​Amanda Cain | May 27, 2019

Ever find yourself saying, “I have nothing in my fridge!” Or maybe you just have a pantry full of items that you’ve never gotten around to eating? Sometimes it can be hard to think of pantry  meals as opportunities to still get in a balanced meal but if you know us you know that we love them for multiple reasons! 

Below are some items that can be helpful to have stocked in your pantry: 

• Canned Fruit: The obvious use may be just eating some out of a small bowl for a snack or dessert. When choosing canned fruit for your pantry, opt for those with 100% juice rather than syrups. Other ways to use canned fruits include adding some (drained) to plain yogurt to make a parfait, mixing into oatmeal, grilling pineapple slices to add to a burrito bowl, or adding a small splash of the juice to sparkling water and ice for a refreshing summertime drink.
• Nut Butter: There are so many nut butters out there – almond, peanut, sunflower, cashew, you name it. Most probably use them for sandwiches, but you can also add some to oatmeal for a little extra protein and fat to keep you satiated. Add to whole wheat pasta or rice noodles with a little bit of low sodium soy sauce, and serve with sauteed frozen veggies (like this Japanese blend) for a Thai-style stir fry. You can even make a West African Peanut Soup by cooking vegetable broth, peanut butter, hot sauce, tomato paste, kale, garlic, ginger, and onion in a large pot, and serving with a little bit of brown rice.
• Beans are also pretty versatile and diverse – from black to garbanzo, pinto to navy. Try switching out one type of bean for a different “typical” recipe for a new flavor. For instance, take a bean of your choice (rinse canned beans to lower sodium), and mash in a bowl with tahini, garlic, lemon juice, cumin, and vinegar to make hummus.

      Combine with low-sodium broth, seasoning, and veggies to make chili, minestrone, or                 another soup:

• White chicken chili (LS chicken broth, chicken breast, chili powder, onions, corn, green chiles, garlic) – top with tortillas/chips
• Regular chili (LS beef broth, chili powder, cumin, tomatoes, garlic, onion powder, peppers, other veggies like corn or zucchini optional) – add a few drops of vinegar
• Minestrone (tomatoes, veggie broth, basil, oregano, thyme, garlic, carrots, zucchini, yellow squash, celery, onions) – top with parmesan

      Other ideas could include seasoning with peppers and serving with cornbread and sautéed       greens (kale, collards, turnips, etc.), serving with homemade Spanish rice, peas, and                   carrots;  making homemade veggie burgers; or making a bowl with mashed sweet                       potatoes, sautéed broccolini, and topped with an egg and Everything but the Bagel                       seasoning.

• Oats: Whether you like them hot or cold as overnight oats, the possibilities beyond just a plain bowl of oatmeal are endless. Tip: If you have a practically-empty nut butter or fruit spread jar, skip that ingredient and add all the other ingredients to the jar to get the last little bit!
• Hot or Cold Oatmeal Recipes:
  • Pineapple Upside-Down Oats (canned pineapple in juice, oatmeal, 1 Tbsp sunflower butter, cherries, vanilla)
  • PB&J Oats (1 Tbsp no-added-sugar jelly/fruit spread, 1 Tbsp almond/peanut butter, oatmeal)
  • Coconut Cream Oats (oatmeal, coconut or vanilla yogurt, shredded coconut, optional toppings: nuts, pineapple)
  • Chocolate Chip Oats (oatmeal, banana slices, sunflower butter, chocolate chips)
  • Savory Breakfast Oats [probably best hot] (oatmeal, spinach, eggs, harissa)
• Cookies (oatmeal raisin, chocolate peanut butter)
• Granola (oats, nuts, dried fruit, cinnamon/clove/spice, vanilla, oil of choice) – layer with plain/lightly sweetened yogurt & frozen berries
• Pasta: Think beyond basic spaghetti or mac & cheese – pasta can be a great way to get whole grains, plus veggies, protein, and flavor. You can combine whole-grain ditalini or elbow macaroni with a light olive oil mayonnaise or vinaigrette with peas, carrots, tomatoes, and zucchini to make pasta salad. Toss whole wheat penne with light alfredo, sautéed spinach, tomatoes, and top with Parmesan, parsley, and a dash of harissa sauce. Use rice noodles in soups like pho, or as a stir fry with chili sauce and low-sodium soy sauce/tamari, garlic, frozen stir-fry veggies, and baked chicken cut into bite-sized pieces. Top with sesame seeds.
• Quinoa exploded on the market a few years ago, and now we reap the benefits with so many unique recipes out there. Add a little Moroccan flair to your quinoa by tossing in low-sodium chicken broth, ginger, turmeric, onion, garlic, paprika, black pepper, a little olive oil, dried fruit (like cherries or dates), kale, and chickpeas (canned/drained). Cook together in a skillet and enjoy topped with cilantro and chopped nuts (like almonds).
• Canned Veggies like beans, no-salt options are best. However, you can still use up regular versions, and either drain/rinse, or use that included salt in lieu of added salt for recipes. Use as a side with your meal, or for perhaps less-common choices, like canned beets, get creative. Add (drained) to a salad with spring greens, cucumbers, dried cranberries, nuts, and a light raspberry vinaigrette. Enjoy in a bowl with avocado, edamame, grated carrots, and a ginger-lemon vinaigrette. Try roasting with a little topping of low-fat cream/Neufchatel cheese, walnuts, and honey. Or, make a tossed salad with feta cheese, cucumber, and dill.  ​ ​
• Rice is a great blank canvas for using up some pantry items. One option is in a cold poke bowl, with rice, salmon, avocado, cucumber or zucchini noodles, and spiralized carrots (top with sesame seeds). Make your own Spanish rice with a little bit of olive oil, garlic, onion powder, chili powder, cumin, and tomato sauce (adding a spoonful at a time until reaches desired consistency). Serve with peas and carrots, green beans, and beans (like pintos). Another option is to make a “Hawaiian” bowl with rice, black beans, pineapple, 1 Tbsp of queso fresco and 1 Tbsp of BBQ sauce.

Amanda Cain, Medical University of South Carolina Dietetic Intern
[En Espanol]

Are you using gentle nutrition to help you live your best life?

What makes a food “healthy?” Ever wondered what foods or styles of eating are “good” or “bad?” While there are some similarities in nutrition recommendations that are generally applicable to most people, like eating more fruits and vegetables, the reality is that the way each person “eats healthy” may be a little different from person to person.

For instance, while whole wheat toast is something that someone with celiac disease might avoid because of its gluten, for another, it’s a great way to get in whole grains, with its carbohydrates, fiber, and folic acid among other nutritional benefits. Likewise, while one person may find switching to black coffee is an easy way to limit added sugars, another may find that much less enjoyable, and might choose to limit his or her added sugars by just using less sweetener, or by decreasing sugar somewhere else during the day.

The point is – you have to find a way to use nutrition guidelines that works for you. Not only does healthy eating look different based on any medical conditions and your taste preferences, but also based on emotions, personality, and lifestyle.

Another example - one person may enjoy the challenge of following nutritional recommendations very closely, and thrive off having accountability to help reach his or her goals. This person may tell friends and family about new nutrition information, or certain “nutritional challenges” they are following. Doing so may motivate him or her to continue towards those goals in a healthy way. Meanwhile, for someone else struggling with disordered eating, hearing negative talk about certain foods in the workplace or with friends could discourage him or her from eating some of the nutritious foods that he or she is already struggling to feel “okay” about eating.

Lastly, remember that nutrition is just one part of health, and that it is not all-or-nothing (nutritional indifference vs nutritional perfection). It’s important to keep nutrition in mind, but for the sake of quality of life, learn how to strive for nutritional progress while making peace with nutritional imperfection.

Here are some questions to ask yourself to determine what “healthy eating” might look like for you:

1.       Do you have any medical conditions? What are your nutrition priorities?
If someone has a severe peanut allergy, the first thing they check on the nutrition label is probably not going to be the saturated fat content. It’s likely the ingredients – to make sure there are no peanuts. That’s not to say people can or should only consider one aspect of nutrition when looking at food, but some issues may be more important for you.
With all the nutrition “advice” out there, some of which may not always even be accurate, it can get overwhelming. If you followed ALL the nutrition “advice” out there, you couldn’t eat anything, which isn’t good either. Think of what nutrition priorities might be most important for you, and focus on those. If you’re not sure, seeing a registered dietitian nutritionist is a great start.

2.       What might some of my loved ones be struggling with regarding food?
I personally think there is something very special about sharing food and meals with the people you love – it’s like nourishing your body and your soul at the same time. Yet sometimes, eating with others can become a source of stress. Practice being present and mindful; slow down and enjoy not only the food, but the time with loved ones.
Especially in your immediate family, consider in what ways you’d like your diet to match and differ from other family members. Maybe you choose to go vegetarian alongside a spouse, or you try new foods together every night with a picky eater. On the other hand, maybe you need a different amount of food at each meal than another family member based on your age or activity level, etc.
Try also to be aware of how you talk about food with others. It can be a good thing to find a support system, but especially in larger groups of people, consider your audience. You may not know who is struggling with their own dietary restrictions, weight, disordered eating, etc.

3.       Just because this works for this person, will it work for me?
One person’s nutrition goals may look very different from another’s, and one person’s way of eating may not work for another. That’s okay – we’re all different. Sometimes we can draw inspiration from others – a new snack idea, a new recipe, etc.

And while how we eat may evolve with us throughout life, consider how your nutritional choices will make you feel physically, mentally, emotionally. And if you’re not sure whether it’s something that is good for your body, or that you could enjoy and be okay with, don’t stress – eating healthy has more than one look. Meeting with a dietitian can help you strategize what ideas might work best for you.

​[Spanish version here]
Amanda Cain, Medical University of South Carolina Dietetic Intern

Author: Morgan Curless

It’s Spring and gardens all over are popping up. We love the beautiful flowers and fresh produce that come from our garden, however, it's key we ensure that the soil used is nutrient-dense enough to grow bountiful products. Compost soil is an amazing way to minimize food waste, while also adding a variety of nutrients needed into the soil. 
 
What Can be composted:

• Pizza Boxes
• Coffee grounds and filters
• Paper products
• All food scraps including meat, bones, and dairy

 
All of these items can be broken down and used for soil.  Composting can be done directly in the back yard and turned daily to promote breakdown. Composting has not only growing benefits, but also earthly benefits. Typically, waste is sent to a landfill when not composted. During decomposition in the landfill a toxic gas, methane, is released into the air. Composting is a biological process that does not release methane, reducing the toxicity in the air we breathe. Composting is an excellent way to improve the quality of our garden, while also improving our environment.
 
Each time I cut the top off of a carrot or dump my coffee grounds into the trash I consider the possibility of composting, and potential for my waste to become something more than just trash. I currently live on the second floor of an apartment complex and have no way to build a compost pile, nor the time to maintain it even if I did. There was once very little one could do with their compostable waste in this type of living situation. Now, there are multiple solutions from community gardens to services like CompostNow, that offers composting services. 

We can’t help but geek out over the idea of nutrient-cycling and replenishing lost nutrients back into the soil. Composting our waste products is a great way to not only reduce our carbon foot print, but also ensure the nutrient profile is maximized in the produce we are feeding ourselves and our families.

​Author: Savannah Weeks 
 
According to the National Institute of Allergy and Infectious Disease (NIAID), “a food allergy is defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.” Prevalence of food allergies has increased significantly over the past decade and is an important health issue for millions of Americans. However, false or clinically irrelevant positive allergy tests for foods are common. Indiscriminate and non-evidence-based screenings often lead to unnecessary dietary restriction.

Specifically, tests such as allergen-specific IgG are not supported by evidence and should not be used to diagnose food allergies. Only serum IgE tests and double-blind, placebo-controlled food challenges can be used to diagnose food allergies. Many serum samples show positive IgG results for foods that cause no clinical symptoms in patients. There are no controlled studies demonstrating the diagnostic value of IgG testing in food allergy. IgG results indicate that someone has been repeatedly exposed to food components, recognized as foreign proteins by the immune system. This does not mean that the person is hypersensitive to the food component, but rather that there is immunological tolerance. It merely shows a normal physiological response of the immune system after exposure to food components.
 
Food allergies can be frightening and serious, but they are still rare. It’s estimated that >20% of the population is modifying their diet due to a perceived food allergy, but it is estimated that only 4% of adults have true food allergies. Unnecessary dietary restriction can lead to nutrient deficiencies, lower quality of life, and decreased enjoyment of food. If you suspect you might have a food allergy, talk to your doctor and avoid testing from any non-medical professional.

April is Eat Local month and we love supporting our local farmers and locally sourced restaurants. Although the eating choices in Charleston are endless, eating local may not be as infinite. Today, we live in a world where almost anything we want as consumers is within reach. A fresh lobster dinner can be shipped overnight straight to our door step if we so wish. While such having access is convenient, the benefits may not ring true for local farmers, small business owners, and even our planet.

For example, imagine having a shrimp dinner in Illinois. This shrimp did not come out of the Illinois River. Instead, it traveled hundreds of miles before it landed on your dinner plate. When you think deeper into this meal you may find that the shrimp was mass harvested, packaged multiple times and transported using multiple methods. While our jobs are truly to keep things as simple and easy for our clients as possible it terms of food, it is always good to remind you of the benefits of consuming products that are produced near your own community. In the end, you'll most likely get a superior product, reduce your carbon foot print and support local businesses.

Here are some ways you can eat local while supporting your community:
Farmers Markets
Opting to buy grocery items such as fresh fruit, vegetables, meat, bread and many other locally grown products is an easy way to buy and eat local. Buying from a local farmer ensures freshness and likely contains more nutrients than commercially grown products.  There are even some health benefits from certain local products such as honey. 

Locally Sourced Restaurants
I encourage you to ask questions and find wha restaurants near you source their food from local farmers. There are many here in Charleston, SC that are willing to buy local foods and follow this “Farm-To-Table” approach. These restaurants typically have more whole food options, leading them to have more healthy food options to choose from. It is important to remember that even if you live near the ocean, that doesn’t mean that the fish you are eating was sourced from your own region. Don’t be afraid to ask the waiter questions about where the menu was sourced as this has become acceptable restaurant etiquette. 
 
While there are many perks to eating local, the concept also keeps more money in your local economy. Supporting small businesses allows them to keep their doors open, feed their families, and also provide more choices for consumers. So, next time you brainstorm where your next meal is coming from, choose to eat local!

There are millions of food-related products out there. Here are some of the go-to items to we frequently recommend to our clients. They are listed below in order of frequency of use. Enjoy! 

Author: Kelly Burgess, MUSC Dietetic Intern 

Here's how I did it: 
Plan, Plan, Plan!

• Even though I had limited time during the week, I would look over Pinterest at night to select healthy, well-rounded recipes to make the following weekend I was off.  From these recipes, I would create a shopping list to encompass all items.  
• Tip: Find recipes you can make ahead and freeze.  Heads up that many recipes are no longer good even refrigerated after 3-4 days, and the freezer can be your friend!  You would be surprised how many items you can freeze and still keep the quality. I've included recipes listed below that work well to freeze.      

Prep Fruits, Vegetables and Snacks

• When I first began meal prepping for so many days, I thought I would just wake up in the morning and put my fruits, veggies and almonds in their own container.  WRONG.  As you are meal prepping, prep those items too!  Individually, pack up your cut up fruit, place your carrots and celery into bags, and even bag up your almonds/craisins/trail mix combination. That extra 5-10 minutes of sleep is too good to waste packaging up items in the morning.

Have Nutritious Grab-and-go Items On Hand 

• I always stock my pantry with KIND bars. These are my absolute favorite and easy to grab for breakfast or a snack.  Other great items to keep on hand include low-fat string cheese, whole fruits (e.g., bananas and apples), and greek yogurt cups (e.g., Chobani is my favorite).  

When you fail to plan and prep, you increase the likelihood of running through a drive-thru or ordering take out. Taking an hour or two on the weekend to prep will help you make the best choices for your nutrition.   


Here are my Go-To Recipes:
Egg Muffins
Spray muffin tin with cooking spray. Whisk eggs, any veggies (my favorites are tomato, spinach, mushrooms), turkey sausage, cheese, salt and pepper together. Portion in muffin tins and bake for 20 minutes at 375F. 

Breakfast Burritos
Scramble together eggs and turkey sausage - veggies are good too!  Portion out into tortillas of your choice.  Fold like a burrito and wrap in plastic wrap.  For freezing, place in gallon size freezer bag.  When ready to eat, pull out of freezer the night before and microwave in the morning.

Vegetarian Chili
Dice 1 large onion and brown in a large skillet. Add onion, (2) 15oz cans of tomato sauce, (2) 15oz cans of diced tomatoes, (1) 15oz can of kidney beans, (1) 15oz can of black beans, (1) 5oz can of corn, 1 cup of quinoa, 1 Tbsp cumin, and 1 Tbsp chili powder to a crock pot.  Mix well and set on high for 4 hours.  Portion out 2 cup portions (about 6 servings) and refrigerate. Freeze portions not used during the week.

Milk has been a staple grocery item for what seems like forever. In recent years, though, milk (and many other staples such as eggs) has been under scrutiny by well-meaning research teams and the general public. 

While we believe knowledge is power, we also understand that it is a tedious task to wade through all the information available. Our goal is to help you navigate your way towards healthy options. 

Every time I go to the grocery store, there seems to be a new brand, blend, and flavor of milk alternative. How do you know which one to choose? Is real milk bad for you? What are the benefits, and where do they fall short? Here are the nutrition highlights of milk and milk alternatives:

• 2% Milk: 100 calories, 400 mg Potassium, 3 g fat, and 8 g protein. Milk’s nutritional statistics are quite impressive, making it a historical favorite for many things from breakfast cereals to a core baking ingredient. While we often recommend individuals opt for low fat milk, it may not be a foolproof choice for everyone. The natural sugar in milk is called lactose, and it is common for humans to lack the enzyme needed to digest it. This is often the cause of GI distress and discomfort associated with dairy. There is also a milk allergy, which is an entirely different issue identified by an immune response to the protein in milk. Recommendation: 3 servings of milk or other dairy each day.  
• Soy Milk: 100 calories, 300 mg Potassium, 4 g fat, and 6 g protein.  This milk alternative is perhaps the most nutritionally similar to dairy milk in terms of macronutrient (carbohydrate, protein and fat) content. Of note, the fat in this milk is unsaturated (healthy) fat, but it lacks the natural calcium found in dairy milk. Most companies fortify soy milk to add in a similar amount of calcium. Another benefit of soy is the similar consistency to dairy milk, giving it a similar mouthfeel and making it an appropriate baking substitute. This option would be ideal for those following a vegetarian or vegan diet who could benefit from the protein content of milk.
• Almond Milk: 59 calories, 35 mg Potassium, 2 g fat, and 1g protein. The most noteworthy differences about this option are its thinner texture and significantly lower protein content. Almond milk has been gaining popularity in recent years, and is popular for use in smoothies, overnight oats, and baking (though it may slightly alter the texture of the finished baked good). For vegetarians or others aiming to get a protein punch from milk, other alternatives may be more beneficial.
• Coconut Milk: 45 calories, 50 mg Potassium, 5 g fat, and <1 g protein. Coconut milk boasts the lowest calorie content of any of the milk alternatives, but has the highest concentration of saturated (unhealthy) fat. This plant-based milk has high amounts of vitamins and minerals, but has little to no protein. While this is another great plant-based milk alternative, it is important to keep portions of saturated fat in mind, even if it is from a plant source. You'll also need to ensure you get enough protein from alternative sources.

While there is no right or wrong type of milk, it is important to know the nutritional statistics of each option in order to choose the one that best serves your purposes and needs.

Author: Amanda Cain

​I always cringe a little on the inside whenever I have to throw away food. Especially if it’s a mostly full container that seems like it was perfectly fine yesterday, but it’s actually been there over a week. The holidays seem to compound things in this department as food is a core feature in many traditions.  Thankfully I’ve learned a few strategies since I first started cooking to minimize food waste. 

#1 – Meal Planning
It’s my first go-to for combatting food waste. Take spinach for example. I love it, but it seems to go bad so quickly. My solution? I plan to use it in several meals throughout the week. Put it in salads, on sandwiches, in pasta, in omelets, you name it. If I plan it in, I’m less likely to end up with a box of wilted spinach at the end of the week.

#2 – Reuse ingredients. Yesterday’s grilled chicken breasts can be tonight’s chicken tacos. Today’s raw veggie sticks can be the base for tomorrow’s vegetable soup. Leftovers don’t have to be mundane – start with more “whole” food items, then try chopping or slicing leftovers to put in soups, casseroles, or different dishes.

"How to pack the healthiest school lunch, according to nutritionists" by Samantha Cassetty of NBC. 
Note that any press we are associated with may have their own opinions that do not align exactly with our philosophies, and any comments from Nutrition Rites are to shed positive light on the benefits of well-balanced nutrition. 
​
A NUTRITIOUS LUNCH 3 WAYSDietitians Cheyenne Richards, MBA, RDN, LD and Kayla Fitzgerald, RDN, LD give you multiple ways to hit several food groups—including plenty of fresh produce—in one lunch box. “The variety helps fuel daily activity and adds fiber which has many benefits,” they say. Keep in mind that these lunches may be best suited for elementary-aged children, but upping the serving size would make them appropriate for older kids. And if your child often turns up her nose at your lunch offerings, take note: “Picky eaters will love these meals as they are diverse, yet not overwhelming and there are plenty of finger foods,” they say.

For the full article visit: https://www.nbcnews.com/better/pop-culture/how-pack-healthiest-school-lunch-according-nutritionists-ncna905421

"How to Avoid a Post-Thanksgiving Hangover" by Hirstina Byrnes of 24/7 Wall Street features comments from your dietitian, Kayla Fitzgerald.
Note that any press we are associated with may have their own opinions that do not align exactly with our philosophies, and any comments from Nutrition Rites are to shed positive light on the benefits of well-balanced nutrition. 

Tip: ​“Instead of trying to make the foods we eat on special occasions healthier, we like to focus more on eating well on all the other days of the year and allowing yourself to enjoy your traditional holiday meals without feeling guilty,” Kayla Fitzgerald, a registered dietitian and nutritionist at Nutrition Rites, a nutrition counseling center in Charleston, South Carolina, said.
For the full article visit: https://247wallst.com/special-report/2018/11/02/how-to-avoid-a-post-thanksgiving-food-hangover/

I love my crock pot. I love it so much that I haven't even made myself get an Instapot yet, and that's saying a lot! Some of the perks of a slow cooker include time saving (e.g., dump and go or prep ahead), cost reducing (e.g., tenderizes less expensive cuts of meat) and health boosting (e.g., homemade vs. takeout) benefits.

Some of my favorite recipes: 

• Moroccan Lentil Soup
• Taco Soup
• Honey Balsamic Pork Tenderloin  
• Garlic Parmesan Chicken and Potatoes 
• Chicken Fajitas
• Roast Beef​

Tip: Brighten up your meal with a fresh side salad of the same flavor profile (e.g., a Southwest salad would be nice with the taco soup). 

If you're a seasoned pro and want to up your game, check out this great article by @Today for some great tips on maximizing the benefits of your slow cooker. Frankly, I'm usually too busy to even sear the chicken thighs before I dump them in! That's the best thing about the slow cooker...it's ability to be so forgiving. 

Have a 2-qt crock pot? Get it out of the cabinets and put it to use one of these ways: 

• As a warmer! Pre-made meatballs is one of my favorite things to warm in my 2-qt slow cooker. 
• For game day sides/treats like these Sweet and Spicy Peanuts from Taste of Home. 
• Cook for one. While the 2-qt slow cooker is pretty small, there's still some benefit in cooking proteins for one if you need something quick!

Adding a new dietitian to the team is a wonderful thing for our clients! Here's a bit more on RDN Kayla Fitzgerald, Q&A style. 

1. How did you get into dietetics?

• Growing up I spent a lot of time in my Pap's garden. I would sit out there and just eat vegetables right out of the ground. My parents would take me (at 5 years old) out to eat and I would make a GIANT salad from the salad bar with no dressing on it and always told them that I just loved the way the vegetables tasted. As I grew older, my passion for health and wellness matured and led me down the path to the only career I could ever have imagined myself having....being a Registered Dietitian and helping people change the way they look at food in order to live a healthier life.
  

2. What is your favorite food?

• Pizza :) 

3. Do you have any good food jokes?

• Why does yogurt love going to the museum? Because it's cultured! 

4. What is your favorite inspirational quote or mantra?

• " Don't sacrifice the good to chase the perfect" -Emily Ley

5. What meal does your family beg you to make?

• Smiley Pockets (aka soft shell tacos that I make faces out of cheese on)

6. What do you do for fun?

• I run, go on the boat with my family, spend time with friends, and cook.

7. What's the best advice someone has given you?

• Don't be afraid to take chances

I did some grueling product testing this weekend just for you. Here are my thoughts on these trendy "fit wines." (This one caught my eye through a Whole Foods email ad campaign.)

First of all, I don't drink wine to be "fit." So...the concept in itself is kind of lost on me. More so, the runner on the label is kind of a turn off. For me, I don't necessarily want to be reminded of the gym while I'm enjoying my glass of Chardonnay. 

For you, though, I went through with this experiment and tried it anyways. 
The results...I kind of liked the wine. It is not very "full bodied," which I prefer, so I would not buy it again for the purpose of enjoying a glass of wine.
All in all, I figured I'd be giving this product a thumbs down.

However, on further thought, there are some real pros to this brand.
#1: Fit Vine wines are lower in sulfites (they are filtered out). Many of my clients decrease headaches, migraines, acne, bloating, and more by watching their sulfite intake.
#2: I would almost never make a drink like a Sangria (they are super high in sugar and I prefer to eat vs. drink my calories). Because this particular Chardonnay was so light (and about 30 calories per 5oz less than traditional wines), it would be an awesome ingredient to a wine spritzer or Sangria (like in this recipe from Emma Chapman). 

Enjoy! (responsibly, of course)

PROS:

One thing almost every client and I discuss is the importance of sitting down to a completely built plate each time they eat. I explain how just the act of seeing a complete meal can have an effect on how satisfying it can be. This piece of advice isn't just from gut instinct (although, when I take my own advice, it works). It stems from research that indicates how both hunger and the feeling of being satisfied are linked to our perceptions of our meals. 

Here's the example the study gives:

• Day 1 : A group of people were given a three egg omelet, but were told that it was a two egg omelet.
• Day 2: The same group of people were given a three egg omelet, but were told it was a four egg omelet.

1. Results: Even though these individuals always received the three egg omelet, when they were told they only got a two egg omelet, they reported being hungrier and eating more throughout the rest of the day.
2. Special Notes: Hunger hormones were reported to have NO change, which basically means that your eyes can tell your brain that you're hungry. 
3. THE TAKEAWAY: Add low-calorie, nutrient dense volume to your meals. This goes right along with my recommendation to fill half of your plate each time with produce (mostly vegetables). When you do this, you'll be helping yourself feel more satisfied with a meal that might be lower in calories (albeit still nutritious) than a higher calorie alternative.

Tim Church has over 20 years of experience in the fitness and health industry. Besides traveling the world to educate other personal trainers, he also actively coaches a variety of clientele (e.g., from locals like you and me to celebs who make Charleston one of their routine destinations). 

Tim has offered to help me add a little variety to the information I "dish" out to you. His ingredient of choice is physical activity. The recipe for the day is called FITTE. Frequency, Intensity, Time, Type, Enjoyment. 

Tim's best advice is to make the "F" and the "E" the foundation of your routine. If you enjoy the exercise, the frequency is more likely to be established. Everything else falls into place (between the F and the E). Tim talks my language. "It's like a good chili," he says. "Once you get the base, each cook can add their own spice and variety." This is what makes it feel personalized. 

On enjoyment: Start with what you're good at first. Go to the low hanging fruit. Start with your strengths. For some, power is key. For others, slow and steady might be the ticket.
Also, start with people you enjoy. This is tried and true advice. When someone is waiting on you, you're more apt to show up. 

On frequency: Tim's rule is to start with more than 50% of the days of the week. This means 4 days. If this number of days bogs you down, don't sweat (hehe). Short durations are okay (as little as 15 minutes per day can make a difference). Heck, once you talk yourself into 15 minutes, 30 minutes blows by. One key to frequency is having a 10 minute back up routine on hand for the days that just seem to absolutely turn upside down. This is just like having that back up Larabar or almonds in your bag in case you get stuck and need that nutrition. 

Even if you're a seasoned athlete and are making it to the gym, there are those days when you're fatigued or bored and need this advice. Enjoyment and frequency. Start there. Keep it simple and go. 

Tim is locally based so give him a call if you need a jump start. You can find him at www.mostfitlife.com. 

Why not? You know there will be plenty of dips, desserts and sliders. Beyond that, people really do want something fresh for a change. Here are a couple of fresher (and still gorgeously delicious) options.