by DebbieJ MS RDN | Sep 20, 2024 | All, Home, Nutrition, Recipes
Navigating the world of protein powders and supplements can indeed feel daunting, with countless options lining store shelves and online marketplaces. As you consider adding a scoop to your post-workout smoothie or exploring new ways to boost your nutrition, it’s easy to feel overwhelmed by the choices. However, fear not! Our guide to protein powders and supplements will help you make informed decisions on what to buy –or skip.
Are They Necessary?
You can achieve your physical goals without extra protein, just as you can get in a good workout without ever lifting a free weight or stepping on a treadmill. Here’s the caveat… If you are restricting calories then you may need a little more protein than usual to replace other fuel sources. Protein powders are also useful in situations of maldigestion/malabsorption or when the alternative is to miss out entirely when you have no other viable choice. Most lean protein sources are animal-based and need to be kept refrigerated which is difficult (but not impossible!) on the run.
Are They Beneficial?
The highest quality protein powder still won’t make up for a poor diet or eating habits! But for the three indications mentioned above, a protein supplement can prove a useful tool in one’s exercise arsenal. Depending on the protein source and other ingredients, a supplement can complement the rest of one’s nutrition.
While the quantity of protein you consume each day is important, the quality and timing of your meals can have just as much, if not more, impact than simply hitting your gram targets. Taking a supplement after a morning workout won’t necessarily help if you’ve already had a full breakfast. However, it can be beneficial with a low-protein lunch prior to an afternoon workout. Additionally, post-workout recovery is another chance to support your efforts, especially if it’s been hours since your last meal.
What Are My Choices?
Pure protein by itself is quite bland (think egg whites). So, protein as the main ingredient is usually offered in combination with a little carbs or fat …or a lot in the case of meal replacement shakes. Here’s a run-down of the top protein sources in powder form:
- Cow’s milk – provides casein and whey (heard of curds & whey?) which are high quality proteins providing all 20 amino acids. Casein is slower-digesting (good to tide you over between meals) and whey is quicker for immediate muscle use.
- Peas – a non-allergenic (soy, dairy and egg-free) vegetarian choice
- Soy – a plant-based complete protein providing all essential amino acids (can’t be made by your body and need to be obtained through diet)
Powders offer a convenient, portable option to mix with your fluid of choice just prior to consumption. The cost should be about $1.50 per serving for a standard protein powder and a little more for specialty products. That price is comparable to plain cooked chicken breast which is more cost-efficient per gram than filet mignon …but not eggs or beans!
Ready-to-drink packaged shakes are usually shelf-stable but taste best cold. They may be upwards of $3-6 each but often provide more protein and/or calories with that convenience.
How Much Should I Have?
Considering that protein powder shouldn’t be a full replacement for protein in the diet, look for about 20-25 grams per serving (2 scoops). Many people will mix that into a glass of milk which already provides 8 grams protein per Cup. Using more powder means a thicker end result, unless you also use more liquid. Some products are clear or formulated to mix with water or juice.
Other Protein-Based Supplements
Now other protein-based supplements include amino acids (the building blocks of protein) and peptides (small protein fragments). Both are naturally formed during protein digestion, so taking them in supplement form is an expensive way to bypass that digestive process. While they may be indicated for malabsorptive conditions due to their higher bioavailability compared to solid protein, they are not beneficial for most people.
Certain essential amino acids, known as branched chains [BCAAs], are used more in cell growth. These BCAAs are also a fuel source for skeletal muscle so may preserve muscle glycogen stores and help reduce muscle breakdown induced by exercise. Read the Supplement Facts panel carefully – it may show a large number like 5000 mg but that’s only 5 grams of protein.
The Take-Away
Protein powders are convenient when ready-to-eat solid proteins, refrigeration and/or cooking are unavailable, but can be expensive. They won’t enhance your exercise routine unless you’re already optimizing your training and nutrition. Focus on a balanced diet and effective training to achieve your fitness goals.
Note: This blog post is a general guide and should not replace professional advice. Always consult with a fitness professional or personal trainer at LA Fitness for personalized guidance and support.
by Candice Currie | Jun 21, 2019 | Home, Nutrition, Recipes
“Healthy eating is important and knowing where your food comes from is what makes it special. We serve only the freshest and finest ingredients our local community has to offer. We work with numerous small producers in the Midwest to showcase the highest quality product available across our menu. Our relationships with these farmers and producers allow us to push for constant improvement in the quality of their product, and in turn, we treat their ingredients with the utmost care.”
Danny Grant
Award-Winning Chef, etta
More about etta:
Paying homage to the meaning behind its namesake, Henrietta – keeper of the hearth, etta is the latest project by award-winning chef Danny Grant and What If Syndicate. Located in Chicago’s bustling Bucktown area, etta is a light-hearted neighborhood restaurant that serves simple and seasonal wood-fired food. Opened in July 2018, etta focuses on classics done well in a fresh way. Showcasing a seasonally inspired and thoughtfully crafted menu that utilizes its wood-fired hearth in unique ways, etta offers a selection of salads, house-made pastas, pizzas as well as weekend brunch. Re-creating both the food and experience of dining at chef Grant’s home, etta’s concept is straightforward – to cook and serve simple, honest food thoughtful of the season and its guests.
etta is located at 1840 W. North Ave., Chicago, IL 60622. Open Monday through Thursday from 5pm to 10pm, Friday from 4:30 to 11pm, Saturday from 10am to 2pm and reopens for dinner from 4:30 to 11pm, and Sunday from 10am to 2pm and again from 4:30pm to 9pm. For the menu and additional details, please visit ettarestaurant.com.
Photo Credit: Rachel Bires
Photo Credit: Rachel Bires
Photo Credit: Rachel Bires
Heirloom Tomatoes & Stracciatella from etta
For the Dish
- 1 lb heirloom cherry tomatoes, halved
- 12 ea summer squash ribbons
- 1 c roasted sweet corn kernels
- 2 c stracciatella
- 12 ea mint leaves, chopped
- 12 ea basil leaves, torn into pieces
- 2 tbls white balsamic vinaigrette
- 2 tbls extra virgin olive oil
- Maldon sea salt to taste
- freshly ground black pepper to taste
- Optional garnishes: arugula, sweet basil seeds (soaked)
Step 1:
- In a large mixing bowl, combine halved tomatoes with corn kernels and summer squash ribbons.
- Add the white balsamic vinegar and olive oil and gently toss.
- Gently top the stracciatella with the tomato mixture, so the stracciatella is hidden.
- Season with Maldon sea salt and freshly ground black pepper to taste.
- Garnish with arugula and sweet basil seeds.
Step 2:
- After the tomato mixture is evenly coated, fold in mint and basil leaves and set aside.
- Place 1/2 cup of stracciatella in the center of a small plate.
- Using the back of a spoon, spread the stracciatella in a circular motion until it is 1/4 inch thick.
Step 3:
- Gently top the stracciatella with the tomato mixture, so the stracciatella is hidden.
- Season with Maldon sea salt and freshly ground black pepper to taste.
- Garnish with arugula and sweet basil seeds.
Serves 4
by Candice Currie | May 28, 2019 | All, Home, Nutrition, Recipes
“It’s important for food to be satisfying as well as good for our health. This recipe features whole foods packed with essential vitamins, minerals and healthy fats, along with bold flavors and contrasting textures that make food exciting. Everyone loves tacos, and whether you’re an omnivore, a vegetarian, a vegan or anything in between, it’s clear that eating less meat in favor of more plant-based, locally sourced, and minimally processed foods [have] many health benefits and is more environmentally conscious. Plus, cooking more meals at home is a great way to make sure you’re eating quality ingredients, and it’s a great way to spend time with family and friends. Next time you’re in Nashville, come by The Wild Cow and try some more of our vegan food!”
Chef Ryan Toll
Chef and General Manager, The Wild Cow
The Wild Cow is located at 1896 Eastland Ave in Nashville, TN 37206. Open Sunday through Thursday from 11am to 9:00pm, excluding Tuesdays, and Friday and Saturday from 11am to 10pm. The Wild Cow is closed on Tuesdays. For the menu and additional details, please visit thewildcow.com.
Sweet Potato and Black Bean Tacos from The Wild Cow
Photography provided by The Wild Cow
For the Dish
- 8 corn or flour tortillas
- 1/2 cup shelled pumpkin seeds
For the Mashed Sweet Potatoes
- 3 sweet potatoes, sliced into 1-inch chunks
- 2 tablespoons Earth Balance or another vegan butter substitute
- 1 tablespoon brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
For the Black Beans
- 2 cans black beans, not drained
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon salt
For the Lime Slaw
- 1/2 a head of green cabbage, thinly shredded and tossed in 1 T salt to wilt
- 1 bunch of cilantro, thick stems removed and coarsely chopped
- 2 limes, juiced
For the Jerk Sauce
- 1 1/2 cup orange juice
- 1 cup Bragg’s aminos or soy sauce
- 2 tablespoons olive oil
- 2 lemons, juiced
- 1 jalapeno, seeds removed and minced
- 1/2 a white onion, minced
- 1 medium-sized ginger root, peeled and minced
- 1 head of garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon allspice
- 1 tablespoon thyme
- 2 teaspoons cinnamon
- 2 teaspoons black pepper
Step 1:
- Fill a large pot with water, cover, and set on medium high until it’s at a rolling boil.
- Add the diced sweet potatoes and replace the cover. Boil until tender but not mushy (10-12 minutes).
Step 2:
- Strain out the water and transfer the sweet potatoes to a large bowl. Add the Earth Balance or vegan butter substitute, brown sugar, and salt. Mash until mixed but still chunky.
- Add the black beans to a pot with the cumin, coriander, cayenne, and salt and cook on medium heat for 15 minutes.
- Add the shredded cabbage to a large bowl and mix with the cilantro and lime juice. Season with salt to taste.
Step 3:
- Blend all the ingredients for the jerk sauce in a blender until smooth.
- Toss the pumpkin seeds in a little olive oil and salt and toast in a pan until slightly browned.
Step 4:
- Warm your tortillas on a pan or over a flame and keep warm until your ready to assemble the tacos. When ready, add sweet potatoes, black beans, lime slaw, jerk sauce, and toasted pumpkin seeds and serve.
Step 5:
by Candice Currie | Apr 3, 2019 | All, Home, Nutrition, Recipes
“Healthy and fresh food should be food that not only is good for your body, but it should also be flavorful. This salad is a great example of that. It’s made with seasonal tomatoes, field fresh watercress and ripe avocados. The dressing is light and fresh tasting and ties it all together.”
Chef Brian Okada
Culinary Director , Water Grill
Water Grill is located at 615 J Street, San Diego, CA 92101. Open Sunday-Thursday 11:30am-11pm, and Friday-Saturday 11:30am-Midnight. For the menu and additional details, please visit http://www.watergrill.com/.
Tomato Avocado Salad with Poppy Seed Dressing from Water Grill
Photo Credit: Courtesy of King’s Seafood Company
For the Tomato Avocado Salad
- Heirloom Tomato – 7oz (approximately 1 each, cut into 6 wedges)
- Avocado – ½ each (cut into 4 slices)
- Poppyseed Dressing – 1 fl oz
- Watercress – ½ oz (approximately ¼ bunch, tops only)
- Black Pepper – pinch
- Maldon Salt – pinch
For the Poppy Seed Dressing
- White Wine Vinegar – 6 fl oz
- Poppy Seeds – ½ oz
- Extra Virgin Olive Oil – 6 fl oz
Step 1:
- Place the wedges of tomato around the center of a low profile bowl.
- Add the avocado.
- Top the tomato and avocado with the poppyseed dressing and sprinkle with Maldon salt and fresh ground black pepper.
- Place the watercress over the center of the tomato and avocado salad.
- The tomato and avocado should be visible below the watercress.
Step 2:
by Candice Currie | Mar 13, 2019 | All, Home, Nutrition, Recipes
“A well-balanced meal constitutes healthy cooking. I believe in ‘everything in moderation’, eating from the full spectrum of food and limiting the rich and indulgent ingredients. You can obtain great flavor from vegetables alone, and if you cook from the heart, that might be the healthiest ingredient of all.”
Chef Paul Vazquez
Executive Chef, SeaLegs Wine Bar
SeaLegs Wine Bar is located at 21022 Beach Blvd. #105, Huntington Beach, CA 92648. Open Monday through Friday from 4pm to 10:30pm, Saturday from 10am to 11:30pm, and Sunday from 10am to 3pm. For the menu and additional details, please visit http://www.sealegswinebar.com/.
Rib Eye Steak and Zoodles from Sealegs Wine Bar
Photo Credit: Candace Rock
For the Dish
- 14 oz. ribeye, off the bone, cubed
- 2 tablespoons unsalted butter
- 2 medium zucchini, spiralized
- 1 Tablespoon blended olive oil
- 1 Teaspoon minced garlic
- 1 Teaspoon minced shallot
- ¼ to ½ cup cherry tomatoes, halved (adjust to your preference)
- ¼ cup white wine
- ½ cup veggie stock
- salt and pepper to taste
- minced parsley to garnish
- parmesan cheese (optional)
For the Steak Marinade
- 1 cup soy sauce
- 1 cup rice wine vinegar
- ½ cup mirin
- ½ cup olive oil
- 1 jalapeno, deseeded
- 2 tablespoons grated ginger
- ½ bunch cilantro
Step 1:
- Take all ingredients for the marinade and blend them together.
- Cube up the steak and place in marinade for at least 30 minutes.
- Prepare veggies while meat marinates (spiralize zucchini, halve cherry tomatoes, mince garlic and shallot).
- Remove meat from marinade, season with salt and pepper.
- In a hot cast iron pan, sear steak cubes until browned on all sides.
- Finish with 1 tablespoon butter to coat steaks, remove from heat and rest while cooking zoodles.
Step 2:
- In a hot pan, begin to sauté garlic and shallot in oil until fragrant.
- Add tomatoes and continue to sauté.
- Add zucchini noodles and sauté until al dente.
- Deglaze pan with white wine until it evaporates.
- Lower the heat, add the veggie stock.
- Cook zoodles until tender.
- Season with salt and pepper.
Step 3:
- Serve in large bowl, putting zoodles off to one side, leaving room for the steak.
- Sprinkle minced parsley over zucchini and sea salt over the steak cubes for added flavor.
- (Additionally, you can also sprinkle grated parmesan cheese over the zoodles).