Eat...lots more beans (a book review)

Dear Readers,

I must be forgiven for some of my nutritional (and editorial) idiosyncrasies...after all, I share my thoughts and passions in genuine attempt to inspire others to eat well. So it is with that humble admission that I must again turn our conversation to beans. Sweet, glorious legumes in all their shapes, sizes and colours. The fibre! The protein! The magnesium! Not a seminar goes by without my singing the praises of the musical fruit...and I can barely go 3 weeks on EDBH without sliding in a plug for the noble bean. And now I have found allies in my quest to encourage the world to eat more beans; they have even written a cookbook to entice you to do so. Julie van Rosendaal and Sue Duncan, two Canadians with a love for the humble legume, published their book, Spilling the Beans, just this year and thanks to my mom...their book ended up in my kitchen. 

What I admire about this book is that it is a love affair with beans and all of the comforting, hearty meals that they inspire. This is not a vegetarian book, although many recipes are vegetarian. It is also not a "health food" book, although many recipes are incredibly healthy. This is a book to appeal to everyone, from the bacon lover to the sweet tooth. It will convert you to our bean mission. I promise. The authors offer some compelling reasons for eating more beans in the book's brief introduction: that beans are planet friendly, economical and, of course, incredibly healthy. And they have found a way to get beans into almost every type of food imaginable: from cinnamon buns to muffins and mac and cheese to scones, there is a bean recipe for every appetite. 

The photography, from Julie herself, hits just the right foodie note and the book is beautiful. So far, I have tried 3 recipes and all of them have been a smashing success: the black-eyed pea and kale soup with cheesy croutons; the chard, white bean and sweet potato gratin which my 15 month old could not get enough of and the black bean brownies. You heard me, brownies. I am sharing the gratin recipe  here as I have made it 6 times since owning the book. It has gotten in the way of my trying other recipes, just like when you can't stop ordering the same dish every time you go out to a certain restaurant. 

Recipe

Chard, White Bean and Sweet Potato Gratin

Excerpted from Spilling the Beans (Whitecap Books) by Julie van Rosendaal and Sue Duncan and used with permission. 

Canola or olive oil, for cooking
1 small onion, finely chopped
2 bunches chard, leaves and stems separated and both cut into 1-inch pieces
2 tbsp (30ml) butter
2 tbsp (30ml) all-purpose flour
2 cups (500ml) milk
2 garlic cloves, crushed
salt and pepper to taste
1 large dark-fleshed sweet potato, peeled and sliced 1/8 inch thick
2 cups (500ml) cooked white beans or a 19 oz (540ml) can, rinsed and drained
Freshly grated nutmeg
1 cup (250ml) coarsely shredded Gruyere, old cheddar or Gouda cheese




Heat a drizzle of oil in a heavy skillet set over medium-high heat and cook the onion for a few minutes. Add the chard, sprinkle with salt and cook until the chard wilts and there is no moisture left in the pan. Transfer to a bowl.


Add the butter and flour to the skillet and whisk together to make a paste. Whisk in the milk, then add the garlic and bring to a simmer. Boil for 2 minutes, whisking; season with salt and pepper and remove from the heat. 


Preheat the oven to 400 degrees. Spray a baking dish with nonstick cooking spray. Spread half of the sweet potatoes in the baking dish. Top with half the beans, a sprinkle of nutmeg, salt and pepper, half of the greens mixture, half of the cheese and half of the sauce. Layer the rest of the potatoes, beans, greens and sauce and top with the rest of the cheese.


Cover with tin foil and bake for about 45 minutes, then take the tin foil off and bake for another 15 minutes, until golden and bubbly. Let stand for 15 minutes before serving. 

Eat...better on a budget

Want cheap healthy food? Grow your own!

After my appearance this morning on CBC Radio One's Early Edition, I thought I would do a follow up post with some easy ways to truly eat well on a limited budget. With so many people either out of work or working at lower paying jobs than they used to before the recession it is important that we not equate eating cheap with eating badly. When I was doing my internship in Edmonton to become a dietitian (completely unpaid!) my husband had to support two households: a mortgage AND rent, 2 sets of utilities and flights to come home so we could see each other. Budget eating was imperative: I ate a LOT of rice and beans. When we are stressed and busy, a trip through the drive thru might seem easier than cooking from scratch. But when we are under stress, we need good food even more to help our bodies cope and defend against the damage stress can inflict. It can be done...here are 5 ways to eat well on the cheap. 




1. Buy staples in bulk. Stock up when items you use all the time are on sale and buy staples in bulk or warehouse size packs. The important thing here is not to buy everything supersized. If you buy a warehouse pack of chicken and you are cooking for one, you will likely bid at least half of that adieu. If you can't use the package before it goes bad you are wasting money, not saving. Good things to buy in bulk are frozen veggies, whole grains like brown rice or quinoa and dried beans. If you have a family, you can probably use up staples like cereal, soups, cheese, olive oil and trail mix pretty quickly too.


2. Trade convenience for cost savings. The more processed (value added, in grocery speak) a food is the more it costs. Whole wheat pasta is about 25 cents a serving; a seasoned and sauced "side dish" style pasta is usually 2 or 3 times that. Pre-shredded cheese costs more than brick cheese and individual yogurts cost more per serving than a family sized tub. "Prewashed" salads cost tons more than a head of lettuce or bunch of spinach. Take 30 seconds to scoop out yogurt into tupperware for lunches and get a family member shredding cheese for you. I hate shredding cheese for some reason. I make my husband do it.


3. Think veggie. Vegetarian proteins are incredibly healthy and way less expensive than animal proteins. Crumble up extra firm tofu in chili or burritos. Bulk up vegetable soups with beans or extend lean ground beef with lentils in your favourite recipes. To save even more (and keep extra sodium at bay), cook beans from scratch instead of buying canned. The trick here is to think ahead. Soak beans overnight and then cook them in the evening while you are watching TV or doing other chores. Then you have a batch in the fridge ready to go when it comes time to make a quick meal.


4. Plan to succeed. When everyone arrives home tired, it can be tricky to figure out what to cook and all too easy to go to MacDohs. Pour yourself a cup of coffee tonight and think of 10 super quick meal ideas, like spaghetti, chili or grilled cheese and spinach salad and post it on the fridge. Make sure you keep your kitchen stocked so you always have the ingredients for your go to meals. Next time you are at a loss for the age old question "what's for dinner?", you can just go to your fridge and get cooking. Wash and prep veggies when you get home from grocery shopping so they are ready to go for snacks and meals. Make lunches the night before so you aren't scrambling come morning. 


5. Rethink snack food. While chips, pop and candy seem like inexpensive options the costs really do add up. Instead of spending $5 on pop a week for your kids, use the cash to buy 100% juice instead. Does your family go through a couple of bags of chips a week? Take that $5 and use it for some healthy unsalted nuts to add to lunches. What to snack on instead? Popcorn! Making popcorn from scratch on the stove takes the same amount of time as putting it in the microwave and is just pennies a serving, even with a bit of butter and salt added to it. Not to mention how much healthier it is.


I would love to hear your favourite money saving tips for eating well....
Desiree

Recipe...Artichoke and White Bean Dip

You know that feeling...you kind of want a treat. But you don't actually want a meal completely devoid of nutrition. That was me a couple of days ago. I didn't want junk food...but I didn't want a typical meal either. Voila! A sauteed veggie dip that was inspired by artichoke dip but made healthier via white beans. The beans add fibre and protein without all the extra fat. Would have been a good Super Bowl snack. Oh well, there is always 2012! 


Recipe: Artichoke and White Bean Dip


1 tbsp extra virgin olive oil
1/2 red onion, diced
1 med zucchini, diced
2 med carrots, diced
1/2 cup artichoke hearts, chopped
salt and pepper


1 540 ml can of cannellini beans, mashed
1/2 cup light sour cream
1/2 cup of feta
1/2 cup of manchego 
1/8 tsp rosemary
Pinch chili flakes


1/2 cup of parmiggiano reggiano

3 roma tomatoes, diced

Preheat oven to 350 degrees Fahrenheit.


Heat oil in a medium skillet and saute red onion until softened, about 3 minutes. Add zucchini and carrots and saute until carrots are tender crisp, about 5 minutes. Add artichoke hearts and warm through. Season with salt and pepper to taste.


Turn off heat and mix in cannellini beans, sour cream, feta and manchego cheeses. Add in rosemary and chili flakes.


Spread into 9 inch pyrex pie plate or another oven proof dish. Sprinkle with parmiggiano and bake for approximately 15-20 minutes or until bubbly. Top with diced tomatoes and serve with good quality tortilla chips (I like Que Pasa).


You can definitely vary the cheeses - just be sure to include at least one sharply flavoured cheese or the dip will be pretty bland.


Enjoy!
Desiree


PS...this would count towards your UnDiet bean servings for the week. Don't say I don't look out for ya!

UnDiet...Week Six

Whether you are vegetarian or worship at the temple of bacon, we could all use a little more veggie protein in our lives. While meat can be a healthy part of a good diet, we tend to eat way too much of it and forget that plants have protein too. So the challenge this week is to work a little of my favourite veggie protein into your diet: beans. 
Yes, yes, it's the musical fruit...but it is also pretty close to a perfect food. Super high in fibre, beans are also a great source of vegetarian protein and slow burning carbohydrates. But it doesn't end there: full of magnesium, iron, B vitamins, potassium...and if you choose a richly coloured bean like kidney or black beans, chock a block with antioxidant pigments too. 


Don't like beans because they make you gassy? News flash: a little gas is good for you. One of the benefits of beans is that their "resistant" carbohydrates become food for healthy bacteria which helps keep your gut happy. Your system will get used to beans the more you eat them. If you are bothered by gas, the kind that doesn't seem to want to pass on its own, you have options. The standard treatment is Beano, which actually works. A more holistic approach is Asafoetida, which is an Ayurvedic herb that complements beans nicely from a digestive perspective. You can find it at Indian food shops and remember...just a tiny pinch is all you need.

So this week, welcome beans into your world at least twice. Not so bad, right? I will even help you out with some ideas!


1. Eat hummus with chopped veggies as a snack. Buy a good quality hummus with no unpronounceable ingredients or make your own tomorrow to pack in your lunch all week. It's easy...try this recipe.
2. If you regularly eat soups for lunch, just toss in a half cup of your favourite beans, rinsed and drained to boost the nutrition and help you feel more full all afternoon. 
3. Make your favourite chili with two different types of beans. 
4. Making a marinara? Substitute half of your usual amount of ground beef with canned lentils, rinsed and drained.
5. Taco night? Saute up some black beans instead of your regular ground meat (or add beans to your ground...you carnivore, you!).


So long, gassy jack.
Desiree

Eat...Winter Apple Parsnip Bake

One of the things I love most about my SPUD produce box (besides the fact that the groceries come to me and they use local and organic producers first) is that my cooking strategy changes from "what do I feel like making" to "how can I use the contents of my produce drawer?" It forces you to get a bit more creative which is good for your health and good for your taste buds. 


I have been staring down some parsnips for a while and wasn't sure what I wanted to do with them. Parsnips, called "carrots with attitude" by Rachel Ray, are a local root veggie that have a sharp spiciness to them that lends well to a bit of time in the old oven. Even though they lack colour, parsnips aren't just nutritional filler: they are a source of fibre, heart loving potassium, bone building calcium and folate for a healthy nervous system. I figured I would sweeten them up a bit so my husband might like them. He thinks that this would be a nice side dish for some pork tenderloin but I served it, of course, as a vegetarian main course over organic quinoa. The nice thing about this recipe is that it can be a completely 100 mile meal with a few adjustments.


Here is what resulted...I had a photo but it turned out so badly I thought I wouldn't bother putting it up. I am hoping Santa will deliver a new camera. 


Recipe: Winter Apple Parsnip Bake


Preheat oven to 375 degrees


4 medium parsnips, cubed or sliced
2 medium apples, cubed or sliced
1 medium leek, sliced
2 cups canned or precooked chick peas, drained


2 tbsp extra virgin olive oil (substitute butter for a 100 mile recipe)
1/2 cup demerara sugar (substitute honey for a 100 mile recipe)
pinch salt


2 tbsp butter, cut into small pieces


In a 9x9 baking dish or a 9 inch pie plate, combine all ingredients except for butter and toss well. Then add butter on top. You could cube the parsnips and apples so they are uniform with the chick peas or slice them. 


Bake for 15 minutes, stir and bake for 15 more minutes or until parsnips are tender. I think this would also be tasty curried: Add 1-2 tbsp curry powder and reduce sugar by half and add 1/4 cup raisins if you like them. 


Serve over your favourite whole grain like quinoa, barley, brown rice or buckwheat.


Happy Holidays,
Desiree

Losing it...the post baby diaries...Sept 14

I am so tired...I want to go back to sleep.

You can't go back to sleep...if you do, you won't have time to work out and get showered before A arrives for a visit.

But I am exhausted! Not sleeping is worse for me than not working out...and I could probably fit it in in the afternoon...

You know you won't...you have work to do this afternoon. Besides, you are starting to wake up. It is time to wake up. Turn on the DVD, lazy bones.

Sound familiar? That was my internal dialogue this morning before finally deciding to work out while I put my little one back to sleep, instead of going back to sleep myself. Yes, I am tired...but I feel way better that I worked out. And I would still be tired even if I got that last hour of sleep. The dark circles under my eyes have been cemented by weeks, not hours, of lost sleep.

Last week, I only worked out three times so I set myself the challenge of at least 4 times for this week. As of today, I am 2 for 2 and already, things are feeling like they "work" a little better. This is probably because I was so drastically out of shape by the time I gave birth that any little increment of improvement is evident :)The 25 minute ab work is getting easier (well, the first 5 minutes is...) but my devotion to the method is intact because I can see subtle changes already. And, my weight is down 3 more pounds....just 20 more to go! I have to admit, that this is probably way more about breastfeeding than working out at this point, but it is still motivating!

So what about my diet strategy? Right now, my only rule is that I have cut out the junk food. No chips, cookies, cakes, candy....just real food. It's funny that before I got pregnant, junk food wasn't such a big part of my lifestyle. I saved room for the good quality stuff...a nice dessert from a good restaurant, the occasional chips (my nutritional crack) and liberal amounts of cheese. But regular junk food? Rarely! Not worth the calories, in my opinion.

However, when I got pregnant...I turned into a human vending machine. Sure, I still ate all the amazing healthy foods that I always do, like dark leafy greens, whole grains and beans but for dessert or snack time...I wanted garbage. I would eat almost anything put in front of me: from generic nasty cake to twizzlers to cheap pastries and chocolate I had to have junk every single day. Talk about maternal AND professional guilt! The dietitian was mainlining processed sugar and fats to her unborn on a daily basis. I comforted myself with the thought that all the nourishing food I ate on a daily basis was "insulating" the baby from damage. Do as I say, ladies...not as I do :) Stay away from the junk if you can! Your baby (and your butt) is better off for it.

So from the 6 week to the 12 week post partum mark, my only diet strategy is one of no junk food. I have three main lines of rationale for this decision (given my nature, I can't do anything, even something this simple, without creating theories to convince myself of the utility of a strategy or decision - professional hazard I guess!).

The first theory is that research has shown humans actually have almost like a "bank" of willpower. Use it up in pursuit of, say, working on your MBA and have less left for cooking from scratch every night. This is one of the reasons why super drastic "become a vegan yogi master overnight detox" plans rarely work for more than a few days before they fail dramatically via the bottom of a bag of Sour Cream and Cheddar Ruffles. It is also why, in my practice, I always preach slow and accumulating changes to try and create habits that no longer require willpower to maintain. So, keeping the diet simple will allow me to focus my willpower on restarting and maintaining my workout regime.

My second theory is that the weight gain battle is won or lost by relatively small changes in calorie balance and simply taking the daily junk out of the diet should have a great effect, especially in light of the energy that breastfeeding consumes and how healthy my overall diet is.

My third theory revolves around supporting the breastfeeding process: drastic calorie restriction will impede breast milk production...that means a little bit of hell for a mom trying to feed her baby. In addition, I am sleep deprived and I need energy! It isn't the time to cut back too much or I may end up brushing my teeth with mascara or washing my hands with spaghetti sauce or something else related to zombie like behaviour!

The idea is that if by week 12, things aren't progressing fast enough...I will ramp up the diet efforts. But before you walk away thinking...just cut out the junk food! Full disclosure...my diet may or may not look like yours...and that matters!

5 healthy diet habits I live by....

1. Processed carbs don't live here! All my grains are whole...the only bread in my house 9.5 times out of 10 is Silver Hills sprouted grain bread and it lives in my freezer because it takes the two of us at least 10 days to go through a loaf. Many of my meals are based on beans and vegetables and intact grains like quinoa or barley instead of couscous or pasta.

2. I don't drink my calories...I drink water, sparkling mineral water, tea and the occasional glass of wine. No soda, no juice, no desserts masquerading as coffee drinks.

3. We eat fruits and vegetables...lots of them! If I don't have vegetables, I can't make a meal. Fruits and vegetables are essential for nourishing your body with antioxidants, vitamins, minerals and fibre in a low calorie package.

4. I love beans. I am not afraid to admit it...but the musical fruit has a starring role in our daily lives. I make a lot of one pot meals, focused on beans. I don't make salads without them and I often add them to soups, pastas and casseroles. Beans are super filling, feature lots of fibre and protein and are rich in trace minerals. A perfect food for maintaining a healthy weight.

5. I love fat...the right kind of fat. We stay away from trans fats and depend on anti-inflammatory extra virgin olive oil to cook our meals. We snack on raw, unsalted nuts and seeds and I get my dose of healthy omega 3 fats daily from Salba, hemp seeds and good quality fish oil. I would rather see a little extra fat in a dish than extra starch. Fat carries flavour, making foods satisfying and helps to fill you up and is essential for a healthy metabolism. Stay away from the cheap vegetable oils and try not to overdo the saturated fat.

Okay, I think my little one is tired of me ignoring him...play time!
Desiree

Eat...more beans

Beans, beans, the musical fruit....yes, you know the rest! My clients get pretty sick of me talking about the health benefits of beans but they are on a very important list of the healthiest foods that you are not eating! As a vegetarian, beans are a huge part of my diet but most of us tend only to eat beans in chili, hummus or refried form. So I've come up with 5 good reasons to get to know the lowly bean...


1. Fibre: No plant food has more fibre and since the average Canadian only gets 14 grams of fibre a day - it is time to reach for beans! Depending on the bean, the average is 5 grams of fibre per half cup. Not too shabby indeed.


2. Protein: we all need to eat more plant based protein for our health, the health of the environment and the health of our wallets. Beans are a great source of protein and are easy to add to salads, soups, casseroles and more to beef up (no pun intended!) the protein. Just rinse canned beans and add them to your favourite foods.


3. Slow Carbs: the ultimate slow carb source, the carbohydrates in beans (and nutrient balance in general) ensure a nice steady rise in blood sugar for sustained energy and hormone balance.


4. Potassium: 3/4 cup of lentils, like other beans, have 540 mg of potassium. Potassium is severely lacking in our processed food world and is vital for healthy blood pressure regulation.


5. Magnesium: another "if only we ate more whole foods" nutrient, most of us don't get enough magnesium...and not because it doesn't exist in foods! Magnesium is vital for muscle contraction and heart health; magnesium also has a calming effect on the body 3/4 cup of most beans have about 50 mg of magnesium...you only need about 350 mg a day.


So here is a little comfort food for the last days of winter....my Beans and Greens Casserole! This recipe will easily serve 4-6 hungry people -


1 cup quinoa
2 cups water


Bring quinoa and water to a boil and simmer, covered, for 15 minutes. Turn off heat, fluff and re-cover for later.


1 tbsp extra virgin olive oil
1-3 cloves garlic
1/2 large sweet onion
1/2 tsp dried oregano
1/4 tsp dried rosemary
2 19oz cans of your favourite beans, such as white cannellini beans or chickpeas


1 lb of your favourite greens, such as broccoli, kale or spinach
2 tbsp soy sauce
chili flakes to taste


1 cup 1% cottage cheese
2 cups light (not low fat) aged cheddar, grated


Chop onion, garlic and greens. Drain and rinse one can of beans. Leave the other can with liquid intact.
Heat oil over medium heat, add onions and saute until glossy. Add garlic, oregano and rosemary and saute for a minute more - don't let the garlic brown.


Add both cans of beans and simmer for 10 minutes then add greens and simmer until tender. Add soy sauce and chili flakes.


Place quinoa, cottage cheese and beans mixture into a 9 x 12 baking dish and mix until thoroughly combined. Top with cheddar and bake in a 375 degree oven for 25 minutes.


To lower the sodium, use salt free beans and reduced sodium soy sauce.


Enjoy!
Desiree