Sunday, November 29, 2009

Obesity: Red Flag for Employers


  Perhaps you’re working extra hard these days to hang onto your job, or, if you’re looking for work, you’re using every avenue you know to find a job.  In either situation, better check out your waist-line if you’re serious about having a job in the future.  That’s because if you’re carrying too much weight – enough to be considered overweight or obese – then this is a concern to employers.  studies have shown that not only do overweight workers have higher absenteeism and health care costs, but they are less productive.  Such statistics become even more important as companies are keeping only key performers and are scrutinizing ways to trim health care costs.

In addition, several courts have recently ruled that employers also must pay for weight-loss surgery for overweight employees who need operations for work-related injuries.  The courts have stated that the weight-loss procedures are needed to guarantee the successful repair of the initial injury.

For job seekers, the nearly 10 percent unemployment rate means that they may need to be even more proactive in trimming the waistline.  A Wayne State university study found last year that over weight workers are viewed negatively, and nowhere is that more evident than in the hiring process, especially if they’re applying for a job with face-to-face interactions. 

It appears employers think they are doing what they feel they need to do, but how do you feel about this as well?

Source: Gannett

Thursday, November 26, 2009

How To Carve Your Perfect Holiday Turkey



Carve Your Perfect Turkey

Have a Great Thanksgiving all! :)


Tuesday, November 24, 2009

Thanksgiving Snack Attack



1. Which Kind of snack do you crave at Thanksgiving and why?

  • Sweet
  • Salty
  • Sweet & Salty
  • Other, _________________

2. What is the name of the snack?

Anxious to hear about your cravings and why!

Sunday, November 22, 2009

Thanksgiving Countdown; Tips and Crustless Pumpkin Pie

1254075135W70NFB Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do math in your head just to get it right.  Here are  some of the numbers to have a safe, worry-free and meaningful Thanksgiving Day dinner. 


For turkeys under 16 lbs, estimate basically 1 pound per serving (this accounts for bone weight.)  For larger birds, a bit less is fine;they have a higher meat-to-bone ratio.  However, if your goal is plenty of leftovers, (that turkey sandwich with mayo and cranberry sauce to boot) aim for 1 1/2 lbs per person whatever the turkey’s size.

  • For 8 people:   purchase a 12 lb. turkey
  • For 10 people: purchase a 15 lb. turkey
  • For 12 people: purchase an 18 lb. turkey
  • For 14 people: purchase a 20 lb. turkey

The Thaw

Technically, the safest way to thaw a frozen turkey is in the refrigerator.  Figure about 24 hours per 4-5 lbs of turkey.  Another method would be to put the turkey is sink filled with cold running-water.  Change the water every 30 minutes, and plan for about 30 minutes per pound.

Holiday Hot Lines plus, a click-a-way





  1. 2 Tbsp water
  2. 2 envelopes unflavored gelatin
  3. 2 1/4 cups Carnation Evaporated Low-fat 2% Milk
  4. 1 15oz.can Libby’s 100% Pure Pumpkin
  5. 1/2 cup of packed brown sugar or low calorie sweetener equivalent
  6. 2 tsp. pumpkin pie spice
  7. 1 tsp vanilla extract
  8. Light whipped topping
  9. Fresh Fruit (optional)


  1. Coat 1” deep-dish pie plate with non-stick Cooking spray.
  2. Place water in a medium bowl; sprinkle gelatin over water. Let stand 5 – 10 minutes or until softened. Mixture may be firm.
  3. Bring 1 cup of evaporated milk to boil in saucepan. Slowly stir in hot evaporated milk into gelatin. Stir in the remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
  4. Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set.
  5. Garnish with whipped topping and fresh fruit, if desired.


Makes 8 servings; Adapted from Nestle Carnation

Thursday, November 19, 2009

Healthy Pumpkin Bread Recipe

This tasty seasonal treat has no trans fat and is low in carbs.



  1. 1 can (15oz) pumpkin
  2. 1 cup sugar
  3. 1/4 cup vegetable oil
  4. 1 cup plain low-fat yogurt
  5. 1 1/2 cups all-purpose flour
  6. 1 1/2 cups whole wheat flour
  7. 2 tsp baking powder
  8. 2 tsp baking soda
  9. 2 tsp cinnamon
  10. 1/2 tsp salt
  11. 1 cup raisins


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat together pumpkin, sugar, oil and yogurt.
  3. In a medium bowl, combine flours, baking powder, baking soda, cinnamon and salt.  Add to pumpkin mixture, stirring until moistened. Stir in raisins.
  4. Pour into 2 greased 9x5x3-inch loaf pans. Bake for 50 to 60 minutes.
  5. Cool on a wire rack for 10 minutes; remove from pan and cool completely.
  • Serving Size: 1 slice; makes 32 servings
  • Nutritional Information:
  • Calories 110, Total Fat 2g, Sodium 150mg, Total Carbohydrate 21g, Dietary Fiber 1g,

Source: U.S. Department of Agriculture, 2009.


Sahale Snacks: A Winner with Health Nuts!



I received this package of almonds in the mail from Sahale, and they sure were good.  These tasty Snacks have won Awards from Men’s Health and Shape Magazines.


The July 2009 PR Press Release states, Sahale Snacks, the Seattle based maker of all natural nut blends and glazed nuts, is pleased to announce that its products have received awards this past summer from both Men’s Health and shape Magazines.


  • Sahale Snacks Soledad Nut Blend was chosen “Best Trail Mix” by the editors of Men’s Health, in the magazines popular “125 Best Foods for Men” (June ‘09 issue.) Soledad Nut Blend is a sweet and spicy, Mediterranean-inspired combination of almonds, apples, flax seeds, dates, balsamic vinegar and red pepper.
  • Sahale Snacks Glazed Nuts Cashews with Pomegranate and Vanilla was selected as a “Best Snack Award” winner by Shape Magazine (July ‘09 issue.)  This winning snack teams up whole roasted cashews with pomegranate and apple, and balanced with pure, fragrant vanilla bean.

About Sahale Snacks

Sahale Snacks was founded in Seattle in 2003 by Josh Schroeter and Edmond Sanctis after climbing Mt.. Rainier and enduring days of uninspiring trail mix and energy bars.  The two set out to create a natural and healthy snack that tasted like great food.  The company follows a simple product philosophy:  Start with natural whole foods, use “culinary magic” and offer busy people sophisticated and convenient healthy snacks.  Sahale Snacks is dedicated to helping people “Snack Better™ .”

The founders named the company after Sahale Peak, which is north of Cascade Pass in the North Cascades National Park in the State of Washington.  A beautiful peak with great views, it is accessible for most hikers.  It is pronounced “sah-HA-lee.” For more information, please visit or Sahale Snacks on Facebook or Twitter.

Tuesday, November 17, 2009

Weight-Tweeting Scale Tweets to Twitter

New Scale Blabs About Your Flab on Twitter

Buck Wolfe of Sphere wrote about the scale showing your weight on Twitter.  I don’t know about you, but I’ve always maintained that my patients/clients weight and weight history was very personal.  It took a long time for people to trust us, as Dietitians’, c’mon tweeting your weight on Twitter? Is this going just a little too far?

-- How's this for motivation: A new bathroom scale will tweet your body weight, letting Twitter users know just how fat you've gotten.

Withings Scale


As we all get ready to kick off that increased caloric season,known as the holiday season, the Withings Wi-Fi Body Scale is now there to track our daily binges and let everyone know.

The $159 scale hit the market a few months ago with the breakthrough ability to beam your weight, body mass and percentage of body fat to your computer. This allows you to track the ballooning of your buttocks graphically -- and that might be easier for some people than, say, looking into the mirror and screaming.
A free iPhone app lets you view all the info on the go, at restaurants, bars and wherever you might indulge.

"Letting our users upload their info on Twitter was a natural extension," says company spokeswoman Jessica Darrican. "For the right person, it just makes all that information all the more real."

Of course, it's completely optional to auto-Tweet every time you step on the scale. The new feature -- introduced last week -- comes at no additional cost. But it's clearly one of those things that some people will love -- and others will find completely revolting.  "You can't ignore the social aspect of dieting, and that's why I think a lot of people will use this and benefit from it," says personal trainer Nicole Glor, who stars in her own line of exercise DVDs.

"I'm in my ninth month of pregnancy, and I find that I turn to my Face book updates for inspiration to stay in shape. I like to know that people around me are pulling for me."

Others feel that you have to look within yourself for real change -- and you won't find that self-reflection on any social media site.
"You can broadcast what your scale is telling you all over the world, but it is not going to get into the root causes of why you overeat," says Debbie Mandel, author of "Addicted to Stress."
"All it might do is create even more anxiety, and anxiety is a leading cause of weight gain."

Weight-tweeting scales might now be a reality. Our only comfort, at least for now, is that we won't wake up the morning after Thanksgiving to find our dangerously overstretched jeans complaining on Face book.

How do you feel about this new kind of scale and a weight-tweeting scale at that?

Monday, November 16, 2009

Saturday, November 14, 2009

Coffee; Now an Art Too?

Artist recreates masterpieces with coffee


275x250.jpg An artist who recreates masterpieces like the Mona Lisa and the Last Supper by painting with espresso coffee is creating a whole latte buzz.
Karen Eland hit upon the idea to switch her watercolors for a cup of espresso about ten years ago as she was sat in a coffee shop.
She noticed how similar the java looked to some of the shades she was using and thought that if coffee can stain your clothes, why not try painting with it.
She gave it a go and loved how it looked, and smelt.
Since then she has used the strong dark coffee to recreate countless classics - always slipping an image of coffee into the painting, like the cup the Mona Lisa is holding.
The coffee images can take a week to paint on watercolor paper and sell for prices up to £12,000 each.
The 36-year-old from Oregon, who has been painting since she was 13, says she finds it intriguing and amusing to recreate the old masters as coffee painting.
275x250.jpg "It's fun to see which ones work in just shades of brown, and how I can add a coffee cup to them," she said. 
"I also enjoy the challenge of imitating the different artistic styles of each painting. 
"When I'm not painting an old masterpiece, I like doing scenes from my travels, or directly related coffee subjects like latte art or scenes from coffee farms."
Karen added that one of here favorite things about painting with coffee was the smell unfortunately she says has to ruin that by spraying a sealer over the finished painting.

What do you think?

Wednesday, November 11, 2009

Applebee’s Provides Veterans Free Meal Today

1254685035B7HGZ6 Who says that there’s no such thing as a free lunch—or even a free dinner?   Today, Applebee’s Neighborhood Grill and Bar Restaurants around the country are offering a free meal for veterans and military active-duty personnel.

Since it’s the first year of this kind of promotion and with that in mind, restaurants are in “all-hands-on-deck” mode and opening a half-hour earlier than normal at 10:30am today.  The restaurants have been completely decorated in patriotic themes, and all staff will be wearing read, white and blue.

1178380886oTczxd To qualify for the free meal, customers must bring military identification, such as a Uniform Services Identification Card, Uniform Services Retired Identification Card, current leave and earnings statement, veterans’ organization card, a photograph in uniform, a DD214 form, a commendation. Or, just wear their uniforms.

Tuesday, November 10, 2009

Ruby Tuesday: Kicks it up a notch with a makeover and ‘Dons a Blazer’

Out with the old, and in with “the new.”  Sarah Gilbert explaines that gone, too, are the wait staff clad in white shirts and ties that hark back to 1989. Instead of fusion cuisine excesses like Southwestern egg rolls and the Macho Nacho burger, the new Ruby Tuesday's menu is about bison burgers, prime rib, and lobster -- with a side of macaroni and cheese, of course.

It's not exactly four-star dining, but it's surely a long way from a casual dining restaurant where "casual" far outshone the other possible monikers. The new Ruby Tuesday's features waiters and waitresses in black tees and pants -- "hipster" style, the New York Times says -- leather banquettes, dark varnished wood, and a menu that would feel right at home in this millennium. In addition to the lobster and prime rib, there's jumbo lump crab cakes, broiled tilapia, and a crispy shrimp sampler in which sesame seeds and peanut glaze make an appearance.
It's part of a $100 million makeover, and the fact that it's come smack in the middle of a recession makes it hard for some investors to swallow. They've gulped down the new menu, though, and the stock has bounced back from its lows in March (as the Times points out, at the 52-week low of 85 cents a share, "a side of the creamy mashed cauliflower cost about three times as much").

Much harder will be convincing cash-strapped customers to buy into the new menu. It's surely more delicious and modern than the old one, but it's not the least bit cheaper. Instead, the company's CEO Sandy Beall, says he is taking advice from his son, who graduated from the California Culinary Academy. His son told him bluntly that what was wrong with his restaurant was "garbage in, garbage out. You can't have great food if you don't buy great product." So the beef, the bison, the lobster and shrimp were upgraded, along with the sauces and the house wines. The extreme makeover hasn't stopped in the kitchen.

Historically, the wait staff turned over at an astonishing rate of 135% (that means the average server only lasts about eight months). Now it's 100% each year, something which the restaurant's management is quick to boast about.   But will Ruby Tuesday's makeover really resonate with customers? Only time -- and lots and lots of fork-tender ribs -- will tell.

Sunday, November 8, 2009

Blueberry Bundt Cake: Cat Cora Knows the Big-Fat Truth!


  • Reduce Saturated Fat
  • Blueberries: The star of her Blueberry Bundt Cake



Visit Cat Cora for this recipe:

Follower Sunday: “Thank You Readership!” Guest-Chef Dietitian and Clinical Research Trials Manager, Marie Feldman, Enriches life with Sweet and Spicy Snack Mix

By Anthony J. Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to provide for you this week, my colleague, Marie Feldman, and her recipe: “Ridiculously Easy Sweet & Spicy Snack Mix”


Marie Feldman

Marie works at a private medical group in Los Angeles as a registered dietitian, a certified diabetes educator and the manager of clinical research trials. She has been fortunate to have received top education at UC Berkeley and training at New York Hospital and UCLA, all leading to a career path that has built upon itself and which allowed her to obtain her multi-faceted, exciting and diverse job today. In addition, she is a fitness enthusiast, loves food and cooking, and has done nutrition consulting work, namely writing and research support for dietary cookbooks and newsletters. Marie enjoys developing new, original and healthy recipes to feed her husband and herself, as well as entertain friends at their home in the South Bay. She is   thankful for her great, active life in an awesome beach community!


© Ridiculously Easy Sweet  & Spicy Snack Mix. All rights reserved.

Developed and reprinted with permission from Marie Feldman, RD, CDE



  1. 4 Cups of popped popcorn( Orville Redenbacher’s Smart Pop)
  2. 1 Cup nuts (cashews, peanuts work best)
  3. 1/2 Cup raisins
  4. 1/2 – 1 teaspoon ground cumin
  5. 1/2 – 1 teaspoon curry powder


  1. Put popcorn, nuts, whole wheat pretzels and raisins in a bowl.
  2. Sprinkle with the curry and cumin powders.
  3. Mix well and serve.
  4. Store in an airtight container.


Nutrition Information:

Serving Size: 1/2 cup

Makes about 6 Cups; 12 servings

Calories: 96; Protein: 3g; Carbohydrates: 11g; Fiber: 1.4g; Sugars: 6g; Total Fat: 5g; Saturated Fat:  <1g; Sodium 101mg

Visit Marie at:

Saturday, November 7, 2009

Oliver-The Musical: Food, Glorious Food

Hope you enjoy this video clip today.

Thursday, November 5, 2009

Sides: Add flavor and nutrition to holiday table

1254075135W70NFB Lorraine Savage describes that turkey isn’t the only star of the Thanksgiving feast.  Meatless side dishes can sparkle with variety, nutrition, and exotic ingredients.  They’ll dazzle the vegetarians in your family and please the meat eaters, too. Healthy nutrition encompasses the holiday table.

For a holiday meant to give thanks for an abundant harvest, make use of bountiful fall vegetables, grains, beans, and peas.  It’s easy to focus on meatless ingredients for each course of the holiday meal  For example, begin with a cream of broccoli soup, spiced butternut squash bisque, or garden vegetable and bean soup.  Then try the carrot, cranberry, and walnut salad, as well.

If you decide to omit the turkey this year, hearty sides can substitute for main dishes.  Serve a mushroom risotto with pine nuts, hearty roasted vegetables, or the American Indian favorite “Three Sisters” stew of corn, squash, and beans.  For vegetarian stuffing, start with cornbread, whole wheat, wild rice or quinoa.  Add kidney beans, cranberries, or almonds for a change of pace.

Highlighting fall vegetables in several side dishes reaps nutritional benefits as well.  Squash, turnips, pumpkin, beets, and sweet potatoes are loaded with beta carotene, vitamins c and A plus other antioxidants, calcium, magnesium, potassium, and folate.  Veggie and bean dishes are low in saturated fat and cholesterol (when not swimming in butter or regular sour cream, or cream sauces,) low in sodium, and high in fiber.

Many meatless recipes satisfy with traditional holiday flavors--and healthy, natural ingredients.




(from the Taste for Life Kitchen)


  1. 2 lbs. baking potatoes, scrubbed and cut into medium-sized chunks
  2. 1/2 lb. carrots, peeled and cut into medium-sized chunks
  3. 1/2 lb. parsnips, trimmed and cut into medium-sized chunks
  4. 1/2 Cup extra-virgin olive oil
  5. 2 tsp. dried thyme
  6. Salt and freshly ground black pepper to taste


  1. Preheat oven to 375 degrees.
  2. In a large bowl, toss potatoes, carrots, and parsnips with olive oil and thyme.  Add salt and pepper to taste. Transfer vegetables to a large roasting pan.
  3. Roast for 30-45 minutes, stirring occasionally, until vegetables are tender, when pierced with a fork.

Happy Thanksgiving!

Tuesday, November 3, 2009

Sharing my lunch with you today; My Homemade Tofu Burrito

Many times, I have been stopped by others in the grocery store to see what is in my grocery cart.  I have been asked:  What do you eat? or, better yet, what they really mean is, “What does a Dietitian eat?”  Well, today I thought I’d share my lunch with you --and show you-- what I am eating today; My Homemade Tofu Burrito.


Many find Tofu interesting and are always looking for recipes and different things to make with tofu.


Here’s what I did:

As you can see in the picture above, I cooked black beans and rice and put that on my burrito, first.  Next, I added firm tofu, which had  been sautéed and cooked with hot pepper flakes, low-sodium soy sauce and some ginger.  Next, I sautéed some onions and peppers (red and green) and added this mixture on top of the tofu.  Lastly, added some salsa and some fat-free sour cream.  Finally, I had the pleasure of rolling-up this wonderful burrito and cutting in half, as the picture depicts.  I must say: this was absolutely delicious!  I hope you will try this and let me know how you like it.        

Ironically, IN THE CURRENT NEWSSTAND ISSUE: November 2009

Vegetarian Times and Yoga Journal discuss Tofu and its versatility.  I thought you might enjoy what they have to offer as well, regarding tofu.

November 2, 2009 | ISSUE 199

Tofu Surprise

Tofu has long been a staple of vegetarians, its popularity attributed to its versatility in the kitchen, its long list of nutritional benefits, and a stamp of approval for promoting good heart health. But even though it's wildly popular, it can be intimidating (and also unappealing) to the novice cook who isn't quite sure what to do with it.

If that sounds like you, think of tofu as a seasoning sponge. Whatever you mix it with, cook it with, or marinate it in, tofu is sure to take on the flavors of the other ingredients.

This week, explore the versatility of tofu by making Szechuan Vegetable and Tofu Stir-Fry and Tofu Custard Tart with Fresh Fruit.

Szechuan Vegetable and Tofu Stir-Fry

4 servings

A stir-fry is everything you want a weeknight meal to be: fast, filling and fabulous. To ensure success, maintain a fairly high flame and keep the ingredients moving almost constantly in the pan. Serve over rice or noodles.

Visit for preparation instructions.

Tofu Custard Tart with Fresh Fruit

8 servings

Once you've discovered how easy it is to use tofu as a custard in this dessert, you'll want to make it all the time. Fresh vanilla bean masks the "soy" flavor of the tofu so all you get is the smooth, creamy texture. This version is topped with fresh mango and kiwi, but choose any favorite fruit that's in season.

Visit for preparation instructions.

Tofu Surprise

Bean curd is a deliciously versatile ingredient in dishes sweet and savory.

Sunday, November 1, 2009

Follower Sunday: “Thank You Readership! Guest-Chef and Woodloch Spa Cuisine Registered Dietitian Shares Tofu Scramble Recipe

By Anthony J. Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to provide for you this week, my colleague, Marty Davey, and her recipe: “Tofu Scramble.”                                                             

Marty DaveyMarty Davey, MS, RD is a nutrition writer and presenter.  She writes a monthly column for, and Vegan Culinary Experience.  She has written for VegNews and has been interviewed by Informed Traveler, Verdant Reports [UK], Kiwi Magazine for Children and Susquehanna Life. She conducts nutritional consultations in person at The Lodge at Woodloch, a Top 10 US destination spa.  The Lodge was #1 for Spa cuisine and cooking demonstrations, including Marty’s cooking demo.  Her new nutrition/cooking DVD, Recession-Proof Nutrition for Families will be out Fall 2009.  Marty also conducts nutrition/cooking weekend seminars as well as personal consultations. 



© Tofu Scramble Marty Davey, 2007. All rights reserved.

Developed and reprinted with permission from Marty Davey, RD

Tofu Scramble


  1. 8 oz.Firm Tofu
  2. 1 tsp. curry powder
  3. 1/2 tsp tumeric
  4. 2 tsp liquid aminos or tamari
  5. 1 Tablespoon maple syrup or agave nectar
  6. Pinch of salt (optional)
  7. 1/3 cup of chopped onion
  8. 1/3 cup of sliced mushrooms
  9. 1/2 cup water, more if needed
  10. 6-10 cherry tomatoes
  11. 3/4 cup chopped greens { Kale, spinach, broccoli}


  1. In a skillet, add onions and mushrooms. Sauté for 3 minutes, or until they begin to soften
  2. Add water to keep vegetables from drying out.
  3. Add tomatoes. Cook for 1 minute and pierce. This allows the heat to be released in the tomato and not burn the diner.
  4. Stir in the tofu.  cook for 2 minutes.
  5. Add greens and turn off heat; Stir mixture to wilt greens.  Let sit with cover on for 2-3 minutes.
  6. Serve immediately.

Note:  This dish can substitute eggs into a “Huevos Rancheros.”

Marty can be contacted via her website,