Big Blue not Big You Super Bowl Menu

Game over, just hoping this would deter you

There are times we skip on Super Bowl guidance but that will not be happening for Superbowl XLV1 (forty six in case your Roman numerals are failing you). With the Giants playing, many of our clients will be celebrating and this makes us more nervous than the game itself. Carolyn is going to give you a game plan, study these plays.

Come Super Bowl Sunday, there are two givens the Giants will be winning and most Americans will be eating. If you’re like us, you’re way more into the food stats than the football ones. As much as I love avocados, the 26 million of them consumed on Super Bowl Sunday is overkill. Imagine a 40-inch layer of guacamole across the field in the Superdome (we had to include the New Orleans somewhere in here). Then there’s the 28 million pounds of potato chips which lined up could span almost 1.5 times the distance to the moon and 1.25 billion, yup billion, chicken wings. This all gives new meaning to the word “super bowl” and explains why 7-eleven reports, a significant increase in antacid sales on the Monday after the Super Bowl.

It makes me chuckle that "Patriotic" choices like nachos and the giant preservative-filled party subs are some of the worst offenders. If that’s what you’re going to be faced with on game day, check out this article Lauren wrote on food fumbles and MVPs.

 If loaded nachos aren’t your style here’s our “BIG BLUE, not big you” menu (and yes we do know their jerseys on Sunday will be white):


Coughlin Chips and Dip: Laurel Hill Multigrain tortilla chips (on another day try the olive/caper flavor)  with Brooklyn Salsa Company Curry Salsa  (or homemade pico de gallo)

Cruz Crudité: carrot, celery sticks, sliced bell peppers, jicama, cauliflower, grape tomatoes with Bobbi’s Black Bean Hummus

Nicks’ Nuts: get your mind out of the gutter; we’re talking about Sheffa Mix or pistachios (~49 in a serving)

Pierre-Paul Popcorn: You know how we feel about homemade popcorn (1 tbs. oil to ½ cup kernels pop covered 3-4 min shaking occasionally), especially with a little truffle salt.

No Fumbles Fries: Alexia Spicy Sweet Potato Fries

Quarterback Quality Cold Cuts: organic, nitrite-free Applegate turkey, ham and 

Manning-worthy Mustard: best stuff ever

No Penalty Pale Ale: Peak Organic Pale Ale. Unfortunately we have to think about pesticides in drinks, too.

Winning Spin on Wings: Enjoying the sweet taste of victory doesn’t mean you should go near the fried wings. A face full of bbq sauce doesn’t look good on anyone. If tempted, this is the one time we think it’s okay to say “what would Giselle do” (WWGD)?  Try these Baked Parmesan Garlic Wings (via Steamy Kitchen) and pair this recipe with Cochon or Crystal hot sauce.


Veggie or turkey chili, Paella, even sushi all work well for Super Bowl spreads. Leave the junky food to the commercials and don't be a 7-eleven statistic next Monday.

What are your favorite Super bowl snacks? Will you be watching the game? Do we dare ask who you’re rooting for?

Michael Pollan, Gluten and our Favorite New Snack

This morning we sent out our monthly morsels newsletter entitled “Gluten Free You and Me?” Gluten seems to be on many of our minds. Market Melissa is going to tell you more about our take on the GF scene.

 Not so long ago gluten free was reserved solely for those with celiac disease. Now gluten free regimes are we being utilized by people with digestive issues, athletes, headache sufferers, those with skin conditions such as eczema, children with ADHD and autism and individuals with extreme fatigue. Six percent of the population suffers from a condition called gluten senstivity, where consumption of gluten can cause unpleasant side effects such as gas and bloating. At Foodtrainers, we don’t see this as another dietary flash in the pan; this is way more than a fad.

The question remains, why do we all of a sudden see a surge in not only celiac disease, but also the incidence of gluten sensitivity? Tthe number of people being diagnosed has increased due to awareness on the part of the doctors and patients but surely there must be something else at play.  One viable hypothesis is the idea that our wheat has changed, increasing the amount of gluten, and therefore causing a negative response in some people.

We were surprised to read Michael Pollan’s two cents on gluten in the recent New York Times Magazine annual issue of Food. Normally Pollan is dead on in his analysis of our food system (except when he’s insulting nutritionists); however, we disagree with his gluten conclusions:

“Could it really be that bread, a staple of Western civilization for 6,000 years, is suddenly making millions of us sick? I'm dubious.”  What struck a cord with me was that, in the same article, Pollan mentions changes in our production of meat, poultry, milk and even rice.  A few paragraphs after gluten he says, “Yes, it's true that people have been eating white rice for centuries. But the rice has changed, and so have we. Millers today do a much more thorough job of "polishing" rice than they once did — that is, whitening it by removing the nutritious bran and germ from the grain. (The same is true of "white flour" as well — it's a whole lot whiter now than it used to be and therefore less nutritious. Nice going!)" We’ll give Michael Pollan a pass, he’s hard at work on a new book and perhaps he hasn’t had the time to research gluten the way he should. 

Many share Pollan's skepticism yet issues with gluten are real; when some people avoid it they feel better. This is something those of us who study our food system shouldn’t ignore. In addition to the gluten content of wheat, according to the USDA we are consuming more wheat now than we used to. There’s also some who note that the type of yeast used has changed. Yeast used to be mostly slow rise for bread. This increase rising time allowed more time to ferment. Fermentation produces organisms crucial to gut health. The gluten puzzle isn’t solved but pieces are coming together, stay tuned.

OK, enough ranting. For me, no post is complete without a good product find. There are a lot of duds in the gluten free category but we found a gem. Our friends over at Sheffa, who produce delicious snack mixes, have come out with a bar in four delicious flavors: Rosemary, Sesame, Spicy and Everything. What makes these bars unique is that they aren’t sweet, thus the name Savory.  They are gluten free, nut free, soy free and vegan. Turns out you can please everyone. So what’s in it? A mix of brown rice, quinoa, millet, amaranth, chickpeas, sunflower seeds and a touch of olive oil, offering up 7g of fiber and 4g of protein. We promise you’ll fall in love too. You can snag some in our gluten free bundle  or be on the lookout for them in stores this month.

So tell us, why do you think there is a rise in celiac and gluten intolerance cases? Do you currently follow a gluten free diet? Any GF products you are currently crushing on?

Travel Eating: Tips and Treats

In the past two days I’ve talked travel-eating strategies with a client headed to Istanbul and another going on safari. My travel plans aren’t nearly as exotic but still require planning. I thought I’d share my top travel-eating tips and treats as well as some exciting news.

Travel Tips: 

Avoid airline food at all costs if you are actually served anything. I don’t care if it’s business class or coach. On certain airlines the food may look decent or taste fine (doubtful) but it’s still brimming with sodium, preservatives not to mention bacteria. Bring a salad, brown rice sushi or sandwich on sprouted bread instead.

Quickies (as far as workouts) are worth it. If you’re used to a super spin class or hour-long run you may feel those are difficult to replicate while away.  Don’t let your type-A ness get in your way. Fifteen minutes of plank, pushups, tricep dips and water-bottle bicep curls are better than nothing. I love my friend Amie Hoff’s advice- tell yourself you’ll do 10 minutes (at the gym or for a run) you’ll always do more. Fifteen minutes a day might keep a little weight away.

Start your day on track. I’m a fan of including protein in breakfast to help control calories later in the day. Whether it’s eggs, yogurt, nut butter or a “shaken” smoothie there’s plenty of time to play later.

No lunch drinking. Maybe it has to do with the city of drinkers I live among and counsel every day but vacation often means every hour is happy hour. This is dangerous. Lunch drinking makes you more likely to eat the wrong things, nap away your afternoon and wake up just in time to drink again. Cocktails, preferably singular, are fine at cocktail hour.

And finally, beware of the "ef-its". I have no problem cursing in real life but don’t think I should here, not sure why.  It’s a few days into a vacation you’re eating anything and everything and feeling down on yourself. Do not ever say “when I get home I’ll eat well” or any version of it; that's  an "f-it" mindset. That also gives you license to eat more and worse.  Pick 1 area to try to reign in whether it’s dessert , the breadbasket or drinking. 

Travel Treats

We organize food “packing lists” for client’s vacations. This includes must have items to help keep them on track when away from home.  The best news of all? All of these essentials are available in our *new* Foodtrainers Online Shop (that’s the exciting news in case you didn’t know).

Kale Krackers- our new favorites from Kookie Karma. These are adult Cheese- Its sans cheese (or any dairy). They’re low calorie and addictive. A carry-on must.

Barney Butter and GG Bran Crips. These 90-calorie almond butter backs on GG’s are a great snack. They also come in handy when breakfast options are slim or “continental”.

Chia Sticks- sometimes things don’t “go” so well when we’re away. Chia can help get things moving. Chia seeds are high in fiber and in the manner in which they digest can act as an appetite suppressant. These single-serve chia packs are milled (no sticking in your teeth) and can be added to yogurt or sprinkled over fruit on the road.

Sheffa- we admit there’s no easier snack than nuts but there’s only so many almonds a person can eat before craving something more exciting. These gluten-free, single serve nut mixes come in various flavors and include interesting ingredients like chickpea “noodles”, coconut and papaya.

Eboost- bust bloat and jet lag at once. “Boost” contains green tea and vitamin C. It’s the perfect healthy, stevia-sweetened energy drink. Just mix with a tall glass of water and enjoy.

We’ve created a fantastic Travel Snack Bundle for you to sample our favorite treats and we’re giving a bundle away. To enter, comment below and “like” Foodtrainers on Facebook. You have until Sunday 7/24.

What helps you to eat well while away? What’s on your food-packing list? Any fun trips planned?  Even day trips need treats, be prepared.