Why Do We Eat? A Neurobiological Perspective. Part III

In the first post, I explained that all voluntary actions are driven by a central action selection system in the mesolimbic area (the reward system).  This is the part of you that makes the decision to act, or not to act.  This system determines your overall motivation to obtain food, based on a variety of internal and external factors, for example hunger, the effort required to obtain food, and the sensory qualities of food/drink.  These factors are recognized and processed by a number of specialized 'modules' in the brain, and forwarded to the reward system where the decision to eat, or not to eat, is made.  Researchers divide food intake into two categories: 1) eating from a true energy need by the body (homeostatic eating), e.g. hunger, and 2) eating for other reasons (non-homeostatic eating), e.g. eating for social reasons or because the food tastes really good.

In the second post of the series, we explored how the brain regulates food intake on a meal-to meal basis based on feedback from the digestive system, and how food properties can influence this process.  The integrated gut-brain system that accomplishes this can be called the satiety system.

In this post, we'll explore the energy homeostasis system, which regulates energy balance (energy in vs. energy out) and body fatness on a long term basis.

The Energy Homeostasis System

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Blueberry Almond Scones (The Chronicles of Home)

Today, our food contributor Jennifer is sharing a healthy recipe for blueberry almond scones.  I really want to try these because my son loves blueberries!

I can't even tell you how much I look forward to Jennifer's recipe posts.  You may know Jennifer from her decor and DIY blog, The Chronicles of Home.  If you haven't visited or aren't a follower, I'm sure she'd love to have you!

Blueberry Almond Scones

For the most part, I'm a creature of habit when it comes to breakfast.  Weekday mornings my daughters and I usually eat one of three things - (1) smoothies and whole grain toast with peanut butter, (2) egg on whole grain toast with fresh fruit, or (3) whole grain hot cereal with dried fruit.  And, honestly, I'm okay with this routine.  All of those things work for me on harried weekday mornings and I feel good about eating them and feeding them to my daughters as often as I do.  

Then the weekends roll around and the last thing I want are any of these things since I've just spent five days in a row eating them!  That's where the more "special" breakfast dishes come in, like multigrain pancakes or sweet potato hash.  Scones are another of my weekend favorites and I've been tinkering with my recipe lately to try to make it a little healthier.

In this version I used a double shot of blueberries - both fresh and dried - to get a variation in flavor and texture and to double down on all the antioxidant goodness.  I added sliced almonds for some crunch and protein.  I often use half whole wheat and half white flour in baking recipes to get some whole grain worked in without totally sacrificing the light texture of white flour.

I also played with coconut oil here in place of the typical butter in scones.  Here's my take on coconut oil, and keep in mind that I'm not a nutritionist, just a health-minded home cook who's done a little research.  Coconut oil is a heavily saturated fat just like butter.  There's some research that suggests the kind of saturated fat in coconut oil may be better for those with cholesterol issues than butter.  But for me, there are a lot of "may be's" in the research that's out there and in the end I think it's best to use some moderation in your consumption of coconut oil just like you would with butter.

I liked the use of coconut oil in this recipe because it added a very light, subtle undertone of coconut flavor to the scones and still gave them the flakiness of a regular scone made with butter.  These scones will be heartier and a bit more dense than one you might get at your local Starbucks, but I've found I actually like the healthy-indulgent version better!

Ingredients
3/4 c. white flour
1/2 c. whole wheat flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. refined coconut oil (butter can be substituted)
1/2 c. fresh blueberries
1/4 c. dried wild blueberries
1/4 c. sliced almonds
1/3 c. buttermilk
1 egg
2 tsp. vanilla

Preheat oven to 400º.  Line baking sheet with parchment paper.

Whisk flours, sugar, baking powder, and salt in a medium bowl.  Cut coconut oil in with a pastry cutter until it's the consistency of coarse sand.

Gently stir in fresh blueberries, dried blueberries, and almonds.

In a small bowl whisk the buttermilk, egg, and vanilla to blend.  Pour over dry ingredients and fold with a rubber spatula until just combined.

Drop batter in 8 mounds onto prepared baking sheet (about 1/2 c. of batter each).

Bake until golden, about 15 minutes.  Remove from oven and let cool slightly before serving.

Thank you Jennifer!

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Why Do We Eat? A Neurobiological Perspective. Part II

In the last post, I explained that eating behavior is determined by a variety of factors, including hunger and a number of others that I'll gradually explore as we make our way through the series.  These factors are recognized by specialized brain 'modules' and forwarded to a central action selection system in the mesolimbic area (the reward system), which determines if they are collectively sufficient cause for action.  If so, they're forwarded to brain systems that directly drive the physical movements involved in seeking and consuming food (motor systems).

The term 'homeostasis' is important in biology.  Homeostasis is a process that attempts to keep a particular factor within a certain stable range.  The thermostat in your house is an example of a homeostatic system.  It reacts to upward or downward changes in a manner that keeps temperature in a comfortable range.  The human body also contains a thermostat that keeps internal temperature close to 98.6 F.  Many things are homeostatically regulated by the body, and one of them is energy status (how much energy the body has available for use).  Homeostasis of large-scale processes in the body is typically regulated by the brain.

We can divide the factors that determine feeding behavior into two categories, homeostatic and non-homeostatic.  Homeostatic eating is when food intake is driven by a true energy need, as perceived by the brain.  For the most part, this is eating in response to hunger.  Non-homeostatic eating is when food intake is driven by factors other than energy need, such as palatability, habitual meal time, and food cues (e.g. you just walked by a vending machine full of Flamin' Hot Cheetos).

We can divide energy homeostasis into two sub-categories: 1) the system that regulates short-term, meal-to-meal calorie intake, and 2) the system that regulates fat mass, the long-term energy reserve of the human body.  In this post, I'll give an overview of the process that regulates energy homeostasis on a short-term, meal-to-meal basis.

The Satiety System (Short-Term Energy Homeostasis)


The stomach of an adult human has a capacity of 2-4 liters.  In practice, people rarely eat that volume of food.  In fact, most of us feel completely stuffed long before we've reached full stomach capacity.  Why?

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Why Do We Eat? A Neurobiological Perspective. Part I

As with all voluntary movements, eating food is an expression of activity in the brain.  The brain integrates various inputs from around the body, and outside the body, and decides whether or not to execute the goal-directed behaviors of food seeking and consumption.  Research has uncovered a lot about how this process works, and in this series I'll give a simplified overview of what scientists have learned about how, and why, the brain decides to eat.

The Gatekeeper of Voluntary Behaviors

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Comment Policy

Over the last year, I've noticed that the quality of the comments section here has deteriorated significantly, with a high proportion of poorly grounded and/or disrespectful comments, typically from anonymous or semi-anonymous people.  This is the nature of the Internet I suppose-- comments sections are rowdy places.  But ultimately I do have control over this, and I intend to exert it to maintain a higher level of information quality and decorum in my corner of the Internet.

For the foreseeable future, I'll be moderating comments.  Here are my criteria for deciding whether or not a comment will be published:

1. Value.  Comments should be well thought out, and points supported by research or at least solid logic.  Personal anecdotes are welcome as long as they aren't over-interpreted.  Thoughtful questions are also welcome, although I can't guarantee I'll answer them.  As always, anyone is free to disagree with me in a constructive manner, or simply offer a word of support.  
2. Respect.  Comments should be respectful to me and other commenters, and composed in a concise manner.  It isn't difficult to disagree in a respectful way.
3. On topic.  Comments should be at least somewhat relevant to the subject of the post.
4. Full name.  Attaching your full name to a comment means taking responsibility for what you write.  I'll continue to publish anonymous comments if they add value, but I'll be more likely to publish if you include your full name in your screen name, your profile, or at the bottom of your comment.
5. No ads.  I will not publish links to commercial sites that do not add value to the discussion, nor will I publish any other link I find objectionable.

Because I'll be moderating, I've decided to remove the captcha word authentication, which many people found difficult to use.  We'll see how that goes.  Since I have a lot on my plate, and Whole Health Source is a one-man show, I may not always moderate comments in a timely manner.  I apologize in advance for the inconvenience.  

Announcing the Ideal Weight Program

I often receive requests from people asking for my overall perspective on fat loss and health.  I share my opinions here, but they're scattered throughout hundreds of posts, there's a lot I haven't had a chance to write about, and I rarely give practical recommendations.  However, I knew I'd eventually put everything together into a cohesive fat loss program-- it was only a matter of finding the right opportunity.

That opportunity presented itself in 2011 when I met Dan Pardi, a researcher whose work focuses on sleep and food intake, and the CEO of a company called Dan's Plan.  I was immediately impressed by Dan because he stood out as someone with a high level of expertise in sleep and physical activity, as well as someone who has successfully lost a substantial amount of fat and kept it off for several years.

Dan and his team had developed a set of unique and engaging tools for tracking weight, sleep, and physical activity to help people maintain daily mindfulness over the simple fundamentals of health.  These tools are 100 percent free and incredibly easy to use, particularly if you sync them with an electronic scale and step counter.  When synced with these devices, the Dan's Plan website automatically uploads and displays your weight, sleep, and physical activity score, as well as integrating them all into a single user-friendly Health Zone Score that lets you know your overall performance at a glance.  Even if you have no interest in fat loss, I highly recommend using the free tracking tools on the Dan's Plan site-- I do.

In early 2012, Dan approached me about creating a fat loss program for Dan's Plan that incorporates their unique tracking tools.  This struck me as an excellent opportunity to create a diet and lifestyle program that combines sound science with exciting new technology.  Dan and I both brought science to the table, and Dan also brought the perspective gained from working with others to help them lose fat, as well as his own successful fat loss experience.  Dan and I have been working hard on this project, and we're finally ready to launch.

I'm happy to announce the Ideal Weight Program, an effective new system for fat loss and maintenance.

What is the Ideal Weight Program?

The Ideal Weight Program is a unique system for fat loss and maintenance that draws from the latest science on diet, physical activity, sleep, and behavior modification, and pairs it with engaging tools that help you define your goals and meet them.  It keeps you consistently focused on the everyday factors that really matter for fat loss, and gives you the skills you need to make sustainable diet and lifestyle changes.  Based on your own goals and priorities, you can choose one of two diet strategies for the initial fat loss phase:

• The Fat Loss and Sustainable Health (FLASH) diet, an intensive high-protein diet for rapid fat loss.
• The Simple Food Diet, a more flexible diet based on whole, natural foods specifically selected for fat loss.  One important goal of this diet is to teach healthy cooking skills, using recipes and tips provided.

These diets are designed to naturally promote a lower calorie intake and fat loss, without requiring calorie counting.  The Ideal Weight Program also includes important physical activity and sleep components, and explains why these are so critical for fat loss and health.  Dan and I discussed some of the principles underlying the Ideal Weight Program on Chris Kresser's podcast recently.

Here's what you get when you sign up:

• Detailed documents that walk you through the program
• Weight, sleep, and physical activity tracking tools tailored for fat loss
• Simple recipes and cooking tips that work with almost anything in your fridge
• Videos that explain the key concepts behind fat loss and maintenance
• An e-book explaining the scientific rationale behind the program

Signing up for the Ideal Weight Program gives you lifetime access to everything.  We've discounted the initial price, because we want to hear your feedback so that we can continue to improve the program over time.  If you follow the link below, first you'll be prompted to sign up for a basic Dan's Plan account, and once you have your account set up, you'll be able to purchase the Ideal Weight Program:

Ideal Weight Program



Financial disclosure: I will receive a portion of the revenue from the sale of the Ideal Weight Program.  I do not receive revenue from the sale of other products associated with Dan's Plan or the Ideal Weight Program (such as the Fitbit, cooking tools, and other programs).

How much alcohol is optimal? Maybe less than you think

I have been regularly recommending to users of the software HCE () to include a column in their health data reflecting their alcohol consumption. Why? Because I suspect that alcohol consumption is behind many of what we call the “diseases of affluence”.

A while ago I recall watching an interview with a centenarian, a very lucid woman. When asked about her “secret” to live a long life, she said that she added a little bit of whiskey to her coffee every morning. It was something like a tablespoon of whiskey, or about 15 g, which amounted to approximately 6 g of ethanol every single day.

Well, she might have been drinking very close to the optimal amount of alcohol per day for the average person, if the study reviewed in this post is correct.

Studies of the effect of alcohol consumption on health generally show results in terms of averages within fixed ranges of consumption. For example, they will show average mortality risks for people consuming 1, 2, 3 etc. drinks per day. These studies suggest that there is a J-curve relationship between alcohol consumption and health (). That is, drinking a little is better than not drinking; and drinking a lot is worse than drinking a little.

However, using “rough” ranges of 1, 2, 3 etc. drinks per day prevents those studies from getting to a more fine-grained picture of the beneficial effects of alcohol consumption.

Contrary to popular belief, the positive health effects of moderate alcohol consumption have little, if anything, to do with polyphenols such as resveratrol. Resveratrol, once believed to be the fountain of youth, is found in the skin of red grapes.

It is in fact the alcohol content that has positive effects, apparently reducing the incidence of coronary heart disease, diabetes, hypertension, congestive heart failure, stroke, dementia, Raynaud’s phenomenon, and all-cause mortality. Raynaud's phenomenon is associated with poor circulation in the extremities (e.g., toes, fingers), which in some cases can progress to gangrene.

In most studies of the effects of alcohol consumption on health, the J-curves emerge from visual inspection of the plots of averages across ranges of consumption. Rarely you find studies where nonlinear relationships are “discovered” by software tools such as WarpPLS (), with effects being adjusted according.

You do find, however, some studies that fit reasonably justified functions to the data. Di Castelnuovo and colleagues’ study, published in JAMA Internal Medicine in 2006 (), is probably the most widely cited among these studies. This study is a meta-analysis; i.e., a study that builds on various other empirical studies.

I think that the journal in which this study appeared was formerly known as Archives of Internal Medicine, a fairly selective and prestigious journal, even though this did not seem to be reflected in its Wikipedia article at the time of this writing ().

What Di Castelnuovo and colleagues found is interesting. They fitted a bunch of nonlinear functions to the data, all with J-curve shapes. The results suggest a lot of variation in the maximum amount one can drink before mortality becomes higher than not drinking at all; that maximum amount ranges from about 4 to 6 drinks per day.

But there is little variation in one respect. The optimal amount of alcohol is somewhere around 5 and 7 g/d, which translates into about the following every day: half a can of beer, half a glass of wine, or half a “shot” of spirit. This is clearly a common trait of all of the nonlinear functions that they generated. This is illustrated in the figure below, from the article.

As you can seen from the curves above, a little bit of alcohol every day seems to have an acute effect on mortality reduction. And it seems that taking little doses every day is much better than taking the equivalent dose over a larger period of time; for instance, the equivalent per week, taken once a week. This is suggested by other studies as well ().

The curves above do not clearly reflect a couple of problems with alcohol consumption. One is that alcohol seems to be treated by the body as a toxin, which causes some harm and some good at the same time, the good being often ascribed to hormesis (). Someone who is more sensitive to alcohol’s harmful effects, on the liver for example, may not benefit as much from its positive effects.

The curves are averages that pass through points, after which the points are forgotten; even though they are real people.

The other problem with alcohol is that most people who are introduced to it in highly urbanized areas (where most people live) tend to drink it because of its mood-altering effects. This leads to a major danger of addiction and abuse. And drinking a lot of alcohol is much worse than not drinking at all.

Interestingly, in traditional Mediterranean Cultures where wine is consumed regularly, people tend to generally frown upon drunkenness ().

Blue Monday Be Gone

I'm happy to report that I completed week 10 of the Live Fit Challenge last week, which means I only have two weeks to go to finish it.  Some people have asked what I plan to do after that, and honestly, I'm not sure.   Lately, our weather has been beautiful, which makes me want to run outside more.

via

In these next two weeks, I'm going to watch my diet extra close during the week so I can finish strong! How are your workouts going?  I learned that Monday, January 21 was "Blue Monday" the day when, among other reasons, people are depressed at failing in their new years resolutions.  I say, forget that! If you fall down, just dust yourself off and get back up! My 2-year old does that 10 times a day!

I'm not sure I shared my 2013 goals here . . .

I'm doing terrible in the coffee/tea department, but all-in-all, I would say I'm making a valiant effort at the rest.  A work in progress.

Be back tomorrow with a few of my favorite HEALTHY cookbooks.  

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Food Reward Friday

This week's "winner"... the KFC Double Down sandwich!

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Comment Published in Nature

I recently read an opinion piece by Gary Taubes in the scientific journal Nature, titled "Treat Obesity as Physiology, not Physics", in which he promoted NuSI and repeated the statement that obesity research is a "house of cards" because it focuses on calories in/out, at the expense of studying the "hormonal regulatory disorders" underlying obesity (1).  I wrote a letter to the editor in response to Taubes's commentary, which has been published in Nature (2).

I'm used to seeing these kinds of claims in the popular press at this point, but to see it published in a scientific journal is galling (even if it's in the opinion section).  This is the equivalent of a person who has never held an ax telling a group of lumberjacks they need to focus on cutting trees.  It's part of a disturbing trend of popular writers in the low-carb and Paleo world attacking researchers, and even entire fields of research, they have little understanding of.  Of course this only applies to a minority of the community, but this argumentation style smells of desperation and reflects poorly on the community as a whole.

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Dogs Eating Carbs

Five years ago, I had an interesting conversation with a veterinarian friend about dog food.  We were talking about diabetes in one of the dogs she was treating, and I remarked "that's what happens when you feed a carnivore carbohydrate".  She gave me a funny look.  At the time, I was seeing the world through the low-carb lens, and I remember thinking how bizarre it was that she didn't yield to my impeccable logic.  As they say, live and learn.

The journal Nature published a fascinating paper on the evolution of the domestic dog today (1).  Researchers compared the genome of wolves and domestic dogs to see what genetic changes accompanied domestication.

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Sweet Potato Hash and Eggs (via The Chronicles of Home)

I'm all about breakfast for dinner, so I'm excited about Jennifer's (The Chronicles of Home) recipe for this week, Sweet Potato Hash and Eggs!

Sweet Potato Hash and Eggs – serves 4

When it comes to breakfast-for-dinner I'm definitely more a fan of egg dishes than pancakes or waffles.  This hash is so flavorful and satisfying it almost makes me forget that it's more of a traditional breakfast dish than a "real" dinner. 

Using sweet potatoes in place of white potatoes does change the texture of the hash.  It won't be crispy like a potato hash made with white potatoes but I actually really love the softer, creamier texture.  And the flavor of the sweet potatoes is a great balance to the salty ham.

I use a nitrate-free Canadian bacon, which is a great staple to keep in your fridge.  It's a lean meat, already cooked, and can be chopped up and thrown into any number of dishes or just warmed and served alongside some pancakes.

A fried egg on top with a soft yolk and crispy edges is the perfect finishing touch.  You may find yourself making this for breakfast and for dinner!

Ingredients

3 tablespoons grapeseed oil

2 ½ c. peeled sweet potatoes, cut into ½” cubes

6 oz. Canadian bacon, diced

1 c. chopped yellow onion

2 tbsp. Dijon mustard

2 tbsp. horseradish

2 c. arugula

1 tbsp. olive oil

4 eggs

1 avocado, peeled and cut into chunks

Directions

Heat grapeseed oil in a nonstick pan over medium-high heat.  Add sweet potatoes, cover, and cook 5 minutes.  

Stir in Canadian bacon, onion, mustard, and horseradish.  Cover and cook until the sweet potato is tender and the bottom turns golden, about 8-10 minutes.  

Flip sections of the hash and press down with a spatula.  Cook uncovered  another 8-10 minutes, flipping sections occasionally so hash browns evenly.  Stir in arugula and cook a few minutes until it wilts.

Meanwhile heat olive oil in another nonstick pan over medium-high heat.  Add eggs and cook until whites are set but yolks are soft.

Divide hash among four plates.  Top each with ¼ of the avocado and 1 fried egg.  Serve immediately.

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For more recipes from Jennifer, and to see glimpses into her home and fabulous DIY projects, click the banner below.

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My Live Fit Supplements

I've gotten some questions about the supplements I take on the Live Fit program, and I've been following what the program recommends-  a daily multivitamin, daily Flaxseed or Fish Oil, branched chain amino acid (BCAA), and protein shake.  

Multivitamin- According to Dr. Oz, a multivitamin fulfills your daily nutritional needs for the day.  He recommends taking half in the morning and half at night to maximize absorption.  One of my gummy multivitamins is half a dose, so that works perfect for me to take one in the morning and one at night.  

Fish Oil- I posted the information on Fish Oil from Dr. Oz' website below:

1. Although the recent analysis of 20 studies done since 1989 (out of over 3,600 studies performed!) showed that the 10% reduction in cardiac death was not statistically significant, the chance that it might help, in my opinion, outweighs the risk of taking it (basically, no risk!).

2. The studies performed from 1989 to 1998 more routinely showed significant benefit compared to the later studies. The possible reason for the change: Statin drugs have become the standard of care in patients with cardiovascular disease since 1998. With such powerful drugs on board, it may be very difficult to see an added benefit of fish oil.

3. Omega-3 fats are essential fats. That means our body needs them to function, but we can't make them on our own. We must get them from our diets. Unfortunately, most of us don't eat enough fish, or the fish we're eating may not be great sources of these necessary fats (often due to the type of fish or the farming practices). Plant-based sources of omega-3's (like walnuts, flax seeds and chia seeds) are great sources of one type of EPA omega-3, but not the other, DHA. You need to eat good sources of fish (wild salmon, trout, sardines, anchovies, herring and mackerel), or algae (as in sushi), or take supplements in order to get the DHA.

4. Omega-3's have been found to be beneficial for rheumatoid arthritis, reduction in breast cancer risk, reduction in ulcerative colitis risk, prevention of weight loss during chemotherapy, prevention of age-related macular degeneration, decreased symptoms of depression, anxiety, bipolar disease, and schizophrenia, decrease in premature births, and age-related cognitive decline.

We have a ways to go before the scientists have proven, without a doubt, all the benefits of taking omega-3 supplements, but for now, it makes sense to take at least 600mg/day of DHA as insurance against low dietary intakes, given the minimal risk (other than the cost of the pills or the risk of reaction in patients with severe fish allergy).

BCAA-  Branched Chain Amino Acids may help promote workout recovery, encourage muscle growth, and support strength.  I got mine through the Bodybuilding.com website.  I add 3 tablespoons to my water bottle and drink it while I workout.  Mine is orange flavored so it just tastes like orange-flavored water.  I like the taste. 

Protein Powder- I try to drink a shake after each workout.  Right now, I'm making it with one packet of Lean Body for Her powder plus 8 ounces of water and a few ice cubes.  It tastes like a chocolate milk shake. 

Do you take any supplements?  Vitamins?

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My Live Fit (Week 9) Recap

"What doesn't kill you makes you stronger!"

I had hoped to bring you my Live Fit Week 9 recap last week, but a lingering cold made it difficult to complete it in time.  It seems all of America is getting the flu lately.  A couple of days I went to the gym, but only walked on the treadmill instead of doing that days' weight training workout.  Phase 3 of Live Fit is difficult because the workouts keep your heart rate up the whole time, no rests!  In between sets, you do "active rests" like jump rope for a minute, jog/sprint, do step-ups, or abs.  I used to hate jumping rope (I couldn't do it, kept messing up, and felt super self-conscious), but now I'm getting pretty good at it and think it's FUN! :) 

After I recovered from my cold, I kicked butt in the gym!  Seriously, we all have stresses in our lives and taking your emotions out on those weights at the gym can be a life saver.  Put on your iPod, play your rock-out music, and GO!  You will feel so much better after a hard, sweaty workout, I promise.  

DAY 57: LEGS

DAY 58: BACK/BICEPS

DAY 59: CHEST/SHOULDERS

DAY 60:  HAMSTRINGS/GLUTES/CALVES

DAY 61:  BACK/BICEPS/ABS/SPRINTS

DAY 62: SHOULDERS/TRICEPS/CALVES

I did pretty good completing the workouts as designated, but did not follow the eating plan exactly, which calls for calorie counting in Phase 3.  Because I'm already pretty lean, I just eat like I normally do, something like this:

7:30 a.m.  Coffee with creamer, oatmeal with raisins/almonds/cinnamon/skim milk

10:00 a.m.  Protein bar (ideally this should be a meal, but I was on the go this week so just grabbed a bar from my purse)

12:00 p.m.  Grilled chicken pasta salad

3:00 p.m.  Extra lean turkey chili

5:00 p.m. Post-workout protein shake

6:00 p.m.  Extra lean turkey chili

9:00 p.m. Cereal (this isn't recommended, but honestly what I ate this week)

I also had a few hot cocoas (with skim milk) and popped into Starbuck's for a tall, nonfat, no whip white mocha.  I told you it's not perfect!

So, at the end of Week 9, my arms are getting a little more muscular and so are my legs/glutes- yay!  Also, I'm finally noticing that my abs are tighter.  

My favorite body parts to work out are shoulders and legs, I don't like doing biceps/triceps, but I can tell the results are worth it.

Here's a comparison from where I started to now.  Probably the biggest difference that I'm most thrilled about is my shrinking belly.  I know it's difficult to tell because I'm not showing my stomach, but you can kind of see in the first shot where my little "pooch" was, and now it's disappearing.  

You can read about the Live Fit Program (and my progress) by going HERE.   Three more weeks to go.  I will definitely be ready for bikini season this year!  Start NOW, so you will be ready too.  Come summertime, you'll wish you started today.  

I've got my eye on these . . . 

Snake Print

Bandeau

Ombre

Who's starting TODAY??

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Food Reward Friday

This week's "winner"... the Garbage Plate!!

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Greek Pasta Salad with Grilled Chicken

Hi all!  Thank you so much for reading and commenting on Jenna's weight-loss success story.  I knew she would inspire you and I'm so happy she agreed to let me feature her here.  I'd love to feature YOU too, just email me at: honeywerehealthyblog@gmail.com and we'll chat!

I made a Greek pasta salad with grilled chicken the other night for dinner and thought you might like to try this recipe with your family.  It's classic Greek ingredients - tomato, cucumber, olives, red onion and feta cheese with whole wheat pasta, grilled chicken, and a homemade vinaigrette dressing.

I actually prefer this salad cold, but you can eat it warm also. I used penne pasta, but sometimes I use spirals.  For busy weeknights, I like meals like this that I can just throw together.  Of course, it's nice to have left-overs for lunch later in the week too.

Ingredients (Salad)
Serves about 6

Tomato- 3 small diced
Cucumber- 1 large diced
Olives- 1/4 cup sliced
Red onion- 1/2 cup
Feta cheese- 3/4 cup crumbled
Whole wheat pasta- about 2 cups cooked
Grilled chicken- about 4 large boneless, skinless breasts
(fresh basil would be good in this salad but I didn't have any on hand)

Ingredients (Vinaigrette)

Whole Grain Mustard- 3-4 teaspoons
White wine vinegar- 1/8 cup
Dried basil- 1 teaspoon
Salt- dash
Pepper- dash
Olive oil-1/4 cup

• Combine all the ingredients together except the olive oil and stir.  Then whisk in the olive oil.  
• You can adjust the ingredients depending on your taste preferences.

Directions

• Boil the pasta according to package directions.
• Spray a grill pan with cooking spray and cook the chicken until done.  Then cut into cubes.
• Add the diced tomato, cucumber, olives, onion, and cheese with the pasta and chicken.
• Pour the vinaigrette over the salad and toss it all together. 

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Appearance on "Ask the Low-Carb Experts" Podcast Postponed

I was scheduled to appear on Jimmy Moore's show "Ask the Low-Carb Experts" this Thursday.  I don't consider myself a low-carb expert, but I do have expertise in obesity and metabolism, and Jimmy had invited me to discuss these topics on his show.

Due to a confluence of events, I've decided that this is not the best time to do the show.  I want to be clear that I don't intend this as a rebuke of Jimmy Moore or his show-- most of my reasons for postponing have nothing to do with Jimmy.  Thanks for your understanding.

Before & After Success Story (Jenna of Small Fry Blog)

I've been pestering my friend Jenna (of Small Fry Blog) to allow me to post about her weight loss and fit-lifestyle gain for awhile now and she finally gave in!  She's a mom to two precious boys and looks younger than ever.  I'm so proud of her and thrilled that she is allowing me to share her story with you all here.

Not only does she look amazing, Jenna feels better than ever after making some serious changes to her diet and embracing a lifestyle of exercise.  I think there is nothing better than REAL LIFE examples of regular women who are committed to changing their health for the better and then get to show off their results as a testimony to the sweat and hard work it took to get there.

I'm motivated and encouraged by her and I hope you will be too.

Here are Jenna's BEFORE & AFTER photos and her story in her own words below.  

I've always been "fit." As in, I've always worked out at the gym & felt guilty when I ate a whole plate of brownies. I never would have considered myself overweight but just your average size 8-10 girl, 5'5, 145 pounds. 

I got pregnant with my first son Quinn, and after a miscarriage and some bed rest issues, I found I had gained a solid 45 pounds. No worries though because 'nursing will FOR SURE take it all off! Lies! (At least for me.) I discovered that my body more easily wanted to hang on to the weight than lose it while I was nursing. I was ravenously hungry and filling myself with anything I could find to stay full and happy! I worked out occasionally, tormented myself with P90X, and wished to be skinnier. I lost everything but 10 pounds by the time another baby was to come two years later.

Pregnant with my second boy Jude, with a bit more experience under my belt, I tried a little bit harder. I definitely was more conscious, and knew that the weight wouldn't just miraculously fall off after his birth. I only gained 30 lbs but with the additional 10 I had held on to previously, I was sitting on a lot of extra weight, and a lot of bad habits. The second he was born I knew it was time to change. 

Initially I signed up for Weight Watchers because they have a nursing program and I actually REALLY loved this program. It was perfect for me, and I got enough food to keep my supply up for my baby but at the same time was conscious of portion control. It was the beginning for me, at the age of 27, of finally being conscious and present in what I'm eating. I had never known before this program how much of my eating was out of boredom. At this time I was also working out at the gym quite regularly, doing pump classes or running. 

At four months post partum I weighed 153 lbs and was 26% body fat. At this point I was introduced to the world & culture of Crossfit. As much as it is a trend now, when I started I was one of the only women I knew of my friends who did it, and it was terrifying. I had never put any weight (literally) in strength training & all the olympic style heavy lifts were very intimidating for me. I remember sitting in my car before class, and giving myself a pep talk to go inside. Which is so not like me as I'm a very social person, but like I said this atmosphere was so foreign and new to me at first - and completely terrifying! It took one week for me to fall in love with Crossfit, one month to become obsessed, and a couple months to see the difference in my body. I'd lost 12 additional pounds and weighed 141 & was comfortably a size 6. I ran a half marathon, excelled in crossfit and generally just felt alive again! 

It was ineviteble for me to be introduced to the world of Paleo shortly after the world of Crossfitting. But of course I was working out harder than I ever had in my life so surely I did not need to adjust my eating :) I was definitely making better choices; oatmeal, whole grain toast and salads but there was something about this challenge I wanted to take on. So I started. The withdrawals were outrageous, and I found myself declining lunch dates with friends because I knew full well I couldn't control myself there. It was a whole new world of lean meats, sweet potatoes, fish, and considering pineapple a dessert. This was when the most change happened, in my opinion. While I only lost 10 pounds in 60 days of being 100% paleo, I lost 5% more body fat taking me down to 16% and lost over 10 inches taking me down to a size 4. I learned to take my focus off the scale, its results could never compare to the leaps and bounds I was making in body fat and inches. I've never felt better than when I'm following the guidelines of Paleo. It's not for everyone, and I now follow the 85/15 rule to allow for some fun every now and then. To me living 85% paleo isn't so much a diet as it is a lifestyle. 

Besides the fact that I feel great in my clothes, (although I'm always wanting and challenging myself for more body change. I don't think I'll ever be an "after", I'll never stop looking for ways to challenge myself and improve my health!), I've found that a healthy lifestyle has made me a better person, wife, and mother. I'm happier, more energetic, excited about life, and confident! All these changes result in a happier, healthier home for our family. 

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It can be scary to share yourself so openly in such a public format.  If her story resonated with or encouraged you, please leave a comment so that she knows she has helped someone. - Megan

If YOU have a BEFORE & AFTER success story you are willing to share, please send it my way.  I'd love to feature you here!

You can email me at:  honeywerehealthyblog@gmail.com

Healthy Banana Blueberry Muffins (Yummy Mummy)

Marina of Yummy Mummy blog is one of my favorite food and photography bloggers.  She is such a genuine person and creates beautifully healthy and seasonal food.  She recently posted her healthy banana blueberry muffins and I can't wait to make them.  My son and I both love blueberry muffins and these have only 206 calories and 7 fat grams per serving.  Go HERE for the full post and recipe.

I really think you'll enjoy her recipes.  Let me know if you visit!

Overfeeding and Elevated Insulin

It's commonly accepted in the obesity research community that fat gain causes insulin resistance and an increase in circulating insulin, and that this is a major reason why obese people usually have insulin resistance and high circulating insulin. Part of the rationale is that substantial fat loss by almost any means improves insulin sensitivity and causes circulating insulin to decline, and substantial fat gain from deliberate overfeeding causes insulin sensitivity to decline and circulating insulin to increase.  I recently cited three references to support this contention on another blog, and was challenged, so I decided to revisit these references to make sure I had understood them correctly (1, 2, 3).  Since I took the time to do this, I figured I may as well write it up for my readers, since these studies are quite informative.

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Proscribe Nutrition at Small Fry Blog

My friend Jenna (who helped redesign my home blog, Honey We're Home) is a real inspiration.  She committed last year to losing weight and is now 40 pounds down and looking and feeling great!  She has teamed up with a couple other gals and has a children's lifestyle blog called Small Fry.

They are giving away a 15-day online course to Proscribe Nutrition (a $149 value), a class to help you make healthy changes, kick unhealthy habits and provide you meal plans- go here for a sample post of sample meals.

To enter the giveaway, visit Small Fry blog.  The giveaway ends Sunday!

Have a great weekend!

Food Reward Friday

This week's "winner"... the Heart Attack Grill's Quadruple Bypass Burger!

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Extreme Flu Activity in the US

A friend of mine came down with a nasty flu recently.  I checked Google Flu Trends, and found that flu activity is currently at "intense" levels throughout the US.  This is the highest flu activity Google Flu Trends has recorded in the last six years (image from Google Flu Trends 1/3/12).

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Arugula Salad with Apples, Almonds, & Honey Roasted Onions

Arugula Salad with Apples, Marcona Almonds, and Honey Roasted Cipollini Onions

I'm sure many of us are starting the new year with fresh resolve to eat well and make positive changes to better our health.  In some ways, the holiday sweets are a blessing because I always feel a little in need of sugar detox by January 1st!  You know you need more vegetables when you start craving them and all I could think about when we got back from our holiday travels was a big fresh salad.

I tossed this together with mostly things I had on hand, though I did have to run out for the cipollini onions and some fresh arugula after being away for the past week.  You can be chopping the apples while the onions are roasting and preparing other parts of your meal if you serve this as a side dish.  We had it with a roasted salmon fillet but it would be great with grilled or roasted chicken as well.  It's also got enough going on that it would make a great light supper or a lunch salad.

I'm not a fan of raw onions and have always found the flavor too harsh.  Roasting onions completely changes their taste and you get a golden, complexly sweet little burst of flavor instead.  This is a great way to add the flavor of onions to a salad without feeling like you need to chew a pack of gum afterwards!

Ingredients - makes 4 side salads

12 cipollini onions, ends removed and peeled

4 tbsp. olive oil, divided

2 tbsp. balsamic vinegar

2 tbsp. honey

½ tsp. dried thyme

4 handfuls of arugula

1 pink lady apple, cored and cut into thin slices or 1” chunks

¼ c. salted marcona almonds

¼ c. dried cranberries

¼ c. crumbled feta cheese

Cider Vinaigrette (recipe follows)

Preheat the oven to 375º.

Heat 1 tbsp. olive oil in a small, ovenproof sauté pan over medium-high heat.

In a medium bowl, whisk 3 tbsp. olive oil, balsamic vinegar, honey, and thyme.  Season with salt and pepper.  Add onions and toss to coat. 

Add onions and sauce to hot pan and cook about 1 minute.  Place pan in the oven and roast the onions until they’re soft and golden, about 15 minutes.

Place a handful of arugula on each of four salad plates.  Divide the remaining ingredients among the four plates.  Top each salad with three roasted onions.  Drizzle with dressing and serve.

Cider Vinaigrette

This is one of my favorite vinaigrette recipes for a salad that includes fruit, especially apples or pears.  If you can’t get apple cider, substitute apple juice.  I’ll often double the recipe and keep the dressing in the fridge for a few weeks so I can pull it out whenever I want it!

Ingredients

¾ c. cup apple cider or apple juice 

2 tbsp. cider vinegar 

2 tbsp. minced shallots 

2 tsp. Dijon mustard

½ c. extra virgin olive oil

Combine the apple cider, cider vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the dijon, olive oil, ½ tsp. salt, and ¼ tsp.pepper.

*This post was brought to you by contributing author Jennifer from The Chronicles of Home.  Thank you for this recipe Jen- I'm excited to try the salad with the salmon or chicken like you suggested.

To visit Jen's home decor and DIY website, go HERE or click the picture below.

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