Simple Potato Leek Soup for a chilly St. Patrick's

It's still really, really cold here in Chicago with record breaking lows again last night. I hope the river thaws out enough to dye it green on St. Patrick's Day in a couple weeks. There is hope for spring, however, and we might even hit 40 degrees this weekend. On the bright side, this means it is still soup weather for a few more weeks and how better to celebrate an Irish holiday than with potato leek soup? This soup is very easy and quick to make with only three steps in the instructions. Naturally vegan, I added silken tofu for creaminess, protein and nutrients. A Vitamix blender works really well for pureeing the soup, but you can use a regular blender as well, or an immersion blender for less mess. Let me know what you think if you make it. Happy St. Patrick's and Happy National Nutrition Month! 

Simple Potato Leek Soup                                                       

Yields 10-12 cups of soup


Ingredients
3 cups yellow potatoes, peeled and sliced into circles
2 large leeks, white part only cleaned and sliced
4 cups vegetable broth
2 cups water
1 block (16 oz) silken tofu
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Fresh chives, finely chopped












Instructions

1.      Simmer potatoes and leeks in vegetable broth and water, covered, for 45 minutes or until the potatoes are tender.

2.      Combine soup and tofu in a blender or food processor and puree until smooth. 

3.      Stir in salt and pepper and serve hot with fresh chives as a garnish.

*Recipe by Ginger Hultin 3/1/15

National Nutrition Month: Bite Into a Healthy Lifestyle (and Avoid Cancer)

It's National Nutrition Month again and this year's theme is "Bite Into A Healthy Lifestyle". I like this theme because it goes beyond just eating healthy to incorporate lifestyle factors. As a dietitian, I always address fitness, supplements including vitamins and minerals and will also assess sleep, stress/emotional concerns, and smoking during my consults. 

This month I'm also studying for my "CSO" or Board Certified Specialist in Oncology Nutrition.  To qualify to sit for this board, you have to have been a practicing dietitian for at least two years and have documentation of 2000 hours in oncology nutrition experience. I've been studying a lot and I hope I pass. Mostly, this test is designed for dietitians who work in the oncology field and so most of it is things I see everyday. That being said, I do work in an outpatient setting and a lot of the information is hospital-based so I'm also having flashbacks to my days as a dietetic intern at my awesome oncology rotation at Edward Hines VA Hospital. 

During my studying, the texts and current research highlight again and again the importance of dietary and lifestyle factors for cancer prevention, during cancer treatment and for survivors to prevent recurrence and improve general quality of life. Too many of my patients end up at the Block Center because their other doctors (including oncologists!!) told them: "what you eat doesn't matter - it won't make a difference so eat whatever you want". So many oncology centers serve soda, donuts, or push corn syrup/corn oil "nutritional shakes". My patients know it's wrong and it IS according to current research. What you eat DOES matter - it matters a lot. 

Updated September 2014, the American Institute on Cancer Research provides the following recommendations for preventing cancer:

Recommendations for Cancer Prevention

1. Be as lean as possible without becoming underweight.
2. Be physically active for at least 30 minutes every day. Limit sedentary habits.
3. Avoid sugary drinks. Limit consumption of energy-dense foods.
4. Eat more of a variety of vegetables, fruits, whole grains and legumes such as beans.
5. Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats.
6. If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day.
7. Limit consumption of salty foods and foods processed with salt (sodium).
8. Don't use supplements to protect against cancer.
9. It is best for mothers to breastfeed exclusively for up to 6 months and then add other liquids and foods.
10. After treatment, cancer survivors should follow the recommendations for cancer prevention.
11. And don't' smoke or use tobacco products.

I also recently wrote a piece for LiveStrong.com called 11 Changes You Can Make Today to Reduce Your Cancer Risk and it's 100% diet and lifestyle factors. During treatment, good nutrition is critical - even when someone isn't feeling well. Dr. Block and I wrote a piece for the Global Advances In Medicine Journal about how even when a person has no appetite, we still need to try to find the healthiest items available for them. The last thing we would ever want to do is fuel cancer with inflammatory oils or simple sugars. Finally, check out the American Cancer Society FAQ for nutrition and physical activity during treatment. They have some very clear recommendations on how to eat healthfully during cancer treatment and really highlight how what you eat does matter. 

I'll let you know if I pass the test - fingers crossed, I'm studying a lot! I guess you'll know if I add some more credentials to my name :) In good health...Happy National Nutrition Month!

You are Loved...birthdays, eating disorder awareness and spreading joy

This pin was passed out to Chicagoans headed to the blue line train on February 13th this year by some friendly folks. I clipped it on my big puffy jacket and sort of forgot about it but, to my surprise, the response I have been getting ever since is pretty amazing. So many people say "thank you!" or "you made my day!". The person checking me into the recent conference in New York, a clerk at Victoria's Secret, a bus driver....people are so happy. Their faces brighten up and it feels awesome to have done that with a simple button on my coat. A tiny button on my giant coat envokes the biggest smiles I've ever seen.

February 28th marks the end of Eating Disorders Awareness week. Since I work in oncology at an integrative clinic I see more Orthorexia than anything else as my patients  experience a very real and understandable fear of food as they maneuver through a difficult diagnosis and treatment.
I have also come across people with bulimia, anorexia and binge eating disorder as well in my clinical practice. Treating eating disorders is a specialty in nutrition and I often refer out to other dietitians who work with this population more often than I do. One thing is for certain, there are a lot of people out there suffering with eating disorders and disordered eating and though I may not be the right person to help them, I can try my best with the training I've had or support them through referral. The best any of us can do, if we can't actually help, is to let them know that they are loved and that there is help out there for them.

I'm feeling especially loved right now.  It's my birthday and it was been an incredible day. The best thing in the world to me is eating with people I care about. I prefer a lengthy dinner where everyone is laughing the entire time and telling stories. I had a wonderful lunch today with my Block Center coworkers; the highlight of my day. This evening I am drinking Veuve Clicquot Champagne and headed out to some deep dish tonight at my favorite place - Pequods. Yes: dietitians DO eat pizza and they DO drink champagne sometimes. Life is about balance and it's also about loving food - one of the most important things to me. There are so many wonderful things to be happy about in this life; I have a lot of really interesting, stimulating, exciting things coming up and I honestly believe this will be the BEST YEAR EVER!!  Thank you to all of you who continue to read my blog and support me. You are loved!!