Archive for ‘Articles’

Wishful Thinking

Sunday, January 29th, 2012

Does anyone relate to this cartoon? Anyone? Anyone?

During my 10 years as a Weight Watcher leader, the single most alluring and bedeviling food that almost no dieter could resist was M & M’s.

How could so festively colored and seemingly benign a tidbit cause anything other than bliss?

M & M’s. For those of us of a certain age, the little brown bag filled with colorful candies that promised to “melt-in-your-mouth-not-in-your-hand” was the answer to a bad day at school. a scraped knee, a toothache (let’s not get into the chicken-or-the-egg analogy here).

And they were the perfect movie treat, sure to last throughout the entire picture if you sucked on them before crunching down on the sugary coating.

Do I sound nostalgic?  Sigh.

You bet I am.

 

 

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Jazzercise!

Friday, January 27th, 2012

Today was my 12th day of consecutive Jazzercise class. Sally, our Jazzercise instructor, has challenged us to attend daily for 21 days. At first I thought it would be unfeasible to work out every single day. After all, sports experts tell us to rest our muscles for at least 24 hours so that they can repair and then build.

I have to admit, I had been using this as an excuse for the last few years. If I went to class on a Tuesday, I told myself I couldn’t go on Wednesday because my muscles needed to rest. While my friend Joyce was attending at least five times a week, I was down to twice a week. And sometimes I didn’t even get there that often!

Well, now I know, and I’m going to tell you something you may not want to hear: you can be active every day so long as you implement certain precautions.

For one, I don’t do high impact every day; I vary between hopping and just stepping on alternate days. And I only use the heavier weights on alternate days as well. Result? After 12 days I feel great: no soreness, no fatigue, just a realization that I can no longer make excuses. And it actually feels good to get out of the house and do something physical every day.

Here’s a brief video that gives an example of a Jazzercise class. I have found that whatever you do, it has to be fun. Otherwise, you’ll drop it at the first opportunity. (Dentist appointment, haircut, you-know-what-I-mean.)

What are you doing to burn calories?

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Creamless Creamy Tomato Soup

Wednesday, January 25th, 2012

When a recipe comes from a reputable source, if it’s good it ends up on countless food blogs. That’s the case with this tomato soup recipe, which I recently found on America’s Test Kitchen’s web site. They’re an arm of Cooks Illustrated.

Their test cooks have devised a method for making a rich, creamy soup with no cream. I was skeptical, but as I said, the recipe has been floating around the blogosphere for awhile now so I decided that it must be worth a try, and indeed it was.

They use sliced white sandwich bread to thicken the soup. Now before you get all squeamish, consider this: bread has been used as a thickener in Italy for generations in their Italian Bread Soup, otherwise known as Ribollita.

If you’re a fan of Nordstrom’s Tomato Basil Soup but don’t like the fact that it’s laden with cream,  make this and you won’t have to feel guilty when you accompany it with grilled cheese sandwiches. By the way, the original recipe does not call for basil, which is one of the predominant flavors in the Nordie soup. If you like basil, top each bowl with some slivers before serving.

Creamless Tomato Soup

2 T. olive oil
1/2 onion, chopped
2 garlic cloves, minced
Pinch red pepper flakes
1 bay leaf
1 (28-oz.) can tomatoes with their juice
1 t. brown sugar
2 slices white sandwich bread, crusts removed and bread torn into small pieces
1 cup low-sodium chicken broth
1 T. brandy (optional)
salt and pepper
fresh basil or chives

Heat oil in a Dutch oven, add onion, garlic, red pepper flakes and bay leaf and cook until onion is translucent, about 5 minutes. Stir in tomatoes and their juice and break up tomatoes with a potato masher or fork into pieces no bigger than 2 inches. Add brown sugar and bread and bring to a boil.

Reduce heat and simmer until bread is beginning to break down, about 5 minutes.

Transfer soup to a blender and blend until smooth. (You can also use an immersion blender.) Return to pot and stir in chicken broth and optional brandy. Bring to a simmer, add salt and pepper to taste along with basil or chives. Drizzle each serving with extra virgin olive oil.

Serves 4

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Super Bowl Blue Cheese Dressing

Sunday, January 22nd, 2012

Show this photo to your children and tell them that these are REAL baby carrots!

Blue cheese dressing has a devout following, including myself, or rather, my former self, before I became calorie-conscious. My favorite birthday dinner growing up was steak, baked potato with sour cream and salad with blue cheese dressing. And yes, this is why I had a weight problem at an early age and why I haven’t indulged in this dinner for the last, oh, 40 odd years or so.

Martha Stewart’s new Light Cookbook yields a less waist-expanding version of my once-favorite dressing that is very satisfying, provided you make it and use it up within several days (it gets substantially thinner as it sits). The base for its relative lightness is buttermilk, which is used in the full-fat version but in equal amounts with real mayonnaise and sour cream.

I’m posting this well before Super Bowl Sunday for those of you seeking lighter versions of popular TV snacks. Serve with celery and baby carrots along with buffalo chicken drumsticks, which you can find here.

Caveat: Don’t expect miracles. This dressing is not as thick as the original, but it ranks way above the light bottled version, which I find gummy and artificial-tasting and not worthy of human consumption.

Light Blue Cheese Dressing

1 cup low fat buttermilk
1/4 cup light mayonnaise
1 T. red wine vinegar
1/2 cup crumbled blue cheese (2 ounces)

Whisk together the buttermilk and light mayonnaise until smooth. Add vinegar. Fold in blue cheese crumbles and season with salt and pepper. Use within two days.

Serves 6 to 8 (2-3 T. each)

 

 

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Paula Deen Splits Her Silver Hairs

Wednesday, January 18th, 2012

Paula Deen, the Food Network star and doyenne of Southern cooking, has finally ended all the internet and gossip-column speculation and admitted that she has had Type 2 diabetes for the last three years.

Apparently, she waited to make the announcement until she had garnered a paid endorsement deal with major drug company Novo Nordis for their injectable diabetes medication, Victoza.

Paula appeared on the Today Show on Tuesday and completely side-stepped the role of unhealthy eating during her interview with Al Roker, suggesting that diabetes is caused by a multitude of factors, including genetics, age, lifestyle and stress.

Although age may be one factor in the cause of diabetes–the disease was formerly called adult-onset diabetes–they’ve had to change the name to Type 2 diabetes because of the explosion in the last two decades of cases diagnosed in children.

Here’s the deal: being overweight or obese, along with a lack of physical activity, is the most common cause of Type 2 Diabetes and is responsible for nearly 95% of the cases diagnosed in the US. It is not age, it is not stress, it is too much food and not enough exercise. Why doesn’t Paula just say so?

The Physician’s Committee for Responsible Medicine has named her cookbook, “Paula Deen’s Southern Cooking Bible,” one of the five unhealthiest cookbooks of 2011; the term low-fat appears only once in her book of over 450 pages while butter appears 300 times.

The Lady's Brunch Burger, a la Paula Deen

Just take a look at one of her recipes that appeared on the Food Network. It’s called the Lady’s Brunch Burger and it consists of ground beef, fried bacon and an egg sandwiched between TWO GLAZED DONUTS.

Look, I love Paula’s perky, sunny persona as much as the next foodie (although I own none of her cookbooks and I almost never use multiple sticks of butter in one recipe), but I am disappointed that she has decided to endorse a diabetes drug for lots of money instead of standing up and screaming at the top of her lungs, “Don’t do what I did! Don’t eat like me!”

Really. I think it’s that clear-cut. Please let me know if you think I’m being unfair. It won’t change my opinion, but perhaps it will make you feel better, in which case you may want to try the recipe above, which you  can find here!

Don’t thank me. Thank Paula. And then get on a first-name basis with your doctor.

NEWS FLASH: Yesterday Anthony Bourdain tweeted: ”Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.”

 

 

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