My butt is big and that's just fine, and those who might scorn it are invited to kiss it.

I thought I'd finish up National Eating Disorders Awareness Week by sharing with you some great ads from Nike. While these have been somewhat controversial, I think they make some great points! All bodies are shaped differently, and very few are shaped like the willowy models that strut across runways and are plastered on magazine covers, but every body is beautiful in its uniqueness.

The most important take-home message is that
we should love our bodies for the amazing things they do for us,
instead of picking at every perceived flaw or blemish.

Enjoy!
(all images are from the Nike blog and are property of Nike - not my own)

Thoughts? Favorites? Share below!

It's Time to Talk about It

In today's society, we are surrounded by information and images telling us of our nation's obesity epidemic. Shows like The Biggest Loser tout the dangers of obesity and put extreme examples of overweight contestants through a rigorous diet and exercise regimen to help them improve their health and regain happiness. Rates for bariatric surgery procedures continue to climb, and fad diet after fad diet is being promoted as a quick fix.

Yes, we all know more Americans are overweight or obese now than ever before. Yet what we don't hear a lot about is that the rates of eating disorders are on the rise too.

Did you know that more than 10 million women and 1 million men are fighting a life or death battle with an eating disorder such as anorexia nervosa or bulimia nervosa? (National Eating Disorder Association) Or that millions more are struggling with binge eating disorder?

Next week (February 20-26, 2011) is National Eating Disorders Awareness Week, and NEDA has chosen a fitting theme: It's Time to Talk about It.

I scoured the NEDA (National Eating Disorders Association) website, searching for statistics for this post, and while I found some shockers, I also noticed that the research cited isn't all that recent. This table explained why:

Despite the prevalence of eating disorders they continue to receive inadequate research funding. In 2005, the National Institutes of Health estimates funding the following disorders accordingly:

Illness Prevalence NIH Research Funds (2008)

Eating disorders:        10 million        $7,000,000*
Alzheimer’s disease:   4.5 million      $412,000,000
Schizophrenia:            2.2 million      $249,000,000
* The reported research funds are for anorexia nervosa only. No estimated funding is reported for bulimia nervosa or eating disorders not otherwise specified.

Research dollars spent on anorexia averaged $.70 per affected individual, compared to over $159.00 per affected individual for schizophrenia.

Check out some other eye-opening facts - all from the NEDA website:

• 80% of women are dissatisfied with their appearance
• 81% of 10 year olds are afraid of being fat.
• For females between 15 & 24 years old who suffer from anorexia, the mortality rate associated with the illness is 12 times higher than the death rate of all other causes of death.
• Anorexia nervosa has the highest premature fatality rate of any mental illness.
• The majority of people with eating disorders do not receive adequate care.
• 54% of women would rather be hit by a truck than be fat.

In an age when thinness is revered and sometimes sought after at all costs, eating disorders may even seem a desireable trait. Women who restrict are thought to have enviable self-control. As the anorexic begins to lose weight, she is complimented - "You look SO GOOD! Have you lost weight?!" - which feeds into the disordered thoughts. Unsuspecting people toss around comments about needing to "starve" themselves, or wishing they could "throw up" after overindulging, as though they are jealous of those who can.

But eating disorders aren't about self-contol... they're about being controlled by crippling thoughts and compulsions. They aren't about being "good," or being able to walk away from the dessert table... they're about being so afraid of food that certain dishes can bring on tears or panic attacks. They're not about looking pretty and thin... they're about feeling like you are never good enough. They aren't about choice... they are diseases.

Eating disorders are under-researched, under-funded, and misunderstood. I encourage you to take this week to learn some more about eating disorders, to broach a taboo topic. It's Time to Talk about It.

For more information, statistics, resources, treatment options, etc., please go to:

• National Eating Disorders Association
• The Elisa Project
• Something Fishy
• My post on Fat Talk

Be true to your heart.

Well, we have survived SNOWpocalypse 2011 and made it into the heart of February, which is American Heart Month! Did you know heart disease is the #1 killer in America? Here are some other frightening facts about heart disease from the American Heart Association:

• 90% of women have one or more risk factors for developing heart disease
• More than 82 million adults are estimated to have one or more types of cardiovascular disease. That’s one in three people.
• On average, 2200 Americans die of cardiovascular disease each day, an average of 1 death every 39 seconds.
• Heart disease is the #1 cause of death among women age 20 and over, killing about one woman every minute.
• More women die of heart disease than the next 4 causes of death combined, including all forms of cancer.

Luckily, there are things we can do to prevent cardiovascular disease. The AHA points out these: “Life’s Simple Seven.”

1.   Get Active            2.  Control Cholesterol*          3.  Eat Better*

4.   Manage Blood Pressure*       5.  Lose Weight*          6.  Reduce Blood Sugar*    7.   Stop Smoking

Notice something many of those have in common? The five I asterisked can be managed with food. Your diet has a huge impact on your heart health! Specifically the AHA asks us to eat more fruits and vegetables, load up on fiber-rich whole grains, eat fish at least twice a week, choose lean meats and low-fat dairy, reduce saturated and trans fats, and choose and prepare foods with little or no salt. I’m taking the pledge to eat heart-healthier this month, and I hope you do too. It’s never too early, or too late, to start!

While scoping out the Hy-Vee grocery ad last week, I spotted two recipes that sounded too good to pass by. (Please remember I’m a dietitian, and I sometimes get excited about foods few other people would.) These next two recipes – Barley & Vegetables and Lentils & Mushrooms – are adapted from that ad. I made both yesterday, and am happy with the results. Check it out!

Prepping all my ingredients - how pretty is this?!

Barley & Vegetables

1 tsp. olive oil

1 medium onion - diced

1 1/2 tbsp. minced garlic

1 cup diced carrot

1 cup diced celery

1 cup cubed butternut squash

5 cups fresh spinach, sliced

1 can (14.5 oz) diced tomatoes, drained

1 can (14.5 oz) cannellini (or white northern) beans, drained and rinsed

1 can reduced-sodium garbanzo beans (chickpeas), drained and rised

1 carton (32 oz.) reduced-sodium or unsalted chicken stock

2 cups quick-cooking barley

2 tbsp. fresh rosemary (I used 2 tsp. dried)

3 tbsp. fresh parsley (I used 1 1/2 tbsp. dried)

Add fresh pepper and sea salt to taste

Lentils & Mushrooms

1 cup dry lentils

1 pkg. mushrooms - sliced

1 zucchini - diced

1 yellow squash - diced

1 red bell pepper - diced

2 tsp. olive oil

1 tsp. chopped garlic

3-4 tbsp. balsamic or red wine vinegar

2 tsp. dijon mustard (We didn't have any, so I used 3 tbsp. of vidalia onion honey mustard)

2 tbsp. extra virgin olive oil

3 green onions - sliced thin

Fresh ground black pepper to taste

First, prep all ingredients. Chop all the veggies into small, bite-sized cubes. If making the lentil dish, sort lentils - pour onto pan and pick out any pebbles or discolored, misshapen lentils.

For the barley dish:

In a large skillet or pot over medium-high heat, saute onion, carrots, celery and squash in oil until they begin to soften. Add spinach and garlic, and cook one minute longer.

Next add tomatoes, both beans and stock. Bring to a slow boil.

Once boiling, add barley, rosemary, parsley and pepper. Reduce heat and cover. Allow mixture to slowly simmer until barley is cooked and mixture is thickened, about 10 minutes.

Finish with a sprinkle of shredded parmesan cheese for a delicious, sort of creamy, hearty all-in-one meal. Definitely my favorite of the two recipes, and sure to become a staple for me. Delicious!

For the lentil dish:

Cook lentils according to package directions.

(Sort lentils. Rinse under cool water. Add 1-lb. bag of lentils to 3 1/2 cups boiling water. Reduce heat, cover and simmer for 20-30 minutes. Lentils should soften but retain shape. Drain any excess liquid.)
**NOTE: I cooked entire bag, but recipe only uses half the bag. I froze the rest to use later.)**

In a saute pan over medium heat, saute mushrooms, zucchini, squash, pepper and garlic in olive oil until just soft.

In a small bowl, whisk together vinegar, mustard and extra virgin olive oil.

Toss together the lentils, vegetables, sauce and green onions, and season to taste. May serve warm or cool.



The finished products!
Not the most beautiful dishes ever, but they tasted yummy.

 This meal meets many of the AHA's healthy eating standards. They incorporate LOTS of fresh vegetables, hearty whole grains, fat-free and cholesterol-free protein sources, and are relatively low-sodium. Another great thing? They make tons of food, so I have meals to heat-and-eat alllll week :)