Mediterranean Diet and Digestive Health Specialist: Stella Metsovas » Food http://stellametsovas.com Top Nutritionist Stella Metsovas Shares Mediterranean Diet Recipes and Lifestyle Programs for Optimal Digestive Health and Longevity Thu, 17 Apr 2014 13:26:20 +0000 en-US hourly 1 http://wordpress.org/?v=3.9 French Meets Greek: Garbanzo Bean Saladhttp://stellametsovas.com/greek-meets-french-garbanzo-bean-salad/ http://stellametsovas.com/greek-meets-french-garbanzo-bean-salad/#comments Thu, 10 Apr 2014 19:27:30 +0000 http://stellametsovas.com/?p=4635 Did you know that a daily serving of beans—like the garbanzo beans featured in this recipe—might be a key denominator in helping lower cholesterol, naturally?  The recent study published in the Canadian Medical Association Journal indicates that just one (yep, just one) serving a day of beans, peas, chickpeas or lentils can significantly reduce “bad cholesterol” and therefore […]

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Did you know that a daily serving of beans—like the garbanzo beans featured in this recipe—might be a key denominator in helping lower cholesterol, naturally?  The recent study published in the Canadian Medical Association Journal indicates that just one (yep, just one) serving a day of beans, peas, chickpeas or lentils can significantly reduce “bad cholesterol” and therefore the risk of cardiovascular disease (1).

Both my grandmothers swore by serving beans at almost every meal.  I’m sure they couldn’t connect exactly why these amazing little pulses were so incredibly healthy; they just believed these foods were nutritious because their mother thought so (and probably lived a relatively disease-free life).  Here’s more stuff on the health benefits of beans and some of my favorite recipes.

Garbanzo Bean Salad

Stella’s French Meets Greek Garbanzo Bean Salad

Ingredients

1 head radicchio, finely chopped

1 fennel bulb, finely chopped

1 package, frozen heirloom Parisian carrots

1 tsp. butter

1 tsp. fresh thyme

1 can organic garbanzo beans, drained

1 lemon, squeezed

½ cup fresh extra virgin olive oil

1 avocado, slivered

2 ounces feta, crumbled

Sea salt and pepper to taste

Directions

Use a medium to large salad bowl and combine the radicchio and fennel; set aside.

Heat the butter in a saucepan and add the carrots and thyme.  Gently sauté until the carrots are softened and heated throughout.   Add to the salad bowl and mix.

Use a small mixing bowl and add the garbanzo beans, 3 tablespoons of olive oil, 2 tablespoons of the fresh lemon juice and mix until beans have a crushed-like texture; season with salt and pepper.

Serve the salad individually by topping with the garbanzo mixture.

Display the avocado and feta on top.

Enjoy this magnificently healthy Mediterranean bean recipe!

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Grilled Salmon With Couscous Recipe (Video)http://stellametsovas.com/grilled-salmon-with-couscous-recipe-video/ http://stellametsovas.com/grilled-salmon-with-couscous-recipe-video/#comments Mon, 10 Mar 2014 03:13:56 +0000 http://stellametsovas.com/?p=3364 Hi, my name is Stella Metsovas and I’m a globally recognized health food and diet expert, and today I’m going to show you how to make a super easy recipe, couscous and salmon, perfection. Now I’ve added about a tablespoon of butter to a pan and I’m going to lightly saute fresh cherry tomatoes, butter […]

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Hi, my name is Stella Metsovas and I’m a globally recognized health food and diet expert, and today I’m going to show you how to make a super easy recipe, couscous and salmon, perfection. Now I’ve added about a tablespoon of butter to a pan and I’m going to lightly saute fresh cherry tomatoes, butter and tomatoes pair really well with each other when you cook stove top because the butter is a nice fat and really gets into the texture of the tomato so it’s, it’s a win win combination. Actually better then olive oil might have been. Okay, so medium heat, let them soften a little bit. Okay, so now these almost completed, the cherry tomatoes. I’ve blanched some asparagus, we’re going to dice them up, I’ve also prepared some couscous according to the package instructions, it’s really easy to make. Now that the tomatoes are done I’m going to pair them with the couscous, mix everything together and now we’re going to get the salmon ready. Salmon is going to take minutes to cook, really easy, so this is already completed, the couscous mixture. Okay so the same pan that I used to saute the tomatoes, I’m going to add a filet of salmon, I’m using a beautify piece of Norwegian salmon today, I’ve lightly spiced it, a tiny bit of sea salt and pepper and you’re going to grill it for about 4 minutes total, about a minute and a half, two minutes to each side. I have the skin side down, I’m going to to cook that for about two and a half minutes and then I’m going to flip it over. Okay, so now the salmon is perfectly grilled, I’ve left the skin on because the skin actually tastes really good when it’s cooked to perfection. And I’m going to cut the salmon in little strips. And the way we’re going to display this on top of the couscous is like this. This is the perfect healthy salmon dish, couscous has this beautiful quality to it, it tastes in between like a, like a little nut and maybe like a little piece of pasta, so you have the beautifully grilled salmon, some tomatoes, asparagus, so good. My name is Stella Metsovas, enjoy.

Read more: http://www.ehow.com/video_12252399_grilled-salmon-couscous-recipe.html#ixzz2lFKfhGLE

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BEEF STEW WITH ROOT VEGETABLEShttp://stellametsovas.com/beef-stew-with-root-vegetables/ http://stellametsovas.com/beef-stew-with-root-vegetables/#comments Fri, 07 Feb 2014 00:16:42 +0000 http://stellametsovas.com/?p=4447 Rich in minerals like magnesium, B-vitamins, fiber, protein, and low glycemic carbohydrates found in root vegetables, this stew recipe is sure to keep you healthy throughout the winter months. You can replace the beef with chicken, turkey, bison, lamb, tofu, or any other protein you like. Prepare extra servings for leftovers and freeze. Gently reheat […]

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BeefStew

Rich in minerals like magnesium, B-vitamins, fiber, protein, and low glycemic carbohydrates found in root vegetables, this stew recipe is sure to keep you healthy throughout the winter months. You can replace the beef with chicken, turkey, bison, lamb, tofu, or any other protein you like. Prepare extra servings for leftovers and freeze. Gently reheat on low to medium heat until hot. Enjoy this hearty stew filled with essential nutrients to keep your body going strong!

Servings: 6

Serving size: 1/6 of total recipe

INGREDIENTS

  • 1 cup barley (available in the bulk section of your grocery store)
  • 1 tablespoon butter
  • 2 medium onions, chopped
  • 2 shallots, chopped
  • 4 cloves garlic, minced
  • 1 leek sliced thin
  • 3 medium carrots, chopped
  • 8 white mushrooms sliced thin
  • 1 parsnip sliced thin
  • 1 1/2 pounds beef chuck roast, cut into cubes
  • 32-ounces low sodium beef broth
  • 3 cups water
  • 1 tablespoon fresh oregano
  • 1 teaspoon ground cinnamon
  • Sea salt and pepper to taste
  • Olive oil to taste
  • Optional: parmigiano reggiano as a garnish

TOOLS

  • Medium saucepan (4-6 quarts)
  • Large stockpot (8-12 quarts)
  • Large soup bowl for serving individually

INSTRUCTIONS

STEP 1

Prepare the 1 cup of barley in small stockpot (4 to 6 quarts) according to the manufacturer’s directions, or by covering the barley with 1 inch of water and simmering for 10 to 12 minutes. Drain and set aside.

STEP 2

Use a medium to large stockpot for this dish (8 to 12 quarts). Turn heat to medium-high and add the butter, onions, garlic, shallots, leek, carrots, parsnips, mushrooms, sea salt, and pepper. Gently stir until lightly softened, about 3 to 5 minutes.

STEP 3

Add the beef to the large stockpot with vegetables and cook for additional 2 minutes.

STEP 4

Add the oregano, cinnamon, broth and 3 cups of water and bring to a simmer.

STEP 5

Cover and cook for approximately 30 minutes.

STEP 6

Add the barley and cook for another 20 minutes. Stew should cook for a total of 45 to 60 minutes or longer for tender meat.

STEP 7

Garnish individual servings with fresh olive oil, sea salt, pepper and parmigiano reggiano.

Note: To make this dish really tender, use a crockpot and slow-cook for three to four hours.

NUTRITIONAL DATA PER SERVING

  • Calories: 355
  • Total Fat 13.35g
  • Saturated Fat 3.38g
  • Cholesterol 103.50
  • Sodium 515mg
  • Total Carbohydrate 32.55g
  • Dietary Fiber 7.62g
  • Sugars 3.80g
  • Protein 35.50g
  • Percentile
  • Fat 21%
  • Carbohydrate 36%
  • Protein 39%
Posted By Complete Nutrition and Stella Metsovas on January 28, 2014

- See more at: http://www.completenutrition.com/foodie-fix/posts/2014/january/beef-stew-with-root-vegetables/#sthash.EdEi3Tcp.dpuf

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HEALTHY PALEO BREADhttp://stellametsovas.com/healthy-paleo-bread/ http://stellametsovas.com/healthy-paleo-bread/#comments Sat, 01 Feb 2014 01:20:08 +0000 http://stellametsovas.com/?p=2543 HEALTHY GRAIN-FREE, PALEO BREAD RECIPE You’d think this recipe is more of a treat than a power snack!  I love buttering a slice of “bread” with almond butter and ground cinnamon.  Enjoy! Start to finish: 60 mins Servings: 14 Skill level: Moderately Easy Things Needed 1 cup coconut flour 4 eggs 4 tablespoons coconut oil, […]

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Paleo Bread

HEALTHY GRAIN-FREE, PALEO BREAD RECIPE

You’d think this recipe is more of a treat than a power snack!  I love buttering a slice of “bread” with almond butter and ground cinnamon.  Enjoy!

Start to finish: 60 mins
Servings: 14
Skill level: Moderately Easy

Things Needed

1 cup coconut flour
4 eggs
4 tablespoons coconut oil, melted
2 cups ripe banana
1 tablespoon cinnamon
1/4 teaspoon sea salt
1 tablespoon vanilla
1/2 teaspoon baking soda
1/2 cup chopped, unsalted macadamia nuts
Step 1

Preheat oven to 325 degrees F.

Step 2

Line a loaf pan with parchment paper.

Step 3

Mix the melted coconut butter, vanilla, eggs and banana in a bowl, until smooth and blended.

Step 4

Mix the dry ingredients — coconut flour, baking soda, sea salt and cinnamon — in a separate bowl.

Step 5

Add the dry ingredients and macadamia nuts to the wet mixture. Stir until combined.

Step 6

Spoon the batter into the loaf pan. Smooth the top with a nonstick spatula.

Step 7

Bake for approximately 45 minutes or until top and edges are golden.

Tips & Warnings

Nutritional Data
Servings per loaf: 14 (1/4-inch slices)
Calories: 164
Total fat: 12.5g
Saturated fat: 6.0g
Cholesterol: 52.9mg
Sodium: 66.0mg
Total carbohydrate: 9.5g
Dietary fiber: 4.0g
Sugars: 3.0g
Protein: 4.0g

Posted By Complete Nutrition and Stella Metsovas on July 2, 2013

RECIPE BY STELLA METSOVAS B.S. FOR COMPLETE NUTRITION http://www.completenutrition.com/foodie-fix

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SAVORY EGG WHITE MINI-CUPCAKEShttp://stellametsovas.com/savory-egg-white-mini-cupcakes/ http://stellametsovas.com/savory-egg-white-mini-cupcakes/#comments Wed, 22 Jan 2014 01:49:18 +0000 http://stellametsovas.com/?p=2556                             Start to finish: 15 minutes Servings: 1 Skill: Easy Things Needed 2 egg whites 2 grape tomatoes, cut in half Pinch of sea salt & pepper 1 tablespoon extra virgin olive oil Mini cupcake pans Step 1 Preheat oven to 350 […]

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EGG CUPCAKES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Start to finish: 15 minutes
Servings: 1
Skill: Easy

Things Needed
2 egg whites
2 grape tomatoes, cut in half
Pinch of sea salt & pepper
1 tablespoon extra virgin olive oil
Mini cupcake pans

Step 1
Preheat oven to 350 degrees.

Step 2
Coat the muffin pan lightly with olive oil.

Step 3
Remove the yolk from the eggs, keeping the white portion in a bowl.

Step 4
Place the egg whites into the cupcake pan carefully, using a spoon. Two eggs should make four mini-cupcakes.

Step 5
Place the halved tomato in the middle of each egg cupcake. Bake for 10 minutes. Season with sea salt and pepper; top with remaining olive oil.

Nutritional Data
1 serving = 4 mini-cupcakes
Calories 179
Total fat 13.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 350mg
Total carbohydrate 1.5g
Dietary fiber 0.2g
Sugars 0.4g
Protein 12.0g

Posted By Complete Nutrition and Stella Metsovas on June 4, 2013

RECIPE BY STELLA METSOVAS B.S. FOR COMPLETE NUTRITION See more at: http://www.completenutrition.com/foodie-fix

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GLUTEN-FREE GREEK STUFFED PEPPERShttp://stellametsovas.com/gluten-free-greek-stuffed-peppers/ http://stellametsovas.com/gluten-free-greek-stuffed-peppers/#comments Mon, 20 Jan 2014 03:10:47 +0000 http://stellametsovas.com/?p=2579 Start to finish: 60 minutes Servings: 6 Skill: Moderately Easy                                             Things You’ll Need 2 cups Arborio rice, prepared by manufacturer’s directions 2 cups kale, chopped 1 medium onion, diced 10 crimini mushrooms, diced […]

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Start to finish: 60 minutes
Servings: 6
Skill: Moderately Easy

GLUTEN FREE GREEK STUFFED PEPPERS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Things You’ll Need

2 cups Arborio rice, prepared by manufacturer’s directions
2 cups kale, chopped
1 medium onion, diced
10 crimini mushrooms, diced
2 medium carrots, diced
2 cups canned tomatoes
1 teaspoon sea salt
1 teaspoon ground pepper
1 tablespoon oregano
6 whole bell peppers, seeded
1 pound ground turkey
3 tablespoons olive oil

Directions

Step 1

Heat the oven to 350 F. Lightly coat a deep baking dish with olive oil.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and lightly saute. Add the carrots, mushrooms and kale, until soft (this should take about 5 minutes). Add canned tomatoes, and set the mixture aside in a large mixing bowl.

Step 3

Cook the ground turkey in skillet until finished, and add it to the mixture. Season with sea salt, pepper and oregano. Mix all the ingredients together.

Step 4

Cut the top off the bell peppers and reserve the tops. Remove the core and seeds.

Step 5

Stuff the bell peppers with the mixture and set upright in baking dish. Top with the reserved bell pepper tops. Season with sea salt and pepper and use the remaining olive oil on top.

Step 6

Bake for 35 minutes at 350 F, or until the tops are lightly browned. Serve immediately.

Nutritional Data (1 Serving)

Calories 391
Total Fat 6.45g
Saturated Fat 1.11g
Cholesterol 53.33mg
Sodium 550.06mg
Total Carbohydrate 34.41g
Dietary Fiber 9.09g
Sugars 8.36g
Protein 26.88g
Carbs 45.5%
Fat 19.1%
Protein 35.5%

Posted By Complete Nutrition and Stella Metsovas on March 19, 2013
- See more at: http://www.completenutrition.com/foodie-fix/posts/2013/march/gluten-free-greek-stuffed-peppers/#sthash.LXuN0Ypa.dpuf

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THE HEALTHY TAILGATE: TURKEY AND BUFFALO CHILIhttp://stellametsovas.com/the-healthy-tailgate-turkey-and-buffalo-chili/ http://stellametsovas.com/the-healthy-tailgate-turkey-and-buffalo-chili/#comments Sun, 05 Jan 2014 00:57:19 +0000 http://stellametsovas.com/?p=2529 Keep your favorite social gatherings healthy! INGREDIENTS 1 pound lean ground buffalo meat 1 pound lean ground turkey 2 onions, chopped 3 stalks celery, chopped 2 garlic cloves, minced 1 14-oz can fire-roasted tomatoes 2 cups strained tomatoes 5 cups low-sodium chicken broth 3 medium zucchini, chopped 1 red bell pepper, chopped 2 cups red […]

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Turkey & Buffalo Chili Keep your favorite social gatherings healthy!

INGREDIENTS

1 pound lean ground buffalo meat
1 pound lean ground turkey
2 onions, chopped
3 stalks celery, chopped
2 garlic cloves, minced
1 14-oz can fire-roasted tomatoes
2 cups strained tomatoes
5 cups low-sodium chicken broth
3 medium zucchini, chopped
1 red bell pepper, chopped
2 cups red quinoa
1 tablespoon smoked sweet paprika
2 teaspoons cinnamon
1 tablespoon butter
Salt and pepper to taste
1/2 cup cheddar cheese, grated

 

DIRECTIONS
1) Melt butter over medium-high heat in a large stockpot and fry the onion and garlic until soft (about 3 minutes). Add the carrots and celery and cook additionally until softened.

2) Add the buffalo and turkey meat to the stockpot and cook for about 4 to 5 minutes over medium-high heat.

3) Add the fire-roasted and strained tomatoes; season with paprika, cinnamon, sea salt and pepper. Slowly add the chicken broth and bring to a simmer; cover the pot and cook over low heat for approximately 60 to 75 minutes.

4) Prepare the 2 cups of quinoa according to manufacturer’s directions, while the turkey and buffalo mixture is cooking. Set aside in a serving bowl when finished.

5) Season zucchini with sea salt and pepper and grill over medium-high heat until cooked (about 5 minutes). Place the zucchini in a serving bowl and set aside.

6) Place red bell pepper in a serving bowl and the cheddar cheese in another bowl.

7) Serve in medium to large bowls, when the chili is done cooking. Top with quinoa, bell peppers, zucchini and cheese.

TIPS
Additionally, you can cook the chili in a slow cooker or oven.

NUTRITIONAL DATA

Nutritional Data (1 serving)
Serving size: 1 bowl
Total servings: 8

Calories: 330
Total fat: 8.5g
Saturated fat: 3.3g
Cholesterol: 66.3mg
Sodium: 380.0mg
Total carbohydrate: 31.6g
Dietary fiber: 6.0g
Sugars: 7.8g
Protein: 32.6g
Nutritional percentages:
Fat: 11%
Carbohydrate: 38%
Protein: 39%

RECIPE BY STELLA METSOVAS FOR COMPLETE NUTRITION  http://www.completenutrition.com/foodie-fix

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CHRISTMAS MORNING BUTTERNUT SQUASH FRITTATAhttp://stellametsovas.com/christmas-morning-butternut-squash-frittata/ http://stellametsovas.com/christmas-morning-butternut-squash-frittata/#comments Sat, 21 Dec 2013 20:31:51 +0000 http://stellametsovas.com/?p=3730 Christmas morning brings squeals of delight and rips of gift wrap. But once the toys are open, and tinsel and bows clutter the living room floor, it’s easy to feel a little overwhelmed about what to make for brunch. Not to worry: a Christmas morning butternut squash frittata will do just the trick. Butternut squash […]

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Butternut Squash Frittata

Christmas morning brings squeals of delight and rips of gift wrap. But once the toys are open, and tinsel and bows clutter the living room floor, it’s easy to feel a little overwhelmed about what to make for brunch. Not to worry: a Christmas morning butternut squash frittata will do just the trick.

Butternut squash is low in fat and high in vitamin B, which is essential for the immune system. The eggs in the frittata fill this dish with healthy protein and fiber to round things out. This dish is quick to whip up, and gives you and your family a hearty meal before cleaning up and heading out to play in the snow.

Recipe developed for Complete Nutrition by Stella Metsovas B.S.

Servings: 6 total

Serving Size: 1/6 pie or 1 piece

INGREDIENTS

  • 2 Japanese eggplant, sliced thinly
  • 1 red onion, chopped
  • 8 oz. cremini mushrooms, chopped
  • 12 oz. butternut squash, cubed
  • 5 scallions, diced
  • 5 sprigs thyme
  • 6 eggs
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Sea salt and pepper to taste

COOKING INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Begin heating grill or use stove-top pan to grill the eggplant. If you’re using the pan, spray with butter to prevent sticking. Lightly brush the eggplant with olive oil and season with sea salt. Grill the eggplant on both sides until browned (about 10 minutes). Set aside.
  3. Cook the onion with the butter over medium-high heat until softened (approximately 3 minutes). Add the butternut squash and lightly season with salt and pepper. Cook until softened, about 6 minutes. Add the mushrooms and thyme and cook for approximately 3 minutes. Turn off the heat and keep mixture aside.
  4. Spray an 8-inch baking pan. Layer the bottom with eggplant and top with the onion-and-squash mixture.
  5. Beat 6 eggs and add to the baking dish. Top with 2 tablespoons of fresh scallions.
  6. Bake for 20 minutes or until golden brown.
  7. Top with remaining scallions and serve.

TIPS

* You can add feta cheese or any other preferred crumbled cheeses to make the dish more savory.

* You can make it up to two days in advance and reheat in the morning.

Christmas morning is a great time to spend with family, and you’re going to want to spend less time in the kitchen and more time with loved ones. Butternut squash are so versatile that you can make this easy frittata for the most important meal of the day, or you can easily use butternut squash for a roasted pumpkin apple soup for lunch. Keep things easy, and healthy this Christmas.

NUTRITIONAL FACTS

  • Calories: 160
  • Total fat: 9.5g
  • Saturated fat: 3.2g
  • Cholesterol: 190mg
  • Sodium: 120mg
  • Total carbohydrate: 12.8g
  • Dietary fiber: 2.5g
  • Sugars: 2.0g
  • Protein: 8.7g

NUTRITIONAL PERCENTAGES

  • Fat: 40%
  • Carbohydrate: 31%
  • Protein: 21%

- See more at: http://www.completenutrition.com/foodie-fix/posts/2013/december/christmas-morning-butternut-squash-frittata/#sthash.o2NZcMQz.dpuf

 

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How to Create High Fiber Juice (VIDEO)http://stellametsovas.com/how-to-create-high-fiber-juice-video/ http://stellametsovas.com/how-to-create-high-fiber-juice-video/#comments Sun, 17 Nov 2013 17:37:46 +0000 http://stellametsovas.com/?p=3015 Hi, my name is Stella Metsovas, and today we’re gonna talk about how to create high fiber juice. Fiber is very important to your digestive health. As fiber passes through your digestive tract it isn’t absorbed or digested like protein or fat is. Instead it stays in your intestines and combines with fluid. The fiber […]

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Hi, my name is Stella Metsovas, and today we’re gonna talk about how to create high fiber juice. Fiber is very important to your digestive health. As fiber passes through your digestive tract it isn’t absorbed or digested like protein or fat is. Instead it stays in your intestines and combines with fluid. The fiber content of different fruit and vegetable juices vary. I always prefer vegetables over fruits because fruits still contain sugar. I absolutely love the following recipe I’m about to share with you. Not only does it get me ready for early in the morning sometimes as early as 5 a.m. this grain juice will get other things moving as well and you know what I’m talking about right. So before everyone got into this juicing craze I was sipping what I call green-gold back in my athletic years. I take one cup of kale, one cup of Romaine lettuce, one bunch of mint or basil, one carrot, a handful of berries, and 2 cups of water. Blend and enjoy this high fiber juice at least a few times during the week. You’ll love it and so will your digestive tract.

Read more: http://www.livestrong.com/video/1007462-create-high-fiber-juice/#ixzz2kMdO0eNI

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HIGH PROTEIN SNACK IDEAS (VIDEO)http://stellametsovas.com/high-protein-snack-ideas-video/ http://stellametsovas.com/high-protein-snack-ideas-video/#comments Mon, 11 Nov 2013 18:25:34 +0000 http://stellametsovas.com/?p=3022 Hi, my name is Stella Metsovas. And today, we’re going to talk about high protein snack ideas. Protein is essential to our overall health and in fact, amino acids which make up protein, are essential to us living. Without them, we would not be alive. So, having healthy sources of protein are key to your […]

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Hi, my name is Stella Metsovas. And today, we’re going to talk about high protein snack ideas. Protein is essential to our overall health and in fact, amino acids which make up protein, are essential to us living. Without them, we would not be alive. So, having healthy sources of protein are key to your overall health. And maintaining insulin and glucose really is a key factor on the foods you feed your body. So, keeping a healthy glucose and insulin level in your blood is dependent on the foods you eat. And high protein snacks are going to help keep that glucose and insulin throughout the day nice and stable. And we all want that. So, my favorite high protein snacks include, yogurt with berries, one of the best snacks you can have. Almonds, a piece of fruit, you an do a protein infused smoothie by mixing whey protein powder or a vegan source like hemp protein powder. One of my favorite recommendations for a high protein snack, also includes having a little bit of food from your lunch or dinner. So, making sure you don’t overdo the main meal, keep a little bit reserved for a snack, and there you go. You have a snack from your lunch or dinner that you did not overfill yourself from.

Read more: http://www.livestrong.com/video/1007325-high-protein-snack-ideas/#ixzz2kMiiIbOD

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