Anne Cundiff – HealthStylz

Power Up Your Cooking Game with this Sous Vide Tool

Anne Cundiff — Tue, 19 Sep 2017 09:00:59 +0000

Product reviewed: ChefSteps Joule sous vide tool

I have always struggled with cooking proteins and meats to the appropriate doneness. If I attempted to grill a medium-rare steak, it would end up medium-well. Dried out chicken and pork is my specialty, and I hope you enjoy the ends of your fish crusty, because I have mastered it. When I did research on sous vide cooking, it boasted positive reviews of the juiciest, most tender meat. I was excited and hopeful to test out my protein-cooking abilities.

Photo: Courtesy of ChefSteps

The ChefSteps Joule arrived at my door and was much smaller and sleeker than I imagined. It resembled a baton used in a relay running race, which makes it perfect for storing. The instructions were simple, and the best part is that it functions using a smartphone app. With the app you get instructions for use, a variety of recipes and the ability to set your Joule to the perfect temperature.

Once I downloaded the app, setup was easy. You determine what foods you are cooking and find the correct size container to use with your Joule. I cooked a pork tenderloin and carrots, and it took me a bit to dig through my kitchen for an adequate sized pot. One cool feature is the Joule has a magnet on the bottom and the option of a clip on the side to keep it secure and able to work with a variety of containers. The Joule communicates with your smartphone about adequate water level, when the water is at the correct temperature and when the food is done. It is important that your container is heat-safe and set on top of a trivet before starting and, if you have children, on a stable surface, away from the danger of being knocked over or touched by little fingers.

You will need freezer bags to place the food in and clips to hold the bag on the side of your container. The app is fool-proof for the home chef who struggles with getting the results they want. It prompts you with visuals of what you want the cooked food to look like, which sets the temperature of the water and length of cook time. Once you place your food in the container with heated water, the Joule takes care of the rest by maintaining the water temperature until your smartphone tells you it’s done with a timer notification. The Joule will hold the food at that temperature for up to three hours after it is done and until you are ready to sear, season and serve.

One thing to keep in mind: Cooking with the Joule is a marathon, not a sprint. My small pork tenderloin took almost 3 hours and I cooked the carrots separately for an additional 45 minutes because they needed to be cooked at a different temperature than the tenderloin. My pork was perfectly pink and not dried out, but I feel I would have had the same results with the carrots in the microwave.

I would recommend this product for special occasions, the home chef who likes to cook the perfect protein and for anyone who does meal prep.

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Prep it and Set it — A Rotisserie for the Home Cook

Anne Cundiff — Tue, 15 Aug 2017 09:00:59 +0000

Product reviewed: Ronco 5250 Series EZ-Store Rotisserie

When I was a younger lass, I remember seeing commercials for the Ronco Rotisserie, and I always dreamed of owning one of my own. I actually asked my parents for one before moving into my college dorm because I thought it would be a great device to cook a variety of foods in a small living space, but I got a toaster instead. Darn. When I was given the opportunity to finally cook chicken my favorite way, it was a dream come true.

The Ronco 5250 Series EZ-Store Rotisserie is a countertop rotisserie for the home cook. It is made to be broken down for easy storage, can cook a variety of foods including fish, vegetables and hamburgers and has removable, dishwasher-safe parts. It has a simple push-button display with settings for roasting, searing and no-heat rotation (for allowing meat to rest).

As I opened the box, I was pleasantly surprised to feel how light it was. There was some assembly required, but the instructions made it a breeze. My rotisserie came in a beautiful race-car red color with additional accessories including a multipurpose basket, carving platform, oven gloves and food ties. This device is made to cook food to the perfect temperature and tenderness by sealing in the natural juices with a self-basting feature and catching excess fat drippings in a removable tray. To test the rotisserie, I opted to make tilapia and a whole 8-pound chicken. I prepped both my chicken and tilapia with a basic dry rub of cracked black pepper, sea salt, garlic powder, dried thyme and fresh lemon zest. I did not add any fat and it was not needed to yield a great-tasting product. I placed the chicken on the spit and put the tilapia in the basket. The instruction book provides cooking time guidance. My chicken was juicy and golden brown, and the drip tray had about ⅛ cup of liquid and fat in it. The tilapia turned out perfect as well and wasn’t dried out. I really feel this product is great to cook large pieces of meat.

There are some things to note: I recommend being mindful of the sharp spit ends when placing proteins, and also tightly tying or trussing meats before placing them on the spit because it’s important your food doesn’t touch the heating element. One drawback was having to cook each protein separately because the spit and basket cannot be in the machine at the same time. The entire machine also will be very hot to the touch when cooking, so I recommend using the provided gloves when removing food from the device as well as letting it cool completely before cleaning.

I would highly recommend this product to the home cook who struggles with cooking meat in the oven or on a grill. It will reduce fat content in the protein for a healthier meal without compromising moisture and tenderness.

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Enliven Your Favorite Foods with Vivacious Vinegars

Anne Cundiff — Mon, 02 Jan 2017 02:42:33 +0000

It’s time to celebrate the vibrancy different vinegars have to offer to tease and tickle our taste buds. A dash of vinegar is the trendy new salt and pepper.

Discovered by chance more than 10,000 years ago, vinegar is the byproduct of fermentation of any liquid containing starch or sugar, such as fruits, berries, honey, syrups, grains and coconut. In fact, vinegar’s name comes from the French word vin aigre, which translates to “sour wine.” The liquid first ferments into alcohol and a secondary fermentation turns it into vinegar.

Because vinegar takes on the flavor profile of the foods from which it is fermented, newer versions and infusions made with herbs and spices are making a splash. Globally, favorite flavors of vinegar include apple cider, garlic, herb-infused, raspberry, cranberry, lemon and fig.

Low in calories, vinegar can range from thin and sharp to very sweet and syrupy. Vinegar does not need to be refrigerated due to its acidity, but it should be stored in an airtight container in a cool, dark place. For freshness and quality, consume vinegar within two years. Sometimes this liquid becomes cloudy after opening, which is a natural occurrence of cellulose forming from harmless bacteria. The best solution is to strain the vinegar through a coffee filter to continue use.

Vinegars have a long history of being used for household and medicinal purposes, from facial toner and acne treatment to blood sugar control, satiety, improved digestion and weight loss. Three of the most common vinegars found in American homes — white (distilled), apple cider and malt — have many uses, including:

Soak fish in water and vinegar before cooking to enhance the sweetness of the fish, make it tender and maintain its shape.
After peeling potatoes, place in a container of vinegar and water to preserve their white coloring.
Create vinaigrette or marinade by adding one part of your favorite vinegar to three parts oil.

Chinese Red Rice Vinegar

Slightly salty in flavor with a distinct tang and tartness due to mold from red yeast rice, this vinegar works well with Chinese fish and noodle dishes and sweet and sour sauces.

White (Distilled) Vinegar

Fermented from grains, white vinegar has a tangy and tart taste. Because of its strong flavor, only small quantities are used in cooking. Common uses include pickling, tenderizing meats, poaching eggs, making buttermilk and using as a household cleaning solution.

Champagne Vinegar

Created from the yeast sediment and Champagne remaining in the neck of the bottle during the sparkling wine production process, this light and sweet vinegar complements berry salads and French white sauces, such as beurre blanc, and brightens tomato sauce flavor.

Red Wine Vinegar

This full-bodied vinegar is great with red meats, red vegetables such as beets (to maintain their vibrant color), dark sauces and gravies, mustard and rich-flavored herbs in vinaigrette. The best red wine vinegars are aged for at least six months in oak casks.

Cider Vinegar

The most versatile, this vinegar is fermented from apple juice or cider and is sold unfiltered and filtered. It is ideal in salad dressings, especially for slaws, and meat-tenderizing marinades. Cider vinegar also preserves foods well.

Balsamic Vinegar

Made from grape must (whole pressed fruit and stems), traditional balsamic vinegar is dark and intense, and complements fruits and cooked meats. While true balsamics carry authenticity stamps, other mass-produced varieties are actually wine or cider vinegar with coloring or sweetener. These are sometimes referred to as “imitation balsamic” and are best used in marinades and salad dressings. Both types contain sulfites.

Vietnamese Rice Vinegar (Giam Bong)

Spicy and sour, this vinegar is used in many Vietnamese dipping sauces and Hoisin sauce. It also is commonly used as a finisher or topping in Pho and to pickle vegetables on banh mi sandwiches.

Sherry Vinegar

Sherry wine is fermented in oak casks until it becomes a full-bodied, brownish-colored vinegar with a hint of raisin flavor. This flavor profile is a cross between red wine and balsamic vinegars and is ideal as a finishing touch to red meat, soups, stews and casseroles.

Japanese Rice Vinegar (Komezu)

Lightly colored and made from rice or sake deposits, this vinegar has a mellow and mild flavor. It is often used for pickling ginger and vegetables such as cucumber, cabbage, daikon and onion.

Chinese Black Vinegar (Zhenjiang)

Traditional rice-based black vinegars taste similar to soy sauce combined with balsamic vinegar. This dark vinegar goes through an extensive production and aging process, resulting in a rich, smoky and sweet flavor great for stir-frying vegetables.

Rice Vinegar

Resulting from the fermentation of sugars in rice, this vinegar is very light in color with a clean and delicate flavor similar to apple cider vinegar. It does not alter the appearance offood and works nicely with herbs and spices.

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1 Way to Use Joy in Your Nutrition Counseling

Anne Cundiff — Mon, 27 Jun 2016 22:53:36 +0000

"Talking about our problems is our greatest addiction. Break the habit. Talk about your joys." — Anonymous

One year ago, I read the quote above and it really resonated with me. As RDNs, we are trying to nourish our clients with reliable science-based nutrition education and healthy food. We help them work through their problems, both emotional and physical. How many times have you worked with a client and the majority of the session is negative talk, using the words "can't" and "won't"?

I think this emphasis on the negative misses something. Instead, let's start talking about joy: both of the clients and of ourselves.

As registered dietitian nutritionists, we give a lot of ourselves to our clients because we really, truly care about them. We want them to be healthy and happy. We want them to meet their goals and find the perfect wellness balance in their lives. When it does not happen, we take it personally and burden ourselves with the negative results or inadequacy of our expertise. Their problems become our problems. I certainly have experienced this.

"Jar of Joy"

So last year, I started a little experiment to break the habit. I started a "Jar of Joy." At the end of each day, I dated a small piece of paper, wrote down at least one thing that brought me joy and placed it in the jar.

Then, at the end of the year, I emptied my jar and read 365 papers full of perfectly wonderful joys.

When taking a longer view, I realized the things that can feel negative in the moment can equally be seen as "beautiful chaos" and provide inspiration and goodness. After writing my daily joy, it was easy to forget the problems of the day or things I was struggling with. If this simple task could do this much for me, I knew it would do amazing things for my clients.

I'm now in year two of my "Jar of Joy." I am continuing to write my own daily joys. I'm even encouraging some of my clients do the same. When a client arrives for an appointment, we start with a written joy. It starts our session in a positive way, reminds them they are working toward their own personal greatness and recognizing the good in their life.

I keep each paper they bring me and when they are finished working with me, we read them together. It not only is a celebration of their wellness success, but also reminds them of how they responded to everyday life by experiencing joy and in turn became healthier along the way.

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Another Great Reason to Practice Kindness

Anne Cundiff — Wed, 17 Feb 2016 18:23:21 +0000

"No act of kindness, no matter how small, is ever wasted." — Aesop

Eat a healthy diet, get at least 30 minutes of exercise a day, get plenty of sleep and … be nicer?

According to the Random Acts of Kindness Foundation, scientific research shows that being kind to others is actually good for your health. Not only can being kind increase your sense of belonging, it can decrease anxiety, depression and blood pressure, too.

Here's the best part: not only do these benefits apply to the giver of kindness and the recipient of kindness, they apply to anyone who witnesses the act, too! This is why I believe kindness is as important to living a healthier life as good nutrition and physical activity. Kindness nourishes your soul.

4 Ways to Spread Kindness throughout Your Day

The best part is, you can do just about anything to be kinder. Tell your coworker you like his sweater. Open the door for a stranger. Help a shopper at the grocery store carry her bags to the car.

Here are four of my favorite ways to express kindness to others.

Smile and say hello to everyone you see. There is nothing quite like a big smile and friendly hello.
If you are like me, hugs are wonderful and welcome. I've even got the "Have You Hugged a Dietitian Today?" bumper sticker (which you can see above) in my office to prove it.
Write a note by hand. Handwritten personal notes — especially when they are not expected — are always nice. Send a personal note to a coworker, family member or friend just to let them know you are thinking of them.
Share the love of food by making a healthy snack, meal or dessert for a neighbor, postal worker or someone you know in need. Make sure to include a handwritten note that will make their smile even bigger!

There are endless ways to be and live kindness each day. Be someone's joy today.

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One Pot for a Perfect Roasted Chicken

Anne Cundiff — Wed, 16 Dec 2015 18:15:39 +0000

PHOTO: EMILE HENRY

Product Reviewed:
Emile Henry Chicken Baker

On a recent Sunday, I was scheduled to have dinner with my family. I decided this would be the perfect time to test out the Emile Henry Chicken Baker and prepare a delicious roasted chicken with vegetables.

Using the burgundy ceramic pot was so easy! I adapted the recipe from the included recipe book and placed my whole chicken in the bottom of the baker, drizzled olive oil over the top and rubbed it in. Then, I placed three sprigs of fresh rosemary and three sprigs of fresh thyme into the cavity of the bird and sprinkled it with fresh ground pepper and kosher salt. Finally, I surrounded it with various vegetables, covered it and popped it into the oven. The Emile Henry Chicken Baker’s ceramic handles a high temperature, so I had pre-heated the oven to 425 degrees. After about 80 minutes, I removed the cover and spooned some of the juices from the bottom on top of the chicken for additional browning during the last 10 minutes of cooking.

I have never used a product like this before, and I really enjoyed using it. The Emile Henry Chicken Baker was the perfect size to fit a four-pound whole chicken and enough vegetables to feed six people. The chicken and vegetables came out perfectly done: the chicken was moist and flavorful and none of the vegetables were overcooked or mushy.

This is a perfect product for the home cook who likes the ease of preparing a whole meal at once. It is also a great way to cook a “rotisserie-style” chicken at home, while controlling the sodium content. One added benefit is that clean-up is a cinch. All you need is a little warm soapy water and the baker comes clean in a snap.

And, despite its name, it’s not limited to chicken; the baker could be used for multiple types of meat and vegetables, as well as different whole grains. I am excited to try it with a beef roast and invite the family over for our next Sunday dinner!

Roasted Chicken and Vegetables in an Emile Henry Chicken Baker

Recipe by Anne Cundiff, RD, LD, FAND

Ingredients

1 4-pound whole chicken
6 yukon gold potatoes, cut in half
6 carrots, peeled and sliced into sticks
3 celery stalks, sliced into sticks
2 medium tomatoes, quartered and seeds removed
4 sprigs fresh thyme
4 sprigs fresh rosemary
Olive oil
Salt and pepper

Directions

Preheat oven to 425°F.
Place chicken in the baker, drizzle with olive oil and sprinkle with pepper and salt.
Place rosemary and thyme in the cavity of the chicken.
Place vegetables around the chicken and put the last sprigs of rosemary and thyme on top of the chicken.
Bake for 80 minutes. Remove lid and spoon juices from the bottom of the baker on top of the chicken for continued browning. Cook for an additional 10 minutes.
Remove vegetables and place in a bowl to serve. Cut chicken and place on platter to serve. Use the remaining juices gravy or a stock, if desired.

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5 Simple, Smart and Satisfying Snack Hacks

Anne Cundiff — Mon, 30 Nov 2015 04:15:06 +0000

Snacking is the latest and greatest food trend. Many individuals are foregoing the classic three meals a day and replacing it with six small meals or snacks a day. There are many reasons behind this shift, such as people having less time to cook and less knowledge about how to prepare meals at home.

Just look at these market research statistics:

A Nielsen survey of 1,139 people found that 91 percent of adults snack at least once a day, including 25 percent who say they snack three to five times a day; and 3 percent who claim to be always nibbling.
According to a 2013 report from the Hartman Group, 48 percent of respondents replace meals with snacks at least three times a week.
As many as 30 percent of Americans reported eating a frozen entrée as a snack, according to a 2014 report from Mintel. The report also found 41 percent of 25-to-34-year-olds surveyed were inclined to do so.

Snacking can be healthy — but not if we replace healthy meals with unhealthy snacks. The key to healthful snacking is all about balance. Each time you reach for a snack, be sure it includes protein. Protein helps your metabolism work more efficiently at burning calories and keeps your blood sugars stable so you do not experience bouts of intense hunger and cravings.

Here are five healthier common snack replacements. Each has less than 250 calories and packs a protein punch of five or more grams per serving.

Replace Cookies with "Apple Cookies"

What You'll Need
1 medium apple, 2 tablespoons peanut butter (or other nut butter), 2 tablespoons mini-chocolate chips, 2 tablespoons old-fashioned oats

Directions
Slice the apple and circle out the core, leaving five to six slices. Spread peanut butter on apples, and sprinkle with oats and mini-chocolate chips.

Replace Potato Chips and Dip with Homemade Corn Chips and Dip

What You'll Need
3 corn tortillas, non-stick cooking spray, salt to taste, 1 small container of plain fat-free Greek yogurt, 2 tablespoons salsa

Directions
Preheat oven to 350° F. Cut tortillas with a pizza cutter into four pieces (for a total of 12 chips). Lay tortilla slices flat on a baking sheet and spray lightly with non-stick cooking spray. Sprinkle with salt to taste. Bake for 10 to 12 minutes, or until desired crispiness. Meanwhile, mix Greek yogurt and salsa. Serve tortilla chips with dip.

Replace Cereal Snack Mix with "Power Snack Mix"

What You'll Need
1 ounce shelled pistachios (about 50 nuts), 2 tablespoons unsweetened coconut flakes, 2 tablespoons raisins

Directions
Combine pistachios, coconut flakes and raisins. A serving of this "Power Snack Mix" is about ½ cup.

Replace Crackers with Flavored Popcorn

What You'll Need
1 tablespoon popcorn kernels, olive oil spray, 1 tablespoon of Italian seasoning blend, 1 teaspoon of garlic powder, ¼ cup of sunflower seeds

Directions
Air-pop popcorn kernels. While popcorn is still warm, lightly spray with olive oil and sprinkle on Italian seasoning blend, garlic powder and sunflower seeds.

Replace a Sugary Coffee Drink with "Craving Crusher" Latte

What You'll Need
8 ounces coffee, 1/4 cup fat-free milk, 1 scoop vanilla whey protein powder

Directions
Brew and cool coffee. In a blender bottle, mix coffee with milk and protein powder. Shake until well blended.

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3 Ways to Celebrate Food Day

Anne Cundiff — Fri, 23 Oct 2015 05:18:16 +0000

Recently, I was invited by the local elementary school where I teach nutrition classes to join their Food Day celebration.

"Food Day?" I thought. "Who wouldn't love a day devoted to food?"

But, Food Day is so much bigger than that! This Saturday — Oct. 24, 2015 — marks the fifth anniversary of Food Day, a celebration created to inspire Americans to change their diets, raise awareness of health and nutrition issues, address national food policies, and encourage community action to promote healthy food.

I love food, but I love educating and inspiring people on the importance of eating right even more. For me, Food Day will be a celebration with my community. On this Food Day, here are three ways to celebrate and get involved.

Celebrate Food

Food is truly amazing. We all know that. So make your next grocery shopping trip more exploratory by asking each member of your family to choose a new fruit or vegetable to try. Plan meals to include these new foods, and use them to spark great conversations about what you're eating. Your dinner table will be full of food, conversation and giggles.

Celebrate the People Who Grow and Harvest Local Foods

Local farmers are all around us: in farmers markets, grocery stores, schools and restaurants. When you choose to buy local, you are supporting members of your community. Learn more about farm-to-school initiatives in your area from the National Farm to School Network. When you dine out, try restaurants that serve local foods and support farmers. Or, celebrate your own green thumb by grabbing a pot, some dirt and seeds, and grow your own food. Fresh herbs are a tasty way to start.

Celebrate Cooking

There is nothing like preparing a meal with your own two hands. This is one reason I like to teach kids about nutrition. Cooking at home is a great way to get your family interested in trying new healthy foods. Prepare meals at home and you can decrease calorie consumption, reduce stress and save money.

This Saturday, join the celebration of food, farmers and cooking. Happy Food Day to all!

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3 Things All RDNs Need to Keep Their Passion Alive

Anne Cundiff — Wed, 16 Sep 2015 17:21:51 +0000

You survived undergrad, worked tireless hours during your internship and made it to the Registration Examination for Dietitians. You sat breathlessly, staring at the screen, reading the message that you passed. At that moment, you became a registered dietitian nutritionist — all your hard work, dedication and passion had paid off and your career as a dietitian commenced.

Now, whether you are a new dietitian or have been practicing for years, tap into that passion. Remember why you chose this rewarding profession in the first place! Here are three techniques I have discovered that are key to sustaining your professional journey.

Develop Your Nutrition Philosophy to Match Your Passion

Your philosophy encompasses your beliefs, ideas, tenets and school of thought. Your passion is the strong feeling and emotion you have for nutrition and wellness, which is why you became an RDN in the first place.

Your passion hopefully will be consistent over your career, but your philosophy may change and evolve as you work in different positions and settings. If you don't have a philosophy, work to define one. Your philosophy is the first and most important step to maintaining your passion. You will get asked your nutrition philosophy by someone; perhaps you will ask yourself the question. Once you know and live it each day, your job will not seem like work.

Use these three questions to start defining your nutrition philosophy:

How do your services facilitate your expertise in nutrition, health and wellness?
How will you educate, manage and distribute your expertise as the nutrition expert?
What are goals as a RDN when you work with co-workers and clients?

Your First Job Is Not Necessarily Your Last Job

Be mindful of the happiness or unhappiness you feel with your current job. Perhaps you are right where you want to be, or maybe it is time for a change. To keep growing and flourishing in your profession, discover where your nutrition passions are and seek out job opportunities in those places.

Know Your Story to Live Out Your Journey

All RDNs have a story of why they became dietitians. Dietetics is a profession that flourishes from personal stories. When I was going through classes and my internship, I would ask every registered dietitian I met when they knew they wanted to be a dietitian and their personal nutrition story. They all had one to tell. We all have a connection to this profession, otherwise we would not be here today. Keeping your story in mind will keep your passion alive.

Bottom line, you are the nutrition expert. You have gotten through the hardest part of our profession by going through school and an internship. Now is the time to conquer your next and most important quest: becoming the passionate registered dietitian nutritionist you always dreamed of being.

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The Foods that Can Fight Skin Cancer

Anne Cundiff — Mon, 04 May 2015 20:39:06 +0000

May is National Melanoma and Skin Cancer Awareness Month and today — May 4 — is Melanoma Monday. Right now, that might not mean anything to you. Four months ago, it did not mean anything to me, either.

Then, in December 2014, I noticed a very dark mole — about the size of a sesame seed — on my right thigh. It was not bleeding, it was not an odd shape, it was just really dark. I decided to see my favorite dermatologist and had it removed. About 3 weeks later, I received a call from my doctor. That small mole, that itty-bitty mole, was malignant melanoma. Never in my wildest dreams did I think skin cancer, let alone malignant melanoma, would happen to me. This isn't just any kind of skin cancer; malignant melanoma is the type of skin cancer that can travel to many other parts of your body and cause other types of cancer.

According to the National Skin Cancer Foundation: "Skin cancer is the uncontrolled growth of abnormal skin cells. It occurs when unrepaired DNA damage to skin cells (most often caused by ultraviolet radiation from sunshine or tanning beds) triggers mutations, or genetic defects, that lead the skin cells to multiply rapidly and form malignant tumors."

Did you know skin cancer is the most common form of cancer in the United States with more than 2 million people diagnosed annually? Roughly 1 in 5 Americans will develop skin cancer in their lifetime. Each year, there are more new cases of skin cancer than the combined incidences of cancers of the breast, prostate, lung and colon. Melanoma is one of the most aggressive and deadliest forms of skin cancer, resulting in more than 75 percent of all skin cancer deaths.

During the summer, you probably stock up on sunscreen, sunglasses, hats and cover-ups to protect your skin from the sun. But did you know another way to battle the sun's harmful ultraviolet rays can be found right in the produce aisle of your supermarket?

As it turns out, watermelon, ruby red grapefruit and cooked tomatoes are all rich in lycopene. This powerful antioxidant found in reddish-colored fruits tends to act as a natural sunscreen, providing an SPF of 3 or 4 from the inside out. It actually protects skin cells from the sun's burning rays, which can lead to premature aging and even skin cancer. Lycopene replenishes skin cells as well. In addition, lycopene helps your skin act as a natural filter, allowing enough sunlight through for your body to produce vitamin D.

Besides helping to prevent sunburns, lycopene can also help prevent wrinkles, by strengthening the elasticity of skin tissues while keeping them from losing their tension.

To increase lycopene absorption from food, I always recommend serving it with a bit of oil, such as salad dressing or olive oil. My other favorite picks for lycopene include cooked tomato products, such as tomato soup, tomato juice, spaghetti sauce and canned tomato sauce. With any canned or jarred product, aim for 5 percent of the daily value (DV) or less for sodium content per serving or choose a no-sodium-added option.

As for me, I was lucky. They found my malignant melanoma early enough for it to be treated with surgery. Along with skin checks every six months, I have promised to take better care of my skin by wearing at least 30 SPF sunscreen at all times, staying out of the tanning bed and increasing my consumption of lycopene-rich foods to help keep my skin cells plump and happy. I hope you do, too.

Skin-Savvy Summer Salad

Recipe by Anne Cundiff, RD, LD, FAND

Ingredients

4 cups cubed seedless watermelon
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lime juice
1 tablespoon red wine vinegar
Freshly ground salt and pepper, to taste
¾ cup crumbled reduced-fat feta cheese
¼ cup coarsely chopped fresh basil

Directions

Place watermelon cubes in large bowl. Whisk olive oil, lime juice and vinegar in small bowl and pour over watermelon. Toss to coat. Add salt and pepper to taste.
Gently stir in feta and basil. Serve salad immediately. Serves 8.

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