Hotel Guests: Seek Out Free Food

MORE TRAVELERS OPT FOR BREAKFAST DEALS

More guests are flocking to free hotel breakfasts and buffets, bypassing pricier restaurants, according to a research group that tracks the restaurant industry.

The number of free meals or snacks eaten at hotels this year inched up 1 as of Sept. 30 over the same period in 2008, even as the number of people staying at hotels dropped significantly.  That’s in sharp contrast to the number of paid meals eaten in hotel restaurants, which saw a double-digit dip of 14 percent.

“To be up 1 percent… is pretty remarkable, especially in these days and times,” says Bonnie Riggs, restaurant industry analyst for the NPD Group, a market research firm.

“Those hotels offering up a free breakfast along with the cost of their room are holding up relatively well compared to everyone else.”

Hotels have struggled like the rest of the travel industry during the economic  downturn, as companies slashed travel budgets and cash-strapped Americans postponed vacations.

Riggs says the increased popularity of free hotel meals likely signals that more people are switching from high-end hotels to those where they can get more bang for their buck, such as free coffee or a complimentary breakfast.

“At your higher-end, it’s very expensive.  And when travel budgets are being cut, there’s a trade-down,” she says.

The trend, Riggs adds, is visible throughout the restaurant industry.  “We see trade-down from full-service restaurants to fast food.  We even see trade-down in menus, so when people do go to a full-service restaurant, they’re ordering a sandwich instead of a steak.  This seems to be happing everywhere.”

Choice Hotels International, which includes brands Comfort Inn and Econo Lodge, has gotten a boost this year from bargain-seeking travelers.

Trix is for Kids? Cocoa for Cocoa Pops

 

General Mills reducing amount of sugar in cereals

According to the Associated Press, Trix is for healthy kids.  It seems that General Mills is reducing the amount of sugar in cereals.  General Mills—the maker of Lucky Charms, Trix and Cocoa Puffs –plans to reduce the amount of sugar in its cereals marketed to children.

The move, announced Wednesday, comes as many food companies alter their products and face growing scrutiny from consumers and health groups over the nutritional value of the foods.

General Mills said it will cut the sugar in 10 of its cereals to single-digit grams of sugar per serving, which –really-- is a good thing to do.  The sugar in Cocoa Puffs, for example, could drop at least 25 percent from its original level and 18 percent from its current 11 grams per serving.  General Mills, which is based in Minneapolis, said the updated products will begin to roll out within the next year.  The timing will vary by product.

Several cereal makers have adjusted their products to address the growing concern.  Last year, Kellogg Company reformulated a number of its U.S. cereals including Fruit Loops, Apple Jacks and Corn Pops.

Post Foods said it has cut the sugar content in both Fruity Pebbles and Cocoa Pebbles by 20 percent.  Under pressure?  I’d say rightfully so.  It is no doubt, many mom’s are pressing for this move and is the child going to know the difference?

The Food and Drug Administration (FDA) has been cracking down on food packaging that touts misleading health benefits.  That led to one industry organization halt its “Smart Choices” labeling program, which was attacked because sugary cereals like Fruit Loops qualified for the label.

What say you about this?

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

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

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 Davey, MS, RD is a nutrition writer and presenter.  She writes a monthly column for VegFam.com, 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

Ingredients:

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}

Preparation:

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, http://martydavey.com.

Did you know? A Serving Shocker

Even when we are trying to be careful, there are things waiting to sabotage our best efforts.  Without  steely resolve, supportive friend power and sometimes a handy calculator, every dining choice is loaded with treachery. Yikes!

Let’s say we want to lose 1 to 2 pounds a week.  That means we need to reduce the amount of food  we eat each day by 500 to 1,000 calories.  (500 calories less x7 days = 3500 calories less to have lost 1 pound.)  Or, let’s say we’re happy at the current weight and of medium build, eating about 1600 calories a day, is approximate.  Either plan is do-able, provided we keep a close watch on portion sizes, nutrition labels and calories.  Otherwise, the number of servings we’re getting in, even seemingly healthy food like grilled chicken and orange juice, might shock us. 

PASTA: 

• What we get

Order a bowl of spaghetti at a restaurant and you’ll likely get 4 cups of noodles, which exceeds the entire day’s recommended amount of grains by 2 servings.

• What we Lose

We have already consumed half of the 1600 calorie diet for the day. Ease-up on grain until the next day.

Bagel:  

• What we get

There are 4 servings of grains in the average 4-ounce store-bought or bakery bagel.  One serving of pasta fits in the palm of your hand.

• What we Lose

Polishing off 1 full bagel practically maxes us out for the 5 ounces of grains a day the USDA recommends.  Half a mini bagel is a true single serving.  Nutrition Fact:  Nutritional information found on  food labels is based upon a diet of 2,000 calories a day.

Steak:  

• What we get

Plenty; actual more than enough.  A 5-ounce steak might be the smallest we find at the grocery store.  That will give you 250 calories and 8 grams of fat.

• What we Lose

The USDA recommends 3-4 ounces of lean meat each day.  An egg at breakfast and a sandwich for lunch leaves about an ounce of meat for dinner, or about 1 bite.  A typical restaurant steak is 10 servings of meat.

Chicken Breast 

• What we get

Chicken breast at the grocery store weight about 7 ounces, and contain 22 calories and 2.5 grams of fat.

• What we Lose

If we enjoy chicken plumped with water and salt, we’ll be on the fast track to exceeding the daily 2400 milligrams of sodium(about a teaspoon) the USDA recommends.  A raw chicken breast can contain 1,000 mg of sodium.

 

Orange Juice  

• What we get

A delicious drink with zero fat, but 100 calories for every 8 ounce cup.

• What we Lose

The USDA says on service of fruit juice is a 1/2 cup. Most of us pour one or two cups into a glass, giving us 2 to 4 serving of fruit, according to Melinda Johnson, MS, RD a spokeswoman for the American Dietetic Association(ADA).  There are 4 serving of fruit in the USDA’s 1600 calorie diet.  A glass of orange juice can contain 40 g of sugar.

Source: Your Health

Follower Sunday: “Thank You Readership!” Guest-Chef and Mommy-to-be, shares baked oatmeal recipe

by Anthony J. Sepe

http://fromadietitiansperspective.blogspot.com

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 introduce this week, colleague Meg Koch with her  Blueberry Baked Oatmeal.

 

I graduated from the University of Illinois in 2007, and completed a dietetic internship at the Minneapolis VA Medical Center in 2008.  I am not currently employed in the field as my husband and I are expecting our first child in June.  My primary professional interests are sustainable food systems and whole foods
nutrition, and I'm looking forward to planting my first vegetable
garden this year (with a newborn that might be challenging!)  An ADA
member, I also belong to the Hunger and Environmental Nutrition DPG.
Someday I would love to combine my dietetic training and culinary and
gardening skills to help others enjoy local, seasonal, nutritious
foods.

©  Blueberry Baked Oatmeal

Recipe reprinted with permission by Meg Koch, RD.

Baked oatmeal has a delightfully light consistency very different from
boiled oatmeal.

INGREDIENTS:
1 egg
1/3 c canola oil
2/3 c brown sugar
1/2 c milk
1/2 t cinnamon
1/2 t salt
1/2 T baking powder
2 c old fashioned oats
1 c blueberries

PREPARATION:

Combine all ingredients except berries and mix well.  Gently fold in
berries.  Transfer to greased 7x11" baking pan.  Bake at 350 degrees F
for 25-30 minutes.  Serve in bowls with milk.  Serves 4

Enjoy!

Follower Sunday: “Thank You Readership!” Guest-Chef Reyna Franco exudes and drizzles with NATURAL Sweetness; contributes family favorite Banana Challah French-Toast

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

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 introduce this week, Reyna Franco, my colleague, along with her, Banana Challah French Toast . 

Reyna Franco, MS, RD, CDN, CPT

Reyna has expertise in both nutrition and fitness. She is a registered dietitian (RD) and a National Academy of Sports Medicine (NASM) certified personal trainer. Reyna has a private practice in New York City where she provides nutrition counseling and personal training to her clients. She combines a holistic approach with science-based nutrition and exercise research. Her clients range in age from young children to older adults. She has been very successful providing nutrition and fitness guidance to beginner exercisers and Olympic hopefuls. Additionally, she gives nutrition and wellness presentations to sports clubs, schools and community centers. Reyna is also the renal dietitian and the cardiac rehab nutrition educator for New York Downtown Hospital. She takes pride in her work and is an enthusiastic coach.

When Reyna is not counseling clients, performing workshops or writing articles, you may find her cycling, running, swimming, skiing, or rock–climbing.

To learn more about Reyna, visit her website: www.reynafranco.com.

Here is a favorite family breakfast recipe from Reyna:

          

 

©  Banana - Challah French Toast

Recipe reprinted with permission from “reynafranco.com” by Reyna Franco.

Ingredients:

2 slices of challah for each person

1 egg for 2 slices of challah

Sliced bananas

2 Tb Milk

Vanilla extract

Butter for the pan

 

PREPARATION METHOD:

Slice challah.  Two slices for each person.  Slice the banana into thin slices.  Beat 1 egg for every 2 slices of challah.  For example, if you are serving 4 people, you will need 4 eggs and 8 slices of challah.  Add 2 tablespoons of milk to the eggs.  Add a dash of vanilla extract.  Beat that up.  Warm up the frying pan on a low heat and add enough butter to grease the bottom.  Dip the challah in the egg. Coat both sides of the bread.  Place into pan.  Place banana slices over the bread while in the pan.  When the cooked side is light brown, gently flip it over.  Cook the other side until light brown.  Remove from pan.  The bananas make this breakfast dish naturally sweet, it doesn't need syrup.  Enjoy!

Reyna Franco, MS, RD, CDN, CPT

Nutrition and Exercise Consulting

PS: Remember to visit Reyna, and she can be contacted at the following:

www.reynafranco.com

reyna@reynafranco.com

212-580-5695