You diet and still look like the Michelin man. You gorge on nothing but salads and you're still the size of a semi. You still exercise but the pounds aren't melting off. What's wrong with this picture?
Maybe your foods are the culprits.The thing is we may think we're eating healthy and we're not. If you're big on salads like I am , you may assume you're chowing down on one low calorie meal. In truth you may be loading your plate up with more calories and carbs than if you had a double cheeseburger and fries. The next time you go to a salad bar be very judicious. First, stay away from the croutons and rolls that are always offered. Secondly, stick with a light dressing such as oil and red wine vinegar or any low fat Italian or French. The creamier dressings are the ones that will kill you. Fill up on a good mix of tomatoes, onions, peppers and mushrooms. They are not only healthier for you but also will keep you sated for a long time. As far as with meats and sides, plain grilled meat is a much better choice than anything covered in cheese or served between a bun. Stay away from mayo as well. Opt for a squeeze of lemon or lime over your grilled foods. Another big no no is any veggie with cream sauce such as creamed cauliflower or Lima beans. A melange of steamed vegetables or better yet, a savory ratatouille is a nice side dish or even a meal.
Sweets and desserts are going to have to be scrutinized as well. Those low fat ice creams make us feel like we can have our cake and eat it too however be careful with them. You may feel the need to eat two bars or cones at a time. Doing that will surely make the fat still stick to your hips. Use any low fat iced treat as a twice weekly reward. A better choice would be Edy's fruit pops which are only sixty calories each. Another good sweet treat is fruit in gelatin. You don't have to make these any more . Jello has the individual cups in a four pack. Add a dollop of low calorie Cool Whip or any non dairy topping and you've a surprisingly tasty dessert.
If you have to staunch your chocolate cravings then go with the heart healthy dark chocolate. A small piece every other day isn't so bad plus you're giving your body the antioxidants it needs.
Now here's the shocker of all. You may be drinking a high calorie drink with your low calorie meals. Nix any soda because the high concentration of sugars will add on pounds. The same is true with any iced teas that have more corn syrup than tea. Make your own fresh brewed zero calorie tea. For more flavor add mint leaves or a tablespoon of fruit juice . Even energy drinks contain some calories and carbs. A friend introduced me to this new caffeine infused Fyxx Hybrid Energy spring water. It packs a punch but leaves no pounds. You can mix it with fresh cut fruit such as melon chunks or strawberries or even mint leaves for a refreshing taste.
Think twice about what you're eating these days. What you think is low fat may be calorie and fat rich. Be a conscientious foodie and look into what you're eating and not at what you're eating.
You can buy Fyxx Hybrid Energy drink at www.fyxxwater.com or at your local grocery or convenience store.
Wednesday, April 30, 2008
Tuesday, April 29, 2008
Power Lunches
What should be in a foodie's lunch bag? A good and tasty lunch. It should be a substantial meal that keeps us going all afternoon until dinner. What should it be? Well, here's a clue - not your average baloney sandwich and a diet Pepsi.
Lunches can be tricky affairs.If you have just a salad and spring water, you'll be snacking like crazy by 3 PM. Eat too much and you're ready for a good two hour nap from 2 to 4 PM. You have to create a balance of a lunch that's just right. If you're watching your weight, go with a salad, but opt for one with grilled chicken or the yummier grilled salmon. Don't load it up with heavy dressings and croutons. Besides a French,Russian or any other thick dressing will only make your salad gloppy. Think about a lighter type of just vinaigrette with a dash of oregano thrown in. Also add some broccoli florets along with carrots and pepper strips to make your lunch time salad more substantial. For cooler days add a cup of soup from your local deli to turn it into a hot meal.
What about that lunchtime staple, the sandwich? This is another good luncheon choice. Stay away from any greasy ones though because you'll wind up with indigestion. Do think gourmet, with a base of French or Italian bread topped with a covering of aoili mayonnaise.You can then put on thinly sliced turkey, chicken or ham . For real oomph try all three. One of my favorites is sliced mozzarella and tomatoes on an olive oil drizzled Italian bread.This to me is filling not to mention flavorful. If you work at home (like I do) don't hesitate to make yourself a hot sandwich. A grilled cheese made with sharp cheddar and bacon is a great lunch on cold days. Use sandwich or wheat bread as a base. Another foodie delight is a hot turkey or roast beef sandwich. To make it easy just buy sliced meat at your grocery's deli counter, some kaiser rolls and store bought gravy. I can just hear some of your groans over tho last part but today's tinned ones are pretty good. They almost have a homemade fresh from the pan taste and aroma about them. Don't ever hesitate to use them.
For lunch think about power. You have to have a good meal that will keep you going until 5 or 6 PM. Make your lunches not only tasty but strong enough to keep you going and light enough to keep you from crashing.
Lunches can be tricky affairs.If you have just a salad and spring water, you'll be snacking like crazy by 3 PM. Eat too much and you're ready for a good two hour nap from 2 to 4 PM. You have to create a balance of a lunch that's just right. If you're watching your weight, go with a salad, but opt for one with grilled chicken or the yummier grilled salmon. Don't load it up with heavy dressings and croutons. Besides a French,Russian or any other thick dressing will only make your salad gloppy. Think about a lighter type of just vinaigrette with a dash of oregano thrown in. Also add some broccoli florets along with carrots and pepper strips to make your lunch time salad more substantial. For cooler days add a cup of soup from your local deli to turn it into a hot meal.
What about that lunchtime staple, the sandwich? This is another good luncheon choice. Stay away from any greasy ones though because you'll wind up with indigestion. Do think gourmet, with a base of French or Italian bread topped with a covering of aoili mayonnaise.You can then put on thinly sliced turkey, chicken or ham . For real oomph try all three. One of my favorites is sliced mozzarella and tomatoes on an olive oil drizzled Italian bread.This to me is filling not to mention flavorful. If you work at home (like I do) don't hesitate to make yourself a hot sandwich. A grilled cheese made with sharp cheddar and bacon is a great lunch on cold days. Use sandwich or wheat bread as a base. Another foodie delight is a hot turkey or roast beef sandwich. To make it easy just buy sliced meat at your grocery's deli counter, some kaiser rolls and store bought gravy. I can just hear some of your groans over tho last part but today's tinned ones are pretty good. They almost have a homemade fresh from the pan taste and aroma about them. Don't ever hesitate to use them.
For lunch think about power. You have to have a good meal that will keep you going until 5 or 6 PM. Make your lunches not only tasty but strong enough to keep you going and light enough to keep you from crashing.
Monday, April 28, 2008
Pizza - America's Passion
It's amazing how a Neopolitan classic became America's, in fact, the world's passion. That's what pizza is. Everyone loves a slice of the expertly blended tomatoes, cheese and dough. Pizza lovers have even been known to get into serious fighting over what pizzeria makes the best one. Pizza is just more than a favorite comfort food - it's everyone's love.
How did pizza start? Ancient Romans ate a similar version covered with olive oil, herbs, various toppings, and honey (well these were the Romans after all who also had a passion for honey dipped mice. Ewwww!)The earlier form was even mentioned in Virgil's The Aeneid as well as in Cato's writings. The ruins of a pizzeria were found at Pompeii so pizza had to be well loved in in the ancient world.
With the introduction of tomatoes to southern Italy, pizza was reinvented. It was the hit of Renaissance Naples with pizzerias sprouting up throughout the city. Although it originally was a peasant food, royals and commoners alike were seduced by the delicious pie. The Queen of Naples,Maria Carolina even had a pizza oven built into her palazzo at Capodimonte. Another, Queen Margherita of Savoy, had one made after her whe she and her husband, King Umberto. visited Naples. The Margherita is the most famous , composed of basil, oil and fresh tomatoes on dough.It's also the most popular amongst modern day foodies.
Pizza was brought to America's big cities during the first wave of Southern Italian immigration in the 1880s. It was sold on the streets of Chicago and in pizzerias across Manhattan and the boroughs. It gained in popularity after the Second World War. Millions of GIs stationed in Rome and Naples developed a love of it and brought it back to America's heartland. Now pizza was everywhere.
What makes a good homemade pizza? As one who used to make it every week I'm going to have to say the crust. There's nothing like a very thin crust. A thick crust is too doughy and bready. It takes away from the sauce and mozzarella.The best way to make a thin crust is to roll it out with just a little bit of thickness in the middle and then out to wafer thin ends. As far as the sauce I prefer fresh sliced tomatoes from my garden altohugh I do relent and get the canned ones in winter. As for seasoning, again fresh garden picked basil is the best but if you have to use dried then use it but sparingly. Cheese should always be mozzarella but don't glop it on across the entire surface. Apply it in the Margherita fashion with small circles randomly placed. if you want to add extras like olives, sausage and even anchovies go easy. Too much topping and you'll mask the taste of the pizza.
Pizza really is the world's passion. it's not only the perfect comfort food but just perfect in every way.
How did pizza start? Ancient Romans ate a similar version covered with olive oil, herbs, various toppings, and honey (well these were the Romans after all who also had a passion for honey dipped mice. Ewwww!)The earlier form was even mentioned in Virgil's The Aeneid as well as in Cato's writings. The ruins of a pizzeria were found at Pompeii so pizza had to be well loved in in the ancient world.
With the introduction of tomatoes to southern Italy, pizza was reinvented. It was the hit of Renaissance Naples with pizzerias sprouting up throughout the city. Although it originally was a peasant food, royals and commoners alike were seduced by the delicious pie. The Queen of Naples,Maria Carolina even had a pizza oven built into her palazzo at Capodimonte. Another, Queen Margherita of Savoy, had one made after her whe she and her husband, King Umberto. visited Naples. The Margherita is the most famous , composed of basil, oil and fresh tomatoes on dough.It's also the most popular amongst modern day foodies.
Pizza was brought to America's big cities during the first wave of Southern Italian immigration in the 1880s. It was sold on the streets of Chicago and in pizzerias across Manhattan and the boroughs. It gained in popularity after the Second World War. Millions of GIs stationed in Rome and Naples developed a love of it and brought it back to America's heartland. Now pizza was everywhere.
What makes a good homemade pizza? As one who used to make it every week I'm going to have to say the crust. There's nothing like a very thin crust. A thick crust is too doughy and bready. It takes away from the sauce and mozzarella.The best way to make a thin crust is to roll it out with just a little bit of thickness in the middle and then out to wafer thin ends. As far as the sauce I prefer fresh sliced tomatoes from my garden altohugh I do relent and get the canned ones in winter. As for seasoning, again fresh garden picked basil is the best but if you have to use dried then use it but sparingly. Cheese should always be mozzarella but don't glop it on across the entire surface. Apply it in the Margherita fashion with small circles randomly placed. if you want to add extras like olives, sausage and even anchovies go easy. Too much topping and you'll mask the taste of the pizza.
Pizza really is the world's passion. it's not only the perfect comfort food but just perfect in every way.
Saturday, April 26, 2008
Cupcake Nation
The cupcake has been in favor for a long time now. Everyone , from stars to soccer moms love it. It makes the perfect dessert along with making the perfect snack. The round shape and dome of icing remind us of happier times in our lives. Marcel Proust may have had his madeleines but we Yanks have our beloved cupcakes.
Cupcakes were born in the 19th Century. Their name derives from the fact that the ingredients were measured in cups as opposed to in pounds (hence how we get pound cake). Also ovens back then were not regulated and it took forever to bake an average cake. Home bakers found it easier to bake smaller cakes in what was known as gems or individual clay cups. The 20th Century gave us mass produced ones. The Hostess cupcake was introduced in 1919 but it wasn't until 1950 when the famous "squiggle on top" was introduced.
Cupcakes fell out of favor for a long time during the Seventies and Eighties. The Nineties ushered in the famous Magnolia Bakery in Greenwich Village.It reintroduced the cakes to a younger audience who had been fed factory made ones. Magnolia's cupcakes were different. They had a real homemade flavor, baked from scratch taste and topped with freshly made butter cream icing. Celebrities and their wannabes went wild for them and soon bakeries across Manhattan were imitating and even copying Magnolia's recipe. Thanks to this craze, everyone wanted cupcakes at their parties and get togethers. Williams and Sonoma, Target and even WalMart sell cupcake trees, tiered stands in which to prettily display the little cakes. Cupcake trees and pyramids are making their presence known at weddings with couples opting for cake s created out of four or five tiers of cupcakes.
The little treat has also been given gourmet status. Alongside of the traditional chocolate and vanilla ones , there are carrot, lemon poppy and red velvet. Nuts, raisins and chocolate chips have been added to give extra flair. Luckily the icing has remained the same with the traditional butter cream although the carrot and red velvet cupcakes have cream cheese. Sprinkles, pistachios and even gold dust (we're talking Hollywood cupcakes here) have been scattered on top.
Cupcakes are fun and easy to make. It's more time efficient to use a box of vanilla or chocolate cake mix. Icings can be easy as well. You can make your own (which tastes better than the canned stuff), using confectioner's sugar and butter as the base. Frosting can even be Cool Whip or pudding , depending on what you want to do. For butterfly cakes slice off the top of the cupcake , and split it in two. Ice the remaining cake and then stick the pieces in butterfly fashion into the cake's top. You can also ice these in a contrasting frosting and decorate to look like a butterfly.Another pretty idea is to swirl two colors of icing on top of the cupcake for a colorful pastel effect. This is perfect for showers or little girls' birthday parties. Of course for the holidays, nothing beats a cupcake party where you can dress up the cakes accordingly.
Cupcakes are sweet links to our innocent youth. They remind us that life can be fun and full of sweetness. There's nothing like treating yourself ot a homemade cupcake with a mound of butter cream frosting!!!!
Here is a recipe from The Boston Cooking School Cookbook My Mom bought it to add to her vast collection back in the Fifties. The recipes are still useful .
Chocolate Frosting
2 squares chocolate
1 tablespoon butter
1/2 cup milk
2 cups confectioner's sugar
1/2 teaspoon vanilla
Put chocolate, butter and milk in top of a double boiler. Cook until chocolate melts. Stir well. Let stand until luke warm (about five minutes ). Beat in sugar until thick enough to spread.
If you want a richer frosting use cream instead of milk and add one egg yolk after chocolate has melted
Cupcakes were born in the 19th Century. Their name derives from the fact that the ingredients were measured in cups as opposed to in pounds (hence how we get pound cake). Also ovens back then were not regulated and it took forever to bake an average cake. Home bakers found it easier to bake smaller cakes in what was known as gems or individual clay cups. The 20th Century gave us mass produced ones. The Hostess cupcake was introduced in 1919 but it wasn't until 1950 when the famous "squiggle on top" was introduced.
Cupcakes fell out of favor for a long time during the Seventies and Eighties. The Nineties ushered in the famous Magnolia Bakery in Greenwich Village.It reintroduced the cakes to a younger audience who had been fed factory made ones. Magnolia's cupcakes were different. They had a real homemade flavor, baked from scratch taste and topped with freshly made butter cream icing. Celebrities and their wannabes went wild for them and soon bakeries across Manhattan were imitating and even copying Magnolia's recipe. Thanks to this craze, everyone wanted cupcakes at their parties and get togethers. Williams and Sonoma, Target and even WalMart sell cupcake trees, tiered stands in which to prettily display the little cakes. Cupcake trees and pyramids are making their presence known at weddings with couples opting for cake s created out of four or five tiers of cupcakes.
The little treat has also been given gourmet status. Alongside of the traditional chocolate and vanilla ones , there are carrot, lemon poppy and red velvet. Nuts, raisins and chocolate chips have been added to give extra flair. Luckily the icing has remained the same with the traditional butter cream although the carrot and red velvet cupcakes have cream cheese. Sprinkles, pistachios and even gold dust (we're talking Hollywood cupcakes here) have been scattered on top.
Cupcakes are fun and easy to make. It's more time efficient to use a box of vanilla or chocolate cake mix. Icings can be easy as well. You can make your own (which tastes better than the canned stuff), using confectioner's sugar and butter as the base. Frosting can even be Cool Whip or pudding , depending on what you want to do. For butterfly cakes slice off the top of the cupcake , and split it in two. Ice the remaining cake and then stick the pieces in butterfly fashion into the cake's top. You can also ice these in a contrasting frosting and decorate to look like a butterfly.Another pretty idea is to swirl two colors of icing on top of the cupcake for a colorful pastel effect. This is perfect for showers or little girls' birthday parties. Of course for the holidays, nothing beats a cupcake party where you can dress up the cakes accordingly.
Cupcakes are sweet links to our innocent youth. They remind us that life can be fun and full of sweetness. There's nothing like treating yourself ot a homemade cupcake with a mound of butter cream frosting!!!!
Here is a recipe from The Boston Cooking School Cookbook My Mom bought it to add to her vast collection back in the Fifties. The recipes are still useful .
Chocolate Frosting
2 squares chocolate
1 tablespoon butter
1/2 cup milk
2 cups confectioner's sugar
1/2 teaspoon vanilla
Put chocolate, butter and milk in top of a double boiler. Cook until chocolate melts. Stir well. Let stand until luke warm (about five minutes ). Beat in sugar until thick enough to spread.
If you want a richer frosting use cream instead of milk and add one egg yolk after chocolate has melted
Friday, April 25, 2008
Ecco Pranza!
Most people are bored by a weekend lunch. It's usually just the week's left overs wrapped in sandwich or a diner brunch out after church. However you can make a Saturday or Sunday weekend meal a bit more enjoyable if you follow what the Italians do. Lunch is always a big deal, either elaborate pastas or memorable soups and sandwiches are served with a good wine, fresh baked bread and a vegetable rich salads. You too can create athese lunchtime gems in no time. for yourself or for family.
Frittatas are a wonderful and easy way to begin the afternoon. They are are crisper version of omelets. Instead of folding over the egg mixture , let it cover the entire pan, similar to making a pancake and fry. Flip over every so often so you have two golden sides. The Piedmontese fry them in butter and let the ends get crispy. Parmesan cheese is a good ingredient but you can also add fresh, chopped spinach, or peppers and mushrooms. For meat lovers, try ham or chopped sausage. Serve it with a mixed green salad and toasted Italian bread.
Panini are another good option. If you're lucky (and into the latest gadgets) you already should have a panini grill. Every store, from Williams and Sonoma to Target sells them. They're a take on a hot sandwich press and you can have fun filling paninis with all sorts of cold cuts , cheese and vegetables. The best bread to use is a thin sliced round loaf. It's already cut, with slices about the width of a wafer.Drizzle olive oil on two slices, add any Provolone or Parmesan, along with a good prociutto or salami, sliced tomatoes and grill. You can nix the cheese for a more healthier sandwich.
Soups are another big part of pranza or the midday meal. Pasta e fagioli is big with the Napolitans. This is a pasts and bean soup where elbow macaroni or ditaliniis are traditionally blended with chicken broth, tomato juice or pureed ones along with celery, onions and beans. The recipe varies from family to family and restaurant to restaurant. Italian wedding soup, a phenomenal melange of chicken stock, spinach and meatballs is another good luncheon treat. Go to any recipe site and download both soup recipes.
Pranza is always an important meal in any Italian household, from Lombardy to Calabria. It's time to make it an important weekend one at your house as well.
Frittatas are a wonderful and easy way to begin the afternoon. They are are crisper version of omelets. Instead of folding over the egg mixture , let it cover the entire pan, similar to making a pancake and fry. Flip over every so often so you have two golden sides. The Piedmontese fry them in butter and let the ends get crispy. Parmesan cheese is a good ingredient but you can also add fresh, chopped spinach, or peppers and mushrooms. For meat lovers, try ham or chopped sausage. Serve it with a mixed green salad and toasted Italian bread.
Panini are another good option. If you're lucky (and into the latest gadgets) you already should have a panini grill. Every store, from Williams and Sonoma to Target sells them. They're a take on a hot sandwich press and you can have fun filling paninis with all sorts of cold cuts , cheese and vegetables. The best bread to use is a thin sliced round loaf. It's already cut, with slices about the width of a wafer.Drizzle olive oil on two slices, add any Provolone or Parmesan, along with a good prociutto or salami, sliced tomatoes and grill. You can nix the cheese for a more healthier sandwich.
Soups are another big part of pranza or the midday meal. Pasta e fagioli is big with the Napolitans. This is a pasts and bean soup where elbow macaroni or ditaliniis are traditionally blended with chicken broth, tomato juice or pureed ones along with celery, onions and beans. The recipe varies from family to family and restaurant to restaurant. Italian wedding soup, a phenomenal melange of chicken stock, spinach and meatballs is another good luncheon treat. Go to any recipe site and download both soup recipes.
Pranza is always an important meal in any Italian household, from Lombardy to Calabria. It's time to make it an important weekend one at your house as well.
Thursday, April 24, 2008
Pepper Is Hot!!!!!
A week ago I wrote about salt. Now it's time to write about its' companion: pepper. Don't discount this amazing spice as just another seasoning for your burgers or mashed potatoes. Like salt it has been elevated to gourmet level these days with stores and web site selling a variety of different ones. With these peppercorns you can turn the most boring food into something exotic and spicy.
Pepper has been around for thousands of years. Our black pepper comes from the tip of the Indian subcontinent and was considered currency during the early years of global exploration. Its' name derives from the Sanskrit pippali and the Latin piper. Back then pepper had been used to mask the taste of rotting meat. Now it's used to add zing to any dish.
For foodies there are stores and web sites specializing just in peppercorns. Before you buy, know that there are not just black peppercorns, but also pink, white, and green ones as well. Black and white peppercorns actually come from the same plant but the white are the more mature ones that have had their black husks removed. Green peppercorns have a slightly different taste. They're pistachio in color and have a fruity green flavor similar to -well those green peppers you stuff. Pink peppercorns look more like tiny cranberries and have a slightly sweet-peppery taste to them. They would be perfect for dressing duck or making a fiery vinaigrette. There are other peppers worth mentioning: the Szechuan and the French. The first is used in the cooking of the same name. They have a fiery fruity taste and a zing guaranteed to bring tears to your eyes. The second is the French , blend of black and green peppercorns, excellent for seasonings and rubs. There is a great website where you can learn more and buy pepper in bulk. Go to www.bulkpeppercorns.com
If you're too busy to web shop ,then try your supermarket's local spice section.
McCormack, the giant and grand daddy of all spice companies has good cracked pepper. I tried it in my chicken tarragon salad for zip and the peppers really livened it up. I plan on using it again when I make a lemon pepper marinade for my tofu chicken strips. It has a wonderful fire and also adds a certain crunch to anything. Try it in your marinades or just as a good coating on grilled veggies and ribs.
Pepper is hot, in more ways than one. It's a great spice to rediscover and add to traditional dishes for more zest. Make it a part of your summer.
Tarragon-Pepper Chicken Salad
2 cans chicken chunks (deviled chicken)
5 t0 6 tablespoons mayonnaise
3 tablespoons dried tarragon leaves
2 tablespoons cracked pepper
Mix chicken and mayonnaise until well blended. Mix in tarragon and pepper. You can adjust the amounts to satisfy your tastes.
Serve on crackers or on kaiser rolls
Pepper has been around for thousands of years. Our black pepper comes from the tip of the Indian subcontinent and was considered currency during the early years of global exploration. Its' name derives from the Sanskrit pippali and the Latin piper. Back then pepper had been used to mask the taste of rotting meat. Now it's used to add zing to any dish.
For foodies there are stores and web sites specializing just in peppercorns. Before you buy, know that there are not just black peppercorns, but also pink, white, and green ones as well. Black and white peppercorns actually come from the same plant but the white are the more mature ones that have had their black husks removed. Green peppercorns have a slightly different taste. They're pistachio in color and have a fruity green flavor similar to -well those green peppers you stuff. Pink peppercorns look more like tiny cranberries and have a slightly sweet-peppery taste to them. They would be perfect for dressing duck or making a fiery vinaigrette. There are other peppers worth mentioning: the Szechuan and the French. The first is used in the cooking of the same name. They have a fiery fruity taste and a zing guaranteed to bring tears to your eyes. The second is the French , blend of black and green peppercorns, excellent for seasonings and rubs. There is a great website where you can learn more and buy pepper in bulk. Go to www.bulkpeppercorns.com
If you're too busy to web shop ,then try your supermarket's local spice section.
McCormack, the giant and grand daddy of all spice companies has good cracked pepper. I tried it in my chicken tarragon salad for zip and the peppers really livened it up. I plan on using it again when I make a lemon pepper marinade for my tofu chicken strips. It has a wonderful fire and also adds a certain crunch to anything. Try it in your marinades or just as a good coating on grilled veggies and ribs.
Pepper is hot, in more ways than one. It's a great spice to rediscover and add to traditional dishes for more zest. Make it a part of your summer.
Tarragon-Pepper Chicken Salad
2 cans chicken chunks (deviled chicken)
5 t0 6 tablespoons mayonnaise
3 tablespoons dried tarragon leaves
2 tablespoons cracked pepper
Mix chicken and mayonnaise until well blended. Mix in tarragon and pepper. You can adjust the amounts to satisfy your tastes.
Serve on crackers or on kaiser rolls
Wednesday, April 23, 2008
Running With Foodies
Everyone has this notion that we foodies are overweight couch potatoes who live for food. Well, in some cases that's true however some (not myself) do run and exercise. We can even catch Frisbees if need be. Active foodies love good wine and drink but they also should love foods that are good for them too.
Since warm weather is officially here it's time to get out and do some kind of motion. We can't just eat and nap. It's time for a change and some form of exercise.. There's this new energy water drink that I'm a big fan of, called Fyxx Hybrid Energy Drink. This is spring water infused with caffeine. Yes, I know caffeine is a big no no. It makes you hyper and keeps you awake until 3AM. Fyxx's creators have taken this into consideration so they have given each bottle just a small jolt of the stuff. You can drink a glass with your lunch ad feel energized for the entire afternoon. It's also good if you're playing ball or at the beach because it also hydrates Right now it's currently being sold in the New York and New Jersey areas. If you can't get it go to the website, www.fyxxwater.com and order a case. Another energy booster is fresh fruit. Strawberries are an excellent way to boost your energy. One cup is only 45 calories and it's still packed with Vitamin C, folic acid and potassium. Another great snack for active foodies is blueberries. These little berries are power packed with antioxidants and vitamins as well. Blueberries are also great toppers for plain or frozen yogurt.
Active foodies should also indulge in chocolate every now and then. Dark chocolate is full of those amazing antioxidants. Starbucks has come out with a mini sampler featuring postage stamp sized bites of extra dark, milk and dark mixed with ground coffee beans. These are just the right pick me up for the afternoon blahs. The sampler box is being featured at Target as well along with the parent company, Starbucks.
If you're a running foodie then you already know that you should be getting a good weekly dose of healthy carbs. This comes in the form of pasta. You can vary this dish with heart healthy sauces featuring spinach and broccoli rabe mixed with tomatoes. Stay away from creamy sauces such as Alfredo or vodka.These are too rich and high in calories (as we all well know). If you're tired of eating too much angel hair or rotelli, think about grilled or vegetables over brown rice. These are perfect treats for foodies watching their weight.
Not all of us lie on the couch and devour the latest ice cream rage. We do sometimes eat healthy. We even walk or run and sometimes without the reward of food at the end.
Since warm weather is officially here it's time to get out and do some kind of motion. We can't just eat and nap. It's time for a change and some form of exercise.. There's this new energy water drink that I'm a big fan of, called Fyxx Hybrid Energy Drink. This is spring water infused with caffeine. Yes, I know caffeine is a big no no. It makes you hyper and keeps you awake until 3AM. Fyxx's creators have taken this into consideration so they have given each bottle just a small jolt of the stuff. You can drink a glass with your lunch ad feel energized for the entire afternoon. It's also good if you're playing ball or at the beach because it also hydrates Right now it's currently being sold in the New York and New Jersey areas. If you can't get it go to the website, www.fyxxwater.com and order a case. Another energy booster is fresh fruit. Strawberries are an excellent way to boost your energy. One cup is only 45 calories and it's still packed with Vitamin C, folic acid and potassium. Another great snack for active foodies is blueberries. These little berries are power packed with antioxidants and vitamins as well. Blueberries are also great toppers for plain or frozen yogurt.
Active foodies should also indulge in chocolate every now and then. Dark chocolate is full of those amazing antioxidants. Starbucks has come out with a mini sampler featuring postage stamp sized bites of extra dark, milk and dark mixed with ground coffee beans. These are just the right pick me up for the afternoon blahs. The sampler box is being featured at Target as well along with the parent company, Starbucks.
If you're a running foodie then you already know that you should be getting a good weekly dose of healthy carbs. This comes in the form of pasta. You can vary this dish with heart healthy sauces featuring spinach and broccoli rabe mixed with tomatoes. Stay away from creamy sauces such as Alfredo or vodka.These are too rich and high in calories (as we all well know). If you're tired of eating too much angel hair or rotelli, think about grilled or vegetables over brown rice. These are perfect treats for foodies watching their weight.
Not all of us lie on the couch and devour the latest ice cream rage. We do sometimes eat healthy. We even walk or run and sometimes without the reward of food at the end.
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