Announching Mark Turner & Leila Sbitani’s Hosting Class

Hello aspiring TV hosts/influencers!

 

LOOKING FOR YOUR BIG BREAK?

 

Mark Turner and Leila Sbitani can help you!

 

We’re thrilled to announce, for the very FIRST time, our incredible agent Mark Turner is teaching his own hosting class (alongside the immensely talented and experienced, Leila Sbitani)! 

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Follow Mark Turner on Twitter  and Facebook

Follow Leila on Twitter and Facebook

 

 

 

 

 

 

 

 

 

 

 

This is a terrific opportunity for aspiring and experienced hosts/experts/influencers alike,  to learn, firsthand, from a 20 year industry veteran, how to succeed, and grow your brand.  This exciting opportunity will be a one day intensive class on 12/3/16 in New York City.  Check out all the details here:

http://www.tvhosttraining.com/

What you’ll learn about:

-What Agents, Networks, and Production Companies are Looking For

-How to Pitch a TV Show

-Learn the Importance of Social Media 

-Auditioning Techniques

-Working with a Co-Host

-Bullet Points

-Cold Reading Copy

-Discovering Your Brand

-Building Confidence

-Connecting with the Audience

 

Sign up & spread the word!!

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A Cranberry, White & Blue 4th of July

You know how they say that twins have the same mannerisms and matching responses and reactions to questions and in conversations?  For us, this is mostly true, but it’s not always the case. However, there are particular situations where it’s a given that we’ll respond in identical ways.  For instance, mention our elementary school, summer vacations in Ocean City, Maryland and in Duck, North Carolina and the 4th of July– and it’s a guarantee that we’ll both instantly smile and get starry, dreamy-looking eyes, as we’re flooded with fun-filled memories of our innocent childhood days.  And when it comes to the 4th of July, this day was always one of our favorite days of the year, filled with sun, fun, and lots of red, white and blue—everything from our star-spangled bathing suits to the foods that we ate.  And to this day, the 4th of July is a guarantee that we’ll both be making sure it’s every bit as fabulous as it always was!

As registered dietitian nutritionists, it’s so much fun to make this holiday all that we remember it to be by using red, white and blue foods.  Here you’ll find our twin tendencies kicking in and even though we try not to make the same thing as each other, there’s a 99% certainty that we’ll both use the same foods. We can’t help it. First, we both love the opportunity to celebrate our holiday in-style, and second we know that anyone who eats our food is expecting to be getting some nutritional bang for their star-spangled bite!

So, check out what we’ll be whipping up, and why!

Cranberry BBQ Sauce!  And Cranberry Juice Cubes!

Betcha didn’t know that cranberries, the all-American superfruit, are one of three commercially cultivated fruits native to North America, and this is just one reason they are ideal at your 4th of July celebration (as well as in all of your summer BBQs!).

And with their gorgeous bursting red color, comes quite the nutrition bang. Check out these awesome cranberry health facts:

  • All cranberry products, including fresh and frozen cranberries, cranberry juice cocktail, dried cranberries and sauces, contain unique, health-promoting flavonoids called PACs. PACs help reduce the incidence of certain infections, maintain a healthy urinary tract, improve heart health and reduce inflammation associated with chronic disease and aging.

 

  • A new study published by the American Journal of Clinical Nutrition found that drinking 8-ounces of cranberry juice a day reduced the number of symptomatic UTIs by nearly 40 percent in women with recurrent UTIs.

 

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Cranberry Juice Cubes

These little magical delights are simply cranberry juice frozen in ice cube trays.  They jazz up water or seltzer with great flavor and nutrients—and make the holiday glasses look even more festive.

Cranberry Cubes empty glass - logo Cranberry Cubes in Water LOGO

 

 

CRANBERRY-BBQ-SAUCE

Cranberry BBQ Sauce

Yield: 8 servings

Ingredients

1 Tbsp. vegetable oil

1 cup minced yellow onions

1 Tbsp. minced garlic

1 tsp. dry mustard

1 tsp. chili powder

1 ½ Tbsp. tomato paste

1 ½ cups cranberry sauce

¼ cup cider vinegar

1 Tbsp. dark molasses

¼-½ cup water, if needed

Directions

  1. In a sauce pan, heat oil over medium-high heat; add onions and sauté 2 minutes. Mix in garlic, mustard and chili powder and continue cooking 1 minute. Stir in tomato paste and cook 1 more minute.
  2. Add cranberry sauce, vinegar and molasses and bring to a simmer, whisking often until mixture becomes smooth. Lower heat and simmer 15-20 minutes or until mixture reduces and thickens. Add water to mixture if it gets too thick. Remove from heat and cool to room temperature. Place in a covered container and refrigerate until ready to use. Reheat before using.

Serving suggestion: Use as a condiment or on grilled vegetables, lean meats or poultry.

Nutrition Information Per 2 Tbsp. Serving: Calories 120, Calories from Fat 20, Saturated Fat 0g, Trans Fat 0g, Total Fat 2g, Cholesterol 0mg, Sodium 25mg, Total Carbohydrate 24g, Sugars 19g, Dietary Fiber 1g, Protein 0g, Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 4%

“Recipe courtesy of the Cranberry Marketing Committee”

Note: Cranberry products, including cranberry juice cocktail, dried cranberries and sauces, offer the same health benefits of fresh cranberries, but may be sweetened to satisfy a variety of taste preferences

For more health information or research, please visit CranberryInstitute.com

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Lightened Up Blueberry Blender Muffins

 We confess. When we were in college we had a HUGE super sweet, sugary blueberry muffin for dinner every Monday night (yep, these veggie-loving registered dietitians who still have a crazy sweet tooth that we work hard to keep in check, had that same sweet tooth back then, only back then we weren’t ready to admit that even if it was only once a week, a muffin wasn’t the best dinner choice! ;)). And yes, admittedly, at the time we were studying nutrition and dietetics! But Muffin Monday at the Yogurt Jungle was irresistible, and massive muffins, which we used to compare to the size of our heads, were only $1! Such a score for two hungry, sweet-loving girls on a college budget! Ahh, those were the days! Tammy’s daughters still don’t believe her when she tells them she did this as now we really strive for balanced, nourishing meals! But we still love our blueberry muffins, but now whip up healthier versions, with protein and fiber—and that are fairly low in sugar! This recipe reminds us of our good ‘old Yogurt Jungle days (here’s lookin’ at you UMD College Park! ;)), so we had to share it with you!

Lightened Up Blueberry Blender Muffins | The Nutrition Twins

Pssst… looking for more lightened up dessert recipes? Please feel free to search our site! And here are a few to try:

The skinny on these muffins:

They’re one of our favorite weekend breakfast treats—and they make a great snack too! They make the kitchen smell amazing, they are fairly easy to whip up, and they are a sweet accompaniment to many other delicious breakfast dishes!

The cool thing about making these muffins as opposed to boxed mixes is that you don’t have to worry about processed ingredients or chemicals you can’t pronounce, or the high amounts of sugar included in the deal.

Lightened Up Blueberry Blender Muffins | The Nutrition Twins

The batter couldn’t be more simple—oats, ripened banana, maple syrup, eggs, Greek yogurt, a touch of cinnamon—and the result is healthy, moist, fluffy, and tender muffins that are perfectly suited for serving alongside a couple of eggs prepared in your favorite way, or Greek yogurt, or as an afternoon snack.

The star ingredients in these muffins are:

  • oats | digest more slowly than refined grains and help you stay fuller for longer. Plus, they’re a good source of soluble fiber to lower your “bad”, LDL cholesterol.
  • Greek yogurt (non-dairy works here too!) We used this in place of oil to help keep the muffins moist and tender, while also bumping up calcium and protein!
  • maple syrup + bananas
  • blueberries

Oh! And we almost forgot to mention the fact that the only tools that get messy in this kitchen experiment are your blender and your muffin tins (and maybe a spatula!).

 

Here is the recipe for you to enjoy!

Healthy Blueberry Blender Muffins

Make 12 muffins

Ingredients

2 cups rolled oats
2 ripe bananas
2 eggs (We use Eggland’s Best because they have 25% less saturated fat than other eggs)
1 cup plain Greek yogurt (you can use an unsweetened non-dairy yogurt if you need dairy free)
1/4 cup maple syrup
1/2 tsp baking soda
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup blueberries (fresh or frozen)

 

Directions

  1. Preheat oven to 400 Fahrenheit and prepare a muffin pan by spraying with cooking spray or lining them with paper liners. Set aside.
  2. Put all ingredients (oats, bananas, eggs, Greek yogurt, maple syrup, baking soda, vanilla extract, cinnamon, and salt) minus the blueberries into a blender or food processor. Blend on high until the mixture is thoroughly combined and it is creamy. You may need to turn off the blender to scrape the sides a couple of times with a spoon or spatula.
  3. Stir the blueberries in by hand.
  4. Pour the muffin batter into the muffin tins. Each cup should be about 3/4 of the way full.
  5. Bake for 15-20 minutes, or until the muffins are set and the tops are golden brown.
  6. Allow the muffins to cool for 10-15 minutes before serving (if you can wait that long!). Store in a plastic storage container with a paper towel to absorb any excess moisture in the fridge for up to one week.
  7. Enjoy!

Nutrition Information

Calories 115, Total Fat 2 g, Cholesterol: 34 mg, Sodium 24 mg, Potassium 99 mg, Carbohydrates 20 g, Fiber 2 g, Sugar 8 g, Protein 5 g

 

 

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Lightened Up Blueberry Blender Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Muffins, Gluten Free, Lightened Up, Brunch
Cuisine: American
Serves: 12 muffins
Ingredients
  • 2 cups rolled oats
  • 2 ripe bananas
  • 2 eggs (We use Eggland’s Best because they have 25% less saturated fat than other eggs)
  • 1 cup plain Greek yogurt (you can use an unsweetened non-dairy yogurt if you need dairy free)
  • ¼ cup maple syrup
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • ½ cup blueberries (fresh or frozen)
Instructions
  1. Preheat oven to 400 Fahrenheit and prepare a muffin pan by spraying with cooking spray or lining them with paper liners. Set aside.
  2. Put all ingredients (oats, bananas, eggs, Greek yogurt, maple syrup, baking soda, vanilla extract, cinnamon, and salt) minus the blueberries into a blender or food processor. Blend on high until the mixture is thoroughly combined and it is creamy. You may need to turn off the blender to scrape the sides a couple of times with a spoon or spatula.
  3. Stir the blueberries in by hand.
  4. Pour the muffin batter into the muffin tins. Each cup should be about ¾ of the way full.
  5. Bake for 15-20 minutes, or until the muffins are set and the tops are golden brown.
  6. Allow the muffins to cool for 10-15 minutes before serving (if you can wait that long!). Store in a plastic storage container with a paper towel to absorb any excess moisture in the fridge for up to one week.
  7. Enjoy!
Nutrition Information
Serving size: 1 muffin Calories: 115 Fat: 2 g Carbohydrates: 20 g Sugar: 8 g Sodium: 24 mg Fiber: 2 g Protein: 5 g Cholesterol: 34 mg

 

 

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

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Skinny Chocolate Marshmallow Holiday Pops

Calling all fellow sweet and treat lovers!  By now you probably know that we both have a sweet tooth, and as registered dietitians and gals who don’t want sweets to get the best of our waistline (or yours!), we’re always trying to find delicious, low-calorie treats that quench sweet cravings.

 

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Typically, we lighten up recipes and put a healthy twist on them and make them calorie-controlled, but when Tammy’s daughter, Summer, wanted Tammy to whip up these delicious treats for her in-school birthday celebration, we found out these were too good not to share! Plus, they’re so festive and perfect for the holidays!  Bring them to parties as a gift for your host or serve them at your own soiree!  And although Summer wanted Tammy to make the treat with two marshmallows per pop, Tammy axed them since one treat is just 60 waist-friendly calories!

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Psst… looking for more delicious and waistline friendly treats?  Please feel free to search this site! And here are a few to try…

Skinny Chocolate Chunk Cookies

Sweeeeeeeet! Potato Pie

Chocolate Drizzled Granola Balls

Microwave Chocolate Chip Peanut Butter Cookies

Skinny Oreo Balls

Pumpkin Spice Cake Roll

 

 

 

Skinny Chocolate Marshmallow Holiday Pops

Makes 35-40 Pops

Ingredients

1 cup chocolate chips

2-1/4 teaspoons canola oil

40 Marshmallows

Sprinkles of choice

40 popsicle sticks

 

Directions

  1. Combine chocolate chips and oil in a microwave safe bowl and melt in microwave in 45-60 second intervals.  Stir at each interval, making sure chocolate doesn’t burn.
  2. Put marshmallows on popsicle sticks and roll in chocolate.  Then roll them or sprinkle with toppings of choice.
  3. Enjoy!

Nutrition Information (per pop): 60 calories, 2 grams of fat

 

Skinny Chocolate Marshmallow Holiday Pops
 
Nutrition Information (per pop) : 60 calories, 2 grams of fat
Author:
Serves: 35-40 pops
Ingredients
  • 1 cup chocolate chips
  • 2-1/4 teaspoons canola oil
  • 40 Marshmallows
  • Sprinkles of choice
  • 40 popsicle sticks
Instructions
  1. Combine chocolate chips and oil in a microwave safe bowl and melt in microwave in 45-60 second intervals.  Stir at each interval, making sure chocolate doesn't burn.
  2. Put marshmallows on popsicle sticks and roll in chocolate.  Then roll them or sprinkle with toppings of choice.
  3. Enjoy!

Skinny_choc_marsh_Xmas_collage

Savory Eggs & Oatmeal

Oatmeal is one of the most satisfying carbs out there (thanks to it being fiber-filled!) and it’s a great way to start your morning when paired with a lean protein.  Our Mom used to make oatmeal for us every Sunday morning (it’s no wonder why we’re fairly routine girls and like to have a schedule for everything!), and there was something about the warm, hearty meal that always put a smile on our faces.  To this day we love oatmeal, but now we are always whipping up new creations to put a new spin on an old fave.

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Since we tend to lead with our sweet tooth, we asked our intern Kelsi Wildermuth for her favorite savory twist.  She presented us with this Savory Eggs & Oatmeal is made with a soft cooked egg, lean ham bits, and a light sprinkle of cheddar cheese for some calcium and delicious flavor.  It’s topped off with scallions, and cracked pepper.  And don’t fret, if you don’t eat ham, like us, simply mixing in the cottage cheese and the cheese and egg make it plenty savory and delicious!

Wondering what’s so good about oatmeal?  For starters, it contains beta-glucan. This is a type of fiber that helps lower cholesterol when eaten regularly. Oats are also rich in folic acid and iron. Top it with an egg for protein and staying power.

Psst… looking for more recipes with eggs?  Please search the recipes on this site or try some of these recipes to start…

Bell Pepper and Egg Salad Stuffed Celery

Egg Salad Tomato Poppers

Sunnyside Up Stuffed Eggplant

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Savory Eggs & Oatmeal

Yield: 1 serving

Ingredients 

  • ½ cup old-fashioned oatmeal
  • 1 cup water
  • 1 tbsp. scallions
  • 1/8 cup fat free cottage cheese
  • Oil in a spray bottle
  • 1 egg (we use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)
  • 1 tbsp. scallions
  • 4 oz. nitrate free-all natural 99% fat free ham
  • Salt & pepper (optional)

Directions:

Combine water and oatmeal in a small pot and bring to a simmer. Cook for about 10 minutes, until desired consistency is reached. Stir in scallions, ham and cottage cheese.

In a small fry pan on medium heat, lightly sprayed with oil, crack an egg and cover for about 7 minutes or until yolk is soft, but slightly runny.

Add oatmeal to bowl and top with the egg. Salt and pepper to taste. Enjoy

Nutritional Information:

1 serving

Calories 242; Fat 8g; Saturated Fat 2g; Carbohydrates 29g; Protein 15g; Cholesterol 188mg; Sodium 246mg; Fiber 4g

The Nutrition Twins work with Eggland’s Best to help people get more nutrients.

Savory Eggs & Oatmeal
 
Author:
Serves: 1 bowl
Ingredients
  • ½ cup old-fashioned oatmeal
  • 1 cup water
  • ⅛ cup fat free cottage cheese
  • Oil in a spray bottle
  • 1 egg (we use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)
  • 1 tbsp. scallions
  • 4 oz. nitrate free-all natural 99% fat free ham
  • Salt & pepper (optional)
Instructions
  1. Combine water and oatmeal in a small pot and bring to a simmer. Cook for about 10 minutes, until desired consistency is reached. Stir in scallions, ham and cottage cheese.
  2. In a small fry pan on medium heat, lightly sprayed with oil, crack an egg and cover for about 7 minutes or until yolk is soft, but slightly runny.
  3. Add oatmeal to bowl and top with the egg. Salt and pepper to taste. Enjoy
Nutrition Information
Serving size: 1 bowl Calories: 242 Fat: 8 Saturated fat: 2 Carbohydrates: 29 Sodium: 246 Fiber: 4 Protein: 15 Cholesterol: 188

 

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Skinny Homemade Strawberry – Mint “Ice Cream” -August 2015 Newsletter

Who doesn’t love ice cream?! We have yet to meet them! 😉 In fact, many of you have told us that ice cream is one of your all-time favorite treats but you try to avoid it because it’s so high in calories. Well, we hear ya—a small serving can set you back several hundred calories.  And you probably know that we often joke about how we are double-handedly responsible for putting a lower calorie “frozen treat store” (we won’t name it to protect our friend who worked there and hooked us up with a lot of free goods ;), but just know that they were so delicious, we couldn’t get enough) out of business from all of our free treats!

Well, we’ve got good news! This lightened up, sweet, smooth and creamy take on ice cream reminds us of that deliciousness and is only 40 calories! Plus, it’s rich in phytonutrients and even contains bone-building calcium.  (If you like this, you may also like our Skinny Banana Ice Cream Sandwiches, and our Chocolate Peanut Butter Ice Cream and our Strawberry Raspberry Lime Sorbet)

Strawberry Frozen Yogurt

 

 

And if the scrumptious flavor, calorie savings and phytonutrients aren’t enough to make you want to dive in to this delicious treat, then check out the other benefits you’ll get from this “ice cream,” courtesy of the mint!

 

  • An Easing of seasonal allergies- Mint’s antioxidant rosmarinic acid, has anti-inflammatory properties which seems to be helpful in in relieving seasonal allergy symptoms. Ba bye Benadryl!

 

  • Help Fighting Colds: Menthol, which is a natural decongestant in mint, helps to break up phlegm and mucus. And it can help relieve sore throats–in tea or in this smoothie.

 

  • An Easing of Indigestion: Mint eases the stomach and is calming and soothing herb. It is thought to improve the flow of bile through the stomach, which helps to speed and ease digestion.

 

So dig into a bowl of this guilt-free ice cream and truly feel even better afterwards! 😉 Enjoy!

 

Skinny Homemade Strawberry – Mint “Ice Cream”
Serves 2

Ingredients
1 cup strawberries, quartered (or frozen sliced strawberries)
2 fresh mint leaves
1/3 cup smooth & creamy yogurt, plain nonfat (we use plain but vanilla would work as well!)
Directions
Put strawberries in a glass bowl; place in freezer for 30 minutes. Strawberries should be partially frozen, but not hard. (If using frozen strawberries allow to sit at room temperature for about five to ten minutes.) Using a blender, pulse the strawberries, mint and yogurt together. Once combined, blend on low speed for 15 seconds to make it very creamy. Place your “ice cream” back into the bowl, cover with plastic wrap and freeze for 60 minutes minimum. Divide into two bowls and enjoy!
Enjoy 🙂
Nutrition, per serving
40 calories, 0.3g fat, 0mg cholesterol, 23mg sodium, 126mg potassium, 8g carbohydrates, 3g fiber, 2g protein

Added bonus: 71% Vitamin C

 

Skinny Homemade Strawberry – Mint “Ice Cream”
 
Nutrition, per 1 serving 40 calories, 0.3g fat, 0mg cholesterol, 23mg sodium, 126mg potassium, 8g carbohydrates, 3g fiber, 2g protein Added bonus: 71% Vitamin C
Recipe type: dessert, snack
Ingredients
  • 1 cup strawberries, quartered
  • 2 fresh mint leaves
  • ⅓ cup smooth & creamy yogurt, plain nonfat (we use plain but vanilla would work as well!)
Instructions
  1. Put strawberries in a glass bowl; place in freezer for 30 minutes. Strawberries should be partially frozen, but not hard. Using a blender, pulse the strawberries, mint and yogurt together. Once combined, blend on low speed for 15 seconds to make it very creamy. Place your “ice cream” back into the bowl, cover with plastic wrap and freeze for 60 minutes minimum. Divide into two bowls and enjoy!
  2. Enjoy 