5 Tips to Gain Body Confidence

What’s your experience with poor body image?

My poor body image started when I was a pre-teen–about 10 years old. I wasn’t tiny like the other girls my age…I didn’t have many friends, I was insecure, I lacked confidence and self worth. That mindset followed me throughout middle and most of high school until I decided I was worth more. I deserved more. Now, it still took me years to be at peace with my body (and I still struggle with it today!), BUT these 5 tips have helped me keep those negative thoughts away…and it can help you, too!

Body Confidence

1. Wear clothes that make you feel good
Dress to impress–yourself! Ain’t nobody got time to wear clothes that don’t make them FEEL good. If that means going a size up, do it! The size of your clothes does not define you as a person or your health.

When I was in high school and college, I’d only wear things that were a certain size. If they didn’t fit me, I would put them back on the rack and forget they existed. No sizing up for me!

Last week I went shopping and found THE cutest rompers–and guess what? The small was too small for me! Instead of dreaming about how cute it “would have” been, I decided to try the medium-and I’m so glad I did because it looks good, and I feel super confident in it. Don’t let the size of something define you. Wear clothes that embrace your confidence!

2. Move your body
Why do you move your body? Exercise releases endorphins, the happy hormone, and those endorphins can help you have a clear, happy mind. What’s more? They can bring you confidence.

Think of the different kinds of workouts you’ve done. Which ones make your body feel amazing?? Which ones make you feel defeated? Choose to do the activity that makes you feel good.

As for me, swimming makes my body feel amazing from my head to my toes. I can feel all my muscles. Our bodies are all different and we all like different things, so find what jives with you.

3. Celebrate your body
“My legs are too short.”
“My butt is too big.”
“My thighs are huge.”
“My stomach isn’t flat.”

I was concerned with every one of those things when I was a pre-teen–overly consumed with ‘how’ my body looked…constantly comparing myself to my teenie-bopper classmates. But you know what I was doing wrong? I was shaming my body for what it wasn’t instead of celebrating it for what it was! When you can change the mindset of “these are my imperfections” to “these are my strengths”, you can love and appreciate your body more.

My legs may be short, but I have them-and they get me from point A to point B. I am able to challenge myself in my workouts daily. My booty and thighs may be “bigger”, but they are strong. Any time a negative thought comes into your mind, just think of how far you’ve come and tell yourself, “Nope, we aren’t gonna talk like that. We are gonna celebrate our body instead”.

4. Stop comparing yourself to others
It’s super common to envy what others have–we all have our insecurities…me included! If you find yourself comparing yourself to someone on social media, unfollow them. If you compare yourself to someone else in the gym, go workout in a different spot. Bottom line: try your best to eliminate the source of negativity. Stop comparing yourself to others and start celebrating YOU. You do you, boo!

5. Daily Affirmations
Affirmations can help you change your mindset about your body and self worth. I encourage you to engage in daily affirmations. Look at yourself in the mirror and say:

“My body deserves love and respect”
“Food is not the enemy, I’m grateful food nourishes me”
“Thank you, body, for getting me through that tough workout”
“My worth is not defined by my weight”
“I am comfortable in my own skin”
“Other people’s opinion on my body do not involve my thoughts”
“I take care of my body by doing ______”
“My body is a vessel for my awesomeness”
“I feel sexy today!”

It doesn’t matter what you tell yourself–whether you tell it to yourself in the mirror or write in down in a journal–positive self talk is foundational in changing your mindset toward your body and self.

I challenge you to focus on one of these tips this week. Track your progress, make goals for yourself. You deserve to be unconditionally happy with food, your body, and yourself.

Jumpstart your mindful eating journey by downloading my 6 Steps to Mindful Eating guide here – it’s free!

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN
Registered Dietitian
Follow me on social media!
IG: @mindful.eating.dietitian
FB: Live Better with Kat Detter
Twitter: @katrinadetterRD

Pumpkin Spice Granola

Who else is still on a pumpkin kick? You know I am!

Y’all know I love me some granola, and if you haven’t checked out my other granola recipes, you can find them linked below:

Maple-Almond Granola

Almond Joy Granola

BUT since it’s pumpkin season, I made my version of pumpkin spice granola and honestly–it’s my favorite homemade granola recipe yet! I hope y’all love it as much as I do! Make sure you tag me in all of your creations: @livebetterwithkatdetter

Fun Pumpkin Facts: 
Did you know that pumpkin can be used to replace butter or oil in baked goods? You heard me right!
Subbing pumpkin for butter in a recipe: For 1 cup of butter, use 3/4 cup of PURE pumpkin puree
Subbing pumpkin for oil in a recipe: For 1 cup of oil, use 1 cup of PURE pumpkin puree (1:1 ratio)

Pumpkin is also high in fiber which many Americans do not consume enough of daily. Fiber aids in digestion, promotes heart health, and controls blood sugars. Make your “treats” more nourishing by using pumpkin!

Other ways to incorporate pumpkin:
Add pumpkin puree to Greek yogurt with a drizzle of honey
Make pumpkin muffins or scones
Mix 1-2 Tablespoons into coffee with 1 teaspoon of maple syrup
Make a savory sauce with pumpkin + light cream + Parmesan cheese
Combine pumpkin + ricotta cheese + herbs + spices and use as a filling for lasagna
Make a pumpkin smoothie

Okay, now onto the granola!

IMG-4944

 

Pumpkin Spice Granola

  • Servings: 6 servings
  • Difficulty: easy
  • Print

Ingredients:

2 cups old fashioned oats
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1 T chia seeds or ground flax
1/4 cup coconut oil
1/8-1/4 cup maple syrup (depending on how sweet ya like it!)
1/2 can PURE pumpkin 

Directions:

  1. Preheat oven to 325 F.
  2. Mix oats, spices and chia/flax together. In a saucepan, heat coconut oil, maple syrup and pumpkin until melted and combined together.
  3. Mix pumpkin mixture into oats.
  4. Once well incorporated, add to a parchment paper lined baking dish.
  5. For granola clusters, spread granola evenly and firmly pack oat mixture onto baking sheet.
  6. Bake for 30 minutes, rotating pan halfway through. Allow granola mixture to cool for an hour, then break into chunks.
    **NOTE: If granola is too moist, bake for an additional 10-20 minutes at 200 F to take out excess moisture.
  7. Enjoy on a top of yogurt, in a smoothie bowl, or plain!
  8. Additional/optional add ons once granola is cooled:
    Dark chocolate chips/chunks
    Pumpkin seeds
    Raisins
    Dried cranberries
    Freeze dried fruit

 

What other fall recipes would you like me to try? Let me know in the comments here or on my social media accounts!

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN
Registered Dietitian
Follow me on social media!
@livebetterwithkatdetter

Black Bean Brownies

Black beans in brownies?? YES!

This trend has been around for a few years now. The first time I made black bean brownies was in 2015…I was getting ready to pack up my car and move to California to attend Loma Linda University to become a registered dietitian.  Before I left for school, I made my family a special treat…and I didn’t tell them what was in it…

Now, I am going to give you a little background on my childhood…when I was a little girl, maybe 6 or 7, I LOVED “playing” in my mom’s kitchen experimenting with foods…that could be why I decided to become a dietitian and do recipe development professionally!

I can remember making a jello dessert and putting what I thought was orange zest in it for a little extra flavor…turns out I was zesting too much and ended up putting the orange peeling in it instead…and my brothers never let me forget it! They’re always kind of afraid to try new foods I make despite the fact that I’ve gotten wayyyyy better at recipe development.

Back to before I moved away, I made a special dessert for my last night in North Carolina…I made black bean brownies. After everyone took a bite and decided they tasted good, I had them guess what they thought was in it…no one knew!

“Black beans!” Course, we grew up eating beans so my brothers weren’t too put off…but my sister-in-law was like “Ew, gross” and decided they were not fit to eat. However, everyone else LOVED them, and you will to!

 

I’ve adapted my recipe over the years. Today I am using black beans and sweet potato in this recipe and I guarantee you will love it! Fudgey, smooth, and perfect for a warm, brownie sundae!

Black Bean Brownies

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Ingredients

1 can black beans

1/2 c almond flour

1/2 c sweet potato

1/2 c unsweetened apple sauce

1/4+ 2 tbs maple syrup

2 T cocoa powder

1/4 tsp salt

1/2 tsp baking powder

1 T vanilla

1/2 c dark chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Drain and rinse black beans very well.
  3. Add to high powered blender or food processor.
  4. Add almond flour, sweet potato, unsweetened applesauce, maple syrup, cocoa powder, salt, baking powder and vanilla to blender/food processor.
  5. Blend until smooth.
  6. Add to mixing bowl and fold in chocolate chips.
  7. Pour mixture into greased baking dish.
  8. Sprinkle more chocolate chips on top.
  9. Bake at 350 for 25-35 minutes.
  10. If brownies are still goopy, bake for additional 5-10 minutes and let cool. The batter will thicken as it cools.
  11. Enjoy!!!

Have you ever tried black bean brownies ??

Until next time,

Happy Chewing!

Katrina Detter, RD, LDN

Registered Dietitian

Follow me one social media!

@livebetterwithkatdetter

 

 

Garlicky Spinach Dip

Who loves spinach dip?? 🙋‍♀️🙋‍♀️🙋‍♀️

What if I told you I’ve got a healthy spinach dip recipe?? Using tons of fresh spinach and garlic and instead of mayo or sour cream (like traditional spinach dip), I use nonfat Greek yogurt.

Greek yogurt is packed with protein which makes this appetizer more nutrient dense than traditional spinach dip.

For even more creaminess, I use Neufchâtel cheese. Essentially, it’s low fat cream cheese…I choose to use low fat animal products because they are lower in saturated fat. While our body needs fat, saturated fat (found in animal products) may increase total body cholesterol.

See full printable recipe details below, and be sure to tag @livebetterwithkatdetter in your creations!

Healthy Spinach Dip

  • Servings: 8 servings
  • Difficulty: easy
  • Print

Ingredients:

  • 3-4 cups fresh spinach, chopped
  • 5 cloves fresh garlic, minced
  • 1 cup nonfat Greek yogurt
  • 1-8 ounce block of Neufchâtel cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • Additional add ins: fresh broccoli and artichokes work well in the recipe too!

Directions:

  1. Preheat oven to 400 degrees.
  2. In a medium sized mixing bowl, add spinach, garlic, Greek yogurt, Neufchâtel cheese, mozzarella, Parmesan, onion powder, garlic salt, and Italian seasoning.
  3. Mix well.
  4. Add to baking dish and top with more cheese.
  5. Bake at 400 degrees for one hour or until bubbly. Let dip “rest” to thicken up.
  6. Serve with your favorite tortilla chips and fresh veggies!
  7. Enjoy!

What’s your favorite type of dip?

Until Next Time,

Happy Chewing!

Katrina Detter, RD, LDN

Registered Dietitian Nutritionist

Connect with me on social media!

FB & Pinterest: Live Better with Kat Detter

IG: @livebetterwithkatdetter

Kale Shakshuka

You guys, I’ve been wanting to try this “shakshuka” thing for a while…

IMG-5552

Shakshuka is a traditional African dish of poached eggs in a simmering tomato sauce…however, thanks to Molly Yeh, I was inspired to try the kale shakshuka version.

 

See Molly Yeh’s original recipe here– my recipe is adapted from hers.

IMG-5548

Kale Shakshuka

  • Servings: 2 servings
  • Difficulty: easy
  • Print

Ingredients:

  • 4 cloves fresh Garlic
  • 1 tablespoon canola oil
  • 2 cups fresh Kale, washed & chopped
  • 1/2 cup vegetable broth
  • salt & pepper to taste
  • 2 eggs
  • Feta Cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet, add oil and saute garlic. Add kale.
  3. Allow kale to cook down. Once slightly wilted, add vegetable broth.
  4. Salt & pepper to taste.
  5. Once cooked down, make 2 wells in kale mixture and crack eggs into wells.
  6. Bake at 350 degrees for 12-20 minutes (depending on how you like the yolk)
  7. Serve with crusty bread, roasted potatoes, or any other favorite breakfast side dish.

 

Enjoy!

 

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN

Registered Dietitian

Follow me on social media!
Facebook, Pinterest, and YouTube: Live Better with Kat Detter

Instagram: @betterwithkatdetter_rd

5 New Ideas for Summer Crops

watermelon

It is officially summer, if you couldn’t tell by the sweltering heat and humidity (if you are on the east coast), which means our gardens will be spitting out fresh produce for us once again. I have to be honest, I get excited about summer produce initially, but by the end of the season, I am sick of corn and zucchini! Have no fear! I have chosen 5 popular summer crops to research the history, nutrition, and cooking ideas to beat the boredom this season.


…Summer Squash


Fun fact: Did you know that all squash in general are native crops of North America? The Wampanoag Indians cultivated winter and summer varieties in the early stages of America. Summer squash such as yellow squash and zucchini are relatives of winter squash such as butternut, acorn, and pumpkin.


Nutritionally, summer squash are rich in Vitamin C, an antioxidant which aids in collagen production, wound healing and iron absorption. In just one ½ cup serving, squash contains 15% of the daily recommendation for vitamin C. In addition to that, summer squash contains 1 gram of fiber per ½ cup serving.  Fiber aids in digestion and helps you have a healthy colon. 


Make no mistake, I love some squash, but I get tired of eating it sautéed for 2 months straight. You can grate squash and add to your baked goods or salads for some extra nutrition and flavor. Or, you can boil, microwave, sauté, roast, and of course-fry this delectable veggie. Most recently, my favorite way is grilled, thanks to my husband.


Directions: First, prep your veggies. Wash the squash and cut the ends off. DO NOT PEEL! Most of the nutrition is in the skin. Chop your squash in whatever form you like best. I prefer circles. Second, grab some aluminum foil and make a “foil packet” as shown above. Add another sheet of aluminum foil to the top forming a pouch to enclose the veggies. Add in your chopped veggies with a little drizzle of canola, grape-seed, or avocado oil. Sprinkle some salt and pepper over the top. If you want to get a little creative, add herb of choice: rosemary, oregano or basil would be good options for a burst of flavor. Third, place foil pack on your grill for about 20 minutes or until tender. You will be AMAZED with how delicious this is. I could eat a mountain of grilled summer squash!

…Basil


An herb used in many Italian and Thai dishes, basil is another fun summer plant.  The origination is debatable as the plant has been cultivated in many different areas for many years, but it is thought to originate in India6. Oddly enough, in ancient Egypt times, basil was used as an embalming agent and has been found in tombs and mummies since then.
With virtually no calories, basil is a great addition to foods to achieve flavor without extra sodium.  Adding fresh basil to soups, pastas, curries, and even fruit can add a burst of flavor. Below is my take on basil pesto.

green leaf plant on brown wooden surface
Photo by monicore on Pexels.com

Directions: Gather your fresh, clean basil (1 cup) and add to food processor or blender. Add: ¼ cup olive oil, 3 tablespoons of walnuts or pine nuts, a dash of parmesan cheese, and 2 fresh garlic cloves. Pulse mixture together until smooth. Serve over pasta, spread on toast or sandwiches, or use as a dip for veggies. Make a double batch to have on hand for whenever you want it!


…Watermelon

“How do you put water in a watermelon?”

“You plant it in the spring!”

(go ahead, laugh at my corny joke.)

It’s a hot summer’s day, you are chilling at the pool and want a refreshing snack.  What better way to enjoy a nice chunk of watermelon! Watermelon is the definition of summer, and quite possibly my favorite summer crop.

eat watermelon


Cultivated in South Africa, watermelon quickly made its way to Egypt, to Europe, to the Mediterranean, then to India and finally to China. Interestingly enough, China is the world’s largest producer of watermelons5. Watermelon later made its way to America through the slave trade.


Watermelon is a very nutritious fruit made mostly of water (91%) with 6% sugar. This fruit is loaded with vitamin C while low in fat and sodium. Another fun nutrition bit on watermelon is that it is full of fiber! Yes, fiber which we know aids in digestion. One cup of watermelon contains about 50 calories and 1 gram of fiber.


Recipe time! One thing I think pairs well with watermelon is feta cheese-you get a little bit of salty/sweet action. Below is my recipe for Watermelon-Feta Salad.

Directions: First, prep your watermelon by cutting it in half and using a melon baller to form melon-balls. You will want to spoon out about 3-4 cups of watermelon. To the watermelon, add ¼ cup of feta cheese crumbles. Mix together.  If you want to get a little spunky, add some freshly chopped basil. This fruit salad is a great dessert option for a patriotic holiday cookout.


…Beets


Did you have that one vegetable growing up that you absolutely loathed and begged your parents not to make you eat? Yeah, beets were that vegetable for me, and of course my father made me eat at least one each time it was on the menu. They say your taste buds change every seven years-must be true because I love them now!


Originally from the Mediterranean, the actual beetroot was generally used medicinally.  That’s right, people generally ate the greens from beets before discovering the fleshy, earthy part many of us enjoy today7. Due to their strong staining effect, beets were used to dye clothing in the olden days.
Beets are highly nutritious for the fact they are good sources of antioxidants. Antioxidants are generally in substances containing vitamin C and remove potentially harmful oxidizing agents in a living organism, which potentially can decrease the amount of cancer cells8. Per 1 cup of beets, there are about 60 calories, 13 grams of carbs, and 4 grams of fiber. Beets are rich in vitamin C and potassium, which help maintain our natural acid-base balance in the body.


Beets are mostly canned or pickled, but my favorite way to cook beets is by roasting in the oven.

sliced red beets
Photo by rawpixel.com on Pexels.com

Directions: Preheat your oven to 400 degrees. Peel and wash your beets. Chop beets into bite sized pieces. Drizzle oil of choice-I choose one with a high smoke point like canola or grapeseed oil. Add: ½ tablespoon of honey, 1 teaspoon crushed red pepper flakes, 1 teaspoon of onion powder, and 1 teaspoon of garlic salt. Bake at 400 degrees for about 30 minutes or until tender. Add to a nice spinach salad with your favorite goat cheese for some extra flavor. Roasted butternut squash or carrots would be a nice addition to that salad, as well.


…Corn


When I think back to my childhood and helping my dad in his garden, corn was always something we had an abundance of, and to be honest it was my least favorite summer crop (and still is). However, the history behind it is very neat!


Corn was actually nonexistent in the wild until it was cultivated in Central Mexico many, many years ago. Eventually when the Mexican culture migrated to America, they cultivated this crop in the Americas. Later when the Europeans came over, it was the Native Americans job to teach them how to cultivate many grains-especially corn. There are many varieties and colors of corn out there-blue corn, yellow corn, sweet corn, popcorn…which is your favorite? Corn can then be processed into many things we eat today from chips to grits (if you are a Southerner like me) or polenta.

corn kernel
Photo by Pixabay on Pexels.com

Though is does contain calories and carbs our bodies need, corn is actually one of the least nutritious grains. It contains poor quality protein (mainly because it is incomplete, as most grains are) and there is no niacin in this grain. Niacin is the precursor to tryptophan, an essential amino acid in our body. Essential amino acids are those that are not naturally made by our bodies. We have to eat foods that contain essential amino acids to make proteins in our body. Without niacin, our bodies will not make tryptophan. Corn does have some benefits though as it contains numerous vitamins and minerals to aid in processes in our bodies.

Wanna fight the boredom with this starchy grain? You can do many things with it-saute, boil on the Cobb, creamed…the recipe I am sharing with you is corn salsa. If I have to eat it, I prefer it with the Mexican flavors.


Directions: First, obviously, get to shuckin’! Once you have gotten all the silk off the corn, wash thoroughly. Next, cut corn off the Cobb and add to a bowl. Add: 1 can of black beans (drained and rinsed), ½ cup of diced tomatoes (I like using Roma or grape), a bundle of finely chopped cilantro, lime juice, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon of cumin, salt and pepper to taste. Then just mix it all up!  Refrigerate for at least an hour to allow the flavors to integrate. Serve with your favorite tortilla chip or top a salad with it for some extra flavor.


What’s your favorite summer crop?

Jumpstart your mindful eating journey by downloading my 6 Steps to Mindful Eating guide here – it’s free!

Until Next Time,
Happy Chewing!
Katrina Detter, RD, LDN
Follow me on social media!

References:
1.    Horttech.ashspublications.org. (2018). [online] Available at: http://horttech.ashspublications.org/content/6/1/6.full.pdf [Accessed 27 Jun. 2018].
2.    National Museum of American History. (2018). From the Victory Garden: American history told through squash. [online] Available at: http://americanhistory.si.edu/blog/2011/11/from-the-victory-garden-american-history-told-through-squash.html [Accessed 27 Jun. 2018].
3.    Whatscooking.fns.usda.gov. (2018). [online] Available at: https://whatscooking.fns.usda.gov/sites/default/files/factsheets/HHFS_SUMMERSQUASH_900151Dec2012.pdf [Accessed 27 Jun. 2018].
4.     Encyclopedia Britannica. (2018). Corn | History, Cultivation, Uses, & Description. [online] Available at: https://www.britannica.com/plant/corn-plant [Accessed 27 Jun. 2018].
5.    Vegetablefacts.net. (2018). History of Watermelon – Origin of Different Types of Watermelons. [online] Available at: http://www.vegetablefacts.net/vegetable-history/history-of-watermelon/ [Accessed 27 Jun. 2018].
6.    The Spruce Eats. (2018). The History of Basil From Food to Medicine to Religion. [online] Available at: https://www.thespruceeats.com/the-history-of-basil-1807566 [Accessed 27 Jun. 2018].
7.    The Spruce Eats. (2018). With Their Earthy Flavor, Beets Fan a Love ‘Em or Hate ‘Em Debate. [online] Available at: https://www.thespruceeats.com/the-history-of-beets-1807568 [Accessed 27 Jun. 2018].
8.    Nutritionfacts.org. (2018). beets | Health Topics | NutritionFacts.org. [online] Available at: https://nutritionfacts.org/topics/beets/ [Accessed 27 Jun. 2018].

“DIET”…It’s a bad word

woman measuring her waist
Photo by rawpixel.com on Pexels.com

How many of you have gone on a diet?  To be honest, who hasn’t?  In the past, I have definitely tried different fad diets. When I was a young teenager, I told myself I would only eat fruit to lose weight. As I got older, I thought restricting my calorie intake through skipping meals, only eating almonds and carrot sticks for lunch, and exercising all the time would make me lose weight.   Do you want to know what the outcome of all these “diets” were?  I lost weight! But, as soon as I lost the weight and started eating real foods again, I gained it all back. You see, the problem was not that I was eating ‘bad foods’–it was that I did not know how to eat.  I did not understand how the body works and why it needs energy.

Let’s look at some popular diets and see what they all have in common.  In general, when people “diet” they are on a special food plan and usually restrict certain food items solely to lose weight.  Diets like Atkins, NutriSystem, and Jenny Craig are specific, planned out meals that are sent to the consumer ready to eat (with minimal preparation involved).  These programs are carefully thought out by their inventors generally based on calories—calories in, calories out.  These programs for sure can help you lose weight, but when we stop purchasing these products, we don’t know how to eat for ourselves. People get in the routine of the prepackaged meal that when it comes down to a free-range way of eating, we don’t know where to begin.

Weight Watchers is one of those diets where you kind of have free range in what you eat as long as you keep up with the points system. This diet does give you ‘free range’ to choose what you want – but what happens when you’re out of points for the day and you’re hungry? You restrict until morning. We can get so preoccupied on that point system to where we become obsessed with food but not in a healthy way. It is a constant battle of “oh this has 10 points, and I am only allotted 23 in one day” or “fruits are free! I can eat as much as I want to”.

Another somewhat recent diet immersion is the keto diet. I scroll through Facebook and Pinterest and see keto recipes and products that made me wonder…are people really putting their bodies in ketosis to lose weight?

Ketosis is a metabolic state characterized by raised levels of ketone bodies in body tissues.  This is usually the result of a diet that is very, very low in carbohydrates.

In my profession, the keto diet is primarily used in children who are diagnosed with epilepsy. The thought behind the keto diet for epilepsy and some other nervous system diseases is to utilize ketone bodies (made from fat) instead of glucose (from carbohydrates) to help reduce seizures. Typically, our bodies utilize glucose to make energy,  but when we restrict glucose (and I mean truly restrict carbohydrate intake), our bodies go into a mode of starvation-ketosis. Scientists are still researching exactly how it can help seizures, but statistics show that the keto diet truly only benefits about 1/3 of people who have epilepsy.

Below is a diagram of what a true keto diet for epilepsy consists of.

photo found at https://medium.com/@beepucsd/sports-performance-altered-by-ketogenic-diet-4d04898b3afe

This diet is majorly fat, little bit of protein, and even less carbohydrates. Though this may benefit someone with a nervous system disease, for the average American, this diet may not be the answer.

Many people on a true keto diet may struggle with constipation because the diet is heavily fats and extremely low in carbohydrates, meaning fiber is difficult to get unless supplemented.

Sources of fiber: fruits, grains, vegetables which brings me to my next point.

10-Important-Tips-for-Digestive-Health
photo found at https://www.medicalindiatourism.com/blog/tips-digestive-health.html

Many of us know what foods contain carbs. Grains and fruits contain about 15 grams of carbohydrate per serving.  In the keto diet, 1 serving of carbs is about all you would be eating daily. However, people generally do not think about vegetables containing carbs. Vegetables contain about 5 grams of carbs per serving.  One half a cup of cooked broccoli contains 5 grams of carbs, but let’s be real…who only eats 1 serving of cooked broccoli?  I know I eat at least 1 full cup which would contain 10 grams of carbs…but that is okay. There are so many other vital nutrients in vegetables (and fruits) that our body truly needs!  Fiber, vitamins, minerals, CARBOHYDRATES.

Carbs are the body’s main source of energy, and when you restrict carbs to lose weight, it can hinder the metabolic process. Take it from me. I have restricted, and I have lost weight, but it was not until I found mindful & intuitive eating that I was finally able to find my body’s natural ‘happy weight’- or set point weight. You see, the more a person restricts, the harder it gets for the body’s metabolism to work the way God intended it to.  The older we get, the slower our metabolism is, especially if we have spent our lifetime restricting vital nutrients.

A GREAT BOOST FOR YOUR METABOLISM
photo found at https://thecalorieninja.com/tag/weight-loss

Many of you may be thinking, “how do I make this lifestyle change when we live in a world that promotes dieting?”

 You see, the reason I hate the word “diet” is because I constantly hear people say “oh, I am starting my diet tomorrow” or “I’m trying to lose weight…I should go on a diet”, but we really shouldn’t be.  One of the most enjoyable parts of life is enjoying what we eat. I hear all the time “eating healthy just isn’t as good as the real stuff”, but the beauty of food is that we can be creative and make it taste good!  Making a lifestyle change instead of going on a fad diet can do a multitude of things for us. This will help our bodies stabilize at the weight it function best and help us develop a healthy relationship with food.

My challenge for you is to not promote any diet but to promote mindful & intuitive eating. By doing so, you’ll say “buh bye” to diet culture, food rules, and weight stigma and finally be at peace with your body, mind and food choices.

Jumpstart your mindful eating journey by downloading my 6 Steps to Mindful Eating guide here – it’s free!

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN
Follow me on social media!

References:
  1. Ketogenic Diet. Epilepsy Society. https://www.epilepsysociety.org.uk/ketogenic-diet. Published March 1, 2018. Accessed June 13, 2018.
  2. Precision Nutrition (2018). The Ketogenic Diet: Does it live up to the hype? The pros, cons, and the facts about the no-so-new diet craze. [online] Available at https://www.precisionnutrition.com/ketogenic-diet. Accessed June 13, 2018.
  3. Popsci.com. (2018): Consent Form | Popular Science. [online] Available at: https://www.popsci.com/not-in-ketosis. Accessed June 13, 2018.

5 Tips on Staying Active with a Busy Schedule

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What is your view on exercise?

I’ve been exercising regularly for nearly a decade, but my relationship with movement wasn’t always the best.

I thought if I wanted to be “healthy” that I needed to workout every single day, only do cardio (you know, because it burns the most calories), sweat profusely, and be in physical pain. I thought a workout needed to push me to exhaustion…and if I couldn’t sit on the toilet the next day without being in pain, then I didn’t work out hard enough.

After finding a life of food freedom using mindful & intuitive eating, I am so happy to say that I have found joyful movement – moving my body in a way that physically feels good. I’m not working out 2+ hours a day anymore, leaving my body exhausted. But, I am realistic in that joyful movement makes my days better. I get that endorphin release that sets a tone for my day. So, I make it my goal every morning to get my workout in – to physically feel good.

Here are tips I use to find time in my busy life for joyful movement.

Tip 1: Build time in your schedule.

The great thing about having a busy schedule is that you are in control of it!  Find time in your day that works well for you. It can be as simple as getting out your calendar and penciling in your workout regimen. 

Tip 2:  Pick an exercise plan that you will love.

Personally, I love all types of exercise, but I have grown to appreciate them.  I used to hate lifting weights, but now I love it and do it at least 3 times per week.  The point is that you will be more likely to stick to your exercise plan if you choose something you enjoy doing.  Of course, I am a promoter of dance style workouts (my personal gateway to fitness), but that is because I am a dance instructor, and I love it!  I have a story with dance fitness, but it is not for everybody.  I really do not like biking, so guess what?  I do not bike…not now anyway.  Find what you enjoy doing, and set goals for yourself. When you do something you love, it will not seem like “exercise” at all, and you will be looking forward to it.  This will be a great tool for you so you can move your body in an enjoyable way.

Tip 3:  Get an accountability partner.

In other words, get a workout buddy!  This is someone who can encourage you to keep it up.  Find time a few times a week to exercise with this person. This person can help motivate you to make time for exercising with them. I have had several accountability partners for many different things.  For instance, the picture below shows my cousin and I completing a half marathon.  She helped me through my first half, and encouraged me when I did my second.

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Tip 4:  Take recovery days.

This is so important.  Give your muscles a break.  When I first began my exercise journey, I was obsessed with getting fit-fast that I never let my muscles rest.  Because of that, I put some permanent damage on my knee and had physical therapy help me strengthen it back.  Taking a recovery day is vital to your muscles as they repair from your workouts.  You can still be lightly active on these days (think walking, swimming, etc), but be careful to allow enough time for healing.

Tip 5: Stay hydrated and fueled.

Of course, I had to give my dietitian tip.  In order to be privileged to move your body, ya gotta eat and drink…there is just now way out of it.  Without food and water, you will be sluggish and tired and not motivated to workout, which hinders that “endorphin release” (aka, happy hormone) to make your body feel good.  Trust me.  I have been there.  Drink a few bottles of water before and after your workout that way you will be nice and energized for your workout. Drink your water.  Eat your nutrient dense, whole grains, fruits, and veggies throughout the day, and if you are lifting heavy loads in the gym, you may want to look into adding a little more protein to your diet.

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Photo by PhotoMIX Ltd. on Pexels.com

There you have it–five simple, yet easy ways to add exercise into your busy schedule.  Make it a part of your life, not just an accessory you try on from time to time.  You can pick one tip to try, or go the extra mile and do all five.  Let me know if any of these helped you!

Jumpstart your mindful eating journey by downloading my 6 Steps to Mindful Eating guide here – it’s free!

Until Next Time,
Happy Chewing!
Katrina Detter, RD, LDN
Follow me on social media!

Girl, Stop Body Shaming Yourself

Have you ever struggled with body image?

This blog is going to get a little personal. Body image issues are especially troublesome in the diet-driven world we live in today.

This is especially tough for me, as I have struggled with body image my whole life. Today, I am going to share my journey with you in hopes of inspiring someone with the same insecurities as me that it is okay – you can whole heartidly achieve health promoting behaviors at any size and respect your body for what it does for you.

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When I was a teenager, I was discriminated for my body size. Girls made fun of me because I was “bigger” than them. It lead me to chase a smaller body by restricting foods, skipping meals, over-exercising, and comparing myself to others. This highly affected my relationship with food, body and self.

half marathon

Just a background on me. I absolutely love exercising–I love anything from swimming, running, dancing to weight lifting and body weight exercises.I have completed 2 half marathons, a sprint triathlon, numerous 5K’s and 8K’s.

During my teenage years, I felt poorly about myself. It was not until I began attending Zumba Fitness classes that I began moving my body regularly–and regularly at that time was 2-3 times per week. I was always trying the new “wellness diet”-convinced that was the only way I could love myself – if I lost weight. Despite all of that, I still lacked confidence. Once I started doing Zumba, I felt better about myself, and I was a lot happier. Zumba was my gateway to fitness, and when I turned 16, I started instructing my own dance fitness classes.

zumba past

By the time I moved to Collegedale, TN to begin my first year at Southern Adventist University, I was regularly exercising doing more than Zumba. I was attending spin classes, Pilates, and running. I tried to keep my fitness regimen up even though I was not instructing anymore. In my second year at SAU, I taught a cardio class and strength class to continue my love for showing people that exercise can be fun. I had a great following, and it inspired me as an instructor to come up with new material.

southern fit

So it seems like I had it made, right? I was teaching fitness classes, enjoying time with friends, passing all my classes–but I still struggled with my body. However, it was not because I was upset with my body…it was because of the negativity I received from my shape. One day, this girl asked if she could borrow some of my clothing for a date she was going on. I was flattered–she must like my sense of style. She comes to my dorm room and goes through some clothes. We found a top she likes, but it went best with colored pants. She did not own any colored pants–but I did! She proceeded to ask me what size I wear, and I told her…”I am a size 4″.

In the most horrified, shocked, confused tone of voice she responds You’re a size 4!?”  It was a complete shock to her. I then said “Well, I have size 6 too?”  She kind of apologized and said “Well, I mean, I just thought you were bigger than that. I can’t believe you wear a size 4!”

Fast forward two years…I was a 21-year-old Nutrition & Dietetics student whose ultimate goal was to help others achieve their dreams of becoming healthier individuals. I want to inspire others to live better, and now, I truly believe that is accomplished through gentle nutrition, joyful movement and active spirituality.

Despite my dream, I had a lot of discouragement, especially when I started my nutrition program. It was a constant battle between “oh no, I am going to fail this course, and if I do I am going to get kicked out of the program”. However, after my exercise physiology class, I was in a different state. I was in the state of “oh no, my anthropometrics numbers are not within normal limits. My body fat percentage is too high. I am fat.”

How can this be? I had such an amazing fitness and wellness journey and am comfortable with the size I am. How could I feel so crummy about myself? So what if I am 156 pounds and have a body fat percentage that is “high”? Why can such stupid numbers affect me so much? Why do I get so down on myself when people are praising others because they are so fit? I should be happy for them, but it is so hard to be when you are sitting in the corner thinking about how much time and dedication you put into your workouts and lifestyle and no one notices. There I was, 2 years later…still getting discriminated for my body size.

Despite these repressions of my body dysmorphia struggles, I tried so hard to find a silver lining. Then I realized something–the only true way for me to get a silver lining is through spirituality. Remember when I said the three ways to truly live a better life were gentle nutrition, joyful movement, and active spirituality? I was missing a key dimension in the plan. Yes, I am an active Christian, but I was not looking to God for my body image issue. I was looking at other people and comparing myself. I was putting myself down and hurting me–that is it. I was hurting me not anybody else.

“For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.”

-Ephesians 2:10

Ephesians 2:10 says “For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.” You see, we are God’s “handiwork”–he created each and every one of us. He loves us just the way we are. Now, I do believe in 1 Corinthians 6:19 he says “Do you not know that your bodies are the temples of the Holy Spirit, who is in you, whom you have received from God?” By Him saying this, he wants us to take care of ourselves. Remember the way to take care of yourselves? Gentle nutrition, joyful movement, and spirituality. That is the way.

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So there you have it. I have been judged for the way I look. But you know what? It really does not matter what others think. I am doing what I can to keep my body healthy and most of all…happy. You can be healthy at any size, hunnies! It does not matter what size you are, the color of your hair, or how fast you can run a mile–it is about how you see yourself. Stop comparing yourself to others; just focus on making YOURself the best YOU that you can be.

Love yourself–respect your body. Love what God has given you. He created you the way He wants you with the ability and strength to achieve whatever you want, be it a half marathon runner or dance instructor. If we were all the same, life would be boring. When you can fully love who you are as a person then you can love others they way Christ intended. There are so many other barriers we have blocking us from truly loving ourselves–this is just one of mine. You can look to Christ for any of these barriers, and I encourage you to do that.

You are beautifully & wonderfully made.

Jumpstart your mindful eating journey by downloading my 6 Steps to Mindful Eating guide here – it’s free!

Until Next Time,
Happy Chewing!
Katrina Detter, RD, LDN
Follow me on social media!