December 29, 2011
Happy New Year to you! Thank you for reading and sharing my blog. I appreciate you, your comments, and look forward to this year together. I like the beginning of a New Year. For me, it’s a time to review and renew. I’m one of those who likes to take an up close and personal look at my life, where I’m going and what needs to be tweaked…and believe me…there’s always a lot of tweaking to be done.
I’m sure your schedule is like mine…pretty jammed every day. Well, I’m trying to take a little better care of my health, particularly the way I eat. I know, I’m a registered dietitian but I’m human too with a long list of things that need to be done everyday and never enough time. Sound familiar? So I’m looking at real world, everyday ways that I can eat better and improve my health and I want to share them with you.
Joining me on the podcast to discuss test kitchen tips for a healthy new you is Regina Ragone, registered dietitian and Food Director at Family Circle magazine. She was part of a food trend survey for Hunter PR and their results found that in 2012, 67% of Americans will make food-related resolutions. Do you agree? Do you plan to make food-related changes/tweaks?
Regina shared ways that the Family Circle test kitchens are working to produce healthier recipes:
Lowering the sodium in their recipes. Family Circle uses ingredients like no-salt or low-salt tomatoes and adds back in a little sea salt for more punch. Regina suggests making sure your dried spices are not old! I’m definitely more aware of sodium and grow fresh herbs in small pots outside my door including rosemary, oregano, chives, and sage. Once you start using herbs and spices it’s easy to cut the salt and not go back. Plus your taste buds adapt.
Check out this month’s recipe for Chicken, Sweet Potato and Cauliflower Vindaloo that includes quinoa.
Incorporating more whole grain products like quinoa and wheat berries to bulk things up without adding fat. There are really good blends/mixes available now. Newly popular whole grain products can be a little pricey so watch for sales and coupons. Use them in place of meat for a meatless Monday dish. I like the products by truRoots…they carry a wide variety of organic whole grains and lentils such as quinoa, green lentils and brown rice.
Add great condiments like good balsamic vinegar (Regina loves Lucini’s fig), mustards and honey… all help perk up the flavor of food.
Want more information? Listen to this week’s podcast below.
Listen to this week’s podcast
December 8, 2011
One of my most popular blog and podcast topics is gluten-free. Do you have questions too? I’m thrilled to have as my podcast guest this week registered dietitian and a leading international expert on celiac disease and the gluten-free diet, Shelley Case. She’s a member of the Medical Advisory Boards of the Celiac Disease Foundation, Gluten Intolerance Group and Canadian Celiac Association.
Her best selling book is Gluten-Free Diet: A Comprehensive Resource Guide. Shelley’s website offers a bevy of free helpful information and resources.
 Celiac disease is an autoimmune disorder that attacks your small intestine and persists for a lifetime. Autoimmune basically means that your body turns on itself. Specifically your intestine is damaged by the protein you eat found in wheat, rye and barley…collectively this protein is referred to as gluten.
Any food item that contains gluten is like poison to your small intestine particularly to the little fingerlike projections called villi and makes it difficult to absorb the nutrients from food such as vitamins and minerals.
Gluten is so ubiquitous that becoming a label sleuth is a top diet strategy. The dangerous grains and their protein include barley, rye, wheat, spelt and kamut while the safe grains include rice, corn, potato, amaranth, quinoa, buckwheat, millet, chickpea flour and oats (have the oat discussion with your registered dietitian for your particular case).
Remember wheat free is NOT gluten free. Wheat free can contain barley, bulgur or other grains with gluten.
This is really important if you think you might have celiac disease. A gluten-free diet can interfere with obtaining an accurate diagnosis so never start on the diet until you’ve had the tests suggested by your doctor such as blood tests and a biopsy.
If you have celiac disease life is NOT over. Your diet, the gluten-free diet, can make you feel much better and it’s easier to follow than just a few years ago. Plus the really good news… when you live a gluten-free lifestyle, most of the complications associated with celiac disease can be prevented.
***Giveaway: Register to win a $20 variety pack of Lucy’s Cookies, which are gluten free and made without milk, eggs, peanuts or tree nuts making them worry-free snacks for anyone who suffers from any kind of food allergy.
Remember the bottom-line basics of the gluten-free diet for celiac disease and gluten sensitivity: The grain group is most affected and the specific grains we just mentioned.
- Dairy, fruits, vegetables and protein food groups have minimal changes especially in their most natural form
- Put your emphasis on whole foods versus processed foods or those modified in some way. Processed and modified foods are most likely to contain gluten.
- Remember there are many naturally gluten-free foods such as fruit and vegetables and many grains. Reach for whole grains such as brown rice over white rice.
Want more information on how to select fish in the grocery? Listen to this week’s podcast below.
Listen to this week’s podcast
September 1, 2011
Have you gained any weight lately? How does it make you feel about yourself in terms of your overall self-esteem and sexuality? One of my girlfriends refers to this recently acquired weight on her back as ‘fack’ or back fat! If you’re involved with someone, does your partner support you and help you work to reach your desired weight and health goals?
Did you hear about the survey recently discussed on the Today show by psychotherapist and Today show contributor Dr. Robi Ludwig? The poll was a joint collaboration between Cosmopolitan magazine and AskMen.com and asked all types of relationship questions.
Of course the one I want to focus in on has to do with weight gain. Don’t miss this… according to this poll of 70,000 people, nearly 50% of the men said they would dump a partner who gained weight. This is in comparison to only 20% of the women who responded the same.
According to Dr. Ludwig, she has not found this response to be typical in her private practice. She says that women are much harder on themselves and their looks and weight than their partners. Do you agree?
Do you think this survey response has to do with women being more objectified than men where their bodies are constantly evaluated and sexualized…and at younger and younger ages? Think about celebrities. Gain weight and your tabloid fodder. By the way, seems to me, this is true more for women but not so much for men. Hmmm
According to the Journal of Obesity, weight discrimination is an issue for woman.
Why do you think weight gain in women is such an issue for men? Going back to the Today show segment, is it because a man’s partner is seen as an extension of him and reflects how he wants to be viewed by the world? Do you think an overweight partner sends the message that the guy is not successful or has poor self-esteem?
Ladies, when you gain weight, is your self-esteem or sexy feeling diminished? Do men pick up on this? I’m not sure there’s one answer but rather a tightly interwoven net of thoughts and feelings. Whatever happened to mutual support, understanding and working together?
I want to know what you think so post your comment on my blog at susanmitchell.org or Facebook page…both which you will find at susanmitchell.org
On a completely separate note, if you plan to grill out this weekend, try these grilling recipes from I Can’t Believe It’s Not Butter!
*** For sharing their recipes with you, I Can’t Believe It’s Not Butter!Ò has provided BBQ Roll-Up Tool Sets as giveaways so register to win one of these grill sets today! ***
SHRIMP SCAMPI SKEWERS
4 servings Prep Time: 10 minutes Marinate Time: 10 minutes Cook Time: 5 minutes
1 lb. uncooked large shrimp, peeled and deveined with tails on
4 green onions, cut into 1-1/2-inch pieces
2 Tbsp. lemon juice
1 clove garlic, finely chopped
1 lemon, halved and sliced
20 sprays I Can’t Believe It’s Not Butter!® Spray Original
Combine shrimp, onions, lemon juice and garlic in medium bowl. Cover and marinate 10 minutes.
Alternately thread shrimp, onions and lemon slices on skewers*. Grill or broil, turning once and spraying with 10 sprays I Can’t Believe It’s Not Butter!® Spray Original, 4 minutes or until shrimp turn pink.
Just before serving, spray with remaining 10 Sprays.
*If using wooden skewers, soak in water at least 30 minutes prior to use.
Nutrition Information per serving:
Calories 130, Calories From Fat 20, Saturated Fat 0g, Trans Fat 0g, Total Fat 2g, Cholesterol 170mg, Sodium 190mg, Total Carbohydrate 6g, Sugars 1g, Dietary Fiber 2g, Protein 24g, Vitamin A 8%, Vitamin C 50%, Calcium 8%, Iron 20%
Recipe Courtesy of Unilever Kitchens
SUMMERTIME GRILLED VEGETABLES
4 servings Prep Time: 5 minutes Cook Time: 10 minutes
3 lbs. your favorite vegetables (red onions, zucchini, asparagus, bell peppers), sliced or cut into chunks
30 sprays I Can’t Believe It’s Not Butter!® Spray Original
Alternately thread vegetables on skewers*. Grill or broil vegetables until tender. Arrange vegetables on serving platter. Spray with I Can’t Believe It’s Not Butter!® Spray Original.
*If using wooden skewers soak at least 30 minutes prior to use.
Cost per recipe**: $4.92
Cost per serving**: $1.23
**Based on average retail prices at national supermarkets.
Nutrition Information per serving:
Calories 90, Calories From Fat 10, Saturated Fat 0g, Trans Fat 0g, Total Fat 1g, Cholesterol 0mg, Sodium 40mg, Total Carbohydrate 17g, Sugars 9g, Dietary Fiber 6g, Protein 5g, Vitamin A 60%, Vitamin C 170%, Calcium 6%, Iron 20%
Recipe Courtesy of Unilever Kitchens
Want more? Listen to this week’s podcast below.
Listen to this week’s podcast
May 4, 2011
May 5, 2011
Do you have friends or family members who are unhappy with how their body looks? Are they always comparing themselves to celebrities, models or others in the media? Do you think the media plays a role in the way women, teens and even younger girls view themselves?
Let’s dig deeper into body dissatisfaction and disordered eating. Joining me on this week’s podcast is licensed nutritionist and certified eating disorders registered dietitian Karen Beerbower. Karen has a Masters degree in Medical Science from Indiana University School of Medicine.
As the president of Nutritional Guidance Inc., based in Orlando, she has worked in private practice for over 20 years and is the Clinical Director of Blue Horizons Eating Disorder Services.
Karen talks about the growing numbers of women, teens and even young girls who are unhappy or dissatisfied with their bodies.
Their self worth, worth to others and happiness is based on the perception of what they think others are looking for or see as ideal…not on their inner self.
Did you know that everyday we are exposed to over 3000 images, many based on a woman’s appearance that has been altered in some way (computer enhanced or airbrushed as examples). With the obesity crisis front and center, there is awareness that one must keep weight in check at all costs.
Shockingly Karen reports that 47% of young girls ages 12-18 are unhappy with their weight and many at age 12 and younger are dieting. These young girls (8-12 years old) read magazines where the models are in their 20s and want to associate with how they look.
 Restrictive eating through dieting can then lead to eating disorders such as anorexia and bulimia. Medically, there is concern that their bodies have not fully developed. What effects this dieting has on hormones, body fat, future health and fertility are unknown.
Fast forward to a group of older women who are also unhappy with their looks. Many fingers extend beyond traditional eating disorders including this segment referred to as desperate housewives syndrome.
Want more? Listen to this week’s podcast below.
Listen to this week’s podcast
April 13, 2011
Hi Everyone! When you hear the word osteoporosis, do you think about yourself or your family? Protecting your bones is likely not at the top of your to-do list. Maybe you down a calcium supplement when you think about it…but that’s about it.
What if I told you there are simple smart choices you can make to keep your bones and your kids’ bones healthy? The goal is to prevent thinning of your bones and fractures down the road.
Joining me on this week’s podcast to talk about four easy ways to protect your bones is Regina Ragone, registered dietitian and Food Director at Family Circle magazine.
You may be shocked to hear that extra weight around your middle can lead to bone loss. The first prime way to protect bones is to lose weight around the middle. A recent study from Massachusetts General Hospital in Boston and Harvard Medical School found that women who had high amounts of visceral (belly) fat had less bone mineral density than women who did not.
Call it a muffin top or menopot but this belly fat appears to produce an inflammatory response in the body, which can accelerate bone loss.
Just as important is to eat more calcium-rich foods at every age…a must-do for preventing bone loss and osteoporosis. Did you know that the best way for your body to absorb calcium is from food sources versus supplements? Milk, yogurt, cheese, spinach, almonds, fortified soy milk  and cereals are all sources of calcium.
If you find it hard to get enough calcium through food, supplement with calcium citrate. Take it after meals since food helps with absorption of calcium from the supplement.
Each month Family Circle shares a tasty recipe with us. If you’re in the mood for Mexican, you’ll want to try the Turkey-Vegetable Fajitas with a simple Avocado & Tomato Salsa on the side. With a fresh marinade of lime and orange juices plus ancho chili powder, cumin, and a host of veggies, it’s time to get your family in the kitchen to cook together.
Want more? Listen to this week’s podcast below. Don’t forget you can now find our podcast with Family Circle at familycircle.com, keyword ‘podcast’.
Listen to this week’s podcast
March 9, 2011
Do you have days when your life is spinning like you’re on a tilt-a-whirl ride? You have way too much to do and not near enough time to do it in. You’re starving, need to feed your family and fast-food is looking better and better. But how do you make smart choices?
Joining me this week on the podcast to talk about smart fast-food selections from their April 1sgt issue is tilt-a-whirl rider Margit Ragland, Health Director at Family Circle magazine. You can now find our monthly podcast with Family Circle on their website at familycircle.com keyword ‘podcast’.
1. If you want to watch your portion size, check out the children’s menu—you’ll get the smallest size possible, plus healthier sides like apple slices.
2. Hold the mayo to eliminate more than 100 calories or order it on the side. Otherwise, it’s usually slathered on your sandwich.
3. Give the boot to those packages of crispy noodles and croutons that come with salads. They add calories and fat and that’s about it.
4. Use half the packet of salad dressing. Just because you receive that portion size doesn’t mean you must use it all.
5. Make sure you order chicken grilled—not “crispy” which means fried—on sandwiches and salads.
6. Opt for leaner breakfast meats like ham or Canadian bacon instead of sausage and bacon.
7. Request your burger prepared without added salt. At McDonald’s you can order one minus the “grill seasoning,” a mix of salt and pepper.
We now have calorie labeling in fast-food restaurants. But is it working? What do you think? According to a small study recently published in the International Journal of Obesity, calorie labeling is not working so well. Researchers surveyed low-income communities in New York City and Newark, NJ, both before and after mandatory labeling begin in New York City.
In this population they found no statistically significant difference in calories purchased before or after labeling was introduced. Many of the adolescents reported that they noticed the calorie labels but few considered the information when they ordered their food.
Other studies have found some reduction in the total calories of the items ordered. I do think there is a percentage of the population who wants this data and finds it helpful. But whether you have access to the calories or not, knowing how to make wise choices is key.
Check out this month’s recipe for Scallop-Quinoa Paella
Want more? Listen to this week’s podcast below.
Listen to this week’s podcast
February 24, 2011
Inflammation can be good thing or a not so good thing. Inflammation is not so good when it becomes chronic or on-going inflammation in your body. This type of inflammation, which is invisible to the eye, gets all the attention because it’s been implicated in the etiology or cause of many common diseases from heart disease and autoimmune illness like lupus or rheumatoid arthritis to some cancers, diabetes, and even stroke.
Can you do anything about inflammation in the body? Does what you eat potentially make inflammation worse or can it help lower inflammation or inflammatory markers such as CRP?
Is there an anti-inflammation diet? You may hear it called by numerous names or book titles but most of these diets are based on research behind the Mediterranean Diet.
What to do:
1. Decide to eat more fruits and vegetables each day. Why? The antioxidants they contain such as vitamins A, C and E along with all the naturally-occurring healthful plant compounds called phytonutrients seem to ramp down the inflammation process in the body. For example, the Agricultural Research Service has conducted studies on Bing cherries and found that regular consumption of Bing cherries lowered the markers of inflammation in the body including CRP.
2. Consume more fish, especially fatty fish that contain omega-3 fats part of the polyunsaturated and healthier fat family and thought to counteract inflammation. There are three types of omega-3 fats, which include DHA, EPA and ALA. DHA and EPA are found in the highest amounts in fatty seafood such as tuna, salmon and sardines. ALA is found in plant sources only such as walnuts, pumpkin seeds, flaxseeds, and kale.
3. Eat more whole grains and other high fiber foods such as beans, peas, and lentils. Eat fewer processed or refined foods that are full of empty calories or zero nutrition such as cookies, cakes, chips, soft drinks, pastries and other sweets. Processed or highly refined foods can make your blood sugar level spike, which has also been tied to inflammation.
4. Add nuts and avocados to the diet: these are good sources of the healthy fat, monounsaturated, which appear to be anti-inflammatory. All types of nuts count.
A study in the Journal of the American Medical Association looked at the effect of a Mediterranean diet on inflammation in the body, particularly in people with metabolic syndrome. Do you remember the term metabolic syndrome?
It’s a bundle of medical issues that includes excess weight around your belly (apple shape, muffin top), elevated total cholesterol and low-density lipoprotein or LDL levels, high blood pressure and high blood sugar levels. What is the link between inflammation and metabolic syndrome? It’s a syndrome that is tied to a pro-inflammatory state in your body…this chronic inflammation we’ve been talking about.
This study and others have found that a Mediterranean diet that includes healthy oils, nuts, fish and lots of fruits, veggies and grains decreased the level of an inflammation marker in the blood known as C-reactive protein or CRP for short and reduced the level of inflammation in the body.
Bonus! Switching to and consuming foods that are part of the Mediterranean diet often results in weight loss, which also lowers markers of inflammation in the body…a very good thing.
Want more? Listen to this week’s podcast below.
Listen to this week’s podcast
February 2, 2011
One of the questions I get asked often is “How many calories do I really need each day?” Grab your iphone or blackberry with your calculator app, a pen and paper or a calculator if you’re in the office because I want you to do a very quick calculation so you know your personal daily calorie needs.
We’re going to talk about the calories in many of your favorite foods. Calories will take on new meaning when you consider the total calories in a food item compared against your personal caloric needs.
Current weight x 12 = estimation of calories needed to maintain your current weight.
Example: if you weigh 155 pounds (155 x 12 = 1860 calories), you are consuming close to 1900 calories per day to maintain that weight. If you are continuing to gain weight, you are eating more than 1900 calories each day.
To lose 1 pound/week = cut 500 calories per day or exercise and burn off part of that 500 calories
Because obscene portions are the norm, we think that’s what we’re supposed to eat and it’s not. Our bodies need nowhere close to these huge numbers of calories so we’re wearing them on our thighs, bellies, behinds, chins, and underarms.
Did you hear that Starbucks is introducing their new 31-ounce “trenta” size? According to information from the Orlando Sentinel, you could add upwards of 200 calories a day to your intake depending on what your “trenta” order is….say a Tazo shaken iced tea versus iced coffee. With 200 extra calories per day, you’re looking at a two-pound weight gain each month… all else remaining the same.
Canada’s National Post included a graphic that compared the 916 milliliter “trenta” to a person’s stomach which holds an average of 900 milliliters. Ok, so ice is likely to take up some of the space.
A few weeks ago in the trends podcast, remember I mentioned Burger King’s Ultimate Breakfast Platter with scrambled eggs, sausage, hash browns, three pancakes with syrup, and a biscuit which delivers 1310 calories. How does that platter fit with your daily calorie needs? Think about it…this is ONLY breakfast.
Maybe you’re thinking you’ll just go with a Dunkin’ Donuts blueberry muffin for breakfast? Delete 480 calories from your daily calorie needs. That doesn’t include anything else at breakfast….just the muffin.
Maybe you’ll change your mind since you have a dinner plans at Outback Steakhouse tonight and you want to have the 14-ounce ribeye steak. Any ideas on calories? This steak will set you back right at 1200 calories (1,190) calories before the potato, salad, bread and drink. This ONE item with nothing else at dinner and nothing else all day is the 1200 calorie limit for many women who want to lose weight.
How about a little chocolate? Baskin-Robbins Medium Fudge Brownie 31° Below will chill you with right at 1400 calories not to mention consume the majority of your daily caloric budget.
Think you’ll slim down your breakfast with a healthy-sounding granola. Bear Naked Fit Granola has 480 calories per cup. Now tell me, can you really eat only ¼ or ½ cup?
I know a lot of guys who like Five Guys burgers…the Five Guys hamburger is 700 calories with NO toppings and no fries or a drink. How about a no-topping cheeseburger and large fries….try 2300 calories before the soda. Not many guys I know can put away those calories without them showing up on their belly.
So what do you think about this? Tell me on my blog. Huge portions are one big reason people are overweight. They are the norm, what’s offered at restaurants, take out, vending machines, food trucks, you name it. The portions are served to us…we eat it. It’s time for us to take back control of the fork and rethink what we order, share, take home, etc. when it comes to portions. Be aware of your daily needs and think small size instead of supersize.
To hear more obscene calorie counts…listen to this week’s podcast below.
Listen to this week’s podcast
January 19, 2011
Is life getting in the way of what you want to accomplish? Do you have dreams and goals that you want to come true but your ‘but’ gets in the way. No, not that ‘butt’ although you might be feeling that your bum or backside is a little larger than it was in 2010.
I’m talking about the ‘but’ that keeps you stuck in your rut and prevents you from moving ahead and reaching your goals. You know the ‘but’…you would like to take that spinning class ‘but’ your schedule is already jammed or you feel exhausted and need to get more sleep ‘but’ it never seems to happen.
Let 2011 be the year you have a mental boot camp with yourself and kick the ‘but’ out of your life. A mental boot camp is an up close and personal inventory. Take a hard look at your day-to-day life and decide what must be addressed, changed, adapted, deleted, whatever…so that you and your family find more contentment. 
During your mental boot camp, ask yourself some of these questions:
* Do you stress-eat? If so, get rid of the foods that call your name. Clean the pantry or fridge so you have to work harder to get those stress foods. Don’t completely give up these foods because then you will want them even more. Instead, buy the smallest size of the best item, such as high quality chocolate, and truly enjoy it.
* Are you drinking your calories? Notice where your calories are coming from …lattes, smoothies, sweetened tea and sodas, energy drinks…and pay attention to the size of the container. Remember…bigge size = bigge thighs.
* Did you have a fight with someone you care about and turn to that bag of chips in the pantry for comfort? Time to deal with these emotions and find healthier (calorie free) options for comfort. Have a plan…call a friend, go for a walk, watch a funny show…defuse the situation and stay away from the food. I realize that some issues are way bigger than this…that’s why it’s important to go thru a mental boot camp so you know if counseling or help of some type is needed.
Instead of a focus on weight loss or exercise, review your life and the contentment you feel or don’t feel. Why? Your contentment level and attitude affect your weight. When you are overwhelmed and stressed, it’s impossible to find the time to eat well, shop and prep food, exercise or do anything else for yourself…and you feel guilty when you do.
Stress eating and binge eating are often tied to tough and emotionally stressful events in life and how you cope with them. Food is an outlet and is available ever direction you turn. It’s legal and calls your name when you’re mad, hurt, sad and stressed…you known what I mean.
When I was writing books, I realized I truly was the author of those books, which meant it was up to me to write and complete them. The same is true for you. You are the author of your book…your life. As the author, you have the ability to change the chapter in 2011 if it’s not working for you.
Listen to this week’s podcast below.
Listen to this week’s podcast
October 25, 2010
 Have you noticed that everywhere you look or turn, there’s a new magic bullet for weight loss? From pills, powders and supplements to outfits you sweat away the fat in and underwear that promises to make your muscles work harder…it’s all out there. And, with promises to reshape your body, melt away pounds of fat and change your life….by this weekend.
Big fat diet lies are everywhere and I want you to recognize them. The November 1st issue of Family Circle magazine has an informative article covering the top lies. This week, Margit Ragland, Health Director at Family Circle joins me on the podcast to discuss diet lies you should know.
Diet Lies:
1. A diet that promises you excessive weight loss such as five pounds a week or more. The typical women can safely lose between ½-1 pound per week. When you lose more weight in this short period of time, the loss is not fat but rather a mix of water weight, lean muscle mass and a little fat. Quick weight loss is quick to be regained.
2. A diet that claims you won’t need to exercise. Don’t believe it. Exercise and other physical activities like walking your dog or mowing the yard burn calories to help keep the weight you have lost off and to keep your muscles toned.
3. A diet that allows only 1200 calories a day or less. The truth: when you consume fewer calories per day than your body needs, you can actually gain weight. Your body thinks it’s being starved so it stores fat and rachets down your metabolism.
Most diet products are not tested, have zero science behind them and sell really well because they are basically unregulated and we are desperate to get the weight off…whatever it costs from a financial and health standpoint.
I’ve worked in this field long enough to know that basic, healthy eating is not glamorous nor is it sexy. Just turn on the late night infomercial. You won’t see basic, boring, balanced nutrition being sold but rather some change-your-looks-and-body-by-Friday-night product.
Weight loss is work, it’s take time and it means changing habits….all of which we hate to do…right? But the reason that two thirds of the US population is overweight or obese is because all of these weight loss miracles…aren’t.
These products make billions of dollars a year for various companies while what do you lose….your money, not weight. The diet business is big business and it’s not about your bottom line either….know what I mean?
Looking for a filling fall recipe? Check out this month’s Family Circle recipe for Savory Meatloaf & Mushroom Gravy at the WDBO Nutrition & Health Center. 
For more information, listen to this week’s podcast below.
Listen to this week’s podcast
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back in a little sea salt for more punch. Regina suggests making sure your dried spices are not old! I’m definitely more aware of sodium and grow fresh herbs in small pots outside my door including rosemary, oregano, chives, and sage. Once you start using herbs and spices it’s easy to cut the salt and not go back. Plus your taste buds adapt.
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