Lose Weight with Ruth: Put Your Best Fork Forward with National Nutrition…

Lose Weight with Ruth: Put Your Best Fork Forward with National Nutrition…: National Nutrition Month It’s time to “Put Your Best Fork Forward” to celebrate National Nutrition Month! Every March is a reminder…


Put Your Best Fork Forward with National Nutrition Month!

National Nutrition Month

It’s time to “Put Your Best Fork Forward” to celebrate National Nutrition Month! Every March is a reminder to commit to healthy eating and physical activity.

Tips to Try –
  • What can you do to change or improve your habits? Small changes add up over time. Change one habit at a time for long-lasting results.
  • Would you like to lose weight? It’s not a diet. It’s a lifestyle. For motivation, check out Day 1 Motivation, Motivation, Motivation in The Food Is My Friend Diet.
  • Would you like to include more fruits and vegetables in your diet? Add a fruit with breakfast. Add more veggies to a sandwich at lunch. Eat a fruit for an afternoon snack. Make half the plate a big salad for dinner.
  • Would you like to be more active? What do you like to do? Walk? Go to the gym? Jog by yourself? Join a running group? Clean house? Dance? There’s something for everyone.

It’s All About Prevention –

A healthy lifestyle prevents health problems before they start. Who wants to take a lot of medications or spend time in the hospital?

More Tips –

Do you spend a lot of money on coffee drinks and snacks? Go grocery shopping on the weekend to buy healthy snacks, such as popcorn, bags of nuts, string cheese, yogurt or fruit.

Try cooking more at home. Begin with a meal plan for the week. When you have a plan, you will be less tempted to grab something quick on your way home from work. Besides, eating at restaurants can load on the calories, as well as extra amounts of sodium to your meals.

It’s Your Live –

Your goal is to create a create a healthy lifestyle that you are willing to do over your lifetime.   For science-based experts that you can trust, find a registered dietitian nutritionist in your area. Check out www.eatright.org and be the best that you can be.

Meet Two Official Bean Advocates

Better Bean  – Keith and Hannah Kullberg

It was a pleasure to meet two Bean Advocates at Natural Products Expo West – Keith Kullberg, Founder and his co-founder and daughter Hannah Kullberg from Better Bean.
From taste to versatility to a health standpoint, beans are one of my favorite foods. So I was pleased to find the Better Bean booth. Beans can be eaten for breakfast, lunch and dinner. They can be part of a appetizer or made into a dessert. The possibilities are endless. From dips to bean burgers to brownies (very good by the way), beans are one of your food friends.
For people, who don’t have time to cook, bean and cheese tacos or quesadillas couldn’t be quicker or easier. They are also healthy. Just warm corn or flour tortillas and fill with beans and shredded cheese. To melt the cheese, pop them in the microwave. For more veggie power, top with salsa and guacamole. Delicious!

Better Beans are sold nationwide in a tub in the refrigerated section.  They have baked beans, skillet refried red and black beans, three sisters chili, roasted chipotIe red beans, southwestern pinto beans, Tuscan white beans, and Cuban black beans. I am looking forward to trying them.

Hate Vegetables? You’ll Love These!

Brussels Sprouts are a delicious winter veggie 
When was the last time you ate Brussels sprouts?
Are they flown in from Brussels?
Brussels sprouts are a great winter vegetable and are available everywhere.
For some reason, Brussels sprouts get a bad rap. Brussels sprouts are a wonderful cruciferous vegetable in the same family as broccoli, kale, bok choy, cauliflower and cabbage. Cruciferous vegetables may offer protection against cardiovascular disease and be linked to lower cancer risks, specifically colorectal cancer. 
You won’t be able to stop eating these delicious stir-fried Brussels sprouts!
Stir-Fried Brussels Sprouts with Garlic
4 cups Brussels sprouts
3-4 tablespoons Canola oil
1 teaspoon crushed garlic
Pinch of salt and pepper
Sprinkle of Parmesan Cheese
Wash Brussels Sprouts. Cut off the ends and cut in half. Add water to a fry pan and bring to boiling. Add Brussels Sprouts and boil 5-10 minutes until softened. Drain off the water, and continue heating the pan until the rest of the water is evaporated. Keep heat on high and add 2 Tablespoons of oil. After the oil is hot, continually turn the Brussels sprouts until browned. Will look brownish but won’t taste burnt. When the oil is gone, add 1-2 tablespoons more oil, so that the Brussel Sprouts continue to brown and become crispy. Turn heat to low. Add in the garlic, salt and pepper until mixed. If desired for a Umami flavor, sprinkle with Parmesan Cheese.
Serves 2-3.


Stir-Fried Brussels Sprouts