03-26-10

Breakfast Of Idols!

Love it or hate it, what ultimately makes the serial talent show, American Idol, so compelling is its unabashed approach to shaping its mainly 20-something, homegrown contestants into shapely stars. With each successive week, note how each of the contenders evolves—from hair, make-up and fashion to even shedding pounds. In our age of consumerism, even the most gifted voice doesn’t quite cut it without an equally quoiffed, sexy outward image.

So, it’s surprising to hear the show’s svelt, if not slick, Ryan Seacrest, proclaim this week that as a teenager he was “consistently embarrassed” about being overweight. Even today, he says he’s incessantly leery of what he eats, a result of rotten eating habits he developed growing up.

Admirably, Seacrest is putting his money where his mouth is (so to speak) officially teaming up with Brit chef and longtime school nutrition advocate, Jamie Oliver, to fight childhood obesity in the U.S. He’s even signed up the likes of Joe Jonas and Demi Lovato, among other pop star pundits, to help target an increasingly portly, star-gazing demographic.

But childhood obesity is an equally alarming pandemic in Canada, where, for the first time as a modern nation, a disproportionate number of children shockingly are expected to live shorter lives than their parents.

From ages 4 to 16, kids spend 180 days at school—so, what they eat there sets the standards for a lifetime. Enter Canada’s very own, ‘Breakfast for Learning’, a nation-wide, not for profit movement whose vision it is to ensure every child in Canada attends school well-nourished and ready to learn. And as its National Spokesperson, Rose Reisman is helping spread the word, educating and inspiring school kids (and their parents!) across the country.

“As the first and most comprehensive organization dedicated to child nutrition in Canada, Breakfast for Learning and I share a passion and commitment to nutrition and healthy living,” says Reisman.

Research shows that well-nourished students show improved memory, problem-solving skills and creative abilities—overall, they perform better in school. Together with generous supporters like Rose’s Glow Fresh Grill and Wine Bar in Toronto, Breakfast for Learning helps to start and sustain over 5,000 child nutrition programs across Canada, serving healthy breakfasts, lunches and snacks to more than 222,000 children and youth in a nurturing environment.

“Together, we can help ensure children have the nutrition they need to grow and thrive with a world of opportunity in front of them, it’s all about learning and engraining healthy habits early on,” says Rose. As the nation’s lead advocate for quality nutrition in schools, Breakfast for Learning is well on its way to helping raise awareness and educate communities about the vital link between proper nutrition and learning through ongoing program support, training, child nutrition education, resources and research. Any kid who is strong, healthy and ready to learn will reach as far as any idol!

To learn more about starting a program, applying for a grant, keys to success, research, resources and much, much more, visit, Breakfast For Learning.

03-11-10

Life Balance Challenge – Question #8

Here is this week’s Life Balance Challenge Question:

How much weight did women that consumed 30 grams of alcohol or more each day gain?

To Answer The Question:
1. Read this blog post.
2. Email the answer to rosereismanpg@gmail.com with the
subject line: Life Balance

The Prize: A 2 Day Food Sampler (3 meals and 2 snacks per day) delivered to your front door.

To Qualify:

1. You’ll need to be located in the Personal Gourmet Delivery Areas – click here to see the areas
2. You’ll need a valid email account so we can contact you (please include your phone number)
3. You’ll need to be a fan of Rose Reisman on Facebook

That’s all there is to it.

The cut-off to submit your answer is 5:00pm Friday, March 12, 2010

Good Luck!

03-11-10

A Glass A Day Could Keep The Pounds At Bay!

From Sophie Lauren to Katherin Deneuve to Penelope Cruz. Gorgeous, talented women with something else in common: they come from the three European countries that per capita consume the most red wine on earth.

But according to a compelling new study just out of Brigham and Women’s Hospital in Boston, you don’t have to be from Italy, France or Spain to take advantage of what these leading ladies and their compatriots have known for centuries.

“Our study results showed that middle-aged and older women who have normal body weight initially and consume light-to-moderate amount of alcohol could maintain their drinking habits without gaining more weight compared with similar women who did not drink any alcohol,” Dr. Lu Wang from the division of preventive medicine at the Boston hospital noted in an email to Reuters Health.

Basically, the study suggests that light to moderate alcohol consumption, especially red wine, is not only good for a woman’s heart, it’s also good for her waistline. Further—engaging a sample of 20,000 trim middle-aged and older women—the study showed over time that women who drank alcohol in moderation put on less weight and were less apt to become overweight compared to non-drinkers. Various lifestyle and dietary factors that might influence a woman’s weight were taken into account in coming to their conclusion.

Women who did not drink gained an average of 8 pounds compared with 3.4 pounds for those who consumed 30 grams of alcohol or more each day. And while red wine seemed best at keeping weight in check, white wine, beer and spirits also had some benefit.

But beware, this and other health positive alcohol consumption studies stress moderation, that is, defined as a drink or two a day. Heavy drinking can definitely harm health.

So… as we stress at Rose Reisman… it’s all about life balance! Cheers!

02-25-10

3 Podium-Worthy (& Nutritionally Grounded!) Dishes To Enjoy As We Watch Canada Soar!

Whether it’s Alexander Bilodeau winning Canada’s first ever gold on home turf or Clara Hughs shining in her bronze finale, most Canadians will surely remain glued to their sets for the remainder of these truly spectacular Vancouver Olympic games. So as our women’s and men’s hockey teams advance to gold, and with the extraordinarily courageous, Joannie Rochette skating with a heavy heart… there are many hours of thrilling action ahead.

But as spirits soar and we get caught up in the festivities, how we eat and drink tends to nosedive. So, as you cheer on our athletes during the remaining week or so of competition, we present these 3 delicious and nutritiously grounded dishes and desserts we hope you, your family and friends will find podium-worthy…

Rose’s Tex Mex Chili

This is a great, lighter chili typically served in the Southwest. Using chicken rather than beef reduces the calories and fat. Dusting the chicken with flour maintains the moisture. Aged cheddar is the perfect accompaniment. Add diced avocado to the list of garnishes if you like.

Ingredients:
12 oz skinless boneless chicken breasts (about 3 breasts), diced 1/4 cup all-purpose flour

2 tsp vegetable oil

1 1/2 cups chopped onion

1 cup canned corn, drained

2 tsp finely chopped garlic

1 1/2 cups canned black beans,
drained and rinsed

2 1/2 cups tomato sauce (or store-bought spaghetti sauce) 3/4 cup chicken (or beef) stock
1 Tbsp chili powder
1 1/2 tsp dried basil
1 tsp dried oregano
1 1/2 tsp seeded and finely
chopped jalapeño pepper (or 1½ tsp hot chili sauce)
pinch of salt and pepper
1/4 cup chopped cilantro or parsley
1/2 cup shredded aged light cheddar cheese
1/4 cup low-fat sour cream

Directions:
Place the chicken and flour in a bowl and toss to coat. Lightly coat a nonstick saucepan with
cooking spray, add 1 tsp of the vegetable oil and set over medium heat. Sauté the chicken for
5 minutes or until it is lightly browned on all sides, but do not cook through. Set aside.

Re-spray the same saucepan, add the remaining vegetable oil and set over medium heat. Add
the onion and cook until soft, stirring frequently, about 5 minutes. Stir in the corn and garlic
and continue to cook and stir for 5 minutes or until the corn is browned.

Stir in the beans, tomato sauce, stock, chili powder, basil, oregano, jalapeño, salt and pepper.
Bring to a boil, reduce the heat and cover. Simmer for 15 minutes. Add the diced chicken and
simmer, uncovered, for 5 minutes or until the chicken is just cooked through and the chili
thickens. Serve the chili in bowls, and garnish with cilantro, cheese and sour cream.
These burgers are extremely moist and flavorful due to the hoisin sauce. Instead of meat, use ground chicken, veal or pork, or try a combination.

Serve these on miniature hamburger buns and add some sautéed onions. If you prefer, make 4 or 5 burgers instead of the minis.

Miniature Hoisin Garlic Burgers

Ingredients:
1 lb extra-lean ground beef
1/4 cup dry breadcrumbs
1/4 cup chopped green onion
1 egg
3 Tbsp chopped cilantro or parsley
4 Tbsp hoisin sauce
2 tsp minced fresh garlic
1 tsp minced fresh ginger
2 Tbsp water
1 tsp sesame oil

Directions:

Heat the barbecue to high and spray with cooking oil, or preheat the oven to 450°F.

Combine the beef, breadcrumbs, green onion, cilantro or parsley, 2 Tbsp of the hoisin sauce, garlic, ginger and egg in a bowl. Mix thoroughly and form into 10 mini burgers.

Whisk the water, remaining 2 Tbsp hoisin sauce and sesame oil together in a small bowl. Brush half of the sauce over the burgers. Barbecue, or place on a rack on a baking sheet and bake for 10 to 15 minutes (until no longer pink in the center). Turn the patties once, halfway through, and brush with the remaining sauce. Serve on mini hamburger buns, if desired, and garnish with sautéed onions.

Cappuccino Rocky Road Cheesecake

A great combination for a cheesecake is coffee, chocolate chips, marshmallows and toasted almonds. This cheesecake is not only delicious but beautiful to present to your family and guests, especially if you drizzle it with more chocolate.

Ingredients:
1 2/3 cups chocolate wafer crumbs
2 Tbsp water
1 Tbsp vegetable oil
11/2 Tbsp instant coffee or espresso powder
1 1/2 Tbsp hot water
2 cups light ricotta (5%)
1/2 cup light cream cheese (about 4 oz), cubed
1 large egg
3/4 cup low-fat sour cream
1 cup granulated sugar
3 Tbsp all-purpose flour
1/3 cup miniature marshmallows
3 Tbsp semisweet chocolate chips
3 Tbsp slivered toasted almonds

Directions:
Preheat the oven to 350°f. Lightly coat a 9-inch springform pan with cooking spray. In a small bowl, combine the crumbs, water and oil. Pat onto the bottom and partially up the sides of the pan. Dissolve the coffee in the hot water. In the bowl of a food processor, add the ricotta and
cream cheese, egg, sour cream, sugar, flour and dissolved coffee. Purée until smooth. Pour
into the pan and bake for 35 minutes.

Remove from the oven. Sprinkle the marshmallows, chocolate chips and almonds over the cake and bake for another
5 minutes. Allow to cool, and chill before serving.

02-11-10

5 Healthy Tips To Get You Through The Winter

While this winter has hardly been typical (touch wood!) so far, snow or no snow, the cold temperatures do have an impact on how we eat, as well as triggering cravings for foods versus those our bodies actually need to survive these often sunless days. Here are few tips to tide you over until spring has sprung…

1. We definitely crave carb-heavy comfort foods this time of year (they contain the uplifting brain chemical serotonin, which gets depleted during cold months), but be sure to steer clear of refined carbohydrates and go for whole grains, use sweet potatoes in place of white in a mash and get re-acquainted with good old fashioned oatmeal dressed with dried fruits and drizzle of honey.

2. Another essential nutrient we get less of this time of year is vitamin D. Choose foods high in it like fatty fish, whole eggs – and because it’s hard to get vitamin D from food alone, consider taking supplements… best to consult your doctor or nutritionist to find out dosage and type best for you.

3. Load up on purple fruits like grapes, cranberries, blueberries, all loaded with vitamins and antioxidants—among the best antidote to fend off a nasty cold.

4. Be sure not to stay housebound—get outside and breath the crisp, clean air… guaranteed to burn lots of calories to get trim just as spring arrives.

5. Don’t forget to SMILE! Besides making you look better smiling has been proven to relieve stress, boost your immune system, lower your blood pressure and release endorphins into your body that make you feel better. Regardless of the weather these are great reasons to show off you pearly whites.

02-04-10

Enlightenment Through Chocolate?!

Pasta, red wine and chocolate. Not exactly a trio of ideal foods that pops to mind when on a path to mind and body enlightenment. But last Friday, food columnist for The New York Times, Julia Moskin, transitioned smoothly from downward dog to a cinnamon-spiked butternut squash puree… followed by a roasted tomato pasta, all chased with good dark chocolate and glass of wine. The class is called, “Yoga For Foodies”, and of course, only in New York.

“The past decade has produced thousands of new foodies and new yogis, all interested in healthier bodies, clearer consciences and a greener planet,” writes Moskin, “Inevitably, the overlap between the people who love to eat and the people who love to do eagle pose has grown.”

The core idea behind the yoga-foodie program is to enable yogis to taste, smell and digest food in a heightened state of awareness. In 2007, a similar combination yoga studio and fine dining restaurant, Ubuntu, opened in Napa, California.

But Moskin explains that not everyone agrees that rich foods, especially those containing animal protein are compatible with yoga enlightenment. The culture of judgment is very real within North American yoga communities… aptly dubbed, “yogier than thou”, she writes.

Others argue that it’s not written anywhere that one must exclusively eat vegetarian to enjoy an optimal yoga practice. “We do not live in the time of the founding fathers of yoga, and we don’t know what they wanted us to eat,” yoga instructor, Sadie Nardini, told Moskin.

Many would agree with Moskin that there are many ways to “do” yoga: after all, the term embraces meditation, worship, study, action and physical activity – and over the 5,000 years of its evolution has always been broadly understood as a route to enlightenment and purification. It’s unquestionably a compelling lifestyle, having grown to a $6 billion dollar business across North America… no matter how it’s interpreted and expressed.

The owner of Exhale Spa on Madison Avenue, which hosts the “Yoga For Foodies” program every Friday night, believes that any profound pleasure of the senses can bring on the “yoga high” that is a gateway to divine bliss.

In the end, we believe it’s all about what makes us personally feel good… mentally and physically. When we slow down and listen to our bodies, it’s  amazing what it tells you. Be sure to shift some meaningful time amid a hectic schedule to shop for seasonal whole foods, then prepare and share them with your family and friends you’re sure to achieve ‘divine bliss’.

And when mindful of moderation and balance there’s no reason to ever ditch the pasta, red wine or chocolate… yogi or no yogi!

01-28-10

5 Amazing Approaches to Cooking Lighter in 2010

Two weeks ago we launched our first posts in a series of Core Approaches to achieving a more balanced life. This week we’re thrilled to present the first in a series of Rose’s very hands-on, Approaches that focus on actual meal preparation, body care and beauty. So read on and learn 5 simply delicious, yet calorie-altering tips and techniques to cooking lighter everyday…

Approach #1: Keep it whole…

Most Canadians claim they cook from scratch at least once a day… but they actually don’t, they assemble using a variety of processed and raw, whole ingredients. Obviously for time-starved, busy families, augmenting meals with prepared foods is essential – ready to eat bagged lettuces, for instance, have become a meal mainstay.

But when it comes to processed foods, especially fully prepared sides and main dishes (either dehydrated or from the freezer case) beware of sky high sodium and fat levels, as well as sugar—it’s a little known fact that heavy doses of each deliberately crammed into a single serving can physiologically create cravings for more, and possibly food addictions.

Approach #2: Punch up the flavour…

In the same vein as cooking with whole, fresh foods, get reacquainted with the natural, potent flavours of citrus – whether from lemons, oranges, limes or grapefruits, acidity actually works much better than salt to sharpen the other flavours in your dish. Marinating boneless chicken, lean beef or pork in a simple marinade of lime or orange juice, plus the zest, cumin and garlic packs grill-ready, flavour punch. Also, ditch the lite, bottled salad dressings and make your own – try simply squeezing fresh lime or orange juice over a salad along with a quick drizzle of olive oil.

Approach #3: Take an aromatic journey

Because of the endless combinations and permutations of fresh and dry herbs and spices, nothing goes further in a recipe to create richness and decadence—even though it’s actually light and healthy! In addition to infusing simple, acid based marinades with dry herbs—think oregano, cumin, thyme—after grilling fish fillets or chicken breasts, scatter with a handful of roughly chopped fresh herbs.

Also use fresh herbs as actual components in your salad – one of the most wonderful combos (and perfect accompaniment to grilled fish) is topping chilled, torn romaine leaves with a heap of freshly chopped dill, green onions, liberal squeeze of lemon and dash of good olive oil.

Approach #4: It’s all in the ‘mouth feel’

Professional product developers call it, “mouth feel”, just a fancy term for texture, which makes or breaks the quality of any dish. The processed food industry also knows that fat goes a long way to create a very pleasing texture for a consumer’s palate. But when you cook from scratch, it’s easy to cheat. For example, for soups and sauces, which call for heavy cream, substitute with evaporated milk, or whisk in 2% dry milk powder.

In place of sour cream, use 2% plain, but Balkan style or Greek yogurt, which is strained and retains a wonderful, creamy texture. An easy way to de-fat sauces, soups and gravies is to pour them into a baggie, chill, then remove the hardened parts.

Approach #5: Have your cake and eat it too…

When making desserts use heart healthy oils instead of butter or vegetable shortening and substitute some pureed bananas, applesauce and light sour cream for some of the fat – for instance, if a muffin recipe calls for a cup of oil, use half the oil and the other puree. Use cocoa to replace some of the chocolate; cut back half the chocolate chips in cakes and cookies and use dark or flavored chips to enhance flavor.

01-11-10

5 Core Approaches To Achieving Weight Loss Success in 2010

Make you New Year’s resolution to finally shed those extra pounds a life long resolution. It’s Rose’s proven belief that “life in balance” is not only the key to a sustainable, healthy weight, but to overall physical and mental happiness. There really are no secrets, just a conscious approach to tweaking, adjusting and re-learning how, what and when to eat. So, following we present our first 5, core Approaches to help you reach your goals…

Approach #1 – Eat For The Long Term
Meaning that there is no magic dieting bullet… in fact, the magic, is the cumulative results of consciously changing to good eating habits and learning to love food from a fresh, new perspective.

Approach #2 – Eat Often
When hunger attacks, the mind is not the most rationale, and we tend to reach for anything and everything in sight to quench it, with little regard to nutritional content. Eating regularly, which keeps blood sugar levels on an even keel, is the single most important remedy to curbing hunger, and healthy snacking between meals is a great way to stay on track throughout the day. And never, ever skip breakfast – it’s the single most important meal to kick-start your metabolism, and keep it going throughout the day.

Approach #3 – Variety Is Critical
We forget (or simply are not aware) that our bodies require 40 different nutrients for good health, so variety is not only key, but makes for a sustainable approach to shifting to healthier eating habits. Once you determine how many calories you need daily to either sustain your current weight, or to meet a weight loss objective (with which Rose Reisman Personal Gourmet is delighted to help you determine), the next step is to ensure those total calories are made up of a daily selection of foods that include dairy, whole grains, meat, fish and poultry and variety of vegetables and fruit.

Approach #4 – Beware of ‘Portion Sprawl’
Not only do portions grow out of control over the holiday season, ‘portion sprawl’ is endemic in North America. If you consciously keep portions to a reasonable size, you really can eat whatever you want… which, without question quashes any feelings of deprivation that often lead to back to unhealthy eating habits. Keep in mind portions are surprisingly smaller than which marketers have trained us to believe. For instance, a serving of cooked meat is 3oz., or roughly the size of a deck of cards. And beware: a single pint of ice cream (yes, a Haagen Daaz container) actually equals 4 servings!

Approach #5 – Keep Hydrated
Not only is water essential (8 or more glasses every day) for thorough digestion, aiding the liver and kidneys to flush out waste and fat, but it also serves as pre-meal appetite suppressant. Before each meal, have a glass of water and wait 2 to 3 minutes before eating – we guarantee you’ll slow down and appreciate the fresh, high quality food you’ve put effort into preparing, and you’ll likely eat less too!

12-24-09

That Perfect Holiday Dress

Holiday parties are here and it’s time to dress… thankfully there are lots of options to choose from this festive season. Let’s start with dresses. The reason Rose loves dresses is because once you put one on, regardless of the occasion, you instantly feel festive and great about yourself.

There are several types of dresses that just feel right this holiday season…

Look back to the 20’s
20’s inspired dresses are in. Whether you choose a dress in champagne colour or a stylish black dress with a V neck and a tasteful feather hem at the bottom.

Off the shoulder glam
Off the shoulder tops and dresses instantly make you more glamorous
This season most celebrities are sporting the off the shoulder fashions. Why not try a stylish black or vibrant red full length off the shoulder gown.

Throwback to the 50’s
For a holiday party, try a checkered dress with a tailored waist with the hem that is at your knee level. Be careful with the colour. White and black checkers are a safe bet.

The royal colour of gold
Yes, I know that the royal colours are usually purple, but not everyone can pull off a purple dress. Try a dress with gold circles on a lean, skinny-strap sheath with the slightly raised waist that would make your legs look longer.

12-23-09

Getting The Skinny On Fat

Heading into 2010, and no doubt many have committed to finally dropping those extra pounds, or at very least, modifying eating habits for the better over the long term. Fat… the good, the bad (and even the ugly!) plays a big role (no pun intended) in healthy eating. Yet, getting it all straight can be confusing, so here’s the skinny on fat…

First off, fat’s definitely gotten a bad wrap amid a decade or more of diet trend philosophy. The fact is, fat is one of many nutrients that’s essential for healthy weight maintenance. At a very primitive level, fat provides a taste and texture element, and innate physiological effect regarding the way we enjoy food. But even more importantly, it’s a vital energy source, which carries fat-soluble vitamins essential for growth.

Still, too much fat leads to obesity and related negative effects, such as heart and vascular disease and diabetes. The Canadian Heart & Stroke Foundation cautions that a lot of the fat in our diet is not seen – it’s already in the foods we have purchased. However, added fats like oils used in stir-fries, dressings on our salads and spreads on bread, can contribute even more fat to our diets. The Food Guide suggests limiting these types of visible fats and using mostly unsaturated varieties.

Nutritionists widely agree that Canadians should consume 30 percent or less of their total daily calories from fat, with 10 percent or less of those calories from saturated fat. Remember, the 30 percent refers to your total fat intake over time, not single foods or meals. The nutritional panel on food packaging is helpful to determine how much fat is in a particular product, and how much of that product therefore relates to your optimal, daily dietary intake.

Always be on guard for saturated fats (those that are solid at room temperature, such as animal fats and hydrogenated margarine) and steer instead to really good fats and oils that come from UNREFINED vegetable sources like olive oil or oily fish. Remember, foods high in fat can be part of a healthy diet – it’s all about balance with other lower-fat food choices.

The bottom line is regardless whether saturated, polyunsaturated and monounsaturated fatty acids (most fats we eat are a combination of each of these) all types of fats contain 9 calories per gram.

For even more information about fat, nutrition and health, check out the The Hearth & Stroke Foundation.