I teamed up with MBG & Siggi's to talk sugar

I have to say, more times than not I don't love stories or campaigns I contribute to. Sometimes it's the subject matter, other times it's editing. It's a great feeling when you like a project from start to finish. That's exactly what happened with a collaboration with Mind Body Green and Siggi's. I had a lot of fun answering sugar-related questions from readers all over the world. Yes, sad to say as far away as Australia we're obsessing over the amount of dark chocolate to eat. You can find my answers here. Whether you want to know which sugars are best or whether you should feel guilt over banana eating, it's all covered.
And if you have other, pressing sugar queries? Leave them in a comment below.

What this Foodtrainer Eats on a Travel Day

Lauren and I have the travel bug in a major way; we are both Semester at Sea alums and plan our lives around our next trip. She’s off to Nicaragua; I’m Moab and Amalfi coast. But first we have a quickie work trip to California this weekend (Expo West, anyone?). Quick trips can actually wreck you more than long ones. There’s little time to recalibrate or workout but there are still restaurant meals -- ok and drinks too. We all can all fall victim to “plane pounds” if not careful.

So here is a sample day or a “walk through” for my travel day tomorrow:

Night before

I’ll pack my Foodtrainers’ Food First Aid Kit. I never go away without it. Contents vary but I always have our nutcase and nuts (current love: Organic Living cinnamon pecans), 1 snack per day away (I’m thinking Yes Bars) probiotics, tea, cocochia, natural calm and green magic.

En route to airport

Water spiked with with apple cider vinegar + coffee, coffee, coffee.

Pre flight fuel: 

2 hard-boiled omega-3 eggs (Lauren will likely force hot sauce packets on me)

Water and we’ll pop our probiotic

Pre-flight shots- green elixir

Beverage cart upgrade

I ask for hot water and lemon and add Wakaya ginger

Plane snack  

I'll grab a Greek yogurt once through security (I’ve even spied my beloved 2% coconut Siggi’s in many airports) and pair with a packet of cocochia

More water and tea, probably a green tea this time

Travel-avo: 

Lauren has taught me the magic of the travel-avocado. If needed we’ll cut it in half; it’s the best snack on the planet (or at least on the plane).

Post flight bite

Gargantuan Greens

We’ll be on the hunt for a great salad, ideally a spinach salad (vitamin B6 is a VIP for trim travel) with salmon or tuna.

Afternoon Ammunition: 

Kombucha or green juice (1 fruit max) + nutcase.

We are hoping to hit up Moon Juice and the Bulletproof mecca, so afternoon snack is up for edits. (but trust me, we don’t skip snacks).

Early Bird Dinner 

Cocktail (ok maybe 2), poke or tartare/sashimi and we’ll likely go for cooked veg, if I’m dreaming there will be asparagus action.

Sleep Secret Weapon

Natural calm and BED! 7+ hours so we don’t get those “munchieZZZ”

IF you’re traveling any time soon, check out our latest newsletter and pick up our beach bundle but 3/10 (today) is the last day orders will go out until 3/21. 

What’s your typical travel routine?  Any travel trouble or potential "plane pounds"?

Eat these foods to keep eating in check Memorial Day weekend

Me/laptop and bulletin board (why crop)

 Thank goodness there’s a shift away from tiresome calorie counting. If you counted the calories in your breakfast, step away from My Fitness Pal. it’s not a real pal. Instead, think about the quality of your food. What your food to do for you (as always it’s all about you). Do you need more energy? Maybe some “GI” assistance, I discussed a reliable remedy for that in Tuesday. Or are you hungry all the time? Do you you overeat? Often want something more after a meal?  I hear you.

Last week, I sat down with CBS at the beautiful, new Madison Square location for Dig Inn. The topic? Foods that cut your cravings, at Foodtrainers we dubbed these foods Full Foods.

Here are five foods to keep you satisfied longer:

1. Yogurt- yogurt is a fermented or probiotic food. Greek yogurt or Siggi’s Skyr is also higher in protein. Fermented foods improve appetite signals to the brain (shortens that lag between eating and realizing you ate) and protein at breakfast results in eating less later in the day.
2. Raspberries- every food group has a hierarchy. For fullness, raspberries are on top. They are the highest fiber fruit, 8 grams per cup, and they’re also in season (if you’ve read Little Book of Thin you know that I warn about overfruiting so stick to that cup of raspberries). And I’m not lying when I say some (favorite) clients reported rereading LBT as a refresher. Swear. Try it while you eat your raspberries.
3. Avocado- full disclosure the avocado people are involved in these avo-studies I reference but I don’t care. Half an avocado at lunch reduces snacking later in the day and makes lunch worthwhile. So long snack monster. And potassium in avocados is a “delicious debloater”. Pack avocados in your overnight bag, snap a photo if you do. 
4. Eggs- eggs may be the numero uno Full Food even though I’m listing it forth for no reason. Eggs decrease ghrelin (horrible hunger hormone, I always envision Little Shop of Horrors “feed me Seymour feed me all night long”). Boil half a dozen eggs and use them on salads or as snacks.
5. Beans- I said during filming no bean jokes. If you’re worried about “beaniness” at the beach stick to mung beans- the gas free bean. After eating beany meals people reported they were 30% more satisfied than similarly composed bean free entrees. Not legume-inclined? Try these bean pastas I mention in the segment.

Have a great weekend. No need to be hangry (or gorging), got it?

What are your “Full Foods” that satisfy you most? Are these five a part of your diet? Do you calorie count?

Make Your Own Almond Milk To Avoid This Ingredient

A real blogger would have their own photos, this from Vitamix

I am not one of those people who feels I have to make everything myself. Part of me would like to be that person. Realistically, I’m of the belief if someone else can do it better I will defer to them. I buy Rao’s tomato sauce, Purely Elizabeth granola and Siggi’s yogurt. I could technically make of each of these things but not like Raos, Elizabeth or Siggi. There are other foods I make at home either because it tastes better or has better ingredients.  I like my smoothies better than any shop or juice bar; I also make my own almond milk.

Homemade almond milk is delicious and incredibly easy (if you own a good blender). You can use it in smoothies or oatmeal, for chia pudding or steamed with matcha. Almond milk is a good source of magnesium. Warm it up, add some cinnamon or lightly sweeten and it’s amazing after dinner.

I didn’t always make my own almond milk but started when I read the ingredients on my unsweetened almond milk and saw carrageenan. Carrageenan is a thickener derived from seaweed; it’s related to Irish Moss and very difficult to digest. Research has confirmed it’s inflammatory and can affect insulin function. Dr Tobacman is one of the primary carrageenan researchers; it’s hard to believe carrageenan is so widely used once you start reading her work. When you make almond milk at home, simply shaking the jar avoids the need for any additive of this type, what would you prefer?

So, to make your own almond milk you’ll need

1 cup raw almonds

3 to 4 cups filtered water

pinch of Himalayan salt

optional: stevia or maple syrup

optional: cinnamon, vanilla bean, cardamom, nutmeg, cacao powder

What you’ll do:

1. Place almonds in a bowl or jar and cover with water. Soak almonds overnight (some at the Foodtrainers’ office rush this soaking but I like an overnight soak). The almonds plump up nicely.
2. Rinse the almonds and put in the blender (Vitamix plug, works beautifully for this) cover with 3-4 cups of water.
3. Add sweetener or spices if you’d like. I was burned by a potent vanilla bean one time so I often make the milk plain and spice/flavor when I add it to a recipe..
4. Blend 1-2 minutes or until smooth.
5. You can stop here but I suggest straining through a fine sieve. There also are such things as nut milk bags for this process but I’ve never gone there. I have been known to strain twice.I know people do amazing things with the almond meal (baking and such). Mine goes bye bye.

Store in a large Mason jar for 3-5 days.

Yield is approximately 3 cups and in the vicinity of 100 calories per cup.

If you’re not interested in DIY-ing; OMilk in NYC and 365/Whole Foods make nut milks without carrageenan.

http://foodtrainers.blogspot.com/2012/05/foodtrainers-favorite-milk.html

Where do you stand on the DIY spectrum? What do you make yourself? Which foods to you purchase premade? Are you aware of carrageenan? Any nut milk variations to suggest?

While I have no almond milk photos I do have some recent celebration pictures. A thank you to Fat Witch bakery for these football-themed brownies and blondies (see I didn’t make my own) and a shout out to Hint, kids loved it.