I'm not a nutritionist. I did, however, successfully complete a "Food and Your Health" course at the 100 level. The degree I hold happens to be a Bachelors of Arts in Journalism. My studies in journalism required me to research, dig up info. So although I am not a journalist I still use that same inquisitiveness in my daily life. Whenever my interest is piqued about a subject or something, I research it, read about it. Typically, I read more than one source - just as any good journalist would. My researching and reading is how I've come to know what I know about: Food, health, fitness, etc.
I admit -- I have no idea about the nutritional breakdown of the food I prepare and eat or the recipes I've created and share. When I teach cooking classes, I always introduce myself and divulge just that. Perhaps some critics may say my recipes and the way I eat doesn't fall into the "healthy" category. They may be right. My response, I eat good wholesome home cooked meals, which I feel is better than the alternatives (boxed processed food, fast-food). I eat food. Real food.
The Incans didn't have nutritionist. They didn't need them. They gathered, hunted and ate real food. The operative word: real. I don't mean to be dismissive of the whole idea about calories and the nutritional value of food, but I think if we look at real food: Vegetables, fruit, grains, nuts, seeds, lean protein, and good fat we don't have to concern ourselves with the calories and such. It's the so-called food that comes in boxes, packages, and fast-food joints that we have to be concerned with. I think when we started tinkering with food, processing food that's when we lost our way. I'm starting a movement to bring cooking back.
I lovingly prepare 99 percent of my meals at home using fresh ingredients that I've hand selected from the grocery store. I eat tons of fresh vegetables and fruits, whole grains, and lean protein. Oh yeah, and I exercise to counter it all. Sure, I use butter not like Paula Deen, but I do use butter. Even, sugar. White table sugar. I don't want to compromise the taste of my food by using fat-free substitutes or wanna-be concoctions (e.g. margarine). Furthermore, let's think about it...If the fat is removed from such ingredients, something is added back to it, to try and make it taste better -- duh!
So, for those who take my healthy cooking classes, follow my recipes from my convenient little cookbook Bringing Cooking Back my recipes are from the heart. I'm sensible about my food choices, mindful of eating, and I exercise. To me that's healthy. I'm trying to reach the masses and for the masses I believe this is the most reasonable approach. Most of us will never have a body of a cover model or have a athletes physique, but we can all prepare and eat good healthy wholesome food and be fit. That's my hope for me and for you. To the critics, I contend that eating home cooked meals are better than the alternatives. I've taken control of my health by cooking good wholesome meals at home. I urge you to join me. One day, maybe I'll have the opportunity of partnering with a nutritionist, until then...let's eat, drink, and be merry not gluttonous.
Showing posts with label butter. Show all posts
Showing posts with label butter. Show all posts
Monday, February 13, 2012
Home Cooked Critics
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Thursday, October 6, 2011
Joy of food: Stuffed Bell Peppers
I love the fall for many reasons -- good comfort food is among them. Sure, I eat mostly healthy, but sometimes I just crave a warm, comfort meal. I figure, as long as I'm preparing the food in my kitchen I can control the ingredients and make sure everything is fresh. So to me that's better than eating out at a restaurant or food from a box.
Last night, I made stuffed bell peppers. Beautiful red, yellow, orange, and green peppers rich colors reminiscent of fall, stuffed with extra-lean ground beef seasoned with basil and thyme, rice, fresh tomatoes, sweet onions, garlic, and a hint of Worcestershire sauce. Lightly topped with bread crumbs and drizzled with butter. Yup, I did it, and I have no regrets.
Last night, I made stuffed bell peppers. Beautiful red, yellow, orange, and green peppers rich colors reminiscent of fall, stuffed with extra-lean ground beef seasoned with basil and thyme, rice, fresh tomatoes, sweet onions, garlic, and a hint of Worcestershire sauce. Lightly topped with bread crumbs and drizzled with butter. Yup, I did it, and I have no regrets.
Monday, August 15, 2011
All food is NOT created equal
Sorry to be the bearer of bad news but all food is NOT created equal. The other day, I was at the store and saw a lady with a grocery cart full of NO-NOs. Cheap, processed food in packages, boxes, and cans. I did not catch a glimpse of any real food. Didn''t I just blog about this a few weeks ago? UGH. Anyway, here's the deal:- Blue Bonnet is full of crap and it's NOT butter
- Cream CAN'T be light or fat-free - uh, it's cream!
- Fat-free and light mayo, sour cream - yeah, right
http://www.webmd.com/diet/guide/low-fat-diet?print=true
Thursday, February 17, 2011
Eating Healthy Never Tasted So Good
Breakfast is served! Bye-bye traditional fat laden breakfast sandwich. Hello to this heart-healthy delicious alternative. Breakfast is the most important meal of the day. Make it count. Spelt toast with butter (real butter is good fat), two organic eggs, topped with asparagus. Served with chilled grapefruit. Let the day begin.
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The Obesity Epidemic is REAL!
The evidence of an epidemic is everywhere.
· Two-thirds, more than 190 million Americans are
overweight or obese.
· Obesity-related diseases are a $147 billion dollar
medical burden every year.
· Childhood obesity has tripled in the last thirty years
Source: CBS News
· Two-thirds, more than 190 million Americans are
overweight or obese.
· Obesity-related diseases are a $147 billion dollar
medical burden every year.
· Childhood obesity has tripled in the last thirty years
Source: CBS News


