If you’re getting sick of raw veggies, here is a quick recipe for frozen broccoli that sounds delicious.
Every time I start getting sick of what I’m eating, I turn to healthy recipes. It’s easier to eat healthy when I have something to look forward to, even if it’s my broccoli side dish.
One of the wonderful people that I passed in the halls at SXSW, Colleen Wainwright, writes about feeling deprived on her weblog.
She is painfully skinny at times because Crohn’s Disease has attacked her body, but she intimately knows what it’s like to feel deprived.
“So now I find myself feeling deprived in a way I never have before, having to figure out how to fill up the hole with something other than what I know would fill it. I realize that somewhere down deep, I always felt deprived; I just got to hide it longer. The fat girl, she knows all about this, I think. We’re more alike than I knew, although having walked through the fire, she is probably kinder and less judgmental than I.”
She avoids breads, starches and sugars in order to starve the bacteria in her intestinal track and keep them from causing her harm, but this results in the familiar feeling of deprivation that we all feel when we are on a “diet.”
When we feed ourselves food that will hurt us, what are we feeding?
Easter is the end of Lent, meaning that you can eat all the things that you gave up during the Catholic time of denial. What did the L.A. Times reporter find among the Italian communities after 40 days of Lent? Two words: Asparagus Flan.
This dish is made with whole asparagus tips and thick béchamel (thicker and heavier than cream), so this isn’t a healthy dish at all, but in moderation, it’s an interesting change of pace. I wanted to know if it was sweet or savory, but the review doesn’t specify. I thought it was savory until they talked about the sauce,
“For the sauce, I substituted Fontina because it has a more mellow flavor than Parmigiano; it suits the borderline sweetness of the asparagus. But the sauce could be dispensed with altogether, especially if the flan is served as a side dish rather than a first course.”
I think it’s a savory dish, but with fontina cheese and heavy cream, it should be enjoyed in moderation.
Via: Italian Easter, Vegetables, and Sea Salt – LA Times Food section in 60 seconds – Slashfood
Mine too. I think I’m ready to give it up, though.
PostSecret‘s beneficiary is the National Hopeline Network. It is a 24-hour hotline (1 (800) SUICIDE) for anyone who is thinking about suicide or knows someone who is considering it.
Peter Jackson, the brilliant director behind the Lord of the Rings, has lost a lot of weight. Based on some estimates, he has lost 70 pounds. The news people clamored for an answer. How had he lost the weight?
What’s the Peter Jackson Weight Loss Secret? Introducing the Skull Island Diet
IFILM – Viral Video: Comic-Con 2005: Jack Black on Peter Jackson’s Weight Loss –
Yogurt and muesli.
That’s it… He stopped eating fast food and traded it for yogurt and muesli.
Sometimes the answers to our problems are so simple that we can’t see them. He simplified his eating, ate often and worked like a dog on his next film, King Kong. Sometimes having something that you are dedicated to can help the rest of your life in ways that you never imagined. You don’t need a fancy DIET. You need a passion.
What’s your passion? Find it today and use it to help you get to your healthy weight.
Via: Shortpacked!
It seems that no matter who you are, there are people who take things to an extreme. WaiterRant talked about his experience at the health food store the other day.
Waiter works at an upscale Italian restaurant, serving high calorie food all day long. There, he meets with food extremists on the other side of the spectrum from the people he encountered at the health food store.
“You know, this may be a health food store but many of the customers look pasty, thin, and weak – the very opposite of healthy. Some of them look like they’re five minutes from fertilizing one of those local organic farms.”
Remember, eating is about enjoyment AND health.
The original recipe for this treat is relatively low in calories except for one ingredient: marscarpone, which is a creamy cheese that is usually a little sweet.
A Blithe PALATE: Strawberry Basil “Bruschetta”
A simple substitution can create a beautiful and healthy treat that will make you feel like you’re eating decadently for less calories than a Twinkie.
2 slices cinnamon raisin bread
1/4 cup sugar free and fat free yogurt (instead of the marscapone)
1 T honey (because the yogurt is sweetened, use less honey)
4 large strawberries, rinsed and hulled, cut in half
1 T fresh basil leaves, chopped into a fine chiffonade
Follow their directions:
“Toast the slices of bread, then cut diagonally for four toast “points.” (Alternatively, you can use a round cookie cutter and cut out toast rounds; cutting diagonally simply prevents waste).”
“Mix together mascarpone and honey. Pipe or spread honey mascarpone mixture onto bread. Sprinkle with basil chiffonade. Top with strawberries and remaining basil.”
Depending on the brand of cinnamon raisin bread, the calorie count will range between 150-300 calories. If you are careful when you buy your bread, you can have a low-calorie treat that makes you feel like a pampered aristocrat.
In the science fiction books of Lois McMaster Bujold, the more “civilized” planets produce “vat grown meat”, which is genetically produced meat tissue. All of the flavor, vitamins and fat with none of the cruelty. It looks like there is a patent registered with the United States for this process.
If this is process can be refined and made feasibly available, I would be a very happy camper. I enjoy eating meat, even though I also feel a responsiblity to animals. It’s hard for me to even consider giving up meat, even though I know that our planet’s resources could be put to better use if we weren’t feeding so many cows grain that could be used to feed humans. If they invented vat grown meat, I would choose it over conventionally grown meat every time, even if it cost twice the money.
I’ve been waiting for this invention for about ten years. Get it on the market already!
Via: Patently Silly :: Method for Producing Tissue Engineered Meat for Consumption
Whole Foods has been using a lot of marketing surrounding their organic produce and foods. Some of this marketing is hype according to this Slate article by Field Maloney.
Here are a few of their marketing statements that are misleading:
“Save energy” is misleading because it takes far more energy to transport “organically grown” tomatoes from Chile than to transport conventionally grown tomatoes from New Jersey.
“Help the Small Farmer” is misleading because most of the organic food grown in the United States comes from a few large California farms. Although many small, family-run organic farms exist, their market share and representation at Whole Foods are minuscule.
“Our Commitment to the Local Farmer” is misleading because few products are obtained locally and “grower profiles” depict organic farmers whose products are not on the shelves.
I tend to buy organic produce when it is readily available. I have convinced myself that it tastes better, but I have never tested myself in a blind taste test, so I think it’s just an excuse I’ve made in my mind. I don’t believe organic is inherently better than food grown with chemical fertilizers and pesticides, but I tend to buy it if I have the choice.
“Credo quia consolans.” (I believe because it consoles me.)
So many companies are jumping on the “Whole Grain” bandwagon that the FDA has drafted a guidance for what companies are allowed to call whole grain.
“The Food and Drug Administration has issued draft guidance on what the term ‘whole grain’ may include. The FDA document clarifies that the agency considers ‘whole grain’ to include cereal grains that consist of the intact, ground, cracked or flaked fruit of the grains whose principal components—the starchy endosperm, germ and bran—are present in the same relative proportions as they exist in the intact grain.”
I’m glad that the FDA is setting up guidelines to protect us from companies that are trying to profit off the obsession with whole grains instead of actually making products that are made with them. Now, if the label says “whole grain” it better mean something or they’ll have the FDA breathing down their neck.
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