Posts Tagged ‘ younger next week ’

‘Younger Next Week:’ Real Life Advice From Author, Elisa Zied, R.D.

Wednesday, January 29th, 2014

We love Elisa Zied, a registered dietician who is on the Parents Advisory Board. She also writes our blog called The Scoop on Food. So my editors and I were happy to hear about her new book, Younger Next Week. I couldn’t put it down yesterday. Elisa gives straightforward info about how many calories and how much fat most women need per day whether weight loss or maintaining their weight is a goal. For slow and steady weight loss of no more than 1 to 2 pounds weekly, she recommends 1600 calories (way better than 1200, right?) and  36 to 62 grams of fat. She also explains how to increase portions if you need more or if weight maintenance is the goal. She talks about healthy starches–we need them! And, of course, whole grains get big gold stars.
I especially love the recipes hidden in the back of the book. I’ve posted a delicious Brussels sprouts variation at the end of this helpful, insightful Q&A with Elisa about why you need this book.
KK: What do you hope is the biggest takeaway from your book?
EZ: I wrote this book to be a wake-up call and permission slip for women to prioritize caring for themselves so that they can look and feel their best inside and out. I hope that after reading Younger Next Week, women feel empowered to tweak their eating, fitness and lifestyle habits each day to live their best life. I want women to know that they don’t need to move mountains to look and feel their best, achieve a healthier weight, and age well…but they do need to put themselves on their extensive to do list. I also want women to know that simply moving toward a more nutritious and healthful diet, incorporating a little more movement (and less sitting) into each day and connecting with others (not just online but in person) can do wonders for their appearance, mood and health. Women also need to know that self care isn’t selfish–everyone around them will reap the benefits of them taking better care of themselves.
KK: Why do women need this information?
EZ: We women tend to want to be all things to all people. And because many of us are in the business of caring for and nurturing everyone around us–husbands or partners, children, aging parents, friends and family members, neighbors–we often put our own physical and mental needs on the back burner. But doing so leaves us vulnerable to stress and puts us at risk for getting sick or developing diet- and lifestyle-related chronic diseases. And it certainly doesn’t help us stay centered or well-equipped to handle stressors like deaths, divorces, disabilities, work or financial pressures or losses or even just everyday stress that goes along with raising a family or simply living life. Women need Younger Next Week because it provides the impetus, the motivation and practical tools and tips based on science to help women not just talk the talk but walk the walk to achieve or reclaim the vitality that they so deserve.
KK: What are three of your favorite recipes? The black bean tartines sound amazing!
EZ: I simply adore brussels sprouts so am partial to the Shredded Brussels Sprouts on page 234. I also love the Shrimp and Broccoli Bowl (minus the red pepper flakes–those kill me) on page 225 for a hearty meal. For a snack/dessert, I love the Chocolate Walnut Granola Bars on page 237–they’re sweet and satisfying.
Shredded Brussels Sprouts
Servings: 5
Prep time:  20 minutes
1 pound (5 cups) fresh small Brussels sprouts
2 teaspoons olive oil
1/2 cup diced onion
2 teaspoons fresh lemon juice
1 teaspoon fresh lemon zest
Kosher salt, freshly ground black pepper or minced garlic to taste
1. Trim the hard ends off the Brussels sprouts. Remove any outer leaves that have yellowed or withered. Cut each Brussels sprout in half and then slice the halves into thin strips. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and saute for 3 to 4 minutes, or until they have softened. Add the Brussels sprouts and toss, using tongs, to coat them with the onions. Cook for about 5 to 7 minutes, or until the Brussels sprouts have browned.
3. Spring the sprouts with the lemon juice and lemon zest. Season with salt and pepper if desired.

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