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Post by cathygeha on Jul 9, 2019 6:00:32 GMT
This round runs from June 27 - August 7. It’s not too late. If you’d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome.
Challengers:
bmazzo/Beverly - try to exercise a bit 4 or 5 times a week
cathygeha/Cathy - fruit and/or vegetable at every meal
cherryt38/Cherry - do some type of exercise most days
jalibmu/Jan - track at least 4 out of 7 days each week
jasimons/Judy - stretch 5 minutes per day at least 4 days a week
pamthomas46/Pam - refocus on good health guidelines
Hostess Schedule:
June 27 - July 3 Pam
July 4 - 10 Cathy
July 11- 17 Judy
July 18 - 24 Jan
July 25 - 31 Cherry
August 1- 7 Beverly
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Post by cathygeha on Jul 9, 2019 6:15:44 GMT
10 Surprising, Healthy Eating Habits From Around the Worldgreatist.com/health/healthy-habits-from-around-the-world#7 The United States doesn’t have the highest obesity rate in the Americas (that dubious honor goes to Mexico), but over one-third of U.S. adults are obese, and that number isn’t dropping. It’s a pretty eye-opening statistic, especially when compared with data from countries like Japan and India, where obesity rates fall below 5 percent. Why the difference? Many factors affect obesity rates, but at it all boils down to what people eat and how they eat it. The good news is that everyone can borrow healthy eating habits from countries around the world—and leave some less-wholesome practices on foreign soil.
7. Italy
• Wine and dine: Have a glass of wine, but don’t overdo it. Research has shown that moderate wine consumption—one glass per day for women and two glasses per day for men—can reduce your risk for heart disease and extend your life.
• Skip: Plates of pasta. A pasta-heavy diet has been shown to increase cardiovascular risk in otherwise healthy Italians.Trusted Source Give Italian night a healthy makeover by subbing spaghetti squash for regular noodles and top with a veggie-rich sauce.
8. Greece
• Practice (pro)portion control: The health benefits of the Mediterranean diet are old news at this point.Traditional Mediterranean cuisine includes lots of fruits, veggies, grains, and legumes, plus small amounts of meat, fish, dairy, and olive oil.
• Skip: Phyllo dough. We know, we know spanakopita is full of spinach, but the buttery pastry is full of refined carbohydrates. A typical entrée-size portion of spanakopita can contain as much saturated fat as a bacon cheeseburger!
QUESTIONS 1. Comments on any of the above?
2. FUN: Do you have a spiralizer? Have you ever used spaghetti squash instead of pasta? If you don't have a spiralizer would you consider buying one? If you do have a spiralizer how often do you use it and what veggies do you enjoy spiralizing?
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Post by cathygeha on Jul 9, 2019 6:32:06 GMT
QUESTIONS 1. Comments on any of the above? The Greek ideas were just in time. We are meeting at a Greek woman's for lunch tomorrow and usually there is spanakopita or some other high fat dish...the visual of a piece of it and a big cheeseburger having the same amount of fat was...a wake up call of sorts. I already know that pasta is an evil thing...tasty but evil. I so easily put more than half a cup or even a cup on my dish! Need to weigh and measure again as I once did...before I cook the pasta!
2. FUN: Do you have a spiralizer? Have you ever used spaghetti squash instead of pasta? If you don't have a spiralizer would you consider buying one? If you do have a spiralizer how often do you use it and what veggies do you enjoy spiralizing?
I have never made spaghetti squash BUT did finally buy a spiralizer. It is made in Greece or Italy or some European country and not like the ones I have seen in youtube demonstrations. I had a hand held one that was given to me as a gift that I gave to a friend...had to twist the veggie through a tube-like thing with blades in it. The one I bought is a hinged device that leaves little if any core. Instead the remains are at the top and bottom of the vegetable and easily diced to add to the dish. My favorite vegetable, so far, to put through and make noodles or ribbons with is beets...go figure. They are firm enough and easily cooked and tasty. Here the zucchini are not wide enough to easily use but...I keep trying. I don't use it often but remember it sometimes and drag it out. My sister bought the kitchen aid attachment and loves it.
PERSONALS
CHERRY: I think that most Mexican restaurants in the Midwest adapt their food to the palate of the people around them. I know my daughter says it took a long time to find "authentic" Mexican food in Missouri. I love a good tostada or burrito or taco... Some of the dishes are high in calories but as you said...you can get fat-free refried beans OR make them. I use a bit of broth or water and mash in a pan with minimal if any oil and they are fine.
BEVERLY: I have never heard of a chicken and vegetable dish with cheese sauce that is Mexican...sounds interesting! Alas...the childhood home is gone but perhaps the hunters have fun chasing rabbits 
JAN: YOU made me laugh...siestas happen here in Lebanon, too, but I wonder sometimes if it has more to do with the hiding from the heat of the day than the big lunch. Big lunches are usually had here in Lebanon and they are eaten later - like at 2 or 3 and then dinner (after that long nap) happens around 8-10pm...that is NOT for me, though, as I eat earlier...
PAM: I hope you find a Mexican (Tex-Mex) restaurant you like in your area...eventually. Perhaps you need to try a new one every month?
JUDY: I am guessing the cheese enchiladas you had might have had mole or ranchero sauce on them though ranchero is often a vegetable melange of some sort. I love a good shawarma sandwich...chicken usually. Since I am not having a lot of meat these days I will have them put garlic and the veggies down then add in some fried potatoes...not as healthy as the chicken but still tasty
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Post by jasimons on Jul 9, 2019 10:26:30 GMT
I've noticed a couple of the hints (oriental and now the Mediterranean) mentioning the idea of more veggies/fruit & less meat. I've also heard it phrased as using the meat/protein more as a condiment or accent instead of the main item on the plate.
I do have a spiralizer, just a smaller, manual type, nothing big. And...to be honest...I have not used it yet. At this point, when I'd like pasta, I'd prefer a portion controlled amount of the real thing or less frequently. Still, I do plan to try it. It could turn out to be tasty in it's own way, not necessarily as a replacement to real pasta.
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Post by bmazzo on Jul 9, 2019 12:55:06 GMT
I think the more veggies & less meat is generally a very healthy idea, living with an Italian family for 55 yrs, I know how unhealthy over indulging in pasta can be. I love pasta, but try to steer away from making it too often.
I do have one of those hand held spiralizer, I have used it a few times. I have made the zucchini noodles. I love spaghetti squash, I eat it often, though, it seems to be more of a winter vegetable. I sautee the noodles in a bit of olive oil & garlic, then top them with sauce, or whatever. If you try to boil them, they get really mushy.
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Post by cherryt38 on Jul 9, 2019 13:06:23 GMT
We Americans do seem to love our meat and potatoes, to the point where meat (especially red meat) is often the focal point of our meals. It may be too that in other countries meat is more expensive and not as easy to come by as it is here.
I have eaten spiralized veggies. They are ok, but not to the point where I'd go buy a spiralizer. They definitely don't take the place of pasta for me. I'd rather eat pasta less often, which I usually do, maybe a couple of times a month.
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Post by jan on Jul 10, 2019 0:58:26 GMT
I am on a mailing list to get a Mediterranean diet menu every week by email. Most of the dishes I wouldn't eat. But, more veggies and less meat.carbs is probably not a bad thing.
I have a hand held spiralizer, but haven't used it very often. The veggie must be quite round to fit so I found it hard to use.
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Post by pamthomas46 on Jul 10, 2019 3:16:29 GMT
Olive Garden is my mom’s and dd’s favorite choice. Their minestrone soup is a great point value. I often skip the pasta.
I do have a hand spiralizer but have never used it. They sell already spiral cut veggies if I ever want to try.
Cathy: we have feelers out for good salsa. Dd is thinking of just making her own. Good salsa is the key to good Mexican.
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