Monday, March 30, 2009
Wednesday, March 25, 2009
Saturday, March 21, 2009
Tuesday, March 17, 2009
My bet is in the big picture, it mostly matters that we remember, whether we bleed red, blue or green, that many of the blessings we enjoy today have come because of the sacrifice and choices of so many before us.
And to that I say: Thank you.
Saturday, March 14, 2009
When LeeAnn Henn turned 12, extra pounds almost magically appeared on her frame. "I was always a little chunky," she says, "but right around puberty I put on a lot more. . . Though she tried to cut calories and fat on a number of different diets over the years, the numbers on the scale just kept going up. "I'd eat less, exercise more, get frustrated, then quit," recalls Henn, now 28. "I could never lose much, and over time, I just got heavier."
I was always a little chunky too and found that when puberty hit my weight took off as well. I spent most of my teenage years wishing for a different body. That never happened and gradually I began to learn how to work with the body I was given.
[Dr. David Ludwig] is one of a handful of researchers trying to prove that all calories are not, in fact, equal; some of us are genetically programmed to pile on pounds much faster when we eat the wrong type of food, even foods we think of as healthy.
"High-insulin secretors tend to be apples, with more fat around the middle," maintains Ludwig. "Low-insulin secretors tend to be pears."
The glycemic index (GI) is a ranking of carbohydrate-containing foods on a scale of 0 to 100. The higher the number, the more quickly you'll digest the food and trigger extreme fluctuations in blood sugar. Low scores (55 and lower) mean the food is digested slowly and produces only gradual changes in blood sugar. . . . Ludwig advises that you avoid "eating by the numbers" and instead follow these simple guidelines.The guidelines are:
1. Eat plenty of fiber-rich vegetables (dark leafy greens—good; corn—not so good), beans (all of them), and fruit (apples, pears, peaches, and berries have a lower GI than tropical fruits, like papaya and mangoes).My perception of eating healthy as a young girl was to not eat a lot of treats and to eat less food at each meal. What this led to was a constant battle with hunger and the feeling that if I didn't control my hunger better I was somehow a bad person. Now I understand that when I was eating potatoes and bread and cereals that those foods tend to make me more hungry because they spike my blood sugar--especially when they are eaten alone or without accompanying good fats and lean meats.
2. Limit potatoes to small side dishes.
3. Choose grains in their least processed states. For example, replace refined and white breads with stone-ground whole wheat, sourdough, or pumpernickel. Swap jasmine and arborio rice for basmati, brown, or long grain. Instead of processed cereals like cornflakes and instant oatmeal, stick with old-fashioned oats or cold cereals that have at least four grams of fiber per serving. Ration white-flour sweets like doughnuts and cookies for the occasional treat—there are no healthy substitutes for these!
4. Avoid sugar-sweetened beverages, and drink no more than one cup of 100 percent fruit juice daily.
5. Consume protein and fat at most meals and snacks. Eating a balance of nutrients will help keep your blood sugar steady and your hunger in check. Vegetable and lean animal sources (including dairy) are your best options for protein. Olive oil, nuts, avocados, seeds, and nut butters are healthy fats. Cut back on saturated fats, and banish trans fats completely.
Thursday, March 12, 2009
Monday, March 9, 2009
Day of Faith: Personal Quests for a Purpose - 3. Rachel Esplin from Harvard Hillel on Vimeo.
Friday, March 6, 2009
And I'm actually enjoying myself. I've been cooking a lot and finding new recipes and expanding my tastes and repertoire of meals.
I know, can you believe it? Someone said to me the other day that I must be pretty committed to this thing to do it. I don't know that it is so much committed as desperate and grateful and a little bit crazy all rolled into one. It is nice to feel better.
Then just to keep it real, I came home and made some chocolate hazelnut spread to make it very clear that despite the challenge of this experience, I'm so happy that chocolate--really, really, really good dark chocolate--is what is keeping me sane. Thank you, Universe, that I didn't test allergic to that.
Thursday, March 5, 2009
Well, I was invited with some of my family to attend a cooking class with Ms. Nixon the other night. We got to watch her cook some amazing food and we got to talk about food. A lot. We chatted about knives and knife sharpening and how to cut an onion and how to let meat rest when you pull it out of the oven. We talked about culinary school and the Food Network show Kelsey was on. We had a great time. She made Greek grilled veggie panini sandwiches, a roast pork, a veggie orzo salad, and a lemon curd and berry dessert. Good food.
The amazing thing to me was that Kelsey could cook and talk for the whole two hours. I think I would have poured lemon curd into the pork roast and put berries in the panini sandwiches if I was up there. She didn't have problem though and chatted away merrily throughout the class.
Tuesday, March 3, 2009
This recipe comes directly from the Amateur Gourmet who says it is a play off a recipe from the Barefoot Contessa and her recent cookbook called Back to Basics. Well, the Contessa has my vote for getting this basic just right.
I ate nearly the half the pan of broccoli the first time I made it and was certainly enjoying the mix of flavors when I suddenly felt profoundly full. It was like my body had been calling out for this particular mixture of roasted broccoli, lemon, garlic and salt and when I had received just the right amount of nutrients, my body proclaimed a halt. I sat around after that just feeling completely satisfied all the way down to my toes.
Hmmmmm. That is a gorgeous feeling that I want to replicate more often in my life.
Now, as to the food photography, I recognize I will win no awards for that photo but I'm trying to remember to catalog these recipes visually so I can share the love. Hopefully, we will see an improvement in the photography skill as I continue.
Also, I changed the quantities on the recipe a bit because I didn't want 4 to 5 lbs. of broccoli just for me and I don't use Parmesan cheese, I only use almond mozzarella cheese because of the food allergy thing. You can use either regular mozzarella cheese or Parmesan cheese with this. So, here's a recipe to enjoy.
The Best BroccoliI paired it with my favorite roast chicken the other night and the meal was delicious. So, now you know that broccoli can not only be good for you but also just plain good.
from the Amateur Gourmet via the Barefoot Contessa
Preheat oven to 425 degrees
1 large bunch of broccoli cut into florets (washed and dried thoroughly--it won't roast as well if it is still wet or damp)
3 Tbsps olive oil
3/4 to 1 tsp kosher salt
1/4 tsp fresh ground pepper
3 garlic cloves, sliced
Place broccoli florets on cookie sheet and toss with olive oil, salt, pepper and cloves. Roast for 20 to 25 minutes.
When the broccoli comes out of the oven it will be tinged brown on the edges of the florets. Now dress it with the following:
Zest of 1 lemon
Juice of 1/2 to 1 lemon
2 Tbsps of toasted pine nuts
1/4 cup of shredded almond mozzarella cheese
Monday, March 2, 2009
from Elana at elanaspantry.com
1 chicken (2 to 3 pounds)
¼ cup grapeseed oil
¼ cup balsamic vinegar
1 tablespoon celtic sea salt
4 apples, cored and sliced
4 sprigs rosemary
- Rinse the chicken, pat dry with a paper towel and place in a 9×12 inch glass baking dish
- Drizzle with oil and vinegar, then sprinkle with salt
- Arrange the apples around the chicken in the baking dish
- Place the sprigs of rosemary under the chicken
- Bake at 350° for 90 minutes, until browned on the outside