Parisian's Pure Indulgence

What's all the fuss about probiotics?

                    
 

by Maria Amato, MS, RD, CSSD
www.sportsdietandnutrition.com 

Cont. from Parisian's Pure Indulgence April 26, 2013 Newsletter...

 

 ... "good" bacteria along with the bacteria that causes illness. A decrease in the "good" bacteria can lead to other issues. Taking probiotics may help replace what is lost.

Probiotics have also been used to treat problems in the stomach and intestines, however, only certain types of bacteria have been shown to work and it still needs to be proved which ones actually work to treat diseases.

Certain foods also provide prebiotics, which are nutrients such as certain carbohydrates, that probiotic organisms need to grow.

For the most part, probiotics are safe, however, it is advised that for elderly, children, pregnant women, and those with compromised immune systems considering taking a supplement, speak with their physician first. There are concerns about the quality of supplements as some have been found to contain smaller amounts of live microorganisms than expected and some have been found to contain bacterial strains other than those listed as ingredients. More research is needed to clarify the benefits and safety of prebiotics and probiotics.

So, while probiotics may be the talk of the town, it is still unclear how beneficial they may be, however, consuming a tasty Greek yogurt has enough benefits to go around with the high protein content, lower sugar than other yogurts, and live cultures....how can anyone resist?

Maria Amato MS, RD, CSSD

www.sportsdietandnutrition.com 

Have you used probiotics?  How have they helped you?  ~Kelli

 

Almased claims are hard to swallow

by Maria Amato, MS, RD, CSSD

Several things I read on the website give me cause for concern:

Almased claims it speeds up metabolism 'by blending all of the raw ingredients it leads to a synergistic effect'. 

Exercise is the main factor that will boost your metabolism amongst other factors. Eating protein increases it a bit due to the fact that your body has to work harder to break it down and digest it, but hardly does it have the effect that the website is making from drinking a shake that is high protein. In fact, there is still research that is inconclusive about how much protein our bodies can actually utilize in one meal. Some say 25g, some say 30g, and some say unlimited. One thing we do know is that there are limited amino acid receptors, so if one wants to take an amino acid supplement, it actually competes with the amino acids in food (which your body loves more...whole food). So, yes, while protein can increase our metabolism a bit, actually eating a meal and working out, would increase it more. 

The website says a meal replacement is 180 cals. "One meal replacement (about 180cal) keeps you full for about 4 hrs because Almased promotes healthy levels of the satiety hormones leptin and ghrelin."

- Ghrelin is the hormone that tells you when your hungry...Leptin tells your body it is satisfied (satiety).

The website also states--

"Side effects are very rare and if they occur, they usually only last for a few days. For example, in the first 2 days you might have a headache, which is attributed to the large amount of toxins that are being produced as the body is being cleansed." -

 What about the fact that your calories are low? You get headaches when you haven't eaten or haven't eaten enough. I wouldn't call that "cleansing." To me, this is dangerous wordage.

Plus, anyone can "contact an Almased nutritionist." - What background do they have?

When reading the blog, it seemed like they were more interested in keeping the person using the product (even though the customer wanted to get off it due to lack of further weight loss after a period of time), than the customer themselves. They go ahead and talk about having the powder BEFORE workout - why it's good...

"the high quality protein & amino acids will increase stamina and endurance during your workout. Furthermore, exercise provides a signal for your body to build lean muscle mass and break down fat." -

 One, protein and amino acids aren't the fuel of choice for endurance, carbs are. And second, you can only build muscle mass with strength training and eating enough calories to support muscle growth. It is also dependent on hormones. "breaking down fat..." takes cardio. Another misleading claim.

For more information, contact Maria at www.SportandNutrition.com

 

 

 

 

Barbecued Sugar-Spice Salmon

  We love this grilled salmon recipe because of the beneficial omega-3 fatty acids found in salmon.  Omega-3 fatty acids are a type of unsaturated fatty acid that's thought to reduce inflammation throughout the body. 

Omega-3 fatty acids can also boost your skin’s defenses against UV damage, explains epidemiologist Adèle Green, Ph.D. In a study published in the April 2009 issue of the American Journal of Clinical Nutrition, researchers followed the eating habits of more than 1,100 Australian adults for approximately five years and found that those who ate a little more than 5 ounces of omega-3 rich fish, each week decreased the development of precancerous skin lesions by almost 30 percent.

The lesions, called actinic keratoses, are a common sign of chronic sun damage and can develop into skin cancer if left untreated. Scientists think the omega-3s act as a shield, protecting cell walls from free-radical damage.

  Recipe originated at the Pacifica De Mar in Del Mar, California.  It was shared with me, by my dear friend, Pat Winning.

Barbecued Sugar-Spice Salmon

Sugar Spice

1/4 cup sugar - I used brown sugar ~Kelli

1 teaspoon dry mustard

Dash cinnamon

1 Tbls. paprika

1 teaspoon cocoa

1/4 cup chili powder

1 Tbls. ground cumin

2 tsp. freshly ground pepper

1 1/2 Tbls. coarse salt

4 (6 ounce) salmon filets

3 Tbls. oil

Heat grill to medium-high heat.

Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt.  Dip the salmon in the oil and tap off any excess oil. Then dip the filets in the spice misture to coat both sides and around the edges.  Pat the spice mixture in place; you'll have some leftover.

Grill salmon until it just begins to flake, about 4 minutes a side for 1 inch filets.

Coconut Marinated Caribbean Tenderloin

Last weekend, I was watching Bobbie Flay demonstrate a Caribbean grilled menu.  This Tenderloin stood out to me because it's marinated in a number of fabulous for your skin, ingredients--Coconut Milk, ginger, garlic, curry, peppers, and more.  It looked so good, I couldn't wait to make it.

 

Caribbean Pork Tenderloin Prep

 

The only mistake I made was purchasing whole Star Anise when the recipe called for ground.  I did grind it myself, but it was a pain.  Buy ground!

Recipe

Marinade:

• 1 can unsweetened coconut milk
• 3 tablespoons grated fresh ginger
• 1 heaping tablespoon mild curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon ground star anise
• 1 teaspoon Spanish paprika
• 1/4 teaspoon coarsely ground black pepper
• 2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce
• 6 cloves garlic, finely chopped
• 2 pounds pork tenderloin, trimmed of excess fat
• 2 tablespoons canola oil
• Kosher salt

Green Sauce:

• 1 cup packed fresh cilantro leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 cup sliced green onion, green and pale green part
• 3/4 cup fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 2 cloves garlic, chopped
• 1/4 Scotch bonnet chile, chopped
• Honey, as needed

Directions

For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.

Preheat the grill to high heat for indirect grilling.

 Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.

 For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.

 Spoon the green sauce over the sliced pork. 

 

Tip:  The green sauce makes this tenderloin!  We used the leftover sauce the next night on our chicken, and the next day on our leftover pork tenderloin sandwiches.  

Basmati, Red Pepper & Chicken Sausage Stacker

 

This entire plate was made in less than 45 minutes.  The recipe includes a Thai Green Curry Sauce we found at Trader Joe's.  You can subsitute another zingy sauce of your choice, or make your own curry sauce.

 

 We plated the stack with a pork sirloin chop topped with Thai Green Curry Sauce,

    and added a mixed fruit salad.

 

Recipe:

Serves 2 


2 pork sirloin chops

1 mild chicken sausage

1 spicy chicken sausage

1 cup basmati rice
2 cups chicken broth
1 red pepper, sliced
1 Tbls olive oil
3/4 cup + 1 Tbls Thai Green Curry Simmer Sauce (Trader Joe’s)

Fruit Salad:

  6 Strawberries, sliced

  1 mango sliced in bite size pieces

  1/4 cup canteloupe sliced in bite size pieces

  1/4 cup raspberries
  1/4 blueberries

  2 Tbls. Greek Strawberry yogurt (I like Greek God brand)

  2 basil leaves for garnish
  2 sprigs of fresh rosemary for garnish

1. Brush Pork sirloin steaks with 1 Tbls of Thai Green 

Curry simmer Sauce.  Grill 12-14 minutes on each side.  

Salt and Pepper to taste.  Grill on Medium heat to start, 

then reduce heat to low.

2. Grill chicken sausages 15-20 minutes on low heat.  Cool 

and slice into 1/4 in slices.

3. Bring 2 cups chicken broth to boil, add 1 cup basmati 

rice.  Stir and simmer for approx. 15-20 minutes.

4. Heat 1 Tbls Olive oil in saute pan, add the red pepper.  

Cook on medium high heat 5 minutes.  Add 3/4 cup Green 

Curry Simmer Sauce, and heat 5 additional minutes.  

5. In Stacking ring, on dinner plate, add approx 1/4 - 1/3 

cup cooked basmati rice, press into bottom of ring with 

a spoon.  Remove Red pepper from sauce with a slotted 

spoon. Layer red pepper on top of rice, cover with another 

layer of rice, pressed on top of pepper. Last layer is the 

sliced chicken sausage.  Alternate a slice of Spicy with a 

slice of  mild around the ring. Top with a couple pieces of 

red pepper and a tablespoons of the Thai Green curry sauce.

Fruit Salad:

Mix all cut up fruit together and plate on small plate.  

Top with 1 Tbls. of Greek God Strawberry yogurt (or your 

favorite yogurt)  Top with a basil leaf garnish.

Remove Stacking ring from basmati rice and red pepper 

mixture, on dinner plate, add sirloin chop and pour 1-2 Tbls. 

sauce on each chop.  

 

 

 

 

Zesty Fig Balsamic Grilled Fruit and Chicken Salad

Recipe:

5 - Boneless, skinless Chicken breasts in Citrus Marinade

1/ 2 Fresh Pineapple

3 Tbls. Fig Balsamic Vinegar (We prefer 11 Olives brand)

2 Tbls. Olive Oil

Salt & Pepper to taste

1/2 Fresh Cantelope - grilled 

Mixed greens 

2 slices Blueberry Vanilla Chevre Goat Cheese (we purchased at Trader Joe's) - optional

1/2 cup English peas

1/2 cup Snap peas

 

Citrus Marinade --

1/2 cup orange juice

1 Tbsp. Lemon juice

1 tsp. Olive Oil

2 Blood Oranges

Salt & Pepper to taste

 Step 1 - Marinate Chicken

 Whisk together in bowl 1/2 cup orange juice, lemon juice, olive oil, salt & pepper.  Pour over chicken breasts on suitable platter for marinating.  Squeeze juice of 1 blood orange on top.  Marinate 1 hour.

  

Grill Chicken on Medium high heat for 5-6 minutes each side, then lower heat and grill 15-20 min.  After removing from Grill, squeeze juice of one blood orange on top, then chill chicken.

 Step 2 - Marinate Pinneapple

 

Whisk together 3 Tbls. Fig Balsamic & 2 Tbls. Olive Oil (reserve half for Salad Dressing)

Salt & Pepper to taste

Grill Pineapple for 5 minutes each side, medium heat.

 Step 3 - Grill Cantaloupe

Grill sliced Cantaloupe for 5 minutes, on medium heat.

Step 4 - Assemble Salad & add reserved Dressing

Baby Greens

Grilled Chicken

Grilled Pineapple

Blueberry Vanilla Chevre Goat Cheese

Sliced Snap peas

Fresh Peas-(I use Trader Joe's variety-need only to be cooked in microwave for about a minute)

Grilled Cantelope

Dress with remaining Fig Balsamic and Olive Oil

 

Step 5 - Enjoy!

Here we are...

With Luci Weston

 

Beauty may be in the eye of the beholder... BUT it is also created by one's approach to health & wellness. My guest, Kelli Parisian, founder of Parisian's Pure Indulgence, shares her timeless beauty philosophy to looking good on the outside while feeling great on the inside. From business strategy, beauty tips for looking your best at any age, to creating the life you really want, Kelli offers her expertise and insight so you can live it, too!

  Listen to Kelli and Luci discuss business and beauty and receive promo code for 20% savings on your next Parisian's Pure Indulgence purchase here.

The beauty of change

  For years I had a living room that was rarely used.  Christmas, and other Holiday dinners took place there, but that's it.  I do not have a formal dining room, so we decided it was time to make better use of the living room.  This year, Easter dinner was enjoyed in our new un-traditional entertaining room. 

 

 Our Easter table

  Our first course - greens topped with a roasted medley of golden beets, mini-sweet peppers, baby eggplant, drizzled with feta and vanilla fig balsamic vinegar

 

 Jeff did an amazing job on this room in a very short period of time.  To learn more about his work, visit  www.JeffreyKendallDesign.com .

 

You eat with your eyes first

 

Menu: Tangerine Maple Glazed Chicken

Courtesy of Bobby Flay, 2007

Recipe calls for chicken legs and thighs.  I used boneless, skinless breasts, instead.  I also used fresh tangerine and orange juice.  Be sure to taste your sauce at the end.  I added a little more maple syrup than recipe called for.

• 5 tablespoons canola oil
• 1 small red onion, coarsely chopped
• 1 quart tangerine juice or tangerine-orange juice, not from concentrate
• 4 sprigs fresh thyme
• 1 tangerine or orange, zested
• 1/4 cup pure maple syrup
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon coarsely ground black pepper, plus more for seasoning
• 8 chicken drumsticks
• 8 bone-in chicken thighs
• Salt
• 2 green onions, thinly sliced, for garnish
• Grilled oranges and tangerines, for garnish

Directions

Heat the grill to medium-high.

Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.

Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.

Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

 

Courtesy of  www.veggiebelly.com

Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe

Serves about 2

I used jicama instead of cucumber.  It added a nice crispness to the salad.

For the quinoa
1/2 cup quinoa
1 cup water

For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries

For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.

Blackberry Pineapple Upside Down Cake

Courtesy of Kelli Parisian

1 box Trader Joe's Vanilla Cake mix

1 cup buttermilk

1 tsp vanilla

*****

1/4 cup butter

1/2 cup brown sugar

2 cups pineapple (I used fresh, but you can used pineapple chunks in a can too)

3/4 cup fresh blackberries (plus a few for decorating the top of cake-you can )

 This cake was so easy!  I used a box of Trader Joe's Vanilla cake mix.  I substituted the milk for buttermilk and added an additional 1 tsp of some high quality vanilla I have in my pantry.  Make the mix according to directions. Butter the sides of a 10 in round pan.  Pre-heat oven to 350 degrees.

Melt 1/4 cup of butter in small saucepan and stir in 12 cup of brown sugar. Pour this into 10 inch round pan.  Mix fruits together, and place on top of butter and brown sugar mixture.  Pour cake mix on top of fruit.  Bake 30-45 minutes (depending on your oven), testing after 30.  When toothpick comes out clean, it's done.

This cake is even better the next day!

 

 

 

Japanese Brunch

I love entertaining and making my guests feel special.  The tea set you see pictured here, was purchased in Japan by my father in 1951, and given to my Grandmother.  Dad gave it to me after she passed away because he knew how much I would appreciate it.

Pecan coffee Cake

Cake:

1 cup unsalted butter

2 cups sugar

2 eggs

2 tbls baking powder

pinch salt

1 cup sour cream

2 tsp. vanilla

Filling:

2 cups pecans, chopped

3 Tbls. butter, softened

1/4 cup brown sugar

1/4 cup flour

1 tsp. cinnamon

1/2 tsp. pumkin pie spice

In a mixer, cream sugar and butter.  Add eggs one at a time, mixing well after each addition.  In another small bowl mix flour, baking powder, and salt, add 1/2 the flour mixture to the butter and mix.  Add 1/2 cup sour cream, and mix.  Add the other half of the flour and mix.  Add remaining 1/2 cup sour cream and vanilla.

Grease bundt pan with butter.  Place 1/2 batter in pan (it will be very thick).

In a small bowl, mix pecans, butter, sugar, and flour.  Mix to form a crumbly meal.  Add spices. 

Top the batter you have in pan with the pecan filling, and remaining batter on top.

Place in 350 degree oven for 45-55 minutes, or until inserted toothpick comes out clean. Cool and then glaze cake.

Glaze:

2 cups powdered sugar

1/2 tsp vanilla

1 tsp fresh lemon juice

1-2 tbls milk

The cake was decorated by filling the center with blackberries, and lining the cake plate with green apples, orange slices, kiwi, and flowers found in the garden.

 We discovered the image of a Japanese Geisha in the bottom of each tea cup by holding the cup up to the light.