Tammy Lakatos Shames and Elysse (“Lyssie”) Lakatos, The Nutrition Twins®, are twin sisters, nationally recognized registered dietitians and personal trainers with 15 years of experience helping thousands of clients boost their energy naturally and get healthier, happier, and into tip-top shape. Through their books, media appearances, nutrition counseling, lectures and blogs, they’ve built a brand that empowers people to take charge of their health and make changes that last a lifetime. Their new book
Does your health advice cater to people of all ages and lifestyles?
Absolutely! We all need more vegetables, no matter who we are. So our tips and recipes are designed for kids and adults alike, no matter where they live or what their lifestyle, they will find veggie recipes that work for them. In fact, we took special care to ensure that our book would cater to anyone, no matter what their reasons for not getting their share of veggies—we wanted to make sure they were covered.
Can you share one of your favorite tips?
One thing that is particularly interesting that many people are surprised to learn is that in order to enhance the health promoting properties (i.e. cancer and heart disease fighting benefits, etc.) it’s best to allow both garlic and onions to sit for about 5-10 minutes after cutting them before they are cooked. In case you want more detail: Vegetables in the allium family like onions, garlics, shallots, and leeks are the veggies that should sit for at least five minutes before cooking them or eating them. Here’s why: The chopping or dicing ruptures the cells of the onions or other allium veggies and releases an enzyme, alliinase, that causes the formation of the cancer-fighting phytonutrient allicin. Since cooking can inactivate alliinase, the enzyme that starts it all, letting allium veggies stand for five to ten minutes after chopping or crushing will give you the health promoting, cancer-fighting benefits you want.
How does it feel to share the accomplishment of publishing a book with your twin sister?
It feels wonderful! We feel really fortunate to have someone to share in this entire experience and someone who is equally passionate as we each are about getting a message out and helping others.
Can you share one of your favorite recipes?
We couldn’t choose a favorite, but a great appetizer or party pleaser is our Tomato and Basil Bruschetta
Tomato and Basil Bruschetta
Makes 6 servings 1 serving = 4 Brochettes
1 tablespoon olive oil
2 pints grape tomatoes
Sprinkle black pepper
2 teaspoons minced garlic (approximately 4 cloves garlic)
3 sprays olive oil from spray bottle
1 long French baguette
4 finely chopped scallions
1/2 cup finely sliced basil
Salt to taste
1. Preheat oven to 400°F.
2. Pour 1 tablespoon olive oil into a baking pan and tilt pan until oil covers bottom of pan. Pour in tomatoes and mix so oil covers tomatoes. Lightly sprinkle black pepper over tomatoes and add garlic. Spray olive oil on top and mix until garlic, pepper and oil is evenly spread throughout.
3. Place in the oven and roast for 20 minutes to allow flavors to mingle as some tomatoes burst.
4. Slice bread into approximately 24, 1/4- 1/3-inch slices. Toast lightly.
5. Remove tomato mixture and put in a large bowl and add scallions, basil and salt. Mash tomatoes well, being careful not to get burnt by the hot “insides” of the tomatoes. Mix well and spread on top of bread.
Per serving (analyzed without salt to taste) of tomato and basil topping: Calories 47, fat 3g; saturated fat 0g; cholesterol 0mg; sodium 7mg; carbohydrates 5g; fiber 2g; sugars 3g; protein 1g
Per serving (analyzed without salt to taste) with 4 pieces of baguette: 139 calories, fat 3g; saturated fat 0g; cholesterol 0mg; sodium 215mg; carbohydrates 23g; fiber 2g; sugars 4g; protein 5g
Percent Daily Value
Vitamin A 22% Vitamin C 26% Calcium 4% Iron 10%