Sticking To A Summer Diet

It's hard to stick to a diet and surprisingly it's worse in the summer. Why? We usually surrounded by fresh fruit and veggies. Yet our favorite places from beach to carnival are full of sweet or fatty treats. They're sometimes worse than all those wintry holiday foods. Luckily we do have all that fresh warm weather produce to counter balance those "bad" but  fun summer foods.

If you do have a bad week of splurging, then go straight back to healthy eating . All that summer food is fun and meant to be . Carry that idea to your diet to make all those good foods more attractive. Kabobs are always fun and you can have them fresh or grilled. A popular mix would be a low cal mozzarella, tomatoes, onions and peppers chunks interlaced on a skewer r . You can also add celery and carrot slices for color and crunch. A grilled skewer is also fun and tasty. Here you can add low cal meats such as shrimp or chicken chunks along with the veggies for a yummy dinner. Want fun sliders like what you'd get at out door movies? Try turkey burgers with turkey bacon for a healthier spin on the classic drive in  nibble. Serve with baked french fries or sweet potato fries.

The summer is full of sweet treats like boardwalk fudge and candy apples. These can add inches to any bikini waistline . If you really crave a boardwalk sweet then go for chocolate covered strawberries. You can buy these or make them at home. Use farm fresh strawberries and dark chocolate. The combo is chock full of Vitamin C and and antioxidants .They're sinful while being good Another treat is farm fresh peaches -not with fattening cream but with creamy good for you Greek yogurt.Slice up one or two peaches and mix with the  yogurt for a delicious dessert. Sprinkle on ginger for some bite  if you want.Another treat is fresh fruit juice over shaved ice.This is better than any Sno Cone or Italian ice.

Summer foods can be fun however make sure they're also healthy. Take advantage of the season and incorporate fresh fruits and veggies into your diet. You'll not only stick to it, you 'll look forward to eating these good for you treats instead of the carnival and boardwalk ones!

Taste It's A Cultural Thing

Ever wonder why certain foods stay within certain cultures and why some are internationally loved It's all a matter of taste. Particular flavors can be like a second skin to a certain ethnicity while it can be repulsive to others. It's what you're used to - what a part of you like your culinary DNA.

This phenomena happened recently when I dined at the home of Greek friends. Greek soups always have a huge dose of lemon juice in them. If you're not used to this , it can make the soup taste - well off. It was hard for me to enjoy what normally is a universal standard, chicken broth with beaten egg and some veggies thrown in. Lemon to me works with any seafood or even chicken. Soup, especially chicken doesn;t need that extra punch, It took a while for me to really enjoy my bowl. I could not refuse it . That would have been a slap in the face to my host who is a good cook,In situations such as that one the best bet is to eat some and try to enjoy it.

Cultural food faux pas take place anywhere and everywhere, especially if you have a cadre of foreign born friends or colleagues.I found in talking to my Chinese students their hatred of Mexican food ("too smelly and too spicy") according to one girl) to American candies which they have always declared as too sugary. The Chinese are not into sweets as much as the Americans. They , like some Europeans, prefer ending a meal with fruit on snacking on fresh berries or cut melon chunks.However once they're here for a few years then they start getting a taste for everything Yankee, especially fast food and gooey ice cream treats.

Taste really is a cultural phenomena. Your food likes and dislikes comes down to where you were raised and the foods you were given as a child.What one group may adore another may detest.It;s just a part of the many ethnicity's that not only make up our world but our gastronomy as well.

New Slaw Laws

Summer is the time for all sorts of salads. The best and probably most beloved is cole slaw,  shredded green cabbage heaped with mayo and various herbs and spices. Yet there is a change in the air. Cole slaw is not that boring relic from mid century American picnics,. In fact's its' being shaken up and tossed in the forefront of American barbecue fare.

Traditional cole slaw is made with shredded cabbage, mayo, vinegar along with sugar to bring out the cabbage's sweetness, This is fine if you want to have a classic picnic or outdoor grill dinner. After all it does make a wonderful side to any burger or ribs. Some people add shredded carrot to give a boost of color, Amp up the flavor with adding chopped cilantro or even freshly picked shredded mint leaves.Another idea is tossing in a tablespoon of celery seeds or dried tarragon. This imparts a mellow flavor and compliments the cabbage quite well.

Of course there's mixing up the recipe completely. Instead of using green cabbage try red. You can then make a tangy vinaigrette dressing instead of going the traditional mayo route. Again toss in cilantro for bite but sweeten it with honey or maple syrup in the oil and vinegar mix. Try a  sliced or chopped red onion to give the slaw more depth,Many use red cabbage in an Asian style slaw that includes ginger and scallions along with sesame oil and fresh hot ginger. Brown sugar is also thrown in to soothe down the fieriness. This is the perfect side to ribs or even a juicy fire grilled steak.

Cole slaw is the classic American barbecue or picnic side. Amp it up a bit by going wild with the ingredients. A new version of slaw will add zing to your outdoor eating!

Pouch Generation

There may be a whole generation of up and coming foodies that have been weaned on a pouch, Yes a pouch instead of a bottle. Little ones today are now clamoring for them thanks to parents who don't want to be bothered with jars or cooking toddler food themselves.

This was the topic of an article in yesterday's New York Times Home section which is usually reserved for decorating gardening and remodeling. (why it was in there and not Wednesday's Dining section is a mystery to me). The piece written by by father and user of the pouch "diet" is Matt Richter tells of baby food classics are being squeezed  into pouches. These are good for  both tots and parents. The containers can easily fit into a little one's tiny hands and can be sucked on like a sippy cup. Parents love them because they're easy to tote and they don't create as much mess an an opened jar of baby food.

How is the food though?? There are so many different varieties and they;re all chock full of nutrition. Standard brands like Gerber and privately owned artisanal Plum Organics. The flavors are toddler friendly with such blends as  banana blueberry and peach mango.. Some have the extra boost of veggies such as spinach and carrots added in.As for the mushiness - kids love the squishiness better than sometimes hard to manage veggie and fruit bits. That's how Plum Organics started when co founders Neil Grimmer and his wife Tana Johnson  noticed their daughters not eating their fruit pieces. The girls liked the food better when the food was pureed and easily slurped down.

As for Mr Richter? it seems his daughter , Mirabel is going to be part of this new pouch generation, She already likes her food squishy and easily gulpable. Does it say  alot  for this upcoming generation of foodies. It sure does. There may be a time when dim sum and chateau Briand may be pulverized and served in a pouch!

Elegant Nashville Eating

Southern eating is usually reserved to fried chicken and grits, especially in the quintessential town of Nashville.. However that city is changing its' culinary habits. Thanks to local chefs, the city is becoming a gourmet mecca, Food is changing however it still maintains its' Southern flair.

This was the topic of an article in today's New York Times Dining section. It was written by regular Kin Severson. She sampled the various dishes and went to some of the hipster restaurants too. After all Nashville is also a music city , attracting celebs like native Sheryl Crow and newcomer Nicole Kidman and her husband , country singer Keith Urban,, Some of the food is artisanal, being reminiscent of what's happening in Brooklyn's foodie scene,Chefs are making their own chocolate and curing their own meats, This gives dishes a homemade yet gourmet flavor.

Some of the stars on the Nashville scene are Mas Taco Por favor. This Mexican favorite started in 2008 out of a Winnebago - no less. Its' soup is famed around town  It''s a smooth blend  of chicken and lime and has attracted a cult following in Music City. The restaurant's carnitas are also very good , being a blend of fresh beef and spices. Nashville's gem, The Catbird Seat has a national following and has been featured in many food magazines.It is known for its' unusual concept of having a large table where chefs come out and serve dish after dish. There is a beef tartare that is made with burnt bread crumbs and juniper. The eggs come sous-vide and yogurt dishes are infused with sweet hay.

Nashville has long been known as the country's music capitol. Now it's being known for its' food as well. It's fine country dining with a sophisticated twist.

Taco Bell's Meets Doritos

Everyone loves Taco Bell and Doritos. Imagine combining the two for a tastier meal or snack. Well, that's exactly what Taco Bell has done. The result is an interesting blend of fresh veggies mixed with that spicy flavor we all know so well.

This was the subject of an article in yesterday's New York Times Dining section by William Grimes. He decided to try the newest concoction by one of America's leading fast food chains. His findings? So so. The shell may be very good but the fillings are just basic fast food stuffings. The tomatoes are not good while the sour cream was dismal.At least the beef was flavorful as it often is with any Taco Bell product along with the shredded cheddar which was pronounced sharp. Maybe if would be better with a chicken version.A cool ranch version is in the works

As with any Taco Bell product, the Doritos flavored taco is low in calorie (as well a sin price .it;s a cheap $1.49 .Despite all the different ingredients in it it still only 170 calories. This is much less than its' in house competitor, the Doritos Loco supreme, a weighteir version of it. It has 200 calories. Still compared to what other fast food chains are giving out, Taco Bell is still the healthiest. There's not that much grease, fat or carbs to deal with. Also the flavor is a lot betterand dosn''t have an aftertaste.The doritis spicigns will amp up the food a bit and probably garner more fans

There's nothing like the spice of a Doritos and the tastiness of a taco. Taco Bell has managed to combine the two into a tasty treat for the summer.it'sa  fine blend of a popular snack food and a well loved fast food.

Foods For A Summer Cold And Virus

Colds and viruses really don;t have a seasonal agenda. They come whether it''s ten degrees and snowy or ninety degrees and balmy. However the comfort foods that work in winter can be a pain to make in the summer. What to do? Reformulate the recipe so that it 's easy to make during sweltering days.

Soup is a must when you don;t feel well. Of course, you can open a can and heat it up which is the easy way to make this sick day classic. You can also just make an easy broth  with just a bouillon cube with water. Add egg for some protein or mild veggies such as carrots and celery for more flavor. Throw in some bread crumbs to make the Piemontese specialty pompeist . Another add in is orzo or tubetini, the tiny beadlike pasta.

Summer sickness means avoiding all those barbecue sauce laden meats and mayo drenched sides. If you;re up to it, think about a grilled chicken on just plain, buttered toast. Even a plain hamburger can be good for its; protein.Just don;t load it up with special sauce or pickles along with onions that might be too strong.Kabobs are a fun way to tempt a flagging appetite. These are perfect nibbles when all you feel like is just small bites. As for salads stick to just a regular garden one that has tomatoes and olives in it, Too much of raw veggies such as broccoli or cauliflower may upset an already roiled stomach.Keep the dressings light. Try a vinaigrette instead of a creamy and dense Russian, French or Thousand Island kind.

Colds and viruses come no matter what the season. They're worse in summer when the eating is fun and there are plenty of good food. Keep it simple to get through this rough period.Light meals are the way to go during a summer cold or virus.