Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the category “Nutrition”

Chewy Peanut Butter Chocolate Chip Cookies

PB Choc Chip Cookies

More cookies!!  Though peanut butter cookies have never been my favorite, I really love these.  It might have something to do with the fact that they are not dry, like many other peanut butter cookies.  If you get the timing right, these will come out of the oven gooey and cool to a nice chewy texture.  If over-baked, they do have a tendency to be a bit dry the next day, so do try to avoid that sad scenario.

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Healthier, Easier

Quick!  Let’s do a little word association: When I say, ‘health food’ what’s the first thought that comes to mind?  Does the very notion conjure up images of huge grocery bills or tearful children?  Fear not!  Though a lot of people think that eating healthier would necessarily require a complete diet overhaul, just a few tweaks and sneaks can make a huge difference.  Here are just a few ideas to get you started.

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Reach Your Resolution in 2013: January 1st

Welcome to 2013!  It’s a new year and for many, a chance to turn over a new leaf.  Resolutions abound–what are yours?  If weight loss happens to be on your radar, I’ve got a great series of posts coming your way in 2013.  Stay tuned for delicious (and waistline-friendly) recipes, weight loss tips, and strategies for dealing with those ever present obstacles we all face.

Speaking of which, let’s begin with a common obstacle that hits many hopefuls right out of the gates….

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A few more swaps…

So I’m gearing up for the launch of another weight loss program and am in the midst of sprucing up the program binder.  This time around, we’ve extended the program to 6 weeks, which means I get to plan two more classes and put together two more chapters.  This is good.  Though a 30 day program was great, I felt super rushed and wished I could have covered more.  So!  For the October launch of Nutrition Makeover, I’ll be adding specific classes devoted to Eating on the Run as well as Fact or Fiction:  Diet Trends and Supplements.

For the Eating on the Run section, I imagine I’ll be writing tips for how eat out without blowing the calorie budget.  One of these handouts will be a ‘swap this for that’ sort of article to show how, even when eating fast food, what you choose can make a big difference in your waistline.  I’ve actually done a post on this topic before and will be adding to it, including more restaurants.  Here are a few of the additions…I think you just might be shocked at a few of them!

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One pound at a time, one tablespoon at a time

When it comes to weight loss, don’t discount the small things.  Though drastic measures may be tempting in moments of desperation, lasting weight loss can be yours with a few tweaks here and there.  Don’t get me wrong–weight loss almost always requires due diligence and commitment.  But!  If you are a clever one, you might just be able to lose a few pounds without too much heartache.  But like I said, it’s about the small things.

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Basil-Crusted Salmon

This is, hands-down, my favorite salmon preparation.  I first had this while doing an apprenticeship at Restaurant Zoe in downtown Seattle.  French-trained and passionate for Pacific Northwest fare, Scott Staples–owner and Executive Chef–creates a menu like none other.  If you ever find yourself hungry in the Emerald City, I highly recommend both the atmosphere and the food.

But back to the recipe!  Like I said, I love this prep.  The sauteed salmon alone offers a deliciously crisp exterior to contrast the moist interior, but the fresh basil crust sends it over the top.  Added bonus?  This is super quick and easy to make, especially if your salmon is already skinned and filleted for you.  Another tip:  To create perfect chiffonade of fresh basil, stack your leaves and then roll them up tightly.  Use your knife to make thin slices from one of the rolled up ends; when the basil unfurls, you’ll have perfect little ribbons of basil for your salmon.

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Nutrition Makeover

It has been awhile since I last posted!  June and July have been *quite* busy, due in part to a new program I am launching for Gold’s Gym.  While Gold’s Gym might be famous for its yearly Challenge–a national contest which started right here, in my own valley–I have wanted to start a different sort of group program for the past couple years.  The timing is finally right and after much work, Nutrition Makeover will be launching in just over a week!

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Fats: The Good, The Bad, and The UGLY

Fats and Oils

We began with figuring out calories, carbohydrates, and protein.  I even spent some time chatting about alcohol.  Now fat is finally on the docket.

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More on Protein

Suppose you find yourself needing to add more protein to your diet.  Perhaps you’ve mixed up your workouts and want to make the most of them.  Or maybe you’re trying to lose weight and you’d like to preserve your muscle as you shed body fat.  You could be recovering from surgery or entering a difficult medical treatment that will sap your strength and nutrient stores.  Whatever the case, boosting your protein intake could make all the difference.

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Making the Most of your Calories: Protein

Stroll down the diet and health aisle of your local bookstore (if you still have one) and you’ll see a myriad of diet books that each claim to hold the secret of getting thin and staying that way.  While high-protein diets are nothing new, the Atkins Diet really brought them back into the public eye after a long spell of low-fat plans.  Due to the huge popularity of Atkins, other high-protein/low-carb diets seemed to sprout up overnight.  All claimed that carbs made you fat and protein was the answer to your weight woes.  These diets did vary to some degree and offered up varying nutrient percentages.  While some eliminated entire food groups, others made more sensible recommendations.  But are high-protein diets really the way to go?  Just how much should you be eating?

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