MixStirs in Sewickley Now Open

May 21, 2010 at 10:50 am · Filed under MixStirs Smoothie Franchise

MixStirs is proud to announce the opening of its newest location in Sewickley, PA.

The Sewickley MixStirs opened last week with a bang with lines out the door most of the day.  Kids enjoyed taking pictures with Banana Boy, many of which can be seen at the MixStirs Fan Page on Facebook.

Smoothies, wraps, paninis, protein shakes………you can’t get enough!

If you are in the area please stop by and see what has got the town of Sewickley going wild!

Keep a look out for our newest location opening soon in Washington Heights, NYC.

Stir It Up!

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Seasoning with Herbs and Spices Instead of Salt

May 21, 2010 at 5:00 am · Filed under Nutrition

There is a rich world of creative and flavorful alternatives to salt. Get started with this guide to spices, herbs and flavorings and the food items with which they are a particularly good flavor match. Then get creative and experiment!

Allspice: Lean ground meats, stews, tomatoes, peaches, applesauce, cranberry sauce, gravies, lean meat

Almond extract: Puddings, fruits

Basil: Fish, lamb, lean ground meats, stews, salads, soups, sauces, fish cocktails

Bay leaves: Lean meats, stews, poultry, soups, tomatoes

Caraway seeds: Lean meats, stews, soups, salads, breads, cabbage, asparagus, noodles

Chives: Salads, sauces, soups, lean meat dishes, vegetables

Cider vinegar: Salads, vegetables, sauces

Cinnamon: Fruits (especially apples), breads, pie crusts

Curry powder: Lean meats (especially lamb), veal, chicken, fish, tomatoes, tomato soup, mayonnaise

Dill: Fish sauces, soups, tomatoes, cabbages, carrots, cauliflower, green beans, cucumbers, potatoes, salads, macaroni, lean beef, lamb, chicken, fish

Garlic (not garlic salt): Lean meats, fish, soups, salads, vegetables, tomatoes, potatoes

Ginger: Chicken, fruits

Lemon juice: Lean meats, fish, poultry, salads, vegetables

Mace: Hot breads, apples, fruit salads, carrots, cauliflower, squash, potatoes, veal, lamb

Mustard (dry): Lean ground meats, lean meats, chicken, fish, salads, asparagus, broccoli, Brussels sprouts, cabbage, mayonnaise, sauces

Nutmeg: Fruits, pie crust, lemonade, potatoes, chicken, fish, lean meat loaf, toast, veal, pudding

Onion powder (not onion salt): Lean meats, stews, vegetables, salads, soups

Paprika: Lean meats, fish, soups, salads, sauces, vegetables

Parsley: Lean meats, fish, soups, salads, sauces, vegetables

Peppermint extract: Puddings, fruits

Pimiento: Salads, vegetables, casserole dishes

Rosemary: Chicken, veal, lean meat loaf, lean beef, lean pork, sauces, stuffings, potatoes, peas, lima beans

Sage: Lean meats, stews, biscuits, tomatoes, green beans, fish, lima beans, onions, lean pork

Savory: Salads, lean pork, lean ground meats, soups, green beans, squash, tomatoes, lima beans, peas

Thyme: Lean meats (especially veal and lean pork), sauces, soups, onions, peas, tomatoes, salads

Turmeric: Lean meats, fish, sauces, rice

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Top 10 Healthy Cooking Tips

May 14, 2010 at 5:00 am · Filed under Nutrition

1. A smoothie can cover a multitude of needs. Throw a banana along with frozen berries, kiwi or whatever fruit is to your liking, some orange or other juice, some fat-free or low-fat yogurt and protein powder. You can get 4–5 servings of fruit in one glass of a yummy shake. Try getting your loved one to sip on a smoothie. It’s easy, cool, refreshing and healthy.
2. Preserve the nutrients and colors in veggies. Cook them quickly by steaming or stir-frying.
3. Use herbs, vinegar, tomatoes, onions and/or fat-free or low-fat sauces or salad dressings for better health, especially if you have high blood pressure or high cholesterol.
4. Use your time and your freezer wisely. When you cook once, make it last longer by preparing enough for several other meals. Freeze it and have a ready-made healthy treat for the next time you are simply too tired to bother.
5. Prepared seasonings can have high salt content and increase your risk for high blood pressure. Replace salt with herbs and spices or some of the salt-free seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.
6. Canned, processed and preserved vegetables often have very high sodium content. Look for “low-sodium” veggies or try the frozen varieties. Compare the sodium content on the Nutrition Facts label of similar products (for example, different brands of tomato sauce) and choose the products with less sodium.
7. Prepare muffins and quick breads with less saturated fat and fewer calories. Use three ripe, very well-mashed bananas, instead of 1/2 cup butter, lard, shortening or oil or substitute one cup of applesauce per one cup of these fats.
8. Choose whole grain for part of your ingredients instead of highly refined products. Use whole-wheat flour, oatmeal and whole cornmeal. Whole-wheat flour can be substituted for up to half of all-purpose flour. For example, if a recipe calls for 2 cups of flour, try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour.
9. In baking, use plain fat-free or low-fat yogurt or fat-free or low-fat sour cream.
10. Another way to decrease the amount of fat and calories in your recipes is to use fat-free milk or 1% milk instead of whole or reduced-fat (2%) milk. For extra richness, try fat-free half-and-half or evaporated skim milk.

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Less is More When Restraining Calories Boosts Immunity

May 7, 2010 at 1:36 pm · Filed under Nutrition

Scientists funded by the Agricultural Research Service (ARS) found that volunteers who followed a low-calorie diet or a very low-calorie diet not only lost weight, but also significantly enhanced their immune response. The study may be the first to demonstrate the interaction between calorie restriction and immune markers among humans.

The lead researcher, Simin Nikbin Meydani, is director of the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston, Mass., and also of the HNRCA’s Nutritional Immunology Laboratory.

The study is part of the “Comprehensive Assessment of Long-Term Effects of Reducing Intake of Energy” trial conducted at the HNRCA. As people age, their immune response generally declines. Calorie restriction has been shown to boost these immune responses in animal models.

In the study, 46 overweight (but not obese) men and women aged 20 to 40 years were required to consume either a 30-percent or 10-percent calorie-restricted diet for six months.

Prior to being randomly assigned to one of the two groups, each volunteer participated in an initial 6-week period during which measures of all baseline study outcomes were obtained. All food was provided to participants.

For the study, the researchers looked at specific biologic markers. A skin test used called DTH (delayed-type hypersensitivity) is a measure of immune response at the whole body level.

The researchers also examined effects of calorie restriction on function of T-cells—a major type of white blood cell—and other factors on the volunteer’s immune system.

DTH and T-cell response indicate the strength of cell-mediated immunity. One positive was that DTH and T-cell proliferative response were significantly increased in both calorie-restrained groups.

These results show for the first time that short-term calorie restriction for six months in humans improves the function of T-cells.

Details of this 2009 study can be found in the publication Journal of Gerontology, Biological Sciences. ARS is the U.S. Department of Agriculture’s principal intramural scientific research agency.

By Rosalie Marion Bliss

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MixStirs Smoothie of the Month for May is:

May 4, 2010 at 9:58 am · Filed under MixStirs Smoothie Franchise, Smoothies

Cran-Apple Berry

The name speaks for itself.  It is made from apple raspberry juice, cranberries, raspberries, and blueberries.

Maybe we should have called it Berry Berry Berry.

Stop by your nearest MixStirs and try one today!

Visit mixstirs.com to find a site near you.

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