Antipasto Roll Ups

These are a perfect appetizer for holiday get togethers!

Ingredients:

1 Red Bell Pepper

1 Large eggplant

8 pieces Thin sliced salami (Preferably nitrate free brands such as Applegate farms or Columbus - these are also both Gluten-free as well)

8 black or green olives

1 Reduced fat string cheese stick

2-3 tablespoons chopped fresh basil

Mustard (optional)

Cooking spray

Toothpicks

Directions:

Preheat oven to 425. Wash the vegetables and cut the tops and bottoms off of the bell peppers, then cut in half and take out seeds. Slice the eggplant into 1/8 inch thick rounds, to yield 8. Add the eggplant and bell peppers to a large baking sheet sprayed with cooking spray and roast on the top rack for 15 minutes. Flip the veggies over and roast for another 15 minutes or until lightly browned. Remove from oven and let cool. Meanwhile chop up the basil and cut each olive in half. Cut the string cheese in half down the middle and then cut each half lengthwise into 4 strips for a total of 8. Cut the cooled peppers into eight squares. Here’s a pic pre-assembly… 

Assemble each roll as follows: lay down one piece of eggplant, one salami piece, red pepper, a bit of basil, a strip of cheese and two halves of an olive.  Add a dollop of mustard if desired and then roll up and place a tooth pick through the center.  Repeat 7 more times for a total of 8 roll ups.

Makes 8 rolls, eight servings

Serving size: 1 roll  Calories 70 Protein 3 g Carb 5 g Fiber 3 g Sugars 2 g Fat 4 g Saturated fat 1.5  g Sodium  180 mg

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Recipe ReDux Post # 29: Trenette With Tomato Tarragon Cream Makeover!!

December’s Recipe ReDux is “Grab and Book and Cook!!” To celebrate The 42nd month of Recipe ReDux, we were challenged to pick a recipe on page 42 of a cookbook and make it healthier, plus give it our special touch. One of the first books I picked up was Vegetarian Pasta Cookbook by Sarah Maxwell- something that my husband had in his collection before we met. The recipe on page 42 was perfect- Trennette with Tomato Tarragon Cream. I love cream sauces but they are so high in fat so I was determined to work on this dish to make it lower in fat and calories, but to keep it yummy. The original recipe called for a large amount of cream (1 ¼ cup) and a lot of pasta to go with. I cut the cream down to only ¼ cup and added lightly sautéed red bell pepper and vegetable broth to enhance the flavor, and blended the sauce for a smooth velvety texture. I also sub-d garlic powder for fresh garlic and used zucchini in place of the pasta which really cut the carbs and calories- but I assure you this recipe was still big on taste. (If you are not a zucchini aficionado feel free to use spaghetti squash or even pasta if you wish). The recipe came out delicious and look at the difference in calories, fat and carbs!! The original recipe is great for a splurge and this remake could be eaten more often. Hope you will try it out and take a look at all the other page 42 themed recipes made healthy by the Recipe ReDux team!!

Original Recipe: Trenette with Tomato Tarragon Cream from “Vegetarian Pasta Cookbook: A Superb Selection of Delicious and Nutritious Pasta Dishes” by Sarah Maxwell, Chartwell Books 1996.

Ingredients:

1 lb trenette (long wavy strips)

dash of olive oil, plus 1 tbsp

2 cloves of garlic

4 tbsp chopped, fresh tarragon

½ lb cherry tomatoes, halved

1 ¼ cups light cream

salt and freshly ground black pepper

freshly grated Parmesan cheese to serve

Directions

Bring a large saucepan of water to boil and add the trenette with a dash of olive oil.  Cook for about 10 minutes, stirring occasionally, until tender. Drain, and return to the saucepan. Set aside, covered to keep warm. Heat the remaining olive oil in a large frying pan and add the garlic, tarragon, and tomatoes. Saute for about 3 minutes, stirring occasionally then stir in the cream. Season with salt and freshly ground black pepper and cook for 2-3 minutes, until heated through. Stir into the pasta, then serve with freshly grated Parmesan cheese.

Serves 4

Serving size:  ¼ of recipe Calories 620  Protein 15  g Carb 93  g Fiber 5  g Sugars 7  g Fat 20  g Saturated fat 10  g Sodium 60   mg

My Version: !!

Ingredients:

1 cup chopped red bell pepper

2 cups halved grape tomatoes

3 tablespoons chopped fresh tarragon

¼ cup half and half

½ cup low sodium vegetable broth, divided

1 tablespoon + 1 teaspoon olive oil

2-3 large zucchini or 4-6 small

salt and garlic powder to taste

parmesan cheese for garnish

Directions:

Coat a large pan with the olive oil, add the peppers and sauté on medium heat for 3-5 minutes until starting to soften and brown. Then add the tomatoes, chopped tarragon and ¼ cup of the broth to the pan and heat for another 5-7 minutes. Then turn off heat and set aside to cool a bit. While the tomatoes/peppers are cooling, make the zucchini strips by peeling the zucchini lengthwise. (2-3 large or 4-6 small should yield about 8 cups.) Then, carefully transfer the cooled tomato/pepper mixture from the pot into a blender. If you have a smaller blender only add one half of the mixture at a time (you can put the other half in a large bowl until ready to blend). Add the second ¼ cup of broth and the ¼ cup half and half and blend on low speed for about a minute, until a smooth consistency is reached. Put the blended mixture back in the pan and simmer for 3-5 minutes on low heat. Heat the zucchini strips in a separate pan coated with 1 teaspoon olive oil for 3-5 minutes as well, until desired tenderness is reached. Add the cooked zucchini to a strainer and drain excess moisture and pat dry. Divide the zucchini noodle into 4 portions and add about ½ cup sauce to each. Add salt/garlic powder taste and garnish with parmesan cheese if desired.

Make 4 servings:

Serving size: ¼ of recipe (about 2 cups zucchini noodles with ½ cup sauce) Calories 100 Protein 2 g Carb 7 g Fiber 2 g Sugars 3 g Fat 7 g Saturated fat 2.5 g Sodium 30 mg

An InLinkz Link-up

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Gabby's Eats: Roasted Parmesan Cauliflower Salad Recipe

The inspiration for this recipe came from abundance, and when I say that I mean a surplus of cauliflower in the fridge!!  Gabby and I were sitting at the table and she wanted to do some recipe brainstorming. She asked me how I come up with recipes and I told her one of the ways I am often inspired is by what I simply have on hand in the pantry/fridge, namely what I need to use up.  She opened the fridge and said "we have a lot of cauliflower, let's make a salad" and I was all for it!  I asked her what she wanted to do with the cauliflower and after a bit of discussion it was decided that we would roast it but kick it up a notch by coating it with parmesan cheese.A bed of lettuce and dark greens was a perfect place for the cauliflower to lay once it was cooked and cooled and the sprinkle of the sunflower seeds was perfect to top it off. This cauliflower is even delicious by itself if you wanted to skip the salad.  I was proud of my little chef for coming up with this one...Enjoy!!

Ingredients:

7 cups chopped cauliflower florets

¼ cup finely grated parmesan cheese

2 Tablespoons olive oil

2 cups chopped kale or spinach

2 cups chopped romaine or butter lettuce

1/4 cup sunflower seeds

salt and pepper to taste

cooking spray

dressing of choice

Directions:

Preheat oven to 350 degrees. Put the cauliflower in a large bowl, add one of the tablespoons of olive oil to the bowl and toss to coat. Place the veggies on a baking sheet coated with cooking spray and roast for 15 minutes (mom helped with the oven stuff!).  Then carefully transfer them to the large bowl, add another tablespoon of olive oil and the parmesan cheese and mix well. Return to the baking sheet and roast another 7-10 minutes until lightly browned and tender but firm when pierced with a fork.  

Allow to cool and then mix with the greens and sunflower seeds in a large bowl and toss with dressing of choice.  Chill if not serving immediately

Makes 4 servings

Serving size:  ¼ recipe Calories  200  Protein 9  g Carb 15 g  Fiber  5  g Sugars 4  g Fat 14  g Saturated fat 2.5  g Sodium 200 mg

Gabby in action....

Her final shot:

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In The News: Eating a Mediterranean diet may slow the aging process?!!

We are all looking for the fountain youth (especially here in LA!) as evidenced by the number and popularity of anti-aging skin care products on the market, not to mention the multitude of cosmetic procedures and surgeries that are sought out too!

In addition, there is increasing scientific research investigating anti-aging from the inside out...through diet habits and patterns. ( My colleague Cheryl Forberg RD wrote a fabulous book on this topic BTW!) And, an exciting study was recently released that adopting a Mediterranean dietary lifestyle could actually slow the aging process!

This study, released in the British Medical Journal, revealed that consuming the Mediterranean diet was associated with longer telomere length, an important marker of aging. Telomeres are repetitive DNA sequences at the end of chromosomes, which eventually shorten as we age. And shortened telomeres are associated with shorter life expectancy as well as increased rates of age-related chronic diseases. Therefore, having longer telomeres is a good thing as far as aging is concerned.  Data from 4676 subjects participating in the Nurse's Health Study was looked at in which all of the subjects, healthy middle age women, completed detailed food questionairres and then did a blood test to determine the length of their telomeres  The results showed that better adherence to a Mediterranean diet was significantly associated with longer telomeres.  No one isolated component of the diet was able to be linked to this result, but rather the dietary pattern as a whole (high intakes of whole grains, legumes, fruits, veggies fish, nuts and olive oil, regular but moderate intake of alcohol and low intake of dairy, red meat and saturated fat) was responsible.

The magnitude ot the results is limited by the design of the study, being cross-sectional, only measuring telomere length at one point in time and also the sample cohort of women was primarily of European descent.  The researchers point out that genetics may play a role in the variations in telomeres, but the impact of diet is very intriguing and needs to be looked at further.

Either way, there is A LOT of other positive evidence out there already in terms of the Mediterranean diet and it's health benefits, namely with respect to cardiovacular health and weight management. Anti-aging effects may just be another attribute too which is exciting!!

I'm pleased to note that many of my recipes feature the foods from the Mediterranean diet or center around this theme :) A few of my favorite recipes are Eggplant Stacks and Rice Salad!!

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An Awesome Thanksgiving Leftover Recipe and Some Great Info About Cranberries From The Cranberry Institute

The holidays are here are AND so are some great tips, interesting research and a delicious recipe from the Cranberry Institute!  Read on......

Tips: Four Tasty Tidbits about the Tiny, Tart Cranberry

·         All forms of cranberries contain proanthocyanidins or PACs, so whether you like them dried, fresh, frozen, in juice or in sauce, just eat them!

·         PACs are flavonoids that are unique to cranberries because they have a different structure than PACs found in other fruits. PACs prevent bacteria, such as E. coli, from sticking to the cell walls.

·         Research has shown the cranberry may improve blood cholesterol levels, lower blood pressure, and reduce inflammation, oxidative stress and the incidence of certain infections.

·         Cranberries are one of three commonly cultivated fruits native to North America. U.S.-grown cranberries are grown predominantly in Wisconsin, Massachusetts, New Jersey, Oregon, Connecticut, Delaware, Michigan, Minnesota, New York and Rhode Island.

Tricks: A Few Wonderful Ways to Use Cranberries this Holiday Season

Add cranberries, in various forms, to some of your favorite recipes to boost fruit intake.

·         Use cranberry sauce as a spread on “leftover” turkey sandwiches after Thanksgiving

·         Fill a mason jar with dried cranberries, mixed nuts and seeds to give as a holiday hostess gift

·         Pour cranberry juice into seltzer water and add a lime wedge for a party “mocktail”

·         Add cranberries to turkey stuffing for a delicious, tangy pop of flavor

·         Combine cranberry sauce and orange juice as the base of a glaze for holiday ham

Science Bites: News from Cranberry Scientists

Cranberries May Provide Protection Against Peanut Allergies!

A study in the Journal of Agricultural and Food Chemistry made a surprising discovery when researchers found that cranberry polyphenols could bind to the peanut proteins that contribute to allergies thereby reducing an allergic reaction. Polyphenols have an attraction to bind to peanut proteins. While more research is required, this particular study showed that polyphenol-rich plant juices and extracts, such as cranberry juice, reduced the binding of one or more of the peanut allergens to immune cells – a process that may reduce the symptoms of an allergic reaction. The peanut protein compounds combined with cranberry polyphenols triggered significantly less allergic activity than standard peanut flour. These findings suggest potential uses of the polyphenol-fortified peanut flour as a safer ingredient for oral immunotherapy, although more research is warranted.

Reference:  Plundrich NJ, Kulis M, White BL, Grace MH, Guo R, Burks AW, Davis JP, Lila MA.  Novel strategy to create hypoallergenic peanut protein-polyphenol edible matrices for oral immunotherapy.  J Agric Food Chem. 2014 Jul 23;62(29):7010-21. doi: 10.1021/jf405773b. Epub 2014 May 2.

Cranberries Show Promise in Helping to Treat Inflammatory Bowel Disease

A study in Food Chemistry identified cranberries as a potential food for preventing and reducing the symptoms of inflammatory bowel disease (IBD), a condition with limited treatment options. The prevalence of IBD and the risk for the development of colorectal cancer make its treatment and prevention important. 

Researchers tested the effects of cranberry products, including cranberry extract and dried cranberries, on preventing colitis (a form of IBD) in mice. The results of the study suggest that groups fed cranberry extract and dried cranberries both had significantly reduced disease activity. Researchers also found dried cranberries were more effective in preventing colitis than cranberry extract. These findings suggest cranberries may have a role in the prevention and treatment of IBD, although more research is warranted.

Reference:  Xiao X, Kim J, Sun Q, Kim D, Park CS, Lu TS, Park Y. Preventive effects of cranberry products on experimental colitis induced by dextran sulphate sodium in mice.  Food Chem. 2015 Jan 15;167:438-46. doi: 10.1016/j.foodchem.2014.07.006. Epub 2014 Jul 9.

RESOURCE REMINDER!

Updated USDA-Reviewed Cranberry Health Research Review

The USDA recently reviewed an updated cranberry nutrition and health review published in the Cranberry Health Research Library on CranberryInstitute.org. 

Cranberry Health Research Library Updated September 2014

Twenty-four new abstracts have been added to the Cranberry Health Research Library. Browse the selections by year to find the most recent publications. Click here: http://cranberryinstitute.org/doclib/doclib_search.cgi

Comprehensive Review of the Health Benefits of Cranberries in Advances in Nutrition Available for Continuing Education Credits through Today’s Dietitian!

o   “Cranberries and Their Bioactive Constituents in Human Health,” published in Advances in Nutrition, provides in-depth information about the bioactive compounds in cranberry and the pathways by which they may help protect against urinary tract infection, cardiovascular disease and diabetes. The Cranberry Institute and Today’s Dietitian partnered to create a continuing education course for registered dietitians with permission from Advances in Nutrition. Registered dietitians will receive four credits after studying the review and completing a multiple-choice exam. 

o   Click here to read for continuing education: http://ce.todaysdietitian.com/CranInst

Our Favorite Recipe for the Holiday Season!

Cranberry & Turkey Stuffing Casserole

Yield: 6 – 1 cup servings

Ingredients

1 Tbsp. vegetable oil

¾ cup minced yellow onion

¾ cup minced celery

½ tsp. poultry seasoning

⅛ tsp. ground black pepper

¾ cup low-fat, reduced sodium chicken broth

3 cups whole grain bread (approx. 6 ounces), cut into 1-in. pieces

12 oz. cooked, diced turkey

1 cup prepared turkey gravy

1 ½ cups cranberry sauce

Directions

1.       In a large skillet, heat oil over medium-high heat; add onions and celery and cook 2 minutes. Mix in poultry seasoning and pepper and continue to cook 30 seconds. Pour in hot broth and heat through.

2.       Stir in bread pieces and mix to combine. Cook until stuffing mixture is moist and heated through. Remove from heat and hold.

3.       Combine turkey and gravy and spread evenly in the bottom of a 2-qt casserole dish. Next, spoon half of the cranberry sauce (¾ cup) on top of the turkey-gravy layer. Gently spread the reserved stuffing mixture evenly on top of cranberry sauce.

4.       Bake in a 350°F oven for 30-35 minutes or until heated through and firm. Top will be slightly crunchy.

5.       Scoop a 1-cup portion of casserole onto a plate and serve with an additional 2 Tbsp. of cranberry sauce on the side.

Nutrition Information Per Serving: Calories 320, Calories from Fat 45, Saturated Fat 1g, Trans Fat 0g, Total Fat 5g, Cholesterol 45mg, Sodium 460mg, Total Carbohydrate 43g, Sugars 26g, Dietary Fiber 3g, Protein 22g, Vitamin A 2%, Vitamin C 4%, Calcium 8%, Iron 8%

Recipe courtesy of the Cranberry Marketing Committee, uscranberries.com

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Recipe ReDux Post # 28 Maple Bacon Brussels Sprouts

The November Recipe ReDux is “a Food Memory for Which You are Thankful”.  For this challenge we were encouraged to share a recipe that we grew up with, had family ties to etc... and to make it healthier.  I never loved Brussels sprouts growing up, but I learned to love them later in my 20’s and 30’s when they started popping up in restaurants as a trendy side dish.  In fact, for the past decade, very often when my parents, husband, daughter and I go out, we will get them as an appetizer or side dish to share.  We have had many nice family conversations and moments with Brussels Sprouts on our plates. I  have created a few Brussels Sprouts recipes on my blog in the past (often to have for Thanksgiving sides) but the one in particular I wanted to make for this challenge is our family favorite- Maple Bacon Brussels. These are what we order at our frequented family restaurant- J Nichol’s Kitchen.  The ones served there are like candy, pretty much sweet salty deliciousness, however very much fried and a tad bit heavy.  I decided to re-create this dish at home and use heart healthy olive oil (not in excess) and turkey bacon to lighten them up a bit and they honestly still tasted fabulous! Try them out at your next family meal, namely during the holidays, and check out the rest of the memorable dishes cooked up by the Recipe ReDux group too!!!

Ingredients:

4 cups of washed, stems trimmed and halved Brussels sprouts,
1 cup chopped onion
1 cup chopped turkey bacon, preferably nitrate-free (*use a gluten-free brand such as Trader Joes or Jennie-O if you are on a gluten free diet), about 4-5 slices
2 tablespoons olive oil, divided
2 tablespoons pure maple syrup, divided

salt (optional)

Directions:

Cook the Brussels sprouts until almost done- they can be cooked by either boiling them in a pot of water or steaming in a pyrex dish in an half inch of water for about 4 minutes. (I actually got some from Trader Hoes that I could stem in the bag.) Meanwhile, coat a medium sized pan with 1 tablespoon olive oil. Add the onion, turkey bacon and 1 tablespoon of maple syrup sauté until lightly brown, about 5-7 minutes. Throw in the cooked Brussels sprout halves add the second tablespoon of olive oil and maple syrup and continue to sauté until the Brussels sprouts are lightly browned and tender., about 5 minutes. Add salt to taste if desired and serve.

Note : you can serve this dish hot, it is also nice at room temp or cold topped with Maple Mustard Vinaigrette.  

Makes 4.5 cups, 9 servings

Serving size: ½ cup Calories 80  Protein 4 g Carb 8 g Fiber 2 g Sugars 5 g Fat 4 g Saturated fat 0.5 g Sodium 140 mg

An InLinkz Link-up

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Gabby's Eats: Maple Walnut Pancakes

One lazy Sunday morning Gabby and I decided to make pancakes. She was very happy about this impromptu plan!




I have a nice base recipe that I use which I told her about, and I asked her how she wanted to modify it to make her own flavor,  She was excited to try something new and suggested walnuts, I mentioned that maple goes well with walnuts and we came up with a cool idea to actually add maple syrup to the batter.  It worked really well and the kitchen smelled absolutely amazing while they were cooking.




Speaking of cooking, I greased the pan and tuned on the heat but Gabby actually poured the pancake batter into the pan under my close supervision.  I wasn’t quite ready to let her try flipping them yet, but this will come with time.



She had a fantastic time and already started discussing other favors to try while she was eating these pancakes at the table.  The maple syrup adds a subtle sweetness and they really can be eaten plain or with just a little butter spread on top.  If you like them sweeter you can add a bit more syrup on top.  Enjoy!!

Ingredients:

1 cup + 2 Tablespoons oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1 Tablespoons brown sugar
¼ cup egg whites
1 cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
¼ cup maple syrup
¼ cup chopped walnuts

Directions:

In a small bowl combine the baking powder, flour and brown sugar together. To a larger bowl add the egg whites, maple syrup, vanilla and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Stir in the walnuts. Let stand for a 20-30 minutes in the frisdge minutes. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side. Repeat with ¼ cup mixture 7 more times for a total of seven small pancakes.  (Note: if you make this ahead of time and keep in the fridge it will thicken up quite a bit, so you can whisk in a little milk before cooking to thin out if desired.

Makes 7 pancakes, seven servings

Serving size:  1 pancake Calories 120   Protein  3 g Carb 18 g  Fiber  2  g Sugars 10  g Fat 4  g Saturated fat  0 g Sodium  45 mg

Gabby's shot:

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Kale and Clementine Salad For Aloha.com

Now that we are well into Fall and Winter is around the corner, I have been enjoying winter fruit, namely clementines.  These sweet little oranges are easy to peel and are so delicious!  Usually I just have a few for a snack but I had been meaning to try them in a seasonal salad recipe too.  Aloha.com recently reached out to me to create a dish to pass for their recipe page and I thought this type of salad would be the perfect one to create for them. The combo of earthy kale, tangy clementines, crunchy jicama and chewy raisins is a winner and the citrusy dressing really makes the salad.  Hope you enjoy this healthy dish and check out some of the other yummy recipes over at Aloha too!

Ingredients:

6 cups chopped kale

2 cups peeled and chopped Clementine segments (about 6 whole clementines)

2 cups peeled and chopped jicama

1/3 cup raisins

Dressing:

½ cup Clementine juice (juice from about 4 clementines works)

¼ cup seasoned rice vinegar

1-2 tablespoons olive oil

Put the kale, clementines, jicima and raisins in a large sized bowl. In a smaller bowl whisk together the juice, rice vinegar and olive oil. Pour the dressing into the bowl and mix well. Chill and serve. * If not serving withing a few hours, it is recommended to store the dressing separate and mix right before serving

Makes 8 generous cups, eight servings

Serving size: ½ cup Calories 130  Protein 3 g Carb 22 g Fiber 4  g Sugars 13  g Fat 4  g Saturated fat  0.5 g Sodium 140  mg

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More Interesting Cranberry Info and A Guest Recipe From The Cranberry Institute: Cranberry Chicken Salad on Flatbread

Fall is in full swing and one of the best flavors of the season is cranberries.  I was excited to get more info from the Cranberry Institute which I am sharing with you along with their delicious Chicken Salad Recipe which is posted below as well.  Enjoy!!

Tips: Four Tidbits about the Tiny, Tart Cranberry

1.       Cranberries naturally contain the flavonoid proanthocyanidins (PACs). The unique structure of the PACs found in cranberries offer properties that prevent bacteria from sticking to cell walls.

2.       The PACs in cranberries may help prevent harmful bacteria from sticking to the urinary tract, such as E. coli associated with urinary tract infections (UTIs).

3.       MyPlate suggests trying dried fruits, including dried cranberries, as a snack because they are easy-to-carry and store well. Perfectly portioned single-serve packs of dried cranberries are an easy grab-and-go snack!

4.       Cranberries are naturally fat-free, have little sodium and align with the Dietary Guidelines for Americans recommendations.

Tricks: A Few Favorite Fall Ways to Use Cranberries

Add cranberries, in various forms, to some of your favorite recipes to boost fruit intake.

·         Use cranberry sauce as a spread on turkey sandwiches

·         Turn fresh or frozen cranberries into a cranberry relish

·         Top pancakes or waffles with whole berry cranberry sauce instead of butter or syrup

·         Mix fresh or frozen cranberries into store-bought or homemade applesauce

·         Add dried cranberries to oatmeal for added layers of sweet and tart flavor

Science Bites: News from Cranberry Scientists

RESOURCE REMINDER! Updated USDA-Reviewed Cranberry Health Research Review

The USDA recently reviewed an updated cranberry nutrition and health review published in the Cranberry Health Research Library on CranberryInstitute.org. 

Low-Calorie Cranberry Juice Improves Biomarkers for Individuals with Metabolic Syndrome

Metabolic syndrome is the name of a host of conditions that include insulin resistance, high blood pressure, abdominal fat and dyslipidemia that significantly increase risk for heart disease, stroke and type 2 diabetes. Metabolic syndrome is an important public health issue as it’s estimated that approximately 25% of the U.S. population suffers from it. As a result of the insulin sensitivity and obesity, chronic inflammation is thought to the risk of cardiovascular disease. 

Researchers in Brazil sought to examine the effect of consuming reduced calorie cranberry juice on risk factors and biomarkers of inflammation and oxidation associated with metabolic syndrome. Published in the British Journal of Nutrition researchers randomly assigned 56 subjects with metabolic syndrome into one of two groups: 20 subjects were instructed to drink 24 oz. of a reduced calorie cranberry juice beverage daily for 60 days and the control group maintained their normal diet. The product used in the study was a reduced calorie cranberry juice beverage that provided 23 calories, 69 mg vitamin C and 14 mg folic acid per 8 oz. serving. Total daily phenolics from the 24 oz. of juice equaled 362.5 mg/day. The researchers monitored markers for inflammation, oxidative stress and metabolic dysfunction.

The results found that those drinking reduced calorie cranberry juice beverage had reductions in several markers for inflammation and oxidation. In addition, the cranberry-treatment group had an increase in adiponectin, a hormone that reduces inflammation, may increase fat oxidation and could lower blood sugar. At the same time, there was a decrease in the amino acid homocysteine, which has been correlated with an increased risk for heart disease. Research has shown that low levels of adiponectin and high levels of homocysteine are independent risk factors for heart disease, therefore improvements in these biomarkers by cranberry consumption is remarkable.

Reference: Simão TN, Lozovoy MA, Simão AN, Oliveira SR, Venturini D, Morimoto HK, Miglioranza LH, Dichi I. Reduced-energy cranberry juice increases folic acid and adiponectin and reduces homocysteine and oxidative stress in patients with the metabolic syndrome. Br J Nutr. 2013 Jun 11:1-10. [Epub ahead of print]

Cranberry Juice Improved Heart Health Markers Among Diabetic Men

Individuals with diabetes are at increased risk for cardiovascular disease. To better understand if cranberry juice could help reduce the risk factors for heart disease among individuals with type 2 diabetes, researchers at Tehran University in Tehran, Iran conducted a double-blinded, randomized clinical trial to assess the impact of cranberry juice on biomarkers of heart disease.

The subjects were randomly assigned to drink either 1 cup of cranberry juice or a placebo beverage daily for 12 weeks. Researchers measured biomarkers for cardiovascular disease: paraoxonase-1 (PON-1) activity, apoA-1, apoB, glucose, and Lp(a), before and after the intervention.

Results? The researchers found that among those drinking cranberry juice, there was a significant decrease in serum glucose and apoB (P<0 .01="" a-1="" a="" activity="" and="" apo="" are="" biomarkers="" compared="" disease.="" for="" heart="" improvements="" in="" increase="" initial="" p="" pon-1="" positive="" reflect="" respectively="" results="" serum="" significant="" span="" that="" these="" they="" values.="" with="">

The authors concluded that a cup of cranberry juice daily for 12 weeks reduced serum glucose and resulted in improved biomarkers for heart disease. This study adds to other previously published studies that suggest flavonoids in cranberry juice may play a role in improving biomarkers for health.

Shidfa F, Heydari I, Hajimiresmaiel SJ, Hosseini S, Shidfar S, Amiri F. The effects of cranberry juice on serum glucose, apoB, apoA-I, Lp(a), and Paraoxonase-1 activity in type 2 diabetic male patients. J Res Med Sci. 2012 Apr;17(4):355-60.

Our Favorite Recipe Right Now!

Cranberry Chicken Salad on Flatbread

Makes 8 servings

Portion: ½ cup chicken salad on 1 flatbread roll

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients

1 cup dried cranberries

⅓ cup 100% cranberry juice, unsweetened

½ cup reduced-fat mayonnaise

⅓ cup fat-free poppy seed dressing

8 oz. grilled white chicken meat, diced

1 cup sliced celery

¾ cup thinly sliced scallions

2 cups shredded fresh spinach

8 flatbread rolls, split

Directions

1. Place cranberries and cranberry juice in a saucepan and heat slightly. Remove from heat, cool to room temperature. Cranberries will absorb all liquid. Hold.

2. In a bowl, whisk together mayonnaise and dressing.

3. Stir in diced chicken, celery and scallions. Toss well to coat. Stir in reserved cranberries and mix well. Cover and refrigerate at least 4 hours before serving.

4. To Serve: For each serving, place ¼ cup spinach onto a split flatbread roll and portion ½ cup salad on top of spinach. Replace top and serve.

Nutrition Information Per Serving: Calories 390, Calories from Fat 100, Saturated Fat 2g, Trans Fat 0g, Total Fat 12g, Cholesterol 20mg, Sodium 800mg*, Total Carbohydrate 57g, Sugars 17g, Dietary Fiber 3g, Protein 13g, Vitamin A 20%, Vitamin C 15%, Calcium 10%, Iron 20%

Recipe courtesy of the Cranberry Marketing Committee, uscranberries.com

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