Reading packages and information panels have become a pastime with me and there are some good things that come from it. For example, sodium, added sugar and alcohol are little words that are pronounceable and are okay in moderation. In the points program peanut butter has 3 points per tablespoon which is considerable for a spread and high in sodium, fat and sugar. The jams that say More Fruit and 1/2 the calories are also 1 point per tablespoon as compared to 2 for the regular jams and sweet enough without adding sugar. As far as alcohol is concerned, a martini is 6 points whereas a glass of wine is 4 points. The olives in the martini are not even considered but being a vegetable they are probably free but in reality they are loaded with sodium. Those sweet little biscotti that you sometimes get with your coffee at a restaurant are 4 points for 2 mini-mini ones, 4 for a regular size one and 8 for the big mothers you can buy at the coffee store or Costco. These innocent little gems are loaded with sugar.
Then there are BIG WORDS that are unpronounceable like the double-barreled ones that have hydrolyzed, hydrogenated, artificial, sodium, autolyzed in front of them or phosphate in the last word. Don't even go near them. Throw them in the garbage. I recently bought Oriental Style Noodles with the Flavoured Soup Base. You know what I mean. They sell under the names of Sapporo or Ichiban.
After playing with a couple of packages, I realized that the block of noodles in themselves weren't bad at all. It is the flavour package that shouldn't even be opened. The first three ingredients are salt, Mono Sodium Glutamate (better known as MSG) and sugar. Then they start getting into 7 lines of double-barreled, unpronounceable words like I had previously mentioned.
I think everyone has heard of making lemonade out of lemons, a quote that has come to mean to make something good out of a bad situation. By the way, factually, nothing is wrong with lemons. But back to the adage. I would continue to buy these Oriental Style Noodles and use the noodle part only.
Here is my suggestion for turning it into a healthy meal. In itself, the Oriental Noodles are about 3 to 3.5 points per serving if you consider that one package of noodles serves two people. I am all for an assist when making a quick meal.
Gina's Japanese Soup
Serves 2.
2.5 cups of low-sodium chicken broth
Oriental Noodles from packaged mix
2 eggs
1 cup of frozen peas
(clipped chives or spring onions optional)
Heat chicken broth in saucepan until boiling. Add Oriental Noodles and cover. Boil for 3 minutes.
Crack in two eggs in the pot so they don't touch each other. Add one cup of frozen peas. Put the lid back on and cook for three minutes.
You will have a tasty, healthier version of an Oriental style soup. In the case of food as well as writing, little words are better than big ones. They are more understandable and in the case of food labels big words have more chemicals we don't want or need.
Sunday 25 September 2011
Saturday 24 September 2011
Scared of Fruit
Saturday is weigh-in day for Gina at Weight Watchers. This last week would have definitely been a weight gainer in my old life. There wasn't a day without a challenge. I went from the launch of the newest issue of DINE magazine where the food was delicious, to a night out with friends at a music concert where reception meant nil and my starving friends ended up at the Lone Star Grill with me tagging along. When I couldn't decide what to eat they ordered a number of dishes for the table. That was only Tuesday. Then by Wednesday I was faced with a Chef's Challenge cook-off followed by the Thursday champagne opening of my art show and Friday was a gear down day at my son Noah's and daughter-in-law, Erica's where her delicious dinner included Cornish hen with cornbread stuffing. The good news is I didn't gain weight. In fact, I lost a little. It could have been worse under my old lifestyle. I tried my best for portion control and continued tracking what I ate. I particularly worked hard to squeeze in 5-7 fruit or veggies daily. That was my saving grace.
Today at Weight Watchers there was a new member who arrived as a Debbie Downer full of doom and gloom, berating the points program and saying that she really didn't have the time to count the points nor could she see the benefits. She then went on to say she didn't believe in the free fruit points and that doctors say that they have a high glycemic index. The other members tried to console and advise her but if this wasn't the right program for her and she felt it was too much of a commitment, then she shouldn't be there.
Now at the beginning, I must admit it was new for me not to think of a banana as fattening. After all, it is about 100 calories. Under this program, bananas are free and I was surprised on how many members were eating two bananas a day as their go-to snack. I was scared of eating bananas. So silly though. When you think about the amount of advertising that goes into the 100-calorie package of cookies, chips and the like and compare it to a banana ... which nobody convinces you to eat...which is the more nutritious? That is a rhetorical question. The banana wins hands down ... except who advertises bananas? Manufacturers hype up all kinds of so-called healthy foods like Kashi or Nutella. Give me a break. How much processing goes into that? Does your body even recognize it after that?
I think it has helped me greatly to consider fruit when I normally would have grabbed a cookie instead. It really alleviates the sugar need and there is something in the enzymes that burn calories by eating fruit and the body has a better handle on breaking natural foods down.
Speaking of being scared of fruit, we are asked to try new fruits and veggies. A couple of weeks ago I made a fennel salad, something I wouldn't have done before. At this time of year, pomegranates are in season. They add colour and flavour to salads and muffins as well as being excellent antioxidents. I was planning on adding it to my apple, fennel salad next week. Now here is a tip on a way to seed a pomegranate although I haven't tried it yet. Normally, I just try to spoon out the seeds. The trick, apparently is to submerge the halved fruit in a bowl of cold water before scooping out the seeds. They will sink to the bottom and the white pith will float to the top where you can easily pick it out. Then you strain the seeds over a mesh sieve.
Please don't be a scaredy-cat like I was. Fruit is good for you. Someone I had coffee with this morning told me her doctor says he had never heard of anyone getting fat from fruit.
Today at Weight Watchers there was a new member who arrived as a Debbie Downer full of doom and gloom, berating the points program and saying that she really didn't have the time to count the points nor could she see the benefits. She then went on to say she didn't believe in the free fruit points and that doctors say that they have a high glycemic index. The other members tried to console and advise her but if this wasn't the right program for her and she felt it was too much of a commitment, then she shouldn't be there.
Now at the beginning, I must admit it was new for me not to think of a banana as fattening. After all, it is about 100 calories. Under this program, bananas are free and I was surprised on how many members were eating two bananas a day as their go-to snack. I was scared of eating bananas. So silly though. When you think about the amount of advertising that goes into the 100-calorie package of cookies, chips and the like and compare it to a banana ... which nobody convinces you to eat...which is the more nutritious? That is a rhetorical question. The banana wins hands down ... except who advertises bananas? Manufacturers hype up all kinds of so-called healthy foods like Kashi or Nutella. Give me a break. How much processing goes into that? Does your body even recognize it after that?
I think it has helped me greatly to consider fruit when I normally would have grabbed a cookie instead. It really alleviates the sugar need and there is something in the enzymes that burn calories by eating fruit and the body has a better handle on breaking natural foods down.
Speaking of being scared of fruit, we are asked to try new fruits and veggies. A couple of weeks ago I made a fennel salad, something I wouldn't have done before. At this time of year, pomegranates are in season. They add colour and flavour to salads and muffins as well as being excellent antioxidents. I was planning on adding it to my apple, fennel salad next week. Now here is a tip on a way to seed a pomegranate although I haven't tried it yet. Normally, I just try to spoon out the seeds. The trick, apparently is to submerge the halved fruit in a bowl of cold water before scooping out the seeds. They will sink to the bottom and the white pith will float to the top where you can easily pick it out. Then you strain the seeds over a mesh sieve.
Please don't be a scaredy-cat like I was. Fruit is good for you. Someone I had coffee with this morning told me her doctor says he had never heard of anyone getting fat from fruit.
Friday 23 September 2011
High Holidays
The Jewish Holidays are often daunting. Although it is necessary to provide the usual chopped liver and other traditional specialties like my honey cake, I am trying to make it accessible to those who would like to have an option for a lighter meal. There will still be enough variety for those that look forward to the tried and true holiday meal. It is tradition and my family finds solace in repetition and consistency.
Today is only Friday, so I can't promise that by next Wednesday I won't have added or substracted a dish or two. This is how it sits today.
ROSH HASHANA DINNER
Fresh Cut Apples with Honey
Challah and Matzo Crackers with Chopped Liver
some in my family love the chopped liver
Crudites
Chicken Soup with Matzo Balls and Soft Egg Noodles
Chicken Picatta
a delicious lighter spin on this Italian favourite since there are enough calories in the other foods
Terry's Sweet and Sour Meatballs
a welcome addition made by one of my guests
Sauteed Brussels Sprouts and Green Beans
These are blanched ahead of time so the stir-fry is fast
with some interesting flavours of shallots, fennel and pine nuts
Glazed Carrots
instead of a thick and very sweet sauce, this is a last minute dish to cook
taking all of 13 minutes including prep time. It does have honey and butter but in very small quantities and is a very fresh, slightly tender take on a traditional dish. I might serve this sprinkled with pistachios
Mashed Potatoes
This is a dish you have to take in moderation. Of course, mashed potatoes are always fattening in large amounts. My little sublime twist on this traditional dish is the addition of green onions.
Desserts
Fruits are always an option but..... there will be the honey cake and assorted other holiday favourites.
Meringues are about the lowest in delicious calories. The best I can do on this holiday for that is Caramel Meringue Crunch which I have pre-ordered.
Today is only Friday, so I can't promise that by next Wednesday I won't have added or substracted a dish or two. This is how it sits today.
ROSH HASHANA DINNER
Fresh Cut Apples with Honey
Challah and Matzo Crackers with Chopped Liver
some in my family love the chopped liver
Crudites
Chicken Soup with Matzo Balls and Soft Egg Noodles
Chicken Picatta
a delicious lighter spin on this Italian favourite since there are enough calories in the other foods
Terry's Sweet and Sour Meatballs
a welcome addition made by one of my guests
Sauteed Brussels Sprouts and Green Beans
These are blanched ahead of time so the stir-fry is fast
with some interesting flavours of shallots, fennel and pine nuts
Glazed Carrots
instead of a thick and very sweet sauce, this is a last minute dish to cook
taking all of 13 minutes including prep time. It does have honey and butter but in very small quantities and is a very fresh, slightly tender take on a traditional dish. I might serve this sprinkled with pistachios
Mashed Potatoes
This is a dish you have to take in moderation. Of course, mashed potatoes are always fattening in large amounts. My little sublime twist on this traditional dish is the addition of green onions.
Desserts
Fruits are always an option but..... there will be the honey cake and assorted other holiday favourites.
Meringues are about the lowest in delicious calories. The best I can do on this holiday for that is Caramel Meringue Crunch which I have pre-ordered.
Thursday 22 September 2011
Chef's Challenge
It has been surprising that I am still managing to lose weight despite being out or entertaining every night but one for the last two and a half weeks. So, my analysis is that although my diet has been less than traditional, I have continued to keeping tracking and have become aware of portion control. With my lifestyle, that has probably become the most important evolution in my eating habits.
This is my introduction to last night's soiree. I was invited as a VIP guest to a Chef's Challenge. I definitely wasn't prepared for this. I quickly looked at my printed material and saw it was on Dundas St. That seemed close enough. I pass that nearly every day. What I didn't look at was the number. It was way out in the west end of the city, actually Etobicoke. I had taken totally the wrong route, got caught in heavy rush hour traffic and a rainstorm. I was one hour late and thought to myself that I had already embarked on this trip and was going to make it to its conclusion even if I had to turn around and come back.
The actuality was I was greeted in the parking lot by the chef's wife who initially suggested I park behind the chef but I later chose a parking spot a little further away. I was gratified at the greeting and went in giving my apologies for the late hour. Yet, I wasn't the only one that was late and they were actually just beginning the Chef's Challenge. I was handed an apron and a glass of wine and directed to a working location. I wasn't a viewer. I was a participant. How exciting. My team was making a roasted pepper salad. I felt right at home doing it. I surprised myself and was asked if I was a professional chef. What a huge compliment. Then one of the two instructing chef's came over and complimented me and said he could see I had done that before. I was in my element.
I was brought a plate or hors d'oeuvres that I had missed by arriving late. The favourite was a stuffed date wrapped in prosciutto. The professional chefs had made the hors d'oeuvres. I am going to try my best to pass on this recipe to you and hope it works out for you.
STUFFED DATES WRAPPED IN PROSCIUTTO
dates
Italian sausage
fig jam
prosciutto
Cut a slit in a date and if not already pitted, remove the pit. Take the casing off mild, Italian ground sausage and stuff in the slit in the date. Coat date in fig jam and wrap in prosciutto. Put in a convection oven at 350 for 10 or 15 minutes or until done and the inside it cooked.
Sorry, if that isn't definitive enough but that is the best I can do. The next is the dish I made last night with my team. Again, can't give you definitive amounts and being what it is you really can't go wrong if it tastes good.
ROASTED PEPPER SALAD
Yellow and Red Peppers
Balsamic Vinegar
Olive Oil
Capers
Shallots
Dijon Mustard
Honey
Oregano
Salt and Pepper to taste
Now this is a labour intensive dish but worth it. I can't give you measurements on this because it was purely by eye and taste.
1. Roast Peppers over an open flame on a gas stove until blackened and you can see the skin lifting
2. Wrap peppers in saran wrap to sweat it out... although I have also used a paper bag or put them in a bowl and then covered that with saran wrap. Let them sit about 10 or 15 minutes.
3. Unwrap and over a colander, rinse the peppers in luke warm water working your thumbs to remove the skin.
4. Cut away the top of the peppers. Remove the seeds and lay flat on the cutting board and chiffonade or julienne the peppers into fine strips. Set aside
5. Finely chop the shallots and capers.
6. Mix together the honey, mustard, oil and vinegar and oregano.
7. Add shallots and capers to oil and vinegar mixture and combine
8. Add vinaigrette you have now made to peppers and taste. Add necessary seasoning of salt and pepper.
9. Plate and serve.
The Chef's Challenge was a huge inspiration to me. It is a pleasure to know that I can still eat and lose weight just by being accountable for what I have eaten and watching the size of my portions.
This is my introduction to last night's soiree. I was invited as a VIP guest to a Chef's Challenge. I definitely wasn't prepared for this. I quickly looked at my printed material and saw it was on Dundas St. That seemed close enough. I pass that nearly every day. What I didn't look at was the number. It was way out in the west end of the city, actually Etobicoke. I had taken totally the wrong route, got caught in heavy rush hour traffic and a rainstorm. I was one hour late and thought to myself that I had already embarked on this trip and was going to make it to its conclusion even if I had to turn around and come back.
The actuality was I was greeted in the parking lot by the chef's wife who initially suggested I park behind the chef but I later chose a parking spot a little further away. I was gratified at the greeting and went in giving my apologies for the late hour. Yet, I wasn't the only one that was late and they were actually just beginning the Chef's Challenge. I was handed an apron and a glass of wine and directed to a working location. I wasn't a viewer. I was a participant. How exciting. My team was making a roasted pepper salad. I felt right at home doing it. I surprised myself and was asked if I was a professional chef. What a huge compliment. Then one of the two instructing chef's came over and complimented me and said he could see I had done that before. I was in my element.
I was brought a plate or hors d'oeuvres that I had missed by arriving late. The favourite was a stuffed date wrapped in prosciutto. The professional chefs had made the hors d'oeuvres. I am going to try my best to pass on this recipe to you and hope it works out for you.
STUFFED DATES WRAPPED IN PROSCIUTTO
dates
Italian sausage
fig jam
prosciutto
Cut a slit in a date and if not already pitted, remove the pit. Take the casing off mild, Italian ground sausage and stuff in the slit in the date. Coat date in fig jam and wrap in prosciutto. Put in a convection oven at 350 for 10 or 15 minutes or until done and the inside it cooked.
Sorry, if that isn't definitive enough but that is the best I can do. The next is the dish I made last night with my team. Again, can't give you definitive amounts and being what it is you really can't go wrong if it tastes good.
ROASTED PEPPER SALAD
Yellow and Red Peppers
Balsamic Vinegar
Olive Oil
Capers
Shallots
Dijon Mustard
Honey
Oregano
Salt and Pepper to taste
Now this is a labour intensive dish but worth it. I can't give you measurements on this because it was purely by eye and taste.
1. Roast Peppers over an open flame on a gas stove until blackened and you can see the skin lifting
2. Wrap peppers in saran wrap to sweat it out... although I have also used a paper bag or put them in a bowl and then covered that with saran wrap. Let them sit about 10 or 15 minutes.
3. Unwrap and over a colander, rinse the peppers in luke warm water working your thumbs to remove the skin.
4. Cut away the top of the peppers. Remove the seeds and lay flat on the cutting board and chiffonade or julienne the peppers into fine strips. Set aside
5. Finely chop the shallots and capers.
6. Mix together the honey, mustard, oil and vinegar and oregano.
7. Add shallots and capers to oil and vinegar mixture and combine
8. Add vinaigrette you have now made to peppers and taste. Add necessary seasoning of salt and pepper.
9. Plate and serve.
The Chef's Challenge was a huge inspiration to me. It is a pleasure to know that I can still eat and lose weight just by being accountable for what I have eaten and watching the size of my portions.
Wednesday 21 September 2011
Sucker Punched
My halo has fallen. I have been out every single night since September 5th. That is 14 days in a row.
Finally, I succumbed to a 17-hour day in a couple of moments of weakness. Twice yesterday I was caught off guard. Usually, I have something in the car to grab and eat. I ate a Nature Square from Second Cup. It is sort of like a Rice Krispie Square but with some other kind of flake cereal like Corn Flakes and has loads of sunflower seeds and the like. I really didn't know how to count it. Second to that I went to a concert last night with friends. Although there was supposed to be a reception prior there wasn't any food. I had a hot dog (no bun) and an apple before I left the house at 6 p.m. But by 11:30 p.m., my friends hadn't eaten and we all went to the Lone Star Grill. I couldn't see anything on the menu that would be suitable to eat so the other 4 people I was with ordered plates for the table.... quesadillas, sweet potato fries and taco chips with salsa and jalapenos. I didn't order anything except 2 Diet Cokes... another thing I don't usually have. As life would have it I nibbled. I was going to stop at the slice of quesadilla but I got into the taco chips and salsa.
Rule 1: Be prepared
Rule 2: Avoid bad situations
Rule 3: Don't eat late at night
Rule 4: Don't drink chemicals and fake sugars
Those are 4 rules I made for myself that I broke. I am slapping myself all around with a wet noodle.
Time to pull in the restraints and be good. That isn't easy because I looked at my calendar and I am out again every night for the next week with the exception of Rosh Hashana day which I am hosting and Monday, September 26th. I actually have to look to October before I get a night off.
Finally, I succumbed to a 17-hour day in a couple of moments of weakness. Twice yesterday I was caught off guard. Usually, I have something in the car to grab and eat. I ate a Nature Square from Second Cup. It is sort of like a Rice Krispie Square but with some other kind of flake cereal like Corn Flakes and has loads of sunflower seeds and the like. I really didn't know how to count it. Second to that I went to a concert last night with friends. Although there was supposed to be a reception prior there wasn't any food. I had a hot dog (no bun) and an apple before I left the house at 6 p.m. But by 11:30 p.m., my friends hadn't eaten and we all went to the Lone Star Grill. I couldn't see anything on the menu that would be suitable to eat so the other 4 people I was with ordered plates for the table.... quesadillas, sweet potato fries and taco chips with salsa and jalapenos. I didn't order anything except 2 Diet Cokes... another thing I don't usually have. As life would have it I nibbled. I was going to stop at the slice of quesadilla but I got into the taco chips and salsa.
Rule 1: Be prepared
Rule 2: Avoid bad situations
Rule 3: Don't eat late at night
Rule 4: Don't drink chemicals and fake sugars
Those are 4 rules I made for myself that I broke. I am slapping myself all around with a wet noodle.
Time to pull in the restraints and be good. That isn't easy because I looked at my calendar and I am out again every night for the next week with the exception of Rosh Hashana day which I am hosting and Monday, September 26th. I actually have to look to October before I get a night off.
Friday 16 September 2011
ONE-ARMED PAPER HANGER
There are times when I don't know where to begin. I made it through last night's fundraiser well enough by sticking to the protein, veggies and fresh fruits and ignoring the rest. Today, I was busier than a one-armed paper-hanger. It was non-stop but I did get a mini zucchini wheatgerm muffin I made and had it with my iced latte this morning .
On the way to the hairdresser, I bought another iced latte. Lunch was on the fly in my car. I took my little go-to sack with me with a couple of cheese strings, an apple and a bottle of water. I ate that on the way to my meeting but when I left there at 3 p.m. I was famished. It was lucky that I couldn't park on the main street past 3 p.m. or I might still be there. I thought I really needed to go grocery shopping but I know it is bad form to do that when you are hungry. I took the high-ground and decided the groceries could wait. I still wasn't sure what I was going to eat when I got home.
As I stood pondering in the fridge, the phone rang. I quickly grabbed some sliced turkey breast which was the first thing I saw in the fridge and some mustard and the phone in the other hand. I literally stuffed my face with it while talking on the phone and followed it with another mini zucchini wheatgerm muffin.
Then it was back to work on my computer. This time I stayed there until the dog bugged me for her dinner. So I went to the laundry room and fed the dog and cats but not to each other. I turned on the oven and fired in some chicken drumsticks that I doused with a light Italian dressing, some garlic and some more Italian seasoning and no other fat. The old mini carrots that my housekeeper wanted to throw out earlier in the day were perfect for boiling and actually quite tasty when cooked and no longer had the white, dry haze on it.
I was so late at getting started that by the time my husband, Paul, came in I threw together a salad with the thought that I might not eat the main course. So I stuffed that salad with feta, cooked corn off the cob, tomatoes and mixed greens. The dressing was 2 tablespoons of pumpkin seed oil to 3 tablespoons of Balsamic vinegar plus some more garlic and Italian seasonings.
It all worked out well enough. The truth will be in the pudding tomorrow when I weigh in if I am now secure enough to handle this diet without too much thought. I would prefer otherwise, but it is what it is.... sometimes.
On the way to the hairdresser, I bought another iced latte. Lunch was on the fly in my car. I took my little go-to sack with me with a couple of cheese strings, an apple and a bottle of water. I ate that on the way to my meeting but when I left there at 3 p.m. I was famished. It was lucky that I couldn't park on the main street past 3 p.m. or I might still be there. I thought I really needed to go grocery shopping but I know it is bad form to do that when you are hungry. I took the high-ground and decided the groceries could wait. I still wasn't sure what I was going to eat when I got home.
As I stood pondering in the fridge, the phone rang. I quickly grabbed some sliced turkey breast which was the first thing I saw in the fridge and some mustard and the phone in the other hand. I literally stuffed my face with it while talking on the phone and followed it with another mini zucchini wheatgerm muffin.
Then it was back to work on my computer. This time I stayed there until the dog bugged me for her dinner. So I went to the laundry room and fed the dog and cats but not to each other. I turned on the oven and fired in some chicken drumsticks that I doused with a light Italian dressing, some garlic and some more Italian seasoning and no other fat. The old mini carrots that my housekeeper wanted to throw out earlier in the day were perfect for boiling and actually quite tasty when cooked and no longer had the white, dry haze on it.
I was so late at getting started that by the time my husband, Paul, came in I threw together a salad with the thought that I might not eat the main course. So I stuffed that salad with feta, cooked corn off the cob, tomatoes and mixed greens. The dressing was 2 tablespoons of pumpkin seed oil to 3 tablespoons of Balsamic vinegar plus some more garlic and Italian seasonings.
It all worked out well enough. The truth will be in the pudding tomorrow when I weigh in if I am now secure enough to handle this diet without too much thought. I would prefer otherwise, but it is what it is.... sometimes.
Thursday 15 September 2011
If You Bite It, Write It
My resolve has been whittling away by baking primarily. In the last two days, I baked 20 honey cakes, 48 zucchini and wheatgerm muffins and 48 pumpkin and cranberry cupcakes. It is the taste here and a taste there that comes up and bites you in the ass leaving innumerable calories stuck to your backside.
I remember an old saying of "over your lips and onto your hips". It is a truism. To add to my baking frenzy, I have been out for the evening in 6 out of 7 days. Mostly, it was because of TIFF and the movies start early and although I prepare for a snack in the car on the way home of cheese strings and fruit and water, I have been hounded by BLT's. Oh, come on now, were you really thinking bacon, lettuce and tomato sandwiches? I meant Bites, Licks and Tastes. Going untracked is a real pitfall.
So today, I am being more judicious and I am going to keep on tracking. I love my iced lactose free skim milk lattes for breakfast and another during the day. I track that. I had a mini zucchini and wheatgerm muffin with it this morning before Pilates. I tracked that. Lunch was wonderful. I made it at home. I had a lot of sliced mushrooms left in the fridge and a lot of fresh baby spinach. They were combined with two eggs to make a fabulous veggie-laden omelette.
Tonight will be another challenge. We have a gala dinner tonight. It is a Kosher Jewish event and that means lots of fried hors d'oeuvres. My guess is the dinner will be salty chicken preceded by a soup, salad or smoked salmon dish and dessert will be made of edible oil product because it has to go with the meat or chicken. That is a challenge. I plan to stay away from the wine because that brings down my resolve. A glass or two of wine and I don't care what I eat because I am partying. I think I will take a little notebook with me. Writing it down helps me make better decisions about what and when I eat. "If you bite it, write it!"
I remember an old saying of "over your lips and onto your hips". It is a truism. To add to my baking frenzy, I have been out for the evening in 6 out of 7 days. Mostly, it was because of TIFF and the movies start early and although I prepare for a snack in the car on the way home of cheese strings and fruit and water, I have been hounded by BLT's. Oh, come on now, were you really thinking bacon, lettuce and tomato sandwiches? I meant Bites, Licks and Tastes. Going untracked is a real pitfall.
So today, I am being more judicious and I am going to keep on tracking. I love my iced lactose free skim milk lattes for breakfast and another during the day. I track that. I had a mini zucchini and wheatgerm muffin with it this morning before Pilates. I tracked that. Lunch was wonderful. I made it at home. I had a lot of sliced mushrooms left in the fridge and a lot of fresh baby spinach. They were combined with two eggs to make a fabulous veggie-laden omelette.
Tonight will be another challenge. We have a gala dinner tonight. It is a Kosher Jewish event and that means lots of fried hors d'oeuvres. My guess is the dinner will be salty chicken preceded by a soup, salad or smoked salmon dish and dessert will be made of edible oil product because it has to go with the meat or chicken. That is a challenge. I plan to stay away from the wine because that brings down my resolve. A glass or two of wine and I don't care what I eat because I am partying. I think I will take a little notebook with me. Writing it down helps me make better decisions about what and when I eat. "If you bite it, write it!"
Wednesday 14 September 2011
Baking and Caking
I suppose when I am on a roll then I am really on a roll. Yesterday it was 12 honey cakes and 48 Zucchini and Wheatgerm muffins. I gave a couple of the cakes away and made another 8 today.
As well, I thought while all the flour and eggs are still on the counter, maybe I will try a new recipe for Pumpkin Cranberry Cupcakes. It is lucky that I have a reasonable idea of balance even when it comes to baking otherwise I would have been up a creek with this recipe. Fortunately, it turned out better than expected and quite yummy. I guessed on the measurements and the time in the oven too.
One muffin or cupcake is similar to the other. I don't have an actual calorie count or point count on this recipe. I am guessing it doesn't compare to the store bought kind. This is light and airy and any time you use more vegetable like pumpkin or zucchini or even banana or apple sauce, you are immediately lightening up the recipe. Further to that, if you use tiny chocolate type liners in mini-cupcake tins that too has to be lighter. Sure it has 1/2 cup of butter but it is spread over 48 cupcakes so how bad can that be? I am guessing that each cupcake is worth 2 points.
It is so seasonal too with Rosh Hashana and Thanksgiving and Halloween coming up shortly. One thing I learned was the pumpkin is truly something related the high holidays in Hebrew.
Here is today's recipe
Pumpkin Cranberry Cupcakes
18 large cupcakes - 350 F for 20-25 minutes
48 small cupcakes - 350 F for 15 minutes
Ingredients
2 cups of all-purpose flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. powdered ginger
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 or 1 stick of unsalted butter at room temperature
1 egg
1 tsp. vanilla
2 cups pumpkin puree (not pie mixture)
1/2 cup dried cranberries
Directions:
1 Preheat over to 350 and line a cupcake or muffin tin with paper liners.
2 In a bowl, whisk together the flour, baking soda and powder, and spices; set aside
3 In a separate bowl in an electric mixer, cream sugars and butter together until fluffy. Add egg, vanilla, and pumpkin puree, mixing until smooth and fold in cranberries.
4 Slowly add the dry ingredients in the pumpkin mixture and combine on medium setting.
5 Spoon batter into prepared cupcake liners. Bake for 25 minutes if you are making big ones or around 15 minutes if they are small. Just check to see your own oven as each one is slightly different.
6 I am not a frosting type so I sprinkled confectioners sugar on top with a sieve.
I think it is a perfect seasonal, holiday dessert. I love them.
As well, I thought while all the flour and eggs are still on the counter, maybe I will try a new recipe for Pumpkin Cranberry Cupcakes. It is lucky that I have a reasonable idea of balance even when it comes to baking otherwise I would have been up a creek with this recipe. Fortunately, it turned out better than expected and quite yummy. I guessed on the measurements and the time in the oven too.
One muffin or cupcake is similar to the other. I don't have an actual calorie count or point count on this recipe. I am guessing it doesn't compare to the store bought kind. This is light and airy and any time you use more vegetable like pumpkin or zucchini or even banana or apple sauce, you are immediately lightening up the recipe. Further to that, if you use tiny chocolate type liners in mini-cupcake tins that too has to be lighter. Sure it has 1/2 cup of butter but it is spread over 48 cupcakes so how bad can that be? I am guessing that each cupcake is worth 2 points.
It is so seasonal too with Rosh Hashana and Thanksgiving and Halloween coming up shortly. One thing I learned was the pumpkin is truly something related the high holidays in Hebrew.
Here is today's recipe
Pumpkin Cranberry Cupcakes
18 large cupcakes - 350 F for 20-25 minutes
48 small cupcakes - 350 F for 15 minutes
Ingredients
2 cups of all-purpose flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. powdered ginger
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 or 1 stick of unsalted butter at room temperature
1 egg
1 tsp. vanilla
2 cups pumpkin puree (not pie mixture)
1/2 cup dried cranberries
Directions:
1 Preheat over to 350 and line a cupcake or muffin tin with paper liners.
2 In a bowl, whisk together the flour, baking soda and powder, and spices; set aside
3 In a separate bowl in an electric mixer, cream sugars and butter together until fluffy. Add egg, vanilla, and pumpkin puree, mixing until smooth and fold in cranberries.
4 Slowly add the dry ingredients in the pumpkin mixture and combine on medium setting.
5 Spoon batter into prepared cupcake liners. Bake for 25 minutes if you are making big ones or around 15 minutes if they are small. Just check to see your own oven as each one is slightly different.
6 I am not a frosting type so I sprinkled confectioners sugar on top with a sieve.
I think it is a perfect seasonal, holiday dessert. I love them.
Tuesday 13 September 2011
The Skinny on Old-Fashioned Comfort Foods
Why is it we have more obesity than we ever had many years ago? My Mom didn't buy packaged cookies or cakes or mac and cheese or much of anything that wasn't home-made. Consequently, there weren't any preservatives or cheap ingredients for fillers. Nobody heard of Sucaryl, Saccharin, Sweet n Low and the rest of the fake, chemical sugars. It is funny now how the new tree-huggers tell us old folks how we ruined the world when we never had bottled water, we took our pop bottles back to the store and they washed them and re-used them. They didn't make chairs out of them. They were glass. The same with the milk bottle. Kids made extra cash by asking to take the neighbours wire hangers back to the cleaners for 2 cents each.
So now that you get my point, at this time of year I make honey cakes for my nearest and dearest by request only. It is an old recipe and people actually wait with anticipation to receive the home-made honey cake. It doesn't taste anything similar to the store bought cake anywhere. Mine has orange juice and orange rind and coffee and brandy in it. I save the old 3 1/2" x 5" recipe card in a box with some of my really ancient recipes and some were pretty healthy I might add. I am not saying that the honey cake is diet but it is an annual treat that even the most seasoned dieter will have as an indulgence.
My Mom never made iced cakes. I don't either. Not that I don't like them. I love them, from the cheapest vanilla birthday cake from Loblaw's to the most decadent. I love them all. That was perhaps my downfall. As I grew up and served bought cakes, I would eat the icing and my Mom liked the inners better. I remember my sister-in-law, Penny saying how she had raped a cake by eating all the icing off of it in one sitting. But the reason I don't make the soft cakes or cake mixes is because I prefer to eat something with substance like honey cake, apple crumble, bran muffins and the like.
While looking in my old box of recipes I found some of my really old favourites and they were very healthy. Please don't get turned off by the title of this one. This recipe is called Zucchini and Wheat Germ Muffins. They are surprisingly tasty and not too sweet and would be perfect for breakfast with a little jam or butter.
I have no idea what the point count is but I would guess 4 for a regular sized muffin and 1 for a mini-muffin.
ZUCCHINI AND WHEAT GERM MUFFINS
375 F - for 12 x 2 1/2" muffins 20-25 minutes
- for 48 x 1" muffins 12 minutes
2 cups of flour
1 cup of shredded zucchini (tightly packed)
3/4 cup wheat germ
1/2 cup packed light brown sugar
1 tbsp. baking powder
3/4 cup skim milk
1/4 cup vegetable or canola oil
1 egg, beaten
In a large bowl mix flour, wheat germ, sugar, baking powder and zucchini in that order. Make sure the grated zucchini is covered in the flour mixture. Set aside. In a small bowl beat egg, milk, oil until frothy and hand mix it into the flour mixture just to blend. Don't overwork it. Spoon into greased muffin cups and bake into a preheated 375 degree oven. 20-25 minutes for regular muffins and 12 minutes for mini muffins.
Well, I am proud to say I made 48 mini muffins and ate two of them. I also made 12 honey cakes today and 2 have already been given away. Another old recipe I found in the little box was ginger beef stir-fry. I already have the meat marinating in the fridge and am looking forward to that for dinner tonight. I will serve it on rice but of course I will have a minimal amout of the rice. Again, it is an old recipe and I don't have a calorie or point count so I am just going to limit myself to 4 ouces of beef mixture. This old-fashioned stir-fry doesn't have the exotic Chinese vegetables now available, just plain old spinach, green onion, ginger, garlic and mushrooms and I think that will just suit me fine.
So now that you get my point, at this time of year I make honey cakes for my nearest and dearest by request only. It is an old recipe and people actually wait with anticipation to receive the home-made honey cake. It doesn't taste anything similar to the store bought cake anywhere. Mine has orange juice and orange rind and coffee and brandy in it. I save the old 3 1/2" x 5" recipe card in a box with some of my really ancient recipes and some were pretty healthy I might add. I am not saying that the honey cake is diet but it is an annual treat that even the most seasoned dieter will have as an indulgence.
My Mom never made iced cakes. I don't either. Not that I don't like them. I love them, from the cheapest vanilla birthday cake from Loblaw's to the most decadent. I love them all. That was perhaps my downfall. As I grew up and served bought cakes, I would eat the icing and my Mom liked the inners better. I remember my sister-in-law, Penny saying how she had raped a cake by eating all the icing off of it in one sitting. But the reason I don't make the soft cakes or cake mixes is because I prefer to eat something with substance like honey cake, apple crumble, bran muffins and the like.
While looking in my old box of recipes I found some of my really old favourites and they were very healthy. Please don't get turned off by the title of this one. This recipe is called Zucchini and Wheat Germ Muffins. They are surprisingly tasty and not too sweet and would be perfect for breakfast with a little jam or butter.
I have no idea what the point count is but I would guess 4 for a regular sized muffin and 1 for a mini-muffin.
ZUCCHINI AND WHEAT GERM MUFFINS
375 F - for 12 x 2 1/2" muffins 20-25 minutes
- for 48 x 1" muffins 12 minutes
2 cups of flour
1 cup of shredded zucchini (tightly packed)
3/4 cup wheat germ
1/2 cup packed light brown sugar
1 tbsp. baking powder
3/4 cup skim milk
1/4 cup vegetable or canola oil
1 egg, beaten
In a large bowl mix flour, wheat germ, sugar, baking powder and zucchini in that order. Make sure the grated zucchini is covered in the flour mixture. Set aside. In a small bowl beat egg, milk, oil until frothy and hand mix it into the flour mixture just to blend. Don't overwork it. Spoon into greased muffin cups and bake into a preheated 375 degree oven. 20-25 minutes for regular muffins and 12 minutes for mini muffins.
Well, I am proud to say I made 48 mini muffins and ate two of them. I also made 12 honey cakes today and 2 have already been given away. Another old recipe I found in the little box was ginger beef stir-fry. I already have the meat marinating in the fridge and am looking forward to that for dinner tonight. I will serve it on rice but of course I will have a minimal amout of the rice. Again, it is an old recipe and I don't have a calorie or point count so I am just going to limit myself to 4 ouces of beef mixture. This old-fashioned stir-fry doesn't have the exotic Chinese vegetables now available, just plain old spinach, green onion, ginger, garlic and mushrooms and I think that will just suit me fine.
Sunday 11 September 2011
Go Big or Go Home
Nothing is more irritating than planning to be on target with your diet, passing on the wine, bread and good stuff only to find you have gained weight the next day and it takes you the next 4 days to get back to where you were. I say, go big or go home. If it is worth every calorie and every point you are eating, then go for it. Most times it isn't worth it like a week ago Saturday at Mohawk Raceway. I want to enjoy my food and not be cheated by hidden fats and calories.
I felt so bad for Risha (Betty as the instructor calls her) at the last Weight Watchers meeting. She was so dejected after two weeks of being diligent with her diet program and she gained weight. I think sometimes your body gets used to the status quo and says okay, this is the new way we eat so adjusts accordingly and it gets increasingly difficult to lose. Sometimes you have to shake it up a little so when you go back on it tomorrow or the next meal it is like starting over. I don't know about you but the largest amount of weight I lost in one week happened the be the first week of the program. From then on it was in dribs and drabs and I really had to work at it. The first week or two I didn't care what I wore to weigh in and how much jewellery I wore. Now I hold yoga pants in my left hand and another in my right to see which one is heavier and just in case my right hand is stronger than my left, I switch pants to the opposite hands. I take off every ring and wear the same handkerchief weight t-shirt now to be consistent. I know I will be miserable if I gained weight so I have all these little tricks up my sleeve.
Sometimes it is worth blowing the bundle on a single meal, if you enjoy every last calorie. Such was tonight at Barque's Smokehouse. It was recommended by two people in the same week. One was personal trainer, Tony Mark, who is religious about what he puts in his mouth and never, ever eats at parties. He is a health nut. He was one who recommended Barques and he says he just loves the brisket there.
So off we went to Roncesvalles to Barques. I thought I was in another city. Nothing looked familiar.
The houses were Arts and Crafts period, something I had only seen on HGTV. When we arrived it was jam-packed with people. We were greeted by a lady at the door with a friendly smile who said Sunday is family night and only the counter was available. After going on that long trek, the counter was just fine. Family night was alright too although I had no idea that it meant no menu and that they just kept bringing on the food. Apparently, Drake arrived there last week and the last table went to the people ahead of him. Rock star or not, he had to wait his turn. He was apparently very polite and returned a few days later for takeout.
My husband is very recognizable and the two Jewish owners, Shabsky and Neinstein came over and introduced themselves. Neither were chefs. One was in advertising and the other in some other business. Neinstein is the guy at the barbecue. He advertised for chefs for Barques Smokehouse saying no barbecuers need apply. He was looking for people who could make or souffle although he says he has never served one.
As soon as you sit down there is a bucket of spicy popcorn without butter in front of you to nosh on.
It is the best. I asked if it was chili powder in the popcorn and David Neinstein said that was one of the spices and added that cinnamon was another but wouldn't divulge to complete recipe.
I smell like a smokehouse and love every minute of it. My three daughters-in-law and my friend Lesley and her daughters all worry about the smell of food in their hair especially when barbecuing.
I think I am going to wrap my hair around my nose when I go to bed tonight to suck in all the beautiful smokiness.
I started off ever so cautiously with sparkling water. By the time the first course of smoked shrimps,
smoked fresh tomato soup, hummus and avocado dips arrived I figured I was in for the long haul and ordered the first glass of Australian Sauvignon Blanc and then a second. The next course was a nice light salad with a vinaigrette. It was very refreshing. The main was a platter for two with barbecued smoky ribs and chicken and mini pulled pork on small buns. Now there are a few things I was judicious about. I didn't eat the bread and only 3 ribs and a little chcken. Then came the couscous salad. I don't think I have tasted a more tasty couscous dish.
I was in like Flynn. They had me at Hello. As we sat at the bar counter, I watched Retro TV and my favourite show, Inspector Gadget. It was a long time since I had seen that. I think I liked it better than my kids. Penny and the dog, Brain always solved the crimes and defeated Dr. Claw. The finale was a small dish of warm apple crumble with chantilly whipped cream. That just polished off a wonderful meal worth every calorie.
It was just a test you see. (haha) Do you believe that? This week is going to be a banner one in weight loss. If you don't believe me try Barques Smokehouse on Roncesvalles.
I felt so bad for Risha (Betty as the instructor calls her) at the last Weight Watchers meeting. She was so dejected after two weeks of being diligent with her diet program and she gained weight. I think sometimes your body gets used to the status quo and says okay, this is the new way we eat so adjusts accordingly and it gets increasingly difficult to lose. Sometimes you have to shake it up a little so when you go back on it tomorrow or the next meal it is like starting over. I don't know about you but the largest amount of weight I lost in one week happened the be the first week of the program. From then on it was in dribs and drabs and I really had to work at it. The first week or two I didn't care what I wore to weigh in and how much jewellery I wore. Now I hold yoga pants in my left hand and another in my right to see which one is heavier and just in case my right hand is stronger than my left, I switch pants to the opposite hands. I take off every ring and wear the same handkerchief weight t-shirt now to be consistent. I know I will be miserable if I gained weight so I have all these little tricks up my sleeve.
Sometimes it is worth blowing the bundle on a single meal, if you enjoy every last calorie. Such was tonight at Barque's Smokehouse. It was recommended by two people in the same week. One was personal trainer, Tony Mark, who is religious about what he puts in his mouth and never, ever eats at parties. He is a health nut. He was one who recommended Barques and he says he just loves the brisket there.
So off we went to Roncesvalles to Barques. I thought I was in another city. Nothing looked familiar.
The houses were Arts and Crafts period, something I had only seen on HGTV. When we arrived it was jam-packed with people. We were greeted by a lady at the door with a friendly smile who said Sunday is family night and only the counter was available. After going on that long trek, the counter was just fine. Family night was alright too although I had no idea that it meant no menu and that they just kept bringing on the food. Apparently, Drake arrived there last week and the last table went to the people ahead of him. Rock star or not, he had to wait his turn. He was apparently very polite and returned a few days later for takeout.
My husband is very recognizable and the two Jewish owners, Shabsky and Neinstein came over and introduced themselves. Neither were chefs. One was in advertising and the other in some other business. Neinstein is the guy at the barbecue. He advertised for chefs for Barques Smokehouse saying no barbecuers need apply. He was looking for people who could make or souffle although he says he has never served one.
As soon as you sit down there is a bucket of spicy popcorn without butter in front of you to nosh on.
It is the best. I asked if it was chili powder in the popcorn and David Neinstein said that was one of the spices and added that cinnamon was another but wouldn't divulge to complete recipe.
I smell like a smokehouse and love every minute of it. My three daughters-in-law and my friend Lesley and her daughters all worry about the smell of food in their hair especially when barbecuing.
I think I am going to wrap my hair around my nose when I go to bed tonight to suck in all the beautiful smokiness.
I started off ever so cautiously with sparkling water. By the time the first course of smoked shrimps,
smoked fresh tomato soup, hummus and avocado dips arrived I figured I was in for the long haul and ordered the first glass of Australian Sauvignon Blanc and then a second. The next course was a nice light salad with a vinaigrette. It was very refreshing. The main was a platter for two with barbecued smoky ribs and chicken and mini pulled pork on small buns. Now there are a few things I was judicious about. I didn't eat the bread and only 3 ribs and a little chcken. Then came the couscous salad. I don't think I have tasted a more tasty couscous dish.
I was in like Flynn. They had me at Hello. As we sat at the bar counter, I watched Retro TV and my favourite show, Inspector Gadget. It was a long time since I had seen that. I think I liked it better than my kids. Penny and the dog, Brain always solved the crimes and defeated Dr. Claw. The finale was a small dish of warm apple crumble with chantilly whipped cream. That just polished off a wonderful meal worth every calorie.
It was just a test you see. (haha) Do you believe that? This week is going to be a banner one in weight loss. If you don't believe me try Barques Smokehouse on Roncesvalles.
Friday 9 September 2011
Caught With My Pants Down
My life is often crazy. The best thing I learned in life was from Girl Guides "Be Prepared" and that I am to the best of my ability. It was always hard to diet because of my lifestyle. Now I have to work particularly hard to be prepared about what I eat as well as everything else. Tonight I have one function after the other. In two and a half hours, I will have to leave... and maybe sooner. I just picked out the clothes I am going to wear for tonight. Part of the suit is a skirt and the dry, flaky skin on my legs and feet needed a good creaming. I chose a Hawaiian Tropic one with a tint of colour but it is sticky and needs to dry. I chose the coconut Bee product for my feet. Same thing, that needs to dry too!
The plan was to let it all dry before I put my pants on. Meanwhile back at the ranch, my pants have been up and down like a toilet seat. Don't get too many weird ideas. I came back downstairs with my pants over my arm. I can see my phone rang. It was my gardener and he wanted to know if the bushes he picked up at the nursery were the right ones and he was right outside the back door. The pants went on and I went out to take a look. Tetley, our dog, joined me. I came in and the pants came off again and I went to my office with pants over my arm once more. Woops! Tetley is still outside and barking. The pants go on once more and I let her in. The pants came off again and I am back in my office once more.
Okay that is only one preparation for tonight's soirees. My hair is done! My makeup is on! I need only to slip on the little black suit. But that isn't all, now that I have made a deal with the devil to lose weight. We will have to eat before we go for sure. I have been on the go from 9 a.m. to 3 p.m. I really don't want to start cooking now and definitely don't feel like cleaning up. My go to dinner is often some kind of pasta. Earlier in the day I bought a lasagna with meat in it. That was something I wouldn't have done years ago thinking the meat was the fattening part. It turns out the cheese is the worst culprit.
Pasta used to be considered fattening. I remember one year 4 couples went to New York to see La Cage aux Folles which was later called Birdcage when it hit the movie theatres. I was on the pasta diet but perhaps didn't have all the rules in place. The ladies all joined me. We all gained weight and every once in a while my friend, Carole reminds me of it.
Since then and since joining Weight Watchers I learned that pasta isn't evil and doesn't have to be fattening. It is about portion control, the amount of fat you eat and you also have to have some tricks up your sleeve.
These are my PASTA RULES:
1. Lasagna: 3" x 4" and 2" high and if you don't have a ruler use the size of your palm.
2. Pasta generally: one cup
3. Penne ala Vodka: I haven't ordered it in years because I knew it had cream in it. So what? It has about one tablespoon per person and ... 2 tablespoons of half and half cream (10%) is only 1 point. So we are only talking 1/2 point.
4. Spaghetti and Meatballs: 1 cup of spaghetti and 2 golf ball size meatballs and hope like hell it doesn't taste hard like golf balls. Skip the parmesan cheese.
5. Restaurants Suggestions :
A. Put away the leftovers and take them home or leave them there. Your choice.
B. Ask for a clean second plate to portion out what you want to eat
C. Ask for a paper napkin to sop up too much oil on it if needed
Let's see if that pasta diet works. There is something to be said about not getting caught with your pants down.
The plan was to let it all dry before I put my pants on. Meanwhile back at the ranch, my pants have been up and down like a toilet seat. Don't get too many weird ideas. I came back downstairs with my pants over my arm. I can see my phone rang. It was my gardener and he wanted to know if the bushes he picked up at the nursery were the right ones and he was right outside the back door. The pants went on and I went out to take a look. Tetley, our dog, joined me. I came in and the pants came off again and I went to my office with pants over my arm once more. Woops! Tetley is still outside and barking. The pants go on once more and I let her in. The pants came off again and I am back in my office once more.
Okay that is only one preparation for tonight's soirees. My hair is done! My makeup is on! I need only to slip on the little black suit. But that isn't all, now that I have made a deal with the devil to lose weight. We will have to eat before we go for sure. I have been on the go from 9 a.m. to 3 p.m. I really don't want to start cooking now and definitely don't feel like cleaning up. My go to dinner is often some kind of pasta. Earlier in the day I bought a lasagna with meat in it. That was something I wouldn't have done years ago thinking the meat was the fattening part. It turns out the cheese is the worst culprit.
Pasta used to be considered fattening. I remember one year 4 couples went to New York to see La Cage aux Folles which was later called Birdcage when it hit the movie theatres. I was on the pasta diet but perhaps didn't have all the rules in place. The ladies all joined me. We all gained weight and every once in a while my friend, Carole reminds me of it.
Since then and since joining Weight Watchers I learned that pasta isn't evil and doesn't have to be fattening. It is about portion control, the amount of fat you eat and you also have to have some tricks up your sleeve.
These are my PASTA RULES:
1. Lasagna: 3" x 4" and 2" high and if you don't have a ruler use the size of your palm.
2. Pasta generally: one cup
3. Penne ala Vodka: I haven't ordered it in years because I knew it had cream in it. So what? It has about one tablespoon per person and ... 2 tablespoons of half and half cream (10%) is only 1 point. So we are only talking 1/2 point.
4. Spaghetti and Meatballs: 1 cup of spaghetti and 2 golf ball size meatballs and hope like hell it doesn't taste hard like golf balls. Skip the parmesan cheese.
5. Restaurants Suggestions :
A. Put away the leftovers and take them home or leave them there. Your choice.
B. Ask for a clean second plate to portion out what you want to eat
C. Ask for a paper napkin to sop up too much oil on it if needed
Let's see if that pasta diet works. There is something to be said about not getting caught with your pants down.
Thursday 8 September 2011
Shut Your Fat Trap
This is a funny title if I say so myself. But it is so easy to think you are eating smart and then find out you got caught in a fat trap. I am always looking for shortcuts. Most of the time at home it is just me and my husband. If I buy a large head of cauliflower or broccoli, it often goes bad before I get to use it all. So I buy veggies in a tray as if I were serving veggies and dip. The only thing you have to watch for is the dip in the centre and that seems to vary from tray to tray. A lot of the dips are laden with fats and calories or points. If you happen to get one like that, serve yourself tzaziki, or yogurt with salsa, horseradish or mustard or use just plain hummus.
Sometimes when making a stir-fry I often used to eyeball the olive oil as I circled the wok with the oil. Whatever it was, it was probably too much. So now I use PAM or a pastry brush to oil the wok and then use wine, soy sauce or chicken broth so the contents are moist and don't dry out. You can even add water if you want. Dry season it then.
I always thought of salads as a light meal or appetizer but they can be a high-cal landmine. If you plan on making a salad a main meal then you have to have a balance. So this is the ratio I learned is a good one to follow: 3/4 fresh fruit or veggies, 1/4 of lean protein like chicken, 2 tbsp. of calorie-dense foods like cheese, nuts, dried fruit or croutons. Pomegranate seeds are good to add at this time of year because they are said to reduce inflammation in the joints.
That being said here a a couple of my latest recipes.
Veggie/Bean/Meat Soup
This isn't so much of a recipe as a way to successfully use leftovers. Most soups can be mixed and matched. I often find a small bit of this or that left over and don't like to waste it. In this case, I have bought a jar of tasteless homemade broccoli soup.
A Polish lady helped me around the house many years ago. She could make soup out of a stone in short order and made it taste good. I remember being sick in bed and she had made a tomato broth that was out of this world in no time flat. I asked her what was her secret. She said you needed something sour to make the soup taste good, like vinegar, wine or lemon. She was absolutely right.
This broccoli soup didn't have that. The second leftover soup was vegetable beef from the butcher. That was delicious but there wasn't much left. I combined those two and remembered I purchased a bean salad that was too tart with vinegar. It was just what I needed to balance the tasteless broccoli soup. The combination was great. And while I was at it I added about 1/4 cup of leftover corn. This soup is the gift that keeps giving. It was a delicious combination and with the right balance can be used for any soup.
The next recipe is:
Apple-Fennel Salad
Start to finish: 40 minutes
Makes 8 to 10 side-dish servings. I am guessing 5 or 6 points
When I followed the original recipe it was too sour from the lemon that had to be used so the apples didn't turn colour. Again it lacked balance. It needed sweet to offset the sour so I added, mint, cranberry sauce, orange juice and maple syrup. I eyeballed it but lets say it was about 1/4 cup of each.
3 lemons
4 tart crisp apples
2 medium fennel bulbs
6 tbsp. canola oil
2 tbsp. mayonnaise
4 tbsp. flat leaf parsley
1/4 cup mint
1/4 cup cranberry sauce
1/4 cup orange juice
1/4 cup maple syrup
salt and pepper
If you wish you can also add pomegranate seeds
1 I use a microplane to grate the lemon rind first and put aside since it is hard to do after you have squeezed the lemons. Squeeze the juice of two lemons in a bowl. Leave the skin on the apples, core them, halve them and thinly slice them and put them in the bowl tossing as you go so the apples don't turn brown.
2 Cut off the fennel stalks but reserve some fronds. Remove any wilted outer layers on the bulbs; quarter them and thinly slice. Toss in with the apples and combine.
3 For dressing, squeeze juice from the remaining lemon and add grated rind you had set aside. Whisk in all the remaining ingredients except the fennel fronds. Just use them for garnish.
4 Drain some of the juice from the apple fennel mixture and toss with dressing to coat. Add fennel fronds and pomegranate seeds if you are using them to garnish.
This is a healthy salad and fennel adds a light but pleasant licorice flavour.
Sometimes when making a stir-fry I often used to eyeball the olive oil as I circled the wok with the oil. Whatever it was, it was probably too much. So now I use PAM or a pastry brush to oil the wok and then use wine, soy sauce or chicken broth so the contents are moist and don't dry out. You can even add water if you want. Dry season it then.
I always thought of salads as a light meal or appetizer but they can be a high-cal landmine. If you plan on making a salad a main meal then you have to have a balance. So this is the ratio I learned is a good one to follow: 3/4 fresh fruit or veggies, 1/4 of lean protein like chicken, 2 tbsp. of calorie-dense foods like cheese, nuts, dried fruit or croutons. Pomegranate seeds are good to add at this time of year because they are said to reduce inflammation in the joints.
That being said here a a couple of my latest recipes.
Veggie/Bean/Meat Soup
This isn't so much of a recipe as a way to successfully use leftovers. Most soups can be mixed and matched. I often find a small bit of this or that left over and don't like to waste it. In this case, I have bought a jar of tasteless homemade broccoli soup.
A Polish lady helped me around the house many years ago. She could make soup out of a stone in short order and made it taste good. I remember being sick in bed and she had made a tomato broth that was out of this world in no time flat. I asked her what was her secret. She said you needed something sour to make the soup taste good, like vinegar, wine or lemon. She was absolutely right.
This broccoli soup didn't have that. The second leftover soup was vegetable beef from the butcher. That was delicious but there wasn't much left. I combined those two and remembered I purchased a bean salad that was too tart with vinegar. It was just what I needed to balance the tasteless broccoli soup. The combination was great. And while I was at it I added about 1/4 cup of leftover corn. This soup is the gift that keeps giving. It was a delicious combination and with the right balance can be used for any soup.
The next recipe is:
Apple-Fennel Salad
Start to finish: 40 minutes
Makes 8 to 10 side-dish servings. I am guessing 5 or 6 points
When I followed the original recipe it was too sour from the lemon that had to be used so the apples didn't turn colour. Again it lacked balance. It needed sweet to offset the sour so I added, mint, cranberry sauce, orange juice and maple syrup. I eyeballed it but lets say it was about 1/4 cup of each.
3 lemons
4 tart crisp apples
2 medium fennel bulbs
6 tbsp. canola oil
2 tbsp. mayonnaise
4 tbsp. flat leaf parsley
1/4 cup mint
1/4 cup cranberry sauce
1/4 cup orange juice
1/4 cup maple syrup
salt and pepper
If you wish you can also add pomegranate seeds
1 I use a microplane to grate the lemon rind first and put aside since it is hard to do after you have squeezed the lemons. Squeeze the juice of two lemons in a bowl. Leave the skin on the apples, core them, halve them and thinly slice them and put them in the bowl tossing as you go so the apples don't turn brown.
2 Cut off the fennel stalks but reserve some fronds. Remove any wilted outer layers on the bulbs; quarter them and thinly slice. Toss in with the apples and combine.
3 For dressing, squeeze juice from the remaining lemon and add grated rind you had set aside. Whisk in all the remaining ingredients except the fennel fronds. Just use them for garnish.
4 Drain some of the juice from the apple fennel mixture and toss with dressing to coat. Add fennel fronds and pomegranate seeds if you are using them to garnish.
This is a healthy salad and fennel adds a light but pleasant licorice flavour.
Monday 5 September 2011
Cut Yourself Some Slack
I know I am not the only one that has always figured I could splurge on the weekend. Now I may do it on one item or so and not the whole weekend. However, if you read yesterdays blog, restaurant foods can sneak up and bite you in the ass without you even knowing it. I try to make myself informed and now read a lot about how to navigate the restaurant menu.
Every once in a while I want a Diet Coke. It is terrible for your body. It will put on weight or dehydrate you and deplete the minerals in your system. There is no redeeming feature to soft drinks so I will remind myself once more to ditch it. It is just a can of chemicals. I am just as happy with sparkling water.
Here are some interesting tips from a trainer when he goes out to eat. He orders one or two salads with dressing and cheese on the side. Then he orders a burger or sandwich without mayo or sauces and even the bun. He combines the inners of the burger or sandwich with the salad. He adds 2 tbsp of whatever dressing he wants and ditches the rest. He says grilled chicken is usually on every restaurant menu. But surprisingly enough, he says to stay away from fish because it is probably fried. Now here is an interesting tip but not from the trainer. Sometimes we crave pizza, at least I do. Next time, take your paper napkin or paper towel and blot the fat. Apparently, you can cut up to 1 teaspoon of fat per slice. Who would have thought that?
Today is Monday and beginning a diet on a Monday makes you feel like the weekend was your last meal . That is not a good thing because you are most likely going to really splurge. One study showed that 46% of the people started a diet on a Monday and by Tuesday night 31% had given up. That was me. I started a diet EVERY Monday and this is how I gained so much weight.
I have a rebellious nature so I have to cut myself some slack. I can't starve myself. I can't go hungry. I need to feel satisfied but not necessarily stuffed. Everyone has to find their own way. I am a snacker so I had to create a stable of goodies that are my go to foods when I am hungry between meals. This is my list: home-made low-fat muffins, sugar bow ties, sha-sha cookies, arrowroot cookies, 1 oz. baked tortilla chips with salsa, fruit, cheese strings or 1 ounce of cheddar, a spoonful of peanut butter, coffee or a hard-cooked egg.
I am learning it is okay to snack or even splurge now and again. You have to cut yourself some slack especially if you have a rebellious nature like me. . . but not to the extent of eating like it your last supper.
Every once in a while I want a Diet Coke. It is terrible for your body. It will put on weight or dehydrate you and deplete the minerals in your system. There is no redeeming feature to soft drinks so I will remind myself once more to ditch it. It is just a can of chemicals. I am just as happy with sparkling water.
Here are some interesting tips from a trainer when he goes out to eat. He orders one or two salads with dressing and cheese on the side. Then he orders a burger or sandwich without mayo or sauces and even the bun. He combines the inners of the burger or sandwich with the salad. He adds 2 tbsp of whatever dressing he wants and ditches the rest. He says grilled chicken is usually on every restaurant menu. But surprisingly enough, he says to stay away from fish because it is probably fried. Now here is an interesting tip but not from the trainer. Sometimes we crave pizza, at least I do. Next time, take your paper napkin or paper towel and blot the fat. Apparently, you can cut up to 1 teaspoon of fat per slice. Who would have thought that?
Today is Monday and beginning a diet on a Monday makes you feel like the weekend was your last meal . That is not a good thing because you are most likely going to really splurge. One study showed that 46% of the people started a diet on a Monday and by Tuesday night 31% had given up. That was me. I started a diet EVERY Monday and this is how I gained so much weight.
I have a rebellious nature so I have to cut myself some slack. I can't starve myself. I can't go hungry. I need to feel satisfied but not necessarily stuffed. Everyone has to find their own way. I am a snacker so I had to create a stable of goodies that are my go to foods when I am hungry between meals. This is my list: home-made low-fat muffins, sugar bow ties, sha-sha cookies, arrowroot cookies, 1 oz. baked tortilla chips with salsa, fruit, cheese strings or 1 ounce of cheddar, a spoonful of peanut butter, coffee or a hard-cooked egg.
I am learning it is okay to snack or even splurge now and again. You have to cut yourself some slack especially if you have a rebellious nature like me. . . but not to the extent of eating like it your last supper.
Sunday 4 September 2011
Savvy Self-Awareness
Weekends are tough because I am often confronted with many challenges. Yesterday I brought lunch to my 2-year-old grandson who is a total carb-eater. I thought I was being so smart by supplementing his whole wheat bagels with some things for the rest of his family as well as me. I brought lox for my granddaughter with low-fat cream cheese. I added some hard-boiled eggs, bean salad and couscous salad. I ate a tablespoon of each salad and proceeded to eat the bagel with ever so little lox and cream cheese. The hard-boiled eggs would have been a better choice. Nevertheless, I felt I had done reasonably well.
Dinner arrived and we went to Mohawk Raceway where there was only a buffet dinner. I filled my plate the first time with salads of various kinds and the second with roast beef and more veggies. I didn't have any wine, bread or dessert. Sadly I gained 1.7 pounds this morning. Too much salt? Too much food? Could it be a combination of both? Could it be, I didn't plan before I ate lunch or dinner? The salads were probably loaded with oil as well. It could be a combination of all of the above. It could be water retention as well. If I knew I was going to gain weight, I could have enjoyed a rich dessert and a glass of wine instead of making other bad choices. At least, I would have made that choice.
This had followed a morning of elation when I weighed in reaching my first goal of losing 11 pounds and receiving a purple star. So where is the savvy self-awareness? It is stopping dead in my tracks and reviewing the possiblities of the error of my ways.
In the grocery store it is easier to be a savvy shopper. It is easy to shop the perimeter of the store where we find the fresh fruit, vegetables and milk, meat and fish. It is easier too to be savvy enough to plan ahead before a meal. I do that at home. It isn't difficult to read labels should we venture into the interior aisles where one can find the packaged, bottled or canned goods.
The good news is self-awareness and not to get too down on yourself but soldier on to make sure that the next meal is a better one. Like an alcoholic, a food-aholic has to deal with it moment by moment, meal by meal.
Dinner arrived and we went to Mohawk Raceway where there was only a buffet dinner. I filled my plate the first time with salads of various kinds and the second with roast beef and more veggies. I didn't have any wine, bread or dessert. Sadly I gained 1.7 pounds this morning. Too much salt? Too much food? Could it be a combination of both? Could it be, I didn't plan before I ate lunch or dinner? The salads were probably loaded with oil as well. It could be a combination of all of the above. It could be water retention as well. If I knew I was going to gain weight, I could have enjoyed a rich dessert and a glass of wine instead of making other bad choices. At least, I would have made that choice.
This had followed a morning of elation when I weighed in reaching my first goal of losing 11 pounds and receiving a purple star. So where is the savvy self-awareness? It is stopping dead in my tracks and reviewing the possiblities of the error of my ways.
In the grocery store it is easier to be a savvy shopper. It is easy to shop the perimeter of the store where we find the fresh fruit, vegetables and milk, meat and fish. It is easier too to be savvy enough to plan ahead before a meal. I do that at home. It isn't difficult to read labels should we venture into the interior aisles where one can find the packaged, bottled or canned goods.
The good news is self-awareness and not to get too down on yourself but soldier on to make sure that the next meal is a better one. Like an alcoholic, a food-aholic has to deal with it moment by moment, meal by meal.
Friday 2 September 2011
Chinese or International?
I don't usually write about things that don't concern food but I feel it necessary to vent about an email I received from a friend who has asked me to boycott Chinese products with the ridiculous proposed outcome being that I would be providing more jobs for Canadians and Americans. Such is the rant presented in a so-called documentary feature by Diane Sawyer.
When I purchase food, I generally try to by locally and in season. I use very little in the way of canned or packaged goods and I doubt few if any I do use come from China. However, when it comes to clothes, it is different. My son, Jay is a fashion designer in New York and in order to make it more consumer friendly to the American and Canadian markets has to have his clothes made in China from silks purchased in Korea. I am not sure about the toys I buy for my grandchildren but I usually know and stick with the brands I prefer such as Melissa & Doug. I am a conscious consumer who would not want my grandkids playing with something that had lead-based paints for example. However, I look for quality and I am not particular where it is made and am really not the sort of person to boycott anything. It is usually started by some miss-informed individual that decides his or her snipit of information is worth sharing and riling up the masses. Sadly, there are people that say, yeah let's do it, let's fight, let's boycott.
Apparently, Diane Sawyer said if you were to remove everything in a middle class American or Canadian home that was made in China you would have nothing or very little left. I wonder where she arrived as this unfounded information. She is promoting everyone to refrain from purchasing anything Chinese for a month. This is supposed to support and provide Canadians and Americans with jobs that have been taken away by the Chinese. This is balderdash.
Following this email from a friend, I decided to take a look at the items I had amassed to create my usual Jewish New Year's gifts I give to my nearest and dearest friends and relatives. The gifts usually include one of my now famous honey cakes that I am told people await with anticipation. That for sure is Canadian made by a Canadian citizen, me! The honey I use is Billy Bee, made right here in London, Ontario. I checked each item to see where it came from. The honey cake is then put on a Wilton cake circle. That is Made in the USA. Who else even makes such an item? There is no choice in that one. The cake is then placed on a beautiful wooden tray that is Made in China and I feel no qualms about buying and using it. Why shouldn't I include them. I like the product. Also, in this year's gift basket is All Natural Honey flavouring spoons which are perfect for flavouring your favourity teas, coffees and hot beverages. They are proudly Made in the USA. They say so on the back of the package. I am also including pot holders or oven mitts Made In Canada.
I would consider myself the average consumer although my husband might disagree saying I do better than the average in shopping and often asks whether the store had taken my picture and displayed it in a prominent spot. If I am truly the average consumer, I would not say my house is filled with Chinese products not that I have checked everything. Just from this little exercise, I would say I support Canadian and US products but don't boycott other countries products. Hopefully, someone will stand up to Diane Sawyer and tell her she is spreading malicious propaganda.
When I purchase food, I generally try to by locally and in season. I use very little in the way of canned or packaged goods and I doubt few if any I do use come from China. However, when it comes to clothes, it is different. My son, Jay is a fashion designer in New York and in order to make it more consumer friendly to the American and Canadian markets has to have his clothes made in China from silks purchased in Korea. I am not sure about the toys I buy for my grandchildren but I usually know and stick with the brands I prefer such as Melissa & Doug. I am a conscious consumer who would not want my grandkids playing with something that had lead-based paints for example. However, I look for quality and I am not particular where it is made and am really not the sort of person to boycott anything. It is usually started by some miss-informed individual that decides his or her snipit of information is worth sharing and riling up the masses. Sadly, there are people that say, yeah let's do it, let's fight, let's boycott.
Apparently, Diane Sawyer said if you were to remove everything in a middle class American or Canadian home that was made in China you would have nothing or very little left. I wonder where she arrived as this unfounded information. She is promoting everyone to refrain from purchasing anything Chinese for a month. This is supposed to support and provide Canadians and Americans with jobs that have been taken away by the Chinese. This is balderdash.
Following this email from a friend, I decided to take a look at the items I had amassed to create my usual Jewish New Year's gifts I give to my nearest and dearest friends and relatives. The gifts usually include one of my now famous honey cakes that I am told people await with anticipation. That for sure is Canadian made by a Canadian citizen, me! The honey I use is Billy Bee, made right here in London, Ontario. I checked each item to see where it came from. The honey cake is then put on a Wilton cake circle. That is Made in the USA. Who else even makes such an item? There is no choice in that one. The cake is then placed on a beautiful wooden tray that is Made in China and I feel no qualms about buying and using it. Why shouldn't I include them. I like the product. Also, in this year's gift basket is All Natural Honey flavouring spoons which are perfect for flavouring your favourity teas, coffees and hot beverages. They are proudly Made in the USA. They say so on the back of the package. I am also including pot holders or oven mitts Made In Canada.
I would consider myself the average consumer although my husband might disagree saying I do better than the average in shopping and often asks whether the store had taken my picture and displayed it in a prominent spot. If I am truly the average consumer, I would not say my house is filled with Chinese products not that I have checked everything. Just from this little exercise, I would say I support Canadian and US products but don't boycott other countries products. Hopefully, someone will stand up to Diane Sawyer and tell her she is spreading malicious propaganda.
Banana-Orange Muffins
I don't consider myself a baker although I am okay with dense muffins and honey cake and the like.
I am very proud of myself today for using what I had in the house to make very tasty muffin tops that account for about 4 points on the Weight Watchers Program and around 150-160 calories per muffin top and they are big'uns. They would probably be equivalent to a regular size muffin ...just flatter.
Now I wouldn't be giving you this recipe if I hadn't tested it first. And if you are the creative cheffy type, you may be able to switch up some of the items like using cranberry sauce or apple sauce instead of bananas. I already did a few switch-ups myself just because I didn't have the right ingredients.
They came out moist and they are high-fibre and one of the best ways I know to use up ripe bananas or even leftover cranberry sauce. It may even be worth buying extra cranberry sauce or bananas just to make these muffins. So here it is:
Makes: 12 muffin tops
Bake in 400 degree oven for 12 minutes or until firm to the touch
3/4 cup ground All Bran
1 cup flour
1/2 cup granulated sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3 ripe bananas mashed
1 egg
1/2 cup 10% cream
1/4 cup vegetable oil
1 tsp. grated orange rind
PAM
A couple of notes: Firstly, if you are inclined and have "fresh" whole wheat flour, go for it. For me I find it goes off really fast and it is not my preference. Secondly, I didn't have buttermilk or yogurt so I used 10% cream which makes little difference in this small amount being spread over 12 muffin tops.
Last of all, I also prefer to combine the wet ingredients in one bowl and the dry in another and combine them after.
In a bowl, combine ground All Bran, flour, sugar, cinnamon, baking powder and baking soda.
In another bowl with a hand mixer, beat egg, add bananas that were mashed with a fork, vegetable oil and orange rind and beat until well combined. Add wet ingredients to dry ones and stir with a spoon just until combined. Muffins get hard if you overdo it.
Spoon batter in nonstick muffin top tins that were sprayed with PAM. Bake in 400 F oven for 12 minutes until firm to touch.
I liked it. I think you will too.
I am very proud of myself today for using what I had in the house to make very tasty muffin tops that account for about 4 points on the Weight Watchers Program and around 150-160 calories per muffin top and they are big'uns. They would probably be equivalent to a regular size muffin ...just flatter.
Now I wouldn't be giving you this recipe if I hadn't tested it first. And if you are the creative cheffy type, you may be able to switch up some of the items like using cranberry sauce or apple sauce instead of bananas. I already did a few switch-ups myself just because I didn't have the right ingredients.
They came out moist and they are high-fibre and one of the best ways I know to use up ripe bananas or even leftover cranberry sauce. It may even be worth buying extra cranberry sauce or bananas just to make these muffins. So here it is:
Makes: 12 muffin tops
Bake in 400 degree oven for 12 minutes or until firm to the touch
3/4 cup ground All Bran
1 cup flour
1/2 cup granulated sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3 ripe bananas mashed
1 egg
1/2 cup 10% cream
1/4 cup vegetable oil
1 tsp. grated orange rind
PAM
A couple of notes: Firstly, if you are inclined and have "fresh" whole wheat flour, go for it. For me I find it goes off really fast and it is not my preference. Secondly, I didn't have buttermilk or yogurt so I used 10% cream which makes little difference in this small amount being spread over 12 muffin tops.
Last of all, I also prefer to combine the wet ingredients in one bowl and the dry in another and combine them after.
In a bowl, combine ground All Bran, flour, sugar, cinnamon, baking powder and baking soda.
In another bowl with a hand mixer, beat egg, add bananas that were mashed with a fork, vegetable oil and orange rind and beat until well combined. Add wet ingredients to dry ones and stir with a spoon just until combined. Muffins get hard if you overdo it.
Spoon batter in nonstick muffin top tins that were sprayed with PAM. Bake in 400 F oven for 12 minutes until firm to touch.
I liked it. I think you will too.
Subscribe to:
Posts (Atom)