Unhealthy eating may be a new occupational hazard.

The Time (12/30, Song) “Healthland” blog reports, “If you’ve ever sat at your desk scarfing a vending-machine lunch, then you’d probably agree with the authors of a recent editorial in the journal PLoS Medicine, who wrote: ‘[U]nhealthy eating could legitimately beconsidered a new form of occupational hazard.’” The editorial is “referring mainly to night-shift workers – doctors and nurses, for instance” because “off- kilter shift schedules are notorious for encouraging bad eating habits, and they also disrupt circadian rhythms and prevent adequate sleep – all of which conspires to make workers fat and increase their risk of Type 2 diabetes, among other ills.” The authors “cite the results of a recent study,” which found that “women who had rotating night shifts were more likely to develop diabetes over a 20-year follow-up, compared with women whoworked during the day.”

Ingredients: one broccoli crown, cut into florettes and sliced stems

1 tablepoon Peanut Oil

Sea Salt

Heat 1   tablespoons of Peanut Oil in medium size Wok on medium-high heat

Add cut broccoli and stir to coat with peanut oil

Sprinkle with Sea salt

add 1/2 cup water to hot wok and immediately cover with lid to “steam” the broccoli for about 2-3 minutes until crisp-tender, stirring at least once

Serve immdiately!

Snap the ends off the asparagus and arrange in a single layer on the baking sheet

Lightly spray with Olive Oil (I use the Misto-available at Bed Bath and Beyond- filled with my own olive oil)

Sprinkle with a little Sea Salt and Onion or Garlic Powder

Bake on center rack of oven at 350 for about 15 minutes.

Super quick, simple and delicious!

Julienne slice one raw cucumber (into 2 inch “sticks”)

Drizzle or spray (using Misto-available at Bed Bath and Beyond)  olive oil over zucchini

sprinkle with a little Sea Salt and Grated Parmesan Cheese

This takes almost no time and is a weekly dinner or lunch staple at our house that the whole family enjoys

Preparation

1. Combine all ingredients in a medium saucepan. Bring to a boil, turn heat to low and simmer for 20 minutes, until cranberries pop and mixture thickens.

2. Remove the cloves and the cinnamon stick with a slotted spoon, transfer to a bowl; refrigerate until ready to use.

Yield: Makes 10 servings (serving size: 1/4 cup)

Recipe courtesy of Maria Helm Sinskey of Health.com

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

6 servings, about 3/4 cup each

Active Time: 30 minutes

Total Time: 45 minutes

Per serving: 212 calories; 10 g fat ( 2 g sat , 5 g mono ); 10 mg cholesterol; 23 g carbohydrates; 7 g protein;3 g fiber; 533 mg sodium; 259 mg potassium.

Recipe courtesy of Eating Well Magazine Nov/Dec 2008 issue

3 Frozen chicken breasts or 3 packages of chicken thighs

1 can diced tomatoes

1 cup frozen corn

1 cup frozen peas

1 packet of dry onion (or any other variety) soup mix

After cooking, I just took a knife and fork and shredded/cut up the chicken breasts and mixed everything together.

1 lb.              ground lean turkey

1 med.         yellow onion, chopped (1/2 cup)

2 cups         frozen baby beans and carrots (from 1 lb. bag)

1 cup           sliced cremini mushrooms (3 oz.)

½ cup         frozen peas

1               14 ½ oz. can diced tomatoes, undrained

1               12 oz. jar low-sodium beef gravy

2 Tbsp.         chili sauce

½ tsp.           dried basil leaves

1/8 tsp.         pepper

For Potato Topping

(7.6 oz) Betty Crocker roasted garlic mashed potatoes (1 pouch)

1 ½ cups    hot water

½ cup         skim milk

2 tsp.           Smart balance butter

2 tsp.           shredded Parmesan cheese

Heat oven to 350 degrees.  Cook turkey and onion in a 12-inch nonstick skillet over medium heat, stirring occasionally, until turkey is brown;  drain well.  Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper.  Heat to boiling;  reduce heat.  Cover and simmer about 10 minutes or until vegetables are tender.

Cook potatoes as directed on package for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk, and butter.  Let stand 5 minutes.

Spoon turkey mixture into ungreased square baking dish, or 2-quart casserole.  Spoon potatoes onto turkey mixture around edge of dish.  Sprinkle with cheese.  Bake uncovered 25 to 30 minutes or until potatoes are firm and turkey mixture is bubbly.

Yields 6 servings.

Nutritional Info. Per Serving:  Calories  265;  Fat  15 g;  Protein  19 g

http://well.blogs.nytimes.com/2011/10/24/a-silver-lining-for-overweight-teenagers/