don't have the time in life.

"But I realised that if I'm more consistentabout it and carve out the time for it, it leads to a better life. Before, it was all workout or none. And that really didn't suit me. I had to prioritise it, but I will tell you, it is, like, third on my list. It probably should be first, but it's, like, kids and work are probably rivals.

The Santa Clarita Diet star says her new priorities are for the best though, because even though she doesnt obsess over her exercise regime, she values it more than she used to.

She added: "Years ago working out was, like, number 24 on the list. Actually, my health is fourth on the list - my friendships are third. But, hey, it's in the top five - so that's good.

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Heres How to Make a Healthy Winter Meal Plan – Health Essentials from Cleveland Clinic

Posted: December 16, 2020 at 5:58 pm

Skies are gray, clouds are lowering and the temperature is dropping. And with the changing weather usually comes a transition in food, from the lighter fare of summer to more hearty winter meals.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services.Policy

But whats the best way to make the switch and stay healthy? Should you really switch up your diet that much? And whats the best way to adapt your meal planning during the coronavirus pandemic so you dont have to leave your house as much for grocery runs?

To figure out the best way to approach your winter meal planning, we talked to registered dietitian Lisa Burnett, RD, about some important tips and tricks to getting through the long, cold season with your nutrition intact.

Youve probably heard a lot about the need to up your vitamin D intake, especially during the winter. Thats because vitamin D not only is essential to muscle and bone health, deficiency in vitamin D has also been linked to decreased immunity and fatigue. And its harder to keep your vitamin D up in winter.

Were supposed to get most of our vitamin D from sunlight but theres less sunlight in winter, especially in certain regions, says Burnett. Certain foods like fortified dairy products and cold-water fish (like salmon and tuna) are good sources of vitamin D.

The bottom line, she says, is getting plenty of fruits, vegetables, whole grains and lean proteins. And its important to remember that even if the seasons change, your body still needs the same maintenance.

While your tastes may change, your needs dont change a lot in terms of the vitamins and nutrients you need, she notes. Its always important to eat well and keep eating fruits and vegetables to get those vitamins and minerals.

Other nutrients Burnett suggests getting in your regular cold season diet as its better for your body to absorb these through digestion than through supplements.

Vitamin C can boost your immunity so its a great thing to include however if youre getting two-to-three servings of fruit and three-plus servings of vegetables each day, you should be able to get adequate amount of vitamin C, she says.

And getting those vegetables doesnt mean you have to eat a huge serving, either. Generally, a half-cup is good.

Bell peppers are a good veggie source for vitamin C, Burnett says. And for fruits, the reliable citrus fruits are good sources as are cranberries, which are more in-season, especially during the holidays.

When the season gets colder and drier, many people complain of dry, itchy and flakey skin. vitamin E can reduce inflammation and can help skin health and if youre keeping that fruit-and-veggie intake up, you should get plenty of that, too.

B vitamins are also important, she says, as theyre antioxidants and influence your energy and brain functions. Your dark, leafy greens are good sources for those vitamins as are legumes, like beans and lentils, she adds.

Speaking of tastes changing with the seasons, colder weather often brings on a wave of heartier, heavier foods. But, while these meals may be beloved cold-weather traditions, Burnett says to beware of starches.

Winter squashes are considered vegetables, but, nutritionally, they look a lot more like starches, she points out. They do have vitamins and minerals but they also have a lot of carbohydrates.

One way to moderate that intake, she says, is to make sure you include another vegetable into your meal plan instead of another starch. For instance, if youre eating chicken with butternut squash, have a salad on the side instead of bread or potatoes. That helps keeps down the starch portion of your plate.

Soups are very popular in winter for a variety of reasons: theyre easy to make, they warm you up in the cold, they can keep in your freezer or fridge and they offer a wide range of flavors and combinations.

But one thing you should be wary of, Burnett says, is sodium. That high sodium content is always a fear with soups. If you check the labels of a lot of popular store-bought soups or soups you can buy at restaurants, they have those high sodium levels.

Instead, she says, consider making your own soups. Not only can you make your own flavor combinations but you can ensure theyre healthier options. And when it comes to bases, she also suggests choosing broth over cream.

In cream-based soups, youll have those saturated fats from whatever dairy was used to make that cream base, she says. A great idea is to use low-sodium broth and use real, fresh ingredients.

One more advantage of soup? A welcomed versatility in a time of social isolation.

Because of the ongoing pandemic, its best to minimize trips to the grocery store (to protect yourself) and minimize those grocery delivery orders (to protect workers). That makes long-term meal planning and meal freezing an overlooked yet key step to staying safe and nutritious this winter.

And thats where soups can be a big help. Says Burnett, Soups are great to freeze so they last a long period of time. You can always pair it with a salad or, if its a lean protein-based soup, it could be a whole meal by itself. Thats also true of stews, too, as long as you stick healthy, fresh ingredients.

Burnett says that batch-cooking cooking many meals in one batch is a big plus for the winter. You can make several plates of three or four meals, free them and then work through them over the course of a few weeks, she says.

She adds that crockpots are a good way to prepare those batch-cooked meals. With a crockpot, you not only can cook large portions to break up over time but you can also get in everything you need, from proteins to your vegetables with necessary nutrients and minerals.

The one thing to keep an eye on, besides ingredients, is portion size, she adds. Certain comfort foods, like lasagna, do well with freezing and keeping for a while. You just need to be aware of portion size and what other vegetables and food options youre cycling in to go with it.

Fresh fruits and veggies are always the best options if you can swing it. But certain items may be out of season depending on the time of year. Or maybe youre looking to minimize trips to the grocery store or get certain produce in bulk.

In that case, youre faced with a decision: canned or frozen?

According to Burnett, go with frozen. Frozen vegetables and fruit have come a long way. Steamer bags make it much easier and have helped improve the quality. And nutrient-wise, those frozen options are fairly comparable to the fresh options.

With the canned options, you run into issues like higher sodium in canned vegetables and higher sugars in the syrup with canned fruits. There are some options that are healthier, like low sodium canned vegetables, she says, but youll just need to keep an eye on the nutrition labels and looked for those added sugars and salt.

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Martha and Marley Spoon: Review, Pros, and Cons – Healthline

Posted: December 16, 2020 at 5:58 pm

Martha and Marley Spoon is a meal kit delivery service comparable to HelloFresh and Blue Apron.

It offers balanced, easy-to-prepare meals for couples or families and provides vegetarian options. The service allows you to choose from a generous variety of 22 meals each week.

However, it may not be the best fit for people with specific dietary needs.

This article reviews Martha and Marley Spoon, how it works, and its pros and cons.

Martha and Marley Spoon is a meal kit delivery service from Martha Stewart, a renowned TV host, cookbook author, and lifestyle expert. It features her popular recipes alongside some new ones.

With this service, youll receive a weekly box of recipes, along with preportioned ingredients and seasonings. You can then use these to cook the meal fresh in your own kitchen.

According to the website, all youll need to prepare Martha and Marley Spoon meals are basics like cooking oil and salt.

If you have any problems with your order, you can contact customer service via email or phone.

Martha and Marley Spoon is a meal kit delivery service that ships recipes and their preportioned ingredients directly to your home each week.

Martha and Marley Spoon offers a rotating selection of 22 recipes each week, and you have total control over which recipes you receive in your shipment.

Recipes you can choose from are typically dinners, but the service may occasionally include appetizers, holiday foods, and breakfast items.

The service also offers extras each week, including dessert baking kits, some of which are themed around holidays or special events.

You can also add what the service calls a #CoffeeBreak to your order. This includes several single-serving pour-over coffee kits from the company Dripkit, along with milk.

Whats more, Martha and Marley Spoon allows you to add extra protein to your order if you need more meat. It comes in variety packs and can include extra portions of burger patties, steak, chicken, salmon, or shrimp.

You can choose to receive two to six meals per week, for two or four people.

You can choose from 22 different meals each week. Martha and Marley Spoon also offers dessert baking kits, coffee, and extra protein that you can add to your order.

Martha and Marley Spoon recipes include fresh produce and meat, a variety of grains, such as rice or pasta, and premade sauces or premixed seasoning blends.

According to the companys website, it sources seasonal vegetables and works with trusted suppliers to source animal proteins. Many of the spice blends and sauces may also highlight local ingredients or seasonal offerings.

To optimize freshness, the service recommends that you cook seafood recipes within 12 days of receiving the box, ground meat and chicken recipes within 23 days of receiving the box, and all other recipes within 35 days.

At the time of publication, menu offerings for the week included:

Martha and Marley Spoon recipes use seasonal produce, a variety of grains, animal and plant proteins, and premade spice blends and sauces to provide balanced, appealing meals.

While Martha and Marley Spoon does not offer meal plan options that cater exclusively to certain dietary needs, it offers enough vegetarian meals each week for vegetarians to use the service.

The menu includes at least five vegetarian recipes each week, so your weekly shipment can be fully vegetarian unless you order six meals each week.

However, vegan options are much more limited, as many of the vegetarian recipes feature dairy.

Additionally, each weeks menu includes two or three recipes labeled low calorie. These have fewer than 650 calories per serving.

However, if you need more than two or three of these meals each week, it may be difficult to fill your weekly box.

Similarly, the service labels some recipes low carb, but typically, there arent enough of these recipes on the menu each week to fill a box. For this reason, Martha and Marley Spoon may not work for you if youre on a low carb or keto diet.

Additionally, the brand labels some recipes dairy-free or no added gluten. However, Martha and Marley Spoon says it cannot guarantee that there was no cross contamination with allergens or gluten.

Therefore, if you have severe food allergies or follow a strict gluten-free diet, Martha and Marley Spoon might not be a good fit for you.

Martha and Marley Spoon offers enough plant-based meals each week for vegetarians to use the service. However, people with severe food allergies or stricter dietary needs may need to find a service that caters to those needs.

The price per serving for Martha and Marley Spoon is based on how many servings you receive per week.

The most cost-effective option is six meals per week for four people. This costs nearly $4 less per serving than the option of two meals per week for two people.

Additionally, each box comes with an $8.99 shipping fee, regardless of the size of the order.

The price per serving for Martha and Marley Spoon meals varies from $6.3910.25 per serving, depending on the size of your order. Shipping is a flat $8.99 per order.

Heres how Martha and Marley Spoon compares with other meal kit delivery services when it comes to menu variety, price, and which diets it caters to.

Martha and Marley Spoon offers fewer options for specific dietary needs. However, it boasts a wide selection of meals each week and the lowest price per serving if you order one of the larger, four-person boxes.

For households of four, Martha and Marley Spoon offers a competitive price of less than $7 per serving if you order four or more recipes each week.

Youll probably save a lot more on this service compared with dining out, as well as get a wider variety of healthy foods like fresh fruits and vegetables.

The higher cost per serving for couples may still be worth it if youre busy and spending more than that on dining out anyway.

Martha and Marley Spoon is ideal if you value the convenience of meal kit delivery, enjoy cooking, and dont have specific dietary needs.

However, if youre following a specific diet or have severe allergies, you may want to consider a service that caters specifically to your needs.

Martha and Marley Spoon is a good, cost-effective option for families of four who value the convenience of meal kit delivery, want to dine out at restaurants less, and dont have specific dietary needs.

Martha and Marley Spoon is a meal kit delivery service that highlights fresh and local produce and offers vegetarian options.

Its not a good fit for people with severe food allergies or strict dietary needs.

However, for families of four and others who need several meals per week and have no specific dietary needs, Martha and Marley Spoon is a promising option thats much less expensive than dining out.

Get started with Martha and Marley Spoon here.

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Remarks by UNICEF Executive Director Henrietta H. Fore at the Nutrition for Growth (N4G) Kick-Off Event – World – ReliefWeb

Posted: December 16, 2020 at 5:58 pm

NEW YORK, 14 December 2020 "Distinguished partners, colleagues, ladies and gentlemen. On behalf of everyone at UNICEF, I extend my thanks to the Government of Canada and the Government of Bangladesh for bringing us together today; and to the Government of Japan for launching the Nutrition for Growth Year of Action, which sets in motion a year-long effort to mobilize commitments to accelerate global progress for nutrition.

"Since 2000, the world has reduced the proportion of children under 5 suffering from stunting by one third and the number of children who are stunted by 55 million. This remarkable achievement proves that positive change for nutrition is possible and is happening at scale.

"However, the COVID-19 pandemic threatens to take away many of the gains and achievements made in child nutrition in recent decades. As we embark on the Year of Action, the challenges are clear:

"One in three of the worlds children under age five is malnourished and at least two in three are still not receiving the minimum diet they need to grow, develop and learn to their full potential. That hurts not just children it hurts us all

"The pandemic has dramatically affected families lives and livelihoods: disrupting access to nutritious, affordable diets; disrupting essential nutrition services; and negatively impacting child feeding practices in many countries around the world.

"For example, data from UNICEF estimates, that nearly 87 million fewer children will get the two doses of vitamin A they need this year. A 35 per cent decline over last year. And that 41 million adolescent girls and boys will not benefit from programmes for the prevention of anemia because of school closures.

"There is growing evidence that the COVID-19 pandemic is undermining child nutrition across the world. As we will hear later, in the absence of decisive and timely action, we estimate that COVID-19 could result in a 20 per cent rise in the number of wasted children by 2022 and an additional nine million children with wasting needing critical nutrition services mostly in sub-Saharan Africa and South Asia.

"However, when faced with challenges, we will not simply stand by. This is why earlier this year, UNICEF, together with our sister UN agencies FAO, WFP and WHO, issued a Call to Action to prevent and treat child malnutrition in the context of COVID-19.

"The Year of Action, and the years that follow present us with unique opportunities to respond, recover and reimagine better, more effective nutrition policies, programs and actions for the future. And to emerge from the COVID-19 crisis stronger than before: this is not the time to lower our ambition for the nutrition of children and women.

"As Executive Director of UNICEF, today, I make three commitments to accelerate progress towards achieving the nutrition-related targets of the Sustainable Development Goals:

"Our first commitment is an organizational and programmatic commitment to accelerate nutrition results at scale. These days we are launching the UNICEF Nutrition Strategy 2020-2030, which will guide UNICEF nutrition programming in the final decade towards 2030. The strategy outlines our goal to protect and promote diets, services and practices that support good nutrition for all children, adolescents and women in both development and humanitarian contexts.

"We will roll out its implementation in more than 130 countries and will reach at least 500 million children, adolescents and women with policies and programs that support the delivery of nutritious and safe diets, essential nutrition services, and positive nutrition practices to prevent malnutrition in all its forms through early childhood, middle childhood and adolescence.

"Aligned with UNICEFs Gender Action Plan, I commit to make UNICEFs nutrition programming both gender responsive and gender transformative, contributing to promote gender equality and end gender-based discrimination.

"Our second commitment is a financial commitment to ensure adequate financial resources to deliver on UNICEFs ambition for nutrition. In line with our Nutrition Strategy 2020-2030, Nutrition will remain an organizational priority for UNICEF in our Strategic Plan 2022-2025, both in development and humanitarian action.

"UNICEF will secure an annual investment of at least US$ 700 million in nutrition programs for children, adolescents and women in each year of UNICEFs forthcoming Strategic Plan (2022-25).

"In addition to our financial resources, to support increased allocation of domestic financing for maternal and child nutrition, UNICEF commits to providing technical support to at least 20 national governments each year to improve public financing for essential nutrition actions.

"Such essential actions for investment include safeguarding and promoting access to nutritious, safe, and affordable diets; improving maternal and child nutrition services through pregnancy, infancy, and early childhood; improving food environments for school-age children and adolescent girls and boys; and enhancing services for the early detection and treatment of child wasting and other forms of life-threatening malnutrition.

"**Our third commitment is to accelerate global efforts for the prevention, early detection, and treatment of child wasting. **As part of the agenda on the Global Action Plan on Child Wasting, UNICEF will lead efforts to support national governments to scale up proven solutions to prevent child wasting and provide treatment for all wasted children. To do so, we will support 15 countries across Africa, Asia and the Americas to scaling up a set of essential nutrition actions. These actions will reach over 90 million infants and children.

"Working with our partners, we have successfully mobilized over US$120 million dollars to support these actions. In the coming year, we commit to drive global efforts to mobilize an additional US$800 million for the scale-up. These essential actions will put the world on track to meet the Sustainable Development Goals targets on child wasting.

"With 10 years remaining in the pursuit of the Sustainable Development Goals, it is time for renewed action on ending child malnutrition in all its forms, everywhere. The COVID-19 pandemic should be a catalyst for progress, so that no child is left behind: this is not a time to lower our collective ambition.

"As Executive Director of UNICEF, I want to emphasize my commitment, and the commitment of UNICEF, to use all opportunities to work for better nutrition in all programming contexts. In a world living with COVID-19 and increasing inequities, UNICEF is committed to making this Year of Action a success to ensure the right to nutrition for every child girls and boys everywhere.

Thank you."

Media contacts

Sabrina SidhuUNICEF New YorkTel: +1 917 476 1537Email: ssidhu@unicef.org

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Bryson DeChambeau Gets Humbled By Long-Drive Champion Who Hits 8-Iron 300 Yards – Sportscasting

Posted: December 16, 2020 at 5:58 pm

Bryson DeChambeau is already the longest hitter in PGA Tour history, but he was recently shown up by a long-drive champion who can hit his irons farther than most golfers can hit their driver. DeChambeau was in awe watching Kyle Berkshire crush his 8-iron over 300 yards into a golf simulator, and he even got some useful tips from the bomber.

RELATED: Bryson DeChambeau Just Made PGA Tour History and It Wasnt With His Driver

About a year ago, Bryson DeChambeau came up with an ingenious plan to improve his golf game. What if I just hit the ball farther than anyone else on the PGA Tour? he thought. So, thats exactly what he did.

DeChambeau started working out more rigorously and has since bulked up to 240 pounds. He gained 20 pounds of muscle while in quarantine alone over the summer, and his driving distances skyrocketed in the process.

During the 2019 season, DeChambeau averaged 302.5 yards per drive, which is an above-average mark on Tour. But in 2020, that number grew exponentially to 322.1 yards per drive. He finished the season with the farthest driving distance average in PGA Tour history.

But hes far from finished. Through three events this season, Dechambeau is averaging an absurd 337.8 yards per drive. He might not stop until he reaches 400.

RELATED: Who Hit the Longest Drive in PGA Tour History and How Far Did it Go?

Bryson DeChambeau is a dominant driver of the golf ball compared to other PGA Tour players, but he still has nothing on professional long-drive competitors. On the World Long Drive Tour, theres only one club needed, so all the golfers work on is hitting bombs.

Kyle Berkshire is the Bryson DeChambeau of the World Long Drive Tour. Hes the No. 1 ranked long-drive competitor in the world, and he routinely pumps drives over 450 yards in competition. Whereas DeChambeau is thrilled with a 400-plus-yard drive on the course, Berkshire would be humiliated by a drive so poor.

Berkshire already has multiple wins on the World Long Drive Tour at 24 years old, and hell only be getting better after working out with DeChambeau.

RELATED: Bryson DeChambeau Barely Made the Masters Cut After Calling Augusta National a Par 67

On Monday, a video surfaced online of Bryson DeChambeau working out with Kyle Berkshire and Garrett Clark from the YouTube channel, GM Golf. The three players hit the golf simulator after their workout to see how far they could hit the ball with certain clubs, and they put on a show.

Berkshire picked up an 8-iron and started swinging out of his shoes to hit as far as humanly possible. He mightve actually reached the peak. On one rep, Berkshire unleashed an 8-iron that flew 302 yards, according to DeChambeaus golf simulator. DeChambeau, who was holding the camera for the swing, couldnt help but laugh.

Knowing DeChambeau, this encounter will probably just make him work harder to improve his distances on the course. Dont be surprised if hes pumping 400-yard drives and 250-yard 8-irons regularly on Tour soon.

All stats courtesy of PGA Tour

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‘Selling Sunset’ Star Chrishell Stause’s Diet Consists Of Lots Of Veggies And Peanut Butter Protein Bars – Women’s Health

Posted: December 13, 2020 at 10:58 am

Chrishell Stause describes her life lately as a "hectic whirlwind." Considering the longtime Days of Our Lives regular has also been starring on Selling Sunset and dancing her booty off on season 19 of Dancing With the Stars (and dealing with the rumor mill since news of her divorce broke in 2019), it's no surprise.

Between filming, selling multimillion dollar homes, and rehearsing new dance routines, Chrishell knows what it takes to fuel her body and feel balanced. (Hint: It involves lots of easy, portable healthy meals.)

"I'm the healthiest I've ever been," Chrishell tells Women's Health." In fact, she's been so excited about her new DWTS muscles, she did a bikini photoshoot to capture her toned legs, abs, and all.

Lindy Lin

She doesn't restrict her eating, though. "I was a vegetarian for so many years, but I don't put a label on it now," she explains. "I try not to eat meat, but I'm not saying that I'm vegetarian or vegan. I love animals, so I try and eat with a conscience."

So, what does the actor-realtor-dancer put on her plate? Here's what Chrishell Stause eats in a day.

Chrishell's jam-packed days call for a cuppa. "I love coffee. I definitely have coffee every day," she tells WH.

Caffeine isn't the only fuel Chrishell relies on in the mornings, though. "What I love for breakfast is eggs," she says. "My favorite thing is scrambled egg whites with cheddar cheese and pepper."

Recently, though, a busy schedule requires a more grab-and-go breakfast. "Lately it's probably been more of a protein bar," she says. "When I'm busy, I normally either grab a banana and peanut butter or a protein bar. I'm obsessed with peanut butter."

Chrishell's love of PB usually determines which protein bar she reaches for. "I've had them all. Any protein bar makes a peanut butter flavor, I've probably tried it," she says. "I love these Papa Steve's No Junk Raw Protein Bars." A couple of other faves: think! Creamy Peanut Butter protein bars and ONE Peanut Butter Pie bars, which Chrishell says "basically taste like candy bars." Not a bad way to start the day, tbh.

Chrishell's mornings blow by so fast, it's time for lunch in a snap. "I'm definitely not eating again until lunch just because it's just been a little bit of a whirlwind lately," she explains.

Come midday, Chrishell loves to fill her plate with fish and vegetables. "I go to Erewhon a lot and they have this buffalo cauliflower that I'm obsessed with," she says. Broccoli, carrots, and corn are her other top veggies.

Believe it or not, Chrishell says she didn't keep snacks on-hand while rehearsing for Dancing With the Stars for five or six hours a day. She was simply too busy to stop and eat! "You're busy being active, so you're not thinking about it," she says. "Everyone gets in such phenomenal shape doing the show."

When she does have a free moment, though, Chrishell squeezes a snack in before dinner. "I love fruit," she says. "I'll have mango, strawberries, blueberries, bananas, apples; I just can't get enough." She's also a fan of dried fruit.

To make sure she's not stuck without a dinner plan, Chrishell thinks ahead. "When life is crazy, I normally have some kind of frozen lasagna," she says. Her go-to is Cali-flour Foods Vegetable Lasagna, which is grain-free, gluten-free, and ready in five minutes flat.

That's not Chrishell's preferred evening meal, though. "If I'm not in a rush and I can go and eat like a normal human, I go out to dinner," she says. "Again, I love fish. I also love sushi and pizza." (Margarita is her all-time favorite pie.)

Chrishell doesn't discriminate against pasta, either. "I haven't really met a pasta that I don't like, but I guess my favorite would probably be bucatini with cracked pepper and Parmesan cheese."

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She's been known to cook up a mean pasta dish herself, too. "One dish I'm proud of is my spicy shrimp pasta. It's so good and has a little kick to it," she says. "I'll do it with whole-wheat noodles, sauted shrimp, red pepper chili flakes, and a spicier tomato sauce." She tops it all off with Parmesan and parsley.

Throughout the day, Chrishell loves to sip on Zevia Organic Peach Black Tea. "That's pretty much all I drink unless I'm going out and having a cocktail," she says.

On those night's out, Chrishell matches her bevies to the cuisine. "Some kind of fruit martini is my favorite, but I've found that with sushi I love hot saki or white wine," she says.

FYI: Her fave wine is not the Selling Sunset's Oppenheim Group private label. That, she says, is, well, disgusting. "It's so gross," Chrishell says. "I'd have to lose a bet to drink any more of that wine."

Though fruit often comes in clutch for sweetness earlier in the day, dessert is definitely a part of Chrishell's diet every now and then. "I have such a sweet tooth. I love dessert. If I'm out to dinner, I pretty much always get dessert," she says. "There are two things I will always order: strawberry shortcake and pineapple upside down cake. I know, super random, but every once in a while you strike gold and someone will have it on their menu." Fate, right?

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High-Protein Diet: This Dry Matar Mushroom Recipe Is The Perfect Winter Protein Fix – NDTV Food

Posted: December 13, 2020 at 10:58 am

High-Protein Diet: Dry matar mushroom is a unique recipe you have to try.

Highlights

Winter season comes with a host of fresh seasonal fruits and vegetables which are loaded with immunity and good nutrition. But with the harsh cold weather comes laziness and lethargy. People unknowingly pile up the calories due to lack of movement in the chilly temperatures. Thus, it is of the utmost importance to keep a check on weight and diet in the winter season. This dry Matar Mushroom recipe is the ideal way to load up on protein in winters and thus work towards weight loss journey.

Not many are aware that both peas (Matar) and mushrooms are great sources of protein in the winter season. As per the USDA, they both contain a total of 10 grams of protein per a single cup serving. Further, according to the book, 'Healing Foods' by DK Publishing House, green peas' "fibrous content makes it useful for maintaining a healthy digestive tract." Matar is a part of the Indian diet in a number of different dishes, right from Paneer Matar to Methi Malai Matar. But this unique dry Matar Mushroom recipe is one which is truly a class apart in terms of both taste and health.

(Also Read:These Scrumptious Matar Ke Kebab BalanceHealthAnd TasteLike Nothing Else)

High-Protein Diet: Peas are a great source of protein in winters.

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Start by heating up cumin, ginger and asafoetida in a pan. Saute till they start to sputter, and then add yogurt and stir vigorously. Continue adding more yogurt till the oil starts to separate. Now mix in the spices and peas along with mushrooms. Mix and let it cook till the peas start to soften. Serve hot and fresh!

Click here for the step-by-step recipe of dry matar Mushroom.

About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.

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Book World: Salt is the dietary danger that’s easy to ignore – The Union Leader

Posted: December 13, 2020 at 10:58 am

Salt Wars: The Battle Over the Biggest Killer in the American Diet

MIT Press. 275 pp. $26.95

A year after I quit eating sugar and flour in an effort to slay my food demons, I read a section of my medical chart that compared my latest blood-test results with earlier ones. Good cholesterol: way up! Bad cholesterol: way down! It was so satisfying to see that hard data, even if it was in a measure of health that I habitually ignored.

The promise of better cholesterol readings would never have motivated me to change my diet. It took years of accumulated misery around mirrors to make me quit pie. This is one reason its hard to get people to care about something as invisible as sodium intake. If high blood pressure caused double chins, sodium-reduction advocates might stand a fighting chance. But for most people, salt remains highly ignorable until a cardiologist or a stroke forces the issue.

In his new book, Salt Wars, scientist Michael F. Jacobson makes a compelling argument that salt presents a singular threat to life and finance. Jacobson, who earned his doctorate in microbiology from MIT, is a co-founder of the Center for Science in the Public Interest, a consumer advocacy group focused on nutrition and health. He has spent years examining the science and politics around dietary salt. Salt Wars illuminates those efforts and why they matter.

Subtitled The Battle Over the Biggest Killer in the American Diet, the book both sounds an alarm and presents an analysis of why so many of us remain content to consume too much salt every day. Inertia might be one factor, but, as Jacobson points out, there are plenty of other, more active forces at play.

The bottom line is that America is suffering an astounding tens of thousands of unnecessary deaths and wasting many billions of dollars annually simply because we are consuming too much sodium, Jacobson writes. That kind of toll would cause a national furor if the deaths were immediately obvious after eating a salty meal. But the harm from overly salted foods accumulates quietly and invisibly over the decades.

Jacobson lays out the reasons salt holds us in its grip. Sodium chloride helps regulate bodily fluids and aids nerve and muscle function, so some salt is necessary for good health.

Our palates appreciate salt even when we dont recognize a dish as salty. Chefs add salt to many recipes because it brings out other flavors during the cooking process. (This explains why a typical restaurant meal tends to contain more sodium than what you would cook from scratch.) Sodium also inhibits the growth of bacteria, making it almost ubiquitous in many categories of processed and packaged foods. No wonder were so acclimated to high salt content.

But how much salt is too much? For more than a century, researchers have dug for answers, seemingly found them, argued about them and searched some more, resulting in a morass of confounding information.

The scientific puzzles have been these: Can too much sodium cause or exacerbate hypertension? Does hypertension cause cardiac illness? And thus, can too much dietary salt cause critical illness? If youre a consumer with an average interest in such issues, you might have assumed this was all settled decades ago (yes, yes and yes). Or perhaps you thought it was settled until you glanced at headlines in recent years suggesting that the old research had it wrong, and that newer and better research tells us we can relax.

Jacobson aims to debunk the debunkers.

Scientists have long debated the health effects of salt at countless conferences, at government advisory committee meetings, and in the pages of scientific journals, he writes. But in recent years, journalists at prominent news outlets with their voices augmented by social media and bloggers have broadcast those debates to the public in the form of man bites dog stories.

In a phrase reminiscent of arguments around man-made global warming, Jacobson says that sodium skeptics have been successful at sowing doubt where none should exist. That doubt, in turn, has hampered efforts to impose regulations.

Why is so much effort spent on regulating sodium? Jacobson shines light on the constituents that gain from avoiding potentially costly changes to how they do business. Those include restaurants, companies that sell processed and packaged foods in grocery stores, and suppliers of ingredients for school lunches, which have historically been salt bombs, although they have improved.

Jacobson has been part of the decades-long effort to impose sodium restrictions that would help Americans inch toward the widely accepted maximum of 2,300 mg a day (about a teaspoon). In a chapter titled Progress at Last! he details some success, including a hard-won Obama-era Food and Drug Administration proposal for a voluntary salt-reduction program. Even that proposal, however, met with fierce pushback and has not yet been adopted. In a recent op-ed published in the Hill, Jacobson and law professor Marsha N. Cohen called on President-elect Joe Biden to place sodium right after the coronavirus pandemic on his public health agenda.

Its easy to conclude that the best solution to a salt-heavy diet is simply to eat cleaner: Put down the shaker, eat fresh fruits and vegetables, make more meals from scratch. That will take you a good distance, but, as Jacobson points out, even a few slices of store-bought bread add up over the course of the day.

Moreover, eating clean is a privilege the poor often lack. It runs from the impractical to the impossible in food deserts, where processed foods are far more widely available than fresh produce. Real improvement demands widespread changes in the food industry.

One of the most important takeaways of Salt Wars, though, has little to do with salt, although it may well raise your blood pressure. Sodium wars are just one more example of how effective modern propaganda tactics can be in our post-fact world. Almost anyone with an agenda and some know-how can shove a wedge of doubt between citizens and consequential facts, whether they be election results, climate science or ways to avoid life-threatening illness.

Salt Wars isnt particularly difficult reading, but its message is unlikely to spread with the lightning speed of the latest conspiracy theory. Thats too bad. Most of us could use an extra dash of reality in our diets.

Sandstrom is a writer and illustrator in Cleveland.

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How your diet could help boost immunity as COVID-19 and the flu loom – nj.com

Posted: December 13, 2020 at 10:58 am

Maybe youre popping vitamins and upping your intake of key nutrients in the hope of strengthening your bodys defenses against COVID-19 and the flu.

But is this a sound strategy?

We consulted Dr. Nora Zabel Tossounian, an internist at Hackensack Meridian Health Primary Care and Womens Health in Lodi.

She cautions against too many megadoses of vitamins or overeating a certain type of food just because it may supply a specific nutrient.

There are some good medical studies that support it and there are some that dont, she says of foods and supplements touted as immune boosters. The main thing that it boils down to is healthy lifestyle habits and the importance of good, balanced nutrition and exercise and sleep. Cant beat that.

A vitamin-based defense and clean eating may possibly help mitigate health risks on some level, but theyre not a substitute for wearing a mask, social distancing, avoiding crowds and washing your hands.

While some supplements may be advisable, Zabel Tossounian says we should start with our plates. Make that a moderately clean plate.

I always tell my patients to try to get the nutrients as much as possible from food thats minimally processed, she says.

Ditch juices in favor of whole fruit (in moderation), she says, and try to cut down on processed, refined and bleached carbohydrates.

That doesnt mean buying something just because it says natural or organic on the label.

Many people try to say, Well, these potato chips ... they say theyre natural, she says. Thats a processed carb.

Baking, a favorite pandemic pastime, can make us more vulnerable to reward eating. As we eat more carbs, our bodies produce more insulin to keep up with the sugar. Cookies can seem like a good quick fix for stress, but if we're trying to avoid inflammation, insulin spikes are not our friend. Steve Hockstein for The Star-Ledger

Zabel Tossounian points out that carbs in excess are problematic because they cause belly fat and weight gain and increase insulin levels.

What does that have to do with immunity?

Insulin is known to be a pro-inflammatory marker, she says. It can make it more challenging for our immune system to fight off infections.

Of course, starting in March, when grocery stores began to feel the strain of the pandemic, a whole lot of people were panic-buying chips, cookies and other treats. Even if the irony is a time-honored one, we were using unhealthy behavior to try to soothe our fears about the health crisis.

A lot of us during these stressful times tend to overeat or emotionally eat, Zabel Tossounian says. Mindful eating is so important. Sometimes we do make the wrong choice intentionally because we need to have that satisfaction.

If opting for oat milk, nut milk or other milk alternatives, look for products fortified with vitamin D. But this may not be enough to reach an optimal vitamin D level.Thomas Urbain | AFP via Getty Images

Want to enlist vitamin D in strengthening your bodys defenses?

Sources of vitamin D in your diet could include milk, cheese and yogurt. Zabel Tossounian tells her patients to stick with varieties that have reduced fat. Those who are lactose intolerant or vegan can opt for nut milks or milk alternatives like soy, almond, hemp and coconut. Oat milk has become one of the most popular, but check the labels.

Sometimes they may not fortify with vitamin D, Zabel Tossounian says. And even if they are fortified, the amount can be less than optimal.

The majority of patients in our practice tend to be vitamin D-deficient, she says. Many take supplements. (You can always ask your doctor to check your vitamin D level.)

Avocado on toast or not may have become a trendy food associated with the finances of millennials, but it is also a source of fiber, protein, healthy fat and vitamin C.Anna-Rose Gassot | AFP via Getty Images

Some studies in COVID patients have shown that (zinc) does help with the mechanism of the immune system fighting off this virus, Zabel Tossounian says. We also use it to a certain extent in certain hospitalized patients.

Natural sources of zinc include mushrooms, beans, chickpeas and nuts.

Most fruits and vegetables do have a fair amount of zinc, she says. Zinc is very important.

She tells patients who would prefer a supplement that they can try 50 milligrams of zinc a day.

Vitamin C is most traditionally associated with a perceived defense against ailments like the common cold.

Many patients during this time will down glasses of orange juice or take megadoses of vitamin C, Zabel Tossounian says. First of all, orange juice contains a lot of carbs.

People wanting to limit carbs should stay away or stick to one serving, she says. Those who are worried about acid reflux can avoid orange juice altogether in favor of a 500-milligram daily supplement. The catch: only do this if you can drink at least 64 ounces of water per day.

The reason for that is long-term, higher doses of vitamin C in some patients can increase the risk of kidney stones, Zabel Tossounian says. Another option is to only take a vitamin C supplement during the fall and winter months.

Salmon: a good source of protein and healthy fats.Eric Piermont | AFP via Getty Images

Zabel Tossounian says that in order to avoid lopsided diets that are too heavy on the carbs, for instance, she counsels patients to make one third of their plate low-fat protein, one third vegetables and one third minimally processed starch.

Salmon is a good go-to protein and supplies necessary healthy fats, she says. Another option is baked or boiled (not deep-fried) chicken as long as the skin is removed.

Vegans and vegetarians can opt for beans, bean-based pastas and avocado for protein (and healthy fats). They can also choose plant-based meat substitutes, though Zabel Tossounian says to watch the fat content on your favorite plant-based burgers. Either limit how many times theyre in the rotation or cut down on fats and oils elsewhere in your meal.

She tells patients to limit red meat ideally lean cuts to no more than twice per week.

About those processed carbs. A lot of patients have been coming to Zabel Tossounian with weight gain in the pandemic what some have been calling the COVID 19.

In the beginning of the pandemic, aisles that normally stocked flour and sugar were half (or all) empty since many people started baking.

They loved it and they did with their families, she said. As we know, food, in all cultures, is a way of connecting with your loved ones. The kitchen became the most important room in the entire home.

Has your kitchen become a production line for cakes and cookies in the pandemic?Sarah Rice | The Star-Ledger

Why not focus on food when you can plan your day around the meal youre going to have at night? Of course, that makes it easier to overeat or stray from good eating, especially if theres a sense of reward involved.

A lot of it comes from entitlement, Zabel Tossounian says. Had a bad day at work or had a difficult Zoom meeting? You know, Im entitled to that Snickers bar. It gives temporary satisfaction. All of us do it, were human.

She suggests eating clean 80 to 90% of the time and leaving a bit of room for indulgence.

More vitamin D and C may not mean much without vitamin sleep and exercise.

Moving for at least 30 minutes five days a week can help us feel better.

Why? Its not just the lack of guilt for not exercising were talking about here. The happy hormones, or endorphins, released during a workout can help to ease stress, anxiety and depression.

This 24 Hour Fitness gym in Springfield reopened in September. If you can't get to a gym or don't feel comfortable going, there are many free options for online workouts. Patti Sapone | NJ Advance Media

Another benefit of exercise is that when you start thinking about how many pushups you may need to cancel out a candy bar, you may think twice and temper emotional eating, Zabel Tossounian says.

Even if your gym has gone out of business, there are ways to stay fit in the winter. Zabel Tossounian often recommends that patients check out free resources like the YMCA 360 website, which has on-demand fitness videos, or workouts on the Nike Training Club app.

Some local gyms are still offering online classes and virtual memberships to a wide range of workout programs are available online.

Thank you for relying on us to provide the journalism you can trust. Please consider supporting NJ.com with a subscription.

Amy Kuperinsky may be reached at akuperinsky@njadvancemedia.com and followed at @AmyKup on Twitter.

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