Dig Into The Dog's Dinner

Have you ever had a pudgy Poochie, a flabby Fido, or a rotund Rover?  If so, chances are you're already familiar with the green bean diet.  When your furry friend needs to shed a few pounds, simply replace a portion of his regular food with green beans -- plain old drained, canned green beans -- and watch the extra rolls disappear.  Works like a charm.  

Can you tell where I'm headed with this?  I bet you can.  This time of year, when we're all trying not to gain our body weight in MORE body weight, why not give the old green bean diet a try?  When you're not attending a holiday party or other splendidly catered event, eat like your doggie.  Replace a portion of the heavy starches and proteins on your plate with green beans or lettuce or cabbage or kale or anything else that's green and fibrous and will help fill you up without filling you out.  Nothing like a little extra fiber during this annual eating extravaganza, plus it's the perfect opportunity to try a new vegetable or two.    

Once the holidays are over, consider making this adjustment to your evening meal every day, and watch the extra rolls disappear!

Eat Thankfully

I just saw an article in the paper about how to save calories during Thanksgiving dinner by sticking to white turkey meat (no skin, of course!), a small helping of mashed potatoes (no gravy, naturally!) and loading up on extra green beans.  And I am begging you: Check your diet at the door, throw your willpower out the window, this is NOT the day for counting calories.  

And keep this in mind:  Perhaps you have a houseful of family and friends for dinner.  Maybe you've been cooking all day, with dear ones by your side, and you've resurrected traditional favorites that have been passed down for generations.  Or maybe someone else is doing most of the cooking and you're providing one or two of your most-loved contributions.  Either way, there probably isn't another meal during the year that is founded so much on love and togetherness.  Feed off  that, be well nourished by it, and be thankful for every single morsel.  

Happy Thanksgiving!

The Holiday That Keeps on Giving (for Eight Weeks)

(I first posted this article last year at this time, but it so perfectly sums up my feelings about the upcoming couple of months that I'm repeating myself.  And it's not even age-related!)

     Welcome to HalloweenThanksgivingChristmasNewYear's, that eight-week, what-just-happened holiday that comes out of nowhere, spins us around until we don't know WHAT color we're supposed to be decorating with, and then leaves us breathless and five pounds heavier in January.  Did anybody get the number of that sleigh?  Ah, the holidays.

     It's true that most of us put on a few pounds between Thanksgiving and Christmas.  Why is it always a surprise?  We've finally purged the house of the remaining Halloween candy that we HAD to stock up on just in case there was an unexpected invasion of record numbers of costumed toddlers in our neighborhood, or, let's be honest, maybe we just threw in the towel and ate the leftovers ourselves.  Then we kick off the season with the granddaddy of all meals -- Thanksgiving dinner -- soon after which we launch ourselves into a full festive frenzy by baking absurd numbers of sweets in the name of tradition.  You know as well as I do that once the dust settles and we stow our holiday habits for another year, those extra pounds will come off again.  But if you're starting to stress out about it, read on.

     With all the hustle and bustle and dashing around, don't let your fitness program fall completely by the wayside, but be reasonable.  If you're accustomed to working out five days a week, accept that that may be unrealistic during the holidays.  Allow yourself an abbreviated version of your normal routine, or if you usually work out an hour a day, aim for 30 minutes a day or an hour every other day.  Use that time wisely (and vigorously), and then get on with other things.

     Now, about that monster meal:  If you're like me, when Great Aunt Gertie's cornbread sausage stuffing is on the table, I am there.  Why on earth would you deprive yourself of something so heavenly that you only get to eat once a year?  Shame on you.  But that doesn't mean you should take leave of your remaining senses.  If your family customarily eats Thanksgiving dinner in the middle of the afternoon, have a very light breakfast so you're not gnawing on the tablecloth by the time the big bird makes its appearance.  Then treat yourself to normal size portions -- let me repeat that -- NORMAL SIZE PORTIONS of all your favorite things.  If you don't absolutely adore sweet potatoes with marshmallows and red cinnamon candies, skip them.  Eat what you love.  Put your fork down frequently, and take a deep breath or two between bites.  If you avoid the typical frenzied speed at which we often indulge, you might even notice when your body begins to signal that it's feeling full.  When it does, have one more bite of your most favorite thing and then stop.  A piece of Granny Franny's famous pumpkin pie?  A small one, perhaps.  A piece of every kind of pie on the buffet table?  Oh, let's not.

     And here's the kicker:  The day after Thanksgiving, get right back to business as usual.  Eat normally, exercise, and start looking forward to the next holiday.  As far as your body is concerned, it's not what you do between Thanksgiving and Christmas that's so important.  It's what you do between Christmas and the following Thanksgiving that makes the real difference.  During the holidays, pay a little more attention to your spirit and enjoy!

Do you have a trick for surviving Thanksgiving dinner?  Leave a comment!  (See the instructions in red after all the articles.) 

Stuff A Pumpkin

If you're carving pumpkins for decorations anyway, consider getting an extra one to scoop out and fill with this mouth-watering combination of goodies.  It's got BACON in it, and that's all I'll say about THAT.

PUMPKIN STUFFED WITH EVERYTHING GOOD
(Serves 2 - 4)

1 3-pound pumpkin, top cut off and seeds and pulp removed
1/4 pound of stale bread, cubed
1/4 pound of Gruyere, Swiss, or Cheddar cheese (or a combination), cubed
4 slices of bacon, cooked crisp and diced
2 cloves of minced garlic
1/4 cup of minced chives or scallions
1 tbsp. of minced fresh thyme

1/2 cup of heavy cream
1 pinch of nutmeg (grated fresh if available)

Preheat oven to 350 degrees and line a cookie sheet with a silicone baking pad or tin foil.  In a large bowl, combine bread, cheese, bacon, garlic, chives, and thyme and pack into empty pumpkin.  It should be well filled but not overflowing.  In a small bowl, combine cream and nutmeg and pour over contents of pumpkin.  The mixture should be moist but not swimming in cream.  Place top of the pumpkin back on and bake for 1 1/2 hours, or until contents are bubbling and pumpkin flesh is tender.  Remove top and continue baking for about 30 minutes, until liquid is slightly evaporated and top is brown.  Remove from oven and allow to sit for 10 minutes before serving.

Let's be honest.  You could combine the above ingredients and bake them in a combat boot and they'd be delicious.  But if you're feeling festive and you're going to the trouble of scooping out pumpkins anyway, this presentation would be a hoot. 

Enjoy!

I Dare You To Try This

Okay, prepare yourselves.  I'm going to say two words to you, and you're going to say just one back to me.  Ready?  Here goes:

Me:  Velveeta Fudge.

You:  Yuck! (Or possibly yuckie yuckie ewwwww, but that would be three words.)

I couldn't believe I was actually reading this recipe, but local foodie Jan D'Atri assures her readers that it is da fudge bomb, and we certainly wouldn't want to miss out on anything that good, so I'm passing it on.

VELVEETA FUDGE

3/4 pound of Velveeta cheese, cubed

2 sticks of butter

6-8 squares of unsweetened baking chocolate

2 tbsps. of light corn syrup

2 boxes (2 lbs.) of powdered sugar

1 tsp. of vanilla

1 1/2 cups of chopped walnuts or pecans (optional)

In a double boiler or 3-quart saucepan, melt the Velveeta, butter, corn syrup, and chocolate over medium heat.  The mixture will become a yogurt-like consistency and might look like it's about to curdle.  (The thrills in this recipe just never end!) Remove pan from heat and mix in the powdered sugar until smooth and glossy.  Add the vanilla and nuts until well incorporated. Pour mixture into a buttered 9" x 13" pan and refrigerate until firm.  Cut into squares to serve.  

Jan notes that this fudge needs to be kept refrigerated or it will soften and adds that it can be kept in the refrigerator for weeks without losing any of its quality.  

It's worth a try, don't you think?  You first.  

What's Wrong With This Picture?

When it started to feel like autumn last week, I was thinking of apples and squash.  Now that's officially October, my thoughts are turning to pumpkins.  I just love all the different sizes and shapes and colors in big baskets at grocery stores this time of year.  Have you ever gone to an honest-to-goodness pumpkin patch and picked your own?  What a hoot!  But I digress.  I love the look of pumpkins and cleverly carved jack-o-lanterns for Halloween, but I most definitely do NOT like to eat pumpkin.  Not fresh, not out of a can, not in a pie, not in a cheesecake, no way, no thank you, no pumpkin for me.  Until I saw this recipe:  Pumpkin Bacon Macaroni and Cheese.  If you know me, you know that has my name all over it, except for the pumpkin.  But I am nothing if not adventurous, so I'm going to give this bad boy a try.  If you're an adventurer too, here goes:

PUMPKIN BACON MACARONI AND CHEESE

(With thanks to Lauren; serves 6.)

1 pound of short pasta, such as rotini

8 slices of bacon

1 cup of diced onion

1 clove of garlic, minced

1 cup of canned pumpkin (without pumpkin pie spices added)

1/4 tsp. of thyme

1/8 tsp. of cinnamon

Pinch of nutmeg

Salt and pepper to taste

1 jar of prepared Alfredo-style sauce

3/4 cup of milk

1/2 pound of grated fontina cheese

1/3 pound of grated sharp cheddar cheese

Crushed Ruffles potato chips for garnish (optional)

Cook pasta to al dente, according to package directions, then drain.  Return same pot to stove and cook bacon until crispy, then drain on paper towels. When cool, chop bacon into small pieces.  In remaining bacon grease, saute onions and garlic.  Stir in pumpkin, spices, and Alfredo sauce.  Pour milk into empty sauce jar, replace lid, and shake vigorously, then add the milk to the pot.  Add the cheeses and stir while melting.  Stir in the pasta and half the bacon.  Spoon into serving dishes and top with remaining crumbled bacon and potato chips (if desired, and who wouldn't desire THAT?).  Eat it all up.

Now, honestly, with all that other glorious stuff in there, chances are you wouldn't even notice the pumpkin.  It might just add additional creaminess, which we would be willing to taste test, right?  Okay, let's try this wacky wonder.  You first.

 

 

Another Banner Day!

Wait no longer, here's your reason to celebrate the weekend -- it's National Chocolate Milk Day!  Remember chocolate milk?  Mmmmmmmm.  Way back there with the bologna sandwich on Wonder bread.  Those were the days. 

Fall In!

Fall is here, and while the desert autumn may not include brilliantly colored leaves and frost on the pumpkin, we do start to get a break from the heat, and naturally that makes us think of -- what else? -- apples and squash.  Maybe you're thinking of football games and Halloween and Oktoberfest, but I'm a foodie and I'm thinking about apples and squash.  So here are a couple of fall-inspired recipes:

MEZA LUNA LASAGNA 
(Serves 6-8)

1 large butternut squash, peeled, sliced lengthwise, and cleaned of seeds/string

Olive oil cooking spray

Salt and pepper

2 jars of Alfredo-style pasta sauce

1 package of frozen chopped spinach, thawed and thoroughly drained

15 ounces of ricotta cheese

1/4 tsp. of nutmeg

No-boil lasagna noodles

1 cup of shredded mozzarella cheese

1/2 cup of grated Parmesan cheese

Preheat oven to 375 degrees.  Slice the squash halves into half-moons about 1/2" thick.  Spray a baking sheet with cooking spray and then sprinkle with salt and pepper.  Arrange the squash slices on the sheet in a single layer, spray them with cooking spray and sprinkle with salt and pepper.  Bake until tender, about 35 minutes.  Remove from oven and allow to cool.  Reduce oven temperature to 350 degrees.

In a sauce pan, warm the Alfredo sauce over low heat.  In a bowl, combine ricotta cheese, spinach, nutmeg, and a pinch of salt. 

To assemble the lasagna, coat the bottom of a 9"x13" baking pan with a little Alfredo sauce.  Place lasagna noodles side by side and top them with more  sauce.  Add a single layer of squash slices.  Top squash with more sauce and another layer of noodles.  Spoon the ricotta cheese mixture onto the noodles and spread it out to cover.  Top with more noodles and sauce and then the remainder of the squash slices.  Finish with sauce and the mozzarella and Parmesan cheeses.  Cover with foil and bake for 40 minutes.  Check for the tenderness of the noodles and then bake uncovered for 10 more minutes, until cheese is golden and bubbling.  Allow to rest for 15 minutes before serving.  

SQUASH CARBONARA 
(Serves 4)

1/2 large spaghetti squash, cooked and shredded with fork

(If you need pointers on cooking spaghetti squash, check out my post from September 1, 2011, where I extol the virtues of this magnificent vegetable.)

3 slices of bacon, cut into bite-sized pieces

1 clove of minced garlic

1/2 cup of light cream cheese, cubed

3/4 cup of milk

3/4 cup of baby peas

1/3 cup of grated Parmesan cheese

While the squash is cooling, cook bacon in a skillet until crisp, then remove and drain.  Pour off the drippings and saute the garlic for about 1 minute.  Add cream cheese, milk, and peas and simmer over low heat until the cheese is melted.  Add squash and bacon and toss to coat with sauce.  Sprinkle with grated Parmesan cheese. 

THE GOLDEN SLAW
(Serves 6-8)

1 bag of shredded green cabbage (make it easy on yourself)

1 cup of shredded carrots

1 Fuji apple, peeled, cored, and julienned

1 cup of dried cranberries

4 tbsps. of your favorite BBQ sauce

2 tbsps. of mayonnaise or plain Greek yogurt

Salt and pepper to taste

To make the dressing, combine BBQ sauce and mayonnaise or yogurt, then season with salt and pepper.  Combine the remaining ingredients in a bowl and toss with the dressing.  Chill before serving.

So there you have it -- squash and apples and more squash.  Hello, Fall!

It's a WONDERful World

First Twinkies and now Wonder Bread?  Holy prune pits, how much excitement can we take?  It's true.  Flowers Foods, which bought Wonder Bread from the Hostess company years ago, is reportedly bringing it back to grocery store shelves as we speak.  I know, I know, it's nothing but over-processed white flour with precious little nutritional value and not a whole grain in sight, but think back for a minute.  Think back pretty far.  Do you remember the satisfaction of a bologna sandwich on Wonder Bread with lots of real mayonnaise?  Do you remember how the bread was so soft and fresh that it stuck to the roof of your mouth?  Those were the days, eh?  As I always say, we don't exercise every day so we can eat celery and carrots.  Let a little Wonder into your life (every now and then)!

DIY: Scottsdale

I should warn you that this post has absolutely nothing to do with new food groups, clever recipes, or superior sources of protein.  It has to do with food debris (an oxymoron if ever there was one).  I'm talking about the food debris that can build up in your kitchen sink and result in sloooooow draining -- not a clog, just sloooooow draining.  

When our sink started getting a little sluggish recently, we tried several commercial drain cleaners and put a couple of magic spells on it, but to no avail.  And running the garbage disposal just made the situation worse.  So we lived with it for a while (you know how you put off calling the plumber as long as possible with the hope that the problem will just magically fix itself?), but last week I decided enough was enough.  

I went online and searched "slow draining kitchen sink" and was treated to literally dozens of repair suggestions ranging from too simple to possibly do any good to replacing the entire sink.  I was hoping for something in between.   Then I pulled up a post from five years ago and found a suggestion from a retired licensed plumber who said, "Here's a little-known tip for clearing a slow-draining sink that most plumbers won't tell you."  I was all ears. 

Here's what he recommended:

Assuming you have a two-sided sink, plug the left (non garbage disposal) side.

Run water in the right side until the sink is almost full.

While the water is still running, turn on the garbage disposal.  

Stand back.

Well, let me first tell you just how loud a garbage disposal can get.  Yowza!  It started out kind of slowly, but then the draining water began picking up speed, and suddenly there was a distinct sucking sound and things started happening very quickly.  The rest of the water swirled out of the sink at a rapid pace and when it was all gone, I peeked down into the garbage disposal and there wasn't a drop of standing water remaining.  I turned on the water and the disposal again, and both ran with enthusiasm.  I put a piece of lettuce (harmless, right?) down the drain and ran the disposal again, and it ran with equal enthusiasm.  I resisted the strong urge to raise my arms in the air Rocky Balboa style and strut around the neighborhood -- it wasn't yet time for that kind of celebrating.  So I left the kitchen.

I went back half a dozen times in the next couple of hours and ran the same simple little tests, and the water continued to drain quickly and left nothing behind.  I was starting to feel a little cocky.  

It's now been five days, during which I have run the dishwasher twice (the kiss of death for a slow-draining sink because it leaves nasty food debris all over the sink), and I am declaring our kitchen sink REPAIRED.  By me.  Little old me.  Go figure.  Now my husband thinks I'm the most brilliant blond in the history of brilliant blonds, and I'm seriously thinking of getting myself a truck and a onesie coverall with my name embroidered over the left breast and going out into the community to do my good works.  It's remarkable how much a small victory in the kitchen can boost one's confidence.  

I wish I could send that retired plumber a "thank you" e-mail, but the posting is so old that I can't get through.  If you're out there anywhere, sir, my sink and I are smiling.

Next project:  Rebuilding the engine of my car.  I'm sure it can't be that difficult.

Cheap Nutrition

If you thought good nutrition was expensive, think again.  Here are ten of the most affordable foods on the market today:

1.)     Oats

2.)     Canned tuna fish

3.)     Fresh leafy greens

4.)     Dried beans and lentils

5.)     Pasta

6.)     Brown rice

7.)     Frozen vegetables

8.)     Yogurt

9.)     Eggs

10.)   Peanut butter and jelly

And I think we all recognize some of those same foods from lists we've seen of the best nutritional sources available.  We can eat right AND save money!

Good, Better, Best, Best Yet

You may recently have heard radio commercials describing a popular chicken recipe that's making the rounds.  It involves coating boneless, skinless chicken breasts with a mixture of (Best Foods) mayonnaise and Parmesan cheese, sprinkling them with bread crumbs, and then baking them.  Now, I am a mayonnaise girl, there's no doubt about it, and Best Foods (Hellman's on the east coast) is my mayo of choice, but consider replacing that mayonnaise with plain Greek yogurt for a tangy flavor punch and a huge protein boost.  You could still combine it with Parmesan cheese and your favorite dried herbs for a boatload of flavor without quite so much fat.  I'm just saying.

 

Free Rice

The next time you have a few free minutes at your computer (you know, like when you're waiting for my next blog post), check out freerice.com.  It's a simple multiple-choice word game that enables you to donate rice to feed the hungry through the World Food Programme.  Keep your mind sharp and others fed.  What could be better than that? 

It's Always Something

If you're sitting around twiddling your thumbs wondering what could possibly liven up another boring Monday, twiddle no more.  Help is on the way!  Today is NATIONAL CHEESEBURGER DAY, and if that's not enough to get you into a festive party hat and dancing on the nearest table, then I don't know what is.  Now, go forth and do with that information what you will.  (But be sure to let me know if you eat anything good!)

Just Nuke it

I love vegetables.  And I mean, I LOOOOOOVE vegetables, pretty much any one you can name.  The only catch is that I prefer mine cooked rather than raw, and my favorite way to cook them is in the microwave.  Zapping them for a few minutes makes them tender crisp, not water-logged or dried out.  I even microwave my salad greens for 45 seconds before dressing them.  If you've never tried it, you would be amazed at the distinctive flavor of Romaine or butter lettuce, something you just can't discern when the greens are ice cold.  And don't even get me started on mushrooms, carrots, celery, sweet and hot peppers, onions, leeks, squash, eeeeeeeeek!

I recently discovered the beauty of microwaving corn on the cob -- four ears, husked, in the microwave for 3 minutes.  Cooked to perfection!  Last night, I tried it with a whole artichoke, one of my favorite things in the world.  I've cooked them in a big pot of simmering water on the stove (30-40 minutes), but this time I just trimmed off the sharp pointy leaves, placed it in a glass bowl with a little water in the bottom, then covered it with a plate.  Twenty minutes later, I had a tender, tasty, perfectly cooked artichoke (and did I mention that bad boy was enormous?!).  After cooking, slide a sharp knife down into the center to be sure the heart is tender. 

Now you can eat your vegetables AND save time!

Easy Peasy, Spinach Squeezy

Got 2 minutes?  Need a quickie appetizer?  Check this out.  And it's HEALTHY.  Combine 1 cup of plain nonfat Greek yogurt, 1/2 cup of light mayonnaise, 1 package of frozen spinach (thawed and squeezed to remove water), and 1 package of dry vegetable soup mix.  That's it!  Refrigerate until needed and serve with fresh vegetables, crackers, or crostini.  Of course, you could eliminate the mayonnaise and use only Greek yogurt, but what the heck.  You could also add tuna, shrimp, or diced chicken to boost the protein content and make it more of a meal.  And instead of a dip, it would be good on a baked potato, over cooked pasta, or stirred into scrambled eggs.  Use your imagination (and those two minutes you didn't know what to do with).  Enjoy!

My New Favorite HEALTHY Thing

Let's skip the sandwich. Huh?  Why would you want to skip a delicious satisfying sandwich when you can pile all your yummy fillings into a low calorie, low carb, high-protein, high fiber wrap?  You wouldn't, and you don't have to.  My new favorite thing is a tortilla called Let's Skip The Sandwich.  (You thought I was kidding, didn't you?  I never kid about food.  Never.)

My local store had four varieties of the generous-sized tortillas, including whole wheat, multi-grain, chia seed, and high-fiber.  I started with the plain multi-grain, which provides the following nutrients:  60 calories (hardly worth talking about), 2 grams of fat (ditto), 11 grams of carbs (of which 7 are fiber), and 6 grams of protein.  I haven't seen counts that impressive in a long time.  (No sign of a gluten-free variety, but if they aren't already producing one, it's only a matter of time.) 

I warmed mine in the toaster (for a little chewiness), loaded it up with my sandwich fillings o' the day, and folded it in half like a taco.  There was more than enough room for all the goodies, AND it didn't fall apart halfway through lunch.  They would also make scrumptious warm tacos, wraps, quesadillas (sweet or savory), and pizzas.  

So Let's Skip The Sandwich!  Look for them in your local grocery store and let me know how you like them.  

Juice it Up

I hate throwing out food.  Hatehatehate it.  I've been known to make leftovers out of leftovers.  Not so you could recognize them, of course, but they're still leftover leftovers.  You can ask my husband if they're tasty, and if you happen to ask him in person, please note that he is a robust and obviously well-fed individual.  So laugh at me if you must.

Not only do I hate throwing out food, I hate throwing out what comes with the food.  So I am going to share my latest secret with you: Juice.  That's right, juice.  Juice from pickles, olives, hot peppers, capers, pickled vegetables, beets, literally anything in your refrigerator.  When you use the last pickle, do not even think about throwing out that juice.  Save it, and if you're really clever, save it with all the other juices you've accumulated so you have a zesty mix.  Now, here's what you do with it:

1)  Mix it with a little olive oil for a salad vinaigrette.

2.) Add it to soups or sauces to liven them up.  

3.) Combine it with olive oil to saute meat or vegetables.

4.) Add it to plain Greek yogurt and fresh herbs for vegetable dip or for baked potatoes.

5.) Use it to deglaze the pan after browning meat or fish.  

6.) Combine it with mayonnaise or Greek yogurt to moisten tuna, chicken, or egg salad.  

7.) Add it to the tomato juice in your bloody Mary.  

8.) Dirty PICKLE martinis, anyone?

The beauty of this kind of juice is that it will keep for quite a long time, and you can just keep adding to it.  Of course, if the idea of old pickles sitting around in your refrigerator gives you the willies, just forget you read this article.  This tip is not for you.  But that also means that you have no sense of culinary adventure and are quite possibly no fun.  (Insert raspberry here.) 

Other ideas?  Let me hear them!

Squat, 2, 3 -- Ouch!

If you awakened this morning after yesterday's gym workout feeling stiff and sore, you're experiencing DOMS, delayed onset muscle soreness, which is just a fancy term for "Good workout!"  Fight the urge to stay in bed all day because the best thing you can do is move around.  Move gently, of course, but get the blood flowing to those muscles, and after they're warmed up, stretch them VERY gently.  

In addition, watermelon, ginger root, and tart cherry juice may help relieve some of that inflammation.  Not to mention an ibuprofen, a hot bath, and possibly a nice little glass of wine in the evening.  Whatever it takes!

Good workout!

 

Not Actually The Daily Double

Brace yourself.  A math teacher named Dan Anderson (whose cup apparently runneth over with free time) recently performed some simple calculations and discovered that, in fact, a Double Stuf Oreo cookie is really only stuffed with 1.86 times the amount of creme that's in a regular Oreo.  (Now I know why I've been lying awake at night.)   I'm guessing the "simple calculations" involved lots of creme scraping and a fair amount of cookie eating, but then it's summer, after all, and Mr. Anderson was probably anxious to be able to share a lively "What I Did With My Summer Vacation" story when classes resume. 

So there.  You heard it here first.  Now you can turn your attention back to something that really matters.  

123 Years, Anyone?

How many years do you hope to live?  If longevity is your goal, you may want to consider moving to Bolivia, though you probably wouldn't ever be in strong contention for the title of oldest living individual there because that honor has already been bestowed upon Carmelo Flores.  He and his family claim he was born in 1890, though it is impossible to confirm because that country didn't start issuing birth certificates until 1940.  Suffice to say that Mr. Flores certainly LOOKS every minute of his 123 years, and I mention that with all due respect and admiration, though we probably shouldn't be anxiously awaiting a miracle moisturizer from South American anytime soon.  I'm just saying . . .

Of more interest is the fact that Carmelo attributes his longevity to daily walks in shoes made of recycled tires, frequent naps (or sometimes just one long one, God bless him), and a diet rich in quinoa, mushrooms, and coca, a mild stimulant that staves off hunger and which he keeps in his mouth most of the time.  He does not eat noodles or rice and says that quinoa and potatoes are particularly delicious together.  There is a lesson here for us.  

Quinoa is a superior gluten-free source of protein, fiber, and iron.  Since it is a small seed, it cooks up fairly quickly and adds a pleasant texture to salads or vegetable dishes.  If you've already tried it in those forms, here's a new idea for you, and one that is reminiscent of how our friend Carmelo may sometimes eat it.

QUINOA CAKES   

2 cups of cooked and cooled quinoa
1/2 tsp. of salt
2 tsps. of smoked paprika
1/2 tsp. of cumin
1/2 tsp. of dried oregano
2 large eggs, lightly beaten
Vegetable oil

Combine all ingredients into a "dough" moist enough to form into balls that hold their shape.  If the mixture is too dry, add another egg.  Heat a lightly oiled skillet.  Form the quinoa mixture into 1/4-cup-size balls, then place them in the hot skillet and use a spatula to gently flatten them out.  Cook for 2-3 minutes until golden brown, then flip and brown the other side, about 2 minutes more.  Remove from pan and season with sea salt and fresh black pepper.  

I suspect a dipping sauce would be a nice accompaniment to these -- perhaps plain Greek yogurt mixed with Dijon mustard, green onions, and garlic powder.  

I don't know about you, but I'm feeling healthier already.  Thank you, Carmelo Flores!

Got Zucchini?

I'm not a gardener, but I understand that if you are, this time of year you are up to your sweet patootie in zucchini.  It's coming in fast and furiously, you've eaten it every way you can think of, and you've started giving it to everyone you know.  I also understand that in neighborhoods where virtually everyone is gardening, you might tip-toe out under cover of darkness to leave a heaping bag of zucchini on someone else's porch, only to come home and find another heaping bag of someone else's zucchini on your own porch!  Apparently, you can't give the stuff away!  

Well, when you've had enough of that tip-toeing around under cover of darkness, here are a couple of my favorite ways to eat zucchini:

Cut the ends off a green zucchini and then use a vegetable peeler to remove the outer skin.  Continue using the peeler to shave long, thin strips until you have a nice little pile of "noodles."  Saute them lightly in olive oil and serve with black pepper and Parmesan cheese.  

Thicker, full-length slices of zucchini can also be used in place of pasta when you're making lasagna.

I haven't tried this recipe myself yet, but it looks like a winner:

Lemon-Zucchini Bars 

1 stick of unsalted butter, softened

1/4 cup of confectioners' sugar

1 cup of flour

Pinch of salt

2 large eggs

1 egg white

3/4 cup of sugar

1/4 cup of freshly squeezed lemon juice

Zest of 1 lemon (about 1 tbsp.)

1 medium yellow zucchini, skin on, halved lengthwise, seeded and grated

In a medium bowl, cream butter and confectioners' sugar until smooth.  Blend in flour and salt, then press the dough into the bottom of an 8" square baking pan.  Chill until firm, about 15 minutes.  Preheat the oven to 350 degrees.  Remove crust from refrigerator, poke with a fork in several places, and bake for 18-20 minutes or until golden brown.  

Meanwhile, in a large bowl, whisk together the eggs, egg white, and sugar.  Add lemon juice, zest, and grated zucchini.  Pour over the crust while it's still hot.  Return to the oven and continue baking until the filling is set and very lightly browned, about 20-25 minutes.  Let cool completely before cutting into squares.  

This recipe also works well with green zucchini and lime juice/zest.  

I hope someone will try one of these yummy-sounding bars and let me know how they are!

It's A Balancing Act

You're out running errands and you'll be home for lunch before too long but you're getting kind of peckish and -- WHOOPS! -- what ho?  It's the golden arches looming seductively in the distance.  Just a plain hamburger, you think, just an innocent little plain hamburger.  What could be the harm?  Well, very little, if you stick to the innocent little plain hamburger.  But if can do that once you pull up to the drive-thru menu and are bombarded by all those tantalizing pictures of scrumptious looking treats, then you are a better person than I.  

When it comes to eating healthfully, preparation is the name of the game.  That means you need a plan for those times when you're behind schedule and getting hungry and your next meal is nowhere in sight.  Introducing my favorite secret weapon: BALANCE BARS.  Nothing new, they've been around for years, but they're still my favorite meal-on-the-run.  They come in a wide variety of flavors, have about 200 calories, and provide a perfect balance of protein and good carbs, plus a little fat thrown in for satisfaction.  And remember, you don't necessarily have to eat the whole thing at once.  I can nibble on one all day if I just need a couple bites of something to make me happy.  

Most grocery and drug stores sell them for about $1 each. Check out my two favorite flavors -- Lemon Meringue Crunch and Chocolate Raspberry.  Keep it balanced!

Fighting Inflammation With Food

If you suffer from an inflammatory condition such as rheumatoid arthritis, the foods you eat may have an impact on the amount of discomfort you have to endure.  Sugar and saturated fats have a tendency to exacerbate symptoms, while the following foods may help reduce inflammation:

Fatty fish (salmon, mackerel, tuna, sardines)

Whole grains (rather than processed)

Dark leafy greens

Nuts (particularly almonds and walnuts)

Soy (soy milk, tofu, edamame)

Low-fat dairy products

Colorful peppers (red, green, orange, purple)

Tomatoes

Beets

Ginger and turmeric

Garlic and onions

Olive oil

Berries

Tart cherries

When adding these powerhouses to your diet, pay attention to your symptoms (you might even consider writing them down on a daily basis) to help you determine if certain foods work better for you than others.  Meanwhile, what a healthy nutritional line-up!

Corn On The Cob Redux

Garrison Keillor wrote, "People have tried and they have tried, but sex is not better than sweet corn."  

Forgive me, but how can I not post a quote like that?  

Celebrate the Mollusk!

Stand up and cheer, everybody, it's National Oyster Day!  Haven't you been looking for an excuse to slurp down a platter of the briny treats?  Well, now you can feel even better about it because they are low in fat and calories and a rich source of zinc and Vitamin B12.  To me, eating oysters is mostly about the ritual (lemon juice, hot sauce, 1-2-3 slurp!) and about sharing them with someone who enjoys them just as much.  Another dozen, please!

PB Redux

You clever peanut butter lovers have probably already thought of this, but here goes anyway.  If you're a sandwich fan, consider trading the jelly or jam for fresh fruit -- apples, strawberries, blueberries, peaches, nectarines, plums, bananas, or even melon.  You'll get less sugar and more vitamins, antioxidants, and fiber.  It's all good!

Of course, if you want to have some real fun, throw a little bacon on that bad boy, and then you've really got yourself a SANDWICH.   You heard it here first.

Just When You Were Starting To Get Worried . . . .

Fear not!  If we're having a day, it's somebody's holiday somewhere.  And this is no exception.  August 1st is National Raspberry Cream Pie Day!  Haven't you just been looking for an excuse to gobble up a raspberry cream pie?  Pardon me for mentioning this, but I can't honestly remember the last time I saw, heard about, or ate a raspberry cream pie.  Strawberry, lemon, chocolate, coconut -- yes, but not raspberry.  I guess it was just time for one of the more obscure fruits to have its moment.  So let's celebrate!

Meanwhile, keep your eyeballs open for National Let's All Trim Our Toenails Day, National Eat Nothing But Chocolate Day, and my personal favorite, National 24 Hours To Say Anything You Want Day!!

 

What CAN'T You Do With A Chicken?

You're late leaving work, you still have to pick up the kids/dogs/grandma, and in about 30 minutes, someone is going to be whining for DINNER.  What's a stressed out cook to do?  Stop at whatever grocery store is most convenient, run in and grab a pre-cooked rotisserie chicken (and that's ALL), and get back in your car and go.  Easy-peasy, lemon-squeezy.  

Unless you've been living in a barn, you are well aware that every supermarket on this continent now offers precooked rotisserie chickens, and maybe you've already taken advantage of that convenience.  And yes, maybe you've also thought to yourself, "You know, I could buy an uncooked chicken and all the other fixings for dinner for less than I'm paying for this little precooked devil," but right now we are talking about the value of your time and about stress reduction -- priceless.  

Of course, the no-frills way to enjoy a rotisserie chicken is straight out of its handy plastic nest, separated into everybody's favorite parts.  And don't forget to use the yummy juices swirling around in the bottom of the container.  Instant mashed potatoes, anyone?  (You didn't hear that from me.)

But if you have just a few more minutes, here are some other tasty options for that birdie:

1) Shred chicken and put it on top of a big green salad with tomatoes, cucumbers, olives, hard-boiled eggs, artichokes, black beans, and anything else you have in the fridge or in a can in your pantry.

2) OR stuff all those ingredients along with the chicken into large lettuce leaves (Romaine and butter lettuce work nicely) and call it lettuce wraps.

3) Fill warmed taco shells with shredded chicken, cheese, jalapenos, tomatoes, lettuce, and salsa.  

4) OR load all those ingredients onto a pile of tortilla chips then top with salsa for a taco salad.

4) Mix shredded chicken with prepared BBQ sauce and serve on warmed buns topped with cole slaw.

5) Add shredded chicken to a stir fry of green onions, red bell peppers, mushrooms, green beans, carrots, soy sauce, and a little Sriracha if you roll that way, and serve it all over rice.  

6) Boil water for pasta and cook it while you're shredding the chicken.  Then combine those two ingredients with a little sour cream, shredded cheese, and whatever vegetables you have on hand (conveniently zapped in the microwave).  

7) Add shredded chicken to leftover soup or chili to pump up the protein.  

There really isn't anything you CAN'T do with a rotisserie chicken.  And for heaven's sake, don't miss out on the bonus opportunity -- put that carcass in a pot with onions, carrots, celery, water or prepared broth, and seasonings (salt, pepper, rosemary, thyme, sage, the list goes on), and make soup for another night.  Double birdie whammy!

Say Cheese!

If you're looking for any old excuse to celebrate today, fear not!  It's National Cheesecake Day!  Do with that valuable information what you will.  I'll not say another word. 

PB -- Breakfast of Champions

If you're happiest when the end of your arm is attached to a spoon that's sunk into a jar of peanut butter, here's some good news.  The British Journal of Nutrition reminds us that peanut butter's unique combination of protein and fat makes it a perfect breakfast option that will keep us satisfied for hours.  Enjoy it either on toast, with an apple, or straight from the jar.  So the next time you need a midnight PB fix, try to hold out until breakfast!

How Much Do I Love Corn On The Cob?

Corn on the cob is my most favorite thing about summer.  No, wait!  My most favorite thing about summer is getting in the pool every day.  No, wait, wait!  My most favorite thing about summer is not having to warm my car up for five minutes on cold mornings.  No, wait, wait, wait!  My MOST favorite thing about summer is that no one else wants to spend it here in the desert and we Zonies get most of the state all to ourselves for a few months.  

Okay, let's start again.  My most favorite EDIBLE thing about summer is definitely corn on the cob.  Is there anything that tastes more like July?  I was raised on Silver Queen white corn in Virginia, but here in the southwest we enjoy Olathe sweet corn from Colorado, and I'm still a happy girl.  Whether you grill it, boil it, or zap it in the microwave, it's all good.  Enjoyed with sweet butter and black pepper, a squeeze of lime and a little chili powder, or full-on Mexican street corn with mayonnaise, lime juice, and cotija cheese, it's all delicious.

Do you have any unusual ways to enjoy corn?  I'd love to hear them.  Leave a comment!

A Silly Little Thing That Will Make You Feel Like A Kid Again

Okay, it's hot. I don't know exactly how hot it is where you are and I don't care because I live in the desert and I will always be able to beat the socks off you in any I'm-more-miserable-than-you-are temperature comparison, so don't go there.  But let us not spat.  Let's just figure out a way to ease the pain, shall we?  

Fortunately, I have the perfect solution, one that you probably knew but may have forgotten.  Brace yourself:  POPSICLES.  That's right, Popsicles.  Remember when we used to chase down bell-chiming trucks with nickels clasped tightly in our sweaty little fists just for the thrill of ordering a Bomb Pop or a Barney Google?  Well, it's easier than that now, and absolutely no running is required.  Simply walk to your freezer and pull out a Popsicle.  They still come in all shapes and sizes and colors and flavors, they still take a good 15 minutes to eat, and they're still coooooooooool.  I go for the sugar-free variety at 15 per pop because you could lose your mind and eat an entire box and still not do much damage.  Do read your labels.  Some of those bad boys are nothing but sugar and 100+ calories each, which moves them out of the Innocent Treat category right into the Dietary Danger Zone. 

(This would be the perfect place for me to add that if you'd rather go a more natural route, frozen grapes, berries, or chunks of peach or pineapple also make satisfying, cooling treats.  It doesn't hurt to have those kinds of things in the freezer anyway for breakfast smoothies and adult summertime beverages.) 

So next time you're at the grocery store, take a stroll down the frozen food aisle (and memory lane) and pick up a box of chilly summertime treats.

My New Favorite NAUGHTY Thing

Like sweet and salty together?  Got 10 minutes?  Then get ready for some tasty fun!  Introducing Sweet and Saltines from the kitchen of none other than country crooner Trisha Yearwood.  Who knew?  The girl can cook too.  And let's just say she does not know any such thing as a DIET recipe.  Who cares?  That's for another day.  Let's get down to business.

TRISHA YEARWOOD'S SWEET AND SALTINES

35-40 saltine crackers

2 sticks of butter 

1 cup of light brown sugar

8 oz. of semi-sweet chocolate chips

Preheat the oven to 425 degrees.

Line a large jelly roll pan with aluminum foil, then spray it with cooking spray.  Place the crackers salt-side down in tight rows so they are right up against each other.  Melt the butter and brown sugar together and allow it to boil gently for a couple of minutes until it turns caramel color.  Pour the caramel mixture over the crackers, covering them all evenly.  Bake for 3-5 minutes, until just beginning to bubble around the edges.  Remove tray from the oven and scatter the chocolate chips all over the top.  After they melt, use a spatula to spread the chocolate evenly over the crackers.  Place the whole tray in the freezer for 15-20 minutes to allow to harden, then break into pieces and store in an airtight container.  

I sprinkled a little extra Kosher salt over the top of the chocolate when I made them because I love the combination of sweet and salty flavors.  Of course, the chocolate chips could be replaced with any other flavor of chip (milk chocolate or peanut butter, for example), and you could also sprinkle nuts or coconut over the chocolate.  Or both!  The possibilities are endless, and they're ALL delicious!

Thanks, Miss Trisha! 

No More Shrimp?!?!?

     Did you ever wake up in the morning and just know something was wrong?  With your FACE?  Bad feeling.  I don't know about you, but I've reached the age where I spend a few minutes upon waking each morning to take an accounting of the vessel.  First, I give thanks that I didn't wake up dead.  Good news!  Next, I go through my checklist of regular aches and pains to see how they're all doing, and then I very carefully travel mentally from head to toe to see if anything new has raised its ugly head in the night.  

     Well, about a week ago, I was tallying up the daily score when I sensed that something wasn't right on the old kisser.  Specifically, the left side seemed out of whack when I wiggled my mouth around.  So I placed hand to face and -- YIKES! -- my left cheek was swollen up like I'd had a wisdom tooth removed!  I raced to the bathroom mirror, only to confirm the worst -- I looked like Alvin the Chipmunk storing acorns for the winter.  Great look.  GREAT look.  Sadly, there was no time to address the troubling issue at that point, so off to work I went looking pitiful.  The good news is that by the end of the day, all was back to normal.  Ahhhhhhh.

     THEN, three days later when I awakened, I didn't even need to take the daily accounting to know something was wrong.  First, my right hand and wrist were swollen, and I could barely see out of my right eye.  Another trip to the bathroom mirror again confirmed bad news -- my eye was swollen almost shut.  What the heck?????  I climbed back into bed to spend a little time feeling sorry for myself, during which I recapped the last few days, and suddenly a culprit came to light.  I realized that the night before each swelling incident, I had eaten shrimp!  Now, I love shrimp, I've eaten them all my life without an ounce of difficulty, and the thought of suddenly not being able to do so was disheartening, to say the least.  But just to be sure, I took my one good hand and one open eye to the computer and searched the Internet for information on food allergies.  Sure enough, I learned that it is not at all uncommon to develop a sudden allergy to shrimp or other shellfish later in life.  (I hate that phrase, "later in life."  I realize that I can no longer consider myself "early in life," but have a heart.)  Fortunately, treatment for mild allergies is fairly simple -- antihistamines will usually do the trick.  The BETTER news, however, is that though this kind of allergy often manifests itself following the ingestion of any kind of shellfish, I had already inadvertently conducted a test that concluded that was not the case for me.  One evening between the two shrimp-swelling incidents, my husband surprised me with soft-shell crabs -- not just my favorite fruit from the sea but something I love so much that, in my humble opinion, life without soft-shell crabs would just barely be worth living.  Just BARELY.  But I cooked those bad boys and ate every morsel and absolutely nothing was amiss the next morning.  Good news!

     So now I'm back to square one with the shrimp.  I need to test the allergy theory, but I certainly don't want to eat a half pound of shrimp cocktail to do it.  A friend of mine tells me she's also allergic to shrimp, but only if she touches raw ones.  After they're cooked, she can pick them up, eat them, rub them all over her body if she wants to, without any ill effects.  Could that be the case for me?  I'm planning my approach as we speak, and I'll keep you posted on my results.  Meanwhile, anybody else have an allergy to shrimp or other shellfish?  What do you do?  

     Why couldn't I have developed an allergy to TOFU??????

I'VE GONE CRACKERS!

     It's true.  I've gone positively crackers over crackers.  And you're probably thinking, "Well, you poor woman.  Are the thrills in your life so few and far between that you can get this worked up about a snack food?"  Yes, and get ready to eat those words because when you taste this snack food, you will agree with me.  I'm talking about the new Triscuit variety of crackers Baked with Brown Rice and Sweet Potato, and in particular, I'm talking about the Sweet Roasted Onion flavor.  Get off my porch with these things.  Now, don't get me wrong, plain old Triscuits are tasty enough (I mean they're not Wheat Thins, but nothing else is, right?), but these new enhanced flavors are attention-getters.  And there may be a marginal increase in nutritional value, but I suggest you not worry about that right now and instead plop a piece of cheese (Brie would be delightful) down on one of these bad boys and get busy.  Enjoy!

A GARDEN OF SUMMERTIME EATIN'

     It may be hot as blazes outside, but there's a cool, colorful oasis of delights awaiting you at your favorite grocery store.  Hold on.  The grocery store?  That's right, you heard it here first.  This time of year, the produce department is positively bursting with colors and aromas announcing the arrival of the bounty of the season. As you enter the "garden," the light scent of strawberries greets you.  Then comes the heady aroma of ripe peaches and nectarines, followed by sweet watermelon and cantaloupe.  And don't miss out on the intoxicating smell of sweet corn, bell peppers, and fresh herbs.  Open your eyes to the rainbow of colors -- red radishes, purple cabbage, orange carrots, and a huge variety of green "greens."  How can you possibly leave the produce section without a cart overflowing with goodness?  This time of year, you can't, it's as simple as that.  So feast your eyes, follow your nose, and treat your taste buds to something new every time you visit.  

Don't miss:

Orange broccoli

Purple cauliflower

Multi-colored mini bell peppers

Purple fingerling potatoes

Heirloom tomatoes

Individual size watermelon

Green, red, and purple grapes

The list goes on!

I KNEW IF I HUNG IN THERE LONG ENOUGH . . .

. . . someone would say this out loud.  Leave it to Pearl Cantrell from Richland Springs, Texas, who's enjoying life in the fast lane at age 105.  When asked the secret to her longevity, she hesitated not a nanosecond before replying, "I love bacon.  I could eat it for every meal, and I do!"  Well, God bless you, Pearl.  The fine folks at Oscar Mayer even rewarded her meaty loyalty with a ride in the Weinermobile, heaven help us all.  (Nobody asked me, but you'd think that 105 years would earn her at least a lifetime supply of product, wouldn't you?  I mean, how much longer . . . . . no, I won't say it.)  

Miss Pearl, you've got a few years on me, but I for one am going to take your sage advice to heart and make sure I don't let a day pass without a little pig.  I'll keep you posted on my long and happy life. 

Everything I Needed to Know About Eating Right I Learned in Kindergarten

Never put a bean up your nose.
Eat your vegetables.

Drink your milk.

Sodas are for special treats.

Don't eat too fast.

Finish your dinner or you don't get dessert.

Brush your teeth after every meal.

It is not okay to eat sugar right out of the bowl.

Don't eat all your Halloween candy in one night.

Always try at least one bite of a new food.

Share good food with others.

A perfect lunch is a sandwich, a personal-size bag of chips, a piece of fruit, and two small cookies.  (And it always tastes better if there's a nice note from Mommy in your lunch box.)

To Eat or Not To Eat: WHEAT

     My friend, Sara, recently read and recommended WHEAT BELLY by William Davis, who advocates the elimination of not just gluten but all wheat products from the diet.  I'm on the library's request list for the book, along with 242 of my nearest and dearest, and I'll be back to discuss it further after I've read it.

     In the meantime, Sara shared a wheat-free cookie made from the following recipe:

     1 cup of organic unsalted peanut butter

     3/4 cup of granulated sugar

     1 large egg, slightly beaten

     5 tsps. of baking soda

     1/4 tsp. of kosher salt

     3/4 cup of good quality bittersweet chocolate, roughly chopped

     1/2 cup of unsalted peanuts, chopped

     Preheat the oven to 350 degrees.  In a large bowl, combine the peanut butter, sugar, egg, baking soda, and salt.  Stir in the chocolate and peanuts.  Using a small scoop, form the dough into teaspoon-size balls.  Place the balls 2 inches apart on a greased cookie sheet.  Bake until golden brown, 12-14 minutes.  Sprinkle lightly with fleur de sel.  Store in an airtight container up to one week.

     All I can say is, if this is what wheat-free tastes like, I'm in!  Yummo!

New Year's Resolutions? No thanks!

     So how's that New Year's resolution going for you?  You know, the one where you vow to eat nothing but lettuce and egg whites until you lose the 10 pounds you gained over the holidays?  Yeah, THAT one.  Still going strong?  Holy prune pits, I hope not because then maybe I can convince you to give up that useless tradition. 

     Here's how I see it:  You were doing just fine before the holidays, right?  Minding your own business, eating healthfully (most of the time), exercising regularly (most of the time), gaining a pound here and there but taking it right off again (most of the time), right?  Then in came those hair-raising holidays with all their parties and cookies and festive foods, and the wheels came flying right off that healthy bus of yours.  You ate everything in your line of sight, forgot how to get to the gym, and decided then and there to live the remainder of your life as a Junior Plenty.  But now that the holidays are over, you want your magnificent vessel back, don't you?  Well, of course you do, and you deserve to have it back.  

     So here's what I suggest:  Write down on a piece of paper that awe-inspiring resolution of yours.  Done?  Okay, now TEAR IT UP AND THROW IT IN THE TRASH.  That's right, get rid of it.  Let it go.  Take the pressure off yourself.  

     Now then.  Wasn't that cleansing?  Don't you feel better?  But now what the heck do I do, you may be wondering.  Reread the second paragraph of this post. Isn't it obvious?  Go back to what you were doing in real life before the holidays.  Eat healthfully (most of the time -- don't forget those sanity-saving  cheat days), exercise regularly (most of the time), and don't sweat over a pound here or there.  You were doing so well!  Give yourself plenty of credit for that, and get back to that happy, healthy place.  I guarantee that if you'll do that, not only will the leftover holiday pounds gradually come off, but you won't feel like you're doing time in a black-and-white-striped onesie while they do. 

    So next year, consider skipping the resolution.  Or better yet, make one that involves something positive and proactive in your family or community rather than running yourself through the ringer.  And don't forget to relax a little and enjoy the holidays!