I was doing an interview this week and the journalist asked me the following question: “What are your top tips for people trying to get their bodies “summer ready”? First off, I had to laugh. Then I gave my reply: “It’s the second week of July – if they aren’t summer ready yet what are they waiting for?” But then I turned the conversation serious. The thing is, this “summer ready” in a question, really bothers me. Shouldn’t our bodies be ready ALL year round and not because of a time of year or an upcoming event? Truth is, we shouldn’t start eating better or trying to lose weight just because something lies a head, we should be doing it ALL the time. Because life is what lies ahead; AND every day, week, month or year there is a reason for us to be in the best health we can be.
Now that I am off that rant, here’s what lies ahead this week in The Keri Report:
* Keri’s Kitchen: Barbecued Almond Trout
* 10 Things Dietitians Wish They Could Tell Their Younger Selves About Food
* The 5 Best Protein Bars, According to Top Nutritionists
Photo by Keri Gans
From Keri’s Kitchen: Barbecued Almond Trout
Lately, I have become more experimental in the kitchen. Honestly, a lot has to do with being in my summer home, having a grill, and not being able to order in! (A city perk that I am desperately missing but obviously making the best of the situation!)
The other day, while at Citarella, I just stared at all the fish available and for some reason the rainbow trout called my name. I had never made it before on the grill, but was up for the challenge. Happy to report, it came out great; hence, I am sharing it with you!
Ingredients:
Rainbow trout fillet, 1 per person, @ 4-6 ounces.
Olive oil
Salt & pepper
Sliced almonds
Lemon
Preheat grill to @ 500 degrees. Take each piece of trout and rub olive oil on both sides, using your hands or oil brush if you prefer. Place skin side down on aluminum foil. Other side – season with ground pepper and a dash of salt. Then take sliced almonds in your palms, crunch together slightly and then put single layer on trout. Take oil brush, or your fingers, and make sure a little oil covers the almonds.
Place foil with trout(s) on grill and cover. Should only take @5-7 minutes to cook. Fish should be flaky to touch and not translucent if cooked thoroughly. Serve with a squeeze of fresh lemon. Bon appetit!
Photo by Keri Gans
10 Things Dietitians Wish They Could Tell Their Younger Selves About Food
Whenever I am asked what I would tell my younger self the first thing that pops into my head is, “WEAR sunscreen!”. I would also probably add, wear a hat and sit under an umbrella at the beach; but hey, with age comes wisdom, right? This past week I decided to ask my RD pals what they would tell their younger selves about food for my US News blog. (I already know they would agree with me about the sunscreen!). Don’t miss out on this fun and inspiring read.
Photo by Keri Gans
The 5 Best Protein Bars, According to Top Nutritionists
One of the most popular questions I get asked by clients is what “protein bar” do I recommend. My answer almost always is: KIND Nuts & Spices. (Disclosure: KIND is a partner of mine.) Photo featured above is with my favorite flavor and was taken before I left for Milan so I would be prepared on the flight. (Trust me, I might preach it – but I am not always prepared). Thanks to Women’s Health for asking me what my top pick is a long with other nutritionists. The bar aisle can get quite confusing.
P.S. They aren’t just for girls :))))