Barry Roberts every Monday afternoon from 12:30 p.m. to 1 p.m. for a show called “Getting Barry Healthy with Barry Roberts”.
Barry is trying to eat healthier so why not do a show about it?
Every Monday afternoon Barry talks to experts like dieticians, personal trainers, doctors and nurses and more about health & nutrition. Anywhere from fruits and veggies to fad diets, ways to lose weight, supplements, eating better and anything that makes our life healthier.
Monday, August 12, 2013 - 8:16am
Salmon- grill with a rub or marinade. Save some to top a salad or put in pasta later.
Flaxseed- mix in yogurt, hot cereal, homemade muffins
Oatmeal- top with fresh berries Black or kidney beans- add to soups or salads
Almonds- mix into yogurt or add to trail mix or fruit salads
Walnuts- add crunch to salads, muffins or pancakes
Red Wine- “toast” to good health in moderation
Tuna- here’s Lunch- salad greens, canned tuna and fresh fruit
Tofu-slice “firm” tofu marinate for several hours and grill
Brown Rice- microwavable brown rice makes a quick lunch. Stir in some chopped veggies.
Soy milk- great over oatmeal or whole grain cereal. Or make a smoothie
Blueberries- all berries are great- mix into trail mix, muffins or salads.
Carrots- have baby carrots with lunch. Sneak shredded carrots into spaghetti sauce or muffin batter.
Spinach-use instead of lettuce in salads and sandwiches
Broccoli-chop broccoli and add to store-bought soup. Eat with at low-fat dip.
Sweet Potato- microwave for lunch. Add a little pineapple.
Red Bell Peppers- rub with olive oil and grill or oven-roast until tender. Delicious in wraps, salads and sandwiches
Asparagus- grill or steam lightly. Add olive oil and lemon.
Oranges- great just by themselves for a snack
Tomatoes- add to sandwiches, salads, pizza etc.
Acorn Squash- baked squash is a comfort food on a chilly day. Serve with sautéed spinach, pine nuts or raisins for variety.
Cantaloupe- perfect for any meal. Simply cut and enjoy.
Papaya- serve papaya salsa with salmon. Mix papaya, pineapple, scallions, garlic, lime juice, salt and pepper.
Dark Chocolate- 1 small piece may help lower blood pressure, but choose 70% or higher cocoa content.
Tea- hot or cold, but use the tea bag, not the bottled or instant.
Monday, June 24, 2013 - 9:43am
Smart Ways to “Right-Size” Your Portions
Listen to your body’s cues. Your internal signals of hunger and satisfaction can help you eat right if you listen carefully and honor them.
Prepare less food for meals. Large quantities of food make people eat more. If you want leftovers, put them out of sight-and out of mind.
Start with a small serving. Small servings may be exactly what you want, and you can always have more if you are still hungry
Use small dishes and glasses. It really works: smaller plates and taller, thinner glasses make you think you are getting more with less.
Slow down the pace of eating. Eating slowly enhances enjoyment of food and gives your brain time to register fullness.
Eat half, then wait 20 minutes. When you wait (and listen carefully to internal cues), you can be satisfied with smaller-than-usual portions.
Never eat out of the bag. When you eat out of bags, boxes, or cartons, you usually eat more. Take a small portion, then put the bag away.
Think before you order. Many restaurant meals are two to four times larger than you need. Make a plan before you order.
Always go for the small size. At fast-food restaurants, order small or regular items (drinks, burgers, fries)- or choose a kiddie-size meal.
Share, share, share. Sharing restaurant meals is a great way to save money and calories, too. Share appetizers, entrees, or desserts.
Eat half and take half home. Ask your server to put half your meal into a to-go container in the kitchen, or to bring a box to the table.
Eat regular meals and snacks. When you plan regular meals and snacks, it’s easier to be satisfied with smaller portions each time.