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<generator>Blogsmith http://www.blogsmith.com/</generator><item><title>The Anti-Stress Diet</title><link>http://www.thatsfit.com/2011/04/08/the-anti-stress-diet/</link><guid isPermaLink="true">http://www.thatsfit.com/2011/04/08/the-anti-stress-diet/</guid><comments>http://www.thatsfit.com/2011/04/08/the-anti-stress-diet/#comments</comments><description><![CDATA[If you're stressed out, trying to lose weight can be a challenge. That's because stress actually makes us gain weight by increasing our appetites, promoting fat storage around our waistlines, and raising our insulin levels. To help you reach your weight loss goals, we sought out the best foods to manage and control stress -- and keep your metabolism humming.

Whole Grains
Judith Wurtman, author of The Serotonin Solution, says go ahead and eat a baked potato or a bowl of pasta. Carbohydrates cause the body to make insulin, which allows tryptophan, an amino acid that's a precursor to serotonin -- the brain's natural "feel good" chemical and appetite suppressant -- to get into the brain. "When people talk about comfort food, usually they don't talk about sardines or cottage cheese," Wurtman said. "They talk about foods that are carbohydrates, and the reason that carbohydrates have always been known as a comfort food is not just because you associate it with your mother making cookies, but because when you eat those foods it makes a chemical that comforts you and that chemical is serotonin." Before you reach for that double fudge brownie or second helping of mashed potatoes, keep in mind that complex carbohydrates, such as sweet potatoes, whole wheat bread and oatmeal, are digested more slowly and will keep you feeling calm for longer. Wurtman recommends including complex carbs like brown rice and sweet potatoes with every meal and carrying around portion-controlled servings of dry whole grain cereal, such as Puffins or Cheerios. By snacking on the cereal between meals, you'll be less tempted to reach for that cupcake at 3 p.m. An added bonus: Brown rice is high in complex B vitamins, selenium, manganese and iron, which are important vitamins and minerals that may help to relieve stress.

Milk
According to a study at the University of Maastricht in Holland, whey, a protein found in milk, increases serotonin levels in the brain. Researchers found that when they fed this tryptophan-rich protein to frazzled university students, their stress levels decreased and they were able to perform better on cognitive tests. To calm nerves before a big presentation, sip on a glass of non-fat milk or eat a small bowl of low-fat yogurt.

Chamomile Tea
Certain herbal teas, most notably, chamomile, are believed to help relieve stress.
A randomized, double-blind study of Matricaria recutita (chamomile) extract therapy in patients with generalized anxiety disorder found that the herb improved subjects anxiety levels. Although findings from this trial cannot be applied to the general population, anecdotal evidence suggests that people find chamomile to have a calming effect. Chamomile is also believed to promote sleep, which in turn, may help combat stress if your worries are keeping you up at night. Recent research also suggests that lack of sleep can disrupt appetite regulating hormones and cause people to eat an additional 300 calories per day.

Coffee
Too much caffeine will leave you jittery or staring at the clock at 3 a.m., but skipping it altogether may make you feel worse. Coffee, tea and other caffeinated beverages provide a temporary lift by raising adrenaline and dopamine levels, but can leave you feeling depressed later. Caffeine also increases cortisol, otherwise known as the "stress hormone." Increased levels of cortisol are associated with abdominal fat storage and increased cravings for fat and carbohydrates. But caffeine can also speed up metabolism, suppress appetite, and help power you through a tough workout. Bottom line: If you're already a coffee drinker, no need to cut it out altogether, but you may want to limit yourself to one cup per day and try not to drink it after 2 p.m.

Dark chocolate
A 2009 study in ACS' Journal of Proteome Research found that consuming about one and a half ounces of dark chocolate a day for two weeks reduced levels of stress hormones in highly stressed subjects. Keep in mind that chocolate is high in calories and fat, so be mindful of portion size (one and a half ounces has about 230 calories and 13 grams of fat).

Wine
A glass of wine can be relaxing way to unwind at the end of the day, but make sure to stick to just one. While small amounts of alcohol may provide a temporary boost, alcohol is a depressant and excessive drinking can lead to more stress, says the National Institute of Alcohol Abuse and Alcoholism. In addition to relaxing your mind, wine also leads to relaxed inhibitions, which may encourage emotional eating and weight gain.

Eggs
A protein-rich meal boosts production of dopamine and norepinephrine, two neurotransmitters that regulate mood and behavior. Start the day off with a plate of scrambled eggs to keep hunger and anxiety at bay.

Salmon
A study published in the journal Diabetes and Metabolism in 2003 found that men given fish oil supplements (rich in omega-3 fatty acids) for 3 weeks experienced less mental stress. Good food sources of omega-3s include salmon, mackerel, and tuna.

In addition to eating a healthy diet, make sure you're getting enough sleep and exercise. Too little sleep can leave you feeling cranky and overwhelmed, and as noted above, may cause weight gain. And just 30 minutes of exercise throughout the day can boost endorphins, contribute to a better night's sleep, and help keep weight in check.


	
		
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				Element: Yoga for Stress Relief &amp; Flexibility DVD Review
		
	
<p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2011/04/08/the-anti-stress-diet/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19903620/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2011/04/08/the-anti-stress-diet/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>diet</category><category>stress</category><dc:creator>Victoria Stein</dc:creator><pubDate>Fri, 08 Apr 2011 13:00:00 EST</pubDate></item><item><title>Moroccan Chicken With Preserved Lemon and Olives</title><link>http://www.thatsfit.com/2010/12/26/moroccan-chicken-with-preserved-lemon-and-olives/</link><guid isPermaLink="true">http://www.thatsfit.com/2010/12/26/moroccan-chicken-with-preserved-lemon-and-olives/</guid><comments>http://www.thatsfit.com/2010/12/26/moroccan-chicken-with-preserved-lemon-and-olives/#comments</comments><description><![CDATA[Ingredients:
1 preserved lemon
Salt and pepper, to taste
1 bone-in chicken breast
1/2 cup baby carrots
1/2 cup diced celery
1/4 cup diced onion
1/4 cup chicken broth
1 teaspoon dried parsley

1. Preheat oven to 325 F.

2. Scrape pulp from lemon with a spoon; discard the seeds. Finely dice the rind. In a small bowl, combine half the pulp, half the rind, salt and pepper. Reserve the remaining rind and pulp.

3. Rub lemon pulp mixture under the skin of the chicken breast.

4. In a small baking dish or roasting pan, combine carrots, celery and onion. Sprinkle with half of the reserved rind and remaining pulp.

5. Add chicken broth to pan. Place chicken breast on top of the vegetables. Place parsley and remaining rind inside the chicken cavity.

6. Roast chicken, occasionally basting with pan juices, until an instant-read thermometer registers 165 F. Remove skin and discard parsley and lemon rind.

Return to the complete Mediterranean Meal Plan<p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2010/12/26/moroccan-chicken-with-preserved-lemon-and-olives/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19753886/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2010/12/26/moroccan-chicken-with-preserved-lemon-and-olives/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>mediterranean diet meal plan</category><category>MediterraneanDietMealPlan</category><dc:creator>Victoria Stein</dc:creator><pubDate>Sun, 26 Dec 2010 10:00:00 EST</pubDate></item><item><title>Red Pepper, Onion and Feta Frittata</title><link>http://www.thatsfit.com/2010/12/26/red-pepper-onion-and-feta-frittata/</link><guid isPermaLink="true">http://www.thatsfit.com/2010/12/26/red-pepper-onion-and-feta-frittata/</guid><comments>http://www.thatsfit.com/2010/12/26/red-pepper-onion-and-feta-frittata/#comments</comments><description><![CDATA[Servings: 2

Ingredients:
2 teaspoons olive oil, divided
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove chopped garlic
1/4 teaspoon crushed, dried red pepper
2 eggs
2 tablespoons feta
1/2 teaspoon dried oregano
Salt and pepper, to taste

1. In a 10-inch nonstick, ovenproof skillet, heat 1 teaspoon olive oil over medium heat. Add onion and cook until tender, about 2 minutes.

2. Add bell pepper and saute an additional 2 minutes. Add garlic and red pepper; cook, stirring, for 30 seconds. Transfer to a plate and wipe out skillet.

3. In a medium bowl, whisk eggs. Stir in feta, oregano, salt, pepper and onion-pepper mixture.

4. Brush skillet with remaining 1 teaspoon olive oil; heat over medium heat. Pour in egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until bottom is lightly golden, lifting edges to allow uncooked egg to flow underneath, about 3 to 4 minutes.

5. Place pan under broiler and cook until top is set, about 1 1/2 to 2 1/2 minutes.

6. To serve, slide the frittata onto a platter and cut into wedges.

Return to the complete Mediterranean Meal Plan<p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2010/12/26/red-pepper-onion-and-feta-frittata/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19753876/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2010/12/26/red-pepper-onion-and-feta-frittata/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>mediterranean diet meal plan</category><category>MediterraneanDietMealPlan</category><dc:creator>Victoria Stein</dc:creator><pubDate>Sun, 26 Dec 2010 10:00:00 EST</pubDate></item><item><title>Pan-Seared Salmon Over Baby Arugula</title><link>http://www.thatsfit.com/2010/12/26/pan-seared-salmon-over-baby-arugula/</link><guid isPermaLink="true">http://www.thatsfit.com/2010/12/26/pan-seared-salmon-over-baby-arugula/</guid><comments>http://www.thatsfit.com/2010/12/26/pan-seared-salmon-over-baby-arugula/#comments</comments><description><![CDATA[Ingredients:
One 6-inch salmon fillet
1/2 tablespoon lemon juice
1 tablespoon olive oil, plus 2 teaspoons
Salt and pepper, to taste
2 cups arugula
1/2 cup grape tomatoes
1/8 cup thinly sliced red onion
2 teaspoons red wine vinegar

1. Toss salmon with lemon juice, 1 tablespoon olive oil, salt and pepper.

2. In a nonstick skillet over medium-high heat, cook salmon skin side down for 2 to 3 minutes.

3. Reduce heat to medium. Cover pan and cook until salmon is cooked through, about 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.

4. In a bowl, combine arugula, tomatoes and onion. Season with salt and pepper and drizzle with red wine vinegar and remaining two teaspoons olive oil.

5. Serve salmon over arugula.

Return to the complete Mediterranean Meal Plan<p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2010/12/26/pan-seared-salmon-over-baby-arugula/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19753859/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2010/12/26/pan-seared-salmon-over-baby-arugula/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>mediterranean diet meal plan</category><category>MediterraneanDietMealPlan</category><dc:creator>Victoria Stein</dc:creator><pubDate>Sun, 26 Dec 2010 10:00:00 EST</pubDate></item><item><title>Spinach Salad and Whole-Wheat Penne With Garlic, Mushrooms and Onions in Marinara Sauce</title><link>http://www.thatsfit.com/2010/12/26/spinach-salad-and-whole-wheat-penne-with-garlic-mushrooms-and-o/</link><guid isPermaLink="true">http://www.thatsfit.com/2010/12/26/spinach-salad-and-whole-wheat-penne-with-garlic-mushrooms-and-o/</guid><comments>http://www.thatsfit.com/2010/12/26/spinach-salad-and-whole-wheat-penne-with-garlic-mushrooms-and-o/#comments</comments><description><![CDATA[Spinach Salad

Ingredients:
1 cup raw spinach
1 tablespoon dried cranberries
1 tablespoon pumpkin seeds
1 tablespoon chopped walnuts
2 teaspoons olive oil
2 teaspoons white wine vinegar

In a bowl, toss all ingredients together.


Whole-Wheat Penne With Garlic, Mushrooms and Onions in Marinara Sauce

Ingredients:
1 clove chopped garlic
1 teaspoon olive oil
1/4 cup chopped onions
1/2 cup chopped mushrooms
1/2 cup jarred marinara sauce
1 cup whole-wheat pasta, cooked according to package directions

1. Saute garlic in olive oil for 2 minutes over medium heat.

2. Add onions and cook for another 2 minutes, or until soft. Add mushrooms and cook for 1 minute.

3. Add marinara sauce. Reduce to a simmer and season to taste.

4. Mix with pasta and serve.

Return to the complete Mediterranean Meal Plan <p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2010/12/26/spinach-salad-and-whole-wheat-penne-with-garlic-mushrooms-and-o/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19752669/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2010/12/26/spinach-salad-and-whole-wheat-penne-with-garlic-mushrooms-and-o/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>mediterranean diet meal plan</category><category>MediterraneanDietMealPlan</category><dc:creator>Victoria Stein</dc:creator><pubDate>Sun, 26 Dec 2010 10:00:00 EST</pubDate></item><item><title>Mediterranean Meal Plan and Menu</title><link>http://www.thatsfit.com/2010/12/26/mediterranean-meal-plan-and-menu/</link><guid isPermaLink="true">http://www.thatsfit.com/2010/12/26/mediterranean-meal-plan-and-menu/</guid><comments>http://www.thatsfit.com/2010/12/26/mediterranean-meal-plan-and-menu/#comments</comments><description><![CDATA[All of the menus below range from approximately 1,500 to 1,800 calories. If you are male or a very active female, add an extra daily snack, such as a serving of fruit, nuts or yogurt. Most meals can be prepared in less than 30 minutes. All of the dishes serve one person, unless otherwise noted. Drink as much water (at least six glasses per day) and unsweetened coffee and tea as you like. We also included two restaurant meals but feel free to substitute home-cooked versions. When possible, eat in the company of others and remember to savor each and every bite.

MONDAY

Breakfast
8 ounces plain Greek yogurt
1 tablespoon honey
1 tablespoon slivered almonds
&amp;frac12; cup blueberries

Lunch
Italian Tuna Salad 
Mix together 1/2 can tuna fish (packed in olive oil), 1 chopped hard-boiled egg, 1 tablespoon chopped olives, 1/4 cup chopped tomato and 1/4 cup chopped cucumber. Drizzle with 2 teaspoons each olive oil and vinegar, and serve over a bed of romaine lettuce.

Snack
10 baby carrots, red bell pepper strips and celery with 2 tablespoons hummus

Dinner
Spinach Salad
Whole-Wheat Penne With Garlic, Mushrooms and Onions in Tomato Sauce
1 glass red wine

Dessert
Poached Pears
In a small saucepan, combine 1 cup dry red wine, 1/8 cup sugar, 1/4 cup orange juice, 1 cinnamon stick and 1 clove. Bring to a boil, reduce heat and simmer for 5 minutes. Meanwhile, peel two pears, leaving stems intact. Slice 1/2 inch off each base to create a flat bottom. Place pears in liquid, cover and simmer, turning every 5 minutes, until pears are cooked but firm (about 20 minutes). Makes 2 servings (save additional pear for another night or share with your spouse or a friend).

TUESDAY

Breakfast
1 slice seven-grain bread with 1 tablespoon peanut butter, &amp;frac12; sliced banana and a drizzle of honey

Lunch
Tomato and mozzarella sandwich on whole-grain bread drizzled with 2 teaspoons olive oil, balsamic vinegar and fresh basil
2 clementines

Snack
24 almonds

Dinner
Baked Red Snapper With Thyme, Tomatoes and Olives
Preheat oven to 450 F. In a small bowl, combine 1 to 2 coarsely chopped plum tomatoes with 1 chopped shallot and 1 teaspoon chopped thyme. Cut a piece of aluminum foil about 1 foot long. Drizzle foil with 1/2 tablespoon olive oil. Place one 6- to 7-ounce red snapper fillet in center of foil. Top with tomato mixture. Sprinkle with 5 kalamata olives, pitted and halved. Drizzle fish with 1/2 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Place baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 10 to 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. Serve over 1/2 cup brown rice.

Dessert
1 cup fresh berries with 8 ounces Greek yogurt drizzled with honey

WEDNESDAY

Breakfast
1 cup oatmeal with 1 tablespoon chopped walnuts and 1/2 apple, chopped

Lunch
Vegetable and Hummus Wrap
Spread one 10-inch whole-wheat tortilla with 2 tablespoons hummus; cover with fresh spinach, tomatoes and cucumbers. Top with 1 tablespoon feta cheese and 1 tablespoon Greek yogurt.

Snack:
String cheese
Pear

Dinner
Grilled Whole-Wheat Pizza With Eggplant, Tomatoes and Feta
1 cup mixed greens dressed with 2 teaspoons each olive oil and white wine vinegar
1 glass red wine

Snack
1/2 cup mixed berry sorbet

THURSDAY

Breakfast
1 cup whole-grain cereal such as Kashi 7 Whole Grain Flakes with 1/2 cup skim milk and 1/2 cup berries

Lunch
2 cups lentil soup (such as Amy's Organic) with seven-grain roll

Snack
1/4 cup trail mix made with cashews, almonds, walnuts, sunflower seeds and dried cranberries

Dinner:
Pan-Seared Salmon Over a Bed of Baby Arugula
1 glass red wine

Dessert
1/2 cantaloupe with 2 tablespoons ricotta cheese

FRIDAY

Breakfast
8 ounces Greek yogurt with 1 cup berries and 1/4 cup low-fat granola

Lunch
Chopped Greek Salad
Combine 1 cup romaine lettuce, 1/4 cup chopped tomato, 1/4 cup chopped cucumber, 1/4 cup chopped red onion, 1 tablespoon chopped olives and 2 tablespoons feta. Dress with 2 teaspoons each olive oil and lemon juice and 1 teaspoon oregano. Serve with 1 whole-wheat pita.

Snack
35 pistachios

Dinner
Dine Out at an Italian Restaurant
1 cup minestrone soup with 1 tablespoon Parmesan cheese
Chicken marsala or chicken piccata
Small order of spaghetti with tomato sauce OR 1 slice Italian bread
1 glass red wine

SATURDAY

Breakfast
Spinach, tomato and mozzarella omelet made with 2 whole eggs and 1 egg white and 1 teaspoon olive oil
1 slice seven-grain bread

Lunch
Chickpea Salad
Combine 1 can chickpeas, 2 teaspoons olive oil, 1/4 cup chopped red onion, 1/4 cup chopped red pepper, 1 tablespoon sliced black olives, 1/4 teaspoon pepper, and 1 1/2 tablespoons white wine vinegar, and serve over 2 cups romaine lettuce.

1 sliced apple dusted with cinnamon

Snack
5 olives
1 ounce Parmesan cheese

Dinner
Dine Out at a Greek Restaurant
Whole grilled fish such as branzino or orata drizzled with lemon juice
Side of sauteed spinach and roasted potatoes
1 glass red wine

SUNDAY

Breakfast
Red Pepper, Onion and Feta Frittata

Lunch
2 cups hearty bean soup
1 cup red grapes

Snack
Homemade whole-wheat pita chips (made from 1 pita) with tzatziki (store-bought or made with 1 tablespoon Greek yogurt, 1 peeled and grated cucumber, 1 chopped garlic clove, 1 tablespoon olive oil, 1/2 tablespoon white wine vinegar, 1/2 tablespoon dried dill and 1 pinch chili pepper)

Dinner
Moroccan Chicken With Preserved Lemon and Olives
1 cup whole-wheat couscous

Dessert
1 ounce dark chocolate<p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2010/12/26/mediterranean-meal-plan-and-menu/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19752639/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2010/12/26/mediterranean-meal-plan-and-menu/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>mediterranean diet meal plan</category><category>MediterraneanDietMealPlan</category><dc:creator>Victoria Stein</dc:creator><pubDate>Sun, 26 Dec 2010 10:00:00 EST</pubDate></item><item><title>Mediterranean-Style Meal Plan</title><link>http://www.thatsfit.com/2010/12/26/mediterranean-style-meal-plan/</link><guid isPermaLink="true">http://www.thatsfit.com/2010/12/26/mediterranean-style-meal-plan/</guid><comments>http://www.thatsfit.com/2010/12/26/mediterranean-style-meal-plan/#comments</comments><description><![CDATA[

	
		Getty Images

With an emphasis on fresh fruits, vegetables, whole grains, beans, nuts, fish and olive oil, the Mediterranean diet is often described as the "gold standard of healthy eating." And unlike other popular diet plans, it's not about counting calories or fat grams or depriving yourself but about enjoying your meals.

Based on foods harvested in the regions surrounding the Mediterranean Sea, the diet favors fresh, simple, seasonal ingredients. Thanks to its robust nutrient profile, the Mediterranean diet is associated with a lower risk of heart disease, high blood pressure, stroke, diabetes, certain types of cancer, Alzheimer's and Parkinson's disease. Although up to 30 to 40 percent of calories come from fat, it is very low in saturated fat -- the type most commonly associated with heart disease and poor cardiovascular health. A study published in the October 2010 issue of the American Journal of Clinical Nutrition found that eating a Mediterranean diet prevented weight gain and obesity, despite a heavy reliance on olive oil and permission to imbibe a daily glass of red wine.

While no one food or food group is excluded, fresh, wholesome and unprocessed are the orders of the day. Follow these key principles and you'll find long-term success on this plan.


	
		Choose foods from plant sources, including fruits, vegetables, whole grains, beans, nuts and seeds. Opt for fresh, seasonal and locally grown foods whenever possible.
	
	
		Use olive oil as your principal fat (olive oil is a good fat, meaning it lowers "bad" and raises "good" cholesterol). Eat fish and poultry several times per week. Consume red meat several times per month (lean versions when possible).
	
	
		Engage in regular physical activity.
	
	
		Enjoy a moderate consumption of wine, usually with meals (about 1 to 2 glasses/day for men and 1 glass/day for women).
	
	
		Have meals in the company of others -- the people of the Mediterranean make a point to sit down with family or friends and enjoy the ritual of eating as much as the food itself.



Click here for the full Mediterranean Meal Plan and Menu



About Victoria Stein


	
		Victoria Stein

Victoria Stein is a nutritionist, freelance writer, and health and fitness enthusiast, living, eating, and exercising in New York City. Victoria is the founder and principal of Back to Basics Nutrition, a private practice specializing in pre- and post-natal and pediatric nutrition. Victoria also works part-time at New York Children's Health Project where she provides individual and group counseling to women and children living in local shelters. Before becoming a registered dietitian, Victoria spent four years as a food editor at O, the Oprah magazine, and later worked as a restaurant publicist in New York and Los Angeles. Victoria holds a master's degree in Nutrition, Food Studies, and Public Health from New York University and completed her clinical training at NYU in affiliation with Long Island College Hospital.<p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2010/12/26/mediterranean-style-meal-plan/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19752624/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2010/12/26/mediterranean-style-meal-plan/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>diet</category><category>meal plan</category><category>MealPlan</category><category>Mediterranean diet</category><category>mediterranean diet meal plan</category><category>MediterraneanDiet</category><category>MediterraneanDietMealPlan</category><category>weight loss</category><category>WeightLoss</category><dc:creator>Victoria Stein</dc:creator><pubDate>Sun, 26 Dec 2010 10:00:00 EST</pubDate></item><item><title>Grilled Whole-Wheat Pizza with Eggplant, Tomatoes and Feta</title><link>http://www.thatsfit.com/2010/12/26/grilled-whole-wheat-pizza-with-eggplant-tomatoes-and-feta/</link><guid isPermaLink="true">http://www.thatsfit.com/2010/12/26/grilled-whole-wheat-pizza-with-eggplant-tomatoes-and-feta/</guid><comments>http://www.thatsfit.com/2010/12/26/grilled-whole-wheat-pizza-with-eggplant-tomatoes-and-feta/#comments</comments><description><![CDATA[
	Servings: 4 individual pizzas
	
	Ingredients:
	1 eggplant, cut into 1/2 inch-thick slices
	2 tablespoons olive oil, divided
	Salt and pepper, to taste
	2 cups chopped tomatoes
	1/3 cup feta cheese
	2 tablespoons mint
	1 pound whole-wheat pizza dough

	1. In a large bowl, toss eggplant with 1 tablespoon oil.
	
	2. Sprinkle with salt and pepper and grill, turning often, until tender (about 8 minutes). Let cool; chop coarsely.
	
	3. In a mixing bowl, combine eggplant with tomatoes, feta cheese, mint and remaining 1 tablespoon olive oil. Season with salt and pepper.
	
	4. Roll out whole-wheat pizza dough into 4 circles and place on floured cutting board.
	
	5. Place 2 dough circles on the grill. Within 1 minute, the dough will puff slightly and the underside will firm up and be striped with grill marks. Use tongs to flip the crusts over and onto the cooler side of the grill.
	
	6. Distribute half the eggplant mixture onto the crusts after turning. Cover the grill and cook, rotating the pizzas once or twice, until the toppings are heated through (about 5 minutes).
	
	7. Remove pizzas from the grill. Repeat with remaining dough and toppings.
	
	8. Just before serving, scatter mint over the pizzas.
	
	Return to the complete Mediterranean Meal Plan<p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2010/12/26/grilled-whole-wheat-pizza-with-eggplant-tomatoes-and-feta/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19753830/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2010/12/26/grilled-whole-wheat-pizza-with-eggplant-tomatoes-and-feta/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>mediterranean diet meal plan</category><category>MediterraneanDietMealPlan</category><dc:creator>Victoria Stein</dc:creator><pubDate>Sun, 26 Dec 2010 09:00:00 EST</pubDate></item><item><title>The 6-Week Cure for the Middle-Age Middle</title><link>http://www.thatsfit.com/2009/12/03/middle-age-belly/</link><guid isPermaLink="true">http://www.thatsfit.com/2009/12/03/middle-age-belly/</guid><comments>http://www.thatsfit.com/2009/12/03/middle-age-belly/#comments</comments><description><![CDATA[

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Are you over 40 and finding yourself struggling to button your jeans even though the number on the scale has stayed the same? You can thank middle age for your tightening waistband -- that's because once you hit the big 4-0 the (fattening) enemy changes. Or so say Mary Dan Eades, M.D., and Michael Eades, M.D., authors of "The 6-Week Cure for the Middle-Aged Middle: The Simple Plan to Flatten Your Belly Fast!" 

Forced to fight their own battle of the bulge after hitting middle age, the authors -- who happened to be married -- suddenly realized that the techniques that helped them hold the line against weight gain in their 20s and 30s didn't work anymore. After looking back over 20 years of research and sifting through plenty of new data, the pair came up with a plan to hone in on middle body fat. 

The Drs. Eades, obesity experts with 12 books (and not much fat) under their belts, found that the real culprit for middle-aged midsection gain is visceral fat -- the kind that accumulates around the organs, namely the liver. As we age, our reproductive hormones decrease causing fat storage to shift to our abdomen and the area deep within its core. Once it reaches a certain threshold, this unwelcome fat begins to collect in the liver. Unlike subcutaneous fat (the kind that is stored just below the skin), this visceral fat acts more like a metabolically active organ, interfering with normal biological actions, like insulin regulation and blood pressure control. The only way to trim this sinister substance and stave off the associated metabolic glitches, say the Drs. Eades, is to follow a low-carbohydrate, high-protein and high-saturated fat diet.

Dr. Mary Dan Eades claims that within a week of trying the "The 6-Week Cure" patients notice a difference in girth. While the plan doesn't prescribe an exact calorie amount, she estimates it to be around 1,400-calories per day during the initial phase. Much like the widely popular Atkins Diet, "The 6 Week Cure" promises fat reduction through a steady diet of animal-based fare like rib eye, bacon and whipped cream. 

Below, find Dr. Eades's six tips to begin blasting midsection fat today and the science behind this diet. Keep in mind that other noted weight-loss experts do not agree with all of these recommendations. We had some weigh in as well so you can decide whether this diet is right for you. As always, consult a healthcare professional before making permanent changes to your eating habits.

1. Calories in do not equal calories out. We have all been told that to lose unwanted weight we need to eat less and exercise more. Not so, says Dr. Eades, who questions conventional weight-loss wisdom. "Food and exercise are not independent variables. The body is a complex and interconnected piece of machinery," she says. Instead, your body adapts by expending fewer calories when you eat less and eating more calories when you burn more. Her advice? Eat right and exercise differently. Aim for three servings of protein a day and plenty of fat to keep hunger in check. 

2. Eating fat does not make one fat. Americans have a misguided phobia of fat. Women, in particular, says Dr. Eades, are afraid to eat fat. By eating the right kinds of fat, we can remove the wrong kind from our liver. The authors cite two human studies -- one at Duke and one at Cambridge -- that found that subjects with non-alcoholic fatty liver disease (NAFLD) who followed a restricted-carbohydrate, high-saturated fat diet, showed a reduction in the amount of fat in their livers. She wants you to increase your saturated and monounsaturated fat intake and really limit the vegetable oils and so-called "heart healthy" fats that contain omega-6, found in vegetable oil, nuts and seeds. Think steak with a side of bacon, not lettuce leaves dressed with light vinaigrette. 

3. Exercise differently. The only form of exercise that's been found to boost the rate of fat loss is resistance exercise. "Resistance training sculpts the body and increases your metabolism by increasing lean muscle mass. So, the more muscle you have the faster your metabolism," says Violet Zaki, a New York-based fitness expert. Dr. Eades suggests slow speed strength training -- a form of weight training that uses heavy weights and low reps. Another tip: the Laplace in Place maneuver, a standing abdominal exercise that is meant to strengthen the infrastructure in the abdominal wall. (Standing or sitting tall, inhale fully, filling your lungs to capacity. As you exhale, suck in as hard as you can. Try to hold the position for at least 10 seconds, building up to 30 to 60 seconds. Exhale fully. Work up to eight repetitions every day.) 

4. Eat organic and natural foods. In the past century, billions of tons of chemicals have been applied to crops and farmland, administered to animals (in the form of antibiotics) and released into the air from factories and industrial plants. These toxins, says Drs.Dr. Eades, further the damage to our already overworked livers, which ultimately leads to the accumulation of more fat. While it's impossible to eliminate body toxins all together, we can significantly limit them by choosing naturally-raised meats, sustainably-farmed produce and buy organic and natural food products whenever possible. 

5. Steer clear of High Fructose Corn Syrup (HFCS). Americans eat more sugar and other sweeteners than any other food, including meat, veggies and milk. And those sweeteners (mainly in the form of concentrated fructose) are causing our bodies to pack our livers with fat, says Dr. Eades. Historically, fatty liver disease was associated with excessive and chronic alcohol consumption, but is now seen in roughly one-third of Americans with no history of significant alcohol intake. Dr. Eades sees this as an emerging epidemic and believe that concentrated fructose (as seen in HFCS) is responsible. 

6. Sleep more. There's a fair amount of evidence that levels of melatonin -- a hormone produced by the brain during sleep -- decline during middle age. The consequence of decreased melatonin production is a disturbance in the appetite-suppressing hormone leptin. Melatonin production begins around dusk and continues through early morning. Getting a good night's sleep will help maximize melatonin production. Dr. Eades recommends aiming for at least seven hours a night. 

The Controversy
While the Drs. Eades make a compelling argument, and have based their new program off the successes they found over the years treating 10,000 patients with low-carb diets at their clinical practice, there is little scientific research supporting the long-term use of low-carbohydrate, high-fat diets over reduced-calorie programs. Judith Stern, Sc. D., a nutrition professor at UC Davis and founder of the American Obesity Association, warns that while you may feel good at first, most of the weight loss is water weight and probably not sustainable long-term. Moreover, she strongly discourages any plan that restricts fruits and vegetables. "Limiting any one food group is a bad idea. You can't get all you need from a diet like this. The long-term effects of a carbohydrate-restricted diet on cognition and health are still unknown." 

Most experts agree that a diet high in saturated fat and protein can be harmful for individuals at risk for heart disease. A study published in the New England Journal of Medicine in April 2009 evaluating the biological impact of three popular diets -- Atkins, South Beach and Ornish -- during weight maintenance revealed less favorable biological effects in the simulated, high-fat Atkins diet when compared to the more balanced South Beach and Ornish diet. The researchers concluded that popular diets that encourage high saturated fat intake (i.e. Atkins) may lead to more adverse health effects, such as increased LDL cholesterol and endothelial dysfunction, than diets lower in saturated fat intake. 

Neeraj Bhala, M.D., a gastroenterologist at Oxford who recently published a paper in the British Medical Journal on NAFLD, agrees. "Although there is some pilot evidence, I would not say that the diet the Drs. Eades advocate is wholly evidence-based or accepted." Instead, Dr. Neeraj advises patients with fatty liver disease to lose weight by decreasing their fat intake and increasing exercise. He encourages patients to consume a diet rich in complex carbohydrates, fruits and vegetables (five or more servings a day) and oily fish (two servings per week), while reducing total fat intake -- particularly saturated fat -- and salt consumption. 

Bottom line: While much of the advice from the Drs. Eades flies in the face of established weight-loss wisdom, if you're over 50 and healthy and long for a flatter midsection, the suggestions listed above may offer the guidance you need. <p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2009/12/03/middle-age-belly/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19264034/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2009/12/03/middle-age-belly/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>ab</category><category>belly fat</category><category>calorie</category><category>exercise</category><category>flat belly</category><category>middle age</category><dc:creator>Victoria Stein</dc:creator><pubDate>Thu, 03 Dec 2009 12:24:00 EST</pubDate></item><item><title>Genes Play a Big Role in Obesity...for a Select Few</title><link>http://www.thatsfit.com/2009/11/18/genes-play-a-big-role-in-obesity-for-a-select-few/</link><guid isPermaLink="true">http://www.thatsfit.com/2009/11/18/genes-play-a-big-role-in-obesity-for-a-select-few/</guid><comments>http://www.thatsfit.com/2009/11/18/genes-play-a-big-role-in-obesity-for-a-select-few/#comments</comments><description><![CDATA[

Photo: vm2827, Flickr



Remember the adage "you are what you eat"? Well it turns out "you are what your great-great-grandmother ate" may be more appropriate. That is if you're among the small percentage of the population for whom genes may be to blame for a widening girth, according to a review article about genetics and metabolic disorders in the current issue of Nature. 


There's more to the story than environmental factors (think lack of exercise and an abundance of high calorie foods) alone, 

 
according to author Stephen O'Rahilly, a professor of clinical biochemistry and medicine at Cambridge University. How different people respond to these triggers is just as important as the factors themselves. "Its main points," said Dr. O'Rahilly, "are to emphasize the importance of inherited factors in both Type 2 diabetes and obesity. In particular it highlights how genetic variants influencing appetite and satiety play an unexpectedly important role in determining who is susceptible to obesity and who is resistant."

While this doesn't account for the sharp increases in worldwide obesity and diabetes over the past few decades, it does suggest that we need to rethink the one-size-fits all approach to weight loss. For most of us, it's not just genes and it's not just environment, but the interplay of the two. And a few of us may have a greater genetic predisposition to packing on the pounds. Add to that 64-ounce slushies, 24-hour drive-thrus and hours spent sitting idly in front of the TV and obesity is an almost inevitable outcome.<p><a href="http://www.thatsfit.com/2009/11/18/genes-play-a-big-role-in-obesity-for-a-select-few/" rel="bookmark">Continue reading <em>Genes Play a Big Role in Obesity...for a Select Few</em></a></p><p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2009/11/18/genes-play-a-big-role-in-obesity-for-a-select-few/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19243884/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2009/11/18/genes-play-a-big-role-in-obesity-for-a-select-few/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>geneitc predisposition</category><category>geneitcs</category><category>obesity</category><category>overweight</category><dc:creator>Victoria Stein</dc:creator><pubDate>Wed, 18 Nov 2009 14:00:00 EST</pubDate></item><item><title>Bacon Cheeseburger ... On a Donut?</title><link>http://www.thatsfit.com/2009/10/14/bacon-cheeseburger-on-a-donut/</link><guid isPermaLink="true">http://www.thatsfit.com/2009/10/14/bacon-cheeseburger-on-a-donut/</guid><comments>http://www.thatsfit.com/2009/10/14/bacon-cheeseburger-on-a-donut/#comments</comments><description><![CDATA[

Photo: Kyle L., Flickr


What do you get when you combine a beef patty, two strips of bacon and a slice of cheese on a Krispy Kreme donut bun? For starters, about a day's worth of calories and roughly 50 grams of fat.

The 1,500-calorie bacon cheeseburger donut is the latest fried-food sensation at state fairs around the country. At the Big E, a 17-day fair in West Springfield, Mass., organizers report selling about 1,000 Craz-E Burgers each day, according to a recent article in the New York Daily News. Ironically, the burger concession stand is located right outside the city's "Better Living" center. Equivalent to about three Big Macs, you'd need to do three hours of high-intensity cardio to burn off the 4-inch burger.

The owner of Mulligan's in Decatur, Ga., came up with the idea in 2005 after running out of hamburger buns. He named the creation the Luther Burger, after singer-songwriter Luther Vandross, who is credited with inventing it. Incidentally, Vandross died of a heart attack at age 54.
 
 <p><a href="http://www.thatsfit.com/2009/10/14/bacon-cheeseburger-on-a-donut/" rel="bookmark">Continue reading <em>Bacon Cheeseburger ... On a Donut?</em></a></p><p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2009/10/14/bacon-cheeseburger-on-a-donut/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19195515/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2009/10/14/bacon-cheeseburger-on-a-donut/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>bacon cheeseburger</category><category>BaconCheeseburger</category><category>Craz-E burger</category><category>Craz-eBurger</category><category>donut</category><category>luther vandross</category><category>LutherVandross</category><dc:creator>Victoria Stein</dc:creator><pubDate>Wed, 14 Oct 2009 12:00:00 EST</pubDate></item><item><title>Ice Cream May Be Controlling Your Brain</title><link>http://www.thatsfit.com/2009/09/17/ice-cream-may-be-controlling-your-brain/</link><guid isPermaLink="true">http://www.thatsfit.com/2009/09/17/ice-cream-may-be-controlling-your-brain/</guid><comments>http://www.thatsfit.com/2009/09/17/ice-cream-may-be-controlling-your-brain/#comments</comments><description><![CDATA[

    
        
            
        
        
            Photo: sleepyneko, Flickr
        
    

Tough day at the office? Nothing a pint of H&auml;agen-Dazs chocolate-chocolate chip can't fix, right? Think again. A new study suggests that foods high in saturated fat can trick our bodies into eating more -- and that the effect may last for up to three days.
 
The UT Southwestern Medical Center study, published in the Journal of Clinical Investigation, found that fat from certain foods heads straight to the brain. The fat molecules, in turn, prompt the brain to send signals to the body's cells to ignore appetite-suppressing signals from insulin and leptin, hormones involved in food intake and body-weight regulation.
We already know that saturated fat raises cholesterol levels and increases our risk of heart disease, but these findings indicate that fat intake also disrupts weight-regulating hormone activity. Palmitic acid, a saturated fat found in beef, butter, cheese and milk, appears to be the worst offender.
 <p><a href="http://www.thatsfit.com/2009/09/17/ice-cream-may-be-controlling-your-brain/" rel="bookmark">Continue reading <em>Ice Cream May Be Controlling Your Brain</em></a></p><p style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"> </p><p><a href="http://www.thatsfit.com/2009/09/17/ice-cream-may-be-controlling-your-brain/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.thatsfit.com/forward/19162034/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.thatsfit.com/2009/09/17/ice-cream-may-be-controlling-your-brain/#comments" title="View reader comments on this entry">Comments</a></p>]]></description><category>appetite</category><category>fat</category><category>palmitic acid</category><category>PalmiticAcid</category><dc:creator>Victoria Stein</dc:creator><pubDate>Thu, 17 Sep 2009 12:00:00 EST</pubDate></item></channel></rss>
