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For eating disorders, 'food is the medicine' as Children's Hospital launches feeding clinic NOLA.com
Food has always been an important part of my life. I grew up in rural Wisconsin, where my father was a cheesemaker. My grandparents also had a dairy farm, and most of our family dinners featured vegetables that we grew in our garden.
Today, as the CEO of Whole Foods Market, my love for food connects me with our 100,000-plus team members. I strive to eat with nutrition in mind, with a preference for fresh and seasonal ingredients, but that's not to say I don't deviate from time to time.
Here's what I eat to stay focused and energized:
My workday starts at 8 a.m. During the pandemic, I gave up most caffeinated foods and drinks. Since then, my sleep has improved significantly, and I get my morning energy boost from early run or some weight-lifting.
For breakfast, I'll have oatmeal or a smoothie with fresh produce and vegan protein powder (Garden of Life Sport is my go-to).
The 365 by Whole Foods Market Crunchy Peanut Butter is also a staple in my pantry. I love it in smoothies, on toast, or just as a spoon-sized snack.
My lunches are mostly plant-based. I usually head straight to a Whole Foods Market's salad bar and make a filling and nutritious bowl of kale, mixed greens, beans and seasonal vegetables.
My trick for keeping salad exciting is to get creative with new ingredients, flavors and textures.
I use different hot sauces and hummus as my dressing, or adding falafel and baba ghanouj (roasted eggplant, olive oil, lemon juice, seasonings and tahini) to brighten my greens.
Having three meals isn't enough to keep me energized. When I need an extra boost, I'll reach for some almonds or blueberries.
And coming from Wisconsin, I'd be remiss if I didn't include cheese as one of my go-to snacks. I like to ask one of our certified cheese experts for recommendations. Some of my favorites are Rogue River Blue by Rogue Creamery and Rush Creek Reserve by Uplands Cheese Company.
I prefer savory snacks, but when I want something sweet, I'll reach for 365 by Whole Foods Market Dark Chocolate Peanut Butter Cups or a Hu Salty Dark Chocolate Bar.
I eat dinner at around 8 p.m. And although my diet is mostly plant-based, I include animal proteins or dairy in my dinners about three times a week to pack in essential proteins and calcium.
When cooking at home, I love grilling halibut or Chilean sea bass, served with roasted vegetables. My current favorite side is a medley of Brussels sprouts, Romanesco broccoli, and cauliflower.
When I want to impress a crowd with a delicious plant-based meal, I make jackfruit "pulled pork" tacos with refried lentils.
For dinner nights out in Austin, where I live, I frequent sushi and farm-to-table restaurants.
And when I travel for work, I try to stay near a Whole Foods Market. But I always make it a point to explore new places and try regional cuisines. After all, trying new foods is one of the best perks of my job.
Jason Buechel is the CEO of Whole Foods Market. Previously, he served as Chief Operating Officer, providing operational leadership over the grocery chain's 500-plus locations. Jason joined Whole Foods Market in 2013 as Global Vice President and Chief Information Officer. Follow him on LinkedIn.
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Food has always been an important part of my life. I grew up in rural Wisconsin, where my father was a cheesemaker. My grandparents also had a dairy farm, and most of our family dinners featured vegetables that we grew in our garden.
Today, as the CEO of Whole Foods Market, my love for food connects me with our 100,000-plus team members. I strive to eat with nutrition in mind, with a preference for fresh and seasonal ingredients, but that's not to say I don't deviate from time to time.
Here's what I eat to stay focused and energized:
My workday starts at 8 a.m. During the pandemic, I gave up most caffeinated foods and drinks. Since then, my sleep has improved significantly, and I get my morning energy boost from early run or some weight-lifting.
For breakfast, I'll have oatmeal or a smoothie with fresh produce and vegan protein powder (Garden of Life Sport is my go-to).
The 365 by Whole Foods Market Crunchy Peanut Butter is also a staple in my pantry. I love it in smoothies, on toast, or just as a spoon-sized snack.
My lunches are mostly plant-based. I usually head straight to a Whole Foods Market's salad bar and make a filling and nutritious bowl of kale, mixed greens, beans and seasonal vegetables.
My trick for keeping salad exciting is to get creative with new ingredients, flavors and textures.
I use different hot sauces and hummus as my dressing, or adding falafel and baba ghanouj (roasted eggplant, olive oil, lemon juice, seasonings and tahini) to brighten my greens.
Having three meals isn't enough to keep me energized. When I need an extra boost, I'll reach for some almonds or blueberries.
And coming from Wisconsin, I'd be remiss if I didn't include cheese as one of my go-to snacks. I like to ask one of our certified cheese experts for recommendations. Some of my favorites are Rogue River Blue by Rogue Creamery and Rush Creek Reserve by Uplands Cheese Company.
I prefer savory snacks, but when I want something sweet, I'll reach for 365 by Whole Foods Market Dark Chocolate Peanut Butter Cups or a Hu Salty Dark Chocolate Bar.
I eat dinner at around 8 p.m. And although my diet is mostly plant-based, I include animal proteins or dairy in my dinners about three times a week to pack in essential proteins and calcium.
When cooking at home, I love grilling halibut or Chilean sea bass, served with roasted vegetables. My current favorite side is a medley of Brussels sprouts, Romanesco broccoli, and cauliflower.
When I want to impress a crowd with a delicious plant-based meal, I make jackfruit "pulled pork" tacos with refried lentils.
For dinner nights out in Austin, where I live, I frequent sushi and farm-to-table restaurants.
And when I travel for work, I try to stay near a Whole Foods Market. But I always make it a point to explore new places and try regional cuisines. After all, trying new foods is one of the best perks of my job.
Jason Buechel is the CEO of Whole Foods Market. Previously, he served as Chief Operating Officer, providing operational leadership over the grocery chain's 500-plus locations. Jason joined Whole Foods Market in 2013 as Global Vice President and Chief Information Officer. Follow him on LinkedIn.
Don't miss:
Certain foods can help boost our heart health
Food has a significant impact on heart health and can lower your chance of developing heart disease. In reality, a number of characteristics that are risk factors for heart disease, including blood pressure, triglycerides, inflammation, and cholesterol levels, can be affected by the foods you eat.
Making small changes to your daily diet can help improve your cardiovascular health and can lower your risk of various diseases. In this article, we discuss some heart-healthy foods you can eat daily to boost your cardiovascular health.
A daily serving of a few walnuts may help decrease cholesterol. It might also guard against artery inflammation in your heart. Omega-3 fatty acids, monounsaturated fats, plant sterols, and fibre are all abundant in walnuts. However, make sure to eat only a few a day as these small bits are very high in calories.
Made from crushed olives, this oil is a good source of fat. Antioxidants that promote heart health are abundant. Your blood vessels might be shielded by them. Olive oil can reduce cholesterol levels when it is used in place of saturated fats like butter. Try it with toast, cooked vegetables, and salads.
Oranges are sweet and juicy, and they include the cholesterol-lowering fibre pectin. They also contain potassium, which aids in blood pressure regulation. Two cups of OJ per day improved blood vessel health, according to one study. Men's blood pressure was also reduced by it.
Fibre and other nutrients included in whole grains help to control blood pressure and maintain heart health. By adopting easy substitutes for refined grain products, you may boost the proportion of whole grains in a heart-healthy diet. Alternately, be daring and experiment with common whole grains, such as farro, quinoa, or barley.
Legumes also referred to as pulses or beans, such as beans, peas, chickpeas, and lentils, can all dramatically lower blood levels of low-density lipoprotein (LDL), also known as "bad cholesterol." They also include high levels of protein, fibre, and antioxidant polyphenols, all of which are good for the heart and overall health.
Leafy green vegetables with a high content of vitamins, minerals, and antioxidants include spinach, kale, and collard greens. They're a particularly good source of vitamin K, which helps to safeguard your arteries and support healthy blood clotting. Also, they include a lot of dietary nitrates, which have been demonstrated to lower blood pressure, lessen arterial stiffness, and enhance the functionality of the cells lining blood vessels.
Lycopene, a naturally occurring plant pigment with potent antioxidant effects, is abundant in tomatoes. As oxidative damage and inflammation can both contribute to heart disease, antioxidants work to counteract dangerous free radicals. Lycopene deficiency has been associated with an increased risk of heart attack and stroke.
Garlic has been used as a home treatment for many different illnesses for ages. Recent studies have supported garlic's significant therapeutic effects and discovered that it may even help with heart health. Allicin, a substance present in garlic is thought to have a wide range of therapeutic benefits on the heart.
Incorporate these foods into your daily diet to boost your heart health and improver your overall physical as well as mental health.
Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.
Bed-Stuy is one of the most compelling dining neighborhoods in all of the five boroughs right now. From a roster of mainstays (David’s Brisket House, A&A Bake, Doubles and Roti) to newer additions (For All Things Good and Maya Congee Cafe), it’s among the most diverse when it comes to choices, price points, cultures, and experiences to choose from. And when it comes to Trinidadian doubles and corn tortillas, Bed-Stuy is a dining destination in its own right. Read on for more.
Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.
Read MorePEKIN - On a windy day in Pekin, I’m looking for some good food. Time to try a spot that’s been in town for quite a while, but recently underwent some big changes.
JoElle Schramm has always had a passion for cooking, and after finishing culinary school and earning a degree in hospitality, she bought Yesterday’s Bar & Grill from her parents a few years ago.
“It was always a comfortable neighborhood bar & grill,” JoElle said. “I turned it more into a restaurant with a really great cocktail program, and I think now we kind of have the best of both worlds.”
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Yesterday’s Bar & Grill is serving up high-quality grub with a range of flavors. The inviting atmosphere makes for a fun fusion rarely seen in our area.
Everything JoElle makes is cooked to order, and I start with some fresh and savory French onion soup. It is boiled - and blowtorched - to perfection.
Next up, an out-of-this-world appetizer: these aren’t your typical Brussels sprouts, and I couldn’t just stop at one.
“They’re just half Brussels sprouts that are fried quickly and tossed in a little bit of lemon juice, salt, and served with our chipotle aioli,” JoElle said. “If you’ve never had a crispy or a fried Brussels sprout, then you’ve never had a Brussels sprout.”
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It is the perfect way to set us up for some marvelous main courses, starting with some fresh, flaky and flavorful salmon.
“It’s grilled with olive oil, fresh lemon and sea salt. That kind of poaches it while it’s on the grill, but you still get the good char flavor from the salmon as well,” JoElle said.
This fabulous fish comes with veggies and a seasonal butternut squash risotto, and it all goes perfectly with some buttery, cheesy bucatini pasta.
I’m sure to save room for dessert, and good thing I did - JoElle sets us up with her incredible creme brulee.
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This is quality food served in a quality environment, and the previous owners say they couldn’t be happier with how Yesterday’s has evolved.
The master chef herself just has a few simple rules for her guests to follow.
“I want them to just have a place to eat really good food and relax,” JoElle said.
You can find Yesterday’s Bar & Grill at 363 Court Street in Pekin - right on the corner near the Tazewell County Courthouse.
Here are their hours:
Monday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 9:00 p.m.
Tuesday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 9:00 p.m.
Wednesday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 9:00 p.m.
Thursday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 9:00 p.m.
Friday: 11:00 a.m. - 2:00 p.m. | 4:30 p.m. - 10:00 p.m.
Saturday: 4:30 p.m. - 10:00 p.m.
Sunday: Closed.
Copyright 2023 WEEK. All rights reserved.
You don't have to live on chicken and rice or take expensive supplements to build muscle, according to a pro bodybuilder and dietitian.
Holly Baxter, an international award-winning physique athlete, said she's learned from personal and professional experience that the best diet for a strong, lean physique is one you can stick to in the long term.
"Find something that works for your preferences. It's not super sexy or glamorous, but often people are looking for shortcuts that just aren't sustainable," she told Insider.
Baxter shared some of her favorite ways to get enough protein for a strong, muscular physique while eating real foods she enjoys. In total, she said she gets about 130 to 140 grams of protein per day, about the middle of the recommended range, which is about 1 to 1.3 grams per pound of lean body weight each day.
Supplements can be a convenient way to get more protein in your diets, but there's nothing special or necessary about a shake or powder, according to Baxter.
Whey protein is also becoming increasingly expensive, so if you hate protein shakes or if they're draining your budget, you can get your nutrients through everyday foods instead, she said.
"If you enjoy eating like I do, I'm more of an advocate of eating a meal," Baxter said.
One high-protein snack dieticians often recommend is also Baxter's go-to: fat-free Greek yogurt, which is nutritious and customizable with your favorite flavorings or toppings.
"You're getting a really wholesome food rich in calcium, vitamin D, and protein, and you're getting benefits from gut-friendly bacteria," she said.
Baxter said she's also a fan of steak, since it's a rich source of iron to help athletes, and especially women, avoid fatigue or anemia. She said she eats lean red meat about three to five times a week: her favorite is a filet mignon with cheesy bread, roasted veggies, and a glass of red wine.
It's a myth that you need protein immediately after a workout to get the benefits. Baxter said that it's easy to get caught up in concerns about when to eat, but research suggests you can build muscle regardless of when you eat around a workout.
"The key is making sure you're supplementing with protein within a few hours before or after," she said.
If you're trying to burn fat and maintain muscle in a calorie deficit, it may help to eat something before working out to provide energy, she added. And for athletes who need to perform at the highest levels, eating enough carbs for a workout can help, too.
While protein is an important nutrient for building muscle, Baxter said it's hard to stick to a diet that's all work and no fun.
"There's an element of my diet that is going to focus on food pleasure and satisfaction from eating something that tastes really good," she said.
Baxter previously told Insider that she used to struggle with chronic dieting, and had to re-learn to enjoy food and eat enough to build muscle and support her health.
She said finding ways to include her favorite treats like ice cream, Nutella, and sugary cereal without derailing her goals helped her cultivate a healthy relationship with food.
For anyone who wants to eat to build muscle, Baxter said consistency is key, so making room for what you enjoy can help.
"Ultimately what dictates somebody's long-term success is building muscle is dietary adherence," she said.
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