• 08May

    Summer is right around the corner, and the hot weather has already started rolling in! Our town isn’t called “Hotlanta” for nothing, so we asked our staff members: “What is your favorite way to exercise in the heat?”
    harmony

    Over the next few weeks we’ll share their responses. We hope you find some motivation to get out and move around, too!

    Today’s post is contributed by GMM Customer Service Representative, Harmony Blackwell.

     

    My favorite way to exercise in the summer is to swim.
    It gives me a chance to move my whole body while having fun and staying cool. The weightlessness that I experience in the water enables me to do various exercises that I cannot do as easily out of the water.

    Consistent swimming tones the body, improves cardiovascular health, and lengthens the muscles, all without breaking down the body. In fact, swimming is often used as a method of therapy and rehabilitation for athletes who have been injured while participating in high-impact sports.

    fun noodle

    Swimming is also good for relaxation and clearing of the mind. I LOVE floating on those fun noodles you see at the pool. First of all there’s a knack to balancing along the length of the noodle with my legs crossed. Once I’ve got the perfect position, I use my arms to snake across the water as I look up in the sky making stories up based on the various cloud formations that flow through the air. There’s something about floating and staring up into the expanse of the sky that makes you feel connected to the Earth.

    Looks like this guy enjoys floating with a fun noodle, too ;)

    My other favorite thing about being in the water is playing volleyball! You get a serious workout between the jumping and diving for the ball. Not to mention the laughter that constantly happens during the game!

    And last, but not least, I LOVE the ocean! Swimming with sea life is one of the most awesome experiences! It taps me into an whole separate world of life, and even teaches me how to “go with the flow.” Not to mention that the salt water and sand are great cleansers and exfoliators for your skin.

    running into ocean

    Since January of this year, I’ve decided to make a “Commit to Lean”-style life change: Eating right with the help of Good Measure Meals, doing a consistent weekly workout, and making sure I’m drinking the proper amount of water.

    And now that it’s already halfway through the year, and I’ve been keeping at my goals, I’m ready for bikini season!

    What about you, what is your favorite hot-weather workout?

  • 10Apr

    Have you been tuning in to our Atlanta and Company segments the last couple of weeks?

    Rachel Stroud, our GMM Registered Dietitian and Community Wellness Rep, has been joining host Rashan Ali to discuss some really important keys to weight-loss success. She will continue this series each week for the next few weeks, so make sure to tune in at 12:30 each Wednesday for some informed discussion (and a special FLASH SALE discount!!).

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    Hopefully you’ve already made the pledge to yourself to Commit to Lean in 2014 and are on your way toward meeting your health goals this year. If you are, you know that the process of re-learning portion control and creating those engrained healthy habits takes a while.

    The complicated part is that so many diets out there make weight loss about less, less, less. Less calories, less food equals MORE WEIGHT LOSS.

    But for real weight loss that lasts, we need to replace the idea of “less” with the concept of balance and of sustainability. Repeat that to yourself: balance and sustainability. Balance and sustainability.

    rachel scary childhood meals

    Energy Balance is the simplest equation we have for achieving weight loss or weight maintenance. Our body takes in energy through food and beverages, and we put energy out through basic survival, activities of daily life, and planned exercise. If we want to lose weight, we have to put out more energy than we’re taking in.

    The calories you personally need each day for basic survival is called your Basil Metabolic Rate. It’s the number of calories your body need to function if you simply laid in bed all day. Those calories are the energy necessary for your heart to pump, your lungs to expand, and your lean muscles to be fueled.

    Now, IF, in the name of quick weight loss, you eat LESS than your body’s Basil Metabolic Rate, your body will enter “Starvation Mode.” Starvation mode changes the way the body processes nutrients so it stores our fat (gasp!) and breaks down muscle for the energy it needs instead.

    Now here’s the real kicker: fueling our muscles with oxygen and energy is a significant part of our metabolic rate, so let’s say your body breaks down muscle to fuel itself during your diet regimen of drastic calorie-cutting. In the process, you’ve lessened the amount of calories your body needs in a day. This means that instead of functioning at your normal (for example) 1700 calories necessary per day, your body has dropped and acclamated to functioning on (for example) 1000 calories per day.

    Now let’s say you go back to consuming the amount of calories you used to at your former Basil Metabolic Rate, or what you used to consider “normal” before severely cutting your calories. At that point it is going to be harder to continue to lose weight and to keep the weight you have lost off, because during the “starvation mode” period you have decreased your metabolism by decreasing your muscle mass.

    Make sense?

    The moral of the story is: the only way to increase your metabolism (so that you can actually burn away that FAT) is to build more muscle. This raises your metabolism and the amount of calories you burn in a day, despite your physical activity. Very low calorie diets shoot down your metabolism and cause you to lose muscle.

    Unless you want to continue cutting away calories and restricting your access to food for the rest of your life, losing weight the healthy and sustainable way means keeping your muscle and your metabolism and burning away your fat with a balance of nutrition and calorie intake that works for your exercise level and Basal Metabolic needs.

    Ever heard a weight loss plan tell you that you need to eat to lose weight? We just did.

    Tune in each week at 12:30 p.m. on Atlanta and Company to hear the discussion continue with Rachel and Rashan about healthy weight loss.

    And if you’re curious about how many calories YOU need per day, fill out your info in the Calorie Calculator tool at the bottom of the homepage of our website, or schedule a Med Gem appointment with one of our dietitians to find out your exact Basal Metabolic Rate!

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  • 27Mar

    Today’s post is contributed by GMM Community Nutrition Educator/Culinary Specialist, Ashley Van Cise.

    Adding a variety of color to my plate is one way that I keep myself on a healthy eating track. By choosing color, I know I’m eating an assortment of vitamins, minerals and phytochemicals.

    Pictured here are foods that I’ve made at home, highlighting some of my attempts to add color to my own plate. I’ve called out the phytochemicals that correlate to the color and the potential health benefits of each one.

    cherry tomato and basil pasta salad
    Cherry Tomato and Basil Pasta Salad – check out the bright red and yellow tomatoes. These tomatoes have concentrated amounts of lycopene which have been studied for their ability to protect against heart disease and cancer.

    blueberry oat
    Blueberry Oat Bran Muffins – focus your eye on the blueberries in these muffins. Their blue/purple color comes from a type of flavonoid called anthocyanins, which can act like antioxidants, reduce inflammation and combat against cancer cells.

    Black Bean Chili with Sweet Potatoes and Swiss Chard
    Black Bean Chili with Sweet Potatoes and Swiss Chard – Notice the orange going on here. Sweet potatoes are high in beta carotene which is a type of carotenoid that may protect against heart disease. The beans also contain flavonoids that can decrease inflammation and protect against heart disease, stroke and cancer.

    Roasted BBQ Chicken, Quinoa Pilaf and Arugula Salad with Radish and Carrots
    Roasted BBQ Chicken, Quinoa Pilaf and Arugula Salad with Radish and Carrots – There are a several healthy things going on in this picture. First, let me highlight the arugula which contains lutein, a type of carotenoid that can work to maintain healthy vision and protect eyes from cataracts and macular degeneration. Also notice the red radish, these contain anthocyanins, which I mentioned when discussing the blueberries found in the Oat Bran Muffins.

    Grilled Vegetables topped with Fresh Basil
    Grilled Vegetables topped with Fresh Basil – Check out those onions. Even though onions are white, they are high in a flavonoid called quercetin which works as an antioxidant to decrease inflammation and protect the body against heart disease, stroke and certain types of cancer.

    The way phytochemicals work and the optimum amounts for consuming are still being researched. Your goals should be to incorporate 5-9 servings of colorful fruits and veggies daily.

    What is the most colorful food on your plate today?

  • 20Mar

    Today’s post is contributed by GMM Marketing and Tradeshow Coordinator, Camille Johnson

    Let’s face it. Most of us are creatures of habit.

    I plead the fifth.

    I happen to be one of those people who doesn’t mind eating the same lunch five days in a row. When you find healthy recipes that are affordable to make and don’t take much time, it’s easy to repeat!

    But working at Good Measure Meals has allowed me the opportunity to try different types of food while simultaneously eliminating that “intimidating factor” attached to some health-promoting foods.

    One of those amazing discoveries is Farro, a hearty ancient grain with a nutty flavor.

    After I tried Farro on GMM’s menu, I decided I wanted to try and cook it on my own. I bought some of my favorite chicken stock (I always purchase reduced sodium), a bundle of kale, fresh garlic, & a huge onion.

    After cooking the Farro in the chicken stock and then sautéing the kale, onion, and garlic separately (using Extra Virgin Olive Oil), I thought “why not combine these together?” I’m glad I did! It was delicious, and it has even become one of my meals of habit lately, since it’s easy and satisfying.

    GMM isn’t only a great tool for weight-loss or convenience, but also a great way to inspire people to put on that apron and try something new!

    What new foods have you incorporated into your cooking routine lately? Share in the comments, and let’s inspire each other!

    Kale Farro Salad

    photo via a similar recipe on Bon Apetit Magazine

  • 10Mar

    Today’s post is contributed by GMM Registered Dietitian and Community Wellness Rep, Rachel Stroud

    It is safe to say that cooking is the most therapeutic thing in the world to me. Except for possibly grocery shopping.

    rachel with juiceAfter a long day of working, juggling schedules, clients, and partners – my mind racing every which way at any possible moment – I ache for my kitchen. Everything feels still there. The colors of fresh fruits and veggies. The sound of sizzling oil in a pan. The feeling of running a sharp knife through an onion and tossing it into a hot pan, the accumulating scent of savory flavor filling the kitchen air. It’s like a warm cozy blanket for my senses.

    I’d love to tell you that I spend hours each night standing over the stove, tossing spices and presenting beautiful meals to my fiancée and closest friends. But let’s be honest, I don’t.
    It might happen once every couple weeks. Twice on a good week.

    Most of the time, I’m dashing into the house, whipping open the refrigerator and hoping that some reheatable gourmet meal is magically waiting for me to toss it in the microwave and save me from having to figure out something quick, healthy, and low maintenance to make in 2 minutes.
    (Side note: Good Measure Meals is perfect in those sorts of situations. See what I did there??)

    But on weeks where I don’t have GMM to be my saving-grace-magic-dinner-fairy, my go-to meals are what I call “bowls,” or at least that’s what they have been dubbed by those I most commonly feed.

    These “bowls” are healthy meals I can whip up in about 10-20 minutes, toss in a bowl, and call it a night. Here’s how the Bowl magic happens:

    1) Starch – Pick a starch, any starch. Rice, quinoa, cous cous, faro, and potatoes are my most frequent go-to’s. My ideal situation is when I happen to make a grain earlier in the week and have the forethought to make a double batch so that I have some handy leftovers.

    2) Protein – Chicken, lean beef, ground turkey, or my very favorite: a poached egg with runny yolk. If you’re low on meat/eggs, go for quinoa, our favorite handy-dandy grain-like starch that contains all your essential amino acids. Or, plop a hefty spoonful of your favorite beans on top. The protein options are plentiful. And don’t forget about cheese! Let’s be honest, cheese makes everything better. Just make sure to think about using cheese as a seasoning rather than a main attraction to keep those portion sizes in check.

    3) Veggie – Veggies, galore! Toss them in a pan with oil to sauté, or spread them on parchment in a 400 degree oven for that roasted flavor. Shoot for a couple colors in your bowl. In a pinch, salsa will work for some of those veggie effects, but opt for freshly prepared when you can. Kale, spinach, onions, peppers, brussels sprouts, tomatoes, broccoli, and avocado are my mainstays.

    4) MISC – sometimes I like toasted nuts or herbs in my bowl as well for a zing. Lest you think I plan these things out with great forethought, typically I just grab whatever I have leftover or is about to spoil: garlic, parsley, cilantro, rosemary, and thyme give a little extra flavor and look like the finishing touch on your mound of delicious and nutritious bowl ingredients.

    Voila! Did you know healthy could be that easy? AND tasty?! “Enjoy the Taste of Eating Right” is the 2014 theme for National Nutrition Month this March (that’s now!). Healthy meals should taste delicious, and the good news is that you don’t have to take hours of slaving over a stove to prepare them (especially when you order GMM!).

    Some of my go-to bowl combinations are:
    • Quinoa (or brown rice), black beans, feta cheese, salsa, avocado
    • Quinoa, onion, sweet potato, kale, pesto, toasted pecans, avocado, goat cheese (compliments of my own rendition of this Real Simple recipe)
    • Roasted Yukon Gold Potatoes, kale, white cheddar, scrambeled eggs, cherry tomatoes, parsley
    • Faro, brussel sprouts, dried cranberries, toasted pecans, dash of balsamic vinegar & maple syrup, avocado, topped with a poached egg (my spin on this Cookie&Kate recipe)

    Bowl1

    Farro, Brussel Sprouts, Cranberries, Avocado, toasted Pecans, Goat Cheese

    Bowl2

    Quinoa, Turkey Sausage, Kale, Cherry Tomatoes, and Avocado topped with a Poached Egg

    Bowl3

    Roasted Yukon Gold & Sweet Potatoes, Kale, Avocado, and White Cheddar topped with a Poached Egg

    Bowl4

    Roasted Yukon Gold Potatos, scrambled Eggs, Spinach, Green Onions, Cherry Tomatoes, Parsley

  • 04Mar

    It’s National Nutrition Month, so naturally, our dietitians are all in a tizzy with ideas and cooking demonstrations and classes and new recipes to share.

    Spoiler alert: I’m not actually a dietitian (although I certainly appreciate the hard work they all do – AND their genius recipe ideas). But I do like to cook, and I love experimenting with healthy recipes.

    To be fair, some of these experiments haven’t been the best ideas. For example, even though avocado is a healthy fat, it does not quite translate to a fat-replacement in a brownie recipe (sorry Gray!).

    kat cook collage

    Memory lane montage from some culinary escapades through the years…

    But then again, some of my experiments have turned out to be real winners. My shining example is my favorite, easiest-to-make, Katherine-Original-Recipe for Garlicky Raw Kale Salad.

    “Oh my gosh, another kale recipe.” – I can hear all those silent judgey voices in your heads right now.

    You’ve had the sautéed kale with raisins and nuts and balsamic; the sautéed kale with soy and garlic. Fair enough. You’ve tried some kale recipes.

    But have you tried this one? Because this one literally only requires 5 minutes of your time and ingredients you probably already have in the house. (And it can be winged without measuring utensils – see below – and tweaked to your tastes.)

    And in case you’re on the fence about another kale recipe (“it’s so bitter” “it’s too tough” “it’s too fad-ish” “just…no” – I still hear your head-voices), let me just tell you that Katherine’s Garlicky Raw Kale Salad has kind of become a “thing” around Atlanta, and it’s converted some pretty tough critics, too.

    Basically, this whole thing started from a rip-off of Whole Foods’ Raw Garlicky Kale Salad, which I love so much.

    “Surely this can’t be too hard to make,” I thought to myself one day, after realizing I’d purchased the salad three days in a row for dinner and needed to have an intervention with myself and my wallet.

    So I tooled around in the kitchen one afternoon, and below is the result. And I must say…I think mine’s better than Whole Foods’. Less dressing-y and way tastier.

    I’ve taken this recipe to multiple potlucks over the course of the last two years (because it is SO easy, but it still sounds gourmet). After each party, at least one person asks for the recipe and then tells me later that they’ve remade the recipe for another party of their own (and had someone from their party ask them for the recipe)! Basically, this salad has started its own pyramid scheme of nutritious delight.

    Here’s how it works…(and keep in mind this is all approximations – Play it loose! Play it by ear!)

    You’ll need:
    Kale: I used one bag of pre-chopped kale, but I’ve also used the leaves off of 1-2 bunches before
    Garlic: I used about 1 Tbs of the pre-minced garlic here, but I’ve also used 2-4 cloves of fresh minced garlic, too.
    Hummus: ¾ of a container of Garlic, Plain, or another flavor of your favorite hummus brand.
    Lemon Juice: I used about 1 Tbs. of the kind in the plastic lemon. But I highly recommend using the equivalent (or more if you like) of fresh-squeezed juice from a real lemon. (If you have the time, that is.)
    Parmesan Cheese: Start with ¼ cup and work up to 1/3 cup if you feel you need a little more.
    Red Pepper Flakes: Adds a hidden surprise kick! Sprinkle to taste. 1 Tsp added a good amount of spice to this mix below.
    Salt/Pepper: to taste. I don’t often add, because the lemon juice takes care of the “zip” I’m looking for.

    photo

    photo_1

    Kale

    photo_2

    Add the hummus in, and stir-stir-stir-stir. Then stir some more. Don’t give up – it takes a good while to incorporate. This is the longest step of the recipe!

    photo_3

    Voila!

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    Minced Garlic

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    Lemon Juice

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    Red Pepper Flakes and Parmesan Cheese

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    *This ended up being a spicy batch! Add Red Pepper Flakes to your specific tastes.*

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    Parmesan Cheese

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    (Added a little extra hummus at the end!)

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    photo_1_polaroid

  • 05Nov

    DSC_1273_croppedPerhaps it was her long, sunrise runs along Lake Michigan that inspired Sarah Shanahan to pursue a degree in exercise and nutrition. Well that, and her love of good food.

    Originally from Atlanta, Sarah started baking with her mother when she was practically still a toddler, and the memory of her parents cooking from their backyard garden of fresh corn and tomatoes has certainly stuck with her through the years (even though she apparently did not inherit their green thumb).

    Sarah first started her career pursuing a nursing degree from the Medical College of Georgia. But when she moved up to Chicago to work at a non-profit organization as a nurse case manager, she unexpectedly fell in love with running.

    As she was logging miles upon miles along Lake Michigan while training for her first marathon, Sarah quickly realized that she didn’t actually know how best to fuel and hydrate her body to make it perform at its maximum potential. She started doing some basic nutrition and exercise research until the epiphany struck: exercise and nutrition was her niche.

    The decision to move to New York City to pursue a Master’s degree in Nutrition Education from Teachers College at Columbia University was an easy one for Sarah. She plunged into the field at a medical/fitness hybrid company, where she ultimately became Director of Nutritional Services.

    Sarah_Atlanta AcademyHaving recently moved back to Atlanta, Sarah now works to build and strengthen partnerships with Atlanta’s corporate and medical communities for Good Measure Meals as a Community Wellness Representative. She develops and presents nutrition and wellness programming for GMM’s corporate partners, providing the Atlanta area with a credible and reliable health resource.

    And as in New York City, Sarah also works one-on-one with GMM clients, helping them reach their goals through individual nutrition counseling and support. Her specialties are weight and chronic disease management, sports nutrition, and behavior modification.

    Sarah hopes to give her clients a “new way to look at the basics” of diet and exercise.

    “I am a realist,” she says. “I want everyone to have a good relationship with food, and be able to enjoy fueling their bodies for what they need to do.”

    After all, at the core, she’s a lover of high-quality food who you’ll find active and outdoors more often than not, running, walking, doing random push-ups, or taking a break to relax on the porch.

    Sarah snaps a picture after running a 16K road race from Paris to Versailles

    Sarah snaps a picture after running a 16K road race from Paris to Versailles

    Sarah and her dad at the GA400 cycling race this summer.

    Sarah and her dad at the GA400 cycling race this summer.

  • 22Oct

    Contributed by GMM Health Promotion Intern, Emily Mooney.

    Joy GoetzLet me introduce Joy Goetz, a garden guru, and one of Open Hand’s and Good Measure Meals’ Community Health Dietitians.

    Born in Miami-Dade County, Florida, Joy grew up as a racial minority in a predominantly Latin American culture. She attended Liberty University in Lynchburg, Virginia where she earned a Bachelor’s degree in Health Promotion. She continued her education at the University of Georgia where she earned a Master’s degree in Nutrition.

    At Open Hand, Joy serves as a link between Open Hand and the community it serves. She regularly implements and assists with communal nutrition programs and provides routine nutrition education to Atlantans of lower economic status. Pulling from her experiences as a minority growing up, Joy can relate to the families and community members with whom she works on a daily basis. She tries to do her best to meet people where they are on their respective health journeys. As a Community Health Dietitian, she strives to assist people with challenge of making quick, healthy meals on a budget.

    Joy_GoetzAdditionally, Joy acts as a representative for the local food system, regularly working alongside the Atlanta Local Food Initiative and Georgia Organics to spread awareness about local economies and bridge the gap between Georgia’s rural and urban communities. Joy is also Open Hand’s Resident Garden Expert, offering advice and consultation services in gardening to the greater Atlanta community. She uses gardening to teach people from where food comes; a visual representation of food’s journey from land to table.

    In general, Joy immensely enjoys being out in the community as part of her job, and loves interacting with people from all walks of life. She strives to be the best teacher possible, working to establish health literacy in Atlanta. Most importantly, Joy enjoys helping those with whom she works to reach their “ahha” moments, and meet their respective health goals.

    When she’s not working for Open Hand, Joy enjoys practicing acroyoga and aerial dance, spending time with friends and family, experimenting in the kitchen, playing with her dog, and, of course, gardening in her front yard.

    ***TOMORROW, Joy will be live on air on Atlanta & Company, promoting Good Measure Meals as part of the Northside Hospital New Start Weight Smart Challenge. Tune in to hear her talk about Eating Real and to catch our weekly FLASH SALE!***

    joy i eat real salad

    Emily Mooney is a native of Lexington, Kentucky. She attended Elon University in Elon, North Carolina where she earned a Bachelor’s degree in English and a minor in Dance. Following her graduation last year, she moved to Atlanta, Georgia where she now works as a legal assistant at a small firm in Midtown. Emily is currently in the process of preparing to apply to graduate school to study Nutrition and ultimately become a registered dietitian. She has joined forces with Good Measure Meals in the interim to learn as much as she can from this fabulous team of GMM registered dietitians.

  • 03Sep

    Contributed by GMM Community Dietitian, Sarah Shanahan, MS, RD, LD

    I lived the last 9 years and the entirety of my dietetics career in Manhattan. When I contemplated the move back to Atlanta, after living in New York and Chicago before that, I had a lengthy pro and con list. But there were only a few key things that truly worried me: Losing direct access to water and running along it at sunrise, the ability to commute on foot and use public transportation, and the amazing food scene.

    My move was seamless. DSC_1273_croppedI landed this awesome job with Good Measure Meals right after my arrival; I bought a car and, strangely, don’t mind driving in this mad Atlanta traffic; and I found a nice running route on the Freedom Parkway Path and the Beltline. So I almost don’t miss the water. This is not the same Atlanta that I left 17 years ago. It’s bigger, faster, and there is definitely a thriving food scene in this town.

    OK, Atlanta is still not New York. New York is the birthplace of the celebrity chef and home to Slow Food USA and endless options for foodie-approved dining. Food is a topic on everyone’s tongue (no pun intended); not only do we have to eat to survive, but we are getting very creative with food composition and presentation. When I left Atlanta, I don’t remember having a favorite restaurant. There just weren’t that many options. Now I have a list of places I am eagerly waiting to check out.

    I’m excited to say that there is one thing Atlanta has that New York still doesn’t: Good Measure Meals. In my private nutrition counseling practice in New York, I was asked by clients for healthy meal delivery options. I had a great resource for a few years, but as with many small businesses, they tanked when the economy did. The only options left were national chains that made frozen and shelf stable meals filled with preservatives.

    Sarah with GMMI wish I had access to Good Measure Meals’ fresh, healthy and balanced, gourmet meal plans when I was in New York. It is incredibly difficult to make balanced meals that are delicious and provide a large variety of regional and international flavors. I love that I can recommend healthy versions of southern favorites, like barbeque and fried chicken. GMM’s Carolina style BBQ Pulled Chicken with Chow-Chow Relish, Field Peas and Chilled Banana Pudding is a delicious and healthy take on a meal that, if made elsewhere, could easily throw a week’s worth of calorie counting out the window. I also love our Southern Style Oven-Fried Chicken, BBQ Beans, and Collard Greens, which tastes good enough to satisfy your craving for the traditional high-fat Southern meal.

    My personal favorites are breakfasts. I especially look forward to that Monday morning every four weeks when I can enjoy our Tomato Frittata with Oven Roasted Sweet Potatoes and Juicy Orange Segments. Yes, I also order our Good Measure meal plans — I love the food, and they make meal time super convenient. I am proud to work for Good Measure Meals, and having our meal plans to stand behind makes me feel great about what I do every day.

    Nice work Atlanta! You are changing, growing, offering more, and you are a lovely place to call home.

  • 27Aug

    Contributed by GMM Registered Dietitian, Laura Delfausse

    So I am a vegetarian.

    No, I don’t mind if you eat that Philly Cheesesteak in front of me; no, I don’t miss bacon; and yes, I get plenty of protein. I do own a juicer (though admittedly I’ve only used it twice), I try to buy organic when it is feasible, and…sometimes…I do wear leather shoes.  The point I am trying to make is that we like to affix labels to people based on our own lifestyle choices. And in my experience, some people fit these stereotypes to a “T,” but most of us do not, and so these labels can be very damaging.

    Take the vegetarian diet, for example. There are so many health benefits to meatless meals, but so many people hesitate to try vegetarianism because they are afraid of meat substitutes or because they think it is impossible to get all of the nutrients they need (even though many cultures have sustained themselves for a millennium on vegetarian diets!).

    GMM Vegetarian Pesto Garbanzo Bean Salad with Mixed Greens

    GMM Vegetarian Pesto Garbanzo Bean Salad with Mixed Greens

    I would never suggest that anyone go vegetarian unless they wanted to, but Americans as a general population eat way too much meat, and this is often because our portion sizes are way out of control.  Cutting back on meat consumption may not be such a bad idea after all.  John’s Hopkins University even started a ‘Meatless Mondays’ campaign with the simple concept of eliminating meat and high fat dairy products on Mondays only.  It’s a wellness-promoting campaign aimed at reducing the intake of saturated fats, which are the heart-clogging fats found mostly in animal products.  According to the University’s research, by cutting out meat and high-fat dairy products for just one day, a person can reduce their overall intake of saturated fats by 15-pecent! That’s a pretty significant amount, and considering heart disease is the number one killer in the U.S., this is something that we should all consider.

    Long story short, don’t be afraid to try a meatless meal every once in a while!  Especially with Good Measure Meals, which has a wide and delicious variety of vegetarian meals to keep newcomer, temporary, and even seasoned vegetarians excited and satisfied.

    GMM Lemongrass Tofu with Edamame Risotto and Ginger-glazed Carrots

    GMM Lemongrass Tofu with Edamame Risotto and Ginger-glazed Carrots

    Chances are even good that you already incorporate meatless meals into your diet from time to time, but this may not be a conscious decision on your part.  My recommendation is to step out of the box a little and make a conscious decision to reduce your saturated fat intake regularly.  You will probably even discover some new foods that you really like (GMM’s Thursday Quinoa Loaf dinner this week with Cheesy Whole Wheat Penne and a side of Green Beans, for instance) and that’s a win-win situation in my book!