Tuna Steak with Protein Salad

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Yes, it’s protein on protein today, and it’s all healthy.

You will need (per person)

  • 1 tuna steak
  • 1 400g/12oz can mixed beans, drained & rinsed
  • 1 tsp capers
  • 2 tsp black pepper, coarse ground
  • 1 red chili, chopped
  • 1 lime, cut into wedges
  • ½ tsp white wine vinegar
  • Extra virgin olive oil, for cooking
  • Garnish: chopped parsley

Method

(we suggest you read everything at least once before doing anything)

1) Put the beans in a bowl, mixing in the capers, vinegar, and 1 tsp of the black pepper

2) Gently rub a little olive oil onto each side of the tuna steak, and season with the remainder of the black pepper (as in, the other tsp, not the rest of what you have in the house).

3) Heat a ridged grill pan until hot, and then cook the tuna for around 3 minutes on each side. Do not jiggle it! Do not slide it, and definitely do not stir it. Just gently turn it over when necessary. The edges should be cooked, and the inside should still be pink (it’s easy to forget when it comes from a can, but remember tuna is usually eaten raw)

4) Serve, sprinkling with the chopped chili and garnishing with the parsley. The lime wedges go on the side for squeezing at the table.

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

Take care!

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  • Brave – by Dr. Margie Warrell

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Whether it’s the courage to jump out of a plane or the courage to have a difficult conversation, bravery is an important quality that we often don’t go far out of our way to grow. At least, not as adults.

    Rather than viewing bravery as a static attribute—you either have it or you don’t—psychologist Dr. Margie Warrell makes the case for its potential for lifelong development.

    The book is divided into five sections:

    1. Live purposefully
    2. Speak bravely
    3. Work passionately
    4. Dig deep
    5. Dare boldly

    …and each has approximately 10 chapters, each a few pages long, the kind that can easily make this a “chapter-a-day” daily reader.

    As a quick clarification: that “speak bravely” section isn’t about public speaking, but is rather about speaking up when it counts. Life is too short for regrets, and our interactions with others tend to be what matters most in the long-run. It makes a huge difference to our life!

    Dr. Warrell gives us tools to reframe our challenges and tackle them. Rather than just saying “Feel the fear and do it anyway”, she also delivers the how, in all aspects. This is one of the main values the book brings, as well as a sometimes-needed reminder of how and why being brave is something to which we should always aspire… and hold.

    Bottom line: if you’d like to be more brave—in any context—this book can help. We only get one life; might as well live it.

    Click here to check out Brave and give your life a boost!

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  • A Deeper Dive Into Seaweed

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    We wrote briefly about nori yesterday, when we compared it with well-known superfood spirulina. In nutritional terms, it blew spirulina out of the water:

    Spirulina vs Nori – Which Is Healthier?

    We also previously touched on it here:

    21% Stronger Bones in a Year at 62? Yes, It’s Possible (No Calcium Supplements Needed!) ← nori was an important part of the diet enjoyed here

    What is nori?

    Nori is a seaweed, but that can mean lots of different things. In nori’s case, it’s an aggregate of several kinds of red algae that clump together in the sea.

    When dried and/or toasted (which processes improve* the nutritional value rather than diminishing it, by the way), it looks dark green or dark purple to black in color.

    *Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata) ← this is nori, by another name

    If you enjoy sushi, nori is the dark flat sheety stuff that other things are often wrapped in.

    The plant that has animal nutrients

    As established in the head-to-head we linked above, nori is a nutritional powerhouse. But not only is it very full of the perhaps-expected vitamins and minerals, it also contains:

    Omega-3 fatty acids, including EPA, which plants do not normally have (plants usually have just ALA, which the body can convert into other forms including EPA). While ALA is versatile, having EPA in food saves the body the job of converting it, and thus makes it more readily bioavailable. For more on the benefits of this, see:

    What Omega-3 Fatty Acids Really Do For Us

    Iodine, which land plants don’t generally have, but seaweed usually does. However, nori contains less iodine than other kinds of seaweed, which is (counterintuitively) good, since other kinds of seaweed often contain megadoses that go too far the other way and can cause different health problems.

    • Recommended daily amount of iodine: 150µg ← note that’s micrograms, not milligrams
    • One 10g serving of dried nori contains: 232µg ← this is good
    • Tolerable daily upper limit of iodine: 1,100µg (i.e: 1.1mg)
    • One 10g serving of dried kombu (kelp) contains: 13,270µg (i.e: 13.3mg) ← this is far too much; not good!

    So: a portion of nori puts us into the healthiest spot of the range, whereas a portion of another example seaweed would put us nearly 13x over the tolerable upper limit.

    For why this matters, see:

    As you might note from the mentions of both hypo- and hyperthyroidism, (which are exacerbated by too little and too much iodine, respectively) hitting the iodine sweet spot is important, and nori is a great way to do that.

    Vitamin B12, again not usually found in plants (most vegans supplement, often with nutritional yeast, which is technically neither an animal nor a plant). However, nori scores even higher:

    Vitamin B12-Containing Plant Food Sources for Vegetarians

    Beyond nutrients

    Nori is also one of the few foods that actually live up the principle of a “detox diet”, as it can help remove toxins such as dioxins:

    Detox diets for toxin elimination and weight management: a critical review of the evidence

    It’s also been…

    ❝revealed to have anti-aging, anti-cancer, anti-coagulant, anti-inflammatory, anti-microbial, anti-oxidant, anti-diabetic, anti-Alzheimer and anti-tuberculose activities.❞

    ~ Dr. Şükran Çakir Arica et al.

    Read: A study on the rich compounds and potential benefits of algae: A review

    (for this to make sense you will need to remember that nori is, as we mentioned, an aggregate of diverse red algae species; in that paper, you can scroll down to Table 1, and see which species has which qualities. Anything whose name starts with “Porphyra” or “Porphridum” is found in nori)

    Is it safe?

    Usually! There are two potential safety issues:

    1. Seaweed can, while it’s busy absorbing valuable minerals from the sea, also absorb heavy metals if there are such pollutants in the region. For this reason, it is good to buy a product with trusted certifications, such that it will have been tested for such along the way.
    2. Seaweed can, while it’s busy absorbing things plants don’t usually have from the sea, also absorb allergens from almost-equally-small crustaceans. So if you have a seafood allergy, seaweed could potentially trigger that.

    Want to try some?

    We don’t sell it, but here for your convenience is an example product on Amazon 😎

    Enjoy!

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  • Nutritional Profiles to Recipes

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    It’s Q&A Day at 10almonds!

    Have a question or a request? We love to hear from you!

    In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

    As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!

    So, no question/request too big or small

    ❝I like the recipes. Most don’t seem to include nutritional profile. would lilke to see that. Macro/micro world…. Thank you❞

    We’re glad you’re enjoying them! There are a couple of reasons why we don’t, but the reasons can be aggregated into one (admittedly rare) concept: honesty

    To even try to give you these figures, we’d first need to use the metric system (or at least, a strictly mass-based system) which would likely not go well with our largely American readership, because “half a bulb of garlic, or more if you like”, and “1 cucumber” or “1 cup chopped carrot” could easily way half or twice as much, depending on the sizes of the vegetables or the chopping involved, and in the case of chopped vegetables measured by the cup, even the shape of the cup (because of geometry and the spaces left; it’s like Tetris in there). We can say “4 cups low-sodium broth” but we can’t say how much sodium is in your broth. And so on.

    And that’s without getting into the flexibility we offer with substitutions, often at a rate of several per recipe.

    We’d also need to strictly regulate your portion sizes for you, because we (with few exceptions, such as when they are a given number of burger patties, or a dessert-in-a-glass, etc) give you a recipe for a meal and leave it to you how you divide it and whether there’s leftovers.

    Same goes for things like “Extra virgin olive oil for frying”; a recipe could say to use “2 tbsp” but let’s face it, you’re going to use what you need to use, and that’s going to change based on the size of your pan, how quickly it’s absorbed into the specific ingredients that you got, which will change depending on how fresh they are, and things like that.

    By the time we’ve factored in your different kitchen equipment, how big your vegetables are, the many factors effecting how much oil you need, substitutions per recipe per making something dairy-free, or gluten-free, or nut-free, etc, how big your portion size is (we all know that “serves 4” is meaningless in reality)… Even an estimated average would be wildly misleading.

    So, in a sea of recipes saying “500 kcal per serving” from the same authors who say you can caramelize onions in 4–5 minutes “or until caramelized” and then use the 4–5 minutes figure for calculating the overall recipe time… We prefer to stay honest.

    PS: for any wondering, caramelizing onions takes closer to 45 minutes than 4–5 minutes, and again will depend on many factors, including the onions, how finely you chopped them, the size and surface of your pan, the fat you’re using, whether you add sugar, what kind, how much you stir them, the mood of your hob, and the phase of the moon. Under very favorable circumstances, it could conceivably be rushed in 20 minutes or so, but it could also take 60. Slow-cooking them (i.e. in a crock pot) over 3–4 hours is a surprisingly viable “cheat” option, by the way. It’ll take longer, obviously, but provided you plan in advance, they’ll be ready when you need them, and perfectly done (the same claim cannot be made if you budgeted 4–5 minutes because you trusted a wicked and deceitful author who wants to poop your party).

    Take care!

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  • Wise Old Fool
  • Protein-Stuffed Bell Peppers

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Hot, tasty, meaty, and vegan! You can have it all. And with this recipe, you’ll want to err on the side of overcatering, because everyone will want some. As for healthiness, we’ve got lycopene, lutein and a stack of other carotenoids, a plethora of other polyphenols, and a veritable garden party of miscellaneous phytochemicals otherwise categorized. It’s full of protein, fiber, vitamins, and minerals, relatively low-fat but the fats present are healthy. It’s antidiabetic, anti-CVD, anticancer, antineurodegeneration, and basically does everything short of making you sing well too.

    You will need

    • 4 large bell peppers, tops sliced open and innards removed (keep the tops; we will put them back on later)
    • 1 cup quinoa, rinsed
    • 1 can black beans, drained and rinsed
    • 1 small zucchini (diced)
    • 1 small eggplant (diced)
    • 1 small red onion (finely chopped)
    • ½ bulb garlic, minced*
    • 1 tbsp tomato paste
    • 1 tbsp chia seeds
    • 2 tbsp extra virgin olive oil
    • 2 tsp dried basil
    • 2 tsp dried thyme
    • 2 tsp black pepper, coarse ground
    • 2 tsp ground cumin
    • 1 tsp smoked paprika
    • ½ tsp MSG or 1 tsp low-sodium salt

    *we always try to give general guidelines with regard to garlic, but the reality is it depends on the size and strength of your local garlic, which we cannot account for, as well as your personal taste. Same situation with hot peppers of various kinds. This writer (it’s me, hi) would generally use about 2x the garlic and pepper advised in our recipes. All we can say is: follow your heart!

    Method

    (we suggest you read everything at least once before doing anything)

    1) Combine the quinoa with the chia seeds, and cook as per normal cooking of quinoa (i.e. bring to a boil and then simmer for about 15 minutes until cooked and fluffy). Drain and rinse (carefully, without losing the chia seeds; use a sieve).

    2) Heat your grill to a high heat. Combine the zucchini, eggplant, onion, garlic, and olive oil in a big bowl and mix well, ensuring an even distribution of the oil. Now also add the herbs and spices (including the MSG or salt) and mix well again. Put them all to grill for about 5 minutes, turning as necessary.

    3) Heat your oven to a high heat. Take the grilled vegetables and combine them in a bowl with the quinoa-and-chia, and the black beans, as well as the tomato paste. Mix everything well. Spoon the mixture generously into the bell peppers, replacing the tops (it can be loosely), and bake for about 5–10 minutes, keeping an eye on them; you want them to be lightly charred, but not a burnt offering.

    4) Serve! This dish works well as a light lunch or as part of a larger spread.

    (before going in the oven with lids replaced to keep moisture in)

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

    Don’t Forget…

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  • How To Avoid Carer Burnout (Without Dropping Care)

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    How To Avoid Carer Burnout

    Sometimes in life we find ourselves in a caregiving role.

    Maybe we chose it. For example, by becoming a professional carer, or even just by being a parent.

    Oftentimes we didn’t. Sometimes because our own parents now need care from us, or because a partner becomes disabled.

    Philosophical note: an argument could be made for that latter also having been a pre-emptive choice; we probably at some point said words to the effect of “in sickness and in health”, hopefully with free will, and hopefully meant it. And of course, sometimes we enter into a relationship with someone who is already disabled.

    But, we are not a philosophy publication, and will henceforth keep to the practicalities.

    First: are you the right person?

    Sometimes, a caregiving role might fall upon you unasked-for, and it’s worth considering whether you are really up for it. Are you in a position to be that caregiver? Do you want to be that caregiver?

    It may be that you do, and would actively fight off anyone or anything that tried to stop you. If so, great, now you only need to make sure that you are actually in a position to provide the care in question.

    It may be that you do want to, but your circumstances don’t allow you to do as good a job of it as you’d like, or it means you have to drop other responsibilities, or you need extra help. We’ll cover these things later.

    It may be that you don’t want to, but you feel obliged, or “have to”. If that’s the case, it will be better for everyone if you acknowledge that, and find someone else to do it. Nobody wants to feel a burden, and nobody wants someone providing care to be resentful of that. The result of such is two people being miserable; that’s not good for anyone. Better to give the job to someone who actually wants to (a professional, if necessary).

    So, be honest (first with yourself, then with whoever may be necessary) about your own preferences and situation, and take steps to ensure you’re only in a caregiving role that you have the means and the will to provide.

    Second: are you out of your depth?

    Some people have had a life that’s prepared them for being a carer. Maybe they worked in the caring profession, maybe they have always been the family caregiver for one reason or another.

    Yet, even if that describes you… Sometimes someone’s care needs may be beyond your abilities. After all, not all care needs are equal, and someone’s condition can (and more often than not, will) deteriorate.

    So, learn. Learn about the person’s condition(s), medications, medical equipment, etc. If you can, take courses and such. The more you invest in your own development in this regard, the more easily you will handle the care, and the less it will take out of you.

    And, don’t be afraid to ask for help. Maybe the person knows their condition better than you, and certainly there’s a good chance they know their care needs best. And certainly, there are always professionals that can be contacted to ask for advice.

    Sometimes, a team effort may be required, and there’s no shame in that either. Whether it means enlisting help from family/friends or professionals, sometimes “many hands make light work”.

    Check out: Caregiver Action Network: Organizations Near Me

    A very good resource-hub for help, advice, & community

    Third: put your own oxygen mask on first

    Like the advice to put on one’s own oxygen mask first before helping others (in the event of a cabin depressurization in an airplane), the rationale is the same here. You can’t help others if you are running on empty yourself.

    As a carer, sometimes you may have to put someone else’s needs above yours, both in general and in the moment. But, you do have needs too, and cannot neglect them (for long).

    One sleepless night looking after someone else is… a small sacrifice for a loved one, perhaps. But several in a row starts to become unsustainable.

    Sometimes it will be necessary to do the best you can, and accept that you cannot do everything all the time.

    There’s a saying amongst engineers that applies here too: “if you don’t schedule time for maintenance, your equipment will schedule it for you”.

    In other words: if you don’t give your body rest, your body will break down and oblige you to rest. Please be aware this goes for mental effort too; your brain is just another organ.

    So, plan ahead, schedule breaks, find someone to take over, set up your cared-for-person with the resources to care for themself as well as possible (do this anyway, of course—independence is generally good so far as it’s possible), and make the time/effort to get you what you need for you. Sleep, distraction, a change of scenery, whatever it may be.

    Lastly: what if it’s you?

    If you’re reading this and you’re the person who has the higher care needs, then firstly:all strength to you. You have the hardest job here; let’s not forget that.

    About that independence: well-intentioned people may forget that, so don’t be afraid to remind them when “I would prefer to do that myself”. Maintaining independence is generally good for the health, even if sometimes it is more work for all concerned than someone else doing it for you. The goal, after all, is your wellbeing, so this shouldn’t be cast aside lightly.

    On the flipside: you don’t have to be strong all the time; nobody should.

    Being disabled can also be quite isolating (this is probably not a revelation to you), so if you can find community with other people with the same or similar condition(s), even if it’s just online, that can go a very, very long way to making things easier. Both practically, in terms of sharing tips, and psychologically, in terms of just not feeling alone.

    See also: How To Beat Loneliness & Isolation

    Don’t Forget…

    Did you arrive here from our newsletter? Don’t forget to return to the email to continue learning!

    Learn to Age Gracefully

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  • Eat To Beat Cancer

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Controlling What We Can, To Avoid Cancer

    Every time a cell in our body is replaced, there’s a chance it will be cancerous. Exactly what that chance is depends on very many factors. Some of them we can’t control; others, we can.

    Diet is a critical, modifiable factor

    We can’t choose, for example, our genes. We can, for the most part, choose our diet. Why “for the most part”?

    • Some people live in a food desert (the Arctic Circle is a good example where food choices are limited by supply)
    • Some people have dietary restrictions (whether by health condition e.g. allergy, intolerance, etc or by personal-but-unwavering choice, e.g. vegetarian, vegan, kosher, halal, etc)

    But for most of us, most of the time, we have a good control over our diet, and so that’s an area we can and should focus on.

    Choose your animal protein wisely

    If you are vegan, you can skip this section. If you are not, then the short version is:

    • Fish: almost certainly fine
    • Poultry: the jury is out; data is leaning towards fine, though
    • Red meat: significantly increased cancer risk
    • Processed meat: significantly increased cancer risk

    For more details (and a run-down on the science behind the above super-summarized version):

    Skip The Ultra-Processed Foods

    Ok, so this one’s probably not a shocker in its simplest form:

    ❝Studies are showing us is that not only do the ultraprocessed foods increase the risk of cancer, but that after a cancer diagnosis such foods increase the risk of dying❞

    Source: Is there a connection between ultraprocessed food and cancer?

    There’s an unfortunate implication here! If you took the previous advice to heart and cut out [at least some] meat, and/but then replaced that with ultra-processed synthetic meat, then this was not a great improvement in cancer risk terms.

    Ultra-processed meat is worse than unprocessed, regardless of whether it was from an animal or was synthetic.

    In other words: if you buy textured soy pieces (a common synthetic meat), it pays to look at the ingredients, because there’s a difference between:

    • INGREDIENTS: SOY
    • INGREDIENTS: Rehydrated Textured SOY Protein (52%), Water, Rapeseed Oil, SOY Protein Concentrate, Seasoning (SULPHITES) (Dextrose, Flavourings, Salt, Onion Powder, Food Starch Modified, Yeast Extract, Colour: Red Iron Oxide), SOY Leghemoglobin, Fortified WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Bamboo Fibre, Methylcellulose, Tomato Purée, Salt, Raising Agent: Ammonium Carbonates

    Now, most of those original base ingredients are/were harmless per se (as are/were the grapes in wine—before processing into alcohol), but it has clearly been processed to Hell and back to do all that.

    Choose the one that just says “soy”. Or eat soybeans. Or other beans. Or lentils. Really there are a lot of options.

    About soy, by the way…

    There is (mostly in the US, mostly funded by the animal agriculture industry) a lot of fearmongering about soy. Which is ironic, given the amount of soy that is fed to livestock to be fed to humans, but it does bear addressing:

    ❝Soy foods are safe for all cancer patients and are an excellent source of plant protein. Studies show soy may improve survival after breast cancer❞

    Source: Food risks and cancer: What to avoid

    (obviously, if you have a soy allergy then you should not consume soy—for most people, the above advice stands, though)

    Advanced Glycation End-Products

    These (which are Very Bad™ for very many things, including cancer) occur specifically as a result of processing animal proteins and fats.

    Note: not even necessarily ultra-processing, just processing can do it. But ultra-processing is worse. What’s the difference, you wonder?

    The difference between “ultra-processed” and just “processed”:
    • Your average hotdog has been ultra-processed. It’s not only usually been changed with many artificial additives, it’s also been through a series of processes (physical and chemical) and ends up bearing little relation to the creature it came from.
    • Your bacon (that you bought fresh from your local butcher, not a supermarket brand of unknown provenance, and definitely not the kind that might come on the top of frozen supermarket pizza) has been processed. It’s undergone a couple of simple processes on its journey “from farm to table”. Remember also that when you cook it, that too is one more process (and one that results in a lot of AGEs).

    Read more: What’s so bad about AGEs?

    Note if you really don’t want to cut out certain foods, changing the way you cook them (i.e., the last process your food undergoes before you eat it) can also reduce AGES:

    Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

    Get More Fiber

    ❝The American Institute for Cancer Research shows that for every 10-gram increase in fiber in the diet, you improve survival after cancer diagnosis by 13%❞

    Source: Plant-based diet is encouraged for patients with cancer

    Yes, that’s post-diagnosis, but as a general rule of thumb, what is good/bad for cancer when you have it is good/bad for cancer beforehand, too.

    If you’re thinking that increasing your fiber intake means having to add bran to everything, happily there are better ways:

    Level-Up Your Fiber Intake! (Without Difficulty Or Discomfort)

    Enjoy!

    Don’t Forget…

    Did you arrive here from our newsletter? Don’t forget to return to the email to continue learning!

    Learn to Age Gracefully

    Join the 98k+ American women taking control of their health & aging with our 100% free (and fun!) daily emails: