glutenfree

What’s on the Menu

Being a Maryland native, I’m predisposed to like crab cakes. It’s in my blood. In my opinion, the blue crab should be the state animal. Do states even have state animals? Anyways, I love this delectable seafood dish and depending on the ingredients, a crab cake itself can be rather healthy. My grandmother would use a little bit of flour as her binding agent, but the prominent ingredient, and rightly so, was the crab. Three ounces of cooked blue crab contains 15g of protein and almost half of your recommended daily allowance of vitamin B-12. The naughtiness of this awesome dish usually arrives with the addition of a sauce or a bun if you have it as a sandwich. The version you see below, created by my talented wife Shannon, is the gluten free version of a crab cake “sandwich.” The crab is held together with egg, mayo and gluten free breadcrumbs and the “bun” is a portobello mushroom. I can tell you it would make my grandmother proud. If you’re sticking to a strict low carb diet you can ditch the potatoes for another vegetable. Trust me, you’re going to want to add this dish into your weekly meal plan.

Food Label Breakdown

Shannon and I start off this week’s episode reminiscing about our past week of training. Our workout recap got me thinking about a possible exercise experiment. We’ve talked about which exercises burn the most calories according to a Harvard medical school publication in a past episode, but I want to determine which of the following exercises burn the most calories in 10 minutes: jump rope, shadowbox or stationary bike. Not sure if I’d be able to podcast this experiment, but I’d certainly post the results in a future blog. Which of those exercise do you think would burn the most calories in 10 minutes?

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After our training recap, Shannon and I investigate the actual definitions for several commonly used food label terms. Thanks to an article written by Sheah Rarback, a registered dietician and nutritionist at the University of Miami Miller School of Medicine, we discover what the terms natural, GMO, non-GMO, gluten-free and organic really mean. Make sure you listen to this episode because I think you’ll be surprised about what products are allowed to use these terms. I know I was. In addition to these terms, we also discuss the ever evolving concept of “grass-fed.” Shannon and I frequently purchase grass-fed products, but after reading an article about the USDA recently dropping their requirements for a product to be considered grass-fed, we’re definitely rethinking adding them to our weekly grocery list.

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We are constantly trying to provide you with the most up to date health and fitness information. That is why I am please to announce that next week’s episode will feature an interview with registered nurse and certified diabetes educator Nicole Recine. Nicole is full of information on a variety of health and fitness topics including how we can fight the current obesity epidemic. If you have a suggestion for a health and fitness professional we should interview on the podcast, please leave it in the comment section below. After you leave your suggestion, please give us a review on iTunes and when you share this episode, tell your friend to do the same. Thanks in advance and stay healthy this week peeps!

Links to this week’s podcast

iTunes: https://itunes.apple.com/us/podcast/food-label-breakdown/id1121420986?i=1000376118741&mt=2

Android: http://subscribeonandroid.com/addictedtofitness.libsyn.com/rss

Website: http://addictedtofitness.libsyn.com/food-label-breakdown