What a great time of the year! Everyone's kitchens are filled with wonderful smells, delicious treats and best of all, the people they love the most.
It's the perfect time to over induldge in everything and it's so difficult to resist. The average American puts on about 2 lbs over the next few weeks! Over time, this can really add up.
Did you know that being overweight puts you and your family at risk for developing allergies, in particular asthma?! I know it's hard to imagine, but all those fat cells produce signals that tell your body to become more allergic.
Don't despair though, you can fight this! "How?", you ask. By regularly walking. As little as twenty minutes a day helps keep your body healthy and you maintain a healthy weight. If you can do more, I say go for it! Why not start a new tradition- sign up for your local Turkey Trot, take a walk before and after dinner, or go out for a family football game.
It doesn't matter what or how long you exercise for, as long as it's something!
Happy Thanksgiving!
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Tuesday, November 24, 2009
Thursday, November 19, 2009
Seasonal Flu #6- Signs and Symptoms
Flu Season is now in full swing in New York. The CDC is reporting about 5% of all visits to doctors in the NY and NJ area are for symptoms consitent with an influenza like illness
http://www.cdc.gov/flu/weekly/regions2008-2009/senreg2.htm
What should you look for to suspect that you might have the Flu?
- Fever
- Fatigue
- Muscle aches
- Cough
- Sore throat
- Runny or stuffy nose
- Headache
- Chills
Stay at home in bed and get better!
http://www.cdc.gov/flu/weekly/regions2008-2009/senreg2.htm
What should you look for to suspect that you might have the Flu?
- Fever
- Fatigue
- Muscle aches
- Cough
- Sore throat
- Runny or stuffy nose
- Headache
- Chills
Stay at home in bed and get better!
Season Flu # 5- Prevention Is Key
Noone likes to be sick, especially with the flu virus.
Many of my patients ask me, "Doc, is there any way I can prevent getting sick this season?"
These are the tips I give them.
1) Get vaccinated
2) Wash your hands frequently
3) Cover your mouth when you sneeze or cough
4) Don't touch your eyes, nose or mouth without washing your hands.
4) If you feel sick, stay at home, get plenty of sleep and rest, and drink fluids.
Many of my patients ask me, "Doc, is there any way I can prevent getting sick this season?"
These are the tips I give them.
1) Get vaccinated
2) Wash your hands frequently
3) Cover your mouth when you sneeze or cough
4) Don't touch your eyes, nose or mouth without washing your hands.
4) If you feel sick, stay at home, get plenty of sleep and rest, and drink fluids.
Flu Season #4- H1N1
H1N1, H1N1, H1N1- it seems like that is all we see in the news these days!
As of today, 1,028,000 doses of the vaccine have been shipped out to New York State.
There has been a ton of controversy and misinformation about the safety of this vaccine, whether it's necessary and how many shots you need to be protected.
Safety
The vaccine is safe. Repeat. The vaccine is safe. The H1N1 vaccine is the same flu vaccine we've been using each year, just named for the specific virus that is circulating.
Who Should Be Vaccinated?
This is taken directly from the CDC website:
1) Pregnant women because they are at higher risk of complications and can potentially provide protection to infants who cannot be vaccinated;
2) Household contacts and caregivers for children younger than 6 months of age
3) Healthcare and emergency medical services
* we need you to be healthy to help care for those who are sick!
* we need you to not spread the virus to those who might be more susceptible to illness
4) All people from 6 months through 24 years of age
5) Young adults 19 through 24 and
6) Persons aged 25 through 64 years who have health conditions associated with higher risk of medical complications from influenza.
As of today, 1,028,000 doses of the vaccine have been shipped out to New York State.
There has been a ton of controversy and misinformation about the safety of this vaccine, whether it's necessary and how many shots you need to be protected.
Safety
The vaccine is safe. Repeat. The vaccine is safe. The H1N1 vaccine is the same flu vaccine we've been using each year, just named for the specific virus that is circulating.
Who Should Be Vaccinated?
This is taken directly from the CDC website:
1) Pregnant women because they are at higher risk of complications and can potentially provide protection to infants who cannot be vaccinated;
2) Household contacts and caregivers for children younger than 6 months of age
3) Healthcare and emergency medical services
* we need you to be healthy to help care for those who are sick!
* we need you to not spread the virus to those who might be more susceptible to illness
4) All people from 6 months through 24 years of age
5) Young adults 19 through 24 and
6) Persons aged 25 through 64 years who have health conditions associated with higher risk of medical complications from influenza.
Tuesday, November 17, 2009
Happy Thanksgiving
Here is a delicious recipe for Pumpkin Pie, perfect for any food allergy free Thanksgiving feast. It's free of Milk, Egg, Peanuts, Soy and Nuts. Wheat is optional.
Remember, take a walk after dinner to burn off some of those extra delicious calories you are going to eat! Enjoy!
Pumpkin Pie
M, E, P, S, N, optional W
Ingredients:
2 cups canned pumpkin
3/4 cup brown sugar, firmly packed
1-1/2 cups water
6-1/2 T cornstarch
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ginger
pie crust*
1/4 cup brown sugar (optional)
1/4 cup coconut (optional)
Directions:
Preheat oven to 375° F. In medium saucepan, combine all ingredients but brown sugar and coconut. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake for 30 minutes or until firm. If desired, sprinkle coconut and brown sugar on top. Bake 5 more minutes.
*To make this recipe wheat-free, use your favorite wheat-free pie crust recipe.
Remember, take a walk after dinner to burn off some of those extra delicious calories you are going to eat! Enjoy!
Pumpkin Pie
M, E, P, S, N, optional W
Ingredients:
2 cups canned pumpkin
3/4 cup brown sugar, firmly packed
1-1/2 cups water
6-1/2 T cornstarch
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ginger
pie crust*
1/4 cup brown sugar (optional)
1/4 cup coconut (optional)
Directions:
Preheat oven to 375° F. In medium saucepan, combine all ingredients but brown sugar and coconut. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake for 30 minutes or until firm. If desired, sprinkle coconut and brown sugar on top. Bake 5 more minutes.
*To make this recipe wheat-free, use your favorite wheat-free pie crust recipe.
Sunday, November 15, 2009
Dinners On- A Savory Supper!
This is a savory fabulous easy recipe that is Milk, Egg, Wheat, Peanut, Soy and Nut free sure to make for a delicious dinner.
Roasted Pork Tenderloin with Apples and Sweet Potatoes
M, E, W, P, S, N
Ingredients:
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. pepper
3-1/2 cups sweet potato, peeled and cubed
4 tsp. olive oil, divided
2 12 oz. pork tenderloins
3 large Granny Smith apples, peeled and cut into wedges
Directions:
Preheat oven to 500° F. Coat 15x10-inch jelly roll pan with cooking spray. Set aside. In small bowl, combine salt, cinnamon, cardamom and pepper. Set aside. In large bowl, combine sweet potato, 1 tsp. spice mixture, and 3 tsp. oil; toss well. Set aside. Trim fat from pork and rub remaining spice mixture over meat. Drizzle remaining oil over pork. In a single layer in pan, arrange sweet potatoes. Bake 10 minutes. Add apples and pork; bake 10 minutes. Turn sweet potatoes, apples, and pork and bake an additional 10 minutes. Turn once more and bake 10 minutes.
Roasted Pork Tenderloin with Apples and Sweet Potatoes
M, E, W, P, S, N
Ingredients:
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. pepper
3-1/2 cups sweet potato, peeled and cubed
4 tsp. olive oil, divided
2 12 oz. pork tenderloins
3 large Granny Smith apples, peeled and cut into wedges
Directions:
Preheat oven to 500° F. Coat 15x10-inch jelly roll pan with cooking spray. Set aside. In small bowl, combine salt, cinnamon, cardamom and pepper. Set aside. In large bowl, combine sweet potato, 1 tsp. spice mixture, and 3 tsp. oil; toss well. Set aside. Trim fat from pork and rub remaining spice mixture over meat. Drizzle remaining oil over pork. In a single layer in pan, arrange sweet potatoes. Bake 10 minutes. Add apples and pork; bake 10 minutes. Turn sweet potatoes, apples, and pork and bake an additional 10 minutes. Turn once more and bake 10 minutes.
Wednesday, November 11, 2009
Recipes for Food Allergic Patients
I know the holiday season is especially difficult for my food allergic patients. There are so many goodies lying around, none labeled, and all potentially with hidden food ingredients. So for the next few months, I'll be posting 1-2 milk, egg, peanut and nut free recipes a week for you to enjoy.
I thought it might be helpful to you to post some delicious recipes so you can bake your own goodies to share with family and friends alike. I'm sure they will come calling for more!
Please feel free to post some of your favorite recipes as well. I hope you enjoy!
I thought it might be helpful to you to post some delicious recipes so you can bake your own goodies to share with family and friends alike. I'm sure they will come calling for more!
Please feel free to post some of your favorite recipes as well. I hope you enjoy!
Happy Fall to My Food Allergic Patients!
Yummm, I love pumpkin anything, especially pumpkin cookies. This recipe looked to good not to share with my milk, egg, peanut, soy and nut allergic patients.
Feel free to modify based on your allergies. Enjoy!
Pumpkin Cookies
M, E, P, S, N
Ingredients:
3 cups flour
1 T pumpkin pie spice
1 T ground ginger
1/2 tsp. salt
2 cups sugar
1 cup milk-free, soy-free margarine, softened
1 cup canned pumpkin
1-1/2 T oil
1-1/2 T water
1 tsp. baking powder
Frosting
M, E, W, P, S, N
Ingredients:
5 cups confectioners sugar
1/2 cup milk-free, soy-free margarine, softened
2 tsp. vanilla extract
1/4 cup water
orange food coloring
green food coloring
Directions:
Grease cookie sheet. In small bowl, mix oil, water and baking powder. Set aside. In medium bowl, combine flour, pumpkin pie spice, ginger and salt. Set aside. In large bowl, cream sugar and margarine until light and fluffy. Add pumpkin and oil mixture. Mix well. Combine with dry ingredients and mix well. Cover. Chill in refrigerator until dough is firm.
Preheat oven to 350° F. Drop dough by rounded teaspoonfuls onto a cookie sheet. Flatten slightly. Create a "stem" with dough and press into top of cookie. Bake 16 minutes, or until lightly browned. Cool on wire racks.
To make frosting, beat all ingredients on medium speed until smooth and spreadable. If necessary, add extra water, 1 teaspoon at a time. Divide frosting into two bowls. Add orange food coloring to one bowl; green food coloring to other.
Frost cooled cookies.
Feel free to modify based on your allergies. Enjoy!
Pumpkin Cookies
M, E, P, S, N
Ingredients:
3 cups flour
1 T pumpkin pie spice
1 T ground ginger
1/2 tsp. salt
2 cups sugar
1 cup milk-free, soy-free margarine, softened
1 cup canned pumpkin
1-1/2 T oil
1-1/2 T water
1 tsp. baking powder
Frosting
M, E, W, P, S, N
Ingredients:
5 cups confectioners sugar
1/2 cup milk-free, soy-free margarine, softened
2 tsp. vanilla extract
1/4 cup water
orange food coloring
green food coloring
Directions:
Grease cookie sheet. In small bowl, mix oil, water and baking powder. Set aside. In medium bowl, combine flour, pumpkin pie spice, ginger and salt. Set aside. In large bowl, cream sugar and margarine until light and fluffy. Add pumpkin and oil mixture. Mix well. Combine with dry ingredients and mix well. Cover. Chill in refrigerator until dough is firm.
Preheat oven to 350° F. Drop dough by rounded teaspoonfuls onto a cookie sheet. Flatten slightly. Create a "stem" with dough and press into top of cookie. Bake 16 minutes, or until lightly browned. Cool on wire racks.
To make frosting, beat all ingredients on medium speed until smooth and spreadable. If necessary, add extra water, 1 teaspoon at a time. Divide frosting into two bowls. Add orange food coloring to one bowl; green food coloring to other.
Frost cooled cookies.
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