This summer's "it" food

Get these from our Foodtrainers' shop while they last (or before we eat them all).

Whether you’re paleo or gluten free (or neither), many of us are conscious of decreasing our grain intake. We’ve noticed a wave of products and restaurants filling the grain gap with cassava and tapioca. Cassava, a root vegetable, is native to Latin America, Asia and Africa, it is also known as yucca. Today, our Chip List newsletter (be sure you’re signed up to receive our Monthly Morsels) mentioned Siete Chips. These are made from cassava and there's pretty damn delicious.

Then, there’s tapioca. Tapioca is the starch extracted from the cassava root.  I know this is a little confusing, bear with me. For now, just know that cassava and tapioca come from the same place but are different nutritionally.

Cassava is nutritionally like a sweet potato. Cassava has more protein, a ton more vitamin C (cassava a great source), slightly more potassium and about the same amount of fiber. Cassava is higher in calories, if that matters to you (not to me). Cassava is used to make flour and breads (Otto’s cassava flour is a great brand). The concern with cassava processed improperly is that it contains compounds that convert to cyanide, sounds scarier than it is. The truth is many foods contain these compounds, flax is one of them. These compounds are in the leaves and peel of cassava and not the flesh/root. The bulk of the issues with cassava have been with people processing the tuber versus consuming it. Companies, such as Otto's, test their products for these compounds.

And tapioca, I have to admit as a gluten free-er, I love the taste of the tapioca “sandwiches”. The tapioca makes a crepe-like wrap for any type of filling. A couple of places in NYC such as Tapnyc and Oca serve these. We tasted Wrapioca's creations at the fancy food show and, also in NYC, is yubakery, their yubuns are not to be missed. In the sandwiches, tapioca has a slightly crunchy texture, yum. However, the more I researched tapioca, I realized it isn’t a nutritional superstar. The saving grace for tapioca is that it’s a source of resistant starch. These starches feed probiotic bacteria. So, tapioca versus white flour? Tapioca wins. Tapioca versus cassava, that one goes to cassava. 

If you are in NYC, I would check out Tap. The whole place is gluten free, the “sandwiches” are delicious. We liked the vegan and also the one with prosciutto. They are very ingredient conscious, in terms of quality. Plus, they have matcha (odd for a Brazilian place but I'm happy about it). 

Have you tried cassava, yucca or tapioca? Let me know your thoughts.

This is how I lose weight

I mentioned to a friend that I felt ick following a recent vacation. “Do you let yourself go when away?” The sad part is, I don’t. I tend to eat, more or less, the same way when I’m away. But..all meals are out at restaurants and there’s more booze, for sure. 
To compound things, when we got home, we didn’t have access to our kitchen (we refinished our floors which everyone says is a nightmare. I was convinced it would 't be that bad, I was wrong). My husband was thrilled to eat all meals out, that's his preference (even though he complains he needs to start to "watch" too). I missed home cooking. My body missed home cooking too. I decided to control what I could and really reign it in. At restaurants, I watched portions and skipped extras (cheese in salads etc). Guess what? I still felt gross. 

It wasn’t until this week that I could cook. I made simple, light dinners, didn’t have alcohol and it’s only been a few days and I feel back to me.

I can’t be out every night, even if I’m eating oysters and salads, and have a drink and feel good. My kids go to camp each summer and this is a lesson I've already learned, apparently not.

My mood dips if I drink too many days in a row and my clothes just don’t fit the way I like them to.

If you’re finding you don’t feel as lean as you’d like, take a few days and ensure all meals are homecooked. Skip all alcohol and I bet you’ll come to the not-so-new realization I did.

How to cut down on carbs

At an event last week, Sam Kass (former chef for the White House/Obamas) was a speaker. He explained that there’s a missing piece with most health advice. I’m paraphrasing but he said that we can’t simply say “ginger is healthy” but need to include the HOW. I went back to the office with this truth nugget and we brainstormed a bit. We’re going to add a  “how to” series to the blog. I’d love to declare it’ll be a weekly feature but we’re not so great at that kind of structure. Today, Carolyn kicks things off with a great way to cut your carbs.

Like any normal human, I love carbs. Like any good nutritionist, I love fiber too but not enough to ever eat another GG crispbread*. If you can’t consider cardboard, enter your new, best cracker buddy ORGRAN.

Orgran fiber crispbreads are our fave crackers on the market because they are gluten free, low cal, and have some fiber. They are the perfect vehicle for pretty much any topping. We usually give two a day to clients as a “non-carb”.

The ingredients are simple: brown rice flour, wholegrain sorghum, psyllium, rice bran and salt so they definitely need a topping. Here are a few of my fave ways to use them:

1.     Sunflower seed butter and a sprinkle of cacao powder

2.     Good Culture (probiotic) cottage cheese and apple slices

3.     Wild smoked salmon with farmers cheese or ricotta

4.     Avocado with a pesto drizzle.

Scrambled eggs, chicken salad and tuna would work too, your Orgran options are pretty much endless.

We want to share our Orgran obsession, tell us your favorite topping below for a chance to win a free box by 12/17. And if you have any orgran art/photos post them tagging us @carolynbrownnutrition @foodtrainers

*cracker that’s made the rounds in many weight loss plans but needs be retired.

Healthy, hip Dallas

Dallas…I can still hum the theme song to my first, lowbrow TV obsession. More recently, this season’s Bachelorette Jojo (finale tonight) hails from Dallas. There’s the Dallas Cowboys oh and some videotape I recall floating around our house (ahem) when I was growing up. Most places live as stereotypes in your head until you actually visit.

Let’s be clear, we didn’t have plans to visit Dallas. I have good friends from college in Dallas and    my favorite Joanna Czech opened her skincare mecca there but we were supposed to be just passing through the Dallas Fort Worth airport en route to Cabo. As the “friendly skies” would have it our first American Airlines flight left late due to a mechanical issue. And after a 5K, barefoot sprint through the humungous Dallas airport, our second/connecting flight left EARLY. Wait, it gets better. There were no other flights out that day, it was hours before our bags were located oh and did I mention if was Marc’s birthday?

All I can say is it’s a good thing we’re plan B masters. I sent out an SOS to my Dallas crew. Within minutes, I received an annotated list of where to stay, eat, drink and dessert in Dallas. From my guide, I chose the Joule. They said they’d have a room waiting for us and they asked what Marc liked to drink (why don’t all hotels ask this). From the minute we walked into the gorgeous, groovy lobby I knew things would be ok. We were shown to our swanky suite (love the Amex upgrade) and two little bottles of Patron, a carafe of margarita mix, salted glasses and ice greeted us. Cheers to Dallas!

They had him from "Patron"

Some Foodtrainers' favorites in this mini bar (good way to judge any hotel)

After plugging in our devices to charge, washing up and margarita-ing, we were off.

Our first stop was the Texas Truck Yard. 

The website describes it as an “adult playground” but that tagline, to me, sounds a little…. Anyway, there are food trucks and outdoor bars including one in an Airstream. We relaxed, did a little sampling,the taco truck was our favorite, and moved on.

This should read "eat here" not "eat her" as a Facebook friend surmised

Next up was HG SPLY Company. While the place has a healthy slant, it’s only because of their ingredient consciousness.  Their manifesto says it way better than I can and is worth reading. HG SPLY is in an up and coming area called lower Greenville. When we arrived the rustic, cool restaurant was packed. We happily found two seats at the bar (usually our favorite place to sit). We ordered an Double Under, which is made with beet-infused tequila. It sounds weird but tasted amazing. There was also a green tea gimlet made with matcha. I can’t believe I had to go to Texas for my matcha cocktail. 

We ordered light bites, I was very happy with my tuna poke’. And I was so relieved that Marc liked HG Sply/our taste of Texas so much he was happy we ended up in Dallas for his birthday.

There’s one more Dallas hotspot on our list. A few years ago, Carolyn were “researching” for our annual Feb chocolate newsletter. My friend Marie sent us goodies from Dallas-based Dude Sweet Chocolate.  “Dude” only does dark chocolate and their chocolate salami with marzipan has been my all-time favorite chocolate since first slice. A little buzzed, Marc asked the clerk “is there anything we’re missing or need to try?”  Rest assured, we didn’t miss anything and had a chocolate tasting buffet back at the Joule. Note: whisky truffles may be my new #1.

If you’re wondering (or not on social media) we did make it to Mexico and it was well worth it. But the morals of this story are that a) Dallas is cool and b) plan B can be the best.
Have you been to Dallas? Any stories when Plan B was best? Who will Jojo choose?