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  • Lindsey, EDRD

I'm not *that* old.


(Though I'll probably still say that even when I am 92)


You know what I sometimes wish for? Fewer decisions in my life. Fewer options. LESS CHOICES.


I finally threw away our ol' champ of a griddle since the surface was starting to flake away. It was a trusty kitchen appliance for 12 years. TWELVE!


I did not anticipate that the search for a new griddle would be so tough. I mean, there's Macy's, Wal Mart, Target, Williams Sonoma, Bed Bath and BEYOOOOOONNNNND.


Don't even get me started on Amazon.


The problem with ALL the griddles I'm seeing is there are good reviews and bad reviews. Like, why are there so many two-faced griddles? Every single one- people love and people hate.


Is one perfect griddle too much to ask for? All the griddle manufacturers need to get together and pool their brains to make just one. Make it drain the grease just so. Make it easy to clean. Make it heat evenly! Make it last at least 10 years. Oh, and make it under 50 bucks.


Now fortunately my slow cooker is the reigning champ of my kitchen (shh: I can't let my Kitchen Aid mixer hear that).


Sometimes you just need an easy recipe, like this slow cooker taco soup. A homey recipe. A comfort food-ish recipe! You can make it fancy. You can keep it plain. Whatever you want! Just don't do a Google search for griddles.


Taco Soup

-1 lb extra lean ground beef

-1 yellow onion, diced

-1 bell pepper, diced (I used orange but you could do any color or even opt for a poblano)

-1 can pinto beans, drained and rinsed

-1 can petite diced tomatoes (not drained)

-6 cups low sodium chicken broth

-1 packet low sodium taco seasoning

-1/2 teaspoon ground black pepper

-Shredded cheese and avocado for garnish, if desired


In a large sauté pan over medium-high heat, cook ground beef until no longer pink. Pour into a large slow cooker. Add onion, pepper, beans, tomatoes, broth, and taco seasoning. Stir to combine. Cook on low for 5-7 hours or high for 2-3 hours. Serve with a sprinkle of shredded cheese (I used a fiesta blend) and diced avocado.

Makes four heaping servings. Per serving: 438 calories, 42 grams carbohydrates, 10 grams fiber, 13 grams fat, 37 grams protein, 1552 mg sodium.

  • Lindsey, EDRD

If we're thinking about old-school nutrition advice, "choose turkey over beef" comes to mind. We tend to associate turkey products with being lower in fat and overall calories, while still being a great source of protein.


But is there reeeeeaaaaally a difference? Last Friday I had the chance to stroll around Aldi (one of life's great pleasures) and like the creeper I am, take photos of various foods.

Let's compare!

Starting with bacon, the turkey bacon strips must be larger because you'll notice that 15 grams of that equals one strip, while pork gives you two smaller strips. Pork bacon has three times the calories of turkey bacon and double the sodium. As a refresher, the fat found in poultry, pork, and beef is saturated fats- the "bad" fats that are linked with increased harmful cholesterol in the body. If you are someone who consumes bacon regularly, which honestly- current recommendations are to rarely consume processed meat- then turkey bacon could be a better option. Turkey bacon is still considered processed, so by no means am I saying you should go hog wild. Er, bird wild.


Onto the ground meats- notice much of a difference between turkey and beef?


...


...


...me neither. I've had countless patients switch to ground turkey as a healthy alternative, but what you need to pay attention to- just like with beef- is the percent lean. If it's 93% lean, then only 7% of the volume is fat. As we can see, 93% lean beef is lower calorie/lower fat than 85% ground turkey. Label-reading is key here.


Another factor when choosing turkey vs beef vs pork is taste! What do you enjoy better? If you've been choosing ground turkey and gagging it down, well, maybe you can switch it up and have lean ground beef sometimes. I personally am not a huge fan of turkey bacon, and I have pork bacon so rarely (probably 2 slices a month on a BLT) that I choose it instead. I do the ol' bake it in the oven on a cooling rack suspended in a rimmed baking sheet so the fat melts and pools below.


When talking meat, it is important to remember that current dietary recommendations are to limit your intake of red meat and saturated fat. I want the take-home message here to be that the percentage of leanness makes a huge difference!



  • Lindsey, EDRD

14 hours of parenting today and I'm pretty much over it, so let's just cut the whining and get to the good stuff, mmk?


I don't want to sound overly dramatic, but if both a bowl of this shrimp curry AND my children were somehow hanging from a cliff and I could only rescue one...


...I mean...


...just LOOK at how good this is!


I'd still choose my kids OF COURSE, but man, I'd shed a few tears seeing this fall to its fate.


It has pretty much everything I like, both taste-wise and nutrition speaking. Fiber. Protein. Vitamins.

Shrimp Curry

~24 oz jumbo shrimp, thawed (I personally like raw deveined tail-off, but get whatever you like)

3 red bell peppers, seeded and diced (you could use yellow or orange. I just like how the red looks. #superficial)

1 tablespoon olive oil

1 sweet onion, diced

1/2 teaspoon minced garlic

1 cup matchstick carrots

1 12 oz bag cauliflower rice, cooked to package instructions.

1 13 oz can lite coconut milk

1 tablespoon green curry paste (can do less depending on how spicy you prefer)

1 tablespoon lime juice

1/2 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon ground ginger (fresh would be awesome, but I only had powdered)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Fresh cilantro for garnish


Heat a large sauté pan over medium-high heat and add olive oil. Toss in shrimp, onion, and peppers. Cook for a few minutes, stirring occasionally, until shrimp is pink and firm. Add garlic, carrots, and cauliflower rice. Stir to evenly mix.


Meanwhile in a pourable bowl, whisk together coconut milk, curry paste, ground coriander, turmeric, ginger, salt, and pepper. Pour over the shrimp mixture and let simmer for a few minutes.

Serve with a garnish of extra lime juice and cilantro, if desired.

Makes four heaping servings. Per serving: 353 calories, 16 grams carbohydrates, 8 grams fiber, 14 grams fat, 34 grams protein, 777 mg sodium, PLUS this gives you 227% of your daily vitamin C needs AND 248% of your daily vitamin A needs. Peppers and carrots don't mess around when it comes to packing in the nutrients.


Perfection in a bowl!






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