Saturday, November 26, 2011

The Other White Meat: Pork Chops

I admit it, I cook a lot of chicken.  It's easy, inexpensive, and nutritious.  However, it's good to switch things up and eat a variety of foods, even your proteins, so you can meet all of your vitamin and mineral needs.  And so you don't go crazy eating the same thing every day.  While both chicken and pork are excellent lean meat choices, they offer a different set of nutrients.

Pork is an excellent source of one of our essential B vitamins, thiamine.  It's recommended that we consume around 1.1 - 1.2 mg of thiamine a day.  It forms part of a coenzyme that is used in our body for metabolism.

Pork just might be the leading food source of thiamine.  A lean pork chop (3 ounces of meat) provides almost 1 mg all on its own.  Chicken, on the other hand, only offers a tenth of the thiamine that pork does, with .1 mg in 3 ounces.

I found a recipe in an old Real Simple magazine for a weeknight meal that includes roast pork chops and butternut squash with kale.  I subbed out the butternut squash for sweet potatoes, since I already had some in the house.

It was all pretty easy and didn't take too much time, maybe 30 minutes of prep and an hour total.

  • Preheat your oven to 400 degrees.  
  • Peel and chop up sweet potatoes and toss with fresh sage, olive oil, and a touch of salt + pepper.  Place on baking sheet and cook for 35 to 40 mins.
  • After the sweet potatoes have cooked for 25 mins, heat some olive oil in a large skillet over high heat.  Lightly season a couple of bone-in pork chops (around 1 inch thick) with salt + pepper.  Cook until browned, around 3 - 5 mins per side.
  • Place the pork chops onto the same baking sheet as the sweet potatoes and roast for about 7 - 8 mins more.
  • While those two are in the oven, get going on the kale.  Heat a little bit more olive oil in the same skillet with some thin garlic slices.  Add the kale and 1/4 cup water.  Use a wooden spoon to toss the kale around until tender, around 5 - 7 mins later.
  • Plate everything and enjoy.

Looks just like the picture from the magazine!
p.s. There was no way I could eat all of that... 2 meals for the price (and time) of 1

Wednesday, November 9, 2011

Sport Nutrition: Protein

For all of you runners out there, even the crazy marathon runners (including my cousin James who is about to run one in Greece), proper nutrition can improve your performance.  Here is some information about the growing field of sport nutrition and some tips for those of you who may be training for a big event.

What are the basic purposes of food?  Food provides energy, food regulates metabolic processes, and food supports growth and development.

Sport nutrition may be viewed in two ways:
1. Nutrition for training - All three purposes of food are taken into account with training
2. Nutrition for competition - Prime importance of food is energy and regulating metabolic processes

During your training period, due to the increase in energy expenditure, you need to increase your calorie intake to maintain your bodyweight and to help your body make adjustments in becoming more efficient.  For example, you will be forming new body tissue.  

Another example that has long been known to effect long distance runners is an increase in hemoglobin content in the blood.  Hemoglobin is a protein in our red blood cells responsible for picking up and dropping off oxygen throughout our body.  The key to hemoglobin is iron (4 irons per hemoglobin) and is the actual element that "picks up" the oxygen.  This translates to a daily diet needing to "contain adequate amounts of iron not only to meet normal needs but also to make effective body adjustments due to the chronic effects of training." 

Meats are really the best source of absorbable iron.  Fortified grains also contain iron.  See this iron dietary fact sheet for more information.

In competition an athlete will utilize specific body energy sources and systems, depending up the intensity and duration of the exercise.  For short, high intensity exercise, our bodies will use stored carbohydrates in our muscles anaerobically.  This can last up to one to three minutes.  During endurance exercise, lasting longer than five minutes, we use aerobic respiration that oxidizes stored carbohydrates (glycogen) and fats in our bodies.  So you need to have enough of those carb & fat energy stores to satisfy the energy demands of exercising for long periods of time.

Contrary to what people may think, protein is not generally used to provide the energies needed for exercise.  Don't get me wrong, protein is extremely important in our bodies, but we use it for all of our other body functions, not typically energy storage.  If you do not consume enough carbs, our body will convert proteins into energy, but then you are taking it away from all of the other jobs that only protein accomplishes.  Some other negative side effects include breaking down muscle and raising blood acidity.

Your intake of protein during training doesn't need to be altered all that much.  Since you will be consuming more calories in general (marathon trainers will consume around 700 - 1,000 extra calories!) you will probably get the additional amounts of protein anyways without having to try.  If you want me to get particular, simply multiply your weight, in pounds, by one of the following:
      • Active adult 0.4-0.6
      • Growing athlete 0.6-0.8
      • Adult building muscle mass 0.6-0.8
For example, a 180 pound man training for a marathon should be consuming around 126 grams of protein each day.  A 110 pound female also training, should consume around 77 grams each day.

Lean beef, white-meat poultry, pork tenderloin, legumes/beans, eggs, nuts, yogurt, and seafood are all excellent sources of protein.

Information above was gathered from my textbook Nutrition for Health, Fitness, & Sport by Melvin Williams and Understanding Nutrition by Ellie Whitney and Sharon Rady Rolfes.

Thursday, November 3, 2011

5-Minute Brussels Sprouts

After I finished up volunteering at the Caring Community Senior Center yesterday afternoon, I went to the Union Square Greenmarket.  I started volunteering on Wednesdays at lunchtime and help serve food in the kitchen.  The people there are wonderful and I'm really enjoying getting to know the seniors of Greenwich Village.

Anyway, my Wednesday ritual has become volunteering and then going to the Greenmarket to pick up food for the remainder of the work week.  Brussels sprouts are in season and the market was full of them, so I decided to pick up a pound.  They were on the small-medium size and were beautifully bright green.

When picking out Brussels, it's best when they are firm, bright green, compact, and somewhat heavy-feeling for their size.

I normally saute or roast them with balsamic vinegar, but I wanted to try and steam them this time around and luckily I stumbled upon the perfect recipe on the WholeFoods website.

I made some slight amendments to the measurements, as I normally always do with any recipe.  I washed and trimmed the Brussels sprouts and steamed them for 5 minutes.  As they were cooking, I combined and stirred up the juice from half a lemon, around 2 Tbsp olive oil, a few grinds of fresh black pepper, and one pressed garlic clove.  I didn't add any salt or the optional mustard and parsley.  When the Brussels sprouts were done, I threw them in the bowl with the dressing, tossed 'em around, and that was that.

My leftovers for tomorrow

Nutrition: Plenty of vitamins C, A, and K, as well as fiber, folate and potassium.