Women: Life-changing tips for better health and energy

(ARA) – Moms, career women, singles enjoying life with close friends and family, and even women approaching their retirement years – women at every life stage can benefit from adding simple activities to improve their happiness and health. Activities can range from enjoying a delicious breakfast to incorporating a cardiovascular workout to limbering up and stretching those muscles.

In honor of National Women’s Health Week, May 13 to 19, consider incorporating a new element to your day to enrich your lifestyle, improve your digestive health and give you energy to tackle the rest of your day. Need some ideas? Try one of these options:

* Flexible body – Healthy stretching can improve flexibility, and help reduce joint or muscle pain. Target core muscles in the legs – such as hips, thighs and calves – and in the upper torso including the lower back, neck and shoulders. While stretching, don’t bounce, or push the stretch past the point of pain. Gently hold each stretch for about 30 seconds.

* Fun workouts – Exercise can be a very negative word for some women, but there are several ways to enjoy a physical workout. Like to dance? Sign up for an adult jazz, ballroom dance or even Zumba class. Don’t like to sweat? Take your workout to the pool with some water aerobics. Bored? Bring a friend or family member with you for some exercise like a bike ride, inline skating, a walk or maybe even a yoga class.

* Breakfast treats – What you consume at the beginning of the day can determine how the rest of your day goes. Getting good amounts of fiber and protein through fruits and dairy products is a great way to target heart health, and maintain high energy levels throughout the day. Enjoy a fruit smoothie at the start of your day, and add some Sunsweet Prune Juice a good source of six vitamins and minerals naturally found in California-grown prunes. This all natural, high quality juice is a great way to introduce more fiber, potassium and magnesium into your diet. Try this smoothie recipe to kick start your day:

Sweet and Sassy Smoothie

Ingredients:
1/4 cup plain or vanilla low fat yogurt
1/2 cup Sunsweet Prune Juice
1 teaspoon honey
1 medium banana, peeled
* For an extra boost of protein, add 1/4 egg substitute or 2 tablespoons protein powder
3 ice cubes

Directions:
In a blender container, combine all ingredients except the ice cubes. Cover and blend until smooth. Add ice cubes, cover and blend until ice is chopped.

* Me time – The constant on-the-go of children, careers, spouses and thousands of activities can wear a woman down. Add a little “me time” into the daily schedule. Try setting the alarm 10 minutes earlier for stretching before tackling the day. Over the lunch hour, take a walk to a local park in nice weather, or call your best friend for a quick catch up. Or take the time before bedtime to paint your toenails or read a novel. Consider adding a half hour of interrupted time for an at-home spa treatment. This “me time” is very important for a female’s mental and emotional well-being, and should cater to her specific indulgences.

Adding a new healthy living event on a daily basis should be a goal for every woman to boost her health, her energy levels and even emotions. For additional general health tips, recipes and information from dietitians, purchase two Sunsweet Juice products and receive a free Healthy Mornings Guide. Visit www.facebook.com/SunsweetJuice to learn more.

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Smart snacking that can boost your fitness routine

(ARA) – Eating right and exercising are the two most important elements of a healthy lifestyle. We hear it time and again that these simple principles hold more power than the latest fad diet, and for those who heed the advice, the proof is in the results. However, it’s not always easy to figure out what’s really good for you in the process of building – or maintaining – a healthy body.

There’s no question about it: if you’re exercising regularly, the food you eat should support your workout routine. Whether you’re a casual visitor to the gym three times a week or training for your first 100-mile bike ride, proper nutrition is essential. That means paying attention to the nutrient content of the foods you’re eating, as your body will use and demand them differently than if you were living a sedentary lifestyle. And don’t be fooled – there are lots of foods which are packed with sugar and calories, with no or few important nutrients, aimed at athletes.

For fitness fanatics and newcomers alike, smart snacking options can provide an added boost of nutrients that the body needs – even when you’re on the go. Consider making a combination of these snacks a regular part of your routine.

* Pistachios. Not all nuts are the same, and studies are increasingly finding that these little green treats might just be an athlete’s best friend. Pistachios are packed with nutrients that rank among the most important for optimal performance and health. They provide wholesome protein that is crucial for building and repairing muscle, in addition to gamma-tocopherol (a member of the vitamin E family) that has anti-inflammatory properties and antioxidant nutrients, which can be sapped during intensive exercise. The healthy fats in pistachios, which are the “Official Snack” of the USA Water Polo Men’s and Women’s teams, are no threat to your workout results, either – in fact, they’ll bolster your routine because they are a fuel for endurance.

* Fruits and vegetables. The USDA’s new dietary guidelines make no bones about it – fruits and vegetables are an incredibly important part of a healthy diet. And for athletes, they’re a great source of vitamins and minerals that are important when your body is subjected to the extra demands of exercise. Choosing fruits and vegetables over juices can also give you added fiber to keep your body healthy. Whether you pack fresh or dried fruits and veggies for your pre- or post-workout snack, you can be sure that you’re giving your body the extra vitamins it needs for top performance.

* Whole grains. No, you don’t need to carry a loaf of bread with you. Instead, look for small, portable bars that offer the multiple benefits of natural whole grains. They’re yet another source of healthy fiber that can help keep you going and will keep you from feeling hungry again shortly after you’ve eaten. And because they’re whole, these grains retain much of their vitamin content that your body craves. If you can find bars that incorporate honey, so much the better, as it is yet another great source of energy.

Taking care of your body will help it serve you well over the years, whether you’re a student athlete, an active senior or anywhere in between. To do so, keep in mind that fitness and nutrition always go hand in hand and you’ll be able to get the results you really want. For more information about healthy snacking, visit www.AmericanPistachios.org, where you’ll also find delicious recipes like Thyme and Garlic Pistachios.

Thyme and Garlic Pistachios by Chef Grant MacPherson

1 pound American pistachios, in-shell
4 sprigs thyme, chopped
1/2 ounce garlic, sliced
4 tablespoons canola oil
Sea salt to taste
Warm canola oil in roasting pan on the stovetop, add the pistachios and toast. Add the sliced garlic and thyme sprigs, continue toasting until the garlic and thyme have coated the pistachios; season with sea salt to taste. Remove from heat, serve warm in the vessel of your choice.

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Healthy children's options are now appearing on restaurant menus

(ARA) – Today’s youth might be the first generation of American children to be less healthy than their parents, with childhood obesity more than tripling in the past 30 years. What’s encouraging, however, is that this is a time of increased national focus on healthy eating – and it is going to take all stakeholders to make a true and sustained difference. With physical activity initiatives popping up in communities across the country and recently announced new U.S. Department of Agriculture guidelines on school lunches, there are more opportunities for children to thrive.

The restaurant industry is supporting those efforts by doing its part to address the nation’s healthy living challenges and to help improve children’s nutrition offerings.

Last July, the National Restaurant Association launched Kids LiveWell, a first-of-its-kind voluntary program in which participating restaurants agree to offer and promote a selection of menu items for children that meet established nutritional criteria based on current dietary recommendations, including the 2010 Dietary Guidelines. Well-balanced lifestyle habits established early in childhood, including healthy eating and physical activity, can help to reduce weight gain and the potential risk of disease later in life. The goal is to provide more healthful meal options for children, including a variety of nutrient-rich food groups, when families are dining out. Through Kids LiveWell, parents are provided with the confidence that they can take their families out to eat and enjoy a nutritious and tasty meal.

Across the country, participating restaurants have increased the variety and number of offerings on the children’s menu when it comes to fruits and vegetables, lean protein, whole grains and low-fat dairy, while limiting unhealthy fats, sugar and sodium. By offering more options and pairing healthful foods together on one plate, restaurants are providing a real-life opportunity for parents to educate children about well-balanced nutrition choices while eating away from home.

Since last year’s kick-off, the number of restaurants participating in the Kids LiveWell program has more than tripled and now stands at 68 restaurant brands representing more than 22,000 locations nationwide. The brands range from casual dining such as Outback Steakhouse and Denny’s to neighborhood eateries, from quick serve restaurants like Burger King to fine dining establishments, and the variety and volume of brands is slated to grow as the program further evolves.

Parents can learn more at HealthyDiningFinder.com, which also has a mobile website for parents on the go. Follow the program on Twitter @KidsLiveWell and Facebook to stay informed of new participating restaurants and other health and wellness news.

Everyone can play an important role in turning the tide and nourishing the health and well-being of children and families. For restaurants, providing and highlighting healthful menu options can help parents and children select menu choices that help young patrons grow and thrive. Make yourself a part of the solution too by supporting the menu items and restaurants participating in the Kids LiveWell program and, if you don’t see your family’s favorite dining spot on HealthyDiningFinder.com, urge the restaurant to join the cause. By committing to healthful eating and encouraging kids to be more physically active, you are helping to provide healthier futures for children – one meal at a time.

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Top tasty food trends that can benefit your family's health

(ARA) – A visit to your local grocer provides thousands of food options, and it’s likely you’ve recently noticed an increase in the number of healthier choices, including organic offerings and expanded produce selections. But what are the next big things when it comes to healthy food?

Here are some healthy food trends to look for the next time you’re at your local grocery store:

Trend 1: Sprouted grains
You’ve heard plenty about whole grain, but the next level of whole grains is called “sprouted grains.” Because the process of germination changes the composition of grain and seeds in numerous ways, sprouting can increase vitamin content and aid in digestion of the entire grain so your body better absorbs all the nutrients. Food for Life is at the forefront of this trend and offers different products using grains sprouted under an exclusive process. For example, new Ezekiel 4:9 Sprouted Whole Grain Waffles are made from sprouted grains to maximize nutrition while retaining important natural fiber and bran. These waffles come in several varieties including original, golden flax, blueberry and apple nut. For more information about sprouted grain products, visit www.foodforlife.com.

Trend 2: Omega-3 additives
For years, lots of the food found on grocers’ shelves has been enriched with a variety of vitamins and minerals. Bread might contain iron, orange juice might have added calcium – these additions are often advertised on the product’s label. The newest nutrient being added to some of our favorite foods is omega-3. This essential fatty acid has been shown to have numerous benefits when consumed, from reducing risks of illnesses such as heart disease, to aiding in brain growth for children. You’re likely to see more omega-3 additives in your favorite foods, such as cereal, juice, eggs and even your pet’s food.

Trend 3: Fruits and veggies galore
The benefits of fruits and vegetables cannot be overstated. This was apparent when in 2011 the USDA replaced the old food pyramid with the new circular icon called MyPlate that recommends filling half your plate with fruits and vegetables. More people are making an effort to eat a rainbow of colorful produce each day and they want the freshest items possible. Continued demand for locally produced foods is inspiring droves of people to visit their local farmers markets for seasonal fruits and vegetables. These items are usually picked at the peak of freshness, providing you with an optimum amount of vitamins and minerals. Plus your squash or potatoes won’t have to travel thousands of miles before they get to your pantry.

Trend 4: Plant-based “dairy” products
Interest in plant-based foods is building steam, even among those who don’t have a lactose sensitivity. This interest has inspired a variety of dairy alternatives to appear on grocery shelves. Plant-based foods are known to contain higher levels of nutrients and often have little or no bad fats/oils. As an alternative to 2-percent cow’s milk, now you can easily find almond or coconut milk at your local store. Soy ice creams of today are also far better than in years past. Butter can be made from fruit and sour cream is now made from tofu.

From sprouted grains to healthy new additives, these food trends are growing in popularity because they are delicious ways to benefit your health. Visit your local grocery store or co-op to try something new today.

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School lunch fuels success for spring sports

(ARA) – Springtime packs a punch for students. Between tests, papers, school trips, extracurricular performances and jobs, finding the energy for spring’s after-school sports is often a challenge. Time and energy are at a premium. Eating well can help ease the crush.

While breakfast is often tapped as the most important meal of the day, lunch is arguably just as critical for all-day performance, says Sue Moores, a registered dietitian in St. Paul, Minn. “What kids eat during lunch at school should help them stay focused and concentrate for afternoon classes, plus help to carry them through their after-school activities.”

According to Moores, the best school lunch contains foods rich in protein and wholesome carbohydrates, plus foods filled with vitamins and minerals, and some good old-fashioned fiber. This mix of foods provides energy for the brain and muscles that can last for several hours.

Missing out on lunch means missing out in class and on the field. Skipping lunch, or choosing a lunch of chips, cookies and a sugary drink – two options school food service directors say they see far too often at the middle and high school age – is detrimental to school performance and athletic endeavors.

“We know that eating poorly affects a student’s physical and concentration capabilities, so we work hard in our program to make sure we provide good options – foods students like to eat, such as teriyaki chicken stir-fry and whole-grain, reduced-fat pizza, that are created to be more healthful and wholesome,” says Amy Herrold, child nutrition supervisor, Edmond, Okla.

What makes a good lunch? Herrold suggests these options from the lunch line:

* Salad bar that includes romaine lettuce, shredded or diced vegetables, cottage cheese or hard-boiled eggs, a drizzle of dressing, plus whole-grain breadsticks, fruit and a low-fat milk.

* Roast beef or ham sandwich on whole-wheat bread, accompanied by an orange, carrot sticks with dip and a low-fat milk.

* Tony’s(R) LiveSmart Schools(TM) whole-grain crust pizza, with carrot and celery sticks, grapes and water.

* Quesadillas or a flatbread sandwich with a mixed lettuce salad, melon and a low-fat milk.

* Turkey/veggie wrap with pineapple and mandarin oranges, pretzel sticks and a low-fat chocolate milk.

* Baked potato with broccoli and low-fat cheese sauce, orange wedges, whole-wheat roll and a low-fat milk.

A good lunch equals better results after school

“On any given day, I can tell you within minutes which kids have eaten a healthy lunch and will be productive during practice or in a tournament, and which ones haven’t,” says Jeff Doherty, golf coach at Edmond North High School, Edmond, Okla., who was recently named one of just 20 National Coaches of the Year for 2011 by the National Federation of State High School Associations. “Food is so closely tied to sports performance. More kids today are realizing just how important what they eat is to how they’ll practice or play in the game that afternoon.”

“Athletes who want to get the most out of themselves and rise to the top pay attention to food,” says Moores. “There’s an undeniable connection between food and performance whether it’s on the golf course, the soccer field, the stage or as first chair in the trombone section.”

Lunch provides the energy and endurance for afternoon activities. A nutrient-rich lunch leaves the stomach within four hours and is in the muscles ready for release come afternoon, when the student really needs it, says Moores. No lunch means no energy. The chips-cookie-and-sugary-drink-meal may offer a surge of “liveliness” but, as Moores explains, is quickly followed by a significant dip in it.

Doherty appreciates the work being done by Edmond Public Schools to provide the best options for students. “The increased attention being paid to nutrition throughout our district and at schools across the country is a benefit to all student athletes,” says Doherty. “We want to help kids understand they’re putting fuel in to run a machine – their body,” continues Doherty. “When you eat good food, it allows you to have better results, and I can tell you, the results are noticeable, immediate and lasting.”

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How food safety knowledge can affect your health

(ARA) – Whether you’re feeding yourself or feeding your family, it’s important to know that the food you’re eating is safe and nutritious. But perceptions about finding a balance between those two essential factors have become muddled in recent years. While there is an increased effort to promote the consumption of healthy foods, particularly fruits and vegetables, there are also conflicting messages about their safety.

Concerns about food safety range widely, from the use of pesticides to medications given to livestock to outbreaks of diseases. Unfortunately, those concerns can affect the amount of healthful foods in Americans’ diets. “Feedback from consumers and practicing nutritionists is beginning to show that concern about pesticide residues is having a negative impact on consumption of fresh fruits and vegetables,” says registered dietitian Dave Grotto. “What we need to do is encourage – not discourage – greater consumption of healthful produce.”

It might seem that the most logical solution would be to research whether foods are safe. A lot of information about this subject is available on the Internet, but that’s not always a practical option. Busy families that have schedules filled from morning to night don’t often have time to add an extensive research project into the mix. Luckily, there are some new resources available – often on mobile platforms – to help you make sense of the food safety headlines.

One resource, the website www.safefruitsandveggies.com, developed and operated by the nonprofit Alliance for Food and Farming provides consumers with scientific data that’s been translated to a user-friendly format. For instance, scientific research available to consumers about the amount of pesticide residue on foods can be filled with confusing numbers and terminology. But this site’s pesticide residue calculator gives you information about how much of a particular food item you could eat without any effects at all from any small amounts of pesticide residues that may be present. This can be based on either gender (for adults) or age (teens and children). For example, according to the calculator, a child could consume 154 servings of apples – even with the highest pesticide residue recorded by the USDA – in a day without any effect, or an adult woman could eat 2,332 servings of kale. The calculator is also available for download as a smartphone app.

“Of course we know a child couldn’t consume 154 servings of apples in a day, but by providing more science and perspective on the safety of produce, we are hoping to give consumers more information to help them when making purchasing decisions in the produce aisle,” says Marilyn Dolan, executive director of the Alliance for Food and Farming. “And, we are also hoping to halt the trend toward continuing decline in consumption of fruits and vegetables in America by reassuring consumers about the safety of both organic and conventionally grown fresh produce.”

If consumers are still concerned, they can simply wash their produce before eating.

The benefits of nutritious foods like vegetables and fruits are so far reaching that excluding them from your diet can adversely affect your health. With new resources that aim to help consumers understand the facts about food safety, it’s easier than ever to ensure that the meals you serve your family are full of healthy, delicious ingredients.

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Seafood is the new 'fast food'

(NC)—Did you know a serving of Pad Thai from a Canadian food court restaurant chain can have as many as 1,400 calories in a single serving? That’s70 per cent of your recommended calorie intake according to the 2,000 calorie/day diet as outlined by Canada’s Food Guide.

Compare that to a tuna Pad Thai dish at 310 calories. By making a few variations to the ingredient list, like incorporating flavoured tuna into the mix, you can have a tasty, easy-to-make, low-calorie and high protein meal.

Challenging Canadians to take a good, hard look at their fast food habits, Clover Leaf Seafoods is launching a new campaign that pits every day, high-calorie take-out against its own “fast food” recipes for old-time favourites like pizza, tacos, Pad Thai, shawarma, burritos and even the classic burger with bacon and cheese.

“You can lose up to 7.5 pounds in the course of a year if you eliminate just 500 calories from your weekly diet,” said celebrity chef Michael P. Clive, who partnered with Clover Leaf to develop the new recipes. “And this is easily done by swapping a single, high-calorie fast food meal with a low-calorie and high protein version.”

As delicious as they are nutritious, the recipes also include healthy side dish and beverage alternatives like fruits and vegetables instead of French fries and onion rings, and citrus-flavoured water instead of sugar-heavy pop.

“Much of the fast food out there is short on nutrition and usually high in fat, calories, and sodium—and it’s often served in very large portions,” said Clive, who also worked with Clover Leaf to develop the popular Take 5 recipes. “Beyond basic calorie counting, our fast food recipes offer a healthy balance of protein, essential nutrients and vitamins that let you leave the dinner table feeling satisfied and more likely to keep pounds off.”

A recent survey by Technomic, a leading consulting and research firm serving the food industry, discovered that the fast food industry accounts for $25 billion, or about 60 per cent, of all restaurant sales in Canada. The survey also found that North American burger consumption has grown considerably since 2009, with nearly half of consumers reporting indulging in a burger at least once a week compared with 38 per cent two years ago.

At www.cloverleaf.ca, some of the tantalizing“fast food” recipes include: Spicy Tuna Pad Thai, Personal Naan Pizza, Chili Thai Tacos, Original Shawarma, Hooked on Tuna Burrito, and the Captain Burger with Bacon and Cheese. You can find them all at www.cloverleaf.ca.

www.newscanada.com

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Getting to the bottom of food intolerance

(NC)—There’s a reason food intolerance is known as the “hidden” condition: Triggers and symptoms can be difficult to identify and nearly impossible to solve without proper testing and guidance. Lactose and gluten intolerance are well-known triggers, but there are over 100 more food triggers to consider. It’s important to understand that the path to relief is a lifestyle change that that can change your quality of life for the better.

“I recommend beginning a food intolerance program which tests the blood for problem foods and gives patients the tools to put those results into action,” says Dr. Gordon Ko, director, fibromyalgia integrative treatment clinic at Sunnybrook HospitalThere is a difference between food allergy and food Intolerance

Food intolerances are different from food allergies. Unlike food allergies, food intolerances are not life-threatening. However, they can be the cause of chronic pain and discomfort. Food allergy symptoms have a short reaction time whereas food intolerance symptoms can take hours, or even days, to appear. This is where it gets tricky. When symptoms don’t occur right after eating, patients may attribute pain to the wrong foods or not even realize they are related to food. Common symptoms of food intolerance include bloating, headaches and migraines, eczema and fatigue, which can be attributed to any number of medical issues.

Guessing your food intolerances can be nearly impossible

In order to identify food intolerances, patients must be committed to cutting problem foods out of their diet for at least three to four weeks. Problem foods can range from fruits and vegetables, to nuts, fish and meat. “Food intolerance programs like the YorkTest FoodScan begin by testing patients for more than 100 different foods,” says Dr. Ko. It only takes a few minutes to collect a simple finger-prick blood sample, and this test can be done by the patient from the comfort of their own home. Imagine how long it would take you to cycle through all the foods in your normal diet using a trial and error method.

Identifying your intolerances is the first step on your road to recovery

“It’s important to begin a food intolerance program that also includes counselling and nutrition sessions that teach patients how to put their test results into action,” says Dr. Ko. A proper food intolerance program should guide patients as they implement their new diet plan and track progress over a four-to-six week period. “I have seen success stories in my practice. One of my patients that suffered from chronic lower back pain found relief by simply identifying and cutting out problem foods from his diet,” says Dr. Ko.

More information about food intolerance and the YorkTest FoodScan Program, is available at www.canlabs.ca.

www.newscanada.com

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Should I stay away from fruits and vegetables on the dirty dozen list?

(NC)—Every year the Environmental Working Group out of the United States publishes a dirty dozen list of fruit and vegetables it claims contain high pesticide residue level. Fortunately for Canadians who are concerned about their health, the list is finally being debunked and consumers are being assured that these foods are indeed safe.

“The misinformation presented in the EWG’s report should not dissuade consumers from eating fruits and vegetables,” says Peter MacLeod, vice-president of chemistry for CropLife Canada. “Fresh fruits and vegetables are an integral part of a healthy diet as laid out in Canada’s Food Guide.”

Canadian farmers today have a bigger challenge than ever before to provide consumers with blemish-free and high quality products. To do this, they rely on pest control tools to protect their fruit and vegetable crops against pests that have the potential to ruin their entire crop if they aren’t controlled.

The pesticides they use to help grow their crops are highly regulated by Health Canada to ensure they pose no risk to the farmers applying them or to the people eating food grown with them.

The federal government’s process involves a scientific review and risk assessment by over 350 scientists at Health Canada, before registering a pesticide for use or sale, making crop protection products among the most stringently regulated products in Canada.

Next time you reach for an apple or pick up a piece of celery, you can do so knowing that they’re safe to eat.

www.newscanada.com

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The Next Iron Chef: Super Chefs This week was the Season Premiere of Next Iron Chef: Super Chefs and I was blown away!  The level of talent and big name chefs seen this season is out of this world.  Here is the list of the Chef Contestants: Anne Burrell – from Secrets of a Restaurant Chef and Worst Cooks in America. She is kind of crazy looking, like a troll doll and loves to say “brown food is good” but she is a beast in the kitchen. Michael Chiarello – from Easy Entertaining and Chef of Bottega Restaurant in Napa Valley.  Michael seems way too uppity for my liking.  That is the best way I can describe him and I’m not rooting for him whatsoever. Elizabeth Falkner – Chef of Citizen Cake and Orson in San Francisco.  Hello, Elizabeth.  I’m Christine.  It’s nice to meet you because I have never really heard of you before.  I’m not sure how you snuck into NIC but I’m sure you’ll be gone soon. Alex Guarnaschelli - Alex’s Day Off and a regular judge on Chopped.  She is also the head Chef of Butter and The Darby in New York, NY.  Personally, I love Alex.  She has crazy, menacing eyebrows and makes the most delicious, decadent dishes.  However, I feel she is not a lead contender after this weeks episode.  She was too nervous and frazzled from the first challenge – not a good sign. Chuck Hughes – from Chuck’s Day Off and head Chef of Garde Manger in Montreal, Canada.  Never really heard of you either, Chuck, and not sure how you squeezed your way in either.  You’re cute though so you can stay awhile. Robert Irvine – from Dinner: Impossible, Restaurant: Impossible and Worst Cooks in America.  His nemesis is Anne Burrell and his forearms are as big as my head.  I like Robert Irvine but I’m just not too sure if he’ll make it all the way. Beau MacMillan - from Worst Cooks in America and Chef of Sanctuary on Camelback Mountain in Phoenix, Az.  Oh Beau, you’re so annoying.  You said in the opening season you’re the underdog and the one the everyday man or woman should be rooting for.  Not long after you said that you tripped on a rock and hobbled around the rest of the episode.  You big old baby!  I’m not rooting for you whatsoever. Spike Mendelsohn – from Kelsey & Spike Cook and Chef of Good Stuff Eatery.  You were eliminated the first week and of all the chefs you were the one I would have guessed would be gone first.  Just out of your league Spike, but thanks for stopping by. Marcus Samuelsson – from 24 Hour Restaurant Battle, judge on Chopped and Chef of Red Rooster in Harlem NY.  You were winner of Top Chef Masters and you’re a force to be reckoned with.  I foresee you going far, if not the furthest. Geoffrey Zakarian – from 24 Hour Restaurant Battle, judge on Chopped and Chef of The National and The Lambs Club in New York, NY.  I adore Geoffey.  So regal and wonderful. I hope he makes it far and after this week with his winning dishes I think he will! I’m excited for this Season of Next Iron Chef.  Who is your favorite contender?

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