• Skip to main content
  • Skip to primary sidebar
Listen to the Latest Podcast EpisodeAnd We’re Back! Introducing: Diabetes Digital
Food Heaven Made Easy

Food Heaven Made Easy

Black Registered Dietitian Nutritionists | Intuitive Eating Dietitians

  • About
  • Press
    • Diabetes Digital
    • Start Here
    • Podcast
      • Hookup Codes
    • Work With Us
    • Resources
      • Recipes
      • Blog
      • Cookbook
      • Books We Love
    Looking for nutrition counseling with expert registered dietitians?
    Get Started

    Wendy

    Nutritional Remedies for PMS

    January 4, 2016 by Wendy Leave a Comment

     

    In this episode, we focus on nutrition for PMS. Here are some of the key points:

    What is PMS?

    • A wide variety of symptoms caused by changes in hormones throughout the month and chemical changes in the brain.
    • Symptoms including mood swings, tender breasts, food cravings, backaches, fatigue, irritability and depression.
    • Symptoms tend to recur in a predictable pattern.
    • But the physical and emotional changes you experience with premenstrual syndrome may vary from just slightly noticeable to all the way to intense.
    • There aren’t any standard medical tests to diagnose PMS, so it’s really important to be mindful of your symptoms — especially if your PMS is on the intense spectrum.
    • Always talk with your health provider about potential treatment options.

    What is Dysmenorrhea?

    • So there’s PMS and then there’s dysmenorrhea- which is the physical pain and cramping associated with PMS and your menstrual cycle.
    • It has varying degrees of intensity, and for many women, it can be a debilitating condition.

    The two Types of  Dysmenorrhea?

    • There’s primary dysmenorrhea, which is all the monthly cramping and pain many women get related to getting their period.
    • And then there’s secondary dysmenorrhea, which is when the discomfort is caused by a certain condition- like endometriosis, fibroids, or pelvic inflammatory disease.

    Treatment Options for PMS and Dysmenorrhea: 

    There are different treatment options- the 2 most popular are:

    • Birth control– the mechanisms for how they work vary depending on which type you use
    • NSAID’s (asprin, advil, etc)- which target the prostaglandins that trigger the cramping and pain
    • Some women also take diuretics to relieve the bloating, and/or antidepressants.

    Alternative Interventions:

    Nutrition:

    • Eat smaller, more-frequent meals to reduce bloating and the sensation of fullness. This is especially helpful if you’re nauseous.
    • Research has shown that high-fiber, low-fat plant-based diets have been linked with a reduction in menstrual pain.
    • A study published in Obstetrics and Gynecology  showed that women who followed a low-fat vegan diet had a significant reduction in pain and PMS.
    • We’re not saying you need to go vegan, but if your symptoms are pretty severe, it can be an alternative option that may yield positive results. Or consider veganism during the height of your PMS to see how you feel.
    • Limit salt and salty foods to reduce bloating and fluid retention.
    • Avoid caffeine and alcohol shortly before your period starts- in many women, it can trigger headaches, anxiety, cramping, irritability, (and more!), during this time.

    And then there were carbs:

    • For many women, the carb craving is so real during PMS.
    • During this time, most women experience a drop in serotonin, which triggers cravings for carbs since the body uses carbs to make serotonin.
    • We tend to crave the simple carbs- chocolate, sweets- since they’re metabolized way quicker for that quick serotonin boost.
    • As comforting as these foods may sound, this is not the best way to relieve PMS symptoms.
    • For long-lasting results for alleviating PMS, choose foods high in complex carbohydrates, such as fruits, vegetables and whole grains.
    • Also, try not to eat those complex carbs with too much fat, since fat slows down the digestion and absorption of carbs- delaying the production of serotonin.
    • We find it best to have 4-6 small meals throughout the day during intense PMS. Some examples of a good meals could be: 2 slices of whole grain toast with hummus and vegetables, or some version of rice, beans, and vegetables.

    Supplements to consider:                                             

    • Magnesium. Taking 360 mg of supplemental magnesium daily may help reduce fluid retention, breast tenderness and bloating in women with premenstrual syndrome. Magnesium also helps with muscle relaxation, which may help relieve the cramping.
    • Vitamin E. If taken in 400 international units daily, Vitamin E may ease PMS symptoms by reducing the production of prostaglandins, hormone-like substances that cause cramps and breast tenderness.
    • Tea’s & Herbs. For some women, tea’s made from ginger, chamomile, and raspberry leaf relieve some of the discomfort.

    Exercise:

    • At least 30 minutes of brisk walking, running, swimming or other cardio most days of the week- especially leading up to your menstrual cycle.
    • This can help with fatigue and a depressed mood.
    • Breathing/meditation and yoga helps with stress, anxiety, headaches and relaxation.
    • Make sure to get enough sleep during your time of the month.  If you’re having intense PMS, it’s probably not the best time to stay out late hanging with the homies. Aim for 7-9 hours of sleep.

    Acupuncture:

    • A study by the American College of Obstetrics and Gynecology found that acupuncture was helpful for some people.
    • Back massages can also help alleviate the muscle pain

    Have you tried any of these remedies? Definitely leave a comment and let us know what worked for you!

    References:
    How to Cure PMS with Food VIDEO

    Filed Under: Podcast

    The Secrets to a Healthy Breakfast

    December 4, 2015 by Wendy Leave a Comment

     

    It’s often touted as the most important meal of the day, but how much do we really know about breakfast?

    For starters, the term breakfast literally means break fast. This is because while you are sleeping, you are technically fasting throughout the night. This is why it’s so important to fuel your body with healthy nutrients after you wake up from a good night’s sleep. If you don’t eat breakfast, start small. The goal is to train your body to tolerate breakfast in the morning. Do this by starting small. Start with drinking 2 cups of water

    Studies that support breakfast:

    • Skipping breakfast shown to increase a woman’s risk for diabetes
    • Not eating breakfast is also linked to an increased risk for heart disease in men. Skipping breakfast is associated with high blood pressure, insulin resistance and high blood sugar.
    • A study published in the journal of the American Dietetic Association found that eating breakfast was related to increased memory and test scores in kids.
    • Eating healthy fats and protein in the AM will help your body become more efficient at burning these foods throughout the day.

    Our Top Rules for a Healthy Breakfast

    1. Eat a balanced breakfast within one hour of waking up. This will help to jumpstart our metabolism so our bodies become more efficient at burning calories throughout the day.
    2. Don’t have a breakfast full of sugar. Avoid doughnuts, croissants, and sweet breads in the AM
    3. Make sure your breakfast has a balance of:
      • protein (eggs, peanut butter, protein powder, greek yogurt, tofu)
      • a healthy fat (nuts/nut butters, chia seeds, flax seeds, avocado, nuts)
      • complex carbohydrates (whole grain toast, oatmeal, steel cut oats, cereal — make sure they are 100% whole grain/wheat, more than 3 grams of fiber, less than 6 grams of sugar)
      • Fruit and/or vegetables

    Our Top Healthy Breakfast Ideas

    JESS:

    • Whole wheat toast with 1 tablespoon of peanut butter + a sliced banana + dash of cinnamon
    • Green smoothie
    • Smoothie: 1/4 avocado, 1 tablespoon of hemp protein powder, 1/2 cup of blueberries, 1/2 cup of raspberries, 1 cup of unsweetened almond milk, 1 tablespoon of pumpkin seeds, 1/4 teaspoon of cinnamon
    • Oatmeal, 1 tablespoon of almond butter + 1 cup of fruit
    • Avocado toast

    WENDY:

    • Green Smoothie
    • Egg Sandwich (1 egg, 1/2 slice of cheese, onions and pepper)
    • Multigrain almond cereal from Trader Joe’s
    • Veggie omelet + sauteed potatoes

    Prepping breakfast only takes 10-15 minutes for us in the AM. If you have no time at all, have on-the-go breakfasts on hand, like non-fat plain greek yogurt and fruit.

    For more info on the benefits of breakfast, click here.

    What are your favorite breakfast ideas? Let us know in the comments below! Also if you liked this podcast, make sure to rate it and leave a review + share with all of your friends via the interwebs. Thanks for tuning in!

     

    Filed Under: Podcast

    Herbed Roasted Whole Cauliflower

    November 26, 2015 by Wendy 1 Comment

    I can’t express how stoked I am to post this recipe! I love finding unique ways to cook vegetables, and this recipe right here is a winner on so many levels. All you need to do is spread the herb mix onto the cauliflower, pop in the oven, and (wah-lah) you have a beautiful golden bundle of joy. This recipe yields 8 servings, which makes it great for family dinners and potlucks. You can slice it up in wedges and enjoy as a side dish, or you can cut it up into florets and enjoy with your favorite dipping sauce.

    The cauliflower provides a hefty dose of vitamin C and the peas provide plenty of vitamin K.   Cauliflower is super versatile, which makes it an excellent kitchen staple.  Cauliflower is best in season during the summer months, but you can always find it in your supermarket.  Cauliflower is also an excellent source of vitamin C as well as folate and potassium.

    IMG_2227Begin by cutting the leaves off of the cauliflower.  In a bowl, mix up the yogurt with some paprika, black pepper, curry powder, cayenne, and a touch of salt.  Place the cauliflower on a roasting pan and spread the yogurt mix all over the the cauliflower head.  Bake it at 400F for about 30-40 minutes.  Once it has a slight crisp, this dish is ready to be enjoyed!

    The cauliflower has all the flavor and all the nutrients.  Enjoy as a side or a main dish.  How do you like the flavor of this recipe? Let us know in the comments section below! Happy cooking! xo

    Print
    Herb Roasted Whole Cauliflower
    Total Time
    45 mins
     
    Servings: 8
    Ingredients
    • 1 head of cauliflower
    • 1 cup of plain Greek yogurt
    • 2 tablespoons of lemon juice
    • 2 teaspoons of smoked paprika
    • 1 teaspoon of black pepper
    • 1 teaspoon of curry powder
    • A pinch of cayenne pepper and salt to taste
    Instructions
    1. Preheat the oven to 400F.
    2. Cut off the leaves and root from the cauliflower.
    3. In a bowl, mix the yogurt with all of the spices.
    4. Place the cauliflower on a roasting pan.
    5. With a spoon or a cooking brush, spread the yogurt mix evenly onto the cauliflower.
    6. Bake at 400F for 30-40 minutes, or until golden brown color is reached.
    7. Cut into wedges, and enjoy as a side to your favorite meal!
    Recipe Notes

    This recipe yields 8 servings, which makes it great for family dinners and potlucks. You can slice it up in wedges and enjoy as a side dish, or you can cut it up into florets and enjoy with your favorite dipping sauce. Happy cooking!

    Filed Under: Appetizers, Salads, Sides Tagged With: Cauliflower, herbed cauliflower, Herbed Roasted Whole Cauliflower, vegan, vegetarian

    Cucumber Ginger Agua Fresca

    November 19, 2015 by Wendy 2 Comments

    Today we bring you this refreshing Cucumber Ginger Agua Fresca. During our most recent trip to Mexico, Jess and I went to our girl’s beautiful wedding. For the cocktail hour, we noticed green drinks being served at the bar and ran right up to find out what this healthy-looking concoction was. We had to know what this beautiful green machine was.

    Turns out, they had prepared a tasty cucumber mint agua fresca. It was refreshing and light, and everything we needed. Back home, I decided to whip up my own agua fresca rendition. I wanted a more comforting drink so I replaced the mint with ginger, and the results were perfection.

    IMG_1616The cucumber and ginger combo is great and refreshing for an energizing pool-side drink or a comforting spice for those cooler nights.

    This is a super simple recipe that will only take about five minutes from start to finish.  Begin with one large cucumber and cut it into four pieces.  From there, blend it up nicely with your ginger and one cup of water.  You’re going to then strain this blend into a large jar.  Add the last two cups of water and your maple syrup and stir! Easy-peasy! Throw into a pitcher and keep in your refrigerator to enjoy for up to seven days or call all your friends to catch up over an invigorating and healthy drink! Try this out and let us know your favorite way to enjoy! Comment below! xo

    DSC_7746

    Print
    Cucumber Ginger Agua Fresca
    Total Time
    5 mins
     
    Servings: 4
    Ingredients
    • 1 large cucumber
    • 2 ounces of fresh ginger
    • 3 cups of water
    • 3 tablespoons of maple syrup
    Instructions
    1. Cut the cucumber into 4 pieces, and blend with ginger and 1 cup of water.
    2. Strain the blend into a large jar, add 2 cups of water, and maple syrup. Stir away, add to 2 serving jars, and enjoy!

    Filed Under: Drinks Tagged With: Cucumber Ginger Agua Fresca, ginger tonic, green juice

    Rosemary Cheddar Hasselback Potatoes

    November 12, 2015 by Wendy 9 Comments

    The first time I saw hasselback potatoes, I was so amazed by how pretty they looked. I thought, what a simple and creative way to enjoy potatoes. This recipe can be enjoyed as a side or appetizer. I left them in the oven for over an hour because I prefer a lot of crunch with my potatoes (I almost thought I was having potato chips!) If you want them more tender, an hour should be just fine.

    We’re starting this recipe by cutting a ⅛” slice from the bottom of each potato, enough so that they can stand firmly on their own.  Next, you’ll create thin ⅛” slice through each potato, without cutting through the potato.  Place the potatoes in a baking dish and stuff with garlic and rosemary. Then bake the potatoes at 460F for about 60-80 minutes. Finish these beauties off by adding some grated cheese, salt, and pepper.

    Easy hasselback potatoesPotatoes often get a bad rap; however, they have some major benefits. They are a rich source of potassium and vitamin C.  With the skin on, they also provide a healthy dose of fiber.  

    Now, it’s your turn! Try these out and let us know what you think! Have you ever prepared hasselback potatoes? Let us know in the comment section below!

    Print
    Rosemary Cheddar Hasselback Potatoes
    Total Time
    1 hr 30 mins
     
    Servings: 4
    Ingredients
    • 4 medium red potatoes
    • 1 ounce of grated cheddar cheese
    • 1 tablespoon of olive oil
    • 4 cloves of garlic, finely chopped
    • 3 Fresh rosemary , finely chopped
    • Salt and pepper to taste
    Instructions
    1. Create a 1/8″ slice from the bottom of each potato, so that they are able to stand firmly on a surface.
    2. Then create thin 1/8″ slices through each potato, making sure not to cut completely through the potato. Stop right before you hit the bottom.
    3. Place the potatoes in a baking dish, and drizzle olive oil.
    4. Stuff the slices with the garlic and rosemary

    5. Bake at 460F for 60-80 minutes until tender on the inside (longer if you prefer crispiness.)

    6. Finish off by adding grated cheese, and salt and pepper to taste.

    Recipe Notes

    This recipe can be enjoyed as a side or appetizer.

    Filed Under: Appetizers, Salads, Sides

    Roasted Chickpea Kale Salad

    November 10, 2015 by Wendy Leave a Comment

    I am the queen of finely chopping things up. This salad is just that. A whole bunch of really great ingredients. Finely chopped. And mixed together. What more could you ask for?  This allows for a great blend of flavors and textures. I’ve made this salad so many times for friends, and it’s always a hit. Let’s get to chopping!

    We’re starting this dish off by roasting up our chickpeas.  Drizzle the chickpeas with olive oil and then toss with paprika and cayenne.  These spices are known as anti-inflammatory spices, so they do great things for your bod while contributing mouthwatering flavor!  Next, you’ll bake the chickpeas for 30-35 minutes until crispy and brown.  While that bakes, take all your other finely chopped ingredients and mix together.  This will be your kale, onion, sun dried tomatoes, and walnuts. Dress it up with some tahini, olive oil, and lemon juice and top with roasted chickpeas. Enjoy!

    IMG_1898

    Print
    Roasted Chickpea Kale Salad
    Total Time
    45 mins
     
    Servings: 2
    Ingredients
    • 3 cups of tuscan kale, finely chopped
    • 1/4 small onion, finely chopped
    • 2 tablespoons of sun dried tomatoes, finely chopped
    • 1 tablespoon of walnuts, finely chopped
    • 1 tablespoon of tahini sauce
    • 1 tablespoon of olive oil
    • Juice of 1/2 lemon
    • Salt to taste
    For roasted chickpeas
    • 1/2 cup of cooked chickpeas
    • 1 teaspoon of olive oil
    • 1 teaspoon of smoked paprika
    • A pinch of cayenne pepper
    Instructions
    1. Pre-heat the oven to 450F. Place the chickpeas in a baking bowl, drizzle olive oil, and sprinkle paprika and cayenne.
    2. Bake for 30-35 minutes or until crispy and brown.
    3. In a bowl, combine all of the finely chopped ingredients.
    4. Massage the tahini sauce, olive oil, and lemon juice into the salad.
    5. Top with roasted chickpeas, and sprinkle with salt to taste.
    Recipe Notes

    Enjoy with sliced avocado, can also be enjoyed as a side dish!

    Filed Under: Main Courses Tagged With: chickpeas, kale salad, Roasted Chickpea Kale Salad, roasted chickpeas, salad

    • « Go to Previous Page
    • Page 1
    • Interim pages omitted …
    • Page 88
    • Page 89
    • Page 90
    • Page 91
    • Page 92
    • Interim pages omitted …
    • Page 96
    • Go to Next Page »

    Primary Sidebar

    Search

    Let’s Connect

    Meet Wendy & Jess

    Registered Dietitians & BFF's. We're probably busy eating right now.

    Subscribe to our Podcast

    food heaven podcast

    Podcast Hookup Codes

    food heaven podcast hookup codes

    Meet Wendy & Jess

    Registered Dietitians & BFF's. We're probably busy eating right now.

    • Diabetes Digital
    • Our Story
    • Recipes
    • Resources
    • Articles
    • Contact
    • Policies
    © Food Heaven Made Easy
    In order to provide you with the best service, our website uses cookies. By continuing to browse the site you are agreeing to our Privacy Policy I consent
    Privacy Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT