diet

How Much is Too Much Caffeine?

(And an aside on pumpkins)

To be honest I have no idea how much is too much caffeine. No, no, no – I do. I’m just not sure I TOTALLY agree with the generally recognized recommendations. Be that as it may, I am here to inform your sweet, knowledge-seeking buns.

Before we get started, can I just say this whole pumpkin shortage thing is very alarming. This is coming from a girl who stockpiles canned pumpkin. If there was a show devoted to people who hoarded canned vegetables, I think I would be the host. Welcome folks, today we meet Becky from Rhode Island who has so much canned rutabaga in her basement, her house is actually sinking! *Cue enthusiastic eye roll* Just FYI – the pumpkin shortage is coming from too much rain in the Midwest. Libby’s, the largest producer of canned pumpkin, gets most of their pumpkins from Illinois. I’m sorry. If you don’t believe in global warming now, you never will. Pumpkins man. Pumpkins.

So what is the deal with caffeine? Please repeat that question as Jerry Seinfield would. Do it. Now. 

The going recommendation for healthy, older adults is 400mg of caffeine per day, that is about four cups of joe. Adolescents, you get 100mg per day. The Caffeine Informer can provide you with more information on the caffeine content of various drinks, all the information you do and don’t want to know.

Boom end of post. But seriously, if you experience insomnia, nervousness, restlessness, irritability, stomach aches, rapid heart beat or muscle twitching this may be a sign of too much caffeine and you need to tone it down.

Basically, too much caffeine feels a lot like this…

 

Yes. We know.

Please drink responsibly.

*Pumpkin knowledge gathered from NPR.

Quinoa & Turkey Stuffed Peppers

As promised! See? You can rely on me…at least for the past week. We are playing this reboot day-to-day. Very, very touchy go-go.  Sadly, I do not have many pictures from this righteous culinary endeavor. To be honest, the plan was not to put it on the blog. To be even more honest, I have zero pictures. But hey! I am here delivering the promised goods like your Denver-based, 7-11 parked pot dealer. Gnarly…(swear to God, had no idea that word contained a ‘g’).

I have to say, posting a recipe without pictures is a lot like a blind date. I don’t think I need to explain that simile. Soooooo, let’s look at some pretty things I’ve chopped or cooked up for THR recipes in the past. Whoot Whoot! Consider yourself catfished. No wait, don’t. These stuffed peppers are the tits. 

Hey look. This is stuff. Image by Kimberly Sabada MS, RD, LDN

Hey look. This is stuff.
Image by Kimberly Sabada

More Stuff. Image by Kimberly Sabada

More stuff! Image by Kimberly Sabada

Oh man. Even more stuff!! Wait, that's quinoa. PERTINENCY ALERT! Image By Kimberly Sabada

Oh man. Even more stuff!! Wait, that’s quinoa. PERTINENCY ALERT!
Image By Kimberly Sabada

Quinoa & Turkey Stuffed Peppers

Serves 6 (1/2 pepper per person)
1/3 cup dry red quinoa, cooked
2 tsp olive oil
1/2 small red onion, small chop
3 cloves garlic, minced
8 ounces ground turkey breast
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
2-3 Tbs fresh chopped parsley
3/4 cup tomato sauce
1 small graffiti eggplant, peeled and chopped
1 ounce goat cheese
3 bell peppers, cut in half and seeds removed

Cook quinoa according to directions. Set aside and let cool.

Place steamer basket and ~1 inch of water in a small sauce pan, heat water to boiling. Add eggplant and steam until soft. Set aside. Once cool enough to handle, dice the soft, steamed eggplant into a consistency better known as mush.

Meanwhile, in a large pan heat olive oil over medium heat. Add onion and saute until softened, about 5 minutes. Add garlic and stir until garlic becomes fragrant, not browned (about 1-2 minutes). Add turkey to pan and continue to cook, breaking it up until turkey is cooked through. Add herbs and stir mixture together ~30 seconds. Finally, add tomato sauce, eggplant and goat cheese. Stir to heat through and cheese is melted. Remove turkey mixture from stove stop and stir in cooked quinoa.

Pre-heat oven to 350 degrees and spray 9×13 with non-stick cooking spray.

Evenly fill each pepper half with turkey mixture. Place 6 filled halves in prepared 9×13. Bake for ~30 minutes, uncovered until heated through.

EnJoYs.

I have no clue what’s coming next week, but it’s sure to be informative and sarcastic.

Talk Turkey to Me

I know, I know. I’ve treated you all so poorly these past few months. The drought of nutrition information has been appalling. My posting has been about as frequent and abundant as rain in California. Well, let’s try to rectify that. Like right meoooow.

I have always been more of a boob chick than a big booty lover. Yes, even in the era of this non-stop Kardashian reign. Before you go getting any naughty ideas, I am talking about poultry and not female human beings. Kim – seriously, The Healthy Revival was finally getting interesting…exit screen. 

The funny thing about eating turkey, especially ground turkey, is how misleading it can be in terms of the nutrition. We all know poultry has white and dark meat. The breasts are the white meat of the bird. The dark meat consists of the legs and thighs.  Why the difference? It all has to do with how much the bird uses the muscle. Muscles used more frequently have more myoglobin in them, a compound which enables activity.  Muscles used less, breast and I suppose wings because chickens are flightless birds,  have less myoglobin in them. That’s all you need to freaking know because if I have to launch into a discussion about oxygen right now, I might just stop writing for another 6 months.

People fall prey to cooking with simply ‘ground turkey’. OMG dude, these tacos are amazing! Can’t believe you made them with turkey meat brah. Let’s go post something on Facebook about being healthy. 

So why is ‘ground turkey’ so bad? It is usually made from the dark meat. Let’s compare the dark to white, shall we? Oh. Oh. Oh. We shall! And just to make it MORE informative, I have added 90% lean ground beef to the comparison chart. Nutrition information below was pulled from Self.com nutrition database and Jennie O Poultry websites, based on 4 ounce servings.

Most boring chart ever made and viewed. Created by the talented Kimberly Sabada

Most boring chart ever made and viewed. Created by the talented Kimberly Sabada.

As you can see, ground turkey is much higher in calories and fat compared to ground turkey breast. The ground turkey product above is the 85% lean variation too. Not that impressed now, are we? The ground turkey is comparable to the 90% lean ground beef.  I am not promoting red meat over ground turkey either. I am saying two things: 1) if you’re looking to cut calories and lose a few pounds (which let’s face it, most everyone is) or 2) watching your cholesterol levels – ground turkey breast might be the best option.

Dark meat has plenty to offer. Compared to white meat, it has more B vitamins, iron and zinc. Awesome, if you’re deficient. Yeah, that is about all I got. So the next time someone makes you turkey tacos and you see an 85% lean ground turkey container in their trashcan, I hope you feel like this…

Go eat some ground turkey…breast.

Ground turkey breast recipe coming soon. But honestly, I think we both know better than to get your hopes up. The last post I gave you was 6 months ago. Fingers crossed.