This week I saw a fabulous Janet Jackson starring in a Nutrisystem commercial.  I also noticed two or three new J-Hud commercials for Weight Watchers.  And of course there’s the bad ass Mariah Carey Jenny Craig spot, where they fail to mention her 7 day a week workout.  The point is I’ve noticed a real target on us sistas to get the weight off.  It seems someone has noticed that we need to lose some weight, and that same someone has noticed that we have money to spend on ourselves.

I appreciate any good help I can get, and as a registered dietitian, it’s my duty and passion to help others.  So I thought I’d compile a short list of the help I know of that’s specifically for black women.  I’ve also included a few sites that will support your weight loss efforts. This is my year to not just eat healthy, but to get moving and STAY moving too.  If you’ve not done so yet, make the commitment to make this the year to be your physical best too.  If you know of other sites that I didn’t list please feel free to add them.

1. Black Girls Run! - If you run or want to run, there may be a running group in your area.  On your mark, get set, go!

2. Black Women Do Workout - If you ever felt alone in your efforts, you’ll really appreciate this spot.  I’ve never seen so much support and love outside of a church or family reunion.

3. A Black Girls Guide to Weight Loss - I can’t speak on her weight loss plan, but she has an awesome testimony and transformation.  Check her out.

4. 200 squats challenge 2012 – Women of Color - The key word is challenge.  Go if you dare.

5.  The Dream Studio – You’ll need power to make it happen in 2012, and this is where you’ll get it.

6.  The AJ Zone – She’s booked up right now, but if you can get in to her zone, it’ll be all good.

7. Rouxbe.com – If you’re serious about cooking this is the place to be.  From slicing and dicing to poaching to grilling, you’ll learn every cooking technique you need to prepare your best meals yet.  And the recipes are endless – just type in stir fry, or salmon, or whatever.  Happy cooking!

8.  Beautiful Brown Baby Doll – I found this sista on youtube a while back and love her.  This is your one stop shop for a more fabulous you.

9. Thin Thighs & Sweet Potato Fries – Need I say more?  This is some yummy help!

10. Soul Food Therapy – Did you think I would forget me?  This is your spot for healthy recipes, advice, tips, encouragement, and so on.  Why?  Because I like you.

I hope this list helps to motivate and support you in your efforts this year.  Please let me know how you’re doing – I’d love to cheer you on!  In the meantime, I wish you a happy, healthy and slimming 2012!

In case you haven’t heard, Whole Foods Market in Oakland has a brand new wellness club!  

Courtesy of Michael Jefferies, Whole Foods Wellness Club Lecturer

One of only five wellness clubs, Whole Foods Market Oakland opened it’s wellness club a couple of weeks ago, offering cooking classes, yoga, and more!

Courtesy of Michael Jefferies, Whole Foods Wellness Club Lecturer

I’ve said it before – we are truly blessed here in the Bay Area to have access to so many wonderful, healthy and delicious opportunities.

Courtesy of Michael Jefferies, Whole Foods Wellness Club Lecturer

If you can, do stop by for a visit.  And if you see the club lecturer, Michael Jefferies, tell him I sent you!

We are truly blessed in the Bay Area to have access to so many wholesome food vendors. They need to change the name of this event from the Eat Real Festival to Eat Yourself Senseless.  This past weekend, Oakland hosted a food lover’s paradise.  The festival included the opportunity to learn how to make your own cheese at home, grow your own mushrooms, watch a hog butchering contest, and a host of cooking demo’s, tastings, and more.  All food vendors provided foods that were made from scratch, preservative free – yay!!   I’m glad I took the time to drag myself out of the boondocks for this one.

Jaynelle of PieTisserie

Of all the tasting and nibbling I did, I would have to say the beet pie, yes beet pie, from a sweet young lady named Jaynelle of Pietisserie was my absolute favorite.

chocolate cream pie from PieTisserie

Or maybe it was the awesome watermelon beverage from Estrellita’s Snacks.

Watermelon drink from Estrellita's

Or possibly the banana beignets from Solei’s African Kitchen.

Banana Beignets

And the most intriguing had to be the whole beast.

Lamb at The Whole Beast

Or possibly the bacon and egg popsicle, and the fact that it was sold out.

Fat Face Popsicles

Or the bacon meatloaf – I’m speechless at the idea.

Bacon Meatloaf Sandwich

One of the most sentimental events was the opportunity to share your own personal food story.  There was a makeshift booth on site, where anyone interested could speak for a few moments about a food event or story or dish that meant a lot to you.  The project is a food archive with plans to be housed somewhere like the Kennedy Center.  And I got a chance to be a part of it – isn’t that awesome?!

I’m so glad I was there live and in person.  For those who couldn’t make it, I ate as much as I could on your behalf.  I hope the pictures help.  For more photos visit me on facebook.

After reading an article about a study done showing that 1/3 of Americans report that they cannot cook, I was alarmed.  I knew many people didn’t cook, but I never thought about how many.

A few years back, I took some cooking classes at a local cooking school.  I thought I’d teach some classes at the hospital where I worked, to help ease the impact on patients learning that they had to suddenly change their diet. Honestly, I could already cook.  But I didn’t realize how much my cooking would be enhanced by taking these classes.  Now, instead of eating my veggies because I have to, I actually like them.  It’s really all about the technique.  I no longer have to hide my broccoli under a pat of butter just to get it down.  And for the first time in my life, I started eating Brussels sprouts.  That’s a really big deal.  Honestly, I don’t know many black folks who eat Brussels sprouts, seriously.

Who knew something so minor as stir frying my cabbage instead of simmering would make all the difference in the world?

Anyway, this is just a short post to say that I would love for you to try Rouxbe online video cooking school at your convenience.  I discovered their school a while back and think it’s absolutely the next best thing to being there.  I’ve loved the quality of the content and videos for years, and recently decided to add their links to my page.  Regardless of your level of expertise in the kitchen, I really think you’ll find something you can use there.  If you click on one of the cooking videos below and sign up, you’ll get 14 days free – yay!!  Again, I love Rouxbe, and I believe you will too.  Should you decide to visit them, be sure to come back and let me know what you think.

Recipe for a Simple Stir Fry:

For a really good stir fry make sure your wok is HOT HOT HOT! I like to use sesame oil for the flavor with peanut oil to handle the heat. Stir fry the chicken first, add broccoli, bok choi, or Napa cabbage and garlic later. Season with a bit of soy sauce and chicken broth with potato starch or cornstarch to thicken a bit. At the end add a teaspoon or so of brown sugar for a little sweetness. Serve over brown rice.

I look for any reason to create Middle Eastern dishes. Of course this has everything to do with the time I spent in Saudi growing up. I might even go so far as to say I prefer it to “soul food” – but let’s keep that as our little secret.

Yesterday was my chance to celebrate my cousin’s birthday by preparing a nice Mid Eastern spice rub on a free range chicken, some cranberry orange Israeli couscous, and roasted veggies. As you can see by the photo, this meal was literally thrown onto the platter because somebody, who shall be nameless, was claiming their blood sugar was dropping and I needed to hurry up and cut the damn bird. Like this low carb meal was gonna keep them from passing out and going into a diabetic coma right there on my kitchen floor. Anyway, it was sooo good. So pull out your mortar and pestle, and give it a try.

Toast 2 Tbs. each whole fennel seeds and whole cumin seeds in a skillet for a minute or so, until aromatic. Grind in your mortar and pestle.
Add 1 t. each garlic powder, onion powder, tumeric, and salt to taste, then grind until well blended.

Rub your bird with a bit of olive oil and lemon juice. Add some lemon zest (the zest of 1 lemon is plenty) to the spices and rub it all over the bird. If you place the bird on a roasting rack you can avoid all of the fatty drippings. Or you can place the bird directly in the pan and enjoy the juicy flavorful drippings – your choice. Set your oven to 450 and roast that lovely bird for about 45 minutes, or until your thermometer reads no less than 165. Enjoy!

I recently posted my fave quick sandwich on my facebook page and noticed that it got a really warm welcome. So here it is for those who missed it.

Mmmmm, yes it is as yummy as it looks. And at about 235 calories, it’s half of the traditional BLT which is upwards of 500 cals. I hope you’ll try it!

3 strips of turkey bacon
lettuce
tomato slices
fresh basil
1 T olive oil mayo blend
1 whole wheat lavash

Cook the bacon. Spread the mayo blend (or avocado) onto the lavash. Add all ingredients, wrap it up and enjoy! If you do get a chance to make this lovely sandwich, be sure to let me know what you think.

My earliest food memories are of fried chicken, french fries, homemade cakes and pies, and not much else. Not because mom didn’t cook. She may be more known for her culinary skills than anything else. Unfortunately, I was notoriously the pickiest of all eaters. I rejected every collard green, every pot of gumbo, and especially every chitterling (or should I say chit’lin?).

That all changed when I turned 11, the year dad got a job in Saudi Arabia, and I got a passport.

My time in Saudi, and my passport, allowed me exposure to places and foods I’d never heard of. One Christmas vacation spent in Mombasa taught me to love, love, love seafood. A spring break in Crete gave me a brand new appreciation for all foods Mediterranean. A weekend visit to Taif taught me that bananas and fish actually can go together, and very well.

These days the smell of mint takes me right back to Saudi, where I first fell in love with the street vendor’s lamb shwarma and broasted chicken. I know that experience is why mint and cumin are among my absolute favorite flavors today.

Prior to getting my first passport, I never would have thought I’d grow up to be a foodie. Now, when people ask about places I’ve been, I vividly describe the food. For me, the chance to experience another culture through their food is a huge highlight of the trip. And the chance to visit someone’s home and have a real home cooked meal of another culture… jackpot!

Who knew the key to changing “I can’t get this child to eat!” to “All this child wants to do is eat!” would be a little world exposure?

I’m glad to say that these days I love collards and all other greens, along with sushi, okra, escargot, and the list goes on. I still won’t go near chit’lins, but I think my passport has trained my palate well. I’m also proud to credit my experience with why I have a 7 year old with a fondness for seaweed, Brussel’s sprouts, and calamari.

I was fortunate to have these experiences to shape who I am today. If you’d like to help a little girl get her passport and shape her destiny, visit The Passport Party Project and help out in any way that you can.

For the past week or two I’ve been seriously craving watermelon. Then, all of a sudden I got this idea to combine two of my favorite loves, watermelon salad and shrimp ceviche. I was initially really hesitant to do this, but it was soooo worth the risk.

Yesterday I finally found a ceviche worthy watermelon. Later, at the farmer’s market, I discovered something that would really set this plan off – peach balsamic vinegar from The Olive Press.

I… AM… HOOKED.

I could drink this stuff straight! Anyway, this recipe comes just in time to add to a fabulous summer soiree. Enjoy!

Juice of 2 limes
1 Tbsp. peach balsamic vinegar
1/4 of a medium red onion, thinly sliced
1 serrano pepper, finely minced
20 or so medium raw shrimp, peeled
2 cups watermelon chunks
approx 10 mint leaves, finely chopped
sprinkle of coarse salt

Place lime juice, vinegar, onion, pepper, and shrimp in a dish. Cover and let marinate about 15 minutes. Mix in remaining ingredients and serve.

As much as I love to cook, sometimes, just like everybody else, I don’t want to. And for those times I am so thankful to have a few shortcuts on hand.

Last night I pulled this lovely, delicious and healthy dinner together in 20 minutes, no lie. I guess the stars were all properly aligned, because when I went to the kitchen I had no idea what we were having. I was simply not prepared. But then I remembered, I saved the extra penne pasta from the other night in a ziploc baggie. And, that extra kale that my daughter asked me to bake today – I didn’t – simply because it was wayyyy too hot to turn on an oven. So add those two ingredients to some turkey sausage, season with a bit of creativity and voila! Dinner!!!

These measurements are estimates because I don’t usually measure. And feel free to substitute kale with spinach, penne with linguine, sausage with tofu, whatever. I just used what I had on hand.

Penne Pasta with Kale and Sausage – Serves 3, or maybe 4 if nobody is ravenous.

A couple of tablespoons of olive oil
1 c turkey sausage sliced
1/2 small onion thinly sliced
1/2 red or green bellpepper sliced
1 large garlic clove
1/2 cup chicken stock

3 c kale – torn
2 c whole wheat or brown rice penne or other pasta – cooked
thyme – fresh or dried
red pepper flakes

Heat about a tablespoon of the oil in a skillet on med high heat. Add sausage and cook a bit to brown. Add onion and peppers and continue to cook until veggies are slightly softened. Add the garlic and allow it to cook briefly – garlic burns quickly so be really brief. Then add half of the chicken stock and kale. Cook until the kale is wilted. Add pasta and the rest of the stock. Stir to coat and warm the pasta. Season with a bit of fresh or dried thyme and red pepper flakes – to your liking. You may or may not want to add salt and pepper. I found with the chicken stock and the sausage I didn’t need salt. Drizzle with the remaining olive oil and enjoy!