Sweet Reality

The old adage, "you are what you eat" has been around since before Twinkies. Maybe this is why Twinkies filed for bankruptcy last year as consumers opt for healthier alternatives. However just because it says 'healthier alternative' on the packaging, doesn't necessarily mean it is any healthier than a Twinkie. You've seen it on the shelves:
Coca Cola made with REAL Cane Sugar!
But...it...a...well...it's still sugar. Connections are being made between sugar consumption and our health. Words like toxic, poison and regulation are entering the debate. And many scientists agree that sugar can be considered as unhealthy and addictive as cigarettes. This might seem extreme and new age-y but watch an episode of Mad Man next Sunday and consider what our philosophy was on Pall Mall non-filters a generation ago.

Enter Dr. Robert Lustig.  Dr. Lustig is a controversial pediatric endocrinologist from the University of California San Francisco who has been outspoken against sugar and the way we are eating it in the western world. He claims it's addictive and contributing to the rise in childhood obesity, Type 2 Diabetes and heart disease. His theories are finally entering the mainstream with many of his colleagues initiating their own research and a recent 60 Minutes segment reporting on his findings. He might go a little too far for some by demanding that sugar be regulated like alcohol in this country but I imagine this is because he's angry. He has personally seen through his patients how avoidable these pandemics can be through proper diet. Though I agree that sugar is toxic and definitely addictive, I feel it is the responsiblity of the consumer to regulate what ends up in their kitchen cabinets.

And here's where you come in.

Begin by reading about what you're eating. If the ingredients list takes up more than 2 lines chances are there is going to be sugar added in some unpronounceable form or another. That's the trick - sugar sneaks into almost all processed food. Sauces, peanut butters, fruit juices and even yogurt are all loaded with sugar. It's time to recognize this and find alternatives. If you don't have the healthy mega-marts like Whole Foods or Real Foods around you, pay a visit to your local health food store. Not only will you find peanut butter that is actually comprised of nothing but peanuts but you can explore all sorts of better-for-you foods. It might take a little extra time and might cost a few extra dollars but the value of your health should trump all that!  Because, seriously, sugar is a toxin and it is addictive. Heed my advice and the advice of professionals with medical degrees, and you'll probably go through withdrawals similiar to those experienced by drug addicts. It sucks. The cravings, the headaches, the crankies will try to make you change your mind. Stick with it. Once you get over 'the hump' you will feel more energetic, stronger - both mentally and physically - and chances are, you'll lose a bunch of weight.

But let's be realistic. It's next to impossible to cut out all the sweetness of life. The key is to avoid the sugars when you're not looking for them. Shop for natural products without added sugars when buying bread, peanut butter, tomato sauce. Consider offering your family sweets that come in there own package - grapes, oranges, etc and drive by the McDonalds instead of driving thru.

Superbowl Snackin'

Wanna join in the Superbowl festivities but not a fan of the heartburn, bloating and bad breath football food offers? While I love the idea of pigs in a blanket those lil' smokies can really pack a punch. Go ahead and serve them for the true fans but also offer an alternative using zucchini. Before wrapping them up in their doughy blanket, blanch strips of zucchini in salted water and pat dry. And pat dry again. I learned the hard way with soggy blankets one year so go ahead and pat them dry one more time.  Bake as you would your pigs in a blanket and serve with some spicy mustard.

Another way to cut out the game day calories is to try leaving the cheese off one half of your nachos. Instead smother them with beans, sauteed spinach, salsa and lots of onions. These ain't yo momma's nachos!

For alternatives to those creamy, heavy dips, dish out some hummus and carrots, have a side of guacamole for your nachos and warm up some pesto and serve with garlic basil toast.

These healthy options will have you feeling great the next day, even if your team loses.

good 'n plenty granola

Good ol' granola. Healthy, filling, portable...it's everything an adventurer or a mom would want. So good, in fact, that someone conjured up the ambitious idea of adding chocolate chips. A bonk on the head followed by, 'If it's good WITHOUT chocolate chips it's gotta be good WITH chocolate chips'. This inspiration flooded the market and in the rush to capture consumers, many company's turned to the devil in the candy coated red dress. You can now find mainstream granolas containing m&m's, marshmallows and other various Halloween goodie bag treasures. Fun, for sure, but it sort of defeats the whole 'simple changes in attitude will endow a healthy happy life' thing. Even without the candy corns, granola tends to be higher in fat so you have to read the labels - and the price tags - carefully. Store bought brands tend to overlook moderation - and those that DO care have to charge a lot more for all that caring and, ultimately, your budget guilt will beat out the 'simple changes in habits will endow a healthy happy life' thing. Simple solution! Make your own! It's surprisingly easy with this perfect little recipe:

4 cups old-fashioned rolled oats (not the 1 minute stuff)
2  teaspoons ground cinnamon
1 cup walnut pieces
1/2 cup vegetable oil
4 tablespoons honey
2 teaspoons vanilla extract
1 cup raisins

Preheat oven to 325. Grease a baking sheet and set aside.
Mix all the ingredients except the raisins.
Spread the granola over the prepared baking sheet.
Bake, turning twice, until granola is golden brown. About 15 minutes, but keep your eye on it as ovens tend to vary and oats tend to burn.
Place raisins in bottom of large container and fold in toasted granola.
Cover tightly once cooled and your granola will keep at room temperature for several weeks.

The house smells like a home when you cook this stuff and it's fun for kids (or spouses) to sneak some hot-out-of-the-oven granola while they help fold the raisins in, whether it be by hand (wash 'em first!) or with some shake, shake, shake of a covered bowl.

One note on moderation - not to ruin the party... A little is plenty. It's easy to chow down a whole bag of granola because of it's convenience and mild sweetness. Tame yourself! Just pour a teeny bit in a small bowl or big cup and add yogurt, milk or apple sauce - you can even add some fresh apple slices or blueberries. The fruit balances the textures for a mouthful of flavor. And the great part about that teeny portion? You get to go back for 2nds! - as long as you again pour that same teeny amount so both amounts together would add up to 1/3 your usual cereal bowl full. Good. And Plenty.

Onion Worship

The Onion was worshipped by Ancient Egyptians.  They often used onions as funeral offerings, placing them in the eyes, pelvic and thorax while mummifying their Pharaohs. It's probably the bad breath thing that has kept the onion on the social outskirts in modern times but in ancient days their strong odor was thought to get the dead to breath again and their purifying quality were considered magical. They believed the onion's circle within a circle indicated eternal life. Yet, these days, the underrated onion is relegated to a common condiment for belch-inducing meat products such as hot dogs, hamburgers and chili. This reliable, vaguely exotic and aged vegetable offers cleansing health benefits as well as supplying us with cancer and stroke fighting flavinoids while playing perfect accompaniment to a wide variety of food. And since onions are used in almost every culture they can walk the map with you to whichever destination you desire. Add some chick peas and spices for Chana Bhaji in India, some zucchini and cappellini for Pasta Primavera in Italy, steep some Apple Onion Soup in Germany or head to France for some Mushroom Onion Quiche.

The pilgrims liked onions for their durability since they keep well in winter if stored in a dry, dark place so they brought them along with them on the Mayflower. When they got here they found onions growing wild, all different types of onions, good for all different forms of food. Red onions are great raw in salads or for skewers on the grill. Yellow are great for sauteeing, and roasting and ideal for soups, anytime the recipe calls for the onion to be cooked slow and long. White onion varities are sweeter so are good to use when lightly baking and grilling and is the main onion used in Mexican cuisine.

Because those cancer and stroke fighting flavanoids are also considered a useful natural anti-imflammatory, I use a lot of onions. To add convenience, whenever I mix up a batch of onions I always make some extra and seal them up in the fridge. Go for it. Sautee the entire onion - make it two! Spice them up with some basil or cumin, depending on your regional tastes at the time or keep them au naturel and ready for tomorrow's spice du jour. And the bad breath thing? Try to have some washed parsley on hand. It works wonders for future smooches and is great for your liver!