Did you know approximately 1 in 5 of American’s have IBS and 40% of the population is living with a chronic condition? This is a good reason to be nice to ourselves and nice to others because we don’t know what they are going through. It can be especially challenging to know how to eat well while traveling.
In January, Kristen and I went on our first international Well Balanced adventure to Costa Rica! It was an incredible trip coordinated by our new friend, Amanda Chay, with Wonderment. Needless to say, we had a lot of new experiences such as repelling down the side of the canyon into surprisingly cold water and discovering my new obsession with papaya!
As many of you know, I (Lucy), have been managing and coping with IBS for several years now. Click here to learn more. Anyway, whenever I travel, I get a little extra anxious around the lack of control regarding my food choices. In our small group of seven, we had 80% of the meals preplanned and catered to us. Normally, this sounds like a dream come true! However, when you have food sensitivities it can be more like a nightmare.
How I stay routine and regular
On our first morning in San Jose, Costa Rica, while I scooped up a small bowl of oatmeal my fiancé told our tour guide leader, Amanda, that oatmeal is a daily ritual of mine. She laughed and said, “well you can enjoy a break from that because I don’t have oatmeal on the menu for our breakfasts this week.” I laughed, I looked at Andrew and said, “isn’t she so funny?“ What Amanda did not know is I had packed six portable oatmeal packets and mini almond and peanut butter packets in order to continue my routine, which helps keep other things routine (*wink *wink).
So often, while talking about setting up healthy habits and sticking with them I hear clients say “but I don’t want to be picky or difficult.” For instance, if someone has a digestive and sinus issues they may greatly benefit by going dairy-free; however, when going to a friends house or out to eat they decide to just be polite and eat all the things despite knowing the negative effects of eating dairy products.
Change takes effort at first
Two years ago, when I did the big IBS elimination diet, I found my brain consumed thinking about “what am I going to eat at my next meal??” We’ve learned between 80 to 95% of everything we do is subconscious – think about last time you took a shower… did you think about every move you made? It takes time and energy to make conscious changes to our dietary choices, but it is possible. First, we must become aware of what and why we want to change. Then, we can make a plan and take action.
It doesn’t take that long to start feeling a little better and for your brain to pick up on new habits if you stay consistent. Some people will tell you it’s only 21 days; however, we learned from the book Better Than Before by Gretchen Rubin that on average new habits take about 66 days.
Your permission slip…
If you’re in the midst of making dietary and lifestyle changes or you already know what works for you, remember it’s OK to be picky and know that on occasion we might slip up and put cheese on the salad with ranch dressing because after all, we are human.
If you’re ready to feel better and determine which foods may be triggering inflammation and pain in your body, let’s chat.
Until recently, I have been eating upside down. No, not eating while standing on my head – that would be an interesting site. Ha.
I was starting my day off with too little calories and eating most of my calories toward the end of the day. That’s a bit upside down considering we need good fuel during the day when we are moving, thinking, working, walking, and doing all the things and at night we tend to slow down, relax and unwind – things that don’t require as much fuel.
When you are busy, it can feel hard to give breakfast the attention it deserves. For a while, it was the last thing on my mind in the morning (even though I was fixing my kids a good breakfast). I was just grabbing something small that would satisfy me for the moment. As Lucy explained a few weeks ago, eating too little early in the day can easily lead to overcompensating in the evening. This was definitely true in my case. I was feeling hungry and deprived by the afternoon. Then, my belly would start hurting. I’d eat too quickly at dinner time and then my belly would hurt even more. Ugh. It was not a good cycle. Can you relate?
Is breakfast that important?
In general, eating breakfast has been associated with lower body weight. Seventy-eight percent of those who have lost weight and kept it off for a year or longer are regular breakfast eaters. Breakfast has also been shown to increase fullness while reducing appetite, food cravings, and brain signals that regulate reward-driven eating behavior. Furthermore, studies show that eating a high-quality, high-protein breakfast decreases late-night snacking of foods high in sugar and fat.
So, if food cravings and late night snacking are things you struggle with, I highly recommend focusing on your breakfast. Perhaps you are eating upside down, too? Try a high-quality, high-protein breakfast.
What is a high-quality, high-protein breakfast?
Well, first, your breakfast should be made of real food. I know it’s super tempting to just grab a protein bar or granola bar on your way out the door, but those protein and granola bars often include a lot of artificial ingredients and added sugars and is far from what nature intended. This is not to say it’s never okay to have them. They should just be a backup breakfast instead of a go-to breakfast.
Secondly, you want to aim for a breakfast that contains between 20 and 30 grams of protein. Here are some examples of what that might look like:
Two Egg Omelet with leftover veggies, 1 oz of beef and cheese = 29 grams protein
Egg and Canadian Bacon Breakfast Sandwich on English Muffin = 26 grams protein
8 oz Greek Yogurt with 1 oz Nuts = 26 grams protein
Peanut Butter Quinoa = 31 grams protein
Easy Morning, Egg, Potato and Zucchini Cups with fruit and yogurt = 30 grams protein
If you are like me and have busy mornings that can feel rushed, you may like this make-ahead option that works for me.
These can make your morning easy-peasy and delicious! Make them on the weekend and reheat them each day. They go great with yogurt and fruit or avocado and fruit.
Course Breakfast
Servings 6
Author Kristen Norton, RD, LDN
Ingredients
1medium zucchinigrated
1cupfrozen hashbrowns
1/4cupsharp cheddar cheeseshredded
12large eggs
1teaspoonturmeric
1-2teaspoonSavory All-Purpose Seasoning
Salt and pepper to taste
Instructions
Preheat the oven to 375 degrees.
Grease an extra large muffin tin with oil.
Evenly distribute the hash-browns in each cup. Then the shredded zucchini and cheese.
In a bowl, whisk the eggs and add in salt, pepper, turmeric and a savory all purpose blend (or use your favorite blend).
Pour egg mixture into each cup Give each cup a little stir and bake for 20-25 minutes.
Notes
To reheat: Place on microwave safe plate and heat for 1 minute 15 seconds on 50% power. Add 10-15 more seconds as needed. Nutrition Facts: Calories 312, Protein 16g, Carbohydrate 14 g, Dietary Fiber 1 g,
Total Sugars 2g, Total Fat 21g, Saturated Fat 7g, Monounsaturated Fat 9g, Polyunsaturated Fat 3g
Food for thought: Let me know if you try these and what you think! Or share with us your favorite make-ahead high-quality protein-packed breakfast.
I love eggs for breakfast. With just the right amount of protein and fat, they are satisfying and delicious until… the burnout. Have you ever grown tired of eggs? What about your family? Maybe you make a not-so-great batch of eggs one morning and your 4-year-old then declares that she no longer likes eggs. Sigh. Only later in the week to request that I make eggs like Denny’s does. Haha. Denny’s eggs coming right up! Okay, so maybe that only happens to me…
Anyhow, burnout happens. I hear from the tribe that you need more ideas. Great news! I’ve got the perfect alternative. These protein-rich pumpkin cookies have 8g of protein, 4g of fiber and only 2g of added sugar. They are made from real food ingredients and do not contain gluten, artificial sweeteners or protein powder. You can’t beat that. See complete NUTRITION FACTS here.
Great for little kids. Just one cookie will meet nearly the entire day’s worth of protein needs for your little one (based on myplate servings). It is also extremely rich in iron, an important nutrient for this age group. Not to mention you’re squeezing in a tiny serving of vegetables without them noticing. Blending the pumpkin seeds and the oats really helps make these a kid-friendly texture.
Great for big kids. This can be an on-the-go breakfast or after school snack. Would also be great for replenishing after a sports game or practice.
Great for adults. Use it as an afternoon pick-me up, a breakfast paired with fruit, or a post-workout snack when you have a really strenuous session.
They are light, fluffy and will resemble more of a muffin top than a cookie. I’ve been enjoying them with my morning coffee and they hold me over very well. How will you enjoy them? As a breakfast or a snack? Both?
These cookies pack in protein, iron, vitamin A and fiber - all from real, natural foods! Enjoy for breakfast or snack.
Servings 12
Author Kristen Norton, RD, LDN
Ingredients
3/4cupcanned pumpkinno sugar added
1/2cupalmond butternatural
2eggs
1tspvanilla extract
1tspcinnamon
1tspnutmeg
2tbsmaple syrup
2tbschia seeds
1/2cuppumpkin seedsprocessed into a powder
1/4cupoat flourto make throw old fashioned oats into the food processor
1/4cupRaisins
1tspbaking soda
Instructions
In a small bowl, beat the pumpkin and almond butter using a hand-held mixer until smooth. Add eggs and mix well. Mix in the vanilla, cinnamon, nutmeg, maple syrup, and chia seeds. Add baking soda, oat flour and pumpkin seed powder mix until combine. Fold in raisins.
Scoop onto lined cookie sheet making 12 large cookies.
Bake at 375 for 10-12 minutes.
Notes
You can leave pumpkin seeds whole or blend them in a blender or food processor to form a flour.
To make oat flour: blend old fashioned oats in a blender or food processor until a flour consistency is reached. This recipe was modified from a recipe by The Lean Green Bean. http://www.theleangreenbean.com/sweet-potato-protein-cookies/
It’s Monday morning, you’ve decided this is the week, “I’m going to be healthy and lose weight!”
You start with a fruit and vegetable smoothie, a handful of 7 almonds for a mid-morning, a tossed salad with grilled chicken and light dressing at lunch, and a piece of fruit in the afternoon.
Then you arrive home, it’s 5:30 PM, what’s your first stop? Straight to the pantry… because you’re starving!!
Handful of pretzels, check
A bag of snack size Doritos (bought for the kid’s lunches), check
Leftover cookie from the weekend, check
Now it’s time to cook dinner. Still trying to eat right, you prepare broiled salmon with asparagus and brown rice. Feeling hungry and unsatisfied at the end of the night you find yourself back in the pantry for couple more handfuls of this and that and you’re finally done.
You ask yourself, “What happened?? Today was supposed to be different!” This is what I call upside down eating as shown in the inverted pyramid.
When we start the day trying so hard to be good we typically deny our body calories.
What is a calorie? More specifically, what does a calorie give you?
Energy!!!
When we deny our bodies the energy they require to do life we end up getting hungry signals from our body to make up for the calorie deficit at the end of the day.
Flip your pyramid upside down
Eat more energy in the morning. Yes, that means breakfast. Some find benefit by eating breakfast like a king but for people that are not hungry I recommend breakfast 1 and breakfast 2 – these include light options such as yogurt, a handful of nuts, a piece of fruit, whole-grain crackers with peanut butter, or oatmeal.
Eat when you’re hungry. The first step, identify what hunger feels like in your body. If you just ate, it might just be thirst. I recommend having 16 oz of water and reevaluating after 15 minutes. For the mid-afternoon crash, have high protein non-trigger foods such as unsalted nuts, cheese stick, or low-sodium deli meat. Drinking coffee or tea to postpone eating will likely lead to overeating later.
Become more mindful. If you’re standing at the desk, answering emails, taking phone calls, or rushing to a meeting you are likely not in tune with the calories you are consuming. Can you take 30-60 seconds to pause before inhaling the food to thank your body and the creator for providing this nourishment?
Food for thought:
As a non-breakfast eater for 3 years I know this can be a challenging concept. For me, it was all about starting small – that’s where breakfast 1 and 2 helped!
When are you eating the most energy (calories)?
When do you need more energy?
Tell us in the comments below what you’ll do to flip your pyramid this week!
It’s rare that I meet someone who doesn’t have a sweet tooth. Some of us struggle more than others with sweet cravings. How do we choose to indulge our sweet tooth (or not to) in a healthy way? Here are four mindfulness strategies:
Mindful Pause
Oftentimes, we crave sweets because of some underlying thought or emotion that drives a desire for something comforting. When the craving hits, taking a mindful pause allows us to become aware of our emotions, senses, and actions. We may be frustrated, stressed, tired, or bored and looking to escape those uncomfortable feelings. Unfortunately, we all know those feelings won’t disappear by eating chocolate (although that would be awesome!). Yet our brain seems to think it will work every time. A little mindfulness and a full toolbox of ways to soothe yourself without food can go a long way when it comes to managing that sweet tooth.
Sort Through the Craving
Ask yourself, do I really want this, or is my primitive brain just craving it because it’s there, free, tempting, etc? If we always follow that primitive drive to indulge, we could end up far from our goals. Having a way to sort through a craving can help. I like to ask myself questions to gather more information. How bad do I really want this? Willt his craving pass pretty quickly? Is this craving for something special and unique? Does this help me meet my needs? Is it going to make me feel good or lousy? Is the experience going to be worth it? For instance, the candy from a jar at work… although delicious, probably not very special. I might devour it as I walk to the water jug without actually experiencing it. But a melt-in-your-mouth s’more when you are on a family camping trip or a decadent homemade pie you only get once a year around the holidays that you sit down to savor with people who mean the world to you… those are the kind of treats that I call worth it. Simply putting a little thought into your decision can help you decide to pass or go on a sweet treat.
Give Yourself Permission
When food is off-limits, it gains power. It’s always your choice to honor a craving or ride it out and let it pass. When you take a mindful pause and sort through it, you can then consciously ask yourself if you still want that food. Give yourself permission to say yes without any judgemental thoughts (like I’m being bad or I’m cheating). Once you do, ironically, it will be much easier to say no if you want to.
Love What You Eat
Cravings can come on for various reasons, but being too restrictive or eating bland food can definitely trigger more cravings. If you aren’t enjoying your food, maybe it’s time to look at how to put more joy and flavor onto your plate. This is different for everyone. Perhaps this means adding a bit of honey and cocoa powder into your morning smoothie, making a flavorful sauce to go on top of your meat and roasted veggies, or ending your meal with fruit or, dare I say, chocolate sometimes!
Fruit, Vegetables and Chocolate
Incorporate some delicious AND nutritious treats in your routine for a more satisfying daily diet. Dietitians really have a knack for combining healthier ingredients like fruits and vegetables with their chocolate! So, in honor of #NationalNutritionMonth, here I highlight some tasty treats packed with healthy perks from real, quality food ingredients, including my own recipe for Chocolate Banana Nut Muffins.
“An ooey-gooey fudgy brownie bite filled with healthy fats and chocolaty goodness.”
And here is my latest creation. I had bananas that were past their prime so I baked these chocolate muffins. They aren’t overly sweet so they made a good breakfast or snack. But if you wanted to dial up the sweetness a notch, just add your favorite chocolate chips and/or try adding some whipped cream cheese icing and voila! Your muffin is more like a cupcake!
These muffins are a delicious for breakfast, snack or dessert. Each muffin has 3 grams of protein and 3 grams of fiber. Add healthy fats with optional walnuts or bump up the fun factor with some dark chocolate chips.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 1
Author Kristen Norton, RD, LDN
Ingredients
1 1/2cupwhole wheat flour
1teaspoonbaking soda
1teaspoonbaking powder
1/8teaspoonsalt
1teaspooncinnamon
1teaspoonnutmeg
2-3teaspoonscocoa powder
3ripe bananas
1eggwhisked
1/3cupbuttermelted
1teaspoonvanilla extract
1/3cupwalnuts or dark chocolate chipsoptional
Instructions
Preheat oven to 350 degrees.
Fill a muffin tin with liners and spray with non-stick spray.
Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cocoa powder.
In separate bowl mash bananas. Add vanilla, egg, and melted butter.
Fold in flour mixture, and mix until smooth.
(Optional) Fold in walnuts or dark chocolate chips
