Call your Total Whole Health, Fitness, and Nutrition Fitness Elements Express Specialist Today!

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Wednesday, October 20, 2010

Food Focused Facts from Fitness Elements! Pear-Walnut Sandwhiches what a treat!


>> Food Focus

Pears (Pyrus communis) are a pome fruit relative of the apple. One of the earliest written histories or records comes from Homer's reference to them as "Gifts from the Gods." The first pears arrived in the United States by European settlers in the 1700s. Pears rank second to the apple as the most popular US fruit. They can be eaten and used in a lot of the same ways as the apple. One distinct feature of the pear besides the shape is the soft texture. This soft texture is the result of the starch converting to sugar after being picked from a tree to ripen. (Wellness Encyclopedia of Food and Nutrition, 1992).



Pear



Serving size 1/2 cup, sliced (83g)Amounts Per Serving % Daily Value

Calories 50

Calories from Fat 0 0

Total Fat 0g 0%

Saturated Fat 0g 0%

Sodium 0mg 0%

Cholesterol 0mg 0%

Total Carbohydrate 13g 4%

Dietary Fiber 3g 12%

Sugars 8g

Protein 0g

Vitamin A 0%

Vitamin C 6%

Calcium 0%

Iron 0%



* Percent Daily Values are based on a 2,000 calorie diet.







The very shape of a pear speaks of its luscious nature. When ripe and ready to eat, the pear has a honeyed flavor and beckoning perfume that bewitch your senses. There are more than 3000 known varieties in the world. US production comes from states in the Northwest, plus New York, Pennsylvania, Michigan, and California. Imports come from South America, Canada, New Zealand, and South Africa.



With the numerous varieties and extended growing seasons, pears of all sizes and colors are available year-round.





Varieties



There are several varieties of pair including Anjou, Bartlett, Bose, Comice, Forelle, and Seckel. These fruits have a sweet, rich flavor and come in a variety of colors including green, golden yellow and red. Among these varieties there are only subtle differences in flavor and texture.



Pear Varieties

Pears come in a variety of shapes, sizes, and colors from tiny Seckels to long-necked Boscs to colorful Red Bartletts. Check out their availability and use below.



Green Anjou — Available October through June

Firm and green, even when ripe; this large, thin-skinned yellowish-green pear is best eaten fresh. When slightly under-ripe, it can be baked or poached, but once it ripens, its sweet, mellow flavor and abundant juice make it an excellent choice for salads and snacks.



Red Anjou — Available October through May

Much the same flavor, use and texture as the green Anjou. Red Anjous (generally dark, maroon red in color) show little to no change in color as they ripen, which is another characteristic shared with their Green Anjou counterparts. Red Anjous are recognizable for their near egg-shaped appearance.



Yellow Bartlett — Available August through December

One of the most common and popular pears, this large, bell-shaped all-purpose pear has a yellow skin sometimes blushed with pale red. It is very sweet, juicy, aromatic and perfect for salads, eating fresh, and excellent for canning or cooking. It holds its shape and flavor in baking and cooking.



Red Bartlett — Available August through December

Firm, bright red skin, very sweet and juicy when ripe. This variety is a bit smaller, with the same flavor, texture, and use as yellow Bartletts. They make an excellent choice as a color accent in a fresh-fruit dessert or salad.



Bosc — Available August through April

The Bosc has a firm, dense, yet tender flesh with brown skin that hides a deliciously, sweet and spicy flavor. Its dense flesh makes it ideal for baking and cooking. Color doesn't change as it ripens, excellent for baking. Its mild, not-too-sweet flavor is great for microwave recipes, salads, and snacks.



Comice — Available August through March

Is hard, green, and rounder than a Bartlett, but similar in flavor and texture. One of the largest, sweetest and juiciest varieties. Best used fresh in salads, served as an elegant dessert pear, or as an excellent accompaniment with cheese.



Forelle — Available September through February

Slightly larger than a Seckel, with freckled skin and a red blush. For what they lack in size, Forelle pears make up in sweet flavor and beautiful appearance. They're an excellent snack or lunch-box pear…sweet, juicy, and crisp.



Seckel — Available August through February

Tiny pears with ultra-sweet flavor, so sweet in fact they are called "sugar pears." Maroon and olive green in color, with no color change when ripened. They are an excellent choice for children's snacks, pickling, or as a garnish.



Fresh Pears are a Healthy Choice!



They have no cholesterol, sodium, or saturated fat. They offer a natural, quick source of energy, due largely to high amounts of two monosaccharides: fructose and glucose, plus Levulose, the sweetest of known natural sugars, found to a greater extent in fresh pears than in any other fruit. A pear is a nutrient dense food, providing more nutrients per calorie, than calories per nutrient. Carbohydrates make up 98% of the energy provided by a pear, and carbohydrates are helpful in weight reduction diets because they contain half as many calories as fat.



Fiber

Fresh pears offer dietary fiber, much of it in the form of Pectin. A pear weighing 166 grams provides 2.32 grams of crude fiber, and 4 grams of dietary fiber, of which 41% is pectin. Fiber contains no calories, and is a necessary element of a healthy diet, helping to sustain blood sugar levels and promoting regularity. High fiber diets may also help reduce the risk of colon cancer and can help reduce serum cholesterol. Pears are a good source of natural fiber.



Potassium

Fresh pears offer potassium; 210 mg in a medium size pear. Although it is an element lost easily through dehydration or perspiration brought on by active lifestyles or strenuous exercise, potassium is necessary for maintaining heartbeat, muscle contraction, nerve transmission, as well as carbohydrate and protein metabolism. Replenish potassium by eating fresh vegetables, fruits or legumes containing high potassium content— pears are an excellent choice.



Vitamin C

Fresh pears contain Vitamin C. One medium size pear provides 7 mg, or 10% of the RDA for Vitamin C. As one of the antioxidant vitamins, Vitamin C is essential for normal metabolism and tissue repair, helping prevent free radical damage the destructive by-products of the body's metabolic process. Vitamin C improves the immune system and promotes healing of cuts and bruises and guard against a number of infectious diseases. Fresh pears are a good source for Vitamin C.





Selecting



Sweet, succulent pears are perhaps the most glorious of fall fruits. Selecting them can be easy if you consider the following: avoid pears with bruises or cuts and dark brown colors; purchase pears while slightly green because they ripen better and faster off the tree; look for pears with a smooth unblemished skin; ripe ones will yield slightly to gentle pressure at the stem end. If you plan to bake pears, select those that are fairly firm.





Storing



If pears are unripe, place them in a paper bag at room temperature for 2 to 3 days or store them in a ventilated fruit bowl in a cool, dark place, and refrigerate as soon as they ripen. Ripe pears should be stored in the refrigerator in a plastic bag up to 3 days. They continue to ripen after harvest.





Wash and Eat



There's no need to peel a pear... their tender, edible skin is an additional source of fiber. A medium sized pear provides 4 grams of fiber, or 16% of the recommended daily value. Always wash all fresh fruits and vegetables before serving.

Recipes



1/2 cup (4 ounces) tub-style cream cheese
8 (1.1-ounce) slices cinnamon-raisin bread, toasted
2 tablespoons finely chopped walnuts, toasted
2 Bartlett pears, cored and thinly sliced
1 cup alfalfa sprouts (or try arugula, spinach or your favorite green)

Spread 1 tablespoon cream cheese evenly over each of 8 bread slices. Sprinkle 1/2 tablespoon walnuts evenly over each of 4 bread slices. Top each evenly with pear slices, sprouts and 1 bread slice. Cut each sandwhich in half diagnolly. Makes 4 servings.

Per Serving: 335 calories; 11 grams (g) fat; 8.7 protein; 52.2 g carbs; 5.9 g fiber; 15 milligrams (mg) cholesterol; 2 mg iron; 363 mg sodium; 56 mg calcium.

Recipe Source: Fresh Food Fast by cooking light magazine (Oxmoor House 2009)
Sandy Todd Webster and Idea Fitness Journal which I love!!

No more Unhealthful Exercise and Eating Excuses! This Holiday Season Let Fitness Elements Run 2 You!



Are You out of Excuses?

Let Fitness Elements Run 2 You!

Fitness Elements will help you complete the Holiday Season with a customized Wellness, Fitness, and Nutrition program that will give you back your Whole Health in the privacy and comfort of your own Home... Don’t Delay Jump start your Weight-loss today!

P.S. Every year most individuals gain 10-15 pounds this doesn’t have to be you!

Call 480-544-5502 for your Total Health, Fitness, and Nutritional Analysis in the comfort of your home today or email Natalie Pyles at fitnesselementsexpress@yahoo.com for your FREE Functional Fitness Demo or text for an open time slot and we will get back to You promptly with a time Now!!

Monday, October 18, 2010

Eat the Seasons this October! New Article from Fitness Elements Express Discover Beets at their Best



Discover Beets at their Best



Health and Nutritional Benefits of Beets


Nutritional Highlights of Beets


Beet greens are higher in nutritional value than beetroots, as they are richer in calcium, iron, and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese, and potassium. Beet greens and roots are a good source of magnesium phosphorus, iron, and vitamin B6.


Did you know 3 1/2 –ounce (100 gram) serving of beet greens alone contain 27 calories and 3.0 grams of fiber, while the same serving of cooked beetroot provides 44 calories with 10.0 grams of carbohydrate, primarily, as 8 grams of sugars. Knowing these facts alone can be par tof your total fiber intake a day assuming you like Beets. Let’s hope you do!


Health Benefits of Beets


Beetroots have long been used for medicinal purposes, primarily for disorders of the liver, given their stimulating effects on the liver’s detoxification processes. Beets have also gained recognition for their reported anticancer properties. The pigment that gives beets their rich, purple-crimson color, betacyanin, is a powerful cancer-fighting agent. Beet fiber has been shown to have a favorable effect on bowel function and cholesterol levels, too.


The combination of its betacyanin and fiber content is probably responsible for the protective role of beets against colon cancer. In animal studies, beet fiber has been shown to increase the level of the antioxidant enzymes,specifically glutathione peroxidase and glutathione-S-transferase, as well as increase the number of special white blood cells responsible for detecting and eliminating abnormal cells. In a study of patients with stomach cancer, beet juice was found to be a potent inhibitor of the formation of nitrosamines (cancer-causing compounds derived primarily from the ingestion of nitrates from smoked or cured meats) as well as the cell mutations caused by these compounds. These are the Nutritional Highlights and Health Benefits of Beets. Be on the lookout for article 2 how to select and store, tips for preparing, and Quick serving ideas. Have a healthy and happy day!


Source: Michael Murray N.D., and Joseph Pizzorno N.D.


By, Natalie Pyles


NSA Speaker, Whole Health and Fitness Expert, Holistic Nutritionist, Sports Nutritionist, and Medical Exercise and Post Rehabilitation Specialist

Fruit of the month is Persimmons so why not give Apple and Persimmon salad a try?

Fruit of the Month: Persimmons







Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber.



Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape.



Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe.



Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.



Persimmons

Serving Size 1 med. persimmon (168g)

Amounts Per Serving % Daily Value

Calories 120

Calories from Fat 5

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 31g 10%

Dietary Fiber 6g 21%

Sugars 21g

Protein 1g

Vitamin A 50%

Vitamin C 20%

Calcium 2%

Iron 2%



* Percent Daily Values are based on a 2,000 calorie diet.







Availability, Selection, Storage, Preparation



Persimmons are widely available September through December, with a peak during November.



Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.



Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.



Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy.



Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens.





Recipes

Persimmon and Apple Salad

Makes 6 servings

Each serving equals 1/2 cup of fruit or vegetables



Ingredients



1 Tbsp walnut pieces, toasted

2 Tbsp orange juice

1 Tbsp sherry vinegar

1 Tbsp olive oil

3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise

3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise



In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.



Nutritional analysis per serving: Calories 90, Protein 0g, Fat 3g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 15mg.


Forwarded by, Natalie Pyles

Source: FruitandVeggiesMatter.gov

Tips for Trick or Treat Night from Fitness Elements Express!!



Halloween Tips for Trick or Treat Night




When you arrive home from work on Trick or Treat night, it seems like the bewitching hour already has hit you house at full tilt. The kids are so excited for the evening’s events that they have magically changed into their costumes and are levitating to the door, drifting past any plans you have made for dinner.



Your mind is quickly assaulted by the following questions:


“Should I make my children eat dinner or is it not worth the battle?”

“How many houses equate to an adequate candy supply?”

“What about the increase in childhood obesity?”

The holidays are endless from now until Valentine’s Day, and each one has its own sweet fest! You certainly do not need all of this candy around the house. Can you throw half of it out when your children are not looking? Do your dentist’s kids go trick or treating?

One night of trick or treating does not make a fat child or a bad parent! Here are a few simple suggestions to help you get through Halloween night and the other 364 days that follow.



Have a plan

Make a plan after asking for your children’s input. Feed your children a nutritious dinner. A group of hungry, dehydrated, sugar-intoxicated goblins is a frightening picture for any parent! Plan dinner ahead of time with your children’s help. Let them know that you will eat early on Halloween night, so that they will have all the energy they will need to for a successful Trick or Treat night. Make sure they drink enough fluid. Children can get overheated in Halloween costumes, especially when it is combined with running from house to house throughout your neighborhood.


Set limits in advance

Ask your children to help you decide on the route you will take, how many doors you will knock on, and what hour they will turn back into “pumpkins.” Having an end goal will help you avoid the “just one more” or “but we have not gone to…” meltdown that persists all the way home.


Agree on a candy consumption limit

Agree on how much candy your children are allowed to eat on Trick or Treat night and each day thereafter. You may want to make a similar confidential agreement with yourself. Note: “Unlimited access” or “until the chocolate is gone” is not a good plan.



Provide healthy snacks

Keep healthy between-meal snacks in view and accessible. A bowl full of juicy red apples, bananas, or seasonal fruit is a better center piece than Skittles®, M&M’s®, and Tootsie Rolls®. Keep the candy out of sight. Assign a kids’ shelf in your refrigerator and fill it with low-fat yogurt, low-fat cheese cut in interesting shapes, and fresh cut vegetables.



Teach and model moderation

Do not give candy more status than it deserves. In some instances, the more something is forbidden or overly restricted the more desirable it becomes. Teach and model moderation. All foods can fit, if we are reasonable about the amount and frequency.



Do not attach emotions to candy

Try not to use candy to reward, bribe, punish, or convey love. By attaching emotions to certain foods, you may inadvertently set the stage for disordered eating in the future, including undereating, anorexia, and overeating, obesity.



Begin some new family rituals

Do not make the holiday all about the candy. Make it a time to begin new family rituals, such as stuffing a scarecrow full of leaves for the front porch. Carve pumpkins and roast the seeds. Hold an annual scavenger hunt for fall items, such as acorns, pinecones, wooly caterpillars, animal tracks, and colorful leaves. Begin a new photo album that holds pictures of Halloween celebrations, past and present.



Get moving

The weather starts to grow cold, and you naturally want to slow down, conserve heat, and eat hearty meals. Make sure you choose after-school activities that make both you and your child move. Rake leaves into piles and jump for fall! Try a new sport, visit one new park each week, or return to the zoo now that the weather is cooler and the animals are more active. Keep sedentary activities, such as TV, computer, and handheld games, to a minimum.



Best of all Keep it safe!!

Above all, have a safe and fun Halloween. Your children are only small for a short while!
Contributed by Sheryl Lozicki, RD, MBA

Forwarded by, Natalie Pyles

Source RD.411

Did you know that Halloween doesn’t have to Daunt your Dieting and Exercise progress?



Get on the Healthy Halloween Train this year with Fitness Elements Express!



Halloween does not have to totally Blow out your Health and Fitness efforts



Try out these creative Halloween Party ideas...






• Veggies and Dip in Skull Shape


• Dead Body Food Display ( Turkey Burgers, Chicken or Turkey Franks with Whole Wheat buns, Baked Sweet Potato Fries, and so much more...


• Puking Pumpkin head dip Platter

P.S. If your in need of Healthy holiday ideas from Your Health, Fitness, and In-home Nutrition Expert Natalie Pyles call me at
480-544-5502 today or email fitnesselementsexpress@yahoo.com!

Have a healthy and happy day!!

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Welcome to Fitness Elements new and exciting blog! We have created this site in hopes that our past, present and future clients will share, encourage, and support each other as they work towards their fitness and nutritional goals. Please feel free to post a question, comment, tip or inspiration to others as often as you like.

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Fitness Elements and Associates provides fitness and nutritional instruction on a one on one basis either in the conveniance of your home or at the gym! You will meet with a licensed dietician and certified personal trainer to discuss your current lifestyle habits and set healthy attainable goals. Together through exercise, nutrition and coaching your goals WILL be met. We are happy to meet with clients of all ages and fitness levels!

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    North Scottsdale, North Phoenix, Arizona, United States
    Who I Am Hello My Friend In Health and Fitness, my name is Natalie Pyles. I am a Local Health, Fitness, Nutritional Expert, Medical Exercise and Post Rehab Specialist. I have over 19 years of experience in both the Health, Behavioral Health, Medical, and Fitness Industry. I would like to share my Personal story of overcoming my battles with weight loss that began as an early adolescent. I struggled from the ages of 13-18, I realized that I had a severe problem and decided then and there to take action. To hear the rest of my story and Fitness Elements client stories visit... http://www.myfitnesselements.com Today! Call me today for your Free Fitness and Nutritional Consultation! Sincerely Your Friend in Fitness, Natalie Pyles Owner, Fitness Elements Express LLC. Office Phone: 480-212-1947 or Mobile 480-544-5502 or Toll free 1-888-539-1651 or Fax 623-399-4199 www.MyFitnessElementsExpress.com or FitnessElementsExpress@yahoo.com

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