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Daily Healthy TipsSaturday, May 5, 2007
Eating Well for Hair Health
Medical reviewer: Medically Reviewed On: September 19, 2003
Published on: September 19, 2003
If you need more reasons to consider eating a balanced diet, add good hair. Nutrition experts say that people with certain nutritional deficiencies tend to have dry, stringy and dull hair, and sometimes experience hair loss. Fortunately, nutrition-related hair loss can be restored once the deficiency is addressed. While male- and female-pattern baldness is considered a genetic trait, people experiencing any kind of hair loss should take the time to ensure they are getting good nutrition—for their hair health and general health.
"What you eat or do not eat can affect your hair and skin," says Doug Kalman, RD, a nutritionist with Miami Research Associates. This is important for dieters to keep in mind, Kalman says, particularly those who choose diets that severely restrict calories or eliminate groups of food.
At least one study has shown that people on crash diets experience temporary hair loss because such diets result in poor overall nutrition. Thus, people with eating disorders such as anorexia and bulimia are at risk of temporary hair loss, as well as many other medical conditions. According to Wahida Karmally, DrPH, RD, a spokesperson for the American Dietetic Association, zinc deficiencies, which are associated with hair health, may be a problem among people on low-calorie diets, especially young women. Zinc is found in meat, eggs and seafood.
Kalman says that people on low-fat and non-fat diets are at risk for nutrition-related hair loss because hair needs essential fatty acids. "Essential fatty acid deficiency causes a drying-up of the scalp and skin," he says. "These are vital nutrients that support follicular health. When the follicle is not healthy, hair loss or thinning occurs."
Omega-3 fatty acids can be found in fatty fish such as salmon and mackerel, and in flaxseed oil and macadamia nuts and walnuts. It's recommended that women, in particular, try to eat a food source of omega-3 fatty acids three times a week to maintain skin and hair health.
Biotin, part of the vitamin B complex, is another nutrient associated with hair loss. According to Kalman, people who are eating adequate amount of protein—which includes most Americans—should not have a problem with biotin deficiency, though vegans may be at risk. Good food sources of biotin are eggs, liver and soy.
Karmally says that it's not known if biotin supplements, which are marketed to help with male- and female-pattern baldness, can help with hair loss, and adds that she is unaware of any research indicating that the biotin in biotin hair products, such as shampoos, can be absorbed through the hair or scalp.
Karmally recommends that people experiencing hair loss see a physician, who can help determine the cause of their hair loss, and registered dietician, who can assess their diet and health status. "When you are looking for symptoms of nutrition deficiency in someone with skin and hair changes, it's difficult to pinpoint the cause," she says. "People should pay attention to all aspects of their diet for their total health, as well as their hair and skin."
©2007 Healthology, Inc.
Diet and Hair Loss
Alopecia is the medical or technical name for hair loss. The loss of hair can occur on the scalp or on any part of the body that normally has hair, such as eyebrows or eyelashes. A certain amount of hair loss is normal. The average person normally sheds 50 to 100 hairs every day. The hair shed daily is not necessarily permanent hair loss. Most of the hair we shed grows back. All hairs have a life expectancy of three to six years. At any given time, some of our hair is growing, some is done growing and in the resting stage, and some is in the falling-out stage. Everyone sheds hair at about the same rate, but there are some people, through genetics, who have fewer new hairs that grow to replace those that shed. Pattern baldness or permanent hair loss is simply the result of genetic programming. Increased hair shedding, or temporary hair loss can be caused by a host of different reasons. Some of these reasons include poor nutrition and diet, genes, hormones, age, medications such as chemotherapy, radiation treatment, infections, stress, chemicals used for certain hairstyles, and rapid weight loss. Certain illnesses and diseases can also cause hair loss or hair shedding. Examples include anemia, low thyroid hormone levels, lupus, and sometimes cancer. In most of these cases, hair loss is not permanent.
Nutrition and Dietary Recommendations
Nutritional deficiencies can contribute to increased hair shedding by weakening hair shafts that cause breakage to the hair and slow regrowth. Hair problems that are caused by nutritional deficiencies can be corrected by a proper diet. Principal nutrients that are involved include vitamin A, certain B vitamins, the vitamin biotin, vitamin C, copper, iron, zinc, protein, and water.
Vitamin A
Adequate intake of vitamin A is vital in helping to promote the growth and health of cells and tissues throughout the body, including the hair and scalp. Prolonged vitamin A deficiency can lead to hair loss and dandruff caused by the buildup of cellular debris in the hair follicles. The daily intake of vitamin A for adults is 5,000 IU (international units). The body actually gets vitamin A in two ways: from plant sources in the form of carotenoids, such as beta carotene, that convert to vitamin A in the body. These sources include red, yellow, and orange fruits and vegetables as well as some dark green leafy vegetables. The body also gets vitamin A from animal sources in the form of retinol. Good animal sources include:
- liver
- fish oil
- eggs
- fortified milk
- other foods fortified with vitamin A
All three of these B vitamins are essential to the normal formation of red blood cells or the hemoglobin (iron-containing) portion of red blood cells. The primary function of hemoglobin is to carry oxygen from the lungs to tissues in the body, including the hair. Healthy and strong hair is dependent on a constant supply of blood and oxygen. A deficiency of these B vitamins can cause reduced blood and oxygen supply to the hair, leading to increased hair shedding, damaged hair, and slow regrowth. The reference daily intake of vitamin B6 is 2.0 milligrams per day for the average adult. The best sources of vitamin B6 are protein-rich foods such as:
- chicken
- fish
- pork
- liver
- kidney
- soybeans
The reference daily intake of folic acid is 400 micrograms for the average adult. Sources of folic acid include:
- leafy vegetables
- orange juice
- avocado
- beets
- broccoli
- brewer’s yeast
- liver
- wheat germ
- some fortified cereals
The reference daily intake of vitamin Bl2 is 6.0 micrograms for the average adult. B12 is found mostly in animal foods such as:
- meat
- fish
- poultry
- eggs
- milk
- other dairy foods
For people who eat a healthy diet, biotin deficiency is rare. Besides getting biotin from select food sources, biotin is also manufactured in our intestines by gut bacteria. In rare instances though, biotin deficiency can cause hair loss. A study in the American Journal of Clinical Nutrition researched two adult patients receiving TPN (total parenteral nutrition, which is a form of nutrition used by the very ill who cannot use their gut for digestion and must have specialized nutrition through a large catheter inserted directly into the vein) on a long-term basis. Both patients had severe loss of hair. These patients, due to their medical condition, did not manufacture biotin in their gut and consumed no biotin orally or parenterally. Daily supplementation of biotin resulted in the gradual regrowth of healthy hair.
Seborrheic dermatitis is a common condition that results in excessive oiliness and dandruff on the scalp. This condition usually occurs in infants and the elderly. In infancy this condition is known as cradle cap. Several case studies have shown successful treatment of cradle cap when the mother is given biotin if breast-feeding or given directly to the infant if she is not. The beneficial effects of biotin on the health of hair possibly reflect an ability for the vitamin to improve the metabolism of scalp oil. The reference daily intake for biotin is 300 micrograms for the average adult. Biotin is found in a wide variety of food. Some of the best sources include:
- eggs
- liver
- yeast breads
- cereals
A vitamin C deficiency can cause the hair to be susceptible to problematic splitting and breaking. This usually only occurs with severe deficiency and can be reversed when vitamin C intake is increased. Vitamin C is essential to producing collagen, a connective tissue that gives structure by holding tissues in the body together, such as the tissue in hair. The reference daily intake for vitamin C is 60 milligrams for the average adult. People who smoke need twice as much vitamin C as nonsmokers. Vitamin C is found in plant sources such as:
- citrus fruits
- berries
- melons
- peppers
- dark green leafy vegetables
- potatoes
- tomatoes
Copper is a trace mineral that is essential for the formation of hemoglobin and is needed to carry oxygen in red blood cells. Hemoglobin is necessary for the maintenance of an adequate supply of blood to the hair shaft. A deficiency of copper can weaken the hair shaft and cause increased hair shedding. A deficiency rarely comes from not getting enough copper in the diet; instead, it usually comes from genetic problems or from too much zinc in the diet. Excess zinc from dietary supplements can inhibit the absorption of copper in the body. The reference daily intake of copper is 2.0 milligrams for the average adult. The best sources of copper include:
- organ meats, especially liver
- seafood
- seeds
- nuts
Iron’s main job is to carry oxygen in the hemoglobin of red blood cells. Iron deficiency can lead to a condition called anemia and can lead to possible hair loss or increased hair shedding. Anemia can be easily diagnosed with a blood test and is characterized by fatigue, weakness, and general poor health. Anemia can be caused by more than just iron deficiency. The reference daily intake for iron is 18 milligrams. The recommended daily allowance of iron increases during pregnancy and breast-feeding. It also increases for women who are pre-menopausal due to blood and iron losses from the menstrual flow. There are two types of iron sources: heme and non-heme iron. Heme iron is absorbed in the body more easily. Heme iron sources include animal products such as meat. Non-heme iron comes from mostly plant foods, such as spinach, red kidney beans, and bran. It isis not absorbed as easily in the body as heme iron. You can enhance your body’s ability to absorb non-heme iron by consuming vitamin C sources and heme iron sources in the same meal.
Zinc
Dandruff and hair loss are both conditions associated with zinc deficiency. Zinc is a mineral that promotes cell reproduction and tissue growth and repair. Zinc also functions in the maintenance of the oil-secreting glands attached to hair follicles. The reference daily intake of zinc is 15 milligrams for the average adult. Good sources of zinc include foods of animal origin, including seafood. Eggs and milk also supply zinc in smaller amounts. Whole-grain products, nuts, seeds, and legumes contain zinc, but in a form that is less available to the body.
Protein
Protein is needed by every cell in the body, including the cells needed in normal hair growth. Without adequate protein intake, the body cannot efficiently make new hair to replace the hair that has shed. Protein comes from:
- meat
- poultry
- fish
- eggs
- milk
- cheese
- yogurt
- soy products
Water
Water is one of the most important nutrients essential for life. Proper hydration is an important factor in healthy hair and in promoting good health. The recommended amount of water to drink each day is 64 ounces or eight 8-ounce glasses. Every cell and every system in the body uses water to function properly. Water is involved in the transport of vitamins, minerals, amino acids, and many other nutrients.
Nutritional deficiencies can be a reason for accelerated hair shedding or temporary hair loss. Conditions that may contribute to poor nutrition and cause hair loss as a side effect include eating disorders such as anorexia. Anorexia can cause severe malnutrition and cause a high proportion of hair follicles to stop their growth cycle. After several months, these hairs shed and the body is not equipped nutritionally to grow back new ones. Normal hair growth returns with adequate nutrition intake.
Rapid weight loss is another reason for accelerated hair shedding. Dropping weight too quickly and/or participating in a fad diet that is not nutritionally sound can cause imbalances in the body and cause increased hair shedding. Following a healthy weight-loss program can prevent this from happening.
Most cases of balding or permanent hair loss results from genetic disposition or heredity influences. Temporary hair loss or hair shedding can result from poor nutrition, among other conditions. Good nutrition can be potentially beneficial to the health of your hair and scalp. If you consume a healthy diet, nutrient deficiencies, as described above, should not be a problem. A healthy diet includes eating most of your calories from the following:
- grain products
- vegetables
- fruits
- reduced-fat dairy products
- lean meat
- fish
- poultry
- legumes
- unsaturated fats
Tuesday, May 1, 2007
The 7-Day Abs Diet Meal Plan
A week's worth of recipes and meal ideas to get you started on your six-pack
Unlike most diet plans, which are laden with complex, hard-to-follow rules and verboten foods you love but have to live without, the Abs Diet lets you eat the foods you love, keeps your cravings at bay, and helps you control stress -- all at the same time. Here's an example of how you can structure a week of eating. It's not written in stone, by any means: Mix up the meals. Substitute whenever you want. Heck, I don't care if you eat the same thing every day for a week. The purpose of this chart is simply to show you how to follow the principles of the Abs Diet. So enjoy!
(Learn more about Powerfoods and the Power 12 from the Related Articles on the right. For a complete listing of Abs Diet Recipes, click here.)
Breakfast
One tall glass (8 to 12 ounces) Abs Diet Ultimate Power Smoothie; make extra for later
Abs Diet Ultimate Power Smoothie (number of Powerfoods: 5)
1 cup 1% milk
2 tablespoons low-fat vanilla yogurt
¾ cup instant oatmeal, nuked in water
2 teaspoons peanut butter
2 teaspoons chocolate whey powder
6 ice cubes, crushed
Makes 2 8-ounce servings
Per serving: 220 calories, 12 g protein, 29 g carbohydrates, 4 g fat (1.5 g saturated), 3 g fiber, 118 mg sodium
Snack #1
2 teaspoons peanut butter, raw vegetables (as much as you want)
Lunch
Turkey or roast beef sandwich on whole-grain bread, 1 cup 1% or fat-free milk, 1 apple
Snack #2
1 ounce almonds, 1½ cups berries
Dinner
Mas Macho Meatballs (number of Powerfoods: 3)
1 pound extra-lean ground beef
½ cup crushed saltine crackers
1 large onion, diced
1 clove garlic, minced
1 tablespoon ground flaxseed or whey powder
1 jar (16 ounces) tomato sauce
4 whole-wheat hoagie rolls
½ cup reduced-fat mozzarella cheese, shredded
1. Mix the beef, crackers, onion, garlic, and flaxseed or whey powder into golf ball-size meatballs.
2. In a nonstick skillet over medium heat, cook the meatballs until browned all the way around. Drain the fat from the skillet, and add the tomato sauce.
3. While the mixture is warming, use a fork to scoop out some of the bread in the rolls to form shallow trenches. Spoon the meatballs and sauce into each trench, and sprinkle with shredded mozzarella, and top with the top half of the roll.
Makes 4 servings
Per serving: 569 calories, 38 g protein, 65 g carbohydrates, 19 g fat (6 g saturated), 10 g fiber, 1,341 mg sodium
Snack #3
8 to 12 ounces Abs Diet Ultimate Power Smoothie
Breakfast
Eggs Beneficial Sandwich (number of Powerfoods: 5)
1 large whole egg
3 large egg whites
1 teaspoon ground flaxseed
2 slices whole-wheat bread, toasted
1 slice Canadian bacon
1 tomato, sliced, or 1 green bell pepper, sliced
½ cup orange juice
1. Scramble the whole egg and egg whites in a bowl. Add ground flaxseed to the mixture.
2. Fry in a nonstick skillet spritzed with vegetable oil spray, and dump onto the toast.
3. Add bacon and tomatoes, peppers, or other vegetables of your choice.
Makes 1 serving
Per serving: 399 calories, 31 g protein, 46 g carbohydrates, 11 g fat (3 g saturated), 6 g fiber, 900 mg sodium
Snack #1
2 teaspoons peanut butter, 1 bowl oatmeal or high-fiber cereal
Lunch
The I-Am-Not-Eating-Salad Salad (number of Powerfoods: 4)
2 ounces grilled chicken
1 cup romaine lettuce
1 tomato, chopped
1 small green bell pepper, chopped
1 medium carrot, chopped
3 tablespoons Italian 94% fat-free Italian dressing or
1 teaspoon of olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon ground flaxseed
1. Chop the chicken into small pieces.
2. Mix all the ingredients together, and store in the fridge. Eat on multigrain bread or by itself.
Makes 1 serving
Per serving: 248 calories, 16 g protein, 33 g carbohydrates, 8 g fat (2 g saturated), 10 g
Snack #2
3 slices deli turkey, 1 large orange
Dinner
Bodacious Brazilian Chicken (number of Powerfoods: 2)
1 lemon
1 lime
1 tablespoon ground flaxseed
1 can (8 ounces) tomato sauce
1 can (6 ounces) frozen orange juice concentrate
1½ cloves garlic, minced
1 teaspoon dried Italian seasoning
4 boneless, skinless chicken breast halves
1 teaspoon hot pepper salsa
½ cup chunky salsa
1. Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag, and throw out the pulp and the seeds.
2. Mix in everything else except the chicken and salsa.
3. Drop in the chicken, reseal the bag, and refrigrate for a few hours.
4. Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes or until the center is no longer pink. Serve with salsa.
Makes 4 servings
Per serving: 205 calories, 29 g protein, 18 g carbohydrates, 2 g fat (3 g saturated), 3 g fiber, 726 mg sodium
Snack #3
1 ounce almonds, 4 ounces cantaloupe
Breakfast
One tall glass (8 to 12 ounces) Strawberry Field Marshall Smoothie, make extra for later
Strawberry Field Marshall Smoothie (number of Powerfoods: 5)
½ cup low-fat vanilla yogurt
1 cup 1% milk
2 teaspoons peanut butter
1 cup frozen strawberries
2 teaspoons whey powder
6 ice cubes, crushed
Makes 2 8-ounce servings
Per serving: 186 calories, 11 g protein, 26 g carbohydrates, 5 g fat (2 g saturated), 3 g fiber, 151 mg sodium
Snack #1
1 ounce almonds, 1 ounce raisins
Lunch
Guac and Roll (number of Powerfoods: 4)
1 can (6 ounces) light oil-packed tuna
2/3 cup guacamole
¼ cup chopped tomatoes
1 teaspoon lemon juice
1 tablespoon light mayonnaise
1 teaspoon ground flaxseed
2 6-inch whole-wheat hoagie rolls
1. Combine the first six ingredients in a bowl and blend thoroughly with a fork.
2. Split the rolls in half, and fill each half with ¼ cup of the mixture.
Makes 2 servings
Per serving: 606 calories, 36 g protein, 58 g carbohydrates, 28 g fat (5 g saturated), 13 g fiber, 942 mg sodium
Snack #2
1 stick string cheese, raw vegetables (as much as you want)
Dinner
Chile-Peppered Steak (number of Powerfoods: 4)
1 tablespoon olive oil
2 carrots, sliced
1 cup chopped broccoli
2 jalapeño peppers, sliced
2 cayenne peppers, sliced
12 ounces lean sirloin steak, sliced thin
¼ cup Hunan stir-fry sauce
4 cups cooked brown rice
1. Heat the oil in a nonstick skillet over high heat. Toss in the carrots and broccoli, and cook until tender.
2. Add the peppers and beef, and continue cooking until meat is done.
3. Add sauce, and serve over rice.
Makes 4 servings
Per serving: 485 calories, 32 g protein, 57 g carbohydrates, 14 g fat (3.5 g saturated), 6 g fiber, 224 mg sodium
Snack #3
8 to 12 ounces Strawberry Field Marshall Smoothie
Breakfast
1 slice whole-grain bread with 1 tablespoon peanut butter, 1 medium orange, 1 cup All-Bran cereal with 1 cup 1% or fat-free milk, 1 cup berries
Snack #1
8 ounces low-fat yogurt, 1 can low-sodium V8 juice
Lunch
Guilt-Free BLT (number of Powerfoods: 3)
¾ tablespoon fat-free mayonnaise
1 whole-wheat tortilla
2 slices turkey bacon, cooked
2 ounces roasted turkey breast, diced
2 slices tomato
2 leaves lettuce
1. Smear the mayo on the tortilla.
2. Line the middle of the tortilla with the bacon and top with turkey breast, tomato, and lettuce.
3. Roll it tightly into a tube.
Makes 1 serving
Per serving: 206 calories, 17 g protein, 26 g carbohydrates, 7 g fat (2 g saturated), 3 g fiber, 1,270 mg sodium
Snack #2
3 slices deli roast beef, 1 large orange
Dinner
Philadelphia Fryers (number of Powerfoods: 3)
1 medium onion, sliced
1 small red bell pepper, sliced
1 small green bell pepper, sliced
2/3 cup medium or hot salsa
4 multigrain hoagie rolls
¾ pound roast beef, thinly sliced
½ cup grated reduced-fat Cheddar cheese
1. In a nonstick skillet over medium heat, cook the onion and peppers until tender. Add the salsa and heat until warm.
2. Construct the sandwiches with the buns, roast beef, onions, peppers, and cheese, then warm them in the microwave for 1 to 2 minutes on high, until the cheese starts to melt.
Makes 4 sandwiches
Per sandwich: 558 calories, 35 g protein, 40 g carbohydrates, 28 g fat (12.5 g saturated), 4 g fiber, 653 mg sodium
Snack #3
2 teaspoons peanut butter, 1 cup low-fat ice cream
Breakfast
One tall glass (8 to 12 ounces) Banana Split Smoothie; make extra for later
Banana Split Smoothie (number of Powerfoods: 3)
1 banana
½ cup low-fat vanilla yogurt
1/8 cup frozen orange juice concentrate
½ cup 1% milk
2 teaspoons whey powder
6 ice cubes, crushed
Makes 2 8-ounce servings
Per serving: 171 calories, 8 g protein, 33 g carbohydrates, 2 g fat (1 g saturated), 2 g fiber,
Snack #1
1 ounce almonds, 4 ounces cantaloupe
Lunch
Hot Tuna (number of Powerfoods: 4)
½ cup chopped celery
1 onion, chopped
½ cup shredded, reduced-fat mozzarella cheese
½ cup reduced-fat cottage cheese
1 can (6 ounces) water-packed tuna, drained and flaked
¼ cup reduced-fat mayonnaise
1 tablespoon lemon juice
3 whole-wheat English muffins, split in half
1. Preheat your oven to 350°F. In a large nonstick skillet over low heat, cook the celery and onion until softened. Add the cheeses, tuna, mayo, and lemon juice to the skillet, and cook the mixture just long enough to warm it up.
2. Spread one-sixth of the mixture on each English muffin half. Put the muffin halves on a baking sheet, and bake for 10 minutes.
Makes 2 servings
Per serving: 628 calories, 50 g protein, 54 g carbohydrates, 24 g fat (6 g saturated), 8 g fiber, 1,300 mg sodium
Snack #2
3 slices deli roast beef, 1 large orange
Dinner
Chili Con Turkey (number of Powerfoods: 4)
1 pound ground turkey
1 can (14 ounces) Mexican-style diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) whole-kernel sweet corn, drained
1 package (1 ½ ounces) dried chili mix
1 tablespoon ground flaxseed
¼ cup water
1 cup cooked rice
1. In a large nonstick skillet over medium-high heat, brown the turkey.
2. Add everything else but the rice, and cook over low heat for 10 minutes. Serve over rice.
Makes 4 servings
Per serving: 407 calories, 30 g protein, 52 g carbohydrates, 11 g fat (3 g saturated), 9 g fiber, 1,578 mg sodium
Snack #3
8 to 12 ounces Banana Split Smoothig
Breakfast
One tall glass (8 to 12 ounces) Halle Berries Smoothie; make extra for later
Halle Berries Smoothie (number of Powerfoods: 4)
¾ cup instant oatmeal, nuked in water or fat-free milk
¾ cup fat-free milk
¾ cup mixed frozen blueberries, strawberries, and raspberries
2 teaspoons whey powder
3 ice cubes, crushed
Makes 2 8-ounce servings
Per serving: 144 calories, 7 g protein, 27 g carbohydrates, 1 g fat (0 g saturated), 4 g fiber, 109 mg sodium
Snack #1
1 bowl high-fiber cereal, 1 cup low-fat yogurt
Lunch
Leftover Chili Con Turkey
Snack #2
2 teaspoons peanut butter, 1 or 2 slices whole-grain bread
Dinner
Cheat meal! Have whatever you've been craving this week: beer and wings, beer and pizza, beer and bratwurst -- anything you can dream of.
Snack #3
8 to 12 ounces Halle Berries Smoothig
Breakfast
The I-Haven't-Had-My-Coffee-Yet Sandwich (number of Powerfoods: 3)
1 ½ teaspoons low-fat cream cheese
1 whole-wheat pita, halved to make 2 pockets
2 slices turkey or ham
Lettuce or green vegetable
1. Spread cream cheese in the pockets of the pita.
2. Stuff with meat and vegetables.
3. Put in mouth. Chew and swallow.
Makes 1 serving
Per serving: 225 calories, 10 g protein, 42 g carbohydrates, 3 g fat (1 g saturated), 6 g fiber, 430 mg sodium
Snack #1
2 teaspoons peanut butter, 1 can low-sodium V8 juice
Brunch (Relax -- it's Sunday)
2 scrambled eggs, 2 slices whole-grain toast, 1 banana, 1 cup 1% or fat-free milk
Snack #2
3 slices deli roast beef, 1 slice fat-free cheese
Dinner
BBQ King (number of Powerfoods: 5)
5 ounces smoked turkey kielbasa, diced
1 small onion, chopped
1 can (3 ounces) sliced mushrooms
1 clove garlic, minced
1 can (16 ounces) baked beans
1 can (8 ounces) navy beans, drained
1 can (14 ½ ounces) puréed tomatoes
¼ cup seasoned bread crumbs
¾ tablespoon ground flaxseed
¾ tablespoon olive oil
1. Preheat your oven to 350°F. Put the kielbasa in a 2-quart baking dish, and bake until browned (about 5 minutes). Drain the fat and set the dish aside.
2. In a nonstick skillet over medium-high heat, cook the onion, mushrooms, and garlic for 5 to 7 minutes. Transfer to the baking dish, then add the beans and tomatoes, plus salt and pepper to taste.
3. Bake for 20 minutes or until the edges bubble.
4. In a small bowl, mix the bread crumbs and flaxseed with the oil. Sprinkle over the sausage mixture, and broil 4 to 5 inches from the heat until the top is golden (about 3 minutes).
Makes 4 serving
Per serving: 348 calories, 20 g protein, 53 g carbohydrates, 8.5 g fat (2 g saturated), 13 g fiber, 1,463 mg sodium
Snack #3
1 ounce almonds, 1 cup low-fat ice cream
Labels: diet, healthy meal
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