Post-Grad Plans

Hi Lemon Wedge friends! It has been a while, but I haven’t forgotten about my blog. I took a little bit of time off from blogging (even though that it is a little hypocritical based on my last post about how students should be blogging – oops! #guilty) because a lot and a little have all been happening at the same time.  After an incredibility busy last school year taking graduate classes and completing my Dietetic Internship, I was burnt out to say the least – just read almost any post I wrote about my internship…I was always talking about how busy I was. Anyways, I spent this semester enjoying a lot more free time with friends (and taking some exciting trips to Chicago, DC, Pittsburg, and Raleigh), testing out the ketogenic diet, learning more about nutrition (including integrative and functional nutrition—more to come in the next few posts), completing my master’s degree, and figuring out what’s “next”.

One of my post-grad goals is to have my own private nutrition consulting practice to work one-on-one with patients, but also maybe teach classes, do some corporate wellness, work with food and health brands, and continue blogging. The development of this is still in the works, but I will definitely be sharing as things being to develop.

Before I build a business or get a “real person” job as a dietitian, I will be taking a big trip around the globe! From January to around April I’ll be anywhere from India to New Zealand to Germany and quite a few places in between. I had to take advantage of this time in my life to see and experiences places I have only dreamed about.

Now, I am officially getting back on the blogging bandwagon, but with these big plans coming up, my blog posts might be changing a little bit. As my life changes, my blog posts will be evolving with me, but I’m honestly not sure exactly what that will look like yet. I’ll still keep it nutrition and health related but you might see some exotic foods and travel tips, plus maybe some business building updates and integrative and functional nutrition wisdom.

Anyways, I can’t wait for this next chapter of my life (and blog) and hope you enjoy being along for the ride. With only 5 days until graduation, the next time I post I will officially have a master’s degree and two more letters added to my name! à Dana Goldberg, (almost) MS, RDN

Salads: Healthy or Not?

Salads. They are the probably the number one food people think of when they want to lose weight or go on a diet. There is a perception that salads are super healthy, and they can be, but you have to be careful.

For example, check out these two items on the McDonald’s menu. The salad has more calories and more fat than the burger!

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How could this be? Salad dressing plays a big part. Creamy salad dressings are often packed with loads of fat your salad’s calorie count to skyrocket. Watch out though, low fat salad dressings can be filled with salt and sugar to make up for the missing flavor. Your best bet is to choose a salad dressing that is oil based, not cream. The first three ingredients on the label should be oil, water, and some kind of vinegar. But, even if you pick the healthiest dressing, it doesn’t entitle you to use half the bottle. Always ask for dressing on the side and drizzle it on (don’t drown your lettuce). Better yet, dip your fork into the dressing and then get a fork-full of salad so you aren’t using any more than you need. Making your own salad dressings is also a great way to make sure there isn’t any extra preservatives or additives.

With all that being said, a high calorie salad isn’t always bad. Yes, if all those calories are coming from creamy dressing and fried chicken then there is a problem, but high calories sometimes means high nutrients.

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I started thinking about this last weekend when I was in Toronto while I was eating one of many huge (and delicious) salads. It had kale, quinoa, poached eggs, curried cauliflower, chickpeas, sweet potato, cashews, nori, and avocado. Obviously I don’t know the exact nutritional value of it, but I’m guessing it was around 700 calories. You could easily eat 700 calories worth of cookies or ice cream, but you would be missing out on so many nutrients. That salad was packed with so much good fuel for the body — ie. Vitamin K in kale, vitamin A in sweet potato, healthy fats in avocado, iron and protein in quinoa, and the list goes on.

The moral of the story is that it is not always about the sheer number calories. Two salads, both with 700 calories, could have very different health effects. The one with fried chicken and creamy dressing are NOT going to help you lose weight and WILL contribute to heart disease. The one with lots of vegetables, whole grains, and healthy fats will keep you full longer and give your body nutrients that it needs.

The next time you eat a salad, or any food, don’t just think about the calories; think about what is in it and how those ingredients will or won’t be good for your body.

Peruvian Cuisine

After an amazing and adventurous 10 days in Peru, I am home and back to reality. Since food is always the topic of conversation here, I thought I would share some of my experience and thoughts on Peruvian foods I had while in Peru. Here are a few highlights:

  • Quinoa or Kiwicha (amaranth) is very popular and is in many traditional dishes. They even use quinoa to make risotto calling it quinotto. Peruvians also refer to Kiwicha as quinoa with a lot more nutrients. It is used to make oatmeal, muffins, and bread or added to yogurt or cereal.
  • Corn and potatoes are major crops in peru, each being grown in hundreds of different varieties. Lots of candies, chips, and snacks are made of corn or corn flavored. At least one of the two comes with almost any entrée you find on a restaurant menu.
  • Rice is another common grain that comes with many meals. My favorite dish was arroz tapado, which is rice with ground beef cooked in a dressing, with hardboiled or fried eggs.

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    Alpaca for dinner

  • As for animals, alpaca can be found on many menus (which I tried once! – it is a mix between lamb and beef. It was a bit tough but had good flavor) along with beef, pork, and chicken. Guinea pig is a delicacy that can be found at some fancier restaurants (and is typically only eaten by Peruvians on special occasions).
  • Fish, especially trout, is on almost every menu due to the long Pacific coast and wildlife in the Amazon River. Other seafood, including octopus, shrimp and oysters, are also common specifically in Ceviche

Aside from these main foods and dishes I found throughout Peru, I also got the chance to visit a farm in the rainforest and eat some fruits that grow there. Some include:

  • Mandarins and oranges

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    Our guide peeling a lime for us to try.

  • Limes- which weren’t really sour
  • Cocoa- The beans of the cacao used to make chocolate come in a big pod. Surrounding each bean is a jelly-like coating that you can eat, which is actually really fruity tasting.
  • Grapefruit
  • Cedro- A fruit similar to lemons, which is very high in vitamin C and used by the locals to stop itching.
  • Mocambo- Imagine the taste of a cantaloupe in the shape/texture of a banana–I didn’t enjoy it.
  • Camu camu is another popular fruit, which is known for its high vitamin C content. I didn’t get to try the fresh fruit, but I did try camu camu juice. It wasn’t bad but didn’t have tons of flavor.

While we visited the Amazonian farm, our guide taught us a lot about how various fruits, leaves, and plants were used by the Amazonian people to cure everything from itches and stomach aches to ulcers, cancer, and conjunctivitis.

Finally, because we all know how much I love grocery shopping, I had to spend some time roaming the aisles of Peruvian grocery stores. Most of the grocery stores are much smaller than the ones in the U.S., but they have quite a variety of products. I found Ritz crackers and Oreos but also many of the traditional foods I mentioned like kiwicha, corn, and quinoa.

While the grocery stores did have some meat and produce, I learned that most Peruvians get those types of food on a daily basis at local markets. I visited the San Pedro market in Cusco where hundreds of local farmers, butchers, and vendors were selling cuts of meat, fresh fruits and veggies, nuts and seeds, cheeses, and some grains.

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Slices of fresh watermelon and pineapple on the street

Personally, as someone who loves grocery shopping and cooking, I love the idea of getting fresh food at a market everyday. I wish I had had a place to cook while I was there because I would have had a field day buying all the fresh food.

Overall, it was an exhausting but amazing, memorable, and delicious trip, but I am glad to be home and back to cooking in the kitchen (instead of eating every single meal at a restaurant).

Dana

Trying New Foods

I love exploring and trying new things, especially when it comes to food. In some of my other posts I have talked about how I love going to the grocery store—it is so exciting for to see what new products I can find and new foods I can try. Going to restaurants is always a struggle because I always want to try everything on the menu.

When it comes to nutrition, trying new things is a good habit to have. Why? Here are some reasons:

  1. Adding variety increases the types of nutrients you get. Eating the same 5 fruits and vegetables isn’t bad, but it also means that you are missing out on the nutrients you can get from other kinds of fruits and veggies. Try eating a variety of different colors- different color fruits and veggies provide different types of vitamins and minerals. This goes for whole grains and low-fat dairy products as well.
  2. You might eventually learn to like something. We have all heard that you have to try a food 8-12 times before you know if you really dislike it. That’s because our natural instinct is to dislike unfamiliar foods. Our first impression is often wrong so try something at least a few times before you give it an official ruling.
  3. You might find something you didn’t know you liked. What do you have to lose? If you never try you will never know if you like it!
  4. For the world travelers like me, it makes traveling is easier. The more foods you like and the more you are willing to try, the easier it is to find things to eat in foreign countries. Plus you get to experience the local food culture instead of relying on a suitcase full of protein bars. (When I studied abroad, one of my friends was very picky so finding a place to eat was a big challenge and often took several hours of research.)
  5. It sets a good example for kids. If you spend any time around kids, you know that they want to follow your every move. If they see you eating all different kinds of foods, they are more likely to do the same.

If trying new foods is not your thing, start small. Instead of trying completely new foods, try preparing some of your favorites with new seasonings or toppings. Buying one new vegetable per week and adding it to your dinner is also a small, realistic step to expanding your palate.

While I am really good at spending hours in the grocery store finding new types of nut butter, fancy snack bars, and unique fruits and vegetables I have gotten pretty lazy about trying new recipes. So, my goal for the rest of the semester is to print off two new recipes to try each week. Hopefully I’ll make some yummy, new things to share with you!

What is your goal for trying new foods?

“Real Food” Bars

While I know most people do not enjoy grocery shopping, I am quite the opposite. Walking through aisles of the grocery store (especially at Whole Foods) for me is like a kid in candy store. All of options blow my mind. I could spend hours and hours reading every label and spend way too much money trying the new and crazy products on the market. One that I have recently become obsessed with is the snack bar whose only ingredients are fruit, nuts, and spices-nothing else (no chemicals, no preservatives, no added sugar, no nothing-only real food!).

I first tried the Raw Bite brand when I was studying in Copenhagen. Denmark has a 7/11 store on every corner filled with healthy snacks, pre-made salads, along with the usual candy bars and chips you find at 7/11 in the U.S, so finding the Raw Bite bars was a piece of cake. Pretty much all of the flavors are made of dates, raisins, nuts, and cashews, plus whatever gives it a distinct flavors (cocoa, peanuts, etc.). After coming back to U.S., I was on a mission to find a replacement for the Raw Bite bars I ate in Europe; the closest things: Lärabar.

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The main ingredient in Lärabars is dates and then each flavor has different fruits and spices to make them unique. Unfortunately they aren’t sold on every street corner 7/11 like in Europe, but I have been able to find them pretty easily at the grocery store (and not just at Whole Foods). My favorite flavors are Coconut Cream Pie, Apple Pie, Coconut Chocolate Chip and Peanut Butter Cookie- each with no more than six ingredients. Because they are made of mostly fruit, they are high in sugar (natural sugar, that is) and low in protein. This makes them a good snack, but they shouldn’t replace a meal like breakfast. I snacked on these all summer and are great during my back-to-back classes, but one of my favorite times to have them is a few hours after dinner when I need a little something sweet while working on my homework (the new Mini Lärabars are perfect for this!). The sweetness from the dates hits the spot when I don’t want something too dessert-like.

While Lärabars are my all-time favorite of the “real food” bar brands, more and more have been popping up recently. Kind makes Pressed by Kind bars that are just fruit (and depending on the flavor they also have vegetables and chia seeds). So far I have tried and enjoyed the Cherry Apple Chia and the Pineapple Banana Kale Spinach. There are also That’s It bars that are made of apples and one other fruit. They are sold at Starbucks so they are my go-to if I forget to bring a snack with me during the day. Because these two bars don’t have nuts in them like Lärabars, they are lower in fat and calories but aren’t as filling.

 

I’m always on the look-out for new products (especially snacks with no artificial ingredients) so if you have any recommendations, please send them my way!

 

Bread for Lunch?

This post is a little different. I wanted to share this little anecdote about how studying abroad has changed the way I describe healthy dietary patters- so here I go…

“The buns are in the oven”. This is what my host mom told me around 11:00am on my first day after arriving in Copenhagen. She explained that homemade buns (rundstykker) are a traditional Danish food- which are basically just big bread rolls. Each family has a unique recipe and the fluffier the buns, the better. Around 11:30am she asked me to help set the table. I put out plates, forks, knives along with the butter, jams, cheese, honey, and Nutella she pulled out of the fridge and cupboard. As the fresh buns came out of the oven just a few minutes later, my host parents, their three year old son, and I sat down at the dining room table for what I thought was a little, traditional mid-morning snack. My host mom cut the buns in half and passed them around the table until we each had a hot bun on our plate. We all helped ourselves to the toppings in the middle of the table easily spreading them as they melted over the warm crumbly surface. For the next hour or so, we sat around the table talking and getting to know each other. I had a total of one and a half buns, as I didn’t want to fill up on bread before lunch—even though they were delicious and I could have had many more. Over the course of the hour that we sat there, my host mom and dad had three or four buns each and continuously offered me more. When they finally finished cutting, spreading, and eating each bun and our conversation had come to a breaking point we cleared the table and washed the dishes. I went to my room to finish unpacking my luggage and take a nap to catch up on my jet lag. I was expecting a nice hot lunch to be ready when I woke up an hour later. Much to my surprise, I woke up from my nap with no food in sight. I didn’t want to ask my host parents when our next meal was because I was starting to get the feeling that lunch was the buns that we had had earlier. As the clock neared 3:00pm and my stomach started to grumble, I went in the kitchen and grabbed an apple to hold me over until dinner. Fast forward to the evening when I went to pack my lunch for Monday, my host mom suggested that I take some leftover buns with butter and cheese for lunch. It finally clicked! Apparently that meal of bread, butter, and cheese was actually a typical Danish lunch. I began to have a slight internal panic attack when I realized that I would be having a light, bread-filled, and protein-lacking lunch for an entire semester.

Among other things, getting used these light Danish lunches (which are almost always filled with bread) was has been a major food obstacles that I have had to overcome since coming to Denmark. Coming from living in a university apartment where I can buy and eat whatever I want (I try not to eat lots of processed food and simple sugars/grains), to not being able to choose what food is in the house and becoming accustomed to eating bread at every single meal has not been easy.

Now, almost two months into my new Danish eating habits, I actually have a newfound appreciation for the diet patterns. At first, it was difficult to overcome the uncomfortable feeling of eating mostly bread for lunch, but I have actually discovered that eating nut and seed filled rye bread actually fills me up quickly and keeps me full throughout the day. These rye breads with lots of nuts and seeds, which are very common in Denmark, have a lot more nutrients—including some protein—than most bread in the long American grocery store aisles. I have had to add an American touch by having peanut butter on my rye bread to make up for some of the protein and healthy fats I am lacking during lunch, but other than that, I have realized that the Danes actually are not crazy just having bread and some toppings for lunch. It has taken some getting use to but I now feel good about eating all of the wholesome grains in bread for lunch every day.

Eight weeks ago, when I realized I would be having bread for lunch everyday, I nearly had a panic attack. I would have never predicted that, today, I actually look forward to my rye bread sandwich everyday for lunch. As a nutrition major at school and an aspiring dietitian, it is fascinating to learn about the various eating patterns of people around the world. Throughout my education, I have always been taught that bread is full of empty calories and should not be the main part of any meal. Not only has living in Denmark given me new cultural experiences, but it has also changed how I look at diet choices of those in different counties and given me a fresh perspective on what healthy eating is defined as.

Study Abroad Update
It has been 3 days since returning from Riga, Helsinki, and Stockholm and had some really interesting (but some boring) lectures on health care. It is definitely interesting to see how cultural differences (such as Latvia’s conservative views on HIV/AIDS and family planning) can have such a large impact on the health care that is (or is not) provided to the citizens. Some unique food experiences on my trip included traditional Swedish meatballs (which were delicious) and reindeer (which was not so delicious)!

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Tomorrow will take me to Dublin, Ireland for the weekend as my next stop in this amazing adventure!

Vacation Eating and The Hunger Scale

Vacation usually means lots and lots of delicious treats! I love trying new foods so going to new restaurants and countries with new types of food is so much fun for me. Vacation also usually means a week or two of indulging and then its back to a relatively well balanced diet. My dilemma… I have quickly realized that this “vacation” is not just a week or two. I am abroad for over four months so having loads of sugary treats everyday is not the wisest decision. The past week has made me discover that just because I am in a foreign country does not means I can eat whatever I want, all of the time.

Over the weekend, some friends and I took a quick trip to Brussels, Belgium. I don’t know what you think about when I say Belgium, but the first things that came to my mind were chocolate, waffles, and French fries. With only 48 hours, we all took advantage of these amazing treats… so much so that we all felt pretty sick for the next few days. While a few days of salad, vegetable overload, and some trips to the gym got me feeling right back to normal, I have realized that this pattern of overeating and then “cleansing” does not make me feel my best.

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Belgian Waffles!

The biggest thing that I have forgotten about in all of this is the hunger scale. This guide here is a good way to know when and how much you (and I) should eat. If “1” is starving and “10” is miserably full, you should always be between 3 and 6/7. I know that recently I have been hitting 9/10 (and possible an 11 in Belgium!) way too often and it doesn’t feel good.

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It is probably going to be difficult to say no to the homemade cakes my host mom makes, along with the flakey chocolate-filled pastries on every street corner, but if I want to survive these four months without endless stomach aches, I have to remind myself that I am going to be here for quite some time, and I don’t have to stuff my face with everything that is in front of me. (But, of course, a treat or a bite here and there will never hurt!) I also have to remind myself how much better I will feel if I don’t go to bed feeling like a roly-poly every night.