Starving Foodie

Last week I dealt with a sinus infection. Basically, some alien creature penetrated my brain, making me lethargic and brought my neural processes to a halt.

Not a good combination of impairments when you have ten pages of web site copy to write and another dozen to review.

Recovering slowly, but I still have a ways to go and a few more days of antibiotics.

Last week, I managed to get in my three trips to the gym, but we had to take it down a few notches to keep me from passing out. No cycling – which sucks as that’s about the only exercise I really enjoy. Actually, I only enjoy the cycling after about 5 minutes into it — the time spent convincing myself to get out of bed early to go do it is horrific.

Sickness and Food
When I don’t feel well, such as a sinus infection, flu or cold, I often find food comforting. This is problematic because my low energy levels sap my will power. I tried to eat well last week, but slipped up several days. Did not journal. Did not care to journal. Did not even look for my journal. I suspect I gained a pound or two. Today’s after-workout weigh in will tell the tale.

Tips Anyone?
If anyone has any tips about staying on track when feeling like your head is about to exploit, please let me know. I find it easier to stay focused when traveling than to do so when I’m ill. Need to find a strategy.

Health Tip
I use a neti pot and if you have sinus issues, I highly recommend regular use. Since using this thing to wash my sinuses, the frequency, duration and severity of my recurring sinus infections has declined significantly.

Psycho-Eating
Nicki mentions that she’s been experimenting with food:

Let’s just say I am experimenting with food. … I’m trying to figure out what satisfies me when. What I can eat with control.

I think this is great and something you must do. Over time, trigger foods are no longer triggers, but there may be some items which you still have not mastered. Instead of depriving yourself, I say do controlled experiments — that should be infrequent controlled experiments. If I experimented with bread nightly, I’m sure my waist would start growing again.

Big Battle – Small Victory
Bread. I love the stuff. French, bagels, pita, nan, rye, wheat, whole grain, leaven, un-leaven, fried, baked, tossed, you name it. I’ve met few breads I do not like.

On Friday, I dropped into Matthew’s for a bit. Instead of having half my weight in bread, I asked them to bring me just one small ciabatta roll. Typically, the bring an assortment of 3-4 rolls, and true to form, I eat the assortment. So I just asked for one and ate only 1.

Unfried Okra
This is what I consider a Recipe in Training (RIT). A RIT is simply something that came to mind as an alternative or twist on a traditional dish. The goal is often not well defined, but tonight I was trying to get something like fried okra.  I try to make the dish healthier, pump up the flavor, and simplify preparation.  Often, I later discover my RIT is nothing unique, but at the time, I feel like I’ve made a scientific discovery or created a work of art.

Tulsa, OK and Okra and Nutrition
I grew up in Tulsa, OK. We grew okra in our garden. Picking the stuff required a wearing a long-sleeve shirt in the middle of a hot Oklahoma summer. The oils on the plant would make you itch for days.  Despite the toils of the harvest, I loved eating it. My family’s recipe was simple — toss a corn meal, flour, salt and pepper coating and pan fry until golden.

Okra is pretty nutritious, receiving an A on calorie count. This nutrition is quickly lost when you batter it and fry it.  So I wanted a healthier alternative.

Recipe Inspiration

I’m a fan of Indian food.  Curries, chaats and nans are terrific.  A couple of years ago, I had a dish called Sindhi Kadhi, a okra dish which is also fried, but I loved the flavor.  I liked the addition of other vegetables and despite being fried, the dish was lighter than the traditional southern fried okra.  So tonight, I thought about mixing some flavors and techniques to come up with a healthier version of fried okra.

Un-Fried Okra

Ingredients:
These are approximate. When creating new dishes, I often do things to taste. I’m also cooking for two, so I try to mentally guess the amounts and scale up. When the recipe is better developed, I can give more accurate measurements.

Serves: 4-6

1/4c Green Sweet Pepper Chopped

1/4c Red Sweet Pepper Chopped

1/4c Purple Onion Chopped

2 glove garlic crushed

2c Okra cut crosswise  in 1/2 slices

1/8-1/4 Whole Wheat Panko Bread Crumbs

1 tbsp of sesame seeds

2 tbsp of salsa (smoky flavor, mild worked well)

Salt, Pepper, Paprika to taste

1/2 tbsp Butter (preferably Danish or Irish for better flavor)

1/2 tbsp canola oil

Method:

I used a wok but any heavy skillet with a lid will work.

Add oil and toss in onions, garlic, and peppers over high heat for 2-3 mins. Some char on the bottom of the fine.  Reduce heat to a simmer and add okra.  Add 1-2 tbsp of water and cover.  You basically want to steam the okra until tender. Time and taste vary. Likely 5-10 mins.

Reduce heat to very low or remove from the heat.  Add salsa and stir.

Make sure any liquid has steamed off.  Push veggies to the side.  Add butter, sesame seeds, and bread crumbs.  Raise heat if necessary to melt butter and toast seeds and crumbs slightly.

Gently stir butter crumb mixture into the okra. You’re done!

Initial Results

I was pleased with the results.  The sesame and panko crumbs add a lot of texture and flavor.  Panko add good crunch.  The salsa, especially if smoky flavored, adds some nice zip.  Overall the dish had a very similar “mouth feel” as traditional fried okra but with more flavor.

RIT Workout

I need to work on the ratios of vegetables, try to further cut the fat, and get the ratio of bread crumbs right.  Also, need to find a way to get the smoky flavor without requiring some hard to find salsa.

RIT Grade:

I give this dish a B-.  That’s pretty good for a first stab.  Often my first attempts get expelled from training where they end up in the trash can.

Last week, I was in Washington D.C. for a 3 day conference. I stayed-on after the conference to visit with my Aunt and Uncle. Traveling while trying to make lifestyle adjustments is like playing Pitfall. There are plenty of obstacles to set you back, but you have to keep trying.

What Can you Take To the Airport?
Know the rules! The TSA (Transportation Security Administration) should really be renamed STA (Security Theater Administration) since most of what happens at the security screenings if for show. If the liquids were a real threat, do you think they would not inspect them and simply throw them in a bin to be collected later? I digress.

The guidelines for food items are as follows:

All food must go through the X-ray machine. Do NOT bring food to the security checkpoint unwrapped … Food must be wrapped or in a container. Unpeeled natural foods like fruit are okay, but half-eaten fruits must be wrapped.
Source: http://www.tsa.gov/travelers/airtravel/assistant/editorial_1667.shtm

So you can bring apples and other vegetables. If you have something like carrot sticks, stick them in a zip lock bag or buy the pre-portioned sizes. In my experience, I’ve only had bottles of liquid confiscated. At worse, they toss your food in the trash forcing you to buy inside the airport.

Avoid Airport Food
If at all possible, avoid airport food. Eat before you leave to the airport. If it is not possible see out fruit or other alternatives. Stay away from airport smoothies. I found in many cases they use sweeteners or frozen fruits. I have found a few kiosks that serve salads or lighter wraps. Pretty much anything you buy cooked at a airport is going to be loaded with fat. Airports have to churn out the food quickly, so they load up the pans and grill tops with oil and crank up the heat.

Just because it looks healthy it probably isn’t. Airports are stuffed with bad foods. So that chicken salad may look like a better option, but you really have to read the labels or ask about ingredients. To my surprise, a “Grilled Chicken Salad” sandwich was actually a Mayo-based chicken salad made from grilled chicken.

Dealing with Relatives
Fortunately, my relatives are starting to eat healthier. An unfortunate event pushed them onto this path, but nobody offered pizza while I was there. I highly recommend letting your relatives/friends know in advance that you are making a lifestyle change. My Aunt asked what I wanted to eat and picked up some extra fruit for me. This prevented me from eating the cookies and other treats that are often available.

If you plan to eat out, research restaurants ahead of time. If there’s a common place your relatives like to gnosh, do some research and see if there are healthy alternatives. Though I did not control my portion well at Lauriol Plaza, I selected a grilled fish and avoided fat filled enchiladas. Though, I did fail to have the chip bowl placed on the other side of the table.

Soup, Salad and Apps
On two occasions, I found myself at a restaurant with mediocre entree choices. So, I opted for an app and salad or soup and salad combo. The food portions were on target. I had the wait staff bring both of my items at the same time as the entrees.

Post-Trip Weigh In
I’ve purposefully delayed my post-trip weigh in until today. I wanted to get my body back to a normal schedule so I can assure my hydration and day is on par to the weigh-in prior to leaving. Will update tomorrow with the results. Given a conference, a dinner party and a birthday party on this trip, if I’m +2lbs or under, I consider that a success.

UPDATE!

I weighed in on my trusty Wii-Fit last night, and to my delight I was down 3.2 lbs last week.  Given the +/- 2lb accuracy I get with the Wii that means I at least did not gain any weight on my trip.  I may have even lost a pound.

The Gaylord National resort faces the Potomac river. (FYI. Never stay here if you are visiting D.C. They call it a Washington hotel but it is a good 30 minutes to the sights.)  The view is pretty nice and there is a sidewalk with benches.  Large boulders line the bank.

Mini-Bootcamp

So I managed to drag myself out of bed this morning to get some exercise.  I knew if I went to the fitness center buried in the basement, I would be discouraged, so I headed outside. Temp was good ~78F but humid 80%.

I did a “countdown” routine.  You decrease your reps each time.  I find this motivating as you have less work to do as you go along. On your first round you do 10 reps, then 9, then 8 and so on down to 1.

Warm Up:  Jog 500m

Step Ups to 20″ Ledge Each Leg

Jog 50m

Push-up on Park Bench

Jog 50m

Should press With Boulder

Jog 100m back to start

Repeat 10 times decreasing reps each time.

Countdown Pysch-Out

I like the countdown as you lose track of the reps.  If someone told me to get up this morning and do 55 push ups, 55 step ups and 55 shoulder presses and then jog 2.5K, I would have told them they were nuts.  However, that’s what I just finished.

Now on to more talks on SEO, SEM, Cloud Computing, and social media strategies.

TIP: Over on Nicki’s blog, I commented that you can often get egg whites at hotel breakfast buffets.  At the omelette stand yesterday there was no mention of egg whites, only a big vat of mixed eggs. I asked and he had some egg whites underneath in the fridge.  So I had 3 egg whites, tomatoes, green pepper, and onion.  1/4 mixed berries with 2 tablespoons of yogurt and a mini whole-grain waffle plain, 3 oz of grapefruit juice.

This week, I’m at the Gaylord National Resort in Washington D.C. for Hostingcon, the annual geek fest for people providing internet services.  Conferences pose some huge challenges:

• Disrupted Exercise Routine
• Unhealthy Food Abundant
• Networking Drinking Events

Fruit Hoarding

The food at these events is typically poor, but this year, I have to give the operation some credit. At least there is some fruit available during breaks. This is a welcome addition to the fat-laden goodies like cookies, donuts, and muffins that are typically served.  When I find some good fruit, I stash it in my conference bag.

Luckily, my fruit hoard has saved me twice.

Yesterday, before the evening network event. I had an apple.  Typically at these events I drift from one reception to another, trying to limit the drinks people are tossing my way.  Finger foods are the menu du jour, so the apple helped.  I drank less and was less tempted by the nachos on offer.

Today when walking into the exhibit hall around 10:30 AM, Otis Spunkmeyer greeted my nostrils.  For our obese nation, fresh-baked cookies are probably better than a booth babe in attracting attendees to your both.  The plum I had stashed in my bag saved me. One booth was giving out slices of chocoloate cake — that’s the last thing an overweight sedentary system administrator needs.

Lunch Deconstructed

Lunch is tough.  There is a mixed green salad offered but very little healthy protein.  Yesterday, they served some turkey and cheese sandwiches on a roll.  So I made a salad with some cucumbers and tomatoes and took the turkey from the sandwich to make a meal.  I thought this was pretty good.  I did indulge a bit in the mini-desert, which was a shot glass sized serving of cheesecake.

Today was a little tougher.  The protein option was a fish bathed in butter and bread crumbs or a chicken breast wrapped in ham with some cheese.  I scraped the ham and cheese off of the chicken and added it to my salad.  Still pretty fatty, but better than the butter soaked fish.

Not Drinking

Alcohol greases the engine of business.  Hanging out in a social setting and kicking back a beer or six builds trust.  Why you should trust a drunken salesperson is beyond me, but that’s how it works.

Last night was tough.  There are many people here I’ve know for years, so catching up required more than a couple of drinks.  Fortunately in H3I speak, this is an infrequent event, so overdoing it is relatively minor in the grand scheme of things.  I did, however, make it back with much less damage than in the past.

Tonight, I had a wonderful dinner with some of business partners.  I had a couple of drinks at dinner and one after.  Probably 3 servings of alcohol total.  The bread bowl had a flat bread in it, so I ate a very small portion of it — better than eating the entire bowl of bread which was an old habit.

I had a mixed salad and fish for dinner.  The portion was a little large but I did not have any afternoon snack and a light lunch, so on balance, I think it was a success.

Exercise (Kind of)

The conference runs from 8:30 AM to about 5:30 PM, then dinner and/or a networking reception.  By the time you’re done, exhaustion takes hold.

Yesterday, I asked myself a question:

“What benefits the my business more?  Going to a boring sessions with little import or taking 45 minutes out of the day to improve my health?”

When posed that way, the answer was clear.  In the past, I felt a little guilty about taking some “me time” at these events as they can be expensive.  After a closer inspection, I realized that being rejuvenated from exercise would make me more effective in the important sessions.

This is a win-win attitude.  I win and the business wins.  This is a big shift in my attitude about business events.  In the future, I will look for low impact events and see if I can use that time to get some exercise.

Simply Stairs

Taking the stairs.  Though sometimes I forget or just follow the crowd down the escalator, I’ve been trying to take the stairs.  This conference is spread over 3 floors which each floor occupying about 2 stories.  So to go from the exhibit hall to the conference room is 6 flights.  I did that about 4x today, so that 24 stories.

Hanging in There

I’ve one more day at the conference and then over to my aunt’s place for  some family time.  I think I’ve managed pretty well but will not know for sure until I hit the scale when I get home on Sunday.

Beans. I like beans and they are good for you as well.  One of my quick fix meals is beans and rice.  I typically don’t use quick cook rice as I don’t like the flavor, but if you need a meal in a hurry, quick cook rice (10 minute type not instant) will do. Pair this with a good salad for a nice quick meal.  If you make large batches of salad, I suspect you could be start to finish on this dish in under 15 minutes after a few runs.

Ingredients

10 Minute Rice Like Uncle Ben’s Whole Grain Boil in Bag

1 Green Bell Pepper Diced

1 Roma Tomato diced

1/4-1/2 Yellow Onion Diced

1 Can Organic or Low Salt Back Beans

1 Package of Frozen Corn (or fresh corn0

1 Clove of Garlic or Garlic Power (to taste)

Black Pepper

Salt

Spices: One or more of  Cilantro, Oregano, Cumin, Basil, Thyme, Rep Pepper Flake

Method:

Get all ingredients out.  If you do not cook often, then make sure you get everything you will need in once place.  This is a very fast meal – less than 15 minutes start to finish, so you want everything you will need right there.

We are not going to saute anything.  We essentially want to steam the vegetables but to expedite the process a little oil will be required.

Cook Rice

Cook rice according to package directions.  Cook your rice on the stove.  Don’t use the microwave.  You need to be paying attention so if you put your rice on the stove it’s right there with the beans.

Cook Beans

In a skillet over medium to medium high heat, at some oil or cooking spray.  Use just enough so that food will not stick.  Let pan come to temperature.  If the oil smokes, the pan is too hot.  On my electric range with a cast-iron pan, a setting of 5-6 is usually good.

Once pan is hot, add garlic, onions, bell pepper and cover.  After about 2 minutes, add 1-2 tsp of water.  You essentially want to rapidly steam these veggies until they are tender.  I like them a little on the raw side to add a bit of crunch.

Now add beans and corn.  If using dried herbs and spices add them now.  If using fresh wait. Add 1/8-1/4 cup of the water from the boiling rice.  The gluten in the water will help make a nice sauce.   Cook uncovered for 5-10 minutes until everything is hot. Increase heat to medium-high if water is not gently boiling.  Stir frequently to prevent burning. If pan begins to dry, add more water from the boiling rice.

Remove from heat, add fresh herbs, salt and pepper to taste. Cover until ready to serve.

Just before serving, toss in the diced tomatoes.

Serving Size and Calories

A serving size is about 3/4 cup of the beans. Should be around 150-200 calories max depending on how much oil you used.  Rice 1/4 to 1/2 cup: 170-340 calories. So in total, likely under 500 calories.  If you really watch the oil, this can as like as 350 calories.  Do not mix the rice and beans. Simple put the beans over the rice.

Toppings

Add fresh sliced  jalapenos or bottled hot sauce.  Fresh salsa is very nice as well.  Cayenne pepper is nice too.

Time Savers

Buy pre-diced onion, peppers at the super market.

Use a mixed herb seasoning, like “Italian Herb Mix” or any other mix with Oregano, Basil and similar green herbs.

Spices

Learn to spice to taste.  This is a key to cooking on your own.  Specifying amounts of spices is really not very helpful.  The age, quality and variety of spice makes a huge difference.  Greek oregano has a more intense flavor than Italian oregano.  Fresh herbs have more aromatics than dried herbs but dried herbs can impart stronger flavor. Learning to spice to taste is key to excellent home cooked meals.

Fresh herbs should almost always be added during the last few minutes of cooking.  Dried herbs should be added early in the process so you can extract their flavor.

Fresh herbs are more forgiving since you can easily control the amount you use.

For this dish, I recommend fresh oregano and cilantro with a touch of cumin.

Leftovers

This dish travels and re-heats well provided you did not mix the rice and beans.  If you mix them, the rice will get very gooey.  By keeping them separate in tightly sealed containers,  you can easily store this 2-4 days in the fridge.  Be sure to get the beans into the fridge as soon as they are room temp.  Keep them covered after cooking.

Experiment

If you are unsure about herbs and spices, pull a small portion out and spice it sparingly.  Keep working with that small portion to try different amounts, different ingredients.  Once you find something you like, you can then try it in your main dish.

Wii-Fit Great for Extra Exercise

Since leaving H3I, I try to at least get one “ThermoWalk” in a day.  Most of the time it is an after dinner walk.  However, this time of year in Jax, the weather does not always co-operate.  Afternoon and evening downpours are common.  So how to get your exercise? Enter Wii Fit.

Don’t fire your trainer just yet.

Unless you’ve not been working out at all, most of the games, aerobics, strength and yoga on the Wii Fit will not challenge you.  The Fit is not a replacement for a full exercise program.  But what it can do, it provide you with some entertaining, low intensity exercise.  A great replacement for walking  after dinner.

Games, Aerobics, Strength, and Yoga

The Fit has balance games, aerobics, strength and yoga.  The games mostly focus on balance.  For example, the ski slalom requires you to use a slight squat and balance side to side.  In the aerobics area, there is a hula-hoop game that can get take your heart beat up a notch or two.  The strength and yoga  items hold not surprises.  For many of the exercises, you use the Wii remote or the balance board.  The game then keeps track of your score.

Weight Log

The Wii also measures your weight. I’ve seen this change by as much as 2.5 lbs in 30 minutes, so the Wii board is quite sensitive to how you stand on it.  I’ve found I get more consistent results by doing my weigh in at the end of the workout.  The best thing is this provides a very easy way to track your weight.  The accuracy is not too important.  What you mainly want to see is the graph moving in the right direction over the month.  Don’t worry about +/- 2lb gains along the way.

Integrating the Fit

Integrating the Wii Fit into your daily/weekly schedule.  If you plan on walking but just don’t feel like getting outside.  See if you can manage 10 minutes on the fit.  While dinner is cooking, you may be able to find 5 minutes of low impact games.  The goal is to increase your total exercise level not to get Fit by using the Wii.

For example, if 2x a week I forgo my 20 min walk due to some reason, I’ve given up 160 minutes of exercise a month. But if I get on the Wii instead,  I don’t lose that 160 minutes of exercise.

Getting the Kids Involved

I don’t have kids so take this for what it is worth.  While I think kids my like the games on the Fit, they probably will not like the other routines.  I can’t imagine getting a 4 year old to do Yoga.  However, the Fit comes with Wii Sports.  That game can get you moving.  For example, with Wii Bowling, bowl into  lunge and hold it until the ball hits the pins.  Switch legs have way through. Don’t worry about the score.  Get your exercise in.

With the baseball, hold the Wi-mote in one hand and a weight in your other.  Be a switch hitter to balance the work out.

Buy a Fit

At first, I did not like the Fit, but now I probably rack up 90 minutes on the fit weekly.  That’s 6 hours per month of additional exercise.  For someone my size and the intensity I work out on the Fit, that is at least 1700 calories a month.

By using the Fit, I can expect to lose an additional 5 pounds per year.

Five pounds may not seem like much, but if it is combined with walking more, eating better and other lifestyle improvements, that fiver gets added to another fiver and soon we are talking significant weight loss.

I love pepperoni, but pretty much have given it up due to the high fat and high salt. But yesterday in the grocery, I saw Armour’s Turkey Pepperoni. For a cured meat, the nutrition is much better than expected; 14 slices just 50 cals and less than 1g of saturated fat. Salt is on the high side but I don’t plan on eating more than a few slices at once.

Tip: Microwave ‘em

On its own, the product is rather lack luster. But if you put 2-3 slices between some paper towels and microwave for 30s-60s, you now have very crispy, thin pepperoni wafers. These things are amazing on a salad. Could also be added to mashed cauliflower/potatoes or used on a baked potato. At less than 4 calories each, these things pack a huge amount of flavor.

You can also microwave turkey bacon this way. You will get cracker like crunch without the fat.

Note the brand!  Hormel has more calories and fat than does Armour.  When looking at Turkey products as subs for other meat products traditionally prepared with pork or beef, read the labels.  I’ve seen the “same” product vary by as much as 3x in calories, sugars, salt and fat.

If you are on a diet, you are likely eating salad (or should be).  Personally, I love salad.  However, the salad I love is far removed from what you usually get at a restaurant or pre-made at a supermarket.

Why Salad?

Salads, properly prepared, are highly nutritious, have low caloric density, and help fill you up.  Provided you don’t lather on the dressing or add tons of other fattening items, salads can become one of the favorite members of your diet team.

Preparing Salads: Hydration

I used to live in an area where a couple of small markets had fresh mesclun greens daily.  These were always very crisp and harvested locally within 24-72 hours of arrival.  With freshness like this, you did not have to do to much to get the base of your salad ready.  However, I now have to buy the bagged or boxed variety of salad at the super-market.  Most of this salad is dehydrated.  So you have to spruce it up.

To spruce up your salad, chop it into bite size pieces.  Place it in a bowl of room temperature water for at least 10 minutes.  At the left you see a salad spinner.  This is essential.  I fill the salad spinners bowl with water and then simply dump it after 10 minutes.  Then spin away.  You will be surprised at how much more flavor and crunch the greens have.

Preparing Salad: Lettuce Diversity

Those quick mixed bags are great, but the often lack appropriate diversity for a satisfying salad.  I typically add one or more of the following … usually this comprises only 1/4 or less of the total salad: Savoy Cabbage, Radicchio,  Red Cabbage, Mustard Greens, Endive, Watercress, Romain Hearts or any other crunchy, flavorful lettuce.  Don’t forget the herbs: Dill, Lemon Basil, Oregano, Taragon or other fresh herbs can do wonders for the flavor.

Preparing Salad: Building Your Base

Your base salad should consist only of the lettuce, well drained, and other fruits and vegetables that stand up well in the fridge.  Carrots, broccoli, bell peppers and similarly, often hard, veggies will hold up well.  This is your base salad.  To this salad, you add your other items right before serving.

Preparing Salad: Mixing it Up

When you are ready to serve your salad, add in your moist veggies, such as cucumbers, tomatoes, apples or any other moist item you like.  Do this just prior to serving.

Preparing Salad: Get Nutty

Nuts and seeds are a great addition to a salad.  Try to buy raw, unsalted varieties for the best nutrition.  Most health food stores and organic stores will sell raw nuts in bulk.  Toss in some almonds, pecans, sunflower, or other nuts/seeds.  Some seeds you may want to toast.  Poppy and sesame seeds are often best after toasting 2-5′ in a skillet over low heat.

Preparing Salad: Get Fruity

Dried cherries, cranberries and yellow raisins can be  great addition to a salad.  I buy these from the bulk bins at the organic or health food stores.  Middle Eastern groceries will often have very good dried fruit.  I got to Hala Cafe here in Jax and get dried apricots, figs, cherries and other fruits.  The cost is typically lower than the supermarket and better quality than other stores.  You don’t need very little dried fruit in a salad to add a lot of zing.

Preparing Salad: Get Crunch

Croutons are often packed with hidden fat.  You can make your own by using whole wheat pita or whole grain wraps.  Just cut into bite size pieces, sprinkle with your favorite seasoning, e.g. black pepper, paprika and sparingly on the salt.  Place on baking sheet in 350-400F oven until crisp.

If you don’t have the time, take a look at Kashi’s whole grain crackers. Avoid ones with cheese as they have added fat.  Crumble 2-3 crackers over you salad before serving.

Preparing Salad: Give me the Cheese

If you can learn to leave off the cheese, then you can pretty much eat as big a salad as you want. If you must have cheese, us sparing amounts of very intense cheeses like aged reggiano, provolone or extra-sharp cheddar.  Feta is great too as are many goat cheeses.  If you are a blue cheese fan, find the most stinky cheese on the counter.  You will use less of it.

Preparing Salad: Dressing

As a dieter, you never want to put your dressing directly on the salad unless you made the dressing from scratch and you control the portion very carefully.  If you don’t, then you never realize how much fat you are adding to your healthy salad.  Serve salad dressing in a small pinch bowl or ramekin. Dip your fork into the dressing and then eat you salad.

With a fresh, well constructed salad, you may find you need little dressing.

Easy Salad Dressing

2 Tbsp Oil

2-4 Tbsp Lemon Juice

1/4 Tbsp Oregano (dried is better for more intense flavor)

Salt and Pepper to taste

Add  2 Tbsp water and put in a shaker and mix.  Taste.  Add more water and re-taste if you need more volume.  Try to use water to keep the fat content down.

Preparing Salad: Conclusion

Hydrate your Salad for 10 minutes

Mix your greens

Base salad has  greens and hard, low moisture

Add moist veggies just before serving

Spike up the salad with nuts, seeds and dried fruit

Use dressing sparingly and make your own.

Hope this helps you make a great salad!

Growing up, I remember my mother would plan meals for the week.  We would then check what ingredients we had, often frozen or canned, and then go the super market to get the missing ingredients. The lists were specific.  A bag of frozen corn, 1lb ground beef, etc.

I suspect this is how many people look at meal planning.  You figure out what your family is going to eat that week, see what your missing, and build a detailed list.  You then head out to the grocery store like you are on a scavenger hunt.

Great Food Starts with Freshness

If you ever see interviews with top chefs (not the egomaniacs that are on the reality shows), you will see one common item.  Start with the freshest, best ingredients you can find.

Now here’s a simple question?

If you plan exactly what you are going to eat before you go to the store, how do you buy the freshest ingredients?

Simple. You don’t.

Here’s a simple meal ….

Chicken Breast

Mixed Green Salad w/ tomatoes

Broccoli

Wild Grain Rice

That’s a pretty nice meal.  But consider what happens if you go to the store and find limp broccoli, aging salad, and under-ripe tomatoes? No matter how great your technique, the meal will still taste poorly.

I find many cooks, both professional and home, often compensate for poor ingredients by dumping on the oil, salt and other spices.

I’ve been to many restaurants where you cannot taste the food. You simply taste oil and salt.

Big Picture Meal Planning

Take our meal above, what if we re-wrote that meal like this:

Lean Protein

Salad

Green Vegetable

Starch/Grain

Now when we go to the store and find that tilapia is on sale and moving quickly.  It looks very fresh.  Meanwhile, the chicken breast are nearing the expiration date.  The broccoli is limp but the green beans are great.  Couscous is on sale.  The mixed green salads are looking poor but the baby spinach looks great.  Now look at our meal:

Talapia

Spinach Salad

Green Beans

Couscous

Now, here’s the best part.  Fresher ingredients are more forgiving to the novice cook.  Also, you don’t have to do as much to get the food to taste good.  This means less handling, less thought and less cooking.

Drive-by Meal Planning

When I shop for meals, I have rough ideas in mind. The number of days I need to cook, is it breakfast, lunch or dinner, and a rough idea of what I have on hand.  I then spend 10+ minutes simply looking.  I often make 2-3 trips back to the produce area.  Perhaps I intend to have one meal but find something on sale or much fresher, so I have to re-plan on the fly.  As a result I end up with great ingredients and more tasty food.

Tastier food means you eat less as satiety come quicker.  Also, those 2-3 trips back to the produce area burn more calories.