Eating on the Fly: Pittsburgh
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A gritty steel town situated on a muddy river with a few "terrible towels" lying around… is this what Pittsburgh is all about? A far cry, from it! From the airport, you traverse through a tunnel to enter the city. When you exit the tunnel, you find yourself in a delightful urban oasis surrounded by rolling green hills and beautiful golden bridges. The city is framed by Heinz Stadium and PNC Park, two of the most beautiful ballparks in the U.S. Pittsburgh has winning sports teams, a fantastic array of restaurants, and exceptionally clean streets, with plenty of park space. Very pedestrian-friendly, on a warm and sunny weekday, Steel City is abuzz with professionals and tourists navigating the city by foot.
Last week I worked a baseball charter flight. Charters are great flights to have on your schedule because there is food galore and the baseball players, coaches, and media people are a fun group to transport. It’s a nice break from the ordinary commercial flights that we typically operate.
My crew and I had a full day in Pittsburgh. We were flying out in the evening, so that meant scoping out a great place for lunch. Three other flight attendants and I met up with one of my former colleagues for lunch in the central activity hub of Pittsburgh, Market Square, which was a short walk from our hotel.
Market Square boasts many eateries and we were fortunate enough to be there on a Thursday, when there is also a farmers' market. The most popular venue in Pittsburgh is Primanti Brothers. I have eaten their sandwiches on previous visits and they are pretty noteworthy. They take pride in stuffing them with plentiful meat, french fries, and coleslaw. (In fact, it is a Pittsburgh theme to put french fries on everything. I once ordered a salad in Pittsburgh, which to my elation was topped with… you guessed it… french fries!) Although, Primanti’s is Pittsburgh’s "go-to" eatery, we were craving burgers. We opted for Winghart’s Burger & Whiskey Bar. I tried the "Shipwreck Burger," with Brie cheese, caramelized onions with bacon, arugula, and white truffle aioli. It was juicy and delicious. My mouth waters as I remember the combination of flavors on my palate.
After lunch, we headed to NOLA on the Square, a New Orleans jazz brasserie, also in Market Square, where we had a round of cocktails. I tried the Dixie Sours, made with Crown Royal, Grand Marnier, lemon juice, honey simple syrup, egg white, and splash of soda. Just what the doctor ordered on a beautiful sunny afternoon! We sat outside at a table shaded by an umbrella and watched people. I was disappointed that we didn’t have time to stay for dinner, as there are quite a few notable restaurants that have been calling my name. There is a heavy Polish influence in the tri-state area (where West Virginia, Ohio, and Pennsylvania meet at the Ohio River). In fact, there is a strong Eastern European population, which means one thing: great food. I’ll simply have to return to try some pierogies next time.
Is Pittsburgh a shining star in the culinary world? You bet! I’ll proudly wave one of those Terrible Towels any day, and celebrate the food, sports teams, and unique culture this "gritty steel town" has to offer.
Competitive Eaters Battle In Regional Competition For Chance To Go To Coney Island
PITTSBURGH (KDKA) — Competitive eaters battled it out Wednesday afternoon as Pittsburgh hosted an official Nathan&rsquos Famous Hot Dog eating contest.
The event, held in Market Square, was a regional competition. The winner advances to compete at Coney Island.
The task at hand — eat all the hot dogs you can in 10 minutes. Contestant Sam Block, Aliquippa, did a little research to prepare for today.
&ldquoI just basically go to Google and say, &lsquohow do I prepare for a hot dog eating contest?&rsquo And then I go to three or four different sites and I follow directions,&rdquo said Block. &ldquoIt’s an experience and a free lunch.&rdquo
Jennifer Grabner lives in Ambridge. Her family and friends came out to cheer her on, showing their support by wearing t-shirts with her name on the front.
Grabner says watching competitive eating on television her whole life made her want to try this once in a lifetime opportunity.
&ldquoI knew when I saw some of these guys, I knew I was done for, but I figured I would try,&rdquo she said, &ldquoand just to be up here on the stage with these guys is awesome.&rdquo
Each plate had four hotdogs.
Before they eat them, competitors dip the dogs and bun in water to make them go down easier.
Several veteran competitive eaters munched their way through the competition at a steady pace.
The winners, one man and one woman, ate 30 hot dogs a piece.
&ldquoYeah, I did a 30. I could do more,&rdquo said Juliet Lee, the women&rsquos winner.
&ldquoShe’s seasoned,&rdquo added Marcos Owens, the men&rsquos winner. &ldquoI mean it’s not uncommon. I was small when I started, too.&rdquo
The two winners will advance to compete in the men’s and women’s division finals in Coney Island on July 4.
By definition, this means eating for a certain period of hours and then fasting (not eating) for a set number of hours. The theory behind intermittent fasting (IF) is that humans did not used to live in environments where we had access to food 24 hours a day like we do now — rather, our ancestors evolved in a time when food was relatively scarce, and they had to function at their best physically and mentally often in a fasted state. 2
In modern times, this translates to not eating for many hours in a day, working out in a fasted state, and then limiting your meals during the day to a shorter number of hours than your fast. The 16:8 intermittent fasting diet is one example of this.
Signs You’ve Eaten Too Much
Ask yourself how you feel after eating. Are you uncomfortable and bloated? Stomach discomfort — feeling gassy and/or swollen — is a major sign of overeating. Also, if you overeat, you may feel embarrassed or distressed after finishing a meal. People who overeat may feel that they lack control over what and how much they consume. A history of failed diets could also indicate that you struggle with overeating.
Frequent overeating may indicate binge eating disorder (BED). Common signs of BED include eating faster than normal, eating until you’re uncomfortably full, eating alone often, or consuming large amounts of food when you’re not hungry.
If you regularly notice signs you’ve eaten too much, it may help to work with your doctor or dietitian to make healthier meal plan.
Connect with UPMC
Mindless eating, as the name suggests, is when you eat without thinking. Think downing a bag of chips while you’re watching Netflix, grabbing a snack every time you pass the food table at a cookout, or eating more trail mix than you wanted to because your conference call went over time.
Mindless eating is unplanned and you’re not paying a bit of attention to what you’re eating or how much. Your focus is elsewhere.
Since you’re not paying attention to what you’re eating, you’ll have a tendency to eat something you might not have chosen if you were paying attention, or you eat more than you would have if you were thinking about what you were putting in your mouth.
There can be an emotional element to mindless eating, especially if you’re feeling upset or stressed. As you might expect, there’s a lot of potential to go overboard. so this could easily be a cause for your 'Quarantine 15' or whatever version of that you're personally battling. (It's OK, we're all struggling in these ways together.)
NOURISH (NUTRITION AND RECIPES)
What I eat when I’m away from home. Plus, a full chest and arms workout using some of my new training methods.
In the video are 4 all vegan recipes that are great for bulking, healthy eating, or trying to eat more plant based. Each recipe is easy, quick, and require minimal prep.
So easy it’s ridiculous. No sitting and no waiting, eat it right away! So healthy that it can a breakfast or a dessert. Packed with plant protein and topped with healthy fiber rich carbs to help fill in your daily macros.
The Moosewood Restaurant Table
"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times
The creators of America's beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, a cookbook featuring more than 250 never-before-published recipes that's a perfect gift for foodies and gourmets who want to enjoy delicious and healthy meals.
With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say "We've gotten to know our customers and readers pretty well. their curiosity and culinary IQ have grown exponentially. We've been on some adventures developing this book. " Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They've begun cooking with a wider variety of grains like freekeh and millet.
All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Jamaican Jerk Tempeh Patties
and plenty more.
Of course, a Moosewood cookbook wouldn't be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.
What You'll Need
Equipment / Tools
- 1/4 cup apple juice
- 1/2 cup honey (do not use raw or unfiltered)
- 1 hard-boiled egg (shell removed)
- 4 ounces Gerber Yogurt and Juice Blend (Banana or Mixed Fruit, or substitute 2 ounces plain yogurt and 2 ounces mixed fruit juice)
- 1 teaspoon Rep-Cal Herpivite Vitamin Supplement (blue label)
- 2 Rep-Cal Calcium Supplement Non-Phosphorous with Vitamin D3 (pink label)
- 2 jars chicken baby food (5 ounces total)
- 1/4 cup wheat germ
- 1/2 cup Gerber dry baby cereal (mixed or oatmeal, but most sugar gliders prefer the rice with fruit flavors)
After School Meet? Here&rsquos What to Eat
How to schedule your meals and snacks for races that start after the final bell.
&ldquoAll runners report for the 3200-meter run,&rdquo a race official announces through a megaphone. You finish tying your spikes and are about to make your way to check-in when your stomach growls. You think back on your day: You were up at 7 a.m., had a breakfast of a granola bar and a banana, at school from 7:30 to 2:30 with a small lunch at 11:00 a.m., relaxed at the meet until 3:30. Warmed up and then raced the 4 x 800m at 4:30, the mile at 5:25, and now it&rsquos 6:30 p.m., and you forgot to eat all day. Uh-oh.
Eating on race day is easy to forget. But hitting the starting line hungry is a recipe for disaster. All runners need fuel in order to race at their best.
Kelly Jones, a registered dietitian in private practice in Bucks County, Pennsylvania, says that a runner&rsquos diet the day or two before the race is the first thing to consider. She urges athletes to be consistent with their diet&mdashgetting enough carbohydrates and making sure they&rsquore eating so they don&rsquot feel hungry. That way, she says, &ldquoif for some reason you don&rsquot have time to eat on race day, or if you have butterflies, then hopefully you have fueled enough the day before.&rdquo
That means having a balanced diet every day of the week. While on race day it&rsquos important to keep it up, it&rsquos understandable if your schedule or nerves make that more difficult.
With the help of Jones, Running Times HS devised an eating schedule for when you have a meet after school. Use the schedule as a guide for your diet on race day, but make sure to individualize it to fit your tastes. And remember, your body needs fuel, so make sure you&rsquore getting enough calories on race day.
After School Meet: Fueling Planner
6:45 a.m: Breakfast
&ldquoIf it&rsquos an after school race, then breakfast is extremely important,&rdquo Jones says. She advises a balanced breakfast that includes carbohydrates and protein. Eggs or oatmeal with some sort of nut butter (peanut or almond work) are great options. You don&rsquot want to feel hungry on race day. Having a balanced breakfast to start the day off will help with that.
11:00 a.m: Lunch
Same as breakfast make it balanced. Eat a turkey sandwich or a peanut butter and jelly. If your stomach can handle dairy well, yogurt can be a great component to lunch. You don&rsquot want to feel stuffed, but if you do accidentally eat too much, you still have a few hours before race time, so don&rsquot panic. You&rsquoll have plenty of time to digest.
1:00 to 3:00 p.m: Snacks
If you eat lunch at 11:00 a.m. and your first race isn&rsquot until 4:30 p.m., you&rsquoll likely need a snack sometime before race time. Her suggestions: a handful of almonds, a banana, a granola bar, an energy bar, trail mix with dried fruit, or graham crackers with nut butter. &ldquoThings that absorb quickly but still don&rsquot make you feel full right away,&rdquo she says.
3:30 to 6:30 p.m.: Racing and Eating
It&rsquos a delicate balance, but if you&rsquore running three races, you are going to need to refuel between hard efforts. Figure out exactly how long before a race you like to eat. For some it&rsquos three hours, for others it&rsquos just two. But if you run the 4 x 800m at 4:30 and have an hour before the mile, you are going to need a few calories so that you&rsquore energized for that race. The easy solution is having a few sips of Gatorade, a bite of an energy bar and water to quench your thirst.
Eating or drinking protein can be very helpful, but be careful about upsetting your stomach. (Protein intake in between races helps with leg soreness the day after the race.) Jones says that the longer you have between races, the more protein you&rsquoll be able to ingest. She says some chocolate milk (a half cup or so) is a great post race drink, but she knows that it could cause issues with digestion. Having dried fruit like raisins, apples or mangos and sports drink can be a good snack between races as well. (Try it out at practice first to make sure that your stomach doesn&rsquot react poorly.)
When you&rsquore finally done racing for the day, make sure to refuel within 15 to 30 minutes of your final cool down. For exact numbers, as Leslie Bonci, the director of sports nutrition at the University of Pittsburgh Medical Center, said in an earlier &ldquoThe Furnace&rdquo post, &ldquoreplace 24 ounces of fluid for every pound lost during a run, eat 12&ndash15 grams of protein and 35&ndash50 grams of carbohydrates immediately after a run.&rdquo Protein and carbohydrates statistics are listed on the nutrition label of most foods.
7:30 p.m.: Dinner
Pig out! Well, not exactly. Make sure to eat a full, balanced meal with vegetables, carbohydrates and protein. After a long day of racing, your body needs refueling. This could be pasta or a hamburger. And if there is a day to have dessert, this is definitely that day. (Ice cream does have protein.)
As with all nutrition suggestions from Running Times HS, make sure to figure out what works best for you. Test out anything new before a practice, not a meet, and figure out what your stomach can handle. Check back later for how to fuel for an all-day invitational.
Be more consistent
The older you get usually means you're required to juggle a lot of commitments and eating on the fly. The issue? An irregular eating schedule can undercut your metabolism. A Hebrew University study from 2012 found that mice that were fed high-fat foods sporadically gained more weight than mice than those that ate a similar diet on a regular schedule. Your best game plan is to come up with a set of go-to meals you can rely on every week to nourish you. Start with these 99+ Best Healthy Dinner Recipes for Weight Loss.