The EatSmart Blog

Providing Tools and Tips to Live Healthier, Happier Lives

Archive for the month “November, 2012”

What’s the difference between the Precision Pro and the Precision Elite Kitchen Scale?

Just in time for holiday baking, EatSmart Products has recently added a brand new product to its line of kitchen scales, the EatSmart Precision Elite Digital Kitchen Scale. The Precision Elite is a polished addition to the well-received EatSmart Precision Pro Digital Kitchen Scale which has earned over 4000 reviews with a 5 star average on Amazon.com.

So, what are some of the new features that make the Precision Elite a “must have” kitchen gadget?

LARGE, STAINLESS STEEL PLATFORM

The platform is extra durable, easy to clean and ample enough to accommodate bigger mixing bowls. Let’s not forget that the stainless platform gives the scale its ELITE look and complements any kitchen counter.

15 lb. CAPACITY

Capable of weighing up to 15lbs, the Elites’ large capacity is capable of handling any job in the kitchen. The Precision Pro weighs items up to 11lbs.

EXTRA LARGE LCD SCREEN WITH BACK LIGHT

The extra large screen allows for easy reading, even when using an over-sized bowl. An added feature of the Precision Elite is the clear back-lit blue LCD screen.

SEAMLESS BUTTONS

The Elite’s seamless buttons were specially designed to make it easy to clean. The Elite kept the same two button operation as the Precision Pro, making it easy to use.

These are just some of the  features that make Precision Elite the perfect kitchen tool for anyone in the family who cooks, bakes or counts calories.

Which scale would you add to your Holiday Wish List?

Thanksgiving Leftover – Turkey Soup

The day after Thanksgiving is the perfect time to make a comforting and healthy turkey soup. Using the left over steamed, roasted or sauteed vegetables, turkey and the turkey carcass puts a new spin on your leftovers.  It blends the flavors of Thanksgiving while keeping you away from the stuffing & casseroles.  It’s a recipe that I will be including in my upcoming Press the Reset Button Cleanse.

Thanksgiving Turkey Soup Recipe

Ingredients:
1 ½ cups chicken stock (to make your own stock from the turkey see below)
½ large onion, diced
1 medium carrot, diced
1 celery stalk, diced
1 garlic clove, smashed
2 tsp olive oil
2 cups leftover Thanksgiving vegetables (carrots, Brussels sprouts, green beans, sweet
potatoes – whatever you have that’s not a casserole)
2 cups cooked leftover turkey, chopped
1 bay leaf
1 Tbs fresh sage or 2 Tbs fresh parsley (or both if you like)
Pepper to taste

Directions:
In a large pot sauté the onion in olive oil over medium-low heat for 3 minutes. Add garlic and sauté another 2 minutes. Add the carrots and celery, sautéing for 5 more
minutes.

Add stock, bay leaf, turkey meat and bring to a simmer. Simmer for 15 minutes.

Add chopped green vegetables, parsnips and carrots, bring back to a simmer. Simmer for 5 minutes and add sweet potatoes.

Bring back to a simmer and simmer for 10 minutes, add sage, parsley, and pepper to taste.

Shut heat off and let sit a few minutes before serving so flavors can blend.

Turkey Stock

Ingredients:
1 quart chicken stock
1 quart water
1 turkey carcass
1 bay leaf
1 rough chopped carrot
1 rough chopped celery stalk
1 rough chopped small turnip
1 onion cut in ½
5 whole peppercorns

Directions:
Add all ingredients to a large stock pot and bring to a boil. Lower to a simmer and cook for 1 ½ hours.

Remove carcass from pot with tongs and strain broth through a sieve into a large container. Remove any solids from broth and let cool. You can cool broth quickly by placing container over an ice bath. Refrigerate until ready to use. You can freeze the stock if you will not be using the it within a day or two.

About the Author: Janine McHale is a certified holistic health counselor and the owner of The Empowered Plate. She empowers busy women and runners to reach their goals of weight loss, better nutrition, stress management and more energy via nutrition and lifestyle tweaks. Need help with preparing quick healthy meals for yourself and/or your family? Send her an e-mail at janinemchale@empoweredplate.com!

EatSmart Fans Weigh in With TOP TIPS to Avoid Weight Gain During the Holidays

Everyone loves a giveaway and EatSmart fans are no exception. For this month’s giveaway, we asked the many participants interested in winning an EatSmart Precision Tracker Bathroom Scale to share with us their Best Tip For Staying Healthy During the Holidays. Responses were many but there definitely was a consensus among the entrants:

Say NO to Nothing and Yes to Moderation

Here are just a few great tips from our fans:

My best tip for staying healthy over the holidays is to not waste calories on things I can eat any other day of the year (like bread, potatoes, chocolate, etc.).  Instead, I use on calories on a small portion of the treats that only come around the holidays (pumpkin pie, coconut cake, gingerbread, etc.)–Melissa

Choose one or two holiday treats for the season. Only eat what you really, really want instead of indulging in all the cookies and treats.–Marge Bowman

Eat something healthy at home before going to any parties, so that you’re not tempted to go overboard once you get there.–Jill K

Moderation is the key for me. If I deny myself something that I’ve looked forward to all year long, I’ve learned from past experience, that it leads to feeling cheated and obsessing about not having it.  I allow myself a small amount of my favorite food and then make sure I ramp up on the veggies and fruits and keep up with my exercise routine. That’s what works for me now.–Kimberly Palermo

Watch the amounts you eat! There are great foods to be eaten at this time of year so just watch how much and leave off the things you can get any time of year!–Shirlene McGuire

I recommend filling up on vegetables and just having small portions of your very favorite treats (and savor those bites so you’ll appreciate them)!–Robin O

My best tip for staying healthy during the holidays – is don’t deprive yourself of everything. Allowing ONE cookie of your favorite type – while eating healthier entree etc can cause you to feel satisfaction while not wanting to rebound.–Valerie Simko

Following these tips, coupled with some daily exercise will make for a healthy, enjoyable holiday season.

One last tip from me—Enjoy and treasure these happy times spent with family and friends!

What’s your best tip to stay healthy around the Holidays?

About the Author: Maria Geronimo is the Public Relations Director at EatSmart Products.

Healthy Pumpkin Pie

Guest post by Trish, owner of the blog, I am Succeeding.

Ingredients

12-16 oz silken tofu, drained
1 c Pumpkin
1/2 c Brown Sugar
1/2 c Stevia in raw (measures same as sugar)
Dash of Sea Salt
2T. Pumpkin Pie spice

Directions
Heat oven to 375 degrees. Pulse Tofu in food processor until smooth. Add pumpkin and do the same until smooth and blended well.

Add remaining ingredients and pulse until thoroughly mixed. Pour into a prepared pie dish you sprayed with non stick canola spray.

Bake 45 minutes.

Allow to cool a little and can be served warm or chilled.

*Add about 1/2c chopped pecans for added flavor…not in NI

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving

  • Calories: 80.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.1 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.1 g

About the Author: Trish blogs about her journey to becoming a healthy and active Mom, wife and woman at www.iamsucceeding.com and shares her recipes she creates along the way.

Coco-Crazy: The Dish on Coconut Oil, Milk, and Water

For the past 60 years, the all-knowing doctors of Western medicine have shunned the humble coconut as a source of bad, saturated fat and a straight ticket to high cholesterol, obesity, and heart disease.

Meanwhile, Pacific Islanders sticking to their native, coconut-heavy diets have healthier hearts and slimmer waistlines than the ever-burgeoning American standard.

The real culprit here isn’t natural saturated fat, Dr. Mercola tells the Huffington Post.  “The fact is, all saturated fats are not created equal.” The operative word, he says, is “created.”  Artificial fats made saturated through a process called hydrogenation are called trans fats.  Dr. Mercola advises consumers to avoid these like the plague, but to indulge in coconut oil freely.  That’s because saturated fats that occur naturally—like those found in coconut oil and milk—have the following benefits:

•    Improves your cardiovascular health.
•    Supports thyroid balance.
•    Supports immune health.
•    Helps prevent and even reverse dementia.
•    Boosts metabolism and helps eliminate excess fat, particularly around gut.  (Farmers in the 1940s tried to fatten their cows by feeding them cheap coconut oil.  The cows actually lost weight!)
•    Is one of the best sources of medium-chain fatty acids (MCFAs), which are easier for the body to break down and use for energy—like with carbohydrates, but without the insulin spike.  Most other vegetable oils, however, are long-chain fatty acids and more difficult to use, easier to store as fat.

Coconut oil: multifunctional
Coconut oil makes great DIY cosmetics like lotions and hair conditioners, as it has great anti-aging, anti-viral, antibacterial, and moisturizing properties.  It’s also an asset in the kitchen.  When cooked, coconut oil has a similar taste to butter, which makes it great for fish, stir-fries, and more.  For baking recipes, use half the amount of butter and substitute the rest with coconut oil—it tastes the same, if not better!

Coconut milk: proceed with caution
Coconut milk is attributed with similar benefits—weight loss, immune system health, cardiovascular health, and skin and hair vitality—but should be consumed with more caution.   It’s not poor coconut milk’s fault, though.
Most companies store coconut milk in either Tetra-Paks or aluminum cans.  Tetra-Pak varieties tend to be preserved by guar gum, which some people will find difficult to digest, or carageenan, which is associated with inflammation and cancer.  (Many animal studies use carageenan to induce inflammation and edema.)  Sweetened varieties also pack on undue calories, sometimes with unhealthy fake sugars.
On the other hand, aluminum cans leach BPA into acidic or fatty contents, like coconut oil.  Even BPA-free varieties just add BPS, an equally harmful, estrogenic substance.

Coconut water: drink for fun, not the fad
Coconut water, on the other hand, has recently gained celebrity as an athlete’s drink of choice.  While coconut water does have electrolytes and potassium, it also has calories.  Most recreational athletes benefit as much if not more from calorie-free water, since we don’t really lose enough electrolytes to necessitate fast re-absorption.  The verdict?  It’s great for endurance athletes but for the average person, drink for the taste when your other option is a soda, and aim to stick to water.

Have you tried coconut oil, milk or water? Which is your favorite?

About the Author: Tara Spenser is currently the resident writer for workingcapital.org, where she researches the most affordable small business loans and working capital. In her spare time, she enjoys blogging, swimming and being a mom.

Easy Brussels Sprouts For Thanksgiving

Guest post by Barbara, owner of the blog, The Bold Blend.

A couple of months ago, I wouldn’t touch Brussels sprouts with a ten foot pole.  I remember them from childhood as overcooked and stinky!  Luckily, I tried some in a dish at Whole Foods Market recently and found out that they are absolutely delicious!

Here’s how I prepared them this evening:

Ingredients:
2 pounds of Brussels sprouts
1/2 stick of butter
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Handful of walnuts (add in after roasting)
1 1/2 tablespoons thyme

Directions:

Preheat oven to 400°F

Melt butter in a large cast iron skillet.  Add Brussels sprouts, salt, pepper, and thyme to the skillet and toss until combined. Place skillet in oven and roast until sprouts are golden brown and tender inside. 

It took about 25 to 30 minutes, stirring occasionally.  Once out of the oven, I tossed in a handful of walnuts (pecans would work as well).  They were amazing!

About the Author: Barbara Davis is a wife and mother of 2 children, hopeless coffee addict, and a freelance writer. She blogs about weight loss, cooking, family, and whatever else pops into her near 40 year old head. For more great recipes, check out her blog, The Bold Blend.

Donate and Educate the Children

In addition to our Charity of the Month,  EatSmart will often make donations of bathroom and kitchen scales to worthwhile organizations whose focus is on healthy eating and lifestyles.  One such program is the Luces de Cambio, an obesity prevention program for Mexican-American and other Latino youth, ages 6-9 years, based in San Diego, California. The main goal of the program is to combat childhood obesity by promoting healthy eating and physical activity. Their focus is on Mexican-American and Latino children as they strive to teach them the importance of living a healthy lifestyle starting at a young age, so that they grow up to be healthy adults.

Obesity is arguably the single biggest health threat to America’s children. It is a special problem for Mexican-American and other Latino youth due in part to poverty, acculturation, genetic predisposition and other factors. By teaching the children and their families, Luces de Cambio hopes to bring a sense of unity at the dinner table so children can gain an understanding into the importance of healthy eating.

EatSmart was contacted by the programs coordinator, Mara Sanchez, asking if we would be able to offer our support and we were happy to contribute two EatSmart Precision Digital Bathroom Scales.  The scales will be used at a large community clinic to educate families on the benefits of maintaining a healthy weight.

What tips do you have to help educate children about obesity?

Toasted Millet Pumpkin Muffins

Guest post by Dena from the blog 40 Fit in the Mitt – Balancing a Fit and Fun Life in Michigan.

Ingredients

  • 1/2  cup millet
  • 1  egg
  • 1/2  cup Greek yogurt
  • 1/2  cup soy or coconut milk
  • 1/2  cup unsweetened applesauce (to replace butter)
  • 1  cup canned pumpkin purée
  • 8  packets Splenda
  • 1/3  cup light brown sugar, packed
  • 1  cup all-purpose flour
  • 1  cup whole wheat pastry flour
  • 1  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground cinnamon
  • 1/4  teaspoon ground nutmeg
  • 1/4  teaspoon ground cloves
Instructions
  1. Preheat oven to 400°F.
  2. Place paper liners in a 12-cup muffin pan; set aside.
  3. Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.
  4. In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside.
  5. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined.
  6. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes.
  7. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

* Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.

About the Author: Dena blogs about her love of staying fit, eating healthy foods and living an active and fun life with her husband in Michigan. She share’s easy, healthy and satisfying recipes along with fun workouts and tips on staying fit. Visit her blog, 40 Fit in the Mitt.

Charity of the Month for November 2012 – Lower East Side Recovers

EatSmart fans will select each Charity of the Month in 2012. Fans will submit short stories about the charity’s mission and why it’s meaningful to them. We began our Charity of the Month donations in 2011.

For November 2012, loyal EatSmart Fan, Abby Phon selected the Lower East Side Recovers. We will be donating 50 cents for every new Facebook LIKE during the month of November. (So spread the word!)

Read why Abby picked the Lower East Side Recovers:
I am so very grateful to be safe and that my family and friends are all safe too. I live in the Lower East Side of NYC where Hurricane Sandy hit pretty hard. We still have no power and no water. Just blocks away is still under water too. MANY folks downtown still need assistance. Lower East side Recovers is a local organization that not only accepts greatly needed financial donations, but also has volunteer opportunities to help out if you prefer and live in the area. They also provide easy ways for you to ask for assistance if you are a local and need help. Since this organization is so new, it is not a 501(3)(c) yet. If you are looking for something tax deductible, I also included the links to the Mayor’s Fund and Food Bank NYC if you are more comfortable giving to them. Either way, if you can, please donate. The big apple in lower Manhattan really needs your help. Thank you! I am also grateful that EatSmart Products has so graciously given me the opportunity to give back to my community and these worthwhile organizations by having them be their November charity of the month!“This is a recovery organizing site for New York’s Lower East Side in the wake of Hurricane Sandy. The site allows people to offer/request assistance, and is coordinated by the folks at Occupy NYC and community organizations on the ground.”

Mayor’s fund
Food Bank of NY

Both food and cash can be donated to the Food Bank for New York City. They also need local volunteers. Cash donations can be made by texting FBNYC to 50555.

About Abby: Abby is a Certified Holistic Health and Wellness Coach at Feed Your Mind Body Spirit. Abby is a regular contributor for the health & wellness site MindBodyGreen and Conscious Divas. Abby leads corporate workshops on nutrition and lifestyle, conducts food tours, cooking demonstrations and offers individual health and nutrition coaching around the world. She is also a certified Shiatsu practitioner, a licensed massage therapist, an AFAA nationally certified group fitness instructor, an IntenSati Leader and a certified Oneness Deeksha (spiritual) blessing giver. You can find her on Twitter @AbbyPhon and Facebook.

Click here to help donate:

If interested in submitting a charity for consideration, please email karen@eatsmartproducts.com. The donation amount will be capped at 500 new followers/likes.

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