SuperFoods: They're Here to Save the Day
Midtown Athletic Club in Willowbrook, IL Registered Dietitian, Certified Personal Trainer, and Certified Personal Coach Nicole Polus takes over the blog today to discuss how to incorporate superfoods into your active lifestyle, so you can maintain a healthy weight during the calorie-laden holiday season of eating. You’ve heard the phrase “superfood” in health and fitness magazines, on afternoon talk shows, and all over the Internet , but what truly makes a food “super”? Superfoods contain powerful amounts of vitamins, minerals, and other nutrients that help people fight disease and live healthier lives. There are many foods that can positively impact overall health and wellness, so I recommend that you eat a variety of healthy foods every day to get the best nutrition for your body. But adding in one (or more) of these superfoods each day can deliver the boost you need to stay healthy during the cold winter months.
Sweet Potato
Everyone’s favorite tuber around the holiday season is jam-packed with fiber, helping you maintain good cholesterol while keeping you fuller longer, which is beneficial for weight loss or maintenance. Sweet potatoes are also an excellent source of potassium and vitamins A, B6, and C. Studies have shown that incorporating sweet potato into the diet is not only good for heart health, but also helps with glucose control and insulin sensitivity in people with type 2 diabetes. For Thanksgiving this year, add to your plate an extra serving of sweet potato casserole (as long as it isn’t loaded with butter, marshmallows, and brown sugar, of course). Looking to bring your own healthier version of sweet potato deliciousness to the Turkey Day feast? Try this recipe or you could always think outside the box and try a new recipe like this sweet potato hash.
Chia Seeds
You used to watch these seeds grow out of of a pottery planter in the shape of your favorite animal. Now, try eating them instead! Like other noteworthy seeds and nuts, chia seeds are high in fiber (about 10 grams per 1 ounce serving) and also high in omega-3 fatty acids, which help improve heart health (about 5 grams per 1 ounce serving, which is double the amount found in the same serving of walnuts). Additionally, these seeds are good sources of copper, iron, manganese, phosphorus, and zinc. Chia seeds are flavorless, so you can add them to any snack or meal. Sprinkle some into your morning oatmeal, swirl some into your afternoon yogurt snack or homemade smoothie, or sprinkle them on top of your dinner salad. If you enjoy baking, you can incorporate these seeds into most breads, muffins, and even cookies, so start experimenting. You can find chia seeds in most grocery stores.
Kale
This dark green, bitter-tasting vegetable is a great source of vitamins A, C, and K, especially when cooked. It is also a good source of calcium, fiber, vitamin B6, phosphorus, and iron. It's a true superfood. Studies show the many health benefits, which include raising HDL (good) cholesterol, lowering LDL (bad) cholesterol, and decreasing the risk of both breast and prostate cancer. Try this delicious Barley Kale Salad, which is one of my favorites. I have brought this dish to two family parties, and have come home with an empty bowl both times. Tip: do not add too much of the vinegar dressing all at once to prevent over-dressing the dish. If you prefer your kale cooked, try this easy side dish recipe made with simple ingredients found in the pantry and fridge. Eggplant and Kale Sauté Ingredients: 1 medium eggplant, chopped into cubes 3 cups of kale, rinsed, chopped, and stems trimmed off 1 cup of fresh mushrooms (or 8-ounce can) 8 ounce can of no-salt-added tomato sauce Spices for extra flavor (I used a little garlic powder, chili powder, black pepper, a sprinkle of oregano, and some sesame seeds, but use what you like.) Spray a medium to large sauté pan or skillet with cooking spray. In the pan, cook the cubed eggplant, covered on medium heat for about 5 minutes. Next, add the chopped kale and mushrooms into the pan. Cover and cook the vegetables about 5 minutes more or until the kale begins to wilt and the eggplant begins to brown. Lastly, slowly add the can of tomato sauce and stir to coat all the vegetables. Cover and cook on low for a few more minutes. Season with spices for extra flavoring.
Quinoa
This mighty whole grain, known for its protein-packed body (6 grams per 1/3 cup serving), is an excellent source of folic acid, magnesium, manganese, and phosphorus. Compared to wheat, barley, or corn, it is higher in calcium, copper, zinc, potassium, and iron. Quinoa is also a great source of dietary fiber, which promotes satiety or fullness. Technically, quinoa is actually a seed, but it is usually considered a whole grain because it is prepared like other whole grains, including rice and barley. Nutritionally, it is also a complete protein (contains all 9 essential amino acids), which is very rare for plant-based foods. Research has shown that eating this grain decreases the risk for gum disease, diabetes, high blood pressure, and inflammation. When cooked alone, quinoa has great flavor. It takes about 15 minutes on the stovetop, and each individual grain should turn clear with a ring around it when finished. After cooking, you can season it with spices, olive oil, or a splash of lime juice. It is also great served alongside vegetables, as shown during of my latest dinners, which was delicious. If you want to experiment with a quinoa recipe, try this recipe, which is a quinoa spin on mac-n’-cheese. Tip: It is best to buy pre-rinsed/pre-washed quinoa, which is sold in most grocery stores. That way you can use the quinoa straight from the box or tub when cooking with it. Got a sweet tooth? Try this recipe for sweet potato quinoa, which combines two of our superfoods. So, if you have wanted to pump up the nutrition in your cooking, or simple add some healthful recipes to your usual holiday meal plan, now is the time. Head to your favorite grocery store and add these superfoods to your cart. Happy eating. References: Academy of Nutrition and Dietetics. Retrieved October 21, 2013, from www.eatright.org. Grotto, David, RD, LDN. The Best Things You Can Eat. Boston: First Da Capo Press, 2013